Labor Day Weekend in US...EAT STEAK!!

Labor Day is an American federal holiday observed on the first Monday in September (September 3 in 2012) that celebrates the economic and social contributions of workers.
Labor Day pays tribute to the contributions and achievements of American workers. It also symbolizes the end of summer for many Americans.

This weekend is Labor Day in the US. This unofficial last weekend of summer is usually spent getting the little ones ready for school, the big ones ready for football, packing away those summer clothes and pulling out the fall ones, and perhaps gathering together wiht family (remember to pack the prosac). Take some time to plan some special holiday outdoor meals. Even if you continue grilling through the fall and winter, there's something special about the last summer holiday cookout. The last hurrah of summer. (and if you live in Canada..like someone who will remain nameless ..and loves bacon..does...eat steak anyways..show your solidarity for American Workers!!

obviously fake cook out..hmmm

 

 

But AWESOME Recipes

 

another axiom proved...

just because they make it in your size...

doesn't mean it looks good on you!!

 

 

WHAT IS MORE AMERICAN THEN STEAK????

maybe this guy???

 

 

North American Flag...I like it!!

 

 

ok..wait...wait.. wait.. I am confused!! If American is made up of North America and South America and Central Ammerica...  Why do people from the United States call the United States of America....America???

 

So it can't be an American Flag....it is a Flag of the United States of America..

How come Canada and Mexico..dont have the same hubris???

 

 

 

Well..in spite of that....

 

 

 

LETS GRILL!!!

 

 

 

The grill should be on a heatproof surface well away from buildings, brush and overhanging trees. Never grill inside your home, even in an open garage.

Inspect your grill before you start, making sure the racks are clean, the cover fits snugly, and there are no cracks or holes in the grill pan.

Start with a clean grill, especially if it's the first time you are grilling this season. Ash left over from cooking creates lye when mixed with water, which can rust the grill pan. You do need an ash layer for the best heat retention, but old ash isn't doing your grill any good.

Follow manufacturer's instructions for lighting gas or charcoal grills.

A charcoal fire takes 30-45 minutes to reach the proper cooking heat after you light it. You can tell when the coals are at proper cooking temperature because gray ash will form evenly over the briquettes.

 

Charcoal Grill

Charcoal grilling presents quite a challenge to the grillmaster. (That's you!) But learning about the type of charcoal to purchase, how many briquettes to light, the arrangement and cooking times is fun! Here are some tips.

• The number of briquettes you use depends on the size of your gill, the amount of food you will be cooking, weather conditions and cooking time.
• As a general rule, plan on using about 30 briquettes to cook 1 pound of meat. A five-pound bag contains 75 to 90 briquettes. Make sure you have enough briquettes to cover the grill pan in a single layer, extending about 2-3" beyond the area of the food on the grill. First place the briquettes in the grill pan to check for quantity, then stack them for lighting or remove to place in a chimney starter.
• When the weather is cold or windy, you will need more briquettes to reach an ideal cooking temperature. More about that later. To light charcoal with the pyramid method, stack the charcoal into a rough pyramid shape. Soak the charcoal with at least 1/2 cup of lighter fluid (never use gasoline!!!). Wait a few minutes to let the chemicals soak into the briquettes, then light the charcoal with a long handled match or fire starter. As the coals begin to burn and ash forms, arrange them with long handled tons into a single layer. Don't squirt lighter fluid onto hot coals, since the fluid could catch on fire and burn back up to your hand.
• I really like using a chimney starter. It looks like a coffee can with a handle, divided into two compartments by a metal disc. It lets you get a really good fire going with no chemicals.
  1. Place crumpled newspapers in the bottom portion of the starter
  2. Remove the rack from the grill and place the chimney starter in the bottom.
  3. Fill the top half of the starter with charcoal.
  4. Then light the newsletter through holes in the bottom of the starter. The fire will draw up through the starter, lighting the charcoal.
  5. Leave the chimney starter where it is, and in about 20-30 minutes the coals will be ready.
  6. With a heavy, long-sleeved oven mitt, carefully empty the coals into the grill pan.
  7. Arrange the coals into an even layer with long tongs.
• Electric starters are fun and easy to use. They are plug-in heating elements that also start the fire with no chemicals. Place the electric starter in the grill pan and stack the charcoal briquettes over it in a pyramid shape. Plug in the starter, making sure you are using a heavy-duty extension cord. Ash will begin to form on the coals after 8-10 minutes. Then unplug the starter, pull it out with tongs and set aside on a heatproof surface. Then arrange the briquettes with tongs into an even layer.

