• Mixology Monday LXXXVI Cocktail: The Nuevo Presidente

    pres6Ah, just when we started slowing down on cocktail posts, it’s Mixology Monday again. Just another excuse to keep mixing drinks. Such is life…..and life is good.

    mxmologoThis month, the theme comes from Thiago of the excellent Bartending Notes blog. Here it is:

    Let’s bring the king of fruits back! After being canned, mixed with all sorts of sugary liquids and blended into… some 80s dreadful cocktails, the pineapple needs more respect! Once a symbol of hospitality, the King of Fruits might be know misunderstood. One of the greatest non-citrus souring agents, used for crazy garnish ideas, infusions, old gum syrup flavoring, the pineapple is a fruit to be reckoned. Be in a tiki cocktails, an old school classic like the Algonquin, a crazy flavor pairing or just mixed in a delicious Verdita, get creative and make a cocktail using any part of this delicious, juicy fruit or share you favorite pineapple cocktail with us!

    Pineapple, a perfect choice for some of the longest (and hopefully the laziest) days of the year. And as happy tiki drinkers, we enjoy plenty of pineapple here at the farm (also great in dessert- see here). And we just happened to have a pineapple cocktail we wanted to check out.

    pres1pres2Normally we get a bit “experimental” for Mixology Monday, but we recently read about a pineapple cocktail called the El Presidente and put it on our list of cocktails to try. Funny thing, normally an “El Presidente” refers to a rum-based martini variant, and it is something of a classic. But we also found references to this other “El Presidente”, basically a daiquiri with pineapple juice and grenadine replacing sugar. A decent drink, with a bit more complexity and that nice foamy texture from the pineapple, but one that could be tweaked a bit.

    pres3pres4pres5For the Nuevo Presidente, we chose an aged rum (we used El Dorado 5 Year, but use an aged rum you like) with some funk to add more flavor. Pineapple loves darker rum, so that was an easy fix. The other change we made was replacing the grenadine, which doesn’t do much in the original. We tried different bitters, Chambord and crème de cassis to add some kick and depth. And in the end a few dashes of cassis added to the completed cocktail was the clear winner. The cassis sinks to the bottom of the drink and adds a layer of color, while offering a distinct deep berry bite to the last sip. A nice touch and a very good way to riff on a  daiquiri. This is an easy drink to make and enjoy, and it will appear a few more times this summer at the farm.

    PresSo thanks to Thiago for hosting this month and to Fred Yarm at Cocktail Virgin Slut for keeping the monthly party rolling.

    The Nuevo Presidente:

    Ingredients:

    • 2 oz. aged rum (El Dorado 5 Year Old)
    • 1/2 oz. pineapple juice
    • 1/2 oz. lime juice
    • 3 – 4 dashes  crème de cassis

    Assemble:

    1. Add the rum, pineapple juice and lime juice to a cocktail shaker with ice. Shake until chilled and double-strain into a chilled cocktail glass, coupé or flute. Add the crème de cassis to the drink and let it settle to the bottom of the glass. Serve.

     

     

     

  • Monthly Cocktail #1: The Midnight Daiquiri

    mid5Happy Tuesday! And we choose to celebrate this auspicious day with something new, the “Monthly” cocktail feature. It was weekly, but we were having a hard time keeping up. So “Monthly” it is…

    In any event, is there any better flavor combination in cocktails than rum, lime and sugar?  So simple, so perfect and yet so flexible. The basic daiquiri is still a classic and one of our “go-to” drinks in any season. But like most classics, one you fully embrace the basic structure, one starts to riff and experiment. And with rum, probably more than any other spirit, the possibilities are endless.

    mid1Rum has more varieties than almost any other spirit. Molasses vs. cane juice, pot vs. column still, country of origin, aging, blending and filtration all come into play. And in the end, every nation, every island, every distiller has it’s own distinct flavor. And unlike whiskies, the range is incredibly broad. Scotch and Bourbon have many flavor profiles, but you know exactly what they are. Meanwhile there are rhum agricoles and cachacas that taste grassy like tequila, white rums so light in flavor that they are closer to vodka, aged rums that sip like whiskey and dark / black rums that are something else altogether….and that is where we have been playing lately.

    mid2While it may have a questionable reputation, (a few too many Meyers ‘n Pineapples in your youth can leave a mark) dark rum is nothing to be afraid of. In fact, the flavors range as widely as rum overall. Most dark rums will have bittersweet molasses core, but they also feature spice, vanilla, funk, chocolate, coffee and even maple syrup notes. And these are all flavors that make for tasty, complex and sometimes memorable cocktails.

