BEAUTIFUL LIFE

Is it time to end your relationship?

2013-05-28T10:00:00.000-04:00

Circumstances that are not meeting our needs, especially intimate relationships, seem to beg that much more loudly for resolution — especially if you’ve invested a lot of time and emotional energy in your marriage or romantic partnership. However, it can be hard to know when to pull the plug. The tendency to hang on too long was a personal foible of my own for many years. Here are five obvious signs it’s either time to call it quits or begin working like hell to regroup and rebuild.

You’ve stopped trying to make things better

The research has shown that it’s not the number of arguments, but the result of efforts we make to redirect or buffer those conflicts, which clearly identifies those people headed for divorce. Spouses who say or do something to de-escalate an argument or salve their partner’s wounds are significantly more likely to make it for the long haul, and the same principle applies for any romantic relationship.

A few examples of “repair attempts” are using self-deprecating humor to assume responsibility for thoughtless or hurtful behavior (e.g., “there I go being an idiot again!”) to grabbing his/her hand as a discussion is getting increasingly heated. When your wife or girlfriend gives you a "whatever" look in response, she is tacitly rejecting your efforts to improve the situation. And when both of you routinely jump headlong into an escalating battle without either partner making this kind of reparative effort, that’s a clear sign the end is near.

You’re living separate lives

You’ve stopped caring about each other’s daily lives, and you no longer share much more than the most mundane of objectives. For those married with kids, most of the conversation now revolves around childcare, homework and what you need from the grocery store. You’ve largely stopped checking in with each other except in a polite way to see how your days are going and if anything special is happening.

You no longer feel a strong desire to spend time together as a couple. You may even have lost the desire to spend time together as a family. There can be a fair amount of silent time when you are together, which feels more like mere coexistence.

RUM AND CAMPARI WITH TANGERINE

2013-05-22T10:00:00.000-04:00

Rum works surprisingly well with the bitter flavors of Campari in this easy pitcher cocktail.

Serves 4

INGREDIENTS

1 cup Campari
1 cup white Barbancourt rum
1 cup fresh-squeezed tangerine juice from about 6 tangerines (see note above)
1 1/2 cups seltzer water
Garnish: 4 tangerine wedges

DIRECTIONS

In a large pitcher, combine Campari, rum, and tangerine juice. Fill pitcher with ice, top with seltzer, and gently stir to combine. Serve with tangerine wedges in each glass.

Is it love, or are you just lonely?

2013-05-21T10:00:00.000-04:00

Whether you've almost convinced yourself that he's The One, or you're having second thoughts, when you're in a new relationship that doesn't feel quite right, it's time to look for red flags that you're having a fling, not a forever thing.

Red flags

Here are a few not-so-great signs:

You only hang out on weeknights and he disappears off the radar Friday through Sunday.
It's been more than six weeks, and you haven't met one friend of his, though he has met yours.
Your dinner dates have turned into just movies at his place or late-night drinks.
You go days or even a week without hearing from each other in between dates.
Your dates are really boring. There's not much to talk about, but he looks really hot.
You find yourself not really missing him or thinking that much about him until you hear from him next.
You think he's perfect right now to get you over your ex. (Think: rebound!)

The skills it takes to build a long-term relationship — communication, conflict resolution, empathy.

Easy Margarita Shandy

2013-05-15T21:02:00.000-04:00

This super-easy, refreshing shandy is best with a pilsner.

Serves 6

INGREDIENTS

1 (12 ounce) can frozen limeade concentrate
8 ounces reposado tequila
12 ounces water
1 lime, thinly sliced
24 ounces pilsner, chilled
Optional: kosher salt for rimming glasses

DIRECTIONS

In a large pitcher, combine limeade concentrate, tequila, and water. Stir until limeade is dissolved. Chill if desired, up to 6 hours, or proceed immediately to next step.

Just prior to serving, fill pitcher with ice, lime slices, and beer. Serve in salt-rimmed glasses if desired

Find out if he’s Mr. Right or Mr. Wrong

2013-05-14T10:00:00.000-04:00

There's one surefire way to tell whether someone who curls your toes will also be there for you emotionally,

Deal-breakers

Keep your eyes peeled for his thoughts about the big stuff (having kids someday, where you eventually want to live, etc.) that you might not want to think about in the beginning of a hot new relationship, but you need to — pronto.

"Don't let things slide," she says. "If religion is really important to you and you know it will be a deal-breaker in the long run, don't look the other way and deal with it later. Or if you know there are some core values or issues that [don't make ] for a long-term partner, you might want to not turn a blind eye the same way we might when we're 21 and having fun. Those are things you need to pay attention to, or you'll be having 'fun' with these types well into your 30s and 40s and wonder where the time went.

