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

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

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®.

Have you seen ginormous citrus fruits that look like monster grapefruits? They’re called pummelos – and are the biggest variety of citrus! Not as well known in the citrus family but they will be soon!

If you are a citrus fanatic like me, you will love pummelos. Pick one out that feels heavy for its size and is more green than yellow – in this case, green is good! These big babies pack a wallop of vitamins, and have a wonderful flavor, very similar to a grapefruit, but sweeter and in my opinion a little floral.

The biggest hurdle is getting through the peel, but once you know how, it’s really quite simple. First cut off the top and bottom – just enough so you can see the flesh of the fruit peeking through.

Next, score the peel on four sides. Just deep enough to get through the whole peel. Then, with your fingers, pull the pieces of the peel off and break the sections of the fruit apart. Remove the membrane from the segments, and then you’re ready to enjoy the fruit. I know it sounds like a lot of work, but it is SO WORTH IT!

Here’s a video of demo-ing how to peel one!

Great on its own or try adding it to a favorite dish that you want a citrus punch – like in my recipe for Pummelo Tabbouleh.

Oh and yea…. if you Google Pummelo Cat Hat… you may just get inspired for some citrusy crafting LOL! –Kathy

Photo by Kathy Casey Food Studios®

Pummelo Tabbouleh
Pummelo adds a beautiful color and tangy sweet flavor to this classic dish-up salad. Different brands/varieties of cracked wheat cook differently. More rustic types tend to be slower to absorb the water.

Makes 6 – 8 cups depending upon the style of cracked wheat used

1 3/4 cups boiling water
1 tsp. Kosher salt
1 1/2 cups cracked wheat (bulgur wheat)
——————————–
1 Sunkist® Pummelo
1/4 cup fresh squeezed Sunkist Lemon juice
1/4 cup extra virgin olive oil
1 tsp. Kosher salt
1/4 tsp. black pepper
2 roma tomatoes, diced 1/2 inch
1/2 cup chopped fresh parsley
4 green onions, thinly sliced

Place bulgur wheat and the 1 teaspoon of salt in a heat-proof large glass bowl or plastic container. Measure boiling water carefully and pour over the bulgur. Cover quickly with plastic wrap and let sit for 1 hour or until all the water has been absorbed. Uncover and let cool. (See headnote on cooking varieties of bulgur.)

To finish the salad: Peel the pummelo and tear the citrus flesh of each segment into pieces (discarding the white pith), set aside. (See how to open a pummelo.)

In a large bowl mix together the lemon juice, olive oil, remaining teaspoon of salt and pepper. Add the cooked bulgur and stir to combine. Then add the pummelo, tomatoes, parsley, and green onions and stir gently until coated with dressing.

Sunkist Twists:

Recipe developed for Sunkist by Kathy Casey Food Studios®.

Most people have had a hand at cooking spaghetti squash, and there are a lot of ways to prepare this tasty vegetable.

This winter squash starts getting popular at the farmers market and grocery store in early fall. The cooked stringy flesh is delicious, but there are a few cooking tricks to know.

Cut the squash in half length-wise. Make sure to use a good knife and a little muscle – this is a sturdy squash! Once you have the squash in half, scrape out the seeds and pulp the same way you would with any other winter squash.

Turn the halves cut-side down in a baking dish. Add a little water and roast in a 350 degree oven

for about an hour. You’ll know it’s done when a fork slides in and out of the flesh easily. If you’re in a hurry you can quick cook it the same way in the microwave in a glass dish – just blast on high until fork tender.

Now to get those noodle-like strands out of the shell. Turn the squash up and gently scrape the flesh with a fork along the grain and loosen it up. Then scoop the squash into a bowl and finish how you like.

It’s a great low-calorie and gluten-free option to traditional pasta for topping with marinara. Or toss it with maple syrup or honey, a little butter or olive oil, some minced fresh herbs and some sea salt for a great side dish to any entrée. –Kathy

The Lexington Herald Leader posted an article on our “Over 21” Real Fruit Cakes made with Maker’s Mark! The secret to making a fruitcake that people are dying to eat – lots of bourbon. Read the full article here.

Kathy Casey’s “Over 21” Real Fruit Cakes made with Maker’s Mark
#RealFruitCake

It’s been over 10 years now that we have been baking up our signature “Over 21” Real Fruit Cake made with Maker’s Mark! Garnering cult like status these delicious beauties are chock full of Maker’s Mark-soaked dried fruits, including apricots, cranberries, tart cherries and golden raisins as well as lots of tasty toasted nuts from hazelnuts to rich pecans – all bound with our signature spiced batter. Baked until golden then brushed hot out of the oven with a Maker’s Mark brown sugar glaze.

“This is not your grandmother’s fruitcake, and is sure to convert any fruitcake naysayers. With all that delicious bourbon, fruit and nuts in it, this fruit cake certainly won’t end up re-gifted! Some loyal fans have said they ate the whole thing themselves,” commented Kathy Casey, “I personally love to toast a slice for Christmas morning breakfast.”

