Since we’re deep into the holiday season, I wanted to share our favorite winter drink recipe.  It’s technically called a Cranberry Hot Toddy, but we call it GROG!  After a few of these, you’ll know where the word “groggy” comes from.

Feel free to share this recipe with your loved ones and pass it around.  It’s a great way to spread holiday cheer.

We posted this recipe for Thanksgiving 2009, but have picked up a lot of new readers since then, so we decided to reprint it for people who didn’t see it last year.

We’re going to take some time off until after the New Year.  Happy Holidays to everyone, and we’ll see you out on the street in January.

Cranberry Hot Toddy aka GROG

2 tangerines

1/2 cup whole cloves

4 quarts unsweetened cranberry-raspberry juice (if unsweetened not available, omit the sugar below)

2 2/3 cups sugar

4 cups amber rum (such as Bacardi Gold.  Rum can be omitted for Virgin Grog.)

4 cinnamon sticks

1/4 tsp clove

1/4 tsp allspice

1/4 tsp nutmeg

Cut tangerines crosswise into 1/4-inch thick rounds and remove seeds. Stick whole cloves into each slice of tangerine until the tangerine slices are mostly studded with the whole cloves.  In a large pot, simmer cranberry juice, sugar, studded tangerines and all the spices (including the rest of the whole cloves). Simmer uncovered for 30 minutes.  Remove the tangerines and whole cloves with a slotted spoon or strainer. Add rum (if desired). Serve in large mugs or heatproof glasses. Enjoy!

Makes about 16 cups

Prep time: About 15 minutes

Cooking time: About 35 minutes

Storage tip: This makes quite a large batch. We recommend keeping the empty cranberry juice bottles for storing the leftover grog in the fridge.  It has stayed in our refrigerator for up to a month and still tastes great when reheated. It can be reheated in either the microwave or on the stovetop.

DEFINITELY OUR FAVORITE WINTER DRINK! Let us know what you think in the comments.

This Friday’s Recipe is courtesy of The Hungry Wife.  She says “Basil Chicken in Coconut-Curry Sauce is a one dish meal that is packed with flavor, and if you like Thai-style food, you will love this recipe.  Even though it has 2 jalapeno peppers and a bit of chili powder, the coconut milk really tames down the spice.  Basil Chicken is just the right amount of spices, and is a great way to introduce new flavors into your meals.”

4 skinless, boneless chicken breast halves

2 teaspoons curry powder

½ teaspoon salt

½ teaspoon cracked black pepper

¼ teaspoon chili powder

1 large red onion, chopped (1 cup)

5 cloves garlic, minced

2 fresh jalapeno peppers, seeded and finely chopped

1 tablespoon olive oil

1 13 ½ or 14 ounce can unsweetened coconut milk

1 tablespoon cornstarch

3 tablespoons snipped fresh basil

1 teaspoon grated fresh ginger

3 cups hot cooked rice

Cut chicken into 1-inch pieces.  Place chicken in a medium bowl.  In a small bowl stir together the curry powder, salt, black pepper, and chili powder.  Sprinkle spice mixture over chicken, tossing to coat evenly.  Cover and chill for 1 to 2 hours to allow spices to penetrate meat.

In a large nonstick wok or skillet cook and stir onion, garlic, and jalapeno peppers in hot oil over medium-high heat for 2 minutes.  Remove onion mixture from wok.  Add half of the chicken to wok.  Cook and stir for 4-5 minutes or until chicken is no longer pink and cooked through.  Remove chicken from wok.  (If necessary, add additional oil.) Cook remaining chicken as above; remove from wok.

Combine coconut milk and cornstarch.  Carefully add to wok.  Cook and stir until slightly thickened and bubbly.  Return chicken and onion mixture to wok.  Stir in basil and ginger.  Cook and stir about 2 minutes or until heated through.  Serve over hot rice.

Makes 4 servings

Long Island Iced Tea always cracks me up because I grew up on Long Island  – and didn’t know anybody who drank them growing up!  (We were more into kamikazes back then.)

Since then, I’ve run across this drink in Dublin, Belize and other places far from LI, and occasionally order one.  When I order one and tell people I actually grew up on Long Island, it’s a good conversation starter in a foreign land.

The recipe is very simple – all you need are the white liquors (rum, gin, tequila, vodka and triple sec), citrus juice or sour mix and coke (-a cola).

