Archive for May, 2012
The 5-part series investigates five of the world’s most popular curry recipes, the spices used within them, the history and their global influences.
While filming the Tandoori recipe and looking into the history of the Tandoor oven in Amritsar, Alan had the pleasure of visiting a Communal Kitchen, only 100 yards from the famous Golden Temple.
The kitchen, consisting of hard mud and stone floor with corrugated roof, was run by a small army of volunteers who cooked for 40,000 people a day, seven days per week, with the exception of Sundays, when they cooked for up to 200,000 with all meals free to anyone.
Alan watched as thousands of Chapattis were rolled and cooked by hand by men and women cross legged on some old matting. The noise was incredible and the organization was strangely remarkable.
The aim of the operation was to ensure the poor and hungry are always fed a hot meal. Until Alan’s visit he had never heard of, nor would he have believed of such a service of humanity, a story that he wanted to share and one that he hopes may bring a thought or two of what we in the modern first world countries are doing to support our poor and hungry.
In other shows Alan can be seen starting out his culinary journey in Birmingham, famous for its Indian restaurants and the “Balti Triangle” and tracing the history of the Madras curry to Chennai, cooking a Rogan Josh at the Taj Mahal, getting hot and spicy with a Vindaloo in Goa, and hitting the streets of Bombay with Sanjeev Kapoor.
Alan cooks with speciality Indian chefs in both Birmingham and across 5 locations in India to bring a culinary travelogue infused with fascinating facts, and stunning locations.
To share Alan’s many stories, on stage, in his live cookery demonstrations, in magazine articles, talks or as culinary host please do not hesitate to contact him direct.
The new series will be aired on Foodnetwork and TV networks around the globe.
For more on Alan Coxon, log onto his website: www.alancoxon.com.
The Lemon Ginger “Tulep”
Compliments of Gail Simmons,
Judge on BRAVO’s “Top Chef” and Food & Wine magazine contributor
Here is a unique take on the traditional Kentucky Derby mint julep from Gail Simmons, host of Bravo’s Top Chef. This “Lemon Ginger Tulep” with Pure Leaf Iced Tea is perfect for upcoming festivities. Enjoy!
Makes one serving
3 tablespoons ginger simple syrup (recipe below)
6 to 8 fresh mint leaves, plus a sprig for garnish
1 cup Lemon Pure Leaf Iced Tea
Cold club soda
Candied ginger, for garnish
- In an old fashioned glass, muddle ginger simple syrup with mint leaves.
- Add ice and Lemon Pure Leaf Iced Tea; stir well.
- Top with a splash of club soda and garnish with a slice of candied ginger and a sprig of mint.
- To make a cocktail: Add 1.5 ounces over proof Kentucky bourbon before adding the tea.
Ginger Simple Syrup
Makes 1 1/2 cups
1/2 cup fresh ginger, thinly sliced
1/2 cup sugar
1 1/2 cups water
- In a saucepan, combine the ginger, sugar, and water and bring to a boil, stirring to dissolve the sugar.
- Remove the pan from the heat and then set aside to cool.
- Strain the syrup and refrigerate in an airtight container for up to one week.
Enjoy Authentic Exotic Drinks Made Famous at Tropical Beach Bars and Historic Island Hotels—Each with Its Own Story to Tell
Bahama Breeze Island Grille, the island-inspired casual dining restaurant that reflects the feeling of a Caribbean escape, announces its new premium list of tropical drinks, “Legendary Island Cocktails.” With its rich history in island lore, Bahama Breeze has traveled the tropics to discover iconic and unique drinks and bring them to our restaurants across the country. From a blend of exotic liquors, to their famous namesakes and origins, Legendary Island Cocktails are “the next best thing to being there.”
The Legendary Island Cocktails include eight authentic custom-made drinks sourced from world-famous locales such as the Soggy Dollar Bar in the British Virgin Islands, the famed five-star Hotel Nacional in Havana and Old San Juan’s Parrot Club in Puerto Rico. The cocktails are created with the same techniques and ingredients that made them famous.
“Bahama Breeze is known for its hand-crafted tropical drinks and adding Legendary Island Cocktails to our extensive bar menu is a great next step in the Caribbean escape experience,” says Peter Olsacher, Executive Chef for Bahama Breeze. “I personally visited many of these exotic locations to learn more about their storied histories. Bahama Breeze was among the first restaurants to introduce the Mojito Cubano and Brazilian Caipirinha cocktails to mainstream America, and now we can’t wait to continue that tradition by introducing new Legendary Island Cocktails and their stories each quarter.”
The Original Daiquiri was named after a small beach on the East Coast of Cuba. Legend has it that The Original Daiquiri was developed in the late 1800s as a medical treatment for tropical ailments but quickly found other fame and became a favorite in old Havana, especially of Hemingway, who’d sip on the drink at Cuba’s famed La Floridita bar. Created with a blend of Bacardi Superior Rum, fresh lime, two types of ice, and fresh squeezed sugar cane pressed daily in house, The Original Daiquiri is hand-shaken (not blended as is common today) and served in a tall glass.
