Skinny Girls’ Margarita Recipe a la Real Housewives of New York

Summer's coming - time to break out the blender! I'm not a fan of the Real Housewives series (I made it through high school once... don't need to relive the drama again), but Bethenny has brought back the 'real' marg and now we can save ourselves from ingesting corn syrup, yellow dye and the hundreds of calories that come in the bottled mixes - Ole to you, girlfriend!

You can watch her prepare the recipe on Youtube (image from http://www.bestofla.blogspot.com/)

Very nice on a hot day.

~ Enjoy

The Skinny Girls' Margarita

Blender drink (can be served over ice too)

What you’ll need:

* Half a blender full of slushy ice
* Clear Tequila (less chance of a hang over, according to Bethenny)
* (count 1, 2, 3, 4 while you pour, no need for measuring)
* A splash of fresh lime juice (I usually add the juice of one lime per drink)

* Bethenny cheats sometimes by using a splash of lemonade to extend the lime juice

* Micro plain the rind of one lime into the mix
* A splash of Cointreau, Grand Marnier or Triple Sec (2 count per drink)

Combine all ingredients and blend and/or pour over a glass of ice.

Garnish with a lime wedge and salt/sugar combination if you’d like.

Makes one serving

Eric Ripert's Eggs Benedict

Ok, so I watch Live with Regis and Kelly - so sue me. Anyway, I find their banter very funny and every once in a while, there is something more than a celebrity interview. Eric Ripert's Eggs Benedict recipe is GREAT. It is the easiest Hollandaise sauce I've ever attempted and it works wonderfully AS LONG AS YOU FOLLOW THE INSTRUCTIONS. Stay in the lines and everything will be fine. (And one day I hope to visit his restaurant, Le Bernadin in New York).

~ Enjoy:

INGREDIENTS:

4 English muffins, toasted
8 Slices smoked salmon, ham or Canadian bacon, cooked

For the Hollandaise:
2 egg yolks
2 tablespoons lemon juice
10 ounces butter, melted and hot
fine sea salt and freshly ground pepper
(I add Tarragon - to taste)

For the Eggs:
8 eggs
1 teaspoon white vinegar

5 cups water

DIRECTIONS:
Combine egg yolks and lemon juice in a blender, turn the blender on medium and drizzle the butter into the blender in a steady stream until the butter has emulsified into the eggs and is fully incorporated. Season with salt and freshly ground pepper and keep warm.

Fill a medium sauce pan with about 5 cups of water and bring to a boil. Add a pinch of salt and white vinegar to the sauce pan of water and reduce the heat to a simmer.Carefully break each egg into a small cup or bowl and gently slide the egg into the water; add more eggs, making sure not to crowd the pan.Let the eggs cook for about 2-3 minutes.Remove the eggs with a slotted spoon and let drain on a towel lined pan or plate.Repeat with the remaining eggs.

To serve, top each half of a toasted English muffin with a slice of ham or Canadian bacon and a poached egg. Spoon the Hollandaise sauce on top and serve immediately. Serves 4

Emeril's Ceviche from the Food Network

I’m feeling inspired! I’m heading to Louisville KY next month and can’t wait to go back to one of my favorite restaurants, Seviche, where I had the best Ceviche, EVER. Who knew Louisville was such a hot bed for seafood, but it’s fresh and delicious.

After my first visit, I tried to find a recipe that matched my memory of the taste I enjoyed so much. Again I turn to Emeril Lagasse of the Food Network. Of course it’s not authentic Ceviche, but it is tasty.

My tastes run more tart than sweet, so I skip the orange and pineapple juices (but a lot of people like the sweetness so play around with it). I almost perfer the Simple Ceviche recipe by Ingrid Hoffmann, but I like the color combination of Emeril's version. I substitute seeded and diced red tomatoes for the red pepper to compliment the color of the fish, yellow peppers, purple onions and green cilantro. Oh, and I’m a cilantro-freak, so I usually increase the quantity. Serve it in a martini glass with corn chips (to use as scoops) for a stylish appetizer. Someone also suggested serving it in half of a pitted avocado, which sounds quite good too. Hope you like it and I can’t wait until next month’s trip. (Photo source of similar recipe: http://www.capitalandinside.com/index.php/gourmet/283-tips-on-south-american-food-.)

~ Enjoy!

Ceviche

Recipe courtesy Emeril Lagasse, 2005
Prep Time:
15 min
Inactive Prep Time: 4 hr 0 min
Cook Time: --

Serves:
4 appetizer portions

Ingredients
12 ounces very fresh (sushi-grade) white-fleshed ocean fish, such as grouper, wahoo, sea bass, or red snapper (I use swordfish or scallops)
1/3 cup fresh lime juice
3 tablespoons fresh orange juice
3 tablespoons pineapple juice
1 1/2 tablespoons finely diced serrano pepper
2 tablespoons finely diced yellow bell pepper
2 tablespoons finely diced red bell pepper
1 1/2 tablespoons minced red onion
1 teaspoon minced garlic
2 tablespoons chopped fresh cilantro leaves
1 tablespoon good quality extra-virgin olive oil
1/2 teaspoon kosher salt
8 (3-inch) plantain chips (I didn't have any so I used corn chips)
Lime wedges, for serving

Directions
Cut the fish into 1/4-inch dice. Place in a glass dish with the lime juice, orange juice, pineapple juice, peppers, onions, and garlic, tossing to coat. Cover and refrigerate for 3 to 4 hours, stirring occasionally. Add the cilantro, olive oil, and salt. Fold gently to mix. Serve ceviche in martini glasses and garnish with fried plantain chips and lime wedges.

