Perfect as a breakfast or brunch cocktail, this drink goes with basically any breakfast flavor you can throw at it. I’m a huge fan of biscuits and gravy and this cuts right through the really rich flavors. Sauce is more of an egg person and this complements egg dishes wonderfully.
Equipment: highball glass, cocktail spoon
1 oz crème de violette
1 oz St. Germain elderflower liqueur
½ oz fresh lime juice
4 oz sparkling wine
Wedge of lime for garnish
Fill glass with ice. Pour in crème de violette, St. Germain and lime juice. Stir with cocktail spoon for 10 seconds and top with sparkling wine. Garnish with wedge of lime. Cheers!
With the changing of the seasons making it rain ALL the time up here in the Seattle area, we’ve been taking every nice day we can as an excuse to invite friends over, play outside and drink margaritas. This recipe isn’t fancy. Its what I use to make a boat load of margaritas and have them all taste uniformly delicious. The 3-2-1 ratio is (in my opinion) key to the perfectly balanced margarita.
Equipment: small plate, old fashioned glasses, shaker, strainer
Kosher salt for rimming
Lime wedges for rimming and garnish
1½ oz blanco tequila (Milagro is the house go to around here)
1 oz Grand Marnier
½ oz fresh lime juice
Dump salt onto small plate. Wipe rim of glass with lime wedge and dip rim into salt. In shaker tin, combine tequila, Grand Marnier and lime juice with ice. Shake for 20 seconds and strain into rimmed glass over fresh ice. Cheers!
I love mint juleps. I love the tradition behind them, I love the glasses. Most of all I love the taste. This is a tropical twist on the classic drink of the Kentucky Derby and I’m extremely excited to share this. Enjoy everyone!
Equipment: shaker, strainer, muddler, old fashioned glass
1 slice mango
4 mint leaves
1 tsp demerara sugar
¾ oz lemon
2 oz bourbon
Sprig of mint for garnish
In shaker tin, muddle mango, mint and sugar gently until juice is expelled. Add lemon and bourbon and top with ice. Shake for 15-20 seconds and strain into old fashioned glass over fresh ice. Garnish with a sprig of mint. Cheers!
To finish our papaya adventure, we’re going into the land of gin. Definitely look for something on the drier side but really whatever your favorite is will work. All about those botanicals!
Equipment: muddler, shaker, strainer, white wine glass
2 slices of papaya
½ tsp demerara sugar
4 dashes Scrappy’s aromatic bitters
1½ oz gin
¾ oz fresh lemon juice
3 oz soda water
Slice of papaya for garnish
In shaker tin, combine 2 slices fresh papaya with sugar and bitters. Muddle until juice is expelled then add gin and lemon. Shake vigorously for 25 seconds and strain into wine glass. Top with soda water and garnish with slice of papaya. Cheers!
Today’s papaya adventure is taking us to the land of rum! I like to use Zaya rum in my tropical cocktails but feel free to use any sort of aged rum you like or have on hand. Dark rum would also work but when I tried it in an attempt to find a rum papaya cocktail, it produced something a little too sweet for the palates of my guinea pigs (thanks guys).
Equipment: muddler, shaker, strainer, tiki mug or mason jar or Collins glass
2 slices of papaya
3 dashes Scrappy’s orange bitters
2 oz aged rum
1 oz fresh pineapple juice
½ oz fresh lemon juice
Soda water to top
Twist of lemon for garnish
In shaker tin, muddle papaya and bitters until juice is expelled from fruit. Add rum, pineapple juice and lemon. Top with ice and shake for 20-25 seconds. Strain into glass over fresh ice, top with soda water and garnish with a twist of lemon. Cheers!
Papayas are a delicious and fantastic fruit for you. It has all sorts of antioxidants and a tropical taste that makes you feel like sticking your toes in the sand and catching a wave. Over the next few days we’re going to explore a couple cocktails with them as the shining star. For a few reasons, one, I want a vacation. Two, I would really like to try a few different spirit bases. Thanks for coming along on the adventure!
Equipment: muddler, shaker, strainer, old fashioned glass or Collins glass
1 slice of fresh papaya (no seeds!)
½ oz agave nectar or honey
3 dashes Scrappy’s grapefruit bitters
1½ oz tequila
½ oz Averna amaro
½ oz pineapple juice
¾ oz fresh lime juice
slice of papaya to garnish
In shaker tin, combine slice of papaya, agave or honey, and bitters. Muddle gently to release mango juice. Add tequila, amaro, pineapple juice, and lime juice and top with ice. Shake for 20 seconds and strain into glass over fresh ice. Cheers!