    We often wax poetic about Appleton 12-year-old, our favorite rum, and one that may be called “dark”. But recently we started playing with something cheaper and a lot funkier, Cruzan Blackstrap rum. And this is fun stuff to play with. The Cruzan has all the dark molasses flavors along with notes of spice and maple, and with a lighter mouthfeel than you might expect. And at under 20 bucks a bottle, a real deal.

    midSo what did we do with the stuff? Experiment, of course. But after a while we made our own creation, the Midnight Daiquiri. The Midnight Daiquiri uses Cruzan Blackstrap rum (you could sub Gosling’s or Meyer’s), lime juice, falernum syrup, coffee liqueur and bitters. The sip starts with a bittersweet molasses nose and then a sweet, spicy “rum, lime and coke” flavor that ends with a slightly bitter note that cleans the palate. A very easy sipper, more refreshing than you might think and certainly worth a try.

    mid4The inspiration for the Midnight Daiquiri comes from a few excellent cocktails. The falernum (spiced lime syrup) and dark rum are from the Corn ‘n Oil, the coffee liqueur from the Port Antonio and the extra bitter notes from Comal’s Black Daiquiri. In each cocktail the common thread is to embrace the flavors of the dark rum, and not hide them. And in the Midnight Daiquiri you get the full spectrum, spice, coffee, maple and, of course, molasses, all playing well together.

    mid3So the next time you see that bottle of dark rum gathering dust on you shelf, take it down, pull out some limes and get to work. You never know what you might find…

    The Midnight Daiquiri:

    Ingredients:

    • 2 oz. black or dark rum (Cruzan Blackstrap)
    • 1 oz. fresh lime juice
    • 3/4 oz. falernum syrup (you can sub Velvet Falernum in a pinch)
    • 1/4 oz. coffee liqueur
    • 3 dashes Angostura bitters
    • 2 dashes Bittermens Tiki bitters (optional, but good)
    • Lime wheel, for garnish

    Assemble:

    1. Combine the liquid ingredients in a cocktail shaker with ice. Shake until well-chilled. Strain into a chilled coupé or cocktail glass. Garnish with the lime wedge and serve. You can also serve this cocktail on the rocks in a lowball glass.

     

     

     

  • Our Garden, Growing Strong….

    grows….please forgive the obscure Game of Thrones reference (think House Tyrell). But our garden is growing strong, indeed. The hot and dry winter left us without cherries (not enough chill hours) and with withered greens. But our spring onions and potatoes were a delight and the blueberries and strawberries are simply amazing…and plentiful. No complaints.

    grows1grows8grows4It is our tomatoes that are truly growing strong, we practically have a tomato thicket. Frankly, we can’t wait. And along with tomatoes, our other warm weather plants like the eggplant, peppers and raspberries all look like they will have a very good summer. That means we will have a good summer.

    grows6grows11grows3Oh, and don’t even get us started on the apples, peaches and figs. They look good so far and we hope we can keep the varmints off them until late summer. It is a 50/50 shot at best…but hope springs eternal.grows10grows9 Continue reading

  • A Real Barbecue Burger

    bbq7Here at the farm, we don’t tend to get overly exercised about all the silliness in the world of food marketing. Trends come and go, health claims are made (and debunked) and everything ends up “super” or “mega” or “free” of something. And normally we just say “meh”, and go back to cooking.

    bbq1bbqBut recently I saw an ad for a “Big Barbecue Burger” that was just a big burger (cooked on a flat top) with onion rings and some barbecue sauce. And that got me thinking, “there is barely anything ‘barbecue’ about that burger except the sauce….that’s kinda lame”. And then I decided that we needed to make a real barbecue burger. Happily, we had an easy solution.

    bbq2bbq3To have a real “Barbecue Burger” you need to have some real barbecue. And since we just pulled pork for Memorial Day, we had leftovers. Normally we crisp up the leftovers for tacos (so good, and worth a future post), but why not put the pork on a grilled burger? And why not add some cheddar cheese, bacon, sautéed onion, real barbecue sauce and serve it all on a buttered and toasted bun?

    bbq5Why not, indeed. Let us be the first to say that if you didn’t have enough motivation to make pulled pork already, serving it on a burger should get you moving. Smokey, salty, sweet, savory, tangy, soft, crunchy and crispy all in the same bite. Close to a perfection. And with such a strong foundation of flavors and textures, you can build on this burger all summer. We certainly will…

    bbq6Real Barbecue Burgers:

    Notes before you start:

    • You do need pulled pork for this dish, but you could also use the meat from barbecued ribs. Also, we haven’t tried adding barbecued brisket to the top of a burger, but it is an experiment we plan to try.

    What You Get: A perfect barbecue burger that actually lives up to its name.

    What you need: Some real barbecue. Go get started…

    How Long? Assuming you already have the barbecue, less than an hour. Time well spent.

