Coquito ~ Puerto Rican Eggnog

Yet another holiday treat, finally being posted in April! 

Many years ago we attended a Christmas party where the most popular drink being poured was coquito.  The coquito was smooth, creamy, delicious and honestly you’d swear it didn’t have much, if any, alcohol…until you tried to stand up and walk and then it hit you!   Since that party, this delicious drink has replaced traditional eggnog in our home, making an appearance most holiday seasons.  Coquito is simple to make, but be sure to prepare it at least 24 hours ahead so that the flavors have time to meld perfectly together.  If you’d like to make an alcohol-free version just replace the rum with coconut water.

Coquito ~ Puerto Rican Eggnog

• 1 15-oz. can cream of coconut 
• 1 13.5-oz. can coconut milk 
• 1 14-oz. can sweetened condensed milk
• 1 12-oz. can evaporated milk
• 8-16 oz. rum, amount based on preference, can use white, gold, dark or spiced rum (or 8 oz. coconut water for an alcohol free version)
• 1 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• pinch of ground allspice
• 1 tsp. vanilla bean paste or vanilla extract
• roasted cinnamon for garnish

Add all the ingredients except the roasted cinnamon, to the jar of a blender and process until smooth and blended.  Pour the contents into bottles and refrigerate for at least a few hours, preferably over night, allowing the flavors to blend.  Shake bottles well before serving.  Serve the coquito cold, as small portions, dusted with some roasted cinnamon. 

Enjoy!

Baked Bananas

It is now month 16 of the Improv Cooking Challenge and this month our hostess Kristen of Frugal Antics of a Harried Homemaker has challenged the participating bloggers to make any recipe of their choosing using the two given ingredients of bananas & nutmeg.  Unlike last month where I just was uninspired, but still managed to make a wonderful White Chocolate Marshmallow Cranberry Cashew Bark, this month there were so many delicious things I wanted to make.  I’m talking about cakes, cookies, pancakes, muffins, fritters, ice cream and smoothies, so many wonderful things to be made with bananas and nutmeg.  But here it is, a new year, and after all our indulging over Thanksgiving, during our trip to Savannah, during our two weeks in Aruba, over Christmas, New Years Eve and then visiting with friends and our week at Disney…well I needed something delicious but very healthy.  With that in mind, may I present, Baked Bananas.  I saw this recipe on Epicurious and knew that I had found a winner. 

And a winner it is, just minutes to make, all the ingredients are staples in my home and delicious…well just insanely!!  I have made these Baked Bananas a few times already, once as a dessert with a little bit of whipped cream sprinkled with nutmeg and a few times I’ve put them over plain oatmeal, a delicious breakfast.  One night I served these Baked Bananas as a sweet little side dish along side some roasted pork (amazing combination) and I even just baked up a half recipe one night when I was craving something sweet.  I’d bet that these bananas would be fabu over some vanilla ice cream…one day I will give that a try.  I suggest that you give this recipe a try as you’ll be amazed at how just a few ingredients and a tiny bit of time totally transforms simple bananas into an insanely delicious treat.      

Baked Bananas (adapted from here)

2 bananas

Juice of 1 lemon

1 TBS, dark rum  

1/4 tsp. ground roasted cinnamon 

1/8 tsp. ground nutmeg 

1 TBS. Whey Low Gold or brown sugar 

1 TBS butter 

Preheat the oven to 400°F. Peel the bananas and slice in half lengthwise. Lay the pieces into a buttered 9x9x2-inch ovenproof dish. Pour the lime juice and rum evenly over the bananas. Sprinkle on the cinnamon, nutmeg, and brown sugar. Dot on the butter and bake for 10 to 15 minutes. Serve hot with a bit of whipped cream sprinkled with a pinch of nutmeg.

Enjoy!

