Archives for February 2013

Perfect Potatoes Au Gratin

February 28, 2013

This week Amanda and I are taking a break from our Thirsty Thursday’s posts so we each can bring you some different posts. Amanda has a giveaway on her blog and I have a post for the brand new Pass the Cook Book Club. Awesome right? But don’t you worry as we have some fantastic posts planned for March. 🙂

Kita of Pass The Sushi has organized this great group where she picks a few recipes from a cookbook for everyone to make. It’s a fantastic way of dusting off and cracking open all of those cookbooks we all own. I am so bad about buying new books to fill them up with post-it’s and then not doing anything with them. So I was really excited when I heard about the PTCBC because it would encourage us to cook from what we own. Anyway, the first book is The Pioneer Woman Cooks: Food from My Frontier by Ree Dummond. Perfect since, as usual, I had that filled with post-its bookmarking recipes I wanted to try.

From three options we had, I decided on making the Perfect Potatoes Au Gratin. I remember my parents making it when I was young so I wanted to try it myself. I’m glad I tried it myself since it was super easy and made a great side for our dinner. It is a great side dish and I like that it has the possibility to take on a lot of different flavors so I can make a lot of varieties.

When Ree says it will be garlickly she is not joking! 3 cloves of garlic!!! I love garlic so it was perfect for me and went really well with the pork cutlets I made with it. The potatoes are soft and flavorful from the creamy sauce and the cheese on top was so good. This is going to be making a regular appearance on our dinner table.

I only made a few changes to the dish’s ingredients and cooking process. First I didn’t serve the side with the green onions just because I forgot them in the store. duh! I swapped the black pepper for white pepper because I love white pepper with creamy sauces. I increased the amount of milk because when I put the sauce mixture in the dish it didn’t cover my potatoes. Also, since it is 8 servings I knew we would eat the leftovers over a few days so I didn’t want the dish to dry out either. Lastly, I popped it under the broiler for a minute so the cheese would get browned and crunchy- which I love, so if you don’t want it to browned then just bake it and don’t broil it.

Be sure to check out what everyone else made!

If you love cooking then you should join Pass the Cook Book Club for some monthly cooking inspiration.

Perfect Potatoes Au Gratin

Makes 8 servings

Ingredients

2 tbs butter, softened
4 large russets, scrubbed clean
1/2 to 1 cup whole milk
1 1/2 cup heavy cream
2 tablespoon flour
3 garlic cloves, minced
1 teaspoon salt
white pepper or freshly ground black pepper
1 cup shredded sharp cheddar
2 scallions, thinly sliced

Process

Preheat the oven to 400 degrees F. Prepare a 3 quart baking dish by buttering the bottom and sides.
Slice the potatoes into sticks, then into a small dice. Place the potatoes in the baking dish.
In a bowl, combine the milk, cream, flour, garlic, salt, and pepper; whisk to combine. Pour over the potatoes.
Cover with foil and bake for 30 minutes. Remove the foil and and bake for another 20-25 minutes. Just before serving, sprinkle with cheese and bake for another 3-5 minutes to make the cheese melted and bubbly.
Serve hot and garnish with green onions, optional.

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‘Shroomy Philly Cheesesteak Burgers

February 27, 2013

I love cheese steak sandwiches. I think it’s because they are loaded up with so many delicious things- meat, sautéed onions and peppers, and cheese. And I might buck tradition and piss some traditionalists off but I add a ton of steak sauce. I can’t pass steak sauce off since it packs to much flavor. I could put steak sauce on bread and be happy…

You know umami? Umami is one of the 5 basic tastes that we identify in foods. Basically, umani equates to savory flavors which is often related to foods that contain high levels of L-glutamate, IMP and GMP. Foods associated with umami are fish, shellfish, cured meats, vegetables, like mushrooms and ripe tomatoes, green tea, and fermented and aged products, such as cheeses, shrimp pastes, soy sauce, and – what for it – steak sauce.

To put a twist on the traditional steak sandwich I transformed a burger into a ‘Shroomy Philly Cheese Steak Burger by piling it high with sautéed onions and mushrooms and tons of melty cheese. And what about my favorite steak sauce? Well that is there too! As well, I seasoned the burger itself so it would be so juicy and flavorful.

