I’m not much of a hard liquor drinker. That was something I inadvertently gave up when I became a mom, along with sleeping past 7am, peeing alone, and buying anything for myself without feeling selfish. It’s worth the price of admission, this tequila free/up at dawn/spectated toilet runs/"why am I buying this for myself when I could be buying something for my kid," life that I live as a person who grew another human in her guts.
Because she’s really amazing.
(Me & Tater in the healing waters of Santa Barbara a few days ago)
So I drink beer (the good stuff) or wine (the cheap stuff) unless you tell me that there is a cocktail on the menu that’s spicy. I love a nice hot cocktail. Lately, jalapenos have been popping into drinks all over the country and I couldn’t be happier about it.
My undying love for the Rooster Sauce put the idea for a red hot cocktail in my head a few months ago. And adding strawberries gave the perfect balance. Be careful, alcohol intensifies heat so start with a small amount (this recipe calls for only 1/2 tsp) and then decide if you want to add a bit more.
If you love Sriracha as much as I do, I would suggest you add The Sriracha Cookbook to your culinary library, or follow Randy Clemens blog, The Sriracha Cookbook Blog.
Maple & Bourbon Beer Glazed Salmon
- 1/4 cup ponzu sauce
- 3/4 cup bourbon barrel aged beer
- 3 cloves garlic, minced
- 1 tbs brown sugar
- 1 tbs maple syrup
- 1 tsp sesame oil
- 1/4 tsp chili powder
- 1 tbs lime juice (about 1 large lime, juiced)
- 4 salmon fillets (about 4 to 6 oz each)
- In a bowl, add all ingredients (other than the salmon) stir until well combined. Add to a large zip top freezer bag. Add the salmon and remove as much air as possible before sealing. Place in the fridge, allowing to marinate for one to two hours, rotating at least once.
- Preheat broiler.
- Remove the salmon from the bag and place on a baking sheet sprayed with cooking spray.
- Place the marinade in a pot over medium high heat. Boil until reduced and thickened, stirring frequently, about 8 to 10 minutes.
- Brush the salmon with the marinade glaze.
- Place under broiler and cook until salmon flakes easily, about 6 minutes. Brush salmon with glaze several times during cooking.
- Serve over rice or pasta.
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