Everyone loves a great margarita and there are a lot of opinions on what makes a great margarita! With Cinco de Mayo coming soon I thought I would share some ideas and my favorite recipe for pre-mixing a big batch.

A classic margarita is typically made with: tequila, fresh lime, a touch of simple syrup or agave, and triple sec or orange liqueur.  But who wants to be doing all that individual drink measuring when you can just whip up a pre-batch in advance and then have it ready for whenever your ready to shake one up! Another plus when you pre-batch is that each margarita is consistent.

The recipe I am sharing with you is made with a little mezcal. I love that little smokiness that it adds to the drink, but if you’re not a mezcal fan then just substitute with more tequila.

The choice of tequila brand and style is up to you, whether you prefer a blanco or a reposado. Sometimes I mix 2 styles together for added layers of flavor.

Cointreau is my preference for an orange liqueur but you can also substitute a good quality triple sec as well.

But most important is that you use fresh squeezed lime juice, and be sure to bring your limes to room temp before squeezing. (Limes can be super expensive at the grocery store so I recommend going to a “Cash & Carry or Smart & Final” restaurant wholesaler and picking up a few bags of limes there). Speaking of squeezing, if you don’t have a hand squeezer then get one, they are inexpensive and totally worth it.

Next is the sweetener. I like to use a combination of house-made simple syrup and Monin Agave Nectar. But you can use all simple syrup, too.

And last but not least, let’s talk about salt rims, some people like them and some don’t.

I’m 50/50 and like a half rim of salt, my preference being kosher salt. One of my favorite rimmers is made with 1 part Fresh Origins Fine Hibiscus Crystals and 1 part Diamond Kosher Salt… tasty and pretty too!  Or you can just add a tiny sprinkle to the top of your drink.

So starting shaking and cheers to a great margarita! –Kathy

Smoky Margarita Pre-Batch
Makes about 25.5  oz – or 1 750 ml bottle, about 6 cocktails

8 oz (1 cup) Tequila
4 oz (1/2 cup) Mezcal
1 1/2 oz Cointreau
6 oz (3/4 cup) simple syrup (or use 1/2 cup simple syrup + 1/4 cup Monin Organic Agave Nectar)
6 oz (3/4  cup) fresh squeezed lime juice

To make the pre-batch: Combine all ingredients into a pitcher and stir. Funnel into a 750 ml glass bottle. Cap and store refrigerated until ready to use. Store refrigerated up to 10 days.

When ready to serve: Measure 4 ounces (1/2 cup) Smoky Margarita Mix into a cocktail shaker and fill with ice, cap and shake. Pour into a glass. Twist a fat orange peel over the top if desired and garnish with a lime wheel.

Recipe and Photo © Kathy Casey Liquid Kitchen.

What’s old is new again – what with the uber popularity of kale, brussel sprouts and rutabagas.  In years past Mom could not bribe the kids to eat these veggies. But these days being green… is good!

A good example of an old but new veggie is the gorgeous Lacinato Kale, so beloved in Italy in slow cooked soups, now often branded at the grocery store as Dinosaur Kale – the kids will love it.

Also new on the veggie hipster list are vegetable mash ups. Kalettes (KALE-etts) which is a cross between Brussel sprouts and Kale. Or Broccolini which is a hybrid of broccoli and gai lan (Chinese broccoli).

And the gorgeous Romanesco aka broccoflower: a lime green vegetable that takes the best of broccoli and cauliflower, and marries them together in a blissful union.

Eating in color is more important than ever these days and so many veggies are going back to their roots with small farmers growing awesome heirloom varieties that are also so vibrant in color, like purple kohlrabi and hot pink centered watermelon radishes!

