Outdoor Dining...Things I Love

It's summer time and it's all about outdoor dining.  I love outdoor dining and drinking a little wine.  I really love out door dining on the beach, but with the Shit Ass Disease that has become a little impossible (another perk, thank you Shit Ass Disease).  Anyway enough of my wining, let's get down to the meaning of summer.  Eating outdoors.  I have as usual downloaded some photos and recipes from Pinterest and Google to show you what you all should be doing and I don't mean throw a couple paper plates out on the table and chowing down.  I mean lighting and a beautifully set tables. So here are a few photos and recipes,  Bon appetit!

Doesn't this just scream for Strawberry Shortcake?

Strawberries

3 Pounds strawberries, stemmed and  quartered
6 tbs sugar

Mix strawberries and sugar and let sit while making shortcake


Whipped Cream

1 1/2 c heavy cream, chilled
3 tbs sugar
1 1/2 tsp vanilla
1 tsp grated lemon zest

Whip everything together until soft peaks form

Shortcake

2 cups all purpose f;our
2 tsp baking powder
1/4 tsp baking soda
2 tbs sugar
3/4 tsp salt
1 1/2 c heavy cream

Sift together flour, baking powder, baking soda, remaining 2 tbsp sugar and salt in a medium bow.  Add heavy cream and mix until just combined. Place mixture in an ungreased 8" square pan and bake until golden brown  18 to 20 minutes at 350 degrees.

Remove shortcake from pan and place on a rack to cool.  Cut into 6 pieces and split each piece in half.

Spoon some of the strawberries with their juice onto each shortcake. Top each with a spoonfull of whipcream. Spoon more strawberries on top.

What's the problem?  Hang a few hundred light bulbs and enjoy all summer!

Beef Croustades with Boursin & Mushrooms

For the mushroom filling:
1 lb. fresh white button or cremini mushrooms, cleaned
2 medium shallots
1 clove garlic, cut in half
2 Tbs. unsalted butter
1 Tbs. olive oil
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
For the croustades:
6 filets mignons, 6 oz. each and about 1-3/4 inches thick
Kosher salt
1 Tbs. unsalted butter
1 Tbs. vegetable oil
2 cakes (5.2 oz. each) peppercorn Boursin cheese, slightly softened at room temperature
1-lb. package phyllo dough (with at least 24 sheets, preferably more), thawed in the refrigerator overnight
1/4 lb. (1/2 cup) unsalted butter, melted; more if needed
1/4 cup thinly sliced fresh chives


For the filling:


Trim the mushroom stems close to the caps. Put the mushrooms, shallots and garlic in a food processor and pulse until finely chopped but not puréed; scrape the bowl as needed. Transfer the chopped mushrooms to the center of a clean dishtowel. Gather up the sides of the towel and twist, keeping the mushrooms well contained in the cloth, bonbon style. With one hand, hold the ball of mushrooms over the sink; with the other hand, twist the gathered cloth, squeezing out as much liquid as possible.


Heat the butter and oil in a 10-inch skillet or sauté pan over medium heat. Add the mushrooms, cover, and cook, stirring occasionally, until the mushrooms are very soft and fragrant, 3 to 5 minutes. Don't let them brown. Uncover and cook until the pan is mostly dry, 2 to 3 minutes. Add the parsley; season with 1/2 teaspoon salt and pepper to taste. The filling can be refrigerated for up to a week or frozen for up to two weeks. If frozen, thaw overnight in the refrigerator and, if necessary, cook gently in an uncovered skillet to evaporate any juices that may have developed in the freezer.
For the croustades:

Sear the filets: Season the filets mignons generously on all sides with salt. Heat the butter and oil in a 10-inch skillet or sauté pan over medium-high heat until very hot and sizzling.

