‘Cooking’ Posts⁽²⁾

in honor of ParkelleitheeFest 2013, we’ve got three drink recipes to get us through the next five days. the first is for pitcher of (appropriately named) parker’s famous margaritas:

Ingredients

• 5 fluid ounces tequila
• 3 fluid ounces fresh lime juice
• 1 fluid ounce limeade
• 3 fluid ounces triple sec
• coarse sea salt (to taste)

Instructions

1. Measure the tequila, lime juice, limeade and triple sec into a cocktail shaker and add a generous scoop of ice. Cover and shake until the shaker is frosty, about 30 seconds.
2. Fill each glass with ice. Strain equal amounts of the cocktail into the glasses to serve. Add sea salt to taste.

There is a talimo variation on the recipe, they call the “parker plus” — which includes adding a 2 ounces of Grand Marnier.

currently far and away my wife’s favorite drink — first drank at founding farmers, here in washington, dc:

Ingredients

• 3 oz. whisky
• 1.5 oz. simple syrup
• 1/4 lemon (or tablespoon of lemon juice)
• 2-3 dashes of bitters
• 5 mint leaves

Preparation

Using a muddler or the handle of a wooden spoon, mash mint leaves, lemon half, and Simple Syrup in a 16-oz. mixing glass or a cocktail shaker 4–5 times just to release juices and oils. Add bourbon. Transfer to an Old Fashioned glass. Fill halfway with crushed ice, stir, then mound more crushed ice on top. Garnish with mint sprigs.

Read More at:
http://www.bonappetit.com/recipes/2012/08/classic-whiskey-smash#ixzz2XXb4yTrT

ingredients

• 1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon for the pan
• 4 3/4 ounces all-purpose flour
• 1 1/2 teaspoons kosher salt
• 2 large eggs, at room temperature
• 1 cup whole milk, at room temperature

instructions

1. Heat the oven to 400 degrees F.
2. Grease a 6-cup popover pan with the 1 teaspoon of butter.
3. Combine the 1 tablespoon of butter, the flour, salt, eggs and milk in a food processor or blender and process for 30 seconds.
4. Divide the batter evenly among the cups of the popover pan, filling each one-third to one-half full.
5. Bake on the middle rack of the oven for 40 minutes, taking care not to open the oven door.
6. Remove the popovers to a cooling rack and pierce each one in the top with a knife to allow steam to escape. Serve warm.

From recipe by Alton Brown:
http://www.foodnetwork.com/recipes/alton-brown/basic-popovers-recipe/index.html?oc=linkback