deusx + recipes   170

Old Pal Recipe | SAVEUR
2 oz. rye whiskey
1 oz. Campari
1 oz. dry vermouth
Lemon twist, for garnish
recipes  cocktails  booze  campari  rye 
may 2018 by deusx
Instant Pot Chicken Pho | Platings & Pairings
This Instant Pot Chicken Pho makes the traditional Vietnamese chicken noodle soup easy to make at home in around 30 minutes with the help of your pressure cooker.
pho  instantpot  recipes  soup 
january 2018 by deusx
Hanky Panky | Serious Eats
1/2 ounces gin
1 1/2 ounces sweet vermouth
2 dashes Fernet Branca
recipes  cocktail 
november 2015 by deusx
Fanciulli Cocktail | Serious Eats
1 1/2 ounce bourbon or rye
3/4 ounce sweet vermouth
1/4 ounce Fernet Branca
cocktails  alcool  recipes 
november 2015 by deusx
Toronto Cocktail | Serious Eats
2 ounces rye whiskey
1/4 ounce Fernet Branca
1/4 ounce simple syrup
2 dashes Angostura bitters
drinks  recipes  cocktail 
november 2015 by deusx
Aquafaba: Baking with chickpea liquid for vegan meringues.
When whipped, this substance takes on an uncannily egg-white-like texture
cooking  recipes 
june 2015 by deusx
Crispy Slow Cooker Carnitas | Gimme Some Oven
A flavorful and easy way to make crispy carnitas using your slow cooker!
cooking  crockpot  pork  recipes 
december 2014 by deusx
Easy Dinner Recipe: Viking Chicken — Recipes from The Kitchn | The Kitchn
The basic idea behind Viking Chicken is that you are cooking the really nice chicken on top of a bed of fruit (sweet) and vegetables (savory). The sweet and savory combo, mixed with chicken fat, butter and salt, is killer. And you don't need to be too picky about what the veggies are. You can clean out the refrigerator with what you've got if you like. That's why I call it "Viking," because it's sort of low brow and hard to mess up.
chicken  dinner  recipes 
november 2014 by deusx
Eeyore's Requiem from The Violet Hour | Serious Eats : Recipes
1 1/2 ounces Campari
1/2 ounce Tanqueray gin
1/4 ounce Cynar
1/4 ounce Fernet Branca
1 ounce Dolin Blanc Vermouth
15 drops orange bitters (Fee's, Regan's, or a mix)
3 orange twists
drinks  cocktails  campari  cynar  recipes 
november 2014 by deusx
BarNotes | Van Damme - T Read Richards
An original. Spawned from a gentleman who loved bitter-heavy rye cocktails and anything with a bad ass name. In fact name was more important than cocktail. To accommodate, I designed this fun, boozy, black manhattan twist with the most bad ass name I could think of.
cocktails  recipes  bourbon  cynar  chartreuse 
october 2014 by deusx
2 ounces rye whiskey

I used Bulleit

2-3 dashes hopped grapefruit bitters

Bittermens makes one, available here:

1/2 ounces sweet dolan vermouth

1/2 ounces maraschino liquer

1 grapefruit peel
cocktails  ipa  recipes 
october 2014 by deusx
Old Fashioned | Serious Eats : Recipes

