Baja-style fish tacos have become increasingly popular over the last 10-15 years. The grilled fish wrapped in tortillas make a great summer dinner. When it's cold out and the hubby isn't too keen on getting outside to grill, we make a Southern version - Baja-Style Fried Catfish Tacos with slaw.
Mint Juleps for Derby Day
It’s only the first week in May but already my garden is overrun with spearmint. It’s not to the point where it’s choking out my carrots or strawberry plants yet, but give it couple of weeks with some steady rain and I’ll be in trouble. Luckily, it’s Kentucky Derby weekend so I can pull some of that mint up and use it in a Mint Julep.
Mint juleps have been the traditional drink of the Kentucky Derby at Churchill Downs since 1938. Traditionally served in pewter cups, it is a “smash” of simple syrup muddled with fresh spearmint and bourbon, poured over crushed ice. I like to think of it as a grown-up mint/bourbon slushie.
Mint Julep
2 oz Kentucky Bourbon
2 tsps. simple syrup*
handful of fresh mint leaves (1/4 cup?)
Put your mint leaves and simple syrup into a cocktail shaker. Use a muddle or bar spoon to crush the leaves into the syrup. This will release the mint oils and make it very fragrant. Pour the bourbon into the mint mix and stir or shake. Strain the bourbon/mint mix into a pewter cup or highball glass filled with finely-crushed ice. Garnish with fresh mint leaves.
*To make simple syrup, put equal amounts water and sugar into a small saucepan. I usually do 1/2 cup of each for a small batch. Put the pan over low heat and stir the sugar into the water to dissolve. Heat until the sugar melts completely into the water. Remove from heat and let it cool enough to put in the fridge. It will keep for a couple of months. You can use it to make cocktails like margaritas, Tom Collins, French 75’s, mojitos, etc.
***Related Posts
This Post Has 4 Comments
Comments are closed.
Hi Ms Hungry Again, I’m looking for your expert advice. How should I cook my fresh dandelion greens and snow pea shoots I bought at the fantastic Buford Hwy Farmer’s Mkt?? Thanks!
Dandelions are a bitter green. I’ve boiled them with a little bit of sautéed onion and garlic, then season with salt, pepper, olive oil and vinegar. You can mix it with a milder green, like spinach, if you don’t like all that bitterness. I’ve used the pea shoots in soups and stir-fries. You’ll want to chop it up into medium size pieces, because the stems are a little chewy if they are too big. I’m sure there are more creative ways to cook each of those. These are just the most straight forward.
Hey Kathy —
I had some tremendous mint juleps on Derby day at our neighbors’ … she said her secret is to put some mint in with the simple syrup while you are cooking that. They were pretty wow and beyond any julep I had ever had!
I have done that before. It does make a more intense flavor when you can infuse the syrup or the liquor ahead of time with your aromatics. In my case, I already had the simple syrup in the fridge and the plentiful mint in the garden. It tasted delish! I’m almost out of good bourbon, though!