While the temperatures remains high, and the cactus stay green, we envy those around the country who are experiencing this phenomenon called "Fall".  Ann & Jason will do their best to bring Fall to culinary couples this October by Bobbing for Apples!

Cider Dark & Stormy:  Kim & AJ

When asked to come up with an apple cocktail, most of us would probably think of an Appletini.
 Kim & AJ thought outside the box and delighted us with a very unique and creative play on an apple drink - the Cider Dark & Stormy.

Made with lemon, simple syrup, scotch, and apple cider - with a surprise visit from lavender - this drink was the perfect refreshment for a hot Fall day in Tucson!

Recipe:

1 sprig fresh lavender
lemon wedge
1/2 oz simple syrup
3/4 oz fresh lemon juice
2 oz scotch
4 oz apple cider

Add liquid ingredients to a shaker and shake with ice.  Strain into a tall Collins glass.  Garnish with lavender and lemon.

Makes 1 serving.

Apple Whiskey Turkey Meatballs with Bourbon Whiskey BBQ Sauce:  Heather & Eric


Heather & Eric not only cooked with apples, but took the theme to another level by making you "bob" (luckily, with a toothpick) for the meatballs out of the crock pot :)

We also got to sample the apples that Heather & Eric soaked in Bourbon for several days before making them into meatballs - wow those were strong!!!

These meatballs are amazing and have already become a go-to potluck recipe for both me and my mom!

Recipe:

http://insidebrucrewlife.com/2013/01/apple-whiskey-chicken-meatballs/

Ingredients

• 1 pound ground chicken
• 1 cup shredded parmesan cheese
• 1/2 cup shredded apples
• 1/2 cup plain breadcrumbs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon diced garlic
• 1 egg
• 1 Tablespoon dried parsley flakes
• 1/2 cup Open Pit Apple Whiskey barbecue sauce

Instructions

1. Combine all the ingredients in a bowl and mix very well. Shape the meat mixture into 24 good sized meatballs. Place on a baking sheet that has been sprayed with non stick spray.
2. Bake the meatballs for 20 minutes at 400* Remove from oven and place in a crock pot. Add the barbecue sauce and stir. Keep warm. Refrigerate leftovers

Notes

Feel free to use more or less barbecue sauce according to your taste.

http://allrecipes.com/recipe/16115/bourbon-whiskey-bbq-sauce/

"This is a barbecue sauce recipe using Kentucky bourbon whiskey. For best results, refrigerate for a day or two, allowing the flavors to blend."

Ingredients

• 1/2 onion, minced
• 4 cloves garlic, minced
• 3/4 cup bourbon whiskey
• 1/2 teaspoon ground black pepper
• 1/2 tablespoon salt
• 2 cups ketchup

• 1/4 cup tomato paste
• 1/3 cup cider vinegar
• 2 tablespoons liquid smoke flavoring
• 1/4 cup Worcestershire sauce
• 1/2 cup packed brown sugar
• 1/3 teaspoon hot pepper sauce, or to taste

Directions

1. In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
2. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

Five Spice Chicken Thighs with Apples and Sweet Potatoes, Apple Cider and Wild Rice Pilaf, and Mixed Greens with Apple Cider Vinaigrette Dressing:  Ann & Jason

For dinner, Ann & Jason roasted chicken thighs with apples, fennel, onion, and sweet potatoes.  Both a delicious and beautiful recipe!

On the side they served a wild rice pilaf made with chopped apples and apple cider (along with a flavorful mixture of pecans, raisins, currants, dried cranberries, and candied ginger) and a mixed greens salad with apple cider vinaigrette.  By the time we ate dinner it had cooled off outside and we enjoyed dinner on the patio under the stars.

