Sunday, May 29, 2016

Crunchy, Savory Summertime

When warmer weather arrives, cravings trend toward fresh, seasonal flavors and lighter fare. In between the bike riding, kite flying, backyard gatherings and pool time, summertime meals enjoyed outdoors are a great way to get family and friends together.

Whether it’s a refreshing salad tossed with sweet candied walnuts or a fillet of mouth-watering salmon topped with curried almonds, nuts are the perfect way to add texture and crunch to any dish.

These easy-to-make, summer-inspired recipes, created by Food Network celebrity chef Alex Guarnaschelli in partnership with Fisher nuts, will leave your guests asking for more.

For more delicious recipes featuring preservative-free and non-GMO project verified Fisher nuts, visit

Grilled Salmon with Spiced Almonds

Serves 6
Preparation Time: 15-20 minutes
Cook Time: 20-25 minutes
Yogurt Sauce
  • 1 cup Greek yogurt
  • 2 teaspoons red wine vinegar
  • 2 teaspoons chopped fresh dill
  • 1 tablespoon chopped fresh mint
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • kosher salt
  • 1 small cucumber, seeded and small diced
  • 1/2 cup Fisher Sliced Almonds
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon curry powder
  • 1/8 teaspoon paprika
  • 1/8 teaspoon ground cumin
  • kosher salt
  • 2 3/4 pounds salmon, cut into 6-ounce portions
  • kosher salt
  • freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 large lime

  1. To make yogurt sauce, whisk yogurt, red wine vinegar, dill, mint, cumin and paprika in medium bowl with a pinch of salt. Taste for seasoning and adjust as needed. Stir in cucumber. Set aside.
  2. Heat oven to 350°F. Heat grill to medium.
  3. In small bowl, toss almonds with olive oil, curry powder, paprika, cumin and a pinch of salt. Spread almonds on baking sheet and toast until golden brown, about 5-8 minutes.
  4. Arrange salmon fillets on baking sheet. Season fish on both sides with salt and pepper. Drizzle with oil. Place salmon on grill and allow to cook until fillets start to lightly char, 5-8 minutes. If desired, grill limes as well.
  5. Use metal spatula to gently flip salmon. For medium well or well done, cook a few minutes longer.
  6. To serve, remove fish from grill and transfer to serving platter. Sprinkle fish with a squeeze of lime juice and curried almonds. Serve yogurt sauce on the side.

Red Leaf Salad with Candied Walnuts and Grapes

Serves 6-8
Preparation Time: 20-25 minutes
Cook Time: 15 minutes

  • 1/2 cup sugar
  • 1/8 teaspoon cayenne pepper
  • 6 tablespoons water
  • 1/2 cup Fisher Walnut Halves and Pieces
  • 1/2 teaspoon salt
  • 1/2 cup Fisher Walnut Halves and Pieces
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons walnut oil
  • 1/4 cup extra-virgin olive oil
  • kosher salt
  • cracked black pepper
  • 1 cup seedless red grapes halves
  • 2 medium heads Bibb or red leaf lettuce, washed, dried and torn into pieces
  • 1 small head radicchio, cored, leaves separated and torn into pieces
  • 1/2 cup shaved Parmesan cheese

  1. To candy walnuts, line cookie sheet with parchment paper; set aside. In medium skillet, simmer sugar, cayenne pepper and water over medium-high heat until it turns golden brown, about 15-20 minutes. Stir walnuts into caramel using wooden spoon. Spoon nuts onto parchment paper and season with salt. Cool then pull nuts apart into smaller pieces.
  2. Prepare dressing by placing walnuts in bowl of small food processor and pulsing. Add lemon juice, walnut oil, olive oil, a pinch of salt and some black pepper. Pulse to blend. Taste for seasoning and adjust as needed.
  3. To assemble salad, toss dressing with grapes and lettuces. Top with candied walnuts and cheese.

