Recipes to look forward to:
Plantains w/ a cilantro yogurt dip
Mama Kelly's Enchiladas (the best!!)
Tres Leches Cake
Mojitos
Monday, June 16, 2008
Monday, May 5, 2008
Episode 2 - Part 2
In part two of the episode Adam Wills arrives just in time to make Katie's derby pie like brownies. Adam, Katie, and Jessica also make suspicious bourbon balls, and calls to Adam's mom. Witness the christening of Adam's "Keep Em Ugly" cheese coins. Music by Bear in Heaven.
Sunday, May 4, 2008
Episode 2 - Part 1
Jessica Way makes her infamous deviled eggs while Katie shows us just how a sausage in motion can make you lose your appetite. Special music by Bear in Heaven.
Friday, May 2, 2008
Derby Party Recipes
Grandmom's Sherry Pecans
1/2 tsp cinnamin
1 1/2 c. white sugar
1/2 c. sherry
3 c. pecans
Boil all but pecans to soft ball stage. Remove from heat. Add pecans and stir until coated and cloudy. Turn out onto wax paper to cool. Seperate when cool and enjoy!
Jessica's Deviled Eggs
1 dozen eggs
2 tbs dijon mustard
1 tbs white balsamic vinegar
approx. 1 C. heavy cream
salt to taste
paprika to garnish
Hard boil and peel eggs. Slice in half and carefully remove yolks, placing them into a bowl. Add mustard and vinegar to yolks and begin mashing. Slowly add the heavy cream while mashing until you have a creamy, whipped consistency. Taste throughout and possibly add more vinegar and mustard to suit your whim. Salt to taste. When your yolks taste divine, spoon them into the empty whites. Garnish with paprika.
Aunt Barbara's Sausage Pinwheels
1 pckg. biscuit mix (prepare as directed except use buttermilk in place of milk)
1/2 lb spicy sausage
Mustard to dip
Preheat oven as directed on your biscuit mix box (approx. 450). Roll out dough thin onto a floured surface. Spread the raw sausage out over the dough. Roll the dough up into a log. Wrap in wax paper and refrigerate or freeze until firm for cutting. When firm, slice the log at desired thickness into "discs." Place "discs" onto a baking sheet and follow instructions on biscuit mix box. Pinwheels should be golden brown. Serve w/ mustard dip.
Adam Wills Cheese Discas
1/2 lb sharp, grated cheddar
1 stick softened butter
1/4 tsp. cayenne or red pepper
1/2 tsp. salt
1 1/2 c. flour
Preheat oven to 350. Mix cheddar and butter in mixer until smooth. Add remaining ingredients and mix until you have a smooth, stiff dough. On a floured surface, press dough into a tight cylinder roll shape. When firmly a roll, cut "discas" and place onto a greased cookie sheet. Bake 10-15 minutes or until crisp. Allow to cool and enjoy!
Bourbon Balls
3 c. crushed vanilla wafers
3 tbs. corn syrup
1 c. confectioner's sugar (plus x-stra for coating)
1/3 c. bourbon
1 c. chopped pecans
Mix all thoroughly with hands. Wash hands thoroughly. Make a little pile of powdered sugar on your countertop. Dip fingers into powdered sugar to keep mixture from sticking to hands. Using your fingers, gather about a tbs of the mixture and roll into a tight ball in your palms. Then roll the ball around in the powdered sugar to coat. Continue process until you've used your mixture. Place balls in a tin and allow to "mellow" overnight.
Katie's Derby Pie Brownies!
1 box of brownie mix (cake style)
1 box Pillsbury pie crust
6 oz chopped pecans
4oz unsweetened chocolate
1/3 c. corn syrup
1/2 c. sugar
1 tsp. nutmeg
Whipped cream for dipping (homemade of course; )
Preheat oven to 425. Roll 1 pie crust into rectangular brownie pan shape and coat with sugar on either side. Place in your brownie pan and make sure to continue shaping until the crust comes up high on all sides of the pan. Bake crust approx. 10 min as directed on box. Mix your cake style brownie mix per box instructions and set aside. Heat pecans, chocolate, corn syrup, sugar and nutmeg in a sauce pan on low until melted. Cool crust and reduce oven temp to 350. Pour brownie mix into cooled, baked crust. Top with your melted pecan mixture. Roll out second pie crust into a rectangular shape. Top your concoction with 2nd pie crust. Seal edges as best you can. Gently pre-slice the top crust into the size brownies you desire. Brush crust with milk and sprinkle with sugar. Bake as directed for brownie mix, adding an extra 10 minutes (40 minutes). Cool completely before cutting- really important. Cut brownies and serve with whipped cream on the side for dipping. Delicious!!!
