Al Dente

How Many Seattle Bartenders Can Fill Up Tales of the Cocktail 2010?

There is no event that brings together such talent in one industry as the Tales of the Cocktail. Held in the firm grip of summer in New Orleans, at the legendary Hotel Monteleone, Tales is a frat party for cocktail geeks, a platform for new and interesting spirits, a culmination of the great minds in the industry, and an excuse to drink cocktails in class. Seminars range from "Creativity and the Power of Brainstorming" (our own contribution) to "Old Tom Gin," "Self-Publishing," and the "Fine Art of Negotiation."  The subject matter covers professional series and introduction for newcomers, but all are geared toward the spirit soaked, and the spirit forward.

Seattle, few can argue, has one of the most thriving cocktail scenes in the country, but it’s banishment to the far northwest coast leaves it forever in the shadow of New York. While the mammoth city will forever drive trends in food, fashion, and now cocktail, here right under your nose, where sourcing fine spirits is far harder than anywhere in the country, there is a revolution stirring with no sign of dilution. it a resurgence in class and taste, barmen and woman, revitalizing the dignity of a craft that we’ve not experienced in roughly 100 years. 

This greatness is exemplified by Seattle’s representation at Tales.  You can’t flick a cold draft cube without hitting a bartender, blogger, author, or ambassador who hails from the Emerald City (pictured to the left, Evan Martin, Jim Romdall and Thomas Bondesson … good NW boys!). Throw in Portland and we could take the entire east coast for a bar crawl of no comparison.  And for the record, we always throw down for Portland. 

Representatives of nearly every great cocktail bar in Seattle were in attendance at Tales, and not merely as attendees, as panelist, experts, contest winners, brand representatives, bloggers, media and honored guests.   Roberts Hess, author and cocktail historian, and "Drink Boy", a great resource for anything cocktail was honored at the opening reception and presented at more than a couple seminars.

Andrew Boeher, writer of Cask Strength and barman at Mistral Kitchen carved 600 ice balls with Anu Apte and Zane Harris of Rob Roy for the Mad Men themed awards party. 
 

Anu, Andrew and Zane carving like mad!

Ted Munat launched Left Coast Libations, a beautiful cocktail book featuring "the Art of West Coast Bartenders,"  and Small Screen Networks, a webisode network based out of Seattle was on hand to document the event, taping the highlights of the conference. 

“Drink Boy” – Robert Hess holding up a copy of Left Coast Libations

Kathy Casey Food Studios® and Liquid Kitchen™ returned to Tales to present a pro-series seminar “Creativity and the Power of Brainstorming.” We outlined the creative nature of developing drinks for menus, brands, or contests - to a room full of already creative individuals and then we challenged them on the spot, to create a great cocktail with whatever was on their table.  (Pictured to the right, seminar participants develop a drink with the ingredients found on their table.)

The winning cocktail was aptly named "Morris Day and the Thyme," there were a few explicative’s thrown in as well, so be creative with your own version of the name. The drink included Hendricks Gin, Catdaddy Moonshine, fresh lime juice, cucumber, honey and fresh thyme. The winners took home a great bar roll kit from UberBartools.
  

 Ms Franky, Kathy Casey and Cameo McRoberts with the hard task of picking the winner!
 

Then there was of course the “Jeffery Morganthaler annual room swag off”- (this is a gathering of all the stuff from the swag room... booze, booze, booze and then as much other "stuff" that everyone dump on the table, peoples' names thrown in a hat, 3 judges and contestants are chosen, and contestants having only 5 minutes to make a cocktail)... It’s a cluster and a lot of fun!
  

The swag off “paparatazzi” – Cameo in center stage!

  

Hum…. things are getting blurry… That’s me chatting it up with the winner Thomas Bondesson: winning cocktail – BBQ sauce, whisky and some other strange things… we can’t remember….

 

The  Coup de grace? Imperial proof of Northwest dominance in all things libatious? Murray Stentson, of our own Zig Zag brought home best bartender in America. And you best believe the hype. Drinking a cocktail poured by the bar geek version of Obi-Wan Kenobi is truly a gift.

So get down to a fancy drinking hole and pay the ten dollars for that handcrafted, hand carved, hand made cocktail. It is equal or greater to seeing that little band in the café, or catching the tasting menu of a great chef on the verge, or a picture caught in time that you may never see again but it made you feel a little warm inside

. 

Cheers to another great Tales of the Cocktail!

--Kathy Casey and Cameo McRoberts

© Copyright 2010 by Kathy Casey Food Studios®

For more Dishing with Kathy Casey and recipes visit www.kathycasey.com/blog. Follow her on Twitter at www.twitter.com/kathycaseychef. Become a Facebook fan at Sips & Apps.

Sophisticated & Slim Summer Cocktails

Summer heat has us drinking slimmer, or at least thinking about it!  Vodka definitely comes to mind in that category. But though vodka is typically a neutral tasting spirit, I had the pleasure of tasting an amazing vodka recently. Yes, that’s right--tasting!

Purity Vodka is an organic brand of vodka that is still new to the US markets (available only in California, Georgia, New Jersey, and New York so far).  But don’t let its “new” status fool you! Made from estate grown wheat and barley mixed with the purest water from an artesian well, Purity Vodka is full-bodied, complex, and loaded with character--a front-runner in the new, and what I like to coin as the “Complex Character,” genre of vodkas. Vodka with taste!

To be clear, this is not vodka for the mainstream. The Purity Vodka-making process comes to life in small batches at the 13th century Ellinge Castle in the south of Sweden. Thomas Kuuttanen, Purity Vodka’s master distiller, uses a proprietary pot still made of copper and gold, which produces a unique spirit. A spirit so refined that no filtration is necessary.
 
I met with Thomas a few months ago at my Food Studios for a more formal introduction to Purity Vodka. As he spoke, you could feel the passion in his story in how it took him nearly a decade to complete this vodka recipe. As we sat, sipped, and talked, my mind was reeling with ideas to mix up with this unique vodka.

What is totally interesting is that the week before Thomas’s visit my friend brought me a fresh bottle of the new Bainbridge Legacy Organic Vodka from Washington’s Bainbridge Island. This vodka also has a complex flavor character. So I whipped out the bottle for Thomas during our meeting to taste and he was very excited to see others also making vodka with character! I love his attitude of “the more the merrier” in this category!

After much tasting and brainstorming, the cocktail development started. The vodka definitely had to be the star and I wanted to mix it with ingredients that would highlight its unique characteristics. So first up was the Frisk (Swedish for “fresh”), in which I wanted to incorporate a bit of Swedish flavors. Muddled fresh cucumbers with a light wash of aromatic aquavit and shaken hard, all made for a clean crisp cocktail. A tiny dill sprig garnish gives a fresh herb scent as you take your first sip. An excellent cocktail on its own or paired with a tasty appetizer of smoked salmon on a crostini with a shallot and caper crème.

My next cocktail creation was inspired by the very spa-related movement in cocktails. The trend is seen heavily in healthier drinks like skinny margaritas moving up rapidly on the popularity chart. Yet many sippers are looking for something more sophisticated and less sweet; something clean and crisp. So the Berry Purity H2O came forth. I infused water with berries, then shook it with Purity Vodka … dry, fresh and H2O enhanced--very pure and simple.

Happy summer sipping!

Frisk
The clean flavor of Purity Vodka dances well with the crisp, fresh cucumber in this cocktail. A whisper of aquavit and the fragrance of dill enhance its complexity.

Ingredients:
2 ounces Purity Vodka
1/8 ounce wash of aquavit  
3 slices cucumber
Small sprig of dill for garnish

Directions:
1. Add the aquavit to a cocktail shaker glass and roll around. Shake out any excess.

2. Drop in the cucumber slices and press with a muddler to release the juices.

3. Measure in the vodka and fill with ice. Cap and shake vigorously.

4. Double strain into a martini glass and garnish with a small sprig of dill.

Berry Purity H2O
This cocktail is lightened with a refreshing berry infused water. It’s slim and sophisticated with a dry berry finish.

