Watermelon-Mint-Tequila Pops! I can’t think of a more decent way to tell your friends you quit drinking and still get messed up at the pool… If you dont have popsicle molds, use paper dixie cups with foil over the top and punch a popsicle stick through the top. The foil will hold it in the middle. (I learned this on Pee-Wee’s playhouse 22 years ago). You and Tequila and Pee-Wee Herman make me crazy. To make these kiddo friendly, simply ditch the booze. If you don’t have or aren’t a fan of mint, I bet basil would bring a lovely herbal note to these as well. These pops have to freeze for quite a while (the alcohol takes its time), so I let these freeze for 18 hours. Make them one day ahead of when you’d like them to be ready, and they’ll be ready by cocktail hour! 1/4 cup water 1/4 cup sugar 1/3 cup fresh mint, torn coarsely 4 cups watermelon, cubed juice of 2 limes 1/3 cup tequila In a small saucepan combine water, sugar, and mint. Bring to a boil, to dissovle sugar, and boil 60 seconds. Remove from heat and let steep 30 minutes. Strain through a fine mesh sieve and set syrup aside. With a stick blender, regular blender, or food processor, puree the watermelon with the lime juice. Strain through a fine mesh sieve to remove any seeds and bits. Stir in tequila and mint syrup. Divide the mixture between popsicle molds, freeze for 30 minutes before adding sticks–contine to freeze until solid 12-24 hours. From Hungry Girl
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Watermelon-Mint-Tequila Pops!

I can’t think of a more decent way to tell your friends you quit drinking and still get messed up at the pool…

If you dont have popsicle molds, use paper dixie cups with foil over the top and punch a popsicle stick through the top. The foil will hold it in the middle. (I learned this on Pee-Wee’s playhouse 22 years ago). You and Tequila and Pee-Wee Herman make me crazy.

To make these kiddo friendly, simply ditch the booze. If you don’t have or aren’t a fan of mint, I bet basil would bring a lovely herbal note to these as well. These pops have to freeze for quite a while (the alcohol takes its time), so I let these freeze for 18 hours. Make them one day ahead of when you’d like them to be ready, and they’ll be ready by cocktail hour!

  • 1/4 cup water
  • 1/4 cup sugar
  • 1/3 cup fresh mint, torn coarsely
  • 4 cups watermelon, cubed
  • juice of 2 limes
  • 1/3 cup tequila

In a small saucepan combine water, sugar, and mint. Bring to a boil, to dissovle sugar, and boil 60 seconds. Remove from heat and let steep 30 minutes. Strain through a fine mesh sieve and set syrup aside.

With a stick blender, regular blender, or food processor, puree the watermelon with the lime juice. Strain through a fine mesh sieve to remove any seeds and bits. Stir in tequila and mint syrup. Divide the mixture between popsicle molds, freeze for 30 minutes before adding sticks–contine to freeze until solid 12-24 hours.

From Hungry Girl

Source: porkandbooze.com

Buttered Clam Not to be confused with the bearded kind, these little bastards will remind you of when the only thing you cared about was moving to the ocean and fishing all day. But don’t blame your children, it’s not their fault your fingers couldn’t get the wrapper open that late night in August. Just look at them and smile with your dead, jaded eyes. From Bon Appetit’s Test Kitchen: 1/2 cup (1 stick) unsalted butter, room temperature 1 tablespoon chopped flat-leaf parsley 1 tablespoon chopped fresh dill 1 tablespoon chopped scallion 1 tablespoon fresh lemon juice Kosher salt and freshly ground black pepper 24 littleneck clams, scrubbed Lemon wedges Preparation Mix first 5 ingredients in a medium bowl until well blended. Season herb butter to taste with salt and pepper. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place clams on grill rack and cover grill with lid. Grill until clams just open, 6–8 minutes (discard any that do not open). Use tongs to transfer to a platter, being careful to keep as much juice in the shells as possible. Dot clams with herb butter; let stand until butter melts. Serve warm with lemon wedges alongside for squeezing over. Read More http://www.bonappetit.com/recipes/2012/06/grilled-clams-with-herb-butter#ixzz1vcIxR0zI
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Buttered Clam

Not to be confused with the bearded kind, these little bastards will remind you of when the only thing you cared about was moving to the ocean and fishing all day. But don’t blame your children, it’s not their fault your fingers couldn’t get the wrapper open that late night in August. Just look at them and smile with your dead, jaded eyes.