2 ounces bourbon or rye whiskey (use something good, but not over-the-top)
1 teaspoon superfine sugar (or 1 sugar cube)
2-3 dashes of bitters; Angostura is traditional and works well; Fee Brothers’ Whiskey Barrel-Aged Old Fashioned Bitters are better
alcohol  cocktails  recipes  bourbon 
september 2014 by deusx
25 Cocktails Everyone Should Know | Serious Eats
We who like to mix drinks at home do it for many reasons: First, it's cheaper than drinking out. Second, it's fun to mix your own drinks at home. Third, it's even more fun to mix drinks for other people at home
drinks  food  recipes  cocktails 
september 2014 by deusx
Sazerac and Cider | Serious Eats : Recipes
2 sugar cubes
6 dashes Peychaud's bitters
3 ounces rye, such as Rittenhouse 100 proof
2 dashes Pernod Absinthe
4 ounces Crispin Original Cider
Lemon peel, optional
booze  cocktails  drinks  recipes 
september 2014 by deusx
Irish cider
1½ oz. Jameson Irish Whiskey
¾ oz. Blackwell's Rum
½ oz. apple cider
½ oz. lemon juice
½ oz. agave syrup
booze  cocktails  recipes 
september 2014 by deusx
Northwood #2 - Bon Appétit
3 tablespoons gold rum
2 tablespoons brandy
1 1/2 tablespoons apple cider
1 teaspoon pure maple syrup (preferably Grade B)
3/4 teaspoon fresh lemon juice
Ice cubes
2 thin apple slices
booze  recipes  drinks  cocktails 
september 2014 by deusx
Mirepoix: Tomato and Lentil Soup
Puree half of soup using an immersion blender, upright blender, or food processor.
lentils  recipes 
june 2014 by deusx
Creamy Lentil Soup With Caramelized Onion (Dal Shorva)
Ginger flavors the creamed lentil soup and spiced carmelized onions make a fabulous garnish for this rich soup from India. You will need a food processor or blender to puree the cooked lentils.
recipes  lentils 
june 2014 by deusx
The Ultimate Fully-Loaded Bloody Mary | Serious Eats : Recipes
Note: The most important part of a Bloody Mary is the tomato juice. Use a high quality juice, preferably not from concentrate. No need to use your best vodka here. Bottom shelf stuff will do fine. You can replace the celery salt rim with a salt and pepper rim if you prefer. Every ingredient should be adjusted to suit your own personal taste. I love horseradish. You might not.
drinks  food  recipes  cocktails 
june 2014 by deusx
French 75 | Serious Eats : Recipes
According to Ted Haigh (aka Dr. Cocktail), the French 75 is one of two cocktails named after the French 75-mm field gun, which was commonly used in World War I. "One barman in 1947," reports Haigh, "called it a Tom Collins with champagne instead of club soda. Vive la difference!" Here's Haigh's version of the recipe, from his wonderful book, Vintage Spirits and Forgotten Cocktails.
alcohol  recipes  cocktails  gin  wine 
june 2014 by deusx
Time for a Drink: the Sidecar | Serious Eats : Recipes
Add another drink to this list: the Sidecar. As with most cocktails, the origins of the drink are hazy (be suspicious of those who state with certainty when or where the Sidecar was first mixed), but this entrancing mixture of brandy, lemon juice and orange liqueur started making the rounds in the most fashionable watering holes in London and Paris during the 1920s. Very simple in structure, the Sidecar is complex enough in flavor to satisfy even the most jaded palates, but not so over-the-top with mixological gewgaws as to frighten away the casual tippler.
drinks  recipes  cocktails 
june 2014 by deusx
Fresh Margaritas | Serious Eats : Recipes
This recipe uses the International Bartenders Association's ratios of tequila, cointreau, and citrus juice, which makes a pretty strong margarita. Feel free to add extra syrup or to water it down some to suit your own tastes. To make short work of your lemons and limes, read our citrus juicer review here.
alcohol  drinks  recipes  margaritas  cocktails 
june 2014 by deusx
Time for a Drink: Daiquiri | Serious Eats : Recipes
But an old-school daiquiri is an exercise in purity, as beautiful in its unadorned simplicity as a well-made martini or Manhattan. Of course, "well made" is a big factor here, as well: to fully realize the daiquiri's inherent beauty, be sure to measure your ingredients; free-pouring, while easier and cooler-looking than eyeballing a measuring cup, frequently leaves you with an odd-tasting drink. And while you can mix the daiquiri with different rums or in one of its fruit-enhanced variations, the use of fresh lime juice is absolutely essential; those little green plastic limes and day-glo bottles of Rose's should stay as far from your daiquiri as possible.
alcohol  drinks  recipes  rum 
june 2014 by deusx
The Brooklyn Cocktail | Serious Eats : Recipes
The Brooklyn may be less well-known that its neighbor, but it's equally delicious. The maraschino liqueur (we recommend Luxardo) adds a rich sweetness, which compensates for the fact that dry rather than sweet vermouth is used. You may have trouble tracking down Amer Picon, a French version of Amaro, an apertif most commonly made in Italy. Amer Picon is difficult to find in the United States, but an Italian Amaro such as Ramazzotti will substitute quite well. Or, you can skate by with a few dashes of bitters.
recipes  cocktails  alcohol 
june 2014 by deusx
Manhattan Cocktail | Serious Eats : Recipes

