Hot Toddy!!!! (for a cold, cold day)

(Image by Fine Cooking)
While a hot toddy can’t cure a cold or the flu—as it was thought to do when the drink was invented in the late 19th century—it sure can soothe the soul.
Warm and toasty and just in time for winter, the Hot Toddy is a classic hot drink. Feel free to experiment with your favorite types of tea or skip it all together and use hot water alone. Most black and green teas mix well with the sweetness of the honey and lemon, but from there it's a personal preference and some interesting toddies are possible. There is also a Gin Toddy that is a great variation of this warm cocktail.

Ingredients:
•1 oz brandy, whiskey or rum (I prefer rum)
•1 Tbsp honey
•1/4 lemon
•1 cup hot water
•1 tea bag

Preparation:
1.Coat the bottom of a mug or an Irish coffee glass with honey.
2.Add the liquor and the juice of the lemon quarter.
3.On the side, heat water in a tea kettle and add the tea bag to make hot tea.
4.Pour the steaming tea into the glass and stir.

MUDSLIDE

On my recent girls getaway I was introduced to a drink that I have never had. A frozen mudslide. Have sweet mercy. I am one who if I can taste the alcohol in a drink, it's not for me. This was like having a chocolate milkshake. I cannot wait to make this for my Big Daddy.

Frozen Mudslide recipe

One serving:
2 oz vodka
2 oz Kahlua® coffee liqueur
2 oz Bailey's® Irish cream
6 oz vanilla ice cream

Blend alcohol with ice-cream. Serve in a frosted hurricane glass and watch the world pass by.

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Independance Day Menu-Foodie Friday

Today is Foodie Friday! It is hosted by Designs by Gollum. Be sure to go by and see all of the participants of this most Tasty day of the week! This week I am sharing the menu and recipes for my Independence Day cookout. I hope you enjoy the recipes and find some that you can make for your family. The recipes are perfect for picnic's. Of course meat and deviled eggs will have to be kept cool (cold chicken, a favorite of my family) but the salads below will be ok if not kept in the cooler constantly. Neither contain mayonnaise. Be sure that all your foods are kept at proper temperature.

Have a safe and enjoyable Fourth of July!

Drunken Chicken

Baby Back Ribs
Ingredients
2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Directions
Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

Italian Potato Salad
Ingredients
12 cups peeled cubed red salad potatoes or new white potatoes (see Note, about 3 pounds)
2/3 cup grated parmesan cheese
1 cup ricotta cheese
4 cloves garlic, minced
1/2 medium red onion, sliced in thin rings
1/2 cup olive oil
6 tablespoons cider vinegar
salt and pepper
1/2 cup chopped fresh parsley
1/2 teaspoon leaf oregano, crushed

Directions
Note: Potatoes may be scrubbed and left unpeeled, if desired.
Cook potatoes in boiling salted water until just tender. While potatoes cook, combine remaining ingredients, except last two. Drain potatoes. While potatoes are still hot, stir in cheese mixture. Cover, chill. Just before serving, stir in parsley and oregano.

Oriental Slaw
1 pkg. cole slaw mix
1 pkg. Ramen noodles (beef flavor), crumbled
1 cup sunflower seeds
1 cup almonds slivers Dressing:
1/2 cup sugar
1/2 cup oil
1/3 cup red wine vinegar
beef flavor packet

Directions-Mix slaw, noodles, sunflower seeds, and almonds. Mix sugar, oil, and vinegar; pour over slaw mixture.

Sold My Soul to the Deviled Eggs

(more on this recipe on a future Southern Staples post)

12 large eggs, hard-boiled, peeled and split lengthwise
1 teaspoon fine sea salt
2 green onions, white and green parts, finely chopped
2 tablespoons unsalted butter, softened
1 tablespoon dill pickle relish
1 teaspoon yellow mustard
2 tablespoons mayonnaise
Paprika, for garnish
In small bowl, mash egg yolks with fork until smooth. Stir in salt, onions, butter, relish, mustard and mayonnaise. Spoon or pipe mixture into egg-white halves. Sprinkle with paprika. Yield: 12 servings.

My! My! My!Key Lime Pie

Southern Sweet Tea, made right!

Southern Staples-Authentic Sweet Tea

Here in the south there are some things that just define the culture. Some of those being the humidity (take note, southern women don't sweat, we "glisten"), the dialect (hun-neh and pah-dun, included), and especially important, the food. And be quite certain there "ain't" no one that can serve it up like someone's momma or grandmomma.
Those of you that were not lucky enough to be born in the south can cook like one, with the proper instructions, mind you. Today we are going to examine some of those essential and defining southern dishes. Pretty soon, you will be serving up a slice of cornbread and sweet tea like a southern belle. Ok, almost....we still need to work on that drawl. In the meantime....the dishes. Every Tuesday on my recipe blog, Plates and Places, I will introduce you to the fine art of southern cuisine.

