Tuesday, October 26, 2010

Miami Springs Sunset


Miami Springs, Florida is a hidden jewel tucked inside of the busy metropolitan city of Miami. One step inside of this gorgeous small town, and all of your worries fade away. That's why we decided to name this drink 'Miami Springs Sunset.' You are sure to relax as you sip this refreshing, no-fuss cocktail. Its even better if you are watching the beautiful sunset from our front porch! Enjoy!

(Makes about 2 cocktails)

Ingredients:
1 cup of pineapple juice
1/2 cup of Bacardi Limon
1 teaspoon of lemon juice
1 teaspoon of grenadine
1/4 cup of sugar

Kitchen Essentials:
Measuring cups and spoons
Knife
Cutting board
Strainer
Lowball glass or short tumbler
Pitcher (if making for a large crowd)
2 small plates
Cocktail glasses

Prep:
Begin by garnishing the cocktail glasses with a sugar rim. Add sugar to one plate and lemon juice to another. Dip the edge of the glass in the lemon juice first and then in the sugar. This can be done up to a few hours prior to serving the cocktail. We recommend doing this if you are having people over.

Directions:
Combine the pineapple juice, Bacardi Limon, and lemon juice in a pitcher. Stir and place in the fridge until ready to serve. Pour the mixture in the sugar rimmed glass. Slowly add the grenadine, letting it sink to the bottom of the glass. DO NOT mix. Cut some lemon slices and place on the side of the glass.

Isn't this a gorgeous drink? We think so! Enjoy!

Wednesday, October 20, 2010

Show-Stopping Mexican Breakfast Lasagna



We rattled our brains trying to figure out what to make the day the Delicioso film crew came to our home to shoot video of us cooking and entertaining. We wanted it to not only be delicious, but also unique and simple to make. The producer asked us to make brunch and we thought of making something Mexican to appeal to Univision's audience. That's when we came up with this recipe. Our guests loved it! We are sure that our original recipe is sure to be a hit on your kitchen table! It's satisfying, hearty and perfect for brunch!

Ingredients:
2 tablespoon of butter, separated
1 cup of chopped yellow onions
3 cloves of garlic (minced)
2 tablespoons of flour
1 1/2 cups of chicken broth
1/4 cup of heavy cream
1 slice of a chipotle pepper in adobo sauce (found in the canned aisle)
Salt
Pepper
3 teaspoons of tomato paste
1 teaspoon white vinegar
12-16 eggs (varies with the number of people)
6-8 flour tortillas (varies with the size of your baking dish)
1 pound of ground chorizo
1 tomato
Cilantro for garnish (or parsley if you prefer)
1 pack of shredded Mexican cheese blend
1/2 cup of milk or half-and-half

Kitchen Essentials:
Oven
Measuring cups and spoons
Baking dish
Small bowl
Large bowl
Wooden spoon
Knife
Cutting board
Spoon
Non-stick Pan
Whisk
Blender
Food processor (if chorizo is not already grounded for you)
Regular stainless steel pan
Can opener

Prep:
Chop the chipotle pepper slice, tomato and parsley.

Instructions for Chipotle Pepper Sauce:
Melt 1 tablespoon of butter in a stainless steel pan on low heat. Add the chopped onions and sprinkle lightly with salt and pepper. Allow the onions to soften and add the minced garlic. Cook until tender and remove from heat. Place in a small bowl. Melt 2 tablespoons of butter in the same pan and whisk in 2 tablespoons of flour. This combination of cooking butter and flour is called "roux" and will later thicken the sauce.
Continue whisking the roux for about 30 seconds and then begin to slowly add the chicken broth.
Add the onions and garlic into the pan. Continue to whisk and add the chipotle pepper, white vinegar and the tomato paste. Lastly, add the heavy cream. Make sure to taste the sauce to check the salt level. (Remember, chorizo is salty, do put too much salt in the sauce.) It should be spicy, but not too spicy!
Pour the sauce into the blender and puree, so that it become smooth and thick.

