7.22.2014

Hoisin and Kecap Manis Glazed Ribs

Despite being pretty absinthe’d out, I wanted to know how well absinthe goes with Asian flavor profiles so I grilled a slab of pork ribs with hoisin, kecap manis, freshly grated ginger, and absinthe. The absinthe is probably really off putting but here’s my reasoning: Star anise is used in a lot of Asian cuisines and even though their biological classifications are pretty different, anise (from the absinthe) and star anise do have similar qualities in flavor.

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The original pork ribs recipe from Gourmet Traveller required star anise and malt vinegar. Since I didn’t have star anise on hand so I swapped the star anise for absinthe (an anise-flavoured spirit) and I used apple cider vinegar instead of malt vinegar.

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The absinthe replaces star anise quite nicely because of the sweet and savory elements in this dish; it ends up adding a light, subtle herbal scent.

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7.18.2014

Classic Highball

My favorite lazy summer activity is to watch TV on my laptop (or read a book) with a cocktail in the backyard. Despite my fancy pants preference for high-end whiskeys and pricey cocktails, I don’t make extravagant cocktails at home because 1.) I’m not a bartender/mixologist/barkeep 2.) I don’t have a fully stocked bar 3.) sometimes you just want a damn cocktail that doesn’t require a lot of thinking. Thus, the cocktails I make for myself are pretty simple and today, I just want to drink something simple and refreshing — a highball with whiskey and ginger ale does just that.

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I also felt a little Martha Stewarty so I wasted two minutes of my life cutting out letters from melon slices with 1” letter cookie cutters.

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