1 ounce Purity Vodka
3 ounces Berry Water (recipe follows)
Fresh berry on a pick for garnish

1. Serve the vodka mixed with the Berry Water--either shaken and served strained, or just combined over ice.

Berry Water

Makes about 10 servings

Ingredients:
1 cup mixed berries, such as raspberries, strawberries, blackberries, or blueberries
1 long piece of lemon zest
4 cups distilled or bottled high-quality water

Directions:
1. Combine the ingredients in a glass pitcher and let sit, refrigerated, for at least 4 hours--or preferably overnight, before serving.

--Kathy Casey

© Copyright 2010 by Kathy Casey Food Studios®

© 2010 Photos by Kathy Casey Food Studios®-Liquid Kitchen™ for Purity Vodka

For more Dishing with Kathy Casey and recipes visit www.kathycasey.com/blog. Follow her on Twitter at www.twitter.com/kathycaseychef. Become a Facebook fan at Sips & Apps.

The Quintessential Symbol of Summer--Fresh Tomatoes

When a tomato is plucked perfectly ripe from the vine, you can stand in the yard and eat it just like a peach--with juice dribbling down your chin!

I've always been crazy for tomatoes. In grade school, there was a kid in my class whose mom grew plum tomatoes and yellow pear tomatoes. (This was cutting-edge then!) He would bring little baggies of roma wedges and yellow tear-drops to school. Well, you know those tomatoes just used to call to us from his lunch sack, so a couple of us girls swiped them once or twice and had ourselves a feast. These tomatoes were perfect just lightly sprinkled with salt. Of course we left something in return, peanut butter cookies or a florescent pink snow ball. We were definitely early gourmands.

Tomatoes are totally versatile; they have a thousand uses, both raw and cooked. Chop them for relishes and salsas, or cook them into sauces and soups. You can smoke them, roast them, stew them, and jam them. And of course you just can't have enough salads in the summer!

They pair beautifully with citrus, olives and olive oil, balsamic and wine vinegars, countless cheeses ... there are too many “tomato buddies” to list. Ginger, cumin and coriander are just a few of their spicy friends. And they play well with numerous herbs, especially basil, dill, thyme, rosemary, cilantro and parsley.

If you have even a slightly green thumb, Sweet 100s and Sungolds are super-easy to grow in flower beds or in pots on the deck. My friend Joani calls them yard candy! If you're not a gardener, pick up nice, ripe, locally grown beauties at a farmers market, or look for Sunset brand fresh tomatoes in your grocer's produce department. Full disclosure: Sunset Produce is a client of mine, and they do grow amazing tomatoes year round!

I've developed some delicious recipes with these wonderful tomatoes and I especially love their heirloom varieties. My recipe for Heirloom Tomatoes with Goat Cheese & Arugula is quick, easy and delicious!
Whether eaten alone or served with a grilled steak, this is one of my favorite late-summer salads combining the season’s bounty. This would be the perfect starter course for an impromptu patio dinner.

Another fav is Sunny Day Grilled Corn and Tomato Salad (pictured here, with the photo © Sunset Produce). I like to add in some torn cilantro leaves and up the hot sauce then spoon it over grilled fish or chicken as a light summer meal.

And if you’ve got the grill fired up for dinner--start off with my recipe that follows.

Grilled Bread with Bruschetta Tomatoes

Makes 12 slices

Ingredients:
3 tablespoons extra-virgin olive oil
3 cups chopped ripe tomatoes (about 2 to 3 medium tomatoes)
1/4 cup chopped fresh basil
2 tablespoons minced red onion
1-1/2 teaspoons minced garlic
3/4 teaspoon kosher salt
1 loaf of rustic artisan bread or baguette
Freshly ground black pepper

Directions:
1. Preheat the grill to a medium-high heat.

2. In a medium bowl, toss together 2 tablespoons of the olive oil, tomatoes, basil, onion, garlic, and salt, and set aside.

3. If using a large “fat” loaf, cut with a serrated knife into six 1/2-inch slices, then slice each piece in half crosswise, making 12 pieces. If using a baguette-style loaf, cut twelve 1/2-inch slices from the loaf. (Serve any remaining bread with dinner.) Brush both sides of bread with the remaining 1 tablespoon olive oil and grill on each side until lightly marked or toasted.

4. Place on a platter and immediately top with reserved tomato mixture. Garnish with freshly ground black pepper.

And one last word to the wise: Never--Never refrigerate tomatoes when not yet ripe! That dreadful practice zaps every bit of flavor out of them. Tomatoes are actually a fruit and, if picked a little early, they will ripen at room temp or upon your windowsill.

Here’s to a tasty tomato season!

--Kathy Casey

© Copyright 2010 by Kathy Casey Food Studios®

For more Dishing with Kathy Casey and recipes visit www.kathycasey.com/blog. Follow her on Twitter at www.twitter.com/kathycaseychef. Become a Facebook fan at Sips & Apps.

Sex and the City 2 Teams with SKYY and Kathy Casey for Fun and Cocktails!

I was lucky enough to grab a ticket to sneak a peek at the much anticipated Sex and the City 2, paired with a hot party--there were great drinks, snacks, swag, and LOTS of stilettos. The movie was fabulous and the wardrobes did not disappoint. A large portion of the movie is set in Abu Dhabi, and this past year I made multiple trips to Abu Dhabi and so the scene let me re-live my fabulous trips again. (Check out my Middle Eastern Adventures on my blog.) 

But what is super exciting is that I was chosen by SKKY vodka to create some of the signature Sex in the City 2 Cocktails. The Charlotte- and Mr. Big-inspired cocktails were chosen by SKYY to promote with the new movie! They are fun and simple to make at home and evoke the personality of each of the characters.

Here are the cocktails that I developed that were chosen to be the official Sex and the City 2 SKYY cocktails and some others that we did just for fun; they’re great for a girls night out, or in! Oh, and we didn’t forget about the guys--there is also the Mr. Manhattan for the more masculine palate.

Park Avenue Princess--Charlotte

Strutting her way down Fifth and Madison, a classically styled Park Avenue Princess is easy to love and impossible to ignore. Bubbly with just a hint of the dramatic, this drink is refreshing, with a dash of the bold and unexpected matched only by its lovely Sex and the City inspiration.

Ingredients:
1.5 ounces SKYY Infusions Grape
3 ounces 7Up or diet 7Up
1/4 ounce freshly squeezed lemon Juice
1/4 ounce red wine
 
Directions:
Squeeze and drop half a lemon into a cocktail shaker. Add SKYY Infusions Grape and 7Up with ice and stir. Strain into a tall Collins glass with fresh ice, and float red wine over top of drink.
 
 Mr. Manhattan--Mr. Big

At the center of a love/hate relationship that’s impossible to resist, no man makes or breaks a woman’s SKYYline like the always-dapper Mr. Manhattan.  A not-so-classic elixir that keeps our girl on her toes, this drink is big enough to handle any black tie affair.

Ingredients:
2 ounces SKYY Infusions Cherry
1/2 ounce Wild Turkey 101 Bourbon
3/4 ounce cola
 
Directions:
Combine SKYY Infusions Cherry Vodka, Wild Turkey Bourbon and cola in a cocktail shaker with ice and stir.  Pour into a double rocks glass and garnish with a maraschino cherry.

Here are some more fabulous cocktails that we developed for the characters:

The Bradshaw

Ingredients:
1-1/2 ounces SKYY Infusions Pineapple Vodka
3/4 ounce sweet vermouth
1 ounce cranberry juice

Directions:
Measure SKYY Infusions Pineapple Vodka, vermouth and cranberry juice into a pint mixing glass. Fill mixing glass to the top with ice. Cap and shake vigorously. Strain into a martini glass. Garnish with a Gilded Maraschino Cherry on a pick (recipe below)

Gilded Maraschino Cherries

Ingredients:
2-3 cups Maraschino cherries,  DRAINED WELL
1 container of Gold Luster Dust (3 grams) [available at cake decorating stores or on-line]

Directions:
Drain the cherries very well and remove the stems. Then place them in a container with paper towels for 30 minutes to soak up any remaining juice. Make the cherries in the container which you are going to store the cherries. It is important that the cherries be very well drained. Place the cherries in the container and add the luster dust. Stir gently to coat cherries in gold. Do not over stir - over stirring makes the gold “stirred in” and not coating. Store refrigerated for up to three weeks

Ginger Sole

Ingredients:
1-1/2 ounces SKYY Infusions Ginger Vodka
1 ounce POM Pomegranate Juice
1/2 ounce fresh lemon juice
1/2 ounce simple syrup (see recipe)
3/4 ounce soda water

Directions:
Measure SKYY Infusions Ginger Vodka, pomegranate juice, lemon juice and simple syrup into a pint mixing glass. Fill mixing glass to the top with ice. Cap and shake vigorously. Measure soda water into the mixing glass. Strain into a martini glass. Garnish with a piece of candied ginger on a pick.

