Bombay Mai-Mai

This simple fish preparation offers a complex and unique flavor perfect for grilling or pan frying. The presentation is also rather sharp when the bay leaves are arranged nicely.

You will need:
1 lb or center cut Mai-Mai, swordfish, or other dense fish with a higher fat content.
1/2 cup Bombay Sapphire London dry gin, or other complex dry gin
about 3-4 bay leaves
Paprika
Red pepper
Sea salt
About 2-3 tablespoons of lemon juice

• Season fish with paprika, red pepper and sea salt
• Mix gin and lemon juice
• Place fish in a shallow pan and cover with lemon juice and gin. Add bay leaves
• Allow fish to soak for about 12-24 hours refrigerated.
• Grill or fry on medium high (oil pan or grill before hand to prevent sticking).
• Enjoy!
  

Not by bread alone...

Here are some of my favorite drink recipes. The key to mixing a good cocktail is to use good liquor. While it is possible to make a bad cocktail with good liquor, it is impossible to make a good cocktail with bad liquor. Portion control between the ingredients is also critical.

Manhattan (The old-school way!)
2 ounces rye whiskey
1 ounce sweet vermouth
2 dashes bitters
Garnish with a maraschino cherry

Shake ingredients with ice and serve in a cocktail glass.

Most slacker today make a poor imitation of a Manhattan. They combine whatever type of whiskey they have on hand with too little sweet vermouth, and skip the bitters altogether. They then serve the thing on the rocks in an old fashioned glass! This drink is not a Manhattan; it lacks the complexity and balance of a true Manhattan. The sharp ginger and spice notes of the rye whiskey needs to be balanced by the sweet vermouth. The herbaceous qualities of the rye add additional complexity. The bitters, then check the sweetness and pulls everything into balance.

White Lady (Surdyks, Spring 2007)
1 ½ ounces London dry gin
¾ Cointreau
¾ ounce fresh lemon juice
½ of an egg white

Shake very well with cracked ice and serve in a chilled cocktail glass.

Gin and Cranberry (Help me think of a wittier name)
2 ounces gin
1 ounce vodka
½ ounce dry vermouth
4 ounces cranberry juice
Shake with cracked ice.

I need to work on the scale of this drink, but the flavor is dead on.

Blood and Sand
2 ounces brandy
2 ounces scotch
1 ounce sweet vermouth
1 ounce lemon juice
Garnish with a maraschino cherry

Serve on the rocks in an old fashioned glass.

This is the man’s man drink. It combines the two greatest spirits, brandy and scotch! While it is stiff, it has a sweet side. The brandy and scotch work together to make one of the most complex drinks ever.

Red Wine Marinade

I almost forgot to post this gem. This marinade turned out great! I used it on pork ribs to good effect, but I bet it would be equally tasty with veal.

You will need:

About 4 lbs of lean pork

½ bottle of a medium dry Italian red wine such as Chianti

Black pepper

Fresh garlic, minced

Half an onion, chopped

Oregano

Thyme

4 tablespoons brown sugar

• Combine dry ingredients in a bowl.
  
• Rub meat with dry ingredients
  
• Place meat in a pan, sprinkle with garlic and onion. Add wine. Allow to stand refrigerated over night.
  
• Wrap meat in tinfoil. Pour about ¾ of the marinade juice onto the meat.
  
• Place wrapped meat on a grill on low heat for 4 to 5 hours.

A Fun Suprise

Well it is summer and that means it is grilling season! I am working on an idea I have for a bourbon marinade and sauce for barbequing. I hope to test it out later this month on some dinner guests. If it is a success maybe I will post my recipe here. Could you be so lucky?

Spicy Citrus Sauce for Tuna or Scallops Crudo

Spicy Citrus Sauce

This is a great sauce that goes well with seafood or chicken. An easy sauce to prepare it will add a fresh kick to light summer fair. It is especially good with tuna or scallops crudo. This recipe also works well with grapefruit for a tarter flavor.

You will need:

Juice from two oranges

1 table spoon lemon juice

3 tablespoons sesame oil

2 teaspoons of red pepper flakes

2 tablespoons sugar

¼ cup cooking vermouth

2 egg whites

• In a saucepan combine all ingredients except egg whites.
• Stir constantly over medium heat until sauce begins to thicken.
• Remove from heat and allow to cool.
  
• Whisk in egg whites thoroughly.
  
• Drizzle over entrée.
  Enjoy!

Spanish Chicken

Spanish Chicken

This simple recipe is a colorful change for otherwise bland chicken.

You will need:

2 large boneless, skinless chicken breasts
About 2 cups medium sherry
1 orange, juice and zest
About 2 tablespoons sugar
About 1 teaspoon red pepper
1 teaspoon paprika
Saffron
Olive oil
Sea salt

• Rub chicken with olive oil and red pepper.
• In a dish add 1 cup sherry to chicken, let marinade over night.
• In a saucepan over medium heat combine orange juice, zest, sherry, sugar, red pepper, paprika, saffron, and sea salt.
• Stir constantly until glaze thickens.
• In a large frying pan heat two table spoons of olive oil.
• Fry chicken, when nearly done add orange glaze.
• Garnish with fresh rosemary and lemon wedge. Serve with dry sherry.