Basil is a nice addition to plenty of easy cocktails: add a torn leaf or two to your gin and tonic, or tap a little into the bottom of a mojito. But these drinks are a change of pace from the classic and the ordinary that feature the fresh green flavor of this herb, and are just right for summer sipping.
Photo Credit: Dave Katz, Serious Eats, 2011
This simple lemonade combines fresh basil with a touch of honey.
Makes 1 Quart, Serves 4
1 cup fresh juice from 10 to 12 lemons
1/2 cup honey
2 cups loosely packed basil leaves
3 cups cold water
1 quart ice
Basil leaves for garnish
Combine lemon juice, honey, basil leaves, and salt in a blender. Blend on high speed until smooth, about 1 minute. Strain through a fine mesh strainer into a pitcher. Discard solids. Add cold water and whisk to combine. Add ice. Serve in ice-filled glasses garnished with basil leaves.
Cucumber and Basil Slush Cocktail
(Photo Credit : Kelly Carámbula, Serious Eats, 2012)
As temperatures and humidity rise, having some frozen drinks in your arsenal becomes more and more essential. This one offers double-cooling action with loads of ice and a soothing cucumber in the mix, plus fresh lime and basil. Vodka’s an easy partner that won’t dominate the flavor—try Karlsson’s Gold, which has a slightly floral side and rich texture—but if you prefer another spirit, feel free to experiment.
Makes 2 cocktails
1 kirby cucumber, sliced
2 ounces freshly squeezed lime juice
1/4 cup basil leaves
3 tablespoons sugar
1/4 cup vodka
1/4 cup water
3 1/2 cups ice
Garnish: cucumber slice
Place all the ingredients in the blender. Using the ice crush setting, blend until all the ingredients are even and finely chopped, about 30 seconds.
Pour the slush into a glass. Garnish with a cucumber slice and a straw.
Basil (Ocimum basilicum), “king of herbs” also called great basil or Saint-Joseph’s-wort, is a culinary herb of the familyLamiaceae (mints)and is this month’s featured ingredient.
The name of this tender plant, derives it’s name from Greek βασιλικόν φυτόν (basilikón phutón), meaning “royal/kingly plant” , and rightly so, given its prominence in Mediterranean and especially Italian cooking, as well as the cuisines of India and Southeast Asia. While it can be found in the markets year round, it’s especially well-suited to summery dishes, and even works as a lovely partner with summer fruits, such as peaches and watermelons. You can also substitute basil where you might find cilantro – a great thing for those with an aversion to the taste of cilantro.
So make sure you stop by you local farmer’s market for a fresh bunch of basil!
What would summer be without the sweet crunch of lettuces and salad greens? An essential addition to tacos and sandwiches and the foundation of salads from Caesar to Cobb, the innumerable varieties of lettuce lend crispness to all kinds of summer dishes. They vary widely in flavor and texture: Iceberg lettuce, for example, has a sweet, watery crunch that’s at home in a wedge salad with blue cheese; crisp romaine is ideal for adding to sandwiches; watercress has a bright, peppery flavor; and mizuna, a Japanese member of the mustard family, has a gentle spicy zing.
Available in the U.S. from late May to early October, peaches, plums, apricots, and nectarines are among the most delectable of summer’s stone fruits, so-called because they contain a stone, or pit, at the center that encases the seed. We love to eat them out of hand, of course, but they’re also delightful in an abundance of sweet and savory recipes: think green bean and peach salad, nectarine and plum chicken tagine, stone fruit rosé sangria, and irresistible pies and cobblers.
While many are available year-round from the grocery store, summer brings abundant fresh herbs that thrive in hot weather, such as basil, rosemary, and thyme, to the farmers’ market. You can use fresh herbs in innumerable ways for every type of dish: Add them to marinades, throw them into salads, purée them into pesto and toss with pasta or vegetables, and use them to infuse oils or even flavor ice creams.
“You put the lime in the coconut, you drink ’em both together Put the lime in the coconut, then you feel better Put the lime in the coconut, drink ’em both up”
You can find the inspiration for food and drink from just about anywhere, especially if you are foodie.
This drink may not be original, but I was inspired by “Coconut” which I just recently heard on the radio the other day.It is rarely played on commercial radio these days and hearing it brought back fond memories of my childhood.”Coconut” is a novelty song written and first recorded by Harry Nilsson in 1971 and released on his album “Nilsson Schmilsson” in 1972.
The song was also used as jingle for the 1970s “uncola” ad campaign for 7-Up featuring the late Geoffrey Holder, with his “hearty laugh” and memorable heavily accented bass voice, made it one of the most successful ad campaigns of all time. He was the pitchman for 7-Up right through the mid 1980s, with the “crisp and clean, and no caffeine” and “never had it, never will” advertising campaigns. Holder reprised his role as the 7 Up Spokesman in the 2011 season finale of The Celebrity Apprentice, where he appeared as himself in a commercial for “7 Up Retro” for Marlee Matlin‘s team.
Those were the days………………..1970s………………….
One 14- ounce can coconut milk with the cream
1 cup filtered water
Juice of 2 fresh limes
3 Tablespoons honey (or agave), or to taste
Ice, for serving
Whole fresh mint leaves, for garnish
Lime slice, for garnish
Add all ingredients to a large pitcher and stir. Serve in glasses over ice. Garnish with mint leaves and a slice of lime.
It is filled with phenomenal summer grilling recipes, plus wine pairings, style essentials, the best types of grills, tools and grilling tips from professional chefs.
You can cook just about anything on a grill, not only just meats like pork, beef and chicken, but seafood, vegetables, fruits and even desserts can be prepared on a grill. You can even turn you grill in the ultimate smoker.
I love finding interesting new products in the market place. I have discovered D’Artagnan Chicken Truffle Sausage and I am in Heaven. It is so easy to enjoy these luxurious sausages which combine a base of wonderfully moist chicken with the full-bodied taste and aroma of black truffles. All you have to do is heat and serve.
In this quick and easy kabob recipe, each juicy shrimp hugs a chunk of Chicken and Black Truffle Sausage The kabobs were also brushed with a herbal, spicy seasoned oil for an extra punch of flavor.
1 pound 16-20 count large shrimp, deveined and shelled (tail on)
One 9-ounce package of D’Artagnan Chicken Truffle Sausage, cut into 1 inch slices
2 Tablespoons olive oil
1 Tablespoon fresh thyme leaves
1 Tablespoon fresh marjoram
2 cloves garlic, finely chopped
1 teaspoon coarse cracked black pepper
½ teaspoon crushed red pepper flakes
½ teaspoon smoked paprika
A pinch of cayenne
Soak bamboo skewers in water for 30 minutes before starting. Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over.
While grill is heating, wrap shrimp around the sausage slices and thread onto bamboo skewers. In a small bowl, stir together oil, thyme, marjoram, garlic,black pepper, crushed red pepper flakes, paprika and cayenne. Brush seasoning mixture onto skewers.
Place skewers on the grill and cook until sausage is slightly charred and shrimp are cooked through, about 4 minutes on each side. Continue to brush with seasoned oil while cooking.
Serve with your favorite grilling side dishes, or over soft polenta.
The End of Summer is near, and as promised, here is the First of the Seasonal Cookbooks, “On The Menu @ Tangie’s Kitchen: The Summer Cookbook”, that is now available at Blurb.com at the following link: http://blur.by/1nccdeu
An electronic version (e-book) of the book will be posted soon.
In the meantime, use the “KICKOFF” Discount Code to receive 20% off of your purchase. The Discount Code will EXPIRE August 31, 2014 at 12 Midnight.
Thank you for your interest and support of this endeavor.