Bubbles n’ Bling--Samantha

A sophisticated cocktail incorporating some classic martini ingredients such as dry vermouth and bitters.

Ingredients:
1-1/2 ounces SKYY Infusions Passion Fruit Vodka
1 ounce fresh orange juice
1/2 ounce dry vermouth
1 dash Angostura bitters
1 ounce brut Champagne or sparkling wine

Directions:
Measure SKYY Infusions Passion Fruit Vodka, orange juice, vermouth and bitters into a pint mixing glass. Fill mixing glass to the top with ice. Cap and shake vigorously. Strain into a martini glass. Top with champagne. Squeeze orange disk* over drink skin side out to spritz cocktail - then bend and drop into drink. For an extra-blingy touch, gild your orange zest with a piece of gold foil (can be purchased at specialty cake stores or online)

* To make orange peel disk: use a potato peeler to peel off a 1-inch piece of zest. If gilding: you will need to pre gild them. Use one plain for spritzing and discard and then drop in the gilded one for garnish.

© Copyright 2010 by Kathy Casey Food Studios®

For more Dishing with Kathy Casey and recipes visit www.kathycasey.com/blog. Follow her on Twitter at www.twitter.com/kathycaseychef. Become a Facebook fan at Sips & Apps.

Are You Afraid of the Dark . . . Spirits?

Well don’t be! As an avid dark-spirit lover myself, I have noticed that an emerging trend is younger people and the female demographic are starting to see the light on darker spirits--it’s not just for the old boys these days! From signature cocktail menus nationwide--to packaging, marketing, and advertisement--brown spirits are being geared more and more toward young drinkers and women like never before; dark spirits are making a modern-day come back in a big way. Just ask A.J. Rathbun, author of Dark Spirits: 200 Classy Concoctions starring Bourbon, Brandy, Scotch, Whiskey, Rum and more, who says, “today’s dark spirits are more edgy than old fashioned.”

In his most recent book A.J. (oh, full disclosure: A.J. also writes for Al Dente on occasion) is delightfully witty and very knowledgeable; taking you on “a trip to the lighter side of dark sprits” through chapters such as "Dark Classics" for the traditional drinkers and "Bartender’s Choice" for the more adventurous, as well as "Dim the Lights, Chill the Cocktails," for romance inducing cocktails. Ever wonder what makes a certain whiskey a bourbon, a scotch, or a rye? Well, A.J. has all the answers and everything else there is to know about darker spirits and concocting the perfect dark cocktail in the opening chapter, "How to Unleash the Dark Spirits."

But don’t worry! If you try all of A.J.’s fabulous cocktails and STILL want more, you can check out his blog, Spiked Punch.

Thumbing through A.J.’s thoughtful and poetic cocktail descriptions, I found it hard to pick a favorite, but here are some that really jumped out at me; I couldn’t wait till 5 o’clock to try them!

ASAP

“This drink is first-rate and ready as soon as you want it to be”

Ingredients:
1 1/2 ounces dark rum
1/2 ounce Falernum
1/2 ounce Tuaca
1/2 ounce fresh pineapple juice
Chilled ginger ale
Lime slice for garnish

Directions:
1. Fill a highball or comparable glass three-quarters full with ice cubes. Add the rum, Falernum, Tuaca, and pineapple juice. Stir, but only twice.

2. Top the glass off with ginger ale. Stir once more. Garnish with the lime slice.

A Note: Falernum is a flavored syrup (think lime, with a bit of ginger and other accents) that sometimes has an alcohol content and sometimes doesn’t. Either version works here--check online if you’re having issues tracking it down in your local liquor or specialty food store.

A Second Note: Tuaca is an Italian liqueur that has hints of citrus and vanilla. The legend goes that it was created by Florentine Renaissance mover-and-shaker Lorenzo de' Medici. Tuaca became popular in the United States in the 1950s, after World War II servicement who had been stationed in Italy started asking for it as American bars.

Power to the People

This is an excellent “batch made” cocktail for easy and enjoyable entertaining – sure to impress at any party.

Serves 8

Ingredients:
2 peaches, pitted and sliced
2 apricots, pitted and sliced
4 ounces Simple Syrup
Ice cubes
8 ounces brandy
4 ounces freshly squeezed orange juice
One 750-milliliter bottle Prosecco
Orange slices for garnish

Directions:
1. Combine the peaches, apricots, and syrup in a pitcher that can take the decibels. Using a muddler, long wooden spoon, or dancing shoe, muddle the fruit and syrup. You want to muddle to the beat, but also muddle well.

2. Fill the pitcher halfway full with ice cubes, then add brandy and juice into the pitcher’s melody. Stir well, but don’t stop shaking those hips.

3. Carefully, but rhythmically, add the Prosecco and orange slices. Stir again, well. Serve in wineglasses, getting a slice of orange in each glass if at all possible (you want all the people to be having kicks, right?).

A Note: Prosecco is an Italian sparkling wine, beloved for its crisp, fruitier-than-Champagne taste, light bubbles, and impeccable dance moves.

So cheers! to the darker side of cocktails--Kathy

© Copyright 2010 by Kathy Casey Food Studios®

Photos (c) 2009, by Melissa Punch

Recipes excerpted from Dark Spirits, by A.J. Rathbun. (c) 2009, used by permission from The Harvard Common Press

For more Dishing with Kathy Casey and recipes visit www.kathycasey.com/blog. Follow her on Twitter at www.twitter.com/kathycaseychef. Become a Facebook fan at Sips & Apps.

Dishing with Kathy Casey: Summertime Patio Brunch

As the weather gets warmer, a summertime patio brunch is a great way to entertain, and then you can have the rest of your evening to yourself! I like to serve a Denver Breakfast Bake or Sweet Pepper & Sausage Strata  as my main dish (both baked savory bread-pudding-like dishes that you can get ready the night before then just pop in the oven in the morning).

Serve your strata or bake with fresh seasonal fruits tossed with a little honey, lime, and chopped fresh mint. Or you can fire up the outdoor grill and toast up thick slices of banana bread to serve with fresh fruits or berries, yogurt, and local honey for drizzling!

And if you're in a libatious mood, serve with chilled Champagne--and fresh fruit purees to make sparkling cocktails!  Or if you want to go all out, a Bloody Mary bar can be super fun when guests can spear their own garnish from an array of goodies such as pickled beans, asparagus, diced cheese, cooked large shrimp, salami, baby carrots, olives . . . let your imagination be your garnish guide!

So gather your friends and wish for good weather.

© Copyright 2010 by Kathy Casey Food Studios®

Photo © www.sunsetproduce.com/recipe

For more Dishing with Kathy Casey and recipes visit www.kathycasey.com/blog. Follow her on Twitter at www.twitter.com/kathycaseychef.

Dishing with Kathy Casey: From Cocktails to Camel Milk

Here’s a brief recap from my first trip to the super fabulous Abu Dhabi. I had a great time developing the cocktail program for many of the Fairmont Bab Al Bahr bars and lounges. Actually, I loved my time there so much that I just went back for a 16-day trip to open the signature, Chameleon Bar! I took a lot of pictures, tweeted, and shared my adventures on Facebook.

The UAE: From Cocktails to Camel Milk
I had the most incredible time in the United Arab Emirates! My associate Keith Waldbauer and I conducted training for the Fairmont Art of Mixology Culture at the new and super faboo Fairmont Abu Dhabi. Yes, IT IS Vegas on steroids and a playground for the rich.

