MARTINI MARGARITA

Ingredients: Ingredients:

2 1/2 ounces gin
1/2 ounce dry vermouth
1 or 3 olives or a lemon twist for garnish
Orange or Angostura bitters (optional)
How to Make It
Pour the ingredients into a mixing glass filled with
ice cubes.
Stir for 30 seconds.
Strain into a chilled cocktail glass.
Add a dash of orange or Angostura bitters, if
desired.
Garnish with the olive or lemon twist.
2 ounces tequila made from 100 percent agave, preferably
reposado or blanco
1 ounce Cointreau
1 ounce freshly squeezed lime juice
Salt for garnish
Preparation
Combine tequila, Cointreau, and lime juice in
cocktail shaker filled with ice. Moisten rim of
Margarita or other cocktail glass with lime juice or
water. Holding glass upside down, dip rim into salt.
Shake and strain drink into glass and serve.
 COSMOPOLITAN ANGELS ON HORSEBACK

Ingredients:

Ingredients:
1 parts Grey Goose L'orange vodka
part Cointreau liqueur
1 parts cranberry juice
part fresh lime juice
Cubed ice
To garnish: orange zest
Preparation
Chill your cocktail glass (the easiest way is to fill it with
ice)
Put plenty of ice and all of the ingredients into your
shaker or stirring glass and shake or stir vigorously for
about 20 seconds
Strain the mix into a cocktail glass
Cut a piece of orange peel about the size of your thumb
(be careful not to bend it). Hold the piece of orange peel
between finger and thumb over the glass, and use a
match to gently warm it for about 20 seconds
Then bend the peel so it releases oil onto the lighted
match, igniting a flame that will settle on the surface of
the drink
INGREDIENTS
16-32 small oysters (or scallops), or larger ones cut in half,
shucked
8-16 slices of thin-cut bacon
16-32 wooden toothpicks
3-4 limes or lemons
PREPARATION
1 Working in batches if necessary, cook the bacon slices
on medium low heat in a large frying pan, until only
about halfway cooked, but not crispy. You need to pre-
cook the bacon a bit or else when you cook them with
the oysters the oysters will be overcooked by the time
the bacon is crispy. Set the bacon aside to cool.
2 Get a grill or broiler good and hot while you wrap the
oysters.
3 To make an angel on horseback, you wrap 1/2 a piece
of bacon around the small oyster and secure it with the
toothpick. Overlap the edges of the bacon by about an
inch if you can.
4 Grill or broil over high heat to cook the oyster and crisp
the bacon, about 5-6 minutes on the first side, another 2-
4 once you turn them over. You will need to turn them
once or twice to get a good crispiness on all sides.
5 As soon as they come off the heat, squirt with the
lemon or lime juice and serve hot.
 ANTIPASTO
Ingredients:
1 pound bocconcini (small balls of fresh mozzarella cheese)
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
1 cup roasted red peppers, drained
1 small clove garlic, thinly sliced
2 large heads radicchio di Treviso, separated into leaves
8 fresh figs, halved lengthwise
2 cups artichoke hearts, drained and quartered
1 pound Pecorino cheese, cubed
1 pound provolone cheese, cubed
3/4 pound air-dried sopressata, thinly sliced
3/4 pound refrigerator-dried sopressata, thinly sliced
1 1/2 cups pepperoncini, drained
1 1/2 cups mixed olives, drained
1 1/2 cups peppadew peppers
3/4 pounds salami, thinly sliced
3/4 pounds prosciutto, very thinly sliced
Breadsticks, for serving
Preparation
In a medium bowl, combine bocconcini, olive oil,
parsley, and red-pepper flakes. Season with salt and
pepper; stir to combine. Set aside. In a medium bowl,
combine roasted red peppers and garlic; set aside.
Line a large platter with radicchio leaves. Arrange
ingredients, with the exception of the breadsticks, on a
platter in a decorative pattern. Serve with breadsticks.
ARAB SALAD
Ingredients:
1 lemon
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
2 (1/2-lb) cucumbers, peeled, halved lengthwise, seeded, and
cut into 1/4-inch dice (2 1/3 cups)
1 lb tomatoes (3 medium), cut into 1/3-inch dice (2 1/2 cups)
1 cup finely chopped red onion (1 small) or 1 cup chopped
scallions (about 5)
1 cup coarsely chopped purslane (optional)
1 cup finely chopped fresh flat-leaf parsley (from 1 large
bunch)
1/2 cup finely chopped fresh mint (from 1 bunch)
Preparation
Cut peel, including all white pith, from lemon with a
sharp paring knife. Working over a bowl, cut segments
from half of lemon free from membranes and transfer
segments to a cutting board, then squeeze juice from
membranes and remaining 1/2 lemon into bowl.
Transfer 2 tablespoons juice to a large bowl, then
finely chop segments and add to measured juice. Add
salt, pepper, and oil, whisking to combine, then stir in
remaining ingredients.
 BATATA VADA BRUSCHETTA

