Today is a momentous occasion. Though I’ve been a partner in Studio 2B for 15 years, I’ve just completed my purchase of the remaining shares from my friend and now former business partner, Ken. As of today, I am the sole owner of Studio 2B.
In honor of this occasion, let’s raise a glass to Ken. Thanks for all the great years! May your days be filled with great Scotch, good health, more fun pictures, race cars, and Keuka Lake breezes!
Aberlour A’Bunadh seems appropriate for a toast. This rich amber Scotch comes straight from the sherry casks it’s aged in, at 59.6%. It boasts loads of flavors; toffee, ginger, vanilla, nuts, and dried fruit among them. Being cask strength, it does have a kick, but is creamy and smooth. Highly recommended!
Did you know that this week is Negroni week? If you didn’t, you know now (and it’s the last day)! I hope you’ve had one, if not because they are awesome….at least because it’s for a good cause. I had a couple at The Revelry the other day, as you can see from my Instagram post. (I’d love to have you follow along!) And also from Shannon’s post!
I wanted to share a variation on the classic Negroni that I make on occasion. It’s fun to swap out different ingredients to see what you can come up with. In this case, tequila for gin, and Ancho Reyes for vermouth. Cheers….enjoy!
Ancho Tequila Negroni
– 2 ounce reposado tequila
– 1 ounce Ancho Reyes Ancho Chile Liqueur
– 1 ounce Campari
– 2 dashes Fee Brothers Grapefruit Bitters
– wedge of ruby red grapefruit for garnish
– chili powder and sugar for rim
Rub the rim of your glass against a cut grapefruit and dip in a mixture of chili powder and sugar to coat rim. Add ingredients over ice and stir well. Garnish with wedge of grapefruit.
My lovely bride has published another book with her brother, the third installment in the José Picada series entitled Act of Abduction. During my private reading (yes, I am privileged), I learned that this book has a pivotal scene featuring the José Picada Margarita. Heather asked if I could come up with a recipe that would be appropriate for Chef Al. I did my best. I hope you enjoy the José Picada Margarita as much as I know you’ll enjoy the book. Salud!
The José Picada Margarita
2 oz. Casamigos reposado tequila
1 oz. fresh squeezed lime juice
1/2 oz. Ancho Reyes liqueur
1/2 oz. Grand Marnier
1/2 oz. agave nectar
Shake and pour over crushed ice. Garnish with jalapeño and lime.
Happy New Year’s Eve! I hope you all had a fabulous year and are looking forward to 2015! It was a busy end to the year here on 2eat2drink, and we are closing the year out with over 19,100 views! Wow, I’m not sure what to say other than thanks and I hope you are eagerly awaiting my next posts. I have 4 cocktails coming up soon. Here are previews of the photos…recipes to come. Be safe and cheers!
This was so easy, and so fabulous. Sautéed calamari is a frequently ordered item when Heather and I go out, but I’m kicking myself for not making it before. All in all, prep and cook time was 15 minutes or less. The recipe is below. As usual, I’m pretty vague with my portions (you just need to feel it). Make sure to do the cooking in portions, as the calamari must be cooked in a single layer. The sauté time is quick, so you need to make sure it gets cooked through. Enjoy!
1 pound cleaned calamari
2-4 garlic cloves chopped
crushed red pepper flakes
tri color grape tomatoes, halved
small bunch chopped oregano
small bunch chopped parsley
fresh cracked black pepper
Dry calamari with a paper towel and cut into 3/4″ rings. The tentacles can be left whole, unless very large.
Heat oil in a large frying pan over medium-high heat until smoking. Add butter (to taste), then only enough calamari to cover the pan surface. Add similar portions of garlic, tomatoes, oregano, and parsley to the pan, and season with salt, pepper, and pepper flakes. Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes. Make sure not to overcook. Repeat until all the calamari is cooked. Squeeze lemon over squid, toss and serve.
Every time I passed the sushi case, the octopus was there, daring me to step up and order some. Yesterday, I finally did. Have you had it before? You just have to get past the fact that it’s covered in suckers. The texture is not nearly as chewy as you may think. Heather described it as almost crunchy, like a soft water chestnut. It has a mild flavor and is truly excellent.
It was too beautiful not to photograph the whole leg, but we served it diced up into bite-sized pieces, along with finely diced ginger and scallions, and drizzled with teriyaki sauce.
We were in the Italian market in Canandaigua. It just slipped out in my fascination with the garlic. “Wow, these are pretty!” Not that I wouldn’t normally use the word pretty, just not in reference to garlic. I think the clerk’s strange glance towards me brought Heather to say, “Oh, he’s a photographer, he says that all the time.”
You can’t say they aren’t pretty, so can you blame me? In the weeks since I purchased them, I’m having trouble deciding if I was drawn to their subtle coloring, or nice shape and amazing texture. A color photo emphasizes one trait, black and white the others. I like them both! What’s you’re favorite?