G & G Cocktail

Serves 1
cane sugar and salt for the glass
1 1/2 ounce gin
1 ounce rosemary simple syrup*
1 ounce grapefruit juice
1 ounce club soda
grapefruit wedge and rosemary sprig for garnish

Decorate the rim of a high ball glass with cane sugar and salt and set aside.

In a shaker filled with ice, combine gin, rosemary simple syrup and grapefruit juice. Shake vigorously for at least a minute.

Strain into the sugar and salted glass filled with fresh ice. Top with club soda and garnish with a wedge of grapefruit and a sprig of rosemary.

*Rosemary Simple Syrup
1 cup water
1 cup Demerara or Turbinado sugar
3 sprigs of fresh rosemary

Heat water and sugar in a medium saucepan over medium-high heat. Stir until sugar dissolves then add rosemary sprigs. Once it reaches a rolling boil, lower to medium heat and let lightly boil for 5 minutes. Remove from heat and place a lid on the saucepan to let simple syrup continue to infuse for an additional 10 minutes. Strain into a clean glass jar or container and store in refrigerator for up to one week.

Arnold Palmer Pan-Roasted Chicken Thighs

Serves 4 to 6
For the brine:
4 cups water
4 black tea bags, like Lipton or Twinings
3 (2-inch) slices of lemon peel about an inch wide
1/4 cup granulated sugar
1/4 cup kosher salt
2 tablespoons lemon juice

For the chicken:
2 pounds chicken thighs, bone-in and skin-on, about 4 to 6
Olive oil
Freshly ground black pepper
1 lemon, thinly sliced
1 tablespoon honey

Bring the water to a boil in a medium saucepan. Turn off the heat, add the tea bags and lemon peel, cover the pot, and let the tea steep for 10 minutes. Uncover, remove the tea bags, stir in the sugar and salt, and let the mixture cool to room temperature.

Place the chicken thighs in a large zip-top bag and pour in the tea and lemon juice. Refrigerate for 2 to 4 hours.

Preheat the oven to 450°F. Remove the chicken from the brine, pat it dry with paper towels, and season it with pepper.

Heat 1 tablespoon of olive oil in a large cast iron or oven-safe skillet over medium-high heat. When the oil is hot, but not smoking, add the chicken to the skillet, skin-side down and evenly spaced apart. Cook until the fat is rendered and the skin is crisp and golden-brown, adjusting the heat if the skin begins to burn, about 6 to 8 minutes.

Carefully flip the chicken, skin-side up, and scatter over the lemon slices, tucking a few slices underneath the chicken. Place skillet in oven and cook for another 10 to 12 minutes. Brush skin with honey and cook 1 to 2 minutes more or until chicken reaches an internal temperature of 165°F


2 cloves garlic, minced (~1 Tbsp or 6 g)
2 tsp minced ginger
3-4 Tbsp (45-60 ml) maple syrup (or agave nectar or coconut sugar)
1/2 tsp red pepper flake (more or less to taste)
3-4 Tbsp tamari (or soy sauce if not gluten free || more or less to taste)
1 Tbsp (15 ml) sesame oil (toasted or untoasted)
3 Tbsp (45 ml) lime juice
1 Tbsp (15 ml) water
2 portobello mushrooms (~20 g each)
1 red bell pepper, thinly sliced (120 g)
1 cup chopped broccolini (91 g)
optional: 1 cup chopped green onion (100 g)
FOR SERVING optional
4 cups (632 g) cooked brown rice or cauliflower rice
1 tsp sesame seeds

Cook rice (or cauliflower rice) if serving with stir fry. I prefer this method from Saveur.
Next wipe portobello mushrooms clean with a slightly damp towel (do not immerse in water or they will get soggy) and slice into thin strips (see photo).
Prepare marinade by adding all ingredients to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more ginger for brightness, lime juice for acidity, tamari for saltiness, red pepper flake for heat, or maple syrup for sweetness.
Add portobello mushrooms to a large shallow dish, such as a 9x13-inch baking pan, and top with marinade. Gently stir/toss to combine. Set aside to marinate for 10-12 minutes while you prep your vegetables. Toss occasionally to evenly coat.
Chop vegetables as set aside. Once portobellos marinated, heat a large skillet over medium heat and add a bit of sesame oil. Then add only as many portobellos will fit comfortably in the pan (see photo), and sauté for 2-4 minutes on each side, or until golden brown and slightly seared. You may have to do this in two batches depending on the size of your pan.
Set portobellos aside and loosely cover to keep warm. Then add red pepper and broccolini to the pan and increase heat to medium-high. Sauté for 2-3 minutes, stirring frequently.
Add the green onion (optional) and any remaining portobello marinade and toss to coat. Cook for 1 minute. Then remove from heat and serve immediately. Cooking the vegetables for a short time on very high heat will give them a nice sear and prevent them from getting soggy.
Enjoy as is, with chili garlic sauce, sesame seeds, or a garnish of chopped green onion. Best when fresh, though leftovers keep in the refrigerator up to 2-3 days. Reheat in the microwave or the stovetop.


@темы: cuisine