Sunday, December 26, 2010

the day after

If someone hands you salt, tequilla and lemon, you know what to do right?  You lick, drink and suck!(you tequila drinkers know what I mean)  But what if you are tequilla-ed out from the holidays -- from too many Christmas parties you've attended and too many shots you've had to drink?

And then you open one of the daintily wrapped presents you've received from your officemate and you're surprised to see it's another (huge!) bottle of that infamous tequila. What do you do?

I'll tell you what to do; you pour in onto your food. I used tequila as an alternative way to marinate these baby back ribs. It's a delightful way to use some of the tequila without feeling guilty -- most importantly, without the hangover!

Tequila Glazed Baby Back Ribs

3/4 c Tequila
1/4 c squeezed lemon
2/3 c white sugar
2 tbsp soy sauce
1/2 tsp cayenne powder
1 clove garlic minced
salt and pepper to taste


This is incredibly easy.  All you have to do is mix all the ingredients and use it to marinate the ribs.  Let it stand for 30 minutes or better yet marinate it overnight.

Cook it on a stove top adding 1 c of soup stock until the ribs are tender.  Add more water/stock if it's not tender yet.  Let it cook until it's reduced to a sticky sauce. Garnish it with minced garlic and sprinkle a little garlic salt on top.

Voila, you are ready to eat...

or have an appetizer for another tequila night haha!

Friday, December 3, 2010

sweet rescue

I find it amusing that as a food blogger, everyone assumes I am a wizard in the kitchen, a Harry Potter of Pots and Pans.   Most of my readers and friends expect me to prep the meals from scratch.  Others expect me to create a complete menu, from mouth-watering appetizers down to zesty desserts.

Take for instance my husband, who calls me from work and asks what I could make for his company's potluck.  I tell him: "Why don't you buy at..." and before I could finish my sentence, he cuts me off saying:  "but everyone at work knows you're a food blogger, I should bring something that you made..." His words screamed out of the phone like the sound of a gavel hitting the block as the judge announces the verdict.

Or that one time when in a frenzy, I forgot to make dessert.  Pressed for time, I asked my husband to run out to buy something from our neighborhood bakeshop, my son said: "mom you'll lose your credibility?"  Excuse me?  For doing what every other mom is probably forced to do for lack of time?

Oh well, at some point WE ALL NEED time off.. to take a break...  But when I need to whip up a dessert within a few minutes, these fruit cups come to my rescue.  You may have your own fruit salad recipe but my version will put some bite into a traditional recipe.  It has always been my "sweet rescue" and hopefully it'll be yours too. You don't need to follow my recipe, you can tweak it the way you like it.  So let's start:

Fruit Salad Cups

First we need chiffon dessert shells (this is actually store bought)
Fruits (either fresh or canned)
1/2 c condensed milk
1/2 c heavy cream
2 tbsp cream cheese

Drain the fruit salad.  Set aside. 
Mix the heavy cream, condensed milk and cream cheese. Mix it well. Toss in the fruit salad. Let it chill.

Scoop the fruit salad into the shells.. Voila, it's super easy, and I'm sure your guests will appreciate it just the same.

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