National Bourbon Heritage Month is 100 percent legitimate holiday, and it’s been celebrated every September since 2007 when the U.S. Senate unanimously declared it the law of the land. The bill was sponsored by Sen. Jim Bunning (R-Ky), who certainly had good reason to promote his state’s most popular export. Since then, Americans have drunk more bourbon whisky than ever before. Over the past five years, bourbon’s popularity has grown by nearly 36 percent in case volume and 50 percent in revenue, according to the Distilled Spirits Council of the United States. In 2016, the bourbon industry sold 21,753,000 cases and reaped more than $3.1 billion.Created by Ruben Pasqual, bartender at Crossings Restaurant in South Pasadena, combines the classic American spirit with imported flavors like tamarind and passion fruit. The coupe glass adds an elegant touch.
Here's a quick and easy throw it all in one pan style dish for weekend breakfast and brunch affairs. In connecting more with the diversity and richness of my african heritage (diaspora baby!), I'm trying out dishes that show off the variety of the continent. I'm curious to find out my exact lineage through DNA testing. My Ancestry.com research brought me all the way to Barbados through part of my paternal lineage, but I haven't dug into the maternal side of my father's lineage. My mother's lineage on both sides connects me to Ireland, and I am SO looking forward to learning how to cook authentic Irish meals in the future. (YASSS Boxty) Shakshouka meaning "to shake" or "mixture" is a dish common to Libya, Tunisia, and Egypt and was brought to Israel by immigrant jews in the 1950s. Served with eggs, beans, artichokes, and/or spicy sausage, this dish is a winter favorite. The perfect dish to practice before the cooler fall months (though I swear its the easiest dish possible) and whip out on a brisk winter morning. Best of all, its all made in one pan. So there's no trove dishes to wash afterwards. I took some liberties with my recipe to adapt it to our taste preference and to make it extra spicy!
This hot pepper sauce is hugely popular in Portugal and its former colonies Cape Verde, Brazil, Angola, Mozambique and Goa, as well as in Britain, the U.S., Australia, South Africa, and Zimbabwe. It can be slathered onto chicken, sausages, fish, or seafood before grilling or roasting, or stirred into marinades — you can even use it in place of hot sauce in cocktails such as the Bloody Mary.Chilli peppers were native to South America originally, but piri piri peppers have grown in Africa for centuries, probably travelling across the Atlantic with Portuguese traders and then cross-pollinating to create the tiny spicy chillies we have today.There’s a bit of confusion about whether malegueta, piri piri chillies and African bird’s eye chillies are all exactly the same thing, as often they are labelled interchangeably. Whatever the label says, these are small and pretty fierce, and only used once they turn from green to red. They are extremely hot, which is why I wear gloves to prepare them, and am scrupulous about cleaning up afterwards. (You really, really don’t want to touch delicate skin or your eyes after handling one of these.) I always remove the seeds and ribs of each chilli, but true chilli heads may like to leave them in. The whisky might seem like a strange addition, but it is added for preservation purposes more than for flavour. — Rebecca Seal, author of Lisbon
I created this excellent recipe when I was desperate to add a vegetarian dish to our Easter menu. Even the nonvegetarians loved it!—Phyllis Good, author of Stock the Crock101 Best Slow Cooker recipes here.15 Slow Cooker Breakfasts to Simplify Your Morning Routine.
Recently, South Africa’s Mother City – Cape Town – received the prestigious honor of being named the cocktail capital of the world by Diageo Reserve. To celebrate, enjoy a classic refreshing South African aperitif from South African-born Top Chef Seattle alum, Elizabeth “Lizzie” Binder:
Chef Lizzie Binder’s play on classic iced tea (South African style) is perfect to enjoy not only in honor of this special occasion, but for year-round indulging. The iced tea makes four generous portions.
Two memories are lodged in my mind when it comes to these prawns. One is of a meal at Mar do Inferno, in Cascais, a town which we visited with my parents and our little daughter. Here, the sea crashes against jagged cliffs just below the restaurant. We tried these messy, delicious, chilli-hot prawns, and our daughter, Isla, then a toddler, tried to eat a whole scoop of ice cream with both hands. The meal was a sticky, happy, silly one.The second was in Hugo Gonçalves’ sunny garden. His family owns art-deco cocktail bar Foxtrot in Lisbon. His mother, Maria Helena Gonçalves, or Lena, cooked us a huge pan of wonderful prawns. She adds a warming dash of whisky to her version. — Rebecca Seal, author of LisbonThis recipe uses piri piri sauce — you can easily buy store bought. If you want to make your own, click here for the simple and delicious recipe.