Cheers!

We made cheesecake-marbled brownies for Thanksgiving dessert and they were excellent.  Brownies with cheesecake mixed in – how can you go wrong!

The recipe was originally in Gourmet magazine, but as usual, my wife made some changes along the way.  This recipe is a definite keeper!

For the brownie batter

1 stick (1/2 cup) unsalted butter, cut into pieces

2 oz. unsweetened chocolate, chopped

1 cup sugar

2 large eggs

1/2 teaspoon pure vanilla extract

2/3 cup all-purpose flour

For the cheesecake batter

8 oz. cream cheese

1/3 cup sugar

1 large egg yolk

1/4 teaspoon pure vanilla extract

Make brownie batter

• Put oven rack in middle position and preheat oven to 350 degrees.
• Butter and flour 8-inch square baking pan. (we used a rectangular pan, and it came out fine)
• Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted.
• Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined.
• Whisk in flour until just combined and spread in baking pan.

Make cheesecake batter

• Whisk together cheesecake batter ingredients in a small bowl until smooth.
• Dollop over brownie batter, then swirl in with a knife or spatula.

batter ready to bake

Bake brownies

• Bake until edges are slightly puffed and center is just set, about 30 minutes.
• Serve warm or at room temperature.  You can even put some ice cream on top, especially if served warm.

ENJOY!

This Friday’s Recipe is not street food, but it has been one of our house’s favorite recipes for many years.  It’s easy to make, and there aren’t any hard-to-find ingredients – it’s made with items easily found in most kitchens.

I did not grow up cooking, and this was one of the first recipes I learned how to make in a college apartment.  My son is in his first college apartment, and he just asked for this recipe too.  It’s always been one of his favorite comfort foods.

1 12oz. package of broad egg noodles

1 ½ cups frozen peas

1 8 oz. can solid white tuna

2 Tbl. Butter

1/2 cup finely chopped onion

1 can condensed cream of mushroom soup

1/4 cup sherry (white wine or milk can also be used)

¼ tsp nutmeg

6 slices American cheese broken up

Topping

1 Tbl. Butter

1/2 cup seasoned breadcrumbs

2 Tbl. Parmesan cheese (optional)

Preheat oven to 350 degrees

Boil noodles 2 minutes less than the package instructions, toss with butter or olive oil and set aside.

Rinse frozen peas under warm water until thawed.

Drain tuna and shred with fork.

Melt butter in small sauce pan, add onion, and sauté over medium high heat until soft.  Lower heat and add mushroom soup, sherry, nutmeg, and American cheese.  Stir until cheese is melted and all ingredients are blended.  Add tuna and stir till blended.

Stir the sauce into the noodles until noodles are evenly coated.  Stir in peas.  Place all ingredients in a casserole or baking dish.

In the now empty pan, melt remaining tablespoon of butter.  Turn off heat and add bread crumbs, stirring to coat with butter.  Toss in parmesan cheese.  Sprinkle evenly over casserole.

Bake for 30 minutes and serve.

Enjoy!

We found this recipe in Gourmet years ago, and it’s become a regular part of our repertoire at home.  In fact, we made it last weekend and remembered to take pictures this time.

Pureed ancho chilies lend a rich, sweet, and only mildly hot flavor to this chili.  To make a hotter dish, do not remove the veins or seeds from the chilies.  If anchos or similar dries chilies are not available, substitute one roasted and peeled red bell pepper and 1/4 teaspoon dried hot red pepper flakes when pureeing.

Chili Puree

2 dried ancho chilies I soak the chilies in water for about 15 minutes prior to cooking (roasted jalapeno can also be used – simply place jalapeno on foil lined baking pan  and place under the broiler.  Turn the peppers every 2-3 minutes until roasted on all sides.  Allow to cool then seed and peel)

¼ cup cashews unsalted

1 cup chicken broth

Chicken Cashew Chili

2 whole chicken legs plus ½ chicken breast.  (We have often made this with whatever 1½ to 2 lbs. of chicken is in the house.)

2 Tbl. olive oil (vegetable oil will do fine)

1 large onion chopped

3 garlic cloves chopped fine

1 Tbl. ground cumin

1 tsp. chili powder

1 tsp. salt

3 Tbl. chopped fresh coriander (cilantro) (wash and dry before chopping)

14 ½ oz. can diced tomatoes with juice  (We actually prefer to make this with 1½ lbs. of fresh tomatoes.  Boil for 3 minutes – until they start to split  then rinse and run under cold water.  Peel and seed the tomatoes.  Then chop and add to recipe.  We also add two Tbl. of tomato paste.)

