Need a refreshing treat for the warmer days to come? Go with a granita. Granita is a semi-frozen, Sicilian specialty that is served both as dessert and as a palate cleanser between meal courses. Essentially, is is made up of sugar, water, flavorings and, in this case, booze, and is very similar to Italian Ice.

Granita one of my go-to desserts because it’s incredibly easy to make and requires no special equipment to prepare. A baking dish, a fork and a freezer — that’s it. Seriously, this recipe is hard to screw up. Granita does require a few hours to prepare, but your freezer does most of the work. I’ll usually prepare this the night before I serve it so that it’s icy, but not too hardened from being in the freezer for more than a day.

As for flavoring it, you can use just about any liquid as the base: fruit and citrus juices, alcohol (in moderation), coconut milk, zest, herbs, etc. If you can dream it up, then you can probably mix and freeze it. The mix must be sweetened with a liquid sweetener, so a simple syrup (sugar dissolved in an equal amount of water; see recipe below) is most often seen used to make this, as well as honey and agave nectar.

For this iteration, I flavored my granita with grapefruit, lemon and bubbly. Even though I call this a “Champagne” granita, you can certainly use cheap sparkling wine. Keep in mind that if you use a sweeter sparkling wine (like Asti), you’ll probably want to add less simple syrup. Also, be sure that your juice ratio is greater than the amount of wine and sugar combined. Alcohol and sugar inhibits some of the freezing process, so a mixture with too much of either will result in a watery, slushier granita. If you opt for hard liquor, don’t use more than a few ounces.

So when the mercury starts to rise, whip up this cold Italian treat to impress your guests (or to keep all to yourself).

Citrus Champagne Granita
Makes 6-8 servings

Simple syrup:
3/4 cup water
3/4 cup sugar

Granita:
3 cups grapefruit juice
1 lemon, juiced and 1/2 teaspoon zest
1 cup sparkling wine (Champagne, Prosecco, Cava, etc.)
1/2 cup prepared simple syrup (more or less, depending on sweetness level desired)

For the simple syrup, mix sugar and water in a saucepan and simmer over medium-high heat until the sugar is dissolved and the liquid is clear, stirring often. Let cool to room temperature before using in the granita (put in the refrigerator to speed up the cooling process).

In a medium bowl, thoroughly mix the grapefruit and lemon juices, zest, sparkling wine and cooled simple syrup. Taste and add more simple syrup if the mixture needs to be sweeter; add more juice if it’s too sweet.

Pour mixture into an 8×8 or 9×13 baking dish and place in the freezer. Make sure it’s fairly level and won’t move when the freezer door is closed or opened.

After 30-45 minutes, check on the mixture to see if it has started to freeze; it will start to look slushy. Stir up any ice crystals forming with a fork. Let freeze for another 45 minutes, then stir/rake it up again. Let the granita sit in the freezer for a few hours to overnight to let it freeze solid. An hour or so before serving — you guessed it — stir it up again.

To serve, stir up the granita again so that it looks like icy flakes. Scoop and serve immediately. Granita looks especially pretty when served in a clear glass dish or in hollowed out lemon or other citrus fruit (in this case, a grapefruit half).

Due to the simple fact that we Americans have to make just about every holiday an excuse to drink, I’m sure that most of you are well aware that Cinco de Mayo is this weekend. That means parties, sombreros, and tequila drinks galore. And no, for the last time, it does not mark Mexico’s Independence Day (that’s September 16th); it’s a celebration and remembrance of Mexican fighters taking down the French forces at The Battle of Puebla in 1862. Use that one to impress friends and potential one-night-stands on Sunday.

I digress. On to the drinks!

Tired of celebrating with the standard margarita, I decided to concoct a new tequila-based libation. I borrowed the idea of the “Beergarita” — a mixture of Mexican lager beer, limeade or sour mix, and tequila — and gave it a sweet and spicy twist by replacing the lager with ginger beer, and adding fresh ginger and jalapeno. Ginger and reposado (slightly aged, amber-colored) tequila are a great flavor pairing in this Ginger Beergarita and the addition of the jalapeno enhances the spiciness of the ginger — which can easily be omitted from the recipe if you’re not a fan of heat.

