Tuesday, July 14, 2009

Rex's Sidecar (my favorite)

1/2 oz Cointreau
1 oz good brandy or cognac
2 oz fresh lemonade

Pour the juice and alcohol over ice, shake.

Served in sugar rimmed glass.

Sunday, July 05, 2009

Rex's Limoncello

300 ml vodka
300 ml simple syrup
zest of 2 lemons

Zest the two lemons with a microplane zester. Add this zest to the vodka and let sit for at least 2 weeks, preferably 3 weeks.

Combine lemon-y vodka and simple syrup and strain out lemon zest.

Serve chilled.

*Absolutely AMAZING!

Chicken Strips

A couple of chicken breast cut into strips
1-1.5 cups of flour for dredging
veggie oil

Marinate chicken in buttermilk for at least 20 minutes(reserve some buttermilk). In a bowl combine the flour and seasonings. Drizzle some remaining buttermilk into this dry ingredients.

Heat Oil, dredge chicken, cook until light golden brown.

Diabetes Cake aka BC Coconut Cake

3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut

For the frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides.

*I only lightly dusted with coconut on the top.

Szechuan Green Beans

1 pound Chinese long beans (used fresh green beans)
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
pinch red pepper flakes
1 tablespoon dark soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt, or to taste
Pepper to taste, optional
2 tablespoons vegetable or peanut oil for stir-frying, or as needed

Wash the beans, drain thoroughly, and trim the tops and bottoms.
Chop the garlic and ginger.
Heat 1 tablespoon oil over medium heat. Add the beans and stir-fry until they start to shrivel or "pucker" and turn brown (5 - 7 minutes). Add the garlic, ginger, red pepper flakes, soy and sugar. Stir-fry for a few seconds until aromatic and sauce has thickened.