Updated: Dec 26, 2020
Do you feel that? The chill in the air? It is fall in Chicago and during this taping of My Tiny Cook Spot Andrea and I were ready to fully embrace this change in the season.
That means soup and whiskey to warm the bones.
We may have had one...or two...or three cocktails so we were a bit giggly by the end of the episode and if you have not laughed at my difficulty saying “cutlery” then I suggest you fix that by listening to the episode HERE.
For this episode, we followed a Martha Stewart recipe from March 2004 “New Orleans - Style Shrimp and Rice”. The card is available here and below are a few user notes form our time putting this tasty stew/soup together.
Shrimp is pretty much frozen or was previously frozen when purchased in most stores and as a result, are not very flavorful. Mommom recommends marinating them in oyster juice to add some fish flavor back in.
We forgot the oyster juice at the store so we marinated our shrimp in enough lemon juice to cover and about a 1 Tbsp of cayenne pepper for about 30 minutes.
We used 3 celery stalks because 2 did not look like enough. If I were to make this again I would slice them into ¼ inch pieces instead of ½ inch and place them in 15 minutes into the cooking process to keep the crunch.
While at the store we were unable to find Cajun Seasoning so we purchased Seafood Seasoning that had the following ingredients: sea salt, organic paprika, organic celery seed, black pepper, mustard, cayenne, rice concentrate, bay leaf, ginger, cinnamon, mace, cloves, allspice, cardamom.
If anyone has a go to Cajun Seasoning recipe please let me know in the comments.
Our hot sauce of choice was Whole Food’s Jalapeno Hot Sauce and where Martha called for 1 tsp we put in 3 Tbsp, because that was not enough. Shame Martha, shame.
Follow your favorite method for cooking the rice! Andrea washed the rice and used a large soup pot with plenty of salt.
We also aired on the 3-minute side for shrimp for fear of overcooking and it was a dream. Perfectly tender shrimp which can easily turn tough because they are so delicate.
ON TO THE COCKTAIL!
Apple Pie Old Fashion
It is apple season! It is whiskey season! And I am here for it!
Andrea and I sipped on Apple Pie Old Fashions to really get into the fall spirit and embrace this chill by warming our bellies.
For the Apple Pie Syrup
3 Tbsp Butter
2 Cinnamon Sticks
1 tsp Ground Cloves
1 Tbsp Brown Sugar
⅛ tsp salt
1 C Apple Cider
Simmer in a small saucepan for about 45 minutes until thickened slightly. Keep warm, otherwise, the butter will separate and solidify again. This will result in a slightly textured drink.
1 ½ Oz Whiskey (1 large jigger)
2 tsp Apple Pie Syrup
1 Tsp Water
2 Dashes of Bitters
Orange Peel for Garnish
Apple Slice for Garnish
In a glass add syrup, water, whiskey, and bitters. Stir. Add ice and garnishes. Sip and be one with fall.
It was so good I legit had 3 or 4...I lost count.