4 ounces rye whiskey
2 ounces sweet vermouth
4 dashes Angostura bitters
Garnish: 2 Maraschino cherries
alcohol  recipes  cocktails  rye 
june 2014 by deusx
Martinez | Serious Eats : Recipes
The Martinez cocktail may be a predecessor to the martini, but these drinks could hardly be less alike to the modern palate. The Martinez starts with equal parts gin and sweet vermouth, and this alone distinguishes it in two ways from the modern martini. You then add a teaspoon of maraschino liqueur and either Angostura or orange bitters.
drinks  recipes  gin  vermouth  cocktails 
june 2014 by deusx
Negroni | Serious Eats : Recipes
While enjoyable at any time of year, the crisply bitter Negroni seems particularly well-suited to springtime imbibing. Composed of only three ingredients measured in equal amounts, a Negroni is also remarkably difficult to foul up (though I won't way it hasn't happened) even by novice bartenders.
alcohol  drinks  recipes  cocktails  gin  campari  vermouth 
june 2014 by deusx
Time for a Drink: Boulevardier | Serious Eats : Recipes
This isn't a Negroni. It is, however, the Negroni's long-lost autumnal cousin. First noted in print in 1927 in a slender volume called Barflies and Cocktails, and forgotten almost ever since, the Boulevardier takes the same Negroni formula--a good dose of gin brushed up with equal parts Campari and sweet vermouth--and gives it a twist by substituting whiskey for the gin.
drinks  recipes  alcohol  cocktails 
june 2014 by deusx
Time for a Drink: The Sazerac | Serious Eats : Recipes
That's one reason why, every year, hundreds of spirits and cocktail aficionados from around the world converge in the swampy heat of New Orleans for Tales of the Cocktail, a five-day conference celebrating everything shaken and stirred. Now in its fifth year, Tales of the Cocktail is currently in full swing, and countless tipplers--myself included--are scouring the French Quarter, asking bartenders at venerable watering holes such as the Carousel Bar, the Napoleon House and Tujaque's to mix up a perfect Sazerac.
cocktails  recipes  drinks  alcohol 
june 2014 by deusx
Time for a Drink: Vieux Carré | Serious Eats : Recipes

1/2 teaspoon Benedictine
1 dash Peychaud’s Bitters
1 dash Angostura Bitters
3/4 ounce rye whiskey
3/4 ounce cognac
3/4 ounce sweet vermouth
recipes  whiskey  cocktails  alcohol 
june 2014 by deusx
Ramos Fizz | Serious Eats : Recipes
Perfectly suited for a hot afternoon or evening, the Ramos Fizz holds special appeal as a breakfast or brunch drink. I'll be in New Orleans in two weeks for Tales of the Cocktail, and I expect to get on the outside of several of these during the week. But for a drink this good, it's best to start warming up now—who's with me?
alcohol  gin  drinks  cocktails  recipes 
june 2014 by deusx
Time for a Drink: Mint Julep | Serious Eats : Recipes
With a formula almost as old as the republic, the mint julep is a product of an era in which things were done much slower. Somewhat labor-intensive to properly make, a good mint julep can't be rushed, and cranking them out by the hundreds using prepared mixes and flavored syrups can only result in sadness.
drinks  cocktails  recipes  whiskey  alcohol 
june 2014 by deusx
Time for a Drink: Whiskey Sour | Serious Eats : Recipes
It's Friday afternoon, and if you're lucky you've got about 60 hours before you have to think or speak for anybody else again. Time for the Whiskey Sour--the comfortable T-shirt of drinks.
drinks  recipes  cocktails  alcohol 
june 2014 by deusx
Mai Tai | Serious Eats : Recipes
Spawned from the rum-soaked genius mind of "Trader Vic" Bergeron, the mai tai is one of the most regal refreshments in the exotic-drink universe. Originally made with 17-year-old Jamaican rum, imported French orgeat, Dutch curaçao and fresh-squeezed lime juice, the mai tai quickly became a phenomenon; it also quickly became perverted. Hordes of Trader Vic-wannabes took wild stabs at recreating Bergeron's long-secret recipe, and the result is what we all-too-often experience now: a sweet, murky drink filled with assorted fruit juices and syrups, with little resemblance to the original swoon-worthy concoction.
drinks  recipes  cocktails  alcohol 
june 2014 by deusx
Time for a Drink: Planter's Punch | Serious Eats : Recipes
The Planter's Punch flowed out of the rum-rich Caribbean well over a century ago, and its origins date back centuries. Originally a simple combination of a full-flavored rum with lime juice, sugar, some form of spice and plenty of ice, the Planter's Punch morphed over the decades into elaborate concoctions containing pineapple juice, grenadine, several types of rum and so on, and the drink is the common ancestor of all those tiki drinks and punches that are once again in vogue.
alcohol  cocktails  drinks  recipes 
june 2014 by deusx
Cosmopolitan | Serious Eats : Recipes
The Cosmopolitan is a cultural touchstone because once upon a time, Dale DeGroff got one into the hands of Madonna at the Rainbow Room and it became the drink to be seen with. Then HBO and SJP, of course, made the drink ubiquitous and clichéd.
alcohol  cocktails  drinks  recipes 
june 2014 by deusx
Time for a Drink: Tom Collins | Serious Eats : Recipes
The Tom Collins dates back more than a century and a half, but its welcoming crispness keeps it fresh always. So established in the libational world, the Tom Collins even has its own eponymous glass (tall, with plenty of room for ice). Over the years, the drink has faced some challenges--bottles of Holland House Collins Mix in my parents' liquor cabinet spring to mind. Was squeezing a lemon really so difficult? But successfully navigating its course from horse-and-carriage days to the digital age, the Tom Collins is built for survival. Keep some lemons and soda water on-hand this weekend and knock together a Collins in between grilling stints.
alcohol  drinks  cocktails  recipes 
june 2014 by deusx
Time for a Drink: The Last Word | Serious Eats : Recipes

