Drink of the Month
Firecracker Cocktail
Perfect for August!
INGREDIENTS:
- 4 oz. Ketel One Botanical Cucumber Mint Vodka
- 4 (1-inch) cubes seedless watermelon
- 2 limes, diced
- 2 oz. simple syrup
Garnish (optional):
- 2 watermelon slices
- 2 cucumber slices
- 2 small mint sprigs
LIME RIM
Prepare using equal parts of salt and sugar. Combine with some freshly grated lime.
INSTRUCTIONS
Combine vodka, watermelon, and lime in a cocktail shaker. Muddle all ingredients together. Add simple syrup, fill with ice, cover and shake until ice cold. Rim rocks glasses with a cut lime and dip in the lime rim mixture. Fill glasses with ice and pour the ingredients from the shaker into the glasses. Garnish with watermelon slice, cucumber slice and a mint sprig.
Appetizer of the Month
Baked Caprese Bites
Ingredients
- Cooking spray
- 1 sheet frozen puff pastry (one 14-oz. pkg. or half of a 17.3-oz. pkg.), thawed
- 6 oz. fresh mozzarella, cut into chunks
- 12 cherry tomatoes, halved
- Extra-virgin olive oil and store-bought balsamic glaze, for drizzling
- Flaky sea salt
- 1 Tbsp. thinly sliced fresh basil
Directions
- Arrange a rack in center of oven; preheat to 400°. Grease a 24-cup mini muffin tin with cooking spray.
- On a work surface, roll pastry to a 10" square. Cut into 5 (2") strips, then cut each strip into 2" squares. Transfer squares to prepared tin, making sure bottom is flat.
- Divide mozzarella among cups. Top with a tomato half, cut side down.
- Bake puffs until pastry is golden brown and cheese is bubbly, about 20 minutes.
- Drizzle with oil and balsamic glaze. Sprinkle with sea salt and top with basil.
Meal of the Month
One-Pan Chimichurri Shrimp
DELICIOUS and EASY!
INGREDIENTS:
- 3/4 tsp. coriander seeds
- 3/4 tsp. cumin seeds
- 1 lemon, zested, quartered
- 3/4 tsp. chili powder
- 5 Tbsp. extra-virgin olive oil, divided
- 1 1/4 tsp. plus a pinch of kosher salt, divided
- 1 lb. large shrimp, peeled, deveined
- 1/4 cup packed fresh cilantro
- 1/4 cup packed fresh parsley
- 2 Tbsp. packed fresh oregano
- 2 garlic cloves, finely chopped
- 2 Tbsp. red wine vinegar
- 1/2 tsp. crushed red pepper flakes
- 1 shallot, finely chopped
- 2 cups low-sodium vegetable or fish stock
- Toasted crusty bread, for serving
Directions
- In a large skillet over medium heat, toast coriander and cumin, stirring frequently, until fragrant and slightly darkened, 3 to 4 minutes. Let cool slightly. Transfer to a spice mill or mortar and pestle and grind into a powder. Wipe out skillet.
- Transfer ground spices to a medium bowl. Add lemon zest, chili powder, 1 Tbsp. oil, and 1 tsp. salt, then add shrimp. Toss to coat and let marinate at room temperature for 10 minutes.
- Meanwhile, finely chop cilantro, parsley, and oregano and transfer to a medium bowl. Add garlic, vinegar, red pepper flakes, 3 Tbsp. oil, and 3/4 tsp. salt and stir to combine.
- In same skillet over medium heat, swirl remaining 1 Tbsp. oil to coat pan. Add shallot and remaining pinch of salt and cook, stirring occasionally, until shallots start to brown around the edges, 3 to 4 minutes. Add shrimp and any remaining marinade to pan in a single layer. Cook, undisturbed, 2 minutes, then turn shrimp. Add stock and bring to a simmer. Cook, stirring occasionally, until shrimp is pink and cooked through, 1 to 2 minutes more.
- Top with chimichurri. Serve with lemon wedges and bread alongside.