I’ve never been a huge fan of traditional shakshuka, but found a way to make it delicious. Instead of the regular tomato sauce, I use a can of Ro-Tel.
- 4 large eggs
- 1 can ro-tel
- Heat 1 can of Ro-Tel in small-medium skillet
- make 4 small indentions in the tomato, and add one egg to each
- reduce heat to medium-low, cover, and simmer until eggs are poached to desired doneness.
- Season with pepper, za’atar, cumin, cayenne, etc.
- Sprinkle with olive oil before serving.
- Serve with tortillas (corn or flour), tortilla chips, or pita, with a side of Israeli salad and guacamole, sour cream, and schug/Cholula
- for extra tomato flavour, mix in 1-2 TB of tomato paste
- For extra spice, add a chopped jalapeno
- For more crunch and extra flavour, saute a chopped onion, garlic, and bell pepper in a bit of olive oil before adding the Ro-Tel. This morning I used the leftover vegetables from last night’s fajitas and it was fantastic
Posted by Aardvark on April 13, 2014
Finally, a drink that can stand up to the vigors of industrial music. Upgrade your tasteless vodka drinks for one of these.
1 oz gin
1 oz makers mark bourbon
1 oz kraken dark spiced rum
1/2-3/4 oz absinthe
2 dash angostura bitters
2 dash orange bitters
1/2-1 tsp sugar
1. Chill a cocktail glass with ice water
2. Pour the sugar into the bottom of a cocktail shaker, add bitters and muddle.
3. Add the spirits, fill shaker with ice
4. Shake until well chilled, strain into pre-chilled glass
5. Optional: Garnish with a twist of lemon or orange peel
1. I used Tanqueray gin because that’s what I have, would be good with others as well
2. Use rye instead of bourbon for more of a Sazerac. I would also reduce the rum and absinthe to 1/2 oz ea and increase the rye to 1-1/2 oz.
3. I used 3/4 oz of absinthe, it’s not unpleasant but still quite strong, next time will reduce to 1/2 oz to get more balance of the flavours.
4. If using a martini glass coating the glass with dry vermouth would be a nice touch.
Posted by Aardvark on April 5, 2014