It's found in a glass bottle sitting on bars all over america the rich red concoction is sitting waiting to be pulled, poured, mixed and served into dozens of drinks. Even many bartenders aren't quiet sure what makes up Grenadine. If it was an ideal world it'd be a red currant and pomegranate syrup, with water, sugar and the two fruits being the only ingredients. Sadly this isn't an ideal world and companies get away with subbing out the pomegranates and the currants for the much cheaper and cost effective chemical compounds that can recreate the fruits slightly bitter mostly sweet flavor. But if you want to put a boost in your drinks all it takes is a simple trip to your local middle eastern market. Pomegranate syrup a thick molass like syrup so dark its almost black with a few simple tricks you can make your own Grenadine that will add a flare to your favorite red tinted cocktail of choice.
Grenadine Syrup:
1/2 cup Pomegranate Syrup
1 cup Current Juice
2 TBSP Sugar
Water
Pour the three ingredients into a small sauce pot and bring to a slow simmer, thin with water until the syrup flows freely and easily from a spoon but leaves a thin coating behind (for reference we call this Nape in the culinary world). Substitute your homemade syrup in a drink recipe in even parts.
Tuesday, June 10, 2014
Tuesday, June 3, 2014
It's all greek to me!
The humble Gyro... it's pronunciation is as varied as the fillings put into it, most of them... are wrong. In theory a simple street food that is one of the most popular thing to have come out of Greece since the invention of democracy. There are only a few restaurants in St. Louis that I will order gyros from, why you ask? The answer falls to the filling... frozen blocks of land critter should NOT be in the filling of my sandwich, it's insulting to me, humiliating when I drop the sandwich in disgust to the serve, and damaging to the buisness when I never come back again.
This isn't a burger (Still mighty sin but slightly lower on the list of unforgivable acts) it's a gyro, all it has, all it should ever have is six things: Pita, Tzatiki, Red Onion, Lettuce (NOT ICEBURG), Feta and most importantly the meat. First things first, I refuse to call it a Gyro if any kind of poultry has touched it, I don't care if you're on a health kick and wanting to watch what you eat throwing cut up bits of chicken onto a pita a gyro does not make. Gyro meat should always be made on site, layers of Beef and lamb with an herb mixed stacked onto that wonderful spinning rod that magically fuses said layers into a single block of deliciousness. Likewise, any owner who uses premade tzatkiki should by law be executed on grounds of treason, no excuses, NONE!
So where do I head for my fix of Gyro? Find a nice middle eastern market, if it's worth a single grain of salt there'll be a small menu in the back of the shop selling you some of the best street food. When it comes to a restaurants... it's a bit more difficult. The best I know of is Michael's on Manchester, there are probably better places that I haven't gone to yet but never, never order it from a Greek menu... it's a lie.
This isn't a burger (Still mighty sin but slightly lower on the list of unforgivable acts) it's a gyro, all it has, all it should ever have is six things: Pita, Tzatiki, Red Onion, Lettuce (NOT ICEBURG), Feta and most importantly the meat. First things first, I refuse to call it a Gyro if any kind of poultry has touched it, I don't care if you're on a health kick and wanting to watch what you eat throwing cut up bits of chicken onto a pita a gyro does not make. Gyro meat should always be made on site, layers of Beef and lamb with an herb mixed stacked onto that wonderful spinning rod that magically fuses said layers into a single block of deliciousness. Likewise, any owner who uses premade tzatkiki should by law be executed on grounds of treason, no excuses, NONE!
So where do I head for my fix of Gyro? Find a nice middle eastern market, if it's worth a single grain of salt there'll be a small menu in the back of the shop selling you some of the best street food. When it comes to a restaurants... it's a bit more difficult. The best I know of is Michael's on Manchester, there are probably better places that I haven't gone to yet but never, never order it from a Greek menu... it's a lie.
Tuesday, May 27, 2014
Farmer's Markets: From Big to small.
Fresh is best, I've said it a dozen times if not more... but you're probably curious of where is best, and with the return of summer comes the return of the Markets, Kirkwood, Webster, Clayton, most of the Small towns that make up St. Louis have them, sometimes they're more craft fairs then farmer's market though...