My previous Improv Cooking Challenge entries:

December 2012  Chocolate & Marshmallows:  White Chocolate Marshmallow Cranberry Cashew Bark    
November 2012  Sweet Potatoes & honey: Sweet Potato Glass Noodles with Honey Garlic Lime Shrimp 
October 2012  Oatmeal & Raisins:  S’mores Granola Bars   
September 2012  Zucchini & Brown Sugar:  Zucchini with Onion & Brown Sugar 
August 2012  Tomatoes & Peppers:  French Fries Hash Browns 
July 2012  Corn & Butter:  Fritos Crusted Pollock 
June 2012  Cherries & Almonds:  Dried Cherry Almond Tart 
May 2012  Strawberries & Cream:  Strawberry Soup 
April 2012  Peanut butter & Jelly:  Peanut Butter & Jelly Bars 
March 2012  Potato & Cheese:  Loaded Potato & Buffalo Chicken Casserole 
February 2012  Ginger & Carrots:  Shrimp & Avocado Salad with Carrot Ginger Dressing 
January 2012 Lemon & Sour Cream:  Ponderosa Lemon & Sour Cream Tart 
December 2011 Eggnog & Cranberries:  Eggnog Popovers with Cranberry Butter 
November 2011 Pumpkin & Cream Cheese:  Praline Pumpkin Cheesecake
October 2011 Caramel & Apples:  Caramel Stuffed Apple Cider Cookies

Steak au Poivre

Years ago…well I should say decades ago as it was probably 20+ years ago, I remember enjoying one of the most wonderful steaks I’ve ever eaten.  It was steak au poivre, prepared tableside at a very upscale, now defunct, restaurant in Aruba called Chez Mathilde.  A number of times through the years I’ve made steak au poivre and though I could get the flavors where I wanted, the quality of the filet mignon was never quite as buttery and tender as the one I remembered.  So when I was asked by Certified Steak & Seafood* to sample and review their Prime Angus Filet Mignon, I knew immediately what recipe I wanted to make. 

The Certified Steak & Seafood Filet Mignon steaks arrived at my door individually vacuum sealed, frozen and packed in a styrofoam cooler with dry ice.  It was easy to just pop the steaks in the freezer to be used at a later date…but I couldn’t wait.  Instead of placing the steaks in the freezer I put them in the fridge and allowed them to defrost overnight.  Less than 24 hours after the steaks arrived I was cooking and we were enjoying them.  Finally!!  I found steaks as tender and buttery as I remember those from years ago at Chez Mathilde.  Not only were these Certified Steak & Seafood filets tender but the flavor was gorgeous, even without the amazing sauce that I prepared.  The Certified Steak & Seafood Prime Filet Mignon steaks were just wonderful and we’re looking forward to enjoying more in the near future along with some Chilean Sea Bass*.  Certified Steak & Seafood also sent samples of Chilean Sea Bass which I did pop into the freezer and am looking forward to trying very soon but with our busy schedule it will have to wait until after the holidays so please check back for that recipe and review.

For the home cook, finding and purchasing USDA prime beef, like these filets is often difficult but with Certified Steak & Seafood it’s easy to order online and what’s really nice is that they allow you the ability to choose up to 12 weeks out, the arrival date of your order.  Think about it, order now and have it delivered for New Year’s Eve, Valentine’s Day or any other special occasion.  Plus if you order now you can use coupon FBR125D on the Certified Steak & Seafood website to get $25 off your order.

What Certified Steak & Seafood says about their Buttery Prime Angus Filet Mignon

:

"If there was ever a steak that you will believe can “melt in your mouth” the Certified Steak and Seafood Prime angus Filet Mignon is it. With a delectable almost sweet beef flavor, and a strong buttery undertone that only Prime angus offers, it has to be tasted to be believed.

Each Prime angus filet is slow aged,  custom cut and trimmed for consistency in color and quality. It is a flavor you will remember long after your meal is over. Great accompanied by grilled root vegetables and horseradish mashed potatoes.”

  Visit the Certified Steak & Seafood website! Use coupon FBR125D to get $25 off your order.

