- 1-1/2 oz. Bailey's Irish Cream
- 1/2 oz. Kahlua
- 1/2 oz. gold Tequila
- 1/2 oz. good Irish Whiskey
Spoon about 1 to 2 tablespoon of the raspberries into the chilled champagne glasses, 1 teaspoon of grenadine and slowly top up with champagne, stirring as you pour. You should ideally have one third raspberry purée to two thirds champagne. Serve straight away and enjoy!
CHOCOLATE COVERED MARHSMALLOWS
M&M BROWNIE BARS
Combine nuts, oats, sugar, coconut and butter. Mix well. Sprinkle evenly over brownie mixture. Sprinkle top with 1 cup candies. Bake at 350 degrees F for 30 to 35 minutes.
INGREDIENTS (serves 2)
INGREDIENTS (1 serving)
When ready to serve, microwave for 1 to 2 minutes more or untill heated through, but not boiling. Remove spice bag. Serve in a mug. Add almonds and garnish with a cinnamon stick.
First, we tasted a Brillat-Savarin Affiné. This is decadent triple cream cheese and should only be eaten with your loved ones or your friends! It is one of the richest cheeses you will ever taste, so a full pound of it will easily serve 12 people. The cheese if soft and buttery and it has the consistency of cream cheese. Brillat-Savarin is native to Normandy; however this cheese came by way of Bourgogne or Burgundy. The cheese is perfect for dessert and should be served with ripe, fresh fruit and crusty, French or sourdough bread. I don't even want to know how much fat is in this cheese but it was out of this world!Next, we had Pitxun Sheep Cheese. This is an artisanal cheese with a natural crust by way of the French Basque Country. Pitxun is made from raw sheep milk and is handcrafted by the sheepherders. Pitxun has a natural rind which has been rolled in ashes. The rind is quite tough and you will need a sharp knife to cut through it. The cheese tastes the way a cheese should taste: It is firm and has a slightly flaky consistency. Pitxun is quite nutty and a little salty, making it a perfect mate to sweets and to Basque wines. You can also grate it over light flavored pastas. This was probably my favorite cheese and it tasted great on a piece of crusty bread. Finally, we had Chèvre Du Poitou, which is a soft, ripened cheese from the famous goat-breeding region of Poitou. The flavor is more profound and sharp. It's a Camembert-style cheese and this goat’s milk version has a silky, creamy texture, and a smooth goaty flavor. This cheese would go best with a Pinot Grigio or Sauvignon Blanc.
All in all, we had a great time tasting the cheeses. I can't wait to see what my step-mom gets for Christmas next year!!!
You can find Maizena in most grocery stores now. Maizena is a brand of Mexican cornstarch. You want to buy the flavored cornstarch which comes in 1.59 oz packages. They have all kinds of flavors from vanilla to strawberry, chocolate to cinnamon. For this recipe, though, you will need the chocolate flavored maizena. You will also need cold water, whole or 2% milk, sugar and cinnamon sticks, and follow the directions on the package.
First, mix the package contents with cold water. DO NOT mix it with hot water. This mixture is called a slurry.
Cornstarch + Cold Water = Slurry
In a large sauce pot, slowly bring milk to a boil. Stir frequently so that you do not burn the milk. Once the milk is hot enough pour the slurry (the maizena and cold water) mixture and stir with a wire whisk.
Add sugar to taste and keep stirring with the wire whisk until it gets to a slightly thick consistency and a glossy finish. Serve immediately with a few cinnamon sticks for decoration.
We like to drink our atole super hot and with a side of sweet tamales. YUMMY!
Pictures courtesy of cookingmadesimple.net
The Mission is located at: 1250 J St. San Diego, CA 92101
Recipe courtesy of Michael Chiorello. Original recipe located here.
But that's not all, they also serve some of their most popular appetizers for half-price such as the crispy calamari with a chile-lime cabbage slaw and a sweet & spicy dipping sauce ($4.50), shrimp stuffed jalapeno poppers with a chimirri sauce ($4.50), or their yummy beef taquitos with a spicy sauce ($2.50).
The Prado was formerly named Cafe Del Rey Moro and it is located in the historic Balboa Park. Balboa Park is the largest urban cultural park in the nation. It's home to 15 museums, various performing arts organizations and the world famous San Diego Zoo. Balboa Park is also acclaimed for its horticultural treasures. So, whether you're a native San Diegan or a tourist, make sure you stop at the Prado for happy hour. You may, just may, find my husband and I at the restaurant since it's only minutes away from our place!
1549 El Prado, San Diego, CA 92101 (in Balboa Park at the House of Hospitality) Tel: 619.557.9441
To acquire the perfect grill marks on your steak you will need:
Place your steak directly onto a hot grill for a few minutes. Then using tongs or a spatula give your steak a quarter turn to create the second set of marks resulting in a crisscross pattern.
