Black Currant Mojitos

It's already summer, by golly.

I hate summer.

It's muggy. Sultry, even.

I know, it's nothing I haven't complained about before.

Why do I act so surprised when it comes around?

I'm not, really. 

So, let's drink.

Black Currant Mojitos!

Rum, mint and jam-infused syrup.

A twist on an old standard.

Boo on you, summer.

Hooray, mojitos!

Black Currant Mojitos

(Recipe for one)

1 1/4 oz gold rum

fresh mint leaves, crushed

black currant simple syrup, see recipe below

fresh lime juice

club soda

In a cocktail shaker, add the mint and crush lightly with the back of a spoon or a muddler. Add ice and rum, then squeeze in fresh lime. Add about 2 oz. of the syrup and shake. Pour contents into a cocktail glass, then fill with club soda to the top of the ice.

Black Currant Simple Syrup

(Will keep for one week in the refrigerator)

2 TBSP black currant jam

2/3 cup white sugar

1 1/2 cup hot boiling water

In a sauce pan, heat the jam on low heat until melted. Add the sugar and mix well, pour the boiling water on top and mix. Simmer for 10 minutes until infused and sugar has dissolved completely. Pour into a glass bottle with a lid and allow to cool.

Bacon Egg Cups

I had a wonderful Mother's Day.

Did you smooch your mother today?

In fact, I've had a pretty great three days off since my last day of finals.

Which lasted three weeks.

The finals. Lasted three weeks.

Wasn't sure if you caught that the first time.

(It was excruciating.)

Aaaand, just like last year, we had the study group at my house. Which is awesome, because I enjoy wearing sweatpants within the privacy of my own home.

Thank you for not mentioning that my home is not the only place where I feel comfortable wearing sweatpants. 

You was raised right.

(It's all about manners in the end. Mom was right.)

Bacon Egg Cups

6 strips of bacon, cut in half

6 fresh eggs

Grated parmigiano-reggiano

Salt & Pepper

Preheat oven to 425 degrees. Lay the bacon on a pan-sprayed sheet  pan, and bake the bacon for approximately 10 minutes. Drain the fat from the bacon. In a sprayed muffin pan, cross one half-strip of bacon across the other, to slightly make a little basket. (You can add another strip of bacon if you really like bacon...Here's a secret: I do NOT. Please don't judge me.)Sprinkle a liberal amount of the cheese over the bacon.

Crack one egg at a time into a small bowl and slide each egg into the 'bacon basket.' Season with salt and pepper.

Bake for 5 minutes, or until eggs are set enough for you.

Slide out with rubber spatula.

Hug your mom. Make your bed. Put on clean underpants.

You owe her that much.

Cinco de Ceviche!!

Happy Cinco de Mayo, folks.

I made you ceviche.

I plan to shoot several ounces of silver tequila tonight.

Y tu?

I am very excited about this ceviche.

It was my first attempt ever, and it turned out absolutely beautiful.

And no crazy mango or pineapple, because you know how I feel about fruit in my food.

While honeymooning in Costa Rica, I was introduced to all the various types of ceviche out there in the world.

So far, my favorites are shark and octopus.

But I didn't feel like asking the Oklahoma fishmonger (yes, it's probably an oxymoron) about whether she had any fresh octopi in stock.

Yes. Ceviche is made from raw seafood.

No, the seafood is not raw when you eat it.

No, it is not kind of like "South American sushi."

Yes, it's really really true that the acid from the citrus fruits cook the fish while it marinates.

Yes. You will love it. 

Ceviche for Cinco de Mayo

Yes, I realize that Cinco de Mayo is a Mexican holiday and ceviche is a South American food. Cut me some slack, it's finals week.

4 fresh boneless tilapia fillets, cubed

1 8oz package bay scallops, thawed and drained

1/2 lb wild-caught large 'blue veined' shrimp, tails removed and roughly chopped

1 yellow bell pepper, chopped

1 jalapeno pepper, de-seeded and chopped

1/2 pint baby grape tomatoes, halved or quartered

1/2 red onion, chopped

fresh cilantro, chopped

the strained juice from:

2 large lemons

8 limes (or more, if you need it)

plus about 1/2 cup no pulp orange juice

several big pinches of kosher salt 

1 big pinch of sugar

12 extra hours for marinating

(I promise. It will be so awful if you don't wait)

In a large bowl, add the seafood and vegetables. Mix well, add a big pinch of salt and sugar. Cover with juice and stir well. Cover with plastic and chill for 4 hours. Stir again, add a big pinch of salt.

Wait 4 hours. Stir again. Make sure the fish on the top moves to the bottom and gets to really marinate in the juice.

Chill again for 4 more hours. 

Before serving, taste and season again accordingly.

Using a strainer, scoop out the ceviche and place in individual serving bowls or in a large decorative bowl.

Serve with chips.