Thursday, December 14, 2017

CC#24: Jalapeno margaritas!

Found imported Jalapeno peppers and infused 1.5 cups tequila overnight with one finger sized pepper, washed, skin pierced and pepper halved leaving the seeds intact.
To serve: put lemon juice, lime juice, honey, Cointreau (instead of triple-sec) into clean jug; add strained infused tequila, stir well to combine, pour over ice in serving glass, garnished with lime slices (which I forgot!) used lemon instead! Whoa, spicy but nice!
Great with spicy Otak-Otak (all the way from Muar!)

Jalapeno margaritas recipie from Ina Garten's make it ahead!
~*~
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown! 

CtBF ~ MPK: Counterfeit Duck Confit

Simplified duck confit aka counterfeit!
 
Served fusion style with bryani rice, poppadoms and dahl, with horseradish cream for some heat!  Hubby originally exclaimed... I cannot eat duck, meat's too tough!  But came home to find one leg missing!

 I ordered a whole duck (frozen) from my usual poultry supplier and got them to defrost it and separate it into two whole legs, the breast meat in one piece, two wings, and chopped up the carcass for me.  Marinated the two legs and the wings overnight with substituting jalapeno infused tequila for the original spirit called for (forgotten what it was - oh vodka!).  Roasted them in dish all huddled  snugly for 2.5 hours, basting at one hour intervals.  Not too shabby eh the results! 
  counterfeit duck confit (179)
~*~
are cooking from My Paris Kitchen,
David Lebovitz's latest book.
***
A Big Thank You to KatieBetsy and Mary
for putting everything into order and making it happen!
***
my collection of David's books:
***
Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.
~*~
I am also sharing this Friday's MPK recipe at Cookbook Countdown #24!

I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown! 

Friday, December 1, 2017

CtBF ~ MPK: Celery Root Salad

My recent purchase of celery root was not as good as the one I bought early last month, and this time it is eaten raw in a salad.  Very simple: peel celery root, slice into slices (thickness/thinness to your liking) and cut into strips.  Toss them immediately (to prevent discoloration) into prepared mayo/yogurt with two types of mustard, salt, lemon juice ~ mix well to coat and stir in chopped parsley (coriander in my case).  Serve immediately or chilled; salad may be kept under refrigeration for up two days.  Some how, I think a squeeze or two of horseradish cream might improve the taste!
Celery root salad (pg 105)
Balance of celery root ~ soup time!
~*~
are cooking from My Paris Kitchen,
David Lebovitz's latest book.
***
A Big Thank You to KatieBetsy and Mary
for putting everything into order and making it happen!
***
my collection of David's books:
***
Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.