Let's start with the big one, the unrivaled king of the STL Markets, Soulard Farmer's Market. Four legs streaming from a central hub and the size of a city block, show up early in the morning, especially on a Saturday or Sunday and you'll see fleets of trucks coming and dropping off goods to purveyors, all with the mark of some local farm or the other. If it's artisan, you'll find it in one of the four legs of the market, bakeries, butchers, and boutique meats can all be found if your willing to put the leg worth in. When it comes to produce I trust Schrodinger's, family's been using them for years, fair prices and the freshest produce, and they'll tell you if it's fully ripe or needs to wait a few days in the brown bag to finish getting there.
From there unfortunately the markets shrink rather quickly on the town level, they're more art fairs then farmers markets with the occasional restaurant showing a stall in support with a shrunken menu. You'll find the ocasional stall that sells over priced "organic" produce... trust me when it comes to markets Under the Arch nothing beats Soulard.
What do you need? and Where to get it?
So I've been talking about places and cuisines this entire time, with the occasional bit of tipple advice thrown in to keep it all loose. For this post it'll be a little different, what do you need in order to make your home kitchen ready for everything. And this is a bare bones list, as it should be, a cluttered kitchen with ten different kinds of knife to cut a bagel is pointless, do you really need four 9x13's all made out of a different material, NO.
Really all you need besides your appliances are as follows:
1 Chef Knife, 7-9 inches long of a good make
1 Serrated knife, 11-13 inches long (don't worry as much on make, you'll be replacing it every few years anyway.)
1 Rubber Spat
1 Medium Heavy bottomed skillet (and not heavy because of a welded on plate, solid bottom)
1 Medium Heavy bottomed Sauce pot (see parenthesis above)
1 Cutting Board, heavy wood is better but harder to clean and more expensive, Plastics are cheap easier to clean but break and melt easily... don't ask
1 or 2 Baking dishes, 9x13 either Glass or Ceramic covered cast iron
2 or 3 half-sheet trays, there is no reason for a home owner to have full sized sheet trays most home ovens can't take them
That's it, none of those presses for every little thing from garlic to peanuts, none of those slap chops that break quick and never get a good cut, and for the love of all things Escoffier not a drawer full of infomercial knives that "never dull" or "last forever" that's just dangerous. Ignore the infomercials and go out and pick up what you need. If you want a profesional grade knife (you wont need it but hey if you want one I'm not gonna stop you) Bertarelli's knives on the hill is the place to go (They can be bribbed with Chocolate drops from Missouri Bakery), I recommend Wurstof if your going that route, they have a line for every need, personally I like the slightly heavier Grand Prixe II line. but otherwise go to Tuesday Morning. No I'm not joking, I was sending you there for everything else anyways, decent brands and everything you need in close reach, as well as a few nick-nacks if you absolutely want a single purpose item in your kitchen... don't know why you would but some people do. Walmart and Schnucks I'm almost ashamed to say also put out decent Home use grade products. Or check online at restaurant auction sights, you wont find knives most of the time but the cutting boards, pans, spats and other professional grade odds and ends, they wont be pretty but they will work to Armageddon and back. And really isn't that what you want, something that will never break or ship on you despite a few bumps and dents instead of something shiny that breaks the first time you toss it into the sink just a little to hard?
Really all you need besides your appliances are as follows:
1 Chef Knife, 7-9 inches long of a good make
1 Serrated knife, 11-13 inches long (don't worry as much on make, you'll be replacing it every few years anyway.)
1 Rubber Spat
1 Medium Heavy bottomed skillet (and not heavy because of a welded on plate, solid bottom)
1 Medium Heavy bottomed Sauce pot (see parenthesis above)
1 Cutting Board, heavy wood is better but harder to clean and more expensive, Plastics are cheap easier to clean but break and melt easily... don't ask
1 or 2 Baking dishes, 9x13 either Glass or Ceramic covered cast iron
2 or 3 half-sheet trays, there is no reason for a home owner to have full sized sheet trays most home ovens can't take them
That's it, none of those presses for every little thing from garlic to peanuts, none of those slap chops that break quick and never get a good cut, and for the love of all things Escoffier not a drawer full of infomercial knives that "never dull" or "last forever" that's just dangerous. Ignore the infomercials and go out and pick up what you need. If you want a profesional grade knife (you wont need it but hey if you want one I'm not gonna stop you) Bertarelli's knives on the hill is the place to go (They can be bribbed with Chocolate drops from Missouri Bakery), I recommend Wurstof if your going that route, they have a line for every need, personally I like the slightly heavier Grand Prixe II line. but otherwise go to Tuesday Morning. No I'm not joking, I was sending you there for everything else anyways, decent brands and everything you need in close reach, as well as a few nick-nacks if you absolutely want a single purpose item in your kitchen... don't know why you would but some people do. Walmart and Schnucks I'm almost ashamed to say also put out decent Home use grade products. Or check online at restaurant auction sights, you wont find knives most of the time but the cutting boards, pans, spats and other professional grade odds and ends, they wont be pretty but they will work to Armageddon and back. And really isn't that what you want, something that will never break or ship on you despite a few bumps and dents instead of something shiny that breaks the first time you toss it into the sink just a little to hard?
