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: Becoming Addicted to Bacon Salt

It all started with a gala swag bag. You know the ones that I’m talking about, full of stuff you will never use. This particular swag bag held a few tasty morsels tucked within the other “stuff”: pens, gift certificates, flyers and announcements, etc. Some of the hidden treasures includes a tasty organic local sustainable chocolate bar, the old time local candy I just love, and then there was this little clear plastic bag of three little packets of Bacon Salt, all tied together with a simple red string.
 
I tucked these in the kitchen drawer with all the other loads of “event spices.” The next day I looked around for a healthy snack and decided upon some 100 calorie pop corn, and as I opened the drawer for a sprinkle of  sea salt those little packets called out to me . . . Ba-con, ba-con, ba-con . . . and that’s how the addiction started.

I sprinkled a little of the salt on my popcorn and it was oh so d’lish! I found the perfect 100 calorie snack! My buddy Orville Redenbacker’s 100 calorie microwave pop corn adorned with my new best friend--bacon salt! It may be a little on the high sodium level, but that’s nothing a healthy diet and drinking a lot of water won’t correct! So popcorn and bacon salt--hmm, what else could my bacon buddy elevate in flavor?

A few days later, I perused through the kitchen for something sweet and savory. What I really wanted was a Fran’s sea salt topped chocolate covered caramels--oh such a sexy guilty pleasure! Unfortunately, I didn’t have any of those decadent treats so I resorted to something I do best, I improvised!

I looked through my gala swag bag to see what I could do with the other goodies. A Theo's Chocolate bar--JACKPOT! I broke a small portion into tiny chunks then placed it in a little ramekin along with a cut up piece of dried mango (another faboo snack from Costco) and, oh hell, why not, I sprinkled it with bacon salt. Sweet, savory salty--YUM, another tasty treat!

So what else might this salt of wonders be good on? Well, here’s what I tried it on next: seared scallops with edamame, pea shoots with a ponzu splash, and also hard boiled eggs (which I plan to sell at my Dish D’Lish airport cafes. It's a healthy and tasty protein alternative). And speaking of hard boiled eggs what about an egg salad sandwich mixed with bacon salt? Bacon salt foam on a triple agave lime margarita (YES!), sautéed veggies with just a mist of extra virgin olive oil (I like to watch it on the calories during the week), spinach and apple salad with fat free balsamic vinaigrette with bacon salt boost and healthy chicken and veggie kabobs for the grill . . . the possibilities are endless!

Be sure to check out The Bacon Cookbook--there are tons of fabulous recipes and bacon ideas in it. I have included a great cocktail recipe with a bacon garnish. The Bacon Freak website also has loads of bacon products so you can let the whole world know your own love for bacon!

I will be sure to keep you updated on my bacon salt adventures. By the way, I’ll take a pass on the bacon salt guys’ newest product--the bacon lip balm. It just makes me too hungry, though it may be a total man make out magnet!

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!