Traditional recipes

Hurricane recipe

Hurricane recipe

  • Recipes
  • Dish type
  • Drink

A delicious tropical drink. The perfect summer drink to be enjoyed all year round.

77 people made this

IngredientsServes: 1

  • 3 tablespoons amaretto liqueur
  • 2 tablespoons white rum
  • 2 tablespoons dark rum
  • 175ml orange juice
  • 175ml pineapple juice
  • 1 teaspoon lemon juice
  • 1 dash grenadine syrup
  • 1 orange, sliced into rounds
  • 1 cocktail cherry

MethodPrep:3min ›Ready in:3min

  1. Fill a 500ml glass with ice. Pour in amaretto, white rum and dark rum. Pour in orange juice, pineapple juice and lemon juice. Stir, then top with a dash of grenadine and garnish with an orange slice and a cherry.

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Reviews & ratingsAverage global rating:(78)

Reviews in English (62)

by Barbara Sullivan Bernheimer

Yes, it's yummy and authentic. But watch out, especially when serving to guests. It doesn't taste as boozy as it is. It looks like a big Shirley Temple, goes down very easily, and tastes like a delicious fruit punch with a nice splash of rum. NOT! I had to take a nap. But I do recommend it as a sipper! LOL-08 Oct 2010

by ElaineT

Made for a very tasty, fruity, not so knock-you-on-your-butt with one little change... we replaced the amaretto with Malibu for a little more of a tropical flavor that all participants at our "hurricane tasting" really preferred.-23 Feb 2009

by JAYNER

Very good! I like my fruit driks blended and it tasted great. Others enjoyed theirs on the rocks. Thanks for a great drink!-13 Aug 2001


The story of and how to craft the original Pat O'Brien's hurricane drink (from a N'Awlins native)

I say it every year when Mardi Gras season begins: Laissez les bon temps rouler! Mardi Gras in New Orleans means beads, parades, casserole bowls full of red beans and rice, festively frosted king cakes and now here on Edible Times: Hurricane drinks. And not the destructive kind born of Mother Nature, unless you partake in too much!


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Variations on a hurricane

For our Hurricane, I’ll stick with the rum versions. I have four versions — all from actual books, not cobbled off the Internet: “Craft of the Cocktail” (which has the most ingredients), “American Bar,” “Mr. Boston’s Platinum Edition” and “The Ultimate A-to-Z Bar Guide,” which appears to have the simplest recipe.

Yes, I have quite the cocktail library. And quite the collection of booze, too. It won’t be a problem for me to make Hurricanes on the fly. But should you be needing Passion Fruit Syrup (almost all the recipes call for it), Torani makes it. Maybe you can get it at specialty stores? Or go online. (Or go crazy and make your own.Here’s a recipe from Epicurious.com.) If you want to use passion fruit juice (which is terrific in smoothies, by the way, and I have a nice rum-jalapeno drink you can make with it later), you’ll find it at Latin grocery stores under the name of maracuya, the Spanish word for passion fruit. Ceres makes it, too, and I’ve seen that at Whole Foods and other gourmet markets.

And PS: you don’t have to go out and buy Hurricane glasses. A pint glass works just fine. And so does a big wine glass.

Here are the recipes. Stay safe, everyone — and cheers.


How did the Hurricane Cocktail get its name?

The origin of the Hurricane is credited to Pat O’Brien’s, a bar in New Orleans. Back in the Prohibition Era, the bar originally started as a speakeasy (a secret establishment that served alcohol), and the password was “Storm’s a Brewin’.”

Legend has it that the bar owner did what he could to sell off (less popular) rum, so he added it to a variety of tropical fruit juices and created the classic Hurricane Cocktail Recipe.

Here I am at Pat O’Brien’s last week with a few of my friends. We’re sharing a Hurricane, of course!

In the 40’s, Pat O’Brien served the original Hurricanes in Hurricane lamp shaped glasses and gave them away to sailors. They were a big hit, and they’re still an attraction at the original Pat O’Brien’s today.

