Nothing is better on a hot day, then a refreshing cocktail with friends!! I found this on a recent “Grill” it episode. It looked so refreshing I had to share it, and of course put my own Sunny twist!
Tangerine Vodka
Juice of a Lime
Sweetened Iced Tea
Mint Leaves..crushed in the lime juice
Sliced Oranges
In A shaker, combine Vodka, lime juice, Iced tea and mint..add Ice, Shake well and pour…add a slice of orange on top….Enjoy!!!!
Welcome…Its been a long time since I have written about the 3 “F’s”..Flavors, Food and Fun! Being Sunday, I wanted to share a story of Traditions…My mom grew up in an ethnic household, Slovak-Ukrainian, and the cooking consisted of worldly flavors of cabbage, onions, bacon, mushrooms. Oh there were lots of other great goodies, but that’s another blog…smile
We grew up eating sauerkraut with just about anything..hot dogs, sausage, pork…but there was a certain taste, that only neighborhood knew of, that salt pork, onion cabbage goodness. The church bazaar would always have my mom and the ladies cook up pounds and pounds ..as the years go by, people always say they hate saurkraut..But I say, taste mine!
Ahhhh…Traditions! The one thing that keeps family alive in spirit!
within this tradition, I was able to come up with a vegetarian style, made with mushrooms, onions and french onion stock….I give you both versions:
sauerkraut w/salt pork or bacon
To make about a pound of it: 1 can or pkg. of sauerkraut, 1 small onion, 4-6 slices of bacon or salt pork, cut small, salt pepper and smoked paprika to taste
Open pkg of Sauerkraut and drain all liquid. Run it under cold water, squeezing and getting all the sour out of the kraut..Set aside. Brown the onion and salt pork together, till both are nice and browned. Add in the kraut, and about 2 cups of water to start simmering. Add the paprika, salt and pepper. Let simmer about an hour, checking and adding a little water, not to burn it. Turn it off and let the flavors set. The more it sits, the tastier it is.
No Meat style…All directions are the same…except use mushrooms and onions, browned in a little onion stock and about 3 tbl. Olive oil. For simmering, mix equal parts of Onion stock and water…The end result taste is light and fresh…enjoy!
Maybe there is a special tradition in your household, that you can switch up…Let me know!!
Pre-heat the oven to 375°F.
On a slotted broiler pan, bake the bacon until crisp, 15-20 minutes.
In a small saucepan, heat 1 tablespoon EVOO, one turn of the pan, over medium-high heat. Add the onion and garlic and cook until softened, 7 minutes; season with salt and pepper. Stir in 1/2 cup water, the sundried tomatoes, vinegar, brown sugar and Worcestershire sauce and bring to a boil. Lower the heat and simmer until thick, 7-8 minutes.
Season the tuna with the grill seasoning. In a large skillet, heat the remaining 1 tablespoon EVOO, one turn of the pan, over medium heat. Add the tuna steaks and cook for about 2 minutes on each side for medium-rare.
Toast the bread and drizzle with EVOO. Top four slices with lettuce, one tuna steak, two bacon strips and a pile of tomato jam. Cover with the remaining toasts.
Spicy Sun creates the best dips, rubs and herb blends on earth! Infused with pepper and fruit, Spicy Sun’s blends have a unique Caribbean flavor with a tropical party twist. Contact Spicy Sun today for a one of a kind taste explosion for your parties, game day or just a cool summer night. Don’t just stand there…..get in on some of this now!
“I believe it’s time to party!” - Spicy 2008
Check out this great new video about the birth of Spicy Sun:
“The Adventures of Spicy Sun: Behind The Spice!”
