Category: Drinks

Tijuana Sunset and Buenos Noches – Two Evening Themed Cocktails

Ola people of the internet! Today we are celebrating all things Mexican with a couple of cocktails, the Tijuana Sunset and the Buenos  Noches both from Cantina.   Regular readers would know what I have set myself a task to cook through this book by the end of the year.  Readers from the way back would know that this book and I have a troubled past.   Too cheffy, too complicated, too many hard to find ingredients have been my complaints of this book in the past.

Tijuana Sunset1

Let’s kick things off early in the evening with..wait for it…we need some sort of fanfare…ah…here he is…

Da da dadada…TEQUILA!

The Tijuana Sunset

This is billed as “A sophisticated take on the tequila sunrise”.

Okay fine.  But IMHO, the only thing that makes a tequila sunrise any good is that gorgeous ombre effect of the grenadine and the orange juice. And if you are going to call that drink a sunset then that ombre effect needs to run the opposite way to the sunrise right?

 

Well, it is totally missing from the Tijuana Sunset so I guess the way the gradient goes is immaterial right?

Now, bear in mind I made both of these drinks in iso at a time when even generally easy to come by ingredients were scarce on the ground.  Blood orange juice was an impossibility.  I decided to sub in Blood Orange Soda instead of Blood Orange Juice and Soda.  Did this affect the colouring?  Possibly.  However, as there is no picture in the book I suspect that they also did not get that beautiful colour array.

Looks may be one thing but taste is another.  And when it came to taste the Tijuana Sunset was OMG….100% delicious!!! 😍😍😍. Tangy from the lime, a little sweet from the soda, a nice kick from the tequila and the touch of salt was GENIUS. I loved this so much I immediately made another which I garnished with a little slice of jalapeno.  This made it even better!

Tijuana Sunset2

I loved the Tijuana Sunset.  I just wish it had a different name so there weren’t those expectations of what it was going to look like!

Wait up.   Hold on.  Do you think that by making the claim that it is a “sophisticated” take on the Tequila Sunrise that the authors are trying to say that the beautiful orange to deep red shading is somehow unsophisticated?  Are they making fun of my love for a drink that looks pretty as well as tasting delish?

OMG…see what this book does?  It makes me crazy!  Or maybe that’s life after what now…seven weeks in iso?

Buenos Noches

Now this one looked the biz! It is a Mexican take on an Irish Coffee which is a drink I hold dear.  And on paper it sounds delicious.  Chilli infused tequila, cinnamon infused coffee…sign me up!

Buenos Noches1

 

Okay, so truth be told.  This was one of the worst things I have ever put in my mouth.  Particularly because I had to wait 3 days for the tequila to infuse with the chipotle.

I actually cried after tasting this. Which I admit is an extreme reaction. But, at the moment, when our lives are so restricted, something that I was looking forward to for THREE days and which turned out to be a bitter disappointment might actually be worth a tear or two.

I felt this was bitter and flat.  It lacked any sweetness to counteract the bitterness of the coffee and the heat of the chilli and had no zestiness to bring the bitter and hot flavours together.

Buenos Noches2

I’m calling Goodnight Irene on the Buenos Noches.

But here’s that recipe. Just in case you have really repressed emotions and need to cry over something dumb instead of the horror that is the world as we know it.

Have a great week!  Stay safe!

 

 

Dining With The Dame 1 – Rum Spiked Cocoa

My first attempt at blogging involved writing about the food contained in,  or inspired by, the books I was reading.  It was not successful because, after the first book, the next three books I read did not contain any food to blog about!   But I have never lost the desire to blog about food in fiction.  This year one of my goals was to (re)read the novels of Agatha Christie.   And, as I began to read, I started to think that maybe it was time to give combining food and fiction another try.  Which is why today you are reading the first in a series called Dining with the Dame.  We’re getting things started with rum-spiked cocoa as featured in…

Rum Spiked Cocoa2

The Mysterious Affair At Styles

We’ll start at the very beginning.  It’s a very good place to start, after all.  The Mysterious Affair At Styles was  Agatha Christie’s first novel to be published way back in October 1920.