SOURCE:  Fisher Nuts

Saturday, May 28, 2016

The Daily Meal's Original Lamb Recipes

The editors at, the site that houses everything food, have put together a collection of original recipes using delicate and tender lamb 

Beer-Braised Lamb Tacos
Created by: Maryse Chevriere

Yields: 4 Servings

  • Salt
  • Pepper
  • 6 tablespoons chile powder
  • 4 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 tablespoon ground cinnamon
  • 2 bone-in lamb shanks (about 2 ½ pounds total), preferably grass fed lamb like Lava Lake
  • Vegetable oil
  • Two-three 12-ounces bottles dark beer, preferably Negra Modelo
  • 4 tablespoons apple cider vinegar
  • 2-3 tablespoons tomato paste, preferably Amore
  • 1 package corn tortillas
  • 1 ripe avocado, cut into slices
  • ½ red onion, thinly sliced
  • 1 lime, cut into wedges, for garnish


Combine the rub ingredients (salt, pepper, chile powder, cumin, coriander, cinnamon) together in a bowl and mix well. Rub all over the lamb shanks so that they are completely covered with the spice mixture.
Place a large pot over high heat, drizzle with a little vegetable oil, and add in the lamb shanks. Sear the shanks for about 2-3 minutes on each side. Reduce heat to low and once the pot is no longer scorching pour in the beer, apple cider vinegar, and tomato paste (if you add in the liquid when the pot is too hot it will result in a very smoky apartment). Make sure that the liquid covers the shanks almost entirely then cover the pot and let it simmer for 3-4 hours. (If you want, you can refrigerate the meat in the braising liquid overnight.)
Remove from heat and once the meat has cooled slightly, enough for you to handle it, use a fork to pull the meat from the bone. To serve, add some of the shredded lamb to a corn tortilla, top with a few slices of avocado, a couple pieces of sliced red onion, and a squeeze of lime juice.

Ancho-Rubbed Lamb Rib Chops with Poblano Potato Salad
Created by: Arthur Bovino
Yield: 4 servings
45 minutes to an hour


For the potato salad:
  • 1 bag of baby red potatoes
  • Salt
  • 2/3 cup Kewpie mayonnaise
  • 1 red onion, diced
  • 1 poblano, diced
  • 1 jalapeño, minced
  • 1 tablespoon ancho powder
  • Handful cilantro, chiffonade
  • Pepper
For the watercress salad with jalapeño vinaigrette:
  • Jalapeño, seeded or half-seeded (roasting optional)
  • 1/3 cup olive oil
  • 1/3 cup white vinegar
  • Salt and pepper
  • Bunch watercress
For the lamb rib chops:
  • Rack of lamb
  • 2 teaspoons ancho powder
  • Salt
  • Pepper
  • Oil
  • 1 teaspoon butter per 2 rib chops


For the potato salad:
Boil water, add salt (heavy), cook potatoes until fork penetrates easily, but don't let them turn too soft (mushy potato salad is a fail). Drain, quarter and toss with 2/3 cup Kewpie mayonnaise, diced red onion and poblano. Toss in minced jalapeño (seeded or half-seeded if you're afraid of too much heat), ancho powder, and cilantro. Because your water was so heavily salted you likely won't have to add much salt, so just adjust as necessary. Touch of fresh ground black pepper.

For the watercress salad with jalapeño vinaigrette:
For the salad dressing it might be nice to roast the jalapeño. If you're going to do that stick it on kebab skewer and leave on the burner until charred, turn and repeat until all sides are blackened. Remove and put under a glass to remove skin. Purée the jalapeño with oil. Emulsify with vinegar. Adjust seasoning to taste. Dress with the watercress before serving. 

For the lamb rib chops:
Cut the rack to create individual rib chops. Pat dry and rub with salt, pepper, and ancho powder. Get the pan hot, add oil, and butter then sear the chops, ladling butter and oil from the pan over the rib chops as they cook. Turn for a minute. Dress the watercress, and serve with a scoop of potato salad on top of the salad.  

Lamb Stir-Fry
Created by: Allison Beck

Yields: 4 servings
Wheat-free, dairy-free, and corn-free


  • 1 teaspoon coconut oil
  • 1 cup brown rice
  • 2 cups water, plus more if needed
  • Salt, to taste
  • 1 head broccoli, leaves trimmed, head cut into florets and stem peeled and chopped into bite-sized pieces
  • Olive oil, for sautéing
  • 6 loin chops, fat trimmed, meat removed, and cubed to ½-¾-inch pieces (about 1 ½- 1 ¾ pounds), preferably grass fed lamb like Lava Lake
  • Paprika, to taste
  • Soy sauce, for serving (optional)
  • Grated Gruyère cheese, for serving (optional)


In a large saucepan, heat the coconut oil over high heat. Once melted, add the rice and sauté for about 30 seconds. Add the water and a pinch of salt and bring to a boil. Once boiling, reduce the heat to a simmer and cover. Cook the rice until tender, about 45 minutes, checking water levels and stirring every so often so rice doesn't stick.
Meanwhile, heat a large sauté pan over high heat and add the olive oil. Add the broccoli and sauté until it is bright green and tender (you might need to add a bit of water if your broccoli is not super-fresh). Set aside.
In the same pan, add a bit more olive oil and then the lamb. Season lightly and sauté until just cooked through, about 3-5 minutes. Season to taste with paprika, if desired.
Serve a large spoonful of rice on each plate and add the broccoli on top. Garnish with the lamb and serve with soy sauce and/or cheese, if desired.