Steak au Poivre (very slightly adapted from here)

• 2  filet mignon steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
• Kosher salt 
• 1 TBS. whole black peppercorns 
• 1 TBS. butter 
• 1 tsp. olive oil 
• 1/3 cup Cognac
• 1 cup heavy cream

Remove the steaks from the refrigerator for at least 30 minutes and up to 60 minutes prior to cooking. Make sure that the steaks are dry and sprinkle all sides with salt.

Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

In a cast iron skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan.  Once placed, do not move them other than to turn them one time.  For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with aluminum foil and set aside. Pour off any excess fat but do not wipe or scrape the pan clean.

Off of the heat, add the Cognac to the pan and carefully ignite the alcohol with a long match or utility lighter. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Season to taste with salt.  Add any of the accumulated juices from the steak resting plate back to the pan and stir to mix in.  Spoon some of the sauce onto the serving plate, top with the steak and drizzle a little more sauce over the top.  Serve immediately. 

Enjoy!

More about Certified Steak & Seafood:  “Our commitment to our customers is simple: Offer the highest quality products at the best price and back it with a 100% guarantee. We source directly with no 'middle man' making our supply chain the shortest in the industry. This allows us to maintain the highest quality standards all the way to your plate. On top of this, we sample all products at the moment of final packaging and have a world-renowned laboratory test for various types of adulteration or contamination. This ensures that the food you purchase from us is pure and safe.

Certified Steak and Seafood Company was formed by the three Frisch boys, Mark, Adam, and Steven; all of whom thought that everyone should be able to buy the highest quality steaks and seafood direct. The brothers experience comes from a three generation family owned wholesale company that is one of the largest seafood importers in America.

They have vast experience in sourcing and selling high quality seafood and meat products to the commercial trade — and bring you the same grade of products fine restaurants, resorts, hotels, and high-end retail stores demand – and at a direct price that gives you tremendous value for every purchase.”

Disclosures:

* This sponsorship is brought to you by Certified Steak & Seafood Company who we have partnered with for this promotion. I was provided with a box of products to sample.  This is a compensated post but all the views and opinions expressed are my own and based upon my experiences with Certified Steak & Seafood products.

Crockpot Baked Stuffed Apples

I know, here it is the last day of November and I’m still trying to get my Thanksgiving recipes posted and shoot, this isn’t even my last one.  Busyness, continued sickness and tiredness…well I’m just behind and maybe one day I’ll catch up…maybe by next Thanksgiving??  I mentioned both over on my Moments with Maisie and on this blog that this year with all the food restrictions and sickness, I went really simple with our dinner and especially with dessert.  I mean think about it, what do you make with the following restrictions?  Maisie can’t have wheat, egg or dairy, my Mom can’t have dairy, my Dad limits sugar, Eammon really doesn’t care for desserts which are too chocolaty and I’ve been avoiding flour & sugar and also, though I enjoy crisps, crumbles & some tarts, I generally don’t care for pies, the making or the eating.  

Dessert really was a dilemma until I saw a recipe for Crock-Pot Baked Apples on the blog, Skinny Chef.  The recipe was perfect as it it was the right seasonal flavors and it pretty much met everyone’s dietary restrictions.  Even better, it was simple to prepare and once it was put in the slow cooker no one had to think about it until dessert was served.  Even though the original recipe met most of our dietary restrictions I still tweaked it a bit by changing out the trans-fat free margarine called for in the original recipe, instead using coconut oil and I also decided to add dried cranberries, crystallized ginger and some additional spices to make the dish more my own. 

I loved the simplicity of the dish and the flavor of the filling and the apples.  The only thing I would do differently next time is to use less fat and that’s only because I didn’t care for the mouth feel but on that, I was the only one who complained.  We enjoyed these apples both hot and cold as leftovers.  These apples provided all of the flavors of the holiday without all the heaviness, calories, fat and work of pies and by having these apples I think we all felt a bit less stuffed and possibly…even a bit healthier!