If you're in a nonstarter like this, don't despair! And don't just blindly choose the next nice, stable guy you come across in order to avoid heartbreak. Finding a great partner doesn't mean you have to settle for someone you're not really that into.

Ricotta Gnocchi With Quick Tomato Sauce

2013-05-13T11:00:00.000-04:00

This fresh-tasting gnocchi dish is perfect for spring and summer when fresh herbs are readily available. Light, tender pillows of ricotta cheese are studded with finely chopped fresh herbs and the dish is dressed with a quick vibrant-tasting tomato sauce.

Serves: 4

INGREDIENTS

2 tablespoons extra virgin olive oil
2 medium garlic cloves, minced (about 2 teaspoons)
1 (28-ounce) can chopped tomatoes, preferably Italian
4 tablespoons chopped fresh basil leaves, divided
Kosher salt and freshly ground black pepper
Pinch of red pepper flakes
1 pound full fat Ricotta cheese (see note above)
3/4 cup grated Parmesan cheese, Divided
1 large egg, lightly beaten
1/4 cup finely chopped fresh parsley leaves
2 teaspoons finely chopped fresh mint leaves
1 1/2 cups all-purpose flour, divided
Grated parmesan or Pecorino Romano cheese, freshly torn basil, and extra-virgin olive oil for serving

DIRECTION

In a small saucepan, heat the oil over medium heat until shimmering, then add the garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add the tomatoes, stir, and bring to a boil. Reduce the heat to a simmer, season with 1/2 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes. Add 2 tablespoons chopped basil, stir, and cook for 5 minutes, then remove from heat. Season to taste with more salt and pepper as desired.
In a bowl, place the Ricotta cheese, 1/3 cup of grated cheese, egg, parsley, mint, remaining tablespoon basil, and 1 teaspoon of salt. Add 1 cup of the flour and mix with a spoon until you have formed a shaggy dough. Dump the dough out onto a lightly floured surface, and knead a few times with your hands, adding an additional tablespoon or two of flour if the dough is too sticky.
Divide the dough into fist size pieces, and roll into long logs as thick as your thumb, lightly dusting with flour as needed to prevent sticking. Cut into 1 inch slices and gently place on a lightly floured baking sheet. Continue with the rest of the dough in this manner. If not using immediately, place in the refrigerator.
Bring a large pot of salted water to boil, and drop the gnocchi into the water. Remove as soon as most have floated to the top, 4 to 5 minutes. Drain in a colander, and return to the pot. Place a large scoop of sauce on the gnocchi and gently shake the pot to mix. Serve in individual bowls with an additional spoonful of sauce on top, sprinkled with cheese, basil, and olive oil.

Pork Chops with Shaved Brussels Sprouts and Apple Salad

2013-05-10T11:00:00.000-04:00

Serves 4

INGREDIENTS

2 tablespoon apple cider vinegar
2 tablespoon fresh lemon juice from 1 lemon
1/4 cup honey
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup slivered almonds
1 pound Brussels sprouts, ends trimmed, very thinly sliced
1 large tart apple, cored, sliced 1/4-inch thick
4 thick pork chops, about 1 1/2-inch thick
2 tablespoons canola oil

DIRECTIONS

Adjust oven rack to middle position and preheat oven to 350°F. Meanwhile, combine apple cider vinegar, lemon juice, and honey in a medium bowl. Whisk in the olive oil until combined. Season dressing with salt and pepper.
Heat a 12-inch cast-iron skillet over medium heat. Add almonds and cook until lightly toasted, stirring occasionally with a wooden spoon. Turn off the heat. Scoop out almonds with a spatula, and transfer to a large bowl. Wipe out skillet.
Combine brussels sprouts and sliced apples in the large bowl. Add 1/4 cup of the dressing and toss well. Taste and add more dressing if desired. Season to taste with salt and pepper.
Season pork chops generously with salt and pepper. Return skillet to medium-high heat and add oil. Heat until just starting to smoke. Add chops and cook until browned on the bottom, three to four minutes. Flip the chops and brown on the other side, another three to four minutes. Transfer chops to oven and continue to cook until an instant read thermometer entered into the deepest part of the chop register 140°F, 2 to 4 minutes longer. When done, transfer chops to a plate and set aside.
Pour off any fat in the skillet. Let cool for a minute, then set the skillet over medium heat. Pour in 1/4 cup of dressing and stir constantly with a wooden spoon to dislodge any browned bits. When dressing has slightly thickened, about 1 minute, turn off heat.
Serve the pork chops with the Brussels sprout and apple salad on the side. Spoon some of the cooked dressing on the pork chops.

Peach Salsa with Watermelon and Serrano Chiles

2013-05-09T11:00:00.000-04:00

This salsa is tangy and spicy, and it looks like delicious, edible confetti. If serranos are a bit too spicy for you, you can easily swap out for jalapeños, with or without seeds to adjust the heat.