Not that this would be the first thing on your mind when mixing a drink on Cinco, but the Ginger Beergarita also has some great health benefits. Ginger has natural immune system-boosting properties and helps to fight of certain types of cancer cells with its antioxidant, anti-inflammatory and anti-tumor effects. Bonus: ginger has been a natural remedy for migraines and nausea, so this drink may actually reduce your hangover on May 6th.

So while celebrating the rich culture and heritage of Mexico (and the time they kicked some French ass) by guzzling far too much cerveza and tequila, try out the following exotic tipples this weekend.

Ginger Beergarita
Makes 1 drink

1/2 lime
1/4 jalapeno, finely chopped (use the seeds for extra heat)
1 teaspoon chopped or grated fresh ginger
2 oz reposado tequila (I used Familia Camarena reposado tequila)
1 oz orange liqueur (triple sec, Cointreau or Grand Marnier)
Cubed or crushed ice, as needed
3 oz ginger beer (I used Fever Tree)
Optional: agave nectar or simple syrup, to taste

In a large glass or cocktail shaker, muddle the lime, jalapeno and ginger. Add the tequila, orange liqueur, and a handful of ice. Stir or shake vigorously to combine. If using a cocktail shaker, pour mixture into a glass (do not strain it). Top with ginger beer and stir. Add more lime juice or sweetener if needed and serve.

I also recommend the following fusion cocktail as it combines tequila and red wine (trust me, it works), and is perfect for the sangria-lover in your group.

Sangria Roja
Makes 1 drink
Recipe adapted from Familia Camarena Tequila (tequilacamarena.com)

1 1/2 oz Camarena Silver Tequila
1 1/2 oz dry, lighter-bodied red wine (Pinot Noir, Beaujolais Nouveau, Grenache)
1/2 lime, juiced (save the other half for garnish)
1/2 oz agave nectar (or more, to taste)
2 oz soda water

In a stemless wine glass, mix all ingredients except the grapefruit soda. Add ice, top with soda and stir. Garnish wine lime wedge.

Spring is in the air which means your local grocers will have their produce aisles stocked with plenty of colorful seasonal veggies. One of the most accessible vegetables during this time of the year is asparagus. This green, stalk-like vegetable (that’s infamous for making your pee smell funny) is fantastic because it’s so very versatile — you can boil, blanch, broil, grill, steam, saute, and even roast it.

But lately, I had become bored with asparagus because I’ve used it in almost every way possible, and in just about everything. (Except in my cereal. That would be gross.) Luckily, while perusing a recent issue of Food and Wine magazine, I stumbled upon a recipe that used asparagus as a base for pesto. Huzzah! I had to try it, but of course, put my own spin on it as well.

The original version is very similar to traditional Italian pesto, containing basil, olive oil, and Parmigiano-Reggiano cheese. I decided to use mint in place of basil as it adds a cooling note to the dish. My adaptation of the pesto will also put a spring in your step as it is lighter in calories than most other recipes. I didn’t use much oil in it (water is great for thinning it out without adding calories) and I omitted the Parmesan cheese that’s traditionally used in most pestos — therefore it’s also vegan. But I promise this recipe doesn’t sacrifice any of the flavor (but it’ll still probably make your pee smell funny).

Asparagus-Hazelnut Pesto with Mint
Makes about 1 1/2 cups
Adapted from the April 2013 issue of Food and Wine magazine

1 bunch asparagus
1/4 cup toasted hazelnuts (substitute pine nuts, walnuts or pistachios)
1 teaspoon red pepper flakes
7 fresh mint leaves
2 cloves garlic
1 lemon, juiced
2-3 tablespoons olive oil
3 tablespoons water
Salt and pepper, to taste
Optional: 1/4 cup grated Parmesan cheese

Trim the tough ends off asparagus (the bottom inch) and cut into smaller pieces. Steam asparagus for 3-4 minutes in a steamer until bright green. Immediately rinse under cold water to stop it from cooking further. Alternately, bring a pot of water to a boil and blanch asparagus for about 30 seconds, or until bright green, then immerse it in ice water or run under cold water.

Put the nuts, garlic and red pepper flakes in a food processor or blender and process until it’s chopped into small pieces. Add the asparagus, mint and lemon juice. Turn on the machine and, with the motor running, drizzle in the olive oil and then the water. If using Parmesan, add it at this point. Blend for about a minute or so, until the mixture becomes creamy and homogenous.

