Friday, June 24, 2016

Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Red Wine Gin Sour
c/o Hummingbird High
For the Red Wine Gin Sour:
(makes 1 cocktail, but easily scales up)
1.5 fluid ounces London dry gin
0.75 fluid ounce St. Germain elderflower liqueur
0.75 fluid ounce simple syrup 
0.75 fluid ounce freshly squeezed lemon juice
1 large egg white
0.75 fluid ounce Italian red wine

  1. Combine the gin, elderflower liqueur, simple syrup, freshly squeezed lemon juice, and egg white in a metal cocktail shaker. Shake with the metal coil from a Hawthorne strainer for 15 to 20 seconds.

  2. Add ice to the shaker and shake vigorously for another 15 to 20 seconds. Strain into an empty shaker with no ice and shake vigorously for 15 to 20 seconds more.

  3. Transfer the mixture to a tall glass with ice, and finish the drink off by pouring red wine over the back of a bar spoon over the center of the glass. Given its weight, the wine will automatically sink below the foam to create that pretty ombre layered effect. Serve immediately.

Grilled Pesto Chicken and Tomato Kebabs

  • 1 cup fresh basil leaves, chopped
  • 1 clove garlic
  • 1/4 cup grated Parmigiano Reggiano
  • kosher salt and fresh pepper to taste 
  • 3 tbsp olive oil
  • 1-1/4 lbs skinless chicken breast, cut into 1-inch cubes
  • 24 cherry tomatoes
  • 16 wooden skewers

  • Directions
    In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.
    Combine the raw chicken with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step). Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.
    Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil. Place the chicken on the hot grill and cook about 3-4 minutes; turn and continue cooking until chicken is cooked through, about 2 to 3 minutes.

    Strawberry Sauce

    2 pounds strawberries, sliced (~4 cups)
    1/4 cup sugar
    2 tablespoons lemon juice (~1/2 lemon)
    1/4 cup water

    1. Bring everything to a boil, reduce the heat and simmer until the sauce thickens a bit and gets syrupy, about 5-10 minutes.

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    Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.