Lifestyle

Pineapple Mezcal Cooler

This week on Kathy Casey’s Liquid Kitchen, I shake up Pineapple Mezcal Coolers! This cocktail uses my Fresh Pineapple Agave mix, made with fresh pineapple chunks and organic agave nectar then blended until nice and smooth – I love using my Vitamix The Quiet One blender! Add this to unaged mezcal (or silver tequila), fresh lime juice, earthy sage, and a splash of soda water for a late summer sipper. The Fresh Pineapple Agave also works as a tasty non-alcoholic beverage as well – just add soda water.

Enjoy! -Kathy

Posted by Kathy Casey on August 27th, 2013  |  Comments Off |  Posted in Cocktails, Foodie News, Lifestyle, Small Screen Network, videos

Giant Zucchini!

Zucchini are a favorite summer squash and gardeners (and neighbors of gardeners) know they can grow to at least three feet – impressive!

An incredibly versatile vegetable, zucchini flowers are edible too!  They are wonderful sautéed in a lovely summer pasta dish or stuffed with cheese, lightly battered and fried.

Zucchini is the perfect star on the grill. Try my Cumin-Marinated Grilled Zucchini topped with Tomato and Corn Summer Salsa. Just cut medium-sized zucchini in half lengthwise, rub with a little olive oil, sea salt and cumin, then pop on the grill! Top with a great quick-to-make salsa – sweet corn, diced tomatoes, some jalapeño for spice and a touch of lime. Super easy and so delicious!

Have a giant zucchinis? Get sweet with it and grate it into my Chocolate Zucchini Cake.  The zucchini keeps the cake moist and delicious. Top it off with a Chocolate Espresso Glaze – YUM!

And if you just can’t eat them all, then put on some costume wings and become the “zucchini fairy!” Share the zucchini bounty and leave one on your neighbors doorstep – your neighbors will thank you!

My intern, Emily told me her dad used to unload his over-sized zucchini on unsuspecting house guests and neighbors by leaving them on the backseat of their cars for them to find on the drive home – pretty sneaky! Emily grew a pretty decent sized one herself this year, too!

Emily's Zucchini
Emily with her Giant Zucchini !

Whether in the garden or on the grill, zucchinis really are a fantastic vegetable for the summertime! – Kathy

Cumin Grilled Zucchini With Tomato Corn Summer Salsa
Makes 6 servings.

1 Tbsp olive oil
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
3 medium zucchini, cut in half lengthwise (about 1 1/4 lb.)

Salsa
3/4 cup 1/4-inch-diced ripe tomatoes
1 cup fresh sweet corn kernels (about 1 medium ear of corn)
1/4 cup finely diced red onion
1 fresh jalapeño, seeded and finely minced
1 Tbsp red wine vinegar
2 Tbsps olive oil
2 Tbsps chopped fresh cilantro
3/4 tsp salt
1/4 tsp ground cumin

Garnish
regular or non-fat sour cream

Pre-heat grill to hot — you want to grill the zucchini over hot coals.

In a large bowl mix together the olive oil, cumin, salt and pepper. Add zucchini and rub oil mixture all over the zucchini, making sure they are covered well. Set aside.

To make salsa: In a large bowl mix together all the salsa ingredients well. Adjust jalapeños as needed for spiciness desired.

To grill zucchini: Place zucchini over very hot coals and grill for about 2-3 minutes on each side to mark zucchini nicely and cook until just done.

Serve zucchini topped with salsa and a dollop of sour cream if desired.

Recipe by Kathy Casey Food Studios®.

Chocolate Zucchini Cake with Chocolate Espresso Glaze
Serves 12.

Cake
1/2 cup soft butter
1/2 cup vegetable oil
1 cup sugar
1/2 cup brown sugar, packed
2 eggs
1 tsp vanilla extract
1/2 cup buttermilk
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup chopped walnuts
2 cups coarsely grated zucchini
1 cup semisweet chocolate chips (6 oz. wt.)

Glaze
1 cup semisweet chocolate chips (6 oz. wt.)
1/4 cup whipping cream
2 Tbsps strong brewed coffee or espresso

Preheat oven to 350 degrees F.

In a mixer cream together the butter, oil and sugars. Beat in the eggs, vanilla and buttermilk.

Sift together the dry ingredients. Mix into the creamed ingredients a little at a time until incorporated. Stir in the walnuts, zucchini and chocolate chips.

Butter and flour a large (10-cup) Bundt pan and pour in batter. Bake for approximately 1 hour and 15 minutes or until a toothpick inserted in cake comes out clean.

Let cake stand in pan for 5 minutes or so then remove from pan and place cake on a rack to cool completely.