This is a massive, juicy burger!! The steak sauce and Worcestershire sauce in the burger mixture makes the burger really flavorful and juicy. Of course if I am going to make a cheeseburger, I am going to cheesy!! The onions and mushrooms piled high make is a great Philly cheesesteak burger. It all comes together in a huge bite and then the theme song of The Fresh Prince pops into your head, right?

Enjoy your burger with some fries and a cold beer!

‘Shroomy Philly Cheesesteak Burgers

Makes 6 big burgers

Ingredients

2 large yellow onions
12 oz white button mushrooms
4 tablespoons olive oil, divided
3 pounds of ground sirloin
1/2 cup of steak sauce
1/4 cup Worcestershire sauce
1 teaspoon granulated garlic
1 teaspoon freshly ground black pepper
18 slices of Provolone Cheese
6 bulkie rolls

Process

Slice the onions and put into a skillet with 1 tablespoon oil and cook over medium- low heat until translucent and caramelized. Add salt and pepper when done.
Slice the mushrooms and put into a skillet with 1 tablespoon oil and cook over medium-low heat until browned and reduced in size. Add salt and pepper when done.
While cooking the onions and mushrooms, in a large bowl, mix together the ground sirloin, steak sauce, Worcestershire sauce, garlic, and pepper. Divide the mixture into 6 equal sized burgers
Grill the burgers until just under desired doneness. Place 3 slices of cheese on each burger and cook until melted and burger is done.
Place a cooked burger on the bottom portion of the bulkie roll, smother the burger with the onions and mushrooms. Top with steak sauce and top of roll. Enjoy!

3 weeks of Kemper

February 23, 2013

today

As of today we’ve had our Boston Terrier puppy Kemper for 3 weeks. We just love our little man. Our little gentlemen.

napping our on first day as a family

It’s crazy to think it has only been 3 weeks as it seems like he has been with us forever. He has just blended into the routine. Well, I guess we are all just merging into 1 routine together.

2.6.13= 8 weeks, 3 days

On 2/8 he weighed 4.8 lbs and he has grown so much since that I can’t wait to get him weighed at his next vet visit on the 7th.

130206_Kemper Sitting

sleeping on Em and sleeping on me

At first he was afraid of the hardwood floors and would sit on the living rug and whimper at the edge. Now he is a pro running around but he had to survive that scary first trip across the floor to the kitchen rug.

Blizzard Nemo

So far it has snowed 2x since we got him and he does not like it when it is snowing. Once the snow has hardened he is okay with it but getting him to go out in the snow… fat chance. It is going to snow tonight so I am hoping he will learn it is not scary and we will have less accidents when he pees right next to the pads… shm.

Emily gave Kemper this amazing blanket that she knit. We wrap him up like a burrito in it and he loves it. He loves to be wrapped up and tucked in when sleeping. The first night we had him he whimpered a bit in his pen in our room but I wrapped him up and he fell asleep quickly. He was from a large litter so we think he likes to feel weight/pressure on him since they would all pig pile up when sleeping.

Kiss!!!

Soft puppy paws and being a cute bobble-head

He has silent but deadly farts. And he generally does them on when he is sitting or sleeping on your lap. Lovely.

One night he got a hair/dust ball and thew up on the rug. Of course right on the white part of the rug. Twice. After that he felt 100% and ran around like crazy trying to attack the paper towels I was using to clean the rug.

What a cute Valentine!!

On the 15th I snuck Kemper into my office building by putting him in my coat. He did really well with everyone. I love the picture of him sitting between my coworker Jake’s feet. Everyone put full on baby voice when they saw him- so hilarious. I had to keep an eye on him since a few of them were joking around that they were going to steal him. 🙂 When Price came in from his office Kemper recognized him and was so excited to see him. Aww!!

When we all left my office we walked to the bus and he got over his lease issues. Prior to that he would not move more than few feet when on leash. I was excited to see him doing well and how people were reacting him him. People were oohing and awning as they watch him walking and running in that little lumberjack coat.

oh, he just loves the cuddles

Price took this photo of him on the morning of the 21st. I can’t get over how little he looks, and yet how much he has grown. He can make it up the stairs all by himself, but, thankfully, has not yet learned how to make it down. We have moved the baby gate we used for the rabbits

Price took Kemper into work yesterday and was a huge hit with everyone there as well.. He went all around and was super friendly with everyone. Kemps even sat on one of his coworker’s desk and would watch Price from there.

