PopSugar

Happy Hour: Happy Apple Rum Twist

partysugar — Fri, 02 Oct 2009 16:00:43 -0700

This October, instead of being bummed about Summer's departure, I've decided to get excited for Fall. I've changed the background on my phone to an image of autumnal flowers, I've searched FabSugar for Fall-look inspiration, I've decorated my house with white pumpkins, and most importantly, I've starting sipping this apple cocktail.

Apples are a quintessential ingredient at this time of year, thus a stimulating concoction made with apple cider and dark rum seems seasonally appropriate. Although the recipe is very easy, the resulting drink is complex, refreshing, and delicious. I recommend using a dark, rich rum like Jamaica's Appleton; it adds a welcoming depth of flavor. To embrace Fall, mix this cocktail!

Sunday BBQ: Dill Chicken With Tomato Relish

YumSugar — Sun, 13 Sep 2009 06:00:30 -0700

Last week, I pounded some pork cutlets and put them on the grill. They were such a smash hit with my crowd that I'm going to use the same technique again this weekend - only this time, with boneless, skinless chicken breasts. I'll be coating chicken paillards with a marinade that's filled with my favorite flavorings, like grainy French mustard, shallots, and dill, and serving it alongside cherry tomatoes tossed with the same bright dressing. To make this meal, read on

Shrimp Cocktail With a Taco Kick

YumSugar — Thu, 30 Jul 2009 10:30:13 -0700

Until I discovered this recipe, I'd never considered eating raw corn off the cob. But since devouring these chile-rubbed shrimp with avocado-corn salsa, I've been adding raw corn to all of my salads. Now that you're a pro at cutting corn off the cob, try enjoying Summer's sweet bounty in a spicy shrimp taco.

Though the recipe is designed as a shrimp cocktail, I rolled up the salsa and shrimp in warm corn tortillas and served it with a side of black beans. The chile rub is richly decadent but not fiery, and it's easy to make on any type of indoor grill though I used a stove-top grill pan. Don't let the ingredient list intimidate you, either. Because the shrimp and salsa can be prepared in advance, this can be a fast and easy dinner, perfect for Summer nights. So try it for yourself.

'Wich of the Week: Classic Reuben

YumSugar — Wed, 29 Jul 2009 14:00:24 -0700

The Reuben is such a classic American sandwich that two people claim to have invented it: Reuben Kulakofsky of Omaha, NE, who enjoyed the sandwich at a weekly poker game, and New York deli owner Arthur Reuben, who said he first made the sandwich around 1914.

Who first grilled up that savory stack of rye bread, corned beef, sauerkraut, Swiss cheese, and Russian dressing, we'll probably never know. But that won't stop me from enjoying an endless parade of Reuben recipes, from pastrami to tempeh. Of course, it's hard to beat a good, old-fashioned corned beef Reuben, grilled on rye bread that's buttered to perfection. So try this classic recipe

Sunday BBQ: Grilled Eggplant Parmigiana

YumSugar — Sun, 19 Jul 2009 06:00:10 -0700

Today, I'm planning a popular Italian-American supper, eggplant parmigiana. To prove that it can be just as enjoyable in warm weather as it is comforting in Winter, I'll be keeping my oven turned off and making use of the grill grates instead - grilling adds a smoky flavor to an already substantive vegetable. When preparing this dish, be sure to slice the eggplant right before using to prevent any discoloration. Enjoy an unconventional preparation of this classic after the break

Lobster Rolls Two Ways - Beginner and Expert

YumSugar — Wed, 17 Jun 2009 05:50:21 -0700

Lobster rolls might just be the world's most ideal on-the-go treat: they're highbrow yet informal, portable yet palatable, and, like all shore food, pair perfectly with a balmy breeze. For my next outdoor meal - likely to be a picnic at a Summer concert -I'll surprise everyone with these simple yet stunning sandwiches. If I have the time, I'd love to steam live lobster myself and make my own mayonnaise for the freshest roll in town - but if I don't have the bandwidth, I'll still wow the crowd, using pre-cooked lobster meat and fresh hot dog buns. Decide which version fits your schedule best when you read more.