It was three intense weeks of hard, but fun, work. We set up and opened multiple bars--from Marco Pierre White’s new Steak House Restaurant to Frankie’s Italian Restaurant...to the beautiful Pool Bar and the luscious Chocolate Gallery. (And I want to add that the staff and managers were AMAZING!)
 
Needless to say we were up to our eyeballs in cocktails! Since, beer, wine and spirits are served ONLY at hotels, you can imagine nonalcoholic drinks are also super popular. The nonalcoholic drinks WERE amazing. The most popular, was the super simple, “why didn’t I think of that,” Minted Lemonade. This is not just mint in lemonade, this is lemonade, ice, and fresh mint blended smooth and brilliant green. It’s the perfect refresher for the hot, HOT heat (especially in Abu Dhabi and Dubai!!).  It’s tart, sweet, tangy, and refreshing! I’ve given a basic recipe below.  Just be sure to use decent lemonade with a good punch--none of this “watery lemonade,” …the kind masquerading as lemonade in the refrigerator section with a whole whopping 7% lemon juice!  It’s important to use a good lemony lemonade. Blend in a small slice of ginger for an even more intense refreshing kick.

What else did we eat and drink while in Abu Dhabi and Dubai? Only the best Indian food either of us has ever had, at the Elements Restaurant at the Fairmont Abu Dhabi! Dal, also spelled dahl, dhal, or daal, tikkas and curries of a zillion variations. No matter how you spell it, they were all amazing.  We also enjoyed delicious Lebanese food at Café Blanc, a cool café at the Dubai mall. We sat outside one lovely warm evening and sampled so many great dishes I thought I would burst.
 
Faves: Fattoush salad with tomatoes, cucumbers, crisp flat bread with sumac and coriander, chicken livers in pomegranate molasses, and another amazing nonalcoholic drink (see photo above)--served in layers of blended avocado, red dates, blended rose...three layers of sipping goodness--zowie!
 
Click here for a fun video I took and edited with my new Flip video camera, showing how they made the three-layer drink!

And yes--I know you all want to know if I drank camel milk! Of course, and I made a cocktail out of it too! 
 
Minted Lemonade
Makes 1 serving

Ingredients:
3 large sprigs fresh mint
1 cup big flavored lemonade
1/2 – 3/4 cup ice
Garnish: fresh mint sprig

Directions:
Tear mint and add to blender. Measure in lemonade and ice and blend on high till smooth. Pour into a tall glass and garnish with mint. Enjoy!

© 2009 Kathy Casey Food Studio

Kathy Casey Talks Turkey: How to Avoid the Top 10 Turkey Sins

The holidays are upon us and it's time to start planning those holiday dinners for friends and family. Everyone has their favorites--from old-school marshmallow-topped sweet potatoes, to the classic green bean casserole. But for me it’s all about the turkey! Juicy and golden, it graces most of our holiday dinner tables. But, alas, there can be many turkey tragedies, “turkey sins” I call them. From the overcooked and dried out, to the not-fully-defrosted-and-then-baked-raw travesty! Zowie!

Ample planning and some good rules of thumb can ensure a low-stress turkey roasting day. Below, I’ll walk you through the 10 turkey sins, and provide tips on how to have a d'lish holiday meal.

Turkey Sin #1: Roasting a Half-Frozen Bird
If you’re buying a standard bird at the grocery store, take into consideration most of these babies are frozen or "half" frozen. The rule of thumb is: You should start defrosting your bird in the refrigerator about five days in advance—up to seven if it's a biggie! If you can order one fresh, then great; get your order in at least 2+ weeks ahead at your favorite market or butcher/poultry shop. Remember to get to “know your turkey”--if your going for local and free range it will cook a bit quicker (and need more seasoning) than a traditional “plumped” turkey.

Turkey Sin #2: Leaving the Bag of Giblets in the Bird
How many of you have seen these left in during baking?! Once your bird is ready for the big day, take it out of the wrapper. Remove the bag of "goodies and giblets" from inside, and also check inside the neck cavity. (NObody wants a turkey “butt” surprise.) You can use the neck and giblets to make a little pan of turkey stock for adding to gravy if you like.

Turkey Sin #3: “Steaming,” Rather than Roasting, Your Bird
Roasting your turkey in a big old deep roasting pan creates steam from the turkey juices and does not make for a crispy-skinned bird. To avoid this, rinse your turkey inside and out; then pat it dry. Place in a wide shallow pan, up on a roasting rack. Stick some aromatics, such as quartered onions, an orange, and a few big sprigs of fresh herbs, such as thyme, sage and rosemary, in the inside cavity.

Turkey Sin #4: Underseasoning
All the gravy and cranberry sauce in Plymouth Rock can’t hide an underseasoned bird. You can carefully stuff fun things, like fresh sage leaves, sprigs of thyme, fresh basil leaves, and small tufts of rosemary, under the turkey’s skin, but watch out for tears in the skin. Herbs will add a nice flavor to the meat. Season your turkey liberally with kosher salt and fresh-ground black pepper--or I love to use my Dish D’Lish French Seasoning Salt! This means really season it well--rub it all over, under the wings, on the back of the bird--massage that baby! For a medium-sized turkey, you want to use at least 1 tablespoon of kosher salt plus about 1 teaspoon of pepper or about 2 tablespoons of my Dish D’Lish French Seasoning Salt.

Turkey Sin #5: An Undercooked or Overcooked Bird
Undercook your bird, and put your guests at risk. Overcook your bird, and you’ll need to offer guests a LOT of wine for washing it down…which could lead to family drama! Cooking your bird just right is tricky. To start with, there are a million different methods. I'm a roasted-turkey gal, but I know there are lots of you turkey-fryers out there. And it does make a good bird (but beware of garage fires!)--but I gotta have my gravy. To keep it simple, get yourself a good instant-read thermometer and be sure to preheat your oven. See my favorite recipe and tips, below, for roasting. To avoid overcooking your bird, plan your day. When are you serving dinner? Work back from there. Unless you are cooking a 40-pound monster turkey or eating dinner at 11 a.m., there is no need to get the bird in the oven at 6 a.m.!! Yes, I have succumbed to eating one of those roasted-for-eight-hours birds, and it wasn't pretty! Turkey sin #5-B, note--do not leave the thermometer in the bird when you are roasting it--see photo….

Turkey Sin #6: An Improperly Carved Turkey
After all that hard work put into creating a picture-perfect, delicious-tasting bird, do not let the knife get into inexperienced hands! It may be tradition to let the man of the house perform the ceremonious carve, but not if he’s going to hack it to death (Family Note: Seen at the in-laws frequently--for God sakes just let me do it)! Give the bird 20 minutes to rest. This will allow you to get the rest of the dinner on the table. To start carving, take off the breast first, and slice thin. Disjoint the legs, thighs, and wings and slice the thighs if desired. My in-laws use an electric knife (it was probably a wedding gift from the 60s!) and, actually, the thing works pretty darn well. I favor my super-sharp Henckels chef’s knife. But, hey! use whatever gets you the nicest slices.

Kathy Casey Dishes on Perfect Produce, Plus a Recipe for Greek Salad

Recently my executive chef Cameo and I headed to Anaheim for the International Produce Marketing Association’s (PMA) annual summit.  As a celebrity chef for Mastronardi & Sunset Produce, I attend every year with them to dish up fabulous tastings for nearly 16,000 attendees. PMA Fresh Summit is the world’s largest gathering of produce packagers, retailers, and growers. And it is BIG-time! We were greeted at baggage claim in a bright green--and I mean Kermit-the-frog green--Hummer wrapped with Sunset Kids veggies photos! Pretty easy to spot on the airport drive! 

This year, we skewered a few zillion Champagne tomatoes (small, super sweet cherry tomatoes) for Caprese Skewers with Balsamic Drizzle. We diced up buckets of sweet peppers, luscious tomatoes, and crisp mini cucumbers for a fresh and fun Greek salad (recipe below). All along with coring out an unmentionable amount of mini cucumbers for Goat Cheese, Pistachio, Apricot Curry Stuffed Cuke Bites!

Throughout the year I develop recipes for Sunset that they post online, highlighting their unique and flavorful products. You’re probably familiar with Sunset-brand products from the grocery store; they grow gourmet, mini cucumbers and loads of varieties of tomatoes and peppers. A family-owned company whose vision is to provide unique varietals of vegetables in an environmentally responsible and innovative way--an idea we can all get behind.

