In a large pot or dutch oven, place:
3 pounds small red potatoes, quartered

Cover with water and bring to a boil. Once bubbling, reduce heat and simmer 15 minutes or until just tender. Be careful to not overcook the potatoes so that they hold their shape. Drain potatoes and cool for 30 minutes.

Meanwhile, in a medium bowl, combine:
1/2 cup creme fraiche or sour cream
1/3 cup fat-free buttermilk
1/4 chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon fresh dill
1 teaspoon kosher salt
1/2 teaspoon pepper
1 large garlic clove, minced

Toss creme fresh mixture gently with warm potatoes. Serve at room temperature or chilled.

Serves 8

Nothing says 4th of July to me like fabulous ribs and wonderful cocktails to match. These ribs are tender and flavorful and the Bacardi Hand-Shaken Daiquiri is the perfect accompaniment.

In a blender or food processor combine:
2 tablespoons minced garlic
1 large bunch of cilantro leaves, coarsely chopped (about 1 cup)
1 tablespoon sugar
Once a paste has formed add and blend:
1 cup soy sauce
1/2 cup Asian sweet chili sauce
1/4 cup vegetable oil

Once combined, pour over 3 lb. or pork back ribs (cut into two racks) and refrigerate overnight in a 9×13 inch baking. When ready to cook, preheat oven to 250 degrees. Place the ribs, covered with foil and all of sauce in the oven for 2 hours and 45 minutes. Before serving, finish ribs on a medium heat grill. Place meaty side down for about 8 minutes and cook another 4 minutes on the other side.

Serves 4

Bacardi Hand-Shaken Daiquiri

This summer, rediscover the daiquiri. Bacardi Hand Shaken Daiquiri is the perfect addition to any summer get-together — fun, delicious, and ready to pour. Bacardi Hand Shaken Daiquiri is made with Bacardi Superior Rum, tangy lime and sugar. It is a perfectly balanced cocktail that is not too sour and not too sweet. http://bacardidaiquiri.glam.com

Step 1: Moisten the rim of a tall glass then dip in sugar to rim the edges
Step 2: Pour over ice
Step 3: Garnish with a lime wedge
Step 4: Enjoy!

Disclosure: This is a sponsored post and compensation was provided by Bacardi via Glam Media
The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Bacardi
Please remember to drink responsibly

As the days get longer and the temperatures start heating up, I wanted to share two great recipes, accompanied by a fabulous drink for a summer night dinner party.  This is an easy menu that will impress guests, but easy to prepare.  The fresh fruit provides beautiful color and sweetens the savory meat.  The cocktail is the perfect and easy companion to this savory and sweet dish.

Grilled Pork Tenderloin

In a small bowl, combine:

3 teaspoons chili powder

2 teaspoons kosher salt

1 teaspoon ground cumin

1 teaspoon dried oregano, crushed

1 teaspoon pepper

Rub 2 one each pound pork tenderloins with olive oil.  Then rub spice mixture all over pork and refrigerate for at least two hours.  Prepare grill to medium high heat and bring meat to room temperature (about a half an hour out of the refrigerator) before grilling.  Grill meat and cover for about 30-40 minutes, turning once.  Center should be slightly pink and temperature of meat should read 155 degrees.  Remove from grill and cover with foil for 15 minutes before slicing.  Serve with Pineapple and Papaya Salsa and Bacardi Hand-Shaken Daiquiris.

Serves 6

Pineapple Papaya Salsa

In a large bowl, toss together:

1 cup diced fresh pineapple

1 cup diced  and peeled fresh papaya

2 green onions, diced

1/4 cup chopped fresh cilantro

zest and juice from 1 lime

1 tablespoon olive oil

Spoon over sliced Grilled Pork Tenderloin and serve.

Bacardi Hand-Shaken Daiquiri

This summer, rediscover the daiquiri. Bacardi Hand Shaken Daiquiri is the perfect addition to any summer get-together — fun, delicious, and ready to pour. Bacardi Hand Shaken Daiquiri is made with Bacardi Superior Rum, tangy lime and sugar. It is a perfectly balanced cocktail that is not too sour and not too sweet. http://bacardidaiquiri.glam.com

Step 1: Moisten the rim of a tall glass then dip in sugar to rim the edges
Step 2: Pour over ice
Step 3: Garnish with a lime wedge
Step 4: Enjoy!

Disclosure: This is a sponsored post and compensation was provided by Bacardi via Glam Media
The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Bacardi
Please remember to drink responsibly

In a large bowl, mix together:
1 can pinto beans w/ jalapenos- drained
1 can black eyed peas w/ jalapenos- drained
1 can white corn- drained
1 cup chopped green bell pepper
1 cup chopped celery
1/2 cup chopped onion
2 tablespoons chopped pimentos

In a small sauce pan, combine the following and bring to boil, stirring, then cool:
1/2 vegetable oil
1/2 cup cider vinegar
1/2 cup sugar
1/2 tsp salt
1/2 tsp pepper

Combine the veggies in large bowl, add the cooled dressing mixture, and let marinate overnight. Drain before serving. Serve with “Scoop” chips.

My husband and I recently went to a wedding in Napa and had the pleasure of dining at Ad Hoc, which was amazing.  We had their roasted tri-tip and vowed to find a similar recipe.  Tri-tip is the cut of meat from the bottom section of the what is considered to be sirloin and is usually barbecued.  However this recipe roasts the tri-tip slowly and is amazing.  I recently served it to my in-laws and it was one of my easiest and most delicious meals yet.  Try serving it with Baked Beans or Jalapeno Cheddar Cornbread.

