Lucky Dragon » Food http://www.luckydragon.net Sat, 03 Oct 2009 00:04:31 +0000 en hourly 1 http://wordpress.org/?v=3.0 Lemon Shake Ups http://www.luckydragon.net/2009/09/lemon-shake-ups/ http://www.luckydragon.net/2009/09/lemon-shake-ups/#comments Sat, 12 Sep 2009 01:42:10 +0000 Jeremy http://www.luckydragon.net/?p=273 Carrie and I were up in Illinois for the Labor-Day weekend, and were able to spend some time at the annual Pittsfield Fall Festival, which takes place around the historic courthouse in the town square. There was a parade, carnival rides (including the Scrambler), a series of beauty pageants for different age groups, and, believe it or not, a ska band. The star attraction, though, was the food. The pulled pork sandwich from Uncle Pickle’s booth was delicious, the kettle corn was some of the best I’ve had, and the tenderloin sandwich wasn’t too shabby. My beverage of choice? Lemon shake ups, sold by the Pittsfield volunteer fire department for $1 each and made from scratch per order. They are like lemonade, but sweeter, fresher-tasting and a little frothy. Here’s a recipe:

1/2 lemon
1/4 cup sugar
1/2 cup water
1 cup crushed ice

Squeeze juice from lemon. Mix all ingredients together. Shake.

]]> http://www.luckydragon.net/2009/09/lemon-shake-ups/feed/ 1 Salsa Champ http://www.luckydragon.net/2009/07/salsa-champ/ http://www.luckydragon.net/2009/07/salsa-champ/#comments Sun, 26 Jul 2009 22:02:23 +0000 Jeremy http://www.luckydragon.net/?p=227 Yesterday, I entered a salsa in a contest at my company’s annual summer picnic – and I won first place! Huge thanks to Steve for supplying the recipe, which he found years ago in California:

Sundried Cranberry Salsa

1.5 cups diced tomatoes
3/4 cup diced jicama
1/4 cup diced red bell pepper
1/4 cup diced red onion
4 tablespoons sundried cranberries
2 tablespoons chopped fresh cilantro
1/4 habanero chile, minced
2.5 tablespoons lime juice
1/4 teaspoon black pepper
1 teaspoon salt

Combine all ingredients in a bowl and allow
flavors to marry for a while before serving.
Keep refrigerated. Makes approximately one quart.

I prefer my salsas less chunky and more liquid-y, so I tossed everything in the food processor for a while. That being said, I think next time I will process everything except the jicama, and add it in afterwards to give it some crunch. Be careful with the habanero – you may want to handle it with kitchen gloves on. If you decide to make this recipe, give me a shout and let me know how it turns out.

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