Turn off the machine, scrape down the sides of the bowl with a rubber spatula, and throw in a pinch of salt and pepper. Blend again, adding more oil or water to smooth the mixture if needed. Taste and season with more salt, pepper and lemon juice.

Store in an airtight container for up to two weeks in the refrigerator.

To use on pasta, cook any type of pasta noodle you’d like to use according to the package instructions. When it is cooked, drain it in a colander (don’t rinse) and put it in a large bowl or pan. Put a few dollops of the asparagus pesto on top and mix together using tongs. Add more pesto as needed and serve immediately.

Though traditional, “low and slow” cooked collard greens are grand, these greens can also be cooked (as I like to say) “quick and dirty” in a fraction of the time. Braising or stir frying collard greens at a high temperature keeps their verdant color and also helps to tenderize them quickly.

To kick up my collards, I like to use dried spices and — as every good Southerner does — a splash of red wine vinegar. Dried mustard powder goes well with sauteed greens, so I decided to use Stubb’s Chicken Spice Rub. The dried mustard, smoked salt, honey and garlic complement the slightly bitter taste of the greens.

The next time you need a quick, vitamin- and nutrient-packed side dish, be sure to give this dish a try!

Want the recipe? Get the full recipe here on the Stubb’s Legendary Bar-B-Q website and and be sure to check out the other delicious dishes (some of them by yours truly) featuring their tasty products.

Incredibly easy recipes for all you beer (and carb) lovers.

Confession: I love craft beer and I’ll drink just about any kind, but I also enjoy eating my suds. No, not in a bowl with a soup spoon, but actually in food. Beer can be used in cooking, much like wine and spirits, to add flavor to dishes. Braising, stewing, poaching — you can really do just about anything in the kitchen with beer. And believe it or not, you can even bake with it.

I was recently looking for a new vehicle in which to enjoy my suds and came across a recipe that uses beer in a bread recipe. Not being an avid baker, I usually steer clear of recipes that require lots of exact measuring and mixing, but this dish caught my eye as it only requires a few ingredients and very little mixing. This beer bread is very similar to Irish soda bread: soft on the inside with a flavorful, crusty exterior. I recommend using a strong-flavored beer for this recipe, like a stout or porter, so that the flavors in the beer can really shine through.

After baking the bread I realized that it needed an accompaniment: beer cheese! Creamy and dreamy with a hint of beer flavoring, this condiment is also incredibly easy to make and the only special equipment needed is a food processor. I recommend using a lighter beer for this one, like a pilsner, wheat beer or low IBU pale ale, as you don’t want the cheese’s flavor to overpower or clash with the strong notes in the beer bread.

My biggest piece of advice when making these recipes: Please, do yourself and your guests a favor and don’t use crappy beer. You wouldn’t use a foul-tasting wine or spirit to cook with, right? (Your answer should be “no”.) Then steer clear of using any macro brews (e.g.: fizzy yellow water type beers).

The Easiest Beer Bread
Makes 1 loaf; recipe adapted from Epicurious.com

3 cups flour
1 tablespoon baking powder
1 1/2 tablespoons sugar
1 teaspoon salt
1 bottle (12 ounces) beer, at room temperature (preferably a brown or amber ale, stout or porter; I used Shiner Black Lager)
Optional for wash: 1 egg, beaten OR 3 tablespoons butter, melted

Preheat the oven to 375°F. In a large bowl, whisk together the dry ingredients. Add the beer all at once and mix with a large spoon until the batter is wet and just combined (do not over-mix). The batter will be lumpy.

Pour the batter into a standard size loaf pan, or spray a baking sheet tray and drop dough onto it, form it into a round shape. Brush loaf with egg wash or melted butter. Bake for 35-40 minutes or until a toothpick inserted comes out clean.

Beer Cheese Spread
Makes about 2 cups

12 ounces sharp Cheddar cheese at room temperature
2 cloves garlic
1 teaspoon dry mustard
6 ounces light beer (e.g.: a lager, pilsner or a low IBU pale ale; I used good ol’ Lone Star)
Worcestershire, to taste
Hot sauce, to taste
Salt, to taste

Cut the cheese into small cubes and place them in a food processor and process until the cheese is fine and crumbly.

