blueberries

It's Time for Tea at The Table Set- Tea Time Bourbon Cocktail

29 Sep 2011
Tea Time Bourbon Cocktail

I am so lucky. Not just 'cuz I am old enough to drink bourbon (and smart enough to mix it with tea and blueberries). Nope, I am lucky to be involved with The Table Set Podcast. It's been a real gift in my life. One of those things that comes out of nowhere, like a great big penguin just begging to sit on my lap. Completely out of it's element, but strangely cute. Once it settled in, I had to wonder why everyone doesn't have a penguin sitting on their lap.

My good fortune comes courtesy of Joy the Baker. She sent me an email one day out of nowhere asking if I had any interest in being involved with her new Podcast Network, HomeFries. Podcast? Network? Me?

Of course I said yes. I always say yes. I am a yes man and for good reason. Yes is word that opens doors.

The door that opened led to The Table Set and 2 people who have become very important in my life. Nathan & Andy. Two guys, younger than me. Hipper than me. Smarter than me. Better looking than me. Ok, ok... maybe I am taking this too far. But you get my point. As bloggers these guys were certainly on my radar (The Chocolate of Meats and The Wind Attack). But that's where it ended, right? After all we had so little in common, seemingly.

Sippity Sup Continues »
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Tea Time Bourbon Cocktail

A cocktail with tea and bourbon
By jgreghenry Published September 14, 2011
Prep time: 20
Yield:1 (Servings)

Ingredients:

  • 7 T raw sugar
  • 2 c brewed unsweetened black tea
  • 1 c fresh blueberries
  • 2 c bourbon
  • 1 c fresh lemon juice
  • 1 c fruity rosé
  • 8 sli lemon, as garnish

Directions

 

Make the simple syrup: Stir together sugar with 7 tablespoons hot water in a small saucepan set over medium heat until sugar is dissolved. Set aside to cool.

Prepare the cocktail: Put half the blueberries into the bottom of a large tea pot or pitcher. Use a muddler or wodden spoon to break up the fruit. It should be slightly mashed, but not pureed. Pour in the prepared simple syrup, bourbon, lemon juice and rosé. Refrigerate until chilled, about 2 hours.

Serve over ice in tall glasses, with lemon slices and remaining blueberries for garnish.

Source: Adapted from Bon Appetit Magazine

Guest Post: Cuisiner Par le Siège de Vos Pantalons! Spatchcock Chicken Salad

02 Aug 2010
Jason The Well Done Chef

Today I am handing over my kitchen tongs to a chef. A real chef. A working chef! His name is Jason, but you may know him as the The Well Done Chef.

Now Jason is a dude with strong opinions. I admire that– and though he may be an actual chef, and though he may have a fancy French name for the method he wants to discuss today. I want you to know that I have a little non-chef secret of my own. What he calls Système Débrouillard, I have always called default. As in the default pasta that makes random appearances here on Sippity Sup.

As proud as I am of my default dishes, I am not sure this qualifies me to the title of chef. Because Jason takes the concept of default to an art.  Still, whatever fancy name this style of cooking goes by– I like to call it "cooking by the seat of your pants!".  And just so you know, if I were indeed a chef I would call default cooking cuisiner par le siège de vos pantalons!

So please read on and welcome Jason as he proves what I have always known, Default Cooking (or should I say Système D?) is what the love of the kitchen is all about! GREG

Sippity Sup Continues »
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System D Salad of Frissée with Spatchcocked Chicken, Peaches, Avocado, and Blueberries

Salad of Frissée with Spatchcocked Chicken, Peaches, Avocado, and Blueberries
By jgreghenry Published August 2, 2010
Prep time: 60
Yield:1 ()

Ingredients:

  • 2 lb free-range organic chicken, spatchcocked
  • 0 to taste barbecue chicken spice
  • 1 head green leaf lettuce, such as frisee
  • 2 avocados, peeled, sliced ¼ inch thick
  • 1 pt locally grown blueberries, washed
  • 4 peaches, washed, pitted, cut into wedges
  • 0 to taste dressing of your choice, (i loved the empty jar mustard vinaigrette!)

Directions

Spatchcock the chicken; lay it out flat. Season both sides liberally with barbecue spice, and place breast up in a pan with a wire rack. The key here is air circulation. Place it into a 350°F oven and roast the chicken until the juices run clear from the thigh bones, about 30 to 35 minutes. Remove the chicken from the oven, tent with aluminum foil to allow the chicken to rest. Remove the wing and drummettes from the chicken, reserve for garnish. Using a fork, gently scrape all bits of meat from the chicken bones, keeping them in a neat little pile. Be sure to save the skin, cut it up into little strips to mix in with the chicken meat. Cut up the green leaf or frisee lettuce, wash in cold water; spin dry. Toss with either olive oil and red wine vinegar, or your favorite vinaigrette. Arrange the shredded chicken in middle, avocado slices to the left, peach slices to the right, and the blueberries to fill in the spaces. Finally, cap off your masterpiece of System D work with the chicken drummettes as a garnish. Present your masterpiece to the guests, and revel in their enjoyment. Remember, while there may not have been anything in the fridge to start, we managed to pull off a great dish, System D Style!

Notes:

serves 4 Source: The Well Done Chef