Recipes:

Five Spice Chicken Thighs with Apples and Sweet Potatoes:
http://www.myrecipes.com/recipe/five-spice-chicken-thighs-apples-sweet-potatoes

Serves 4-6

1 small fennel bulb with feathery stalks
3/4 pound sweet potatoes, peeled and cut into 1/4 inch slices
1 1/4 tsp kosher salt, divided
1/2 tsp pepper, divided
1 medium red onion, cut lengthwise into 1/3 inch wide slices
2 large firm-tart apples, such as Ida Red, Sierra Beauty, or Granny Smith, unpeeled, sliced into 1/4 inch wedges
6 bone-in, skin-on chicken thighs (2 3/4 lbs total)
2 Tbs salted butter, melted
1 tsp honey
1 1/2 tsp Chinese five-spice

Preheat oven to 425.  Cut off fennel stalks and reserve feathery leaves.  Trim base of bulb and anytough outer layers.  Halve bulb lengthwise, cut out core in a V, and cut bulb lengthwise into slim wedges.

Oil a large rimmed baking sheet and arrange sweet potatoes and fennel in a single layer.  Sprinkle with 1/2 tsp salt and 1/4 tsp pepper.  Arrange onion and apples over potatoes and sprinkle with 1/4 tsp each salt and pepper.  Set chicken on top.  In a small bowl, combine butter, honey, five-spice and remaining 1/2 tsp salt.  Brush onto chicken.

Roast 15 minutes, then tip pan and baste ingredients with juices (use a bulb baster or wide spoon).  Continue to roast until chicken is nicely browned and no longer pink at bone (cut to test), 15 to 20 minutes more.  Baste everything again and scatter reserved fennel leaves on top. 

• 
  
• Apple Cider and Wild Rice Pilaf:
• http://www.food.com/recipe/apple-cider-wild-rice-pilaf-treasure-205948
• Makes 4 servings
• 2⁄3cup wild rice
• 2cups apple cider, fresh
• 1cup water
• 1⁄4cup butter
• 1⁄4cup pecans, chopped or 1⁄4 cup sliced almonds
• 1⁄4cup golden raisin
• 1⁄8cup currants
• 1⁄8cup dried cranberries, halved
• 2tablespoons candied ginger
• 1large shallot, french, thinly sliced
• 1⁄2teaspoon salt
• 1⁄2teaspoon fresh ground black pepper
• 1⁄2teaspoon cinnamon
• 1⁄4teaspoon nutmeg
• 1apple, ida red, peeled, cored & chopped

Wash rice three times, drain well.

Combine rice, cider and water in pan.  Bring rice mixture to boil, reduce heat to low and cover and simmer 45-60 minutes.

In a large frying pan, melt butter on low, add pecans, raisins, currants, and cranberries, ginger and shallots, stirring for 5 minutes.

Next add the salt, pepper, cinnamon, nutmeg, fresh apple and wild rice.  Cook on low for 2 minutes until heated, serve warm.

Apple Cider Vinaigrette:

http://www.healthyseasonalrecipes.com/apple-cider-vinegar-salad-dressing/

Ingredients

• 1 small shallot (or one lobe of a large), peeled, cored and quartered
• 1/3 cup extra-virgin olive oil
• ¼ cup cider vinegar
• 2 teaspooons Dijon mustard
• 2 teaspoons honey
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper

Instructions

1. Puree shallot, oil, vinegar, mustard, honey, salt and pepper in a blender or mini prep or with an immersion blender in a large cup until smooth, about 30 seconds. Use immediately or store in a sealed jar in the refrigerator up to 1 week. Bring to room temperature before serving if it becomes solid.

Apple Cobbler:  Ryan & MJ

For dessert, Ryan & MJ made a delicious apple cobbler with an added touch of creativity - they placed a blueberry layer on top of the cobbler to serve as a layer of water over the apples through which you must bob :)  Served with vanilla ice cream and a caramel sauce this dessert did not disappoint!

Recipe:

It's summer in Tucson again.  The sun is up early, and so are we, working hard to make a living.  But when that sun sets, we are hungry and thirsty, and ready to fine dine, country style, back home on the range!

Home on the Range: Heather & Eric

Heather & Eric found a cocktail actually called "Home on the Range" and it was a perfect whiskey-forward cowboy cocktail for the ranch!

Recipe:

This April we are taking Culinary Couples back to the 1920s in New York.  Let's meet at Ryan and MJ's and enjoy some dinner - Mafia style!

