Tag Archive for: recipes

RECIPE: Make Them “Blush” with Martinelli’s Blush 75 Mocktail

As many people spend more time at home, there are plenty of creative ways to make sure the persons in your life feel appreciated and extra loved every day, even if you can’t celebrate in person.

Bring a smile to their faces by sending a recipe package that includes a card, fresh flowers and all the fixings for Martinelli’s Blush 75 Mocktail.

Martinelli’s Sparkling Blush is made from U.S.-grown fresh apples with a hint of raspberry juice, and has a festive pink tint.

Try this tasty mocktail recipe from blogger Meghan Yager at Cake N Knife that uses ingredients that may already be in your house or can easily be found at the local store (or online).

Serves 4

Ingredients

  • 16 oz Martinelli’s Sparkling Blush
  • 3 oz fresh lemon juice
  • 1 oz simple syrup
  • Fresh lemon rind, for garnish

Instructions

Build each mocktail in a champagne flute or any other pretty glass. Start by adding ¾ oz fresh lemon juice and ¼ oz simple syrup to each glass. Stir to combine.

Top each with 4 oz Martinelli’s Sparkling Blush. Garnish with lemon rind and serve.

For more delicious recipes visit the Martinelli’s website.


About S. Martinelli & Company

Family-owned and operated, S. Martinelli & Company has been producing Gold Medal premium quality sparkling cider and apple juice for over 150 years in Watsonville, Calif. Martinelli’s products are 100% juice, made from U.S. grown fresh apples and contain no added sweeteners or chemical preservatives. Its apple-shaped glass and champagne style bottles are iconic hallmarks of the brand. The company is led by fourth generation family member and Chairman, John Martinelli.

For more information visit martinellis.com.

Work from Home Recipes: Pork Tinga Tacos & Korean BBQ Beef Tacos by Sara Haas

Working from home doesn’t mean your food needs to be boring. Spice it up with these two great taco recipes from Sara Haas’ cookbook, Taco! Taco! Taco!

Taco! Taco! Taco! features 100 savory and sweet taco recipes that are as easy to prepare as they are to love with options for omnivores as well as vegetarians and vegans alike.


Pork Tinga Slow Cooker Tacos

Servings: 6 to 8 (Makes About 4 Cups Cooked Pork)

Ingredients

For the pork:

  • 1 tablespoon vegetable oil
  • 1 large yellow onion, chopped
  • 1 large tomato, chopped
  • 1 (7-ounce) can tomatillo salsa (or about 1 cup tomatillo salsa)
  • 2 cloves garlic, minced
  • 1 chipotle chile canned in adobo
  • 1 tablespoon adobo sauce (from canned chipotle chiles)
  • ¼ cup low-sodium chicken broth or water
  • 1 (2- to 2½-pound) boneless pork loin roast

For the tacos:

12 (6-inch) corn tortillas, warmed
Toppings: shredded lettuce, such as romaine, shredded red or green cabbage, thinly sliced radish, crumbled cotija cheese, sliced or diced avocado

Directions

To make the sauce, start by setting a large skillet over medium heat and add the oil. Once hot, add the onion and tomatoes and cook, stirring frequently, for 5 minutes. Add the tomatillo salsa and garlic, cook 1 more minute. Stir in the chipotle and adobo and remove from the heat. Allow to cool slightly, then transfer to a blender along with the broth or water and carefully puree until smooth (alternatively, you can use an immersion blender to puree). Place pork in the bottom of a 5- to 6-quart slow cooker. Pour pureed sauce over the pork, then cover with a lid and cook on low for 8 to 9 hours. After the pork has been cooked, use two forks to shred the pork (this can be done inside the slow cooker). Toss with the sauce and cook an additional 10 to 15 minutes to meld flavors. Season to taste with salt and pepper. To make the tacos, serve pork in warmed tortillas topped with toppings of your choice such as shredded lettuce, shredded cabbage, thinly sliced radish, and cotija cheese.

