Hurricane Irene

Not a Hurricane - A Margarita

Hurricane Irene just blew through Maryland on Saturday night into Sunday morning.  It was scary listening to the wind howling and wondering what type of oz we would wake up to on Sunday.  All in all, we were very lucky.  We had electricity throughout the whole event but I found out that many of my friends had to endure a day and a half without any.  We had no cable or Internet through Monday afternoon but really it wasn't that bad.  I took my son to Panera Bread to have breakfast and get online.  That was where we saw how many others were without electricity and/or Internet service.  I felt so bad that I called my sister to ask her if we could go over there to use her Internet service.  She said sure. I gave our outlets at Panera over to two nice ladies who looked like they really needed an Internet fix.  Actually, I think they needed to do some real work.  It made me feel better to give our seats up to them.  I guess the worst thing about Hurricane Irene for us was that one of our trees broke in half (almost).  We  had tree limbs and branches covering our driveway.  I have to thank my nephew for coming out to "save" us.  He cut up the tree and we hauled the branches out to the back of our house where we have a mini forest anyway!  It all worked out just fine.  Thanks Steve, Laura and Henry!  We also enjoyed a delicious dinner of grilled steak, broccoli and rice at their house last night.

Cleaning up the aftermath of Irene

More Clean Up Needed

Bradford Pear - Buh Bye!

Broken Bradford Pear Tree Thanks to Hurricane Irene

I really wanted to make Hurricanes in honor of Hurricane Irene but I did not have any passion fruit syrup.  Here is the recipe that I found for the "Original" Hurricane Cocktail.   The legendary Pat O’Brien’s Bar in the French Quarter, New Orleans is where the Hurricane is said to have originated. Pat O'Brien's Bar opened its doors on December 3, 1933, two days before the end of Prohibition (well, ya had to have a few days to get ready).  Sadly, I have read that the Hurricane Cocktail that is currently served at Pat O'Brien's Bar in NOLA is no longer made with the original recipe.  It is said to be an overly sweet concoction now.  So, if you want a "real" hurricane you will have to make it yourself with this recipe.

Hurricane

4 oz Dark Rum
2 oz Lemon Juice
2 oz Passion Fruit Syrup

Shake with ice and strain into a hurricane glass (or in its absence a pint glass will do) filled half-way with ice.  Garnish with orange slices and a cherry with stem.

Enjoy!

Indian Dinner

I have been wanting to make tandoori chicken for a long time.  If finally made it for dinner tonight.  It was great. Definitely worth the wait.  I know that I can't make "true" tandoori chicken because I don't have a clay tandoori oven but this was truly yummy and easy to make.  I combined two recipes and the chicken definitely reminded me of the tandoori chicken I ate in an Indian restaurant.  I also made Basmati rice with carrots and golden raisins and a cucumber salad.  I was thinking of making a dessert out of the Naan bread but I didn't do it.  Naan is supposed to be good for breakfast dipped in egg sort of like French toast.  I definitely want to try that.

Tandoori Chicken

Serves 4

1 cup plain low fat yogurt

1-1/2 tsp grated fresh ginger

1 tsp each paprika, garam masala and minced garlic

½ tsp chili powder

½ tsp ground cumin

½ tsp kosher salt

2 tablespoons lemon juice
1 tablespoon tomato paste (optional)

4 boneless, skinless chicken breasts (about 5 oz each)

2 tablespoons chopped cilantro or mint

1.       Mix yogurt, ginger, paprika, garam masala, garlic, salt, chili powder, cumin, lemon juice and tomato past (if using) in a medium bowl until blended. 

2.       Scrape ¾ cup of yogurt mixture into a 1-gallon zip top bag.  Add chicken; seal bag and turn to coat.  Refrigerate for at least 30 minutes.  Stir cilantro into remaining yogurt mixture and set aside for serving.

3.       Meanwhile, heat broiler and line a rimmed baking sheet with nonstick foil.

4.       Remove chicken from bag and place on prepared pan (discard bag and its contents).  Broil 10 to 12 minutes, turning once,, until cooked through.

5.       Place chicken on serving plates and drizzle with reserved yogurt mixture.

Steps in Cooking Basmati Rice

Stove-Top Method:

1. Put the Basmati Rice into a medium saucepan. Rinse the Basmati rice with cold water thoroughly before cooking, because there is so much starch clinging to its grains. Wash two to three times with your hands.
2. Drain the water again and then fill with fresh water The quantity of water should be either be :1 cup of rice and 1 1/2 cups water to boil if you want firm rice,Add the correct amount of water and cover with a tight-fitting lid. Bring to a boil.
3. Make sure you cook it in a heavy pot and do not disturb the rice or take a peek while its in the middle of cooking.
4. When it boils, lower the heat, simmer for 12 - 14 minutes before turning off the heat.
5. Remove from heat and stand covered, for another 5-10 minutes. until you're ready to serve. The rice should have absorbed all the water and will just need fluffing up with a spoon.

Add a handful of carrots and golden raisins to the water before it boils.

Adrienne’s Cucumber Salad

Serves 8

Ingredients:

4 cucumbers, thinly sliced

1 small white onion, thinly sliced

1 cup white vinegar

½ cup water

¾ cup  white sugar

1 tablespoon dried dill, or to taste

Directions:

1.        Toss together the cucumbers and onions in a large bowl. 

2.       Combine the vinegar, water and sugar in a saucepan over medium-high heat.  Bring to a boil and pour over the cucumber and onions.

3.       Stir in dill, cover and refrigerate until cold.  This salad can be served at room temperature but be sure to allow the cucumbers to marinate for at least 1 hour.

 Enjoy!