Bourbon Hot Toddy (Martha Stewart)

https://www.marthastewart.com/1530837/bourbon-hot-toddy

Ingredients:

• 2 oz water
• 2 tsp honey
• The juice of 1/4 fresh lemon
• 2 whole cloves
• 2 oz bourbon
• 1/2 oz orange liqueur (Patron)
• 1 cinnamon stick
• Thin lemon wedge and dried orange peel for garnish

Directions:

• Heat the water in a pan.  (Heat but don't bring to a boil.)  
• Remove from heat, and stir in the honey and lemon juice.
• When thoroughly mixed, add 2 cloves and a small pinch of cinnamon
• Let sit for 5 minutes.
• Stir mixture and combine in glass with:
• Half an ounce of orange liqueur
• Add 2 oz of bourbon to a glass. 

Bahama Mama

This recipe came from Anne Palmer.

ingredients

1 oz rum

1 oz toasted coconut rum

2 oz pineapple juice

2 oz orange juice

Quarter of an ounce grenadine

Directions

Add ingredients, in order, to an ice-filled glass. Garnish with orange and/or lime slices

Alternative recipe, from delish:

Ingredients

Two parts orange juice

One part pineapple juice

One part dark rum

1/2-part coconut rum

1/2 part lime juice

Splash of grenadine

Pineapple wedges for garnish

Maraschino cherries for garnish

Directions:

Fill a glass with ice. Pour over orange juice, pineapple juice, dark rum, coconut rum, lime juice and grenadine.

Garnish with pineapple and maraschino cherries.

Grilled Swordfish with Tomato-Peach Salsa Salad

 Fresh fish, fresh tomatoes, fresh peaches — Vineyard summer perfection.

BY SUSIE MIDDLETON, Cook the Vineyard

https://mvmagazine.com/news/2020/07/27/grilled-swordfish-tomato-peach-salsa-salad

This simple recipe was inspired by two things – a great piece of swordfish from The Net Result and some wonderful peaches. I grabbed the recipe for my Tomato Peach Bruschetta topping and noodled it a bit to make a great accompaniment to the swordfish. A classic New England trick for grilling swordfish is to coat it first with mayonnaise, which will keep it moist.

A one-pound filet of swordfish is only enough for two in our household, but if you generally eat smaller portions of protein, you could feed three with about 1¼ pounds, and you’ll still have plenty of the topping to go around. For a party of six, just double everything.

Serves 2 or 3

Ingredients:

• For the salsa:
• 1 cup diced, cored ripe summer tomatoes, any size
• 1 cup diced pitted firm-ripe peaches or nectarines 
• 1 small avocado, diced (optional, about 2/3 cup)
• 2 teaspoons minced fresh ginger (optional)
• 1 clove garlic, peeled and minced

• For the swordfish:
• 10 to 12 leaves basil (or basil and mint) sliced or chopped or 20 to 30 small whole leaves
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• 1 teaspoon white balsamic vinegar
• 1 teaspoon maple syrup
• Kosher salt

• 1  to 1 ¼ pounds (1 1/4-inch thick) swordfish filet, cut into 2 or 3 pieces if desired
• freshly ground pepper
• 2 tablespoons mayonnaise

Directions

1. Heat a gas grill over medium-high heat.
2. In a small mixing bowl, combine the tomatoes, peaches or nectarines, avocado (if using), garlic, and ginger (if using)
3. In another small bowl, combine the olive oil, lemon juice, balsamic vinegar, maple syrup and about 1/4 teaspoon kosher salt. Whisk to combine.
4. Add the dressing and most of the herbs to the tomato mixture and fold together. Add a pinch of salt and stir again. Let sit while cooking the swordfish.
5. Season the swordfish on both sides with salt and pepper. Coat one side of the swordfish generously with half of the mayonnaise.
6. Arrange the fish on the grill grates, mayonnaise side down. Before closing the grill, brush the top side with the remaining 1 tablespoon of mayonnaise. Cook for about 6 to 7 minutes (you should have nice grill marks) and carefully flip the fish over with a metal spatula. Cook for another 6 to 7 minutes, or until the swordfish is firm or cooked to your liking. 
7. Remove the swordfish from the grill and arrange on a serving platter. Generously mound the tomato-peach mixture on top and garnish with the remaining herbs. Serve right away.

 

Grilled Cheese (Custom) with Vineyard Bread

From "Cook the Vineyard"

Cheese gets all the love, but truthfully the right bread is key to a good grilled cheese.

BY SUSIE MIDDLETON

Here’s a master recipe for a delicious grilled cheese that you can use as a template and vary as you like.