Add the garlic and dry mustard, then process until smooth, scraping down the sides of the bowl once or twice. With the food processor running, add the beer, a little at a time. It should be soft and slightly fluffy. Add a few shakes of Worcestershire and hot sauce and blend well.

Taste the mixture and adjust seasoning with Worcestershire, hot sauce and salt (if needed). Serve immediately or refrigerate until use (but let it sit out for at least 15 minutes before serving). To store, keep refrigerated for up to two weeks.

Here’s a twist on the classic chicken/veal/beef “saltimbocca” that replaces the Italian prosciutto with bacon. I also added an extra kick of flavor using Stubb’s Texas Butter Injectable Marinade before wrapping and cooking the chicken. It’s as easy as inject, wrap, sear in a pan and finish baking in the oven. The marinade is optional, but I recommend giving it a try as it adds flavor to the inside of the chicken breasts and help ensure that they don’t dry out when cooked.

Want the recipe? Get the full recipe here on the Stubb’s Legendary Bar-B-Q website and and be sure to check out the other delicious dishes (some of them by yours truly) featuring their tasty products.

Simple, sexy and divinely delicious!

To many folks, the thought of a Valentine’s Day meal conjures up images of a sumptuous steak dinner. Believe it or not, achieving a perfectly cooked steak with complementary pan sauce in the comfort of your own home is easier than you might think.

To jazz up the typical steak and sauce duo you’d find at a steakhouse, I used a few secret ingredients (which aren’t so secret anymore): steak rub and marinade by Stubb’s Bar-B-Q. Giving the steak a rub down with the Stubb’s Beef Spice Rub (pun intended) gives it a great crust when it’s seared and the spices add a nice pop of flavor. For the red wine jus, whip up a simple pan sauce in the same pan that the steak was seared in. Cook the leftover drippings from the seared with a bold red wine. Enhance the sauce further by adding Stubb’s Beef Marinade. You can certainly play with different steak rub and marinade pairings for this recipe (or with other proteins), just make sure the flavors pair well together. My advice? Taste the products by themselves and then together. Also look for similar ingredients in your rub and marinade.

You’re probably dying to see the recipe right now, huh? Get the full recipe here on the Stubb’s Legendary Bar-B-Q website and and be sure to check out the other delicious dishes (some of them by yours truly) featuring their tasty products.

What if I said that you could take an amazing dish that’s traditionally made with beef and make it equally as delicious with a swap-out of mushrooms?

If you’re thinking about taking on the seemingly daunting task of cooking for your sweetheart this Valentines Day, but haven’t a clue what to make, then you’ve come to the right place. Yes, you could go the usual route and do the steak and potatoes thing, but it’s so…common. And what if your date isn’t of the omni/carnivore persuasion, eh? What if I said that you could take an amazing dish that’s traditionally made with beef and make it equally as delicious with a swap-out of mushrooms? Now you’re curious. Read on.

The following is a great twist on the classic French dish, Boeuf (beef) Bourguignon, where beef stew meat is cooked with carrots, onions, herbs and tomato paste. It is then simmered in red wine until the beef is tender and the sauce has thickened and concentrated all of those lovely flavors into a savory, gravy-like sauce. This mushroom bourguignon replaces the beef with hearty mushrooms, like portobellos and criminis, but uses the same techniques — and most of the same ingredients — as the original. The traditional dish uses pearl onions, but I opted for peas as they give the dish some more color. Even better, this mushroom version takes a fraction of the time to cook.

Lastly, I must give credit where it’s due. This recipe was adapted from the original incarnation of Mushroom Bourguignon by Deb Perelman on SmittenKitchen.com. It’s featured in her new cookbook, The Smitten Kitchen Cookbook, and the first time I laid eyes on the recipe — and the book — I was smitten. I highly recommend picking up this book; it’s full of dazzling looking dishes that are great for cooks of any skill level, and it features both meat and vegetarian main dishes.

