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RECIPES AND TIPS BY L O R I SCOT T
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EASY BBQ INGREDIENTS 1 -2 lb boneless, skinless chicken breast 1 (18 ounce) jar of your favorite barbecue sauce 1 medium sweet onion, sliced 4 -6 hamburger buns Prep Time 10 mins Total Time 1/2 day
HOMEMADE INGREDIENTS 1/2 head green cabbage, shredded 1 1/2 white onions, thinly sliced 4 jalapeno chiles, seeded and finely chopped 1/4 cup white wine vinegar
CHICKEN SANDWICHES Remove all visible fat from the chicken and toss it in the crock pot. Place the onion slices on top of the chicken. Pour the barbecue sauce over top. You may not need the entire jar, just enough to cover the chicken. Cook it on LOW for 8 hours or until the chicken is nice and tender. Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns. Or, you might prefer leaving the breasts whole and eating it that way.
JALAPENO SLAW Combine all ingredients in a bowl, toss well, and cover with plastic wrap. Salt to taste. Chill in refrigerator for 1 hour. Great to take to cookouts and get togethers of all kinds!
GRILLED INGREDIENTS 1/2 pound large potatoes 2 tablespoons olive oil 1/2 teaspoon kosher salt
BBQ INGREDIENTS 4 bananas 1 tablespoon lemon juice 1 cup brown sugar 1 teaspoon ground cinnamon 2 cups vanilla ice cream
POTATO CHIPS Preheat grill to medium-high heat. Use a sharp knife to cut potatoes lengthwise into very thin slices. Place in a large bowl and coat with olive oil and salt. Place pan on grill and allow to heat. Place potatoes on pan forming a single layer. Allow to cook for about 5 minutes per side or until browned. Repeat process with additional potato slices.
BANANAS Preheat grill to low heat. Halve each of the bananas lengthwise, then widthwise. Sprinkle bananas with lemon juice. In a small bowl, mix together the brown sugar and cinnamon. Roll banana pieces in sugar/cinnamon mixture until well coated. Lightly oil the grill grate. Arrange bananas on preheated grill, and cook for 3 minutes per side. Serve in a bowl with vanilla ice cream topped with a sprinkling of remaining cinnamon/sugar mixture.
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Leaving your favorite salacious sanctum in warm weather leaves plenty of options窶馬ot just a quick flight indoors. When you find yourself not wanting the night to end, find a light-speckled deck or moonlit corner and keep these recipes on-hand.
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F OR A L IG HT, L AT E NIG HT
MIDORI BERRY BLISS INGREDIENTS 1.5 parts Midori Melon Liqueur 1 part Vanilla Vodka 1/2 part Skyy Raspberry Infusions Splash of pineapple juice Splash of soda water
P R E P A R AT I O N Fill a punch bowl half way with ice. Add Midori, Vanilla Vodka, Skyy Raspberry Infusions, pineapple juice and a splash of soda water. Garnish with strawberry slices.
WATERMELON WAVE INGREDIENTS
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SCOT T
4 oz. tequila 3 oz. orange liqueur 3 oz. maraschino liqueur 20 oz. fresh watermelon juice 2 oz. pomegranate juice 2 oz. fresh lemon juice Watermelon wedges for garnish
P R E P A R AT I O N Pour the ingredients into a pitcher. Stir well. Strain the mixture into glasses over ice. Garnish with cubes of watermelon To make fresh watermelon juice: Remove seeds and rind from a ripe watermelon and place in a juicer or blender. Blend until smooth.
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MAI THAI PUNCH INGREDIENTS
P R E P A R AT I O N
2 qt. (8 c.) pineapple juice 3 c. light rum 1 c. orange juice 1/2 c. prepared lemonade 1/3 c. lemon juice 1/2 c. sugar
In a 4 quart non-metal container combine all ingredients; refrigerate. Serve over ice.
MOJITO PUNCH INGREDIENTS
P R E P A R AT I O N
1 c. mint-infused simple syrup* 4 c. light rum 1/2 c. lime juice 4 c. sparkling water
Boil the water and sugar. Stir until dissolved. Take off heat. Add washed, clean mint. Leave mint in for 15 minutes. Strain mint and refrigerate liquid. One hour before serving, add ice.
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Combine rum, lime juice, water and syrup in bowl. Serve in glasses garnished with mint sprig and lime wedge. * Simple Syrup 1/2 cup sugar and 1/2 cup water