Put three of the filets in the pan and sear on one side until well browned, 1 to 2 minutes. Turn and brown the other side. Then quickly sear along the sides, using tongs to turn, about another 1 minute per side. Transfer to a plate lined with paper towels. Repeat with the remaining filets. Cover and refrigerate for at least 1 hour.ew hundred light bulbs and enjoy it all summer!

I love this except the damn gravel, guess one must do what one must do. Now for a little 

Ahi Stack!

.

Paleo Ahi Poke Stack Prep time: 20 mins     Cook time: 5 mins     Inactive: 2 hours     Servings: 4

Ingredients:
MARINADE:
- 1/2 cup coconut aminos
- 1 Tbsp. raw honey, melted (optional)
- 1/4 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1 tsp. toasted sesame seed oil
- Dash ground ginger
- Dash red pepper flakes

POKE STACK:
- 1 1/2 lbs. ahi (yellowfin tuna) steaks, chopped into 1 inch chunks
- 1 large cucumber, peeled and chopped
- 1 medium red onion, peeled and chopped
- 2 medium roma tomatoes, chopped
- 1 cup broccoli slaw
- 2 medium ripe avocados, peeled, seeded and chopped
- 1/2 cup fresh cilantro, chopped
- Dash sesame seeds

WONTON:
- 1/2 cup arrowroot flour
- 1 egg, whisked
- 1 cup water
- 1/8 tsp. sea salt
- 1-2 Tbsp. coconut oil

 Directions:

TO MARINATE THE AHI:
1. Place the marinade ingredients in a resealable container and stir well to combine. Add the chopped ahi tuna, cover with a lid, and allow to marinate in the refrigerator for at least 2 hours.

TO MAKE THE "WONTONS":
1. Combine the arrowroot flour, eggs, water and sea salt in a medium sized mixing bowl and stir well to combine. Set aside.
2. Heat about 1 tsp. (or more if needed, depending on size of pan) of the coconut oil or bacon fat in a small round frying pan over medium-high heat. Using a spoon, slowly pour the mixture into the pan until you get the desired size. You want the wonton to be slightly larger than the stacker/can size.
3. Fry the wonton for 2-3 minutes and then flip with a spatula and fry for 2-3 minutes on the other side, or until crispy. Remove the wonton and set aside, and continue cooking the additional wontons.

TO ASSEMBLE THE AHI POKE STACKS:
1. Wait to assemble your stacks until right before serving. Place a wonton on a plate. Take the stacking ring and place it on top of the wonton. Place a scoop of the marinated ahi into the stacker and gently press down with a spoon so that it forms a flat layer along the entire bottom. Pressing down gently will allow your food tower to stay together when you remove the ring.
2. Next place a large scoop of the cucumber, red onion, tomatoes, broccoli slaw and avocado into the food stacker, making sure to press down gently with the spoon between each layer.


3. To remove the stacking ring, lift the ring straight up. Repeat the process to form additional stacks with the remaining ingredients. Serve immediately.or bacon fat (for frying)

Paleocupard.com

Can't you just imagine what it is like to have some Blueberry Sorbet and drink a little wine under these lanterns and wisteria...

Blueberry Sorbet with Riesling and Rosemary

1/2 water

1/2 sugar

1 stem rosemary

3 c fresh blueberries

1/3 c riesling

pinch of black pepper

In a small saucepan, heat water and sugar until sugar melts.  Add rosemary and let the mixture cool. Refrigerate for at least 2 hours through 4 might be just right.  Remove rosemary.

Add the blueberries, riesling ad black pepper to  blender and give it a whirl.  pour in 1/3 cup of the rosemary syrup and blend again until well mixed.  Strain mixture into a bowl using a fine mesh strainer and let the mixture cool, covered in the fridge for about an hour where it will become strangely gelatinous.

Pour blueberry mixture into your ice cream maker and churn according to manufacturer's instructions.  Freeze for 2 hours.

This table looks like it is just waiting for a few friends and a variety of wines and foods. So here is a few choices you might enjoy.

