T Bird Blush Recipes

LYCHEE SAKETINI BLUSH

Steps:

• Chill 2 martini glasses. Fill a martini shaker with ice and add vodka, sake, lychee syrup, and grenadine. Shake to combine. Strain into the chilled glasses and garnish with a lychee nut dropped in each glass. Serve immediately.

BRICK IN THE WALL BIRD WITH SALSA VERDE

Steps:

• Remove the backbone of the chicken. Split the breast plate and press down on the chicken in all joints to flatten it.
• In a small bowl, mix together the rosemary, white pepper, paprika, salt, garlic, oregano, and basil. Rub the mixture under the skin of the chicken and the inside cavity.
• Heat a large saute pan over medium-high heat with oil, and place chicken skin side down. Place another large saute pan on top of the chicken, and place 4 bricks inside of the top pan.
• Cook on medium-high heat, for 7 to 10 minutes on both sides, or until the internal temperature of the meat reaches 165 degrees F on an instant-read thermometer.
• Remove chicken to a cutting board and let rest 5 minutes before slicing. Serve with Salsa Verde.
• In a food processor, puree all ingredients but oil and salt until smooth. With machine running, slowly add oil until well combined. Season with salt, to taste.

ROSEMARY CRANBERRY BLUSH

Steps:

• In a small pot, combine the sweetener, 1 cup water and 2 rosemary sprigs. Bring to a simmer over medium-low heat and cook until the sugar is dissolved, 5 to 8 minutes. Remove from the heat and let cool. Store in a reusable container in the refrigerator.
• Fill 2 glasses with ice. In a cocktail shaker, combine 1/4 cup of the rosemary simple syrup with the cranberry juice (reserve the remaining simple syrup for another use). Shake and pour over the ice into the glasses. Top with the seltzer. Garnish each with a rosemary sprig.

WEIRD SPAGHETTI

Steps:

• In a large saute pan over medium heat, brown the ground beef while breaking the mass into smaller pieces. While the meat is cooking and still a little pink, add the onion and saute until the beef is fully cooked and the onion turns translucent. Drain all of the fat from the pan. Add all the dry spices and cook for 2 to 3 minutes more, then stir in the tomato sauce. Once combined, incorporate the beef stock, vinegar and Worcestershire sauce. Bring to a simmer and cook for 1 hour. Put the cooked bucatini in a serving bowl and add the meat sauce. Garnish with Parmigiano-Reggiano and serve.