 

 

similar to Doug's super-wham-a-dyme grill that does all kinds of tricks

everything but do the shopping I think...

 

 

 

June's more simplistic and basic gas grill..it cooks

 

Gas Grill

Gas grills use lava rocks, which come with the grill. The rocks are heated by the gas flame and cook like charcoal.

• Keeping the rocks clean is about the only task you'll have with a gas grill. If there is a buildup of grease on the rocks you will have flare-ups during cooking which can burn the food. Follow the manufacturer's instructions for cleaning or replacing the lava rocks.
• A good habit to develop is to turn the burner to high for five minutes after you're finished cooking to help burn off grease and other drippings.
• Occasionally rearrange and turn the lava rocks so heating and cleaning is more even.
• Replace the lava rocks when they don't look clean, and start to break apart. Do not stack lava racks. They should be only one layer deep on the grate.

One tool you should have is a hinged grill basket, for cooking delicate cuts of fish, fruits, and vegetables.  Grilling uses two different cooking methods: indirect and direct heat. In direct heat cooking, food is placed on the cooking rack directly over hot coals. Indirect heat is used for more delicate foods and for longer cooking times used for larger cuts of meat, as when you're barbecuing a turkey. The grill is always covered when cooking with indirect heat. 

 

Learning the temperature of the coals is the only trick in direct grilling. If you use a gas grill, pay attention to the heat settings. The ceramic coals should be ready when 3/4 of them are coated with ash. On a charcoal grill, if you are very careful, you can check the temperature by holding your hand, palm down, over the coals at the cooking height and count the number of seconds you can hold your hand there before you have to pull it away.

• 5 seconds = Low
• 4 seconds = Medium
• 3 seconds = Medium-High
• 2 seconds = High

Use the following descriptions to check cooking temperature by observing the coals:

• Ash coating thickens, red glow less visible = Low
• Coals covered with light gray ash = Medium
• Red glow visible through the ash coating = High

For two-level grilling, or a hot side and a cooler side, arrange 3-4 layers of coals on one side of the grill; just 1 layer on the other. This method lets you control temperature as you cook. Sear foods on the hot side, then move to the cooler side to cook through.For indirect cooking on a charcoal grill, place an equal number of briquettes on each side of the grill pan, leaving an empty space in the center. Light the briquettes. When you're ready to cook, place a drip pan between the coals and add water to the pan to a level of 1/2". Place the food over the drip pan and cover the grill. You will need to add 5-6 briquettes to each side of the pan as needed to maintain even heat, about every 45 minutes. For indirect cooking on a dual burner gas grill, set the drip pan on the lava rocks on one side of the grill and add water to 1/2". Preheat the other burner on high for 5-10 minutes. Turn the temperature down to medium, then put the food on the rack over the drip pan and cover. For indirect cooking on a single burner gas grill, preheat the grill on high for 5-10 minutes. Turn the temperature down to low, and place a large foil baking pan on the rack. You can also line half of the cooking rack with a double thickness of heavy duty foil. Place food in the pan or on the foil, cover and cook.