Crockpot Baked Stuffed Apples (adapted from here)

• 6 Honey Crisp, Gala or Macintosh apples, cored
• 1/4 cup Whey Low Gold or brown sugar
• 1/4 cup walnuts, chopped
• 1/4 cup pecans, chopped
• 1/4 cup dried cranberries  
• 2 TBS coconut oil (I would cut this to 1 TBS.) 
• 1 tsp cinnamon
• 1 1/2 tsp. finely minced crystallized ginger 
• 1/4 tsp ground cloves   
• 1 cup apple cider
• 2 TBS orange liquor (optional)

Using an apple corer and a serrated grapefruit spoon, core the apples, scooping out all the seeds and opening the cored hole a little wider at the top of the apple than the corer.  It’s okay if you go all the way through as the apples don’t move when they cook and if you carefully scoop them from underneath when serving, the filling stays in them without a problem. 

In a large bowl, mix the Whey Low Gold, walnuts, pecans, cranberries, coconut oil, cinnamon, ginger & ground clove.  Fill each apple with approximately 2 TBS. of the filling, packing it in, and place the filled apples in the crockpot. Pour in the apple cider and orange liquor.  Cover and cook for 2 1/2 to 3 hours on high heat until the apples are soft and begin to collapse.

Enjoy!

Rum Cured Salmon

Back in February 2010 I posted Rum-Cured Salmon Summer Rolls and I posted the recipe for the salmon along with a single picture of the summer roll.  We honestly adore this salmon recipe and since I was making it again recently I decided to document the recipe.    

On a foil and then plastic wrapped sheet pan, place salmon skin side down and cover the salmon with the curing mixture.

Drizzle on the rum.

Cover the tray with plastic wrap and then place a second sheet pan directly on the salmon along with 5 pounds of weights and refrigerate for 18-24 hours.

Salmon after curing overnight.

Scrape off the curing spices and pour off all the juices.

Thinly slice the salmon on the diagonal.

Deliciousness on a plate.

I used two filets totaling 3 pounds of salmon so I scaled the recipe below to fit my needs.  We enjoyed one filet and I froze the second one and we’re looking forward to enjoying it very soon.

Rum Cured Salmon

1 cup (lightly packed) chopped fresh cilantro
1/2 cup light brown sugar
1/4 cup kosher salt
1/4 cup finely chopped fresh ginger
3 TBS. Sichuan peppercorns, cracked
one 2-pound fresh salmon fillet with skin still attached (I use steelhead salmon)
1/3 cup dark rum

In a bowl, combine the cilantro, brown sugar, salt, ginger and Sichuan peppercorns.  Line a sheet pan with foil and then cover the foil with plastic wrap.  Place the salmon on the prepared pan skin side down. Press the cilantro mixture evenly over the fish and then drizzle the rum over the salmon.  Lay a piece of plastic wrap over the salmon, covering completely. Place a second sheet pan directly on top of the covered salmon and then place about 5-pounds of weight on top of that. Refrigerate for no less than 18 hours and no more than 24.

After salmon has cured, scrape off the curing mixture and discard. Using a sharp knife, cut the salmon into thin slices on the diagonal. Store the salmon for up to a week in a tightly sealed, air squeezed out, Ziplock bag or freeze the the entire filet for later use.

Enjoy!

Thin Mint Irish Coffee

I love being a part of The Secret Recipe Club because it motivates me to cook and try new recipes and also it forces me to get them posted which is my major downfall.  Because of the club I have found some wonderful new cooking blogs and made some great new recipes including Home Style Chicken Curry, Holy Guacamole, Cilantro Lime Chicken, Nutella Crêpes and Welsh Cakes. 