Beginner Lobster Rolls
From Bon Appétit

Ingredients

8 ounces cooked lobster meat, torn into bite-size pieces
3 tablespoons mayonnaise
1 tablespoon butter, room temperature
2 hot dog rolls
1/2 head of butter lettuce, thinly sliced

Directions

Combine lobster meat and mayonnaise in medium bowl. Season to taste with salt and pepper.
Butter outside surfaces of hot dog rolls. Heat medium skillet over medium-high heat. Place rolls, 1 buttered side down, in skillet; cook until browned slightly, about 2 minutes per side. Open rolls. Fill with lettuce, then lobster mixture, and serve.

Serves 2.

Print recipe with images | without images

Expert Lobster Rolls
From Martha Stewart Living

Ingredients

Homemade Mayonnaise:
1 large egg, room temperature
Salt
1/4 cup canola or vegetable oil
1/2 cup extra-virgin olive oil
Juice of 1/2 lemon
Lobster Rolls:
2 one-and-a-half-pound live lobsters
1 tablespoon snipped chives
1 tablespoon chopped fresh tarragon
2 tablespoons Homemade Mayonnaise
1 tablespoon fresh lemon juice
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 bunch arugula

Directions

Make homemade mayonnaise: Wrap the outside and bottom of a 1-quart bowl in a damp towel to secure it in place on the work surface. Combine egg and salt with a large balloon whisk, mixing until foamy and pale. Whisking constantly, add oils a few drops at a time, and then in a steady stream as the mixture emulsifies. Add lemon juice; blend briefly. Add additional salt and lemon juice to taste. Makes 1 cup. Store, tightly covered, in the refrigerator for up to 7 days.
Bring a large pot of salted water to a boil. Plunge lobsters in headfirst. Allow water to return to a simmer, and cook for 5 minutes. Remove pot from heat. Leave lobsters in hot water for 3 more minutes. Remove lobsters, and let cool. Split lobsters lengthwise, and crack claws, allowing water to drain. Remove meat from shells, and cut into large chunks.
In a small bowl, combine herbs with mayonnaise, lemon juice, and pepper to taste. Add lobster meat, and mix well.
Brush insides of buns with melted butter. Grill or broil until brown and crisp.
To assemble lobster rolls, line each bun with arugula, and top with lobster salad.

Serves 4.

Print recipe with images | without images

7 Suggestions For Refreshing Iced Tea

partysugar — Mon, 08 Jun 2009 05:50:17 -0700

June is National Iced Tea month and with the warm weather and long, lazy days, there's no better time for a thirst-quenching glass of iced tea. While making iced tea can be as simple as pouring fresh brewed tea over a tall pitcher of ice, there are hundreds of more complex varieties. I've scoured the Internet for the most innovative recipes. Here you'll find seven of my favorites; these are the iced teas I plan on sipping all Summer long.

View Slideshow ›

Seafood Cocktail Two Ways - Beginner and Expert

YumSugar — Wed, 03 Jun 2009 03:30:26 -0700

Now that it's Summer, all the attention has been turned to typical warm-weather fare, like barbecue and burgers. But don't discount fresh seafood dishes as wonderful additions to any backyard feast. Items like ceviche and shrimp rémoulade will help break up monotony at the appetizer table - as will an exotic, indulgent seafood cocktail.

Have limited time? Start with shellfish that's conveniently already cooked, and you'll have a stunning single-serving appetizer in a matter of minutes. If you've got more time and skill, purchase raw seafood and prepare a classic Latin seafood dish from scratch for much less. To make either seafood cocktail, read more.

Beginner Seafood Cocktail
From Parade

Ingredients

3/4 pound cooked large shrimp (peeled, deveined, tails removed), halved crosswise
1/2 pound fresh lump crabmeat, cartilage removed
1/2 pound fresh lobster meat, cut into 1/2-inch pieces
1/4 cup finely diced carrot
1/4 cup finely diced celery
1 tablespoon drained tiny capers
Salt and freshly ground black pepper, to taste
1 teaspoon finely minced red or green jalapeño pepper, ribs and seeds removed
2 tablespoons chopped fresh flat-leaf parsley
1/3 cup highest quality extra-virgin olive oil
3 tablespoons fresh lemon juice (from 1 large lemon)

Directions

Place the shrimp, crab, lobster, carrot, celery and capers in a large bowl. Using a rubber spatula, gently fold together the ingredients, being careful not to break up the crab too much. Season with salt and pepper.
Add the jalapeño pepper and parsley, then carefully fold in the olive oil and lemon juice, tasting as you go along. Adjust the seasonings and serve immediately, or chill for up to 6 hours. Divide seafood between 8 wine glasses for serving.