10 weeks, 5 days old

At this point Kemper is starting to understand the work “Sit”. I say it all the time and give him a teeny tiny piece of an all natural biscuit when he plops his butt right now. He doesn’t listen to it as often when Price says it, but he has been good about altering him that he needs to go out but walking over to the door and sitting down there. Seriously, genius.

Playing around this morning

Can’t wait to for him to keep going and learning more and more.

Bang Bang Shrimp

February 22, 2013

I am so ready for this weekend!!! Why?? Well, the Daytona 500 is this weekend!!! I’ve missed watching NASCAR Sprint Cup racing during the off season and this is the race that is kicking off the new season. So, like people who love to cheer on their favorite baseball, football, basketball, etc team I cheer on a driver in hopes that he drives furiously through the field of cars to win the race.

Since we love to watch each race we really like to make an afternoon, or occasional evening, out of it so we’ve decided to pair our snacks with each race. I was inspired by Pam of The Meltaways since she created a series of recipes called NASCAR Nibbles that paired a recipe with each track in the season. I decided to give this a try with our own spin on recipes for each race of the season based upon the regional favorites of each track. Please follow along every Friday for a new Sprint Cup Snacks recipe for the upcoming race that weekend.

To celebrate the start of the season with the Daytona 500, we decided to make a fun seafood dish called Bang Bang Shrimp. It would be a great way enjoy fresh seafood, which is a seaside and boardwalk favorite. Racing on Daytona Beach is what really kicked off racing that we know today since NASCAR formed at a hotel at Daytona Beach in 1948. I wanted to pay homage to the beach and fresh seafood with this Bonefish Grill restaurant favorite. If you go to Daytona you can even visit their Ormond Beach location and have some Bang Bang Shrimp there.

We’ve enjoyed Amanda’s Bang Bang Shrimp several times before. It does take some time to make as you have to coat the shrimp and then let is chill for 20 minutes and then it is best to fry in small batches so the oil does not cool too much with the edition of the chilled shrimp. It is worth it since these are just so fantastic.

The Bang Bang Shrimp has a spicy sauce is perfect with the crunchy fried shrimp. The original recipe calls for the sauce to coat the shrimp but I prefer it to just be drizzled over the shrimp or served beside it for dipping as I like to control the amount of sauce is on the shrimp. No matter how you like to dress the shrimp I think you will love Bang Bang Shrimp.

Bang Bang Shrimp

Ingredients

1 lb. medium shrimp*, peeled and deveined

For the sauce:
1/3 cup mayonnaise
4-5 teaspoons chili garlic sauce, such as Sriracha sauce
1 teaspoon granulated sugar
1 teaspoon rice vinegar

For the egg mixture:

1 egg, beaten
1 cup milk
pinch each of salt and pepper

For the breading mixture:

½ cup all-purpose flour
½ cup panko breadcrumbs
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon dried basil

For the sauce:

½ cup mayonnaise
4-5 teaspoons chili garlic sauce, such as Sriracha sauce
1 teaspoon granulated sugar
1 teaspoon rice vinegar

For frying:

8 to 12 cups vegetable oil

Process

Combine all ingredients for the sauce in a small bowl; cover and set aside.
Combine beaten egg with milk in shallow bowl; set aside.
Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.
Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.
Heat oil in deep fryer to 325 degrees F. Use amount of oil required by your fryer.
When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.
When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about ¼ cup of sauce over shrimp and stir gently to coat.

*For larger shrimp, reduce the oil heat just a bit more and cook longer. For example, when I used large shrimp (U-15 shrimp), as pictured, I reduced the temperature of the oil to 320 so that the shrimp could cook longer to thoroughly cook throughout in 3-4 minutes without burning the exterior breading.

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{Sprint Cup Snacks Track Facts}

The Daytona 500 race is the race that really kicks off the new season of NASCAR Sprint Cup Racing. This is the equivalency of the Super Bowl for racing. There is a week of duels prior to the race where drivers are getting back into the grove of things since the season ended in November. This year there is a new car called the Gen 6, which looks more like a stock car compared to the cars in the past recent years.

Racing at Daytona started on the beach back in the early 1900’s and was vital in the development NASCAR. Racers would come near and far to race the road coarse, but as years went on drivers were getting frustrated in the lack of organization in the racing, promotion, and securing sponsors. William France Sr, worked hard in creating and organizing the races in the 30’s and 40’s, which ultimately resulted in the development in NASCAR on February 21, 1948. Racing on the beach came to an end in 1958 because the new raceway was opening in 1959.