 

Korean BBQ Beef Tacos

Servings: 4

Ingredients

For the marinade:

  • 2 cloves garlic, minced
  • 2 tablespoons sesame oil
  • 2 tablespoons vegetable oil
  • 3 tablespoons honey
  • ¼ cup low-sodium soy sauce
  • 2 green onions, light and green parts only, thinly sliced
  • ¼ cup mirin (or ½ teaspoon sugar per tablespoon rice vinegar)
  • ½ cup pear juice or pineapple juice
  • 1 pound sirloin steak or beef tenderloin, thinly sliced against the grain

For the tacos:

  • 8 (6-inch) flour tortillas, warmed
  • Toppings: shredded lettuce or cabbage, shredded carrots, kimchi
  • Special equipment: 10 to 12 wooden skewers, soaked in water for 30 minutes

Directions

To make the marinade, add the first 8 ingredients to a medium bowl and whisk to combine. Reserve ½ cup. Transfer the remaining marinade to a gallon-size, sealable plastic bag. Add the beef, press out any excess air from the bag, then seal and turn to coat. Marinate for at least hours and up to 12 hours in the refrigerator. Preheat the grill to medium-high heat or set a grill pan over medium-high heat. If using the grill, clean the grill grates and brush them with oil. If using a grill pan, coat pan lightly with oil. Remove beef from the marinade and pat dry; discard the marinade. Thread beef onto soaked skewers then grill 2 to 3 minutes on each side, or until desired degree of doneness. Remove beef from skewers and serve family style with warmed tortillas, shredded lettuce, shredded carrots, and kimchi. Use extra reserved marinade for serving.

Notes: This recipe can also be prepared without using skewers—the skewers simply make it easier to handle the beef while it’s on the hot grill. To make slicing the beef easier, freeze it for at least 1 hour and up to 2 hours.

 

About the Author: Sara Haas

Sara Haas, RDN, is a food and nutrition expert with formal training in the culinary arts. She works as a freelance writer, recipe developer, media authority, public speaker and consultant dietitian/chef. Sara is a former culinary and nutrition instructor and served as a National Academy of Nutrition and Dietetics Media Spokesperson. Sara has been featured in Eating Well Magazine, Shape Magazine, Parents Magazine, U.S.A. Today, The Wall Street Journal, The Huffington Post, Epicurious, BabyCenter, O Magazine and Today’s Dietitian Magazine. Sara also shares her love of food and nutrition on her website, SaraHaasRDN.com and on Instagram (@cookinRD) where she posts recipes, as well as nutrition and cooking tips.

TACO! TACO! TACO!
Written by Sara Haas
Foreword by Bryan Roof
978-1-57826-752-1, $20.00 paperback
978-1-57826-753-8, $12.99 eBook

Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com

 

Slovoed App helps translate recipes

Slovoed copy

Slovoed_logo_bibigParagon Software Group has created a new dictionary app that would helps non-native readers and food enthusiasts to follow more easily a recipe or an article posted on a site.

Comprehensive Slovoed dictionary apps contain translations for food and cooking terminology, and help gourmands from all over the world to follow instructions more precisely.

Per Paragon, “No doubts that many readers are deeply fond of culinary but due to lack of the language are limited. It takes too long for them to google for every new ingredient while preparing a dish. Slovoed dictionary apps (available for 35 languages, with premium content from the world’s leading publishers and lexicographers, such as Berlitz, Duden, PONS, Oxford UP, Cambridge UP, Le Robert, etc) make any translation task easy!

View on

iTunes, Google Play, Mac Apps

Slovoed3

Cod-Stuffed Pequillo Peppers with Romesco Sauce

 

Recipe from California Walnuts:

Spain is known for its delicious finger food or pintxos featuring the likes of cheeses, seafood, ham and nuts – making it a rich resource for inspiration.  Their Peppers Stuffed with Romesco Cod with Walnuts are a gussied up version of a classic, and a great way to work in veggies during the days of indulgence.  This nutritious, full-flavored mouthful adds zest to any spread, and it’s surprisingly straightforward to make.  A bonus: the walnut romesco sauce can be made on its own and used in a variety of other formats, like as a dip or served with a lean protein as an entrée.

