Once again it’s time for one of our favorite made-up holidays, National Tequila Day!

Tequila Thyme Lemonade

Tequila Thyme Lemonade

July 24th is celebrated as National Tequila Day, but Dedicated Readers will know that pretty much everyday is NTD around here!

Okay, so let’s celebrate with a drink recipe, shall we?

Tequila Thyme Lemonade

Most of the goods... be sure to use your best rocket-shaped cocktail shaker!

Most of the goods… be sure to use your best rocket-shaped cocktail shaker!

2 oz  Silver Tequila (break out the good stuff for this…)

1/2 oz  Lemon Juice (fresh-squeezed of course)

1/2 oz  Simple Syrup (you know how to make this by now, don’t you???)

2  Generous Lemon Wedges

6  Sprigs of Fresh Thyme

It's simple as syrup...

It’s simple as syrup…

Put the lemon juice, one of the lemon wedges, five of the thyme sprigs and the simple syrup into your shaker and muddle to break down the lemon and thyme. Add the tequila and a good handful of ice or two and shake until well-chilled (or until the darn shaker gets so cold you can’t hold the sucker any longer!).

Hope this isn't too much of a strain for you...

Hope this isn’t too much of a strain for you…

Take a spiffy glass and add some fresh ice. Strain the tasty liquid into same…

"i'm ready for my close-up..."

“I’m ready for my close-up…”

Garnish with the remaining thyme and lemon slice, take a couple of pictures, and drink away!

Tequila Thyme Lemonade

Tequila Thyme Lemonade

Since it’s predominantly tequila (and not like that’s a bad thing…) this is a slow-sipping beverage, but it doesn’t seem too strong at all. Tart and refreshing, this is a great drink to celebrate National Tequila Day on a steamy day in July!

This recipe came from Total Wine, so a big two thumbs-up to them! Hope you try and enjoy this! Please be sure to Like and Share with your adult-beverage-loving friends!

Back to the kitchen (with a stop at the bar on the way…), see you again soon!

 

Wine Enthusiast Magazine has published their 2015 list of 100 Best Wine Restaurants in America, eateries they identify as this year’s top spots to eat and drink across the country. In the August 2015 issue you can find this year’s annual list that features interviews with star chefs and sommeliers.

WineCover

And there’s a WDW restaurant listed in the top 100!

Those who have dined at Jiko in the Animal Kingdom Lodge won’t be shocked at its’ inclusion on this list of the best places to wine and dine! According to the piece Jiko houses the largest foreign collection of South African wine. The list contains approximately 120–140 selections, several exclusive to Jiko.

 

Jiko

Above is a photo from the article showing one of the signature appetizers at Jiko, grilled wild boar tenderloin with mealie pap and chakalaka which they recommend to pair with Spice Route’s 2011 Chakalaka from South Africa. And from personal experience I can say this is one fine dish!

You can click here to see the Jiko listing, and here is the complete list of the top 100.

Now I’m thinking about a trip to Animal Kingdom Lodge… open the wine please!

The Bog is Back!

June 10, 2015

As Dedicated Readers know all too well, we here at Eating (and Drinking) Around the World just live for the Epcot International Food & Wine Festival! And now that some info about the upcoming festival is beginning to come out, we’re, well, just getting a little bit giddy…

In a recent post on the official Disney Parks Blog, Pam Brandon gave us a “First Look at 20th Epcot International Food & Wine Festival“…  of course there will be Celebrity Chefs, Eat to the Beat concerts (Miss Bonnie is especially giddy about the return of Rick Springfield!) and the 25+ Marketplace kiosks, but the really big news is… wait for it….

Did someone say Cranberry Bog???

“I’m a Bog, I’m a Bog oh, the Bog is Back… (hopefully not) stone cold sober as a matter of fact…”

the bog is back!

The surprisingly popular Ocean Spray Cranberry Bog was a late no-show last year (see the post “Bye Bye Bog…“), but we’re promised a return this year…

Cheers to you Cranberry Bog... we hope to see you back soon!  (Photo courtesy Papa Harry)

Cheers to you Cranberry Bog… we hope to see you again soon!
(Photo courtesy Papa Harry)

and if we’re lucky, we may just get a return trip inside the bog itself!

Many more details on the Festival should be coming out in about a month, as the Tables in Wonderland Sneak Preview is scheduled for the 12th of July, so stay tuned!

Back to the kitchen!

fishyrocketboy:

Looking for a last minute dish for Cinco de Mayo? Give this terrific guacamole recipe a try!

Originally posted on Eating (and Drinking) around the World:

Maybe I will change your life... Maybe I will change your life…

Many Thursday nights I attend a party – one with cocktails, drinking games involving accents, special culinary guests and lots of fun food talk… of course I’m referring to the internet get-together known as #KitchenParty. On one show a few weeks ago, Gaby Dalkin of the What’s Gaby Cooking blog was the guest discussing (among other things) her avocado obsession, and her newly released book, Absolutely Avocados.

photo

After watching the show, and perusing her blog and recipes, I decided I just had to have this book in my hands! Not even wanting to wait the few days for Amazon to deliver said tome, the following day I made my way to local retailers to gladly pay full price (and sales tax) for the book. On my second stop at Books-a-Million I found the book (tucked away in the Vegetarian Cooking section, even…

View original 374 more words

fishyrocketboy:

As it’s once again Mardi Gras time – take a look back at Cajun-style dish I stirred up last year… this recipe has been very popular, so give it a try if you haven’t yet!