½ cup cashews

½ oz. bittersweet chocolate (use your favorite fine chocolate, it’s worth it).

1 cup. canned kidney beans rinsed and drained (We also prefer homemade beans.  Boil dried beans for 2 hours, until they split easily with a fork.)

Make Chili Puree

Heat a small heavy skillet over moderate heat until hot, then toast chilies, 1 at a time, pressing down with tongs, a few seconds on each side to make them more pliable.  Wearing rubber gloves (admittedly I have never done this) seed and de-vein chilies. (Don’t forget to wash your hands afterward).  In a blender puree, chilies with cashews and broth until smooth.

Cut legs into drumsticks and thigh portions.  Remove excess fat from chicken and pat chicken dry.

chicken sauteeing in pan

In a large heavy saucepan heat oil over moderate heat until hot but not smoking.  Cook onion and garlic, stirring, until softened.

Add cumin, chili powder, and salt and cook stirring, 1 minute.

Add chicken and stir to coat with onion mixture.  (I move half the sauté to the side, place the chicken on the bed of seasonings and then spoon the other half on top.  I don’t find large pieces of chicken stir all that well).

Stir in chili puree, 2 Tbl. Coriander, and tomatoes with juice and simmer, covered stirring occasionally to avoid sticking, 45 minutes, or until chicken is cooked through.

ready to shred

Remove pan from heat and transfer chicken to a bowl.  With 2 forks shred meat, discard bones and skin.  Return chicken to pan and stir in cashews, remaining tablespoon coriander, chocolate, and beans.

Cook chili over moderate heat, stirring until heated through and chocolate is melted.  Chili may be made 2 days ahead and cooled completely, uncovered, before being chilled, covered.

Enjoy over rice.

We ran across a video of Ching He Huang cooking sweet & sour prawns  as part of the Chinese Food Made Easy/Street Food series.

Ching previously had TV shows on the UK Food Channel such as Ching’s Kitchen and Great Food Live, and currently has several books and various other Chinese food-based businesses happening.

Click through for the video and the written recipe instructions.

Ingredients

3 tbsp peanut oil

8 large king prawns, de-veined, shelled (leaving tails on), heads removed

1 tbsp grated fresh root ginger

1 red chilli, de-seeded and finely chopped

½ onion, chopped

2 oz canned pineapple, drained and chopped

7 oz pineapple juice

1 small handful chopped red and yellow pepper

1 small handful fresh beansprouts

salt and freshly ground black pepper

½ lime, juice only

honey, to taste

1 spring onion, finely sliced steamed

jasmine rice, to serve

Instructions

1. Heat a wok until smoking, then add two tablespoons of the peanut oil. Add the prawns and stir-fry for 3-4 minutes, or until the prawns are pink and just cooked through. Remove from the wok and set aside.

2. Heat the remaining oil in the wok. Add the ginger and chilli and stir-fry for 30 seconds. Add the onions and stir-fry for 2-3 minutes, or until softened.

3. Meanwhile, place the pineapple and the pineapple juice into a food processor and blend to a smooth purée. Pour the purée into the wok and simmer for 1-2 minutes. Add the chopped peppers and beansprouts and stir well. Season, to taste, with salt and freshly ground black pepper, lime juice and honey.

4. Return the prawns to the wok and stir through the sauce. Sprinkle over the spring onions.

5. To serve, place equal amounts of the stir fry onto two plates and serve with steamed jasmine rice.

Friday’s Recipe this week is an easy Indian chicken salad from Tasty Galaxy.  The combination of chicken and chickpeas is tasty and healthy.

This chicken salad recipe has a define Indian twist because of the spices – cumin, coriander and turmeric.  Cooked onions add another level of flavor to the salad, and the raw onion adds crunch.

Enjoy!

INGREDIENTS

2 cups cooked chicken breast
1 small white onion
1/2 of a small red onion
3/4 cup of cooked chickpeas
a handful of chopped cilantro

a dash of ground cumin
a dash of ground coriander
a tiny dash of turmeric
canola oil for sauteeing

PREPARATION

Cut chicken breasts into bite-size pieces.  Chop the red onions.  Chop the white onions.  Chop the cilantro.