Cooking The Food

• Never leave the grill alone when you are cooking food. Flare ups can quickly become a fire, and it's very easy to overcook or burn food on the grill. Once you start, stay there and pay attention!
• Adding wood chips and chunks can add marvelous flavor to your food. Soak mesquite, alder, hickory and pecan chips for one hour before scattering over the hot coals.
• Wooden skewers should be soaked in water for an hour before use. They are best used for very quickly cooked foods, like veggies and fruits.
• Metal skewers should be flat, with long handles. Round skewers cause the food to roll when turned, so foods won't cook evenly. Use metal skewers when cooking meat kabobs.
• Follow the recipe cooking times carefully, and make sure to cover the grill if the recipe calls for it.
• Sauces containing sugar and fat will cause flareups and the food may burn. Unless the recipe instructions are different, apply sauces and glazes during the last 10 minutes of cooking time.
• Grilling times are affected by the weather, and how long the food is being cooked. Maintaining cooking temps is an art, but there are some rules to follow.
  • When you want to lower the cooking temperature, raise the cooking rack, spread the coals apart, or close the vents on the outside of the grill pan halfway.
  • To raise the temperature, lower the cooking rack, tap ash from the coals, move the coals more closely together, or open the vents. You can also gradually add more charcoal to the outer edges of the coals.
    • If the weather is cold, you will need more briquettes to reach an ideal cooking temperature. Grilling will take longer.
    • Wind will make the fire hotter.
    • On a humid day, the coals will burn slower.
    • The temperature and thickness of the food when it's placed on the grill will affect the cooking time. Cold and thicker foods will take longer to cook.
    • The closer the cooking rack is to the coals, the faster the food will cook.
    • Hardwood fires will burn hotter than charcoal briquettes.

The most reliable way to test when food is done is by using a thermometer. There are many types available on the market, from instant read thermometers to complicated thermometer forks.

Follow the recipe instructions for doneness tests. See Food Safety for more safety and doneness tests.

Move the food around on the grill for the most even cooking results; this is where building a two-level fire is handy. Don't turn food too often, and use tongs to handle the food instead of a fork. Piercing the food with a fork will release juices that you want in the food, and can cause flareups.

After you're done grilling, close the grill cover and turn the gas grill off or close the vents on your charcoal grill. Keep an eye on the grill and the coals as everything is cooling down. Move the grill or remove the used briquettes only when everything is completely cool. Charcoal briquettes should be placed in the garbage only when you can't feel any warmth at all in them. This will take at least 48 hours.

Make sure to keep an eye on kids and pets so they stay away from the grill until it is cool. Keeping the grill clean is the best way to prolong the life of your grill and to make the next barbecue session easier. Unless you use your charcoal grill two or three times a week, clean out all the ashes from the grill pan, rinse the grill using a hose, then spray the inside with a mixture of 2 Tb. vinegar mixed with 1 gallon of water. Let it dry completely, turning the grill upside down to speed things up. Store in a dry place. And have a safe, fun time grilling this holiday!

                                             obviously NOT my picture
                                   But if you like red meat, it's close to porn

 

 

Marinated Steak

 

If you don't want to use red wine, substitute 1/3 cup beef broth and 3 Tbsp. apple cider vinegar to marinate the meat. This simple recipe for a juicy and tender marinated steak can be used with just about any cut of beef.

• 1/2 cup red wine
• 2 Tbsp. chopped fresh thyme OR 2 tsp. dried thyme leaves
• 2 Tbsp. olive oil
• 3 cloves minced garlic
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 lb. top round boneless steak, 1" thick

Preparation:

In large shallow glass dish, combine wine, thyme, oil, garlic, salt and pepper. Add steak and turn to coat. Cover with plastic wrap and marinate in refrigerator for 8-24 hours, turning steak occasionally to coat with marinade. Prepare and heat grill. Place steak on greased grill over hot coals; brush with marinade to coat. Cover grill and cook steak for 7 to 8 minutes per side or until medium. Remove from grill, cover, and let stand for 5 minutes before carving. Discard remaining marinade. Cut steak in half and refrigerate one of the halves until chilled; wrap and refrigerate for up to 2 days (Use in Italian Beef Rolls, Beef and Vegetables, or Beef Spinach Salad. Cut remaining steak into serving size pieces. You can also thinly slice remaining half across the grain on an angle and serve.

