Winter Yum-Yums 2011
Recipe By :Samcello's Ristorante Villaggio™®
24 Escargot -- cleaned and dried
1/4 cup olive oil
2 tablespoons Italian bread crumbs
2 pinches Bayou Sam's Triple Blast
2 pinches cayenne pepper
1 tablespoon pancetta -- diced
1/4 cup butter
to taste sea salt
to taste white pepper
1/2 teaspoon garlic powder
3 cloves roasted garlic -- diced fine
2 tablespoons parmeasan reggiono -- grated fine
Heat saute pan to medium, add olive oil and heat up, cook pancetta until crisp, remove.
Deglaze with small amount white wine scrapping bits off bottom of pan.
Mix bread crumbs, salt, pepper, cayenne,and Triple Blast.
Add bread crumb mix and garlic.. Saute a couple minutes until well browned.
Add butter to melt then escargot, saute until cooked through, add pancetta back in. Toss to mix.
Remove escargot and pancetta and plate onto 4 plates or escargot plates, top with bread crumbs and drizzle 1/2 oil/butter mixture and reserve 1/2 for dipping.
Top with parmeasn cheese.
Serving Ideas : try well drained and rinsed crawfish tails.
leave out the escargot and make dipping sauce for focaccio.
Recipe By :Fajitas, Ritas and Flights
1/4 cup Parmesan cheese -- grated
1/4 cup Romano cheese -- grated
8 ounces cream cheese -- softened
1/4 cup mayonnaise
1 clove garlic -- minced
1/4 teaspoon thyme
1/2 teaspoon basil
1/4 teaspoon garlic salt
to taste salt and pepper
1 14 ounce can artichoke bottoms -- drained and chopped
1/2 cup frozen spinach -- thawed and drained
1/4 cup Oaxcao cheese -- shredded
Preheat oven to 350*. Lightly grease a small pyrex dish.
Place chopped artichokes and spinach in foor processor and pulse 3 or 4 times to mix well.
In a medium bowl, mix together cream cheese, sour cream, Parmesan cheese, Romano cheese, garlic, thyme, basil, garlic salt, salt and pepper. Gently stir in artichokes and spinach mixture.
Transfer the mixture to the prepared baking dish. Top with Oaxcao cheese.
Bake 25-30 minutes, until bubbly and lightly browned.
Recipe By :Bayou Sam's Cajun Grill
1 cup Abita Turbo Dog
4 cups chicken stock
4 cups vegetable stock
1 medium smoked pork neck
2 ears corn -- shucked, cut off the cob
2 cups sliced mushrooms
2 small white potato -- peeled and 1/2" diced
2 small red potato -- peeled and 1/2" diced
1 stalk celery -- sliced
2 cups chopped Texas 1015 onion
1 cup chopped red bell pepper
1 cup baby carrots
1 can tomato paste
1 can small sweet peas -- drained
1 can Allen's East Texas Fair Field Peas -- drained
1 can Allens's Italian Cut Green Beans -- drained
2 shakes Worcestershire sauce
2 shakes Texas Pete's Hot Sauce
1 medium bay leaf
1 teaspoon parsley leaves
1 pinch cayenne pepper
1/2 pinch ground clove
1/2 teaspoon tarragon
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/2 teaspoon rosemary -- crushed
1/4 teaspoon garlic powder
Heat a large cast iron pot, add stock and turbo dog, heat to boil.
Add potatoes, celery, onion, bell pepper, carrots and pork neck. Bring to a low boil and cook 20 minutes until almost tender.
While the hard veggies are cooking heat a small saute pan to medium and melt 2 teaspoons of butter and saute corn until just tender, adding salt and pepper.
When hard veggies are done add the rest of the ingredients and reduce heat and cover. Simmer 15 minutes.
Remove lid and simmer uncovered 15 minutes. Let soup reduce to desired consistency.
Blood Orange & Strawberry Vinaigrette ©
Recipe By :Sam's Seafood Grill 2003 ®
1/2 Cup Raspberry White Balsamic Vinegar
1 Medium Blood Orange, a Slice for Each Salad as Garnish -- juice from
Top off 1/2 Cup Tropicana Orange Juice
5 Packages Splenda Sweetner
1 Tablespoon Creole Mustard
1/2 Teaspoon Basil
1/2 Teaspoon Thyme
1/2 Teaspoon Marjoram
3 Pinches Cayenne Pepper
3 Pinches Chipotle Pepper -- ground
4 Large Strawberries -- pureed, coarse
1/2 Cup Olive Oil
First, place the juice from the blood orange in a 1/2 cup measuring cup. Then top off with the Tropicana. Now mix all ingredients except for olive oil, whisking well to mix.