Monday, May 26, 2014
Middle East in the Mid-West
I seem to be slowly moving westward these past few weeks. First with China and the far east, then India, and now here I am with the middle east. There's been a slowly growing population of middle eastern population finding home Under the Arch. And where a people go they bring their food with them, so besides several good eateries like say... Ranoush, we now have two of them, woot woot, one in Kirkwood and one on the loop, and Aya Sofia's we also have several markets that are stocking the goods.
You'll find them tucked away in strip malls and in old buildings, they seem to be waiting, lurking almost in the shadows. Until you walk in, the first thing that should hit you is the smell, a mix of Spices that you as a pour uneducated American wouldn't normally know how to place just lick your lips and you'll feel a slight flavor buzz hitting you. First thing you do is find the back wall, this isn't always going to be an easy task as several are labyrinths of wonders that we Blue eyed devils had no idea existed, Hookahs and Tea sets, teas that you'd never understand or even begin to know how to brew properly, dates, figs, preserves, spices, turmeric and tamarind all swirling around you in bright packaging showing pictures of beautiful women, men on horse back, dogs, animals of all kind. You feel tempted to snag a treasure from the wall, bolt to the counter pay the snaggle toothed little old woman whose yelling across the store to her husband in a language most american's can't understand and get out of your car feeling like Aladdin after getting out of the Cave of wonders... RESIT, RESIT I say, stay true and find that back wall.
Once you find it, follow your nose to the source of that mix of meat, spices and pita that can only be gyro, every and I do mean every middle eastern market worth their salt will have one, sometimes tucked away so only a regular or family can find it there you'll find the little old man with milk chocolate skin and white hair rolling his eyes upward and moving his mouth, likely a prayer to Allah for patience with this devil woman he married. He'll smile and bow slightly when he see's you bow in return, be polite to this small man. A chalkboard sign will tell you what he offers, it'll be the same everywhere, beef, chicken or lamb, Gyro or Salad. Tell the man what you want. While he's making it he'll ask you about your day,and soon the two of you will be talking about sports and then somehow into politics, this little old man will slip your food into a container handing it over to you take it bow a little at the waist and say thank you as you take it from him and grab a can off coffee drink on your way out. You have now become an initiate to one of the best kept secrets in STL.
You'll find them tucked away in strip malls and in old buildings, they seem to be waiting, lurking almost in the shadows. Until you walk in, the first thing that should hit you is the smell, a mix of Spices that you as a pour uneducated American wouldn't normally know how to place just lick your lips and you'll feel a slight flavor buzz hitting you. First thing you do is find the back wall, this isn't always going to be an easy task as several are labyrinths of wonders that we Blue eyed devils had no idea existed, Hookahs and Tea sets, teas that you'd never understand or even begin to know how to brew properly, dates, figs, preserves, spices, turmeric and tamarind all swirling around you in bright packaging showing pictures of beautiful women, men on horse back, dogs, animals of all kind. You feel tempted to snag a treasure from the wall, bolt to the counter pay the snaggle toothed little old woman whose yelling across the store to her husband in a language most american's can't understand and get out of your car feeling like Aladdin after getting out of the Cave of wonders... RESIT, RESIT I say, stay true and find that back wall.
Once you find it, follow your nose to the source of that mix of meat, spices and pita that can only be gyro, every and I do mean every middle eastern market worth their salt will have one, sometimes tucked away so only a regular or family can find it there you'll find the little old man with milk chocolate skin and white hair rolling his eyes upward and moving his mouth, likely a prayer to Allah for patience with this devil woman he married. He'll smile and bow slightly when he see's you bow in return, be polite to this small man. A chalkboard sign will tell you what he offers, it'll be the same everywhere, beef, chicken or lamb, Gyro or Salad. Tell the man what you want. While he's making it he'll ask you about your day,and soon the two of you will be talking about sports and then somehow into politics, this little old man will slip your food into a container handing it over to you take it bow a little at the waist and say thank you as you take it from him and grab a can off coffee drink on your way out. You have now become an initiate to one of the best kept secrets in STL.