Nowadays, you can order a Hurricane at Pat O’Brien’s and you get to keep the glass (they pack it up for you). But more often than not, you order it in a GO CUP, which is a popular choice in New Orleans. That means you can buy a drink in a bar and bring it with you on the street. Yep, you can drink cocktails while walking around New Orleans. It’s totally legal.


Best-Ever Hurricane

This iconic fruity, boozy drink will transport you right to Bourbon Street. This variation on the daiquiri was invented in New Orleans by tavern owner Pat O'Brien. The origin of the name hurricane comes from two interesting historical tidbits. First, Pat's bar was originally a speakeasy where the password to get in was, reportedly, "storm's brewin'".

Secondly when Pat was given a shipment of bottom shelf rum he was struggling to sell it. So, he created a drink of rum mixed with fruit juices and served it in a hurricane lamp (a gas lamp with a curvy glass cover). The drink was a hit and we are still drinking it today!

To honor its origins the Hurricane typically served in a fun, curvy glass. It is a sweet, refreshing, and filled with passionfruit and citrus juice. We also added grenadine to take this cocktail to the next level. It's been a hit in NOLA since the 1940s, and now it can be a hit in your own home.

Looking for more rum-based cocktail ideas? We have plenty of fun ones to share!

Have you made this yet? Let us know how it went in the comments below!


Entrèes

Bolognaise Sauce
  • 8 oz Pancetta, small dice
  • 8 oz Prosciutto, small dice
  • 1 cup small dice yellow onion
  • 2 cups small dice carrot
  • 1 lb ground beef
  • 1 lb ground veal
  • 1 lb ground pork
  • 2 cups chardonnay
  • 1 cup heavy cream
  • 4 28oz cans ground tomatoes with basil
  • 3 small bay leaves
  • 2 T honey
  • Salt and pepper

1. Render pancetta and prosciutto in a heavy bottomed pot. When fully rendered remove from pot with a slotted spoon leaving the rendered oil.

2. Add onion and carrot to rendered oil and sauté until transparent. Add ground meat and marjoram and cook until well browned.

4. Add heavy cream and reduce by ½.

5. Add the 4 cans of ground tomatoes and add the bay leaves and the honey. Adjust seasonings with salt and pepper and simmer for 45 minutes on low heat.

Chestnut and Currant Encrusted American Rack of Lamb With a Bittersweet Ganache
  • 1/2 cup coarse fresh bread crumbs
  • 1/2 cup chestnuts, packed in water, drained
  • 1/3 cup zante currants*
  • 2 tbl. chestnut flour*
  • 1 tbl. canola oil
  • 1 medium tomato, peeled, seeded and chopped
  • 1 clove garlic, minced
  • 1 small yellow onion, diced small
  • 1 cup veal stock (you can substitute beef broth, but veal is preferred)
  • 1/3 cup chicken stock
  • pinch dried oregano
  • pinch cinnamon
  • pinch cumin
  • 1 dried chipotle pepper, chopped*
  • 3 tbl. bittersweet or semi sweet chocolate, shaved into small pieces
  • 2 16-ounce American lamb racks, trimmed and frenched 1 tbl. olive oil

Place chestnuts and currants in food processor. Pulse until roughly chopped and well mixed. Place in mixing bowl, add bread crumbs and chestnut flour. Mix until well blended.

Place canola oil, tomato, garlic and onion in large sauté pan and sauté until tender.

Bring veal stock, chicken stock, oregano, cinnamon, cumin and chipotle pepper to a boil. Lower heat to simmer. Add the sautéed tomato, onion, garlic and puree. Simmer for 15 minutes. Reduce heat and slowly add chocolate while whisking. Continuously check for flavor, being careful not to add too much chocolate. Keep warm.

Rub lamb with oil and coat with bread crumb/chestnut mixture. Place on rack in roasting pan and cook at 350° for 15 minutes per pound for medium-rare.

* Available in most specialty food stores.

“The greatest tribute to the art of good living is the civilization of the table.”

