1 . Stage
Combine ice, vodka, schnapps, pomegranate juice, simple syrup, and lemon juice in shaker. Shake vigorously to chill. Pour into martini glass, top with a splash of chilled lemon-lime soda, and garnish glass with a slice of fresh lime.
1 . Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
2 . Mix cake mix, canola oil, and eggs together in a bowl until smooth. Roll dough into walnut-size balls; flatten to 1/4-inch thick on baking sheets, 2 inches apart.
3 . Bake in the preheated oven until edges are golden, 6 to 8 minutes.
1 . Fill a large pot with water and place a sous vide immersion cooker into the water. Set the temperature to 140 degrees F (60 degrees C) according to manufacturer's instructions.
2 . Rinse corned beef under cool water to remove excess salt, then pat dry. Sprinkle seasoning on fatty side and press into beef. Place corned beef into a large vacuum bag; seal using a vacuum sealer.
3 . Place the sealed bag into the water and set a timer for 48 hours.
4 . Transfer corned beef to a cutting board and slice across the grain.
1 . Place cabbage into a large bowl. Sprinkle with salt and mix to distribute. Let stand for 20 minutes, mixing with your hands every few minutes.
2 . Pour out excess salt water from the cabbage. Add vinegar and sugar; mix well. Cover the bowl and refrigerate for 24 hours.
1 . Combine 1 cup water, vinegar, pequin peppers, arbol peppers, garlic, paprika, onion flakes, and salt in a small saucepan over medium heat until the mixture reaches 180 degrees F (82 degrees C) and keep at that temperature for 10 minutes. Transfer to a blender and puree until smooth. Allow to cool to room temperature in the blender, about 15 minutes.
2 . Combine 2 tablespoons cold water and xanthan gum in a small bowl. Add to blender with pepper mixture and puree for 30 seconds. Transfer mixture to a bottle and store in the refrigerator for up to 9 months.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Prepare a bain-marie, or water bath, by filling a 9-inch heat-proof container with water.
3 . Melt sugar in a nonstick pan over medium-low heat, stirring constantly until melted, 7 to 10 minutes; be careful to keep it from burning. Pour sugar into a flan mold, coating the sides to ensure that the egg/milk mixture in the next step will not touch the container.
4 . Pour sweetened condensed milk into a bowl. Fill the empty can with milk and add to the bowl; stir in eggs and vanilla extract. Blend well. Fold mixture with a spatula or tap against the counter to remove air bubbles.
5 . Pour milk mixture into the slightly cooled flan mold. Put the lid on and place inside the water bath; don't let the water go over the rim.
6 . Bake the quesillo in the bain-marie in the preheated oven for 45 minutes. Pry lid open with a knife carefully; continue baking until set, about 15 minutes more.
7 . Let quesillo cool to room temperature, at least 25 minutes; refrigerate 8 hours to overnight. Slide a knife around the edges of the mold to loosen and invert onto a plate.
1 . Combine chopped cranberries and sugar in a large, nonreactive bowl. Toss well. Cover and refrigerate for 3 hours.
2 . After 3 hours, stir apples, marshmallows, and pecans into cranberries. Combine yogurt and whipped topping; fold into cranberry salad. Serve immediately.
1 . In a small bowl, whisk together flour, pumpkin pie spice, and baking soda.
2 . In a medium bowl, with an electric mixer, cream butter and sugar. Beat in pumpkin pie purée. Beat in eggs and vanilla. Beat in flour mixture until just combined. Stir in white chocolate and pecans.
3 . Drop dough by rounded tablespoons 2 inches apart on an ungreased cookie sheet. Bake at 300 degrees F (150 degrees C) for 20 to 22 minutes until just set.
1 . Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
2 . Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
3 . Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.
1 . Generously coat tuna steaks on both sides with Cajun seasoning.
2 . Heat oil and butter in a large skillet over high heat until nearly smoking.
3 . Arrange tuna steaks in the skillet and cook until blackened on one side, about 3 to 4 minutes. Flip and cook until desired doneness is reached, 3 to 4 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium-rare.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Mix green beans, cream of mushroom soup, milk, and 1/2 of the fried onions in a medium casserole dish.
3 . Bake in the preheated oven until heated through and bubbly, about 25 minutes. Sprinkle remaining onions over the top, and return to the oven for 5 minutes. Season with salt and pepper to taste.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2 . In a large bowl, stir together cake mix and pudding mix. Crumble the dried tarragon into a fine powder and mix with the cake and pudding mixture. Make a well in the center and pour in lemon-lime soda, lemon juice, eggs and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
3 . Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
1 . Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2 . Toss cooled pasta with cooked shrimp, celery, parsley, garlic, thyme, mayonnaise, Parmesan, salt and pepper. Chill before serving.