HUMP DAY COCKTAIL - TRICK OR TREAT

Arrived safely home from a 1200 mile driving journey...and all I have to say is when traveling with a very hyper Yorkshire Terrier you just never know if he is a treat...or a very bad trick.... took a lot out of both of us!!!!!!

I am way to tired to blog some delicious delectable delight...so I am going with a Hump Day Cocktail because....

I NEED ONE

So in sticking with my Halloween theme here is the

TRICK OR TREAT

Ingredients:

3 oz Bacardi Light

3 oz Meyers Rum

2 oz Bacardi 151

3 oz pineapple juice

3 oz orange juice

2 oz sour mix

2 oz grenadine

Combine all ingredients in a shaker with ice...pour into a nice bowl shaped glass and garnish with WHAT ELSE...GUMMY WORMS!!!!!

And a Straw!...Time for a cocktail myself!

ENJOY!

BLOGGER'S NOTE

Left my favorite place today....drove all day and only half way home.... and yet again little cooperation from the dog...just beat...be home tomorrow..talk to you all then

TARRAGON CHICKEN CUTLETS

Tarragon and chicken are a very traditional French combination. Generally it is served with some nice rich potatoes and thin green beans. I like to get just slightly healthier and serve with a nice side of olive oil grilled vegetables....yes my husband prefers the potatoes!!!!

Definitely use chicken cutlets instead of full boneless breasts. If you can't find the cutlets, just slice the breasts horizontally to about 1/2-3/4 inch thick. I also add a bit of Dijon mustard for a little kick.

Ingredients:

3 large chicken cutlets
2 tbl olive oil
1 large shallot minced
2 tsp chopped fresh tarragon
1 tsp Dijon mustard
1/2 cup dry vermouth
3 tbl cold unsalted butter cut into 8 pieces
salt
fresh ground pepper

Clean chicken and pat dry. Season generously with salt and pepper. In a large saute pan heat olive oil. Cook chicken, flipping once to just barely cooked about 1-2 minutes a side. Transfer it to a plate and keep warm.

If the pan looks dry add another tbl olive oil. Add the shallot and saute until soft, about a minute. Pour in the vermouth and scrape the pans to pick up the bits off the bottom of the pan. Simmer until slightly reduced. Turn heat to low and add butter 2-3 pieces at a time until completely melted. Stir in the tarragon and mustard and season to taste. Add the chicken and any sauce on the plate back to the pan and turn to coat with the sauce. Serve immediately.

This is yet another easy, great twist to CHICKEN!
ENJOY!

BASIL VINAIGRETTE DRESSING

This dressing is delicious over a nicoise salad of mixed greens, tuna steak and nicoise olives. You can also serve it over fresh sliced heirloom tomatoes and fresh mozzarella salad...or experiment using your favorite vegetables.

It can be refrigerated up to 5 days, but if you are not serving it immediately, don't add the basil until you are ready to serve, about 15-30 minutes ahead, as the other ingredients will wilt the basil.

Ingredients:

3/4 cup extra virgin olive oil

1/4 cup red wine vinegar

3 tbl chopped fresh basil

1 large garlic clove, minced

1 tbl Dijon mustard

1 tsp lemon juice

1/2 tsp honey

1/4 kosher salt

1/8 tsp fresh pepper

In a glass cup or jar with a tight lid, whisk together all the ingredients and shake to fully combine.

That's It!

ENJOY!

HOISIN CHICKEN IN LETTUCE CUPS

These are such a crowd favorite as an appetizer no matter what you choose as the main course. You can use chicken breasts instead of thighs, but the thigh meat tends to keep much more of its moisture through the cooking process. You can cook the thighs on a grill or on the stove in a grill pan.

You can arrange all the condiments separately so everyone can make their own, but I like to make it easier and put them all together as easy finger food. This serves about 6-8 people as an appetizer.

Ingredients:

1/3 cup hoisin sauce (found in Asian section)
4 tsp rice vinegar
1 tbl soy sauce
4 boneless, skinless chicken thighs, cleaned and dried
1 head of Boston lettuce, leaves separated, cleaned and dried
1 cup chopped fresh basil
1/2 cup chopped fresh mint
1/2 cup thinly sliced scallions
2/3 cup chopped salted peanuts
1 fresh jalapeno thinly sliced crosswise (optional)
salt

Whisk together hoisin, vinegar and soy sauce. In another bowl season chicken with 1 tsp salt and 2 tbl hoisin mixture. Grill the chicken until well browned and almost beginning to blacken. Turn once and cook about 5 minutes a side. Let it rest about 5 minutes then dice and mix in remaining hoisin mixture.

To arrange, spoon the chicken mixture on each lettuce leaf and top with basil, mint, scallion, peanuts and jalapeno (if using). Roll the edges of the leaf up and around filling and serve on a platter.

They make a very elegant starter!
ENJOY!

BLOGGER'S NOTE!!

Thanks again Dan!!

Sorry, busy weekend and off to a wedding today...be back tomorrow!!

Have a great holiday weekend!

FRIDAY COCKTAIL - WICKED WITCH APPLE PUNCH

If you are having a Halloween party, this is a great drink and makes a great presentation if you can get your hands on a little dry ice. Make a trip to your local party store and buy a big black witch's cauldron too...they are super cheap..OMG am I sounding like Sandra Lee when she describes her "table-scapes"????? Yikes

Ingredients:

One 750ml bottle of SKYY Passion Fruit Vodka

One 750ml bottle of sparkling apple cider

One 64oz bottle of cranberry juice cocktail

One liter ginger ale

2 cups pineapple juice

Red Apples, cut in large slices

Combine all ingredients in a large black witch's cauldron with ice and stir. Garnish with the apple slices and the dry ice on top!

Very fun!

ENJOY!