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Sam N’ Ella Behind Bars
The Durango
• Tequila
• Grapefruit juice
• Orgeat (almond syrup)
• Soda water
Mix a shot of tequila, the grapefruit juice and a
splash of almond syrup into a shaker. Shake! Pour over ice and add a
splash of soda.
Blue Train
• Gin
• Triple Sec
• Lemon juice
• Blue Curacao
Mix
two parts gin, one part triple sec, one part lemon juice and a splash
of Curacao in a shaker with ice. Shake! Pour into a martini glass.•
Be sure to read ...
"A Year of Sam n' Ella"
available from GrayInk Press in Dec. 2007
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Durango Foods
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Sam N’ Ella’s Blue Cheese Cole Slaw
- Shredded cabbage
- Buttermilk
- Blue cheese (chunk or crumbles)
- Chevre (soft goat cheese)
- Pecan halves or pieces
- Kahlua (or other coffee liqueur)
- Oil
- Sugar
- Chimayo Chili ( or other medium hot chili powder)
To
make the pecans: toss pecans with equal parts Kahlua and oil. How much
you use depends on how many pecans you’re tossing. Use your
intuitive cooking sense. You’re tossing to coat the pecans so
that the other stuff will stick. Sprinkle sugar and chili powder on the
pecans. Again, how many pecans you have and how sweet or hot you like
stuff will dictate how much to use. Spread onto a cookie sheet in a
single layer and bake in a 350 degree oven for ten to twenty minutes,
being careful not to burn them. Take out and set aside.
To make the slaw: Mix buttermilk, crumbled blue cheese and chevre til
smooth.The amounts are dependent upon how much slaw you’re making
and your hankering for blue cheese. Pour over the cabbage and mix. Add
the pecans and mix it all up again. I like this made a little bit ahead
of time and refrigerated before serving.
Chicken Lollipops
- Chicken drumettes
- Bread crumbs (we like Japanese panko best)
- Sesame seeds
- Melted butter
- Chimayo chili powder
- Salt
- Mayonnaise
- Eggs
Cut
the tendons at the top of the chicken and push the meat to the bottom
with the back of a knife. Beat two eggs and a couple of tablespoons of
mayonnaise together. In another bowl mix the bread crumbs a couple of
tablespoons of sesame seeds and melted butter along with some salt and
chili powder to taste. Coat the chicken with the mayo/egg mixture and
then dredge in the bread crumb mixture. Bake in a 425 degree oven on an
oiled cookie sheet for twenty minutes. Remove from oven, turn chicken
over and cook twenty more minutes. Serve with your favorite sauce.
Chocolate Lava Cake
- Six ounces 70% dark chocolate bar
- Six ounces butter (diced, room temperature)
- Three eggs
- ½ cup sugar
- 1/3 cup flour
- Butter for ramekins
Melt
chocolate in a double boiler or a small saucepan placed inside a
larger one with water in it. Remove from heat and stir in butter
until it melts. Whip eggs and sugar in another bowl til it gets lighter
in color. Add the melted chocolate and the flour. Pour into
buttered ramekins and bake for ten minutes in 350 degree oven. Tip
ramekins over onto plates and serve with a bit of homemade whipped
cream or Cool Whip…really, who cares? You’re eating
chocolate!
BTW: You can make this a few hours ahead of time and just leave them
out on the counter til you’re ready to bake. Don’t
forget to preheat your oven!
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