The Tailspin Cocktail

Tailspin Cocktail
The expression, “Don’t Try This at Home” does *not* apply here. As a matter of fact, *only* try this at home. If you are a Gin drinker, or love a good Martini, you might want to experiment with this one, “The Tailspin”.

Seriously, this one kicks our ass, and should be reserved for “special occasions” only.

I first found this cocktail on Robert Hess’ excellent site, drinkboy.com .

Here are the “Players”:
Gin, Green Chartreuse, Sweet Vermouth, Campari
Basically it’s equal parts Gin, Sweet Vermouth, Green Chartreuse, with a splash of Campari.

  • 3/4 ounce Gin
  • 3/4 ounce Sweet Vermouth
  • 3/4 ounce Green Chartreuse
  • dash (we do a splash) Campari

Pour all into shaker of ice, and strain into Martini glass. Garnish with Cherry. (Wifey likes a dash of cherry juice from the jar – it’s a girlie thing).

Robert says:

Sort of a cross between a Bijou and a Negroni, the Tailspin represents an interesting combination of flavors. Myself, I love both Campari and Chartreuse, so it is no surprise that this might be something I would gravitate towards, but I can easily understand how some might cringe just a little at this drink.

Be sure to check out some of the many cocktail videos Robert has on The Cocktail Spirit with Robert Hess

He truly is a cocktail guru!

And finally, as for The Tailspin, Robert says: “Give it a try, if you are brave enough.”

Chorizo Stuffed Bacon Wrapped Grilled Jalapenos

Jalapenos, Chorizo sausage, cheese and bacon make these stuffed jalapeno poppers taste like hot, spicy candy! Make lots, ‘cuz you’ll eat ’em all up!

Also called “armadillo eggs” or “buffalo turds”, this unique recipe features spicy mexican Chorizo sausage. These… are… INCREDIBLE!

chorizo stuffed bacon wrapped jalapeno poppers

Update 5/30/2011: This is one of our most popular posts with over 57,000 views since 2007. I’ve updated it with better pictures. Enjoy!

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Walkerswood Jamaican Jerk Seasoning

Walkerswood Jamaican Jerk Seasoning
This jerk seasoning is a thick paste that you rub on chicken, pork, shrimp, fish or veggies. It’s best used as a marinade.

As I tasted it from the jar, it’s quite salty, but I’m hoping that subsides after marinating overnight, and after cooking. My initial reaction is that the flavor is not as good as Pick-a-Peppa’s Jerk Seasoning, but I could judge further after actually cooking with it.

Ingredients:

Scallions, Scotch Bonnet Peppers, Salt,

Black Pepper, Allspice, Nutmeg, Citric Acid, Sugar, Thyme

We have some chicken legs and thighs marinating right now, and I’ll post more after we grill them up!

Update:

The chicken breasts grilled up nice and crispy and browned on the outside, and was tender and moist inside. Beware! This jerk seasoning is *VERY HOT* because of the Scotch Bonnet Peppers. All said, I still much prefer the Pick-a-Peppa Jerk Seasoning.


Mega’s Smoky Chipotle Salsa

This is my “go to” salsa… smoky, hot and sweet. What’s not to like?

Heat level: med-hot
Mega's Smoky Chipotle Salsa

Ingredients:

1/4 cup plus 1 T extra virgin olive oil
1/2 lrg or 1 med yellow sweet onion, chopped
1 28oz can Muir Glen Organic Fire Roasted Tomatoes (diced or whole)*
1 head roasted garlic**, minced
1/2 cup fresh cilantro, minced
4 chipotles en adobo***, chopped
1/4 cup red wine vinegar
1 T kosher or sea salt
1 t. sugar

  • Saute the onion in the 1T of olive oil until caramelized, about 10 min over med-high heat
  • Place the caramelized onion, roasted garlic, and 1/2 of the can of tomatoes in a food processor and pulse briefly to blend
  • Add the chipotles and half of the chopped cilantro and pulse briefly again
  • Empty processor into large bowl – fold in remaining tomatoes, 1/4c olive oil, vinegar, salt and sugar
  • Finally, fold in remaining chopped cilantro
  • Cover and let “marry” in fridge for at least 1 hour
  • Yield – about 5 cups

(In the end, I like to add 2 or 3 roma tomatoes, coarsely chopped for bulk, as well as 1/2 onion chopped)

* if using whole tomatoes, coarsely crush by hand – alternately you can blister 2lbs roma tomatoes over fire/torch and chop, skins and all
** roasted garlic – cut top off one head garlic, exposing cloves, place in oven safe dish, drizzle w/ olive oil, and roast covered with foil about 30-40min @ 350 degrees
*** I like to include alot of the adobo sauce that the chipotles are packed in – the more you add, the more heat you get. adjust to taste

Final thoughts: Go easy on the olive oil, as too much will make the salsa soupy.

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