All Cocktail Recipes

all cocktail recipes, looking for these recipes? check this for 4 best all cocktail recipes: Tasty Tidbits for Cocktails , Thousand Island Slaw , Hubbalicious' Poblano-Habanero Hot Sludge , Spaghetti all’aragosta (Lobster)

Hubbalicious' Poblano-Habanero Hot Sludge

image credit: Shinae cookpad.com

Ingredients

  • 2.5 lb Poblano chilies, roasted either on the grill or under the broiler (if broiler, we usually do about 8 minutes per side)
  • 1/4 cup neutral oil (like vegetable, light olive, or canola)
  • 1/2 cup minced garlic (about a whole medium sized head)
  • 1 medium-large brown onion, diced
  • 4-5 fresh Habanero chilies, chopped or sliced (it's all going into the blender)
  • 2 Tablespoons kosher salt
  • 1 teaspoon black pepper
  • 1.5 teaspoons cumin
  • 1 Tablespoon sugar
  • 2 Cups water
  • 1/2 Cup + 2 Tablespoons distilled white vinegar
  • 1/2 Cup chopped cilantro
  • Steps

  • Roast poblanos and peel and core once cooled. (If you put the peppers in a paper bag after they’ve been roasted, the resulting steam will help to lift the skin off them as they’re cooling and make them very easy to peel.)
  • Over medium heat, sautee onions and garlic in the oil until onions are translucent. Change
  • Add all other ingredients and bring to a gentle boil over medium high heat. Once you achieve a gentle boil (i.e., slow bubbles under the surface and not so hot that the sauce splatters when the bubbles pop), reduce the heat to medium low and simmer for 10 minutes. Change
  • Take off the heat and cool for about 30 minutes. Change
  • Whiz the mixture in a blender or food processor until it’s the consistency of baby food. Or, you know, SLUDGE. 😛 Change
  • Enjoy!
  • Thousand Island Slaw

    image credit: Shinae cookpad.com

    Ingredients

    4 to 6 servings

  • 1/2 a medium head of green cabbage, thinly sliced or shredded (about 7 cups)
  • 1 medium carrot, peeled and julienned or shredded
  • 1/2 a white onion, thinly sliced
  • 3-4 Tablespoons ketchup
  • 1/4 cup + 1 Tablespoon mayo
  • 1/4 cup sweet pickle relish
  • 2 Tablespoons distilled white vinegar
  • salt to taste (if needed at all – I often find that the salt in the condiments used in the recipe is enough)
  • 1-2 teaspoons sugar
  • 1/2 teaspoon black pepper
  • 2 Tablespoons olive or vegetable oil
  • optional 1/2 teaspoon celery seeds
  • optional 1 teaspoon poppy seeds
  • Steps

    20 minutes

  • Toss all ingredients together thoroughly in large mixing bowl.
  • That’s it! Enjoy! 🙂
  • Spaghetti all’aragosta (Lobster)

    image credit: Carles Latorre cookpad.com

    Ingredients

    10 servings

  • 1 kg spaghetti
  • 2 1.5-1.7 pounds live lobster
  • 1 tbsp crushed chipotle
  • 4 tbsp evoo
  • 2 garlic cloves
  • Fresh basil
  • 3 pounds cherry tomatoes
  • 1 medium onion
  • 1/2 cup cognac
  • Steps

  • Kill the lobster, take out the heads and reserve. Take out the tail meat, devein it and chop into 1/2 inch cubes
  • Finely chop the onion, in a por, sauté it with the evoo and the chipotle And the cognac and flambé it
  • Rip off the lower part of the head, saving the upper part to decorate. mix all the insides with the onion, add also the head, slice the tomatoes in half and add to the pot. Cook it until a light sweet sauce forms. It has to be a little “watery”
  • Boil the spaghetti al dente, without refreshing them, mix them with the sauce and mix together until the spaghetti starts absorbing the sauce.
  • Serve it family style and use the top part of the heads to decorate. Garnish with some fresh basil
  • Tasty Tidbits for Cocktails

    Ingredients

  • 1 cup Miracle Whip
  • 4 oz shredded mozarella cheese
  • 4 oz shredded cheddar cheese
  • 1 can chopped black olives
  • 3 small green onions tops and all
  • Steps

  • Preheat oven to 350°F
  • Mix and spread ingredients on party rye bread.
  • Bake for 10 minutes until cheese melts.
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