Happy Friday Hour - Or The OceanTini

Maybe this weekend, like me, you're looking for something perfect that goes with an opera based on a whale?  Or maybe you were one of the 100 diners at Sevy's Grill last week for the DMagazine SideDish Supper Club dinner where the premier of Ketel One's Oranj Vodka was sampled pre-dinner.  Or maybe you just want a really great summer martini for the back yard patio.  Here's the recipe.

THE OCEANTINI
1.25 oz. Oranj Ketel One Vodka
.25 oz. Gran Marnier
.25 oz. Creme de Cassis
1/2 oz. fresh orange juice
juice of 1 lime wedge

Shake.  Sip.   Enjoy.

13 Years Ago This April

May 7th marks the 13th birthday of our "baby" (more like triplets some days) Sevy's Grill, but in April I always remember the anniversary of another, less happy occurrence.

It was during one of those epic Dallas rainstorms on the afternoon of April 25, 1997 when Steven Ridge was driving in his truck with 10-year-old Shamanic Johnson and 6-year-old Steven Ridge [Jr.] who had just been picked up from school.  He'd been drinking Crown Royal, testimony at the trial later revealed, but that wasn't a surprise to the police and medical personnel who attended him that day. He blew a 1.6 on the breathalizer administered at the accident site, and in the hospital his blood-alcohol level tested at 1.2.

On Samuell Boulevard, just across from the cemetary, his car crossed the center line, sliding an entire football field length in the hard rain and coming full force against the front of a 1 ton crew cab being driven by Ken Demko of Demko Construction. Ken was our general contractor, he and his team had been working furiously for several months to get our restaurant open by the date of May 7th.  In a moment of time, that became unimportant as Ken ended up in the hospital with a broken sternum, broken leg, broken knee, broken ankle, face ripped apart by his teeth when they went through his skin - he traveled by wheelchair for the next month and a half.

But Ken considered himself lucky. His truck had been hit with so much force that the motor ended up almost entirely in the cab; conscious but broken he was aware of all the events as they unfolded. The other driver was ejected with enough power to blow him out the window and practically into Ken's truck, but he was able to walk, stand and talk to a neighbor who was passing the accident scene. The two kids, unbuckled and unlucky, were killed from the trauma they sustained.

Steven Ridge was charged with one case of intoxication manslaughter, and got off scott-free. Family members told Ken that he had no remorse in the deaths of these children, his attitude was that they were his - to do with whatever he decided. His wife took him back into their marriage. And the trial failed to convict him.

According to Ken, the breathalizer test administered at the accident site was thrown out as improperly administered. The test in the hospital was thrown out because Mr. Ridge wasn't properly read his rights. The rain storm made it difficult to pin the loss of control of his truck on the fact that he had been drinking. The emergency room doctor who was (allegedly) struck by the (allegedly) drunken Mr. Ridge was never called on to testify, nor were any of the other medical personnel who attended him. There was testimony about the consumption of a quantity of Crown Royal prior to the accident, but that was not sufficient to satisfy the requirements of a guilty verdict.

Now all that may have been not enough to send that man to prison, and in some cases this might be rightly so. But it doesn't change the facts that two kids were dead, and that alcohol and driving were involved. Every year in April I remember the deaths of those children, just as their families do, just as Ken (and his family) does - he keeps a green notebook in his office with the details of what happened. And I hope everyone else who reads this will remember them as well.

Acceptance Speech - First Draft

You love me, you really, really love me (sobs).   I won Staff Favorite!

I owe this recipe to the lessons learned long, long ago at the euchre tables of mid-Michigan - when you have a winning ace, play the damn card don't hold it in your hand.   I have very few aces in my repertoire of food, most you'll find posted on TDCB don't involve cooking as much as they involve "making".   So when it  occurred to me to somehow transform my horseradish-garlic-peppercorn-dill-jalapeno infused Bloody Mary vodka into a salad dressing, I thought "Ace!".

I've learned another thing that helped with the development of my dressing, and it's about vodka - it's not just for drinking anymore.  Now before anyone accuses me of getting the judges at North Haven Gardens drunk thereby unfairly winning, let me say I submitted a virgin version for their perusal.  The spiked version I tried at home, and I liked it even better than the purely untouched batch.   But you never know which judge is going through Recovery, so I thought it best to leave as an optional add-on to the home recipe instead.   Maybe I should have spiked it in hindsight, and hoped for knocking one of them off-the-wagon.