To make the glaze: In a small pan heat the chocolate, cream and coffee over low heat till smooth and just melted. Pour over cake. Let set 15 minutes before serving.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on August 22nd, 2013  |  Comments Off |  Posted in dessert, KOMO Radio, Lifestyle, Recent Posts, Recipes, sides

Sparkling Tradewinds Punch

This week on Kathy Casey’s Liquid Kitchen, I make a crowd pleasing Sparkling Tradewinds Punch! Gold rum, brandy (cognac works too!), fresh fruit juices, a touch of Bitter Truth Apricot Liqueur, and Bitter Truth Creole Bitters all mingle together for this party drink. I even add in a bottle of brut champagne for bubbles and the Cherry Bitter Ice Balls add another d’lish layer of flavor!

Salud! -Kathy

Posted by Kathy Casey on August 13th, 2013  |  Comments Off |  Posted in Cocktails, Lifestyle, Recipes, Small Screen Network, videos

Seattle Magazine

Seattle Magazine just posted my special piece covering this year’s Tales of the Cocktail. Check out my guest blog, Mixing It Up at Tales Of The Cocktail 2013!

Posted by Kathy Casey on July 30th, 2013  |  Comments Off |  Posted in Cocktails, Conferences, Foodie News, Lifestyle, Tasty Travels

Taco Party

DIY hands-on dinner parties are always fun, interactive and convenient when it comes to dietary restrictions and preferences. It’s also a great way to answer that age old party question, “What can I do to help?”

One of my fave kinds of food parties is a taco fiesta! You can offer a variety of meat and vegetarian options, such as slow cooked chili-pork to ginger-lime marinated chicken and cumin grilled squash. Or go coastal and grill up some shrimp or Alaska cod filets! For your veggie friends, be sure to have slow simmered garlicky black beans or cilantro studded quinoa.

Set out a variety of cheeses like queso fresco, feta, or goat cheese and lots of fresh salsas from red to green to tropical (think diced mango & pineapples, etc.). Offer up soft flour tortillas and corn tortillas for the gluten free gang.

Pickly or crunchy add ins like my Red Onion Escabeche Veggies or shaved green cabbage are a must and are great to top my Chili & Lime Slow Cooked Pork tacos.

And don’t forget to serve it all up with a cool pitcher of margaritas, chilled beers and Sparkling Limeade!

So get your fiesta on with friends and make your next get together a DIY taco party! –Kathy

KC tacos

Yum!
Photo from
Kathy Casey’s Northwest Table.

Chili & Lime Slow-Cooked Pork with Red Onion Escabeche and Warm Tortillas
Makes 6 hearty servings

Pork
1/4 cup chili powder
1 tablespoon coriander seed, crushed
1 tablespoon salt
1 boneless pork butt (shoulder), about 3 pounds, cut into 2 pieces
2 large tomatoes, chopped
4 cloves garlic, sliced
1/4 cup fresh lime juice

Escabeche
2 large carrots, julienned
1 large red onion, thinly sliced
1/2 cup fresh lime juice
2 tablespoons corn or other vegetable oil
1/2 cup coarsely chopped fresh cilantro (about 1 bunch)
1 teaspoon salt

Accompaniments
Warm corn tortillas
Sour cream
Salsa or freshly made pico de gallo
Queso fresco (Mexican-style fresh cheese)
Fresh cilantro sprigs
Lime wedges

To prepare the pork, mix the chili powder, coriander seed, and salt in a large, shallow bowl. Roll the pork in the mixture, taking up all the seasoning.

Put the pork in a slow-cooker, add the remaining ingredients, and set the cooker on high. Let cook for 8 hours—or up to 10 hours if you’re still at work!

When ready to serve, mix the escabeche ingredients well, then place in a serving dish. Shred the pork and place in a large serving bowl with some of the cooking liquid.

Serve the pork with the escabeche and accompaniments. Diners build their own “soft tacos,” then squeeze lime juice over the filling before folding.

Chef’s Note: To heat tortillas, place them, one by one, on a dry skillet over medium-high heat and turn frequently. As they are heated, slip them between the folds of a clean dish towel or cloth napkin. Wrap the towel in foil (or put into a small casserole dish and cover) to steam in their own heat and moisture. Or, microwave the tortillas very briefly and put into a napkin as above. Or, wrap several tortillas in a foil packet and steam them in a steamer until just heated through; use directly from the foil or wrap in a towel as described above.

Recipe from Kathy Casey’s Northwest Table.

Sparkling Limeade

Sparkling Limeade

3 Tbsp. finely minced lime zest (with no white pith)
2 cups sugar
2 cups water
——————————————————
1 1/2 cup fresh-squeezed lime juice
3 cups chilled sparkling water
Garnish: long fresh lemon and lime zest twists

Combine the zest, sugar and water in a small saucepan. Bring to a quick boil over high heat. Boil for 1 minute then remove from heat and let cool.