Mushroom Bourguignon (vegan)
Adapted from SmittenKitchen.com
Makes 2 servings

2 tablespoons canola or grapeseed oil, divided
1/2 pound Portobello mushrooms, stems and ribs removed, chopped into 1/2″ pieces
1/2 pound small cremini mushrooms, stems chopped and tops quartered
1/2 cup carrot, finely diced
1 cup yellow onion, finely diced
2 sprigs fresh thyme, leaves only
1 sprig oregano, leaves removed and chopped
2 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons flour
1/2 cup dry red wine
1 cup vegetable broth
1/2 cup frozen peas
Red wine vinegar, to taste
Salt and pepper, to taste
Optional garnish: chopped fresh parsley, thyme and/or oregano

In a heavy-bottomed pan or dutch oven, heat up one tablespoon of oil to medium-high heat. Add the mushrooms and let cook for a few minutes, until just browned on all sides (stirring only occasionally). Remove from pan and set aside.

Lower heat to medium, add another tablespoon of oil and throw the carrots, onion, thyme and oregano. Let the veggies cook for a few minutes and when they begin to soften, add the garlic and tomato paste, stirring well and often to prevent burning. Let cook for 1-2 minutes. Add flour, stirring to coat everything, and cook for another minute.

Pour the wine in, scraping the bottom of the pan to deglaze, and raise heat a little to bring to a heavy simmer. Simmer until the wine is reduced by at least half, stirring occasionally to prevent anything sticking to the bottom of the pan and burning.

When the wine has reduced, add the mushrooms back to the pan along with the broth. Stir well and let simmer over medium-low heat for 20-30 minutes, or until the sauce has thickened to a gravy-like consistency. Stir the mixture occasionally, scraping the bottom of the pan to prevent burning. You may have to reduce the heat a bit as the sauce thickens. When the sauce is almost thickened, add in the frozen peas and let simmer for at least another 5 minutes. Taste and season with red wine vinegar, salt and pepper.

To serve, spoon the stew over roasted new potatoes, mashed potatoes or polenta and sprinkle with fresh herbs.

Makes for a healthy, filling breakfast.

I must admit that two of my favorite things in the food world are avocados and breakfast. I could eat the soft, green fruit (yep, it’s a fruit) on just about anything and even by itself, and breakfast to me isn’t just a meal that can only be eaten during one time of the day.

Recently, I’ve been pondering: How can I incorporate avocados into breakfast? Yeah, I could chop it up and put it on top of my eggs or slather it on toast, but what about using an avocado as the star attraction on my morning plate? Then it came to me. Instead of putting avocado on top of the eggs, why not put the eggs into the avocado? So I baked an egg inside an avocado half. Think ‘Toad in a Hole’ minus the toast and replaced with an avocado.

Now I’ll admit that I’m nowhere near the first person to attempt this, but the recipe I used below is a fresh and jazzed up way to eat huevos en aguacate (free Spanish lesson for ya there). By itself, the dish is a bit plain, so it definitely needs to be topped with a salsa or sauce. I whipped up a batch of pepita (pumpkin seed) pest with basil and cilantro, and the culinary marriage was a match made in heaven, as the tangy pesto cuts through the fattiness of the avocado and egg. Finish it off with a sprinkle of cayenne pepper or hot sauce and you’re set.

Now don’t limit this to just a breakfast — this could easily serve as a lunch or dinner main dish as well. It’s also very filling, so one half of an avocado and one egg per serving is plenty. Bonus: for you folks with dietary issues or on special diets, this recipe is vegetarian, gluten- and nut-free, and perfect for someone following the Paleo diet.

Baked Egg in Avocado with Pepita Pesto
Makes 2 servings

1 large avocado
2 eggs
A pinch of salt and pepper
Pepita Pesto (see below)
Optional: cayenne pepper, hot sauce, etc.

Preheat oven to 400 degrees. Halve the avocado. Remove the pit with a chef’s knife by giving it a good whack and twisting it out; remove it from knife with a dish towel. If the indentation is too small for your eggs, scoop out some of the avocado. Stabilize avocados on a baking tray by creating “nests” out of aluminum foil (so they don’t wobble around).

Crack the eggs into a small bowl, one at a time, and then pour each into the hollows of the avocados. Sprinkle the tops with a bit of salt and pepper, then bake for about 12-15 minutes or until the yolks are cooked to your liking.

Serve topped with Pepita Pesto and a dash of cayenne or hot sauce.