Chili Marinated Grilled Vegetable Stack

SWEET POTATO CHIPOLTE BROTH:

  • 3 tbls blended oil
  • 6 sweet potatoes (medium dice)
  • 1 Spanish onion (small dice)
  • 2 chipolte peppers
  • 1 tbls granulated garlic
  • 1 tbls cumin
  • 1 tbls coriander
  • 3 cups vegetable stock
  • 1 tbls molasses
  • 1 tbls salt
  • 1 tbls pepper

1 Mix seasonings with oil.

2. Sweat sweet potato, onion and chipolte peppers in oil until onions are tender (approximately five minutes).

3. Add vegetable stock and simmer until potatoes are just cooked.

4. Puree potato, onion, and peppers until smooth. Check and adjust seasonings accordingly.

BLACK BEAN MASH:

  • 6 cups cooked black beans
  • 1 cup water
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp granulated garlic
  • 1 tsp salt
  • 1 tsp pepper

1. Mash beans using the water to achieve a consistency of mashed potatoes

2. Add seasonings and mix well.

CHAR-GRILLED CHILE MARINATED EGGPLANT AND PORTABELLA MUSHROOM WITH CELERIAC:

  • 1 cup blended oil
  • 1 tbls chili powder
  • 1 tbls granulated garlic
  • 1 cup fresh cilantro, chopped
  • 1 tbls cumin
  • 1 tbls salt
  • 1 tbls pepper
  • 1 medium eggplant, sliced
  • 3 Portabella mushrooms, stem and gill
  • 1 red onion, sliced
  • celeriac, peeled and sliced

1. Combine oil and herbs and mix well.

2. Toss oil and herbs with vegetables. Marinate for one hour.

3. Grill vegetables on both sides and return to marinade while still warm.

To Assemble:

In a large pasta bowl, ladle enough sweet potato broth to cover bottom.

Spoon black bean mash in center of bowl. Layer grilled vegetables on top of mashed beans.

Note: Some of us enjoy this dish as a garnish to a large Porterhouse steak.

Double-Cut Pork Chops

NOTE: This recipe calls for four or five days advance preparation.

Four pork-rib chops (Have your butcher cut two ribs per chop, about 1 1/2 to 2 inches thick.)

For the brine:

  • 1/2 gallon water
  • 1/2 gallon ice cubes
  • 1 tablespoon, herbes de Provence
  • 3/4 cup granulated sugar
  • 1/3 cup salt
  • 1/2 tablespoon mustard seed
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon juniper berries

1) Combine all ingredients (except ice cubes) and bring to boil, reduce heat and simmer for 30 minutes.
2) Remove from heat, add 1/2 gallon of ice cubes and allow to cool completely.
3) Place chops in suitable container and cover with brine. Allow to stand in refrigerator for 48 to 72 hours.
4) Grill chops over hot fire just long enough to mark on both sides.
5) Place chops on sheet pan and roast at 225 degrees, until they register 160 degrees on a meat thermometer (approximately 30 minutes).

For the relish:

  • 1/2 pound apple-cured bacon, cut into one-inch cubes
  • 2 pounds sweet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 medium red onion, sliced julienne
  • 1/2 cup cranberry juice
  • 1/2 cup cider vinegar
  • 1/2 cup granulated sugar
  • 1/2 cup dried cranberries
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts, optional

1) Render bacon in a large sauté pan, reserving fat and bacon separately.
2) Toss potatoes with salt, pepper and reserved bacon fat.
3) Roast in 400-degree oven for approximately 30 minutes, or until soft and slightly browned.
4) Combine onions, cranberry juice, vinegar, sugar, dried cranberries and cinnamon in pot and simmer until liquid is a syrup-like consistency.
5) Pour syrup and bacon over potatoes and toss to coat.

Presentation:

Place warm potato relish in the center of plate and top with pork chop. Drizzle remaining syrup over chops.

Wine suggestion: Steele Catfish Vineyards Zinfandel

Grilled Filet Mignon with a Wild Mushroom & White Bean Ribollita

4 10-oz. filet mignons, trimmed of fat and wrapped with prosciutto ham 8 thick slices, hearth-baked sourdough bread, grilled.