This year they launched the Kumato tomato. It is deceivingly sweet with a golden-brown hue and has a “crisp exterior with a full-flavored tomato flavor and a flavor finish of apple”! I believe I may have said that 16,000 times!

The show is a big networking experience for more than 50 countries of importers, buyers, growers, packagers, and innovators in the field.  But not to worry, we didn't see any square watermelons and very little GMOs on the floor.  The focus for many of the big suppliers was “greener packaging” and energy conservation.  This is not your weekend farmers market but it is refreshing to see the "big boys" learning to play responsibly. 

Friends of ours from La Mar Cevicheria in San Francisco shook Pisco sours, and chicha morada, purple chicha made with purple corn for the Peruvian Agricultural Board.  The drink was an electric purple with a sweet, refreshing cinnamon and pineapple flavor.
 
This years conference boasted its largest attendance and by the end of day two we were all to ready to curl up in the hotel, finish off a couple glasses of wine and catch up of our favorite reality TV (yes, it’s one of my favorite ways to relax!). Unfortunately the hotel didn’t have Bravo, so we settled for My Monkey Baby and Hoarders. We’re back at the studio now looking for a place to keep a few monkeys and thinking it’s time to start organizing the closets… After we get the feeling back in our feet!

Kathy Casey Throws a Summer Tropical Dinner Party, Part 2

In yesterday's post about my recent luau-themed dinner party, I featured four tropical recipes: a luscious Lilikoi Rum Punch, Tropical Chile Lime Shrimp bursting with flavor, a succulent Pineapple Avocado Salsa, and finally, a Tender Lettuce and Watercress Salad with Toasted Macadamia Nuts, Papaya, and Lychee Vinaigrette. I know you're hungering for the rest of the menu! Today, we round out the tropical evening with Coconut Scallion Rice, Grilled Baby Back Ribs with Mango Ginger Glaze, and, of course dessert, a sumptuous grilled banana sundae. All these recipes give you the opportunity to prep in advance--so you'll be able to kick back with your Lilikoi Rum Punch and enjoy a little island time.

All recipes copyright ©2009 by Kathy Casey Food Studios®

Coconut Scallion Rice
Makes about 8 servings

Ingredients:
2 cups basmati rice, rinsed and drained well
1 tablespoon oil
3/4 cup thinly sliced green onions
2 cups water
1 can (13 to 14 ounces) unsweetened coconut milk*
2 teaspoons kosher salt
Small pinch cayenne pepper
Garnish: thinly sliced green onions

Directions:
1. Preheat oven to 375 degrees F. Put the very well-drained rice in a 2-quart baking dish, and set aside.

2. Heat the oil in a nonstick or heavy saucepan over medium heat. Sauté the green onion lightly, about 1 minute. Add the water and coconut milk and bring to just barely a simmer; do not boil.

3. Stir the hot mixture into the rice; stir in the salt and cayenne. Seal tightly with foil and bake in preheated oven for about 20 to 25 minutes, or until rice is tender and all liquid is absorbed. Remove from oven and fluff with a fork. Serve immediately or serve at room temperature.

4. If making the morning or day before serving, refrigerate and then reheat in a microwave in a microwavable bowl covered with plastic wrap.

5. Garnish with green onions.

* Available at Amazon.com and from well-stocked supermarkets and Asian grocers.

Kathy Casey Throws a Summer Tropical Dinner Party, Part 1

“Tropical” is such a fun theme for a summertime deck or patio party. Bright colors, flowers, tikis, lanterns, tall iced drinks are festive all on their own, but add a delicious warm-weather menu and you'll be hula-ing on the terrace in no time.

I called up our friends Joani and Pat, who enjoy cooking and eating but are not super gourmets, and then gave our neighbors Dave and Lynn a shout to come on over and be recipe testers and tasters. Dave is a super foodie and is always trying new recipes and having dinner parties. We had a great time sampling these dishes with such a perfect combination of folks for tasting and recipe reviewing.

As regular readers know, my whole entertaining philosophy is, “do as much as you can in advance,” and this is a wonderful example of a menu that lets you do just that. For libations, we started with a delightful drink, Lilikoi Rum Punch--a blend of passion fruit nectar, fresh lime juice, pineapple juice, and spiced rum served over ice. We stirred up a tasty non-alcoholic version as well, omitting the rum and mixing in a splash of soda water.

To nibble with our beverages, I made a tropical salsa bursting with color and flavor and served it with white corn tortilla chips for dipping. This salsa is sweet with a little spice but not as much as is in our other appetizer, Tropical Chile Lime Shrimp, where the chile stars. That one is served chilled and further “cooled” by a bit of fresh mint.

As we sipped and nibbled, I asked Dave to move to the grill to finish off the ribs, which I had marinated for a day, slow-roasted till tender, and then chilled. A glaze is made by reducing the flavorful mango marinade; then the precooked ribs are reheated on the grill while being basted with the glaze till golden and sticky!

We served the ribs up with Coconut Scallion Rice and a tender lettuce salad set off with toasted macadamia nuts, fresh papaya, and lychee vinaigrette. Yum!

Grilled Banana Sundaes are a super ending to the meal. With this dessert I’ve also got a solution to use up all those wooden chopsticks you have hanging around from to-go orders! Bananas are skewered, grilled and then served atop scoops of your favorite tropical-flavor ice creams. Guests can customize their sundaes with sauces, fruit, and garnishes. Who knew a simple grilled banana could be so scrumptious?!

After our feast was over, tasters and cooks were asked for comments and suggestions. All dishes passed the flavor-test with no revisions needed. Most commonly brought up in our discussion was how everything was prepped ahead of time and then just assembled. The cocktail was premixed; shrimp precooked; salsa ingredients premeasured, chopped and then mixed right before serving. Salad dressing and greens were prepared ahead and then just tossed to combine. Rice was made the day before and reheated; ribs just heated and glazed on the Q. Dessert couldn’t be easier or more delicious. Most elements were purchased, and grilled bananas made this course the pièce de résistance. All in all, everyone was excited to re-create the spread this summer at their houses. Thanks, taste-testers!

A phrase I learned on a tour bus in Hawaii when I was eight years old has stuck in my head: wiki wiki. It means quick quick. With all this meal readied in advance, that’s what it will be when you serve your guests. So put on your tackiest and brightest aloha-wear, grab some friends and neighbors, put on some Don Ho and have a party of your own this summer!

Today on Al Dente, you'll find the recipes for Lilikoi Rum Punch, Tropical Chile Lime Shrimp, Pineapple Avocado Salsa, and Tender Lettuce & Watercress Salad. Stop by tomorrow for the rest of this luau menu for eight people: Coconut Scallion Rice, Grilled Baby Back Ribs with Mango Ginger Glaze, Grilled Banana Sundaes. Mahalo!

Kathy Casey Dishes on the 2009 Great American Seafood Cook-Off

A couple days after getting home from a week in New Orleans at Tales of the Cocktail I turned right around and headed straight back to the Big Easy to judge the Great American Seafood Cook-Off! Another day of flying, running to my room at the Royal Sonesta (which by the way is a fantastic hotel located on Bourbon Street in the French Quarter--check out the concierge level for the ultimate royal treatment), then jumping in a cab to go dine some more! The dine-around that the Cook-Off organizers planned started with a parade (or “second line” as they call it in the Crescent City) down the street with a dancing chef on stilts, horns playing good old New Orleans jazz, and glittery gals dressed up in crawfish and crab suits.

First, we marched to Cochon, where we snacked on boudin balls and fried oysters that were superb! Then we hopped a bus to our remaining destinations; chefs, judges, and sponsors were all aboard, including celebrity judge Sig Hansen from the Deadliest Catch. Our bus emcee was Ewell Smith, who entertained us and started the “state singing competition”--he challenged each participating state to sing, karaoke-style. Oddly enough there was no entrant from Washington State. California, Oregon and Alaska represented the west coast. (Kind of embarrassing that we had no Washington State chef in the competition!) And by the way, the entire dine-around trip was escorted by New Orleans’ finest police bike brigade! Hey, where else in America will the cops let you pose on their bikes with them? Then back on the bus, where I was bullied and peer-pressured to sing for Washington State. So out popped the song that longtime associate Ann Manly and I wrote years ago for an “oyster fashion show,” “In Your Oyster Bonnet”--it’s even been published! Okay, I sang on the microphone and, I am sure, made a total fool of myself--but it’s called the Big Easy, right?

