Disaronno Mint Julep

An Amaretto infused Mint Julep that you can enjoy this Spring!

– Difficulty: Intermediate

 Servings 1 cocktail

 Author Monica C

Ingredients

• 1 oz Disaronno Amaretto
• 1 oz Canadian Rye See Notes for Suggestions
• 3 Sprigs Mint 1 for Garnish

Instructions

1. Grab a Julep Tin and remove leaves from 2 sprigs of Mint. Lightly press the mint and add to the bottom of the Tin
2. Add Amaretto and Canadian Rye to the tin and fill up the tin 3/4 full of CRUSHED ICE. Churn/Stir the Ice until the liquid starts to dilute and reach the surface. 
3. Once it has, top off the rest of the julep tin with more crushed ice and give it a slight stir until the Julep Tin is completely frosted on the outside. That is when your cocktail is ready

Orange Mint Julep

Orange Mint Julep

PEDEN + MUNK

Makes 4 Servings

INGREDIENTS

• orange syrup
• Zest from 1 orange (removed in strips with a vegetable peeler)
• ½ cup sugar
• cocktail
• ½ orange, cut into 4 pieces
• 1 bunch mint
• Orange bitters
• 8 ounces bourbon
• RECIPE PREPARATION
• Orange syrup

Bring zest, sugar, and ½ cup water to a boil in a small saucepan, stirring until sugar is dissolved. Let cool; cover and chill at least 2 hours. Strain syrup into a small jar or bowl.

Cocktail

For each cocktail, muddle 1 piece of orange, a small handful mint sprigs, 1 oz. orange syrup, and a few dashes orange bitters in a double Old Fashioned glass or a julep cup. Add 2 oz. bourbon and stir to combine. Fill glass with crushed ice and garnish with more mint.

Cacio e Pepe with Sauteed Shrimp

Yield- Serves 6

Ingredients

• 8 ounces uncooked linguini 
• 2 tablespoons plus 1/2 tsp. kosher salt, divided 
• 1/4 cup unsalted butter, divided 
• 1 pound peeled and deveined raw medium shrimp 
• 3 garlic cloves, finely minced 
• 3 ounces Grana Padano cheese, grated (about 3/4 cup) 
• 2 teaspoons freshly cracked black pepper, plus more for garnish 
• 1 ounce pecorino Romano cheese, grated (about 1/4 cup) 
• 1 teaspoon Meyer lemon zest plus 2 Tbsp. fresh juice

How to Make It

Step 1

Cook pasta according to package directions, adding 2 tablespoons of the salt to the water. Drain and reserve 1 1/2 cups cooking water.

Step 2

Melt 2 tablespoons of the butter in a large skillet over medium-high. Add shrimp, and cook, stirring occasionally, until shrimp are pink, about 3 minutes. Add garlic, and cook, stirring often, 1 minute. Remove shrimp mixture, reserving drippings in skillet.

Step 3

Add 1 cup of the reserved cooking water and remaining 2 tablespoons butter to skillet, and bring to a boil over high. Reduce heat to low; stir in Grana Padano and cracked black pepper. Cook, stirring often, until cheese melts and sauce thickens, about 1 minute.

Step 4

Add cooked pasta and shrimp mixture, and toss to coat, adding remaining 1/2 cup pasta water as needed for desired consis­tency. Remove from heat; add pecorino, zest, and juice, and stir until combined. Divide evenly among 6 bowls. Sprinkle with remaining 1/2 teaspoon salt, and garnish with cracked black pepper. Serve immediately.

Best Steak Marinade in Existence

15 m
8 servings
145 cals

Ingredients

• 1/3 cup soy sauce
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 1 1/2 tablespoons garlic powder
• 3 tablespoons dried basil
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
• 1/4 teaspoon hot pepper sauce (optional)
• 1 teaspoon dried minced garlic (optional)

1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. 
2. Add hot pepper sauce and garlic, if desired. 
3. Blend on high speed for 30 seconds until thoroughly mixed.
4. Pour marinade over desired type of meat. 
5. Cover, and refrigerate for up to 8 hours. 
6. Cook meat as desired.

Jungle Bird Tiki cocktail

Jungle Bird

INGREDIENTS

• 1 1⁄2 oz Appleton Estate Reserve 
• 3⁄4 oz Campari
• 1⁄2 oz Simple syrup
• 1 1⁄2 oz Fresh pineapple juice
• 1⁄2 oz Fresh lime juice

INSTRUCTIONS

1. Fill a shaker three-quarters with ice, and add all of the ingredients. Shake until chilled for about 30 seconds.
2. Strain into a rocks glass over ice
3. add pineapple slice for garnish.

