It's hard to believe that we're already inching our way toward Labor Day. As we anticipate the coming days in the coming months getting noticeably shorter and shorter, let's enjoy the rush of late summer with wonderful eating (and drinking). Served for our consumption: Citrus Bourbon Iced Tea, Grape Tomato Blossoms, Grilled Sweet Pepper Poppers, Lemony Cucumber Salad, Pesto Sloppy Joan with Baked Sweet Potato Chips,
Lemon Garlic Glazed Corn on the Cob and Pineapple Raspberry Parfait. O, what a rush indeed!
Citrus Bourbon Iced Tea
Grape Tomato Blossoms
Grilled Sweet Pepper Poppers
Lemony Cucumber Salad
Pesto Sloppy Joan
Baked Sweet Potato Chips
Lemon Garlic Glazed Corn on the Cob
Pineapple-Raspberry Parfait
Recipes
Citrus Bourbon Iced Tea
Herbal Tea, brewed according to direction and chilled (I like Bigelow Decaf Constant Comment)
Bourbon
Cointreau
Slices of orange and lime
1. In a cocktail shaker, mix a shot of Bourbon and a shot of Cointreau.
2. Pour into a high ball over ice cubes up to 1/3 of glass.
3. Top the rest of glass with chilled tea.
4. Garnish with citrus slices.
Pesto Sloppy Joan
1/2 lb sweet Italian sausage (removed from casing)
1/2 lb ground beef
1 medium sweet onion, chopped
2 tomatoes, diced
1 small can tomato paste
1/2 cup beef broth
1 tbsp Worcester sauce
Provolone cheese slices
Sourdough baguette
ButterReady-made or home-made pesto
Ready-made or home-made pickles
Salt and pepper to taste
1. On a non-stick skillet, brown sausage and ground beef over medium high.
2. Add chopped onion and cook until onion becomes transparent.
3. Add diced tomatoes, tomato paste, beef broth and Worcester sauce.
4. Cook until sauce is reduced, season to taste.
5. Half baguette length-wise and toast both sides on a griddle.
6. Spread butter on half of baguette, then top with cheese, meat and pickles.
7. On other half, spread pesto.
8. Put both sides together and hold together with toothpicks, then slice into individual portions.
9. Serve with potato chips.
