Space Cowboy Kitchen

Where lazy chefs get together to discuss culinary theory

Newer Kitchen Entries

From Episode Nine: Fish with Genitals on their Heads
BOOZE REVIEW: Captain Morgan Tattoo
A fruitier take on classic Captain Morgan

Val's Take:
It's like those cough syrups "with warming sensation." I'm not feeling a rum flavor. It's very fruity and tastes like warm cough syrup. And man, it goes down hot.

D-mo's Take:
It's not unpleasant, and it's surprisingly smooth. However, it feels like it's been artificially flavored with fruit. It tastes nothing like rum.

Booze Review Verdict: (on a scale of 1-4 shots)
1 1/2 SHOTS!

From Episode Eight: The Dreaded Candiru
BOOZE REVIEW: Barenjagen
A honey liqueur whose name means "bear hunter" in German

Val's Take:
It's very hot and sweet. Has a nice toasty, honey finish through it goes down like whiskey.

D-mo's Take:
Smells like honey and rubbing alcohol, tastes like honey and whiskey. It finishes really nice, and the aftertaste is like candy. I could do without the burn down the throat, though.

Booze Review Verdict: (on a scale of 1-4 shots)
2 SHOTS!

From Episode Seven: Benise
Georgia Juleps
Cool off. Get blitzed. Win, win.

Ingredients

2 teaspoons superfine sugar

1 ounce water

5 to 6 sprigs mint

2 ounces cognac

1 ounce of peach brandy

1/2 tablespoon rum (a Bermudan or Jamaican one will work fine)

Glass Type: Highball

Directions
1. In a chilled silver julep cup or highball glass, dissolve the sugar in the cold water. Add 3 mint sprigs and gently crush them against the sides of the glass.

2. Remove the mint, fill the glass with shaved or finely crushed ice, and pour in the cognac (preferably the "good stuff") and peach brandy. Add more ice and stir vigorously, trying not to touch the outside of the glass with your hands, until the glass frosts.

3. Float the rum on top, insert 2 or 3 sprigs of fresh mint, and serve.

NOTE: Most domestic peach brandies are sticky to a fault; if possible, use an imported peach eau-de-vie. The 100-proof Southern Comfort will also yield excellent results, even though it's got a bourbon (i.e., whiskey) base, but steer clear of the 80-proof, though.

From Episode Six: Banana Fight Club
Strawberry Lemonade Smoothies
Cool off with this tasty treat

Ingredients

1 bag of frozen strawberries

2 scoops of Country Time lemonade mix

Cherry juice and/or sparkling apple cider

Frozen pineapple

Optional Ingredients

Lemon or strawberry yogurt

Vitamin C boost (i.e. Emergen-C)

Chambord (obviously, not for the kiddie version)

Directions
1. Dump ingredients into a blender.

2. Blend. If needed, add additional juice/cider to achieve preferred consistency.

From Episode Five: Dead Sea Scrolls
Oat Cakes
Good for the soul.

Ingredients

1 cup of rolled oats

1 cup of oat flour (the gluten-free choice - can use real flour if not an issue)

1 stick of butter

1/4 cup of brown sugar (may sweeten more or less to taste)

1 teaspoon of baking powder

Pinch of salt

1/2 cup of buttermilk

Directions
1. Preheat oven to 375 (set rack to middle of the oven). Mix the dry ingredients and add in butter cut into cubes. Mix them together until the dough resembles large crumbs.

2. Add the buttermilk until you have a firm, slightly sticky dough.

3. Roll the dough out (use either flour or parchment paper) to desired thickness and cut out shapes using a cookie cutter or biscuit cutter.

4. Place cookies on a cookie sheet covered with parchment. Bake for approximately 17 minutes or until lightly golden brown. Let cool and enjoy.

From Episode Four: A New Hope
The Perfect Cup of Tea
...in 138 easy steps!

Ingredients

Loose Tea

Mesh Tea Ball (a teaspoon will suffice)

Tea Kettle

Teapot

Tea Cozy (optional, but preferred)

Directions
1. Start with cold water, which retains more oxygen for fuller flavor. If your tap water is hard, use filtered or bottled water.

