SPICY MARGARITA WITH JALAPENO AND GINGER
Provided by Valerie Bertinelli
Time 25m
Yield 1 cocktail
Number Of Ingredients 8
Steps:
- Crush together the sea salt flakes and lime zest in a small bowl. Rim a margarita glass by rubbing a lime wedge around the edge of the glass and then dipping it in the lime salt.
- Muddle the jalapeno and ginger with a few ice cubes in a cocktail shaker. Then add the tequila, lime juice, orange liqueur and Simple Syrup. Shake and strain into the margarita glass filled with ice.
- Heat the sugar and 1 cup water in a small saucepan. Simmer until the sugar is dissolved. Let cool. The syrup will keep in the refrigerator for up to 2 weeks.
HOMEMADE GINGER BEER
Enjoy this fiery ginger beer at a family barbecue or pour into a bottle for a picnic. It's made by cooking up a ginger cordial and topping up with soda water
Provided by Esther Clark
Categories Drink
Time 25m
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Put the ginger in a saucepan set over a low heat with the lemon peel, sugars and 500ml water and stir until the sugars have dissolved. Increase the heat to medium, then simmer for 15-20 mins, or until reduced and syrupy. Remove from the heat and leave to cool completely.
- Strain the syrup into a jug through a sieve lined with muslin. At this stage, you can transfer the syrup to a small sterilised bottle or jar and keep in the fridge for up to two weeks.
- Pour the ginger syrup into a large serving jug. Tip in the lemon juice, fill with ice and top up with the soda water. Serve garnished with a few mint sprigs.
Nutrition Facts : Calories 119 calories, Carbohydrate 30 grams carbohydrates, Sugar 29 grams sugar, Fiber 0.1 grams fiber, Protein 0.1 grams protein, Sodium 0.09 milligram of sodium
SPICY GINGER CHILI NOODLES
Inspired by a viral cooking video, this ingenious way to prepare a dish of noodles is perfect for anyone who is short on time but enjoys Asian flavors. It's easy on the pocket and uses mostly pantry ingredients.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the avocado oil in a small saucepan over medium heat until hot (350 degrees F), 2 to 3 minutes. Meanwhile, combine the scallions, garlic paste, ginger, red pepper flakes and salt in a heatproof bowl. Stir well.
- Remove the oil from the heat and carefully add to the mixture. Stir to combine and set aside. Let the flavors sit to combine for 20 minutes. (This mixture can be made ahead of time, cooled completely and stored in an airtight jar at room temperature for up to 2 days.)
- Cook the linguine in a large pot of salted water until al dente. Drain and add the hot noodles to a large bowl.
- Add the flavored oil, honey, soy sauce and sesame oil. Toss well to combine. Add more soy or salt to taste.
- Garnish with sliced scallions and sriracha to taste.
SPICY GINGER BEER
Ginger beer is often made as a live fermented brew, a time-consuming and messy process-our method shortcuts time, but not flavor. For a controlled version of premade ginger beer, use a soda siphon to provide carbonation.
Yield makes about 4 quarts
Number Of Ingredients 10
Steps:
- Place the ginger and cucumber in a food processor and pulse until finely chopped. Pour them along with any juice into a large saucepan over medium heat and add the chilies, mint leaves, sugar, honey, water, juice, peppercorns, and soda. Bring to a boil and simmer for 15 minutes until the liquid becomes syrupy enough to coat the back of a spoon. Remove from the heat and let cool overnight. Strain the ginger beer through a fine-mesh sieve into a food-safe container and refrigerate; it will keep for 4 days, refrigerated.
- The ratio of syrup to club soda is 1:3 when made to order. If using a soda siphon, pour 1 cup syrup and 3 cups water into a 1-liter soda siphon.
QUICK GINGER BEER
I adapted the recipe from Bon Appetit (May 2006) and changed it up to add lemon and pineapple juice. I love it! The original recipe did not call for the lemon and pineapple juices, so you may want to try it that way first, but I highly recommend you try them! Oh, at first the drink was quite hot and spicy, but after sitting a short time in the fridge, it was just right! For a demonstration on how to make this recipe, go here: http://www.recipezaar.com/bb/viewtopic.zsp?t=247514
Provided by Sharon123
Categories Low Protein
Time P1DT10m
Yield 6-8 servi ngs
Number Of Ingredients 8
Steps:
- Bring 6 cups of water to a boil in a large saucepan.
- Finely chop ginger in a food processor. Transfer to a large glass or ceramic bowl; add boiling water and stir to blend. Cover loosely with foil. Let the ginger mixture stand at cool room temperature 24 hours.
- Strain ginger liquid into large pitcher; discard the solids in a strainer.
- Add brown sugar to liquid and stir until the sugar dissolves. Add lemon juice and pineapple juice.
- Fill glasses with crushed ice and pour ginger beer over ice. If you like, add a little club soda. Serve with lime wedge to squeeze over. Enjoy!
Nutrition Facts : Calories 208.9, Fat 0.6, SaturatedFat 0.2, Sodium 29.4, Carbohydrate 52.1, Fiber 1.9, Sugar 37.9, Protein 1.5
SPICY GINGER BEEF
Freshly grated ginger adds a peppery heat to the hot red curry and sweet red chili sauce. All three heats combined give this beef entrée, rich and complimentary flavors. A Touch of Thai. This was not prepared for the residents of the home instead it was prepared at a friends' house.U[date on June 07/2008 - made this again and we added green peppers along with the red & yellow peppers and we also added button mushrooms - for a change of pace. It tasted even better than the first time!
Provided by Manami
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over a high heat.
- Add beef and one tablespoon of the ginger.
- Salt to taste and stir-fry until meat is barely cooked.
- With a slotted spoon, remove beef to a bowl, draining oil back into skillet.
- Add curry paste and onion to oil.
- Stirring, cook until curry is dissolved and fragrant.
- Add peppers and remaining ginger.
- Stir-fry until vegetables are tender crisp.
- Add sweet red chili sauce and soy sauce to vegetables .
- Stir to combine.
- Pour reserved meat, with accumulated juices into skillet.
- Cook until meat is just heated through.
- Add basil or parsley and mix until combined.
- Serve immediately.
- Jasmine rice is a nice accompaniment with this entrée.
Nutrition Facts : Calories 469.3, Fat 32.9, SaturatedFat 11, Cholesterol 111.1, Sodium 584.9, Carbohydrate 8.5, Fiber 1.9, Sugar 4.3, Protein 33.9
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