I would like to share my favorite no-fail marinade that will carry you through the summer grill season. It’s downright addictive with a blend of spicy Sriracha, tangy lime and thick Dijon mustard. I made this last week for a mess of shrimp we grilled up for our Solstice party, and they disappeared before you could say “Sriracha Shrimp.” It left me craving more, so I made another batch the next day and used it to flavor these chicken skewers and another round of shrimp for an easy outdoor dinner party. What I love about this marinade is that it tastes great on everything it coats. Try it on skirt or flank steak, firm fleshed fish, portobello mushrooms and provencal vegetables. Just like a best friend, it won’t let you down. Continue Reading Grilled Sriracha Marinated Chicken Skewers
It’s summertime and the living is easy. And what better way to enjoy the sultry season than with a refreshing, thirst-quenching drink? During this window of time when blackberries are prolific, I like to make a syrup which I add to drinks and use for desserts. Depending on the mood or time of day, I’ll stir a few spoonfuls of the vibrant, tangy syrup into icy glasses of Prosecco or sparkling water. If we’re feeling extra festive, I’ll muddle a jigger-full with mint, lime and rum and call it a mojito. It’s all good. Just be sure to make extra to freeze as ice cubes to pop in drinks or thaw later in the year for a sip of summer.
Makes about 1 cup
12 ounces blackberries
1/2 cup freshly squeezed lime juice
1/2 cup granulated sugar
Combine all of the ingredients in a saucepan. Bring to a boil. Reduce heat and simmer until blackberries soften and release their juices, about 10 minutes. Cool. Purée in a food processor, then strain through a fine-meshed sieve. Discard the seeds.
1 part blackberry syrup
2 parts sparkling water, white wine or Proscecco
Lime wedge and mint leaves for garnish
Fill a wine or cocktail glass with ice. Add syrup and sparkling water. Stir. Garnish with lime and mint.
1/2 lime, cut in 4 wedges
2 sprigs mint, plus extra leaves for garnish
2 tablespoons (1 ounce) blackberry syrup
1.5 ounces white rum
1-2 blackberries for garnish
Muddle 2 lime wedges, mint sprigs and syrup together in a sturdy highball glass. Fill the glass with crushed ice. Pour rum over ice. Top with sparkling water to taste. Garnish with whole blackberries, remaining lime wedges and mint.