Ahh summer time. A sigh of relief after a long busy year. I have some delicious recipes to celebrate. Time to bring out the shorts, flip flops and sunglasses.
Mint Julep
2 cups Sugar
2 cups Water
6 sprigs fresh mint, plus some for garnish
2 cups bourbon whiskey
Make a simple syrup by dissolving sugar in water and bring to a low boil. Once sugar is completely dissolved and mixture is piping hot, remove from heat .
Pluck mint leaves from stems and add to syrup.
Cool completely.
Pour syrup into a serving pitcher and add bourbon. Stir to mix well.
Fill a high-ball glass with ice and a sprig if mint.
Cover ice with bourbon mixture and serve!
Mango-avocado Salsa
2 ripe Mangoes, peeled and diced
3/4 cup finely chopped red onions
3/4 cup finely chopped red bell peppers
3/4 cup finely chopped green bell peppers
2 tablespoons extra virgin olive oil
2 tablespoons freshly chopped cilantro
2 tablespoons freshly chopped chives
1 large ripe avocado, peeled pitted and diced
3 tablespoons freshly squeezed lime juice
Salt and pepper to taste
In a medium bowl, combine mangoes, red onions, all bell peppers, olive oil, cilantro and chives.
Toss avocado with lime juice.
Gently add avocado with juice to mango mixture, stirring to combine flavors.
Season with salt and pepper.
Grilled Asparagus
2 bunches asparagus, trimmed
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Drizzle olive oil over asparagus with salt and pepper
Place across hot grill. Grill about 2 minutes. Roll them over and grill another 2 minutes.
Remove and serve immediately.
Grilled Shrimp
1 pound large headless shrimp peeled
1 table spoon olive oil
Creole Seasoning
Toss shrimp with olive oil and creole seasoning.
Skewer kabob style onto metal or wooden skewers.
Place grill on high heat and cook about 2 minutes on each side.
