Tasty, Tasty: Easy Cocktails And Meals For Memorial Day

This holiday, swipe left on hot dogs and cole slaw and go for some delicious and creative fare.
From: NewNowNext

 Monday is Memorial Day, but if you’re having friends over you’re going to have step it up a notch from the usual backyard barbecue.

 Fortunately The Secret Guide to Fabulous crew boys have some easy recipes for tasty cocktails, a delicious seafood poke and dairy-free coconut ice cream. Enjoy!

Watch The Secret Guide to Fabulous: Summer on May 30 at 10pm on Logo.

 Drinks

Mezcal Me Maybe

2 oz. mezcal

3 oz. soda

3 oz. grapefruit juice

Full glass with ice

 Red, White & Booze

1 oz. Campari

1 oz. gin

1 oz. sweet vermouth

Freeze Campari in ice cube tray. Blend Campari cubes and regular ice cubes in blender

 Caffeine Fiend

3 oz. cold brew coffee

2 oz. cola

2 oz. rum

1oz. Coffee liquor

1/2 oz. cream

Serve over ice

 Food

Tuna and Salmon Poke with Avocado

Poke is a raw fish salad popular in Hawaiian cuisine. A great way to serve it if you’re hosting a gathering is to allow guests to choose their own ingredients and garnishes.

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 Proteins 

Raw Tuna

Cooked Salmon

Avocado

Grains 

Sushi Rice

Quinoa

Buckwheat noodles

 Greens 

Marinated seaweed (Purchase prepared)

Thinly sliced sauteed kale

Thinly sliced sauteed spinach

Sesame Soy Ponzu Dressing

½ cup of reduced-sodium soy sauce

2 tablespoons of toasted sesame oil

¼ cup of ponzu sauce (can be substituted with a mix of citrus juices)

2 tablespoons of rice vinegar

1 tablespoon of brown sugar

Sambal Oelek Mayo

1 cup of mayonnaise

2-3 tablespoons of sambal oelek, depending on preference

2 tablespoons of toasted sesame oil

1 tablespoon of mirin

1 tablespoon of soy sauce

1 tablespoon of rice vinegar

 Pickles

Pickled Cucumbers

Pickled Jalapenos

Pickled Radishes

Pickling Liquid

½ cup of rice vinegar

Juice of 1 lime

3 tablespoons of sugar

2 tablespoons of soy sauce

2 tablespoons of fish sauce

2 garlic cloves, crushed

Garnish 

Sesame seeds

Scallions, thinly sliced

Crushed nuts (peanuts or almonds)

Dessert

Dairy-Free Coconut Ice Cream

3½ cups of full fat coconut milk

½ cup of sugar

¼ cup of coconut oil

1 teaspoon of pure vanilla extract

¼ teaspoon of salt

In a medium pot, whisk together all of the ingredients and cook over medium heat until sugar has dissolved. Transfer to a cowl and cover. Refrigerate the coconut ice cream base for 4 hours, or until completely chilled.

Add the base to an ice cream maker and churn as according to manufacturer’s instructions. For soft serve ice cream, serve immediately. For a firmer, scoopable version, transfer to a container and freeze for at least an hour or overnight. Serve and enjoy!

Flavorings

Fig jam & smashed blackberries: Add fig jam to base before churning, add blackberries during the last two minutes of churning

Fresh strawberry puree & balsamic vinegar: Add before churning.

Mint extract, coffee and chocolate shavings: Add mint extract & instant coffee granules to base before churning, add chocolate shavings during the last two minutes of churning.

Maple syrup & bacon: Add maple syrup to base before churning, add bacon bits during the last two minutes of churning.

Rosemary & honey: Add rosemary powder & granulated honey before churning.

Watch The Secret Guide to Fabulous: Summer on May 30 at 10pm on Logo.