Bourbon Sidecar:  Ann & Jason

Alcohol in the 1920's was not easy to come by - unless you knew the location and password to get into your neighborhood speakeasy.  Luckily as part of the Mafia, we were in the inner circle.

Ann and Jason made a classic 1920's cocktail - the sidecar.... but with our favorite.. bourbon!

 ... Shhhhh!  Don't tell!!!! 

Recipe:

Makes two:
4 oz bourbon
2 oz Cointreau
2 oz freshly squeezed lemon juice
2 3-inch strip of lemon zest

1. Chill two cocktail glasses.
2. Fill a shaker with ice.  Add bourbon, Cointreau, and lemon juice.  Shake assertively for a minute or so.
3. Strain into chilled cocktail glasses; garnish with a trip of zest.

http://brooklynsupper.com/2015/03/bourbon-sidecar-cocktails-exciting-news/#more-7054

Caponata:  Kim & AJ

Kim & AJ dressed to impress and brought an impressive Italian favorite straight out of Sicily... Caponata!  The mixture of eggplant, tomatoes, onions, olives, basil, and capers spread on baguette slices was just what we needed to pair with our bourbon sidecars!

Recipe:
http://www.olivetomato.com/caponata-a-real-sicilian-appetizer/

• 3 eggplants cut in ½ inch cubes
• 2-3 tomatoes chopped
• 1 onion chopped
• 2 tablespoons capers rinsed
• 1 tablespoon oregano
• ½ cup Greek olives kalamon cut in half
• 2-3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons sugar
• 2 tablespoons fresh chopped basil
• Salt/Pepper

*celery and pine nuts are also typically used, but I did not use them in this recipe.

DIRECTIONS

1. Wash the eggplant and cut into ½ inch cubes (do not peel). Place in a colander, salt and let the eggplant sit for about an hour, this helps remove the bitterness but also to absorb less oil. In the meantime cut and prepare all your other ingredients.

2. Heat about 2 tablespoons of oil over medium heat in a large pan that is about 2 inches deep.

3. Add the eggplant and sauté until it starts to turn golden, about 5 minutes.

4. Add the onion and continue to sauté until soft, add the other tablespoon of oil if it is not enough.

5. Add oregano, olives, capers and chopped tomatoes with their juices and simmer for about 20-25 minutes.

6. Mix the sugar with the vinegar and pour over the pan. Heat a few minutes until you can no longer smell the vinegar.

7. Remove from heat, add salt and pepper to taste.

8. Sprinkle some chopped basil.

*Remember the olives and capers contain salt.

* You can use more olive oil if needed.

Vodka Pasta, Italian Salad, & Garlic Bread:  Ryan & MJ

There's nothing like a home cooked meal but a home cooked Italian comfort food meal made with Mafia love is a-whole-nother story.  This was amazing!

 The chefs...

The "gang"...

Recipes:

Vodka Pasta:

Cook some bacon and crush it up (cook the whole packet cause you will snack on that shit while you make the rest of the meal but leave enough for the pasta)

For the sauce: 

Once you add all this shit simmer on ultra low with the lid for an hour before serving make sure you check on it too - you can bring to a nice heat right before adding to pasta

Start with a vodka sauce base 2 jars

2 cans diced tomatoes

Basil tear the leafs before adding and rinse the pesti's off (the whole fucking plant so like 2 handfuls  - but not too much cause we're not making a fuckin salad)

Crushed red pepper (just enough for some heat)

Garlic from the press (just enough so it will bring a slight taste of garlic I used 3 big ones on this batch)

Some salt and pepper (just a pinch of each)

If your sauce is too red add some heavy cream (just till the sauce looks pinkish don't over do it with that shit)

For the pasta:

3 boxes of penne spaghetti

Boil them don’t overcook them

Add butter for 3 boxes I used a stick

Add some milk not a lot just enough to make creamy with the cheese

Add 3 cheese Italian blend enough that it’s creamy with the milk

Add the sauce

Add the bacon (i did about a cup on this maybe a smidgen more)

Serve and top with parmesan

Mascarpone & Dark Chocolate Cream in White Chocolate Cups Plus a Surprise Visit!:  Heather & Eric

We finished off our evening with a beautifully crafted Italian dessert masterpiece - Mascarpone and Dark Chocolate Cream in White Chocolate Cups - made by Heather and Eric.  In the words of the Mafia, "these were f***ing beautiful!"