The big Cook-Off finals were the next day, with glitterati judges such as chef Michel Richard and Chicago Tribune food editor Carol Haddix. Thirteen chefs from 13 different states were setting up; the tension was mounting as they competed for the bragging rights to be Great American Seafood Cook-Off winner. For the next few hours, we tasted and nibbled a new dish every 10 minutes!! I tried to just take tiny bites of each--but it was hard to do! New Orleans PBS was there filming our every move, bite and comment...so look for the special on your local PBS station over the next few months.

So, after hours of eating, the scores were tallied and the big moment had arrived! First place went to Louisiana--Tory McPhail from Commander’s Palace was crowned King of American Seafood. (He grew up in Washington State, so we have a little NW connection to the winner!) Second place went to New Jersey--Peter Fischbach, from New Jersey Institute of Technology; and third place to Alaska--Patrick Hoogerhyde from WildFin Seagrill. Congrats to all!

Here is the Tory’s winning recipe:

Kathy Casey Dishes on Tales of the Cocktail in New Orleans

After spending a week in New Orleans at Tales of the Cocktail I can say I am satiated AND saturated...lots of great food and of course many great cocktails.

 ‘Tales’ home base is in the famous Hotel Monteleone, owned by the Monteleone family since 1886. Located in the French Quarter, the hotel is home to the Carousel Bar--which has a slowly rotating circular bar making one revolution every 15 minutes. Its history is littered with famous people and appearances in famous old movies. Very old school, and fun.

The Carousel bar’s signature cocktail is the Vieux Carré, meaning "old square," and the French Quarters nom de plume, invented at the Hotel Monteleone by a bartender named Walter Bergeron sometime in the 1930s. It has all the hallmarks of New Orleans character and style and definitely earned a place on my top-10 cocktail list.

The Vieux Carré Cocktail

3/4 ounce rye
3/4 ounce cognac
3/4 ounce sweet vermouth
1/4 ounce Benedictine
Dash Angostura bitters
Dash Peychauds bitters

Stir in a mixing glass with ice, strain into your best old-fashioned glass with fresh ice, then zest and garnish with a lemon twist. And, finally, raise your glass in the direction of New Orleans. 

And the party continues…..

‘Tales’ kicked off its festivities with giant toast in the sponsored by Herbsaint, everyone gathered outside the streets as a local candy maker passed out absinthe truffles and featured mixologists from the show shook up cocktails made with Herbsaint's own blend.

Next  my party posse headed up the street to another French Quarter institution, Napoleon House, for a mufalatta and a Pimm’s Cup.

Then there was dinner…at my favorite restaurant, Cochon--be sure to try the Fried Rabbit Livers on Pepper Jelly toast, their signature Cochon Dish (aka; delicious pork, of course) and a side of grits!

As the week progressed the eating and drinking persevered. A special part of  Tales of the Cocktail are the Spirited Dinners, where mixologists and chefs pair cocktails with a multicourse dinner. My Chef and Associate Mixologist and I attended the GW Fins dinner featuring Bar chefs Marin Cate and Jeff Berry--also know as the “tiki gods” in the cocktail geek world. Five courses, each paired with an entrée-sized cocktail. Our last cocktail was served in a whole carved-out pineapple! We were getting full, and delightfully tipsy, responsibly of course!

We did feel sorry for the guy who had to core out all those pineapples.

Here, for your pleasure, was the menu for the night:

Kathy Casey: Minty Mojitos Keep You Cool in the Summer!

Fresh mint--mmmmm--the fragrance is so uplifting. Over the years, we've loved it in all kinds of libations from Mint Juleps in frosted silver cups to the classic Mojito, currently enjoying a major resurgence. Nothing says refreshing like fresh mint--shaken, hand-pressed, or added in some way or another to a cocktail.

Mojitos are the classic cocktail originating from Cuba and it is now one of the most ordered cocktails from restaurant and bar menus. Shake up one of these refreshing drinks for your next get-together…it could be with fresh cherries, peaches, or juicy berries--get creative and bring out your inner bar-chef!

In my new book Sips & Apps, I feature a Blue Thai Mojito that has a syrup infused with coconut, red pepper flakes, mint, and cilantro to add an exotic kick to this tall rum classic.

I’ve included a few different recipes here for you--from a classic, to a quickie, to the inspired. Happy mixing!

Blue Thai Mojito
The infused syrup adds an exotic kick to this tall rum drink.

Makes 1 drink

Ingredients:
1/4 ounce blue Curaçao
1-1/2 ounces Bacardi Limon rum or silver rum
1-1/2 ounces Coco-Mint Syrup (recipe follows)
1 ounce fresh lime juice
2 ounces chilled soda water

For garnishing:
Fresh mint and/or cilantro sprigs
Shaved coconut (optional)

Directions:
1. Fill a tall glass with ice. Measure in the Curaçao, rum, syrup, lime juice, and soda water. Stir with a bar spoon.

2. Garnish with fresh mint and/or cilantro and a sprinkling of shaved coconut, if using.

Coco-Mint Syrup
Makes 3 cups, enough for about 16 drinks

Ingredients:
1 cup shredded sweetened coconut
1/4 teaspoon red pepper flakes
1 bunch fresh mint, torn
12 large sprigs fresh cilantro
2 cups sugar
2 cups water

Directions:
1. Combine the ingredients in a medium saucepan and bring to a boil. Boil for 2 to 3 minutes. Remove from heat and let steep for 1 hour.

2. Strain, pressing out as much liquid as possible, then discard the solids.

3. Let cool to room temperature. If not using immediately, cover and refrigerate, for up to 1 month, until needed. Remix before using.

© 2009 by Kathy Casey from Sips & Apps, Chronicle Books
Photo from Sips & Apps, Chronicle Books, Angie Norwood Browne Photography

A Sip & App Duo: Summer Sage Margaritas and Chipotle Deviled Eggs

Everyone loves a great margarita--it’s been popular in the U.S. since the early 1950s, and there are loads of opinions on what makes a great margarita! With tequila as its base, this refreshing libation has many variations. Here are some of the key factors to making an impressive margarita:

A basic margarita is typically made with the following components: tequila, lime, simple syrup or sweetener, triple sec or orange liqueur. Let’s review some key factors:

Tequila:
Made from the fermented and distilled sap of the of the agave plant, it has a couple different categories:

• Silver or Blanco--unaged and ideal for a fresh lime margarita or margaritas made with fresh fruits.
• Reposado--aged 2 to 11 months in oak or wooden casks; smoother than silver or blanco tequilas. 
• Añejo--aged more than 1 year; wonderfully smooth--best for sippin’ on their own to appreciate the flavor and craftsmanship--but use it in a margarita if you like, or do a float over a simple margarita to add some elegance.

Margarita musts:

• Use good tequila.
• Use fresh lime juice.
• Cointreau is my favorite orange liquor to use in a margarita--but Triple Sec is handy if you’re on a budget.
• You can make your own simple syrup (see recipe and method below) or agave nectar is a tasty alternative.

Serving preferences:

• Margaritas can be shaken with ice and served up, on the rocks, or blended. For summer refreshment I personally like them tall and on the rocks.
• Some like salt, some do not. I like a half rim of salt--my preference being kosher salt.
• And of course, there are the “add ins”--a splash of fresh OJ, a touch of cranberry juice, pomegranate, fresh berries…the possibilities are endless. I like a spring of fresh sage shaken in my ‘ritas for a savory note!

Of course with every great drink you need a few tasty accompanying apps! And who doesn’t love a great deviled egg? This retro party nibble favorite gets a spicy makeover in my recipe for Chipotle Deviled Eggs from my new book Sips & Apps. Spiked with smoky chipotle chili and garnished with a fresh tomato, onion, and cilantro topper--this version will have any deviled egg lover cha-cha-ing!