Chef John's Italian Meatballs

Ingredients
2 h 15 m
30 servings
82 cals

• 1/3 cup plain bread crumbs
• 1/2 cup milk
• 2 tablespoons olive oil
• 1 onion, diced
• 1 pound ground beef
• 1 pound ground pork
• 2 eggs
• 1/4 bunch fresh parsley, chopped
• 3 cloves garlic, crushed
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried Italian herb seasoning
• 2 tablespoons grated Parmesan cheese

Directions

20 m

Cook

35 m

Ready In

2 h 15 m

1. Cover a baking sheet with foil and spray lightly with cooking spray.
2. Soak bread crumbs in milk in a small bowl for 20 minutes.
3. Heat olive oil in a skillet over medium heat. 
4. Cook and stir onions in hot oil until translucent, about 20 minutes.
5. Mix beef and pork together in a large bowl. 
6. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. 
7. Cover and refrigerate for about one hour.
8. Preheat an oven to 425 degrees F (220 degrees C).
9. Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. 
10. Arrange onto prepared baking sheet.
11. Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

Classic Paloma

Servings: 1
Total: 5 minutes

Ingredients

• 2 ounces tequila 
• 2 ounces fresh grapefruit juice , plus wedges for garnish
• 2 ounces Club sida
• ½ ounce fresh lime juice
• ¼ ounce agave nectar or simple syrup or to taste
• Sea salt for the rim of the glasses
• Ice

Directions

1. Dip the rim of a Collins glass with lime juice and dip it in the salt.
2. In a cocktail shaker, combine 1 ounce lime juice with the grapefruit juice and the tequila and shake. Don't use ice–this is called a dry shake. If you use ice, it will dilute the drink. We're just waking up the juices and the citruses.
3. Fill the prepared glass with ice and pour the cocktail into the glass. Top with soda water and garnish with a grapefruit wedge.

Negroni

Servings: 1
Prep: 5 minutes
Total: 5 minutes

Ingredients

• 1 oz Beefeater gin
• 1 oz sweet vermouth
• 1 oz Campari
• ice, to fill the glass for mixing (the bigger the cubes, the better)
• fresh orange peel, to garnish

Directions

1. Combine the gin, vermouth, Campari, and ice in a mixing glass.
2. Quickly stir the mixture for 30 seconds, but don't stir too vigorously as to not bruise the liquors. Strain the liquid into a martini glass and garnish with an orange peel.

Classic Mint Julep

Servings: 1

Total: 5 minutes

Ingredients

• 1/2 ounce simple syrup
• 5 mint sprigs
• 2 1/2 ounces bourbon

Directions

1. Muddle the simple syrup and 4 mint sprigs in a julep cup.
2. Add the bourbon and crushed ice and stir well to combine. 
3. Fill with more crushed ice and garnish with remaining mint sprig.

Braised Chicken With Salami & Olives

Serves: 4 to 6
Prep time: 30 min
Cook time: 2 hrs

Ingredients

• 1 (3 1/2- to 4-pound) chicken, cut into 10 pieces (a mix of legs and/or thighs also works well)
• 2 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 3 tablespoons olive oil
• 1 medium onion, thinly sliced
• 5 garlic cloves, thinly sliced
• 1/2 fennel bulb, thinly sliced
• 1 rosemary branch (about 8 inches)
• 1 1/4 cups diced salami
• 1 cup pitted green olives, rinsed and cut in half (try to find firm, not-too-salty olives like Picholine or Castelvetrano)
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 cup dry white wine
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 1/4 cups chicken broth
• 4 dried bay leaves
• Juice of 1 lemon

Directions

1. Heat the oven to 375°F. 
2. Season the chicken all over with salt and pepper. 
3. Heat the olive oil in a large skillet over medium heat and sear the chicken in 2 batches until golden brown, about 7 minutes per side. 
4. Transfer the cooked chicken to a 9-by-13-inch baking dish or another large, shallow casserole. 
5. Add the onions to the skillet and cook in the rendered chicken fat until brown, stirring, about 4 minutes. 
6. Add the garlic, fennel, rosemary branch, salami, olives, oregano, and red pepper flakes. 
7. Pour in the wine and simmer to reduce, scraping the bottom of the pan. 
8. Stir in the tomato paste and cook for 5 minutes, until caramelized. 
9. Add flour and cook, stirring to incorporate, for another 2 minutes. 
10. Pour in the chicken broth in batches and stir to incorporate. 
11. Bring to a simmer over medium heat and cook until slightly thickened, 2 to 3 minutes. S
12. tir in the bay leaves and lemon juice. 
13. Pour the sauce over the chicken in the baking dish and roast in the oven, basting every 30 minutes, until the chicken is very tender and the sauce is reduced but isn't drying out, 1 to 1 1/2 hours. 
14. Discard the bay leaves and rosemary. 
15. Serve chicken warm, with plenty of sauce.

Magical Three-Ingredient Dressing

INGREDIENTS
2 tablespoons Huy Fong Chili Garlic sauce (or similar)
1/4 cup mayonnaise (I use Sir Kensington’s or Duke’s or Hellman’s)
2 teaspoons apple cider vinegar
1 large pinch salt, plus more to taste

Crispy chicken thighs and spiced roasted radishes

Rosemary Ruby Cocktails

Ingredients

• 1 cup sugar
• 12 sprigs rosemary
• 3 cups ruby-red grapefruit juice
• 1 1/2 cups vodka
• 3/4 teaspoon bitters
• Ice cubes

Preparation

1. In a small saucepan, bring 1 cup water, the sugar and 6 rosemary sprigs to a boil. 
2. Lower the heat and simmer until the liquid is clear, about 5 minutes. 
3. Let cool; discard the rosemary.
4. In a pitcher, combine the grapefruit juice, vodka, bitters and 3/4 cup rosemary-sugar syrup. 
5. Pour into 6 rocks glasses filled with ice cubes and garnish each with a rosemary sprig.