Herb No Knead Bread

350 grams all purpose flour

100 grams whole wheat flour

2 t rapid rise yeast

2 t kosher salt

2 t Italian seasoning 

1/2 t garlic powder

1 1/2 c hot tap water 

Combine the dry ingredients.  Add the water using the handle of a wooden spoon.  The dough should be too loose to knead (not that we will), so add more water if necessary.  The dough should be shaggy.  Cover with plastic wrap and let proof for 2 hours.  You can refrigerate after this overnight or prepare to bake immediately.

Place dutch oven (with the lid on) in an oven set to 450 for 30 minutes to Preheat.  Sprinkle the work surface lightly with flour, dump the dough onto the surface and lightly sprinkle the dough with more flour.  Using a bench scraper fold one edge of the dough into the middle.  Do this 5 more times.  Place 1/2 sheet of parchment next to the dough and gently roll the dough onto the parchment paper.  Sprinkle lightly with flour and cover with the plastic wrap while the duth oven is preheating.  

When ready, carefully lift the parchment and dough into the Dutch oven.  Cover with the lid and bake for 30 minutes.  

This a great recipe for bread to be used for stuffing.  For white bread, use 450 grams of all purpose flour and omit the Italian seasoning and garlic powder.

Chippie Ho

On November 11, 2021 Coyote Mexican Cantina served its last Chippie Ho.  Wish we could have been there.  This infamous blue margarita went down way too easy at Coyote Mexican Cantina, Lockhart Road in Wan Chai - ahhh, good times, great memories!

This is a working file to try to recreate this margarita that we consumed by the pitcher-full.

1.5 oz Cuervo Silver

.5 oz Triple Sec

.5 oz Blue Curaçao

3 oz Passion fruit juice

2 oz Pineapple juice

(Might need some lime)

Strawberry Margarita Cake

1/4 cup lime juice

1 tablespoon lime zest

2 cups milk whole milk

1/2 cup vegetable oil

1/4 cup strawberry margarita 

1 teaspoon vanilla extract

2 cup granulated sugar

2 2/3 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

Pink food coloring 

- - -

1 c butter, slightly softened

3 c powdered sugar

1 1/2 t lime zest

1 T strawberry margarita

1/2 t salt

• ▢
• 3 cups confectcup unsalted butter room temperatureIn a large bowl, mix together lime juice, lime zest, milk, oil, strawberry margarita, vanilla, and sugaIn a small bowl, mix together flour, baking soda, baking powder, and salt.  Add the dry ingredients to the mixture and stir until just combined.  Add pink food coloring.

In a large bowl, mix together lime juice, lime zest, milk, oil, tequila, vanilla, and sugar.

In a small bowl, mix together flour, baking soda, baking powder, and salt.

Add the dry ingredients to the lime mixture and stir until just combined.

Divide evenly among 18 cupcake liners.

Bake at 350 F for 20-24 minutes, until a tester comes out clean and the cupcakes spring back when lightly pressed.

Frosting Instructions

Beat butter on high speed with an electric mixer for about three minutes until light and airy.

Mix in powdered sugar a little bit at a time.

Add lime zest, strawberry margarita, and salt and continue to beat for another minute.

Pipe onto cooled cupcakes.