Pomegranate

At the end of my recent trip to India I saw fresh pomegranate juice on a menu, and was blown away by how fresh it tasted. Slightly tart and slightly sweet, this glass of juice brought pomegranates back on my radar. I had already seen pomegranate seeds used as garnish on a range of dishes from fruit salads to dips. It occured to me how a handful of these seeds instantly ups the "classiness" of a dish by several orders.

Now that I'm back I decided that my first foray into pomegranates would be in cocktail form. Years back in NYC, Kena and I used to hit up this amazing Mexican restaurant called Rosa Mexicano which served a mean pomegranate margarita.

Last weekend, I made an attempt at a Pomegranite Margarita using POM brand juice, lime, white tequila and triple sec. While the margs were good, the tequila taste was still a bit strong. Tonight, I made a second try and the results were amazing:

1 part tequila
1/2 part contreau
1 part pomegranate juice
1 wedge of lemon, squeezed
1 splash of club soda

The acid of the lemon seems to match the Pom/Tequila better and adds freshness, while the splash of soda water slightly waters down the thickness of the POM and contreau. Serve in a martini glass or in a tumbler with an ice cube.

Pomegranate "dishes" coming up soon.

Welcome to Epigcurian

For a while now, I've been meaning to start blogging. Of course, the question that begs is what to blog about. What am I an expert in? What do I enjoy? After months of thought, one night it dawned on me as I was ranting about a short stinted fixation on lobster. I love food. When travelling I love checking out exotic markets and finding obscure foods. At home, when I have time, I cook to chill out.

So... epigcurian is going to be a record of my food fixations. I won't claim to have the finest palate around. But I hope to supply a wide ranging set of foods, recipes and anecdotes regarding what I put down my gullet. Enjoy.