Serves: 6-8

INGREDIENTS

1 cup apple cider vinegar
1 teaspoon sugar
Kosher salt
½ watermelon, diced
2 peaches, peeled and finely diced
2 serrano chiles, seeded, finely minced

DIRECTIONS

Bring vinegar, sugar and 1 1/2 teaspoons salt to boil in saucepan, stirring to dissolve sugar and salt. Pour over onions in nonreactive bowl; let cool, then refrigerate at least 1 hour or overnight. Mix together peaches and peppers and sprinkle very lightly with salt. Drain onions and fold in; add small amount pickling liquid, if desired. Serve immediately, or refrigerate in airtight container for 1 to 2 hours and serve at room temperature.

HAZELNUT CHOCOLATE CAKE WITH ESPRESSO GANACHE

2013-05-08T11:00:00.000-04:00

This moist cake is full of ground toasted hazelnuts and swathed in a glossy dark espresso ganache. Panko crumbs and beaten egg whites keep the crumb from being dense.

Serves:12

INGREDIENTS

8 eggs, separated
1 cup plus 2 tablespoons (8 ounces) granulated sugar, divided
1 1/2 cups (7 1/2 ounces) toasted blanched hazelnuts
1 tablespoon packed zest from 1 orange
12 tablespoons (6 ounces) unsalted butter, softened
1/4 teaspoon salt
2 teaspoons vanilla extract
3/4 cup (2 ounces) panko crumbs
6 ounces bittersweet chocolate, finely chopped
1/2 cup plus 2 tablespoons heavy cream
1/2 teaspoon instant espresso powder

DIRECTIONS

Adjust oven rack to middle position and preheat oven to 350°F. Butter 9-inch springform pan. In food processor, pulse 1 cup sugar with hazelnuts until finely ground.
In large bowl, whisk yolks, hazelnut mixture, zest, butter, salt, and vanilla until combined; set aside.
Using mixer fitted with whip attachment, beat whites on medium-high speed to opaque. Slowly add remaining 2 tablespoons sugar and continue to beat to soft peaks. Fold meringue into hazelnut mixture, alternating with panko crumbs.
Pour into pan and bake until center is just set and toothpick inserted into the middle comes out clean (see headnote), about 40 minutes. Let cake cool in pan for 15 minutes, then remove sides of pan and let cake cool completely before glazing.
In heatproof bowl, heat chocolate with cream and espresso powder, until chocolate is melted and the mixture is smooth. Place cake on wire rack set in a rimmed baking sheet. Pour ganache over cake. Chill to set ganache. Serve.

CHOCOLATE PEANUT PIE

2013-05-07T11:00:00.000-04:00

If you don’t like this pie less sweet use 72% cacao dark chocolate.

INGREDIENTS

One butter pie crust
4 ounces semi-sweet chocolate chips, melted in the microwave or double boiler
6 ounces dark corn syrup
2 ounces molasses
3 ounces dark brown sugar
2 teaspoons vanilla extract
1 egg
2 yolks
1/2 teaspoon cinnamon
Pinch of Kosher salt
6 ounces split, roasted, salted peanuts

DIRECTIONS

To prepare the crust: Set oven rack to the center position and preheat the oven to 425°F. Roll out your pie crust to a 12-inch circle then press it into a 9-inch pie plate. Flute the edges and place in the freezer for 15 minutes to chill.
Remove chilled pie crust from the freezer and line the bottom with foil or parchment paper. Fill the liner with pie weights or dried beans. Bake for 20 minutes. Remove the weights and liner and then bake for 5 to 10 minutes more or until the bottom of the pie starts to brown and sets. Remove pie shell from the oven and set aside to cool for 10 minutes.
Spread melted chocolate on the bottom of the crust. Set aside while you prepare the rest of the filling. Set oven to 350°F.
In the bowl of a stand mixer fitted with the whisk attachment, add corn syrup, molasses, brown sugar, and vanilla. Mix until thoroughly combined. In a small bowl, lightly whisk together egg, egg yolks, and cinnamon. Add egg mixture to molasses mixture whisking on medium low speed until just combined. Pour filling into prepared pie shell then sprinkle the top with peanuts.
Bake for 40-50 minutes or until the center is set and no longer wobbles when you gently shake it. If the edges are beginning to get too browned while the center is still cooking you can cover them with small pieces of aluminum foil. Remove from oven and cool completely before serving.

5 Spring-cleaning shortcuts

2013-03-11T13:00:00.000-04:00

From removing dust to banishing bathroom grime, we've got five solutions for cleaning your home for spring and keeping it that way all year long.