For the ribollita:

  • 2 tablespoons extra virgin olive oil
  • 2 carrots, small dice
  • 3 stalks celery, small dice
  • 1 Spanish onion, minced
  • 1 tablespoon garlic, minced
  • 2 tablespoons fresh oregano, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 cups chestnut mushrooms, cleaned and rough chopped
  • 2 cups king oyster mushrooms, cleaned and rough chopped
  • 1 cup shallots, sliced julienne
  • 12 cups chicken broth
  • 5 cans great northern beans
  • salt and pepper to taste

1. Sweat together carrot, celery, onion, herbs and garlic in olive oil until carrots are tender.

2. Add mushrooms and shallots and sauté until tender.

3. Separately simmer chicken broth with 1/3 of the beans for five minutes.

4. Purée broth and beans until smooth.

5. Combine puréed beans, remaining 2/3 whole beans, vegetables and season to taste.

Grill filets for four minutes on each side or until desired degree of doneness.

Place bread in center of large pasta bowl. Divide ribollita evenly into bowls. Top with cooked filets and garnish with fresh herb sprigs.

Don’t forget to serve a great red wine!

Grilled Veal Rib Chop with Grilled Fennel & Tomato Cassoulet

Grilled Fennel and Tomato Cassoulet:

  • 1 whole fennel – separate bulb into layers, chop stalks and fronds into medium dice.
  • 4 Roma tomatoes, halved
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 2 15 1/2-ounce cans navy beans, rinsed and drained
  • 1/2 cup chicken stock
  • salt and pepper to taste

Grill fennel bulb and tomato lightly. Set aside to cool and then medium dice. Heat oil in skillet over medium heat and sweat stalks of fennel and garlic. Add beans, stock, diced fennel and tomatoes. Simmer for 10 minutes and add fennel fronds. Serve warm or cool and refrigerate until needed.

Espagnole Sauce:

  • 2 tablespoons olive oil
  • 1 large carrot
  • 1 small onion
  • 1 stalk celery
  • 1 tablespoon minced garlic
  • 2 tablespoons tomato paste
  • 4 cups veal stock
  • salt & pepper to taste

Chop carrot, onion and celery to a fine dice. Heat oil in skillet over medium heat. Add vegetables and garlic and sweat gently for 10 minutes. Add tomato paste and cook until caramelized. Add veal stock, reduce heat and simmer for 30 minutes. Season with salt and pepper to taste.

4 12-ounce veal rib chops (Have the butcher french the bones.)

Grill veal chops to desired doneness. Divide cassoulet between four plates. Place veal on top of cassoulet and top with espagnole sauce.

Lobster Lasagna with Fresh Asparagus
  • 2 pounds asparagus, trimmed
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • 6 8-inch squares no-boil lasagna noodles
  • 4 tablespoons (1/2 stick) butter
  • 2 cups chicken stock
  • 12 ounces Brie cheese, peeled and chopped
  • 1/4 cup cup sherry
  • 12 ounces fresh picked lobster meat (sometimes more is better – especially in this case)
  • 1 pound tomatoes, sliced
  • 1 1/3 cups freshly grated Parmesan cheese

1. Preheat oven to 500 degrees.

2. In a shallow baking pan, toss the asparagus with olive oil, coating each spear well. Roast them in the preheated oven for 5 to 10 minutes until they are crisp, but tender. Sprinkle with salt and pepper and let cool. Cut into 2-inch pieces and reserve. Reduce oven heat to 400 degrees.

3. In a large bowl of cold water, let the lasagna squares soak for 15 minutes to soften.

4. In a saucepan, melt butter and add flour. Cook over low heat, stirring for 3 minutes. Add the chicken stock in a slow, steady stream and whisk until thickened. Add one-third of the Brie and whisk until melted and smooth. Repeat the process until all the Brie is used, then add the sherry and adjust the seasonings. Set aside.

To Assemble

1. Drain lasagna and place one square in each of the two well-greased 8-inch square baking pans.

2. Spread a thin layer of sauce (about 1/2 cup) over each lasagna noodle. Top with one-quarter of the amounts of the asparagus, tomato slices and lobster. Sprinkle with Parmesan cheese. Place another square of lasagna in each pan, and repeat the process. Top each pan with a third square of lasagna and the remaining sauce and cheese.

