Thursday, November 29, 2012

MEDICARE Mai Tai Punch

MEDICARE Mai Tai Punch
Makes 22 servings, 8 oz. each

After a few of these, even Lawrence Welk is entertaining!

1 bottle (1500 ml) dark rum (or 2 bottles, 750 ml each)
2 cans (46 oz. each) pineapple juice
1 can (16 oz.) frozen orange juice concentrate
¾ cup each freshly squeezed lime juice and lemon juice
8 oz. grenadine

Mix all ingredients in 3-gallon punch bowl; chill.

To serve, fill glasses with ice and add punch.


Garnish punch bowl and drinks with orange slices and maraschino cherries.

Prepare ice cubes or a ring of ice from some of the punch mixture and float on top of punch bowl to keep cool without diluting.

Wednesday, November 28, 2012

FISCAL CLIFFHANGER Braised Chicken Thighs with Tomatillo Salsa

FISCAL CLIFFHANGER Braised Chicken Thighs with Tomatillo Salsa
Makes 8 servings

No suspense involved...this inexpensive dinner always turns out well.

2 Tbsp. olive oil
8 chicken thighs, skin on and bone in, seasoned with salt and pepper
1 large carrot, peeled and chopped
2 stalks celery, chopped
1 white onion, chopped
6 cloves garlic, minced
1 cup Tomatillo Salsa (recipe below)
3 Tbsp. chopped cilantro leaves
1 cup reduced-sodium chicken broth or stock
2 bay leaves

Heat oil in large nonstick skillet.  Add thighs, skin-side down.  Brown both sides, 4 minutes on each side, adding carrots, celery, onion, and garlic halfway through.

Add salsa, cilantro, broth and bay leaves.  Bring to a boil, then reduce heat to medium low.  Cover and simmer until chicken is cooked through, 30 minutes.

Serve over rice or other hot cooked grain.
Tomatillo Salsa
Makes about 2 cups
10 tomatillos, papery husks removed
Juice of 1 lime
3 cloves peeled garlic
2 serrano chilies, stemmed and seeded
1/2 cup finely chopped white onion
1/3 cup chopped cilantro
1/2 tsp. salt or to taste
Place tomatillos in a saucepan and add enough water to cover. Bring to a boil and simmer for 5 minutes or until tender. Remove tomatillos with a slotted spoon.
Place tomatillos, lime juice, garlic and chilies in a blender or food processor and pulse until all ingredients are finely chopped and mixed.  Stir in onions and cilantro; season with salt.
Cool in refrigerator.

Tuesday, November 6, 2012


Whoever you're rooting for, there's a cocktail to carry you through the returns this evening.

BLUE Cosmos

1 bottle (750 ml) lemon vodka (e.g., Citron)
1 cup blue curaƧao
1 cup freshly squeezed lime juice
1 cup white cranberry juice
Fresh orange slices, maraschino cherries and lime wedges

Add all ingredients to a 2 qt. pitcher.

Pour mixture into cocktail shaker filled with ice. Shake well and strain into cocktail glasses. Garnish drinks with fresh orange slices, maraschino cherries and lime wedges.

RED Sangria

1-1/3 cups freshly squeezed lemon juice
2/3 cup orange juice
1/2 cup sugar
1 bottle (1500 ml) dry red wine (merlot, cabernet, beaujoulais, zinfandel)
4 oz. brandy

Mix together juices and sugar in large pitcher 2 min. or until sugar is completely dissolved. Stir in wine and brandy; chill.

To serve, fill glasses with cut-up fruit and ice and pour sangria over.