2011 Francis Coppola Diamond Collection Claret

California 13.5% $21

 79% Cabernet Sauvignon, 15% Petit Verdot, 3% Merlot, 3% Cabernet Franc

 

This popular bottle is all about the berries: blackberry, black cherry, and blueberry. While the fruit is at the front of the nose and flavor, it's not overbearing. There are hints of coffee as it warms up, and the tannins are moderate.  I’ve been a long time fan of this particular Bordeaux-style California wine and it has the advantage of being available everywhere in the United States.  Since dinner parties are often occasions where you’re eating with a group of folks who are not necessarily all wine fanatics, this one is a fun conversation starter with the tie-in to the movies of Coppola.  Also, with the gold netting it makes an attractive gift if you’re the one showing up as a guest.

 2011 Bogle Phanthom California 14.9% $20
46% Petite Sirah, 40% Zinfandel, 11 % Cabernet Sauvignon, 11% Mourvedre

Here’s your classic California option without straying into the jammy fruit bomb category.  The accompanying grapes keep this from being a one note Zinfandel. If you want a bold, fruit-forward red wine, the Phantom will work for you.  It is full of dark berry flavors, with aromas of leather and a hint of cedar. On the palate it shows firm tannins, though it is a wine that definitely improves with at least an hour of decanting. Two hours into dinner, you’ll hit a sweet spot where the bottle has mellowed out just enough to match beautifully with the slabs of roast ribeye.

2009 Chateau de Malengin Montagne Saint-Emilion, Bordeaux 13.5% $29

70% Merlot, 20% Cabernet Franc, 10% Cabernet Sauvignon

Real Bordeaux for a bargain does exist, and should be celebrated.  This right bank wine has a focus on Merlot and Cabernet Franc, delivering a little milder profile than my prior two selections. The initial impression carries aromas of deep black cherry, and a little pencil shavings. Underlying tones of prune and spice. On the palate, you encounter smooth tannins and a light, mildly fruity body. Pleasant finish, and an excellent quality-price ratio.  At this price, consider picking up an extra bottle to use to make red wine butter or for sauteing mushrooms and shallots to pair with the steak.  

 2011 Chablis 1er Cru Montmains, William Fevre Chablis 12.5% $45
100% Chardonnay

A rare, lightly seasoned ribeye roast has a buttery quality that I find matches particularly well with a serious Chardonnay.  I’m including this as an option for the adventurous host that wants to give his fellow diners a flavor experience they’ve probably never had before.  This lovely Chablis showed a floral nose with touches of earth. The oak is more pronounced, with a little vanilla and a firmer body.  As it opens over time, you get that nice hint of church basement‚ a combination of old wood and books.  I do recommend that if you try this, serve the Chablis before any reds.



 

2008 Nicolas Catena Zapata Mendoza, Argentina 14% $130
 65% Cabernet Sauvignon, 35% Malbec

  

I had to include one selection for the collectors, and if you’re going to be serving an Argentine wine, then I would strongly suggest preparing some chimichurri to accompany your meal.  The Nicolas Catena Zapata is an impressive wine from Mendoza with real aging potential.  I was able to enjoy a bottle of the 1999 vintage last year and it was incredible.  But even the current releases are worth the price.  The 2008 was really stunning and sublime for a relatively young wine. Much of the complexity of the other wines in the Catena line but softer in every regard, allowing gentle cherry, chocolate, and oak aromas to emerge. Very long finish and quite fascinating. This is the one that you will save for a special occasion and that will keep people talking about it for hours after the plates have been cleared away. 

Read more: http://eat.snooth.com/articles/5-wines-for-prime-rib/?viewall=1#ixzz3gLX7c1DQ

I mean this is a picnic bench for God's sake.  But some flowers, chairs and draperies can make any space fun to entertain in.