Cinnamon Starship’s einkorn bread with gouda and apple

Cheese gets all the love, but truthfully the right bread is key to a good grilled cheese. (Even better: locally made Artisan bread.) Anything floppy and full of preservatives is going to give you a sad grilled cheese. What you’re looking for is firm structure (a few airy holes are bonus pockets for melting cheese and butter) and robust flavor (think multi-grains, sourdough wheat, or cheese bread – double the cheese!). Freshly baked Island artisan bread is ideal.

While cooking the perfect grilled cheese has a lot to do with getting to know your own stove and cookware, there are a few technique tips to 
follow. Years ago, I learned from Laura Werlin, author of six cheese books, to cover the pan for the first half of cooking – this assures that the cheese will 
be melting at about the same rate as 
the bottom is browning, provided you don’t crank up the heat too much. Then when you flip the sandwich, you want 
to leave the cover off so that trapped moisture doesn’t soften that nicely crisped topside. So choose a skillet 
(I like my nonstick straight-sided 10-inch pan) with a cover to make grilled cheese. No cover? Improvise with a sheet pan.

Grey Barn’s wheat bread with cheddar, bacon, and shallots makes a great grilled cheese.

As far as cheese goes, I favor a sharp cheddar or an aged gouda for their assertive flavor and because they soften but also hold their shape. If you like ooey-gooey, choose a younger cheddar or gouda (or even brie or camembert); you may have to adjust the heat up a bit to brown and crisp your bread before the cheese melts too much. I’ve also given you choices for additional ingredients to layer into your sandwich. Just keep a light hand with those add-ins – you can skip them altogether if you’re a purist. And don’t forget a sprinkling of sea salt; it really makes the sandwich.

Makes 1 sandwich

Ingredients

•  2 slices (of equal size) firm-textured artisan bread 
(ideally Vineyard made), about ½-inch thick each
•  About 2 ounces sharp cheddar, young 
or aged gouda, gruyère, Jarlsberg, or Monterey Jack cheese
•  Unsalted butter, softened
•  Dijon mustard, honey mustard, or pesto (optional)
•  Sea salt
•  Add-ins (optional, choose one or two): 2 tablespoons sautéed sliced shallots, sautéed diced apples, or sautéed diced mushrooms; 1 tablespoon finely sliced red or Napa cabbage (quick-pickled or briefly sautéed), finely chopped kimchi or other pickles; 1 tablespoon minced sundried tomatoes or minced roasted peppers
•  1/4 to ½ teaspoon fresh thyme leaves, sliced fresh chives, or other fresh, 
tender herb
•  2 thick-cut slices applewood smoked bacon (cooked) or 2 to 3 thin slices 
salami, sliced into strips and sautéed until crisp (optional)

 Directions:

1. Arrange all of your ingredients on your countertop. Put your bread slices on a cutting board or other work surface. Slice your cheese so that you (ideally) have enough to completely cover one piece of bread and have a few thin slices leftover (which you will use at the end of assembly).

2. Spread softened butter (about 1 teaspoon) generously over one piece of the bread. Sprinkle sea salt over the butter. Turn that piece over and spread the other side lightly with Dijon, honey mustard, or pesto if you like. Do not spread anything on the other piece!

3. Put another 1½ to 2 teaspoons butter in a skillet (that has a lid) on the stovetop. Turn the heat to medium-low. When the butter has melted, sprinkle a little sea salt over it.

4. Meanwhile, assemble the sandwich starting with the unbuttered slice of bread. Cover the slice with cheese, sprinkle add-ins and herbs across the cheese judiciously, and top with bacon or crisped salami, if using. Finally, top with a few very thin slices of cheese. Cover with the buttered slice of bread (butter side up) and transfer the whole sandwich to the warm pan, centering in the pool of melted butter. Turn the heat up just a notch to a lowish-medium (between medium-low and medium, depending on your stove) and cover the pan.

5. Cook, covered, for about 3 minutes, or until the bottom side is golden brown and you can see that the cheese has begun to melt. Don’t walk away. Check with a spatula after a couple of minutes if you think the pan is too hot (you might smell or hear the browning picking up) or not hot enough, and adjust the heat if necessary. Err on the side of less heat, especially when using firm cheese. A little longer in the pan won’t hurt. But do get that good bread nice and crisp.

6. Uncover, flip carefully, and continue 
to cook about 3 minutes more until the bottom side is nicely browned and crisp and the cheese is beginning to drip down the sides of the bread. Remove from the pan, let cool a few minutes, slice in half, and serve.

