TOP NOTCH VOLCANO
Steps:
- Combine all ingredients except spices in a pitcher. Stir with lots of ice until well chilled. Strain over fresh ice into a bowl.
- Mix cinnamon and nutmeg in a salt shaker. Light a long wooden match and hold over bowl. Shake spices 3 or 4 times over flame. Ladle into 6- to 8-ounce cups.
THE OLD CUBAN
Steps:
- Gently bruise the mint with lime juice in a shaker using a muddler or wooden spoon. Add syrup, rum, bitters and a big handful of ice, and shake until well chilled. Strain into a coupe or cocktail glass and add Champagne.
- With a knife, slit the lime slice halfway through and pierce it with the mint sprig. Perch it on the rim of the glass.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 0 grams, Carbohydrate 25 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 20 milligrams, Sugar 22 grams
SMOKY CHEESE GRITS WITH SUMMER SUCCOTASH
This recipe, adapted from "Sara Moulton's Everyday Family Dinners," came to The Times in 2010 as part of a Pete Wells column on redefining the mise en place. Ms. Moulton uses downtime in the cooking process to an advantage: She instructs you to chop the onion and shuck the corn as the edamame cooks. The recipe comes together in about 40 minutes, making it a good one for a busy weeknight -- succotash without suffering.
Provided by Pete Wells
Categories brunch, dinner, weekday, main course, side dish
Time 40m
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Cook the edamame following the package directions; drain well. Cut the corn from the cobs, if using fresh corn. Finely chop the onion.
- Heat the vegetable oil in a large skillet over medium heat. When hot, add the onion, reduce the heat to medium-low and cook for about 5 minutes, until it has softened. Push the garlic through a garlic press into the skillet. Stir and cook for 1 more minute.
- Meanwhile, combine 2½ cups water, the milk, ½ teaspoon salt and ¼ teaspoon black pepper in a large saucepan and bring to a boil over high heat. Very gradually whisk in the grits, reduce the heat to medium and cook, stirring frequently, for about 8 minutes, or until the grits are thick and creamy.
- While the milk and water are coming to a boil, halve the tomatoes and add them, with the vinegar, to the onions and garlic. Cook for about 2 minutes, then add the edamame and corn and cook for 3 more minutes, stirring occasionally. Add salt and pepper to taste.
- Coarsely grate the cheese. Stir the cheese and butter into the grits and add salt and pepper to taste. Serve the succotash on top of the grits and sprinkle with the chives.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 605 milligrams, Sugar 8 grams, TransFat 0 grams
WATERMELON SUGAR
Steps:
- On a small plate, mix salt, sugar and cayenne with a fork. Lightly wet rim of a medium cocktail glass with water or lime juice, and dip glass on plate, coating rim, then tap to shake off excess.
- In a cocktail shaker, crush watermelon with a muddler or long-handled spoon. Half fill the shaker with ice and vigorously shake the watermelon, syrup, lime juice, mezcal and tequila. Strain into glass and serve.
MISSIONARY'S DOWNFALL
Steps:
- Combine all ingredients in a blender with about 1 1/2 cups ice. Purée until smooth. If too thick, add a little pineapple juice or extra rum, to taste. It should look like a slushy mint pesto. Pour into a chilled cocktail glass or goblet, and serve with a straw snipped to rise 2 to 3 inches above rim of glass.
BOSTON BAKED BEANS
Squat, glazed ceramic bean pots lurk in cabinets all over New England. They're traditional for Boston baked beans, but enameled cast iron is faster. Beans in cast iron can be brought to a boil over a burner before the dish goes into the oven; this saves about an hour.
Provided by Pete Wells
Categories dinner, snack, one pot, side dish
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Pick through the beans for stones, rinse them thoroughly and soak in water overnight. (Leave soaking until ready to cook; you'll need the water.)
- Heat oven to 300 degrees. Place a Dutch oven, 5-quart size or larger, over low heat. Add the salt pork or bacon and fry until crisp, 12 to 15 minutes. Raise heat to medium and stir in the onion. Cook until onion is translucent, stirring occasionally, 5 to 8 minutes.
- Add the beans to the pan along with enough of the soaking liquid to cover them by 1/2 inch, adding fresh water if needed. Add the garlic cloves, molasses or maple syrup, ketchup, mustard powder, Worcestershire sauce, 1 teaspoon pepper and the thyme branch and bay leaf, if using. Stir well and bring to a boil. Cover the pot and put in oven.
- Check the liquid level in the pot every hour or so, and add hot water as needed to barely cover the beans. Cook until beans are very soft but not falling apart, 2 to 3 hours. Remove from oven. Stir in 1 teaspoon salt and 1 tablespoon vinegar; let sit at room temperature for 30 minutes, then taste a bean and some liquid, adding more salt, pepper or vinegar, if you like. Serve, or cool completely and reheat.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 19 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 851 milligrams, Sugar 12 grams
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