3. Bake lasagna in a 400-degree oven for 20 to 30 minutes, or until golden brown and bubbling. Remove from oven and let stand for 10 minutes before serving. Don’t forget to pour a really good wine to go with it!

Lobster Stuffing
  • 1 lb fresh cooked crabmeat
  • 1 lb fresh cooked shrimp
  • 4 cups Ritz crushed
  • 1/4 cup chopped parsley
  • 1 tbl lemon juice 1/4 tsp nutmeg)
  • 1/4 tsp chopped garlic (1/2t – granulated)
  • salt and pepper to taste

Freshen seafood with ½ of lemon juice.
Add remaining ingredients except lemon juice and salt and pepper. Mix well.
Add remaining lemon juice if necessary to moisten. Season with salt and pepper.
Portion 8oz per order.

When stuffing lobster, place 3 scallops on top of stuffing before putting in oven.

Meat Lasagna
  • 1/4 C Olive Oil
  • 1 Ea. Medium Spanish Onions, small dice
  • 1 Stalk Celery, small dice
  • 1 Carrot, small dice
  • 6 Cloves Garlic, minced
  • 1 t Crushed Red Pepper Flakes (or more if you like it spicy)
  • 2 C Red Table Wine
  • 2 T Italian Seasoning
  • 2 Ea. Bay Leaves
  • 4 Ea. 14 oz Cans Crushed Tomato
  • Salt and Pepper to taste

Sweat first 6 ingredients until onions are translucent. Add Burgundy and reduce by ½. Add remaining ingredients and simmer for 45 minutes. Season with salt and pepper to taste.

Drain fat, and add all meat to sauce. Remove bay leaves. In a nonstick 9X11 baking dish, ladle a thin layer of meat sauce in the bottom. Then a layer of pre-cooked or “no-boil” lasagna noodles (I like Barilla). Follow that with another layer of sauce, a thin layer of part-skim shredded mozzarella**, and a thin layer of shredded asiago cheese topped with another layer of noodles. Repeat until you almost reach the top of the pan. The top layer should be the cheeses. Cover, and bake at 375 for about 45 minutes. Uncover and bake an additional 7-10 minutes, or until golden, brown, and delicious looking. Enjoy!

**You will need about 2# of shredded part skim mozzarella, and 1# of shredded or grated asiago cheese.

Pan Roasted Statler Chicken With Orzo-Pecorino Mac & Cheese, Roasted Asparagus and Proscuitto Pan Sauce
  • 1 Tbl Canola Oil
  • 2 Statler Breasts (skin on chicken breast with drumette attached)
  • Salt and Fresh Ground Pepper

Mac & Cheese

  • 2 Cups Cooked Orzo Pasta
  • 1 Cup Heavy or Whipping cream
  • 2 oz Garlic Butter
  • ½ Cup Shredded Pecorino Romano
  • Salt and Fresh Ground Pepper
  • 2 oz Proscuitto, matchstick cut
  • 3 oz Quality Chicken Stock
  • 2 oz Garlic Butter (recipe below)
  • Salt and Fresh Ground Pepper

Garlic Butter

  • 1 Stick Unsalted Butter, softened
  • 1 Tbl Minced Garlic
  • 1 Tbl Minced Shallot
  • 1 Tbl Chopped Fresh Basil
  • 1 Tbl Chopped Fresh Parsley
  • ½ Tsp Crushed Red Pepper Flakes

First, make garlic butter by folding all of the ingredients into the softened butter. Set aside.

Preheat oven to 400°f. Heat 1 tbl of canola oil in a 10” sauté pan (not a nonstick pan) over medium high heat. Season chicken breasts to your liking with salt and fresh ground pepper. When the oil shimmers and begins to smoke, carefully place chicken breasts into the pan with the skin side down. Sear chicken 2-3 minutes, or until the skin is golden brown. Flip the chicken over and put into the oven. Cook 15-18 minutes, or until the chicken reaches an internal temperature of 165°f. Remove and allow chicken to rest 5-8 minutes.