While whisking rapidly, slowly drizzle in the desired amount of olive oil. I usually stop around 1/3 of a cup, but you can put up to 1/2 a cup if you like.
Let stand 10-15 minutes, whisk again, serve.
Recipe By :Sam's Chop House 2011
8 ounces Boursin cheese -- softened
2 pinches cayenne pepper
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
Mix all ingredients well and chill. Will keep well chilled a week.
Serving Ideas : Baby romaine
Pecan Oil & Valley Lemon Vinagrette
Recipe By :Sam's Chop House
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup Chardonnay vinegar
1 large valley lemon -- juice from and one pinch of zest
2 tablespoons agave syrup
2 tablespoons Grey Poupon Stone Ground Mustard
1/4 cup XXV Olive Oil
2 tablespoons pecan oil
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 teaspoon himalayan pink salt
In a nonreactive bowl whisk vinegar, lemon juice and agave syrup, next whisk in mustard and spices, then finish with olive oil and pecan oil. Whisking vigoriously to incorporate well.
Let stand and rewhisk before serving.
Recipe By :Sam's Seafood Grill
1/3 cup shiitake mushrooms - stems removed and caps chopped
1/2 cup white wine
1 cup risotto
2 tablespoons olive oil
3 tablespoons butter
1/2 cup shallots -- chopped fine
3 cups chicken stock -- 1/2 cup divided
1 tablespoon chives -- chopped fine
In a small saute pan, heat 1 tablespoon of butter. Saute mushrooms for 5 minutes. Raise heat and deglaze with white wine. Drain and set aside.
In a large saute pan saute onion in oil and butter for 3 minutes.
Add risotto, stir constantly for 2-3 mintues. Until it just starts to brown and give off it's fragrance.
Next add mushrooms, mix well.
Stir in 1 cup of stock. Always stirring and cook until all the liquid is absorbed.
Continue same procedure on another cup of stock. Then the final cup of stock. Stirring constantly.
Garnish with chives
Recipe By :Sam's Seafood Grill 1983
1 pound carrots -- sliced thin or juilenned
2 tablespoons butter or olive oil
1/4 cup sweet vermouth
To Taste sea salt -- freshly ground
To Taste black pepper -- freshly ground
1 pinch chipotle pepper -- freshly ground
2 teaspoons Italian Parsley -- rough chopped
Heat saute pan add butter or oil. Add carrots. Saute until they begin to turn brown.
Raise heat and deglaze with vermouth and simmer for 5 minutes uncovered.
Stir Often. Garninsh with Parsley.
Recipe By :Kenley's on the River ® 1986
NOTES : updated: 2010
1 pint heavy whipping cream
1 1/2 sticks butter -- divided
2 pinches white pepper -- Fresh Ground
2 pinches garlic pepper
1/8 teaspoon cayenne pepper -- finely ground
1 can artichoke bottoms -- diced small - save 4 to keep whole
To Taste Sea salt
16 ounces fettucine -- cooked al dente
This recipe is inspired and is a tribute to my friend Susan Kenley and her love for cooking. All of you faint of hearts don't be turned off by the title. This is not some smokin' hot cajun dish. Look at the categories, it's not cajun nor spicy. This has just the hint of cayenne, and shouldn't have any more than that. It's soft, silky, delicate and should compliment your entree, not over take it.
To get started I cooked my fettucine almost al dente then removed from the heat and let finish while preparing the cream sauce.
Heat a large saute pan pouring in cream early on and allowing to heat slowly to a low simmer. Stir in spices and salt one at a time while cream simmers, stirring.
Let cream firm up a bit then add artichokes, whisk in butter a teaspoon at a time and let simmer, stirring every minute or so not to burn.
To thicken, mix very small amounts of corn starch mixed with hot water and add a little at a time.
When thickened to desired thickness remove about 1/3 and pour up to serve, strain fettucine well and add to rest of cream sauce.
Toss well and let heat slightly.
To Plate: plate fettucine and sauce, top each dish with whole artichoke bottom and spoon rest of sauce in artichoke bottom.
This is enough for 6-8 side dishes. I've put 4 as a maindish.