Sweet Potato and Lamb Stew

Created by: Will Budiaman

Yields: 4 Servings
: approximately 2 hours


·         1 pound boneless lamb chuck roast, cut into approximately 1-inch cubes
·         Salt and pepper
·         2 tablespoons vegetable oil
·         1 onion, halved and sliced paper thin
·         3 carrots, peeled, chopped into 1-inch pieces
·         3 stalks celery, chopped into 1-inch pieces
·         2 quarts homemade or store-bought low-sodium chicken stock
·         Handful of fresh thyme
·         2 bay leaves
·         2 medium-sized sweet potatoes or yams, cut into approximately 1-inch cubes


Leave the meat out for approximately 10-15 minutes if removing directly from the refrigerator. This will help ensure even cooking. Season with salt and pepper.
Meanwhile, heat the oil over high heat in a 6-8 quart stockpot until almost smoking. Add the cubes of meat, making sure not to crowd the pan. Do not move the meat for several minutes in order to allow a crust to form.
With a pair of tongs, turn each piece of meat over to brown the other side. Allow to cook for several minutes, and then remove the meat to a bowl and reserve.
To the fat in the pot, add the onion, carrot, and celery. Lower the heat to medium-low and allow to sweat for 10 minutes, or until the onions are caramelized. Using a wooden spoon, scrape up all the brown bits at the bottom of the pot. Season with salt and pepper. Stir occasionally.
Add the meat back into the pot along with any accumulated juices. Add the chicken stock and bring to a simmer. Add the bay leaf and thyme and simmer gently for about 1 hour.
Add the sweet potatoes. Taste and adjust seasoning if necessary. Cook for another 25-30 minutes or until the sweet potatoes are tender. Serve immediately.

Easy Roast Lamb

Created by: Yasmin Fahr

Yields: 6-8 Servings
: 2 ½ hours, not including marinating time

  • One 6-7-pound bone-in leg of lamb, preferably grass-fed like Lava Lake 
  • Olive oil
  • Salt and pepper
  • 7-8 cloves garlic, 1 clove thinly sliced
  • 3 sprigs rosemary, finely chopped
  • 3 sprigs sage, finely chopped


Wash and pat dry the lamb. Make ½-inch slits on both sides of the lamb. Then generously rub with olive oil, salt, and pepper. Then take the slices of garlic and place inside the slits. 
In a bowl, grate the remaining garlic to a paste using a Microplane or on a cutting board with a chefs knife. Then add the rosemary and sage; mix to combine. Rub the mixture over the lamb and inside the slits. Place the lamb on a baking tray, fat side up; cover and place in the refrigerator for 4 hours or overnight. 
Remove the lamb from the refrigerator 1 hour before cooking it. Preheat the oven to 450 degrees.  Place the lamb on a baking pan, using a roasting rack if you have one, and cook for 10 minutes. Then lower the heat to 350 and cook for about 1 hour and 50 minutes or until a meat thermometer reaches 135 degrees at the thickest point for medium rare. Continue to cook if you like your meat done more. Remove from the oven and allow to rest for 20 minutes. Carve and enjoy. 

Friday, May 27, 2016

Impressive Fruit Pies and Tarts Made Easy

Berry season means colors, tastes and aromas that are sure to please. With a variety of gorgeous fresh fruits at your fingertips, why not whip up a fabulous fruit pie or tart to surprise family or share with friends? From family dinners to spur-of-the-moment picnics, pies are easy to make and easy for family and friends to appreciate.

To save time in the kitchen, start with Pillsbury Refrigerated Pie Crusts for a flaky, tender base. Just unroll it into your favorite pie plate or tart pan, spoon in a delicious fruit filling, bake and enjoy. Pillsbury has updated the packaging with a fresh, contemporary look and features a recipe for Perfect Apple Pie.

Make Crusts Extra Special
When making a top crust for pies, these tips can help you make them look extra special.
Glossy Upper Crust: Brush the dough with slightly beaten egg white (if desired, sprinkle with sugar, too) before baking.