1/2 tsp cinnamin
1 1/2 c. white sugar
1/2 c. sherry
3 c. pecans
Boil all but pecans to soft ball stage. Remove from heat. Add pecans and stir until coated and cloudy. Turn out onto wax paper to cool. Seperate when cool and enjoy!
Jessica's Deviled Eggs
1 dozen eggs
2 tbs dijon mustard
1 tbs white balsamic vinegar
approx. 1 C. heavy cream
salt to taste
paprika to garnish
Hard boil and peel eggs. Slice in half and carefully remove yolks, placing them into a bowl. Add mustard and vinegar to yolks and begin mashing. Slowly add the heavy cream while mashing until you have a creamy, whipped consistency. Taste throughout and possibly add more vinegar and mustard to suit your whim. Salt to taste. When your yolks taste divine, spoon them into the empty whites. Garnish with paprika.
Aunt Barbara's Sausage Pinwheels
1 pckg. biscuit mix (prepare as directed except use buttermilk in place of milk)
1/2 lb spicy sausage
Mustard to dip
Preheat oven as directed on your biscuit mix box (approx. 450). Roll out dough thin onto a floured surface. Spread the raw sausage out over the dough. Roll the dough up into a log. Wrap in wax paper and refrigerate or freeze until firm for cutting. When firm, slice the log at desired thickness into "discs." Place "discs" onto a baking sheet and follow instructions on biscuit mix box. Pinwheels should be golden brown. Serve w/ mustard dip.
Adam Wills Cheese Discas
1/2 lb sharp, grated cheddar
1 stick softened butter
1/4 tsp. cayenne or red pepper
1/2 tsp. salt
1 1/2 c. flour
Preheat oven to 350. Mix cheddar and butter in mixer until smooth. Add remaining ingredients and mix until you have a smooth, stiff dough. On a floured surface, press dough into a tight cylinder roll shape. When firmly a roll, cut "discas" and place onto a greased cookie sheet. Bake 10-15 minutes or until crisp. Allow to cool and enjoy!
Bourbon Balls
3 c. crushed vanilla wafers
3 tbs. corn syrup
1 c. confectioner's sugar (plus x-stra for coating)
1/3 c. bourbon
1 c. chopped pecans
Mix all thoroughly with hands. Wash hands thoroughly. Make a little pile of powdered sugar on your countertop. Dip fingers into powdered sugar to keep mixture from sticking to hands. Using your fingers, gather about a tbs of the mixture and roll into a tight ball in your palms. Then roll the ball around in the powdered sugar to coat. Continue process until you've used your mixture. Place balls in a tin and allow to "mellow" overnight.
Katie's Derby Pie Brownies!
1 box of brownie mix (cake style)
1 box Pillsbury pie crust
6 oz chopped pecans
4oz unsweetened chocolate
1/3 c. corn syrup
1/2 c. sugar
1 tsp. nutmeg
Whipped cream for dipping (homemade of course; )
Preheat oven to 425. Roll 1 pie crust into rectangular brownie pan shape and coat with sugar on either side. Place in your brownie pan and make sure to continue shaping until the crust comes up high on all sides of the pan. Bake crust approx. 10 min as directed on box. Mix your cake style brownie mix per box instructions and set aside. Heat pecans, chocolate, corn syrup, sugar and nutmeg in a sauce pan on low until melted. Cool crust and reduce oven temp to 350. Pour brownie mix into cooled, baked crust. Top with your melted pecan mixture. Roll out second pie crust into a rectangular shape. Top your concoction with 2nd pie crust. Seal edges as best you can. Gently pre-slice the top crust into the size brownies you desire. Brush crust with milk and sprinkle with sugar. Bake as directed for brownie mix, adding an extra 10 minutes (40 minutes). Cool completely before cutting- really important. Cut brownies and serve with whipped cream on the side for dipping. Delicious!!!
