Coconut Macadamia Macaroon Pancakes

Thursday, March 10, 2016



Oh yes, that's right. I forgot I had this recipe. It's one that I think you'll enjoy. If you're into coconut macaroons then this should be all up in your business.

It's a recipe I've made a few dozen times before, but somehow never got around to posting. Strange how after 10 years that can still happen.

So what else has been going on? Well, I'm still plugging away at the cocktail cookbook, Stewards of Spirits. I'm also jamming along over at About.com's Fruits and Vegetable channel. I'm keeping it very classy by talking about why coffee makes you poop and why beets turn your pee red. I've also started working for Gallo Family Wineries and all of their various brands, which keeps me pretty darn busy.

Lastly, I completely redesigned the Garrett McCord website; a task that was sorely needed and I'm very pleased with the results.

One more thing to announce among all this craziness is that I will be speaking at IFBC 2016. It'll be hosted in my town of Sacramento, the Farm-to-Fork capital. (Or if you're more of a drinker, the #farmtofuckedup capital.) I'll be speaking with some other fine people about freelance blogging and corporate food writing.

So yes. It's been way busy here. Still, I'm never too busy for pancakes as they only require a bit of attention and time, which is a good thing. Pancakes gives you a chance to concentrate on something that isn't work/school/family/relationships/taxes or whatever today's end of the world scenario happens to be. Fuck the Big Bad. Ms. Summers will stop him for you. You just focus on some breakfasty goodness.

So do yourself a favor. Sit down. Turn off the phone. Put on some Netflix. Make pancakes.

Ingredients
1/3 cup all-purpose flour
pinch of salt
2 teaspoons baking powder
⅛ teaspoon nutmeg
1/4 cup sugar
½ cup chopped macadamia nuts, plus extra for garnish
2 1/2 cups unsweetened dried shredded coconut
1 14-ounce can of coconut milk
1 teaspoon vanilla extract
3 large eggs
butter or cooking spray for the skillet

Method
Let's do this easy. Mix together the dry ingredients into a bowl. In another bowl, whisk together the wet ingredients. Pour the wet into the dry and mix together.

Easy so far, right? Okay, now get a skillet or fry pan and heat it up over medium-high heat. Add some butter or cooking spray to grease it up.

Now pour 1/4 cup amounts of the batter into the skillet. Cook on both sides until golden brown. Continue until all the batter is used. Enjoy with a lot of maple syrup and some extra chopped macadamia nuts.

New E-Cookbook Announcement: Stewards of Spirits

Wednesday, January 20, 2016


Sweet lordy, I've been gone a while. But I have reasons. Good reasons. Swearsies.

I've been working on a cookbook. An e-cookbook. And by "I," I actually mean "we." We is me and my partner-slash-phtographer in this cookbook, Callista Polhemus. She's a food photographer here in Sacramento with a varied background in public relations and marketing for some of the best restaurants ever.

So what is the e-cookbook?

Well, if the image above didn't tip you off, it's on cocktails. However, that would be a bit too narrow, too simple a description.


The e-cookbook is titled, Stewards of Spirits: A Collection of Sacramento Cocktails and the People Who Make Them. So it's not so much an e-cookbook, as a collection of profiles of epic Sacramento bartenders, their stories, and the cocktails that they feel define them best.

You see, the Sacramento cocktail scene is experiencing a homegrown renaissance. Our bartenders are enthusiastic, thoughtful, intelligent, and get along well. Simultaneously, home bars are growing increasingly complex and sophisticated. Even better is that everyone is on board from niche-gin sipping novices to master distillers and champion cocktail crafters.

Sacramento’s welcoming and cheerful cocktail culture is ready to imbibe.

And though it might just be Callista and I who think this (though we doubt it), the home cocktail enthusiast wants to further connect with the craft cocktails and their creators on a more visceral level. They want to engage with bartenders, learn the tricks of their trade, and maybe shake-n-stir their favorites drinks at home. Stewards of Spirits: A Collection of Sacramento Cocktails and the People Who Make Them, will do just that.

Stewards of Spirits will be an e-cookbook collection of Sacramento’s finest cocktails from the region’s top professional bartenders, distillers, and brewers. Each recipe will detail the drink, profile its origins and creators, and provide fascinating information about the spirits and methods used. We plan to include plenty of gorgeous, chic photographs of the bartenders and the drinks.

The best part? The book will be made available for free download. In return, we ask our imbibers to consider making a recommended donation of $10 (the cost of a cocktail!) to the Food Literacy Center, a Sacramento non-profit that focuses on nutrition education throughout California.

The book will be released in August 2016 during Sacramento Cocktail Week and will feature around 25 recipes, and 50 color photographs.

I do hope you're as excited as I am.