Suggested Wine: 2001 Kendal-Jackson 20th Harvest Release Chardonnay
Serving Ideas : Chicken Eve
Recipe By :Samcello's Ristorante Villaggio™® 2000-2001
3 cups mushrooms -- sliced, thick
1/3 cup Mezzeta Roasted Red Bell Pepper -- sliced 1/2" thick
1/2 package Mendocino Lemon Pepper Fetticini -- prepared as directed
4 tablespoons olive oil
2/3 cup Chardonnay
3 tablespoons garlic -- minced
1 tablespoon Citrus Seasoning
1 teaspoon cayenne pepper
sea salt -- to taste
ground black pepper -- to taste
2 tablespoons parmesan cheese -- grated
Start pasta water to boil (add olive oil if desired). Heat olive oil for recipe over medium heat, add mushrooms and flip to coat. Add Garlic being careful not to burn. Add wine to deglaze, stir in spices. Add peppers before it comes to a boil, when simmering reduce heat to low. Start pasta cooking. Simmer mushrooms while pasta is cooking, stirring both occasionally. To plate when pasta is done and mushrooms are cooked to desired taste, spread one tablespoon per plate of parmesan cheese in the center, next spoon in sauce over it then top with pasta.
Suggested Wine: Llano Estacado Merlot
Serving Ideas : Great with grilled French Bread
Serves 2.
Recipe By : Fajitas, 'Ritas & Flights
1 tablespoon olive oil
1 inch thick piece of pancetta -- diced small
3 cloves garlic -- finely chopped
3 tablespoons all-purpose flour
6 cups milk -- heated
4 large egg yolk -- lightly whisked
2 teaspoons fresh thyme leaves -- finely chopped
1 teaspoon cayenne pepper
2 cups asiago Cheese -- fresh grated
1 1/2 cups white cheddar
1 1/2 cups Cheddar cheese
1 cup fontina cheese
1/2 cup parmigiano reggiano
sea salt
black pepper
1 pound elbow macaroni -- cooked al dente
1/2 cup flat-leaf parsley -- coarsely chopped
Preheat oven to 350 degrees F. Butter the bottom and sides of a 3 quart baking dish and set aside.
Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides. Remove with a slotted spoon to a plate lined with paper towels.
Add the garlic to the pan and cook until lightly golden brown. Whisk in the flour and cook for 1 to 2 minutes. Whisk in 6 cups of the hot milk, increase the heat to high and cook, whisking constantly until thickened, 3 to 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all of the cheese until completely melted, season with salt and pepper. If the mixture appears too thick, add some of the remaining milk 1/4 cup at a time.
Place the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined. Transfer the mixture to the prepared pan. Combine together additional Asiago, Cheddars, Fontina, and Parmesan in a bowl and sprinkle evenly over the top of the macaroni. Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes. Remove from the oven and let rest 10 minutes before serving.
Sam's Sin Sauce, Steak and Spears
Recipe By :Sam's Chop House 2011
1 tablespoon extra virgin olive oil
2 teaspoons Sam's Chop House Spices
2 2" thick USDA Prime tenderloin steaks (large end)
1 tablespoon unsalted butter
1/2 cup dry white wine
5 ounces Boursin cheese
2 teaspoons heavy cream
2 pinches cayenne pepper
10 medium/large asparagus spears -- trimmed and blanched 3 minutes
1 tablespoon butter
1/2 teaspoon sea salt
1/2 teaspoon pink pepper
1/2 teaspoon thyme
Bring steaks to room temperature (at least an hour).
You may choose to do this at the end while making the sauce - Heat a small saute pan to medium high heat, melt butter with salt and pepper. Toss in blanched spears and turn to coat well and sear a couple minutes, add thyme and cook 1 minute more. Keep warm.
GRILL FLAT GRIDDLE METHOD:
Heat a GRILL FLAT GRIDDLE to high heat (600*)
Coat steaks with olive oil well and season lightly with Chop House Spices.
Place steaks on griddle and sear both sides about a minute or so on each side.
Reduce heat down to 400, remove steaks from griddle for a moment and allow griddle to cool slightly, return to griddle and add butter. Cook to med/rare. About 3 more mintues each side.
With a metal spatula, place a scant amount of white wine on griddle and deglaze, remove the oil, butter and bits into a small sauce pan over medium high heat.
Add Boursin cheese, cream and cayenne, stir until thickened.