LEFT: O-Riedel stemless Syrah/Shiraz wineglass, Riedel ($44.99 for set of 3). bloomingdales.com. Bentley crystal highball glass, Ralph Lauren ($87.50 each). Montaigne highball glass, Baccarat ($110 each). Classic margarita glass, Crate and Barrel ($4.95 each). Intangible Horizon tumbler, Baccarat ($110 for set of 2). 

STEPH'S BERRY SAINTSATION

Stephanie Sanders, restaurant manager and master mixologist at The W Los Angeles Westwood's The Backyard restaurant and NineThirty

Named "Best Cocktail Under the Stars" by the Los Angeles Times, Sanders's eponymous drink has been a staple at the W since 2007. The libation's popularity has led to a metamorphosis of sorts—this summer, it'll be introduced as an alcoholic sorbet at the hotel hot spot.

3 mint leaves

1⁄2 strawberry

1 lime wedge

1⁄2 ounce grapefruit juice

1 ounce St-Germain elderflower liqueur

1⁄2 ounce Ciroc vodka

Muddle mint, strawberry, lime, and grapefruit juice. Add spirits and shake. Combine with a splash of soda water.

THE DEEP END (AT BLUE COW)

Steve Livigni, director of operations at Harvard & Stone, La Descarga, Pour Vous, and Blue Cow.

The Livigni-designed cocktail menu at Blue Cow—Downtown's new farm-to-table café—includes the The Deep End, which marries cachaça aged in French cognac barrels with açai liqueur. "When I think about summer cocktails, it's all about effervescent, aromatic drinks," says Livigni. "It's filled with delicious, tropical flavors."

1 1⁄2 ounce Leblon cachaça

1⁄2 ounce Cedilla açai liqueur

1⁄2 ounce lime juice

1⁄4 ounce falernum

4 ounce sparkling coconut water

Shake all ingredients except for coconut water. Strain and pour into a highball glass. Top with sparkling coconut water and stir.

AND THE LIVIN' IS EASY

Tricia Alley, Southern California director of mixology at Southern Wine & Spirits.

Rye whiskey has made a serious comeback. "It was America's spirit ages ago, and it's come full circle to be trendy today," says Tricia Alley, formerly of Providence and Black Market Liquor Bar. "Rye is great in a light, refreshing drink—it has a lot of citrus tones." The best part? Alley says it's virtually guaranteed not to cause a hangover.

4 one-inch pieces of champagne mango

2 ounce Old Overholt Straight rye whiskey

1⁄2 ounce Pagès elderflower syrup

1 ounce freshly squeezed lemon juice

Fever-Tree ginger ale Muddle mango in a mixing tin, then add whiskey, elderflower syrup, and lemon juice. Add ice and shake vigorously. Pour over ice and top with chilled ginger ale. Garnish with a large sprig of lemon balm.

SUNBURN MARGARITA

Joseph Brooke, head bartender at Mixology 101.

Mixology 101's famed "maestro," Salvatore Calabrese, is renowned in UK cocktail culture, and his right-hand man, Joseph Brooke, credits a "game-changing" trip to London for his own pouring prowess. Brooke's Sunburn Margarita is a vibrant concoction he calls "liquid fireworks." Says Brooke, "LA's a tequila town, so we're paying homage to the home team."

3⁄4 ounce Don Julio tequila reposado

1 ounce lime juice

1⁄2 ounce agave nectar

3⁄4 ounce pomegranate juice

1 whole passion fruit

1 slice pickled jalapeño, muddled

Salt and sugar rim

Muddle, shake, and strain ingredients into a chilled cocktail glass. Garnish with a lime twist.

TWIG & BERRIES (AT PICCA)

Julian Cox, executive beverage director at Picca, Playa, Rivera, Sotto, and Short Order.

With Picca chef Ricardo Zarate being crowned one of Food & Wine's Best New Chefs of 2011, all eyes are on Picca and its flavorful brand of Peruvian cuisine. And for Julian Cox, this is a prime opportunity to put Latin spirits in the spotlight. For Picca's spring menu launch, Cox designed a slew of new pisco-based cocktail, including Twig & Berries.

