In honor of of True Blood's fourth season, I created an inspired concoction worthy of any witch's brew:
The Cruel Mistress
-In cocktail shaker, combine 1 ounce of Patron blanco, 1 ounce pomegranate liqueur, 1/2 ounce organic lime juice, 1/2 ounce Cointreau, and 1 ounce Trop50 pineapple-mango juice with two shakes of ground organic cayenne pepper. Shake vigourously for 2-3 minutes by hand.
-Pour over 5-7 small ice cubes in 12-ounce glass. Fill remainder of glass with Pellegrino mineral water or your favorite sparkling water brand. Stir. And enjoy!
I call her "The Cruel Mistress" because she looks sweet and tastes pretty but has a nasty bite at the end...which only makes you want her all the more. You can make her non-alcoholic by skipping the tequila, orange and pomegranite liqueurs and substituting with like-flavored juices--using more sparkling water to replace the tequila.
And now that you're having some fun, time to pull out the big guns: home-made mac & cheese!
The Best Mac & Cheese...Ever!
-Take 1 full box of hot, cooked cellantani (twisted macaroni) and combine in bowl with 12 ounces of four-cheese pasta sauce, 2 handfuls of mild shredded cheddar, 1 handful of sharp shredded cheddar, 1/2 stick of unsalted butter, 2 pinches of ground chipotle pepper, and a palmful of fresh-ground black pepper. Stir until all ingredients are well-incorporated. Then, pour mixture into 9x13 baking dish.
-Top with more shredded sharp and extra sharp shredded cheeses and crush seasoned croutons over top (anywhere from 10-15 large croutons--depending on your taste). Cut five pats of cold butter and cut each into 4-6 squares. Place butter-squares at edges and over top of croutons. Bake at 400 degrees for 10-15 minutes, depending on your oven; place baking dish under high-heat broiler for about 3 minutes until crouton topping is golden brown.
-Serve. And enjoy! Don't even think about the calories...believe me, it's well-worth every darned one.
More fun recipes to come, including home-made garlic bread, whoopie pies and mixology magic! Thanks for joining me for the September segment of Pop Culture Cooking. Until next time, put some pop! in your culture with Pop Culture Cooking!