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TGBC (the Green Bean Casserole)

Ingredients

1 can Cream of Mushroom Soup
1/2 cup half and half
1 teaspoon soy sauce
1 dash black pepper
4 cups cut green beans
1 cup Fried Onions
1/3 cup fried jalapeños

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cuponions in a 1 1/2-quart casserole.

Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.

Bake for 5 minutes or until the onions are golden brown.

Standard

Ingredients

Zest of 1 lemon
1/2 cup sliced almonds, coarsely chopped
1 Tbsp (ish) EVOO
1 Tbsp finely chopped fresh dill (or 1 tsp dried)
1 tsp salt
1 tsp pepper
2 tsp Dijon mustard
1 lb Halibut (or other fish)

Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
Combine dry ingredients in a small bowl, and mix them up!

Place fish on the prepared baking sheet and spread with 1 tsp mustard along the top. Grab dry mixture and press it onto the mustard (firmly and evenly).

Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.

Recipes for Resurrections // Appetites for Destruction

Almond & Herb Crusted Halibut

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IMG_0741

Ingredients

A new summer classic here at Wanderland, by way of Lexington House (of Los Gatos). I never new what sloe gin was, but I love it now!

2 oz Sloe Gin (Spirit Works, or better)
1 oz Lemon Juice (fresh squeezed preferred)
1 tsp Simple Syrup
1 Luxardo Cherry
1-2 oz Fizzy Water

Pour Sloe Gin, Lemon Juice, and Simple Syrup into an ice-loaded shaker – then shake! Grab a flat bottom glass, fill it with ice, then pour in the Sloe Gin concoction. Drop in a cherry, and add the fizzy water. Stir it up with a straw, and serve to your mates. Lather, rinse, repeat…

Alternatively, if you have crap sloe gin, add regular gin = 1 oz crap sloe gin + 1 oz regular gin.

Recipes for Resurrections // Appetites for Destruction

Sloe Gin Fizz

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Close up in the pan

This borrowed from Michaela Logan, but originally from:
http://www.cookingclassy.com/2013/09/honey-lime-sweet-potato-black-bean-and-corn-tacos/

1 1/2 lbs sweet potatoes, peeled if desired and diced into 1/2-inch cubes
4 Tbsp olive oil, divided
1 tsp cumin
1 tsp paprika
1/4 tsp ground coriander
1/8 – 1/4 tsp cayenne pepper
Salt and freshly ground black pepper
1 small yellow onion, diced (1 cup)
1 clove garlic, minced
1 (14.5) oz can black beans, rinsed and drained
1 cup frozen yellow corn, thawed and drained
3 Tbsp honey
3 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro
Corn or flour tortillas

Extras
Romain lettuce or purple cabbage, cotija or feta cheese (monterrey or manchengo would also be good), diced avocados, fresh salsa or pico de gallo and hot sauce (optional)

Directions

Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 – 20 minutes until tender, removing from oven and tossing once halfway through baking.
Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once hot add onion and saute until caramelized (golden brown on edges and tender), about 5 – 6 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.

Recipes for Resurrections // Appetites for Destruction

Honey-Lime Sweet Potato, Black Bean and Corn Tacos

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Bourberry ingredientsThis one comes to us from the Custom 12 bar @ LA’s Custom Hotel. It’s absolutely delicious and perfect for a warm summer night, or any day too 😉

2 oz Bourbon (Knob Creek, Woodford, or better)
1/2 oz Luxardo
1 tsp honey
6 oz Blackberry Ice Tea
16 Blackberries
4 Mint leaves

Soak the blackberries in the bourbon for 20min. Then after their little bath, combine the bourberries with ice, mint, luxardo, and honey, into a pitcher or shaker. Muddle the little bastards together with impunity. Add ice tea and shake them up!

Makes for 2, serve in highball cocktail glasses.

Recipes for Resurrections // Appetites for Destruction

Bourberry Banger

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