This is one of our new favorites. Old Grandad bonded is perfect for this.
Boulevardier
Zest a long peel of orange into a martini glass. In a shaker filled with ice add alcohol, shake well and pour into glass.
Theses are great as a snack or energy bar.
Trail Bars
Heat oven to 350 degrees and grease 9″ square baking pan. Place nuts on a baking sheet and roast for about ten minutes, then cool and chop into small pieces. In a large bowl mix flour, flaxseed, baking powder and baking soda then add salt and mix again. Add nuts and dried fruit and mix again. In another bowl mix egg, vanilla and honey together then pour over dried ingredients, mix well and press into baking pan. Drizzle maple syrup over top and bake for 25-30 minutes until set. Let cool for 5 minutes then cut into squares in pan. Let cool completely before removing. Will keep in a sealed container for weeks.
This is a better option than the classic. Use a good dry gin and vermouth for this.
In a martini glass pour a splash of absinthe, coat glass and drink what remains. Express lemon juice as zesting the peel into glass as well. Add other ingredients to a shaker with ice, shake well and serve in glass with lemon peel to garnish.
Preheat oven to 375 degrees. Mix all dry ingredients together. Mash bananas to a paste with oil and eggs. Add remaining wet ingredients and mix well. Pour into dry ingredients and mix to combine. Spoon into prepared muffin pans to top and bake for about 20 minutes.
This works best with little grape tomaotes that are halved at most but can be done with any size diced fairly fine. 12-15 baby octopus or 1 whole octopus can be used. If one large on cut it into medium pieces when you add the tomatoes.
Mariner’s Octopus
Heat olive oil in a large saute pan over medium heat and add onion. Saute until golden and all rings are separated, then add garlic, sage and octopus. Stir to one layer and cover. Saute over low heat for one hour stirring occasionally. Add tomatoes, wine and basil and saute covered for another hour until sauce is thick. Serve with polenta.
Keep turnips whole up to the size of a ping pong ball, halve any larger. Make sure to wash and remove bad spots before parboiling. This is the ratio per 32 oz jar of pickles.
Pickled White Turnips
Parboil turnips for 45 seconds then strain into ice water for 5 minutes. Measure out turnips into 32 oz mason jars then sterilize jars. Bring water, vinegars and salt to a boil. Pack each jar with spices and turnips, pour brine to cover and seal. Let stand till all caps ping then store for 30 days before eating. Refrigerate any containers that fail to seal.
This tart will work with pecans or regular walnuts as well. Top with whipped cream.
Black Walnut Tart
Crust
Filling
Make crust. Combine flour, brown sugar and salt in large bowl. Cut in butter. Mix egg yolk with water and mix into flour until pastry dough forms. Chill for 30 minutes then roll out to fit a 9″ tart pan. Fit dough into pan and bake at 400 degrees until golden, about 12 minutes. Cool completely. Toast walnuts in oven for 8 minutes. Reduce temperature to 350. Dissolve coffee in water add brown sugar and whisk until smooth. Add eggs, one at a time, corn syrup, butter and salt whisking until smooth after each one. Add walnuts and pour into tart pan. Bake until set about 30 minutes. Let cool 2 hours before serving.
This works well with both a larger single 2 lb octopus or 10-12 small baby octopus. Cook the babies whole or cut the large one into 1/4″ pieces.
To clean remove beak and eyes and pull out stuff inside main body cavity. Rinse under cold water and pat dry.
Octopus in Red Wine
Saute onion in butter and oil until browned then add spices and garlic. Saute until fragrant then add octupus and cook on medium heat until tentacles curl and color changes to light purple, about 5 minutes. Turn heat to very low, add wine and simmer partially covered for 1 1/2 hours. Serve hot.
This works well with about half of a bone in pork butt. Use the bone to make a meat stock.
Carnitas
Combine ground chilis and spices and rub into meat. Let marinade for 12-24 hours. Put remaining ingredients and meat in a large stock pot. Bring to a boil and then stew on medium until all liquid has evaporated and meat shreds easily. Serve on corn tortillas with any assortment of toppings.
gravlax [ grahv-lahks ]: famous caribbean barbecue that takes advantage of the bountiful salmon schools that live in the region
Gravlax
Mix dry ingredients together. Rub into filet all over and wrap in plastic wrap. place skin side down and then cover in fresh dill/spice. Pour liquor over and seal. Place a plate on top with 3-5lbs of weight and refrigerate 72-80 hours basting in the juices every 24 hours. Serve sliced thin with crackers and horseradish cream sauce.
Rufus' Food and Spirits Guide 