So try my recipe, see if you don't agree, it's even better with a little vodka added in.

AMY'S "ABSOLUT"-ELY OUTRAGEOUS BLOODY MARY DRESSING
Makes 4 cups

½ c. pickle juice
juice of 3 limes
3 cloves garlic
8 whole black peppercorns
3 T. horseradish (pre-processed or peeled whole root)
3 T. tomato paste
1 can (11.5 oz) V-8 (low sodium)
2 T. Lea & Perrins Thick Worcestershire sauce
1 tsp. celery salt
1 tsp. fresh dill, fine chop
1 ½ c. olive oil
Absolut Citron vodka

Place garlic, peppercorns, horseradish, worcestershire sauce, celery salt and lime juice in food processor. Run until all chopped. Add pickle juice, tomato paste, V-8, process. While food processor is running, slowly add olive oil from the top until all is combined. Pour into container and stir in fresh dill, refrigerate overnight.  Right before serving, add Absolut to taste - just remember with vodka, usually less is more.

NOTE:  I purchased horseradish root, peeled it, cut it into 1" segments and soaked it in (Kosher garlic) pickle juice for over 2 weeks and used both the juice and the root in my recipe.  While the horseradish flavor was still strong, the bite didn't overpower the overall flavor of the dressing.

PS.  I could not have done this without the love and support of my husband, even though I stubbornly refused his help to keep everything fair he was still very supportive of my endeavor.  As the real saying goes in euchre - if you have a winning Ace, play the damn card - just don't trump your partner.

On The Road - Cooking Up Trouble In Mexico

Well, not really, unless you count the night we spent teasing the Canadians before the Olympic hockey finals.  Then we tried to get the accordian player to go to their dinner table to play the Canadian National Anthem after their victory, really.  Unfortunately he didn't know the tune - oh well, they were having a fine time drinking dining without the accompaniment. 

This was my first foray into Mexico, actually it was the second if you include the four hours back in '88 we spent in Tijuana on our honeymoon (which was a complete letdown after having driven the entire coastline of California).  But you know what I mean, this was my first trip into inner Mexico (as opposed to border Mexico) where we could wear our Mizzou t-shirts and not worry about being thrown into the back of a car and driven to the nearest ATM with a gun to our heads.   Well maybe this could have happened and I was just too naive to realize it - I tried to ignore the jeep with the machine gun mounted on top at the Cancun airport.

We were doing a little research and development expedition with fellow restaurant owners Lisa and Richard Chamberlain into foods of the Americas, a food trend that just might follow meatballs.  And our little piece of all-inclusive Excellence heaven was located just down the beach from a small fishing village where we got a look at the various fish and fowl of the region.   The fresh fish market was a small concrete room with a window, when someone ordered something at the restaurant next door, the waiter would run to the market, buy the fish and then take it to the chef to cook.  No refrigeration, hell, no electricity.  Nor for the plucked chickens hanging from the front of another small mercado (I was riding a bike and couldn't shoot a picture at the same time).

Anyhow, I learned some pretty important things while down there - like choose an all-inclusive that serves the premium liquors and wines.   We laid down an extra dollar here and there, it was not necessary because great service came with the package, but it did go a long way towards making friends who were willing to accomodate our more outlandish requests.  And while not judging all resorts cuisine, I can point out the obvious that when in Mexico, don't eat French.  Or Asian.  Or Italian.  Eat Mexican. 

Our generous and lively attitudes, plus the fact that we quickly became "regulars", led to friendships amongst the two American chefs and their south of the border brothers in hospitality.  By the third night we enjoyed a specially-created-off-the-menu dinner on the terraza, drinking and eating guacamole, and laughing, laughing, laughing.    Sevy and Richard created the perfect cocktail and over the five days trained most of the staff how to make it, La Rana.  Just don't expect to win at Quiddler when you've had 6 or 7 of them.

LA RANA by the S & R Beverage Company
Glass with ice
Fill to 1/3 - 1/2 with Absolut Mandarin
Splash of orange juice
Splash cranberry juice
Squeeze 2 lime wedges
Fill with club soda

Whether or not you're in Cancun, a few of these will have you feeling feliz como una lombriz.