Meanwhile, make the mac & cheese. In a 2 qt sauce pot, heat heavy cream and garlic butter until it starts to simmer. Add cooked orzo and Pecorino Romano, and continue to heat, stirring often, until cheese is melted and the macaroni is at the desired consistency. Season to taste with salt and fresh ground pepper. Cover and keep in a warm place.
Place asparagus on a cookie sheet or into an oven safe dish. Drizzle with 2 tbl of canola oil and season with salt and fresh ground pepper. Roast in the oven for 6-8 minutes, or until asparagus is cooked to your liking. Set aside.

Remove the chicken from the sauté pan and place on top of the roasted asparagus. Place the saute pan on the stove over medium high heat, and sauté proscuitto, stirring often, until crispy, about two minutes. Add chicken stock, and 2 oz garlic butter and bring to a boil. Continue to cook until the sauce is reduced by half, and will coat the back of a spoon. Set aside.

Reheat the asparagus and chicken in the oven for about 3 minutes. Divide the warm mac & cheese between two plates. Do the same for the asparagus. Place the chicken on top of the mac & cheese, and spoon the sauce over the chicken breasts, making sure to divide the proscuitto evenly. Enjoy. Nap.

Pan-Seared Chicken Saltimbocca
  • 4 8-oz. boneless chicken breasts, with wing bone attached, if possible
  • 2 large shallots, peeled and minced
  • 2 oz. extra virgin olive oil
  • 10 oz. prosciutto de Parma, cut to thin matchsticks
  • 12 oz. heavy cream
  • 1 cup Parmesan cheese, freshly grated
  • 1/2 cup loose pack, fresh basil, trimmed
  • 1 1/2 cups loose pack, spinach leaves, trimmed salt and pepper to taste

1) Preheat oven to 400 degrees. Heat large sautÎ pan over open burner. When hot, add 1 oz. olive oil. Place chicken breasts, skin side down, in pan and cook until well browned. Flip chicken in pan and place in oven for 15 minutes.

2) In the meantime, heat a second sautÎ pan with remaining oil. SautÎ shallots until transparent. Add prosciutto de Parma and render for 2 minutes. Add cream and reduce the liquid by half. Add cheese to cream slowly to melt. Add basil and spinach to wilt. Adjust seasonings.

3) Remove chicken from oven and place on pre-heated plates. Top with sauce and garnish with extra Parmesan or extra basil leaves, if desired.

White wine suggestion: Steele California CuveÎ Chardonnay Red wine suggestion: Calera “El Nino” Pinot Noir.

Pan-Seared Fresh Salmon Burgers with a Caper & Dill Aioli

For the burgers:

  • 1-1/2 lbs. fresh salmon, skin and bones removed (use needle nose pliers to remove bones) 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1/4 cup chopped green onions
  • 1/4 cup heavy cream
  • 1-1/2 tsp. hot sauce (we use Tabasco)
  • 1 tsp. dill
  • 1 tsp. kosher salt
  • 1 pinch ground black pepper
  • 1 egg white
  • 1 tbl. canola oil
  • 2 tsp. butter

Dice salmon into small pieces and place in a large mixing bowl. Add the bell peppers, green onions and heavy cream and mix well. Add the dill, hot sauce, salt and pepper.

Beat the egg white with a wire whisk until soft peaks form, then gently fold into salmon mixture. Form into 4 patties.

Pan sear in canola oil, lower heat, add butter and saute until browned, 2 to 3 minutes. Turn and cook until nicely browned on reverse side, 2 to 3 minutes more. Serve with caper and dill aioli on your favorite roll.

For the Caper & Dill Aioli:

  • 2 egg yolks
  • salt & white pepper
  • 1 tbl. fresh lemon juice, or more to taste
  • 1 tsp. Dijon mustard
  • 1-1/4 cups good quality olive oil
  • 1 tbl. capers
  • 1 tsp. chopped fresh dill

In a small bowl, beat the egg yolks with salt, pepper, lemon juice and mustard until thick, approximately 1 minute.

Add the olive oil, whisking constantly, in a slow, steady stream. Add chopped dill and capers and fold in carefully. Adjust seasonings to taste.

