Recipes from Auguest 29, 2012

From Herald news servicesAugust 29, 2012 

Weekly recipes for August 29, 2012

Red Wrong-Way Sangria

Start to finish: 5 minutes. Servings: 1.

5 ounces red wine
2 tablespoons grenadine
1 tablespoon sugar
Juice of 1/2 lime
2 tablespoons 7-Up
Ice

In a tall glass, combine the wine, grenadine, sugar and lime juice. Mix well, stirring until the sugar is dissolved. Add the soda, stir gently, then add the ice.

Nutrition information per serving: 280 calories; 0 calories from fat (0 percent of total calories); 0 grams fat (0 grams saturated; 0 grams trans fats); 0 milligrams cholesterol; 45 grams carbohydrate; 0 grams protein; 0 grams fiber; 20 milligrams sodium.


Saratoga Trunk

2 oz. Carpano Antica
.5 oz. Lairds Apple Brandy
.5 oz. Four Roses Single Barrel Bourbon
2 dashes whiskey barrel bitters

In a mixing glass or shaker combine ingredients. Shakevigorously and strain over fresh ice in an old-fashioned glass. Garnish with a flamed orange.


Athletic Cooler

2 oz. Maker's Mark Bourbon
.25 oz. Green Chartreuse

In a tall glass muddle fresh mint leaves ingredients.

Add ice, top with ginger ale, a splash of soda and garnish with a mint sprig.


White Wrong-Way Sangria

Start to finish: 5 minutes. Servings: 1.

5 ounces white wine
3 ounces mango or guava juice
1/2 tablespoon sugar
2 tablespoons ginger beer or other ginger ale
Ice

In a tall glass, combine the wine, juice and sugar.

Mix well, stirring until the sugar is dissolved. Add the soda, stir gently, then add the ice.


Grilled Fiesta Shrimp

Start to finish: 20 minutes. Servings: 6.

2 pounds raw peeled large shrimp
1 tablespoon olive oil
2 teaspoons Creole seasoning, divided
1/2 cup shredded cheddar cheese
1/2 cup canned whole-kernel corn with sweet peppers, drained
3 tablespoons chopped cilantro
15 ounce can black beans, rinsed and drained
4 cups cooked long-grain rice, hot

Heat the grill to medium-high. Arrange shrimp in center of a large piece of heavy-duty foil. Drizzle oil over shrimp, then sprinkle with 1 teaspoon Creole seasoning. Toss to coat. Top shrimp with cheese, corn, cilantro and beans. Sprinkle remaining teaspoon of Creole seasoning over everything. Fold opposite ends of foil together over the ingredients to form a loose bundle. Crimp to seal.

Place foil packet on grill. Cover and cook for 10 minutes, or until the shrimp are done. Serve over hot cooked rice.


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