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~Old Fashioned Apricot Chicken~
Recipe by: 'Quiche my Grits'
Ginger Smash
A Whisky Smash with a peppery kick, this Ginger Smash is a delightful cocktail to sip as clouds clear and reveal patches of blue sky and and sunshine, both literally and metaphorically! Cheers, friends!
Ingredients (serves 1):
1/2 thumb-sized piece fresh ginger
3 wedges of a juicy lemon
4 large leaves fresh mint
6 ice cubes
60 millilitres/2 fluid ounces (4 tablespoons) Single Malt Whisky
22.5 millilitres/¾ fluid ounce (1 ½ tablespoons) Simple Syrup
4 ice cubes
the tip of a mint sprig
Peel ginger, and cut it into chunks. Place ginger chunks in a shaker, and muddle thoroughly to extract their juice.
Add lemon wedges in a shaker and muddle as well, to extract their juice.
Tear in mint leaves and muddle thoroughly once more.
Add ice cubes, and top with Whisky and Simple Syrup. Close shaker tightly and shake energetically until well-chilled.
Spoon ice cubes in a rocks glass, and double strain cocktail over the ice. Garnish with mint sprig.
Enjoy Ginger Smash immediately.
I've just finished An Elderly Lady Must Not Be Crossed, the second book in a wonderful series about an 88-year-old retired language teacher who just wants to bask in the quiet of her beautiful old apartment with a pot of coffee and a plate of cheese sandwiches and cookies.... and how if anything ever threatens this blissful solitude, she will bash in its skull with a candlestick and shove it down the stairs and not lose a wink of sleep. And when the police come, it's all "What, dear? Who did you--? I'm afraid I'm not--oh, let me find my hearing aids, they must be here somewhere..."
Anyway, these are lovely, cozy, smirky and delicious crime novels about being overlooked and underestimated and how, yes, the privilege of enjoying a nice wine in your nice apartment where no one can bother you is actually sometimes worth a murder or three. And this book ended with some recipes for gingerbread cookies, which I've never made before, so I'm saving it here! The second, "naughty" recipe contains mild spoilers* for the second book, so be careful if you've yet to read it!
*Murder, the spoiler is murder. It's always murder. Obviously. Anyway, could not recommend these books more!
The sweet chili peach napa slaw from Natalie Keng’s new cookbook, “Egg Rolls & Sweet Tea,” comes together in a flash. Best of all, it’s mayo
The dressing is as delicious and seasonal as it is versatile. Use it as a marinade for fish, a sauce for sauteed shrimp or a topping for pulled pork sliders.
Caribbean Carrot-Ginger Soup
Mapo Tofu
Chicken Breast with Ginger and Lemongrass
Ever since Ed and I travelled to Vietnam and Cambodia several years ago, I have been trying to prepare some Vietnamese/Cambodian specialties.
I’ve cooked Pho many times (it’s one of my favorite soups) but mostly have made lots of recipes using lemongrass and fresh ginger, which are ubiquitous in Southeast Asian cuisine.
The combination of these two ingredients, (which are easy to find these days), is refreshing, vibrant, citrusy, and they give a real boost of flavor, especially to mild foods such as chicken. Just a few teaspoons of seasoning makes a plain old chicken dinner really easy and yet so interesting and definitely not plain old.
ROAST CHICKEN BREAST WITH LEMONGRASS AND GINGER
2 whole chicken breasts (or use 4-6 whole legs)
1 tablespoon vegetable oil
2 large cloves garlic, finely chopped
2 teaspoons chopped fresh lemongrass
2 teaspoons chopped fresh ginger
2 teaspoons chopped fresh chives (or green scallion tops)
salt and freshly ground black pepper to taste
sprinkle of cayenne pepper
1/4 cup white wine
Preheat the oven to 450 degrees. Place the chicken breasts in a roasting pan. Brush the chicken with the vegetable oil. Scatter the garlic, lemongrass, ginger and chives over the chicken and sprinkle with salt, pepper and cayenne pepper. Roast for 10 minutes. Lower the oven heat to 350 degrees. Roast for another 40-45 minutes or until cooked through (a meat thermometer inserted into the thickest part of the breast will register 160 degrees), basting once or twice with the white wine. Let rest for 15 minutes before carving.
Makes 4-6 servings
[Fresh ginger. Garlic. So you ground the chicken in house. I have supped full with horrors. Cilantro. The mixture. Mixture, yep.]