Beef Rolls Italiano

Ingredients:

• 1 onion, chopped
• 1 Tbsp. olive oil
• 3 cups leftover mashed potatoes
• 2 Tbsp. milk
• 1/2 cup grated Parmesan cheese, if desired
• 8 slices cooked roast beef (about 1/8" thick)
• 14 oz. can diced tomatoes with garlic, undrained
• 8 oz. tomato sauce
• 1/2 tsp. dried basil leaves
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 3 Tbsp. shredded Parmesan cheese, if desired

Preparation:

Preheat oven to 350 degrees. In a small saucepan, sauce onion in olive oil until tender. Stir onions into potatoes, along with milk and 1/2 cup Parmesan cheese. Divide the potato mixture among roast beef slices. Roll up to enclose the potato mixture. Pour 2 Tbsp. tomato sauce in bottom of 3 quart glass baking dish, spread to cover thinly. Place beef rolls in pan, seam side down. Mix diced tomatoes, remaining tomato sauce, basil, salt, and pepper and pour over filled rolls. Cover pan with foil. Bake at 350 degrees for 25-30 minutes, until bubbly. Uncover pan and sprinkle with 1/2 cup Parmesan cheese. Bake 5 minutes longer until cheese melts. Serves 8

 

Beef and Vegetable Stir-Fry

Ingredients:

• 1 Tbsp. olive oil
• 16 oz. pkg. frozen oriental vegetables (broccoli, water chestnuts, carrots, peppers, baby corn, pea pods etc)
• 1 Tbsp. water
• 1 cup stir fry sauce (recipes below..or cheat and buy a premade one)
• 2 tsp. cornstarch
• 2 cups cubed cooked  beef

Preparation:

Heat olive oil in heavy skillet. Add vegetables and 1 Tbsp. water. Stir, cover, and cook over medium heat for 3 minutes. Mix stir fry sauce and cornstarch in a small bowl. Add to skillet and stir to combine. Add beef and stir again. Cover and cook over low heat for 5-8 minutes, stirring occasionally, until vegetables are crisp-tender and beef is hot. Serve with cooked rice or egg noodles. 4 servings


Stir Fry Sauce

3 tbsp. soy sauce
3 tbsp. oyster sauce
1 tsp. sugar
1 tsp. red wine vinegar
1 tsp. corn starch

Mix all ingredients together. Heat oil, stir fry meat and or vegetables. Add sauce to stir fry just before done. Cook, stirring, until liquid boils and thickens. Serve at once.

 

 

 

Stir Fry Sauce II

 

1 clove garlic, minced
1 1/2 c. chicken stock
3 tbsp. soy sauce
1/2 tsp. ginger
2 1/2 tbsp. cornstarch
1/2 c. dry sherry

Heat garlic and chicken broth. Add soy sauce, sherry, and ginger. Dissolve the cornstarch in a little cold water. Add the cornstarch to broth. Let the sauce boil slowly until it has thickened, stirring continuously. Pour this over the stir-fry veggies and serve over brown rice.Sweet and sour stir fry: Follow the instructions for basic stir fry, but include 2 medium ripe tomatoes and 2 cups of diced pineapple, preferably fresh, when you add the bean sprouts, mushrooms, scallions, and water chestnuts. For the sauce substitute 1 1/2 cups pineapple juice for the 1 1/2 cups stock and add 1/4 cup white vinegar and 2 tablespoons honey.

Beef Spinach Salad

This refreshing salad recipe can be made with deli roast beef slices or leftover roast beef or steak. You can make this salad ahead of time - just leave out the spinach and add it to the salad and gently toss when you're ready to serve.

• 2 medium grapefruits
• 1-1/2 lb. cooked thinly cooked beef, cut into strips
• 5 cups baby spinach leaves
• 1-1/2 cups sliced celery
• 1/3 cup oil
• 1/3 cup grapefruit juice
• 1/2 cup chopped green onions
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/4 cup toasted pine nuts

Preparation:

Cut one grapefruit in half and squeeze 1/3 cup juice for the dressing; set aside. Cut remaining grapefruit half and whole grapefruit into sections and set aside. In small bowl, combine oil, reserved 1/3 cup grapefruit juice, green onions, and salt and pepper and beat with wire whisk to combine. In large bowl, combine grapefruit, beef, spinach and celery. Pour dressing over and gently toss to combine. Serve immediately. 6 servings

Summer Steaks

 

I am pretty sure you can eat these all year...but I would google it to make sure

Ingredients:

