Bread and Circuses

Apr 8

Salsa De Jalapeno

—— ingredients ———————————————————————

jalapenos1.50 lbs

garlic 4.00 cloves

corn oil1.00 cup

salt 2.00 tsp
  
—— steps ———————————————————————

cut the tops off the peppers, and get out your blender. 
put everything in the blender. 
blend until it’s smooth and creamy. 


Salsa. Basic Tomato + Jalapeno


—— ingredients ———————————————————————

tomatoes 108  oz canned whole peeled

jalapenos 1 lbs.  Add 10 Serranos to kick the heat up a bit.

garlic 3 cloves

salt 2.00 Tbsp

1/4 cup vinegar

 
—— steps ———————————————————————

Wash the peppers well, then puree in batches in a food processor. Saute them over medium heat in a large soup pot. After cooking for a few minutes, pour the tomato juice from the can (this is a 108 oz. can) into the pan, and stir, continuing to simmer. Chop the tomatoes in batches in the food processor, adding them to the salsa, stirring as you go along. When all the tomatoes are added, crush in the garlic and add the salt and oregano. Stir and simmer for 5-10 minutes, then cool. Add more salt if needed (it is crucial to the flavor). Jalapenos/serrano amounts can be varied for hotter/milder salsa. 

Add the vinegar and you’re done.
If you want some cilantro in there, do that too.


Mar 19
#awwww #narcissism 

#awwww #narcissism 


Mar 17
yeah get inspired!  

yeah get inspired!  


Queso Recipe

Ingredients

  • 2 tbsp butter
  • 2 tbsp flour
  • 3/4 cup milk
  • 1/2 cup salsa
  • 3/4 pound sharp cheddar, grated.  (don’t use the pre-grated stuff if you can avoid it - it’s coated in some odd stuff that doesn’t help)

Steps

  • butter and flour in a saucepan over medium heat.  let melt together and brown up a bit (e.g., make a roux)
  • add milk.  stir it together and let it heat.  it will turn to a mayonnaise like consistency.
  • add grated cheese, stirring it in and letting it melt.
  • add salsa.
  • stop it just before it boils and serve.

Jan 30

roasting coffee at home

a brief primer on roasting coffee at home.  you’ll need two things: green coffee beans and a coffee roaster.

beans, easy. 
excellent coffee, really well curated and sourced.  can’t speak highly enough of tom, the guy behind it - he really gets the best stuff.
roaster, a bit stickier.
option 1 is a hacked up popcorn popper, which works better than it sounds.  you have to pick one up on ebay, they’re usually around $50ish (http://www.ebay.com/bhp/west-bend-poppery). note that it needs to be the first generation, not the poppery 2.  we take the plastic casing off and attach a hurricane globe to the top, which works really well.  
sweet marias has an option that i haven’t tried before that might work, the west bend air crazy - http://www.sweetmarias.com/sweetmarias/coffee-roasters/air-roasters/west-bend-air-crazy.html
option 2 is to get a behmor.  it roasts a bit differently, it roasts a bigger size (about twice as much coffee gets roasted per batch), and it costs, well, $300.

cocktails

Amargo

note: there are any number of campari + tequila (or mezcal) cocktails out there, but we started following this recipe out of Harvest Restaurant in Madison, WI for some reason.
  • 1 oz tequila
  • 1 oz campari
  • .5 oz lime juice
  • 2 oz grapefruit juice
  • shake it, serve it up
  • garnish with lime

Aviation

  • 2 oz gin
  • .5 oz lemon juice
  • .5 oz maraschino
  • creme de violette (1 tsp, or to color/fragrence)
  • shake it, serve it up
  • park a cherry in the glass

Between The Sheets

  • 1 oz rum
  • 1 oz brandy
  • 1 oz triple sec
  • .5 oz lemon juice
  • shake it, serve it up

Boulevardier

also check the old pal…
  • 2 whisky (rye or bourbon)
  • 1 campari
  • 1 sweet vermouth
  • shake, serve up
  • garnish with a cherry

Bramble

  • 2 oz gin
  • 1 oz lemon juice
  • .5 oz simple syrup
  • .5 oz berry liquor (creme de mure, creme de framboise, etc)
  • shake it gin/lemon/syrup, pour it over rocks
  • float the berry liquor
  • garnish with berries

Buttered Rum

  • 3 oz rum
  • 3 tsp sugar
  • 1 tbsp butter
  • .5 tsp cinnamon
  • .5 tsp nutmeg or cloves or whatevs you like
  • 3-5 oz hot water
  • citrus (orange or lemon) peel
  • heat it up

Corpse Reviver #2

  • 1 gin
  • 1 lemon juice
  • 1 lillet blanc
  • 1 triple sec
  • dash absinthe/herbsaint/pastis
  • shake it, serve it up
  • garnish with orange peel, or a cherry.

Dark And Stormy

goslings is the rum for this; cruzan has a cheap one that works.
  • 2 oz black strap rum
  • 3 oz ginger beer
  • pour in a glass, add ice
  • garnish with lime

Daiquiri

  • 2 oz rum
  • .5 oz lime juice
  • 1 tsp sugar or 1 tbsp sugar (normal recipe is 1 tbsp; i find that far too sweet)
  • shake it, park it in a glass
  • or stir it and drop it over rocks

French 75

see the Milwaukee 75 for a less delicious but sometimes useful beer version of this cocktail.
  • 4 oz champagne
  • 1 oz gin
  • .5 oz lemon juice
  • 1 tsp simple syrup
  • shake gin/lemon/syrup with ice
  • mix with champagne in glass
  • garnish with lemon twist

