Cucumber, mint, and Lime Fizz Cocktail bar

 

Cucumber Mint & Lime Fizz: Pitcher & Cocktail Bar

This recipe provides enough syrup and mocktail base for:

• 4 generous Mocktails

• 5 generous Cocktails (with instructions for individual additions)

Yields:

• Approximately 2.5 - 3 cups (20-24 oz) Cucumber Mint Syrup

• Approximately 6 cups (48 oz) Mocktail Base (for the pitcher)

Ingredients:

• For the Cucumber Mint Syrup (makes extra, which is good!):

  • 3 medium cucumbers, peeled and roughly chopped

  • 1.5 cups fresh mint leaves, packed

  • 1.5 cups water

  • 1.5 cups granulated sugar

• For the Mocktail Base Pitcher:

  • 3 cups fresh lime juice (from about 15-20 limes, depending on juiciness)

  • 3 - 4 cups Cucumber Mint Syrup (start with 3 cups and add more to taste)

  • To finish Mocktails: Chilled sparkling water or club soda

• For the Cocktails (to be added individually):

  • Arak, Gin, or Vodka

• Garnish Station:

  • 1-2 extra cucumbers, thinly sliced into rounds or ribbons

  • 1-2 extra limes, thinly sliced into wheels

  • Fresh mint sprigs

Instructions:

1. Make the Cucumber Mint Syrup (ahead of time!):

1. In a large saucepan, combine the chopped cucumbers, mint leaves, water, and granulated sugar.

2. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar is completely dissolved.

3. Remove from heat and let it steep for at least 30-45 minutes (or even longer, up to an hour, for a stronger flavor). You can even let it cool down slightly and steep for an hour or two.

4. Strain the syrup through a fine-mesh sieve into a clean pitcher or jar. Press firmly on the solids with the back of a spoon to extract all the liquid. Discard the solids.

5. Let the syrup cool completely. Cover and refrigerate for at least 2-3 hours (or overnight) to chill thoroughly. This can be made 1-2 days in advance.

2. Prepare the Mocktail Base Pitcher:

1. In a large pitcher (at least 64 oz / 2 quarts capacity), combine the 3 cups of fresh lime juice and 3 cups of the chilled Cucumber Mint Syrup.

2. Stir well to combine.

3. Taste the mixture. If you prefer it sweeter, add the remaining 1 cup of Cucumber Mint Syrup incrementally until it reaches your desired sweetness.

4. Cover the pitcher and refrigerate until ready to serve. This can be prepared a few hours in advance.

3. Set up Your Drink Station:

Create a self-serve station for easy assembly!

On your table, you'll need:

• Pitcher of Mocktail Base: Clearly labeled "Cucumber Mint & Lime Base - Add Soda or Spirit"

• Chilled Sparkling Water/Club Soda: Bottles or cans on ice.

• Ice Bucket: Full of ice.

• Glasses: Highball glasses or large rocks glasses.

• Spirit Bottles: Your chosen Arak, Gin, and/or Vodka.

• Jigger/Measuring Tool: For precise spirit measurements.

• Garnish Bowl: With cucumber slices/ribbons, lime wheels, and fresh mint sprigs.

• Stirring Spoons/Stir Sticks.

Serving Instructions for Guests:

For a Mocktail (approximately 12-16 oz total volume):

1. Fill a glass generously with ice.

2. Pour about 6 oz (about 3/4 cup) of the Mocktail Base over the ice.

3. Top with chilled sparkling water or club soda, leaving a little room for garnish.

4. Stir gently.

5. Garnish with a cucumber ribbon/slice, lime wheel, and a fresh mint sprig.

For a Cocktail (approximately 12-16 oz total volume):

1. Fill a glass generously with ice.

2. Pour about 6 oz (about 3/4 cup) of the Mocktail Base over the ice.

3. Add 2 oz (1 standard shot) of your chosen spirit (Arak, Gin, or Vodka).

4. Top with chilled sparkling water or club soda (optional, but recommended for some fizz and dilution).

5. Stir well to combine.

6. Garnish with a cucumber ribbon/slice, lime wheel, and a fresh mint sprig.

Tips for Success:

• Chill Everything: Make sure your syrup, lime juice, and sparkling water are all well-chilled before serving. This keeps the drinks colder longer without over-dilution.

Greek grilled salmon

 To be served with this side salad:  https://www.177milkstreet.com/recipes/greek-cabbage-salad-with-carrots-and-olives-politiki-salata

The actual salmon grilling advice is here.