Sweet Glazed Top: Brush the top pastry with a small amount of water, and sprinkle with granulated or coarse sugar before baking.

Pretty Cutouts: Cut shapes from the top crust with a canapé cutter or a knife before placing the top crust over the filling. With water or beaten egg, moisten the back of each cutout and set the design, moistened side down, on the crust.

For more delicious recipes, visit

Fresh Berry Cream Tart

Serves 8
Preparation Time: 15 minutes
Total Time: 2 hours, 55 minutes

  • 1 Pillsbury refrigerated pie crust
  • (from 14.1-ounce box), softened
  • as directed on box
  • 1 8-ounce package cream cheese,
  • softened
  • 1/3 cup sugar
  • 1 tablespoon orange-flavored liqueur
  • or orange juice
  • 4 cups assorted fresh whole berries
  • (small strawberries, blueberries,
  • raspberries, and/or blackberries)
  • 1/3 cup red currant jelly, melted

  1. Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
  2. In small bowl, combine cream cheese, sugar and liqueur; beat until smooth and well blended. Spread cream cheese mixture evenly in cooled baked shell. Top with berries; brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. Store in refrigerator.

Lemon Raspberry Pie

Serves  8
Preparation Time: 45 minutes
Total Time: 3 hours, 45 minutes

  • 1 Pillsbury refrigerated pie
  • crust (from 14.1-ounce
  • box), softened as
  • directed on box
  • 1 teaspoon flour
  • 2 tablespoons finely
  • chopped pecans
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 2 tablespoons margarine or
  • butter
  • 1 egg yolk, beaten
  • 1/4 to 1/3 cup lemon juice
  • 2 3-ounce packages cream
  • cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon lemon extract
  • 1 8-ounce carton frozen
  • whipped topping,
  • thawed
  • 1 tablespoon milk
  • 3 cups fresh raspberries or
  • frozen raspberries
  • without syrup, thawed,
  • dried on paper towels
  • Mint sprigs, if desired

  1. Heat oven to 450°F. Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan. Press pecans into bottom of pie crust-lined pan. Generously prick crust with fork. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
  2. In small saucepan, combine sugar and cornstarch; blend well. Stir in water, margarine and egg yolk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice. Pour into cooled crust. Refrigerate 1 hour.
  3. In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth. Beat in whipped topping at low speed until well blended. Add milk; mix until smooth and of spreading consistency. Spread thin layer of topping mixture around edge of crust. Reserve 4 raspberries for garnish. Arrange remaining raspberries over top of filling. Spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries. Refrigerate 2 hours before serving. Store in refrigerator.

Perfect Apple Pie

Serves  8

Preparation Time: 30 minutes
Ready in Time: 3 hours

  • 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box
  • 6 cups thinly sliced, peeled apples (6 medium)
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon lemon juice

  1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
  2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
  3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch-wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
Notes, Tips and Suggestions
Two cans (21 ounces each) apple pie filling can be substituted for the filling.

SOURCE:   Pillsbury

Thursday, May 26, 2016

7 Ways to Enjoy Farmers Market Produce this Spring

Grab your grocery totes and head out the door, farmers markets across the country are reopening for the season. From asparagus wontons to strawberry rhubarb fruit pockets, these seven recipes use flavor from spices and herbs to turn spring fruits and vegetables into tasty dishes the whole family will devour.

  1. Avocado Asparagus Wontons Asparagus and avocado become fast friends when seasoned with Italian herbs and stuffed inside traditional wonton wrappers. Dunk baked wontons into a perfectly paired soy-citrus sauce. 

  1. Parmesan Herb Asparagus Fries with Creamy Greek Yogurt Ranch – Give asparagus a kid-friendly makeover by adding a crunchy herb crust for extra texture and flavor.

  1. Crispy Roasted Baby Artichokes with Lemon Dipping Sauce – Go beyond dipping steamed artichokes in butter. Blanch, bread and pop in the oven instead. Serve with a sweet-and-tangy lemon dipping sauce flavored with Perfect Pinch Lemon & Pepper Seasoning.

  1. Strawberry Rhubarb Cobbler in a Mug Who doesn’t love a one-dish dessert? Five simple ingredients make this the perfect treat to satisfy an afternoon sweet tooth. Try it with ripe berries and rhubarb or experiment with whatever fruit catches your eye at the farmers market.

  1. Sugar Snap Pea Crisps – More peas, please. Coated in a tasty mixture of grated Parmesan cheese, oregano, basil and garlic, this oh-so-munchie snack will have kids and adults coming back for more.