One day ahead of cooking, rub one 2 1/2 pound tri-tip roast with:

1/2 teaspoon pepper

2 teaspoons paprika

Wrap the rubbed roast with plastic wrap and refrigerate overnight.  The next day, bring the meat to room temperature before cooking, about 30 minutes.  Preheat oven to 300 degrees.  Put a large roasting rack into a roasting pan.  Heat some olive oil in a large frying pan, about 1 tablespoon, over high heat.  Pat the meat dry with paper towels and sprinkle with Kosher salt.  Once the oil is shimmering hot, add the meat and sear, without moving it, on one side for about 1-2 minutes.  Turn the meat over and add to the pan:

1 tablespoon butter

1 large sprig of rosemary

1 garlic clove, smashed

5 lemon slices, thinly sliced

As the butter melts, tip the pan and start basting the meat.  Cook for another 2 minutes.  Transfer the roast to the rack , arranging the lemon slices, garlic and rosemary on top of the meat.  Pour any remaining butter from the pan over the meat.  Place in the oven and roast for 40-60 minutes or until a meat thermometer reads  135 degrees (medium rare) in the center of the meat.  Take out and let the meat rest 30 minutes before serving, covering loosely with foil.  (This is such an important step because the meat will continue to cook while it is resting and keep the meat juicy).  Slice across the grain to serve.

Serves 6-8

Remove peel and seeds from 1 Cantaloupe or Honeydew Melon, discard. Cut melon into 1/2-in. Chunks. Arrange on lg. plate. Drizzle 1 Tbsp fresh lime or lemon juice and 1 Tbsp. extra virgin oil over melon, then sprinkle with 1/8 tsp. salt. Scatter 2 oz. fresh goat cheese, crumbled, and 2 Tbsp. fresh mint leaves, torn, over melon.

Serves 4-6 as a side dish

Overview

This is a truly gourmet recipe for fried chicken adapted from a favorite restaurant of ours, Michael Mina. This is a fairly complex recipe so it’s not for the beginner chef, however despite the difficulty and abstract ingredients, this fried chicken is well worth the trouble.

Serves 4

Ingredients

For the fried chicken

• 1 Amish chicken, whole
• 1 Fresh truffle, sliced
• 3 tablespoon of Truffle butter
• 1 tablespoon of Chive, minced
• ½ tablespoon of Thyme, minced
• 1 tablespoon of Parsley, minced
• ½ gallon Peanut oil
• ½ gallon Duck fat

Directions

Step 1.
Heat the peanut oil and duck fat in a large heavy pot to 300°. Use a thermometer to ensure the correct temperature.

Step 2.
While the oil and fat are heating, soften truffle butter, parsley, chives and thyme together. Place on the side.

Step 3.
Working very gently, separate the skin from the chicken on both the breast and the back. Place the sliced truffles under the skin, spaced evenly.

Step 4.
Season very heavily with salt and pepper on both the outside and inside the cavity of the chicken.

Step 5.
Gently place the chicken into the hot oil. It will take 20-22 minutes for a 2-2 ½ pound chicken to cook through.

Step 6.
When the fried chicken is done remove to a tray with a rack to allow all of the excess oil to drip off. Be especially careful of the oil that will collect inside the cavity of the chicken.

Step 7.
Brush the out side of the fried chicken well with the truffle butter herb mixture, season with salt and serve.

Step 8.
Use any left over fresh truffle as garnish on each plate.

Enjoy this gourmet fried chicken!

Preheat oven to 425 degrees.  In a large bowl add:

1 diced red bell pepper

1 diced yellow bell pepper

1 peeled and diced eggplant

1 red onion peeled and diced

2 minced garlic cloves

1/3 cup olive oil

1 and 1/2 teaspoons kosher salt

1/2 teaspoon pepper

Toss vegetables with olive oil and salt and pepper and arrange on a baking sheet.  Roast for about 40 minutes, turning once.  While vegetables are roasting, bring a large pot of salted water to a boil.  Add:

1/2 lb orzo

Cook the orzo for about 8-10 minutes or until tender.  Drain water and add orzo to a large serving dish.  Once the vegetables are done roasting, add the roasted vegetables and juices to the cooked orzo.   Set aside. 

In a small bowl whisk together:

1/3 cup fresh lemon juice

1/3 olive oil

1 tablespoon red wine vinegar

1 teaspoon kosher sailt

1/2 teaspoon pepper

Pour the mixed dressing over the orzo and vegetables.  Once the orzo and vegetables are completely cooled, add:

4 minced scallions

1/4 cup toasted pine nuts

3/4 pound diced or crumbled feta cheese

18 chopped basil leaves

Serves 8-10 as a side dish

In a large mixing bowl add:
1/3 cup lemonade flavor drink mix (I like Country Time)
1/2 cold water
2 cups softened vanilla ice cream

Beat until mixture is well blended on low speed. Gently stir in:
8 oz. of lite cool whipped topping

Spoon lemonade and cool whip mixture to prepared graham cracker crust. Freeze at least 4 hours or until pie is set. Before serving allow pie to stand at room temperature for about 5-10 minutes and use a warm knife when cutting.  Garnish with lemon zest or sugared lemon slices if desired.

Serves 8

In a large grill skillet on the stove or a grilling basket on the BBQ, cook:
2 trimmed bunches of asparagus, cut into thirds
1 red and 1 yellow bell pepper, seeded and cut into strips
1 6oz. package of portabellini mushrooms, sliced
2 cloves of garlic, minced

Grill all vegetables for about 10 minutes over medium-high heat, turning often, until slightly charred. Meanwhile in a small bowl, whisk together:
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon Kosher salt
fresh pepper to taste

Once vegetables are cooked, allow to cool and add dressing. Add garnish of:
3 tablespoons chopped fresh basil
Toss to coat vegetables with dressing and refrigerate before serving.

Serves 8 as a side dish