I'll Have 2 Please!!: Ginger Cumcumber Martini

        On  one of my vacations I flew out to LA to spend some time with my good friend Ava Gaudet and here husband Rob.  Ava and I were on tour together and then on the B'way together, and we would spend many nights making music and recording in here husbands studio. Anyway I went to go hang out with her and she took me to this place called The Bungalow Club on Melrose for, ofcourse, happy hour.
         She introduced me to one of her new fav drinks there called the Ginger Cucumber Martini. Now as stubborn as I am to say that a flavored martini is good, after the third one my mind was made up.  This was some good sh.....stuff! This martini still stands as one of my favorite summer cocktails.

Ginger Cucumber Martini

·      2 ½  onces            Vodka( a good one like hanger 1/Belvadeer)

·      6 med-thin slices   Cucumber

·      1 tsp                    Ginger Syrup ( see recipe below)

·      Splash                  Lemon Juice

Directions:

o      First take 3 slices of you cucumber and put them in the bottom of your shaker glass.  Muddle them nice and good with a muddler or spoon. ( Muddle mean to smash and turn, releasing the flavor and juices of what is being muddled)

o      To your muddled cucumber add ice and the rest of the ingredients, vodka, ginger syrup and lemon juice. Cover and shake like your life depended on it. For about 30 sec. You want some of the ice to melt and you want all those flavors to mix.

o      Strain into a Martini glass ( Chilled preferably) and garnish with the remaining slices of cucumber.  Cut off the AC, open the window and sip your Cool Ginger Cucumber heavenly drink. 

 Ginger Syrup

 And I don’t mean pancake syrup. You can get the store bought version like Monin, but it is so simple to make and is so fresh and can be use for more than just a martini. Add soda and a splash of lemon and you have homemade ginger ale. Add to hot water and you have ginger tea.  And Ginger, like I said before, is like one of those natural super foods that help heal and protect you body. Ok here is the simple recipe:

·      1 cup       Water

·      1 cup       Sugar

·      ½ cup      Ginger ( peeled and sliced rather thin)

·      2 tbls       Lemon Juice

Directions:

o      In a sauce pan, bring to a boil the water and sugar. Occasionally stirring til all the sugar is dissolved

o      Add the ginger and let simmer for about 15 minute

o      Take off heat , let cool. Add lemon juice and pour into container and store in fridge until ready to use.  I usually keep a couple of the pieces of ginger in the syrup while it stores, keeping them all in may make it get to spicy of bitter as its sits.

CHEERS!!!!

T.S.M.G.O (The Show Must Go On) : Throat Saving Tea

    Dear allergies, sinus infections, and colds.
         There are millions of people who can be affected by you and still go to work and get there jobs done. Why must you plague us who's lively hood is to use the very things you seek to destroy. Please leave us alone!!

With great disdain,

Me and my ENT

        From all the Elphaba's, casts of RENT, Rock of Ages, Hair, and other belt ridden shows, this letter of prayer is written at least twice if not more a season.  And everyone has to figure out there own way to navigate through their ailments to create a pleasing sound that wont embarrass or get your fired. Cause at 2pm of 8pm, everyone at sometime or another has had that one dreadful thought.................Can I get through this?
     Here is a tea that I use more than often to help soothe a less than stellar feeling throat, and more importantly feed hope for a successful day or night of yelping.

Throat Savers Tea

1 inch     Ginger Root (Peeled, and sliced)

1 Tblsp    Whole Cloves

½            Lemon (Sliced)

2 Tblsp     Honey

3 cups      Water

 Ginger- is a natural anti-inflammatory and is a natural painkiller and throat soother. Ginger has been used for centuries to cure aches, pain, digestion problems, and a host of other ailments.

Cloves- is also a natural anti-inflammatory who’s attributes can help soothe certain respiratory conditions like cold, cough, asthma, bronchitis, sinusitis, and also clears the nasal tract.

Lemon – Is a natural antiseptic that when in hat water helps cut through thick mucus and soothe the throat as well as help your body get rid of toxins.

Honey – is a natural throat soother as well as a good source of natural energy, which is very important especially when you don’t feel well.

   Also all of theses ingredients have antioxidant and anti-bacterial properties. That mean it also kills bacteria that could be causing the inflammation or irritation.  It doesn’t just mask the symptoms it actual helps fight and prevent. Who knew!!

        In a small pot with a  lid, ad ginger, cloves, lemon, and water to pot on med-high heat, cover and let boil for at least 15 min.  You really want all the oils and nutrients to seep out of the ingredients. ( For my self, I wake up put the tea on, go shower and eat and come back)

        Cut the heat off and stir in Honey and immediately strain transfer to your thermos, coffer container, or mug.

       If your taking it to go, once strained, add some of the ginger and lemon pieces in as well.  If it’s a long show day and you need more help later, you can add more hot water to pieces left in your container.

       ***Drink  water and stay hydrated!!!!! This tea is more like a baste for your throat, not a cure all drink.  It is proven to help clear out and soothe the throat but it alone will not cure you of the cause of the discomfort.

