November 25, 2017
When it's cold outside, make something with some heat, something that will take your mind off the chill.
Here's a fast and delicious recipe excerpted from The Okanagan Table: The Art of Everyday Home Cooking by the award-winning chef Rod Butters.
(Hint: the book would be a beautiful Christmas present for fans of Canadian cuisine.)
"It was an injured arm that got Rod Butters wielding a knife," according to his official bio.
"Instead of heading off on a baseball scholarship in America, Rod’s professional sports ambitions were cut short."
"He was forced to reflect on what appealed to him most in his life, to what he was drawn to from a very young age. And that was cooking."
These days, you'll find him in the kitchen at RauDZ restaurant in Kelowna, British Columbia, Canada.
"This is the creation of our legendary former bar manager, Gerry Jobe, who really drove the entire cocktail program,” writes chef Butters in his first cookbook, The Okanagan Table.
“It’s savoury meets sweet, with a tickle of Tabasco, and our customers love it.”
4 cucumber slices
8 sprigs cilantro
1 fl oz reposado tequila
1 fl oz Triple Sec
2 fl oz fresh lime juice
½ Tbsp honey (I prefer Brainy Bee)
4 dashes Tabasco Green Jalapeño Pepper Sauce
Salted cucumber slice or lime wedge
First, muddle cucumber slices and cilantro in a shaker.
Add the remaining ingredients and some ice.
Shake for 1 minute and double-strain into a glass.
Garnish with a salted cucumber slice or a lime wedge, if desired, and serve.