• 1/4 cup honey Dijon mustard
• 1 Tbsp. chopped fresh oregano
• 1 Tbsp. chopped fresh thyme
• 2 tablespoons lemon juice
• 1/2 tsp. salt
• 1 Tbsp. olive oil
• 1/4 tsp. pepper
• 2 cloves minced garlic
• 4 boneless top sirloin steaks

Preparation:

Prepare and heat grill. In small bowl, combine all ingredients except steak and mix well. Spread this mixture on both sides of steaks and refrigerate for 30-50 minutes. Grill beef on uncovered grill 4-6" above medium coals for 1 minute on each side to sear. Cover grill and cook 8-9 minutes longer for medium steaks, turning once during grilling. Discard any remaining marinade. 4

Grilled Sirloin Steak and Corn Salad

You could substitute any kind of cheese or vegetables you'd like in this easy and elegant main dish salad recipe. In the summer, grill outside and use fresh corn cut from the cob. In the winter, pull out your dual-contact indoor grill and use frozen corn. Yum.

Ingredients:

• 1 lb. boneless sirloin steak or round steak
• 3 Tbsp. vinaigrette Italian salad dressing
• 3 ears fresh corn grilled 
• 1/2 cup sliced green onions
• 1 green or red bell pepper, chopped
• 1 cup cherry tomatoes, cut in half
• 1 cup sliced mushrooms
• 1 cup cubed Havarti or Swiss cheese
• 1/2 cup creamy Italian salad dressing
• 4 cups mixed salad greens

Preparation:

Brush steak with vinaigrette salad dressing and let stand for 15 minutes. For round steak, marinate in the fridge for at least four hours, preferably eight.If using fresh corn, cut the kernels off the cob and blanch in boiling water for 2 minutes. Drain and proceed with recipe.In large bowl, combine corn, onions, pepper, tomatoes, mushrooms, and cheese with creamy Italian salad dressing and toss to combine. Place on greens on serving plate.Grill steak on two sided dual contact grill for 5-9 minutes until desired doneness. Or cook on outdoor grill, over medium coals, for 8-14 minutes until desired doneness. Remove from grill and let stand for 5 minutes. Slice thinly across the grain and place on top of corn salad. Serve immediately. 4-6 servings

Grilling Sweet Summer Corn


Grilling corn is easy. The trick is to not let it burn so don't walk away from the grill once you start, at least not for too long. Here is a great way you might want to try at home.

Grilled Corn

 

Ingredients:

• Corn on the cob
• 1 teaspoon of olive oil per ear of corn (or try butter if you prefer)
• Salt & Pepper

Prep the Grill & Corn

 

Gas Grill - Preheat the gas grill to high to get the grate hot. Once hot, lower to medium high heat.

Charcoal Grill - Get the coals started and heat up until gray or medium hot. Arrange them so they are in an even layer.

Prep the Corn - Strip the corn husk all the way back to the stem but don't remove it. Do remove all the silk to expose the corn kernels. Using your hands or a pastry brush, cover the ear of corn with oil.

Cover with husk and tie the end with a little piece of kitchen twine or string to keep it closed. Repeat this process for each ear of corn.

Alternative = Some folks like to the corn cobs in water for about 15 minutes. To tell you the truth, I'm not sure why. Maybe it prevents the corn husks from charring but I like the smoky flavor the charred husks add to flavor of the corn. If you do want to soak them, do so right after you remove the silk but before you cover with oil.

2nd Alternative (Dad's Method) - I remember my father did it this way. Husk the corn and remove the silk. Season each ear with some butter and salt & pepper. Wrap each ear of corn in aluminum foil and cook on a hot grill for 15 to 30 minutes.

By now your grill should be hot so place each ear of corn on the grill rack and cook for about 15 minutes until the kernels are tender. You want to turn the corn occasionally so they cook uniformly and don't burn. Expect the outside husk to turn black, but you don't want them to burst into flames.