Thursday, May 1, 2008
Katie's Mint Julep Recipe
(The following measurements are for a party of 50. Adjust your recipe accordingly.)
2 cups Water
4 cups Sugar
30 sprigs of mint
4 large pitchers of Tea filled 3/4 of the way full
Bourbon
Crushed ice
Mint to garnish
(& a cute swizzle stick ; )
Make a simple syrup by putting your sugar and water in a pot on low heat, stirring occassionally and slowly melt sugar until completely dissolved. The mixture will be completely clear when ready. Add your mint and allow pot to cool. Refrigerate the syrup overnight. The following day, make your iced tea and put in pitchers. Strain the mint leaves from your simple syrup. Pour your mint infused simple syrup into each pitcher equally. Set aside any extra syrup. Set out crushed ice, mint tea pitchers, bourbon, and mint sprigs for your guests. They can mix according to taste. Make sure they fill their old fashioned to the brim with crushed ice. Pour in a shot of bourbon and add mint tea to taste. Frappe with swizzle stick, garnish with a sprig of mint and ENJOY!
2 cups Water
4 cups Sugar
30 sprigs of mint
4 large pitchers of Tea filled 3/4 of the way full
Bourbon
Crushed ice
Mint to garnish
(& a cute swizzle stick ; )
Make a simple syrup by putting your sugar and water in a pot on low heat, stirring occassionally and slowly melt sugar until completely dissolved. The mixture will be completely clear when ready. Add your mint and allow pot to cool. Refrigerate the syrup overnight. The following day, make your iced tea and put in pitchers. Strain the mint leaves from your simple syrup. Pour your mint infused simple syrup into each pitcher equally. Set aside any extra syrup. Set out crushed ice, mint tea pitchers, bourbon, and mint sprigs for your guests. They can mix according to taste. Make sure they fill their old fashioned to the brim with crushed ice. Pour in a shot of bourbon and add mint tea to taste. Frappe with swizzle stick, garnish with a sprig of mint and ENJOY!
Wednesday, April 30, 2008
Episode 2.1 : Derby Day Extras
In this short segment Katie explains a few extra things you can do to liven up your Kentucky Derby Party. Naturally, alcohol and swizzle sticks are priority.
Episode 1: Dru Prentis of Detachment Kit makes Indian food.
Here is our first (and longest episode) where we've learned the hard way about making a vlog. The credits failed to make it on the end of the episode so I'd like to acknowledge them here.
Special Music by Detachment Kit!
Opening Sequence Animation by Liz Mcfarlane / Bobby Kelly
Opening Sequence Music by Bobby Kelly / Ketaset
Grip & Misc : Lucy Hamblin and Galen Todd
Special Thanks to: Dana Worlock, Richard Hand, Josh Newell, Madras Patterns, and Dru Prentis
Tuesday, April 29, 2008
Indian Recipes from Dru's Episode
Serve with an Indian Pale Ale or your favorite Cabernet Sauvignon ( I like Fetzer's)
Tomatoe Chutney
(this was everyone's fave - we ate it w/ rice but it's great w/ naan bread or red meat, as well - AND it keeps for a good while - definitely worth the trouble!)
5 tbs vegetable oil
cinnamon stick
4 cloves
1 tsp cumin seeds, freshly roasted
4 bay leaves
1 tsp crushed mustard seed
4 garlic cloves
2 inch piece of ginger root, grated
1 tsp. chili powder
1 tsp. ground turmeric
4 tbs. brown sugar
3/4 lb. chopped, canned tomatoes, drained, juices reserved
Heat oil in large pan on med to med-low. Saute first 5 ingredients for 5 minutes. Add garlic cloves and saute to golden. Add everything else except the drained tomatoes, including the reserved tomatoe juice. Simmer until reduced. Add the tomatoes and cook an additional 18 minutes. Allow to cool. Put in a jar and store.