The Painkiller was invented at the famed Soggy Dollar Bar against the beautiful setting of White Bay on the island of Jost Van Dyke in the British Virgin Islands, where guests swim in from their boats to the dockless island just for a taste of this drink. The Soggy Dollar Bar has only six bar seats and uses a clothesline to hang-dry wet dollars that patrons use to pay for their drinks. With a smooth mix of Cream of Coconut, pineapple, orange and finished with freshly ground nutmeg, the Painkiller can only truly be called a Painkiller when made with Pusser’s Dark Rum.
Legend for the origin of the Dark ‘N Stormy has it that a bartender poured a sailor a glass of ginger beer, but left out the rum and then added the rum afterwards. With the rum floating on top, the sailor remarked it resembled a storm cloud over the ocean—thus coining the name. Now often referred to as Bermuda’s National Drink, the Dark ‘N Stormy is a distinctive mix of Gosling’s Black Seal Rum and ginger beer. A Dark ‘N Stormy must be made with local Bermuda favorite Gosling’s Black Seal Rum, known for its rich, flavors of butterscotch, vanilla and caramel.
The Goombay Smash, known as the Bahamian National Drink, was initially created in the 1960s by Miss Emily at the Blue Bee Bar in Plymouth on Green Turtle Cay. Legend has it that the grandmotherly Miss Emily, who passed away in 1997, never drank and therefore never actually tasted the creation that made her bar famous as a watering hole for the local community in the Abacos—the group of Bahamian islands touted as the sailing capital of the world. The drink is named after the Goombay, a form of music in the Bahamas and the goatskin-covered drum used to create it. It’s made with the combination of Captain Morgan Original Spiced Rum and Meyer’s Original Dark Rum, mixed with fresh orange and pineapple juice.
Batida de Coco is Brazil’s answer to the classic piña colada. This quintessential coconut cocktail is made with Leblon Cachaca Rum, Cream of Coconut and pineapple juice. An indispensable part of Brazilian bar culture, Batida cocktails, pronounced “ba-chi-da” in Portuguese, means shaken, and in addition to fruit juices and sugar, often contain condensed milk which is why they are sometimes referred to as milkshakes.
The official welcome drink at the famed Sandy Lane resort and other luxury hotspots in Barbados, Barbados Rum Punch is touted as the best rum punch in the region, made with Mount Gay Eclipse Rum, sweet and sour mix, fresh lime juice with Grenadine and Angostura bitters, finished with freshly ground nutmeg. Mount Gay Rum was created in Barbados in 1703 and is known as locally as “the rum that invented rum.”
The Havana Hotel Special is the signature drink at the famed five-star Hotel Nacional in Havana, Cuba. For more than 80 years, Hotel Nacional has been “the destination” in Havana to see and be seen, with fans from Winston Churchill to Marlon Brando to Frank Sinatra. The refreshing pineapple punch is made with the tantalizing trio of Bacardi Superior Rum, pineapple and fresh lemon juice rounded out with splash of DeKuyper apricot brandy.
Parrot Passion is the premiere cocktail at the world-renowned Parrot Club in Old San Juan, Puerto Rico. The Puerto Rican Parrot is actually one of the world’s rarest birds with only 30-40 still in existence. Puerto Rico’s tribute to these famous icons is the Parrot Passion, a blend of passion fruit juice, orange juice, Cointreau and Bacardi Limon.
For more information, visit www.bahamabreeze.com.
Chef Pierre Zimmermann and Team Teaching Pastry Camp from June 4-8
When Chicago shrugs off its winter coat, the sun sparkles off Lake Michigan, the beaches and bike paths along the shoreline fill up with people, and we at The French Pastry School pull out all the stops in our kitchens. Every summer, we open our doors to everyone from high school students to retirees to enjoy a weeklong, hands-on course about pastry. Some focus on chocolate, some on cake decorating, while others still take you through the basics of several pastry techniques.
You’ll start the class by watching demonstrations by master chefs, and then you work in impeccably-stocked kitchens recreating the recipes with the chef’s guidance. Of course, you get to try and take home everything you make! With this hands-on approach, you’ll return to your own home kitchen with more pastry skills and knowledge than you thought possible. With six available classes, take your pick and, this summer, you can choose to bask in the golden-brown glow of your own freshly baked pastries
You’ll start the class by watching demonstrations by master chefs, and then you work in impeccably-stocked kitchens recreating the recipes with the chef’s guidance. Of course, you get to try and take home everything you make! With this hands-on approach, you’ll return to your own home kitchen with more pastry skills and knowledge than you thought possible. With six available classes, take your pick and, this summer, you can choose to bask in the golden-brown glow of your own freshly baked pastries.
Pastry Camp – All Chocolate ♦ Enthusiast – $995
Dimitri Fayard, Pastry Chef Instructor,
World Champion 2008
Jun 25 – Jun 29, 2012 (8:00 am – 1:00 pm)
Figs Stuffed with Goat Cheese
20 ripe figs
4 oz soft goat cheese
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon roughly chopped fresh rosemary
Type of fire: Direct
Grill heat: medium
- Cut off the stem of each fig, and then cut two slits from the top of the fig to 3/4-way down in an X-pattern, creating a pocket in the middle of the fig.