SKILLET/OVEN METHOD:
Heat a large skillet to HOT! (with OVEN prepped at 400*)
Coat steaks with olive oil well and season lightly with Chop House Spices.
Place steaks in skillet and sear both sides a minute or so.
Remove skillet from heat, add butter to coat well and place in oven to finish to med/rare.
Remove steaks to let rest, deglaze pan with white wine and reduce by 1/3.
Add Boursin cheese, cream and cayenne, stir until thickened.
TO PLATE: Plate steaks flash seared Asparagus on plate, drizzle with sauce.
Bayou Sam's Buttermilk Fried Chicken
Recipe By :Bayou Sam's Cajun Grill ©1993
1 2 lb chicken fryer -- cut into 10 pieces
1 quart buttermilk
1/4 cup Texas Pete's Hot Sauce
3 cups self-rising flour
2 teaspoons paprika
1/4 cup Bayou Sam's Counter Seasoning
1/2 teaspoon cayenne pepper
Season chicken pieces with Counter Seasoning.
Mix buttermilk, hot sauce and cayenne in a bowl, pour up over chicken pieces in a pyrex dish. Cover and marinate for a couple hours.
Preheat fry vat or large cast iron skillet with oil to 370. Reduce heat slightly before adding chicken.
In a large freezer bag add flour, paprika and remaining Counter Seasoning. Mix well.
In batches shake off buttermilk and add dark meat pieces first to coat well.
Fry up dark meat first, about 12-14 minutes. Then white meat 8-10, trying to keep that 350.
Remove to brass strainer first then to paper towel, cover with towel.
Lightly season with salt and pepper or Counter Seasoning.
Recipe By : Bayou Sam's Cajun Grill 2010 ©
8 medium chicken thigh -- boneless, skinless
1 can Hatch Diced Green Chili and Tomato
8 ounces Jimmy Dean HOT Sausage
1 cup Texas 1015 Onion -- diced
1 medium Red Bell pepper -- diced
1 cup celery -- sliced
1/4 cup chicken stock
1 teaspoon garlic powder
4 tablespoons peanut oil
1 tablespoon Bayou Sam's Triple Blast
2 large bay leaf
1/2 cup flour -- to coat chicken
Heat crock pot to low. Crumble sausage and let heat. Add chicken stock, Hatch Green Chiles and Tomatoes and veggies.
Add Bay Leaves.
Heat a saute' pan medium to high heat. Add oil to heat.
Dredge thighs in flour and sear on both sides. Remove and let stand a couple minutes
Add thighs to crock pot.
Season with Triple Blast, salt, pepper and garic.
Cook on low 8 hours.
Serve with parboiled rice steamed in chicken stock and butter.
Recipe By :Bayou Sam's Cajun Grill 2010
3 pounds chuck roast -- room temp
2 tablespoons olive oil
3 cups chicken stock
3 cups yukon gold potatoes -- peeled and chunked
2 cups Texas 1015 onion -- chunked
2 handfuls baby carrot
2 large celery stalks -- sliced 1/3" thick
2 cups mushrooms -- sliced 1/3" thick
To Coat Sea salt
To Coat Black Pepper -- freshly ground
To Coat Great American Land and Cattle Seasoning
To Coat Bayou Sam's Triple Blast -- ONE SIDE ONLY
1/2 cup red wine
1 tablespoon worcestershire sauce
2 teaspoons Kitchen Bouquet
1/2 teaspoon Liquid Barbecue Smoke®
1/2 teaspoon cayenne pepper
8 cloves roasted garlic -- all peeled, half mashed
Start your slow cooker on high, add the stock to warm up. While warming up, season the roast well with salt, pepper, Great American and on one side put the Triple Blast, pat to coat well.
In a large skillet or stock pot, heat to med/high heat, add a couple tablespoons of olive oil, sear both sides until a good crust is made. About 5 minutes per side. Remove and add to slow cooker. Your liquid should come about 2/3 the up the roast, but not cover it.
In the slow cooker add red wine, worcestshire, Kitchen Bouquet, liquid smoke, cayenne. Place the whole roasted garlic directly onto the roast, the mashed go into the liquid.
Simmer on high for about an hour, turn down to low and cook 4 hours +.
At that time, remove roast from pot, being careful not to let it fall apart.
Add all the veggies and then return the roast to pot on top of the veggies.
Add enough water, stock or red wine to return the roast to being covered the 2/3 the way up.
Cook on low about 1-2 hours or until the veggies are to their desired doneness.
