Prevent Your Hangover (just use my method with caution)

April 11th, 2013 No Comments

By now you must know how much I hate hate HATE consuming anything processed. So when I tell you I down a 5 hour Energy before I go out for a big night of drinking – anything over 3 glasses of wine – you know there must be a good reason.

Actually I’ll give you two:

I find it really hard to stay engaged in conversation after 9pm. Yes, I’m an old lady. The caffeine keeps me alert until at least 11:30pm if I take it around 6pm.
The ridiculous amount of B12 in that bad boy really does make a huge difference in how I feel the next day.

I obviously didn’t think this one up myself, I had the aid of a seasoned drinker to lead me to the devil and I can’t deny it works.

Here’s the catch. You can’t do this 3 nights in a row. Well, you can, I tried doing 2 nights in Vegas for CES one year and ended up shaking like a crazy person.

Let me be clear: it’s not that I drink that much. It’s that even small amounts of alcohol can give me a headache the next day and I’d rather not go through that.

There is a little more method to this madness to help my hangover. Three more tips:

STICK TO ONE TYPE OF ALCOHOL

If I know I’m going to be drinking more than say 3 glasses of wine, I stick to one type of alcohol all night long. Vodka or wine or beer, but not a mix. This can get tricky if I’m doing dinner then a concert because dinner calls for wine but I don’t dare drink wine in a dive bar, so I usually opt for vodka all the way through.

NO MIXERS

I don’t use ANY mixers in my drinks. That means no craft cocktails or any funny business.

WATER IN BETWEEN EACH DRINK

I’m not sure why this is such torture, but it is absolutely necessary, so I squeeze in some lemons and take it down quickly.

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New Recipes For Tailgaiting Parties

September 6th, 2012 No Comments

When it comes to party recipes, I always say, “if it ain’t broke, don’t fix it.” Friends and family usually can’t wait for your famous dishes like beer can chicken, fajitas and queso, or ribs. Click here for my BBQ party how-to guide or refer to my grilling posts for my old faithful tips and recipes.

That being said, there’s always room to try something new. It could be the next fan favorite.

I’ve been inspired by The Local Palate, a Charleston foodie mag, to try a few new alternatives to serve at kick-off this season.

Bacon-Wrapped Duck

4 duck breasts
1 pound of bacon (not thick cut)
10 fresh assorted hot peppers (jalapeno, serrano, fresno) cut into slices
Bamboo skewers, soaked in water for 10 minutes
Your favorite teriyaki sauce

Cut duck breast into 1 inch chunks. Slice bacon in half to shorten. Roll one piece of bacon around one piece of duck and then wrap one slice of pepper around bacon. Slide onto skewer. You should get about 8 skewers total. Place on grill over medium heat and grill on each side for 4 minutes or until bacon is cooked. Serve with teriyaki sauce.

Jicama Green Apple Slaw

1 small head of radicchio, thinly sliced
1 jicama, peeled and chopped
1 green apple, small dice
2 carrots, grated
1/4 cup cashews chopped
1/2 bunch of cilantro, roughly chopped
1/3 cup rice wine vinegar
1 tablespoon fresh lime juice
1 tablespoon honey
2 tablespoons sesame oil
Salt and pepper to taste

Mix the first six ingredients together in a medium-sized bowl. In a separate bowl, whisk rice wine vinegar and honey until blended. Add sesame oil and whisk until blended. Add dressing to the veggies and toss to coat. Salt and pepper to taste and serve.

Caramelized Apple Upside Down Cornbread Cake

4 ounces of butter, room temperature
1 cup + 4 ounces sorghum syrup, more for garnish
3 Granny Smith apples, peeled, quartered, and seeded
2 eggs, room temperature
1 cup buttermilk
4 ounces melted butter
1 cup cornmeal
1 pinch of salt
1 cup White Lily self-rising flour
Ice cream, optional

Preheat oven to 325. In a heavy 10-inch stainless steel skillet, melt butter wtih 1 cup of sorghum until well incorporated. Remove from heat. Add apples to skillet, round side down, set aside. In a mixing bowl, beat eggs, buttermilk, meltedbutter, and remaining 4 ounces sorghum syrup. Add cornmeal, salt, and flour, beat until well incorporated. Pour batter over apples and bake for 35-45 minutes. Cool for 5 minutes. To serve, cover with a plate that fits over the top of the skillet and flip over. Tap skillet bottom to release cake. Slice into wedges, garnish with syrup, and serve.