1. Remove dust now.
Household dust is made up of tracked-in dirt, sloughed-off skin cells, pet dander and dust

mite excrement and corpses. For a thorough dusting, work your way from top to bottom so

you don’t have to go over surfaces more than once.

Help keep dust at bay.
Keep wipes in a decorative basket by the staircase so you can grab a wipe to run along the

banister on your way up or down the stairs. Put another pack in the living room so you can

stay on top of dust while watching your favorite shows.

2. Master microwave messes now.
Boil a cup of water in the microwave. The steam will help loosen dried-on food particles so

you can easily wipe them away using a paper towel.

Keep it mess-free later. Use a microwave food cover to keep your microwave clean and free from food splatters.

3. Tackle laundry now.
Spring-cleaning brings loads of extra laundry. As tempting as it may be to try to get the job

done quicker, don’t overload the washer or dryer. Clothes need to move freely in the machine

to come out clean and wrinkle-free.

Lighten the load later. Enlist the help of family members by divvying up laundry chores like loading, folding and

ironing.

4. Clean window treatments now.
Window treatments are often overlooked when cleaning, but dirt and dust can build up over

time. Give them a thorough cleaning using the upholstery attachment on your vacuum cleaner

or wash according to the label directions.

Keep them clean later.
To avoid dirt and dust buildup, open and close your window treatments often and gently

shake them. Give dust a few minutes to fall to the floor so you can easily wipe it up with a

dust mop or towel.

5. Banish bathroom grime now.
Wash your shower curtain according to its label and replace the shower curtain liner, which

can harbor mold and grime.

Keep it at bay later.

Traditional bar soaps have binders that are the main cause of soapy residue. So try

switching to a liquid shower gel or glycerin bar soap to help prevent soap scum buildup.

Easy Fish Tacos

2013-03-08T13:00:00.000-05:00

Enjoy these easy-to-prepare tilapia tacos with a fresh springtime flourish. With seasoned tilapia, this dish is a refreshing flavor combination that is sure to have your family scrambling for seconds.

INGREDIENTS

4 tilapia filets, approximately ¼ pound each
1 teaspoon of your favorite taco seasoning
1 tablespoon extra virgin olive oil
8 6-8-inch flour or corn tortillas, heated according to the package directions
1 avocado, sliced
1 cup shredded lettuce or green cabbage
1 lime, cut into small wedges

DIRECTIONS

Dry the fillets with a paper towel. Sprinkle with taco seasoning and set onto a plate. Heat a non-stick skillet over medium high heat. Pour in olive oil. When the oil is hot, gently add the fish to the pan, cooking for approximately 5 minutes and turning once.
Remove fish from the pan and break each filet into two pieces. Serve in a tortilla topped with, avocado slices, and shredded lettuce or cabbage with a lime wedge alongside.

Strawberry-Tomato Salad

2013-03-07T13:00:00.000-05:00

Bring a little spring to your lunch menu with this easy-to-make, salad.

INGREDIENTS

¾ cup strawberries, cut into small dice
½ tomato, cut into small dice
2 tablespoons finely diced red onion
¼ Serrano chile, minced, optional
1 tablespoon cilantro, finely chopped
1 teaspoon lime juice
½ teaspoon kosher salt

DIRECTIONS

Prepare the salad by mixing together all the ingredients in a medium bowl. Serve cold.

Creative Container Gardens

2013-03-06T13:00:00.000-05:00

Enjoy nonstop color all year long with these design ideas and plant suggestions. You'll find beautiful pots to adorn porches and patios.

Brighten a Shady Spot

'Aaron' caladium, holly fern, 'Key Lime Pie' heuchera, 'White Nancy' lamium, ivy, and light pink periwinkle come together in this eye-catching window box.

Mixed Succulents

Use plantings to eliven your outdoor table. This shallow bowl of mixed succulents makes a great centerpiece.

Lettuce, Violas & Mums

Don’t ignore edibles when selecting your planting materials. Different varieties of lettuce have beautiful color and texture. Here, several leafy edibles mix with violas and mums.

Caladiums

The colorful foliage of caladiums has tons of drama. Pots containing three different caladiums add color and variety to this entry in summer. From left to right: ‘June Bride,’ ‘Pink Gem,’ and ‘Aaron’

PASSION MARGARITAS

2013-02-13T14:00:00.000-05:00

If you can find passion fruit nectar or juice, margaritas are one of the tastiest cocktails I've had here in Haiti.

INGREDIENTS

2 oz. tequila
1 oz. Cointreau
5 oz. passion fruit juice
2 oz. lime juice

DIRECTIONS

Combine all ingredients in a cocktail shaker over ice and shake well. Serve as desired

Skillet Suppers: Bow Tie Pasta with Chicken and Chickpeas

2013-02-11T14:00:00.000-05:00

A simple and hearty recipe for cold winter nights, this easy pasta is perfect for winter meals or making ahead on a Sunday to eat throughout the week.