Best,

-G

P.S., My first cookbook, co-authored with Stephanie Stiavetti, Melt: The Art of Macaroni and Cheese, is coming out in paperback on February 9th! Pre-order your copy today!


Burly but Sweet Irish Coffee

Tuesday, November 24, 2015

 -What you need to get through another family holiday.-

We, like any barely functioning individual, like to mix our uppers with our downers. While ice cream sprinkled with a bit of Prozac is keen, an Irish coffee is by and far much more accessible and doesn’t require a prescription.

The key to a really fantastic Irish coffee is brown sugar simple syrup - the musky flavor of the molasses in the brown sugar brings out the burly, peaty flavors of both the coffee and the whiskey. It’s blended in both the barely whipped cream and the coffee itself ensuring a properly stout coffee cocktail. It takes a few extra steps then your everyday Irish coffee, but the results speak for themselves.

A special thanks to Rachel Valley, who took this amazing photograph. If you're in the Sacramento area and need an excellent food photographer, I highly recommend her. 

For the Brown Sugar Simple Syrup Makes
3 cups of syrup 

WHAT YOU’LL NEED…
1 cup brown sugar
1 cup water

WHAT YOU’LL DO…
Place both ingredients in a saucepan and warm over medium-high heat until the sugar is dissolved. Allow to cool before using.


For the Brown Sugar Whipped Cream 
Makes plenty of whipped cream 

WHAT YOU’LL NEED… 
1 cup heavy whipping cream
¼ cup brown sugar simple syrup

WHAT YOU’LL DO… 
Place the whipping cream in a bowl and whisk the utter hell out of it. While you do so, slowly pour in the brown sugar simple syrup in a thin stream. Be careful not to overwhisk. You don’t want a super-thick cream with stiff peaks, but rather a soft cream your can easily spoon out or even pour.


For the Irish Coffee 
Makes 1 Irish Coffee 

WHAT YOU’LL NEED... 
6 ounces freshly brewed coffee
1.5 ounces Irish whiskey
.5 ounce of brown sugar simple syrup
 brown sugar whipped cream for topping

WHAT YOU’LL DO… 
Place the coffee, whiskey, and simple syrup in a glass and fill almost to the top, leaving about ½-inch of headspace. Fill the rest of the glass with way too much of the brown sugar whipped cream. Indulge immediately.


VARIATIONS 
Bailey’s Irish Coffee: Use Bailey’s Irish Cream in place of the brown sugar simple syrup for the whipped cream. A bit more liquor with your liquor is never a bad thing.

The Next Day: Chipotle Micheladas

Wednesday, November 4, 2015

-Time to wake up and take your medicine.-

At some point in mid-blackout you made the surprisingly wise decision to stumble into a mini-mart for Mexican beer and Clamato juice. Good job. Gold star. You won’t die this morning because of that.

If you’ve never had a Michelada before, it’s like a Bloody Mary but with beer and Clamato juice in place of tomato juice. It’s an odd concoction, but holy hell does it bring you back from the drunken dead. Savory, spicy, salty, and exactly what you need to stave off the collective hangover that threatens to literally kill you if you stop drinking all at once.

A special thanks to Rachel Valley, who took this amazing photograph. If you're in the Sacramento area and need an excellent food photographer, I highly recommend her.

Chipotle Michelada
Serves 8

WHAT YOU’LL NEED... 
½ cup freshly squeezed lime juice (reserve some of the rinds)
4 cups Clamato juice
4 cups Mexican beer, chilled (think Corona or along those lines)
3 teaspoons hot sauce
2 teaspoons Maggi or soy sauce
2 teaspoons Worcestershire sauce
½ teaspoon ground chipotle powder
Tajín seasoning or kosher salt for rimming the glasses

WHAT YOU’LL DO... 
1. Combine all of the ingredients except for the Tajín seasoning in a pitcher and stir together. Taste and adjust seasoning as needed.

2. Place some Tajín seasoning or kosher salt on a small plate. Using one of the leftover lime rinds wet the rim of a highball glass. Dip the rim in the Tajín seasoning to garnish.

3. Fill the glass with ice and top with the Michelada. Enjoy immediately.

VARIATIONS
Tamarind Michelada: A sour-savory version of the drink that only the bold can handle. Omit the chipotle and add a tablespoon of tamarind paste. Whisk together and taste, adjusting as needed.

Habanero Michelada: If you’re into pain, then replace with ground chipotle with ground habanero or use a habanero hot sauce. This’ll put your guests in their place for sure.

NOTES
Tajín seasoning is a popular Mexican spice blend made of dried chiles, salt, and dehydrated lime juice that can be found in most grocery stores. Excellent on chicken, pork, and most fruit.

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