- Stuff each fig with about 1 teaspoon of goat cheese.
- Light one chimney 3/4 full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate.
- Set cooking grates in place, cover gill and allow preheating for 5 minutes.
- Clean and oil the grilling grate. Lightly brush figs with olive oil and place on grill.
- Cover and cook over medium heat until figs are softened and brown slightly, about 5 to 8 minutes.
- Remove figs to serving tray; drizzle with balsamic vinegar and sprinkle with rosemary. Serve immediately.
Recipe compliments of Good Eats!
This is one of my favorite recipes… It’s a repost from our magazine archives, a Tomato Basil Martini from Mixologist Orson Salicetti who is also a Basil MAGAZINE Council member. Try making this delicious cocktail as a Father’s Day treat!
Tomato Basil Martini
Yield: 1 Cocktail
Himalayan Salt Rim:
2 ounces Himalayan salt
2 teaspoons fennel seeds
4 pieces star anise
1 ounce sambuca
Agave Lime Syrup (makes 1 pint):
1 cup lime juice
1 cup agave nectar
To Assemble and Serve:
6 cherry tomatoes
6 leaves fresh basil
2 ounces Bombay Sapphire gin
1 ounce Lillet Blanc
2 drops habanero bitters
¾ ounce agave-lime syrup
1 dash ground peppercorns
¼ ounce tonic water
3 whole peppercorns
1 barspoon hibiscus bitters
For the Himalayan Salt Rim:
Combine the salt, fennel seeds, and star anise. Add the sambuca and flambé. Reserve in an air-tight container.
For the Agave-Lime Syrup:
Combine the lime juice and agave nectar. Shake well and reserve.
To Assemble and Serve:
Rim a martini glass with the Himalayan salt rim mixture. In a mixing glass, muddle 5 tomatoes. Add the 5 basil leaves, the gin, Lillet, habanero bitters, syrup, ground peppercorns, tonic water, and ice. Shake and double strain into the martini glass. Garnish with the remaining tomato, basil leaf, whole peppercorns, and hibiscus bitters.
Heaven Hill Distilleries Launches the First-Ever Agave Nectar Liqueur
A natural sweetener similar to honey, agave nectar continually grows in popularity as an ingredient that has become a favorite among top mixologists. With the creation of Mariposa Agave Nectar Liqueur, agave nectar is transformed into an elegant spirit product. This artisanal liqueur is a highly mixable, easy-to-use sweetening agent created from the finest agave nectar, combined with 100-percent agave tequila and premium vodka.
Mariposa enjoys the distinction of being the first-ever agave nectar liqueur available on the market. Enhanced with hints of rose oil and gardenia, Mariposa adds delicate layers of complex flavor and aroma.
Appearance: Translucent golden hue
Nose: Rose, gardenia, with subtle hints of roasted piña and grapefruit zest
Taste: Orange blossom honey, pomme fruit, soft minerality and subtle flutter of juniper berry
Palate: Viscous yet soft, with a tip-of-the-tongue dry finish
“Mariposa was designed to inspire the natural creativity of bartenders and cocktail enthusiasts alike who are looking for a versatile modifier,” says Hannah Venhoff, brand manager for Mariposa. “It elevates the sophistication and uniqueness of any cocktail.”
Named for the Spanish translation for “butterfly,” Mariposa celebrates the Monarch butterfly that is indigenous to the Tequila region of Mexico. Mariposa (30% ABV, $24.99, 750ml) will launch across the U.S. this summer, debuting in New York, Boston, San Francisco, Los Angeles, Miami, Denver and Chicago.
For more information, visit www.facebook.com/MariposaLiqueur
42nd Annual LIVE OAK PARK FAIR
June 9 & 10, 2012 – 10am to 6pm
*** Free Admission ***
Original Hand-Made Art & Crafts
Family Friendly – Exquisite Historic Park
The LIVE OAK PARK FAIR is a highly anticipated free two-day event featuring over 100 high-caliber artists and craftspeople. It will showcase affordable contemporary art, fine crafts, handcrafted jewelry & accessories, couture adult and kids’ clothing, handmade quilts and baskets, as well as sculptural and functional objects in clay, fiber, glass, metal and wood. This Fair is ideal for families as it features continuous playful music and entertainment for kids and adults. The Fair is well known for its incredible selection of delicious food and drink that can be enjoyed in a comfortable seating area among the heritage oaks and redwoods or alongside the delightful meandering Codornices Creek.
What: 42nd Annual Live Oak Park Fair
When: Saturday, June 9th and Sunday, June 10th, 2012; 10 a.m. to 6 p.m.
Where: Live Oak Park (5 ½ acre historical park) 1301 Shattuck Ave. at Berryman Street in North Berkeley, CA 94709.
How: Street Parking and Free Shuttle runs every 30 minutes from the North Berkeley BART Station to the Fair throughout the weekend. The park is wheelchair accessible with paved pathways for strollers.
No Cost: FREE Admission
Information: Phone (510) 227-7110 or www.liveoakparkfair.com.