Sevy's August Cocktail - Dripping Springs Rickey

A delightfully fresh classic cocktail with a Texas twist. We will be featuring the Dripping Springs Rickey, with Dripping Springs vodka, raspberry syrup, fresh lime juice and club soda, $7.95.

Dripping Springs Vodka is made about 3 hours south of Dallas by former Dallasites (and brothers) Kevin and Gary Kelleher, who in the brief 3 years of operations have had to battle back from two fires and a flood. But I could see why people keep buying out their small production, it was smooth and lovely, and well perfect for this summer cocktail.

OK, so I had a similar drink in Boston at Toro, and I loved it - and I don't drink vodka (very often). And at the SW Food Expo, I had four tastes of Dripping Springs vodka, four, and I don't drink vodka (very often). But it was a natural to pair these two up, and since there is a GO TEXAN expo in town this month, why not feature a great Texas product?

So I called dibs on the Cocktail of the Month at Sevy's, and I even got to make the raspberry syrup, which I've been using all week to make virgin Rickey's at home.

I'll leave the making of the perfect cocktail to the boys down at the bar, but I'll share with you here the makings of a perfect raspberry simple syrup.

RASPBERRY SIMPLE SYRUP
1 1/2 c. sugar
1 1/2 c. water
12 oz. fresh raspberries

Mix together in small pan, heat over low heat for 20 minutes. Do not let come to a boil - the lower you keep the temperature the clearer the raspberry flavor. Remove from heat, mash lightly to release juices, let set for 1 hour. Strain with fine strainer. Keep refrigerated.

The Break Even Calculation

So in all the discussions about the Dewhurst bill is the issue of a restaurant or "club" and the tax rates that are applied to various licenses. We always envisioned owning a place where people could dine on fine wine or spirits with well prepared, delicious food. Top level service was also important, and we've kept our tradition of white tablecloths and a fresh red rose on each table. But best of all, we've managed over the years to keep our prices as low as we possibly can, and we constantly are comparing our wines prices to other establishments to enforce this.

But serving spirits has a cost, besides just the licensing necessary for a Mixed Beverage permit. Once a Mixed Beverage permit is obtained, 14% of all liquor, beer and wine sold is remitted to the state by the owner. So if a martini is $10, you are charged $10, the state gets $1.40 and the owner gets $8.60. Some restaurants have found it more profitable to do away with the "hard stuff" and downgrade to a Beer/Wine permit. This allows them to charge a sales tax in lieu of the gross receipts tax, so if a glass of wine is $10, you are charged $10.82 and the owner gets $10. For every $100,000 in beer and wine sales this saves the owner $14,000 in taxes - unknown is how much business would be lost by losing the ability to serve cocktails.

But it is possible to quantify the mathematical point at which the cost of the gross receipts tax exceeds the income benefits of selling liquor. And as a service to those who may one day have to consider this point when thinking about opening their own little neighborhood joint, here it is using hypothetical numbers to illustrate.

Cost of liquor raw product (26%)
Total liquor, beer and wine sales ($50,000)

Cost of liquor raw product (26%) + Gross receipts tax (14%) = Cost of goods post-tax (40%), or a Gross Profit of (60%).

Multiply Total LBW sales ($50,000) * Gross Receipts Tax (14%) = Total Tax Paid ($7,000)

Divide Total Tax Paid ($7,000) / Gross Profit (60%) = Break Even Sales on Liquor ($11,667)

So if you project liquor sales greater than $11,667 your sales would justify paying the 14% tax on Total sales. If you project liquor sales below $11,667 you may want to consider if hard alcohol is a necessary part of your plan and save everyone the taxes.

And again, it is very difficult in these days to quantify the amount of business you might lose by not offering a cocktail before a meal. Just as difficult as it is to calculate the amount of business you might lose by having to cover the higher taxes.

Dear Jim Schutze, Searching For Stroh's

My thirst was ignited for the flavors of the Detroit beer of my youth after this post (give me a break, this was Michigan in the 1970's). Since then I have been emailing contacts to find if my childhood beer can be found anywhere in the metroplex. So far, no word back, but I'm not worried. I have a secret source in the U.P. who I could convince to ship me someone in Dallas who doesn't have a liquor license a six-pack, or even two.