INGREDIENTS

1 1/2 pounds boneless skinless chicken breasts, trimmed of excess fat (3 to 4 breast halves)
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 medium shallot, thinly sliced (about 1/4 cup)
2 medium cloves garlic, minced or grated with a Microplane (about 2 teaspoons)
½ teaspoon dried red chile flakes, or more if desired
1 (28-oz) can whole peeled tomatoes
1 sprig fresh rosemary
1 3/4 cups homemade or store-bought low sodium chicken broth
3 cups whole wheat farfalle pasta or other type of noodle
1 (15-oz) can chickpeas, drained and rinsed
½ cup grated Parmesan, plus more for garnish

DIRECTIONS

Season the chicken breasts with salt and pepper. Heat 2 tablespoons of oil in a 12-inch skillet over medium-high heat until hot. Add the chicken breasts and sear on all sides until golden-brown, 5 to 6 minutes per side. Set aside.
In the same pan, heat the remaining tablespoon of olive oil over medium heat until hot. Add the shallots and a pinch of salt and cook until softened, about 2 minutes. Add the garlic and chile flakes and cook, stirring constantly, until aromatic, about 30 seconds. Add the tomatoes and allow to cook until the tomatoes soften, then break them apart with a potato masher, 3 to 4 minutes. Add the rosemary sprig to the pan. Cover, and lower the heat to maintain a gentle simmer, and allow the sauce to cook until thickened, 10 to 12 minutes. Season to taste with salt and pepper.
Add the stock and bring to a simmer. Stir in the pasta, chickpeas and ½ cup grated Parmesan. Cover and cook for 5 minutes. Stir pasta, place the chicken breasts over top, pouring in any pan juices, cover, cover, and continue cooking until pasta is done and the chicken has cooked through, 5 to 7 minutes longer.
Remove the rosemary sprig and discard. Slice chicken if desired. Serve the pasta in bowls, place the chicken breasts on top and finish with a generous sprinkling of Parmesan.

Pineapple Margaritas

2013-02-08T14:00:00.000-05:00

You can buy a ripe, fragrant pineapple for these margaritas. If you cut it open and discover that it's not super-sweet, microwave your pineapple chunks on a plate for 12 seconds (no more!) to bring out the juicy, sweet flavors. Let cool before adding to blender.

Makes 3 margaritas

INGREDIENTS

1 1/2 cups fresh pineapple chunks (about 1/2 pound, from 1 small pineapple)
1 1/2 ounces (3 tablespoons) fresh juice from about 2 lemons
2 1/4 ounces (4 1/2 tablespoons) fresh juice from 3 to 4 limes
1 1/2 ounces (3 tablespoons) simple syrup
1/8 teaspoon salt
4 1/2 ounces (9 tablespoons) tequila
6 ounces (3/4 cup) triple sec
3 ice cubes

DIRECTIONS

Add pineapple, lemon juice, lime juice, simple syrup, salt, tequila, and triple sec to a blender with 3 ice cubes. Blend until completely smooth and frothy. Pour into a pitcher if desired and refrigerate up to 3 hours. Serve over ice.

Creole Brownies

2013-02-07T14:00:00.000-05:00

These fudgy brownies are coated with a decadent ganache infused with chicory coffee that takes them from clever to Creole.

INGREDIENTS

For the Brownies

1/2 pound (2 sticks) unsalted butter, cut into cubes
8 ounces unsweetened chocolate, coarsely chopped
2 1/2 cups sugar
1/2 teaspoon fine sea salt
2 teaspoons pure vanilla extract
4 large eggs
1 cup unbleached all-purpose flour
1/4 cup cocoa nibs

For the Ganache

1 cup heavy cream
8 tablespoons (1 stick) unsalted butter, cut into cubes
1/3 cup sugar
1/4 teaspoon fine sea salt
16 ounces bittersweet chocolate, finely chopped
1/4 cup hot freshly brewed Haitian–style chicory coffee or strong regular coffee
1 teaspoon pure vanilla extract

Fleur de sel for sprinkling (optional)