When it is time to flip your steak repeat the process of grilling for a few minutes and then give it a quarter turn.
You may need to practice a few times before mastering the art of presentation, but once you've learned it you shan't forget it. Don't forget to baste your steaks in your favorite BBQ sauce or one of my new favs, Sweet Baby Ray's barbacue sauce.
Recipe courtesy of Gourmet Magazine
What is ceviche? [Usually] raw seafood marinated or “cooked” in a citrus mixture. When using seafood that is already cooked or par boiled, you do not need as much citrus (usually lime) mixture.
What are tostadas? Tostadas are toasted or fried whole corn tortillas. You can find them in the Latin foods section of your grocery store.
Which brings me to a gathering I attended last night for the Girlsrock Christmas party. The group is made up of single and married professional females that work at Qualcomm and since most of us work in various departments and are scattered throughout San Diego, we keep in touch through our Girlsrock mailing list.
We had a lot of fun and the food was quite good. Most of it was ready-made, but still very yummy. We had ready-to-eat Sushi, mini quiches, baked egg rolls, cheesecake, chicken salad, cheese and crackers, and a 5-minute sangria. My friend, Ana, made a great dessert she calls, Torta Alemão, although in Mexico is called Pay de Limon. It's a very easy dessert to make that requires no baking. It's creamy and crunchy, light and very refreshing.
So if you're having a get together this year and don't have time to cook, buy ready-made food at your store. Sushi and the mini-quiches are always a hit...and who can resist egg rolls?
To make the 5-minute sangria you will need:
First, make the cookie pie:
In a blender, blend thcondenseded milk, evaporated milk and the juice of the limes for about one minute, until mixture becomes homogeneous and creamy and slightly thick.
In casserolele or a glass baking dish place a layer of the galletas marias cookies then a layer of the condensed milk mixture. Repeat the process, ending with a layer of cookies and a layer of the milk mixture. Cover with plastic wrap and freeze for 3 hours or overnight.
When ready to serve, make the ganache (at this point you can take out the pie from the freezer and let it thaw out in the refrigerator).
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.
Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Immediately pour the chocolate ganache over the thawed out pie and spread with a spatula. Wait 5 minutes for ganache to set then serve!!!!Torta Alemão Sara (our wonderful hostess) and Rachel.Mamma Ana--that's a non-alcoholic beer!
Nathalie, Marie-Claude and Aisha
There is a reason for the high price: Opus One is a very expensive wine to produce, and has been since day one. "The standard is not to be excellent here, it is to be perfect," co-Winemaker Tim Mondavi declares matter-of-factly. No compromises are made, no corners cut. Opus One is meticulously "hand massaged," with frequent topping of barrels and six rackings during its 18 months in barrel, making it extremely labor intensive. The wine is moved only by the gentle force of gravity; mechanical pumps are banned. And, at a cost of more than $29 million, the Opus One Winery ranks as one of the world's most expensive single-product facilities.
The 2002 Opus One shows really dark with ruby edges. Beautiful blackberry, intense black current, some plum. The fruit is very concentrated. Powdered cocoa, and vanilla from the oak round out the flavors. Very well integrated even at this early stage. Tannins spread out in the finish, and they are slightly dusty but well incorporated into the wine. They coat your mouth but are very gentle. Finish is a little short, but it is pleasant. A blend of 86% cabernet sauvignon, 6% merlot, 3% malbec, 3% cabernet franc and 2% petit verdot. Drink from 2007 - 2019.
Prepare the salmon: Season the salmon with salt and pepper on both sides. Get your grill pan or a large, non-stick skillet and place it on a medium heat. Place the salmon, skin side up, on your grill pan or skillet and cook for 6 to 8 minutes then turn the fish over. Brush the top of the salmon with 1/3 of the teriyaki sauce and cook for 2 minutes. Keep brushing salmons until you use up all the sauce, about 4 more minutes.
Serve the salmon with a side a sticky rice and steamed broccoli.
For dinner, my husband ordered one of their new specialties, Swordfish Piccata ($14.95). This was my favorite dish. It consisted of grilled swordfish topped with a white wine lemon and caper cream sauce. Served with fettuccine and sauted vegetables. I highly recommend this dish.I ordered the Portobello Mushroom & Asparagus Fettuccine ($11.50), which are portobello mushrooms, asparagus, sun-dried tomatoes and garlic atop fresh egg fettuccine in a light wine and garlic cream sauce, topped with Parmesan cheese. This was a so-so dish. It was too rich for me and I was only able to eat 1/4 of it. I took the rest of it home and we had it as a side dish the next day!
I recommend this restaurant to anyone looking for a low-cost night out. All their food is made fresh, their wood-fired pizzas are quite good and their prices are very reasonable. Many of the patrons stop by here for lunch or dinner first then head on to the Landmark Theatre in the same complex.
Pizza Nova - Hillcrest is located at 3955 Fifth Avenue, (619) 296-6682