Again, care should be taken when removing roast, because it will fall apart.
Description:"A Bayou seasoned, slow roasted meal that will fill the heart as well as the belly."
NOTES : You can replace the red wine with Abita Turbo Dog and for a firmer roast, reduce cooking time about an hour.
Recipe By :Bayou Sam's Cajun Grill 2010
6 tablespoons unsalted butter -- divided
4 cloves garlic -- super finely minced
1 cup mushroom -- sliced thin
2 pinches lemon zest
6 ounces white wine -- room temperture
1 teaspoon Slap Yo MaMa Seasoning
1/8 teaspoon cayenne
1/2 teaspoon white pepper
4 ounces heavy cream
1/4 pound fresh medium shrimp -- peeled, deveined & blackened - reserve resting juices
1/4 cup crawfish tails, whole
1/4 pound lump crabmeat - white
1 handfull small oysters -- blackened - reserve resting juices
1/2 teaspoon salt -- to taste
Blacken shrimp and oysters, reserve juices
In a medium saute pan heat to medium heat melt butter, add garlic and saute till it starts to brown. Add shrooms and saute until soft.
Add lemon zest, saute shortly. Deglaze with white wine and reduce, stir in spices but not salt. Reduce by 1/2
Add cream, stirring until bubbling. Simmer
Add blackened shrimp (with juice, as desired), simmer, 1-2 minutes max.
Add crab meat and crawfish tails, stir to mix well.
Add blackened oysters (and juice as desired). Reduce heat let simmer 5 minutes, stirring often.
Remove from heat. Stir in remaining butter 1 Tablespoon at a time for desired thickness.
Salt to taste
Serve over blackened fish fillets with dirty rice.
Description:
"Bayou Sam's Rendition of an old Papadeux's Classic"
Bayou Sam's Pulled Pork Slow and Eazzzy
Recipe By :Bayou Sam's Cajun Grill 2010
1 4-5 pound Pork Butt Roast -- cut in half
1 pint beef stock -- broth makes it too salty for me.
1/3 cup Puerto Rican Coffee -- brewed strong and cooled, better a day old
1 tablespoon garlic -- minced very fine
to taste sea salt
to taste white pepper
1/8 teaspoon liquid Barbecue Smoke®
1 recipe Moonshine Sam's Texas Black Drip BBQ Sauce
Depending on shape of roast, cut in half or third it. Coat well with pepper and garlic, salt to taste.
Place in crock pot and cover with beef stock, coffee and liquid smoke. Cover and set to low. Cook about 6 hours and check it, but probably around 8 hours will do the trick.
Remove the roast to a cutting board and pull off bone, if you like it pulled then shred with a couple of forks. If you like it a little more Texas style, shred it, then chop it fine with a cleaver.
Pile on a fresh potato roll, or crusty roll, top with a dollop of BBQ sauce and a spoon of cole slaw. I top mine with a pinch of Bayou Sam's Triple Blast.
Recipe By: Saradipidty's Dessert Den
4 ripe Bartlett pears -- halved and cored
3/4 cup oats
3/4 cup dark brown sugar
1/4 teaspoon nutmeg
1 teaspoon cinnamon
6 tablespoons unsalted butter -- softened
1 1/2 cups apple juice -- 2-6 ounce cans
2 teaspoons Tortuga Rum Liquer
Place cored and halved pears in greased square pan.
Combine oats, sugar, spices and butter until crumbly.
Stuff pears letting excess fall into pan.
Pour 3/4 cup apple juice into pan.
Drizzle Tortuga over pears and stuffing.
Bake at 350 degrees for one hour, basting after 30 minutes. Add more juice if necessary.
Cool 30 minutes before serving.
Copyright: "2011"
Recipe By :Saradipidty's Dessert Den
1 1/4 cups graham cracker crumbs
1/2 cup Vanilla Wafer crumbs
5 tablespoons unsalted butter -- melted
1 tablespoon sugar
3 8 ounce packages cream cheese -- softened
1 cup sugar
1 teaspoon vanilla extract
3 ounces Key Lime juice
3 large eggs
2 tablespoons sour cream
Preheat oven to 350°F.
Mix graham cracker crumbs, vanilla wafer crumbs, 1 tablespoon of sugar and butter together.
Press crumbs onto bottom and halfway up the sides of a greased 8-inch springform pan.
Bake crust for 5 minutes, then set aside.
In large mixing bowl, combine cream cheese and sugar, beating until smooth.