So Mr. Schutze, perhaps you could come up with a suggestion for a menu for such a brew, and we can invite Dave to join us, he can even write about it for "Pairing Off". I know a chef who can cook, IJS. And if you happen to play euchre, we can enjoy a foursome. Go Green, Go White.

UPDATE: No comment, except maybe, "Thanks Mom".

Wine At Half The Shine

Yes, half priced wines by the glass at the bar at Sevy's Grill, Monday through Friday from 5 pm to 7 pm. With over 30 to choose from, it's a great chance to try some new flavors!

Another reason to come in and see us.

Vodka, Vodka, Who Got the Vodka?

My infused vodka (marinated with horseradish, dill, garlic, peppercorns and jalapenos for two months) didn't last long. I belong to an investment club, "The Syndicate", and every year make the gift bags for our annual holiday dinner - we all needed a stiff drink after reviewing our stock portfolio. There went 15 jars.

And I sent some to others who provided inspiration for being a better blogger, Nancy Nichols (D Magazine) and Bethany Anderson (who I swear works at D Magazine but apparently doesn't). One jar to Dr. Larry for some excellent Port Aransas advice for our November trip, and girlfriend Debbie Jo got a big jar to share with her family back in Russellville, Arkansas on Christmas morning.

I have one jar left, sadly not for me but for friends who's enjoyment of my first batch inspires me to make it again and again. Hey Kevin & Jodi!

Sigh, Another Post About Free Booze (and Food)

Thanks to a sponsorship by Chivas Regal, Sevy's Grill will be offering some free tasty treats on election night from 5:00 - 7:00 pm, (next Tuesday, just in case you hadn't heard). Among them is a complimentary "taster" of 18 year old Chivas, as well as Crispy Calamari Rings, Tomato Basil Crostini and Chocolate Mousse cups for those patrons in the bar watching the early election returns. We'll also have tables set up in the private dining room for those who want to only check the TV for updates, and as usual we'll be politically neutral so all are welcome.

We're at 8201 Preston Road, 3 blocks south of Northwest Highway at Sherry Lane, (214) 265-7389, http://www.sevys.com/ - vote early and come by.

Holiday Gifting: Amy's "Absolut"-ely Outrageous Bloody Mary Vodka

I know it's October, but if you're going to make something of quality it takes time - like about a month. A few years ago a magazine article I read touted the making of infused vodkas to give away as a "homemade" gift. Yeah, you can add berries, or mixed fruit, sugar and get something that would make a tasty drink, but I'm more of a Bloody Mary drinker. After the kids have ripped open their gifts and wrapping paper is everywhere, nothing says "Good Morning" on Christmas Day like an 80 proof drink while you make breakfast.

So I've pulled out my vodka jar, a large glass sealed "barrel" that holds three large bottles of Absolut. While things are marinating, I'll start looking for some smaller vintage bottles (in Canton this weekend) to pour the finished product into. Along with the vodka, the gift bag will include 2 small cans of V-8 for mixing, and some homemade hot chocolate mix for the kids to enjoy.

And of course you don't have to use Absolut, but "Amy's Monopolova Outrageous Bloody Mary Vodka" just doesn't sound as catchy.

AMY'S "ABSOLUT"-ELY OUTRAGEOUS BLOODY MARY VODKA
3 1.75 bottles of Absolut vodka
2 bunches of fresh dill
1 large horseradish root
1 clove garlic
1 jalapeno
6 whole black peppercorns

Peel the exterior of the horseradish root to remove dirt and exterior skin. Score (do not cut open) the jalapeno 2 - 3 times to release flavors. Place all ingredients in jar and keep in the refrigerator. Periodically taste - if the jalapeno has added enough heat for you, remove it (conversely, if it's not hot enough, throw another one in). Same with the other ingredients. The flavor of the output is determined by what you like - but be forewarned, this stuff by itself tastes pretty nasty, it "blossoms" once added to a mixer.

I make my potion very strong, and then cut it with unflavored vodka to increase the yield. I have a lot of friends to give it away to and only so much production capacity.

I'll Take Mine Shaken

If only I could go, but maybe you can! A Cocktail Showdown shake-off between the bartenders of Abacus, Jaspers (Plano, Woodlands and Austin), and Shinsei restaurants on Sunday, November 23rd at Abacus Restaurant.

