And it was good but then we thought, how can we make a good thing great?
Why, by using Cannonborough Honey Basil Soda instead of sparkling water. Oh and also using Adobo instead of pepper, and pickled okra instead of radishes, and chipotle flakes instead of merkén… so really the recipe was just a staring point, a guideline to greatness…
This soup is the perfect addition to a hot summer evening relaxing and grilling in the backyard. It’s cool and creamy but the soda gives it an airiness that is absolutely enchanting.
Here’s what we did:
3 ripe avocados
2 cups Honey Basil Soda
1/4 cup olive oil
3 ice cubes
salt and adobo
Put avocados, soda, olive oil, and ice into a blender. Blend until smooth. Season to taste with salt and adobo.
Divide soup amongst your bowls. Top with pickled veggies, chipotle flakes, sea salt, drizzle a little olive oil on top and serve!!
Have you ever made slaw using brussels sprouts instead of cabbage?
It’s a pretty rewarding activity.
Just use your favorite slaw recipe and replace the cabbage with shredded brussels sprouts!!
My slaw making is a free-for-all, there is no recipe!! BUT if you are at a loss as to what to do generally speaking I like a few heaping handfuls of shredded brussels, a dollop or two of mayonnaise, a hearty spoonful of homemade mustard, a splash of vinegar, a little salt, a little adobo, and a splash of sriracha or aji amarillo.
When in doubt let the spirits of the kitchen guide you!
If you like blueberries and coffee cake then this recipe is for you.
Simple and delicious, you don’t have to set aside your carefree summer attitude to make this treat. Let the relaxation of summer continue as you effortless throw together this delightfully sinful cake.
Here’s what ya need:
for the cake
1/2 cup unsalted butter, room temp
3/4 cup granulated sugar
1 large egg
1/4 cup heavy cream
1/4 cup water
2 teaspoons baking powder
1/2 teaspoon salt
2 cups all-purpose flour
2 1/2 cups fresh blueberries (about a pint and a handful more)
1/2 cup unsalted butter, room temp & cut into pieces
Preheat oven to 375°F and butter an 8 or 9 inch pan.
For cake: In an electric mixer cream butter and sugar. Add egg, heavy cream, water, baking powder, and salt — mix well. Add in half the flour and mix until incorporated then do the same with the second half. Fold in blueberries and pour batter into your buttered pan.
For topping: In a bowl combine brown sugar, flour, cinnamon, and butter. Mix using a pastry cutter, a fork, or your fingers until crumbly. Pour over batter.
Bake for 45 to 60 mins or until a toothpick inserted comes out clean (time will vary depending on the size of your pan). Let cool a little and serve with fresh whipped cream!!
2 pounds shrimp: peeled and deveined with the tails left on & seasoned with salt
a loaf of crusty bread (this is essential for sopping up all the tasty oil left in the bottom of your bowl)
In a large pan heat the oil over medium-high heat. Add garlic, chipotle flakes, and smoked paprika and cook stirring for 2 minutes. Lay the shrimp into the pan. Once you’ve got them all in, flip them over. After one flip they should done so scoop them out into bowls and pour any remaining oil over them. Serve immediately with crusty bread!