2. Preheat your teapot: While the water is heating, fill your teapot with hot tap water, let it warm, then drain it completely.

3. Measure into the teapot 1 tsp. of loose tea for every cup you plan to pour. For some tea drinkers, especially those who take milk with their tea, add an extra spoon for the pot. If you're using a mesh tea ball, don't fill it more than halfway, to allow for complete expansion of the tea leaves.

4. For black teas, bring the water to a full boil. Remove the tea kettle from the heat as soon as the water begins to boil. Boiling all the oxygen out of the water will flatten the tea's flavor. For more delicate green teas, remove the teakettle from the heat before the water begins boiling, at 165-170 degrees F (74-77 degrees C). Or you can add 1 part cold water to 4 parts boiling water to cool it to the ideal temperature range.

5. Before steeping, pour a small amount of the hot water over the tea leaves, to allow them to bloom, or open up, and release some of their bitter tannins. Drain immediately.

6. Fill the pot with the boiling water. Keep the spout of the kettle close to the teapot, so the water does not cool as you pour it in. Cover the teapot and leave the tea to brew. In general, black teas are best brewed for 4 to 5 minutes; green teas should brew for no more than 3 minutes.

7. When the tea is ready, pour and serve all the tea. Avoid keeping leaves in contact with the hot water; over-brewed tea tends to taste bitter.

8. To keep the tea warm through several cups, transfer the tea to an insulated pot or cover your regular teapot with a tea cozy. Don't apply additional heat to keep the tea warm, as this will quickly degrade its flavor.

9. A good-quality tea can be infused three to five times. Just add more boiling water. Let it steep for less time with each brew.

From Episode Two: Bizarre Tangents and Witty Asides
Benedictine Cheese Sandwich
Wow your tea party and your guests

Ingredients

1 medium cucumber

1 small onion, quartered

1 (8-ounce) package cream cheese, softened. Val recommends 2

1/2 teaspoon salt

1 "dash" hot pepper sauce

1 drop green food coloring

Thinly sliced white bread

Mayonnaise

Parsley or watercress, for garnish

Directions
1. Peel cucumber and slice in half lengthwise; remove seeds with a small spoon. Place cucumber in a food processor and pulse about 5 times, until cucumber is minced. Place cucumber into a small glass mixing bowl.

2. Place onion in the food processor, pulsing until it is finely chopped. Add onion to cucumber.

3. Add cream cheese and stir well with a spatula. Add salt, hot sauce, and food coloring.

4. With a round cookie or biscuit cutter, cut rounds out of bread slices. Spread a small amount of mayonnaise on bread rounds.

5. Spread cheese mixture on half the rounds and top with another round. Garnish with a sprig of parsley or watercress.

From Episode One: World Premiere
Vidalia Onion Dip
Serves 4-6

Ingredients

1 cup chopped sweet onion (such as Vidalia, Wala Wala, Oh So Sweet, etc.)

1 cup mayonnaise

1 cup shredded Swiss cheese

3 tablespoons grated Parmesan cheese

Directions
1. Preheat oven to 350 degrees F.

2. In a medium sized bowl, add the chopped onions and shredded Swiss cheese, then mix in the mayonnaise. When all is mixed together, place in a 8x8 glass dish.

3. Sprinkle the Parmesan cheese on top of the mixture. Bake for 30 minutes or until bubbly around edges and golden brown on top. Serve with toasted baguette bread or pita chips.

From Episode Zero: The Preseason Prequel
Super Mega Easy Key Lime Pie
This pie is so easy, anyone can make it.

Ingredients

5 egg yolks, beaten

1 can sweetened condensed milk (14 oz.)

3/4 cup key lime juice

1 prepared graham cracker pie crust (circa 9 inches)

Directions
1. Preheat oven to 375 degrees F.

2. In a medium sized bowl, combine the egg yolks, sweetened condensed milk and lime juice. Mix really well. Pour into unbaked graham cracker shell.

3. Bake for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

Newer Kitchen Entries