French Gimlet

  • 2 oz gin
  • 1 oz st germain
  • .5 oz lemon juice
  • shake with ice
  • garnish with lemon twist

Gin Rickey

  • 2 oz gin
  • .5 oz lime juice
  • club soda
  • pour in a glass, add ice
  • fill with club soda
  • garnish with lime

Hemingway

  • 4 oz rum (maybe 5oz?)
  • 1.5 oz lime juice
  • 1.5 oz grapefruit juice
  • 1 oz maraschino
  • shake with ice, serve up

Jack Rose

  • 2.5 oz applejack / apple brandy
  • .75 oz lemon juice
  • granadine to taste…enough to make it pinkish
  • shake with ice, serve up
  • garnish with lemon twist

Jasmine

  • 1.5 oz gin
  • .25 oz triple sec
  • .25 oz campari
  • .75 oz lemon juice
  • shake with ice, serve up
  • garnish with lemon twist or cherry

Kentucky Corpse Reviver

  • 1 bourbon
  • 1 lemon juice
  • 1 lillet blanc
  • 1 triple sec
  • dash of pechaud bitters
  • shake it, serve up with a lemon twist

Last Word

  • 1 lime juice
  • 1 green chartruse
  • 1 maraschino
  • 1 gin
  • shake it, serve it up
  • garnish with a little sliver of your eternal soul

Manhattan

  • 2 rye
  • 1 sweet/red vermouth
  • angostura bitters
  • shake it or stir it, serve it up OR just serve over rocks
  • garnish with a cherry, or orange peel, or lemon peel

Margarita

  • 2 tequila
  • 1 triple sec
  • .75 lime
  • shake it, serve it up with a salted rim

Martinez

  • 2 oz gin
  • 1 sweet/red vermouth
  • .25 oz maraschino
  • orange bitters
  • stir with ice, serve up
  • garnish with lemon twist

Martini

  • 1 dry/white vermouth
  • 5 gin
  • stir with ice (long time)
  • garnish with olive, or capers, or onion

Milwaukee 75

note: this is a trashed out french 75. it’s basically a way to use up the cheap beer people leave at your house. 
this is also basically … a shandy, though at least with real lemon and some gin to fill it out.
  • 6-8 oz beer (taste with 6, if you want more beer, add it)
  • 2 oz gin
  • 1.5 oz lemon juice
  • 2 tsp simple syrup
  • shake gin/lemon/syrup with ice
  • mix with beer in glass
  • garnish with lemon twist

Mojito

  • 1 rum
  • 1 simple syrup
  • 1 lime juice
  • 1 club soda
  • mint leaves
  • serve over ice

Negroni

  • 1 campari
  • 1 gin
  • 1 red/sweet vermouth
  • place into a glass with ice
  • garnish with an orange slice. or a full fruit cocktail.

Old Fashioned

  • 1 tsp sugar (a cube)
  • angostura bitters
  • cherry
  • citrus peel
  • 3 oz whisky (rye!)
  • sugar, 6 shakes of bitters, and fruit in the glass
  • muddle it all up. maybe let it sit first, then muddle it
  • add whisky and ice
  • add fruit garnish (orange and cherry is traditional

Old Pal

also check the boulevardier…
  • 1 whisky (bourbon)
  • 1 dry/white vermouth
  • 1 campari
  • shake, serve up

Pegu Club

  • 2 oz gin
  • 1 oz triple sec
  • .5 oz lime
  • orange bitters
  • angostura bitters
  • shake, serve up

Penicillin

  • 2 oz scotch (maybe some inexpensive blended scotch)
  • .75 oz lemon juice
  • .5 oz or .75 oz honey syrup (honey + hot water, equal parts; i find .75oz too sweet and drop it to .5oz)
  • ginger
  • .25 oz islay scotch (laphroaig) to float
  • muddle ginger in shaker, add lemon/honey/blended scotch and shake/stir
  • serve up, garnish with ginger, float laphroaig on top

Pink Lady

  • 1.5 oz gin
  • .5 oz applejack
  • .5 oz lemon juice
  • 1 egg white
  • 1 tsp grenadine, or enough to make it pink
  • shake, serve up
  • garnish with cherry

Pisco Sour

  • 2 oz pisco
  • 1 oz lemon juice
  • .5 oz simple syrup
  • 1 egg white
  • angostura bitters
  • shake, serve up

Presbyterian

  • 2 oz scotch
  • 4-6 oz ginger beer (see how strong you like it)
  • build over rocks (ginger beer than scotch)
  • garnish with lime

Sazerac

  • peychaud’s bitters
  • 3 oz rye (or bourbon. but rye.)
  • absinthe/herbsaint/pastis
  • rinse glass with absinthe/herbsaint/pastis
  • add sugar, stir
  • add whisky
  • add lemon twist (maybe squeeze it over a flame into the glass then drop it in?)
  • add ice

Sidecar

  • 1 brandy
  • 1 triple sec / orange liquor
  • 1 lemon juice
  • shake it, serve it up
  • nothing wrong with a cherry garnish on this beast.

Toronto

  • 2 rye
  • .25 simple syrup
  • .25 fernet branca or .5 fernet branca (depends on the recipe)
  • 2 dashes angostura. or really, much much more…to taste
  • stir with ice for a while to make it ice cold.
  • garnish with one of those pretty lemon peel swaths.

Vesper Martini

  • 3 gin
  • 1 vodka
  • .5 lillet blanc
  • shake it, serve it up
  • garnish with lemon twist

Whisky Sour

  • 3 oz whisky (prolly bourbon)
  • 2 oz lemon juice
  • 1 oz simple syrup (half sugar, half water)
  • mix, serve over rocks
  • garnish with cherries, an orange slice, etc

Jan 15








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