Spicy and smoky flavors combine to create a delightful bourbon ginger beer variation on a Moscow Mule that we’re calling, simply, the Beacon Mule.
It’s nice to know that, even though this world can feel like a dark and frightening place sometimes, good things still happen. Yes, an infected toenail that fell off and became sentient (kind of) is the GOP nominee for President of the United States, but on the flip side, a package arrived at Nerds with Knives headquarters and there was bourbon inside it!
See, it all evens out in the end (sob).
Okay, okay. I know a cooking blog is not an appropriate place for politics but I’ll say this: I’m going to need a lot of cocktails to make it through this election cycle. Let’s see what a bourbon ginger beer combination can do to warm our cockles.
Luckily, the nice folks at Heritage Distilling sent us two bottles of delicious whiskey which we’ve been drinking on ice as well as making tasty cocktails with. The Brown Sugar Bourbon is a little sweet, with notes of cinnamon and clove. It would be fantastic in a Fall or Winter cocktail with apple cider. With the barrel aged bourbon, we made a whisky version of a Moscow Mule (vodka, lime, ginger beer) and it was so good, we knew we had to share it with you.
Quiche with Ramps (wild leeks), Bacon and Gruyere is fantastic any time of day. It’s creamy, cheesy and so satisfying. And don’t fret if you can’t find ramps, scallions make a perfect substitute.
Spring has finally sprung in the Hudson Valley and, if you’ve been reading this blog for a while, you probably know what that means: the Cliftons have ramp breath.
In the last week we’ve made sautéed ramps with mushrooms and fried eggs (delicious), spaghetti with ramps and brown butter sauce (heavenly), and this quiche, with ramps, bacon and gruyere. So, yeah, it’s been pretty rampy up in here.
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A favorite destination for Ernest Hemingway, Jimmy Buffett, and many more, Key West is known for its palm-lined streets and fish fresh enough to draw any committed culinary traveler. With a distinct mixture of cultures, the island is not only home to a strong seafood scene, but a tantalizing fusion of cuisines. At night, the streets are lit up with vibrant sidewalk cafes that lure in passersby with delicious scents. Live music and hopping bars are the perfect pairings to watch the sunset over the Gulf of Mexico.
The Florida Keys is home to five districts, each with their own personality and attractions that make visitors feel like they are a world away. The southernmost paradise, Key West, is just miles from Cuba and is home to an enviably temperate climate and a delicious array of fresh seafood set to a beautiful backdrop. Bringing together a multitude of cultures that have made Key West home during its history, Key West’s food scene has delicious flavors, like African and Cuban, that are difficult to find anywhere else in the US.
Tender chicken with crisp, golden brown skin, baked on top of creamy risotto-style rice, flavored with spicy, tangy Peri-Peri Sauce. Watch out, this dish is addictive.
So who is this ‘Nando’ and why is he so cheeky? No, seriously, I really want to know.
Being an American, the phrase ‘cheeky Nandos’ means almost nothing to me but for some inexplicable reason, it became stuck in my head the other day. I asked Matt (a Brit) what it meant and all he did was laugh, jump around and scream “Cheeky Nandos! Cheeky Nandos!” for about an hour until I was forced to distract him with a shiny Doctor Who marathon. Not helpful.
In this rare case, even the internet failed me. When I googled “What is cheeky nandos. Help, confused american.,” it suggested this article. This a sample explanation:
you know when you go down town with the lads and you all realize you’re hank marvin’ so you say “lads let’s go Maccers” but your mate Smithy a.k.a. The Bantersaurus Rex has some mula left on his nandos gift card and he’s like “mate let’s a have a cheeky nandos on me” and you go “Smithy my son you’re an absolute ledge” so you go have an extra cheeky nandos with a side order of Top Quality Banter
So… yeah. Much clearer now. Thanks.
Hi, woodland chums!
No recipe this week as Emily is busy with photography work, so I thought I’d “entertain” you (rarely was a word used so incorrectly with such flagrant abandon) with a little video diary. Last September, we got five new chicks, and like any proud parent, I Periscoped the hell out of them for about a month before promptly dropping the whole documentary process.