So Long Sweet Summer Sipper

     Summer is drawing to a close, the days are getting shorter, the nights longer, and fruit prices are starting to slide upwards as things begin to go out of season. It sucks, but unless you live in the tropics the best you can do about it is to try to catch a last deep breath of sun parched air and wash it down with this light, refreshing iced tea.

Here's What You'll Need:

4 Ounces (by weight) of Hibiscus Flowers (available at most Hispanic Grocers as Jamaica Flowers)
1 Gallon + 2 Cups of Water
2 Ripe Mangoes
1 Cup Sugar
2 Tablespoons Lemon Juice
Fresh Fruit Pieces for Garnish (I used Pineapple, you might like Oranges, Lemons, Limes, or Strawberries)

Here's What You'll Do:

1. Cut up your Mango (That video will show you how, if you can tolerate the guys voice,) and put it in a blender with 1/4 cup of Sugar, 2 Cups of Water, and 2 Tablespoons of Lemon Juice.
2. Run on high until it reaches a really smooth consistency, which will never, ever happen, if your mango isn't ripe.
3. Pour your Mango awesome sauce (not an official name mind you,) into some ice trays and freeze (this will be approximately 2 trays, depending on what size cubes you usually make.)
4. Cover with plastic wrap and freeze.
5. Put your Hibiscus Flowers in 1 Quart of water and brin to a boil, then shut off the heat and allow to rest for 5 minutes, or until the corner of a paper towel dipped in the water looks like the time you forgot a red sock in the wash with your tighty whiteys.)
6. Strain out the Flowers and stir in your remaining sugar.
7. Once your sugar is dissolved, add the rest of your water. (Probably in a pitcher, but I suppose a punch bowl, bucket, or maybe even a really patient Pelicans mouth would work. )
8. Put it in the refrigerator until nicely chilled.
9. Pour into a nice looking glass, drop in a couple of your Mango Ice Cubes, and dress the glass up with some fancy looking fruit pieces, maybe an umbrella, or a swirly straw, I don't know, damn, do you want me to drink it for you too? Cause I will... Please?
10. Fine, you drink it. I hope it makes you happy. Jerk.

Bonus Points: If you want to send Summer out with a real bang (and if you're over 21) maybe consider adding a shot each of Bacardi O, and Bacardi Razz.

Baba Yaga Ganoush

     Smooth with a subtle smokiness and a lingering bite, our Baba Yaga Ganoush  is a great dip or sandwich topper, low in calories and fat and high in flavor. If you're wondering why I related this Middle-Eastern favorite with a Russian folk tale I have just three words for you, "Mortar and Pestle." Look it up.

Here's What You'll Need:

1 Large Eggplant (about a pound and a half)
2 Tablespoons Tahini
2 Tablespoons Lemon Juice
3 Cloves of Garlic
1 Tablespoon Olive Oil
1 Tablespoon Black Sesame Seeds
2 Teaspoons Applewood Smoked Sea Salt
1/2-1 Teaspoon Habenero Powder

Here's What You'll Do:


1. Poke holes all across the skin of your Eggplant with a fork, the more holes the smokier your Baba will taste.
2a. (For those with an Electric Stove) On a foil lined cookie sheet place your Eggplant under your Broiler on high, rotating every few minutes to evenly blacken the skin. The longer you go with this step the more of a smokey flavor your Baba will develop as the smoke from the burnt outer skin makes its way in through your previously poked air holes.
2b. (For those with a Gas Stove) Using tongs (and an oven mitt, I hope you guys already knew this part) rotate your Eggplant over a medium flame from one of your burners allowing the skin to blacken evenly.
3. Bake your Eggplant for 20-30 minutes at 375 degrees Fahrenheit until tender enough that a fork meets little resistance at the center.
4. Allow to cool. And scoop the insides into your largest Mortar and Pestle (or Food Processor if you're feeling lazy) and grind to a paste with all other ingredients, saving the Sesame Seeds for last and just giving them a quick stir in.
5. Gobble that shit down on some crackers, or tortilla chips, or even the traditional flat bread of your choice.

Spring Chicken Salad

     Light and refreshing, this dish trumpets that Spring has sprung with a burst of fresh fruit and fresh herbs. Though a quick warning, this is a bit more involved than some of our recipes...