 

Juicy Stove Top Chicken Thighs

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Perfectly golden, tender, and juicy skinless, boneless chicken thighs prepared on the stovetop.

Course: Dinner

Cuisine: American

Servings: 4 serves

Calories: 283

Author: Katerina | Diethood

Ingredients

• ▢1 1/2 tablespoons olive oil
• ▢1.5 pounds (about 6 chicken thighs) boneless skinless chicken thighs (you can also use chicken breasts)
• ▢1/2 teaspoon onion powder
• ▢1/2 teaspoon garlic powder
• ▢1/2 teaspoon chili powder
• ▢salt and fresh ground pepper, to taste
• ▢1 tablespoon butter
• ▢2 cloves garlic, minced
• ▢1/2 cup low sodium chicken broth (you can also use wine or juice)
• ▢fresh chopped parsley for garnish

Instructions 

• Season chicken thighs with onion powder, garlic powder, chili powder, salt, and pepper.
• Heat oil in a large skillet over medium heat.
• Add seasoned chicken thighs to the skillet, smooth side down; cook for 5 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6 to 7 more minutes, or until no longer pink.
• Add butter and minced garlic; cook for about 30 seconds or until fragrant.
• Add chicken broth and stir around to scrape up all the crispy bits on the bottom of the pan. Continue to cook for 1 minute.
• Remove from heat. Garnish with fresh chopped parsley. Serve.

Notes

COOK’S NOTES FOR STOVE TOP CHICKEN THIGHS

• Use a large skillet that comfortably fits 4 to 6 boneless, skinless chicken thighs.
• Cook the chicken thighs over medium-high heat.
• DO NOT move the chicken thighs around; let cook for 5 minutes or until you can easily flip them over.
• After adding in the butter and garlic, a splash of chicken broth will help with scraping up all the bits on the bottom of the pan. If you want, you can also use your favorite white wine or apple juice.
• Additionally, you can use chicken breasts in place of the chicken thighs.

 

WW FREESTYLE SMART POINTS: 6

Nutrition Facts

Juicy Stove Top Chicken Thighs

Amount Per Serving (4 ounces)

Calories 283Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 4g20%

Cholesterol 169mg56%

Sodium 190mg8%

Potassium 442mg13%

Carbohydrates 1g0%

Fiber 0g0%

Sugar 0g0%

Protein 33g66%

Vitamin A 200IU4%

Vitamin C 0.5mg1%

Calcium 18mg2%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Keywords: chicken dinner recipe, chicken thighs recipe, stove top chicken

Cosmopolitan

Ingredients

• 2 ounces vodka
• 1 ounce cranberry juice cocktail
• ¾ ounce fresh lime juice
• ¾ ounce triple sec
• Orange twist (for serving)

Preparation

Step 1

Combine vodka, cranberry juice, lime juice, and triple sec in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.

Step 2

Strain cocktail through a Hawthorne strainer or a slotted spoon into a martini glass. Garnish with orange twist.

The Daily Paper Power Salad

 

Baby kale, slaw, quinoa, avocado, apple, cucumbers, hard boiled egg and sunflower seeds with Apple Vinaigrette Dressing 

Apple Vinaigrette Salad Dressing

Apple Vinaigrette Dressing

Tasty and ready homemade Apple Vinaigrette salad dressing is a perfect sweet and tangy dressing for summer salads. The process for making this dressing is as simple as combining the ingredients in the blender and pulsing it until the dressing is smooth.

Ingredients

• 5 oz red apple (gala, pink lady, McIntosh, or any other sweeter apple)
• 2 oz shallot (1 medium shallot)
• 1 1/2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1/4 cup white wine vinegar
• 2 tbsp apple juice
• 3/4 cup olive oil
• 1 tbsp lemon juice
• Dash of salt

Substitutions

• If you do not have a shallot on hand, you can substitute another onion.
• Brown sugar can be substituted by honey if you wish.
• White wine vinegar can be substituted by white balsamic or apple vinegar.

Instructions

• Peel and core the apple. Peel the onion. Chop both onion and apple for easier blending. 
• Add all ingredients in a blender and pulse until the dressing is all blended and smooth.
• Refrigerate in a glass, air-tight container.
• (Generally a vinaigrette can be kept in the refrigerator for up to 2 weeks but I use it within 7-10 days to be safe.)

Whiskey Sour

 

Spirit, citrus and sugar—the original big three—combine to form the classic sour, one of the oldest types of cocktails. The category includes the Whiskey Sour, which has sated thirsty drinkers for more than one and a half centuries. It’s unknown exactly when the cocktail was conceived (or who was the architect), but its history stretches back to the Lincoln administration, and the first printed recipe appeared circa 1862 in the famed “Jerry Thomas Bartenders Guide.”