Each month we are assigned another participating blogger and secretly from their blog we make any recipe of our choice, as written or with any changes we need or desire.  We are informed of the time and date to publish and then at that assigned time, all the participating bloggers go live with their posts and we get to see who cooked from our blog and what they decided to make.  The Secret Recipe Club has grown from just a handful of bloggers all in a once a month posting group to where it is now, with four groups of approximately 75 bloggers each.  I am part of group ‘A’ and this month my posting date was on the tenth and I published a wonderful recipe for Levain Chocolate Chip Walnut Cookies.   

Sometimes bloggers sign up for the month and assignments are made but things happen and for one reason or another they can’t complete their assignment so as not to have a blogger left out and not have someone cooking from their blog, reinforcements are brought in and that is why I am doing a second Secret Recipe Club posting this month.  About a week ago, Amanda, the brain behind this group contacted me and asked if I could fill in and cook from a blog where the original assignee had to back out.  I of course jumped on the opportunity especially when I saw which blog I would get to cook from, Rhonda’s The Kitchen Witch. 

Rhonda seems like a very cool lady who knows who she is, speaks her mind and doesn’t pull any punches.  She’s funny and witty and I love reading her posts.  Her tastes in food span the globe as do her travels and her pictures of it all, well they’re just gorgeous.  Our food tastes are very similar and a few of her recipes are virtually the same as the ones I make.  Rhonda makes grilled pizzas very much like my Blacksmith Pizzas, her Tiramisu and Hummus are almost identical to my recipes as is her Lemon Curd.  We both make Jalapeno Poppers but she has a very unique way of stuffing them which I’ll have to try the next time I make them.  Rhonda also makes one of Eammon’s favorite appetizers which I’ll only make for him once a year as she has the dish nailed when she calls it Heart Attack on a Stick.

I was first drawn to Rhonda’s blog a few months ago when she posted a recipe for Roasted Butter Chicken which just looks beyond delicious and sounds super easy to make.  Right away when I found out that I was going to be cooking from her blog I knew, just KNEW that I was going to make that chicken for this post…but then I looked at some of the other recipes I had bookmarked from her blog and I was torn.  I adore asparagus and she has two recipes, Grilled Asparagus Wrapped in Boursin and Prosciutto and Grilled Asparagus Gruyere Tart which I know I would love.  I’ve also been eyeing her Chili Rubbed Pork Steak with Cilantro Lime Butter and Grilled Pineapple and if you read my blog at all you know that cilantro, lime and chili are favorite flavors here in the Cook Lisa Cook home.  Sometime around the holidays I’m planning on making Rhonda’s Brown Sugar and Smoked Sea Salt Brussels Sprouts as Eammon loves Brussels Sprouts and I’m always on the search for new and delicious ways to prepare them.  Then, how cute and delicious looking are her Mini Pizzatizers and how perfect they would be for not only a party but to put in Maisie’s lunch or for a snack at gymnastics practice.   

In the end and after debating over which recipe to make I finally decided on Rhonda’s Thin Mint Irish Coffee.  It had turned cold and rainy here in Georgia and what better than a wonderful hot drink laced with booze to warm ourselves on a cold and wet night.  Plus does Eammon and that Irish face look like he’d ever say no to a good Irish Coffee?  Eammon declared the coffee gorgeous, perfect and brilliant so needless to say it was a hit, such a big hit that we’ve enjoyed a drink or two a few nights already and I’ll be making it again and again.

My cup runneth over!

Thin Mint Irish Coffee (Adapted from here)
For one drink

1/2 oz. Kahlua Mocha
1/2 oz. Crème de Menthe
1 oz. Irish Whiskey
1/2 cup strong coffee (I used Fresh Market’s Wake Me Up Before You Cocoa)
3 oz. whipping cream
1 tsp. Crème de Cacao
1 tsp. sugar
1 Thin Mint cookie, chopped for garnish plus a few for snacking
Green decorating sugar sprinkles

Mix Kahlua Mocha, Crème de Menthe, Irish Whiskey and coffee in an 8 oz. mug.  In a cold bowl whip together the whipping cream, Crème de Cacao and sugar until soft peaks form.  Top the coffee with the whipped cream and garnish with the cookie crumbs and sprinkles.

