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.
” alt=”poke[1]”]
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.
No comments:
Post a Comment