The Whiskey Sour was traditionally made with whiskey, lemon juice, sugar and egg white, an ingredient that tames the tart flavor and creates a richer, smoother texture. Today that egg is optional, and it’s common to find bars serving Whiskey Sours without egg white. But if you want to taste the original incarnation of the drink, and put a little protein in your system, give it a try. When using egg white, you’ll want to perform a “dry shake” and shake all the ingredients without ice before shaking again with fresh ice. This pro move incorporates the ingredients together into one cohesive package.

Few drinks in the cocktail canon are as quick to satisfy as a silky sour. But like most classic cocktails, the Whiskey Sour has spawned countless variations, from tried-and-true riffs like the red wine-topped New York Sour to versions incorporating other fruits, juices and sweeteners. Add a flourish to any component, and you have a personal spin on this classic refreshment.

We like our Whiskey Sour spiked with bourbon, thickened with egg white and topped with a few dashes of aromatic bitters for a complementary spice note. Follow that format, and you can’t go wrong. But one of the best things about the sour is that it’s customizable, so you do you.

Ingredients

• 2 ounces bourbon
• 3/4 ounce lemon juice, freshly squeezed
• 1/2 ounce simple syrup
• 1/2 ounce egg white (optional)
• Garnish: Angostura bitters

Steps

• Add bourbon, lemon juice, simple syrup and egg white, if using, to a shaker and dry-shake for 30 seconds without ice.
• Add ice and shake again until well-chilled.
• Strain into a coupe glass.
• Garnish with 3 or 4 drops of Angostura bitters.

Recipe from liquor.com

Scotch Sour

 

The scotch sour is a fantastic way to dress up Scotch whisky. It's a simple spin on the popular whiskey sour, and the basic recipe requires just two ingredients. This is one of the most delightful scotch cocktails you can mix up and it's an entirely different experience with each new whisky you choose to pour.

The interesting part of scotch sour recipes is that the majority skip the sweetener. That balance of sweet and sour is vital in the whisky version, but not so much in this recipe. You can always add a touch of sweetness, a splash of soda, or even an egg white to complete the traditional sour formula if you prefer. It's also likely that the perfect mix will change from one whiskey to another.

FEATURED VIDEO

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06:56

 

Milk Substitutes- Chef Nini

In this recipe, don't go overboard on the lemon juice. Scotch is a bit touchier ​than other styles of whisky and the goal here is to merely accent it with the bright citrus flavor.

0 seconds of 20 secondsVolume 90%

 

0:20

Click Play to See This Classic Scotch Sour Cocktail Come Together

"Most sours have three ingredients, but this recipe uses just two. The lemon and scotch play off each other in such a surprising, harmonious way. Lemon bolsters the scotch’s sweetness while the scotch mellows out the lemon. If you want to understand how good a simple cocktail can be, this recipe is a must." —Sean Johnson

A Note From Our Recipe Tester

Ingredients

• 1 1/2 ounces blended Scotch whisky

• 3/4 ounce freshly squeezed lemon juice

Steps to Make It

1. Gather the ingredients.

   

2. In a cocktail shaker filled with ice, pour the scotch and lemon juice.

   

3. Shake well.

   

4. Strain into an old-fashioned glass filled with fresh ice. Serve and enjoy.

   

How Is Scotch Different From Whiskey?

Scotch is a style of whiskey, and the main difference between scotch and other whiskeys is geographic. They also differ in terms of ingredients and how the word whiskey is spelled. Scotch is whisky specifically made in Scotland. It is distilled from peat-dried malted barley, which imparts its signature smoky flavor, and is either blended or single malt. Scotch also spells whisky without the "e." Other whiskey styles are distilled in other parts of the world from other grains, including corn and rye.

Tips

• Save your really good scotch for sipping straight and choose a budget-friendly option for your scotch sour experiments.
• Blended scotch is generally preferred over single malts for this cocktail because the milder, balanced flavor tends to work best with lemon. It really does not work well with heavily peated scotch or those with other dominant flavors.
• Fresh lemon juice is essential. The bottled varieties do not have the clean taste that scotch deserves. One lemon yields about 1 3/4 ounces of fresh-squeezed juice, so half a lemon should be about right.
• If you prefer, stir this cocktail in the shaker for about 30 seconds. The ice dilution helps marry the two contrasting flavors, and it's still best when strained over fresh ice.