May 16

Homemade Peach Liqueur, 6 Weeks Until Bottling & Tasting

An expanded post on how to make Homemade Peach Liqueur has now been added to our website
Ingredients for Homemade Peach Liueur Brought Together to Steep for 3 Weeks

Ingredients for Homemade Peach Liqueur Brought Together to Steep for 3 Weeks

With last four pounds of remaining peaches, a double batch of Homemade Peach Liqueur has been brought together (Fresh Sliced peaches, 100 Proof Vodka, Brandy, Sugar and Water) and will now steep for the next three week. Through the magical mystery of osmosis and an additional three weeks of aging, there should be 1.5 liters pure liquid gold exploding with the natural flavor of fresh picked peaches. This will be the first time making homemade liqueur that I have used fresh peaches. May the next six weeks go by quickly.

 

 

May 16

Bachelor food week – Pizza and beer

This week, my wife is away on a business trip, leaving me to fend for myself. Since I do most of the cooking in our house, this shouldn’t be much of a problem, but I find I can never find the enthusiasm to cook for just myself. I’m sure it’s because, I want to bask in the adoration and praise for my cooking and I can never boost my own ego when cooking for one. So, hence, when I am left to fend for myself, it tends to be pizza and beer.

However rather than just ordering any old pizza, I try and buy a large cheese and tomato pizza, and adorn it with my favourite toppings, especially the ones that I can’t have when the wife is at home. To my wife’s horror, one of my favourite pizza toppings is pineapple, and I have heard other people complain about this too. So my favourite pizza toppings are chicken, sweetcorn, jalapeño and pineapple.

Chicken, sweetcorn, jalapeno and pineapple pizza

Chicken, sweetcorn, jalapeño and pineapple pizza

One strange thing about pizza’s that I have picked up from my wife, is having mayonnaise with it. However, to boost the heat, I mix a large dollop of mayo with the tiniest drop of Dave’s Insanity Sauce (my favourite hot sauce) and mix it together. Because the active heat ingredient in chillies, capsaicin, is only soluble in fat, I find that the mayo helps tone down the heat.

Does anyone else have strange pizza topping favourites or what do you do when cooking for one?

May 16

Pastrami Sandwich Review for Wienerschnitzel

Before anyone’s mouth starts to water thinking that this is a review for of a New York City style deli, all I can say is that Wienerschnitzel is about as a far from New York City and a deli as possible. Wienerschnitzel is a fast food hotdog drive through / walk up chain that started in California.

Wienerschnitzel Logo

Wienerschnitzel Logo on a Take Out Paper Bag

A few weeks ago I was driving past a Wienerschnitzel and had a craving for hotdogs. While I ordering I saw that they were promoting their Pastrami Sandwich. I knew that I would have to come back and try the sandwich. After the disappointing experience with the Arby’s Reuben Sandwich, I really could not see how the Pastrami Sandwich from Wienerschnitzel could be worse.

I watched through the order window as the employee prepared my sandwich. Down went the first slice of seeded rye, then the yellow mustard, sliced pickles, a slice of cheese, then a mound of steaming Pastrami and then topped with another slice of seeded rye bread. Then the employee wrapped the sandwich, sliced it in half and placed it in a paper container. I was actually getting excited not just because it looked good, but I knew that I was going to be able to take a good picture of the sandwich.

Pastrami Sandwich from Wienerschnitzel

Wienerschnitzel Pastrami Sandwich

In the grand scheme of fast food sandwiches, it was not bad at all. In no way was it worthy of a deli style Pastrami Sandwich, but it was not unacceptable. The Pastrami was nicely seasoned and you could taste the black pepper. The meat was greasy, but then we are talking about a brisket and this is a fast food restaurant. The seeded rye was also fair and you could taste the distinctiveness of the rye. In comparison to the Hot Pastrami offered by Subway, it was better on all levels; meat, bread and overall flavor. All things being equal, if the bread had been toasted, it would have been a much better sandwich.

The Pastrami Sandwich from Wienerschnitzel is available for a limited time and when compared to other fast food offerings, it is better then most non-traditional fast food offerings. The one thing that does make me curious is that Arby’s, Subway and Wienerschnitzel all offering cured brisket sandwiches this Spring. Do they all share the same marketing firm (note sarcasm font), or some other reason as in they do these promotions every year and market this sandwich around Saint Patty’s Day?

Wienerschnitzel is predominately located on the West Coast (California and Arizona) with a few other scattered locations. In Texas they appear to be in most cities with the exception of Houston and Dallas-Fort Worth.

