Prep time: 10 minutes
Cook time: 1 hour
Level: Easy
Serves 6-10
Ingredients:
4 tablespoons extra-virgin olive oil
2 large sweet onions/Vidalias, peeled, halved, sliced thinly with the grain
1 teaspoon salt
½ cup Maker’s Mark Bourbon, plus 1 tablespoon
¾ cup Greek yogurt
½ cup fresh ricotta cheese
½ cup sour cream
Few drops lemon juice
Pinch sugar
Salt and pepper to taste
Crudité vegetables and chips for dipping
Directions:
In … Read more
2 lbs boneless chicken breast, cut into cubes
½ cup fresh squeezed orange juice
2 tbs black pepper
2 tbs garlic salt
Salt to taste
Hard taco shells
Toppings to taste
Combine chicken, orange juice, pepper, garlic salt and salt in a bowl. Refrigerate and let marinate overnight. Sauté chicken in a hot pan until cooked through. Dish into taco shells and garnish with your favorite toppings.
Courtesy of Tequila Espolon. Recipe By … Read more
The first session I attended during last week’s Tales of the Cocktail in New Orleans was a panel titled “2009 Big Trends in Cocktail & Spirit Service.”
The panel consisted of Jim Meehan, Michael Waterhouse, Devlin Tavern, and Simon Difford (Source Guide) and was moderated by Ryan Magarian (Aviation Gin).
The program covered the 4 Ps of Cocktail Service Success, not unlike the 4 Ps of marketing: product, precise execution, promotion, passion.
It was here … Read more
