Nevada Cocktail - Nevada Cocktail

Ingredients for a Nevada Cocktail


  • 3 ounces golden or light rum
  • 3 ounces freshly-squeezed red grapefruit juice
  • 1-1/2 ounces freshly-squeezed lime juice
  • 2 teaspoons sugar or use simple syrup
  • 2 to 3 dashes Angostura or Peychaud’s bitters
  • lime/sugar rim for the martini glass*
Serves 2 (unless you’re a big drinker!) - Nevada Cocktail

Shake with Ice

Since the cocktail is made with fresh juices,  combine all the ingredients in a cocktail shaker (or a large bottle) over cracked ice and shake, shake, shake.  Strain into a martini glass.   Hint:  if you’re using sugar..dissolve the sugar in the room temperature rum before adding the other ingredients. - Nevada Cocktail

Nevada Cocktail

When you are making this cocktail, squeeze the fresh juices just before combining.  It really makes a difference in the taste.  The red (or pink) grapefruit gives the drink a beautiful color–but white grapefruit work just as well taste-wise. - Nevada Cocktail

Making Lime Sugar

*  To make the rim:  grate some lime rind-just the green part- and mix the rind with a little sugar.  Run a fresh lime half around the rim of a martini glass and place the glass in the freezer.  The longer the glass sits in the freezer, the more the sugar rim dries out and the longer it last as you drink the cocktail.  So do this hours before you make the drinks. - Nevada Cocktail

Lime Sugared Rim

Garnish your Nevada with a slice of grapefruit or a slice of lime. - Nevada Cocktail

The Nevada Cocktail

Delicious….perfect  before dinner drink.  Bittersweet & tart, the floral flavors of the rum & juice really shine.



Slow Cooker Pork Ribs

February 9, 2012 · view comments

Slow cooking really makes these ribs tender and the sauce insures they are full of deep flavors. After you make the sauce, the slow cooker does the rest.  Right before these are eaten, just finish them off in the grill if you want that extra BBQ taste. - Slow Cooker Pork Ribs

Finishing the Pork Ribs

Slow-cooker sweet and sour Pork Ribs


1 medium onion, chopped

1 red pepper, stemmed, seeded and chopped

6 garlic cloves, peeled and crushed

6-inch piece of ginger, peeled, in 1/4-inch slices

2 tbsp vegetable oil

2 tbsp tomato paste

1  12 oz jar apricot jam

6 oz (3/4 C) can frozen pineapple juice concentrate

6 tbsp soy sauce

1/4 cup dark brown sugar

5 tbsp rice vinegar

1/4 tsp red pepper flakes (optional)

6 lbs  baby back or St. Louis-style ribs (4 racks)

salt + black pepper to taste

2 tbsp cilantro leaves, chopped - Slow Cooker Pork Ribs

Pork Ribs Sauce


Place onion, pepper, garlic and ginger in food processor and pulse till finely chopped, about 8 pulses.

Heat oil in medium frying pan over medium-high heat. Add vegetable mixture and tomato paste and cook, stirring occasionally, until it is softened and slightly brown, about 7 minutes.

Stir in jam, frozen juice, soy, sugar, 1/4 cup vinegar and red pepper flakes. Bring to simmer and cook until thickened, about 5 minutes.

Pat ribs dry with paper towels; season with salt and pepper. Stand upright in slow cooker insert, winding them around in a spiral, meaty side toward the wall of the cooker. Pour sauce over ribs. Cook on low 4 to 5 hours until tender. - Slow Cooker Pork Ribs

Fitting Ribs in the Slow Cooker - Slow Cooker Pork Ribs

Finished in the Slow Cooker

Transfer ribs to cutting board; tent with foil and rest 20 minutes. - Slow Cooker Pork Ribs

Finished with the Crock Pot

Let cooking liquid settle 5 minutes; pour off fat. Strain through fine-mesh sieve into medium pot.

Bring sauce to simmer and cook down until it measures about 2 cups, about 15 minutes.

Stir remaining tablespoon of vinegar into sauce; correct seasoning.  Place the ribs for about 10 minutes per side on a hot grill, brush with reduced sauce to glaze. - Slow Cooker Pork Ribs

Saucing the Ribs on a Grill

Slice ribs between bones, toss with sauce. Serve on platter garnished with cilantro. - Slow Cooker Pork Ribs

Slow Cooker Pork Ribs

Makes 6-8 servings.



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