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Here are the AI suggestions:

Salmon Rub/Sauce/Vinaigrette Ideas:

Given the Greek Cabbage Salad with Carrots and Olives, you'll want something that complements those Mediterranean flavors.

1. Mediterranean Herb Rub (for grilling):

This is a classic and will tie in beautifully with the salad.

• Ingredients:

  • 1 tbsp dried oregano

  • 1 tbsp dried dill (dill is fantastic with salmon and Greek flavors)

  • 1 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp dried marjoram (optional, but adds depth)

  • 1/4 tsp black pepper

  • Pinch of red pepper flakes (optional, for a slight kick)

  • 1 tsp salt (adjust to taste)

  • 1 tbsp olive oil (to help it adhere to the fish)

• Instructions: Mix all dry ingredients together. Drizzle salmon fillets with olive oil, then generously sprinkle the rub on all sides, pressing gently to adhere.

2. Lemon-Dill Yogurt Sauce (to serve after cooking):

This is a light, tangy, and creamy sauce that will be refreshing with the grilled salmon and salad.

• Ingredients:

  • 1/2 cup plain Greek yogurt

  • 2 tbsp fresh lemon juice

  • 1 tbsp fresh chopped dill

  • 1 small clove garlic, minced (or 1/2 tsp garlic powder)

  • Salt and black pepper to taste

• Instructions: Whisk all ingredients together in a small bowl. Taste and adjust seasoning. Drizzle over the cooked salmon.

3. Lemony Herb Vinaigrette (to serve after cooking):

A bright and zesty vinaigrette that can be drizzled over both the salmon and even a bit of the grain.

• Ingredients:

  • 3 tbsp extra virgin olive oil

  • 2 tbsp fresh lemon juice

  • 1 tbsp finely chopped fresh parsley

  • 1 tbsp finely chopped fresh dill or oregano

  • 1/2 tsp Dijon mustard (for emulsification and a little tang)

  • 1 small clove garlic, minced

  • Salt and black pepper to taste

• Instructions: Whisk all ingredients together until well combined. Drizzle over the cooked salmon.

Grain to Serve with It:

You'll want a grain that's relatively light and can absorb some of the flavors from the salmon and salad.

1. Quinoa:

• Why it works: Quinoa is a complete protein, cooks relatively quickly, and has a slightly nutty flavor that complements Mediterranean dishes. Its texture is also great for soaking up any juices or vinaigrettes.

• Serving Suggestion: Cook quinoa according to package directions. You can add a squeeze of lemon juice, a pat of butter or a drizzle of olive oil, and some fresh chopped parsley or dill to the cooked quinoa for extra flavor.

2. Couscous:

• Why it works: Couscous is incredibly fast to cook and has a very light, fluffy texture. It's excellent for absorbing flavors.

• Serving Suggestion: Prepare plain couscous. You can also mix in some finely diced cucumber and tomato, a little fresh mint, and a lemon-olive oil dressing to make it more like a mini tabbouleh.

3. Farro:

• Why it works: If you prefer something with more chew and a heartier texture, farro is an excellent choice. It has a lovely nutty flavor and a satisfying bite.

• Serving Suggestion: Cook farro until al dente. It's great plain or with a light drizzle of olive oil and a pinch of salt.

Any of these combinations will create a well-rounded and delicious meal! Enjoy your grilling!

Broccoli soba noodle

 Broccoli Soba Noodles (Adjusted Recipe)

This adjusted recipe aims to reduce saltiness, mellow the garlic, and introduce balancing atcid and heat, while incorporating white miso for umami.

Ingredients:

• 1 head broccoli

• 1/2 teaspoon salt (for salting broccoli)

• Soba noodles (according to package instructions for 2-3 servings)

• 1 tablespoon sesame seeds, plus more for garnish

• 1 tablespoon sesame oil

• 1/2 - 1 clove garlic, minced very finely (or grate on a microplane)

• 1 tablespoon white miso paste (adjust to taste)

• 1 tablespoon rice vinegar (or lime juice)

• 1/2 - 1 teaspoon chili crisp or a pinch of red pepper flakes (optional, for heat)

• 2 scallions, thinly sliced

• 1 tablespoon olive oil

• Black pepper to taste

Instructions:

Step 1 Trim the broccoli and remove the woody exterior from the stalk. Roughly chop the florets and stalk into small, bite-size pieces.

Step 2 Place the broccoli into a large bowl and scatter over 1/2 teaspoon salt. Massage the salt into the broccoli, breaking up the chunks as you squeeze. Leave to soften for 10 minutes. Reducing the initial salt here directly addresses the "pretty salty" feedback.

