How to make a Frozen Tropical Cocktail Like a Pro – Ala Year on the Grill




Greetings all…
Dave here from MY YEAR ON THE GRILL. Hope you are all enjoying the warming trends coming with spring.  Were I at home (Kansas), with temps in 70’s and spring and summer on their way, i would be planning my first outdoor party.  Still may be a little cool for a frozen drink, but now is the time to sharpen those skills for a real outdoor BBQ… Complete with a frozen Pina Colada, Margaretta or even these…

 Frozen Girl Scout Cookie…
They taste like a Chocolate Thin Mint Cookie,
really they do!


I have been making fun new drinks while I am spending my time in exile in the US Virgin Isles.  I also discovered an odd thing.  I like them frozen, like a milkshake.  My wife prefers hers straight up, over ice.  That is even odder when you consider the extra ice in a frozen drink waters down that alcohol, so hers is a stronger drink.  So, nightly, I have been breaking out the Rum bottles, and making different drinks.  I thought a little post on the basics of how to mix a drink (including frozen drinks) would be in order…
First, Any and all drinks can be made “frozen”.  Just add a cup of ice per drink and mix in a blender.
But, I am ahead of myself… let’s start with the straight up drink…
A straight up drink (or “neat”) is served room temperature.  Just assemble the drink, stir and serve.  Generally, Scotches and whiskey shots are served like this.  Very classy, very potent.



No tropical drink I know of is served straight up.  Most are served chilled, on ice or frozen.  So, here’s how do do that…

 have everything handy, assemble your ingredients, same as with a recipe.  It is even more important, as you are dealing with ice in a warm climate… work fast.For a GIRL SCOUT COOKIE, you need …A blender for frozen drinks, or a mixer for chilled and rocks drinksice
Creme de menthe
Creme de Cacao
Light Rum
Half and Half



The formula for the drink is easy, 1 ounce of each of the 4 liquids, put 3 large ice cubes or 1/2 cup crushed ice into a cocktail shaker (shown).  add the drink mix, top the shaker (be sure to put the cap over the strainer before you do the next step…)


And Shake, Shake, Shake…Warning, don’t do this with a carbonated ingredient (like rum and cokes).  Those type drinks get a stir stick.


Pour into a chilled glass and your “chilled” GIRL SCOUT COOKIE is ready to serve.  The built in strainer in the cocktail shakers will strain the drink over the ice for one last chilling, without any ice ending up in the drink (and deluding it).
If you would like to add 3-4 ice cubes, a “chilled” GIRL SCOUT COOKIE now becomes a GIRL SCOUT COOKIE “on the rocks”.


To make a “Frozen” GIRL SCOUT COOKIE”, put the liquid ingredients into a blender (Any blender made in the last 5 years should have an “Ice Crusher” setting, if yours doesn’t, time for an upgrade… I just bought a new one for $25).  On top of the liquid, add 1 cup of ice…


And blend away until you reach a smoothie or milkshake consistency.  You may need to add a little extra ice, or a little extra liquids.  It is best to add extra of the non alcoholic mixer if you need to add liquid (in this case, the milk).


And here they are… Jackie got her’s on ice, I got mine frozen and we enjoyed a recap of our day on our deck over looking the ocean.
If you would like, go ahead and check my sister website, A KANSAS FOODIE IN THE VIRGIN ISLANDS, where I have posted a dozen different recipes for drinks that can be served up, on ice or frozen.  Drinks like Pina Coladas, Banana boats, Frozen Mudslides and  my wife’s current favorite, A DIRTY ARNIE…
All of these drinks are incredibly easy and will be a star at your next back yard party (or for a welcome home to your husband… just because it is Thursday and you want to recap your day on your own piece of paradise).
Really… Think about it… greet your husband with a Dirty Arnie and who knows how the conversation will turn out.
See you next week
Dave

BLACK & BLUE COBBLER

BLACK & BLUE COBBLER BOWLS
1 cup blackberries
1 cup blueberries
1 cup whole milk
1 cup self-rising flour*
1/2 cup butter + 2 tablespoons, both melted separately
3/4 cup fine sugar
1/4 cup packed brown sugar

  • Mix together the fine sugar and flour.
  • Whisk in the milk.
  • Whisk in 1/2 cup melted butter.
  • Pour into well greased bowls.
  • Distribute berries evenly on top of batter.
  • Mix 2 tablespoons melted butter with brown sugar until crumbly.
  • Sprinkle on tops.
  • Bake 45-60 minutes until golden and toothpick comes out clean.

