Category: Alcohol

Cooking With PAMA… Chestnut Stuffed Sesame Pork Chops with PAMA Balsamic Reduction

Did you miss me? I missed you. Not having a computer is unfathomable. And to top that off the car has been in shop for a week. No computer, no car, no man ( Certain Someone is away again) makes for a very bad time. But I’ve been cooking up a storm , so I cant wait to post. I want to thank my good friend Kat for fixing my antiquated computer circa 2005 and ridding it of all the bad guys. Its brutal out there is cyber space. Get checked people!

Anyway I was fortunate enough to receive a sample of PAMA Liqueur. I have had my eye on this spirit for while . I was asked to create a recipe as November is National Pomegranate Month!

Did you know that November is National Pomegranate Month? At the peak of their growing season, pomegranates are the perfect fall fruit. Packed with powerful anti-oxidants and Vitamin C, this super fruit is not only delicious but has even boasts proven health benefits, such as the prevention of anti-aging signs and heart disease. Make a toast to this amazing super fruit with PAMA, the first true pomegranate liqueur. This liqueur truly captures the essence of all-natural pomegranates with their complex, sweet yet tart taste and seductive ruby color. Made from all natural pomegranate juice, premium vodka and a touch of imported tequila, this liqueur is highly mixable and incredibly versatile.

Rather than reinvent the wheel with a cocktail or dessert, I decided to adapt my PAMA to a savory meat based dish inspired by Fall. There are elements of Asian fusion in here with the spices and use of Sesame. The dish went over well and is one I can see myself serving at an elegant dinner again. Enjoy.I will also enter this into the Cooking with Pama Contest. Just made the deadline!

Chestnut Stuffed Sesame Pork Chops with PAMA Balsamic Reduction

Balsamic Reduction

3/4 cup Balsamic Vinegar

1 inch peeled ginger cut into pieces

2 tbsp brown sugar

3 whole allspice

1 clove

1 cinnamon stick

1/4 cup PAMA Liqueur

Additional Ingredients

2 Butterflied Pork Chops

1/2 onion chopped

5-6 chestnuts chopped

Fresh sage leaves

salt and pepper to taste

1/2 cup Sesame Seeds to crust

1 egg white

In a small sauce pan bring Balsamic vinegar , brown sugar, allspice, cinnamon, clove, and ginger to a boil. Reduce heat to low and simmer until reduced by half. This will take about 10-15 minutes. Add PAMA and continue to reduce. Strain Mixture and set aside to cool. Pour into a squeeze bottle.

Make a stuffing of chestnuts , onion, a few leaves of fresh torn sage, slat and pepper to taste. Take your butterflied pork chops and add a few tablespoons of mixture.

Seal Pork chops with toothpicks at 1/2 inch intervals. This will prevent the stuffing from spilling out when baking.

Season chops with salt and pepper. Carefully brush the edges of the chops with egg whites and dip into a plate of sesame seeds.

Preheat oven to 350.

In a oven proof pan, heat a few tablespoons of vegetable oil. Sear Pork chops for a few minutes on each side( being careful not to brush the sesame crusted edges). Place in preheated oven and bake for 40-50 minutes or until internal temperature of 160.

Plate with a few decorative squeezes of Pama Balsamic on plate and over meat.

Retro Cocktail …The Pink Squirrel Martini

Whats old is new. Isn’t that always the case? Maybe the world is so crazy that we find comfort in past. Whilst pursing a new age pursuit , Twitter, I found out about a liqueur called Creme de Noyaux. I had heard some pastry types go on about Noyaux and how its extracted from apricot kernals. Noyaux has always been that elusive almond flavor I could never identify, and now I know! So when a kind gentleman who shall be referred to as Oxford Falls offered some Pink Squirrel Cocktails on Twitter for Breast Cancer Awareness Month, my curiosity was piqued that there was an liqueur made of this stuff.
Don’t let the Pepto Bismal pink color throw you off. This stuff is yummy.The liqueur is a clear red color, but added to cream changes color. This would be awesome in baking. The original Pink Squirrel was created in Milwaukee at Bryant’s Cocktail Lounge. It consisted of Creme de Noyaux, Ice Cream, and Creme de Cacao. That was a little rich for my blood. Many variations have come and gone. I like this one I saw on the AMC site for the Series Mad Men. The addition of vodka cuts that sweetness a bit. Don’t let the light froth color deceive you. It will sneak up on you. There are a few other cocktail to made with this liqueur. I’m fascinated but the Old Etonian cocktail. What does that say about the school? Really?