In a large pitcher combine the cooled sugar syrup, lime juice and the sparkling water.
Serve over ice and garnish with citrus twists.

Photo and recipe by Kathy Casey Liquid Kitchen®.

Posted by Kathy Casey on July 18th, 2013  |  Comments Off |  Posted in Foodie News, KOMO Radio, Lifestyle, meats, Recent Posts, Recipes, sides

Strawberry Basil Blush

Stay refreshed and keep summer libatious with brand new episodes of Kathy Casey’s Liquid Kitchen®! Launching the 4th Season in style is my Strawberry Basil Blush!

This cocktail incorporates fresh, sweet strawberries with fragrant basil and works great with either vodka or gin. This drink is versatile; it can be strained and served up in a nice martini-style glass or served on the rocks in an Old Fashioned-style glass.

Cheers! -Kathy

Posted by Kathy Casey on July 17th, 2013  |  Comments Off |  Posted in Cocktails, Fruit, Lifestyle, Recent Posts, Recipes, Small Screen Network, videos

The Hunt

Tasty article in The Hunt Magazine covering garden-to-glass cocktails, includes mixologists’ recipes for fun libations like a Blushing Rosemary Margarita and Founders Fizz as well as my tips on ice!


Portónjito…yum!

Posted by Kathy Casey on July 8th, 2013  |  Comments Off |  Posted in Cocktails, Foodie News, Lifestyle, Recent Posts, Recipes

Training the Mini-Chefs aka Cooking with Kids!

Getting in the kitchen with kids is always fun; they make the best little sous chefs! I started cooking early with my mom and grandma – peeling fuzzy peaches and kneading breads (into fun shapes and characters). My all-time favorite task: adding lots of sprinkles on the cookies! Letting kids help prepare meals is also a great way to get around picky-eating habits, and get them interested in fun, healthy food too!

Are you throwing a kids’ party? A variety of interactive nibbles is terrific to serve. Try my Garden Ranch ‘n’ Veggie Deviled Eggs. These eggs are easy to whip up with ranch dressing. Kids will love to help peel and fill the eggs and sprinkle on the colorful, crunchy carrot and celery garnish.

Growing up, I always loved a classic Shirley Temple. My sweet twist on this recipe makes for a perfect treat or dessert! My Shirley Temple Cupcakes incorporates lemon-lime soda and maraschino cherries folded into no-fuss white cake! The kids will love to frost and garnish these deliciously adorable treats!

So put an apron on the kids and cook up some fun together! –Kathy

Garden Egg
D’lish!
Photo by Kathy Casey Food Studios®

Garden Ranch ’n’ Veggie Deviled Eggs
Whether its after-school snack time or a backyard birthday party, these tasty little eggs are easy to make with the kids. The veggie topping adds a fun crunch.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
1/2 cup pre-made ranch dressing
1 Tbsp chopped fresh parsley

Topping
1 Tbsp minced red bell pepper
2 Tbsp minced celery
2 Tbsp minced carrot
2 Tbsp pre-made ranch dressing

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

With a fork, mash the yolks to a smooth consistency. Add the ranch dressing and parsley, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.)

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.

To make the topping, in a small bowl, mix the bell pepper, celery, and carrot together. Top each egg half with 1/4 teaspoon of the ranch dressing and a sprinkle of the veggie mixture.

Hard-Cooked Eggs
1 dozen large chicken eggs

Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.

Recipe from Kathy Casey’s D’Lish Deviled Eggs, Andrews McMeel Publishing

Shirley Temple Cupcakes 2
Photo by Kathy Casey Food Studios®

Shirley Temple Cupcakes
Makes 24 cupcakes

1 box (18.25 oz) super-moist white cake mix
1 1/4 cups lemon-lime soda*
1/3 cup vegetable oil
3 egg whites
1/4 cup chopped maraschino cherries (about 12 cherries)
—————————————
1 container (12 oz) white frosting
Garnish: 36 maraschino cherries, halved

Heat oven to 350 degrees F. Line 24 cupcake cups with paper liners and set aside.

Place the cake mix, soda, oil and egg whites in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop and scrape the sides of the bowl and then mix on medium speed for 2 minutes. Fold in the chopped cherries.

Fill each lined cupcake cup 3/4 full with batter. Place pans in oven on a lower rack. Bake for about 15 – 20 minutes. Cool completely before frosting.

Frost each cupcake and decorate each cupcake with 3 cherry halves.

Cook’s Note: This recipe uses a 10–12 oz jar of maraschino cherries.
* Such as 7-UP, Sprite or Sierra Mist.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on June 6th, 2013  |  Comments Off |  Posted in appetizers, Books to Cook, dessert, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes
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