Here's What You'll Need: For the Lime Mango Vinaigrette 
1 Small Ripe Mango (Peeled, Pitted, and Diced)
1/2 Cup White Vinegar (or Rice Wine Vinegar)
1/4 Cup of Clover Honey
1/4 Cup Soy Sauce
1 1/2 Tablespoons Brown Sugar
Juice from 1/2 Small Lime
1/2 Teaspoon Fresh Lime Zest
1/2 Teaspoon Salt

Here's What You'll Do: For the Vinaigrette 
1. Combine all ingredients in a small sauce pan.
2. Bring to a boil and reduce heat to simmer for 5 minutes.
3. Run through food processor on highest setting for 30 seconds.
4. Allow to cool completely.

Here's What You'll Need: For the Chicken
3 Boneless Skinless Chicken Breasts
1/2 of your Lime Mango Vinaigrette

Here's What You'll Do: For the Chicken
1. Place your Chicken Breasts into a zipper seal storage bag and pour half of your Vinaigrette over them.
2. Squeeze as much of the air as possible out of the bag and seal it.
3. Give the bag a good shaking to evenly coat the Chicken and allow to marinade for 45 minutes.
4. Bake Chicken for 45 minutes or until it reaches an internal temperature of 165 degrees Fahrenheit.
5. Allow the chicken 5-10 minutes to cool and slice into 1/4 inch thick slabs.

Here's What You'll Need: For the Salad
Your favorite salad "Fixins"
4-5 sprigs of fresh Cilantro (finely chopped)
Juice from the other 1/2 of that Lime, you know, from before

Here's What You'll Do: For the Salad
1. Mix your usual Salad ingredients with the Cilantro and Lime Juice
2. Separate into 3-4 bowls and top with Chicken Slices
3. Drizzle remaining Vinaigrette over your salads.
4. Enjoy the sensation of a fine damn Spring Day blossoming in your mouth.

Pina Colada Chicken

     A refreshingly light and sweet dish, our Pina Colada Chicken is a great reminder that Spring is always right around the corner.

Here's what you'll need:
2 Pounds Chicken Breast (Cut lengthwise into strips)
2 Cup Flaked Coconut
1 Cup Pineapple Juice
1 Cup White Flour
2 Ounces Malibu Coconut Rum
2 Large Eggs
1 Teaspoon Salt
On the side:
1 Can of Crushed Pineapple

Here's What you'll do:

1. Combine Pineapple Juice,Salt, and Rum in a zip lock bag and mix well to make a marinade.
2. Add Chicken Strips to your Marinade making sure to squeeze all the air from the bag and refrigerate for 20-25 minutes. (Any longer and a chemical in the Pineapple Juice will cause the chicken to become tough.
3. In a large bowl combine the Coconut and Flour. In a separate bowl scramble the eggs.
4. Remove Chicken from marinade and thoroughly coat each piece in egg.
5. Place each piece separately into the Flour and Coconut mixture, cover each piece with a loose pile of the mix and press down firmly to adhere the breading to the chicken.
6. Fry over medium heat until both sides of each piece are golden brown and chicken has reached a core temperature of 165 degrees Fahrenheit.
7.  Serve with a side of Crushed Pineapple for dipping.

Garden Chicken Bruschetta

     Light, healthy, simple and flavorful, Bruschetta is a classic Italian anti-pasto that has more than earned it's place here and abroad.

Here's what you'll need:
4 Boneless Skinless Chicken Breasts
1/4 pound Shredded Mozzarella Cheese
1 Large Diced Tomato (Approximately 1/2 pound)
1 Diced Green Bell Pepper
1 Small Diced Onion
4 Tablespoons Olive Oil
2 Tablespoons Basil
1 Tablespoon Minced Garlic (Preferably fresh)
2 Teaspoons Lemon Juice
1/2 Teaspoon Salt

Here's what you'll do:

1. Preheat your oven to 350 degrees Fahrenheit 
2. Bake Chicken for 45 minutes on a cookie sheet(or until an internal temperature of 165 degrees Fahrenheit is reached)
3. While Chicken cooks mix all other ingredients except Mozzarella to make your Bruschetta Topping and allow to rest until chicken is finished cooking.
4. Remove chicken from oven and split the Bruschetta Topping evenly over all four pieces, top with Mozzarella, and return to oven until cheese is melted .(This usually takes less than a minute.)
5. Enjoy.