3/4 ounce gin
3/4 ounce fresh-squeezed lime juice
3/4 ounce maraschino liqueur
3/4 ounce green Chartreuse
alcohol  recipes  cocktails 
june 2014 by deusx
What Sibling Rivalry Has Wrought - WSJ
Cooper Brothers Cocktail

1½ oz bourbon

½ oz St-Germain elderflower liqueur

¼ oz Domaine de Canton ginger liqueur

Stir, stir, stir with ice and then strain into a stemmed cocktail glass. Twist a piece of orange peel over the top of the drink. Garnish with a fresh orange twist.
cocktails  drinks  recipes  stgermain  domainedecanton 
june 2014 by deusx
Baked Chickpea Fries | Sondi Bruner
gluten-free, dairy-free, vegan, soy-free, five ingredients or less
cooking  recipes  chickpeas 
march 2014 by deusx
chicken phở | smitten kitchen
Last week, when the polar vortex, something that ought to be a frozen rum cocktail with an umbrella on top, but is sadly anything but, had begun to descend its icy grasp on all parts of the U.S., I made the best pot of soup of my life.
recipes  cooking  pho 
march 2014 by deusx
Crockpot Slow Cooker Freezer Cooking – 40 meals in 4 hours
Freezer cooking! Have you heard about this? You spend one day preparing meals for the month to keep in your freezer so you don’t have to think about it later.
cooking  recipes  crockpot  slowcookers  to:fb  food 
october 2013 by deusx
Overnight Crockpot Steel-Cut Oatmeal - Ann Kroeker. Writer
With only a few seconds of preparation the night before, you can awaken to steamy, creamy, perfectly prepared steelcut oatmeal. It’s like you’re suddenly transported to a cozy bed-and-breakfast where the hostess bustled around in the kitchen early in the morning in order to serve you this healthy breakfast treat at the moment you’re ready.
to:fb  oatmeal  recipes  breakfast  crockpot 
july 2013 by deusx
How To Barbecue Chicken Thighs: A Guide For People Who Aren't Assholes
So it's Labor Day weekend, the holiday that offers up togetherness and honoring American labor as flimsy pretexts for men across the land to stand next to fire, poking things.
cooking  bbq  recipes 
may 2013 by deusx
Grilled Chicken Thighs Tandoori Recipe -
Moist, luscious, and delicious. Just the right blend of spices make this chicken dish one of my most requested. Great hot or cold. If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp skin.
recipes  cooking  grilling  bbq 
may 2013 by deusx
Brew Methods — Home
Tasty Delicious Coffee Making Recipes
coffee  recipes  brewing  howto 
december 2012 by deusx
Chili Twinkie
This project is a fun project for both chili pepper afficianados and those with a sense of humor. This is my 12-year old son's creation! It is sort of a Russian roulette with homemade twinkies. We made four twinkies, and filled one with a Thai dragon pepper filling. Will you get the fiery one or will you get a normal one? Either way, it is delicious!
to:fb  recipes  twinkies  chili 
november 2012 by deusx
Cucumber-Lemonade Chiller Recipe -
Pick up rosemary, cucumbers, and lemons to concoct this grown-up lemonade that will keep you cool on a hot day.
drinks  cocktails  recipes  parties 
june 2012 by deusx - recipe: red bell pepper ringed sunny side up eggs!
here’s an easy but satisfying twist on regular ol’ eggs. slice a cross section of red bell pepper so you get a nice circle-ish shape. take care to cut it so it will sit flat on a pan. heat both sides of the pepper in a frying pan for a minute or two, so that the pepper starts to soften but not too much. then, crack open an egg and put it right in the middle of the pepper.
breakfast  eggs  recipes  cooking  tasty  peppers 
may 2012 by deusx
The Cupcake Activist: Cadbury Creme Egg Cupcakes
So of course I was super excited when I saw these for Cadbury Creme Egg Cupcakes on Cupcakes Takes the Cake. The cupcakes were made by Zoey Cakes in Baldwinsville, NY.
easter  cupcakes  recipes  cadbury  cremeegg  to:fb 
march 2012 by deusx
Spent Grain Beer Bread