Summer Sage Margarita
Boasting a savory and dry fragrance and flavor, sage especially complements tequila. 

Makes 1 drink

Ingredients:
1 fresh sage leaf
2 ounces 1800 silver tequila
1/2 ounce Cointreau
1/2 ounce Simple Syrup (purchased or homemade, recipe follows)
3/4 ounce fresh lime juice
Fresh sage leaf for garnishing

Directions:
Crush the sage leaf and drop into a cocktail shaker. Fill the shaker with ice, then measure in the remaining liquid ingredients. Cap and shake vigorously until very cold.  Serve over ice in a large tall glass. Garnish with a fresh sage leaf.

Simple Syrup
Easy to make this bar staple will keep refrigerated for up to 1 month. 

Makes 6 cups

4 cups sugar
4 cups water

Combine the ingredients in a heavy saucepan. Bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes. Remove from the heat and let cool. Bottle and store at refrigerated until needed.

Chef’s Note: Simple syrup is also available at bar supply stores.

Recipe © 2009 Kathy Casey Food Studios. www.kathycasey.com.

Kathy Casey: Fresh, Juicy Strawberries: From Cocktails to Salads--It’s a Sure Sign of Summer!

With summer just a few sunny days away, it’s time to start incorporating summer fruits and the bounty of the farmers markets into our seasonal menus and cocktails.

One of the first signs of summer is sweet, juicy strawberries appearing at the market! We love them piled high on shortcake, in salads, eaten from hand, or dipped in chocolate…and also in cooling libations!

I have included two of my favorite recipes. First up is the Strawberry Shag Cocktail from my new book Sips & Apps (that features over 100 recipes--69 cocktail and 35 appetizer--an array of variations, sours, and purées, as well as more than 60 color photographs to guide and inspire!). The Strawberry Shag teams lightly-sugared fresh strawberries with a tasty partner--fresh basil! Shaken with vodka and fresh lemon juice this refreshing cooler is perfect to start any patio party!

Next up is Strawberry and Spinach Salad with Sweet Onions and Poppy Seed-Ginger Vinaigrette, which is one of my favorite salad recipes from my book Kathy Casey’s Northwest Table. If you are tight on time you can make the dressing up to one week in advance! Serve this d’lish salad as a starter or top it with sliced grilled chicken breast, paired with some hearty, rustic bread for a main meal.

I hope you enjoy my “first of summer” strawberry recipes and be sure to always remember to “Cook up Some Fun®” in the kitchen!

Strawberry Shag
Fresh basil lends a fun flavor note to the classic combination of strawberries and lemonade. Soda water introduces a lively sparkle.

Makes 1 drink

Ingredients:
1 to 2 large sprigs fresh basil
1/4 cup Sugared Strawberries with juice (recipe follows)
1-1/2 ounces vodka
1 ounce fresh lemon juice
3 to 4 ounces chilled soda water

For garnishing: fresh strawberry, small basil leaf

Directions:
In a cocktail shaker, press the basil and strawberries together with a muddler to release the basil’s flavor. Fill the shaker with ice. Measure in the vodka and lemon juice. Cap and shake vigorously. Pour into a large glass, top with soda water, and stir. Garnish with a strawberry and basil leaf.

Sugared Strawberries
Makes enough for about 6 drinks

1 pint fresh strawberries, stemmed and thinly sliced
1-1/2 cups powdered sugar

Mix the ingredients and let sit for 15 minutes before using.

Recipe from Sips & Apps, Chronicle Books, San Francisco. Copyright © 2009 by Kathy Casey
Photo from Sips & Apps, Chronicle Books, Angie Norwood Browne Photography

Kathy Casey: A Spring Herbalicious Cocktail--Just What the Season Calls For

Spring is upon us and I am so excited about my new book Sips & Apps that is just out this month! I hope it will become your go-to handbook for creative cocktails, inspired classics, and timeless appetizers.  It features more than 100 recipes--69 cocktails and 35 appetizers, along with more than 60 beautiful photos by the talented Angie Norwood Browne.

Over the years, I have incorporated much of the kitchen into my creative potions. Everything from vodka infused with honeycomb (garnishing the drink with bee pollen) or beets (serving the martini with a caviar-topped blini on the side), to muddled cucumbers, to tropical fruit (in abundance), to my favorite ingredient category: herbs, which have finally moved into a multitude of upscale bars. It was so fun to finally put all my favorite cocktail recipes into a book, with a tasty selection of apps to accompany them, of course--for every sip needs an app!

One of my favorite drinks in the book incorporates one of my favorite herbs. Today’s cocktail stars rosemary “shaken in” a Tuscan Rosemary Lemon Drop and it is also infused into the sugar used to rim the cocktail glass.

I created this cocktail for my dear friends Michelle and Don’s wedding reception in Tuscany. To this day, I can picture everyone standing on the villa lawn enjoying their drinks--heels kicked off, ties loosened, and laughter fading into the Tuscan sunset.

I hope you enjoy this cocktail from Sips & Apps.

Tuscan Rosemary Lemon Drop
Makes 1 drink

Ingredients:
Rosemary Sugar (recipe follows)
1 sprig fresh rosemary
1-1/2 ounces vodka
1/2 ounce limoncello
1/2 ounce fresh lemon juice
1/2 ounce Simple Syrup (recipe follows)

For garnishing:
Fresh rosemary sprig

Directions:
To make a deep sugar rim: Set out a wide bowl filled with rosemary sugar. Holding a martini glass by the stem, press a lemon wedge against the top 1 to 1-1/2 inches of the outside rim of the glass and rotate the glass to coat the rim lightly with juice. Then push the rim into the bowl of sugar at a 45-degree angle. Spin the glass until the outside moistened area is completely and evenly coated with sugar. Holding the glass upside down, tap lightly to remove excess sugar. Do not get sugar inside the glass. Glasses can be pre-sugared in advance.

Bend 1 rosemary sprig and drop into a cocktail shaker. Fill the shaker with ice. Measure in the vodka, limoncello, lemon juice, and simple syrup. Cap and shake vigorously. Strain into the sugar-rimmed glass. Float a rosemary sprig in the drink for garnish.

Tip: If you don’t have limoncello, then increase the lemon juice and simple syrup to 3/4 ounce each.

Rosemary Sugar
Makes 1 cup

2 tablespoons fresh rosemary leaves, coarsely chopped
1 cup superfine or baker’s sugar

Mix the rosemary and sugar together, and spread the mixture on a rimmed baking sheet. Set in a warm dry place for about 4 days, until the rosemary is completely dried. Process in a food processor or spice grinder until finely ground. Store in a tightly sealed container for up to one month at room temperature.

Simple Syrup
Makes 3 cups

2 cups water
2 cups sugar

Bring the water and sugar to a boil in a small sauce pan, then immediately remove from the heat. Let cool to room temperature. Store refrigerated.

Recipe from Sips & Apps, © 2009 by Kathy Casey, reprinted by permission of Chronicle Books
Photo from Sips & Apps, Chronicle Books, Angie Norwood Browne Photography

For more Dishing with Kathy Casey and recipes visit www.kathycasey.com/blog

Northwest Celebrity Chef Kathy Casey: Summer Salads

I love a good summer salad. A one dish explosion of textures and flavors that hits the spot when you just don’t want to “cook.” These meals made for warm evenings should require little to no cooking, or at least items that can be cooked a day ahead.

With juicy stone fruits, melons, and berries in season don’t be afraid to toss them into salads. I love mixing in strawberries or chunks of sweet watermelon in a bunch of spinach. A little dotting with soft Chevre cheese is also nice. And don’t forget the nuts! Toast up some pecan, walnuts, or hazelnuts, or if you are feeling a bit spicy, give your nuts a sweet and spicy candy treatment.

During these summer months we have a variety of greens to play around with. I adore the peppery bite of arugula and the pleasantly bitter edge of frisee. Farmer's markets should be spilling with local salad mixes, and if you are lucky edible flowers like nasturtiums or bachelor’s buttons.

Here is one of my favorite summer salads from my book Kathy Casey's Northwest Table. I hope you enjoy, and work up some creative summer salads of your own.