Walnut-Cod_stuffed_Pequillo copy

 

Cod-Stuffed Pequillo Peppers with Romesco Sauce

All elements of this colorful, flavorful dish may be prepared ahead of time.  And since the stuffed peppers are served at room temperature, they are perfect for a picnic, luncheon or buffet, with crusty bread to go along.  Romesco is a frequent condiment in Spanish cookery, and there are many ways of making this pungent sauce.  Among the key elements are its red color, and a smoky flavor achieved by the addition of paprika, along with roasted tomatoes, onions and walnuts.

1 pound salted cod fillets, soaked and desalted (see Notes below)
2 tablespoons olive oil
1 green bell pepper, halved, seeded and sliced
1 onion, sliced
2 cloves garlic, peeled and chopped
2 hard boiled eggs, peeled and chopped
1/3 cup chopped parsley
1/2 teaspoon salt, plus more if needed
1/2 teaspoon pepper, plus more if needed
18 – 20 whole, roasted and peeled piquillo peppers (see Notes below)
Walnut romesco sauce (recipe follows)

*Notes:   Dried cod, preserved in salt, is available in many well-stocked supermarkets and fish markets, packed in 1-pound wooden boxes.  It must be soaked in several changes of cold water to soften, desalt and revive it.  Small fillets (like those in the boxes), need about 24 hours of soaking in the refrigerator and 3 changes of water.  After soaking, it looks and feels like fresh fish, and is just as perishable, so use it within one day or freeze it.

Whole roasted pequillo peppers, imported from Spain are sold in jars in specialty markets.  They are about the size of a large jalapeno pepper, and their cone shape makes them perfect for stuffing.  If they are not available, any whole roasted and peeled pepper, with a mild flavor, may be substituted—though if the peppers are large, you will yield fewer of them, with more stuffing.

To prepare the stuffing, place the soaked and desalted cod in a saucepan and add enough water to cover.  Bring just to a simmer and cook gently, without boiling, for about 10 minutes.  Drain well, and when the fish is cool enough to handle, either shred it with two forks or chop it coarsely with a knife.  Set aside.

Heat the olive oil in a large skillet over medium-high heat.  Add the green pepper, onion and garlic and cook, stirring frequently, for about 7 minutes, until soft.  Reduce the heat to medium, add the cod, and cook for about 5 minutes, stirring frequently. Remove from heat and add the eggs and 3 tablespoons of the parsley.  Season with salt and pepper, keeping in mind the mixture should be quite flavorful.

Stuff each pequillo pepper with 3 – 4 tablespoons of the cod mixture.  Arrange on a platter, spoon some of the romesco sauce over the peppers and sprinkle with the remaining parsley.  Pass the remaining sauce at the table.

For the walnut romesco sauce
2 tablespoons olive oil
1 large clove garlic, peeled and cut in 3 pieces
1 large or 2 small tomatoes, cut in chunks
1 onion, peeled and cut in 1/2-inch chunks
1/2 cup chopped, toasted California Walnuts
1/2 cup olive oil
1/4 cup sherry vinegar or white wine vinegar
3 tablespoons diced pimientos (available in supermarkets, in small jars)
1 1/2 teaspoons paprika
Salt and pepper

Preheat the oven to 400ºF.

Heat the olive oil in a small skillet or saucepan over moderate heat.  Add the garlic and stir occasionally until it has browned lightly, 3 – 4 minutes.  Remove from heat, cover the pan and let cool.  Remove the garlic from the oil and set it aside.  Pour the oil into a baking pan.   Spread the tomatoes and onions over the oil then toss to coat.   Bake for 45  minutes, stirring twice.  Cool to room temperature.