When done, remove from the grill, and serve on a platter. Some might like to remove the husks before serving to prevent friends new to this cooking method from saying, "Hey, you burnt the corn! " (to which I would reply ..you ignoramous..it is supposed to look this way!!  ..and of course lose their friendship forever...but you have to have principals, eh???) but I like the presentation. Be sure to have some extra butter and salt & pepper on hand for additional seasoning.

Grilled Steak with Bacon-Herb Butter

This butter recipe is wonderful served with any grilled meat. As it melts into the hot steak, the aroma that drifts up is irresistible! 

Ingredients:

• 1 cup fresh basil leaves
• 1/2 cup chopped pistachios or hazelnuts
• 1 Tbsp. lemon juice
• 2 cloves garlic, minced
• 7 Tbsp. butter, softened (NOT margarine)
• 2 Tbsp. grated Parmesan cheese
• Salt and pepper to taste
• 6-10 rashers of cooked bacon, crumbled
• 6 rib eye steaks (OR salmon steaks)

Preparation:

In food processor or blender, combine all ingredients except bacon and steaks. Process or blend till mixture is even. Now add crumbled bacon. Cover the blended butter and chill this mixture and then form it into a roll 1" in diameter. Wrap in waxed paper and chill until firm, up to 24 hours. For longer storage, freeze the butter. Prepare and preheat grill. Grill steaks 6" above medium coals, turning once with tongs, until steak is cooked to desired doneness and salmon flakes when tested with fork. OR place on broiler pan and broil 4-6" from heat source for 10-15 minutes, turning once with tongs, until steak is cooked to desired doneness. Let the meat sit for about 5 minutes before serving, then slice the chilled butter and place on top of the hot steak, letting it melt into the meat.. Serves 6

Grilled Steak and Mushroom Skewers

Serve this flavorful steak main dish recipe with a green salad, some chewy French bread, and a melon salad.

Ingredients:

• 1/4 cup finely chopped onion
• 2 Tbsp. brown sugar
• 3 Tbsp. oil
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. grated ginger root
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 garlic cloves, minced
• 1 lb. top round beef steak
• 1/2 pound cremini mushrooms
• 2 coarsely chunked green or red peppers

Preparation:

Combine all ingredients except steak in a zip lock plastic bag. Slice steak into 1/2" thick slices. Add steak slices to bag, seal bag, and turn to coat. Place bag in bowl or pan, cover, and refrigerate at least 6 hours.

 

Drain steak slices. Thread steak strips onto 6 skewers along with mushrooms (and peppers) and grill on outdoor grill for 7-12 minutes, turning often and brushing frequently with marinade, until steak is desired doneness and mushrooms are tender. 4 servings

(Personally I would add to the skewers..chunks of red onion, cherry tomatoes, and anything else I could find in the fridge..but that's me)

 

 

 

 

 

Beer Marinated Steaks

 

(Now if we could just find a way to incorporate bacon into this recipe..it would be awesome, eh??? Beer, steak and bacon???)

Ingredients

 

 Freshly Crushed Garlic 2 tsp

 Rosemary Leaves1 tbsp

 Worcestershire Steak Sauce 2 tbsp

 Wholegrain mustard..2 tbsp

 Beer 1/2 cup (good quality..nothing you wont drink the rest of..cause you will)

 New York Cut steak 4 pieces

Preparation

1. Mix together garlic, rosemary, worcestershire sauce, mustard and beer. Marinate steak for 4-6 hours or overnight.
2. Pre-heat BBQ. Cook steaks for 3-4 minutes each side.
3. Slice and serve with salad.

 

 

 

 

Summer has just flown!! Johnny & Edgar Winter Concert in Cohasset

Summertime and the living is easy.....

Well, something like that anyways.  Hello, my little foodies and Happy September!!  Amazing!! Where did August go?? Was here a minute ago...did you look behind the couch..everything falls there..  Anyways, in Doug and June land it has been an eventful August.. Doug has gone on a week's vacation to a lakeside cabin..very nice hoe the other half lives!!  And ended the summer by going camping...can't wait to hear the stories when he gets back!

