Thursday, June 30, 2005

do you want a punch?

I made a "kicked up" punch yesterday:

1-1/2 oz strawberry vodka (such as Stoli)
1-1/2 oz mango rum (such as Captain Morgan's)
3/4 oz triple sec or Cointreau
1-1/2 oz orange juice (strained, no pulp)
1/2 cup pineapple juice
Juice of 1/2 lemon
Club soda
Splash of grenadine

In a cocktail shaker, add ice and combine vodka, rum, triple sec, orange juice, lemon juice, pineapple juice, and shake vigorously. Fill wine or tall cocktail glass 1/2 way. Top off glass with club soda and splash of grenadine (grenadine will give it a sunset/layered look). Garnish with a piece of pineapple, mango, or strawberry if desired.

Wednesday, June 29, 2005


Improvised a tasty Chinese chicken stir fry for two tonight, with sugar snap peas fresh from the garden. Beckey really liked the flavor of the chicken; with the marinade, it does have a nice velvety consistency. Sliced thin, the chicken cooks in about 1 minute; the key is to do it in batches in a hot pan so that the meat doesn't steam.

Chinese Chicken Stir Fry with Snap Peas
Serves 2

4 tbsp cornstarch
2 tbsp soy sauce
2 tbsp sake
1 tbsp sesame oil
Fresh ground pepper

2 boneless skinless chicken breasts, sliced across the grain into 1/4" thick slices

4 cloves garlic, cut into slivers
4 tbsp corn oil
4 tbsp. sake
2 tbsp. soy sauce
12 sugar snap peas
Fresh ground pepper to taste

Combine marinade ingredients and mix until smooth. Slice chicken (it helps if it's slightly frozen), add to marinade, stir well to coat, and set aside. Let sit 30 minutes minimum.

Chop garlic, wash sugar snap peas.

Heat skillet over high heat and add 2 tbsp. oil. Fry chicken in 3 batches, cooking each batch about 30 seconds per side, remove and drain on paper towels. Remove all chicken from pan.

Over high heat, add 2 tbsp. oil, add garlic and stirfry for 30 seconds. Add snap peas & stir fry for another 30 seconds. Add remaining sake & soy sauce and stir for 15 seconds. Add chicken, stir for 30 seconds, and remove from heat. Serve immediately in bowls.