Celebrate this St. Patrick’s Day by sending your taste buds on a trip to the land of leprechauns with a tasty mix of recipes with Scotsman Ice Sytems' nugget ice.
If you should find yourself trailing a double rainbow, odds are you’ll encounter leprechauns intently guarding pots of nugget ice. So before you take the journey, grab a stick, put on your game face and juice up with one of these first.
Emerald Isle of Ice 1 oz. Apple Juice 3/4 oz. Monin Granny Smith Syrup 1 oz. Finest Call Sweet & Sour 1/2 oz. Dole Pineapple Juice Glass: Martini Method: Shake and pour over Scotsman Nugget Ice. Garnish: Four-leaf clover For an adult version, add a shot of citrus flavor vodka.
Whenever I discuss duck, I always get a variety of reactions. Some eyes light up, similar to when people think of bacon (hmm...bacon) and others cringe at the thought of the taste or even trying it! Well, it's one of my favorite proteins to cook, particularly the breast. It's one of the true arts of cooking because it's a slower process that requires patience in order to accomplish two important things.
1. The rendering of the large amount of fat in order to obtain a crispy skin. 2. A medium temperature, which I think makes duck taste best. Everyone has his or her temperature preferences so please, do not let me speak for you, god for bid, I learned that lesson in the restaurant world!
There is something about pork creations that scream "comfort food!" Whether braised or smoked shoulder, oven roasted chops, marinated tenderloins, the variety of rib cuts and of course my favorite - the pork belly, they all make me smile while eating. This time of year gets quite busy for me between my client's end of summer parties and fall plans for the holidays. I find myself remembering the more lavish meals I prepared to enjoy compared to coming up with a quick fix with great flavor to allow myself more time to relax.
Did I happen to mention I am also getting married in October?!? Now you really understand why I do not have much time. :)
By Chef Jeremy Hanlon National Restaurant Association's NRA Show 2010 Hot Chef Challenge winner
I spent a few days this week in The Outer Banks of North Carolina. Every summer my family gathers to relax on the beach, hang by the pool and of course eat great food and drink summer cocktails. Since there are 15 of us (including 5 kids under 6), the eating and drinking aspect is never enjoyed in small quantities (blogger’s note: always drink responsibly!). Each couple is responsible for preparing at least one dinner and purchasing cocktails, wine or beer for the group. Being the only “chef” in the family, I am called on regularly for advice, discussion and assistance, which I enjoy because I get to share my tips and am able to spend time with each couple versus a big group.