Dinner Anytime: Marcus's Pork Fried Rice

         Look, I am a fan of an meal i can put in a Tupperware, throw in my bag and go to rehearsals all day, auditions all day, shows all day or any combination of all three.  I need something to give me energy, but not make me feel too full and satisfy me more than a protein bar or Juice Generation run can. Or after work when the only thing open to eat in my hood is Chinese, and its a try your luck game of how good or how greasy the food is. This recipe is one of my new staples that is easy, cheap and delicious.

Pork Fried Rice

Photo By: MPJ

½ pound     Boneless pork shoulder

2 cups         Brown Rice (Cooked)

½ cup          Frozen peas and carrots (bag)

½                Onion (medium) (diced)

½ teaspoon   Garlic salt

½ teaspoon    Onion powder

½ teaspoon    Cracked black pepper

½ packet        Sazón Goya (con azafran)

¼ teaspoon     Red pepper flakes

1 teaspoon      Rice wine vinegar

1 teaspoon      Soy sauce ( reduced sodium)

    First make your brown rice according to the package. You only need 2 cups cooked so that probably like 1 cup of uncooked rice. (**Tip: When or how every I cook my rice, I put chicken stock or a ½ -1 cube of chicken bouillon and ½ tablespoon tab of butter in to water. A great way to add extra flavor and not have to season or butter your rice afterward.)

      Chop your Boneless Pork Shoulder pieces into  bite size cubes. In a bowl, add the meat, garlic salt, onion powder, cracked pepper, Sazón, red pepers flakes, rice wine vinegar, and soy sauce.  Mix so that all the meat is seasoned.

      Heat 1 ½ Tablespoon of Oil (I like sesame oil) in a med fry pan. Make sure the oil is nice and hot , then add your meat to pan carefully. You want to sear it and it will go pretty quick because the pieces are so small. This helps lock the moisture in the meat.

      Add to pan your diced Onion and stir. Let onion cook for like 30 sec.

      Add you brown rice to pan and fold in. If your rice is cold cause it was left over from another night, add about ½ cup of water to pan with rice. This make sure the rice doesn’t stick to the pan while it is warming up.

      Once your rice is warm, Add the peas and carrots and fold in.  I put them in last so they keep there crunch and color.

      Let them sit together on the heat for like 2min and its time to eat.

You can substitute any ingredient you want in this dish whether meats or veggies, and this dish will still taste good and fill you up.

Potluck: Curry Shrimp

        Im am so excited this is my first Post and we got some good stuff coming your way. 
        Potlucks can be one of the tastiest ways a cast can get some downtime and do something together that isn't the steps or numbers in the show.  Whether its to sign posters for BCEFA, someone is leaving the show, or just to get out of the winter blues, potlucks are the best way of route out the chefs that secretly lie in you cast and crew. (P.S. I have one potluck rule, it is not called "potbuy". I can buy Popeye's chicken myself. Bring something that is uniquely delicious and if you cook, make something from home. You are cheating us all by not.)
         Here is a recipe i make that is easy, unique, and definitely a crowd pleaser.
Curry Shrimp

 Photo by: MPJ

1lb                Shrimp(peeled,deveined)*

2 Tbls            Jamaican Curry Powder(mild)

1 Tbls            Lemon and Herb Old Bay Seasoning

1/2 cup         Scallions/Green Onions(Chopped finely)

3-4 cloves     Garlic (Minced)

2 Tbls            Grapeseed Oil/Olive Oil

1 Tbls           Butter
1/2 cup         Water

           First think ahead and buy your shrimp the day before.  If frozen, let shrimp thaw in a bowl with warm water and sea salt for 10 min.  Then drain and pat the shrimp dry with a paper towel.  Season the shrimp with Lemon and Herb Old Bay Seasoning , cover and let sit in fridge over night or as long as you can.

           In a med to large thick skillet pan, heat oil and butter over med heat. Add Curry Powder to oil. I was told by some Jamaican friends that you should always cook the curry a little first as to avoid digestive problems, fine with me. Cook for like 2min periodically stirring.

          Add garlic pan and then shrimp. Give the garlic just a couple second before the shrimp to open it up a bit but you don’t want to burnt he garlic, that’s nasty.

          Add scallions and gently stir and flip to coat every shrimp with the curry oil. Everything should be green/yellow in the pan.

          Cover pan and let simmer for 10 minutes, make sure your heat is on the lesser side of medium. After 10 stir and if it seem a little dry add ½ cup of water to pan but no more. You don’t want to dilute the curry.  The shrimp should be nice and pink already.

           Let simmer for another 5-10min and then remove from heat and let cool for 10 min.

          Pour shrimp and all of its juice, which at this point like liquid gold, in your travel container and seal tight. And your ready for a wow potluck.

         Make sure to tell people that they are allowed only 2 shrimp per person cause you are not buying 5 pounds of shrimp so everyone can have 7. :)

*Any thing seafood and meats touch should be washed immediately, often and thoroughly.