We also got a surprise visit from Tony who had some bad luck and was found "swimming with the fishies".

The night finished with some awesome Mafia impersonations done by the gang :)

Recipes:

Happy New Year!  This January let's celebrate New Year's a bit differently - the Chinese way - Join us at Heather & Eric's for a festive celebration of Chinatown!

Chinatown:  MJ & Ryan

MJ & Ryan found a cocktail actually called the Chinatown which they shared with us.  It was a pretty simple and good blend of gin, lemon juice, simple syrup, and mint.

After we sipped our cocktails on the patio, we moved onto a variety of Asian beers including Tsingtao and Tiger Beer.

Recipe:
http://www.absolutdrinks.com/en/drinks/chinatown/

Fried Tofu with Hoison Sauce:  Kim & AJ

When we arrived at Chinatown we were greeted by our newest guest members, Kim & AJ, who had a plentiful display of fried tofu mixed with Hoisin sauce.

From previous experience, fried tofu can be a bit difficult to master as it tends to stay on the soggy side so I was super impressed by Kim and AJ's tofu.  When asked how they did it, they were kind enough to share their super secret recipe (and guess what, I will share with you too!!!)

Recipe:

Go to Le Le's Oriental Market
Buy Pre-fried Tofu
Buy Hoison Sauce
Mix together :)

Don't worry, we did give our newest guest members a hard time about this recipe... lucky for them they had some good excuses involving lack of time to prepare a Culinary Couples-worthy recipe and we will be giving them another chance to redeem themselves ;)

Chicken Chow Mein, Pork Fried Rice, and Ginger Garlic Green Beans:  Heather & Eric

The main course was exactly what you would expect at a fancy restaurant in Chinatown!  Not only was the table set with Chinese fans, chopsticks, and authentic Chinese zodiac paper place mats, beautiful Chinese lanterns also hung from the ceiling above the table.

All of the flavors blended together wonderfully, but there was something extra special about the pork in the fried rice.  Since Chinatown was originally scheduled in January and had to be postponed until March, the pork got extra marinating time in the freezer and it turned out wonderfully!

Some of us got a bit creative with our dinner plates, knowing the prettiest plate would get its picture taken :)










Recipes:

http://www.epicurious.com/recipes/food/views/ginger-garlic-green-beans-354956

http://www.recipetineats.com/chicken-chow-mein/

http://thewoksoflife.com/2014/10/classic-pork-fried-rice/

Coconut Sticky Rice with Mango & Fortune Cookies:  Ann & Jason

When I heard we were on dessert for Chinatown, I was immediately committed to making homemade fortune cookies.  I would worry about what to pair with them at a later time.  After looking through several recipes, I was happy to see that it wouldn't be as hard as I had originally thought to make them :)



The fun part was coming up with the fortunes.  Unfortunately, I lost the original fortunes Jason and I wrote together between our original January scheduled Chinatown and our rescheduled March date and as such had to come up with some on my own without my sarcastic husband's input... fortunately, they still turned out pretty good :)

The fortune cookies weren't quite as easy as the recipe lead on.... apparently you should be able to start out making 2 or 3 at a time and increase from there.  I started with 2 and had to revert back to making 1 at a time and never got to increase it....fortunately they cook fast so it didn't take too long to make them.

We decided to pair the fortune cookies with coconut sticky rice.















The difference between sticky rice, or sweet rice, is that you steam it vs. the traditional boiling method.  There are rice steamers that you can buy, or if you are feeling inventive, you can create one out of a large pot, an oil splash guard, and a bowl.  It worked great!!

Dessert is served!!!

Recipes:

Fortune Cookies:
http://allrecipes.com/recipe/9684/fortune-cookies-i/

Sticky Rice with Mango:
http://www.epicurious.com/recipes/food/views/sticky-rice-with-mango-12066