John Lennon’s favorite drink! In my life, it was the first dessert drink I’d ever had, contemplated or seen. At a restaurant in McCall, Idaho, to be specific. There isn’t any agreed upon origin of it but its been around since at least the early 1900’s. Make sure you grate some fresh nutmeg on top, it makes all the difference!
Equipment: shaker, strainer, chilled coupe or martini glass, microplaner
1½ oz heavy cream
1½ oz crème de cacao (or chocolate liqueur)
1½ oz cognac
Nutmeg for garnish
Combine cream, crème de cacao and cognac in shaker with ice. Shake vigorously for 20-25 seconds and strain into chilled coupe or martini glass. Top with fresh grated nutmeg. Cheers!
Born in New Orleans, the Sazerac is a spirit driven whiskey drink that just sings. It is not to be chugged, guzzled, or taken as a shot. Savor it. Enjoy it. Experience it. Your first one, that is. Play around with your favorite rye whiskey and make it your own!
Equipment: mixing glass, old fashioned glass, cocktail spoon, muddler
1 sugar cube
3 dashes Scrappy’s Orleans style bitters
1 dash Scrappy’s Aromatic bitters
3 oz rye whiskey
Splash of absinthe for rinse
Lemon peel for garnish
Place sugar cube in mixing glass and add both bitters. Muddle until sugar cube is broken down and beginning to dissolve. Add rye whiskey and top with ice. Stir for 20-25 seconds. In old fashioned glass, add about a quarter ounce of absinthe and roll the glass around to coat in liquid. Discard extra liquid. Strain whiskey, sugar and bitters in to old fashioned glass and add a few ice cubes. Garnish with twist of lemon. Cheers!
I love Manhattans. They’re wonderful on their own, with food, friends, dessert or simply because it is Wednesday after work and you feel like making one. Served stirred with a cherry garnish, this drink has a rich history with boatloads of variations. The Rat Pack had many of these in their day and due to the dessert nature of this one, I’d like to think they’d enjoy this as an end to their day.
Equipment: mixing glass, cocktail spoon, strainer, martini glass, cocktail pick
3 oz rye whiskey (Dickel is amazing)
1½ oz sweet vermouth (Carpano Antica is my go to although Dolin is also extremely good)
4 dashes Scrappy’s chocolate bitters
Chocolate truffle or cream for garnish
Combine rye, vermouth and bitters in glass. Top with ice and stir for 20 seconds. Strain into a chilled martini glass and garnish with chocolate on cocktail pick. Cheers!
Perfect for an after dinner conversation, espresso martinis can have a touch of caffeine (or not), a delicious creaminess and a hint of delicious coffee flavor. Personally I like to make mine decaf with a hint of chocolate and hazelnut. If I’m running low on any of my usual ingredients, it is extremely fun to experiment with anything else on hand. Don’t have vodka? Try with rum!
Equipment: Shaker, strainer, coffee maker or espresso machine, coupe or martini glass
1½ oz vodka
½ oz Frangelico
½ oz Kahlua coffee liqueur
½ oz chocolate liqueur
½ oz milk
1 oz fresh coffee or espresso
Fresh ground coffee for garnish
Combine vodka, Frangelico, Kahlua, chocolate liqueur, milk and coffee or espresso in shaker with ice. Shake vigorously for 20-25 seconds and strain into chilled martini glass or coupe. Garnish with a sprinkle of freshly ground coffee. Cheers!
I have been exploring the world of Japanese cuisine recently with the help of a fabulous cookbook called Japanese Soul Cooking by Tadashi Ono and Harris Salat. Far beyond sushi and teriyaki, the book covers everything from Soba to tempura, and delivers a rich account of Japanese food history in between. One of my favorite tidbits is about Japanese curry, which is profoundly different from Indian or Southeast Asian curries. It tends to be far less spicy, and has an easy, comforting quality to it that is much more approachable for home cooking, at least in my opinion. The funny thing about it though is that it is considered a British food, since it was British sailors from India that first brought curry powder to the shores of Japan in the 1800s. Try it for yourself with this udon (thick, chewy wheat noodles. Mmmmm so good) recipe, and you will see why this culinary mutt is a staple in Japanese kitchens (and mine).
4 bricks fresh-frozen udon Saucy Note: It may be that you can only find dried udon, which will do in a pinch, but the fresh frozen noodles are incredibly delicious and very cheap if you can get your hands on them. Try a specialty Asian grocer, though you might get lucky at a standard grocery store if you live in a larger metropolitan area-I don’t even live in the city and I can get fresh yakisoba noodles in my produce section. Yay!!
1 lb. pork belly, sliced very thin Saucy Note: The cookbook calls for pork belly, but Shake and Salty do not enjoy the texture. I used it for flavoring, so I made large thin slices that could easily be avoided when serving. If you like to eat the pork belly, slice it thin and then cut it into bite-sized pieces.