Laura Calder's Rough Apple Galette (www.foodnetwork.ca)

(Note: I have since tried this recipe and have to note that there is a level of difficulty that I hadn't anticipated: rolling out the dough and then transferring it, with the apples, to the baking sheet. Perhaps find a sheet without edges so it can be done on the cookie sheet?)

Bonjour mes amis. This easy French dessert recipe comes from my good friend, artist, writer, photographer, and bon vivant, Dan.

According to Dan: Laura Calder's "rough apple galette" has wowed family, in-laws and friends and is now part of my repertoire of "This old recipe? - Gosh it's just something I whipped up..." 100% delicious, easy and foolproof. You can play around with the sugar and cinnamon quantities (I've tried it with more of both with decent results) - of course, depending on how thick you make your pate sucree, you may need a bit less (rarely more) apple pieces. Seriously - this thing rocks, especially when you've already made something involved for dinner.

~ Enjoy!

Yield: 6
Ingredients

Pastry
1 cup plus 2 Tbsps flour
1/4 teaspoon salt
1 tablespoon sugar
1/2 cup butter, cut into pieces
1/2 teaspoon vanilla
About 2 Tbsps ice-cold water

Filling
4 tablespoons brown sugar, more to taste
1 tablespoon flour
1/2 teaspoon cinnamon
About 6 apples, peeled, cored and sliced
1 tablespoon butter (optional)

Directions
Pastry
Make the pastry: Put the flour, salt, and sugar in a large bowl. Add the butter pieces and pinch with the fingers to create a crumb texture. Make a well in the middle, and pour in the vanilla and water. Quickly work in the flour to create dough. Do not over-mix. Pat into a disk, wrap in plastic, and refrigerate 15 minutes.
eat the oven to 450°F/230°C. Roll the pastry into a round and lay on a baking sheet.

Filling
Heat the oven to 450°F/230°C. Roll the pastry into a round and lay on a baking sheet. Stir together the sugar, flour, and cinnamon in a bowl. Toss in the apples to coat, and dump onto the pastry. Dot with the butter. Bring the edges of the pastry up over so they lay in, rough-edged, on the apples. They won’t cover the apples completely. Bake until the crust is crisp and golden and the apples soft to a fork and caramelized, 40 to 45 minutes.

Dissing Deen - Breakfast in Bed

I love everything about Miss Paula, so I thought the baked goods featured on this episode would be great to have around for weekend guests. Yikes - not sure if it was a mistake by Food Network staffers, but it seems Paula and my grandmother have something in common - their recipes are more guesstimates rather than precise instructions. Here's what happened.


Recipe number one:
Spinach Gruyere Puff Pastry
Recipe courtesy Paula Deen

http://www.foodnetwork.com/recipes/paula-deen/spinach-gruyere-puff-pastry-recipe/index.html

Doesn't it look good? In theory, I knew my vegetarian guests would like it, but look closely at the recipe. It is void of ANY seasoning, let alone common elements like onions/leeks/shallots. Huh? Looks like Paula was channelling grandma. I ended up adding Montreal Steak Spice (the 'gitty up' of spices if one was ever invented), onions, nutmeg, thyme, salt, etc. In the end it was fine, but:
~ Cook beware!


Recipe number two:
Spicy Cinnamon Cake
Courtesy Paula Deen
http://www.foodnetwork.com/recipes/paula-deen/spicy-cinnamon-cake-recipe/index.html

My bad! What made me think that a cake made with pudding and cake mix would taste homemade? Guess I was pressed for time and swayed by the many great reviews (with the exception of Diane from Miami Beach, who was so right when she called it "Awful"). Anyway, live and learn - it tastes like every processed cake you've ever eaten and it was over cooked to boot. If you do decide to try it, reduce the temperature and/or cooking time.

~ Cook beware!

Emeril's Essence

This is a stock spice for me. Keep the Essence in a plastic storage bag for when needed. I add Cumin and Chipotle Pepper to my mix. It's amazing how many things you can throw it into! Really good for an easy grill spice for chicken and pork, in Chili recipes and, one of my favorites, Martha Stewart's Easy Paella. (Photo - I'm not saying it's authentic Paella; it just has really good flavors. I use spicy sausage and add cooked chicken at the end. Last night I used Arborio rice (risotto) to satisfy a pasta craving and it worked out just as well.)

~ Enjoy

Epicurious Pork Schnitzel
This is a really easy recipe that turned out wonderfully because I followed the comments of the reviewers. The original recipe called for chicken, but I had pork in the freezer and used it instead. I added dijon mustard to the egg wash and deglazed the pan with lemon, as suggested, before adding the butter, capers and parsley for the sauce. Just be careful how much lemon you use - we liked the tartness, so it turned out well. I served it with boiled potatoes smothered with butter and dill (like my grandmother used to serve). http://www.epicurious.com/recipes/food/views/Chicken-Schnitzel-with-Capers-and-Parsley-230977 ~ Enjoy!