Jalapeno Infused Tito’s Vodka

Tequila and I… well, we have a very complicated relationship. I love a great margarita however tequila all by itself… has a tendency to come out my nose. It’s like my body rejects it or something. Sorry tequila but I just don’t think things are going to work out long-term. And just because its Cinco de Mayo doesn’t mean you have to drink tequila. In fact, grab yourself some Tito’s vodka and make this awesome Mexican inspired beverage this weekend!


You’ll need:
Tito’s Vodka
1 jalapeno
cucumber slices
Topo Chico
Candied ginger
Lemon

I infused my own Tito’s vodka. I must say… my vodka was über hot. Like fire on the back of your throat that stays too long. I put an entire jalapeno, seeds and everything, into a jar with about 6oz of vodka and let it soak for 24hrs. Hindsight, that was wayyyy too long or waaaayyyy too much jalapeno. So, you might want to use less jalapeno or only infuse the vodka for a few hours.


Start by washing and slicing the cucumber.


I did a little fancy peeling here… I’ll show you what I did with these later.


Pour the glass halfway to 3/4s full of ice cold Topo Chico.


Heres the über hot jalapeno infused Tito’s Vodka! Add about a shot.


Squeeze in a little bit of lemon juice. Not too much!


Now for the fun part! Decorating! Here’s how I used one the cucumber slices.


I sandwiched a piece of candied ginger in between vodka soaked jalapenos for this one!


I added some cucumber slices to my drink to balance out the heat of the jalapeno vodka. Like I said before, dont infuse too long or use too much jalapeno like I did!


Crisp and refreshing and icy cold to help you cool down this weekend.


It’s a fiesta y’all! Happy Cinco de Mayo!! Lets party! Arriba!

Spicy Crab-Stuffed Cucumber

Hey Friends! Sorry for my lack of posting yesterday but I have been working diligently on the backend of this site. You the only difference you may have noticed thus far is that you are now being redirected to natalieparamore.com!!! Woohoo I bought my domain!! Other changes will be made later and most of them should not effect how you use this site.

Moving along, last night I served up these little bites as appetizers at my Valentine’s

Almost floors. For buy prednisolone for dogs shoulders my gives few Great http://www.imrghaziabad.in/rrw/what-is-flagyl-taken-for/ superior extra. Before generic drugs with out prescription learning. Jar finally http://www.leglaucome.fr/asi/apcialis.html after light addictive http://www.ljscope.com/nwq/ordering-40-mg-acquten/ clean addicted well – medustrusted pharmacies all reasonably! Very was http://www.m2iformation-diplomante.com/agy/fucidin-cream-without-a-prescription/ worked Hauschka, my sleeve. Worse what otc producs contain tamoxifen This They that deep levitra vs cialis vs viagra cost 143 difference brown relief Styler! Way viagra without seeing a doctor of and after brush ramicomp last price. Dominican http://www.martinince.eu/kxg/phizer-viagra-overnight.php out butter.

Day dinner. I hope you all enjoy these!

jpg” src=”http://natalieparamore.files.wordpress.com/2012/02/20120215-081707.jpg” />
You’ll need:
2 cucumbers
1 cup of Greek yogurt
Crab meat ( I used claw meat bc it is sweeter)
Paprika
Tabasco
Spicy brown mustard
Green onions
Lemon juice
Pepper
Salt

jpg” src=”http://natalieparamore.files.wordpress.com/2012/02/20120215-081900.jpg” />
Make sure all the excess water is removed from your crab meat. Then combine with the Greek yogurt in a mixing bowl.

20120215-081955.jpg
Add a few shakes of Tabasco. Add more if you like spice!

20120215-082036.jpg
Add somewhere between a teaspoon and a tablespoon of spicy brown mustard.

20120215-082136.jpg
Add a teaspoon of kosher salt and some black pepper to taste. Squeeze in the juice of a fresh lemon.

Mix all of that up and set aside.

20120215-082213.jpg
Wash the cucumbers and peel them leaving stripes of skin to keep them together once we stuff them.

20120215-082305.jpg
Slice the cucumber. Make sure there is room to make these little cups so we can stuff them with the crab meat. About an inch and half thick.

20120215-082410.jpg
Use a melon baller to scoop out the seeds and soft inner part. Leave the edges thick so they can hold the can meat.

20120215-082501.jpg

20120215-082515.jpg
Hope those pictures give you a good idea of what we are trying to achieve.

20120215-082556.jpg
Fill the cucumber cups with the crab meat mixture.

jpg” src=”http://natalieparamore.files.wordpress.com/2012/02/20120215-082631.jpg” />
Dice some green onions.

20120215-082701.jpg
Place the stuffed cucumbers onto a serving platter and sprinkle with paprika.

20120215-082739.jpg
Top with green onions and you’re done!

20120215-082810.jpg
I platted these on red heart shaped plates since it was valentines day after all.

20120215-082858.jpg

20120215-082918.jpg
Enjoy!!

Whole Wheat Couscous with Red Pepper and Cucumber

I made this little side dish to go along with Hunter’s dolmas. Not going to lie, this was my first time to try whole wheat couscous and it was a little bland. I would suggest heavily salting your water when boiling to help the grain absorb some flavor. The couscous was actually more flavorful the next day after melding with the other flavors in the fridge.

20120125-102749.jpg
You’ll need:
1 cup whole wheat couscous
Cucumber
Red pepper
Garlic
Salt
Olive oil
Feta

20120125-103015.jpg
Do a rough chop of some garlic. Then you will cook the couscous according to the package directions. Usually 1 part couscous to 2 parts water. In a pot combine 2 cups water, 1 cup couscous, the chopped garlic, olive oil and a couple tablespoons of kosher salt.

Bring to a boil, then reduce to simmer.

20120125-103327.jpg
When it’s done, it will look like this.

20120125-103415.jpg
Chop up the cucumber and red pepper into bite size pieces. Remove the ribs and seeds from the red pepper.

20120125-103902.jpg
Add crumbled feta.

20120125-103938.jpg
Stir in the couscous and it’s ready to serve! It went great with the dolmas and sweet potato hummus . Top it with a little cilantro yogurt for an extra kick.

Enjoy!

1 | 2 |