DIRECTIONS

Position a rack in the middle of the oven and preheat the oven to 350°F. Lightly grease a 9-by-13-by-2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan.
To make the brownies: Set a large heatproof bowl over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water), add the butter and chocolate, and stir frequently until melted and smooth.
Remove the bowl from the heat, add the sugar, salt, and vanilla and stir until completely combined. Add the eggs one at a time, mixing well after each addition. Add the flour and stir until the batter is smooth, 2 to 3 minutes. Stir in the cocoa nibs.
Pour the batter into the prepared baking pan and bake for 20 to 22 minutes. When the brownies are done, a slight crack will have formed around the edges. Remove the pan from the oven and let the brownies cool completely on a wire rack.
To make the ganache: Combine the cream, butter, sugar, and salt in a large heatproof bowl, set it over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water), and stir until the butter is melted. Add the chocolate and stir until the chocolate has melted and the mixture is completely smooth.
Remove the bowl from the heat, add the coffee and vanilla, and stir until smooth. The ganache will thicken as it cools.
To finish the brownies: Invert the brownies onto a baking sheet and remove the parchment. Pour the thickened ganache over the brownies, spreading it evenly with a spatula or a butter knife into a thick layer on top. Let the brownies stand until the ganache is completely set and sprinkle with fleur de sel if desired.
Cut into squares. The brownies will keep in an airtight container at room temperature for up to 1 week.

Barbecue: Haitian Spiced Ribs

2013-02-06T16:39:00.000-05:00

Another delicious Haitian-flavored meal! In contrast to traditional barbecue ribs, where the rub is usually a balance of sweet and spicy, these bones were more herbal, earthy, and had a slight kick of heat. The meat came out as great too—smoky, moist, and with all the right pull-off-the-bone tenderness.

INGREDIENTS

For the Rub:

2 tablespoons paprika
1 tablespoon salt
1 tablespoon white sugar
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper

For the Liquid Seasoning

1 (12 ounce) can beer, at room temperature
1/4 cup (4 tablespoons) butter, melted
2 tablespoons Worcestershire sauce
1 tablespoon liquid crab boil
1 tablespoon Louisiana-style hot sauce
2 racks St. Louis-cut spareribs

DIRECTIONS

To make the rub, in a small bowl, mix together paprika, salt, sugar, garlic powder, onion powder, thyme, oregano, cumin, black pepper, white pepper, and cayenne pepper. Set aside.
To make the liquid seasoning, in a medium bowl, whisk together beer, butter, Worcestershire sauce, liquid crab boil, and Louisiana-style hot sauce. Set aside.
Remove membrane from back of each rack of ribs and trim meat of excess fat. Season ribs liberally with rub all over.
Fire up grill to 225°F, adding chunks of smoking wood when at temperature. When wood is ignited and producing smoke, place ribs in smoker or grill, meat side up. Smoke until ribs darken to a deep rusty red color, about 3 hours.
Lay each rack of ribs on top of a sheet of extra-large heavy duty aluminum foil; tilt foil edges upward. Pour half of liquid seasoning over each rack of ribs, then seal ribs in foil and place back on smoker or grill for 1 hour.
Open one end of foil and pour liquid seasoning into a small bowl and reserve. Remove ribs from foil and place back in smoker and continue to cook until ribs have a slight bend when lifted from one end, 1-2 hours more.
Remove ribs from smoker, brush with reserved liquid seasoning. Serve immediately.

Cocktail: Donkey Show

2013-01-11T14:00:00.000-05:00

This rum cocktail gets extra gingery from the muddled fresh ginger root and ginger liqueur.

INGREDIENTS

1/2 inch thick slice of fresh ginger root, peeled
1 ounce rum such as Treaty Oak
1 ounce Domaine de Canton ginger liqueur
1/2 ounce freshly squeezed lime juice
1/2 ounce simple syrup
Ginger ale
Garnish: lime slice

DIRECTIONS

Muddle the ginger root in a cocktail shaker. Add rum, ginger liqueur, lime juice, and simple syrup to cocktail shaker. Fill with ice and shake for 15 seconds.
Strain into a pint glass filled with ice and top with ginger ale. Garnish with a lime slice and serve with a straw.

Game Night Essentials: Bourbon Baby Back Ribs

2013-01-07T14:00:00.000-05:00

The ribs themselves are fall off the bone tender thanks to a three part cooking method. First they're put in a low temperature oven for a few hours, and then cooked over indirect heat on the grill for about three hours more. Finally they get brushed with bourbon sauce and quickly seared over high heat.

For Bourbon Sauce:

1 tablespoon vegetable oil
2 bunches scallions, white and light green sections finely chopped
1 1/3 cup chopped white onion
8 large garlic cloves, minced
1 cup light brown sugar
6 ounces tomato paste
1 cup ketchup
2/3 cup whole grain Dijon mustard
2/3 cup water
1/3 cup apple juice
1/2 cup apple cider vinegar
1/2 cup Worcestershire sauce
1/2 tablespoon Ancho chili powder
1 tablespoon ground cumin
1 cup bourbon, such as Knob Creek

For Ribs:

2 teaspoons cayenne pepper
1 tablespoon chili powder
1 1/2 teaspoons ground cinnamon
1 tablespoon dry mustard
2 1/2 tablespoons cumin
1 1/2 teaspoons ground cardamom
1 tablespoon coarse salt
1 tablespoon olive oil
6 pounds baby back pork ribs

DIRECTIONS

Make Sauce: Heat vegetable oil in a large saucepan over medium high heat. Add scallions and onions and sauté until soft, about 6 minutes.
Add garlic and continue to sauté until tender, about 8 minutes.
Add brown sugar, tomato paste, ketchup, mustard, water, apple juice, apple cider vinegar, Worcestershire sauce, Ancho chili powder, and cumin to pot. Whisk until combined.
Add bourbon and whisk until combined. Cook sauce, stirring occasionally, until reduced to a thick sauce, about 1 hour 15 minutes.
Make ribs: In a small bowl, whisk together cayenne, chili powder, cinnamon, mustard, cumin, cardamom, and salt.
Rub ribs all over with olive oil. Rub spice mixture over ribs to coat. Let rest in refrigerator, covered, overnight.
Preheat oven to 225°F. Wrap ribs in foil and cook for 1 hour 30 minutes.
Preheat a gas or charcoal grill to 225°F using indirect heat. To heat only one side on a charcoal grill, simply push the coals to one side. On a gas grill, turn off all the burners except one or two. Use an oven thermometer to make sure that heat stays constant throughout cooking.
Place ribs on indirect heat side of the grill. Close the grill.
Cook ribs on grill for 1.5 to 2.5 hours, until meat is tender. When picked up with tongs and lightly bounced against grill, the skin of the ribs should crack.
Remove ribs to a platter and brush all over with sauce. Raise grill temperature to 400°F and place ribs on heat. Cook each until browned and caramelized, about 4 minutes per side.
Slice meat into individual ribs. Serve with extra sauce on the side.

Cocktail: Year of the Dragon Punch

2013-01-04T14:00:00.000-05:00

Fresno peppers and ginger beer add a zingy spice. The ruby red color is derived from a beet infused sake.

Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

INGREDIENTS

For the Beet-Infused Sake:

1 pound beets, peeled and cut into 1/2-inch cubes

1 (750 milliliter bottle) dry sake

For the punch:

30 thin slices fresno chili
20 ounces beet infused sake
5 ounces simple syrup (see note above)
10 ounces fresh lime juice from 15 to 20 limes
5 ounces Harvey's Orange Aperitif Sherry
10 ounces ginger beer

DIRECTIONS

To make the beet infused sake, combine cubed beets and sake and let sit for 1 hour. Strain and store in a sealed container.
To make the punch, muddle the chili in a pitcher and add the beet infused sake, simple syrup, lime juice, and sherry. Refrigerate until ready to serve, up to 4 hours.
To serve, combine the punch base with ginger beer in an ice filled pitcher or punch bowl. Serve in ice-filled glasses.

Winter Houseplants

2013-01-02T14:00:00.000-05:00

There are many reasons to grow plants indoors -- they clean the air, soften and infuse our decor with nature, and reduce the amount of stress we feel. There are a stunning array of leaf colors and textures to brighten spirits even on the shortest, dreariest winter days. But that's not all: Pick carefully and they also provide scent -- from rich and flowery to warm and spicy. Read on to discover some of our favorite fragrant indoor plants.

Scented Geranium

Start exploring the world of scented geraniums and you'll be amazed at the range of aromas they offer: Choose from rose, lemon, lime, nutmeg, ginger, or chocolate scents, just to name a few. They also present a lovely range of leaf shapes, from lacy to shield. And many have soft, fuzzy foliage that's as fun to touch as it is to smell.

Name: Pelargonium selections

What it needs: Grow scented geraniums in a bright spot protected from drafts. Water and feed regularly with a general-purpose plant food.

Arabian Jasmine

Arabian jasmine flowers almost all year long if it gets enough light. The starry, pure-white flowers produce a soft, flowery fragrance and are used to make jasmine tea.

Name: Jasminum sambac

What it needs: Grow Arabian jasmine in a bright spot protected from drafts and provide abundant humidity. Water regularly and feed it in spring and summer with a general-purpose houseplant fertilizer.

Citrus

You're sure to fall in love with the sweet scent of orange, lemon, grapefruit, or other citrus blossoms. Most are surprisingly easy to grow, provided you give them enough light. If you're patient, you may even get to enjoy homegrown fruits.

Name: Citrus selections

What it needs: Choose a bright spot protected from drafts and provide abundant humidity for your citrus. Water regularly, and fertilize in spring and summer with a general-purpose houseplant food.

Eucalyptus

While most gardeners don't think of eucalyptus as a houseplant, this easy-growing tree makes a pretty showpiece indoors in a high-light spot. It offers blue-gray foliage with a distinct aroma when you rub it.