And with spring on its way our local markets will be brimming with amazing veggies in no time. Don’t have time to get to your local market  – check out Barn2Door. This UN-Grocery online store gives you 24/7 access and a direct line of communication between the grower and access to an ever changing fresh sheet of local products. You can message the farmers directly! How cool is that? I also love local Salmonberry Goods, a wonderful organic farm delivery service that always tucks in something unusual into their weekly produce bags, such as that awesome purple daikon or giant celery roots! So get your veggie on and try something new. –Kathy

Farro with Lacinato Kale, Wild Mushrooms & Goat Cheese
Makes 4 to 6 servings

1/2 cup whole farro grain
2 quarts water
1 – 2 tablespoons olive oil
2 cups sliced wild mushrooms (or substitute oyster, shitake or cremini)
4 cloves garlic, sliced paper thin
pinch red chili flakes
1 large bunch Lacinato Kale** or other hearty green, torn
1/4 cup chicken or veggie broth
Dish D’Lish French Seasoning Salt or salt and pepper to taste
1/2 lemon
2 to 3 ounces fresh goat cheese (chevre), or shaved/grated aged hard cheese

To cook the farro: In a medium saucepan, combine farro and water and bring to a boil. Then reduce heat to a simmer; cook the grain for about 30 minutes, or until very tender, but do not let it become mushy. Add more water if it gets low. Drain the cooked farro and set aside. (You can do this the day before; refrigerate cooked grain.)

Heat oil in a large sauté pan over high heat. Sauté mushrooms until half cooked, about 1 1/2 to 2 minutes. Add garlic and chili flakes and sauté for a few seconds. Stir in kale. Add chicken broth and cooked farro, and cook, turning greens several times, until greens are wilted. Season with salt and pepper to taste. Squeeze lemon over dish to brighten flavor. Serve dolloped with goat cheese or grated nice aged cheese.

**Also often called dinosaur or black kale.

Recipe and Photo © Kathy Casey Food Studios.

When I say spice I bet you automatically think of something spicy and chili-like, right?    Well today I’m talking about warm spices …think aromatic cloves, nutmeg, ginger, allspice and of course cinnamon. And they’re not just for apple pie, cookies, and cinnamon rolls.

In the Middle East, you will commonly find these flavors used for rubs on meats like lamb, and in curries and stews. In India cinnamon often subtly flavors rice.

These warm spices have been used from Morocco to China for hundreds of years, and in ancient times, spices were used as currency to do all types of trade.

And they are not only delicious but research shows that a blend of these spices has been linked to reduced blood pressure, improved cholesterol levels, and lowered heart disease risks.

Great grandma may have told you to chew on a clove for a tooth ache; well today we know that they are great as an anti-inflammatory and an antioxidant.  And did you know allspice has amazing detoxifying benefits?

So if you’re a juicer add a pinch to your favorite blend or try adding a cinnamon stick and a few cloves to your next batch of steamed rice or vegetables stew.

For this weeks Dishing recipe I have included a Spiced Vinaigrette that is quite unique. It has a load of warm spices as well as a smidge of vanilla. It is really delicious tossed into a cous cous, or quinoa salad, or with your favorite greens. You can basically drizzle it over anything including roasted veggies and chicken. –Kathy

Spiced Vinaigrette
You can get creative with the spices and if you don’t have them all it’s ok! I also like to add a little ground turmeric and Dijon to this recipe and shake it in a jar to combine. It’s best if you let it sit overnight to let the flavors bloom. If you’re watching your carbs and sugars then try with monk fruit sweetener.

Makes about 1 cup

1/4 cup white wine or apple cider vinegar
4 teaspoons light brown sugar (or substitute honey)
1/4 teaspoon vanilla extract
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1/2 teaspoon salt
1 teaspoon minced fresh ginger
3/4 cup olive oil

Combing the vinegar, brown sugar, extract, spices, salt and ginger in a small bowl and whisking together well.

Gradually whisk in olive oil, emulsifying the dressing.  Let sit 8 hours or longer before using.

Store dressing refrigerated for up to 2 weeks.

Recipe and Photo © Kathy Casey Food Studios.

So Easter is coming up, so what will you do with all that leftover booty? You know – the eggs, the candies, the marshmallowy Peeps?

Of course there will be egg salad sandwiches for days BUT let’s get creative with it! How about adding in chopped bacon or some sassy curry. Try mixing salsa in your favorite egg salad recipe then rolling it up with some avocados in tortillas for a quick breakfast on the go.

For a beautiful spring presentation, you can do a quick beet pickle. Soak shelled-hard cooked eggs in a sweet & tart beet juice marinade. Then cut and fill. Beautiful and d’lish!