Enjoy!!

Uncle Bubba’s Shrimp & Grits

After our recent cruise we decided to make the drive home via Savannah and take a little detour for a great dinner at Uncle Bubba’s Oyster House.  We’ve never been to Savannah but I had heard wonderful things about the restaurant so we gave it a try and all of our meals were wonderful.  Maisie had the children’s fish fingers which was some of the best fish & chips I’ve ever had, Eammon enjoyed a meal of perfectly blackened scallops and I, the northerner who has never acquired a taste for grits decided to order the Shrimp & Grits because I had heard such great things about the dish.  All I can say is WOW, am I ever glad that I decided to give grits another try and get this dish because it was off-the-charts wonderful.  I will say that it was also off the charts rich so I ended up bringing most of it home but it sure made a great late night snack after the long drive and what was left after my snack was just as delicious eaten cold the next morning for breakfast.  I really loved the dish so I had to look it up on line to see if I could find it and as luck would have it, it’s this month’s featured recipe on Uncle Bubba’s website so I was happy and it must have been meant for me to get the recipe. 

Honestly though, between all the butter, bacon and heavy cream of course this dish would be wonderful but I’ll tell you, it was worth every.single.fat calorie!!  I will be making this dish down the road but I first need to do a bit of detoxing from a week of cruise food, sugar & excess topped off by Uncle Bubba’s Shrimp & Grits.

Uncle Bubba’s Shrimp & Grits (recipe from Uncle Bubba’s Oyster House)

Grits:
4 tablespoons (1/2 stick) butter
2 teaspoons salt
2 cups quick grits

Gravy:
1/4 cup chopped bacon
1/2 cup diced onion
2 tablespoons each, diced red and green bell peppers
1/4 cup diced leek
1/2 teaspoon minced garlic
36 medium shrimp, peeled, tails removed, and deveined
3/4 cup flour
1/2 cup dry white wine
1 quart heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Directions:

In a medium saucepan on medium-high heat, bring 6 cups water, the butter, and salt to a boil. Slowly whisk in the grits. Continue whisking occasionally for about 5 minutes, until the grits are thick and tender. Remove from the heat and keep warm.

For the gravy, sauté the bacon in a large heavy saucepan over medium-high heat until the fat is rendered. Stir in the onion, peppers, leek, and garlic and cook until soft. Add the shrimp and stir to combine. Sprinkle in the flour, and stir, making sure all the flour is well incorporated. Add the wine and cream, stirring well until the sauce has thickened. In a small bottle or bowl, mix the salt, pepper, and garlic powder and season the gravy to taste.

Serve the shrimp gravy over grits.

Enjoy!

Wallaby Darned

So while I’ve been sipping on Melon Agua Fresca, Mango Lassi, Watermelon Frosties, Cantaloupe Agua Fresca and Mint Lassi, Eammon has had a different drink on his mind and in his hand.  A couple of weeks ago we had dinner at Outback and Eammon enjoyed a couple of drinks called Wallaby Darned and he loved them so much he asked if I could make them at home.  It didn’t take much searching as the recipe was all over the internet.  So a quick trip to the store for ingredients and Eammon had his drink in hand. 

The drink is truly delicious but I have absolutely zero alcohol tolerance so I generally taste two little teaspoons full, adore the taste and get tipsy right away.  Think I’ll stick to my sippy drinks and let Eammon enjoy his.

Wallaby Darned (A copycat recipe of Outback Steak House’s Wallaby Darned)

8 oz frozen peach slices
1/2 cup Bacardi Fuzzy Navel Mix (found in the freezer section near the frozen juice concentrates)
1/2 cup ice
1/2 cup champagne
1/8 cup peach schnapps
1/8 cup vodka
1 TBS. sugar

Put all the ingredients in the blender and process until very smooth.  If you’re feeling fancy, garnish with a sprig of mint.

Enjoy!