Pan-Seared Yellowfin Tuna

Encrusted with mache and pine nuts and finished with a mandarin orange mascarpone

  • 4 8-oz Yellowfin tuna steaks, 3/4 to 1 inch thick, trimmed
  • 8 oz pine nuts, raw, rough chopped
  • 2 oz mache, cut chiffonade style
  • 1 cup Panko (Japanese bread crumbs, available at Asian markets)
  • 4 oz butter
  • 6 oz mascarpone cheese
  • 3 oz mandarin orange segments, drained
  • 1 cup all purpose flour
  • 3 eggs
  • 3 oz milk

Mix together mascarpone and well-drained mandarin orange and set aside.

Mix pine nuts, mache and Panko and place in a shallow pan.

Beat eggs and add milk to make an egg wash.

Dredge tuna in flour, dip in egg wash and then encrust on both sides with bread crumbs. Refrigerate for at least 1 hour.

Heat a heavy skillet over medium-high heat. Add butter. When butter has melted, add tuna and cook for 3 minutes on each side, or until golden brown. Serve with mandarin mascarpone.

AUTUMN BAKED APPLES (Serves 6)

  • 6 large red baking apples (Rome Beauty, Cortland or Gala, for example)
  • 1 lemon, juice and finely grated zest
  • 3 tablespoons unsalted butter, softened
  • 3 packed tablespoons dark brown sugar
  • 1/4 cup dried currants
  • 1/4 cup broken walnut pieces, toasted
  • 6 3-inch whole cinnamon sticks
  • 1/2 cup apple cider
  • 1/2 cup dark rum (you may substitute a 1/2 cup or either cider or water to make a full cup of liquid)

Preheat the oven to 400 degrees F Slice off about 1/4-inch of the top of each apple. Scoop out the seeds and core of the apple with a melon baller to make a pocket. Peel off about a 1/2-inch band of the apple’s skin along the upper half of the apple with a vegetable peeler. Brush the peeled part and the interior of the apple with lemon juice.

In a small mixing bowl, combine the butter, lemon zest and sugar. Add the currants and nuts. Place some of the butter mixture and a cinnamon stick in each of the apples. Place the apples in an oven-proof baking dish, just large enough to hold the apples upright. Pour in the cider and rum bake until the apple is tender, about 30 minutes. Baste the apples with the cider/rum mixture with a bulb baster, two or three times during baking.

Serve warm or at room temperature with softly whipped cream or vanilla or cinnamon ice cream.

Pickled Soft-Shell Crabs

For the Salad:

  • 1-1/2 lbs. fresh haricot verts (if unavailable, substitute green beans)
  • 1/4 cup walnut oil
  • 4 large golden beets
  • 4 medium yellow tomatoes, cut into wedges

Preheat oven to 400 degrees.

Coat haricot verts with walnut oil, place on sheet pan and roast in a 400 degree oven for 8-11 minutes or until tender. Remove from oven and chill well.

Roast beets in 400 degree oven for 45 minutes remove and let stand at room temperature for 1 hour. Peel and cut into 1/2-inch pieces and chill.

For the Toasted Walnut & Clover Honey Dressing:

  • 1/3 cup walnut oil
  • 1/3 cup cider vinegar
  • 1/3 cup clover honey
  • 2 shallots, fine dice
  • 1 teaspoon dry mustard
  • salt and pepper to taste
  • 1/2 cup chopped walnuts for garnish

Combine all liquid ingredients and mix well. Add shallots, dry mustard, salt and pepper.

Arrange haricot verts evenly on top half of 6 plates in a fan design. Place even amounts of roasted beets on center of plate where haricot verts meet on bottom half of plate, arrange tomato wedges. Lace the salad with even amounts of dressing and sprinkle with chopped walnuts.

Walnut & Brie Stuffed Swordfish Steak w/a Carrot & Pear Slaw

For the stuffing:

  • 10 ounces Brie cheese, rind removed
  • 1 bunch fresh sage, chopped
  • 1/2 cup chopped walnuts

For the vinaigrette:

  • 1 shallot, minced
  • 1 orange, zested. Chop remainder of orange and combine with the zest.
  • 1 cinnamon stick
  • 1/3 cup blended salad oil
  • 1/4 cup cider vinegar

For the slaw:

Toss all ingredients well with half of the vinaigrette.