Beet’ing Heart Deviled Eggs!Now, what do you do with that candy after the hunt? Well I’ve got you covered with my recipe for Peep & Jelly-Bean Rice Crispy Tweeps – a fun and festive twist on the beloved rice crispy treats. And yes you can garnish with the peep heads…

Save the Peep Heads for GarnishSo hop to it and have a Happy Easter! –Kathy

Peep & Jelly-Bean Rice Crispy Tweeps
Makes 30 treats

3 Tbsp. butter
6 packages yellow Peeps® – 30 peeps (you can use bunnies too for pink treats)
6 cups Rice Krispies® cereal
1 cup small jellybeans

Pull 30 of the peeps heads off and set aside for garnish.

In a large sauce pan heat butter over low heat until melted. Then add peeps and stir over low heat until melted. Then stir in cereal and jellybeans until cereal is well coated and jellybeans are distributed.

Place mixture in a greased 8″x8″ baking dish. Cover with plastic wrap and press down to compact the crispy treats. Let set for at least 15 minutes before serving. To serve cut (5×6) into 30 squares.

Recipe and Photos © Kathy Casey Food Studios.

Have you seen all the crazy food videos on Facebook from Tasty, Tastemade, and Buzzfeed Food? These are Snack Sized Videos featuring recipes that are not only visually appealing, but are quick to make and delicious to eat. I like to call this “Speed Scratch Cooking.”

We are all busy these days, running from one appointment to the next. Now throw in a few kids– a dog, and let’s not forget the friends and family. All of the sudden you are swamped and it is time for dinner!!

What to cook?  Have you seen all the fun things you can put on a waffle iron! Take chilled Mac & Cheese, mix in bacon, green onions, more cheese, then press it in to a waffle iron until it’s crispy delicious – then top it with all kinds of fun toppings like sour cream, pulled pork.. Yum!

Buzzfeed also has its share of waffle iron goodies like these All Day Breakfast Burgers, Cinnamon Roll Waffles with Nutella, or Ham and Cheese Waffles, and more.

The best thing about many of these recipe videos is they only have 3 or 4 ingredients that you may already have in your pantry which is great for a last minute meal or appetizer, just type in your ingredients and see what pops up! –Kathy

Did you know that NW Oysters are considered some of the best in the world? The reason our oysters taste so great  is our clean waters. Different locations give the oysters different flavor characteristics.

Oyster aficionado and great friend, Cynthia Nims author of Oysters, Recipes that Bring Home the Taste of the Sea -says, “Oysters are so cool,  they are filter feeders, filtering gallons and gallons of water – up to 30 to 50 gallons a day!”

Oysters from our pristine waters range in size from the tiny Olympia to large Pacifics. Mid-size Kumamoto oysters have a delicate texture and a deep fluted shell. This petite oyster has a crisp, sweet snap pea finish and is perfect for slurping.

Oyster purists say there is never a better way to eat raw oysters than unadorned, maybe with a squirt of lemon.  But for the uninitiated oyster-slurper, this can be a bit scary.  Nims suggests “If it’s your very first oyster then having a big glob of cocktail sauce is your training wheels –then go for it.” BUT once the training wheels are off,  try some naked or with fresh and light toppings like her Kimchi-Cucumber Relish – crisp cucumbers, finely chopped kim chi, rice wine vinegar and a touch of soy sauce.

Cynthia says that “Oysters have a richness that are complimented by things that are fresh, peppery and a touch acidic”, her book celebrates the different techniques and preparations that not only compliment these characteristics but enhance the flavor too.

So If all this oyster talk has made you hungry, check out our friends at Taylor Shellfish Farms, they have  great delivery options to get your shucking! –Kathy

 Photo by Jim Henkens.
Kimchi-Cucumber Relish
Enjoy on freshly shucked oysters.

Makes 1 cup, enough for about 4 dozen half-shell oysters

3/4 cup peeled and seeded finely chopped cucumber
1/4 cup finely chopped kimchi
1 tsp. unseasoned rice vinegar, plus more to taste
1/4 tsp. soy sauce, plus more to taste (optional)

In a small bowl, stir together the cucumber, kimchi, rice vinegar, and soy sauce. Taste for seasoning, adding a bit more vinegar or soy sauce to taste. Let the relish sit for about 30 minutes, stirring occasionally, to allow the flavors to blend.

