Academy Award-winning recipes
Makes 1 cocktail
1 sugar cube
3 dashes Peychaud bitters
2 ounces bourbon
Absinthe or Sambuca
Combine sugar cube and bitters in a cocktail shaker and muddle well with the back of a wooden spoon. Add bourbon and ice and stir well. Pour a few drops of absinthe or sambuca in a chilled old-fashioned glass and swirl it around to coat then discard the liquid. Strain the bourbon mixture into the glass and garnish with lemon zest.
Makes 4 servings
1 cup plain yogurt
1 tablespoon fresh lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, largely cubed
1 clove garlic, minced
1 jalapeno pepper, finely chopped
1 tablespoon unsalted butter
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8-ounce) can unsalted tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
1. Whisk yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger and salt in a bowl. Add chicken and stir to coat well. Let chill for 1 hour.
2. Heat a lightly greased grill pan or grill over high heat. Thread chicken onto skewers and grill about 5 minutes per side or until fully cooked in the middle.
3. Meanwhile, make the sauce. Saute garlic and jalapeno in melted butter for 1 minute. Stir in cumin, paprika, salt, tomato sauce and heavy cream. Simmer for about 20 minutes over low heat or until sauce begins to become thick.
4. Stir in chicken and continue to simmer for 10 minutes. Sprinkle with cilantro before serving.
Milk Chocolate Cake
Makes 16 small servings
1/2 cup shortening
1-1/2 cups sugar
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup buttermilk
2 cups sifted cake flour
1 teaspoon pure vanilla extract
1 teaspoon baking soda dissolved in 1 tablespoon vinegar
1. Preheat oven to 375 degrees F. and lightly grease two 8-inch round cake pans.
2. Beat shortening and sugar in a bowl then beat in eggs one at a time. Combine cocoa, salt, baking powder and flour in a separate bowl.
3. Gradually beat the flour mixture into the shortening mixture alternating with buttermilk. Beat in the vanilla and baking soda mixture. Pour mixture into prepared pans and bake for 25 to 30 minutes. Let cool slightly then invert each onto a serving plate. Cut each into 8 slices.
Note: This cake tastes great as is, but you can always add frosting if you want.