Track: 2.5 miles

Shape: tri oval

Banking: 32 degree banking in the oval turns;18 degree banking at the tri-oval

Surface: Asphalt

Race: 200 laps for 500 miles

Restrictor Plate Race

2012 winner: Matt Kenseth

Driver with the most Daytona 500 Wins: Richard Petty won 7 times

Thirsty Thursday: Samoa Cookie Cocktail

February 21, 2013

Samoa Cookie Cocktail – Now you can have your favorite Girl Scout Cookie in a fun adult drink! Enjoy!

Amanda picked the theme this week and it is the best yet!!!

I had just impulse bought a bottle of caramel vodka so when Amanda msg’d me that we should do a Girl Scout Cookie theme this week I immediently knew what cookie I would be recreating. A Samoa!

I needed to cover the chocolate, caramel, and coconut flavors in the cookies and I knew just how to do that with the bottles I have on hand (so proud of our random mix of boozes). Chocolate = chocolate liqueur. Caramel = caramel vodka. Coconut = Malibu rum. With those three you get a nice, sweet dessert cocktail that will packs a kick that no cookie can give you.

If you love Samoa cookies then you will love what we made this week! Be sure to check out Amanda’s Samoa Brownies… just try not to eat the whole batch yourself. I cracked this year and bought too many boxes of Girl Scout cookies, but once they are gone I’ll need to make these crazy, layered Samoa Brownies.

Samoa Cookie Cocktail

Makes 1 drink

Ingredients

Glass Garnishes

chocolate syrup
shredded coconut
1 Samoa Girl Scout cookie
caramel syrup

Drink

2 oz chocolate liqueur
1 1/2 oz caramel vodka
1 1/2 oz Malibu rum
1 oz half and half

Process

Put some chocolate syrup on a plate. Twist the edge of the glass into the syrup coating the entire rim. Then sprinkle coconut onto the glass into the syrup.
In a chilled cocktail shaker, combine all of the drink ingredients and then shake vigorously.
Pour into the glass and then drizzle some caramel syrup on top of the cocktail and on the rim. Garnish with a cookie.

Time to Explore: Must-Haves from Asian Supermarkets

February 20, 2013

Boston Magazine asked me to share about how they have an Asian focused dining guide in their February issue. I love venturing into Chinatown and finding new places or visiting my favorites. I suggest you do the same and keep an open mind, bring cash, and go hungry! I love when I have a friend to guide me through the different shops and restaurants so here is a little guide Leah Mennies, Food Editor, has created to help you with some shopping in Asian Supermarkets*.

Leah Mennies Shares Her Must-Haves from Asian Supermarkets

For February issue’s “The Complete Guide to Asian Cuisine,” I spent quite a bit of time in Asian supermarkets like Ming’s (in the South End) and H Mart (in Burlington). Here are my must-have items:

Chinese black vinegar: Similar to balsamic and perfect as the base for a dumpling dipping sauce.

Hot sesame oil: Adds a spicy kick to soups, stir-fries, and salad dressings.

Brown rice cakes: These sliced rice cakes have a texture similar to a flattened piece of gnocchi and they’re a great (and gluten-free) alternative to pasta.

Pocky sticks: Chocolate-Dipped Pocky biscuits that are a (relatively) low-calorie, sweet indulgence.

Dried mushrooms: Soak in lukewarm water for about ten minutes, drain and squeeze, and chop up for stir-fries, soups, or fried rice.

Yu-Choy: If mustard greens and broccoli rabe had a baby…it would be this.

Fried shallots: Works on everything—basically, a skinnier, less puffy version of French’s fried onions.

Oyster sauce: Adds a salty, earthy depth of flavor to sauces.

Fish sauce: Go for the Three Crabs Brand, perfect in Thai-style salads.

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I hope this guide helps you out on your next adventure exploring markets near you. But don’t fear if you can’t find an Asian Supermarket near you! You can always turn to Amazon as they have a wide selection that can be delivered right to your door. All that matters is that you try something new and enjoy the process! 🙂

Be sure to check out the other great articles in Boston Magazine and on their on-line Restaurant and Food Section. There are pieces all about the food scene in and around Boston but their feature right now is on Asian Dining.