Pink Squirrel Martini
3/4 oz Creme de Noyaux
3/4 oz Creme de cacao
1/2 oz Vodka
1 oz fresh cream

Pour all ingredients over ice in a shaker. Serve strained in a chilled martini glass

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The Best Summer Drinks Give Away

It is hard to believe the summer season in these parts is nearing an end. When I think of summer I think of lazy cocktails by a beach or pool, and just relaxing. Source Books has a new book called the The Best Summer Drinks by Ray Foley. Ray is the publisher of Bartender Magazine and a mixologist extraordinaire. Name the brand or spirit and he has a drink for you. The book is alphabetized by recipe name, but a handy index lets you search by alcohol type and brand. Ray has also included a tasty chapter of Summer recipes with such as Grilled Honey Bourbon Chicken, Bacardi Lime Sherbet, and Kicked Up Cuervo Ribs.A glossary of tools and bar tending terms as well as basic instructions on hoe to properly rim your glass are included. The book is small and handy to place at the bar or give as gift with 500 recipes. I will be giving away 2 copies to randomly selected commenter’s. Just leave a comment and tell me what your favorite summer memory and cocktail is.

Kahlua Banana Cream Fizz
adapted The Best Summer Drinks by Ray Foley
1/3 oz. Kahlua
1/3 oz. rum
1/3 oz.creme de bananes
Cream or milk on top
Blend the Kalua, rum, and creme de bananes together. Pour into a glass and top with milk or cream.

Lolli Pies From the Smirnoff Summer Entertaining Extravaganza

One of the first recipes I will post from the my Smirnoff Summer Entertaining Extravaganza was the talk of the party. Lolli Pies. I cant say I deserve the credit for the conception of these treats. That would be this genius who’s being touted all over the blogo sphere.I have seen some bloggers recreate these with canned fillings, but none of that at Coco Cooks. I decided to use the seasons bounty with fresh figs, pineapple and Blueberry fillings.
Its funny how grown folks are transformed to happy kids when presented with food on a stick. Couples fed each other pops, and others licked the sticks clean. Lolli Pies make everyone happy.

Lolli Pies

Fillings
Egg Whites
Store Purchased Pie crust
Lollipop sticks
Parchment paper
Baking sheets
Pastry brush
Use any store purchased pie crust for ease and uniformity. Take a small cookie cutter and cut your circles.

On a parchment lined baking sheet Line our pops and indent sticks in center.Preheat oven to 375 F.

Fill. Take a broken piece of stick and press edges to seal.If sticks are to long break in half.

Once sealed, brush tops with egg whites. If you don’t you wont get the glossy finish.
Bake at 375F for 10-15 minutes or until golden.Let cool and display in florist foam for presentation or package individually.

Fig Filling
(This recipe is large and made 2 jars of preserves without cornstarch, as well as filling for pops).
2 pints green figs
1 1/2 cup granulated sugar
Cointreau
2 tablespoons cornstarch dilutes with water
Wash and quarter your figs. In a bowl allows figs, sugar, and Cointreau to macerate overnight.
Next day in a heavy bottomed sauce pan, heat the figs and sugar to a boil . Cook down for about 10-15 minutes until figs start to break down. Take an immersion blender and puree after you have removed from heat. Let cool.
For pop filling add cornstarch and water solution to the amount of fig filling you plan to use . Cook until thickened and translucent. Cool and fill.

Blueberry Filling

1 pint blueberries

1 cup sugar

1/4-1/2 cup water

2 tbsp cornstarch

In a heavy bottomed saucepan combine washed berries, sugar, and water. Bring to a boil until berries burst and all sugar is dissolved.Add 2 tablespoons cornstarch mixed with a bit of water to the blueberries. Stir until thickened and cornstarch solution is translucent. Remove from heat and allow to cool. Fill pops.

Pineapple Filling

1 pineapple peeled, cored,and chopped into small pieces

1 cup sugar

1 1/2 cups water

2 tablespoons cornstarch

1 tsp Jamaican Rum Extract

In a heavy bottomed sauce pan bring pineapple water, and sugar to a boil. Boil for 10 -15 minutes. Remove from heat and take an immersion blender to puree. Place back on heat. Stir until thickened . Add Jamaican Rum extract. Allow to cool and fill.

Filling recipes can be found here.

