Thursday, April 29, 2010

My podcast (with recipes!)

I've started a podcast, "Carrie P's Cocktail Party," where I will talk about, among other things, food and cooking.

My first episode, which will be out later today, gives basic recipes for both saganaki and mint juleps.

So, I figured I'd cross-post the recipes for the podcast here as well.

For those who'd like to check out the podcast, the link is here.

Becky’s Mint Juleps
8 cups water
4 cups sugar
2 tsp mint extract
Good Quality Bourbon (such as Woodford Reserve)
Fresh mint

Combine water and sugar in large saucepan. Bring water to a boil, stirring occasionally. When water is fully boiling, remove from heat and let cool. Add mint extract and store in fridge or for up to a week. When making the drinks, mix 2-3 parts sugar mixture to 1 part bourbon over crushed ice. Garnish with fresh mint.

1 8 oz square Kasseri cheese or Yanni Grilling cheese
2 tablespoons butter
1 cup flour
1/2 shot grand Marnier
1/2 shot "Something Strong" (ouzo, bourbon, etc)
1/2 lemon

Hardware - cast-iron or flameproof pan, heatproof spatula, stick lighter

Cut cheese in half lengthwise, so you have two long, flat, slices. As if you were going to make a kasseri cheese sandwich. Dredge in flour evenly.

Melt butter in skillet. Add cheese. Grill on one side until bottom is golden brown and edges start to melt. Flip over, grill the other side until brown and the center is gooey. (poke it with your spatula to check this).

Turn off heat, remove pan from heat source. Pour in booze. Make sure you're not near anything that can catch on fire. Use stick lighter to light booze on fire, while saying OPA!

Let burn until flames start to die down, then finish them off by squeezing lemon on. Serve in the pan, with good bread.

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