  1. Whole Wheat Strawberry Rhubarb Fruit Pockets – Never tried homemade fruit pockets? Now’s the time. Combine ripe strawberries and rhubarb with vanilla extract and bake inside a delicate whole wheat pastry sprinkled with cinnamon sugar. Make extra filling to spread on toast or swirl into oatmeal or yogurt.

  1. Spinach and Shallot Egg Clouds – Today’s breakfast forecast? Sunny with a side of egg clouds. Whipped egg whites happily marry with shallots, thyme and your favorite wilted seasonal green. Simply top with the yolk, cook for a few more minutes and prepare to be wowed.

Find more tips and recipe inspiration to enjoy your favorite farmers market produce at and be sure to check out Pinterest and Facebook.

SOURCE:   McCormick

Wednesday, May 25, 2016

Summer Grilling Staples

Grilling is an American pastime, and the best days of summer are often spent BBQ-ing. For the "grill masters", flavor is everything. And at J.R. Watkins Naturals (, we've got grill masters covered, without any fillers, preservatives or synthetics. From our all-natural grinders to our seasonings and sauces, we've got the perfect complement to your grilling menu. Try the Four-Peppercorn Blend and Coarse Sea Salt to enhance the flavor of your dish, and marinate with J.R. Watkins Meat Magic to help bring out natural flavors.

Dad's Favorite Peppery Beef Kebabs

Bell Peppers
Assorted Vegetables
1 lb Sirloin
BBQ Skewers

Spice Rub
1 tbsp Watkins Black Pepper
1 tbsp Watkins Cumin
1 tsp Watkins Chili Seasoning
2 tsp Watkins Curry Powder
2 tsp Watkins Sea Salt, freshly ground
1 tsp Watkins Paprika
1 tsp Allspice
1/2 tsp Cayenne Pepper
1 tsp Watkins Cinnamon

Cut 1-inch cubes bell peppers, onions, mushrooms or vegetables of choice cut into chunks. In small bowl stir together spice rub ingredients. Sprinkle sirloin with about 2 tbsp spice rub. Reserve remaining rub in airtight container for future use. Thread beef onto skewers along with vegetables. Grill or broil turning occasionally, until meat is cooked to desired doneness, about 5 to 7 minutes.

Serve atop a bed of cooked couscous or rice.

Baby Back Ribs

5 lbs pork loin back ribs
2 cups water
1/2 cup apple cider vinegar
1/3 cup Watkins Gourmet Original Barbecue Sauce
1 - 1/2 tsp Watkins Garlic Granules
1 - 1/2 tsp Watkins Seasoning Salt

Root Beer Barbecue Sauce:

2/3 cup Watkins Gourmet Original Barbecue Sauce
2 tsp Watkins Root Beer Extract
1/2 tsp Watkins Ginger
1/4 tsp Watkins Allspice
Watkins Black Pepper
Watkins Sea Salt


Preheat over to 350ºF/180ºC. Place ribs in large, shallow roasting pan, bone side down. Combine water, vinegar, and barbecue sauce pour over ribs. Sprinkle with garlic granules and seasoning salt. Cover and bake for 1 to 1 ½ hours or until ribs are tender. Let cool. (Ribs can be covered and chilled at this point if you wish to make them ahead.) Place ribs on grill over indirect heat or bake at 400ºF/200ºC for 20 to 30 minutes or until warm and tender. Brush the ribs with Watkins Root Beer Barbecue Sauce.

Optional: sprinkle with Watkins Sea Salt and Black Pepper

Tuesday, May 24, 2016

Tequila Cocktail Menu on a Budget: Recipes + Tips

A wealth of entertaining opportunities lie ahead this summer, Familia Camarena Tequila, Ultimate Cocktail Challenge Chairman’s Trophy winner of best original tequila cocktail, has provided some helpful money-saving tips (and recipes!) for you to master a memorable tequila cocktail menu on a budget. 

The first key to quality tequila cocktails is mixing with a quality tequila. To determine the quality level of tequilas that fit your budget, use the label as your guide map.

The most important quality cue to look for when purchasing tequila is to make sure “100% agave tequila” is on the label, your guarantee that the tequila you are drinking is made from 100% pure agave with no additives, flavoring or coloring added. Tequila labeled “Oro,” “Joven” or “Gold,” by comparison, indicates designation as a mixto, a lesser-quality tequila made with equal parts agave and cane sugar distillates that can often-times lead to hangovers.

