The Kicking Bull (Kahlua and Tequila Cocktail)

I'm a fan of cocktails with a kick. Add jalapeno to my drink and I'm a happy guy. But spice, in general, is how I roll. I tend to remember dishes or beverages that have a little heat in them. It's become my thing at bars: can you make me something spicy? If the bartender is game, we're automatically best friends. A few months ago I made such a request at one of our favorite local establishments and was served up a drink with ghost pepper-infused tequila. Don't ask me what else I drank that night... I probably couldn't feel my tongue anymore... but, hey, that drink stuck with me!

When I approached this classic Kahlúa® drink, the Brave Bull (the ingredients for which can all be ordered through Drizly) and saw it had tequila in it, I knew exactly what I wanted to do to give it my unique spin. Well, it did go through some iterations. I thought about maybe muddling the booze with jalapeno, but decided that might be a bit too intense for this slow sipper. Instead, I went with a more subtle approach and rimmed the glass with a mixture of cayenne, sugar, and cinnamon. This is a cocktail with some deep flavors - the coffee/caramel of the Kahlúa® and the green pepper of the tequila - and the sugar and spice mixture helps to accentuate those notes.  One thing that I enjoyed was how the lime juice used to rim the glass provides some nice zing to help cut through it all, making you want to go back in for another taste. 

This is my second creation featuring Kahlúa® and, between this and the Coconut Milk White Russian, I'm getting to see how versatile this liqueur is. But this won't be the last time you're seeing it used here... there's another Kahlúa® cocktail coming your way next month (it'll be a drink to serve at all of your backyard barbecues this summer).

To try your hand at making a Kicking Bull, head over to my recipe page on Drizly to get your cocktail ingredients! (There's a code for free delivery just for you! Just use "KahluaBOS" when you checkout.)

Disclosure: This post was sponsored by Kahlúa®. All opinions expressed here are my own. Also, please drink responsibly.

The Kicking Bull

Yield
1 drink

Ingredients
For the cocktail
1 part Kahlúa®
2 parts tequila blanco

For the rim
1 lime wedge
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper

Directions
1. Add the sugar to a small plate. Add the cinnamon and cayenne and mix to combine. 

2. Moisten the rim of a rocks glass with a lime wedge. Dip the rim into the sugar-spice mixture and rotate slowly until the rim is coated.

3. Fill the glass with ice cubes. 

4. Add the Kahlúa® and tequila. 

Source: Adapted from the Brave Bull recipe posted on the Kahlua® website. 

Beverage and prop styling by Catrine Kelty

Roasted Rainbow Carrots with Mozzarella

If I had gone to the store before I began cooking, who knows what this dish would've turned into. No doubt I'd complicate things more than I needed to. Sometimes I find it's best to work with fewer ingredients and see what comes about. Carrots with basil and mozzarella? Never would've considered it. But this is what I had in the fridge and, therefore, that's what I was preparing for dinner. The carrots were procured at our local farmer's market just a few days before. I couldn't resist those multihued bundles. They had to be mine. What I love about roasting or grilling carrots unpeeled is that the inside gets tender,while the outside holds on to some texture. I could've put these on anything or just served them as is, but the creamy cheese, fresh herbs and lemon zest give the dish a great summer vibe. 

Roasted Rainbow Carrots with Mozzarella

Yield
4 servings

Ingredients
1 pound rainbow carrots (or just orange if you can't find rainbow), rinsed with water and dried
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
4 ounces fresh mozzarella
Fresh basil
1 teaspoon lemon zest
Black pepper
Salt
Olive oil

Directions

1. Preheat the oven to 375 degrees. Line a baking pan with parchment paper.

2. If some of the carrots are larger, cut them in half. Place the carrots on the prepared baking pan and drizzle some olive oil over them. Turn to coat each carrot. Season with cumin, garlic powder, smoked paprika, salt and pepper.

3. Roast in the oven for 15 minutes. Rotate the carrots and return to oven for another 15 minutes, or until they get some color on the outside and are tender.

4. Remove the carrots from the oven. Tear the mozzarella into large chunks and place on a platter. Top with roasted carrots, followed by ripped basil leaves, and lemon zest. Season with salt and black pepper. Finish with a drizzle of olive oil.

Baby Artichoke and Shrimp Risotto

I met Eric when I was 21. It was my last semester of college and he was freelancing, so our schedules were all over the place. Despite the craziness, we always managed to have dinner together. In this new relationship, I relished the opportunity to cook for someone. Prior to this courtship, I prepared food as a single person does. Salads mostly or pasta with tomato sauce, though sometimes I'd make myself a piece of fish. Whatever it was, portions were never more than a serving, maybe two. Cooking for someone, though, allowed me to venture outside my culinary comfort zone. 

Risotto came into the picture very early on in our relationship on a frigid winter night. Windows quickly fogged up from the steam that produced with each ladle of broth that hit the pan. I stirred and stirred, and ladled some more. My first attempt was mostly successful; flavorful, but texturally off (I overcooked the rice). I made it a few more times after that and, with every go at it, got better. 

With that being said, I really can't remember when I last prepared it. It's been years. Which is why I was thrilled when Italian cookware producer, Lagostina, offered to send me a risotto pan to try out. It's beautifully designed with some good heft to it. The pan distributes heat evenly, which meant there weren't areas where the risotto starts to burn (I've had that problem before with other pans). And the lid acts as a trivet, so you can flip it over and place it right on the table!

I'm thrilled to have spring produce back in the market. I couldn't resist the opportunity to pick up some artichokes for this dish. That and the thyme and the lemon zest all give this risotto some brightness. Topped with shrimp and you have a wonderful, hearty pescatarian meal. Leave it off, though, and it still holds up. 

Now, for some news! Lagostina has been kind enough to provide a risotto pan for me to giveaway on my Instagram account! It'll be launched later this week, but be sure to follow along so you'll know when it's up!

Disclaimer: While I was provided with product, there was no monetary compensation for this post. All opinions and views are my own.

Baby Artichoke and Shrimp Risotto

Yield
4 servings

Ingredients
10 baby artichokes, trimmed and quartered lengthwise
1 lb shrimp, peeled and deveined
6 cups seafood or vegetable broth
1 shallot, finely chopped
1 garlic clove, minced
3 tablespoons butter
1 1/2 cups Arborio rice
3/4 cup dry white wine
1 tablespoon lemon zest
1 teaspoon fresh thyme leaves, chopped
1/2 cup freshly grated Parmesan cheese
Olive oil
Salt
Black Pepper

Directions

1. Heat the broth in a large pot set over medium-high heat. 

2. Season shrimp with salt and pepper. Heat 2 tablespoons olive oil in a large sauce pan over medium-high heat. Add shrimp and cook for 3 minutes on each side, or until cooked through. Transfer to a plate or bowl. 

3. Melt the butter in the same large sauce pan (or risotto pan) set over medium heat. Add the chopped shallot and cook for 3 minutes, stirring frequently.  Add the artichoke, garlic, and thyme and cook for 2 minutes.  

4. Stir in the Arborio rice and cook for 2 minutes. Add the white wine and give it a stir. Cook until the wine is fully absorbed. 

5. Add the broth to the pan one ladle at a time, making sure to stir the risotto frequently. When the broth has been absorbed, add another. Continue with the remaining broth and cook risotto until it's tender. 

6. Mix the lemon zest and most of the Parmesan and shrimp into the risotto (leaving some cheese and shrimp to put on top).  

7. Garnish with remaining shrimp, cheese, and some additional thyme.