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Sip & Savor

February 13th, 2013

Meet The Couple Behind "Just Married and Cooking"

We sat down with culinary couple Brooke Parkhurst and Jamie Briscione of popular-blog-turned-book Just Married and Cooking to get the scoop on how to spice up couple time in the kitchen, who cleans the dishes and what meal to impress your man with.

What's your favorite dish to cook together?
Nothing is more fun (or sexier) than making fresh pasta together. We actually teach a couples “Date Night” fresh pasta class at the Institute of Culinary Education in Manhattan and it over-sells in triple! I guess we’re not the only ones who love fresh butternut squash ravioli with brown-butter & sage.

What's one dish a girl can cook for her man to impress him?
In a word- MEAT. 

What's inside your fridge right now?
Rosemary pork tenderloins, organic eggs, whole milk, Greek yogurt, cheese, prosciutto & soppressata Florida strawberries, arugula, homemade jalapeno/lime simple syrup, huge jar of homemade butter pickles, sriracha, peanut butter M&M’s, one bottle of New Zealand Sauvignon Blanc and one bottle of South African rose.’ Whew!

What cocktail are you sipping on while cooking?
Our motto is, ‘Keep it hot in the kitchen,’ and that goes for our cocktails too. We just discovered Tanteo’s 100% agave tequila infused with jalapeno. It’s totally delicious and even better when paired with our homemade jalapeno-lime syrup (which is a snap to make) and even more fresh lime juice. 

What's one cooking utensil every girl should own?
Top of the list should be a sharp, light-weight chef’s knife.

Who cleans the dishes at your house?
We are an equal opportunity household!  Brooke probably does more dishes throughout the day because of a messy 3 year-old, but Jamie is a chef and a dish-washer at night.

You have a 3 year old. Anything she  can't stand eating?
Parker is a picky girl. She’s all about “shooto” (prosciutto), hamburgers & fries, scrambled eggs and avocadoes.

We’ve giving our recipe to Tidbits so everyone can spice up their couples time in the kitchen!

Keepin’ It Spicy Jalapeno Margarita by Just Married & Cooking

Serves 2

For the margaritas:
4 oz (1/2 cup) fresh lime juice
4 oz (1/2 cup) Lime-Jalapeno Simple Syrup
2 oz (1/4 cup) Triple Sec
6 oz (3/4 cup) Tanteo Jalapeno Tequila
ice cubes
kosher salt for glasses
garnish- lime wedges and rounds of fresh jalapeno

For the lime-jalapeno simple syrup (makes enough for 4 batches):
zest of 4 limes removed in strips with a vegetable peeler
1 teaspoon kosher salt
1 cup granulated sugar
2 cups sugar
1 fresh jalapeno sliced into rounds

1. Combine the lime juice, lime-jalapeno simple syrup, Triple Sec, tequila and several ice cubes in a cocktail shaker. Shake well until chilled.

2. Strain through the top of the cocktail shaker into salt-rimmed martini glasses or rocks glasses filled with ice.

3. Garnish with fresh lime wedges and float a few rounds of freshly sliced jalapeno.

4. *For the lime-jalapeno simple syrup*- In a medium saucepot, combine the lime zest, salt, sugar and water. When small bubbles begin to form, and the mixture has almost reached a boil, remove from the heat. Add sliced jalapeno rounds to the hot simply syrup. Stir well so all the sugar dissolves. Remove to a glass jar or heat-proof container. Will keep for up to two weeks.

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