Strawberry & Spinach Salad with Sweet Onions and Poppy Seed–Ginger Vinaigrette
Makes 6 to 8 servings

Vinaigrette Ingredients:
1/4 cup white wine vinegar
1 tablespoon minced peeled fresh ginger
2 tablespoons Dijon mustard
3 tablespoons honey
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup light olive oil or other salad oil
2 teaspoons poppy seed

Salad Ingredients:
3 cups fresh strawberries, stemmed and quartered, or another local berry, such as raspberries, blackberries, or blueberries
2 bunches spinach, stemmed, washed well, and spun dry (8 to 10 cups)
1/2 cup thinly sliced sweet white onion, such as a Walla Walla Sweet
1/2 cup sliced almonds, toasted

Directions:
1. To make the vinaigrette, whisk the vinegar, ginger, mustard, honey, sugar, salt, and pepper in a medium bowl. Gradually whisk in the oil, emulsifying the vinaigrette. Stir in the poppy seed. Refrigerate for up to 2 days.

2. To make the salad, toss the berries, spinach, and onion with the vinaigrette. Sprinkle with almonds.

Chef’s Note: You can substitute toasted hazelnuts for the almonds. This salad is also excellent as an entrée salad, topped with grilled chicken cut into strips.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.

--Kathy Casey

Northwest Celebrity Chef Kathy Casey: Summer Outdoor Cooking

Now that we are in the long stride of summer, there is no better time to get out there and grill! My husband John and I love to grill. It is so easy to come home after work and throw a spice rubbed salmon fillet on the grill with a few seasoned zucchini slices, and toss up a big salad. The perfect weeknight meal for two!

And, grilling is super fun for entertaining too. You know how everyone always hangs out in the kitchen at a dinner party? Grilling gets everyone, including the chef, outside to enjoy sublime summer sunsets.

I will grill just about anything, fruit, burgers, steaks, veggies, seafood, shellfish--you name it.  

My favorite seasoning for grilling is my Dish D'lish French Seasoning--great on everything! And, especially d'lish on a fat juicy steak.

The way I like to "do steaks" is first I drizzle olive oil on a plate and then rub the steak in the oil--VERY lightly. Then, I sprinkle all sides with the seasoning, really rubbing it into the steak. I use about 1-1-1/2 teaspoons of French Seasoning per steak. I like to let the seasoned steaks sit on a tray for about 30 minutes to one hour before grilling them. 

Below are a couple of my favorite grilling recipes to accompany your favorite grilled main dish along with a few grilling tips. 

1. Preheat your grill. Especially if you are using charcoal. Treat this puppy like an oven. You wouldn’t just throw a roast in a cold oven, turn it on, and expect greatness would you? Preheating allows your food to cook evenly and timely.

2. I like to rub my steaks, veggies, and fish lightly with olive oil before seasoning. This helps food not stick to the grill.

3. To also avoid your food stuff sticking to the grill--use the restaurant method: rub down the grill with a small towel rolled up and then dipped or drizzled with salad oil. Use tongs to hold the towel and rub it over the grill grates.

4. If cooking really thick pieces of meat or large items such as zucchini halves--close the lid on your grill for a minute or so to drive heat in and get a "hot oven" effect.

Grilled Bread with Bruschetta Tomatoes
Makes 12 slices

Ingredients:
3 tablespoons extra-virgin olive oil
3 cups chopped vine-ripe or heirloom tomatoes (about 2 to 3 medium tomatoes)
1/4 cup chopped fresh basil
2 tablespoons minced red onion
1 1/2 teaspoons minced garlic
3/4 teaspoon kosher salt
1 loaf of rustic artisan bread or baguette
Freshly ground black pepper

Directions:
1. Preheat the grill to a medium-high heat.
2. In a medium bowl, toss together 2 tablespoons of the olive oil, tomatoes, basil, onion, garlic, and salt, and set aside.
3. If using a large, “fat” loaf, cut with a serrated knife into six 1/2-inch slices, then slice each piece in half crosswise, making 12 pieces. If using a baguette-style loaf, cut twelve 1/2-inch slices from the loaf. (Serve any remaining bread with dinner.) Brush both sides of bread with the remaining 1 tablespoon olive oil and grill on each side until lightly marked or toasted.
4. Place on a platter and immediately top with reserved tomato mixture. Garnish with freshly ground black pepper.

Chef’s Tips: When colorful heirlooms are in season and at their summer peak, try a fun combination of green Mister Stripey, Cherokee Purple, and orange Earl of Edgecomb.

Recipe from Dishing with Kathy Casey: Food, Fun & Cocktails from Seattle’s Culinary Diva, Sasquatch Books, Seattle. Copyright © 2002 by Kathy Casey.

Grilled Banana Sundaes
Makes 8 servings

Ingredients:
8 bamboo chopsticks or 10-inch bamboo skewers
4 large ripe but firm bananas
vegetable oil, as needed
2 pints tropical-flavor ice cream (I served both Häagen-Dazs pineapple coconut and mango ice creams)
1/2 cup high-quality chocolate and/or caramel sauces
sweetened whipped cream (optional)
sundae goodies and garnishes: chopped fresh pineapple, sliced kumquats if in season, Trader Joe's Dark Roasted Pistachio Toffee, edible flowers or toasted coconut

Directions:
1. Soak chopsticks or skewers in water for 10 to 15 minutes. Peel bananas and cut each crosswise into 2 pieces. Carefully thread each piece lengthwise onto a skewer. Lightly brush bananas with vegetable oil on each side.
2. On a preheated, medium-high to high grill, cook bananas for about 12 minutes total, turning with a spatula every 4 minutes or so, to get caramelized grill marks on them. Bananas should be nice and soft when cooked.
3. Serve atop scoops of ice cream in large bowls. Let guests finish topping their sundaes with sauces, whipped cream, fruit, toffee and garnishes. ©2006 by Kathy Casey Food Studios®

--Kathy Casey

Northwest Celebrity Chef Kathy Casey: Summer Herbal Cocktails

As a chef and also a bar chef, I have incorporated just about everything you can think of. From vodka-infused with honeycomb (garnishing the drink with bee pollen), to muddled cucumbers and tropical fruit (in abundance), I always use the kitchen as my inspiration. If I had to pick one favorite cocktail accessory it absolutely has to be fresh herbs, which, to my delight, have finally made their way onto the cocktail lists of many upscale bars, lounges, and restaurants around the nation.

Mint, a cornerstone in herbal cocktails, is so summery refreshing. Mojitos are the most recognized these days in the mint line up–-I like to muddle fresh cherries and a sprig of basil in mine for an unexpected kiss of sweet and savory. For a quick and easy Peach Melba Mojito try my Dish D’Lish® Mojito Cocktailor™ mix.

Like a little spice? It's all the rage in today’s cocktails. Fresh mint and cooling watermelon play a sexy counterpoint to the jalapeño in my H2O Tropi-Hot summertime tequila refresher.

Peach Melba Mojito
Makes 1 cocktail

Ingredients:
1 lime wedge
2 ounce Bacardi Peach Red Rum
2 ounce Dish D’Lish Classic Mojito Cocktailor
2 tablespoons raspberry puree or 6-8 fresh raspberries
splash of soda water
Garnish with fresh mint sprig/fresh raspberry if in season

Directions:
Squeeze and drop lime wedge into cocktail shaker. Fill with ice. Add rum, Cocktailor and puree. Cap and shake vigorously. Add soda water. Pour into a tall glass. Top with more ice if needed. Garnish with mint and raspberry, if using, and insert straw. © 2008 Dish D’Lish® Inc.

H2O Tropi-Hot
Makes 1 drink

Ingredients:
1 lime wedge
1/4 cup watermelon chunks
3 sprigs fresh mint
1 slice fresh jalapeño chile
1 1/2 ounces tequila
1/4 ounce melon liqueur
1 1/2 ounces pineapple juice
Garnish with small watermelon triangle

Directions:
Squeeze and drop lime wedge into a cocktail shaker. Add all other ingredients (except garnish). Fill shaker with ice, and shake vigorously. Pour entire drink into a large glass. Garnish with melon wedge. © Kathy Casey Food Studios

--Kathy Casey