1 1⁄2 ounce pisco Quebranta

3⁄4 lime

1⁄2 ounce simple syrup

1⁄4 ounce apricot eau de vie

1⁄4 teaspoon blueberry purée

1⁄2 ounce Pericchi blanc vermouth

Shake all ingredients together, then top with blueberry foam and a dash of cinnamon tincture. Garnish with blueberries.

How about Eggs Benedict and a cup of coffee in the morning? This is almost the perfect setting to do this....except for that fucking gravel!

Eggs Benedict

INGREDIENTS

• 16 eggs
• 1⁄23 English muffins cut in half
• 16 slices ham, thin
• 3 hollandaise sauce

Easy Blender  Hollandaise Sauce Recipe

• Prep time: 10 minutes
• Yield: Makes about 1 cup of sauce, good for about 4-6 servings.

Ingredients

3 egg yolks

1 tablespoon lemon juice

• 1/2 teaspoon salt
• 1/8 teaspoon cayenne (optional)
• 10 tablespoons unsalted butter

Method

1 Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away.

2 Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.

3 Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.

4 Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.

Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so.

Read more: http://www.simplyrecipes.com/recipes/easy_blender_hollandaise_sauce/#ixzz3gRr7zuk6

Well you wouldn't need to have seating for a million people but  a table cloth , light some candles, a few flowers on the table have fun.

Grilled Shrimp



Ingredients

1 1/2 tbsp olive oil
1 pound of shrimp
salt to taste
6 coves garlic minced fine
1/4 tsp red pepper flakes
3 tbsp lemon juice
1 tbsp caper brine
1/3 c chopped parsley
water as needed to thin sauce

Mix all ingredients pour over shrimp and grill

Burgers on the patio.  Yes please!

Burgers

Ingredient

8 ounces chuck, trimmed, cut into 1 1/2-inch cubes

8 ounces sirloin, trimmed, cut into 1 1/2-inch cubes

1/2 teaspoon kosher salt

Directions

Watch how to make this recipe

In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. Form the meat into 5-ounce patties.

Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking.

Recipe courtesy of Alton Brown

TOMATO JAM RECIPE

Ingredients

• 4 pounds plum or heirloom tomatoes (I used a variety of heirlooms, all different colors!)
• ¾ cup sugar
• 1 teaspoon salt
• ¼ teaspoon pepper
• ⅛ teaspoon paprika (smoked paprika if you have it)

Instructions

Bring a large pot of water to a boil. Make an ice bath in a separate bowl and set to the side. Drop the tomatoes into the boiling water in batches, boiling for about 1 minute. Remove tomatoes from the boiling water and place directly in the ice bath. Remove the skins by hand right in the ice water, leaving the skins in the water. I would empty the ice water bowl between batches. By removing the skins in the ice water bowl you cut down on some serious messiness in the kitchen!

1. Cut the tomatoes in half crosswise, seed them, then chop into pieces.
2. Place chopped tomatoes in a large pot. Mix with sugar and stir well. And let stand at room temperature for about 10 minutes, stirring occasionally.
3. Bring tomatoes and sugar to a boil over medium-high heat and let cook for 15 minutes.
4. Add salt, pepper and parika and cook until thickened, about 10-15 more minutes.

Granted this is probably for a wedding but why not hang 50 chandeliers out on your patio?  I am dead serious.  How could this not make you feel like the best host in the world?  If you are having a wedding, how about some Italian Wedding cookies?

