Autumn Apple Margarita

On November 13, 2019 By Isobar ExpeditionsIn RecipesLeave a comment

We enjoy drinks that represent the flavors of the season and autumn is certainly one of our favorites. We had heard about a couple of variations of margaritas made with apple cider and decided to create one of our own. Steeping the apple cider with orange, cinnamon, and cloves creates an extra warmth that is enhanced by the alcohol. This recipe should probably come with a warning as it tastes so good that you won’t notice how strong the drink actually is. The cider is also delicious on its own if you don’t want the alcohol. The recipe makes a pitcher, but it can easily be paired down for individual drinks.

INGREDIENTS

1 cup Gold Tequila
1/2 cup Apple Brandy
1 gallon Apple Cider (3 cups for drink)
1/2 Orange – sliced
4 Cinnamon Sticks
8 Cloves

INSTRUCTIONS

Put the apple cider in a large pot. Add the orange slices, cinnamon, cloves and heat to just a simmer over medium-high heat and then reduce the heat to low. Let it heat on low for about 30 minutes, it should not boil, to allow the spices to steep throughout the apple cider. Strain the spices and fruit and let cool. For the pitcher of margaritas, combine the tequila, apple brandy, and 3 cups of the apple cider. Serve with an apple garnish.

Fish and Seafood Recipes for All Seasons

On February 27, 2019 By Isobar ExpeditionsIn Recipes3 Comments

We enjoy eating seafood whenever we travel to places, especially those located near the ocean. Our choices for fresh seafood can be somewhat limited at times, but that doesn’t mean that we don’t enjoy trying to recreate some of the meals that we’ve had throughout our travels. Regardless of the time of year, we can always find a seafood recipe that meets the need of the season. Although we often think of eating seafood during the summer months when we’re looking for lighter meals, that doesn’t mean that there aren’t recipes that work perfectly for the cold winter nights as well. Here are a few of our favorite recipes that we have created in the past.

Pan Fried Tilapia – Lightly breaded with herbs and lemon, this dish can be paired with just about any side-dish. It is great for a weekday dinner, but is versatile enough to serve for a special occasion.
Pan Fried Tilapia with Oven Roasted Asparagus
Seared Scallops with a Lemon Butter Sauce – Sea scallops make for an easy and elegant meal, especially when sautéed with lemon, butter, and little bit of saffron. Served over a bed of pasta, it is a delicious meal for any time of year.
Seared Scallops with Lemon, Butter, Caper Sauce
Pumpkin-Sage Shrimp – If you are looking for a seafood recipe that is perfect for autumn, then pumpkin-sage shrimp is a perfect solution. It is also a meal that works perfectly with scallops as well.
Pumpkin-Sage Shrimp
Crab Lasagna – Using a béchamel sauce with crab meat to create a lasagna is an excellent way to take a new twist on an old favorite. Since it is warm and cheesy, it is a perfect meal for a cold winter night.
Cheesy Crab Lasagna
Salmon Oscar – Serving a breaded, crab mixture over steak or flounder is quite common, but we had Salmon Oscar in Old Town Alexandria in Virginia. We loved it so much that we had to create it ourselves for a wonderful dinner at home.
Our Version of Salmon Oscar with Asparagus
Shrimp and Grits – Grits are very similar to palenta and it pairs perfectly with shrimp. We have had shrimp and grits in several places, including our recent trip to New Orleans. This one is a little unique as it is paired with a soft-boiled egg.
Shrimp and Grits with a Fried Soft Boiled Egg
Salmon with an Herb and Honey Sauce – Sweet and savory sauces work great with salmon and we have tried several different styles. This is a perfect meal for a warm summer day or even a cold autumn night.
Enjoy the Salmon with the Capers and Honey Sauce
Shrimp Frittata – This was a recipe that we did not that long ago and it was a great way to do something different with shrimp. Frittatas are so versatile and can be a perfect vehicle for serving whatever vegetables are in season at the time of year that you are cooking.
Plated Portions of Shrimp Frittata

Having had so many unique seafood dishes around the world, taking a look back at our recipes has reminded us that we have not recreated nearly enough of them. It really is one of our favorite things to do, to recreate a meal from someplace we’ve visited and letting the flavors take us back to the time we were traveling. Tastes and smells are as much of a reminder of places as the photographs that we have taken.

Pork Chops with Plum Sauce

On October 17, 2018 By Isobar ExpeditionsIn Reviews2 Comments

One of the things that we enjoy when we travel is tasting all of the different ways that places use seasonal fruit with wild game. Although pork isn’t game food like the elk, duck, or goose, it does stand up to bold flavors like the food that we find during our travels. This isn’t an Asian plum sauce, but an actual reduction made with this seasonal fruit. We chose to make this with thick-cut pork chops, but it could just as easily be done with a pork tenderloin as well. It is certainly the type of meal that can be served for a holiday or special occasion, but it also works for a weekday meal as well. As usual, this recipe serves two, but it can easily be increased for more.

INGREDIENTS

2 Large Pork Chops – about 1 1/2 inches thick
1 cup Beef Stock
2 tsp Fresh Ginger – peeled and grated
1 Orange
1/4 cup Rice Vinegar
1/3 cup Honey
4 sprigs Fresh Mint
3 Plums – cut into 1/2 inch pieces
2 tbsp Unsalted Butter
3 tbsp Vegetable Oil
2 tsp Garlic Powder
2 tsp Dried Rosemary – chopped
2 tsp Dried Thyme
Salt and Pepper to taste

INSTRUCTIONS

Using a vegetable peeler or pairing knife, remove the zest of the orange into wide strips. Squeeze the juice of the orange into a medium sauce pan and add the zest. Heat the sauce pan over medium-high heat. Add the vinegar, honey, and beef stock and whisk the ingredients together. Add the mint and simmer for about 10 to 15 minutes. Add the plums and continue to cook until the plums are soft, adding the butter after about 10 minutes. Continue to cook for about another 20 to 25 minutes until the sauce thickens. Remove the mint, season with salt, and keep warm while the pork is cooked. Season both sides of the pork chops, which should be at room temperature, with the garlic powder, rosemary, thyme, salt, and pepper. Heat the vegetable oil in a skillet over medium-high heat. Cook the pork chops in the skillet until browned and cooked to the desired doneness, about 6 to 8 minutes per side. Place the pork chops onto plates and spoon sauce over the top. Serve with your favorite side dishes.