theparkerfamily.org

Tag: Cooking

  • parker’s famous margaritas

    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.

    See Recipe on allrecipes.com:
    parker’s famous margaritas

  • whisky smash

    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

  • cooking: popovers

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    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

  • cookies

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    making alton brown’s thin chocolate chip cookie recipe with sparklet.
    See Slideshow of the Photos on Flickr:
    cookies

  • cooking: garlic pumpkin seeds

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    the photo is from last year, but the recipe has become an annual tradition. in fact, the lady sparkler just said that she wanted to go out and buy another round of pumpkins just for the seeds.

    Ingredients (per cup of pumpkin seeds)

    • 1 Tablespoon Canola Oil
    • 1/2 Teaspoon Salt
    • 1/2 Teaspoon Garlic Powder

    Instructions

    1. Preheat oven to 300 degrees.
    2. Thoroughly wash the pumkin seeds.
    3. Cover seeds with oil, mix well.
    4. Spread oiled seeds in a single layer onto ungreased cookie sheet.
    5. Sprinkle desired amount of salt and garlic on seeds.
    6. Place cookie sheet in preheated oven until dry and browned, usually 45 to 55 minutes. Stir and shake in 10 minute intervals to prevent clumping and burning.

  • cooking: guacamole

    Ingredients

    • 2 Haas avocados, halved, seeded and peeled
    • 1 lime, juiced
    • 1 teaspoon ground cumin
    • 1/2 teaspoon paprika
    • 1/2 medium onion, diced
    • 2 Roma tomatoes, seeded and diced
    • 2 clove garlic, minced

    Finishing Ingredients

    • 1 tablespoon chopped cilantro
    • 1/2 teaspoon kosher salt

    Instructions

    1. Put first group of ingredients in bowl. Mash.
    2. Top with finishing ingredients. Serve.

  • ring of fire chicken

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    beside my on-going crush on nigella lawson, the best chef on tv is alton brown.

    not only is he able explain nearly everything in the world of cooking in a way that makes sense (though the grape juice commercials are a bit of a stretch) i can watch him grill a whole chicken for 30 minutes, even though i honestly can’t imagine anything less edible than the notion of breaking up a chicken, picking it up by its ankle, and then gnawing on its thighbone.

    that said, his recipe for ring of fire chicken is next to godliness in my book — even though i will happily use an (utterly verboten in alton brown’s world) pre-deboned breast of chicken.

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  • cooking: taco seasoning

    ran out of taco seasoning, and the lady sparkler is chanting “more tacos!”*

    alton brown, with a few revisions, saves the day once more. (* = denotes event may not have actually happened.)

    Ingredients

    • 2 tablespoons chili powder (1 chili, 1 chipotle)
    • 1 tablespoon ground cumin
    • 2 teaspoons cornstarch
    • 1 teaspoon kosher salt
    • 1 1/2 teaspoons hot smoked paprika
    • 1 teaspoon garlic

    Instructions

    1. add to 1 lb or meat. brown and serve.

  • frito pie

    God only know why this is called a pie, but you can’t argue with it being good.

    The traditional way to consume frito pie, according to our resident Texan, is to slit open a bag of fritos and pour in a cup or two of chili. To eat it any other way (eg. on a plate) is, according to the Dallas Morning News, “allowable but frankly lacks street cred.”

    i’m fairly certain this chili recipe was based on something i got somewhere, but what you see here has been through (quite literally) a dozen different variations in search of perfection — so even if my memory was good enough to recall its origin, a citation would be wholly unwarranted.

    you can tweak pretty much anything you like about the toppings (sour cream, onions, cheese) but don’t you dare add beans to the chili. seriously. my wife will hunt you down.

    full recipe after the jump.

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  • bolognese

    we had a bolognese at the talimo’s a couple weeks back. it was excellent enough to try and reproduce exactly, but i have taken a bizarre (yet principled) stand against ground turkey in italian cooking, so i cobbled my own together — creating a kind og bastard child of Emeril Lagasse and Mario Batali.

    (i’m not going to be able to get that vision out of my head, like, ever.)

    mine ended up a little dry, so keep the wine on hand — next time i’m probably going to add another 1/2 cup of white and red to the recipe so it doesn’t go bone dry after 2 hours of simmering.

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