Tips & Inspiration

Years of working in restaurants inspired a passion not only for food, but cocktails, wine & spirits.  The way a mixologist can masterfully weave together a crafted cocktail is a thing of beauty. 
I'm no master, but I do enjoy making simple cocktails at home with clean & fresh ingredients!

Recipes for Food, Cocktails & Success

Episode 6 Recipes

BLACKENING BLEND
3 tablespoon paprika
3 teaspoon light or dark brown sugar
3 teaspoon kosher salt
2 1/4 teaspoon onion powder
2 1/4 teaspoon garlic powder
1 1/2 teaspoon cayenne pepper
1 1/2 teaspoon dried oregano
1 1/2 teaspoon dried thyme


GOLD RUSH COCKTAIL
Serving size: 2 
4 oz. bourbon
1.5 oz. spiced honey syrup (recipe below)
1.5 oz. fresh lemon juice
Combine all ingredients in a cocktail shaker filled with ice,
and shake vigorously until the drink is s
sufficiently chilled. Strain into a chilled double Old Fashioned
glass with a single large ice cube.


Honey Syrup
1 cup honey
⅓ cup water
Combine honey and water in a pot with 3 whole cloves,
1 cinnamon stick & 2 star anise over medium heat.
Stir well until thoroughly combined.
Remove from heat and let cool.
Store refrigerated in a tightly sealed
container for up to 2 weeks.

TACO BLEND
6 tsp. chili powder
4 1/2 tsp. ground cumin
1 1/2 tsp. paprika
1 1/2 tsp. salt
3/4 tsp. garlic powder
3/4 tsp. onion powder
3/4 tsp. dried oregano
3/4 tsp. black pepper

BBQ RUB
1 1/2 cup brown sugar
4 tablespoons paprika
3 tablespoon smoked paprika
2 tablespoon black pepper
3 tablespoon kosher salt
3 tablespoon garlic powder
3 tablespoon onion powder
3 teaspoon mustard powder
3/4 teaspoon cayenne pepper

CHICKEN STOCK
by Alice Waters
1 whole chicken, or meaty chicken parts (about 4 pounds)
1 carrot, peeled
1 onion, peeled and halved
1 celery stalk
1 head garlic, halved (optional)
1 leek, halved and rinsed
1 teaspoon sea salt
A few black peppercorns
A few parsley sprigs
A few thyme sprigs
1 or 2 bay leaves
Put the chicken in a large pot and add 1½ gallons
cold water. Bring to a boil. 
 Skim foam off of the top.  Simmer on low. 
Add rest of ingredients. 
Simmer on low for 4-6 hours. 
Turn off heat.  Let cool.  Strain & remove the solids.
Put into freezer bags or in mason jars. 
Good for 1 week refrigerated or several months in the freezer. 

THYME PASTRY CRUST
Click Here For Recipe

CHILI BLEND
6 Tbsp chili powder
3 tsp ground cumin
3/4 tsp garlic powder
3/4  tsp onion powder
3 tsp salt
3 tsp. ground oregano