Today, a recipe that really is an art. Sweet tea.

Served at nearly every meal, the beverage is more than a summertime treat for we Southerners; it's a revered year-round staple. Dolly Pardon proclaimed in her role as Truvy in the movie based on the play, Steel Magnolia's, it is the "house wine of the south". That it is.
No proper southern home is without a pitcher in the ice box. One needs a tall cold glass of sweet tea to keep well hydrated when the humidity and heat crawls above the thermostat register that reads "hotter than blue blazes". Umm, hmm, that's hot! The heat begins sometime in March and last into December. So you see, we drink alot of tea.

Leigh's Recipe for Southern Sweet Tea

3 pitcher/family sized bags of cold brew tea. I prefer the Luzianne brand
about 2 gallons of water
2 C sugar (you want it sweet, right)
2 lemons or limes, sliced
fresh mint sprig (optional)

Bring water to a boil in a large pasta pot. Put in tea bags and reduce heat to simmer for 7 minutes. Pour into pitcher and immediately add sugar (or sugah if you are from the south). Sugar MUST be added when the water is hot. Do not try and add sugar to cold water. It will not work. It simply will not. The sugar must melt into the hot water and infuse with the tea for proper sweet tea. Do not even try to sell it if the sugar is added to cold water. You will only embarrass yourself.
Pour yourself a glass. Serve with fresh lemon or lime slice and fresh mint, if desired.
Now take your tea glass onto the porch, have a seat on the porch swing and watch what the neighbors are doing.

Be sweet, Ya'll!

Lemon Drop Martini & Punch, Foodie Friday

Today is Foodie Friday! It is hosted by Designs by Gollum. Be sure to go by and see all of the participants of this most Tasty day of the week!

This recipe is another that I picked up at the birthday party of my friend Jeff. I had several glasses of this before I was told there was alcohol in it. It was good! I had to have the recipe. It's perfect for a summertime party! Make the punch in a large punch bowl. Make the pretty ice block to go inside the punch bowl. Make sure your bundt pan is smaller than the ice bowl. All will be right with the world.
Enjoy!

Lemon Drop Punch
Simple Syrup
1 C water
1 C sugar


Other Ingredients for punch
3/4 C plain vodka
3/4 C citrus vodka
juice of three fresh lemons
1 C water
2 C Club soda


Ice Block- Fill bundt pan with water (or club soda so as not to water down the punch when it melts), lemon and strawberry slices. Freeze overnight. Thaw slightly to remove




Lemondrop Martini
So? You want a lemon drop without making an entire punch bowl? Suit yourself. Here is a recipe for that as well! It's a bit different than the top. Experiment and see which one you prefer.

Lemon Drop Martini

1 1/2 ounces vodka
1/2 ounce Triple Sec
1 teaspoon superfine sugar*
3/4 ounce freshly squeezed lemon juice
Ice cubes
Superfine sugar for dipping
Twisted peel of lemon

* Superfine sugar is instantly dissolving sugar that is typically used in drinks.

Mix the vodka, Triple Sec, sugar, and lemon juice in a cocktail shaker half-filled with ice; shake well (supposedly the cocktail is to be shaken 40 times to make sure the sugar is well blended). Pour strained liquor into sugar-rimmed martini glass and garnish with a twisted peel of lemon.

NOTE: To create a sugar-rimmed glass, take a lemon wedge and rub the drinking surface of the glass so it is barely moist. Dip the edge of the glass into the superfine sugar.

Makes 1 serving.

Tea Cake Cookies! (It's Foodie Friday)

Today is Foodie Friday! It is hosted by Designs by Gollum. Be sure to go by and see all of the participants of this most Tasty day of the week! This week's theme is Train wrecks! Don't worry though, my recipe is no train wreck. In fact, I would guarantee there not be a train wreck using this recipe.

Yesterday on my blog, Tales from Bloggeritaville, I shared my mother's tea set that she had as a little girl. Well, everyone knows one cannot have a proper tea-especially here in the south-without a teacake. I LOVE teacakes. I think because they aren't to sweet. I am not big on sweets (don't congratulate me just yet. I have my vices. They are named Bread.Cheese. and Potatoes) these teacakes are southern perfection.
My dearly departed Aunt Agness made some of the best I have ever had. Fortunate for me, her recipe was not taken to the grave. She shared it with my mother, who in turn shared it with me.
On a hot summer day with a glass of lemonade or an ice cold glass of mint tea (recipe follow), these cookies hit the spot (they are also great in the winter with cider). They are no fail. No worries about any train wrecks with these cookies....some fights over who got how many more than someone else perhaps, but it ends there.