From Bon Appetit’s Test Kitchen:

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped scallion
  • 1 tablespoon fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 24 littleneck clams, scrubbed
  • Lemon wedges

Preparation

  • Mix first 5 ingredients in a medium bowl until well blended. Season herb butter to taste with salt and pepper.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place clams on grill rack and cover grill with lid. Grill until clams just open, 6–8 minutes (discard any that do not open). Use tongs to transfer to a platter, being careful to keep as much juice in the shells as possible.
  • Dot clams with herb butter; let stand until butter melts. Serve warm with lemon wedges alongside for squeezing over.



Read More http://www.bonappetit.com/recipes/2012/06/grilled-clams-with-herb-butter#ixzz1vcIxR0zI

Source: porkandbooze.com

Ingredients 4 slices bacon, cut into 1/2-inch-wide pieces 1/3 cup sugar 1 tablespoon sesame seeds 6 medium sweet potatoes (6–8 ounces each) 2 large eggs 3 tablespoons unsalted butter, room temperature 2 tablespoons white miso (fermented soybean paste) 1 2/3-inch piece ginger, peeled, finely grated (about 2 teaspoons) 2 1-inch pieces scallion (dark-green parts only), thinly sliced lengthwise Ingredient info: White miso, also called shiro miso, can be found at Asian markets and amazon.com. Prep Line a rimmed baking sheet with a silicone baking mat or parchment paper. Cook bacon in a medium nonstick skillet over medium heat until most of the fat is rendered and bacon is starting to crisp. Transfer bacon to a sieve set over a small bowl; reserve drippings. Return bacon, 1 Tbsp. drippings, sugar, and sesame seeds to same skillet. Cook over medium heat, stirring frequently, until sugar turns the color of milk chocolate, about 5 minutes. Transfer mixture to prepared baking sheet and use a spatula to spread out evenly; let cool. Break brittle into shards. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature. Preheat oven to 400°. Place sweet potatoes on a foil-lined baking sheet. Roast until tender, 45–55 minutes. Let sit until cool enough to handle. Slice potatoes in half lengthwise. Working over a large bowl, scoop out flesh from 8 halves, leaving a 1/2-inch-thick layer inside skins. Place potato halves on same foil-lined baking sheet. Scoop flesh from remaining 4 halves; discard skins. Mash flesh with a whisk; add eggs, butter, miso, and ginger and stir until mixture is smooth. Spoon or pipe filling into reserved skins. DO AHEAD: Can be made 6 hours ahead. Cover and chill. Bake potatoes until the tops are lightly puffed and golden brown, 30–35 minutes (potatoes will take longer if they’ve been chilled). Top potatoes with bacon-sesame brittle and scallions. Photo and recipe courtesy of Bon Appetit
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Ingredients

  • 4 slices bacon, cut into 1/2-inch-wide pieces
  • 1/3 cup sugar
  • 1 tablespoon sesame seeds
  • 6 medium sweet potatoes (6–8 ounces each)
  • 2 large eggs
  • 3 tablespoons unsalted butter, room temperature
  • 2 tablespoons white miso (fermented soybean paste)
  • 1 2/3-inch piece ginger, peeled, finely grated (about 2 teaspoons)
  • 2 1-inch pieces scallion (dark-green parts only), thinly sliced lengthwise

Ingredient info:

White miso, also called shiro miso, can be found at Asian markets and amazon.com.

Prep

  • Line a rimmed baking sheet with a silicone baking mat or parchment paper.
  • Cook bacon in a medium nonstick skillet over medium heat until most of the fat is rendered and bacon is starting to crisp. Transfer bacon to a sieve set over a small bowl; reserve drippings.
  • Return bacon, 1 Tbsp. drippings, sugar, and sesame seeds to same skillet. Cook over medium heat, stirring frequently, until sugar turns the color of milk chocolate, about 5 minutes. Transfer mixture to prepared baking sheet and use a spatula to spread out evenly; let cool. Break brittle into shards. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
  • Preheat oven to 400°. Place sweet potatoes on a foil-lined baking sheet. Roast until tender, 45–55 minutes. Let sit until cool enough to handle.
  • Slice potatoes in half lengthwise. Working over a large bowl, scoop out flesh from 8 halves, leaving a 1/2-inch-thick layer inside skins. Place potato halves on same foil-lined baking sheet. Scoop flesh from remaining 4 halves; discard skins. Mash flesh with a whisk; add eggs, butter, miso, and ginger and stir until mixture is smooth. Spoon or pipe filling into reserved skins. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
  • Bake potatoes until the tops are lightly puffed and golden brown, 30–35 minutes (potatoes will take longer if they’ve been chilled). Top potatoes with bacon-sesame brittle and scallions.


Photo and recipe courtesy of Bon Appetit

Source: porkandbooze.com

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