Serves 8.

Print recipe with images | without images

Expert Seafood Cocktail
From Food & Wine

Ingredients

1/2 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup tomato juice
1 tablespoon tomato paste
Salt and freshly ground pepper
Hot sauce
2 pounds shelled and deveined large shrimp
1/2 pound cleaned squid, cut into 1/2-inch rings, tentacles halved
2 pounds tomatoes-halved, seeded and finely diced
2 Hass avocados, cut into 1/2-inch dice
4 scallions, white and tender green parts only, thinly sliced
1 small red onion, finely diced
2 tablespoons chopped cilantro
1 tablespoon chopped flat-leaf parsley
Plantain chips, for serving

Directions

Bring a large pot of salted water to a boil and fill a large bowl with ice water. In another large bowl, whisk the lime, orange and tomato juices with the tomato paste. Season with salt, pepper and hot sauce.
Cook the shrimp in the boiling water just until curled and pink, about 1 minute. Using a slotted spoon, transfer the shrimp to the ice water. Return the pot of water to a boil and add the squid. Cook for 30 seconds, until firm but tender. Drain immediately and add to the ice water.
When cool, drain the shrimp and squid and pat dry. Add to the bowl with the juices and toss to coat. Transfer the mixture to a large resealable plastic bag. Close the bag, pressing out the air. Refrigerate overnight, turning the bag occasionally.
Transfer the seafood salad to a bowl and stir in the tomatoes, avocados, scallions, onion, cilantro and parsley; season with salt, pepper and hot sauce. Refrigerate for at least 30 minutes or up to 2 hours. Using a slotted spoon, scoop into martini glasses and serve with the plantain chips.

Serves 12.

Print recipe with images | without images

Summer Fruit Salad: Simple to Make, Easy to Enjoy

YumSugar — Tue, 26 May 2009 16:00:31 -0700

Now that Summer's officially started, head to the picnic grounds and fire up the grill for some succulent pork burgers. If you've already got burger patties to transport, opt for an easy-to-pack fruit salad for dessert.

This versatile, naturally sweet salad makes the most of Summer's beloved fruits. The addition of refreshing mint lends a cooling, clean finish to the salad. I tossed together blackberries, green grapes, and peaches - but use whatever fruits you have on hand for a delightful end to any meal. See the 10-minute recipe when you read more.

Summer Fruit Salad With Mint Sugar
From Gourmet

Ingredients

1/4 cup loosely packed fresh mint
3 tablespoons sugar
1 1/4 lb blackberries, left whole, or 1 1/2 lb sweet cherries, pitted and halved
3 firm-ripe medium peaches or nectarines, halved lengthwise, pitted, and cut into 1/3-inch-thick wedges
1/2 lb seedless green grapes (1 1/2 cups)

Directions

Pulse mint and sugar in a food processor until finely ground.
Sprinkle mint sugar over fruit in a large bowl and toss gently to combine.
Let stand 5 minutes before serving.

Makes 6 servings.

Print recipe with images | without images

View 5 Photos ›

Come Party With Me: Bachelorette - Drinks

partysugar — Thu, 14 May 2009 12:50:58 -0700

If you're hosting a party - like Ronda's belly dancing-themed bachelorette - that begins in the early evening and carries on until the wee hours of morning at a second location, skip the shots and hard alcohol. You don't want guests getting too wasted too quickly, and you'll save money by not having to purchase a bunch of liquor.

At a bachelorette, serve a girly, bubbly cocktail like this lavender and peach bellini. Its vibrant color matches the sunny Mediterranean appetizer menu, and the easy recipe makes a large batch. White wine and sparkling water are other good beverage options to have on hand. For the recipe to this fruity and floral concoction, read more.

Lavender and Peach Bellini
From Epicurious

Ingredients

1 part peach puree
2 parts Prosecco or another sparkling wine
1 pinch of edible, nontoxic, dried or fresh lavender

Directions

Place the puree in the bottom of a champagne glass.
Carefully pour in the sparkling wine.
Don't stir, but use a spoon to pull the puree up along the sides of the glass, so that you won't lose the bubbles.
Decorate with the lavender.

Serving size varies.

Print recipe with images | without images