Simple Surprises: Agave Mojito

Here at Shut Up & Cook, it’s all about the twist on the expected. The interwebs are flooded with loads of food blogs (some good, some great, some downright bad), and all boasting their own interpretation of why they’re unique. You have gluten-free vegetarians, lovers of scones, and those who just want to eat bacon, morning, noon, and night. You have the tidy baker, the messy cook, and new, left-handed moms in the kitchen. I could go on and on, but if you’re here you’ve probably already read your fair share of them, and have hopefully found your niche.

In all my cooking, and my writing, I try to capture the everywoman in the kitchen; this idea of the Attainable Gourmet. It’s all about cooking great food, with great friends, drinking great wine, and seeing what happens when you put all that together. It’s about finding life’s little treasures, when you least expect it, and slowing down enough to actually be able to appreciate it.

Deviled Deliciousness with Chef’s Choice Toppings from Matt’s in the Market

There are so many standard recipes out there, and it’s good to have a few in your back pocket because you never know when you’ll be called on to make a perfect tray of Deviled Eggs or stunning Lemon Tart, but in general, I like to try to take the everyday and make it exceptional. This doesn’t mean fussy, or precious, or requiring 50 ingredients you’ve never heard of, but rather creatively looking at the palette of ingredients available to you, and the inspiration driving, and taking it from there.

This Agave Mojito is easy yet indulgent in spades. It’s made with Blue Agave, saving you from the dreaded simple syrup making (because who wants to be stirring sugar and hot water when you just want a cocktail), and is a perfect way to use up the mint that is quickly trying to take over your tomato plants. The act of letting the mint and the rum infuse makes this less laborious than the standard version, and garnished with a sprig still delivers the visual punch.

What is your favorite twist on the expected in the kitchen?

Agave Mojito
Serves 1, can easily be multiplied for a crowd

Does anything say summer more than this?

• 8 mint leaves + sprig for garnish
• 2 oz rum, I like Turkey Shore Distillery because it’s from the street I grew up on…and it’s really good
• Juice of 1/2 lime
• 1 oz Blue Agave Syrup, I used Wholesome Sweetners since it’s organic and lower in calories, mixed with 1 oz hot water
• Club Soda

1. In a cocktail shaker add the mint leaves and rum and muddle. Allow to sit for 5 minutes to infuse the flavor.
2. Add the lime juice, agave syrup, and hot water.
3. Add a handful of ice cubes to the shaker and shake well to combine.
4. Strain into Collins glasses, over ice (I like the giant ice cubes because they melt slower )
5. Top with a splash of club soda and sprig of mint

New Potatoes in a Mustard Vinaigrette and Free Tickets to Best Of Seattle Party

Well, it’s back to reality for me. Back to high heels and pencil skirts, meetings, and a never-ending inbox. But it’s also back to very fun things like whipping up meals in my own kitchen, summer in Seattle, afternoons spent on the lake, and my puppies, of course.

Ms. Lou…and yes….we’re keeping her.

Having arrived back in Seattle on Sunday, and preparing for the reality that awaited (flip-flops and bathing suits no longer being acceptable attire, a seemingly absurd requirement by The Man that I brush my hair before leaving the house, and a general disapproval for drinking Gin & Tonics with my lunch), I of course took the obvious path which was to procrastinate about everything I should be doing. Instead, I enjoyed fixing some delicious make-ahead meals to get us set for the week, and in front of our CSA veggie supply.

These tossed new potatoes with a mustard dressing and fresh snap peas were delicious served warm with a few deviled eggs on the side, and provided a lovely Monday lunch as well, tragically enjoyed at my desk, with nary a G&T in sight. There is a fair amount of lemon and mustard in the dressing, but don’t let that scare you. It results in a light, tangy taste, perfect for the summer heat.

Make this when reality is looming, but you aren’t quite yet willing to give up the ghost of summer days of wonder and indulgence.

GIVEAWAY: I’m excited to share that for those local readers, or those willing to get on a plane, train, or automobile Shut Up & Cook has gotten our hot little hands on two tickets to Seattle Weekly’s Best Of Seattle Party on Wednesday, August 1^st at Pier 66, Elliot Hall.  This blow-out party showcases Seattle’s best food, drinks and entertainment on the waterfront with unlimited bites, craft cocktails, live music, and installation art.

HOW TO ENTER: Comment below by Friday, July 13th at Midnight PST with either A) the name and link of another favorite food blog or B) a recipe you’d like to see done on Shut Up & Cook. The winner will be randomly chosen on Saturday, and will be the lucky recipient of two tickets!

Summer New Potatoes in a Mustard Vinaigrette
Serves 4 – 6

Summer New Potatoes in a Mustard Vinaigrette

1 lb new potatoes, washed, and trimmed of any bad spots

1/2 cup Dijon mustard

1/4 cup fresh lemon juice

2 tablespoons red wine vinegar

1 teaspoon capers, minced, plus 1 teaspoon of brine from the jar

1/3 cup extra-virgin olive oil

1/3 cup canola oil

1 cup snap peas, quickly blanched

1/4 cup fresh dill, finely chopped

Salt and Pepper

1.  In a large pot, cover the potatoes with water. Bring to a boil, reduce to a simmer, and cook just 15 minutes. Drain and rinse with cool water to stop cooking. Pour into bowl.
2. Meanwhile, to make the dressing, add remaining ingredients, except for the snap peas and dill, into a jar and shake until well blended.
3. Pour about a third to half the dressing over the potatoes and toss to coat. You may add more or less pending on your preference. Note: Remaining dressing is delicious as a marinade or salad dressing.
4. Toss with snap peas and fresh dill and serve warm or chilled.

Pure NW: Smoked Salmon Deviled Eggs

Smoked Salmon Deviled Eggs

This dish requires no introduction. It’s easy, delicious, healthy, affordable, and about as Northwest as eggs can get. Perfect for a Mother’s Day Brunch or evening party appetizer. You want the dish to have a bit of a ‘kick’ so don’t skimp on the capers and mustard, although you can certainly modify pending on your taste and preference.

Smoked Salmon Deviled Eggs
Serves 4

8  eggs

1/4 cup mayonnaise

6 ounces smoked salmon (the salmon in a can is completely fine and makes this an even more economical option)

2 TB mustard

2 TB lemon juice

1 TB dill (or to taste)

1 TB capers (or to taste)

Dash of Tabasco

1. Put the eggs into a pan and fill with water until they’re fully submerged. Bring to a boil . Once the eggs are boiling turn down slightly so they don’t break and cook for one minute. Then turn off the heat and let them cook in the water for 15 minutes (with the pan lid on).
(Note: Most people over-cook their hard-boiled eggs producing rubbery results.) After the 15 minutes is up  submerge in cold water until cool. Peel the eggs and cut lengthwise.

2. Scoop out the yolks of the egg into a food processor. Add the mayonnaise, salmon, mustard, lemon juice, dill, capers, and Tabasco. Pulse just until blended. Pending on the size of your eggs you may need to add a bit more mayonnaise, mustard, and/or lemon juice to get the consistency that you want. Eggs should be moist but not watery or runny.

3. Add the egg mixture to a pastry tube and pipe into the waiting eggs for a particularly elegant presentation. If you’re not feeling that just scooping it in does the trick too.

4. Garnish with a dash of Paprika.