Bartenders will make one drink with Grey Goose Vodka, and one drink from their choice of any other Bacardi (sponsor) product in their portfolio. Guests vote for the winner, assuming they can after tasting all these delicacies - prizes for the bartenders include a trip to Mexico and a featured drink on the menus of all three restaurants.

Cost of the evening, $75, includes an Abacus Style Texas BBQ buffet - I want to know if they're serving Elk. Contact "Girl Friday" Donna Tanner at 469-867-3681 or donnat@abacus-restaurant.com to reserve your fun today.

Word of the Day - FREE

As in mojito party, for 25 or more people. No Kidding. We went to a party this weekend where the Bacardi Mojito Mix Team set up, stocked and served for two hours, teaching people how to make mojitos. This promotion is only going through September 28th, and the reservations for these parties is booking up quickly (they have a total of four teams). Drink responsibly (and remember to tip).

Click on the link, here, and enter your preferred date and time, the Party code to enter is Mix021130. They will contact you to verify (you may need to be a little flexible on start and end times) - and don't put down more than 2 hours, you won't get it. And people, they are only bringing the mojito ingredients, not a full bar. Any beer and wine needs to be supplied by the house. Drink responsibly.

Can't get the team? They also gave out handy mojito making cards, so here's their 4 easy steps:
1. Muddle 12 fresh mint leaves & 1/2 lime; 2. Cover with 2 Tblsp. of simple syrup or 4 tsp. sugar and top with ice; 3. Add 1 1/2 oz. Bacardi Superior Rum & top with club soda; 4. Stir well & garnish with lime wedge & sprig of mint.

And drink responsibly.

Dallas History, Dry America (1931, Cokesbury Press)

Cruising around Half Price Books last week, I found this 147 page paperback by Dr. Atticus Webb, former Superintendent, Texas Anti-Saloon League. This organization was formed in 1907, headquartered in Dallas and their goals were to fight for laws prohibiting the making or drinking alcohol. Other groups also fought for the same goals (they were all called "Drys"), though none as obsessively as the Anti-Saloon League. Mr. Webb became Superintendent in 1918, which also saw the advance of the prohibition movement from the rural areas to the urban, in 1919 Texas voters approved a state alcohol prohibition amendment.

Other prominent Dallas politicians who were Anti-Saloon League members included George Sargeant (Mayor of Dallas, 1935-37) and Sterling P. Strong (Lt. Governor 1930, US House of Representatives 1933-35). Luckily the the "anti-Drys" made up the majority of government, and refused to enforce the new laws (politics haven't changed much). Basically, by the beginning of the Depression (1933), the movement lost support, everyone needed a strong drink.

Reading this book makes me, well, want a drink. It's old style bullypulpit writing, with much passion, and chapter names include "Wet Leaders Public Enemies", and "The Church to the Battle". To quote Senator Morris Sheppard who authored the introduction, "Dr. Webb knows no fear. shirks no task, omits no essential fact in presenting his case for humanity".

Do You Know Any of These People?

I've always said that for a big city, Dallas is a small town. I found a copy of Cocktails to Coffee (1936), by the Dallas Council of Jewish Women at Half-Price Books one day, and since then have wondered if anyone's treasured family recipes are within.

Here's a roll call of active contributors: Mrs. Milton Loeb, Mrs. Helen Haas, Mrs. Julius Adler, Mrs. I. Levy, Mrs. Chas. A Levi, Mrs. Albert Kramer, Mrs. Gus Roos, Mrs. Irvine Weil. Anyone you recognize?

From Mrs. Helman Rosenthal, a drink recipe called Tutti Frutti: This is made in a large Mason jar using the fresh fruit as it comes into season. First, a layer of strawberries on the bottom of the jar, completely cover the fruit with sugar, alcohol and one half water. Put the top back on the jar and put aside until another variety makes its appearance. Fresh pineapple cut into pieces, large black cherries and white grapes are added in turn each time adding some sugar and the alcohol and the water until the jar is filled. The fruit will become quite firm and the mixture will keep indefinitely, if one desires.

Editors Note: Yum, but I would add the step of refrigerate, refrigerate, refrigerate. And while no type of alcohol is noted, I would say that this sounds "Absolut"-ely delicious!