*If you prefer a heavier crust, use bisquick
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Food for Thought… The Two Wolves and a wise old Indian

I have to agree that this may be the best I have ever heard it explained!

One evening an old Cherokee told his grandson about a battle that goes on inside people. He said, ‘My son, the battle is between two ‘wolves’ inside us all…


One is Evil.

It is anger, envy, jealousy, sorrow, grief, regret, greed, arrogance, self-pity, guilt, resentment, inferiority, lies, fear, false pride, sloth, superiority… it has many names: satan, devil, or commonly called ego…


The other is Good.

It is joy, peace, love, hope, serenity, humility, kindness, benevolence, empathy, generosity, truth, sees the best in people with compassion and faith.


The grandson thought about it for a minute…. And then asked his grandfather: ‘Which wolf wins?’


The old Cherokee simply replied, ‘The one you feed.’

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A bass’ life is one of eating and being eaten… as is similarily that of a catfish!

When we first arrived to these temporary digs back in late January, the lake level was at 16% after several drought ridden years. This house sits overlooking the creek that fills the lake and was entirely dry when we first arrived. It didn’t stay that way long! The rain began within 2 days and now less than 2 months later it is at 61% and the water has quit running at this location of the creek. Quit running because it is now filling quite nicely. Yesterday we started seeing fish swimming by and then this morning we started hearing quite a bit of “splashing”. We hiked down the hill to get a closer look and here is what we saw… They out on quite a show for us.



I did some research and found that they are a mixture of wide mouth bass and catfish. I also found that the temperatures and conditions are perfect for spawning season of both fish. I found this great article on bass habits and this article on catfish that are almost identical in the temperature and conditions.

Ordinarily they spawn only once each year, in the spring when the water temperature reaches the preferred condition. In the northern regions the spawning doesn’t begin until late April or May. Yet the entire reproduction process there may not begin until June.

Bass and catfish are typically school fish for the greater part of the year but they disperse or scatter when the mating season approaches and they become very territorial about their bedding locations.

There will probably be ten beds back in protected embayments for every one located along the banks of the main body of water. Selected sites will be where they are not buffeted by prevailing winds. Mud shallows won’t do unless nothing else is available. Normally, nests are seldom closer than twenty to twenty five apart in order to escape from potential predator “cousins”.

The male serves the most important and active role in the spawning behavior of the species. The male “buck” selects a suitable bedding site and then fans out the nest. When the water temperature has remained at spawning level or above for several days, the females begin to appear. The female lingers in “holding-areas” near deeper water, awaiting preparation of the spawning beds. The male searches out a “ripe” female and herds her to the bedding location. Once on the bed he may swim continual circles around her to discourage her from leaving and may even repeatedly bump her ventral region with his nose to trigger her into dropping her eggs.

In most cases the female will drop only a portion of her eggs on a nest at any one time. The male then spreads his fertilizing milt over the bed and eggs. Days later, with another male, the female may drop more eggs on some other bed not far away. Several females frequently deposit more eggs in the same nest as well as in others. Multiple attempts at egg laying are probably nature’s insurance policy, since a certain percentage of beds or eggs each year are sure to be accidentally destroyed due to radical fluctuation in water levels or abrupt changes in water temperatures.

Eggs may hatch anytime from two to five days after they have been fertilized by the buck and are cared for by the male parent for the bass – until his appetite gets the better of him. And 6-10 days for the catfish, but he remains with the young. His work is to prote­ct the eggs and keep them aerated and free of sediment by constantly fluttering his fins to circulate water. He continues to protect the young until they leave the nest.

