For all of you heading out to the Beach or Lake, or I suppose anywhere outside, here are a few cocktails to help get the party started….

Cran- Arnie Palmer

2 oz Absolut Black Tea

1 oz Absolut Citron

1 oz Triple Sec

2 oz of Sour Mix

4 oz of Cranberry Juice

Cran Apple Sour

2 oz Absolut Orient Apple

1 oz Apple Pucker

1 oz Triple Sec

4 oz of Sprite

2 oz of Cranberry Juice

Cherry Berry Sour

1.5 oz Malibu Cran-Cherry

1 oz Cherry Vodka

1 oz Black Raspberrry Liqueur

2 oz Sour Mix

2 oz Cranberry Juice

2 oz of Sprite

Spanish Inspired London Broil

London Broil
2(+/-)Pound London Broil
2 tbsp Extra Virgin Olive Oil

Rub:
2 tbsp Spanish Paprika
1 tbsp Dark Chili Powder
1 tbsp Sea Salt
1 tsp Dried Thyme Leaves
1/2 tsp Black Pepper
1/2 tsp Ground Cumin
1/2 tsp Garlic Powder
1/2 tsp Onion Powder

Preparation
Incorporate the above ingredients and
Coat Liberally
Sear on each side for 2 Minutes and relocate pan with roast to a preheated
oven at 400 degrees and cook for 20 minutes.
Halfway through cooking process, baste meat with some of the vinaigrette
Allow to cool 5-10 before slicing

Charred Scallion Vinaigrette
2 Bundles of Scallions
4 Cloves Garlic
1/2 Cup Extra Virgin Olive Oil
1 tbsp Sherry Vinegar

Preparation:
On Grill or in pans over medium high heat, char scallions until nearly
turning black.
Remove from heat and chill
Remove charred skin, and discard
In food processor or blender combine scallions with rest of ingredients
until well incorporated
Serve over Sliced Meat

Chili-Herb Roasted Potatoes
1 Pound of White Baby Potatoes, 1/2
2 tbsp Extra Virgin Olive Oil
1 tsp Dark Chili Powder
2 Cloves Garlic, finely minced
1 tbsp Dried Thyme
1 tsp Kosher Salt
1/2 tsp Black Pepper

Preparation:
Incorporate ingredients and roast on lined baking sheet at 400 for 20
minutes or until potatoes are tender
Last two minutes Broil on high to crisp

Of Course serve this with a Nice Spanish Rioja or Tempranillo

My Guajillo Pepper Gazpacho, a modern, south-of-the-border twist on the Spanish classic is a soup that will always remind me of my brother crunching tortilla chips, fantasizing about Mexican Salsa, while actually enjoying the most refreshing soup imaginable, and enjoying the flavors of summer that sprouted up from our back yard.

Guajillo Pepper Gazpacho

Serves 8-10 Bowls

Ingredients:
4 Tomatoes, halved
1.5 cups of Tomato Juice
3 tbsp Extra Virgin Olive Oil
2 Guajillo Peppers or Chipotle Peppers(seeded)
1 Bell Pepper, stem removed, cut into chunks
1 Vidalia or White Onion, peel removed and cut into chunks
1 English Cucumber, skin removed and cut into chunks
4 cloves garlic, peeled
2 Limes, 1 juiced and 1 reserved for garnishing soup
2 tsp Cumin,
1 piece of white bread

Preparation:
Slice tomatoes in half, removing the core
On a baking sheet spread 1 tbsp Extra Virgin Olive Oil and place tomatoes cut side down
Season with kosher salt and black pepper
Roast at 400 degrees for approximately 25-30 minutes (until the peel begins shrivel)
Remove, and chill
In Food processor combine tomatoes with remaining ingredients
Chill over night
Garnish with lime zest

Chili-Cinnamon Crusted Flat Iron

4 Flat Iron Steaks, 8 0Z each
3 tbsp Chili Powder
½ tsp Cinnamon
¼ tsp cumin
Salt and Pepper to Taste

Chipotle Mashed Plantains, and Cilantro Vinaigrette

2 Plantains
1 tbsp Kosher Salt
1 ½ qt Water
2 tbsp Unsalted Butter
½ Cup Heavy Cream
1 Chipotle Pepper in Adobo, finely chopped
2 tbsp White Onion, chopped
1 tbsp Cilantro, chopped
2 cloves Garlic, minced
1 tsp Dark Brown Sugar
¼ tsp White Pepper

Soak Plantains in room temperature water for 30 minutes, for easy peeling
Remove from water and relocate water into pot and bring to a boil, adding salt
Remove peel and slice into ½ inch circles, and submerge in boiling water
Allow 15-20 minutes to boil to soften
When fork pierces through entirety of the flesh with no ease
Remove from water and dry
In a pan over medium heat melt butter, then add onion, garlic, Chipotle Pepper, white pepper and cilantro, and cook until onions are translucent, 3-4 minutes
Remove from heat and allow to chill
In food processor or blender combine contents of pan with plantains, and heavy cream
Taste and adjust seasonings and add more Cream if desired thickness isn’t reached

Cilantro-Lime Vinaigrette
1/4 cup Lime juice, fresh squeezed
¼ cup Cilantro, chopped
2 tbsp Agave Nectar
1 Clove Garlic
¼ tsp Kosher Salt
1/2 cup Extra Virgin Olive Oil

Combine all ingredients in Blender or Food Processor
Drizzle over Steak

When my buddies and I ventured down to Florida last August, for our annual summer getaway, it was a trip I had long been awaiting, and it was one where we would all eat and drink entirely too much, and would equally enjoy each other’s company.  I  made this appetizer or side dish for my buddies – none of which had ever seen or tasted artichokes in whole form.  They loved it.  This reminds me of summer.

Serves as an Appetizer for 6-8

Ingredients:

4 Artichokes

2 Lemons

4 tbsp Butter, melted

2 Cups chicken broth

2 Cups water

2 cloves Garlic, finely minced

Salt and Pepper to Taste

Preparation:

Trim tops from the artichokes, and any sharp spiky points from ends of leaves.

Immediately submerge in water with 2 tbsp lemon juice to avoid oxidation

Meanwhile, bring 2 cups of chicken broth and 2 cups of water to a boil, and submerge for 15-20 minutes, covered

Cool, to be able to handle, and slice in half lengthwise – artichokes should be cooked almost all the way through, which occurs when you are able to easily pull the outer leaves from the body

Combine melted butter, garlic and juice of 1 lemon, and brush grill with a bit of butter mixture where you intend to place artichoke halves

Grill on a medium heat for 10 minutes, rotating side that is in contact with grill surface, basting with butter-lemon mixture every couple minutes

Garnish with Grilled Lemons , snipped chives and serve with Watercress Aioli

For Watercress Aioli:

1 cup mayonnaise

1/2 cup finely chopped watercress leaves

1 tsp Stone Ground Mustard

2 cloves Garlic, finely minced

2 tbsp Chives, chopped

1 teaspoon fresh lemon juice

¼ tsp Black Pepper, freshly cracked

¼ tsp Sea Salt

Combine all ingredients in food processor or blender and puree until incorporated and smooth, and serve as a dipping sauce for Artichokes