Add vanilla and key lime juice and beat well.
Add eggs, one at a time, beating until just combined after each egg.
Gently mix in sour cream.
Pour into a greased springform pan with baked crust.
Bake at 350°F for about 40-45 minutes (cheesecake should still jiggle a little in center).
Turn off oven and leave cheesecake undisturbed for 30 minutes
Remove cheesecake from oven and cool to room temperature on wire rack.
Refrigerate 2 hours.
Remove spring form sides.
Copyright:"2011"
Recipe By :Saradipidty's Dessert Den
3 tablespoons butter -- softened
3 tablespoons sugar
1/4 teaspoon vanilla extract
6 tablespoons flour
3 ounces cream cheese -- softened
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
2/3 cup Granny Smith apples -- sliced 1/8" thin
2 teaspoons sugar
1/4 teaspoon cinnamon -- ground
3 tablespoons pecan pieces
2 tablespoons blueberries -- for accompaniment
4 ounces whipped cream -- for accompaniment
In a small bowl, cream butter and sugar; beat in vanilla.
Stir in flour. Press onto the bottom and 1 in. up the sides of a 6-in. springform pan coated with cooking spray; set aside.
For filling, beat the cream cheese, egg and vanilla. Pour over crust. In a bowl, combine the apple, sugar and cinnamon; arrange over filling. Sprinkle with pecan pieces.
Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until apples are tender.
Cool on a wire rack. Remove sides of pan.
Garnish with whipped cream and blueberries if desired.
1 egg
1/3 cup vegetable oil
1 cup sugar
2 cups unsifted all-purpose flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla
Filling (recipe follows)
FILLING
1/2 cup butter or margarine
1 cup confectioners' sugar
1 cup Marshmallow Fluff® (about 1/2 of a 7 1/2-ounce jar)
1 teaspoon vanilla
Heat oven to 350ºF. Grease two large cookie sheets and set aside. In a large bowl with mixer at medium speed, beat egg and vegetable oil. Gradually beat in sugar and continue beating until pale yellow in color. In another bowl, combine flour, cocoa, baking soda and salt In a measuring cup combine milk and vanilla. Add flour and milk mixtures alternately to eggs and sugar, beginning and ending with dry ingredients. Drop by tablespoons onto cookie sheet These will spread a lot, so make 6 cakes per sheet at a time. Bake about 5 minutes or until top springs back when lightly touched with finger. Remove to wire racks to cool. When cool, use filling and two cakes to make sandwiches.
To Make Filling: In a medium bowl with mixer at medium speed, beat butter and remaining ingredients until light and fluffy.
Yield:"15 Pies"
Sammy Limes Corto en Autobús (the short bus)
Recipe By :Sammy Limes Marga'tini Bar
4 ounces Don Juilo Reposada
2 ounces Valley Lemon -- juice from
2 teaspoons sweet vermouth
2 teaspoons agave syrup
4 dashes Peychaud's Bitters
1 pinch Valley Lemon zest -- scrubbed and zested extra fine
1 twist Valley Lemon
In an iced shaker add liquid ingredients and shake well until well chilled.
Pour up into a chilled martini glass, rim with twist and if desired top with a very small amount of zest.
Son Flamenco Pink Navel Margarita
Recipe By :Sammy Lime's Margar'tini Bar
3 1/2 ounces Cesar Monterrey Reserva Blanco
2 ounces Cointreau
3 1/2 ounces Cara Cara Pink Navel Orange -- juice and pulp from
2 ounces "The Valley" Texas Valley Lemon -- juice and pulp from
1 drop Pernod's Absinthe
4 dashes Peychaud's Bitters
1 tablespoon Dead Sea Pink Salt -- rough ground
8 large red chili skewered spanish queens
Mix all liquids in shaker of ice, shake well and let stand to chill.
Pour up in pink salt glass with double red chili olives to garnish.
Description:"You will never see it coming, 'til you see it's gone"
Copyright:"2011"
Recipe By :Sammy Limes Marga'tini Bar
2 1/2 ounces Cointreau
1 1/2 ounces cranberry juice
1 ounce Valley lemon juice
1 twist Valley lemon
Shake all liquids in iced shaker, pour up in chilled, lemon lined martini glass. Add twist.
Recipe By :Sammy Limes Marg'atini Bar
2 ounces kahlua
4 ounces ginger ale
ice
Fill a highball glass with ice, add Kahlúa and ginger ale, then stir.