MEDICARE Mai Tai Punch

http://newoldage.blogs.nytimes.com/2012/11/27/hospitals-heighten-efforts-to-avoid-readmissions/

MEDICARE Mai Tai Punch
Makes 22 servings, 8 oz. each

After a few of these, even Lawrence Welk is entertaining!

1 bottle (1500 ml) dark rum (or 2 bottles, 750 ml each)
2 cans (46 oz. each) pineapple juice
1 can (16 oz.) frozen orange juice concentrate
¾ cup each freshly squeezed lime juice and lemon juice
8 oz. grenadine

Mix all ingredients in 3-gallon punch bowl; chill.

To serve, fill glasses with ice and add punch.

Tips:

Garnish punch bowl and drinks with orange slices and maraschino cherries.

Prepare ice cubes or a ring of ice from some of the punch mixture and float on top of punch bowl to keep cool without diluting.



FISCAL CLIFFHANGER Braised Chicken Thighs with Tomatillo Salsa

http://www.washingtonpost.com/blogs/the-fix/wp/2012/11/28/stephen-colbert-on-the-fiscal-cliff-video/

FISCAL CLIFFHANGER Braised Chicken Thighs with Tomatillo Salsa

Makes 8 servings

No suspense involved...this inexpensive dinner always turns out well.

2 Tbsp. olive oil

8 chicken thighs, skin on and bone in, seasoned with salt and pepper
1 large carrot, peeled and chopped
2 stalks celery, chopped
1 white onion, chopped
6 cloves garlic, minced
1 cup Tomatillo Salsa (recipe below)
3 Tbsp. chopped cilantro leaves
1 cup reduced-sodium chicken broth or stock
2 bay leaves

Heat oil in large nonstick skillet.  Add thighs, skin-side down.  Brown both sides, 4 minutes on each side, adding carrots, celery, onion, and garlic halfway through.

Add salsa, cilantro, broth and bay leaves.  Bring to a boil, then reduce heat to medium low.  Cover and simmer until chicken is cooked through, 30 minutes.

Serve over rice or other hot cooked grain.

 

Tomatillo Salsa

Makes about 2 cups

 

10 tomatillos, papery husks removed

Juice of 1 lime

3 cloves peeled garlic

2 serrano chilies, stemmed and seeded

1/2 cup finely chopped white onion

1/3 cup chopped cilantro

1/2 tsp. salt or to taste

 

Place tomatillos in a saucepan and add enough water to cover. Bring to a boil and simmer for 5 minutes or until tender. Remove tomatillos with a slotted spoon.

 

Place tomatillos, lime juice, garlic and chilies in a blender or food processor and pulse until all ingredients are finely chopped and mixed.  Stir in onions and cilantro; season with salt.

 

Cool in refrigerator.

 

DON'T GET MAD, GET DRUNK

Whoever you're rooting for, there's a cocktail to carry you through the returns this evening.

BLUE Cosmos

1 bottle (750 ml) lemon vodka (e.g., Citron)
1 cup blue curaçao
1 cup freshly squeezed lime juice
1 cup white cranberry juice
Fresh orange slices, maraschino cherries and lime wedges

Add all ingredients to a 2 qt. pitcher.

Pour mixture into cocktail shaker filled with ice. Shake well and strain into cocktail glasses. Garnish drinks with fresh orange slices, maraschino cherries and lime wedges.

RED Sangria

1-1/3 cups freshly squeezed lemon juice
2/3 cup orange juice
1/2 cup sugar
1 bottle (1500 ml) dry red wine (merlot, cabernet, beaujoulais, zinfandel)
4 oz. brandy

Mix together juices and sugar in large pitcher 2 min. or until sugar is completely dissolved. Stir in wine and brandy; chill.

To serve, fill glasses with cut-up fruit and ice and pour sangria over.