Italian Wedding Cookies

Author: Leslie Green - The Hungry Housewife

Recipe type: cookies,dessert

Prep time:  5 mins

Cook time:  15 mins

Total time:  20 mins

A classic Italian Wedding Cookie

Ingredients

• 1½ cups (3 sticks) Salted Butter
• ¾ cup Powdered Sugar + ⅓ cup for rolling
• 1½ cups finely ground Almonds
• 4 teaspoons Vanilla Extract
• 3 cups sifted Flour

Instructions

1. Preheat oven to 325
2. In a medium bowl, cream together butter and ¾ cup powdered sugar.
3. Beat in ground almonds and vanilla extract.
4. Gradually beat in flour until completely combined.
5. Measure out about 2½ teaspoons(using your tiny cookie scoop) or eyeball it, and roll into balls or shape into crescents.
6. Place onto an un-greased cookie sheet and bake about 15 minutes.
7. Do not allow to brown or they will become too crumbly.
8. Allow to cool on cookie sheet for 2 minutes and transfer to wire rack.
9. Cool for an additional 5 minutes and toss in the remaining ⅓ powdered sugar.
10. Store in covered container at room temperature.
11. Can be made several days in advance.

Notes

Makes about 6 dozen cookies. This recipe requires finely ground almonds. Most grocery stores don't sell them. So just purchase slivered almonds and pulse them in your blender or food processor until they reach a sand-like texture

This country setting just screams for peach cobbler.   A few quilts, candles, lanterns and flowers. Could you die?

Pie Crust: (make two pie crust)

2½ cups all purpose flour
2 Tablespoons of sugar
1 teaspoon of salt
1 stick COLD butter (chopped into pieces)
½ cup COLD butter-flavored shortening
½ cup ice cold water (if dough is still too dry, add in more cold water a tablespoon

•  Peach Filling

2 (26 oz cans) sliced peaches ¾ cup of sugar
6 tablespoons of butter
1 teaspoon lemon juice
1 teaspoon of cinnamon pinch of nutmeg

1 Tablespoon sugar
1 Tablespoon brown sugar
1-2 teaspoons cinnamon

• 
  

Instructions

Preheat oven to 375
In a bowl add flour, sugar & salt. Give it a whisk to combine
Now cut in the butter & shortening until mixture resembles very large crumbs. (I use my hands for this. Don't
overdue it. Mix just until combined)
Add in the ice cold water and stir just until combined.
Gather dough into a ball and flatten. Cover with plastic wrap and refrigerate for 15-30 minutes or until cold.
1.                                                                 
2. Peach Filling
3. 
   
Pour 1 can of undrained peaches into a saucepan. Drain the other can and pour the peaches in. We only need one can of juice.
Add in butter, lemon juice, cinnamon, nutmeg and sugar.
Stir over medium low heat just until sugar it dissolved and the liquid is syrupy. Set aside.
Divide the chilled pie crust into 2 balls.
One for the bottom crust and one for the top crust. make the bottom crust, roll out a ball on a flour surface until it is about ⅛ inch thick. Place it inside of a deep dish pie pan. Sprinkle on some sugar mixture if desired and press it into the crust.Step 3.) Spoon on the peaches. Pour on a little juice to your liking. ½ cup will do just fine 
4. Lattice Top Crust

.Roll out the other ball of dough so that it is long enough to make strips that will reach from one end of the pie pan to the other. Cut out about 8-10 1-inch strips.
Lay the strips in a crisscross pattern on top of the peaches and press the ends into the pie crust rim.
Drop a few pieces of butter on the pie and sprinkle with the cinnamon sugar mixture.
Bake for 35-45 minutes or until golden.

Ummmmm namaste...

Pearl Couscous

Ingredients

pearl couscous

kalamata olives (pitted)

cherry tomatoes

baby mozzarella cheese

fresh basil 

olive oil

balsamic vinegar

Instructions

Cook couscous according to directions and let cool.  Add olives, tomatoes, cheese and basil.  Wisk together olive oil and balsamic vinegar salt and pepper and mix with couscous.

Lace table cloth, mixed matched chairs, crystal candle holders, flowers in galvanized buckets.  It doesn't have to cost a lot of money to blow your guest away.  Are you seeing a theme here?  Now throw in some Sangria and wow!