Indian Summer Cocktail

Small handful of mint
4 small pieces of pineapple
1/2 ounce lemon juice
1/2 ounce green Chartreuse
1 1/2 ounces of gin
Lemon twist for garnish

Muddle pineapple, with mint. Add remaining ingredients and shake with ice. Strain into a freshly-iced old fashion glass and garnish with twist.

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Delicious Dish: Light and Flavorful Chicken Pot Pie

December 8th, 2011 No Comments

The man in your life is going to love this one! Feel free to smirk during dinner as you watch him rave about this healthy dish.

The recipe comes from Martha Stewart’s “Everyday Food” magazines my cooking mentor Leslie gave me to serve as a quick and easy source for recipe. I’ve found a few good ones thus far. The problem is they’ve skimped on ingredients to save time and money. So I’ve been amping them up simply with wine, veggies, and herbs. Below is my version of her chicken pot pie. It’s healthy and still easy with the additions.

The best thing about this recipe is that you can throw anything and everything you love inside the pie!

Ingredients:

1 or two bone-in, skin-on chicken breast halves (see addition notes below)
1 medium onion, finely chopped
4 carrots, peeled and sliced 1/4 inch thick
1/4 teaspoon dried thyme leaves
1/4 cup flour (I’ve used wheat and spelt)
2 1/2 cups of low fat milk
Bag of frozen peas (I don’t use these)
2 tablespoons fresh lemon juice
Course salt, fresh ground pepper
3 tablespoons extra virgin olive oil

My additions:

3/4 carton sliced porcini mushrooms
1 bunch broccolini chopped
3 garlic cloves (sliced or chopped)
White wine
Available herbs (thyme, rosemary, oregano, etc)
Garlic ‘n Herb Seasoning from Whole Foods
Extra Virgin Olive Oil

Instructions:

Take dough out of freezer or fridge so it warms to room temperature.
Preheat oven at 400.
Place chicken on a rimmed sheet, season with salt, pepper, chopped garlic, and any available herbs. I like to make a little EVOO, herb, garlic mix and spread it UNDER the chicken skin.
Roast about 20-30 min (temp is about 165). Note: it’s not FULLY cooked. Let it cool and set aside. When cool enough, shred the chicken. Note: I like making chicken ahead of time or day before and then whipping up the rest right before dinner.
While chicken is roasting, heat 2 tablespoons EVOO in a large sauce pan over medium. Add carrots, onion, broccolini and thyme. Season with salt and pepper. Cook until carrots are crisp-tender, about 8-10 minutes.
If you’re going to include mushrooms (which I highly recommend), sautee your mushrooms in a little EVOO in a small skillet. Season with garlic, salt, pepper, and herb seasoning. After about 3 minutes, add white wine and cover. Let simmer until tender, but not totally cooked.

In your veggie mix, now add flour and stir for 1 minute. It will be clumpy.
Add milk gradually, stirring until smooth.
Cook veggies in milk, stirring occasionally, until mixture comes to a simmer and thickens.
Remove from heat. Add lemon juice, mushrooms, peas (if you’re using them), and shredded chicken.
Pour filling into a pie plate.

Stack phyllo on a work surface and use the rim of the pie plate to cut a circle. Layer phyllo on top of filling, brushing every other layer with EVOO. Press down on phyllo 1/2 inch from rim so phyllo fits inside plate. If you’re using the artisan bread, simply stretch out and lay it on top.
Bake until golden and bubbling, about 20-25 minutes. Let cool for 15 minutes.

