This cocktail is dedicated to Pete Steele, brooding front man of Type O Negative.
Pete died of Heart failure at the age of 48 on April 14th.
May God rest his soul.
Let's get pished and honour his memory
Black Number 1 (thanks Arlene)
25ml measure Blavod vodka
15ml measure cassis
hand full blackberries
soda water
crushed ice
Put the blackberries into a tall glass and squeesh with a spoon. Add the crushed ice, Blavod, cassis and top up with soda. Stir and serve.
Black clothing and clove cigarette optional. But fun.
Howdy Partners,
I'm getting in touch with my inner cowgirl today.
I found some pinto beans in the back of the cupboard that i've been ignoring for a while and thought I would use them to whip up some hearty cowboy nosh to keep my strength up on the long hard days spent herding my cupcakes (I work in a cake shop incase you were wondering what that was all about. Check out our website www.cakealicious.com.We rock)
I'm getting myself in the mood for cowboy cooking by adorning a straw cowboy hat and listening to some Alabama Thunder Pussy
and some Black Label Society
What happened to Zack Wylde by the way? Once a flowing locked, beflared bit of rock totty, now a big chunker. Eh?
Regardless, here is my recipe. You wanna drink loads of Moonshine with this. IT IS ILLEGAL TO MAKE MOONSHINE. So I've heard.
Cowboy Beans Yummity Yum
Serves alot. You may wanna freeze some or invite your chums over and have a Hoedown
2 X 400g tins pinto beans rinsed and drained (you can use borlotti beans if you can't get pinto)
1 large onion diced
1 carrot diced
2 stalks celery diced
4 cloves garlic minced
2 big fat pork chops (veggies feel free to omit this)
1 tablespoon smoked cajun seasoning (just use normal cajun seasoning if you can't find smoked)
3 bayleaves
Half teaspoon dried chilli flakes
1 bottle (330ml) good quality beer
1 teaspoon tomato puree
1 tin chopped peeled tomatoes
1 chicken stock cube or jelly cube
200ml water
Few splashes Worctershire sauce
Pinch salt and pepper
Splash sunflower or vegetable oil
You will need a large sauce pan with a lid
Put the oil into the sauce pan and heat on high. Add the onion, garlic, carrot and celery and cook for a few minutes until starting to soften. Add the cajun seasoning and cook for another minute.
Stick in the big fat porky chops and brown lightly on each side. Add the beans, beer, chopped tomatoes, bay leaves, dried chilli flakes, Worctershire sauce, water, salt and pepper. Mix, bring to the boil then turn DOWNto
the lowest heat setting cover and cook for about an hour until sauce is nice and thick. If sauce is looking too dry then add some boiling water from the kettle.
Hola, hola, hola.
Todays cocktail is in keeping with the Mexican theme. So we are having Raspberry Margaritas. I've ommited the salt for this recipe as it wouldn't go too well with the fruit.
Raspberry Margarita
2 measures (25ml) good quality Tequilla. If you buy crappy cheap tequilla your cocktail will taste crappy and cheap.
1 measure Cointreau
juice of half a lime
small handfull raspberries smooshed
Couple of crushed ice cubes
Place all the ingredients into a cocktail shaker or large glass. Cover and shake it to muerto. I probably didn't spell that right but hey, life's to short to spell correctly.
Pour into a glass and serve.
This Margarita is best made as fresh as can be.
So If you are lazy and use a Margarita pre mix I will personally come round to your house and slap you with a lace glove. xxx
Hola mi amigos,
Comos es usted? I feel in a spicy mood today. I'm listening to some Mariachi el Bronx Mariachi El Bronx - Holy from Our Videos on Vimeo.
and it's putting me in the mood for some Mexican food.
Not your typical Tex Mex cheesy stodge fest rubbish but something nice and light, which will still deliver a big kick to the cahunas.
I wanna eat my tasty Mexican food with one hand while dancing about to "Holy" and shaking a maraka in the other.
If you feel like being a bit more extreme then turn it up a notch and listen to some Brujeria.
I May also sing some la cucaracha if the mood takes me.
Either way, lets have a mini food fiesta.
Ahhhhhhhhhhhhhhhheeeeeeeeeeeeeeehahahahaha.
Smoked mackrel tacos with avocado, apple and chipotle salsa
serves 4
4 soft corn tacos ( if you can't get soft corn tacos then you can just use flour tortillas or flat breads)
2 large smoked mackrel fillets
1 large ripe avocado
2 chipotle chillis from a tin of chipotles in adobo sauce chooped fine(you can pretty much get these in most supermarkets now or specialist shops like "Lupe Pintos" www.lupepintos.com )
small bunch spring onions sliced finely
4 ripe tomatoes chopped roughly
juice of 1 limes
1 apple (I like golden deliciouse for the crunch and tangyness. That's a word. It is)
1 small red onion diced fine
2 baby gem lettuce washed and shredded finely
half cucumber - half length ways, seeds scooped out and cut into thin strips
1 teaspoon sugar
small handfull chopped corriander
Pinch salt
To make the salsa mix the tomatoes, chipotle chillis, lime juice, red onion, corriander and sugar and salt together, cover and store in the fridge till needed.
