‘Tis the season to be hammered … I can’t get enough Coquito during the holidays. Actually, two glasses is enough for me at one sitting. It packs a serious Latin punch. J.Ho tested … J.Ho approved !!!
1 cup Coco Lopez cream of coconut
1 cup Carnation sweetened condensed milk
1 cup Carnation evaporated milk
1 cup white rum
1 cup water
3 cinnamon sticks
½ teaspoon vanilla extract
4 egg yolks, well beaten
ground cinnamon and nutmeg
Combine the coconut, condensed and evaporated milks and the rum in a blender or a food processor. Set aside. Boil the water with the cinnamon sticks for about five minutes. Remove from heat and allow to cool to room temperature. Discard the cinnamon sticks.
Combine all of the ingredients except the ground cinnamon and nutmeg and beat well in a blender or food processor in batches. Pour eggnog into bottles and refrigerate until ready to use. Serve in your favorite glasses sprinkled with nutmeg and cinnamon … with a dash of Yankees Suck!
I know, no updates in a while and no new recipes for well over a year or so. The past two years have been pretty hectic. Anyway, yesterday while watching the Pats game I decided to make some beef stew. Perfect for a crisp autumn day in New England. Recipe is HERE. Check it out!
Yankees suck.
The homepage almost makes the Starboard Galley look enticing…almost. Yes, they do have outdoor dining, which fortunately the hostess was kind enough to let us know that it was “buggy” outside. As a table of four relocated to inside due to the buggy-ness, that is when I saw that their outdoor dining doesn’t actually look out on the water, it looks out on a parking lot. Very romantic.
In a state of hunger that was so great (and a tight budget) we opted for the Starboard Galley. Having never been there before (nor will I ever return) we should have been tipped off by the fact that there were no cars parked out front and no diners waiting to be seated. When we sat at our table I mentioned to my date that the restaurant smelled funny…”yeah, it smells like urine”. That should have been our second clue, but we were ravenous.
We perused the menu and decided to try the steak tips…it’s virtually impossible to make bad steak tips…that’s what I thought anyway. Our waitress, who was actually very nice, brought us our water (which tasted like dirt, but the lemon slice garnish helped mask that) and bread and butter. Nothing fancy, but it was enough to tide us over until our meals arrived. The steak tips were little brown chunks of meat that in no way were cooked medium rare and tasted like they had been sitting on the grill for hours. The chicken wings weren’t any better unless you prefer chicken wings overcooked to the point that they shrivel and dry out. The baked potato wasn’t even hot enough to melt room temperature butter and the brown spot, that was just gross. The veggies (zucchini and summer squash) weren’t hot either and barely resembled anything edible.
Bottom line, if you’re thinking of going to the Starboard Galley just go to Crapplebee’s instead.
Thanks for reading,
Muffin
P.S – Yankees suck!
So I’m back in Boston and I need to start updating this site again. Will do. Seriously. Yankees suck!
Reader Amanda writes in and asks how to make ceviche. I’m not a fan. That’s me. Anyway, she says she’s intimidated to make it. I say don’t ever be intimidated to make anything in the kitchen. Don’t ever be intimidated by anything in life. Your decisions are half chance. So are everyone else’s.
Click here for a brief overview of ceviche.
Yankees suck!
As I continue on my quest for the perfect fried chicken recipe I come across this one at Simply Recipes. It’s pretty damn good. I tweaked things around a bit, but not by much. I used parsley, sage, rosemary and thyme for the fresh herbs in the buttermilk marinade and I added paprika to the coating flour as well. and a tad more cayenne pepper.
Simply Recipes is a wonderful site and an excellent source for a variety of recipes. Enjoy!
Yankees suck!
I’ve posted this recipe in the past, but I just found some pictures I took the last time I prepared it for some friends. So I figured it would be a good thing to update. Don’t let the bacon, butter and cream fool you. This dish is much lighter than it appears.
This is a simple country-style French dish that is hearty, nourishing and wicked, wicked good! It’s origins are in the French province of Brittany. One of the six Celtic nations, Brittany is gastronomically revered for producing some of France’s best beers, white wines, crêpes and seafood.
1 large onion, sliced
4 oz butter
8 oz bacon slices
1 ½ pounds potatoes, peeled & thinly sliced
1 ½ pounds fresh cod fillets (any medium to firm textured white fish such as haddock, roughy or halibut may be substituted)
1 cup heavy cream
Heat oven to 350°. Sauté the sliced onion in 2 tablespoons of the butter. Prepare in a greased casserole dish which is an appropriate size to pack in all the ingredients firmly. Cover the bottom of the oven dish with a layer of bacon slices, then half of the onion, then half of the potato slices. Layering it all like a sandwich.
Cut the fish into medium sized pieces and place on top of the potatoes. Season well with salt & freshly ground black pepper. Reversely, cover the fish with the rest of the potatoes, then the onions and then the bacon. Season well with salt & freshly ground black pepper again. Pour over the cream. Dot the top with the remaining butter. Bake in the oven for about an hour. It will be done when the top is well browned and the cream is bubbling vigorously.
With the potatoes integrated within the dish, all you need is a side green vegetables. I’d suggest roasted asparagus.
Yankees suck!
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