1 lb. steak Saucy Note: I made tenderloin bites marinated in kaeshi (see below) and topped the soup with them, but you can also slice skirt or flat iron steak very thin and add it to the hot soup right before serving.
3-5oz. beef trimmings (optional) Saucy Note: Whenever I trim beef, I freeze all the little fatty bits for later use. Then I can use them in recipes like this to add delicious beef flavor.
1 sweet onion, sliced thin
1 tbsp. sesame oil
3 tbsp. curry powder
1½ tbsp. potato starch, dissolved in 1½ tbsp. water
2 scallions, sliced thin on the bias for serving
Saucy Note: The base for this soup is called tsuyu. Tsuyu is a mixture of dashi and kaeshi. Dashi is a very simple broth that is the base for like, everything in Japanese food, and is made of kombu (a type of edible kelp) and dried bonito flakes (dried, fermented, smoked fish) both of which are easily found online if you don’t have access to them otherwise. You can also buy premade powdered dashi, which is what I used this time around because I had it and not kombu, not to mention its much quicker than making your own stock. It comes in little sticks-use two sticks in 6 cups of water. If you’d like to make your own dashi though, the recipe is at the end of this paragraph. Kaeshi, the other component of the broth, is a mixture of mirin, soy sauce, and sugar, and is an excellent condiment to keep on hand (it keeps for a month). The cookbook recommends letting kaeshi sit for at least 3 days to let the flavors deepen, but I made it at the same time as the soup and it was still delicious.
8 cups water
2 six inch pieces of kombu
3 packed cups bonito flakes
Put the water and kombu in a large stockpot and let steep for 30 minutes without heating. Bring to a boil over medium heat, and then remove the kombu. Add 2 tbsp. of cold water to bring the temp down, and then add the bonito, stirring once before bringing back to a boil. Reduce to a simmer for 5 minutes, skimming any scum off the top. Let the liquid steep off heat for another 15 minutes, then strain through a cheesecloth. Discard the bonito.
2 cups soy sauce
½ cup mirin
3 tablespoons sugar
Bring all three ingredients to a boil over high heat. Reduce to a simmer and cover for 8 minutes. Remove from heat and let come to room temperature. The curry udon calls for a little over half a cup, so use the extra for the beef marinade or dipping sauce, and store the rest in the fridge.
6 cups dashi
½ cup plus 2 tbsp. kaeshi
6 tbsp. mirin
Combine dashi, kaeshi, and mirin. This is the main soup broth.
Start heating a large pot of water to prepare the udon. Thaw the beef in the microwave if necessary-it doesn’t need to be completely unfrozen, just enough to break the pieces apart.
Heat the sesame oil in a large, deep skillet over medium high heat (a dutch oven or similar style pot will also work well). When water flicked on the surface sizzles immediately, add the beef trimmings in a single layer and cook on each side for 2-3 minutes, so the beef develops a deep brown sear. Remove the beef to a small plate or bowl with tongs, leaving the beef fat in the pan.
Add the pork belly and stir constantly until the meat turns white. Turn heat down to medium and add the onions, stirring frequently until the onions are translucent and softened. Add the curry powder while stirring and toast for about 10 seconds, being careful not to burn the curry. Add the broth and return the beef to pan, along with any juices accumulated on the plate. Stir occasionally for a few minutes until the liquid is simmering, and then add the potato starch mixture. Stir constantly for 30 seconds, reducing heat to low once the liquid thickens. The soup is now ready to serve, but it can be kept warm like this for 30-40 minutes. The noodles cook in about 30 seconds in boiling water, so this is a great recipe if you need some time flexibility (like if you have a husband who works on messy projects that aren’t always pause-able).
Prepare the beef just before serving. If making a steak bite style topping, marinate bite sized pieces in just enough liquid to cover them for five minutes, and then broil on high for 90 seconds on one side and 60 seconds on the other. If you prefer sliced beef, freeze the steak for about 10 minutes before you cut it, and then slice it as thin as possible. Add to soup and simmer until desired doneness-it will cook quickly, and continue to cook in the bowl, so be sure to serve it a skosh underdone. If you’re feeling fancy, shaved ribeye is excellent in soups like this-it cooks so quickly you can just add it to the bowl when serving, and it will cook in the heat of the soup. If you’ve ever had beef pho, you know what I’m talking about.
When ready to serve, boil the frozen udon noodles until they soften and break apart. The noodles are already cooked, so you’re just thawing them. Divide them evenly among four bowls, and top with soup. Salty and Shake don’t like onions or pork belly, but they’re easy to avoid with a large ladle, so if you have any picky eaters help’em out. Top with steak, or make sure all the steak is out of the pan. Garnish with scallions and enjoy with chopsticks, a large spoon, and plenty of slurping. Itadakimasu!!