May 15

Drink your Greens – Cucumber Jalapeno Margarita

We first tried this drink at a Mexican restaurant in Santa Monica, CA and were surprised at how subtle the jalapeño was, and how light and refreshing it tasted. This is definitely a drink for summer poolside parties or barbecues. Unfortunately it does take a little effort and planning, as the first step is to make the Jalapeño Infused Tequila, which, though you can make it in about an hour on a sunny window ledge, it is best made over 3 days.

Jalapenos and Tequila

Jalapeño Infused Tequila

Jalapenos steeping in Tequila

Jalapenos steeping in Tequila

This recipe for jalapeño tequila makes enough for four cocktails. It is more of an essences, than a liqueur, as we are not adding sugar, and we only want a light infusion of jalapeño, just for colour and a little heat.

  • 250ml (1 cup) Tequila Blanco
  • 1 Jalapeño, chopped into strips

Take a large clean airtight container, add the jalapeño and the tequila. Seal the container and leave somewhere cool and dark for about 3 days. Remove the jalapeño and discard. Use the tequila within a week, otherwise the subtle flavour will diminish.

 

Cucumber Juice

Cucumber juice has a wonderful dark green colour and, though a little bland in flavour, it is very refreshing. Half a cucumber is enough for making four cocktail.

Roughly chop half a cucumber, including the skin and add it to a food processor or blender. Add about a tablespoon of water and liquidise it thoroughly. Pass the liquid through a fine mesh sieve, cheesecloth or clean tea-towel to separate the solids from the liquid. I like to re-add about a half teaspoon of the cucumber solids to the liquid if has been well strained, just for decoration. The juice should keep for a couple of days in the refrigerator.

Cucumber Jalapeño Margaritas

Ingredients – per cocktail

  • 60ml (2 fl oz) of jalapeño infused tequila
  • 60ml (2 fl oz) of cucumber juice
  • 30ml (1 fl oz) of simple syrup (Equal parts sugar and water)
  • 125ml (0.5 cup) of crushed ice
  • 30ml (1fl oz) freshly squeezed orange juice
  • 30ml (1fl oz) freshly squeezed lime juice

Add all of the ingredients to a cocktail shaker, shake to combine and pour into a glass, rimmed with salt and garnish with slices of lime.

Cucumber Jalapeno Margarita

Cucumber Jalapeno Margarita

I have other ideas for up-ing the flavour in this cocktail. Next time I will experiment by adding either basil or cilantro (fresh coriander) and trying different chillies.

May 13

Lime Margaritas – Is It Really This Simple?

Recently we were with friends in San Diego, CA and walking through Old Town when the need to quench our thirst became so overpowering we stopped in at the Old Town Saloon. It was by unanimous consensus that a round or two of lime margaritas was going to be the drink of the afternoon. The only requirement that was asked of the bartender was that the margaritas not be too sweet.

Fresh Squeezed Lime Margarita with Salt on the Rocks

Fresh Squeezed Lime Margarita with Salt on the Rocks

 

What proceeded to happen was witnessing a bar tender make a Lime Margarita with Salt on the Rocks from scratch. Scratch, yes, from scratch, homemade without the use of previously made mixtures from liquid concentrate or powders. I will admit, I was fascinated as the bartender prepared the lime margaritas in the cocktail shaker.

Ingredients:

  • 1 Shot of Tequila
  • 1/2 Shot of Triple Sec
  • 10 – 12 Lime Wedges Hand Squeezed (equivalent of the juice of 2 Limes)
  • Ice
  • Margarita Salt

Preparation

  • Fill cocktail shaker with ice
  • Salt the rim of a tumbler, wiping the inside of the rim free of salt
  • Fill the tumbler with ice
  • Pour the tequila and triple sec into the cocktail shaker that is filled with ice
  • Squeeze the juice of 10 – 12 Limes Wedges / Add the juice of 2 Limes
  • Shake vigorously thoroughly mixing and chilling all of the ingredients in the cocktail shaker
  • Strain mixed contents into the prepared tumbler, add a wedge of lime and serve

Seriously, it was that simple. I have drank my share of margaritas over the years, but I never realized how simple and how refreshing a lime margarita made from scratch could truly taste. Too often in bars and restaurants the sour mixture is previously made or comes from the soda gun and is of dubious origins and ingredients.

There are infinite combinations and adjustments that can be made to these ingredients. In lieu of a no name, no brand Triple Sec, one can use a finer orange liqueur (Cointreau or Grand Marnier)  to supposedly impart a finer orange flavor with the sweetness. Likewise, some portion of the lime juice can be replaced with lemon juice or instead of using a standard Tequila, you can raise the cost of the drink and use of premium brand Tequila. The bottom line is that the quality of the ingredients in the cocktail is all about personal preference. What can not be replaced is the simplicity of the ingredients and the preparation for this easy to make and satisfying cocktail.