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    You are in: Home / Cookbooks / Shoot Me...
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    140 recipes in

    Shoot Me...

    A photo on every recipe! What a beautiful sight that would be.......
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    The sweet-spicy marinade really intensifies the chicken's grilled flavors and elevates it to a new high for chicken! For a wonderfully deep maple flavor, use a dark amber syrup, if you can find it. Time does not include 30 minutes to 1 hour of marinating time.

    Recipe #247134

    We just love pear nectar, rum and mojitos.... While this is NOT a mojito the mint certainly hints at that wonderful drink. Recipe from bartender at Jäger in Seattle with preparation alterations.

    Recipe #245069

    A deliciously classy martini that highlights Campari and Limoncello! It tastes like summer in a glass! Serve this to your guests after a nice filling Italian meal! Please use premium vodka, anything less would be a disappointment. Based on the recipe from the Martini Bar in Miami.

    Recipe #245066

    Pisco is a clear brandy that is popular in both Peru and Chile. The white muscat grapes, from which pisco is distilled, were first grown in Peru by the Spaniards in the 16th century (at that time Peru & Chile were both part of Spain’s American empire.) When they became independent countries, both claimed the liquor as their own. Therefore the national drink of both Peru and Chile, is the rich “Pisco Sour.” However there is a difference in sweetness and the citrus used between the two countries’ piscos. I have posted both recipes so be sure to try the Recipe #243479 as well. Note: Egg whites are sometimes used in chilean pisco sours as well, but for the purist, they will say it is unnecessary adornment.

    Recipe #243483

    Pisco is a clear brandy that is popular in both Peru and Chile. The white muscat grapes, from which pisco is distilled, were first grown in Peru by the Spaniards in the 16th century (at that time Peru & Chile were both part of Spain’s American empire.) When they became independent countries, both claimed the liquor as their own. Therefore the national drink of both Peru and Chile, is the rich “Pisco Sour.” However there is a difference in sweetness and the fruit used between the two countries’ piscos. I have posted both recipes so be sure to try the Chilean Pisco Sour as well.

    Recipe #243479

    Caipirinha is the national drink of Brazil. The drink is made with cachaça (pronounced - kuh-sha-suh). It is technically a brandy and a member of the aguardente family. There is an old adage in Brazil: "quanto pior a cachaça, melhor a caipirinha" –– the worse the cachaça, the better the caipirinha. The name caipirinha is derived from the Portuguese word caipira (hick, hayseed, country bumpkin, rube, etc.) coupled with the -inha suffix (a diminutive denoting little or small) and can be roughly translated as little hick, little hayseed, little country bumpkin, little rube, etc., etc. Poor man’s drink or not, cachaça has become an integral part of Brazilian culture and its significance ranks right up there with soccer/football (futebol), carnival and samba as Brazilian national icons. The Brazilians like it sweet.... VERY sweet. In Brazil, the very best caipirinhas are made with "limões gallegos" –– what in the U.S. is often referred to as a key lime. Can also be made by the pitcher!

    Recipe #243468

    If you like sweet and sour combinations then you will love Midori Sours! The traditional way to prepare a Midori Sours is to shake it on ice and strain it into a rocks glass, but I like them on the rocks and with a good quality vodka. Whichever way you prefer... they are still good!

    Recipe #243093

    Fesenjan, also known as khoresht-e fesenjan, is typically made for special occasions in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian sea. It is a thick, rich, sweet-sour dish that improves in flavor the next day. Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores (make sure it does not say "sour" ) If using fresh pomegranate juice, use 1 1/2 to 2 cups and reduce the stock or water. Adding a 1/2 tsp ground cardamom or 1/2 tsp cinnamon when sautéing the onions will add a richer flavor. Add more sugar if the sauce is too tart, or lime or lemon juice if it is too sweet. A peeled and cubed eggplant is sometimes added. Sauté the eggplant along with the onions. You may need to add a little more liquid as it simmers.

    Recipe #233487

    Great recipe adapted from Jean-Georges Vongerichten with a kitchen light show and delicious outcome! Serve with noodles, spaetzle, rice or boiled potatoes and a complex Riesling with some body.

    Recipe #229692

    A layered shooter that is great for St. Patrick's Day. Although I wrote the measurements as 1/2 ounce it is better to just eye this one into three even layers. I have not made this one yet.... but I am pretty sure the order is Baileys on the bottom, Midori in the middle and Jager on top. Please let me know if I am wrong.