There are a handful of great, affordable 100% agave tequilas on the market today that sell for $20 or less. Familia Camarena Tequila is a widely available, popular-priced 100% agave tequila produced by the respected Camarena family of Mexico. With tequila industry experience spanning six generations. Familia Camarena makes a 100 percent agave silver tequila (unaged) and reposado tequila (slightly aged), both great in classic cocktails like the margarita.

Another money-saving tip that also adds a touch of sophistication to your cocktail menu is to use fresh ingredients, as opposed to store-bought mixers. Buying a five-pound bag of limes, for example, not only costs less, but will yield more drinks than a one-liter bottle of pre-made margarita mix. 

Skip out on expensive liqueurs to add sweetness to your margarita and instead use a tablespoon of maple syrup from the kitchen cabinet or a tablespoon of agave nectar (natural syrup from agave plants that make tequila), widely available and cheaper than your average orange liqueur.

For an upscale, fresh and inexpensive margarita, impress guests this Cinco de Mayo with the Camarena Margarita:


Camarena Margarita
1 oz Familia Camarena Reposado Tequila
2 oz fresh lime juice
1 tablespoon agave nectar
In a cocktail shaker combine all of the ingredients and add ice. Shake vigorously and strain into a glass over ice. Garnish with a lime wedge.

Silver Paloma

2 oz Familia Camarena Silver Tequila
3 oz fresh grapefruit juice
½ oz fresh lime juice
1 tablespoon agave nectar
Splash of soda water
In a cocktail shaker combine all of the ingredients, except for the soda water, and add ice. Shake vigorously and strain into a high ball glass over ice. Top with soda water and garnish with a lime wheel.

Corazón de Camarena

2 oz Familia Camarena Reposado Tequila
½ cup strawberry simple syrup (*see recipe below)
2 oz fresh lime juice
1 teaspoon agave nectar
2 tablespoons fresh basil, chopped roughly
Sliced strawberries

Place the basil in the bottom of a cocktail shaker, pour in the tequila. Use the back of a spoon (or muddler) to mash the basil leaves into the tequila. Fill the shaker with ice and add strawberry simple syrup, lime juice and agave nectar. Fill with ice, shake and strain into a high ball glass over ice. Garnish with sliced strawberries on the rim and ribbons of basil mixed in the drink.

*Strawberry Simple Syrup Recipe: Combine 1 cup sugar, 1 cup water and 5 sliced strawberries in a saucepan. Bring to a boil, then let simmer for 10-15 minutes. Cool the syrup, then strain the liquid through a sieve, pressing the strawberries to extract all liquid.

Camarena Santa Maria

1 ½ oz Familia Camarena Reposado Tequila
1 oz white Port
½ oz Velvet Falernum
½ oz simple syrup
1 oz fresh lemon juice
½ oz ginger beer
In a cocktail shaker, combine all ingredients except ginger beer. Fill with ice, shake and strain into a high ball glass over ice, adding ginger beer as you pour. Garnish with a lemon wheel.

Monday, May 23, 2016

Food Network Star Guy Fieri’s Summer Grilling Tips

Food Network Star Guy Fieri Shares His Recipe for a Booming Brand and a  Balanced Life in the June Issue of SUCCESS Magazine –
One of the most popular – and exciting figures— in food dishes on success, family, and ignoring the critics in June cover story

Restaurateur and TV host Guy Fieri is one of the most commercially popular—and out of the box—chefs in the business. This has sometimes drawn the ire of his critics. But Fieri’s fast and furious rise to fame shows no signs of slowing down. And his brand, a global behemoth that spans dozens of restaurants, five books, multiple hit TV shows, a line of sauces, a collection of cookware, a brand of knives, and an upscale wine, continues to expand. In SUCCESS Magazine’s June cover story, the food world’s most down-to-earth chef shares how he tunes out the noise, puts his family first, and keeps his brand fresh. 

SUCCESS Editor-at-Large Michael J. Mooney, cuts to the core of Fieri’s mass appeal in “The Real Guy,” revealing a down-to-earth, family focused, and unlikely chef who doesn’t play by anyone’s rules but his own.

If there are 100 people who don’t like me, 90 of them don’t have a reason. Have I pissed some people off? Yes. Have I done wrong? I’m not sitting here saying I haven’t. But most of the negativity is entirely superficial. Am I supposed to stop being me? If someone boos a quarterback, does that mean he stops throwing his favorite pass?” – Guy Fieri tells SUCCESS, June 2016 issue

Happy Memorial Day grilling!