I went out for lunch today and experienced an extremely underwhelming jerk halibut taco. Besides the fact that I only got about about 2 oz. of fish between two tacos, the seasoning was bland and the overall presentation was quite lackluster, so I decided to apologize to my taste buds by making my own jerk seasoning. I tend to be a little afraid of punchy spices, but I already feel quite a bit more confident after tackling this delicious seasoning. The rub is still a work in progress, but the shrimp especially were too delicious not to share. Serve with fire roasted peppers, pineapple, and rice for an easy meal.
2 boneless, skinless, chicken breasts, cut lengthwise into thin cutlets and pounded flat (see the Chicken Paillard recipe for more detailed instructions)
24 large shrimp, deveined and shells removed (thaw ahead of time if using frozen shrimp)
3 bell peppers in different colors
3-4 pineapple rings
2 tbsp. dark rum
1 cup white rice
1 ¾ cup chicken or vegetable stock
Canola oil (for cooking)
Tortillas (for serving)
2 tbsp. garlic powder
1 tbsp. onion powder
½ tsp. ground ginger
½ tsp. smoked paprika
¼ tsp. ground nutmeg
1 tsp. dried thyme
1½ tsp. cayenne pepper
½ tsp. white pepper
¼ tsp. cinnamon
2 tbsp. brown sugar
2 tsp. kosher salt
Start the rice. Combine 1 cup rice, 1¾ cup stock, a pinch of salt, and 1 tbsp. butter or oil in a small, heavy bottomed saucepan. Bring to a boil, stir for 1 minute, then cover and remove from heat. Let sit for 25 minutes without removing the lid (about how long the rest of this will take to make!).
Combine the spice rub ingredients in a small bowl. There will be extra, so store about half of it in an airtight jar.
Warm plates, a bowl for the peppers, and a bowl for the shrimp in the oven.
Turn broiler onto high. Arrange the pineapple rings on a broiler pan and sprinkle with a small amount of the spice rub (just a pinch on each piece). Broil for a minute or two, until the pineapples caramelize just a little.
Wash the peppers. I like to char mine over the open flame of my stove, but you can also just sauté them over high heat in a little olive oil if you don’t have a gas burner. I use tongs for the jalapenos, but the bell peppers sit nicely on the grate-just turn them every 20-30 seconds so they don’t get overcooked on one side. You want them to have a good char all around. Once charred, chop them into small pieces. Chop the pineapple into similar sized pieces. Heat 1 tbsp. olive oil over medium-high heat in a skillet, and then add the pineapple and peppers. Cook for 2 minutes over medium heat, stirring occasionally, and then turn the heat to high and add the rum. Cook until the smell of alcohol is gone, salt to taste and set aside in warmed bowl.
Clean and devein your shrimp, if necessary. Remove shells and tails. Rinse and pat dry with paper towels, then transfer to a large bowl and add 1 tbsp. olive oil. Use one hand to mix the shrimp while you use your other hand to sprinkle the jerk seasoning in a little at a time, until shrimp are well coated (1-2 tbsp. of seasoning). Let the shrimp marinate while you prep the chicken.
Prepare the chicken. You can buy pre-cut cutlets, or have your butcher cut them for you, or purchase whole breasts and do it yourself. Pat the chicken dry and place the cutlets on a plastic cutting board between two sheets of wax paper. Pound flat with a meat tenderizer, but don’t pulverize it-you want it to be one consistent piece, not a holey mess. Rub the chicken with the spice mix and let the pieces marinate while you cook the shrimp.
To cook the shrimp, I used a non-enameled cast iron pan. The cast iron gets really hot, which is necessary to caramelize the sugars in the rub properly. Heat the pan over medium-high heat and drizzle a 2-3 tbsp. of canola oil into the pan. You want the bottom of the pan completely covered with a very thin layer of oil, so adjust according to the size of your pan. When water flicked on the pan sizzles immediately, add the shrimp in a single layer (do two batches if necessary). Cook the shrimp for 2-3 minutes on each side, depending on size. When the shrimp are firm and pink (cut one open to check if you’re unsure it is cooked through) remove from pan and let stand in warmed bowl.
Add more oil and the chicken to the pan next, cooking in batches if necessary. If you pounded it flat enough, the chicken only takes 2-3 minutes on each side. Cook until all the pink is gone and the meat feels firm when pressed with tongs. Cut into the thickest part to check for doneness if you’re unsure-you’ll get the feel for it quickly with thin cuts like this.
Fluff the rice with a fork. Serve the chicken on warmed plates topped with the pineapple pepper sauce and several shrimp, with the rice alongside. Warmed tortillas make a great accompaniment too if you’re feeling fancy. Enjoy!