Recipe for buttery tea cakes, traditional cookies made with vanilla and butter.
Cook Time: 10 minutes

Ingredients:
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 cup shortening
2 eggs
1 teaspoon vanilla extract


Preparation:
Sift dry ingredients together into a mixing bowl; cut in shortening. Add eggs and vanilla, and mix well. Drop batter by rounded teaspoonfuls onto greased baking sheets. Bake at 425° until edges begin to brown.


Recipe makes about 4 dozen tea cakes and several happy people.
Unless you decide to horde them, and then it will be only one VERY happy person!

MINT TEA
I have ALOT of mint in my yard. ALOT. I love to use in all kinds of dishes, but my favortie is mint tea. I put a bunch of leaves--maybe a cup full into a large stainless steel pot (3 or 4 qt. size) and add water about half full. Bring to a boil. Remove from heat and let sit covered for 15 minutes and strain. Add sugar as desired. If you like a stronger tea, let sit longer or add more leaves when boiling. Leaves are best if picked early in the morning before the sun dries the dew off the plants. Good served hot or chilled. SO fresh tasting!

Glenda's Punch

Every Thanksgiving my family goes to my cousin’s, Johnny & Glenda’s house.We have so much fun there in the country. I am sure that I have shared with many of you the festivities of the day: The Turkey toss competition in the front yard, Dirty Santa, hayrides, walking along the quarry at the base of the mountain, and of course-the eating-on that day it is considered a sport. When everyone arrives, there is always a table of appetizers and a big bowl of Glenda’s Punch. It is so addictive.

In honor of Johnny's seventh birthday, I post this in honor of him...celebration punch!

Glenda’s Punch
1 can pineapple juice

2 T citric acid
1 can Orange juice

1-2 liter Sprite
1 gallon Water

Food coloring (optional)
5 C sugar

Pour into a large container or plastic jug and freeze. To serve, add sprite and thaw until slushy. Serve.

Bama Breeze Drink

My parents invited me to go to their beach house with them for the weekend. Because of other commitments, I couldn't go. They called me yesterday to tease me tell me that they were at the Parrothead Flocking Party at Lulu's. Thanks alot. I too am a "card caring" Parrothead. It kills me that I couldn't go. I did tune into the Lulu's web cam and see my parents while they were there. Mom and Dad, Behave! Big Brother is watching. I will bet they would've given anything for modern technology like this when I was a kid!

The 9th Annual Stars Fell on Alabama Parrothead Event is taking place March 6 - 9, 2008

Visit www.starsfellonalabama.org for more information. LuLu's welcomes all the feathered friends back to the Gulf Coast for another exciting weekend of great music, food and fun. My parents were enjoying the music of Hannah's Reef Band, while they took in the sights (there were many) and all the creative hats that topped many Parrot-heads. Sometimes Life just ain't fair.....

In honor of it just being a weekend and the Partying of all the Parrotheads at Lulu's (sniff, sniff), and HEY! It IS 5:00 somewhere........Here's a recipe from Lulu (and a little story to go with it)....The Bama Breeze......

BAMA BREEZE BY Lulu Buffett

My brother Jimmy’s recording of “The Bama Breeze” was his homage to coastal dives, particularly the famous Flora-Bama on the beach at the Alabama – Florida State line. He sent me a little love both when he changed the lyrics to call the bar owner “LuLu” and when he asked me if I wanted to play the bar owner in the video. I mused for just a second, thinking…hmmm… a woman who owns a bar, drinking a beer, jumps up on the stage and sings with the band. It wasn’t much of a stretch! I had crazy fun shooting the video but I’m glad I have my day job! Now I enjoy this drink at my own “Bama Breeze” bar on the beach at LuLu’s.

(Side Note,

2 ounces Absolut® Citron vodka

1 ounce Coconut rum

Juice of ½ fresh lime

½ ounce simple syrup

2-3 ounces cranberry juice

1. Fill tall glass with crushed ice

2. Add vodka and rum

3. Squeeze lime juice into glass

4. Fill with cranberry juice

5. Add simple syrup to desired sweetness

6. Stir

7. Garnish with fresh lime slice

Makes 1 Drink

LuLu Clue: To make your own simple syrup: In a small saucepan, bring ½ cup water and ½ cup sugar to a boil. Remove from heat and let cool to room temperature. When cool, pour syrup liquid into a storage container. This will keep, refrigerated, for a long time.

A SATURDAY SURPRISE: It must have been a shock to many of the LuLu's guest to see the Chief Parrothead stopped by LuLu's on a busy Saturday. Such was the case on January 28th, when Jimmy stopped in to visit LuLu and have a little gumbo.

Of another such incident reported by moi', read here.

http://www.lulusathomeport.com/main/index.php
http://www.margaritaville.com/

http://www.starsfellonalabama.org/

*photos courtesy of Lulus Homeport.