Friday, February 13, 2015

Cupid's Cocktails

Greg and I were so fortunate to collaborate with a woman who not only keeps my (our) brows in check and made us picture perfect for our wedding, but also has a wonderful lifestyle vlog to keep you up to date on all of the amazing foodie trends here in Los Angeles.  Gina was so gracious to welcome us into her Aunt and Uncle's home for a night of food, cocktails and fun.  Greg and I mixed up and "aperitif" martini to start the night off to pair with some aged manchego and finished the night with a bourbon dessert cocktail to accompany homemade churros made by her gorgeous cousins Tia and Tahnee who are currently attending culinary school.

The beautiful Gina enjoying cocktails with us.

Manchego cheese platter made by Gina.

Homemade churros with chili chocolate and caramel sauce made by Tia and Tahnee.

In between cocktails we sipped on some white wine while checking out the wine cellar and taking in the beauty of the backyard and outdoor kitchen.  Yes, this house is a dream.  Oh, did I mention the pantry had a ladder?

Dinner was made by Paula, a wonderful woman and close friend of Gina's.  We enjoyed her Chilean roasted chicken under a beautiful chandelier lit tablescape designed by Tia and Tahnee.  The 2007 Koyle Royal Cabernet Sauvingnon we paired with dinner was to die for and you can find it here or your local wine shop!  For more details on our collaboration be sure to check out Gina's post coming soon!  Until then, you can check out all of her beauty tips, foodie places to visit and if you need to get your brows done (and you should!) make an appointment with her!!

Happy Love Day!

Golden Hour Martini

2 tablespoons coriander seeds
4 ounces vodka (we use Tito's Handmade Vodka)
1 ounce rosemary cardamom simple syrup (recipe below)

Rosemary Cardamom Simple Syrup

1 cup sugar
1 cup water
1 tablespoon green cardamom pods, slightly smashed 
2 sprigs fresh rosemary

In a small saucepan over low-medium heat dissolve the sugar into the water.  Once dissolved, add the smashed cardamom pods and rosemary.  Stir and cook for another 1-2 minutes.  Remove from the heat and cover.  Allow the syrup to steep for about 45 minutes.  Strain through a mesh sieve into an airtight container and allow to cool completely.  Cover and store in the refrigerator for up to 1 month.

Assembling the cocktail:

Using a mortar and pestal crush the coriander seeds until mostly broken and fragrant.  Careful not to completely grind.  Pour the seeds into a cocktail shaker.  Add the vodka and rosemary cardamom simple syrup.  Fill the shaker with ice and shake vigorously until chilled.  Pour the cocktail into two martini glasses through a double strainer (small mesh sieve).  Makes two drinks.

La Luna De Chocolate: A Dessert Cocktail

2 ounces bourbon (we use Maker's Mark)
1 ounce Grand Marnier
4 dashes Aztec chocolate bitters
Dark chocolate square for garnish
Orange peel for garnish

In a rocks glass add the chocolate bitters, bourbon and Grand Marnier.  Fill the glass with ice and stir.  Garnish with the dark chocolate square and orange peel.  Makes one drink.

Wednesday, February 4, 2015

Our One And Only Slow Cooker Recipe

After what feels like a really long hiatus (only a month...ish) we are back with a recipe that we've been trying to post since September.  This is our one and only slow cooker recipe and if we ever post another one I'll be surprised.  I don't really ever use the slow cooker for cooking, but more for keeping food warm during parties.  So I have to admit besides the bourbon barbecue sauce this recipe is all my husband's.  He has made these amazing pulled pork sliders for a few parties, and epic family reunion and at home just for the two us.  It's always a hit and we never have leftovers which may be the reason for our one and only picture.  By the time we get around to taking a photo it's either almost gone, we've had too much wine (our bourbon) or the lighting isn't right.  So you'll just have to trust us on this one beautiful picture that this super easy slow cooker recipe should be made, shared and enjoyed by all!


Bourbon Barbecue Pulled Pork Sliders with Dill Coleslaw

4-5 lb bone in pork shoulder
2 teaspoons salt
2 teaspoons ground pepper
2 teaspoons dried oregano
1 teaspoon ground mustard
2 tablespoons chili powder
3 tablespoons olive oil
1 large yellow onion, sliced
6 garlic cloves, slightly crushed and roughly chopped
6 fresh thyme sprigs
1/4 cup light brown sugar
1 tablespoon Worcestershire sauce
Bourbon barbecue sauce, recipe doubled
24 potato slider buns

In a small bowl mix the salt, ground pepper, dried oregano, mustard, and chili powder.  Rub the spice mixture onto the pork shoulder and set aside.  Place the olive oil, yellow onion, garlic and thyme into the bottom of a large slow cooker.  Place the seasoned pork shoulder on top.  Sprinkle the brown sugar on top and pour in the Worcestershire.  Cover the slow cooker with the lid and cook on low for 10-12 hours.    

When the pork is tender and fully cooked, remove the bone and shred pork.  Drain about half of the juice from the slow cooker.  Add the bourbon barbecue sauce and stir to combine.  

Dill Coleslaw

6 cups green cabbage chopped
1 cup fresh dill, chopped
1/2 cup mayonnaise
1 lemon, juiced
1 tablespoon ground pepper
1/2 tablespoon salt
1-1/2 tablespoons apple cider vinegar

Combine all the ingredients into a large mixing bowl.  Store in the refrigerator in an airtight container.  

Assembling the sliders:  Place the barbecue pulled pork on a bun and top with coleslaw.  

NOTE:  The coleslaw and the barbecue bourbon sauce can be made ahead.  I suggest making the coleslaw the night before to really allow the flavors to infuse together.