Pineapple Mojito Sangria

Boozy pineapple chunks mingle with muddled lime and fresh mint for a refreshing white wine sangria that's sure to be the hit of the party

total time: 5 HOURS 5 MINUTES


INGREDIENTS:

3 medium limes, thinly sliced
Small bunch peppermint, leaves stripped (about 30 peppermint leaves)
1/3 cup granulated sugar
1 small fresh pineapple, peeled, cored, and cut into 1 to 2-inch chunks (about 2 cups diced)
750 ml bottle white wine (on the dryer side is best - I like Sauvignon Blanc or Pinot Grigio)
1/2 cup white rum
3/4 cup pineapple juice
4 cups lemon lime soda
Additional peppermint leaves and pineapple wedges for garnish
DIRECTIONS:


Instructions

In a heavy pitcher, muddle together the lime slices, peppermint leaves, and sugar. You can use amuddler made specifically for the purpose or a sturdy wooden spoon.
Add the pineapple, then pour the wine, rum, and pineapple juice over the top.
Cover and place in the refrigerator for 4 – 5 hours.
Remove from refrigerator and add the lemon lime soda. Add ice and a few chunks of the pineapple to your glass and pour sangria over. Garnish with additional mint leaves and pineapple wedge if desired. Serve (with a straw, if you like).


The mint leaves lose their vibrant green hue as the sangria marinates - I like to sprinkle a few fresh mint leaves in right before serving to add back some color and give revelers a bit to chew on

Even barbecued kebabs can be dressed up.  A few candles, flowers and cloth napkins and viola!  

Tequila Barbecue Chicken Kebabs
Ingredients

2 cups Tequila Barbecue Sauce (recipe follows)
1½ pounds boneless, skinless chicken breasts
3 red bell peppers (or use 1½ red and 1½ orange for added color), cleaned and cut into squares
2 poblano chiles, cleaned and cut into squares
2 ears corn on the cob, shucked and cut into 1-inch pieces
1 red onion, cut into squares
6 skewers, about 8 inches long

Tequila Barbecue Sauce

1 cup ketchup
6 tablespoons pomegranate molasses (look for it in the aisle with Asian specialty ingredients)
1 cup light-brown sugar
2 teaspoons hot sauce
1 cup tequila
8 cloves garlic, crushed

Combine all ingredients. Yields about 2 cups. Store in a covered container in the refrigerator.
Instructions

Cut the chicken into large cubes for the kebabs and place them in a zip-top freezer bag with 1 cup of tequila barbecue sauce. Remove as much air as possible, seal and refrigerate for 2 to 4 hours.
When it is time to prepare for cooking, get the grill ready for direct grilling at about 500°F.

Assemble the kebabs, alternating between chicken, bell peppers, poblanos, corn and red onion.

Grill the kebabs over direct heat for a few minutes per side, brushing with the reserved 1 cup of barbecue sauce each time you turn them. The chicken should be cooked through in about 15 minutes. Be careful not to slop too much barbecue sauce onto the grill while you baste because the sugars will burn quickly.

Russ Faulk, Kalamazoo Outdoor Gourmet, Grillmaster

Now for those of you who just don't want to spend the money or time, whatever your problem is, you can always pull the car out of the garage and throw a few quilts, popcorn and nutella in the back of your SUV or fucking mini van. I mean they even sprinkled lights and flowers and a little music!