The male largemouth will remain near the bed to protect the young fry from predators for a short while, usually not more than a week. He eventually succumbs to his increasingly ravenous hunger and becomes a leading predator himself, gobbling up as many of his own fry as possible.

During the six- to 10-day hatching period, the papa catfish eats little. His work is to prote­ct the eggs and keep them aerated and free of sediment by constantly fluttering his fins to circulate water. He continues to protect the young until they leave the nest.

The hatched fry initially feed upon plankton and other minute aquatic organisms, later switching to the smallest of crustaceans and terrestrials, including various insect forms which commonly flit about most shallow-water areas during the spring and summer. Young bass that survive feed on tiny water animals called Cyclops or Daphnia. As they grow older they add larger and larger insects to the menu.

A bass’ life is one of eating and being eaten. It is an aquatic rat race to survive. Insects and amphibians compete to eat the eggs as soon as they are dropped. After they hatch, larger fish are always seeking the fry. Even their own parents and other bass feed upon them. And it’s only fair to add that anglers are the least serious threat in the entire life cycle. When bass are about five inches in length they may also feed heavily upon small minnow species.

The well-planned scheme on the part of Mother-Nature causes them for the very first time to begin fending for themselves. This instinct of self-preservation is usually accomplished by remaining in or around heavy shoreline cover, hiding from those who would make a meal of them in short order.

The young fry up to an inch or more in length linger in a family school. This schooling instinct remains with the fish throughout his life. With many predators now feeding upon the small fry, it is early on that a young bass becomes adept at hiding and soon accepts the philosophy of “eat or be eaten”. This activity is exhibited throughout the life-span of the bass and is a major consideration for a bass angler in locating and catching the species.


This little blue belly lizard was enjoying the show too!

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RED VELVET CUPCAKES

It seems to me that whatever blog, you visit, you will find red velvet cakes or cupcakes. There must be a reason for this and there is one. They are good and they are attractive. I made the executive decision that this blog must have one, also. Watch, someone is going to tell me, there is already one but all I know, if there is, I have not seen it.

I used The Sweet Melissa Baking Book for my recipe. This is a great book to have, almost as good as Dorie’s. She has lots of recipes and gives lots of tips to make our baking better.

I knew, there was no way, my family was going to eat this cake, the way it was supposed to be eaten, with frosting. Remember, the frostless gang….my guys. Some of the married ones might eat it but then they will look at the red and want to know what mistake I made.

As a result, I made plain red velvet cupcakes and gave them to my class. I made 8 cupcakes, 1/3 of the recipe and we cut them up to share. Even, I got a piece. Actually, it was very good. I would have liked the frosting and so would have the boys. They are lucky, I didn’t make them gluten free.

This was an easy recipe. The only challenge, I think, was how to get it to the right red. Mine look brownish red although my photos came out real red. Go figure. I have one that looks like the true color.

For the Cake Ingredients:
3 3/4 cups all-purpose flour
3 tbsp best-quality unsweetened Dutch-process cocoa powder
2 tsp ground cinnamon
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups buttermilk
1 1/2 tsp vanilla extract
2 1/4 cups sugar
1 1/2 cups vegetable oil
3 large eggs
1 1/2 tsp red wine vinegar
2 tsp red food colouring

For the Classic Cream Cheese Filling and Frosting:
12 ounces cream cheese, softened
3 cups icing (confectioner’s) sugar
3 sticks unsalted butter, softened
2 tsp vanilla extract

Method:

Before you start position a rack in the center of your oven. Preheat the oven to 350F. Line cupcake tins.

Cake

In a medium bowl, whisk together the flour, cocoa, cinnamon, baking soda and salt.

In a small bowl, whisk together the Rice Milk and vinegar and vanilla.

In the bowl of a mixer fitted with a whip attachment, cream the sugar and oil.

Add the eggs and beat well.

