Great show with these lovely people! I learned sooo much about cocktails and parties…color me happy!!
So, I won’t go into detail about this gorgeous soup except to say that Emily, Dani and I were fighting over the big pieces of meat and the hominy and the broth and…..we finished all of it!!
Oh, and this is directly from the Chef and I’m too tired to change it up for you. Make it the next time you tailgate and you won’t have to use your calculater.
2 Gallons Water
3 Onions, Chopped
1/2 Cup Beef Base
5 Quarts Pork Butt
1/2 Cup Chili Powder
1/4 Cup Minced Garlic
1/4 Cup Black Pepper
2 T. Oregano
1 T. Ground Cumin
2 #10 Cans Hominy
1 Cup Red Chili Puree
1 T. Cayenne
Mix water and beef case in soup pot. Small dice onion and add along with pork in 1 inch cubes and all the spices
Bring to a boil then simmer with a lid for 1 hour. Rinse hominy and add to pot for another 30 minutes. Serve with a little cilantro!
So, this is fun! Apparently, this cocktail was named after Courtney Bennett and Damon Scott. It’s so yummy and I got a new nickname for Damon!!! Don’t have exact measurements, but I’m quite certain our libation lovers can figure it out! Happy Friday!!
…and an edible flower. I prefer to put them behind my ear!!
Tickle me happy when Emily and I pop into Bitter & Twisted last night and spy a Vesper on the “Top 10” cocktail menu. The drink was beautifully prepared, so I had to have two! The joint was hoppin’, service was oustanding and visions of Daniel Craig are still spinning in my head! The recipe for Bond’s “Vesper” martini, as described in the 1953 book: ‘Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon-peel.
In the movie Casino Royale, when Vesper asks Bond if he named the drink after her “because of the bitter aftertaste”, 007 replies that he named it for her, “because once you have tasted it, you won’t drink anything else.” Oh, to be a Vesper!!