 June, on the other hand, has stayed much closer to home.. relying on concerts to pass the time..by far the best one was Edgar Winter Group (Frankenstein, Tobacco Road, Rock & Roll Hootchie Coo and Free Ride..remember?) along with his pale blues guitar god, brother Johnny Winter.  Yes, it did kick the proverbial ass!!  Kim Simmons and Rick Derringer also performed to round things out.  I knew I was in the right place when Johnny's roadie came out...patched jeans, Johnny Winter T shirt, Leather vest, long hair and beard (albiet greying) AND a TOP HAT!!!  Yes!! This is what Rock & Roll dreams are made of.  The only disappointment was that Leslie West was supposed to be with them and wasn't.  But they made up for it...was a wicked pissa show!! and of course I ate my traditional huge pretzel. Seats were really good..lots of LOUD music..lots of screaming (me)..and LOUD singing (again me ..and Johnny, and Edgar, and Rick, and Kim)

 

Edgar..did the white linen suit!!

 

 

Johnny...for a 68 yr old guy he may look a little rough..but he sure can make that guitar scream!!

 

 

Edgar with his guitarist...man can this guy play!!

 

I am telling you they were WICKED!!!

 

 

 

 

 

 

  

Slushes..not just for kids

    How is summer treating you?  Has it been long and hot..sticky and sultry .. or is it just lazy and sultry??  Everything really depends on attitude, doesn't it?  You can love summer, embrace it for all the wonderful outdoor things you can do.. or not do as the case maybe- no snow shovelling, no big boots, no heavy coats, no being stuck indoors, no power outages, no frozen finger tips or noses...see? Summer isnt so bad. 
    This summer has been positively balmy here in the Northeast US.  Amd hot weather means one thing......FROZEN DRINKS!! 

What can I tell you my little foodees, I love slush.  Yes, I know you may think it's kid stuff but its not...well it is but grown ups or semi-grown ups.  Slush is a delicious icy concoction that tastes like dessert..here we have some X rated slushies..are you over 21?  Then read on...

Watermelon Slush

3 cups diced watermelon
2 tablespoons lime juice
1 tablespoon sugar
1 cup crushed ice
1/2 cup water

Blend watermelon, lime juice, sugar, ice and water in a blender until smooth.

Apple Lemon Slushie

1/4 cup frozen apple juice concentrate

2 tablespoons lemon juice

1 cup crushed ice

Combine apple juice concentrate, lemon juice and ice in a blender and blend until slushy.

 

 

 

 

Strawberry Rum Slush

6 ozs frozen limeade concentrate (thawed)

6 ozs rum

1 pt strawberries (fresh, hulled)

1-2 tbsps sugar (optional)

14 ice (cubes)

slice lime

 

Combine 1/2 can limeade, 3 oz. rum, 1/2 pint strawberries and 1 T. sugar in blender. Mix at medium speed, adding 7 ice cubes 1 at a time until smooth and very thick. Pour into large pitcher. Repeat with remaining ingredients except lime slices. Add to pitcher and stir to blend well. Garnish with lime slices and serve.

Gin Slushie

9 cups water

2 cups white sugar

1 (12 fluid ounce) can frozen orange juice concentrate

1 (12 fluid ounce) can frozen lemonade concentrate

2 cups gin

lemon/lime soda/pop/tonic (depending on where you live)

 In a saucepan, combine water and sugar. Bring to a boil and let boil for 15 minutes. Remove from heat and allow to cool.

Stir in the orange juice concentrate, lemonade concentrate and gin. Pour into a plastic container and freeze overnight.

To serve, scoop 1/2 cup slush into a glass and top with lemon-lime soda.

 

 

 

Vodka Slush

2 cups white sugar

7 cups water

2 tablespoons instant tea powder

1 (12 fluid ounce) can frozen orange juice concentrate

1 (12 fluid ounce) can frozen lemonade concentrate

2 cups cold water

2 cups vodka

1 liter lemon-lime flavored carbonated beverage

In a 6 quart pot combine sugar and 7 cups water. Bring to boil and stir until sugar
dissolves. Remove from heat. Stir in tea powder while hot. Add orange juice concentrate, lemonade concentrate and 2 cups cold water. Chill in refrigerator.

When cold mix in vodka. Pour into a plastic container leaving room on top for expansion. Freeze or 24 hours.

