Download 101 Blender Drinks by Kim Haasarud, Alexandra Grablewski PDF

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By Kim Haasarud, Alexandra Grablewski

A James Beard venerated mixologist offers this new addition to the one hundred and one Cocktails sequence, offering over a hundred recipes for blender beverages emphasizing clean end result and herbs that placed a brand new twist on vintage recipes.

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Cut the remaining half into wedges for serving . Add a pinch of salt and pepper and mix well . Give it a taste and add a touch more salt, pepper, and lemon juice if you th ink it needs it Get yourself a large fry ing pan and place it on a high heat . When the pan is hot, pour in 2 good lugs of olive oil . Bash and break up yo ur garlic cloves with your hand and add these to the pan, immediately followed by your flo ur-dusted shrim p . Toss them well to coat them in the hot oil . Count to ten, then add a pinch of salt and pepper, and the paprika for flavor and color • Keep tossing your shrimp, trying to keep them in a si ngle layer in the pan so they cook evenly, for about 3 to 4 minutes, until crisp and golden Divide your avocado halves between your plates .

If you use a grill pan, keep the ingredients moving around so that nothing burns or sticks to the bottom. No rmally I wo uldn't recommend adding extra oil to a hot pan. but in this case it's good to give everything ~ dri7JJe now and then so the chicken and bell peppers stay nice and shiny. serves 2 I red bell pepper I cup guacamo/e f medium red onion 4 ounces Cheddar cheese 2 skinless, boneless chicken breast {llIets, preferably free-range or organic I teaspoon smoked paprika %- / fresh red chile, to your taste a small pinch of ground cumin f 5 ripe grape or cherry tomatoes 2 limes a small bunch of fresh rilantro olive oil sea salt and freshly ground black pepper sea solt and freshly ground black pepper I lime 4 flour tortillas Yz cup sour cream or natural yogurt extra virgin olive oil For the sal sa Put your grill pan on a high heat .

Serves 2 sea salt and freshly ground black pepper I cup long-grain or basmati rice y, pound pork tenderloin, preferably free-range or organiC I small red onion I red or yellow bell pepper (or Y, of each) a thumb-sized piece of fresh root ginger 2 cloves of garlic ~-I a small bunch of fresh cilantro peanut or vegetable ail I heaped teaspoon five-spice powder I teaspoon cornstarch 2- 3 tablespoons say sauce I x 8-ounce can of pineapple chunks 2 tablespoons ba/samic vinegar I small heart of romaine or 1'2 a butterhead lettuce 2 teaspoons sesam e seeds fresh red chile, to your taste To p re pa re yo ur stir-fry Bring a pan of salted water to a boil and add the rice .

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