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.
I know what you’re thinking: that is one high-falutin’ recipe title right there. It sounds like something Frasier & Niles might eat and something you straight can’t afford. (I’ve neglected Frasier references for some time now, and as a Cheers cast member and spin-off star in his own right, that simply has to be remedied.)
In any case, I bought osso buco – Italian for “bone with a hole” – from the friendly Newman Farm folks at the Memphis Farmers Market, and I had absolutely no idea what it was. (I was aiming for pork belly, but the smallest portion they had was 11 pounds, and even on my fattest of days I might lose the battle against that much pork.)
The Chef later informed me that osso buco is simply a veal shank, meaning baby cow’s leg (which is obviously super sad but also pretty delicious – sorry PETA!). We braised this sucker for 3 hours, and it eventually fell right off the bone like the books say. Moo!
2 lbs veal shanks
1 celery stalk, diced
1 carrot, diced
1 onion, diced
1 cup white wine
3 garlic cloves, minced
1 bay leaf
1/2 cup of beef or chicken stock
1 can of chopped tomatoes with juice
2 strips of orange zest
salt and pepper
few sprigs of fresh thyme
2 tbsp chopped flat-leaf parsley
1 tsp garlic, minced
1 tsp grated lemon zest
1 tsp grated orange zest
- Preheat oven to 300 degrees.
- Season shanks with salt and pepper. Heat olive oil in a dutch oven over high heat. Brown shanks on all sides.
- Remove shanks and add veggies. Saute until well carmelized. Then add tomatoes, stock, thyme, bay leaf, orange zest, and garlic.
- Place shanks back in the dutch oven and bring to a simmer. Then cover and place in oven for 3.5 hours.
- Once shanks are pulling away from the bone, remove and puree sauce for a thicker texture.
- Top with sauce then gremolata. (The Chef cautions you not to skip this step because the gremolata really brightens up this dish.)
- Serve with Blue Cheese Mashed Potatoes and Sauteed Squash, Zucchini & Red Pepper.
Hey there Nummy Num Num; I feel that an apology is in order. I haven’t called or written or even as much as Facebook-stalked you, and you don’t deserve that. All I can say is it’s not you, it’s me. I have been under the post-graduation stressfest of job-searching, and snarky-yet-succulent recipe-posting fell by the wayside.
Well, no more! A job has been procured and I can now get on with the incredibly important business of telling you all how to pile on the pounds in the most delicious fashion. So here goes.
The Chef, in his endless quest to make every type of taco imaginable, concocted a ceviche variety in order to take advantage of the amazing tuna Paradise Seafood sells at the Memphis Farmers Market. When it’s as fresh as theirs is, a few veggies and some fresh citrus are all you need to highlight the tuna’s fantastic flavor.
I’d suggest serving this alongside the highly addictive Mexican Corn and with Angie’s Salsa Fresca or Southwestern Slaw as topper options (three more recipes that will allow you to take advantage of MFM’s unparalleled produce). Top it all off with a Blue Ribbon Margarita and you’ve got the perfect summer supper. Bon Apetit!
1 lb of sushi grade tuna, diced small
1 red bell pepper, diced small
1 poblano pepper, diced small
1/2 red onion, diced small
juice of 4 limes
juice of 1 orange
salt to taste
sriracha hot sauce to taste
1/2 bunch of cilantro, minced
- Combine all ingredients in a bowl and let marinate for 5 minutes. (Note: This is for rare tuna because The Chef likes it to still be swimming when he takes a bite of it. If you prefer yours a little more done, let it marinate longer.)
- Serve on crunchy tacos (crunch is key for ceviche, so don’t swap out for soft tortillas) and top with sliced avocados. Find a patio, pour yourself a ‘rita, and enjoy.
Hippity hoppity folks – it’s Easter and stuff! While I am busily preparing my Buffy the Vampire Slayer costume for my nephew’s superhero birthday party tomorrow, I know most of you are hard at work preparing your Easter Sunday feast. So, The Chef would like to offer up a very seasonal, festive salsa that will spruce up any spread.
And frankly I just think it might be good to put something in your body that’s not made of marshmallows or sugar. While I was definitely offered several questionable food items during my younger years (sardines, Vienna sausages, canned spaghetti – Whassup!), I have always been well aware of the fact that Peeps are the ultimate YUCK. And jellybeans too. You can keep them, creepy old person dressed up as the Easter Bunny. I’ll be here with my chips and salsa.
4 mangoes, medium dice
2 avocados, medium dice
1 red onion, small dice
1 red bell pepper, small dice
3 limes, juice only
1 orange, juice only
handful of chopped cilantro
salt to taste
- Mix all ingredients together.
- Serve with chips or over fish.
- Collect the most eggs. Who cares if you’re 40 and you’re playing against 3-year-olds? Whoever dies with the most toys wins. Fact.