A delicious recipe for Alize Emerald, with Alize® cognac
and Courvoisier® cognac.
Also lists similar drink
recipes.
2 oz Alize cognac
2 oz Courvoisier cognac
Combine both ingredients in equal parts in an old-fashioned glass,
and serve.
Old-Fashioned Glass
(per 4 oz serving)
|
Calories (kcal) |
276 |
Fiber |
0 g |
Thai Stuffed Omelets
1/2 cup ground pork
2 tablespoons chopped green beans
1 tablespoon chopped onion
1 tablespoon diced cooked carrots
1 teaspoon garlic salt
1 teaspoon granulated sugar
2 to 3 drops Maggi sauce
4 eggs
1 teaspoon milk
1/2 cup vegetable oil
1/4 teaspoon MSG (Accent)
Pepper
In wok or saucepan, heat 2 tablespoons oil.
Add pork, garlic
salt and msg.
Stir-fry 3 minutes.
Add green beans, onions and
carrots, tossing lightly.
Add sugar, Maggi sauce and dash of
pepper.
Remove from heat and pour into a bowl.
Pour enough oil into skillet to cover bottom.
Lightly beat eggs
with milk.
Pour in 1/2 the egg mixture and spread evenly.
Add 1/2
of pork mixture.
Fold over 1/2 of the omelet to cover the pork
mixture.
Makes 2 omelets.
Vietnamese Stir Fry
From the kitchen of Kevin Taylor
2 pounds pork tenderloin
2 lemongrass stalks
2 tablespoons dark brown sugar
1 tablespoon peppercorns
2 tablespoons fish sauce
2 tablespoons sesame oil
6 garlic cloves
2 tablespoons vegetable oil, divided
6 tablespoons oyster sauce
1 tablespoon honey
1 tablespoon dark soy sauce
2 tablespoons sake
Cut pork into 2-inch slices.
Chop lemongrass into 2-inch pieces and crush with
mallet. Be sure they stay intact. After marinating you
will remove these.
Combine garlic, brown sugar and peppercorns and crush to make a
paste.
Add veggie oil, sake, fish sauce and 1 tablespoon sesame
oil. Add the lemongrass.
Pour this marinade over the pork and marinate overnight.
Heat 1 tablespoon oil in wok.
Stir fry pork until done.
Prepare the finishing sauce by combining the oyster sauce, 1
tablespoon sesame oil, 1 tablespoon honey and 1 tablespoon soy
sauce.
Add to wok and heat through.
Serve over rice.
Vietnamese Spring Rolls
2 pounds ground pork
1 tablespoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 beaten eggs
1 pound carrots, shredded or chopped
2 medium onions, finely chopped
1 package lumpia wrappers
4 cups oil for deep frying
Let the frozen wrappers thaw at room temperature for 3
hours.
Using a fork, mix well pork, salt, pepper, onion powder and
garlic powder.
Add eggs and mix well.
Add chopped onion and carrot;
mix well.
Spread one wrapper on a large plate.
Place a large
spoonful of meat-vegetable mixture along the center of each
wrapper.
Make rolls 4 inches long by 1 inch diameter.
Deep fry
until golden brown, using medium heat so the meat is fully
cooked.
Makes 30 spring rolls.
Thai Chicken Salad
4 small dried cloud ears or 2 pieces dried black fungus
1/2 (3 3/4 ounce) package cellophane noodles
2 scallions (with tops), thinly sliced
1 small whole chicken breast, cooked, skinned and shredded
6 medium shrimp, cooked and coarsely chopped
1/2 cup shredded fresh spinach
1/4 cup coarsely chopped peanuts
1 tablespoon minced mint leaves
Romaine or leaf lettuce leaves
Minced fresh cilantro
Dressing
Cover cloud ears with hot water.
Let stand 20 minutes; drain.
Cut into thin slices.
Cover cellophane noodles with cold water.
Let
stand 10 minutes; drain.
Cook noodles in boiling water until
tender, about 10 minutes; drain.
Cut noodles to shorten strands;
cool.
Mix scallions, chicken, shrimp, spinach, peanuts and mint.
Line
a small platter with romaine leaves; arrange cellophane noodles on
top.
Spoon chicken mixture over noodles.
Sprinkle with cilantro and
cloud ears.
Serve with Dressing.
Yields 4 servings.
Dressing
1/4 cup lemon juice
3 tablespoons fish sauce
2 teaspoons granulated sugar
1 serrano chile, seeded and chopped
Mix all ingredients.
Spicy Thai Slaw
Source: Delicious Decisions by The Junior League of San
Diego, CA
1 medium cucumber
2 serrano chiles
1 small Savoy cabbage, shredded (about 1 pound)
4 green onions, minced
1/2 cup unsalted dry-roasted peanuts, chopped
2 garlic cloves, minced
1/3 cup vegetable oil
1/4 cup rice wine vinegar
3 tablespoons fresh cilantro, chopped
2 tablespoon granulated sugar
2 tablespoons light sesame oil
1/2 teaspoon curry powder
1/8 teaspoon soy sauce
Peel cucumber and cut in half lengthwise; scoop out and discard
seeds.
Coarsely chop cucumber; set aside.
Rinse chiles; remove and discard stem ends.
Cut chiles in half
lengthwise; remove and discard seeds.
Chop chiles.
Combine
cucumber, chiles, cabbage, green onions, peanuts and garlic in a
bowl; toss well.
Combine oil and remaining ingredients; stir with a wire whisk
until well blended.
Pour dressing over cabbage mixture; toss
gently.
Cover and chill at least 3 hours before serving.
Yield: 6 to 8 servings