Pair your favorite barbecue dishes with this tasty summer cocktail!
- 3 cups boiling water
- 1/3 cups sugar
- 1 1/4 cups lime juice, freshly squeezed
- 6 ounces dark rum
- Combine boiling water and sugar to taste.
- Stir until the sugar dissolves; chill.
- Add lime juice.
- Fill 4 tall glasses with ice and divide the rum among the glasses
- Top with limeade
Recipe courtesy of delish.com
Photo: Ken Burris
We LOVED all the light spring recipes we received the past week! Congratulations to our winner, Kim Simpson, who sent us this fantastic Spring Vegetable and Quinoa Pilaf, a perfect side dish for your outdoor party!
- 1 3/4 cups low-salt chicken broth
- 1/2 tsp coarse sea salt plus additional for seasoning
- 1 cup quinoa, rinsed and drained 3 times
- 6 baby golden beets, peeled, cut into 1/3-inch cubes
- 3 tbsp olive oil
- 2 garlic cloves, minced
- 1 cup 1/2-inch pieces orange bell peppers
- 1 cup 1/2-inch pieces red bell peppers
- 1/2 pound asparagus, trimmed, cut on diagonal into 3/4-inch pieces
- 1 cup 1/2-inch pieces trimmed baby zucchini (about 6 ounces)
- Freshly ground black pepper
- 4 green onions, thinly sliced
- 1 tbsp chopped fresh Italian parsley
- Bring broth and 1/2 teaspoon sea salt to boil in medium saucepan; add quinoa.
- Cover, reduce heat to low, and simmer until quinoa is tender and broth is absorbed, about 15 minutes.
- Remove from heat; fluff with fork. Cover and reserve.
- Bring 1 1/4 cups water to boil in large nonstick skillet over medium heat. Add beets. Cover and cook until beets are tender, about 8 minutes.
- Uncover; cook until any water in skillet evaporates.
- Increase heat to medium-high. Add olive oil and garlic; sauté 30 seconds. Add all bell peppers, asparagus, and zucchini. Sprinkle with sea salt and black pepper. Sauté until just tender, about 8 minutes.
- Add cooked quinoa, green onions, and parsley to vegetables in skillet; toss to combine. Season with sea salt and pepper
- 6 oz. pizza dough
- 1 tbsp. chili and garlic oil
- 1/4 cup red onion, thinly sliced
- 2 tbsp. dill cream
- 2 1/2 oz. smoked salmon, thinly sliced
- 1 tsp. fresh chives, chopped
- 1 tbsp. Sevruga caviar, optional
- Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F.
- On a lightly floured surface, stretch or roll out the dough into an 8- inch circle, with the outer edge a little thicker than the inner circle.
- Brush the dough with the oil and arrange the onions over the pizza.
- Slide a pizza paddle or rimless baking sheet under the pizza and then slide the pizza onto the pizza stone. Bake until the crust is golden brown, 6 to 8 minutes.
- With the pizza paddle or a large spatula, carefully remove the pizza from the oven and set it on a cutting board. Use a knife, an icing spatula, or the back of a spoon to spread the Dill Cream over the inner circle.
- Arrange the slices of salmon so that they cover the entire pizza, slightly overlapping the raised rim. Sprinkle the chopped chives over the salmon.
- Using a pizza cutter or a large sharp knife, cut the pizza into 4 or 6 slices. If you like, spoon a little caviar in the center of each slice. Serve immediately.
Photo and recipe courtesy of Wolfgang Puck
- 1 cup fresh lime juice
- 1 cup fresh lemon juice
- 1 oz. Hum Botanical Spirit
- Moet & Chandon Imperial Brut Reserve
- Rose petal
- Make a syrup with 1.5 cups sugar and 1 cup hot water. Stir until sugar is completely dissolved.
- Add 1 cup fresh lime juice and 1 cup fresh lemon juice and refrigerate. Syrup may be substituted with 1 pint agave nectar.
- Fill a chilled Champagne Flute half way with ice.
- Stir 1 ounce of fresh squeezed sour mix and 1 oz. of Hum Botanical Spirit with fresh ice.
- Strain into the Flute to fill 1/2 way and top with Moet & Chandon Imperial Brut Reserve.
- Garnish with a single rose petal.
Recipe courtesy of oscar.com
yield: (makes about 4 servings)
- Pork shoulder (a little over 2 lbs)
- 1 teaspoon ground coriander
- 1 teaspoon ground fennel
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 2 teaspoons sea salt
- 1/3 cup extra virgin olive oil
- 1 brown onion, cut into 2 cm dice
- 1/2 cup port
- 1 cup red wine
- 8 prunes, pitted
- 8 dried apricots
- grated zest of 1 orange
- 2 fresh or dried bay leaves
- 2 cups veal stock
- freshly ground pepper
- About 1 hour before cooking, cut pork into 2 cm dice. Mix the spices and sea salt together. Rub over pork pieces. Cover and leave to marinate.
- In a large, heavy-based saucepan, heat extra virgin olive oil. Add half the pork and fry until evenly brown. Repeat with remaining pork. Set aside.
- Add the onion to the pan and a little more salt. Cook for 5 minutes over medium heat until softened.
- Add port and reduce by half.
- Add red wine and boil for 5 minutes to burn off the alcohol.
- Return pork to pan. Add prunes, apricots, orange zest, bay leaves and stock. Bring to a boil.
- Rude heat to a gentle simmer, cover and cook for 1 1/2 hours.
- Remove lid and cook for an additional 20-30 minutes, or until pork is tender.
- Remove pan from heat and take out bay leaves.
Italian-Stye Zucchini and Parmesan Soup
Pear and Almond Flan
Back to Marina Libia
- 1 Tbsp soft brown sugar
- 2/3 cup butter
- 2/3 cup caster sugar
- 2 large eggs, lightly beaten
- 2/3 cup almond meal
- 2 Tbsp self-raising flour
- 3-4 pears, skin on
- 2 Tbsp blanched almonds
- Line a circular flan dish (or 23cm cake tin) with non-stick baking paper.
- Sprinkle soft brown sugar over the baking paper.
- In a bowl, cream together the butter and caster sugar to create a smooth, creamy mixture. Make sure all the sugar is disolved.
- Lightly beat the eggs and add them to the creamed mixture.
- Add the almond meal and flour. Mix well.
- Cut the pears vertically, leaving on the skin and stalk. Place pear pieces decoratively in the dish, flat sides down.
- Fill gaps with blanched almonds.
- Pour the cake mixture over the pears and almonds and press down.
- Bake in preheated over at 375 degrees for 45 minutes or until the cake mixture feels firm at the center.
- Allow to cool.
- Ease the flan away from the edge of the dish with a knife, place a large serving plate on top and turn it over.
Italian-Stye Zucchini and Parmesan Soup
Spiced Pork Braised with Prunes and Apricots
Back to Marina Libia
yield: (makes 4 servings)
- Green zucchini (1 lb 10 oz), cut into 1/2 inch thick pieces
- Extra virgin olive oil
- 6 garlic cloves, finely chopped
- 3 handfuls basil, chopped
- Sea salt
- 6 cups chicken stock
- 1/2 cup grated Parmesan, plus extra to serve
- Freshly ground pepper
- In a heavy-based saucepan, heat a little extra virgin olive oil.
- Add zucchini, garlic, basil and a good pinch of sea salt.
- Cook over medium heat for about 10 minutes, stirring occasionally.
- Add the stock. Bring to a boil, then reduce heat to low and simmer uncovered for about 9 minutes.
- Pulse the soup in a blender until well pureed, but not completely smooth.
- Return soup to pan and stir in cream and Parmesan.