"Tuaca" news and stories

That's right, Monday Happy Hour. Who says that Happy Hours have to be reserved for the end of the work week?

This is another recipe from the great retro cocktail book Atomic Cocktails. Last week I gave you the recipe for Webster's F-Street Layway Plan, and this week it's the Urban Bourbon. Yes, it does indeed include bourbon, and also something called Tuaca, which I must admit I've never had before (that I know of, anyway). The book describes it as an Italian liqueur that "spins the mystery of vanilla, orange, and almond." Sounds good to me.

Every now and then I get a hankering for something truly decadent. The past few days I was lamenting the loss of Tim Love's Lonesome Dove Western Bistro in NYC. I first met Tim on the set of Iron Chef America and he invited Joe Distefano and me back to his restaurant after the show.

We sat down at the bar and had a quick shot of icy Tuaca liqueur (one of Tim and his crew's favorite tipples that they had done shots of every 15 minutes during the filming of the 60 minute contest part of the show) and ordered Jalapeno Margarita's and Prairie Butter. Prairie Butter is Tim's take on roasted marrow bones. He takes Buffalo marrow bones, sprinkles them with a mix of South-Western spices, roasts them, and serves them with flatbread and a roasted pepper chutney.

Well, the restaurant is closed now, and Tim is back to Texas at his original Lonesome Dove Bistro, but I am stuck craving those marrow bones. I don't know what spices he used so I have come up with my own recipe. Every few months I buy a bunch of bones and get set for a truly great meal.

Here's my recipe for South-Western Roasted Bone Marrow and Parsley Salad.

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