Pot Pie with Artisan Bread from Trader Joe’s

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My favorite easy creative recipes for summer parties

June 30th, 2011 No Comments

I’m sure you’re going to be involved in the Fourth of July festivities in one way or another. Whether you’re hosting the party or attending, consider whipping up one of these recipes to satisfy your friends:

1. Avocado Pesto Dip

Opt for something other than traditional guacamole! Combine these simple ingredients to taste.

Very ripe avocados
Sliced basil
Minced garlic
Fresh ground salt and pepper
Lemon
Thick grated Parmesan cheese

The more lemon you add, the thinner it will get.

Serve with pita chips OR Handmade Tortilla Chips (see instructions to make below).

2. Fresh Pineapple Salsa

Another recipe you can make to taste.

1 pineapple chopped into very small chunks.
Chopped red pepper
Chopped fresh jalapeno
Minced garlic
Chopped cilantro
A teaspoon of EVOO
Salt and pepper
Lime (squeeze in the juice)

Serve with bagged chips OR….

3. Handmade Tortilla Chips

People are always so impressed when I make these. The process is time-consuming, not difficult.

Wheat or White Flour Tortillas
Extra Virgin Olive Oil
Salt or galic salt
Dried herbs (optional)
Large sauce pan
Paper towels

Heat about 3/4 inch of oil in the pan. Cut tortillas into triangles like a pizza. Throw a few drops of water into oil; if it bubbles when it hits, oil is hot enough. Put one layer of tortillas in oil, turn once or twice until golden brown. Set on paper towels and season.

4. Berry Infused Vodka Cocktails

This is one of my signature recipes that my friend love and hate me for :)

LOTS of fresh strawberries, blueberries, and raspberries
2 handles decent vodka
Soda water
Fresh squeezed orange juice

The night before the party, muddle most of the berries in the bottom of a pitcher with a lid. Pour in vodka and let it sit overnight.

For the cocktail, fill a cup with ice, add vodka with soda water and a splash of oj.

5. Spicy Cayenne Shandy

Sooo refreshing and unique. I found this recipe in Real Simple magazine.

3 cups fresh lemonade (simple syrup, lemons, water)
2 bottles of beer
Course kosher salt
Cayenne pepper

To make the lemonade: put 1/2 cup of sugar, 1/2 cup of water into a saucepan. Bring to a boil stirring occassionaly until sugar is dissolved. Put syrup, 1 cup fresh lemon juice, 2 1/2 to 3 cups of water into a pitcher. Add beer.

Mix the salt and pepper together to rim a tumbler. Add ice and lemonade.

6. Bad-Ass Smokeless Ribs

I posted the full recipe a month or so ago. Unbelievably delicious!

7. Broccoli and Sweet Onion Kabobs

Instead of hassling with a salad, grill up these greens that don’t require a fork. Simple cover with a little oil, salt, and pepper. Maybe even drizzle a little agave on the onion.

8. Cucumber Hummus Crostinis

A healthier snack to munch on.

Thinly sliced cucumbers
Hummus
Toasted bread or crackers

Spread hummus on bread and top with cucumber.

9. Dessert!

I can’t choose between all of the recipes I’ve posted recently. Click here to browse. My friend’s favorite has always been this chocolate pie that is super simple to make.

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How to make my favorite summer cocktail

June 2nd, 2011 2 Comments

This drink is by far my favorite. Coincidentally it’s a “healthy” cocktail because I only use fresh ingredients and no sweeteners.

If you want to drink more than just a couple or make a batch for a party, you can add a little agave and then pour it over ice.

Thanks to Dos Brisas for letting me take over their bar. I hope by now you’ve ordered more Grey Goose :)

BTW, this drink really needs a name. Any ideas?

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6 Easy Ways To Spice Up Your Cinco De Mayo Fiesta

May 5th, 2011 2 Comments

Cinco de Mayo always creeps up on me, and suddenly I realize there’s a reason to celebrate (aka overindulge on anything and everything Mexican).