Name: Eucalyptus cinerea

What it needs: Eucalyptus thrives in bright spot protected from hot and cold drafts. Water it regularly throughout the year.

Gardenia

Renowned for being one of the most fragrant flowers around, gardenia is a lovely, but tricky houseplant. Its glossy green leaves put the spotlight on the single or double white flowers that emit a heavy, flowery scent.

Name: Gardenia augusta

What it needs: Gardenia prefers a humid, very bright environment. Water and fertilize it regularly in spring and summer; hold off on the fertilizer and let the potting mix barely dry between watering in fall and winter. Protect it from hot and cold drafts.

Pan-Seared Foie Gras With Spiced Citrus Purée

2012-12-19T14:30:00.000-05:00

Fresh foie gras can be ordered online. A lobe of foie gras weighs about 1 1/2 pounds and is enough for at least 10 to 12 servings.

INGREDIENTS

For the Orange Purée:

1 whole orange, scrubbed clean
1 stick cinnamon
1 clove star anise
3 cups sugar
3 cups water
Kosher salt

For the Foie Gras:

4 slabs fresh grade "A" foie gras, each 1/2-inch thick, lightly scored in a hashmark pattern on one side (6 to 8 ounces total, see note above)
Freshly ground black pepper
1 tablespoon finely sliced chives
Coarse sea salt such as Maldon or fleur de sel
1 tablespoon finely diced candied orange peel

DIRECTIONS

Make the Orange Puree: Use the tip of a sharp knife to cut several slits in the skin of the orange.
Combine cinnamon, clove, sugar, and water in a small saucepan and bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to the lowest setting. Add orange to pot. Place a clean kitchen towel or a paper towel over the top of the pot, pushing it down until it is in contact with the liquid to keep the orange moist on all sides. Cook until orange is completely tender, about 1 hour. Discard cinnamon and star anise.
Transfer orange to the jar of a blender and add a cup of cooking syrup. Blend on high speed until completely smooth, adding more syrup as necessary to reach a nice gel-like consistency. Season with a pinch of salt and press through a fine mesh strainer. Set aside. Reserve orange syrup for another use (see note above)
For the Foie Gras: Lay a double layer of paper towels on top of a plate or cutting board and set aside. Season foie gras liberally on all sides with salt and pepper. Heat a small skillet over high heat for at least 3 minutes. Place foie gras in skillet scored-side-down. It should immediately start smoking, sizzling, and rendering fat. If it doesn't, remove and allow the pan to preheat for another 1 to 2 minutes. Once all four pieces of foie are in skillet, cook, swirling pan gently every few seconds, until deeply browned and crisp on first side, about 30 seconds. Use a thin metal spatula to flip foie gras onto second side and cook for 30 second longer. Transfer to paper towel-lined plate and let rest for 1 minute.
Spoon some orange puree onto four individual serving plates and place 1 slice of foie gras on each. Top with chives, coarse sea salt, and candied orange peel. Serve immediately with lightly dressed greens.

Crispy Potatoes with Garlic-Parmesan Butter

2012-12-17T14:30:00.000-05:00

The ultra-crispy potatoes. Who can resist a crisp, golden brown tater with a thick crust and a fluffy, steaming center?

Serves 6

Ingredients

3 pounds new or fingerling potatoes, scrubbed clean
Kosher salt
5 tablespoons unsalted butter
3 medium cloves garlic, minced (about 1 tablespoon)
1 teaspoon red pepper flakes
3 tablespoons finely minced fresh parsley leaves
2 ounces finely grated Parmigiano-Reggiano (about 1 cup)
6 tablespoons duck fat or olive oil

Directions

Place potatoes in a large saucepan and cover with cold water. Season heavily with salt. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are completely tender and a cake tester or paring knife inserted into potato shows little resistance, about 5 minutes after it starts boiling.
Meanwhile, melt butter in a small saucepan over medium heat. Add garlic and pepper flakes and cook, stirring constantly, until softened and fragrant but not browned, about 1 minute. Transfer to a large bowl. Add parsley and grated cheese. Set aside.
Drain potatoes and allow to cool slightly. When cool enough to handle, split each potato in half lengthwise. Heat 3 tablespoons duck fat (or olive oil, if using) in a large non-stick or cast iron skillet over medium-high heat until shimmering. Add as many potatoes as you can fit in a single layer, cut-side down (you should be able to fit about half the potatoes). Cook, shaking pan occasionally, until potatoes are golden brown and crisp, about 10 minutes. Transfer to bowl with garlic butter. Repeat with remaining duck fat (or olive oil) and potatoes, transferring to same bowl. Toss potatoes to coat evenly in garlic-butter mixture, and season to taste with salt. Serve immediately.