Tags Barbecue

It’s Summertime and the Drinkin’ Is Easy

It’s Summertime and the Drinkin’ Is Easy

Meal type Beverage
Occasion Barbecue, Casual Party
By author Ryan Maloney

Ingredients

The Old Pal

  • 1fl oz Forty Creek Barrel Select
  • 1fl oz Dolin dry vermouth
  • 1fl oz Campari
  • Orange peel for garnish

St. Kevin Sling

  • 1 1/2fl oz Glendalough Double Barrel
  • 1/2fl oz Fresh lemon juice
  • 1/2fl oz Pierre Ferrand dry curaçao
  • 1/4fl oz Grenadine
  • 4 dashes Orange Bitters
  • Soda water
  • Long lemon swirl for garnish

Coffey Buck

  • 2fl oz Nikka Coffey Grain
  • 1/2fl oz Lemon juice
  • Ginger beer
  • Lemon wheel as garnish

Directions

The Old Pal
1. Add all ingredients to a mixing glass with ice. Stir for 30 seconds.
2. Strain into a chilled cocktail glass. Garnish with an orange twist.
St. Kevin Sling
1. Add whiskey, juice, curaçao, grenadine and bitters to a shaker with ice. Shake.
2. Strain into a highball glass filled with ice. Top up with soda water.
3. Wrap lemon swirl around the inside of the glass.
Coffey Buck
1. In a glass, over ice, add lemon juice to the whisky. Top up with ginger beer.
2. Garnish with lemon wheel.
So, start drinking whisk(e)y this summer, or continue drinking it. These are a few choices to get you going, but experiment and find your own. Mix things up by adding whisk(e)y to a favorite cocktail; I know substituting the rum in a mojito with a light single malt makes a great drink.

Try something different and, remember, there’s never a bad day for good whisk(e)y!

BBQ Soy Curls Sandwich

BBQ Soy Curls Sandwich

Dietary Gluten Free
Meal type Lunch
Occasion Barbecue, Casual Party
By author Ellen Allard

Ingredients

  • 1 tablespoon olive oil
  • 1 Large diced red onion
  • 1 whole clove
  • 3 sprigs rosemary
  • 3 sprigs thyme
  • 1 clove minced garlic
  • 2 tablespoons sugar
  • ½ cup tomato paste
  • Zest and juice of 1 orange
  • 1 cup red wine
  • 6 tablespoons sherry vinegar
  • 1 cup Worcestershire sauce
  • ½ cup reduced veal stock (veal demi-glace)
  • 1 ½ cup water
  • 3 anchovy filets
  • 2 tablespoons salt
  • Hot sauce to taste
  • 4 cups boiling water
  • 1 packet Butler Soy Curls
  • ¼ c. + ½ c. Trader Joe’s Organic Sriracha & Roasted Garlic BBQ sauce1
  • 1 tablespoon wheat-free tamari
  • 2 tablespoons Penzey’s Arizona Dreaming Spice Blend (or any gluten free southwestern blend of spices)
  • 2 tablespoons Penzey’s Chicken Taco Blend (or any gluten free taco mix)
  • gluten free English muffins or hamburger buns
  • romaine lettuce leaves
  • pickles, sliced thin
  • red onion, sliced thin

Optional

  • 1 teaspoon hot sauce

Directions

Preheat oven to 350˚.

Pour boiling water over soy curls. Add ¼ c. BBQ sauce, wheat-free tamari, optional hot sauce, 1 Tbsp Arizona Dreaming Spice Blend and 1 Tbsp Chicken Taco Blend. Mix with spoon. Let marinate at least 30 minutes. Scoop up handfuls of Soy Curls, squeeze out as much liquid as possible.

Put Soy Curls in a bowl. Add remaining ½ c. BBQ sauce, 1 Tbsp Arizona Dreaming Spice Blend and 1 Tbsp Chicken Taco Blend. Mix well.

Lay the Soy Curls on a large, flat jelly roll pan. Bake for 45 minutes. At the halfway point, move the Soy Curls around with a flat spatula to keep them from sticking to the pan.

To assemble your sandwich, add lettuce, BBQ Soy Curls, onion, and pickles to a toasted gluten free English muffin or hamburger bun.

Demeters Steak Sauce

BBQ Soy Curls Sandwich

Dietary Gluten Free
Meal type Lunch
Occasion Barbecue, Casual Party
By author Ellen Allard

Ingredients

  • 1 tablespoon olive oil
  • 1 Large diced red onion
  • 1 whole clove
  • 3 sprigs rosemary
  • 3 sprigs thyme
  • 1 clove minced garlic
  • 2 tablespoons sugar
  • ½ cup tomato paste
  • Zest and juice of 1 orange
  • 1 cup red wine
  • 6 tablespoons sherry vinegar
  • 1 cup Worcestershire sauce
  • ½ cup reduced veal stock (veal demi-glace)
  • 1 ½ cup water
  • 3 anchovy filets
  • 2 tablespoons salt
  • Hot sauce to taste
  • 4 cups boiling water
  • 1 packet Butler Soy Curls
  • ¼ c. + ½ c. Trader Joe’s Organic Sriracha & Roasted Garlic BBQ sauce1
  • 1 tablespoon wheat-free tamari
  • 2 tablespoons Penzey’s Arizona Dreaming Spice Blend (or any gluten free southwestern blend of spices)
  • 2 tablespoons Penzey’s Chicken Taco Blend (or any gluten free taco mix)
  • gluten free English muffins or hamburger buns
  • romaine lettuce leaves
  • pickles, sliced thin
  • red onion, sliced thin

Optional

  • 1 teaspoon hot sauce

Directions

Preheat oven to 350˚.

Pour boiling water over soy curls. Add ¼ c. BBQ sauce, wheat-free tamari, optional hot sauce, 1 Tbsp Arizona Dreaming Spice Blend and 1 Tbsp Chicken Taco Blend. Mix with spoon. Let marinate at least 30 minutes. Scoop up handfuls of Soy Curls, squeeze out as much liquid as possible.

Put Soy Curls in a bowl. Add remaining ½ c. BBQ sauce, 1 Tbsp Arizona Dreaming Spice Blend and 1 Tbsp Chicken Taco Blend. Mix well.

Lay the Soy Curls on a large, flat jelly roll pan. Bake for 45 minutes. At the halfway point, move the Soy Curls around with a flat spatula to keep them from sticking to the pan.

To assemble your sandwich, add lettuce, BBQ Soy Curls, onion, and pickles to a toasted gluten free English muffin or hamburger bun.
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