Warm oil and cinnamon stick together to infuse flavors for approximately 1 hour. Let cool and remove stick. Add remaining ingredients and mix well. Store in a covered container overnight.

For the swordfish:

6 eight-ounce swordfish steaks, cut thick. Cut each steak on the flesh side to form a pocket. (Thick cut steaks will make this easier.) Stuff each steak with equal amounts of stuffing. Charbroil each steak for 2 to 3 minutes per side, so they are well grill marked. Place steaks into a shallow pan and bake in a 375-degree oven for 5 to 6 minutes. Place slaw in the center of the plate and top with swordfish. Drizzle with remaining vinaigrette.


Easy Party Food

Whenever we have a party, we like to serve an assortment of wine and beer and all the fixings for mixed drinks and also a signature drink recipe.

The drink recipe of the night could be based on the theme of the party, the time of year or just something I feel like making! It adds a fun element to the party to have something that you&rsquod like everyone to try.


Hurricane Cocktail

Easy, tiger&hellip.it tastes harmless but packs a punch. A word of advice from the Southern Living Test Kitchen Professionals who developed this particular recipe: &ldquoDon&rsquot have more than two!&rdquo If you don&rsquot know about the classic hurricane cocktail, now is your opportunity to learn a little history, both cultural and culinary. For starters, the hurricane is a fruity, rum-filled drink that also includes orange and passion fruit juices. If you have ever been to New Orleans, you are sure to have seen this spirited cocktail listed on beverage menus around the city. This cocktail became popular at Pat O'Brien's bar in 1940s New Orleans. Legend has it that O'Brien created the very rummy drink as a means to get rid of the large stock of rum his distributors forced him to buy. O&rsquoBrien debuted his new libation at the 1939 World's Fair in New York City. The cocktail&rsquos name came from the hurricane lamp-shaped glasses that the first drinks were served in. You can still get a great hurricane cocktail at Pat O'Brien's but, if a trip to New Orleans isn&rsquot on your calendar anytime soon, give this recipe a try. The recipe is for a single serving but it&rsquos really easy to double or quadruple. Be sure and shake it in batches. You can find passion fruit juice, either frozen or shelf stable, at your specialty grocery stores. The deep red Luxardo maraschino cherries are available at the liquor store and, if you don&rsquot have white rum, you can use the regular gold rum or simply add in more dark rum.


Texas Roadhouse Shared the Recipe for Its Famous Hurricane Margarita

While Texas Roadhouse’s signature cinnamon butter rolls, juicy steaks, and peanut-covered floors aren’t exactly easy to replicate at home, the chain’s gigantic cocktails sure are.

While Americans continue to hunker down amid the coronavirus pandemic, Texas Roadhouse has gifted us with the ability to recreate one half of the experience at home: the drinks.

The restaurant recently launched a portion of its website called Texas Roadhouse In The House, where you can find a wide variety of fun things like Zoom backgrounds, a line dance tutorial, and the recipes for five of its signature drinks… the iconic Hurricane Margarita included.

Texas Roadhouse’s Hurricane Margarita combines two classic cocktails (the margarita and the hurricane) into a mouthwatering mix of rum, tequila, orange juice, pineapple juice, and grenadine.

You can find the recipe here and down below.

Ingredients:

1 oz Captain Morgan Spiced Rum

3 oz favorite margarita mix

Preparation:

First, rim your desired glass with ingredient of your choice (salt, sugar, chili salt, etc.) then fill with ice. Next, pour all ingredients into a shaker. Shake or stir and pour over ice. Finally, garnish with an orange slice and a cherry.


Watch the video: Ζαμπονοκασερόπιτα Σουφλέ Αλλιώτικη Τεχνική Του Πάνου - Εύκολη συνταγή Σουφλέ με φύλλο τυριά u0026 ζαμπόν (December 2021).