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This cocktail is an adaptation of a recipe I found online called Baja Panties. Not only is is an awful name but the cocktail needed a bit of an adjustment too. We are bringing ingredients for this cocktail to Daniel’s for MLK weekend 2010.

here are the nominations for names:

• spiced manzana cocktail
• mexican apple pie
• ginger – apple margarita
• the charo (says melinda)

What do you think?

Ingredients

3 oz. Apple Cider
1 ½ oz. White Tequila
1 ½ oz. Domaine de Canton Ginger Liqueur
½ oz. Cinnamon Schnapps
juice of ½ Lime
pinch Cinnamon
pinch Salt

Method

Add ingredients to a cocktail shaker shaker half-filled with ice cubes. Shake well. Strain into cocktail glass, and serve.

healthy and happy cuzza lard

yield: makes about 10 large or 20 small tamales

This masa dough is the moistest, airiest I’ve ever tasted. The secret is the creaming of the fats and the addition of fresh corn. I used to use all butter, substituting for the lard traditional recipes call for. But lately, I’ve been using half lard/half butter. Recently there’s been a lard resurgence, due to some good press and lower price compared to butter. It turns out that lard is lower in saturated fat (the bad stuff) than butter (roughly 40 percent vs. approximately 60 percent) and contains more monounsaturated fat (the good stuff) than butter (45 percent vs. 23 percent). If this makes you squeamish – go with all butter, or if you consider yourself amongst the converted, (pro-lard as Sim says) – by all means – use all lard!

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Yield: 1 gallon

My first experience with making clam chowder was in the mid-80s at the Coonemessett Inn. The Cooney serves true Yankee cuisine with few twists. This was my third or fourth cooking job and I learned a ton in this production kitchen.  Chef Carl Johnson’s chowder was quaqhogs, onions, potaotes and salt pork and that’s about all. While Carl’s was thickened in the traditional manner, by adding flour to the onions and rendered salt pork, another chef I met at the time, Steven Telford updates the classic by pureéing some of the potatoes to thicken. Both are briny, rich and no nonsense chowders. Years later, when I lived in Provincetown, I’d go clamming with my pal Zöe Lewis.  Zöe sometimes brings me a few pounds when she visits … except that one time when she left them on the bus!

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