The Original Mai Tai

Trader Vic’s @Mineta

2oz Brown Rum

2oz Dry Curaçao

2oz Agricole Rum

2oz Lime Juice (typically 1 lime)

1oz Almond Orgeat

1oz Simple Syrup

——

Makes 8 oz

Garnish with mint leaf or lime

Light Broth Sauce for Ravioli for Pasta

INGREDIENTS

• Package of Ravioli

• 16 oz Shiitake Mushrooms, sliced

• 1 Onion (or Shallot), sliced lengthways

• 6 Cloves of Garlic, sliced lengthways

• 2 cups Vegetable / Chicken Broth

• 1 Tbsp Miso paste

• Salt and Pepper, to taste

• Parsley to garnish

INSTRUCTIONS

1. Cook the ravioli as directed on its package.

2. In a heated pan, sauté the onions, mushrooms, and garlic for 3-5 minutes until they are tender and have a browned appearance.

3. Pour broth into the pan, bring it to a simmer, and let it reduce to half its volume.

4. Mix in the miso paste into the simmering broth to thicken it.

5. Place the prepared ravioli on a plate and drizzle the mushroom sauce from the pan over it.

6. Garnish with freshly chopped parsley.

7. Serve the dish and enjoy your meal!

Oven-Roasted Chicken Shawarma

• 2 lemons, juiced

• ½ cup plus 1 tablespoon olive oil

• 6 cloves garlic, peeled, smashed and minced

• 1 teaspoon kosher salt

• 2 teaspoons freshly ground black pepper

• 2 teaspoons ground cumin

• 2 teaspoons paprika

• ½ teaspoon turmeric

• A pinch ground cinnamon

• Crushed red pepper, to taste

• 2 pounds boneless, skinless chicken thighs

• 1 large red onion, peeled and quartered

• 2 tablespoons chopped fresh parsley

Step 1

Prepare a marinade for the chicken. Combine the lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and crushed red pepper in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.

Step 2

When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.

Step 3

Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.)

Step 4

Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

Vegan Oatmilk Ice Creem

Chocolate

Ingredients

• 2 cups store-bought or homemade oat milk
• 2 cups store-bought or homemade oat milk
• 1/2 cup nut butter of choice, or allergy-friendly sub
• 1/3 cup sweetener of choice
• 1/4 to 1/8 tsp salt (more salt more intense)
• optional add ins: 1/4 cup cocoa powder, or 1/2 Tablespoons Vanilla

Instructions

*If you don’t have an ice cream maker or high-speed blender, see these directions.

Whisk all ingredients (except add-ins like chocolate chips, fruit, etc) together or use the blender.

If using an ice cream maker, pour the mixture in and follow the manufacturer’s instructions for your specific machine. Or if you have a high-speed blender like a Vitamix, pour into ice cube trays and freeze, then blend the ice cubes until smooth, using the tamper to blend evenly.

Either serve straight from the machine or freeze up to an hour for a firmer texture. Because of the lack of preservatives, homemade ice cream is best the day it’s made, although you can technically freeze up to a month and thaw before serving.

Strawberry version with graham crackers

Versatile Turkey Meatballs

• 1 pounds ground turkey 93% lean
• 1 cup bread crumbs or panko or rolled oats
• 2/3 cup onion minced
• 1/2 cup fresh parsley minced
• 1 Tbsp apple sauce
• 3 cloves garlic minced
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 teaspoon Salt and freshly ground black pepper
• 1/4 cup olive oil

To make the meatballs

In a large bowl, combine ground turkey, bread crumbs, onion, parsley, apple sauce, garlic, Worcestershire sauce, basil, oregano, 1 teaspoon salt, and ½ teaspoon pepper.

Using a strong spatula or your hands (I like to wear latex gloves), mix well. Shape the mixture into 1-inch balls (you should have around 48 total).

To bake the meatballs

Preheat oven to 420 degrees. Line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on prepared baking sheet.

Arrange meatballs on rack, brush with oil, and bake until browned with crispy edges, about 20-25 minutes (an internal thermometer should read 165 degrees for 15 seconds).

To fry the meatballs

Heat oil in a large skillet over medium-high heat. Fry the meatballs in batches until browned on all sides and the meatballs are cooked, about 5 to 7 minutes per batch (an internal thermometer should read 165 degrees for 15 seconds). Add more oil between batches if the skillet looks dry.

To freeze the meatballs

Arrange in a single layer on a baking sheet, not touching. Freeze until solid, about 1 hour, then transfer to a freezer-safe container and store up to 1 month.

Pickled Onions

• 1 Red Onion (medium)

• 1 cup white vinegar
• 1 cup apple cider vinegar
• 2 cups water
• 1 sugar cube
• 1 1/2 tablespoons sea salt
• 1x 16oz mason jar

optional (all or singular)

• 2 garlic cloves
• 1 teaspoon mixed peppercorns

Thinly slice the onions (use a mandolin). Place the onions into the jar (along with garlic and peppercorns, if using.)

Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute, don’t let it get to a boil! Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.

Your pickled onions will be ready to eat once they’re bright pink and tender – about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.

This is a good baseline for any other ingredients you wish to infuse flavor, think dill, jalapeños, etc.

Paperplane

• ¾ ounce bourbon

• ¾ ounce Aperol

• ¾ ounce Amaro Nonino Quintessentia

• ¾ ounce lemon juice, freshly squeezed

Add bourbon, Aperol, Amaro Nonino and lemon juice into a shaker. Add ice and shake vigorously until well-chilled (10sec) Strain into a coupe glass, garnish with a lemon or orange peel.

Theodora Martini (Dry)

• 2 1/2 ounces gin

• 1/2 ounce dry vermouth

• 1 dash orange bitters

• Garnish: lemon twist

Add the gin, dry vermouth and orange bitters into a mixing glass with ice and stir (or shake vinously – if you believe in neutralizing free radicals) until very cold.

Strain into a chilled cocktail glass.

Garnish with a lemon twist, expressing its oils around the edge.

Vesper

Ingredients

• 3 ounces gin

• 1 ounce vodka

• 1/2 ounce Lillet blanc aperitif (sub Cocchi Americano, for am Ian Fleming era version)

• Garnish: lemon twist

Add the gin, vodka and Lillet blanc into a mixing glass with ice and stir until well-chilled. Strain into a chilled cocktail glass. Squeeze the oils from a lemon twist over the drink, rub the twist along the rim of the glass and drop it into the cocktail.

Bloody Lovely

Ingredients

• 4oz grapefruit juice, fresh squeezed
• 2oz vodka
• 1oz bubble water
• 1tsp Simple syrup

Shake it up in a shaker (what else) and serve on the rocks (crushed or nugget ice). Garnish with a crazy straw or orange peel (sugar rum if you’re feeling frisky). Go outside, at sunset, take a sip, then remark out loud “that’s bloody lovely!”

You can also make it a Martini:

• 4 ounces grapefruit juice
• 3 ounces vodka
• 1 ounce dry vermouth
• 1/4oz simple syrup

Instructions

Combine all ingredients into a cocktail shaker.

Fill with ice. Shake vigorously (knocking out the free radicals) until the shaker is cold, about 30 seconds.

Strain into two chilled martini glasses and garnish with a grapefruit twist!