Originally posted on Eating (and Drinking) around the World:

Smothered Chicken Thighs - Louisiana Style Smothered Chicken Thighs – Louisiana Style

With it being slap in the middle of Mardi Gras season (it’s actually Fat Tuesday as I write this), I thought it the proper time to share a Cajun-influenced dish I stirred up a bit ago – chicken pieces cooked in and smothered with a rich sauce filled with the “trinity” of peppers, celery and onions – in other words (and perhaps more familiarly) a chicken étouffée. Since there’s beads to get and Hurricanes to drink, let’s not waste any time – Let’s Cook!

Smothered Chicken Thighs – Louisiana Style (Chicken Etouffée)

Ingredients

4  Chicken Thighs (bone in, skin on – you can remove skin if you must)

Salt & Black Pepper for the chicken

2 Tbl  Canola Oil (or other veggie oil)

4 Tbl (1/4 Cup) Butter

2 Tbl  Flour (all-purpose, or whole wheat AP, etc.)

1/2  Red Onion, finely chopped

1 large…

View original 671 more words

 

Raspberry Margarita

Raspberry Margarita

Recently Miss Bonnie & I (along with her Parental Units, Mamma Ginny and Papa Harry, a real-live Disney Princess/Disney Legend, a real-live WWE Superstar and several hundred of our closest DIS buddies) took a week-long cruise on the Disney Magic for our anniversary. As is our want, we took several beverage seminars while on-board (and yes, I promise a post discussing them…) and one was (big shock here!) a tequila/margarita tasting…

One of the drinks we were served there was a very nice raspberry margarita, so I decided to re-create it and the (also very nice) results are here for you to try!

Raspberry Margarita

2 Tbl  Silver Tequila

1 Tbl  Grand Marnier (or other orange liqueur of choice)

1 Tbl  Fresh Sour Mix (2 parts fresh lemon juice to 1 part simple syrup)

1 Tbl  Raspberry Puree (like the kind you make in a blender at home… see note below)

2 tsp Agave Syrup (or Simple Syrup)

Salt or Sugar for rim of glass if desired

Whole fresh Raspberry for garnish if desired

Raspberry Margarita

Raspberry Margarita

Moisten the rim of your glass(es) and salt or sugar the rim if desired and set aside.

Put all the ingredients (except the garnish) into your shaker and add lotsa ice… shake well until the outside of the shaker gets all cold and frosty.

Strain into the prepared glasses and garnish as you like.

This makes one pretty stuff & real good sized beverage (or two more dainty-sized ones). If you want to drink more than one or two without falling down you can actually cut back on the booze a bit (yes, I said it) – take the tequila down to 1 or 1 1/2 ounces and cut the orange liqueur proportionally while keeping the rest of the ingredients the same.

For the raspberry puree you can take fresh berries (or frozen would be fine if your can’t find nice fresh ones) and throw into a blender – you may need to add a spoonful or two of water to get things going – and whirl up until good & smooth. While you’re doing this you have to sing “Raspberry Puree, like the kind you make in a blender at home…” to the tune of Prince’s “Raspberry Beret”… I dare you not to think of that song now…

You may want to adjust the amount of sweetener (agave, etc.) up or down a bit to your taste. Other berry/fruit purees would also work just as well in this concoction in place of the raspberry.

Give this one a try & let us know what you think!

Back to the bar, and the kitchen, see you soon!

If you enjoyed this post, please be sure to “like” and “share”!

Apple Margarita

Apple Margarita

With lots of apple varieties on sale and in season at the market, it got me to thinking… and of course Dedicated Readers will assume my thoughts went to how to use them in a margarita… and they would be correct!

And it’s been a while since I’ve given you a Margarita of the Month (maybe I should change it to Margarita of the Season?), so lets dive right in!

Apple Margarita

1/2 Cup  Apple Juice (if you have a juicer, making your own fresh juice would be ideal!)

4 Tbl  Silver Tequila

3 Tbl  Lime Juice (fresh squeezed)

2 Tbl  Triple Sec

1 Tbl  Agave Syrup (or Simple Syrup)

Salt  for rim of glass if desired

Slice of Apple for garnish if desired

Mix them up...

Mix them up…

Moisten the rim of the glass with a piece of lime and salt the rim – set aside.

Throw everything (except the garnish of course) into your cocktail shaker and add a big handful of ice… shake ‘er up good until the outside of the shaker gets frosty.

Shake 'n strain...

Shake ‘n strain…

Strain into the prepared glass (on the rocks or neat – your call) and garnish with a slice of apple…

Apple Margarita

Apple Margarita

then drink up!

This makes two pretty stiff drinks (or one for me…), and since it has all that apple, it’s gotta be a healthy drink! Right???

Give it a try, share your thoughts, you know the drill…

Back to the bar, and the kitchen! See you soon!

 

If you enjoyed this post, please be sure to “like” and “share”!

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