Spring Means Fucking Like Rabbits, So Drink Rabbit Punch
What you need
- 1 whole orange, plus 1 orange cut into thin slices for garnish
- 1 lemon
- 1 cup sugar
- 1 cup lemon juice
- 1 cup pineapple juice
- 1 (750 milliliter) bottle bourbon, at least 100 proof
- 1 cup Champagne or sparkling wine
- 1 cup fresh pineapple chunks
The Prep
Using a vegetable peeler, remove the peel from 1 orange and the lemon. Transfer to a large punch bowl and add the sugar. Muddle to release the citrus oils, then let stand 1 to 2 hours. Add the lemon and pineapple juices and the bourbon, and stir to combine. Just before serving, stir in 3 to 4 cups of ice, then top with Champagne or sparkling wine and garnish with the orange slices and pineapple chunks.
VIA Harvard & Stone, LA
Shakshouka !!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Shakshuka [Eggs Poached in Spicy Tomato Sauce]
Adapted from Saveur
Serves 4 to 6
1/4 cup olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (I was nervous and only used 2 Anaheims; I would go for 3 or 4 next time for a more moderate but still gentle kick)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving
Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.
Ginger Syrup
Ginger Syrup This syrup from Betty Fraser and Denise DeCarlo, owners of Grub in Hollywood, Calif., is fantastic in cocktails, such as the Sleepyhead, but it also makes an out-of-this-world ginger ale. To make ginger ale, simply fill an ice-filled glass a third of the way with the syrup, top with soda water and a squeeze of lime, stir and enjoy. 2 cups unpeeled, washed, fresh ginger, roughly chopped 2 cups sugar 6 cups water Process ginger chunks in a food processor or blender until finely chopped. Place in a large stock pot. Add sugar and water to the pot and stir. Bring to a boil then reduce to a simmer over medium-low heat and cook for one hour until a rich syrup is created. Strain the syrup twice through cheese cloth or a sieve into a large jar or bottle. Refrigerate. Betty Fraser and Denise DeCarlo, Grub, Hollywood, Calif.
Unlike a lot of cookbooks from gourmet chefs that have recipes that are nearly impossible to do, ” Ad Hoc at Home” by Thomas Keller features amazing recipes that are also relatively easy. This was just released in the past couple weeks and is a must have for any kitchen.
Spring Break—Baby Veggies
- 6 cups assorted trimmed baby vegetables (such as halved fingerling and purple potatoes, baby carrots, brussels sprouts, cauliflower, pearl onions, pattypan squash, and/or strips of large vegetables like bell peppers)
- 1 cup olive oil
- 1/2 cup Champagne vinegar
- 4 small bay leaves
- 2 teaspoons coarse kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- 1/4 teaspoon dried crushed red pepper
preparation
Steam all vegetables until potatoes are tender, about 8 minutes. Transfer to large bowl. Meanwhile, bring remaining ingredients to boil in medium saucepan, whisking until salt dissolves. Pour over vegetables. Let marinate at least 15 minutes, tossing occasionally. Serve warm or at room temperature.
More than a meal, it’s an event to roast a suckling pig. Oftentimes the pig is roasted in a wood-burning oven or outdoors, making it infeasible for most people. But this recipe from Chef Garces makes it doable in a home kitchen. By brining the young pig before roasting it, Garces has developed a nearly foolproof method for achieving tender, moist meat.
What to buy: Suckling pig should be ordered from a quality butcher. This recipe will accommodate a 12- to 20-pound pig, but most ovens won’t easily fit a pig that’s more than 18 pounds.
Game plan: Suckling pig has a more distinct pork flavor than most commercial pork cuts, and the taste can take some getting used to.
You’re dealing with a large amount of raw meat here, so be sure to clean up thoroughly afterward.
Take the internal temperature of the pig by inserting a thermometer into the thigh (be sure the thermometer doesn’t touch any bone).
You can use foil to hold the pig’s mouth in place during roasting or the more traditional apple.
This recipe was featured as part of our Suckling Pig for the Holidays menu.
INGREDIENTS
- 1 (12- to 18-pound) whole suckling pig
- 15 quarts water
- 6 1/2 cups kosher salt
- 4 1/2 cups granulated sugar
- 1/2 cup vegetable oil, for basting
INSTRUCTIONS
- Rinse pig in cold water and set aside. Line a 32-gallon garbage bag with 2 more 32-gallon garbage bags. Place water, salt, and sugar in the tripled-up garbage bags and stir to dissolve, taking care not to puncture the bags. Place pig in the bags, remove excess air, and tie tightly. Place in a 15-quart container in the refrigerator and brine 12 to 24 hours, turning once.
- Heat the oven to 250°F and arrange a rack on the lowest level. Remove the pig from the brine and pat dry with paper towels; discard brine. Lay the pig on its side and stuff the interior with 15 to 20 large (20-inch-long) pieces of lightly crumpled aluminum foil until it’s filled out. (This will prevent caving during roasting.)
- Transfer the pig to a baking sheet fitted with a roasting rack. Arrange it stomach down with the back legs tucked underneath and pointing forward, and the front legs tucked underneath and toward its sides. (You may need to add more foil if it is not sitting properly.) Prop up the head with foil or a large ramekin to keep the back aligned. Cover tightly with aluminum foil and place in the oven.
- Roast the pig, rotating once, until it reaches 130°F, about 2 1/2 to 3 hours. Remove the foil, baste with oil, and increase the oven temp to 400°F.
- Roast, basting every 15 minutes with oil and rotating once more, until the internal temperature reaches 160°F, about 45 minutes to 1 hour more. (If the ears or snout become too brown, cover with foil.) Remove from the oven and let rest 20 minutes before carving.
Chowhound