Transfer the relish to small ramekin or other small serving dish and refrigerate until ready to serve, up to 1 hour.

Photo and Recipe from Oysters: Recipes that Bring Home the Taste of the Sea by Cynthia Nims, Sasquatch Books.

Follow Cynthia on Facebook and Twitter.

Ahh, coffee! That first cup o’ joe can usually set the tone for the rest of the day. And certainly the Pacific Northwest is known as THE mecca for coffee drinkers and connoisseurs alike.

We definitely love our coffee just as much as our wine with many local independent coffee shops offering coffee “cuppings” – imagine a wine tasting, but for coffee!

We know Coffee is d’lish paired with dark chocolate … so why not get a bit savory and cook with it?  Ground espresso adds a deep rich flavor to spice rubs like in my Dish D’Lish Rain City Seasoning – excellent on steak, Alaskan salmon or try in my recipe for Savory Roasted Squash.

How about adding a cup of brewed coffee to your next slow cooked beef stew or chili recipe – it will add such a rich flavor to the dish.

On the sweeter side of things, add a little ground espresso to chocolate cupcake batter or your favorite chocolate chip cookie recipe for a mocha-licious twist. Or for your next brunch try working in a little strong brewed coffee or espresso into your next “Coffee Cake” – for a true COFFEE cake experience! –Kathy

Savory Roasted Squash
The rich coffee notes in the Rain City Seasoning bring out the sweetness of the squash. Snazz up this tasty side dish with a sprinkling of blue cheese, pomegranate seeds and toasted hazelnuts.

Makes about 6 servings.

1 1/2 Tbsp. olive oil
1 1/2 Tbsp. brown sugar
1 Tbsp. dry vermouth, white wine or apple juice
6 cups peeled 1 1/2-inch cubed winter squash, such as Hubbard, Butternut or Acorn
1 Tbsp. Dish D’Lish Rain City Seasoning

Preheat oven to 375 F.

In a large bowl whisk the oil, brown sugar and vermouth together. Then add the squash and stir to coat well. Sprinkle the squash with the Rain City Seasoning and then toss to coat.

Lay the squash out in a single layer on a sheet pan. Roast the squash for about 25 – 35 minutes until they are tender and the edges are caramelized.

Recipe and Photo © Kathy Casey Food Studios.

Brussels sprouts. Whoever thought they would become the IT vegetable from bar menus to bacon and bourbon lathered side dishes.  Hipster? Yes.  But good for you too. They are chock full of Vitamins K and C, as well as iron, fiber and Vitamin A.

There are lots of great ways to prepare brussels sprouts at home from quick sautéed to oven roasted like in my recipe for Cider Bacon Tossed Roasted Brussels Sprouts. I also love them  shaved and raw in a slaw or salad!

You can also separate the “leaves” and give those a quick toss in a hot pan for a d’lish topping for mac & cheese, or grilled pork.

To do this, cut the core of the brussels sprout out with a small paring knife, then you can “peel” all the leaves off easily and then toss in a hot, hot pan with a smidge of olive oil or butter until they are bright green but not too wilted.

Also keep an eye out at your Farmers Market for Brussels on the stalk! –Kathy

Cider Bacon Tossed Roasted Brussels Sprouts
Serves 4 – 6

6 cups trimmed Brussels sprouts, halved if large (about 1 1/2 pounds)
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 strips bacon, cut into thin slices
1 tablespoon brown sugar or honey
2 tablespoons cider vinegar
Lemon zest if desired

Preheat oven to 425°F.

In a large bowl, toss Brussels sprouts with olive oil, salt and pepper. Place on a baking sheet pan and roast until tender, about 30 minutes.

Meanwhile, in a medium skillet, cook bacon until crispy, about 5 minutes. Add brown sugar and vinegar. Increase heat to high and let mixture reduce by half. Take care not to burn.

When the brussels sprouts are done, place them in a large serving bowl or platter, drizzle with the warm bacon mixture, toss together and serve immediately.

Recipe and Photo © Kathy Casey Food Studios.