Monday, September 27, 2010


How to make a martini.

Martini, in my view is the king of all cocktails.
Its elegance, traditions, and simplicity can’t be matched by
any drink in the history of alcoholic beverage.
There is 1 very important rule to making a martini.
(Any self respecting bartender should know this rule)
A true martini is about 3 shots of pure chilled vodka/gin
For the price of one drink.
Oh and that thing about James Bond drinking martini shaken.
"It’s a movie and it’s not real".
Oh, and one more thing, if there any other ingredient then vodka/gin and dry vermouth it is not a martini. 
Just because the drink is in a martini glass, it does not make it a martini. 

Ice, Vodka/Gin, Dry vermouth, olives or lemon rind
1 Chill a martini glass.  Fill it with ice cubes or put it in the freezer.
  (The goal is to make it as cold as possible)
2 Fill a pint glass with ice, pour chilled vodka/gin to the glass. 
    I usually count to 3.  4 On a bad day.
   Here is the hard part.   STIR gently.
3 Remove the ice in the martini glass.  Pour a drop of dry vermouth and swirl.
   Pour out the vermouth. 
4 Very carefully with a strainer pour very cold and very chilled vodka/gin into    
    martini glass.
5 Garnish with olives skewered on a toothpick on the side.    
   (Olives take up valuable space in the glass) 
Option:  Lemon twist.  Peel a lemon rind twist over the martini to add zest oil  
               to the martini, gently curl it and lay it on the rim of the glass. 

Thursday, September 9, 2010


I mean really, is there anything better?  Especially cooked over camp fire? 

Wednesday, September 1, 2010

Portrait of a butter.

Need I say more.

Chicken Liver Pate.

This is how you impress people.  Making real pate from scratch.  The easy version.


1 1/2 stick of butter.  (Don't be shocked, Jacques Pepin uses 2 1/2 sticks of butter)
1 pound of chicken liver.
1 shallot sliced.
2 cloves of garlic chopped.
3 to 4 stalks of fresh thyme.
2 small or 1 large bay leaf.
Splash of dry sherry, white wine, cognac, bourbon or dry vermouth.  ( All I had was dry vermouth)
1/4 cup of chopped parsley.  (Optional)
Salt and pepper to taste.

Melt 1 stick of butter in pan in med/low heat.
Don't want to burn the butter.
add thyme and bay leaf saute for 3 to 5 minutes.

Add garlic and shallots.  Saute till shallots are soft.

Add chicken liver cooked till pink inside.
about 5 to 10 minutes.

Fish out the bay leaf and thyme.
Add to blender or food processor.
Add splash of dry vermouth.

Blend smooth.

Pour into a ramekin.  Let cool to room temperature.  pour melted clarified butter.  (The other 1/2 stick of butter) on top of the pate.
Chill in the fridge for at least 1 hr.

Serve as a topping for your favorite bread or crackers.

*It should last 2 weeks in the refrigerator if not used.