Lemon Blueberry Vodka Splash
1 recipe simple syrup ( recipe below)
¾ cup freshly squeezed fresh lemon juice
6 ounces vodka
1 ½ cups club soda
1 lemon, cut into slices
½ cup fresh blueberries
Fresh mint leaves, to garnish
2 cups water
1 cup sugar
To make simple syrup, in small saucepan, combine water and sugar; bring to boil over medium heat, stirring until sugar is dissolved, about 3 minutes. Remove from heat and cool in refrigerator until ready to use.
In large pitcher, combine syrup, lemon juice, vodka and club soda; stir until blended. Add lemon slices and blueberries. Pour over ice and garnish with fresh mint.
Roasted Yams, Brussels Sprouts and Edamame Salad
1 medium yam (about 2 cups), peeled and cubed
2 tablespoons olive oil
Coarse salt and freshly ground pepper, to season
1 cup Brussels sprouts, timed and halved
1 leek, white top only, sliced
1 cup shelled frozen edamame
2 teaspoons fresh oregano leaves
Maple Lime dressing
2 tablespoons maple syrup
1 tablespoon fresh lime juice
1 Tablespoon cider vinegar
2 tablespoons extra virgin olive oil
1 teaspoon Dijon
1/8 teaspoon salt
Preheat oven to 400°F.
For dressing, in small bowl, whisk together all ingredients: set aside.
For salad, toss yams with 1 tablespoon olive oil in small bowl. Spread on parchment-lined baking sheet. Season with salt and pepper and roast 20 to 25 minutes or until tender.
In same bowl, toss Brussels sprouts and leeks with remaining 2 tablespoons olive oil; season with salt and pepper. Arrange on another parchment lined baking sheet. Roast, tossing occasionally, until sprouts are tender, about 15 to 20 minutes.
Meanwhile, bring small pot of water to boil, add edamane and cook 3 minutes, drain and rinse under cold water: set aside.
To assemble salad, in large bowl mix together yams, sprouts, leeks and edamame. Toss with dressing and sprinkle with oregano. Serves 6 to 8
Toffee Chocolate Bark with Caramel Sauce
40 saltine crackers
1 cup unsalted butter
1 cup brown sugar
3 cups semi sweet chocolate chips
2 tablespoons French sea salt
½ cup sugar
¼ cup water
½ cup 35% cream
2 Tablespoons unsalted butter
To make caramel sauce, in small heavy bottom saucepan, heat sugar and water over medium-low heat until golden-brown, stirring constantly with wooden spoon. Remove from heat and slowly add cream and butter (mixture may seize up). Return to heat and stir until smooth, about 2 minutes. Mixture will thicken as it cools.
Preheat oven to 400°F.
Line cookie sheet with parchment paper and arrange crackers in single layer.( make sure pan is filled).
In medium saucepan, combine sugar and butter. Bring to boil and cook for 3 minutes. Remove from heat and pour over crackers.
Bake for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over top. Return baking sheet to oven for 3 to 4 minutes. Spread melted chocolate evenly over crackers and sprinkle with French sea salt. Let cool in refrigerator 1 hour or overnight. Break chocolate into pieces. Serve with caramel sauce. Serves 10
Pulled Pork with Chipotle Aioli and Barbecue Sauce
1 teaspoon ground paprika
1 teaspoon ground chili powder
1 tablespoon ground cumin
2 tablespoons dark brown sugar
1 teaspoon freshly ground pepper and sea salt
1 ( 3 to 4 lb) boneless pork butt ( shoulder) roast
1 recipe barbecue sauce ( see below)
1 recipe Chipotle Aioli
8 soft rolls
Mix together paprika, chili powder, cumin. sugar, salt and pepper. Rub pork all over with spice mixture. Refrigerate at least 3 hours or over night.
Preheat one burner of a two burner barbecue to high; reduce to medium. Temperature should read 250°F to 300°F. Place pork on oiled grill over unlit burner. Close lid and cook pork for 3 to 4 hours and meat thermometer reads 160°F.
Transfer to cutting board, tent with foil and let stand 20 minutes. Using 2 forks, pull pork into shreds; place in bowl. Warm sauce and pour 1 to 1 ½ cups over meat; Toss to coat. Serve on buns with remaining sauce and chipotle aioli.
¾ cup mayonnaise
1 Tablespoons extra virgin olive oil
2 tablespoons chipotle peppers, chopped
Mix together in small bowl. Cover and chill.