Chalk this one up to "It was a good idea at the time". I seem to have a lot of those moments. Who knew that cooking with booze would give me a buzz, and make me take a nap immediately after! :)
First off, Hello Hoboken! It's been over a year since I've decided to write a blog post. I've been using twitter and facebook to write my ramblings. It's a lot easier to control who sees what when you use those two programs. When i write here, it's open to every person who googles "santesarios" or "waldfest".
While i did mention that i was going to blog on twitter and facebook, i sure as heck couldn't type out a blog post 140 characters at a time. As i type this up, I'm listening to the Girls CD, "Album". You'll see a video for the single below this post. I LOVE this album. I cannot stop playing it. "Hellhole Ratrace" and "Laura" are some of the best pop singles I've heard in years.
But back to the booze...When i was single(like i am now), a few years ago (like 5), i made Sunday's new cooking day. I would pick a recipe that I've never made, and then proceed to attempt to make it. If it turned out good, i would keep making it. If it sucked, i would toss it, and order take out. I have some memories of Monday call ins to work with stomach flu, ha.
Today i decided i would revisit those years of lore, and make something new. In my infinite wisdom i looked at my bar, noticed that i had a lot of tequila and bourbon on the top shelf (where mama hides the cookies), and declared...I'm cooking with tequila and bourbon! This was my first mistake, but you don't learn anything in this life without making mistakes.I went to the Food Network website, typed in Tequila and Bourbon and picked two recipes to make. It didn't matter if they went together, this was the plan.
For tequila i picked, tequila ceviche with shrimp and scallops. I have a big thing of Arborio rice next to the stove, so i figured, let's make some of that since the first attempt at making it turned out great! For bourbon, there were a lot of good recipes, but i needed a desert, and the bourbon pecan pie stood out. I was going to make homemade whipped cream, but i forgot the cream, and got crocked making the pie...so maybe next time.
The pie went first. It was awesome! A definite winner. I used my bottle of 15yo Rip Van Winkle for the booze part...i think i used just a shot (or two) too much. Next time, 2 shots maximum. When the pie was cooling, all i could smell was yummy bourbon...and when i tasted it...heaven! I took a pic on my Facebook site. I would put them up here, but that would require ambition, and I'm hungover so ambition isn't part of the plan.
Now we come to the Steve learns a lesson part. The tequila ceviche is basically a marinade using 1/2 cup of my Patron tequila, cilantro and lime juice. You cook the shrimp and scallops, then marinade them for an hour, and then serve it in a coconut shell with red onion as garnish. At least that's what the picture looked like. First, 1/2 cup of tequila is a lot of booze for a lightweight like me. I figured i would replace the coconut with the Arborio rice....cuz who wouldn't put shrimp and scallops over rice. That's un...Asian cooking!
Long story short, the dish had a few issues. First, since it's a cold dish, and the temperature barely got above 20 degrees in the tundra le buffaloo...you don't make it now! You make this in July when it's 85 and muggy...and use the damn coconut! It tastes really good, like a margarita with fish...and that's not what i was going for today. Also, my Arborio rice needed some chopped onion and garlic. It was cooked plain...
All in all, everything was great, just not together....and not during winter. And probably not mixing bourbon and tequila...as i have a nasty headache right now, ha.
Ratings:Bourbon Pecan Pie - A (loses the + due to a lil extra Bourbon that makes the bourbon smell and taste overwhelm the basic pecan pie smell...not that it's a bad thing, just something to make it better.
Tequila Ceviche w/Shrimp & Scallops - C+. It was okay...tasty. But not now. Wait till July and make this again, and the grade goes way up.
Arborio rice: B. Needs some onion and garlic mixed in while cooking...maybe some Vegetable stock instead of Lake Erie water.
No clue what's on tap for next week, but i can safely assume it won't contain booze.