“Styles” is also the first Hercule Poirot mystery. Poirot is a war refugee, living in the village of  Styles St Mary with 7 of his chums.  And whilst this series will focus mainly on the novels, there is an absolutely delightful moment in the Poirot tv series where Poirot’s crew of Belgian refugees are walking through the British countryside singing “It’s a long way to Tipperary” before becoming acquainted with the pleasures of the English public house.  That moment occurs at around the 13-minute mark if you want to see it for yourself!

Poirot

The eponymous mysterious affair is the death of Emily Inglethorpe, owner of the country manor Styles.  Mrs. Inglethorpe did not pass away quietly in her sleep but was poisoned!  Enter Hercule to exonerate the wrongly accused and, of course, find the real murderer.

The Covers

I made a tier of some of the covers for this novel.  There were many, many more.  I have so many opinions that this would become the longest post ever if I started to voice them – but take a look.  What is your favourite?

What would you move up? Or down?

Covier Tier

The Recipe – Rum Spiked Cocoa

Poirot is talking to Annie, one of the maids at Styles.

“Now I  want to ask about something else.  There is a saucepan in Mrs. Inglethorpe’s room with some cocoa in it.  Did she have that every night?”

“Yes sir, it was put in her room every evening, and she warmed it up in the night – whenever she fancied it.”

“What was it? Plain cocoa?

“Yes sir, made with milk, a teaspoon of sugar, and two teaspoonfuls of rum in it.”

Rum Spiked Cocoa 4

This is soooo good.  The little hit of rum adds a lovely little kick to a drink that is 100% as comfort!  And we all can use a little bit of comfort in our lives!

Print

Rum Spiked Cocoa

A delicious warm drink…with a little kick!

Ingredients

Scale
  • 1 cup milk
  • 3 heaped teaspoons drinking cocoa
  • 2 tsp rum (I used a spiced rum)
  • 1 tsp sugar

Instructions

  1. Heat the milk in a small saucepan over a medium heat. A pan with a pouring spout is ideal.
  2. As it heats, add the sugar and the cocoa.
  3. Use a small whisk to get rid of any cocoa lumps.
  4. Just before the mixture reaches boiling point, take off the heat, add the rum
  5. Serve immediately.

Notes

Nutrition

  • Serving Size: 1

Other Food mentions in Styles

Seed Cake (TV Show)

Lemonade (TV Show)

It’s Complicated

This book was written 100 years ago and contains passages that are (or should be) abhorrent to the modern reader.  I do not share these views nor wish to repeat them. But nor do I want to ignore that they exist.  They are there and they are horrible.

I  do not think that the views expressed were necessarily that of Christie but were certainly opinions that were held at the time, and let’s be totally honest by the very worst members of our society today.

I personally think we can still enjoy reading Christie while vehemently disagreeing with the views of some of her characters but please let me know what you think.

Rum Spiked Cocoa 5

Next Up

For anyone who wants to read along and  /  or cook along my plan for April is to feature  The Secret Adversary.   Now that we are all pretty much living in social isolation, maybe a joint project is something we need to keep us connected!  Let’s just hope there is some mention of food in it – I don’t have a good track record when it comes to this!

Stay safe friends. And by that, I mean avoiding money-hungry relatives dosing your cocoa with narcotics and adding strychnine in your coffee.   And of course, looking after yourself in these crazy times.

 

 

 

Mexican Manhattan

In the past, I have not been entirely complimentary about Cantina, by Paul Wilson.  This cocktail may change all that because it is DE-LIC-OUS!!!  The Mexican Manhattan may just be my new favourite cocktail!  I’m not sure if I am sad or glad that I am currently in the middle of Feb Fast.  If I wasn’t off the booze, I imagine I would by now have had many more than the one I have had.  My tastebuds are weeping, my liver is cheering.  I think it’s probably a draw!

Mexixan Manhattan2

The Mexican Manhattan cocktail combines the vanilla and spice flavours of anejo tequila with the sweet / tartness of Cherry Heering and the bittersweet of Sweet Vermouth to produce a cocktail that is complex and delicious. I think this is a cocktail to savour over an hour or so in order to really enjoy the flavour and aroma!

Mexican Manhattan3

The traditional garnish for a Manhattan and this Mexican Manhattan is a maraschino cherry.  I thought I had a jar of these in the fridge however when I checked?  Nada. Luckily, I had some candied kumquats in the fridge so I subbed these in.  I really enjoyed the citrussy element this brought to the cocktail.  If you are making it, however, feel free to use the more traditional cherry.