As a Texan, it’s easy for me to throw together a little fiesta with a Mexican flare. I’m not going to, but if I were, I would be creative with my drinks and dishes. Here are 6 of my favorite ways to treat my guests to a Mexican feast.

MAKE YOUR OWN CHIPS

Even though this takes a long time, hand-made chips will be the talk of the party. All you have to do is cut up tortillas into triangles and fry them in EVOO. Fill a sauce pan, wait until the oil is hot, fry triangles in batches so they don’t overlap flipping a couple times, then put aside on paper towels to absorb the grease. Season with salt.

Of course, you can bake them too, but they aren’t as good.

ADD GARLIC TO THE GUAC

Making guac from scratch is also labor intensive, but totally worth it. Chop up avocados, tomatoes, and onions to your liking. Maybe add some fresh jalapeno. Squeeze in lemon or lime. Salt and pepper. To give it a little extra kick, add fresh minced garlic (very important it’s mince).

MOJITOS OVER MARGARITAS

Most people don’t realize that Mexicans also love mojitos because mint grows like wildfire down there. Here’s an easy recipe.

If you are going to make ritas, squeeze fresh lime juice and use agave instead of sweet and sour mix.

SERVE GOOD TEQUILA OVER ICE

I guess people don’t like to drink straight tequila because they’ve only been drinking Patron Silver. I don’t like solo either. Yuck! You should know there are plenty of super smooth tequilas out there that are pleasant to sip on. Don Julio Repasado and Clase Azul Repasado are two affordable favorites of mine. However, the fool-proof favorite is Corralejos. It’s sweet and has a honey aftertaste. No one will debate you it’s delicious. And thankfully easy to find. Buy the bottle below and serve over ice with a wedge of lime.

MOLE WILL MAKE ALL THE DIFFERENCE

Fajitas are simple and do the job of satisfying a large group, but it you really want to impress your guests, serve up chicken mole. If you’ve had mole in the States, you’ve probably never laid your lips on the real deal because it takes a long list of ingredients and days to make.

Here are two recipes – one from Bon Appetit and Kitchen Daily – that cut back on both the ingredients and time. If there is a specialty store in your neighborhood, you can also buy it for a quick fix. Either way, the chocolate and salty flavor is delicious and most importantly unexpected.

DON’T FORGET THE SWEETS

I’ve never been to a restaurant in Mexico that serves prailines, but in Houston, 9 out of 10 Mexican joints do. After a heavy and salty meal, the little pecan sugar cookie tastes AMAZING. I’ve never made them myself, but considering Paula Dean is the expert on everything made with butter, I’ll bet her recipe is spot on.

Ok, I think you’re all set. Viva La Mexico!

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Delicious Dish: Kahlua Peppermint Mocha Hot Chocolate

December 16th, 2010 No Comments

Obviously no one would complain if you served this at your holiday party!

Kahlúa Peppermint Mocha Hot Chocolate

2 parts Milk
1 part Drinking Chocolate
1 part Kahlúa Peppermint Mocha

Bring milk to a simmer. Whisk in drinking chocolate. Simmer for 30 seconds while stirring. Add Kahlúa Peppermint Mocha. Garnish with peppermint stick and marshmallows.

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Shake it baby!

December 8th, 2010 No Comments

Last night Debbie Festari, Melissa Mithoff, and I got behind the bar and went Coyote Ugly at Hudson to benefit the Houston Fire Department’s Christmas toy drive.

Melissa and I were at a wedding a few weeks ago and we thought it would be fun to take over the bar. Adam (the owner of Hudson) was with us and offered up a slow night for us to come in. So, we did, and invited everyone we know to benefit a good cause. Let me tell you, it was SO MUCH fun. Not that I would want to do it on a regular basis, but we had a blast!

Real Azul tequila and Tito’s vodka sponsored. People were tipping for the charity like crazy. We were shakin’ and shimmyin’ and sippin’ and singin’. A good time was had by all….I’m just glad I’m not the one serving up coffee this morning.

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