Instructions for the chorizo:
If you did not find the chorizo already ground, remove the chorizo from the casings. Place into the food processor and pulse until it is ground. That's it!
Place the chorizo on the non-stick skillet and cook it on medium heat for 5 minutes just to get it a little browned. Set aside. There is no need to put oil in the pan because the sausage will release its own grease.

Instructions for the scrambled eggs:
Add the eggs, milk or half-and-half and 1 teaspoon of salt in a bowl and whisk. In the non-stick pan on low heat, melt 1 tablespoon of butter and then add the egg mixture. Stir the eggs in the pan with a wooden spoon and cook for about 8-10 minutes until eggs are firm but still moist. Do not over cook them because they will continue to cook in the oven later.

How to assemble the Lasagna:
Pour some of the chipotle sauce on the bottom of the baking dish and put two flour tortillas. (You can toast them on a dry pan if you wish prior to assembly.) You are using the flour tortillas like you would use the pasta sheets in a traditional lasagna. Pour half of the scramble eggs over the tortilla and then half of the chorizo. Sprinkle about a handful of cheese over the first layer. Place two more flour tortillas over the cheese. Pour some more chipotle sauce over the flour tortillas, then the remaining scrambled eggs and chorizo. Sprinkle with another handful of cheese and place two more flour tortillas. You are almost done! Pour a little more of the chipotle sauce and sprinkle a generous handful of cheese over the top. Your lasagna is ready for the oven. Bake for about 10 minutes or until the cheese is melted and begins to brown in a 350 degree oven. Sprinkle with some chopped tomatoes and cilantro and you are ready to serve!

Our Haunted House 2010

October is by far our favorite month! Not only is it the month with the most weekends this year, it is Breast Cancer Awareness Month and Halloween (our favorite holiday!). It is our second Halloween at our home and we hope to receive more trick-o-treaters than we did last year. Maybe our enhanced decor will attract them to our house this year!














Sunday, October 17, 2010

Oh My Pumpkins! Joey Visits a Pumpkin Patch!

Although the weather in Miami was in the 80s today, we felt like we were up north enjoying the fall during our visit to our city's pumpkin patch. Of course we took our chihuahua Joey with us! We took photos of Joey in his Polo shirt and Halloween costume while everyone else took pictures of their human children. Some of the parents there looked at us as if we were crazy! We are a little crazy about Joey, but can you blame us? Just look at him!











Battling Cancer...One Cupcake at a Time

Nothing gives us greater pleasure than spending time together in the kitchen...especially when it is for a good cause. Throughout October, Breast Cancer Awareness Month, we are donating our time and talent to the American Cancer Society Relay for Life Miami Springs/Virginia Gardens by baking cupcakes to raise money for our team (Mr. & Mrs. P & Co.).









If you like what you see and want to taste our yummy cupcakes, place an order by emailing us: cristyandmichael@yahoo.com. If you are on a diet or don't like cupcakes, you can help by donating money to our team (Go to http://main.acsevents.org/site/TR/RelayForLife/RFLFY11FL?pg=team&fr_id=29822&team_id=797493 ), joining our team, or creating your own team.

Thursday, October 14, 2010

Strolling Along the Coconut Grove Farmer's Market

Last weekend we decided to try something new. Believe it or not, we had never stepped foot into a farmer's market in Miami! Miami does not have an abundance of fresh food markets like other places in the U.S. We have been to so-called "farmers markets" in Miami Beach, but they do not offer the variety of produce that we expect to find.

We read about an organic farmer's market in Coconut Grove on yelp.com and decided to give it a shot. It is located at 3300 Grand Ave. and is in business every Saturday. They have a very large variety of fruits, vegetables, nuts, salads, oils, butters, herbs, etc. This place is heaven for foodies. We found things there that we couldn't find at Publix or Milam's, for example, celery root. It is also paradise for photographers like Mr. P. Check out his photos below.

After buying some herbs and veggies, we took a stroll around the city taking pictures of the peacocks public art exhibition. Click here for more information about the Coconut Grove Peacock Tour.www.coconutgrovepeacocktour.com/



















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