To serve, scoop about 1 cup into a tall glass and quickly stir in 1/3 cup lemon-lime soda.

 

 

 

 

Sangria Slush

1 1/2 cups water

1 (12 ounce) can frozen lemonade concentrate

1 (750 milliliter) bottle red wine

Mix red wine, lemonade concentrate, and water in a large pitcher. Freeze 8 hours or overnight.

Best Frozen Daiquiris

1 (12 fluid ounce) can frozen lemonade concentrate, thawed

1 (6 ounce) can frozen limeade concentrate

4 1/4 cups water

1 (750 milliliter) bottle light rum

In a large freezable container, mix lemonade concentrate, limeade concentrate, water and rum. Freeze for 24 hours.

When frozen, break up with a wooden spoon, stir and serve. Store remainder in freezer until needed. Be sure to stir before serving, as the alcohol tends to settle to the bottom.

 

Mango Passion Fruit Frozen Punch for Adults

2 (12 fluid ounce) cans passion fruit frozen concentrate

6 cups water

4 mangos - peeled, seeded, and cubed

12 fluid ounces vodka

In plastic pitcher empty passion fruit juice and 6 cups water. Mix well. Toss in the mango chunks. Pour in vodka. Mix again and place in freezer for at least 12 hours

The vodka will prevent mixture from freezing completely. Mix again after removing from freezer. Serve immediately.

Grandma's Whiskey Slush

6 black tea bags

2 cups boiling water

1 cup white sugar

1 (6 ounce) can frozen orange juice concentrate, thawed

5 cups water

2 cups whiskey

1 (12 fluid ounce) can grapefruit flavored soda

Steep the tea bag in boiling water for about 2 minutes. Remove and discard bags. In a medium bowl, stir together the tea, sugar, orange juice concentrate and water until sugar is dissolved. Stir in whiskey. Cover and place in the freezer for at least 4 hours.

Scoop out spoonfuls into a glass and top with a little bit of grapefruit soda.

Fuzzy Navel Slush

9 cups water

1 1/2 cups white sugar (optional)

1 (12 fluid ounce) can frozen orange juice concentrate

1 (12 fluid ounce) can frozen lemonade concentrate

1 pint peach schnapps

1 (2 liter) bottle lemon-lime flavored carbonated beverage

In a large freezer container, combine water and sugar. Stir until sugar is dissolved. Stir in orange juice concentrate, lemonade concentrate and peach schnapps. Cover and freeze for 4 hours or overnight.

To serve, fill glass 3/4 of the way full with slush, then top off with lemon-lime soda, and stir.

Bourbon Slush Recipe

Ingredients:

2 cups of freshly-brewed strong black tea*
1 1/2 cup granulated sugar
1 (6-ounce) can frozen orange juice concentrate
1 (12-ounce) can frozen lemonade concentrate
2 cup water
2 to 3 cups bourbon whiskey**
7-Up, ginger ale, or any lemon-lime carbonated beverage, chilled * Steep 3 tea bags in 2 cups boiling water for 3 minutes.

** The amount you use depends on how strong you want your drink to be. I usually use 2 cups of bourbon whiskey. Your drink will be as good as the bourbon you use, so use a good-quality bourbon.

Preparation:

In a large, freezer-safe container, mix together the tea, sugar, orange juice concentrate, lemonade concentrate, water, and whiskey. Place in freezer and freeze at least 6 hours. NOTE: The bourbon will keep the mixture from freezing solid.

When bourbon mixture is frozen (as frozen as it can get with liquor in it), take it out of freezer and blend the mixture in your blender for a few seconds. Return to freezer for at least 1 hour.

When ready to serve, remove frozen mixture from the freezer and let stand for approximately 5 minutes.

To serve, scoop (an ice cream scoop works great) bourbon slush to fill a glass approximately 3/4 full. Top with lemon-lime beverage of your choice. Don't stir, but let beverage coagulate with the frozen tea before drinking.

NOTE: Bourbon Slush may be served in any type of glass, but typically a old-fashioned glass is used.

Makes enough for approximately 8 to 10 servings (depending on how big a glass you use).