Heat up oil in a skillet.  Add white onions and saute for 5-8 minutes.  Add cumin, coriander and turmeric.  Cook for 30 seconds.  Add chicken and chickpeas and cook until chicken and chickpeas are warmed through, 3-5 minutes.

Take the chicken salad off the heat, add the raw red onions and cilantro and mix.

Serve with naan and a salad or in a wrap.

(picture not from recipe)

About a month ago, we posted a Friday’s Recipe for Moo Shu Chicken Lettuce Wraps.  Another recipe that uses lettuce to wrap the food is Indonesian Minced Pork, a popular dish in that part of the world.  It’s a fairly simple recipe that’s pretty interesting and tasty to eat.

2 pounds pork sausage, removed from casing
2 cloves garlic, minced
1 tsp. ginger
1 can water chestnuts, minced
3 tbsp. soy sauce
1 tsp. sugar
1 tbsp. dry sherry or vermouth
1 cup chicken broth
enough cornstarch to thicken, about 1 Tbsp.
1 can mushrooms, chopped
1 cup diced walnuts
1/2 cup green onions (scallions) , chopped
1 head of lettuce

Brown sausage and drain grease.  Add garlic, ginger, water chestnuts, soy sauce, sugar, sherry or vermouth, beef or chicken broth and cornstarch; simmer about 15 minutes.  Turn off heat; allow mixture to sit for about an hour to let flavors blend.

Heat to serve; add mushrooms and walnuts.  Sprinkle with green onions.  Serve hot with lettuce leaves by putting a spoonful of mixture into a lettuce leaf and gently rolling it up.

Enjoy!

I love anything made with phyllo dough.  I’ve enjoyed “cigars” at some of the Mediterranean street food vendors like Bistro Truck and the Comme Ci, Comme Ça Truck.  When I was in Washington DC last week, I also had cigars as an appetizer at a Turkish-American  restaurant that were very light and flaky, but were filled with ricotta cheese and herbs, not meat.  You can easily make vegetarian cigars with potatoes, or substitute ground lamb for ground beef if you prefer that.

This recipe is courtesy of the Utne Reader.

Sigara Borek (Turkey)

Meat filling ingredients:
–2 tablespoons olive oil
–1 lb. lean ground beef
–1 onion, chopped
–2 garlic cloves, minced
–4 tablespoons pine nuts
–2 teaspoons ground cinnamon
–3 teaspoons dried oregano
–1/2 cup chopped fresh parsley
–Salt and pepper to taste

Wrapping ingredients:
–1 egg
–1/2 cup olive oil
–2 tablespoons milk
–1 lb phyllo sheets (about 18)
–2 tablespoons sesame seeds

Preparation:

Heat olive oil in a large skillet and add the onion. Cook for 2-3 minutes until onion begins to soften, then add minced garlic and pine nuts. Saute for an additional 1-2 minutes or until pine nuts begin to turn golden.

Add ground beef to the skillet and cook for 3-4 minutes, then add cinnamon, oregano and parsley. Season with salt and pepper, then set aside to cool.

In a small bowl, whisk together the egg, olive oil and milk. This mix will be slightly thick and will be used to moisten the phyllo dough.

Take a sheet of phyllo dough and lay it out on a flat surface with the longest side facing you. Keep the remaining phyllo covered with a moist towel until ready to use. Lightly brush the left half of the phyllo with the egg mixture. Gently lift the right side of the phyllo and fold it over the left side. The phyllo dough will now be half the size of when you started and you will now have the shortest side facing you.

Brush the top of the phyllo with the egg mixture. Take 1/4 cup of the beef mixture (make sure it has cooled) and place it 2 inches in from the nearest edge of the phyllo and leave 2 inches of spaces on either side of the meat. Fold in each of the long sides by 2 inches. Beginning at the edge closest to you, fold the narrow end over the meat mixture. Continue rolling the dough away from you as you form a cigarette-shaped roll. When you near the end, brush the final 2 inches with the egg mixture. Fold the roll over this final bit of dough to seal it. Place seam side down on a baking sheet.

Before baking, brush the tops and sides of each roll with more of the egg mixture. Sprinkle the tops with sesame seeds. Bake at 350 degrees for 20-25 minutes or until golden brown.

Feta cheese, potatoes or other vegetables can be substituted for minced meat.