Add the vinegar and food colouring and mix to combine.
Add the flour mixture to the batter in three batches, alternating with the buttermilk mixture. Mix well after each addition. Scrape down the sides of the bowl. Beat well for 10 more seconds.
Divide the batter evenly between the cupcake tins. Bake for 25 – 30 mins or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool for 20 minutes before turning out onto a wire rack to cool .

Please stop by and chat at Comfy Cook and Sweet and Savory. Have a wonderful week.

PEACE LOVE & FRANKIE’S DELI

When hubby and I traveled we always had a rule – NEVER eat at chain restaurants when there’s a mom & pop place in town! This rule has rolled over into our everyday life. We were traveling through this town today at lunch time and ran across this adorable little deli. Frankie is a real person full of piss & vinegar as my grams would say (that’s a good thing) full of spunk, smiles, laughter and fun.

She called everyone that walked through the door by name and her daughters are her wait staff. Tomorrow night is her BIG St. Patrick’s Day party with green beer and everything. If you’re in the area stop by and say hi!

Oh and by the way she makes the best pastrami sandwiches I’ve had in forever!

Color Carnival and catching up…

Life for us has been crazy lately and I feel like I have been neglecting my 3 Sides of Crazy! While I haven’t really been neglecting it, I have been concentrating on other responsibilities over at OUR kRAzY kitchen, ALWAYS eat on the Good China and The Motivation Station. The time change has the outdoors calling my name also and I have been spending less and less time in front of my computer. I promise to get in the rhythm of things really soon! In the meantime, can color get any cuter than my great niece and nephew? She wanted his basket and hat because it matched her outfit better – I see a budding fashion expert!


Click the badge to play along

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GRANDMA’S BLUEBERRY STREUSEL COFFEECAKE

GRANDMA’S STREUSEL COFFEECAKE
2 + 1/3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 + 1/4 teaspoon salt
1/4 + 1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 + 2/3 cups sugar
1/2 cup packed brown sugar
1 teaspoon grated orange peel
6 + 6 tablespoons butter, room temperature
2 JUMBO eggs, room temperature
1 teaspoon pure vanilla
1/2 cup milk
1 teaspoon vinegar
1/2 cup finely chopped walnuts
2 cups blueberries

  • Preheat oven to 350 degrees.
  • Sift together the 2 cups flour, 1/4 teaspoon salt, 2/3 cup sugar, baking powder, baking soda, 1/4 teaspoon cinnamon, nutmeg and orange peel in a large mixing bowl.
  • Whisk together the eggs, 6 tablespoons butter, buttermilk and vanilla.
  • Gently fold in the blueberries.
  • Pour liquid mix into flour mixture and beat until smooth with a hand mixer.
  • Pour into a prepared 9×9 pan.
  • In a small food processor process all the remaining ingredients except the walnuts until smooth.
  • Using your hands form small flat pancakes with the mixture and scatter over cake batter until well covered.
  • Poke a few holes down into the cake for the streusel to run into or run a knife through creating a swirl.
  • Scatter walnuts evenly over top.
  • Bake 1 hour.
  • Serve warm with a dab of butter melting on top of each piece.

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JELL-O TRICKS


I think most everyone knows this trick by now, but it always amazes me how much better it makes a bowl of Jell-O so I thought it was worth mentioning again. Around our house we always put canned fruit (peaches or pears usually) in the Jell-O for a little bit of extra UMPH! When you drain those canned fruits, use a sieve and drain them into the measuring cup for the cold water first. Then just add enough water to bring the level to where you need it. I usually get about 1 1/4 cup of fruit juice. Doing this will make for a better, more substantial flavor to any Jell-O. Just after I pour in the Jell-o I use a small salad fork to stir up the fruit in each bowl. The fruit is usually well distributed in the Jell-O. We also don’t like the film that forms on the top. And I hated trying to stack all the bowls in the refrigerator, so I started using my Pampered Chef prep bowls for making Jell-O. Once you’ve made it, put the lids on and you can easily stack them in the frig. If I keep this made, we both tend to eat this at night when the munchies strike and stay away from the chips and ice cream.
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