    Ingredients:

    (Serves 4)

    • 1 – 1 1/2 pounds of freshly ground chuck
    • 1 pound pulled pork
    • 4-6 slices smoked bacon
    • 1 cup grated cheddar cheese
    • 2 large onions, thinly sliced
    • Salt and freshly ground pepper
    • 4 hamburger buns
    • Butter
    • Barbecue sauce (use your favorite)

    Assemble:

    1. Prepare your outdoor grill (or grill pan) for high heat cooking.
    2. Form the burgers into four equal patties no more than 1/2 inch thick. Press the center of the burger slightly with your thumb (this keeps the burger flat when cooking). Butter the hamburger buns.
    3. Place a large skillet over medium heat. Cook the bacon until crisp and remove from the pan, but keep the fat in the pan. Add the onions to the pan, move the heat to medium-low and cook until browned and soft, about 15 minutes. Season to taste.
    4. Reheat your leftover barbecue in a skillet over medium heat or in the (gasp!) microwave.
    5. When your grill is ready, grill the burgers 3-4 minutes per side for medium rare, seasoning with salt and pepper while cooking. When you flip the burgers add the pulled pork and the grated cheese. When done, remove the burgers from the grill and let then rest for at least five minutes. Meanwhile, toast the buns while the burgers rest.
    6. To assemble the burgers, place the burger on the bottom bun, add the bacon, onions and barbecue sauce. Then top with the bun and serve.

     

  • ‘Cue, Cocktails And Cake For Memorial Day

    anejoAh, summer. You can feel it coming (here in Norcal, it barely left). But for the rest of the country, we gather that this summer will be particularly welcome. Now, we all know that summer isn’t “official” until the solstice, but around here (and hopefully where you are) summer starts on Memorial Day. And Memorial Day is “opening day” on the farm for weekend barbecue, big pitchers of punches and highballs and lots of dessert. So here are a few links to recipes we think you may want to try this weekend and into the summer (and don’t worry, they are well-tested).

    porkOur favorite summer meals almost all include real, low-and-slow barbecue (we also like steamer clams and lobster rolls, but those are for another post). And our favorite for Memorial Day remains Pulled Pork. We post a link to this recipe every Memorial Day for a reason, it rocks. Pulled pork is inexpensive, easy, feeds an army and tastes great. The only thing you need is time. For the best results you need to plan ahead a day or two- so get started!

    ribsIf you are worried about time, then Memphis-Style Ribs are the way to go. These ribs still benefit from a little extra prep time, but they are easily a one day meal. And, sooooo good. Trust us, make extra.

    brisketFinally, if beef is your thing, then Franklin Style Brisket is a real treat. Again, you get a great dish for a crowd, you just need to take the time to do it right. (We jumped the gun on summer and made this last weekend for some good friends, and it is still one of the best things going).

    fleurIf you happen to imbibe (and we hope you do), summer is the best time for easy punches or highballs. These are drinks that keep you and your guests outside, and not inside mixing drinks all the time. Our favorite summer punch is the Nouvelle Fleur, a sparkling tequila, citrus, St. Germain and Aperol concoction. This drink packs big, thirst-quenching flavors, but is relatively low-strength. Great for sipping.

    laniIf you want an easy punch, but with more, umm… “punch”, then we suggest the Lani Honi. This is a simple mix of white rum, lemon and Benedictine. But even with just three ingredients, the flavors are full and complex. Good stuff and easy to mix in a pitcher.

    monkFor those who like tall, cool summer cocktails, we always suggest bucks like The Kentucky Buck or Kentucky Monk. And for those who like riffs on classics, we love the Upside Down Martini, using vinho verde in place of dry vermouth. Crisp, cold and delightful. Continue reading

  • Shelling Peas, Spring Onions And Bacon

    peasPart of the fun of blogging about food, booze and gardening (and editing a food magazine) is that we get to see the world of food from many different angles. There are plenty of different opinions on food and cooking out there, and with such ready access to media these days, those opinions are easily shared. Perhaps sometimes too easily shared.

    peas2peas3A few years back, David Chang of Momofuku fame, made the claim that “fuckin’ every restaurant in San Francisco is just serving figs on a plate. Do something with your food”. This comment (and many other flames) along with some very fine cooking led to Chang’s fame and his current overexposure (Food and Wine Magazine? David? Really? Why not join Bayless and make a Burger King ad? At least someone will see it). And needless to say, some cooks agree with Chang and many (particularly out here in Norcal) clearly don’t. 

    peas4But it is a good question- when is it better to let the core ingredient lead and when do you need to “do something to it”? Also, when is all that “cheffy” technique just showing off? When is it burying the true flavors of the dish?

    peas6peas7Since we grow a lot of our own food, but are happy to use a sous-vide cooker and kitchen torches, we see both side of the argument. But we will share one insight, the more recently the fruit or veggie is picked or pulled from the ground, the less you need to “do something” to it. Just bring out the best of the ingredient. If that means some cooking, great. But if that means just putting it on a plate, that’s fine, too.

    peas5And this recipe for fresh shelling peas with spring onions and bacon is a good example. Fresh peas are earthy and sweet on their own. Spring onions (right from the garden if you can get them) are sweet and delicate (and soooo good) and bacon is salty, rich and crunchy. All good on their own, but when you combine the flavors and textures (plus a dash of wine for acidity), you get a perfect dish.

    peas8Is this rocket science? Hell no. But this does require a few steps and we are certainly “doing something” to our food. Could we sous-vide the peas, make a spring onion foam and drizzle on some freeze dried bacon crumble? Sure. But why? We do just enough to make the dish sing….any by the way, if the figs are ripe and sweet, just put them on the plate and pass them to us…. Continue reading