INGREDIENTS:

INGREDIENTS: 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)

Potatoes 4-6 medium
Gram Flour 4
Garlic 8-10 cloves
Fresh coriander leaves chopped 1/4 cup
Salt to taste
Turmeric powder 1/2 teaspoon
Oil 3 tablespo
Mustard seeds 1/2 teaspoon
Curry leaves 5-6
Asafoetida a pinch
Lemon juice 1 tablespoon
Gram flour (besan) 1 1/4 cups
Soda bicarbonate a pinch
Red chilli powder 1/2 teaspoon
PREPARATION
Step 1-Boil, cool, peel and roughly mash the potatoes. Grind green
chillies and garlic together in a mixer and make a paste. In a bowl
mix mashed potatoes, garlic-green chillies paste, coriander leaves,
quarter teaspoon of turmeric powder and salt.
Step 2-Heat two tablespoons of oil in pan, add mustard seeds,
when they crackle, add curry leaves, asafoetida. Remove from heat
and add to the potato mixture. Add lemon juice and mix well. Make
equal sized balls of the above mixture. Keep aside.
Step 3-Take besan in a bowl, add soda bi-carbonate, remaining
turmeric powder, red chilli powder, salt, one tablespoon of hot oil
and enough water and whisk to make a batter of coating
consistency. Cover and rest the batter for fifteen minutes.
Step 4-Heat sufficient oil in a kadai. Dip the potato mixture ball in
the batter and deep fry till golden. Drain and place them on an
absorbent paper. Serve hot with coconut chutney or spicy garlic
chutney.
2 cloves garlic, minced (about 2 teaspoons)
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, thinly sliced* or chopped
1 teaspoon kosher salt, more or less to taste
1/2 teaspoon freshly ground black pepper, more or less to taste
1 baguette French bread or similar Italian bread
1/4 cup (60 ml) olive oil
PREPARATION
1 Blanch and peel the tomatoes: Bring 2 quarts of water to a boil. As the water is
heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this
will make the tomatoes easier to peel).
Once the water is boiling, remove the pot from the heat. Put the tomatoes in the
hot water and blanch for 1 minute.
Remove with a slotted spoon and let sit until cool enough to handle. Then gently
peel off the tomato skins. Cut out the stem base with a paring knife.
Cut the tomatoes into halves or quarters and squeeze out most of the juices and
seeds.
2 Preheat oven to 450F (230C) with a rack in the top slot of the oven.
3 Chop tomatoes, toss them with garlic, olive oil, vinegar, basil, salt and pepper:
Finely chop the tomatoes and place them in a medium bowl. Mix in the minced
garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar.
Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding
more to taste. Note, tomatoes love salt; you may need to add more than you
expect.
4 Toast the baguette slices: Use a bread knife to slice the baguette on the
diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a
pastry brush helps here) and place olive oil-side down on a baking sheet or
roasting pan.
The baguette slices will toast best in the top rack of your oven, so you may need
to work in batches to toast them all.
When the oven has reached 450F (230C) place the slices in the oven on the top
rack and toast for 5 to 6 minutes until lightly browned around the edges.
If you want you can toast the bread slices without coating them first in olive oil.
Toast them until lightly browned on both sides. Then cut a clove of garlic in half
and rub over one side of the toast. Then brush with olive oil. (See Easiest Ever
Garlic Bread.)
5 Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter,
olive oil side facing up (the olive oil will help create a temporary barrier keeping the
bread from getting soggy from the chopped tomatoes).
 SOUR DAIQUIRI

Ingredients: Ingredients:

1 12 oz Bourbon 2 oz Dark rum (Appleton Estate Reserve)

34 oz Fresh lemon juice 1 oz Fresh lime juice
34 oz Simple syrup (1 part water, 1 part sugar) 1 oz Simple syrup
1 Cherry
Preparation
Preparation
Add all the ingredients to a shaker and fill with ice.
Add all the ingredients to a shaker filled with ice and Shake, and strain into a chilled Martini glass.
shake. Garnish with a lime wheel.
Strain into a rocks glass filled with fresh ice.
Garnish with a cherry and lemon wedge.