Step 3 Meanwhile, bring a large pot of salted water to the boil. Add the soba noodles and cook according to package instructions until just tender, stirring the noodles every couple of minutes to prevent sticking. Drain, and rinse with cold water until completely cool.

Step 4 To the broccoli, add the sesame seeds, sesame oil, and finely minced garlic (start with 1/2 clove and add more if desired). In a small bowl, whisk together the white miso paste, rice vinegar, and chili crisp (if using) until smooth. Add this mixture to the broccoli and toss very well to combine. Replacing bouillon with white miso adds umami, while rice vinegar provides much-needed acidity to balance flavors. Finely mincing or grating the garlic, and reducing the amount, addresses the "overpowering" concern. Chili crisp or red pepper flakes offer optional heat.

Step 5 Add the soba and the scallions to the broccoli, drizzle with olive oil and toss well. Taste and season with black pepper, if needed. Given the miso and initial salting of the broccoli, additional salt may not be necessary. Always taste before adding more.

Step 6 Place the bowl in the refrigerator for at least 15 minutes to chill and allow the flavors to meld. Serve cold from the fridge, topped with more sesame seeds. This salad keeps in the fridge, in an airtight container, for up to 5 days.

Spanish Lentil Stew with Garlic and Smoked Paprika

Very delicious!  (from milk street)

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 1 andouille sausage (or 4 oz bacon)

1 T olive oil

1 med yellow onion, chopped

2 tsp smoked paprika

14.5 oz can diced tomato (I used 1/4 C tomato sauce and one large chopped tomato)

1.25 cups green or brown lentils

1 head garlic (papery skin removed, top 1/3rd removed and discarded)

1 med red bell pep or 2 med carrots cut into pieces you'd want to eat

1 cup flat-leaf parsley.

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Cook the sausage or bacon over med-high heat for 3-5 minutes until fat has rendered and it's browned.  Remove and set aside.  Pour-off and discard all but 1 Tbsp of fat.

Add 1 Tbsp oil, the onion, 2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.  Saute 3 min until soft.

Add tomato juice to scrape up brown bits and cook, stiring, until juices are reduced and syrupy, about 2 min.

Add the chopped tomato, 6 cups water (or stock; we used 2 c chicken stock, 4 water), the garlic and 1/2 tsp salt.  Bring to simmer, then reduce and cook uncovered for 25 min.  Add sliced vegetables and cook for 20-25 more minutes until lentils are starting to break down.

Squeeze the garlic cloves into the lentil mixture and smash them up in there.  Add the meat back in.  Add half the parsley (the rest is for garnish).

Lentil and roasted cauliflower tacos (cookie and kate)

 Here.  These were good!  Not too involved.

Lahori chana attempt #1

 I transcribed the recipe from this video, but halved everything.  The video was recommended in this thread.

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250g chickpea soaked overnight in 1/2 tsp salt and 1/2 tsp baking soda

Drain and rinse.

Boil covered with 1 tsp salt and 1/2 tsp baking soda until tender, about 30-40 min.  Check 2-3 times and remove foam from the surface.

1/4 c oil

1 green cardamom, 1 **small** black cardamom, 3/4" cinnamon stick, 1/2 star anise (small one or break it), 6 black peppercorns

Add 1 Tbsp red chili flakes and fry stiring continuously for 1-2 min.

Add a little water and fry 1-2 min more (??).

Add 1 onion worth of onion paste and cook 4-5 min until oil separates.

Add 1/2 Tbsp ginger+garlic paste and fry 1-2 min.

Add 1/2 Tbsp coriander powder, 1/2 tsp cumin seed, 1/2 Tbsp salt and cook 1-2 min. 

Add 75 g yogurt and cook 3-4 min (on low).

Add boiled chickpeas, with 1 cup removed and processed into a paste.  Cook 3-4 min.

Add chickpea paste.

Now add boiled chickpea water (how much??) and 3-4 green chilies.

cover and cook over low flame for 10 min.

Add 1 Tbsp ground black pepper (or to taste) and cook 1-2 min.

You can adjust with more water if needed.

Chicken Pho

 We followed this recipe.

Notes:

- Great idea to make the broth on the weekend and then prep the meal in like 15 min during week days.

- We used a whole brined chicken, so I only used 1.5 Tbsp salt and 1 Tbsp sugar.  Broth turned out great!

- Don't try and cook noodles or vegies in the broth.  Blanch everything separately, rinse the noodles to avoid weird aftertaste, and then pour broth over them.