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Recipes
Avocado & Grapefruit Cocktail
By SippitySup
This is a cocktail the same way that a shrimp cocktail is a cocktail
- 1/2-cup plus 2 teaspoons lemon juice, 2 lemons
- 2 avocados, preferably Hass or Fuerte, halved lengthwise and pitted
- 2 grapefruit
- 3/4-teaspoon coarse salt
- 2 tablespoon chopped fresh tarragon, plus more for garnish
- Fresh ground pepper
- 1/4-cup walnut oil
- Lime wedges, for serving
Sippity Sup’s Hangover Remedy (guaranteed to possibly work- maybe)
By SippitySup
Hangover cure of green tea and orange juice
- 1 1/2 c water
- 1 green tea bag
- 3 thin slices of fresh ginger
- 2 oz fresh orange juice
- 3 oz chilled club soda
- 1 slice orange, as garnish (optional)
Avocado and Watercress Salad with Green Beans
By SippitySup
This salad has lots of great tastes and textures
- 1 large ripe, creamy avocado, such as Hass
- juice of one lemon
- 1 medium shallot, minced
- 1/2 teaspoons kosher salt, plus more for boiling water
- freshly ground black pepper, to taste
- 2 tablespoon extra-virgin olive oil
- 8 oz green beans, trimmed and cut into 1″ pieces
- 1 cucumber, peeled, halved lengthwise, seeded and sliced thinly
- 1 bunch watercress, thick stems removed
- 1/2 cup whole mint leaves, loosely packed
- lemon wedges as garnish
"Red Wine" and "Blue Cheese" Burger
By SippitySup
This is one patriotic burger
- 2 tablespoons olive oil
- 2 medium red onions, halved and thinly sliced
- 1 cup dry red wine
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1/2 cup raisins
- 2 teaspoons finely chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 2 ounces Roquefort cheese, softened, plus a bit more for topping the burger
- 4 tablespoons unsalted butter, softened
- 1 1/2 pounds ground sirloin
- Kosher salt and freshly ground pepper
- 1 tablespoon olive oil
- 4 Kaiser rolls, split
- 4 oz. arugula
Joie de Vivre Cocktail
By SippitySup
Here’s a cocktail from Nathan who blogs at The Chocolate of Meats
- 1 oz Ransom Old Tom Gin
- 1/2 oz Dolin Vermouth de Chambery Rouge
- dash Fee's rhubarb bitters
- dash Fee's orange bitters
- Prosecco
- lemon balm as garnish
Baked Eggs Irish Breakfast
By SippitySup
These baked eggs get their inspiration from a traditional style Irish breakfast with rashers, bangers and eggs
- 4 slice extra-thick cut bacon
- 4 Irish style bangers
- 1/4 cup water
- 4 tablespoon heavy cream
- 8 large eggs (or more to taste)
- salt and pepper, as needed
- 4 slice toast, or more as needed
- 4 tablespoon Irish style cheddar cheese, grated
- 2 tablespoon unsalted butter, plus more for ramekins
Modern Sazerac
By SippitySup
(Also called a New Orleans Cocktail)
- 1 sugar cube
- 1 dash Peychaud’s bitters
- 2 oz Rye whiskey
- 1/4 oz Herbsaint
- 1/2 oz freshly squeezed lemon juice
- Lemon twist as garnish
Homemade Pickles and Brine
By SippitySup
I like my pickles a little bit spicy
- 3 cups white vinegar
- 3 cups water
- 2 tablespoons sea salt
- 3 bunches fresh dill, roughly chopped
- 1 red Thai bird pepper chili pepper, thinly sliced
- 4 small cloves garlic
- 2 heaping teaspoons dill seeds
- 2 teaspoons prepared pickling spice
- 1/2 teaspoon mustard seed
- 3 pounds very small Kirby cucumbers, about 3-inches long
Three Cheese Baked Polenta
By SippitySup
The three cheeses in this baked polenta make it rich and decadent
- 1 cup coarse grain polenta
- salt
- 2 tablespoon unsalted butter
- 2 tablespoon olive oil
- 2 clove garlic, thinly sliced
- 1 (14 1/2 oz) can of diced tomatoes
- 1 tablespoon oregano leaves
- 5 ounce Gorgonzola cheese
- 5 ounce Taleggio cheese
- 1/2 cup Parmesan cheese, grated
Salad Bowl G & T
By SippitySup
This is a vegged up version of a classic cocktail
- 1/4 cup fresh herbs, such as parsley, thyme, basil and tarragon leaves loosely packed
- 1/4 cup roughly chopped heirloom tomato
- 1 (1-inch) piece English cucumber, roughly chopped, about 1/4 cup
- 2 pony shots / 60 ml / 2 fl oz Beefeater or other London dry gin
- tonic water as needed
- 2 sprigs parsley, basil or other herb, as garnish, optional