Smirnoff Summer Entertaining Extravaganza: Second City Social Media Meetup

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* All photos courtesy of Mystic Image Photography/Kat Fitzgerald

I have to admit, I feel intimidated by thought of cooking for fellow food bloggers and people that follow me via Twitter and Facebook because of my blog. Food Bloggers are a confident, opinionated and sometimes even arrogant bunch in regards to their prowess in the kitchen. I love cooking and baking, but know I have so much to learn, yet still feel miles ahead of the average home cook. Another thing that intimidates me is cooking on a deadline and for a large group. All the “what ifs ” enter my thoughts. But miraculously it always comes off.

My Auntie Mame graciously allowed me to host a Foodbuzz brunch for my fellow local bloggers and social media friends . Most were known to me, but there were some I had never met, yet felt comfortable in inviting. It was chance for us to from behind the computer screen and interact face to face to with food and drink. I invited around 25, and about 15 showed up. August being bad for people with travel plans. I cant get quantities right and as always had way to much food, but it didn’t go to waste as people took some home. The purpose of the Foodbuzz sponsored brunch was to incorporate Smirnoff Tuscan Lemonade and/ or Mojito into our menus and event. I decided to reflect the diversity of Chicago, the Second City, but making dishes for various neighborhoods.
The menu was as follows:
Gold Coast
Marscarpone , port soaked figs, melon ham rolls
Greek town
Greek Quinoa Salad
Smirnoff Tuscan Lemonade Spiked Watermelon, Tomato, Feta, and Pine Nut Salad with Balsamic reduction
Little Italy
Cherry tomatoes stuffed with Ricotta and Basil Chiffonade
Angel Hair Pasta with Tuscan Lemonade Vodka and Shrimp
Pilsen
Corn Tortilla Bar
Smirnoff Mojito marinated chicken with pobalnos
Crock pot Chipolte Carnitas
Roasted Vegetables
Condiments:
Kayce’s Elote Salsa
Salsa Verde
Mango Salsa
Sour Cream
Cojito
Salsa
Limes
Wrigley
Lolli Pies Pops in blueberry, fig, and pineapple
Beverages
Sparkling Raspberry Smirnoff Tuscan Lemonade
Sorrel ( Flor de Jamaica)Smirnoff Mojtio Punch
Wines
Water
Sodas
My good friend Kat Fitzgerald of Mystic Images Photography was kind enough to take the photos for me. Kat was another instrumental one in me meeting Certain Someone. She’s the tarot card reader who was at the dinner the night we met. Unfortunately Certain Someone was away, as he usually is, but Kat could validate he does he exist!

The recipes for the menu are not really complicated , but do take a little prep and time. I will posting the recipes throughout the week. But here are the Smirnoff cocktails to kick of the postings.

Sparkling Raspberry Tuscan Lemonade
*Raspberry Syrup
Smirnoff Tuscan Lemonade
Club Soda or Seltzer Water
*Raspberry Syrup
1 pint raspberries
2 cups sugar
2 cups water
Rinse raspberries. In a heavy bottomed sauce pan add sugar and water. Bring to a boil and continue to cook for 5 minutes. Remove off heat. Take a mesh strainer and pour separating the pulp from liquid. Let syrup cool.

In a glass with ice, add 1/2 part raspberry syrup, to 1 part Tuscan Lemonade. Top off with Seltzer.

Sorrel ( Flor de Jamaica) Mojito Punch
*Flor de Jamaica is dried hibiscus flower and can be purchased at Afro/Carib and Latin markets
Sorrel infusion( Flor de Jamaica infused with hot water and lightly sweetened to taste.
In a glass with ice pour 1 part Sorrel infusion and 1 part Smirnoff Mojito. Garnish with mint.

I cant speak for others, but I had a great time. It was so nice to see various facets of my friends and interests interact in beautiful lakefront surroundings.Each guest brought their talents and charm. In the end we were even given a impromptu belly dance by Diana , a wonderful teacher and lady who radiated goodness and light.Kat,Beth, Ogi, Vicky, Russel,Goody and your guests, thank you for coming and allowing me to feed to feed you. Auntie Mame thanks for opening your home to my world .Foodbuzz and Smirnoff thank you for great products and allowing me to be create this event and meet some new great friends.And for my friends that couldn’t make it, next time perhaps. In my opinion there is no better way to spend beautiful summer afternoon.

Stay tuned for more recipe posts from the menu throughout the week. I will walk you through the Lolli pies ( inspiration from a fellow blogger) which were a hit.