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Category: Recipes

26 Mar

The Perfect Sazerac

SAZERAC: This is the connoisseur's choice.  One of the very first cocktails, it's smooth, rich warmth is as captivating as it's very cool history.  This is a drink that when done correctly, always satisfies. Ingredients 1 sugar cube 2 1/2 ounces whiskey -- rye whisky 2 dashes Bitters -- Peychaud's bitters 1 dash Bitters -- Angostura bitters 3 sprays of Herb Saint or absinthe lemon peel 2 antique crystal glasses Instructions: The last time I sat at a bar in New Orleans and ordered a Sazerac (last night), the bartender set up two beautiful antique, cut crystal glasses for mixing.  That's how it's supposed to be done.  Plain mixing glasses just won't do. Next add a cube of sugar, then muddle it.  Now put in several small ice cubes and the rye whiskey,...
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3 Feb

Barbeque Shrimp

BBQ SHRIMP RECIPE Ingredients 1/4 cup smoked paprika 1 tablespoon cumin Pinch of sugar 1 tablespoon kosher salt 2 tablespoons black pepper 2 tablespoons fresh thyme 2 tablespoons fresh Rosemary 2 lbs jumbo shrimp 1/2 cup of butter 2 tablespoons minced garlic 2 qts of shrimp stock Few splashes of Worcestershire sauce Juice of one lemon Parcley for garnish French bread for dipping Instructions Mix the smoked paprika, cumin, sugar, salt, pepper, thyme & rosemary together in a coffee grinder & grind together.  Add a handful of your blend to your Jumbo Shrimp and toss to coat evenly. Set aside. Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown. Add the shrimp and continue cooking over medium heat, stirring frequently, until the shrimp are almost cooked but still opaque in spots, 3-4 minutes. Add the...
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