Posts from August, 2012

Ultra-Refreshing Limeade!

Everyone loves lemonade and it’s no surprise that summer and citrus go hand in hand. But why not change things up a bit – save those lemons for later and whip up a batch of limeade!

Mix fresh squeezed lime juice with a sweetener (local honey, simple syrup, agave nectar, etc.) and add a lengthener (soda water, coconut water, etc.).  It’s just that easy!

How about muddling in some fresh mint and berries or cilantro with juicy watermelon? Let your creative juices flow! For the grown-ups, a splash of vodka, light rum, silver tequila or gin will do just nicely!

My Minty Lime Cooler is a super easy way to spruce up a limeade using a zesty syrup made with fresh lime zest, mint sprigs, sugar and water. Once it’s cooled, mix in freshly squeezed lime juice and lengthen with water for a truly refreshing sip.

So for this long holiday weekend try mixing it up with a deliciously thirst-quenching pitcher of limeade! -Kathy

MintCooler_Brighter
Photo by Kathy Casey Liquid Kitchen for Paramount Citrus

Minty Lime Cooler
Zesty lime syrup and fresh mint make for a refreshing drink, perfect for outdoor entertaining.

Makes 8 to 10 servings

3 Tbsp lime zest from Paramount Citrus® limes
8 large sprigs fresh mint
2 cups sugar
2 cups water
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1 1/2 cups freshly squeezed Paramount Citrus lime juice
3 cups water (or substitute soda water if serving right away)
Garnish: lime wedge, fresh mint sprigs

Combine the zest, mint, sugar, and 2 cups of water in a saucepan. Bring to a quick boil over high heat. Boil for 1 minute then remove from heat. Let sit for 30 minutes to allow the mint to steep and the syrup to cool.

Remove and discard mint from syrup. In a large pitcher, combine the cooled syrup, lime juice, and 3 cups of water. Serve over ice in a tall glass garnished with lime wedges and mint. Keep refrigerated for up to 1 week.

Recipe developed by Kathy Casey Food Studios® for Paramount Citrus

Posted by Kathy Casey on August 30th, 2012  |  Add Comment |  Posted in Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes

Blended Summer Imbibing!

This week on Kathy Casey’s Liquid Kitchen, I make a Blended Peach Whiskey Sour! Using my Vitamix The Quiet One Blender, whole peaches (defrosted frozen peaches work too) are blended with bourbon and apricot jam for my refreshing take on the classic sip. Perfect for a hot, summer’s day!

Cheers! -Kathy

Posted by Kathy Casey on August 28th, 2012  |  Add Comment |  Posted in Cocktails, Foodie News, Lifestyle, Recent Posts, Recipes, Small Screen Network, videos

Cheers to Blended Drinks!

Blended drinks — from daiquiris and margaritas to grown-up boozy ice cream milkshakes — blended drinks are always great for crowds and refreshing on hot summer days and nights.

For something really unique, try out my Blended Peach Whiskey Sour. It’s my take on the classic whiskey sour and perfect for the whiskey lover. Fresh, ripe summer peaches, a whole peeled lemon, apricot jam, bourbon and just the right amount of ice mingle together for a sophisticated sip.

My Cheaters Blended Margarita is a fun and a super easy spin on the margarita. Simply add a can of frozen limeade concentrate – (yes, I know that I’m cheating — but really, it’s good!) – then, measure in a can-full each of tequila and light beer. Add to the blender with ice, zoom till slushy, and you have an amazing margarita – no, really!

Got a grown-up sweet tooth? Then try this, my Spirited Chocolate Cherry Milkshake. Made with bourbon, chocolate-cherry ice cream and brownies, this is more than the ultimate sundae-inspired treat!

So chill out on the last days of summer with blended drinks! -Kathy

Blended Peach Whiskey Sour
The addition of apricot preserves in the recipe helps bump up the flavor of this cocktail – especially if using frozen peaches. Try making also with fresh nectarines or apricots if in season. To see a me whip up this cocktail and more visit www.liquidkitchen.tv.