    Recipe #215899

    Great vinaigrette with the perfect combination of sweet, tart and fiery; makes this recipe a real winner. Use the vinaigrette on salad, seafood or even berries! You can use store bought Limoncello or use my recipe to make homemade Limoncello (Recipe #167289). Great gift idea!

    Recipe #191212

    Excellent with grilled seafood and shellfish, especially grilled lobster! Can be used immediately or stored for later use. You can use store bought Limoncello or use my recipe to make homemade Limoncello (Recipe #167289). Very pretty in a bottle and makes and excellent gift!

    Recipe #191147

    Serve these tasty sosaties over rice and chopped fruit such as banana or mango. The marinating time is at least overnight and up to 3 days, plan accordingly. You can also use beef or pork (pork is totally non-traditional) for this recipe. You can use the lemon water as a substitute, however Tamarind is traditionally used in this recipe to add a sour note to balance the sweet flavour. The easiest way to buy tamarind is in cans (Goya) in the Mexican Food section. But it is also sold in packets as a pulp, it looks like pulped dates. You will not be using the pulp, but water made from the pulp. Soak about 100 grams of pulp in water for 10-20 minutes. Squeeze the tamarind pulp with your hand to squeeze out the sour juices. Use the water and keep the pulp in the fridge to reuse. You can reuse the pulp several times until it loses it sourness.

    Recipe #173545

    I love sweet and spicy combinations and this fruit salad is one of those great pairings. Salad should chill for about 2 hours before serving so plan ahead.

    Recipe #170119

    Ahhhh amaretto! Found this breakfast recipe on the Disaronno website. Sounds positively delicious and so romantic... after all.. amaretto is the liquor of love.

    Recipe #162268

    Wonderful bread! Although tradition dictates that this bread should be served with Boston Bake Beans it is also great with a bowl of soup, a salad or with a main dish. You will need 3 10-ounce coffee cans to bake this bread, although it can also be baked in 8X4 loaf pans (but then you will not have the beautiful rounds that make this bread special). The loaves can be frozen for up to 1 month. This recipe is from Massachusetts' infamous baker René Becker of the Hi-Rise Bread Company. I have only made it with fragrant organic flours, but I am sure non organic flours would work as well.

    Recipe #151109

    This is my favorite garlic soup of all. It is wonderful and each bite is as memorable as the first. This garlic soup differs from the ordinary garlic soup as it is hearty but also elegant. It is the kind of soup a person craves when recovering from a cold or a broken heart. It has cured a number of hangovers over the years although scrawled above the recipe I have written “Do not attempt to make with a really really bad hangover!!!!” – and I heed that warning, so plan ahead (I am pretty sure it means not to make it with a real bad hangover if you have to also make the stock). The combination of garlic, herbs and cloves is magic; the tomato juice adds zip and the unctuous egg yolk enrichment is balanced by the pasta’s pleasant, soothing note. This will cure whatever ails you….For an even heartier entrée; place a poached egg on each croûte before ladling the soup over it. Wonderful! This soup is best when made with my Browned Vegetable Stock recipe (#150683), you could use other stock, but it would be a real shame…. a real shame…. so heighten your experience and make the stock as well… you won’t be sorry. For a fine-but-not-fussy meal you’ll be proud to set before anyone, try this soup with THE Salad (“the” Salad Recipe #150702) … because you can never have too much garlic! LOL! Finish with a fruity dessert like a really good baked apple made with brown sugar and served with gingerbread and a dollop of yogurt….. yummy!

    Recipe #150699

    I have several recipes for Steak Diane, and this one is from the 21 Club. Cooks Notes: Use the best steak you can afford, from a good butcher.

    Recipe #149856

    Wonderful beverage that can be made to use up the left over Holiday Spice Syrup from my Spiced Red Wine Punch recipe #146716. The Holiday Spice Syrup recipe makes 3 cups and can be refrigerated for up to 1 week. Recipe is originally from Eben Klemm, the supremely creative bar manager and mixologist at Pico, New York's most elegant Portuguese restaurant.

    Recipe #146719

    A quick and healthy salad for a perfect lunch or light dinner. At 172 Calories a serving and 6 grams of fat this recipe is perfect for those who are watching what they eat and don't want to compromise flavor. This recipe is Better Homes and Gardens editor's top ten healthy heart recipe.

    Recipe #144664

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