Matar Paneer
(this is delicious but it has to be served immediately - so, if you're having a big dinner party and need to entertain, try an Indian curry, instead - we love this for more intimate dinners of 2-4 people)
7 tbs vegetable oil
8 oz paneer, cubed
1 onion, chopped
2 sprigs mint, chopped
1/4 cup chopped fresh cilantro
1 4 0z can green chilis, diced
4 cloves garlic
1/4 cup sliced fresh ginger
1 tsp. ground turmeric
3 cups button mushrooms, chopped
1 cup frozen peas, thawed
3/4 cup plain yogurt
1 tsp. cornstarch
salt to taste
Heat oil to medium in a large pot. Fry paneer to lightly golden and set aside on a paper towel to drain. Combine next 6 ingredients in a food processor, making a rough paste. Mix turmeric into paste and fry paste until the onion is cooked, approx. 8-10 minutes. Add mushrooms and peas. Saute 5 minutes. Cool pot to low. Whisk together yogurt and cornstarch. Fold yogurt into cooled pot of vegetables. Salt to taste. Serve immediately.
Fruit Raita
(so delicious and so easy! a light, healthy, wonderful dessert with endless possibilities- make it tonight!)
1 1/2 cups plain, greek yogurt
1/4 cup seedless grapes
1/4 cup lightly roasted walnuts
1 banana, sliced
1 tbs. sugar
1 tsp. freshly ground cumin seeds
Freshly roasted cumin and paprika to garnish.
Combine. Chill. Garnish before serving.
Tomatoe Chutney
(this was everyone's fave - we ate it w/ rice but it's great w/ naan bread or red meat, as well - AND it keeps for a good while - definitely worth the trouble!)
5 tbs vegetable oil
cinnamon stick
4 cloves
1 tsp cumin seeds, freshly roasted
4 bay leaves
1 tsp crushed mustard seed
4 garlic cloves
2 inch piece of ginger root, grated
1 tsp. chili powder
1 tsp. ground turmeric
4 tbs. brown sugar
3/4 lb. chopped, canned tomatoes, drained, juices reserved
Heat oil in large pan on med to med-low. Saute first 5 ingredients for 5 minutes. Add garlic cloves and saute to golden. Add everything else except the drained tomatoes, including the reserved tomatoe juice. Simmer until reduced. Add the tomatoes and cook an additional 18 minutes. Allow to cool. Put in a jar and store.
Matar Paneer
(this is delicious but it has to be served immediately - so, if you're having a big dinner party and need to entertain, try an Indian curry, instead - we love this for more intimate dinners of 2-4 people)
7 tbs vegetable oil
8 oz paneer, cubed
1 onion, chopped
2 sprigs mint, chopped
1/4 cup chopped fresh cilantro
1 4 0z can green chilis, diced
4 cloves garlic
1/4 cup sliced fresh ginger
1 tsp. ground turmeric
3 cups button mushrooms, chopped
1 cup frozen peas, thawed
3/4 cup plain yogurt
1 tsp. cornstarch
salt to taste
Heat oil to medium in a large pot. Fry paneer to lightly golden and set aside on a paper towel to drain. Combine next 6 ingredients in a food processor, making a rough paste. Mix turmeric into paste and fry paste until the onion is cooked, approx. 8-10 minutes. Add mushrooms and peas. Saute 5 minutes. Cool pot to low. Whisk together yogurt and cornstarch. Fold yogurt into cooled pot of vegetables. Salt to taste. Serve immediately.
Fruit Raita
(so delicious and so easy! a light, healthy, wonderful dessert with endless possibilities- make it tonight!)
1 1/2 cups plain, greek yogurt
1/4 cup seedless grapes
1/4 cup lightly roasted walnuts
1 banana, sliced
1 tbs. sugar
1 tsp. freshly ground cumin seeds
Freshly roasted cumin and paprika to garnish.
Combine. Chill. Garnish before serving.
Dru's Playlist
There where a few songs out of Dru's playlist that could be not found on ITunes. We're sorry we couldn't include them. They were just too cool. If anyone has suggestions on a better way to post playlists (besides muxtape - where you have to upload your own music) we'd appreciate it!
Sunday, April 27, 2008
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