You can make the slasa a day in advance as this will improve the flavour and it will keep in the fridge 4 days.
Heat your tacos or tortillas in the microwave on high for about 45 seconds. If you don't have a microwave, cover them with tin foil and heat in a high oven for 5 minutes.
When tacos are heated peel, destone and cut your avocado into four. Smoosh one piece of the avocado onto each taco with a fork, top with the shredded baby gem, then the cucumber. Flake the smoked mackrel fillets on top of this. Add a good dollop of salsa to each taco, slice the apple thinly and put on top and sprinkle over the chopped spring onions. Roll it up and shove it in your gub. Goes really well with a strawberry Margarita (check out this weeks "Cocktail Monday" blog).
Time for puddin
Choocy Churros with white chocolate, raspberry and chilli sauce
Churros are basically long doghnuts which you dip into hot chocolate or chocolate sauce. They originated in Spain but were brought over to Mexico where the are sold by street vendors. They are very very good.
I'm basically using a choux paste recipe for my churros so they are very light and crispy. I've also mixed it up a bit by making the churros chocolate and the sauce with white chocolate. You will need a piping bag with a star nozzle. If you don't have one then you can just spoon a dessert spoon dollop of the mix into the hot oil. They will taste just as deliciouse.
Serves 4
For the churros
150 ml water
65g plain flour
50g butter
2 large eggs
1 teaspoon caster sugar
1 teaspoon cocoa powder
Extra 50g caster sugar for dusting
About 1 litre sunflower or vegetable oil for frying
For the sauce
500 ml double cream
150g white chocolate cut into peices
Handfull raspberries smooshed to a pulp
1 teaspoon caster sugar
pinch dried chilli flakes
Put your water, butter and sugar into a sauce pan and bring to the boil. You butter should be melted. Take off the heat. Sieve in your flour and cocoa powder and with an electric mixer or wooden spoon beat vigerously until smooth.
Cover and leave to cool for 10 minutes.
Put the oil into a heavy based pot and heat to 180 degrees centigrade (or test by putting a bit of bread into the oil. It should turn golden in about one minute if the oil is hot enough. Or if you have a deep fryer heat this to the same.
Using an elecrtic mixer or wooden spoon beat one egg at a time into the choux paste mix untill smooth. Your mix is ready to be piped. Place some paper towel onto a plate.
To make the sauce place the double cream, sugar and chilli flakes into a sauce pan and bring gently to the boil. Take off the heat and add the white chocolate and raspberry smoosh. Whisk untill chocolate is melted and sauce is smooth.
Fill your piping bag (Not to the brim) and pipe about 6 inch long peices into the hot oil. Cook for about 3 to 4 minutes until the churros are nice and golden brown. Use a metal spoon or spatula to turn the churros to make sure they are evenly cooked. Take out of the oil and olace onto the paper towels . When they are all ready remove the paper and cover with the 50g of caster sugar. Turn gently to coat. Put into a big bowl and serve with the sauce. Yuuuuuuuuuuuuuuuum.
Hello hello.
How are you all?
It's my birthday today. Happy Birthday to me. Fa la la la la.
Let's celebrate together by making some tasty grub.
I've taken inspiration for my recipe from a band I went to see on Friday night. They are called Cathedral. They are from England and have been around for a long time and are one of the most funky, fun bands around. Proper sexy 70's throe back rock 'n' roll.
Cathedral have a new album out. It's called The guessing game. Check it out at www.myspace.com/cathedral
I promise you won't be dissapointed.
Wear a kaftan, a pair of flares and a cut off denim jacket and savour this 70's retro recipe. One for the rock God in all of us.
Prawn Coctail for grown ups
serves 2
Ingredients
12 big fat jumbo tiger prawns or langustines. De shelled, beheaded and de veined.
knob butter
pinch salt
big pinch black pepper
big splash brandy (optional but very worth it)
2 baby gem lettuce washed and shredded
small punnet cherry tomatoes halved
quarter cucumber halved, seeds scooped out and sliced fine
1 ripe avocado
2 limes
small jar mayonaise
2 tablespoons creme fraiche
splash hot sauce (Tapito is good)
1 tablespoon sweet chilli sauce
1 tablespoon tomato ketchup
pinch paprika
First make your sauce.
In a bowl put the mayonaise, creme fraiche, juice of one lime, hot sauce, sweet chilli sauce and tomato ketchup. Mix well, cover and store in the fridge till needed.
Put your butter into a frying pan and heat on high till the butter has just melted. Plop in your prawns or languastines and cook for one minute each side. Sprinkle in the salt and pepper and add the Brandy. Cook for one minute. Take off the heat.
In two nice glass serving bowls put in your lettuce. Then skin, half and de stone the avocado, slice and put into your bowls. Add the cucumber and cherry tomatoes. Pop in your prawns or languastines pour over the Brandy butter then top with the cocktail sauce. Sprinkle with paprika and serve with a big wedge of lime to squeeze over.
Yum yum yum.