 

Cantina Update

My aim this year is to cook through the recipes I have left in Cantina, which at last count was 30.

I have made this cocktail and a slightly dumbed-down version of the Street Style Tostadas with Seared Tuna and Wood -Grilled Vegetables with a Finger lime crema. ( My veggies were grilled on the grill and my limes were of the non-finger variety.) This was however totally delicious!

Tuna Tostada

I have the following left to cook:

Eggs and Breakfast

  • Pistachio and Spiked Chocolate Hotcakes with Raspberry Crema.  I will probably make this as a dessert as I am not a huge fan of a sweet breakfast.

Masa Delicacies and Street Food

  • Street Corn with Goat’s Crema and Black Olives
  • Street Corn with Truffled Crema and Truffle Cheese
  • Mr Wilson’s Fish Tacos with Slaw and Two Sauces
  • Soft-Shell Crab Tacos with Guacamole, Shaved Fennel and Sweetcorn Salad

Soups

  • Ranchero Style Beef Broth.  This one has been on and off the list at least a dozen times.  I have decided not to make the accompanying Bone Marrow and Chimichurri Toast because whilst it sounds delicious, I feel it would make the dish too complicated.

Fish and Seafood

  • Dory Pescado Asado.  This is probably next on my list to cook.
  • Prawn Cazuela Veracruz
  • Soft-Shell Crabs al Pastor

Meat, Moles and Barbecue

  • Blood Orange and Avocado Salsa – you might be wondering why this is in the meat section.  It was meant to accompany a chicken dish which I did not like the sound of.  The salsa?  Sounds awesome!
  • Lamb Belly Ribs with Pomegranate and Flor De Jamaica
  • Low and Slow Beef Short Ribs with Cerveza Caramelised Onions
  • Glazed Mexican Spiced Lamb Chops with Ancient Grains and Pickles
  • Goat Barbecoa with Green Mole and Green Rice

Ancient Grains and Vegetables

  • Kale Caesar
  • Charred Broccoli with Salsa Mexicana

Desserts

  • Coconut Panna Cotta with Napa Style Strawberry and Mango Salad – I was going to make it this weekend but I realised that Napa Style means it has wine in it.  It would be a bit too tempting to have to open a bottle of Pinot Noir, which is my favourite red when I am trying to not drink!
  • Coffee and Tequila Creme Caramel.  This may come off the list.  It requires a spendy coffee flavoured tequila which I can’t justify buying in this, my year of frugality!
  • Pistachio Chocolate Souffle with Dulce De Leche Ice Cream
  • Salted Caramel Ice Cream Churros Tacos

Drinks

  • Rosella Royale.  This contains something called Pulque.  I have no idea what it is or if I can find it.  It may come off the list.
  • Tijuana Sunset
  • Frozen Lychee Margarita

So that means I only have 23 recipes left to cook!  Which seems do-able in 10 and a half months but  I know how complicated some of these recipes are…I’ll check back in again next month.

 

Mexixan Manhattan5

If you would like to join me in cooking any of these, the book is Cantina by Paul Wilson.

 

Have a great week!

Old Fashioned Lemonade

So, what do you do when life gives you lemons?  Make lemonade of course!  

Old Fashioned Lemonade1

 

And oh boy has life given me lemons!  We came home from holidays to find a tree that was so laden with lemons that the branches were nearly lying on the ground!

Lemon Tree

Poor tree!!!!  

Emergency lemon measures were called for!  Friends and family were called.  However, friends and family were either having their own too many lemon dilemmas or were already hooked up with other peoples too many lemon dilemmas. So, unable to give them away, I started thinking about how to deal with the lemon glut of 2019 on my own!  
Lemonade5

My old fashioned lemonade is a total classic. It’s the kind of lemonade you can imagine kids selling from a homemade stand, Lucy Van Pelt style back in the day.  Or the kind that these kids gave away to marchers during the 1963 March on Washington led by Martin Luther King, Jr.  Bless their non-capitalist hearts!

Old Fashioned lemonade is also incredibly easy to make!  It has just three ingredients –  Lemon juice, sugar and sparkling water.  Garnishes of lemon wedges, mint leaves and ice cubes are optional. 

