Martin Wine Cellar: The Cougarita
2 oz Pama Pomegranate Liqueur
1 oz tequila
1/2 oz Cointreau
Splash of lime juice
Squeeze of agave nectar (to taste)
Shake all ingredients together, serve over ice or blend for a frozen concoction. Rim glass with salt and serve.
Fat Spoon Cafe: Corned Beef
1 12lb corned beef
30 cloves peeled garlic
6 whole bay leaves
2 Tbsps mustard seeds (yellow)
1 Tbsp mustard seeds (brown)
1/4 cup kosher salt
2 Tbsps black peppercorns
1/4 tsp hot pepper flakes
8 sprigs thyme
Fill pot with water to cover corned beef. Add all ingredients and bring to boil. Reduce heat to simmer; cover and cook until knife inserted meets no resistance.
Once cooked, remove from stock (reserve) and separate muscles; trim fat and slice. After slicing, return to strained stock.
K. Gee’s Bar-b-que Shrimp
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K. Gee's Bar-b-cue Shrimp
1/3 cup olive oil
2 pinches fresh rosemary
1 pinch garlic powder
2 tsps minced garlic
9 shrimp, unpeeled
Salt
Black pepper
2 tsps Louisiana hot sauce
3 tsps Worcestershire sauce
1/2 cup full-flavor beer
1/2 cup butter
Into a medium sauce pan put olive oil, rosemary, garlic powder and minced garlic. Heat on high heat, letting it cook down. On a separate plate, salt and pepper shrimp. Add to garlic-oil mixture. Add hot sauce and Worcestershire sauce. After about a minute on the first side, flip shrimp, using tongs. Add beer. Let it heat up again, as beer will cool mixture. Turn off heat and add butter. Melt, and shake the pan thoroughly. Serve with lightly toasted and buttered French bread. Makes one serving.
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