BEACH DINING

OK not everyone has a beach in their back yard, however I think we should.  I think it should be a God given gift to us all, (or especially people with the Shit Ass Disease). Especially a wonderful hammock that you can't get into:-(

    

Ingredients

1 cup extra-virgin olive oil
Juice and zest of 3 lemons, plus 2 lemons
1 bunch fresh marjoram, tied tightly at stem end with a piece of string
3 tablespoons limoncello or other lemon liqueur
4 (2-pound) live lobsters
2 cups arugula, washed and spun dry
Ingredients
1 cup extra-virgin olive oil
Juice and zest of 3 lemons, plus 2 lemons
1 bunch fresh marjoram, tied tightly at stem end with a piece of string
3 tablespoons limoncello or other lemon liqueur
4 (2-pound) live lobsters
2 cups arugula, washed and spun dry
Directions
Preheat barbecue or broiler.

Place olive oil and juice and zest of 3 lemons into a small saucepan and place over medium heat. Bring to a near boil, remove from heat and pour into a bowl. Immediately add the marjoram "brush" and limoncello and allow to steep, like tea, for 1 hour, covered. This mixture can be stored in a lidded jar, away from light, for up to a week.

Kill lobsters by piercing their shells with a sharp point at the center of the back end of the eyes. Place the whole lobster on the hottest part of the grill for 3 minutes per side and remove from the heat. Cut the lobsters in half lengthwise and, careful not to lose a drop of the tomalley or roe, gently anoint them with the scented oil, using the marjoram brush. Gently place them, shell-side down, on the grill and cook until nearly done, about 6 to 7 minutes. Turn the flesh side down, cook for 1 minute, and remove to a platter. Dress the arugula with 4 tablespoons of the scented oil and some coarse salt and pile in center of platter. Serve warm or room temperature, with the remaining oil and lemon wedges on side.

All recipes copyright 2000, Mario Batali. All Rights Reserved.

I mean really?  I could live here forever!  I just know there is a chic white  house, an infinity pool, and obvi a interior designer.

Ingredients

1/4 cup light coconut milk, divided

6 tablespoons fresh lime juice (about 4 limes), divided

4 (6-ounce) mahimahi or other firm white fish fillets

1 1/2 cups diced peeled ripe mango (about 1/2 pound) 

3/4 cup diced English cucumber (about 1/2 medium)

1/3 cup finely diced red bell pepper 

2 tablespoons minced red onion 

1 tablespoon chopped fresh cilantro 

1 teaspoon minced peeled fresh ginger

1 serrano chile, minced

3/4 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper

Cooking spray 

Lime slices (optional) 

Cilantro sprigs (optional) 

Preparation

1. Combine 3 tablespoons milk and 3 tablespoons juice in a shallow dish; add fish, turning to coat. Cover and marinate at room temperature for 15 minutes
.

2. Combine remaining 1 tablespoon milk, remaining 3 tablespoons juice, mango, and next 6 ingredients (through chile) in a bowl. Add 1/4 teaspoon salt; toss well.

3. Remove fish from dish; discard marinade. Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Cook fish 4 minutes on each side or until desired degree of doneness. Serve with mango salsa. Garnish with lime slices and cilantro sprigs, if desired

Yes you are seeing correctly, Ganja Butter Grilled Corn from the Marijuanachef.com. Perfect to eat right before you get into the low riding fucking mini van.

Grilled Ganja Butter Corn

Ingredients
1 teaspoon chili powder
1/8 teaspoon dried oregano
1 pinch onion powder
cayenne pepper to taste
garlic powder to taste
salt and pepper to taste
1/2 cup ganja butter, softened
6 ears corn, husked and cleaned 

Directions

Preheat grill for medium-high heat.

In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened ganja butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.

Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking

Last but not least, a candle lit meal with paper umbrellas at dusk on a beach. If only this were my backyard.

I had to throw this one in, it is one of my favorite places at dusk.  Laguna Beach, it's a small little restaurant that has the best Bloody Mary's and Calamari with bacon.  I've always said that when I die I want my ashes scattered on Laguna Beach.  Really any beautiful beach would do.  Last time I was at Laguna, the cute little art community had turned in to an outdoor mall so I've nixed Laguna, I thought you should know this.


Outdoors on.....
Sue "CiCi" Cook