Now I really want to stroll around Chinatown and try some new places in their Chinatown Tour to Asian Dining. I’ve already been to a few places but I should take this as the perfect opportunity to try some new places and dishes.

Spanakopita Stuffed Chicken Breasts

February 20, 2013

When we first got Kemper I took most of the next week off so I could run outside with him every hour-ish so we could get him trained quickly. Well in hopes of that. Also in making wrong assumptiongs… I thought I would get so much blogging, scrapbooking, cleaning done while he sleep but that is a big fat no since I just ooed and awwed over him while he slept. Seriously. Hopeless.

At least I did manage to make some great meals for my lunches and for our dinners that week. I’ve been looking all around at the mass quantities of cookbooks I have and I’ve decided that I need to actually crack them open and make some recipes from them. The first one I grabbed was The Ultimate Casseroles Book: More than 400 Heartwarming Dishes from Dips to Desserts. This is such a fantastic Better Homes & Gardens cookbook. There are so many great recipes in there that I’ve flagged. The book is so full of post-it’s now it’s a bit crazy.

I suggest that you try the Spanakopita Stuffed Chicken Breasts because they were just fantastic. I love spanakopita with it’s puff pastry pockets stuffed with spinach, salty feta, and fresh lemon. Stuffing the chicken breasts with that mixture was a great way to spice up some chicken for dinner. I love Greek inspired dishes and this is one that I will make again.

I made some changes along the way but it still worked out just a planned. Mainly, I used boneless skinless chicken breasts instead of bone-in, skin-on chicken breasts. My preparation of the chicken differed as I didn’t stuff the spinach mixture between the skin and breasts, but created a pocket myself. Also, the recipe called for 3 tablespoons snipped fresh dill added to the spinach mixture, but I didn’t have it around so I didn’t want to buy it just for this as I don’t really like dill anyway.

Spanakopita Stuffed Chicken Breasts

Serves 6

Ingredients

2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion (1 medium)
2 cloves of garlic, minced
10oz box of frozen chopped spinach, thawed and well drained
1/3 cup crumbled feta
1/4 ground nutmeg
1 medium sized lemon
1/4 teaspoon ground black pepper
4 skinless chicken breasts (approximately 2 pounds)
1/2 teaspoon salt
1 medium sized lemon, cut into wedges

Process

Preheat oven to 375 degrees. Prepare a 3 quart casserole dish by spraying with non-stick cooking spray.
In a medium skillet, heat the extra virgin olive oil over medium heat. Add the onion and garlic and cook until translucent (about 4-6 minutes). Remove from heat then add the spinach, feta, nutmeg, pepper, and the juice from 1 lemon. Combine all the ingredients and then divide into 4 equal portions.
Cut large pockets into the chicken breasts. Put 1/4 of the spinach mixture into each open chicken breast. Close the chicken breasts as much as possible and place in the casserole dish. Add the lemon wedges to the casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
Bake for 35-45 minutes or until chicken is no longer pink (170 degrees).

2.15-18: President’s Day Long Weekend Recap

February 19, 2013

{Friday Night} went home together with Kemper from work | Chinese food leftovers | pie with whipped cream | bed

{Saturday} made sauteed kale, mushrooms with poached eggs | snowing | haymarket | Whole Foods | liquor store | Stop and Shop | make stew and cheddar thyme scones for dinner | bed

{Sunday} eggs florentine & coffee | watch Sunday Morning & SNL | scrapbooking and Project Life work | stew leftovers for lunch | watched 5 Year Engagment and Easy A | Osaka for Date Night dinner | fell alseep on sofa | bed

{Monday} I got up early with Kemper | Price made coffee| made hashbowns with eggwhites and mushrooms | we cleaned the rabbits’ cage | Market Basket trip | make trail mix | 5 loads of laundry | make matzo barks | clean up kitchen | make bang bang shrimp | Kemper threw up | vacummed | HIMYM | bath | bed

kemper asleep in my coat together

whipped cream

kemper asleep face plant kemper cuddles

eggs with kale

guiness beef stew

eggs florentine

date night at Osaka

hashbrowns

matzo barks kemper asleep

stamped cross stitch pillow

Monday Munchies: OSAKA Japanese Sushi & Steak House- Brookline, MA

February 18, 2013

As part of my Monday Munchies series, I will feature a different eatery for a review on the first and third Monday of every month. Hope you enjoy!