“This is one Grand-daddy of Spicy beef recipes that you have to try! I came across this dish while traveling the jungle waterways of Cambodia looking for my lost love, Cocoa. My guide there in Khmer Krom says that it is such a delicacy, the folks saved it for weddings and big celebrations. I almost died on that trip, so you better try it and tell me what you think!” – Spicy 2008
Ingredients:
*½ lb sirloin beef, sliced thin
*1 Tablespoon fish sauce, or soy sauce
*1 Tablespoon fresh or frozen minced lemon grass
*1 Clove garlic, minced
*1 Teaspoon sugar
*2 Chili pepper, minced (option)
*2 Tablespoons All purpose flour
*1 Cup vegetable oil for deep fried beef
*½ Cup orange juice
*½ Cup water
*½ Tablespoon fresh lime or lemon juice
*1 Tablespoon light brown sugar
*1 Teaspoon salt
*2 Tablespoons cornstarch
*1 Small yellow onion, sliced
*1 Red or green bell pepper, sliced
*½ Head of lettuce, chopped
*A handful of fresh mint leaves
Procedures:
In a large bowl, put beef with soy sauce, lemon grass, garlic, sugar, and chili pepper together, mix well, add flour, mix well and set it aside.
Pre-heat oil in a skillet or wok with high temperature.
When oil is hot, deep fry marinated beef till it crispy. Remove fried beef from skillet, put it on a paper towel covered plate to drain excessive oil.
Pour remaining oil still in skillet out, but keep approx 1-tablespoon oil in the skillet for making sauce.
In a small bowl, mix orange juice with water, limejuice, brown sugar and salt and cornstarch together, mix well and set aside.
Heat up same hot skillet on the stove, add onion and bell pepper, sauté till onion soft. Pour prepared orange juice over, stir till sauce thickens.
TO SERVE:
Put chopped lettuce on center of a plate, add fried beef on top and pour orange sauce over. Top with more lettuce and mint leaves and serve immediately.
Serve as appetizer *mahope-sar* or with rice.ENJOY!
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Spicy Sun wants you to check out these great new sites for recipes, videos and news!
Your gonna love each one!
Rachael Ray Chef Goddess
Melt In Your Mouth Rubs!
World’s Sexiest Recipes!
World’s Wildest Dips!
World’s Hottest Foods!
See you there! —- Spicy 2008
Offer Of The Week: Spicy’s Out Of His Mind Sale!
Spicy Sun’s new site:
We travel the world to bring you the best rub recipes ever! Rubs for chicken, pork and beef.
We even have one of Bobby Flay’s secret chili rubs that you have to see! Get all the lowdown on the best rubs on Earth and get easy ordering of Spicy Sun’s signature rubs, too.
Lots of great recipes and links to fantastic products that you can’t get anywhere else. Another great site and everything you expect from Spicy Sun!
Our “Caribbean Party Cookbook” will be done shortly and will be available in print or PDF download for you to get. You won’t want to miss this one……
P.S…………keep on the lookout for our newest blend: “Roasted Chicken Blend”…..this is a seasoning so packed with flavor that you won’t be able to have chicken the same old way again!
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TIPS AND RECIPESOUR DIPS ARE NOT JUST FOR SERVING WITH CHIPS…YOU CAN COOK WITH THEM TOO!!Most can be used with your everyday cooking! Such as:Our Loaded Potato dip can also be used when roasting potatoes! Just add a few tablespoons before putting in the oven! Or, for an added flavor to your mashed potatoes, mix with your butter before mixing.Tuscan sun can be used with your favorite vegetables. Just add a tablespoon or more to your freshly cooked veggies. The juices from your vegetables will make a light herb sauce.. no need for butter!Add Lemon Breeze to yogurt as a compliment to your Salmon.Mix super ranch with yogurt and add to your salad.For an added flavor to any fish, mix some seafood Diablo or dock o’ bay into your cocktail or tartar sauce. You can also sprinkle it on your shrimp or crabs before steaming or grilling.add our lime-chipotle with your salsa for an added flavor, or mix with sour cream to give a kick to your Mexican flair.
For some sweet and spicy chicken, add orange sunset with orange marmalade and spread on your chicken before baking or grilling.
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This is a clip from our upcoming video from Spicy Sun!