Red Rum
More then just Murder spelled backwards, this is also a great theme drink for an event, simple and quick to make and easy to drink it's an awesome way to start a party.
Red Rum
Hardware
Highball
Ice
Stir Rod
Software
A Flag (No not the symbol of a nation or organization a cherry and an orange wedge on a stir stick)
Ingredients
2 oz Clear Rum of Choice (Bacardi Superior is nice for this one)
1 oz Pomegranate Syrup
Top off With Orange Juice (Remember Fresh is best)
Blue prints
Personally I think that this is one of those drinks that it really is better to have stirred then shaken. Add Ice to the Highball and pour in the Rum, you'll get some taste from the Rum in this drink besides the burn so again pick a clear rum of your choice but make sure you like the taste. Add Pomegranate Syrup (Check your local Middle eastern Market... what do you mean what Market... Fine I'll be handling that next post.) or if you can't find the Pomegranate use Grenadine, I'll cover that in a future post also. Mix til the liquid is a nice deep solid red, this is why I don't recommend shaking this drink, instead of a nice red you get almost a pink color out of it... and that, is not good. Top with OJ (FRESH, FRESH you fools, none of this prepackaged stuff) and give a final few stirs before garnishing with the flag and sliding it down the bar to that pretty wench who just winked at you, Yo Ho Yo Ho a pirate's life for thee.
Red Rum
Hardware
Highball
Ice
Stir Rod
Software
A Flag (No not the symbol of a nation or organization a cherry and an orange wedge on a stir stick)
Ingredients
2 oz Clear Rum of Choice (Bacardi Superior is nice for this one)
1 oz Pomegranate Syrup
Top off With Orange Juice (Remember Fresh is best)
Blue prints
Personally I think that this is one of those drinks that it really is better to have stirred then shaken. Add Ice to the Highball and pour in the Rum, you'll get some taste from the Rum in this drink besides the burn so again pick a clear rum of your choice but make sure you like the taste. Add Pomegranate Syrup (Check your local Middle eastern Market... what do you mean what Market... Fine I'll be handling that next post.) or if you can't find the Pomegranate use Grenadine, I'll cover that in a future post also. Mix til the liquid is a nice deep solid red, this is why I don't recommend shaking this drink, instead of a nice red you get almost a pink color out of it... and that, is not good. Top with OJ (FRESH, FRESH you fools, none of this prepackaged stuff) and give a final few stirs before garnishing with the flag and sliding it down the bar to that pretty wench who just winked at you, Yo Ho Yo Ho a pirate's life for thee.
Sex on the Beach
This is the favoite drink of one of my close friends new fiancee, in fact when he proposed to her, the night of her twenty-first birthday I was asked to be there for a couple of reasons, one of them was to mix this drink for her. This is my version of Sex on the Beach.
Hardware:
Highball glass
Shaker
Jigger
Ice
Alternate Hardware
Highball
Ice
Stir rod
Ingredients
1+1/2 oz Vodka of choice (Please pick a decent Vodka)
1/2 oz Peach Schnapps
2 oz Orange Juice
2 oz Cranberry Juice
Software (Garnishment)
Umbrella (optional)
Stir stick (NOT optional)
Blue print
If shaking drink:
Fill shaker two-thirds of the way with ice (crushed if possible) and add Vodka, Schnapps, and juices. Shake vigorously for thirty to forty seconds strain with jigger into an Ice filled Highball. Garnish and serve
If Stirring Drink:
Layer Vodka, then schnapps, pour in equal amounts of Orange and then Cranberry juice, stir steadily and garnish appropriately and Serve.
Hardware:
Highball glass
Shaker
Jigger
Ice
Alternate Hardware
Highball
Ice
Stir rod
Ingredients
1+1/2 oz Vodka of choice (Please pick a decent Vodka)
1/2 oz Peach Schnapps
2 oz Orange Juice
2 oz Cranberry Juice
Software (Garnishment)
Umbrella (optional)
Stir stick (NOT optional)
Blue print
If shaking drink:
Fill shaker two-thirds of the way with ice (crushed if possible) and add Vodka, Schnapps, and juices. Shake vigorously for thirty to forty seconds strain with jigger into an Ice filled Highball. Garnish and serve
If Stirring Drink:
Layer Vodka, then schnapps, pour in equal amounts of Orange and then Cranberry juice, stir steadily and garnish appropriately and Serve.
Subscribe to:
Posts (Atom)