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Are you looking for a great place for date night?

Then go to OSAKA Japanese Sushi & Steak House in Brookline. I am going to guarantee that you enjoy anything from the Dinner Menu but I have to admit that I stick with the hibachi. I love getting to enjoy fresh food with a little show right in front of you.

Hibachi starts with a salad. I love the ginger salad dressing. Creamy with a nice gingery spice to it.

I think I could eat their fried rice every single day. EVERY DAY. But probably not since there is a generous amount of butter and soy sauce in there. It is just so creamy, flavorful, and garlicky.

Volcano!!!!!!

During our most recent visit we enjoyed the Osaka Supreme which is over the top and includes chicken, fillet mignon, shrimp, scallop, and lobster for 2 people all for $59.95. Yeah, reread that… chicken, fillet mignon, shrimp, scallop, and lobster… it’s no joke! Everything is cooked and flavored to perfection. The steak was a tender medium rare. If you love filet and can’t get enough of that then just get that entree but if you love it all then the Osaka Supreme would be great for the 2 of you.

And Pricer got a great treat from our realty friendly and talented chef with some sake! ha!

Give Osaka a try to enjoy everything from sushi to Japanese entrees to hibachi or some killer drinks!

OSAKA Japanese Sushi & Steak House

14 Green Street

Brookline, MA 02446

617.732.0088

Happy Valentine’s Day

February 14, 2013

I hope that you have a fantastic Valentine’s Day!

My special valentine sent me flowers today at work. Tulips are my favorite and I just love how they brighten up my mood whenever I look over to them.

We are relaxing and getting some Chinese take-out tonight. We haven’t had Chinese food in months and I’ve been craving it. I can’t wait to go home and have a spring roll. It’s the little things in life, esp sharing those things with the people you love.

What are your plans tonight?

Thirsty Thursday: Chocolate Margaritas

February 14, 2013

When we’re home on the weekends we generally keep things low key, since the rest of the time we are running around traveling. On Saturdays we run over to Haymarket early in the morning so we can get all of our produce shopping done quickly and then the rest of the morning I try to lounge around watching Food Network Shows. For a long time the show Mexican Made Easy aired on Saturday mornings (now Friday afternoons) and I would glue myself to the sofa to watch Chef Marcela Valladolid for those 30 minutes whip up fantastic Mexican and Mexican inspired dishes. Plus I seriously want her wardrobe- so many tunics!

I’ve made several of her dishes but there was one that I saw and knew immediately I’d have to make. Plus I’ve made it repeatedly since then. And that would be her Chocolate Margaritas. I loved them the moment I made them. How could you not? Chocolate. Tequila. More chocolate. Since I love them so much I’ve made them quite often and overtime I’ve made some modifications. Mainly, instead of using heavy cream I used reduced fat milk. I mainly made this substitution just so I could drink more margaritas without feeling awful about the how rich they were. More margaritas for the win!

Today is Valentine’s Day so we decided on a theme that just screamed that to us so we each picked a chocolaty thing to share. And O.M.G. Amanda picked a kick ass Brownie Pudding. Seriously?? Seriously!!!

Chocolate Margaritas

Makes 4

Ingredients

To rim the glasses:

Chocolate syrup

Margarita:

1/2 cup chocolate syrup
1 cup tequila
1 cup chocolate liqueur (recommended: Godiva)
1/3 cup reduced fat milk
1/3 cup orange liqueur
1 teaspoon almond extract
1 teaspoon ground cinnamon
Ice

Garnish:

Mexican or Bittersweet Chocolate

Process

To rim the glasses:

Put the syrup on a plate and roll the rim of the margarita or martini glasses with the chocolate syrup. Set aside.

To make the Margaritas:

Mix all of the ingredients, except ice, in a pitcher. Working in 2-4 batches, transfer the mixture to a shaker full of ice. Shake to completely combine and chill. Pour into the prepared glasses. Grate the Mexican chocolate on top of the drink.

I just wanna dance

February 13, 2013

Since I have been spending a dumb amount of time looking up Harlem Shake Meme videos I can say that there are some fantastic versions out there that this is the best one ever.

THE BEST DAMN HARLEM SHAKE VIDEO EVER!!

Try to top that.