Makes 2 cocktails

2 cups ice
4 ounces bourbon
1 lemon, skin cut off, quartered
1 cup peaches (you can also substitute frozen, defrosted peaches if fresh are not available)
1 1/2 oz simple syrup
2 – 3 bar spoons apricot jam

In a Vitamix blender cup, add the ice, bourbon, lemon, peaches, simple syrup and apricot jam. Blend until the consistency is smooth. Pour into two, chilled small daiquiri or large glasses. Garnish with fresh peach or edible flowers.

Recipe by Kathy Casey Liquid Kitchen™

Cheaters Blended Margarita
Years ago, a friend made me a margarita using limeade concentrate, tequila, and beer . . . and it was crazy good! So, I’ve made up my own concoction here. What the heck, we’re all too busy sometimes! If you want to keep it on the down low, premix it (then hide the cans!) and put it in a pitcher, ready for blending.

Makes about 6 cups, enough for 4 to 6 servings

3/4 cup tequila

1/4 cup triple sec
1 (6-ounce) can frozen limeade concentrate, defrosted
1/2 (12-ounce) bottle lager or light beer
4 cups ice
Garnish: Lime wheels

Measure the drink ingredients into a large blender cup. Blend until smooth. Serve in margarita or old-fashioned glasses. Garnish with lime wheels.

For fun variations, try adding one of the following into the blender cup:
1/2 cup cranberry juice
1/2 cup pomegranate juice
1/2 cup blueberry juice
3/4 cup sliced fresh strawberries
3/4 cup cubed fresh mango

Tips: If you have a small blender, then process half batches. Serve in kosher-salt-rimmed glasses if desired. Sometimes, I like to do “half-salted” rims.

Recipe from Kathy Casey Sips & Apps, Chronicle Books

Spirited Chocolate Covered Cherry Milkshake
Boozy milkshakes are all the rage these days. Cherries, bourbon, ice cream and chocolate make for an indulgent milkshake treat, or for a sweet ending to your next dinner or cocktail party, serve in small tasting glasses. For a demo on how to make this drink, check out my cocktail show Kathy Casey’s Liquid Kitchen!

Makes 2 shakes or 4-8 spirited dessert tasters

1/2 oz Monin Dark Chocolate Sauce or other high quality thick chocolate sauce
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1 pint Ben & Jerry Cherry Garcia Ice Cream
3 oz bourbon
1/3 cup tart cherry pie filling
2 each petite brownie bites or 1 medium sized brownie
Garnish: Chocolate Whipped Cream (see recipe), Bourbon Soaked Maraschino Cherries**

Swirl the chocolate sauce inside a chilled milkshake glass.

Spoon the ice cream into the Vitamix blender cup. Pulse a few times until ice cream is broken up, then add bourbon, sour cherry pie filling and crumbled brownie.  Pulse again until just barely combined.

Serve in chocolate swirled glass, topped with a swirl of Chocolate Whipped Cream and a Bourbon Soaked Maraschino Cherry.

**To make Bourbon Soaked Maraschino Cherries: drain the liquid off of a jar of maraschino cherries. Then cover with bourbon. Let sit for at least 1 week before using.

Chocolate Whipped Cream
Makes about 2 cups

1 cup heavy whipping cream
1 oz Monin Dark Chocolate Sauce or other high quality thick chocolate sauce

Stir together whipping cream and chocolate sauce. Pour into an iSi Whipper. Screw on top and then charge with 1 iSi Cream (N2O) charger. Lightly shake whipper. Store refrigerated for up to 5 days.

Note: you can also whip cream with a whisk and then pipe from a piping bag or use a spoon to dollop on top of milkshakes.

Recipe by Kathy Casey Liquid Kitchen™

Stay Smitten with Summertime Sippin’!

This week on Kathy Casey’s Liquid Kitchen: I shake up a Smitten cocktail! Fresh muddled in-season watermelons adds a great “cool” taste to the tequila’s bite while the dash of hot sauce adds a lil zing to the flavor. The Citrus Salt rim completes the sipping experience and works great as a garnish.

Remember: the hot sauce should be used sparingly and should enhance the flavor, not overpower it!

Salud! -Kathy

Posted by Kathy Casey on August 21st, 2012  |  Add Comment |  Posted in Amazon, Cocktails, Lifestyle, Recent Posts, Recipes, Small Screen Network, videos

Mouth-Watering, Sizzlin’ Steaks

Nothing beats the sound and aroma of a sizzling steak on the grill, cooked to perfection. On summer days/nights in the Northwest, everything tastes better cooked on the grill. Fire up the grill because it’s time to talk steak!

