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December 3, 2013
Though our favorite San Diego anchorman’s mantra is "Scotchy, Scotch, Scotch," Hornitos Tequila came up with a drink that will not make him immediately regret the decision to go for tequila!
- 1 1⁄2 parts Hornitos Plata Tequila
- 1 ⁄2 part honey syrup
- 1 ⁄4 part mezcal
- 3 ⁄4 part sweet vermouth
- Orange twist
Add ingredients to a mixing glass, stir, and strain over fresh ice (large cubes preferred) and garnish with orange twist.
On The Rocks Cocktails
*On The Rocks Cocktails sent me a bottle of each of these cocktails in exchange for this post. All opinions are mine.
An awesome part of being a food blogger is becoming more aware of brands that I didn’t previously know about. When Dallas based On The Rocks Cocktails Company reached out to me to try out their pre-mixed cocktails, I was definitely excited. As you all know, I’m a self proclaimed cocktail queen, who loves mixing and trying spirited beverages.
Please note that I only post about the brands I believe in and honestly love. In fact, On The Rocks didn’t even ask me to dedicate a blog post like this to them. But after sampling all 6 of their drinks, I wanted to spread the word beyond my social media accounts. Read on to find out why these cocktails stood out to me.
Note that I was given these products for free to sample and review.
One of my fondest memories of travels in Burgundy was discovering family-run bistros in small villages that served traditional French fare so incredible, you’d swear you were in a hidden Michelin star restaurant.
And being right in the region from which Beef Bourguignon hails, it was hard to resist ordering this iconic dish time and time again. Every bistro had their secret recipe, and no two were exactly the same.
Except, perhaps, the quality that each of them were to me, the most incredible Beef Burgundy I’ve ever had in my life!.
I just need to add one more to that list though: This Beef Bourguignon recipe you’re reading. It was created with the assistance of a classically trained French chef from Burgundy residing right here in Sydney, Jean-Baptiste Alexandre of Baptiste & Wilson. For a dish this iconic, I refused to just settle for any old recipe.
This Beef Bourguignon is hands-down better than any I’ve made in my life – including Julia Child’s recipe.
- 2 pounds pork tenderloin
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ onion, thinly sliced
- 1 stalk celery, chopped
- 2 cups red wine
- 1 (.75 ounce) packet dry brown gravy mix
Preheat oven to 350 degrees F (175 degrees C).
Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
Bake in the preheated oven for 45 minutes.
When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.
Drink Recipe: The Burgundy
In the long-awaited, fan-demanded sequel Anchorman 2: The Legend Continues, Ron Burgundy and his Channel 4 news team make their way from San Diego to NYC for a stint on a 24-hour cable news network. Though much of the plot has been kept under-wraps, one thing is certain: if Anchorman 2 has as many quotable one-liners as the first one, this might go down as the funniest sequel in history.
To pump yourself up for the December 18th release, why not try this Hornitos cocktail that pays homage to the legend himself.
• 1 1⁄2 parts Hornitos Plata Tequila
• 1⁄2 part Honey Syrup
• 1⁄4 part Mezcal
• 3⁄4 part Sweet Vermouth
• Orange Twist
• Add ingredients to a mixing glass, stir and strain over fresh ice (large cubes preferred) and garnish with orange twist.
- 2 tablespoons vegetable oil
- 2 pounds beef tips, trimmed
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 onion, minced
- 3 cloves garlic, minced
- 1 (32 ounce) carton beef stock
- 12 fluid ounces Burgundy cooking wine, divided
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon browning sauce (such as Kitchen Bouquet®)
- 2 cups water, or more as needed
- 2 tablespoons cornstarch, or more as needed
- 2 tablespoons water, or as needed
Heat an electric skillet for 400 degrees F (200 degrees C) to 450 degrees F (230 degrees C) add vegetable oil. Cook beef tips in the hot oil until browned on all sides, about 5 minutes.
Heat olive oil and butter in a skillet over medium-high heat saute onion and garlic until softened, 5 to 10 minutes. Add onion mixture, beef stock, 1 cup cooking wine, soy sauce, Worcestershire sauce, and browning sauce to beef tips.
Cover electric skillet, reduce temperature to 200 degrees F (95 degrees C) to 250 degrees F (120 degrees C), and simmer, stirring occasionally, until beef is tender, about 1 hour. Add 2 cups water as needed to maintain moisture in the skillet.
Pour remaining cooking wine into beef tips mixture. Stir cornstarch and 2 tablespoons water together in a bowl until smooth stir into liquid mixture in the electric skillet and cook until thickened, about 5 minutes more.
Preheat the oven to 350°. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Place the flour in a shallow bowl. Season the beef with salt and pepper and dredge in the flour, shaking off the excess. Add half of the beef to the casserole and cook over moderately high heat, turning, until browned, about 5 minutes transfer to a plate. Repeat with the remaining beef and 2 tablespoons of oil.
Add the shallots to the casserole and cook over moderate heat, stirring occasionally, until lightly golden, 2 to 3 minutes. Stir in the tomato paste and garlic and cook, stirring, until deep red, about 2 minutes. Return the beef and accumulated juices to the casserole. Add the wine and cook until reduced by half, about 5 minutes. Add the stock, thyme and bay leaves and bring to a boil.
Cover the casserole and transfer to the oven for about 1 hour, cooking until the beef is almost tender. Stir in the carrots and mushrooms, cover and cook for 30 minutes, until the beef and vegetables are tender. Discard the thyme and bay leaves and garnish with parsley. Serve hot with crusty bread.
Paso de Oro
ArteNOM 1414 Reposado, Bauchant, Chile Salt Rim
ArteNOM 1579 Silver, Cointreau
2020 has an 80's theme, ?Zozobra Strikes Back? price includes this year's souvenir glass. Espolon Blanco, Gran Marnier Tamarind elixir, bitters, chile salt rim
Sangre de Cristo
Don Julio Blanco, Solerno Blood Orange liqueur
Espolon Blanco, Cointreau, Jalapeno infused lime juice, chile salt rim
Espolon Blanco, St-Germain Elderflower liqueur
Hornitos Reposado, Pama Pomegranate liqueur
Oven Beef Burgundy
2 tablespoons soy sauce
2 tablespoons flour
2 pounds extra lean beef stew meat
4 carrots, cut into chunks
2 large onions, sliced
1 cup thinly sliced celery
1 clove garlic, minced
1/4 teaspoon black pepper (I add a little more)
1/4 teaspoon marjoram
1/4 teaspoon thyme
1 cup dry red wine
1 cup sliced mushrooms
Can You Make This Soup Ahead Of Time?
You can &ndash and I think the flavor gets even better! If you do make this recipe ahead of time, don&rsquot add the noodles until right before serving. You can either cook the noodles separately and then just add them to each bowl or warm up the soup in the pot when you&rsquore ready and then cook the noodles.
Unless you don&rsquot mind the soup getting a little thicker because the noodles will soak up some of the broth if you make this ahead of time with the noodles in the soup. We actually love when soup gets nice and thick like this, you can always add a little more broth and cream if it gets too thick.
So it&rsquos up to you, make your soup the way you like it!