Fireball. Now with slightly more class & less judgment.
Of all the adult beverages we have here at Nummy, this one is the simplest and most seasonal.
Even better – It’s the fastest way to get Fireball into your system since Matt Hinson moved back to Memphis.
1/2 gallon apple cider
4 cinnamon sticks
1 star anise (optional)
Fireball to taste
- Stud your orange with cloves (i.e. jam cloves into the outside of an orange).
- Simmer all ingredients except Fireball for 30 minutes. (Reminder: Star anise tastes like liquorice, so if you Hate Licorice like I do, skip it.)
- Strain and add desired amount of Fireball. Serving suggestions per mug are as follows:
- One splash for fuzzy memories
- One shot for slightly sloppy
- Two shots for telling your sister what you really think of her boyfriend
- Garnish each mug with a cinnamon stick and a slice of orange peel.
This recipe uses a scotch bonnet, and, if you think about the name of that pepper literally (i.e. a small older Scottish woman dressed like Miss Muffet), I think we can all agree it’s cute as crap. Also, reading the list of spices literally made my mouth water, so it’s probably good as crap too.
1/2 medium yellow onion, chopped
3 scallions, chopped
1 scotch bonnet, cut in half
2 tbsp chopped thyme
2 tsp ground allspice
11/2 tsp ground cinnamon
1/2 ground cloves
1/2 tsp grated nutmeg
1/4 cup dark rum
1/4 cup soy sauce
1/4 cup vegetable oil
- Combine all ingredients in a blender and puree into a smooth, thick paste.
- Use on pork, chicken, or seafood. It will last for about 3 days. (The rub, that is, not the food. If your food lasts for 3 days you are my grandmother and need to eat more quickly.)
I think Germany was my favorite part of Epcot. Since I’ve been there, I clearly have a full understanding of German food. It’s all brats and beer, right?
As it turns out, The Chef says they have veggies in Germany too. And these braised ones would definitely be a great side dish… for the brats I assume they eat at every meal.
1 ounce of butter
1/4 cup of yellow onions, sliced thin
1/4 cup celery, cut into 3 inch pieces
1/4 cup carrot, small diced
1/4 cup cabbage, large diced
2 garlic cloves, minced
1/2 ounce of honey
5 ounces of German beer
salt and pepper to taste
- Melt butter in a pot.
- Add all of the veggies. Season with salt and pepper. Cook over low to medium heat until well softened.
- Add honey and beer and simmer until tender. Be sure not to over cook because they will get mushy.
The Wikipedias tell me that “vindaloo” is some sort of Indian curry dish. They also tell me that “curry” is a generic term that means a dish that usually includes turmeric, coriander and cumin. And THEN they tell me that “turmeric” is a “rhizomatous herbaceous perennial plant of the ginger family.” And to that I say WHAAAAA?
Never has a recipe managed to make me feel so dumb so fast. And so American. To be fair, I did know of curry and turmeric before The Chef gave me this recipe to post, but I couldn’t have told you a darn thing about them, so this has now gone straight to the top of my To Make List in my effort to become a little less Bond-Hopkins-from-middle-school-who-would-only-eat-chicken-fingers. Plain.
3 tablespoons of malt vinegar
1 1/2 teaspoons black peppercorns, crushed
1 1/2 teaspoons of brown sugar
8 each cardamom seeds, green
3 green chilies, seeded
salt to taste
1 1/2 pounds of monkfish ( you can also use shrimp or scallops)
4 garlic cloves, chopped
1 tablespoon of ginger, peeled and minced
2 red chilies, seeded
1/2 teaspoon mustard seeds
1/2 fenugreek seed (obviously another WHAAA?-inducing herb that you can read about here)
1 teaspoon cumin seeds
2 teaspoons of coriander seeds
1/2 teaspoons turmeric
1/2 teaspoon cinnamon, ground
1 ounce of malt vinegar
1 1/2 ounces of oil.
3/4 cup of onions, small dice
- Combine first 7 ingredients and mix well. Add fish, and marinate for 1 hour.
- Using a spice grinder or mortar and pestle, make a paste with garlic, ginger, spices and vinegar.
- Heat oil over medium heat, add onions, and cook until golden brown, 6 to 8 minutes.
- Add spice paste and cook over medium low heat, 10 minutes. If it becomes to dry, add a little water.
- Remove fish from marinade and add to pan. Cook 5 minutes over medium high heat, stirring constantly. Then add marinade to the pan.
- Add 1 cup of water. Bring to a simmer, cover, and lower heat. Cook for 30 minutes or until tender. Stir to prevent from sticking.
- Serve with Basmati Rice and Cilantro Chutney.
Well I knew it wouldn’t take long for someone to come at me screaming “SOUP!” Sho ‘nuf I got a text from NYC’s newest transplant – J Melt – not one hour ago insisting Nummy get on top of it. I agree it is sheer blasphemy that a soup addict like myself has overlooked this category but The Chef and I have the same problem: soup is often a taste-and-toss experiment, so it’s hard to put a recipe down on paper (or “on blog” as it would be here).
Nonetheless, he’s rustled one up, and it happens to be my favorite. I forced him to make this the first time he ever cooked for me despite the fact that it was 98 degrees outside, and I ate every bit of it. Nothing says “first date” like tomato soup and red wine during a Memphis summer. I’ll tell you what I told him:
Soup knows knows season so you best learn to love it.
2 1/2 pounds of tomatoes
5 garlic cloves, peeled
2 small onions, sliced
1/2 cup olive oil
salt and black pepper to taste
1 quart chicken stock
3/4 cup of heavy cream
Chopped parsley, basil, and thyme (small amount of each)
- Preheat the oven to 450
- Wash, core, and cut tomatoes in half.
- Spread tomatoes, onions, and garlic on a sheet pan. Drizzle with olive oil and season with salt and pepper. Roast until caramelized, about 30 minutes. (This is the step that makes the nummies super-nummy, so don’t be skipping.)
- Let the veggies cool, and add them to the food processor. (You can also use an immersion blender if you’re fancy like that.)
- Once pureed, add to a stock pot. Add chicken stock and bring soup to a boil, them simmer for 20 minutes.
- Add cream and fresh herbs. Bring to a boil once more and it’s DONE.
To bring the fancy, The Chef likes to garnish with crumbled goat cheese, croutons and basil. For this recipe, fancy=yummy, so don’t skip the trimmins.