First, always let your steaks come to room temperature for about 30 minutes. Then pat it dry and season both sides well. A great seasoning, marinade or rub is the best way to add flavor. For purists, salt and pepper and a swipe of olive oil can be all your steaks need. I like to jazz my steak up with a great seasoning like my Dish D’Lish French Seasoning.

Steak toppings are another great way to enhance the flavor of a steak, such as grilled onions and sexy gorgonzola cheese. If your yard is full of little cherry tomatoes, try skewering them, grilling then tossing with a splash of balsamic, EVOO, fresh basil and some minced garlic – then add just a pinch of sea salt. Now that’s a great summer steak topper!

Be sure to pre-heat your grill before throwing on your meat and always use tongs to flip the steak. Using a fork pierces the meat, making it easier to lose all those delicious juices to the burning coals.


D’lish steaks!

(Photo courtesy of MensHealth.com)

Once the steak is on the grill, leave it be! The less fidgeting and flipping you do to your steak, the better. All you want is to get a nice sear going on each side.

Pull it off before you think it’s done. Don’t worry! The steak will keep cooking for a few minutes, even when pulled off from the heat. Then let your steak rest a few minutes before serving for the meat to reabsorb all that juicy goodness!

IMPORANT: Enjoy your steak with yummy sides, a great bottle of Washington wine, and your favorite friends and family!

So show that steak who’s the boss and be a grill master! -Kathy

Savory Grilled Steak with Sweet Onions and Gorgonzola
This quick and easy preparation uses one of my favorite products – Demitri’s Extra Horseradish Bloody Mary Seasoning. Yes it’s great in a Bloody Mary – of course – but equally delicious as a steak marinade. It’s super easy! (Demitri’s can be found at well stocked grocery stores or online at www.Demitris.com.)

Makes 4 servings

4 steaks, such as New York, flat iron or tenderloin
1/2 cup Demitri’s Extra Horseradish Bloody Mary Seasoning
———————————————-
2 large sweet onions, sliced in 1-inch-thick rounds
1/4 cup olive oil
salt and pepper
1/2 cup gorgonzola cheese, crumbled (about 2 ounces)

Horseradish Steak Drizzle
1/4 cup Demitri’s Extra Horseradish Bloody Mary Seasoning
2 cloves garlic, finely minced
4 teaspoons red wine vinegar
1/4 cup olive oil

Garnish: coarsely chopped fresh basil

To marinate the steak: Trim the meat of any outer pieces of fat and silverskin. Put the steaks in a large re-sealable plastic bag. Pour the 1/2 cup of Demitri’s seasoning into the bag, press out any air, and then seal the bag. Move the meat around in the bag to coat well. Marinate, refrigerated, for at least 1 hour or preferably overnight, turning the bag a few times.

To make the Horseradish Steak Drizzle: Mix ingredients together. Cover and set aside.

To grill the meat: Preheat a grill to high. Drizzle the steaks and onions with a little olive oil and lightly season steak with salt and pepper. Grill steaks to the desired doneness. The grilling time will vary, depending on the heat of the grill and the thickness of the meat. Remove steak to a plate to rest for about 5 minutes before serving, allowing juices to settle. Top with cheese so that it starts to melt. Meanwhile, grill the onions till tender and nicely grill marked.

Serve the steaks topped with onions and drizzled with Horseradish Steak Drizzle.

Recipe created by Kathy Casey Food Studios® for Demitri’s Bloody Mary Seasoning

Posted by Kathy Casey on August 17th, 2012  |  Add Comment |  Posted in KOMO Radio, Recent Posts, Recipes, meats

Foster Farms Fresh Chicken Cooking Contest – Washington Finals!

So excited to judge the 3rd Annual Foster Farms Fresh Chicken Cooking Contest – Washington Regional Finals at my Food Studios on Friday, August 24th! From 4:30pm – 7:00pm, guest judges Jamie Peha, Cynthia Nims and I will be tasting the five Washington semifinalists’ dishes and choosing two winners that best represent Washington and the theme of using fresh, local ingredients with Foster Farms chickens. Those winners will then head down to the Finals at the Culinary Institute of America at Greystone  to compete for the grand prize of $10,000 and a year’s supply of Foster Farms chickens!