Pepita Pesto
Makes about 1 1/2 cups

1/2 cup basil
1/2 cup cilantro
1/4 teaspoon red pepper flakes
1 cup raw or toasted pumpkin seeds
2/3-3/4 cup olive oil
1/3 cup water
1 lemon, juiced
Salt and pepper, to taste

Add herbs, pepper flakes and pumpkin seeds into blender or food processor and process until finely chopped. With the motor running, slowly drizzle in 2/3 cup olive oil, then drizzle in the water and process until completely smooth. If mixture is too runny, add more olive oil, if it’s too thick, add more water. Add lemon juice, then taste and season with salt and pepper. Keep refrigerated for up to 2 weeks.

This Moroccan delight gets its bright yellow color from the addition of turmeric.

What’s the first word that comes to mind when I think about the food of Northern Africa and the Middle East? Colorful! The array of fragrant, exotic spices found in their open-air markets are used in abundance in native dishes and have become a trademark of their cuisines. Warming spices of turmeric, saffron, paprika, cinnamon, coriander and cumin are widely used in the aforementioned regions, and they create a harmonious experience for the eyes, nose and palate. Poultry, lamb, beef and goat are also staple proteins to the Arab diet and are often accompanied by rice and sometimes couscous. Replicating the cuisine from this part of the globe isn’t difficult at all and doesn’t require a trip to an exotic grocer — most ingredients can be easily found in the spice and World Flavors aisles at your local grocery store.

Now I’m sure a “tagine” (or “tajin”) may sound fancy and complicated to some, but it is simply a type of dish from North Africa. It gets its name from the cone-shaped clay pot with detachable base in which it is traditionally cooked and served in. For this recipe, a proper tagine pot isn’t required — a cast iron or heavy-bottomed pot with a lid will do just fine.

The following recipe for chicken tagine hails from Morocco, but the ingredients are commonly found in most cuisines from North Africa to the Arabian Peninsula. It gets its bright yellow color from the addition of turmeric. Substituting beef or lamb for the chicken will work just fine, and feel free to play with different spices if you so choose — add a dash of cumin or coriander to the braising liquid, or even a pinch of saffron.

Traditionally, tagines are served with couscous: tiny pellets made from semolina flour (the same ingredient in traditional pasta) that are cooked by pouring boiling water over them and then allowed to steam for about 15 minutes. The couscous soaks up the lemony olive sauce, making it an ideal base for serving.

Lemony Chicken Tagine with Olives
Serves 4 (2 pieces per person)

Ingredients:

1/4 cup lemon juice
8 bone-in chicken thighs and legs, skin removed (4 of each)
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
2 tablespoons canola, vegetable or grapeseed oil
2 cups roughly chopped onion (about 2 medium)
2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
3 cups low-sodium chicken broth
1/2 cup pitted green olives, halved (about 12)
Zest of one lemon (sub chopped preserved lemon if you can find it)
1 (3-inch) cinnamon stick
1/2 teaspoon paprika
2 tablespoons chopped fresh cilantro

Combine lemon juice and chicken in a large zip-top plastic bag. Seal and marinate in the refrigerator 30 minutes. Remove chicken from the bag and discard marinade.

Pat chicken dry with paper towels. Mix together the salt, black pepper, turmeric, and cayenne, and dredge each piece in flour until evenly coated. Heat oil in a large nonstick skillet with high sides or a dutch oven over medium-high heat. Shake off excess flour from chicken and brown it in batches, cooking for 3 minutes on each side or until lightly browned. Promptly remove the chicken from the pan and repeat procedure with remaining the chicken.

Add onion to pan and sauté until it just begins to soften. Add ginger and garlic, stir to keep it from burning it, and cook for a minute. Return the chicken to the pan. Add the broth, olives, zest, and cinnamon stick. Bring mixture to a heavy simmer (not boiling), reduce heat to low, cover with a lid, and simmer for about an hour or until the chicken is tender and cooked through. Halfway through cooking, remove the lid and let it simmer uncovered as this will allow the liquid to reduce and thicken up a bit.

To serve, discard the cinnamon stick and spoon some of the sauce over each portion. Sprinkle paprika and chopped cilantro on top. Serve over cooked couscous or rice.