Transfer the roasted tomato-onion mixture to a food processor.  Add the reserved browned garlic clove, the walnuts, olive oil, vinegar, pimientos and paprika, and process until smooth.  Season with salt and pepper to taste, keeping in mind the sauce should have some kick to it.

You will have about 2 cups of romesco. Transfer it to a jar, cover and refrigerate until serving.

Makes 18 – 20 stuffed peppers, serving 6 or more

Nutrition information per serving: 360 calories, 18g protein, 13g carbohydrates, 2g fiber, 580mg sodium, 105mg cholesterol, 26g total fat, 4g saturated fat, 1g omega-3

Cocktail Recipes for Beach Plum Gin Liqueur

GG_BeachPlumGin-LR

Greenhook Ginsmiths– Brooklyn’s boutique based distillery releases its second run of the highly regarded small batch BEACH PLUM GIN LIQUEUR. 

What can you do with it? Here are a few ideas:

 

FORREST HILLS

2oz Greenhook Beach Plum Gin

½ oz earl grey and mint infused simple syrup

½ oz lemon juice

2 dashes Black tea bitters or Angostura bitters

Fever Tree Bitter lemon

Recipe:

Add Beach Plum Gin, lemon juice, simple syrup, and bitters to mixing glass. Stir with ice. Strain into rocks-filled Collins glass. Top with Fever Tree Bitter lemon. Garnish with mint sprig.

 

**Earl Grey and Mint infused simple syrup

1 earl grey teabag

1 cup demerara sugar

1 cup fresh mint leaves

2 cups boiling water

 

Stir until sugar is dissolved in water. Remove teabag. Strain mint leaves.

 

THE LEFT BANK

1oz Greenhook Beach Plum Gin

½ oz Yellow “Jaune” Chartreuse

½ oz Gran Marnier or Triple Sec

½ oz tangerine juice

Brut Champagne

crushed ice

 

Recipe:

Add Beach Plum Gin, Chartreuse, Gran Marnier, and tangerine to mixing glass. Shake with ice. Strain into crushed ice- filled wine glass. Top with Champagne. Garnish with orange twist.

 

GARDEN DISTRICT

2oz Greenhook Beach Plum Gin

½ oz lime juice

½ oz vanilla simple syrup

egg white

Rare Lime Bitters

Peychaud’s Bitters

 

Recipe:

Add Beach Plum Gin, vanilla simple syrup, lime juice, egg white, and Lime Bitters to shaker. Cover and “dry” shake vigorously. Add ice and shake. Strain into coup or cocktail glass. Top with 3-4 drops Pechaud’s Bitters.

 

** Vanilla Simple Syrup

1 vanilla bean

1 cup demerara sugar

2 cups boiling water

 

THE DORSTONE

1oz Greenhook Beach Plum Gin

1oz Greenhook Gin

½ oz Dolin Blanc Vermouth

½ oz Bonal Gentiane Quina

Angostura Bitters

 

Recipe:

Add Beach Plum Gin, gin, Dolin Blanc, Bonal, and bitters to mixing glass. Add ice. Stir. Strain into coup or cocktail glass. Garnish with burnt orange peel.

 

 

CEREBUS

1½ oz Greenhook Beach Plum Gin

½ oz Sambuca agli Agrumi

1 oz grapefruit juice

vanilla kosher salt and sugar mixture

 

Recipe:

Rim coup or cocktail glass with vanilla sugar/salt mixture. Add Beach Plum Gin, Sambuca, and grapefruit juice to shaker. Add ice and shake. Strain into coup glass.

 

**Vanilla kosher salt and sugar mixture

1 Vanilla bean

½ cup kosher salt

½ cup demerara sugar

 

Cut vanilla bean length wise and then into ½ inch pieces. Combine with salt and sugar in mason jar. Shake. Let sit 1-2 days.