Whenever Joe makes homebrew, I whip up some spent grain bread. All the recipes I found on the internet treated the spent grain as a sort of add-on ingredient, the way you would treat cheese or raisins. I wanted it to be the main part–it is grain, after all. That’s what bread is. So after some tweaking (there will be endless tweaking, of course), I have come up with my own version:
beer  homebrew  recipes  bread  baking  to:fb 
february 2012 by deusx
Homemade Coffee Marshmallows
Every holiday season I make batches of different colored and flavored marshmallows. This one is definitely a favorite. They will melt in your mouth. They are delicious alone, in hot chocolate, chopped up and added to fudge or brownies, dipped in chocolate...
recipes  cooking  desserts  marshmallows 
january 2012 by deusx
Spicy Garlic Cashew Chicken Recipe | Simply Recipes
My father first found this recipe in the New York Times in 2007. We thought the combination of cashews, garlic, cilantro and jalapenos intriguing and worth a try. When my 9-year old visiting nephew proclaimed, "Hey, this chicken is good!," we knew we had a keeper. I've since made this recipe several times, with great results. Note the reader comments. People have subbed almonds and walnuts for the cashews, and parsley for the cilantro. Great for a summer cookout!
chicken  cooking  recipes 
july 2011 by deusx
44-clove garlic soup | smitten kitchen
"Let’s just cut to the chase already: the soup has 44 cloves of garlic in it. 28 are roasted and then peeled, 18 peeled and then simmered, and somehow the outcome is subtle, but not boring."
cheese  garlic  recipes  soup 
february 2011 by deusx
A Homebrew Log: Chili Lager
"I've been reading The Homebrewer's Garden to gather some information about taking care of the hops I'm growing in my backyard. The final section of the book is a cornucopia of interesting herb, fruit, and vegetable beer recipes. One in particular titled "Chili Beer" caught my eye. I love spicy food and I've always thought of brewing a spicy pepper beer like a Jalapeno Pilsener, so I picked up all the ingredients and brewed this yesterday. Its an extract recipe which was a nice change of pace after my last few all grain brews. Because it is an interesting kind of exploratory/experiment of a beer I scaled the 5 gallon recipe down to 3 gallons. Honey, home toasted malt, and chili peppers should make this one interesting."
hombrewing  recipes  jalapeno  pepper  beer  from delicious
august 2010 by deusx
Graff (Malty, slightly hopped cider) - Home Brew Forums
"I noticed Ed's Apfelwein tasted super hoochy until it was about a year old. When it's about a year old tho it does taste like a good cider, but doesn't have the body a good cider does.<br />
<br />
So, how can I make something that will taste good faster and also have body?"
homebrewing  cider  recipes  from delicious
august 2010 by deusx
food, wine, beer, culture » Winter Spiced Ale 2009 (partial-mash recipe)
"Last year’s Winter Spiced ale was a big success. Not only did the Irish Ale yeast surprise and amaze me by creating a beer around 15%abv, but they also survived some harsh treatment in a nutrient-poor environment, to produce a great beer for me and my friends! This year I refined the recipe a bit, made some changes, and will produce a beer that is hopefully a bit more herbal, slightly lighter in flavor but also will have more depth of flavor, versus last year’s smack-you-in-the-face winter warmer!"
homebrewing  beer  winter  ale  recipes  from delicious
august 2010 by deusx
Brew Your Own: The How-To Homebrew Beer Magazine - Recipes - Pumpkin Beer
"1.25 lbs. (0.57 kg) Muntons Extra Light dried malt extract<br />
3.5 lbs. (1.6 kg) Northwestern Gold liquid malt extract<br />
1.0 lb. (0.45 kg) 2-row pale malt<br />
1.0 lb. (0.45 kg) CaraPils malt<br />
5–6 lbs. (2.3–2.7 kg) pumpkin (cubed)<br />
5 AAU Cascade hops (60 mins)<br />
(1.0 oz./28 g of 5% alpha acids)<br />
3/4 tsp. ground cinnamon<br />
1/4 tsp. ground cloves<br />
1/4 tsp. ground ginger<br />
1/4 tsp. ground nutmeg<br />
Dried ale yeast<br />
0.75 cup corn sugar (for priming)"
homebrewing  pumpking  recipes  beer  from delicious
august 2010 by deusx
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