But if you also wanted to add a little splash of booze, well, I won’t judge you.  😉

Print

Old Fashioned Lemonade

A simple and refreshing drink.

Ingredients

Scale
  • 375mls of freshly squeezed lemon juice
  • 200grm caster sugar
  • sparkling water
  • Ice cubes, lemon wedges and mint leaves to garnis

Instructions

  1. Stir the sugar into the lemon juice until it has completelty melted.
  2. When ready to serve, fill a glass to about a third with the lemon and sugar mixture.
  3. Add icecubes.
  4. Top with sparkling water.
  5. Garnish with lemon wedges and mint leaves.

Notes

  • The lemon and sugar mixture will keep for about a week in a bottle in the fridge.

I’m sure I will have many more lemony dishes in the coming months including a much more fancy lemonade and a super sounding pickle that was in a book I got for my birthday. 

Let me know what you would make if you had a million lemons – I need all the inspiration I can get. 

Have a great week!

Rhinestone Cowgirl – For Cowboy Day

Welcome back to Cowboy Day part 2.  This one is most definitely not for children so let’s assume the little darlings are tucked up in bed, the cows have been lassoed, the horses fed and watered, the little doggies have been got along and the sun is well and truly over the yardarm.  All this means that it’s time to crack open a bottle of Kentucky’s finest and whip up a cocktail…Howdy cowdy, it’s the Rhinestone Cowgirl!

 

Rhnietone Cowgirl

One of the many joys of blogging…apart from drinking bourbon cocktails at 2 pm ‘cos it’s your “job” are the people you meet.

I’ve been lucky enough to meet some of my blogging chums in real life (Hey Jenny and Battenburg Belle, hope you are having a super Cowboy Day celebration); then there are some like the wonderful Greg who organises this cookalong and Yinzerella who runs Pieathalon who I may never meet IRL but who are much-adored pals.

Then there are the people that you “meet” while researching a topic who are just too amazing not to talk about!  I had thought that Mrs Elizabeth Wilton who made the Beetle Pie might be my most favourite person ever.  But then, while googling about for pictures of Dolly Parton and wondering if I should have made Dumplin’s for my Cowboy Day fare, I encountered the original Rhinestone Cowgirl….ladies and gentlemen, let’s give a rowdy Cowdy hoot and a holler for Bobbie Nudie!

 

Who?  You might be asking right about now.  Particularly, if, like me, you initially read her name as Boobie Nudie ( definitely now my new porn name)!  Well, there’s quite the clue in the photograph above.  The guy standing next to Elvis is Nudie Cohn.  He made that Gold Lamé suit.  He was also Bobbie Nudie’s husband.

These two began a company called Nudie Rodeo Tailors which has an absolute cavalcade of famous patrons. Elvis, Roy Rogers, Cher, Elton John, Robert Redford,  The Beatles, John  Wayne, Dolly Parton and countless others – all dressed by the Nudies!

And, as you can also see from the above, Bobbie Nudie remained a glamourous Rhinestone Cowgirl well into her later years!

Here are just a few cuts from the Nudie tailor’s back catalogue

 

 

For more celebrities in Nudie Suits you can click here.

Here’s a couple  more of shots my girl Bobbie:

And, here’s the recipe for the Rhinestone Cowgirl. Why not make one up and then let’s sit a spell, because we’re about to get gossipy!

Rhinestone Cowgirl (Difford’s Guide)

Rhinestone Cowgirl

The Nudie Tailors label is iconic just within itself  Here it is:

And rumour has it that our girl Bobbie is the model for the naked cowgirl on the label!

Huh….maybe she was Boobie Nudie after all!

Sadly, Bobbie Nudie passed away in 2006 at 92 years,

Her obituary in the New York Times showed her at 92 in a floor-length beaded skirt, a bandanna around her neck, a rifle in her hand and her walker at the ready. In announcing her death, The Times called her “the purveyor of glitter.”

Truewestmagazine.com

What a fashion inspiration for all of us!!  I love her so much!!!!!  😍😍😍

Thanks as ever to Greg for organising the Cowboy Day Cookalong and inviting me to celebrate with you!   You are a true gem in a world of rhinestones!!

Happy Cowboy Day all, and if you do raise a glass today, please raise a toast to the wonderful Bobbie Nudie!