The first lucky 10 people (Washington residents only) to send an email to tbaird@finemanpr.com will be added to the exclusive guest list for this private event. Hope to see you there!

Posted by Kathy Casey on August 15th, 2012  |  Add Comment |  Posted in Contests, Foodie News

Canada’s Largest Dinner Party

Les Dames d’Escoffier Chapters and culinary institutions across the world are celebrating Julia Child’s 100th Birthday (August 15, 1912 – August 13, 2004)! The British Columbia chapter is throwing the dinner party to end all dinner parties!

Starting 6:30 pm on August 15th, the Julia Child Dine Around will have concurrent dinners, all priced the same ($69 + gratuity) on the same night and time across British Columbia with a set, multi-course menu with wine inspired by the cooking of Julia Child.

Make sure to get your tickets soon as this is going to be a grand feast!

Posted by Kathy Casey on August 13th, 2012  |  Add Comment |  Posted in Restaurants, Foodie News, Lifestyle

Refreshing Fruit Salsas

Tomato salsa, pico de gallo, chunky picante sauce – salsa is the most popular condiment in the US, having long ago surpassed tomato ketchup.  Not all salsas are the same. Get out of your salsa rut and get sassy with sexy, summer fruits!

Fruit Salsa
D’lish fruit salsa over grilled salmon!
(Photo from Dishing with Kathy Casey)

For inspiration, think zesty lime, a hint of spice, chopped cilantro and ripe pineapple and mango for a Tropical Salsa that is great of course with chips but also d’lish over grilled fish.

Sassy Bing Cherry Salsa is a great way to add a bit of sweet spice atop grilled chicken or salmon dinners, made with zesty ginger, fresh cherries, and sweet onions.

Looking for other ways to use up that giant watermelon that you just bought? Check out my recipe for Spicy Mexy Melon Salsa! Serve it with a big bowl of tortilla chips and Mexican beer or horchata. It’s a refreshing take on the standard salsa.

Or wing it! Use whatever chopped fruits that you have in hand, a little bit of onion, some fresh lime, chopped cilantro, a dash of Tabasco, chipotle or diced jalapeños (or other spice kicks) – season with some sea salt and you’ll be all set for your next salsa adventure!

Think outside of the box with your salsa and use some summertime fruits! -Kathy

Tropical Fruit Salsa
Makes about 1 1/4 cups

1/3 cup diced mango
1/3 cup diced fresh strawberries
1/3 cup diced fresh pineapple
1 each small kiwi, diced
1/4 teaspoon red chili flakes
1 tablespoon SEASONED rice wine vinegar
2 teaspoons minced fresh cilantro

Mix all ingredients together well.

Recipe by Kathy Casey Food Studios®.

Sassy Bing Cherry Salsa
This fat-free salsa is great to top grilled chicken and fish, especially salmon. Best if made right before serving or can be made up to 2 hours in advance.

Makes 2 cups or 6-8 servings.

2 cups sliced, pitted fresh bing cherries (about 1 pound)
2 tablespoons SEASONED rice wine vinegar
1/4 cup finely minced sweet white onion
1 tablespoon finely chopped fresh cilantro
1 1/2 teaspoons finely minced fresh ginger
1/4 – 1/2 teaspoon red chili flakes or Sriracha sauce (depending on how spicy you like it)

In a small bowl gently mix together all ingredients.

Recipe by Kathy Casey Food Studios®.

Spicy Mexy Melon Salsa
Serve with crispy, lightly salted tortilla chips for scooping.

Makes 4 cups

2 tablespoons sugar
1/4 cup fresh lime juice
1/4 cup finely diced sweet white onion
4 cups chopped seeded watermelon – about 1/4” pieces
1/4 cup chopped fresh cilantro
2 tablespoons finely minced fresh jalapeño, seeds removed (more or less to taste)
1 teaspoon coriander seed, lightly toasted in a pan and then crushed

Make this salsa up to 1 hour in advance – but not any earlier to keep the ingredients crispy and fresh.

Dissolve the sugar in the lime juice. Toss together remaining ingredients and dress with sugar-lime juice mixture.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on August 9th, 2012  |  Add Comment |  Posted in Recent Posts
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