There's no better way to celebrate the weekend than with a cocktail and some good company. Kick things into gear with this easy and delicious recipe for sangria. The red wine liqueur mixture is infused with peaches and strawberries, and it's topped with a little bit of sparkling water to provide a nice effervescence. The lemon wedge garnish is essential: it adds an tart balance to the concoction. Make this today!
Posts for July 29th 2011
Although it's a tedious task, it's important to take the time to clean your grill. After all, you regularly clean your stove top, right? So why wouldn't you clean the grill?! It can lengthen its life and reduce the chance of flair-ups. Always make sure the grill is cool before you start to clean it. Here's what you should do:
- If you have a charcoal grill, the first step is to dump out the ashes.
- Scrape the grates with a large grill brush. If you don't have a grill brush, crumple a large sheet of foil into a ball. Place the foil ball in tongs and scrape the grates clean with the foil.
- Remove any burnt food that is stuck between the grates.
- Wipe the top and sides of the grill clean with an all-purpose metal cleaner and paper towels.
- The next time you plan to grill, brush the clean grates with vegetable oil. This should prevent more food from sticking to the grates.
At least once a year, give the grill a thorough clean with soapy, warm water. Take portions of it apart and really make sure that each section is wiped clean. Check the burners; they should not be clogged. When not using the grill, cover it or move it off the deck. How often do you clean your grill?
From Katie Sweeney
1/2 peach, sliced into wedges
10 strawberries, hulled and quartered
1 bottle of dry red wine (I used a fruit forward Pinot Noir)
1/2 cup peach liqueur
1/2 cup dark rum
2 tablespoons sugar, optional
Sparkling water and lemon wedges, for serving
- Combine the peaches, strawberries, red wine, peach liqueur, and rum in a large pitcher. Add the sugar if using and stir well.
- Refrigerate for 6-8 hours or overnight.
- To serve, fill a goblet style wine glass with ice. Pour the sangria until the glass is 3/4 full. Top with sparkling water. Squeeze a lemon wedge over the top. Stir gently to combine and enjoy immediately.
When Gwyneth Paltrow came out with her cookbook, My Father's Daughter, earlier this year, there was one recipe that was heavily promoted. It was a fried-zucchini pasta dish. While it sounded easy and delicious, I decided to wait until zucchini season (which is now!) to give it a try. With just the zucchini rounds, basil, and parmesan cheese, it's a simple spaghetti, but it's absolutely amazing. The cheese coats the pasta and the lightly fried zucchini is crisp on the outside yet soft on the inside. Don't skip the fresh-squeezed lemon garnish, it really adds a brightness to the pasta. Enjoy as a vegetarian meal or serve alongside grilled chicken or shrimp for a more substantial dinner. Here's the straightforward recipe.
From Gwyneth Paltrow
1 pound small zucchini, very thinly sliced crosswise
1/4 cup all-purpose flour
1/2 cup plus 2 tablespoons extra-virgin olive oil
3/4 pound spaghetti
1 cup shredded Parmigiano-Reggiano cheese, plus more for serving
1/2 cup torn basil leaves
Freshly ground pepper
Lemon wedges, for serving
- In a medium bowl, toss the zucchini with the flour and a pinch of salt.
- In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack and season with salt. Repeat with the remaining oil and zucchini.
- Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente.
- Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper.
- Add the reserved pasta water a little at a time, tossing well to coat.
- Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.
We're huge fans of adding fruit to salsa and we can't wait to try ncl117's grape and tomato variation!
Delicious fresh tomato grape salsa. Perfect for a hot summer night with chips or fish. It is so cool and refreshing!