Quantities are limited and sell out fast. So here’s how to order or pick-up:

•Starting November 20th Real Fruit Cakes can be picked up at Kathy Casey Food Studios, located in Ballard – Monday thru Friday, 9:00 AM – 5:00 PM – call 206-784-7840 to check on availability.
(Closed on November 23-24 for Thanksgiving)

•Order from our website starting November 20th while supplies last.

•Priced at $12.99

Kathy Casey Food Studios is located at 5130 Ballard Ave. NW and is open Monday through Friday from 9 AM to 5 PM. We suggest calling ahead to be sure that cakes are available.

For more information, contact: call (206) 784-7840 or check out our website www.KathyCasey.com.

It’s no secret that the NW loves it’s coffee- but believe it or not, tea has been giving it a run for its “brew”. Lemon-Turmeric, Hibiscus, Chamomile – there are so many delicious varieties. And to sweeten the deal- many teas are chock full of healthy properties. Just look at Turmeric tea – popping up in cups everywhere – it’s great as an anti-inflammatory.

Iced Tea Cube Photo by Kathy Casey Liquid Kitchen

How about switching up your tea routine by making fun tea ice cubes? You can use them in lemonade, sparkling water or even a cocktail. Just brew your favorite tea, chill then pour into large silicone ice molds and freeze. I love to brew a fruity tea like hibiscus or berry and use the flavorful cubes in a gin and tonic! You can even use tea in place of water next time you make rice for a unique d’lish flavor. If you’re feeling extra creative, use dried tea leaves as a smoking agent for poultry, meat or fish.

And for all you tea enthusiasts- listen up! On September 30th and October 1st you’re invited to explore the world of tea at The Northwest Tea Festival, held at the Seattle Center. Guests can mingle with industry experts, buyers, retailers, artists, and more! It’s a true tea-lover’s paradise.

-Kathy

Want to know the biggest trends happening in the Food & Beverage industry right now? The Flavor Experience conference was the place to be this summer to get the delicious scoop!

Chefs, mixologists and industry gurus came together to share ideas, techniques and all things flavorful!

For the 2^nd year in a row, Kathy Casey teamed up with industry heavy hitters: Data trend guru and menu consultant, Maeve Webster of Menu Matters and Cathy Holley, Editor-in-Chief of Flavor & the Menu to present “The Next Dozen” 12 Trends That Spell Opportunity.

See what is on the horizon in the world of trending Flavors, and how to incorporate these dynamic combinations into your menus. Check out the presentation below:

Calling all cocktail enthusiasts! What do you get when you combine thousands of mixologists, spirit industry professionals, bar enthusiasts, and a lot of libations together? Tales of the Cocktail, of course!

Photo from Kathy Casey Food Studios

Think of it as a five day summer camp for the best and brightest in the spirits industry. Held annually in New Orleans, the week features seminars, parties, and cocktailing galore in this boozy 24-hour playground. It can be a liver workout – trust me!

Mixologists from all over the country (including local NW bartenders!) put their skills to the test by participating in crazy cool competitions. And when you need a break from all the booze- there are tons of unique bookstores and gift shops to explore.

Not only is the festival SO much fun, it’s the best way to find out the latest and greatest trends in the spirits industry. And good news- tickets are open to the public! So if you’re looking for a reason to expand your liquor knowledge and visit NOLA- Tales of the Cocktail is the perfect excuse.

Can’t make it this year? No problem! You can still get in the spirit by making my d’lish Maple Ramos Fizz cocktail at home.

For ticketing information, visit their website.

And follow along with me on Twitter @KathyCaseyChef – I’ll be tweeting everything Tales direct from New Orleans next week!

-Kathy

Maple Ramos Fizz
Makes 2 cocktails

Maple adds another layer of flavor to this classic brunch cocktail. Try Sipsmith Gin with a splash of maple syrup over ice as a sipping alternative. For a whimsical garnish, purchase sugared waffle crisps cut into small wedges and skewer onto long bamboo skewers.

3 oz Sipsmith Gin
1/2 cup Maple Ramos Pre-Mix
————————————-
soda water for topping, chilled
Garnish: lemon peel twist

Measure the gin and Maple Ramos Pre-Mix into a mixing glass. Fill with ice, cap and shake vigorously to really froth the drink. Divide drink between 2 tall (Collins style) glasses, and top with a splash of soda water to fizz (about 1 ounce for each drink). Twist lemon over drink to express oils and garnish.

Maple Ramos Pre-Mix
Makes about 4 cups, or 8 servings

1 cup heavy cream
1 cup pasteurized or organic egg whites
3/4 cup real maple syrup
1/2 cup simple syrup*
3/4 cup fresh lemon juice
1 tsp orange flower water

Combine all ingredients together in a pitcher and whisk vigorously to combine, being sure egg whites are mixed in. Refrigerate for up to 2 days. Stir well before using.

*To make simple syrup: combine 2 cups sugar and 2 cups water in a saucepan, bring to a quick boil then remove from heat. Cool. Store refrigerated for up to 10 days. Makes about 3 cups.

Recipe from Kathy Casey Food Studios® and Published in Sip NW Magazine.