Bourbon Slush

 Bourbon Slush

8 small iced tea bags (I like constant comment tea)

1 cup of sugar

12 oz. can frozen lemonade

12 oz. can frozen orange juice

2 cups of bourbon

1 lemon juiced

1 lime juiced

 

Bring two coups of water to a boil.  Remove from heat and add 8 small tea bags, cover and steep for at least 5 minutes.  Add I cup of sugar and dissolve.  Pour sweetened tea into gallon (or larger) plastic container.  Add add 7 cups of cold water, frozen lemonade, frozen orange juice, fresh lime juice and fresh lemon juice and bourbon.  Mix thoroughly until the frozen juices are dissolved.  Freeze for 24 hours.  Thaw slush for 45 minutes - 1 hour before serving.

Honey Lime Vinaigrette

 1 lime, zested

1/2 c. fresh lime juice, approx. 2-3 limes

1 minced garlic clove

1 T. shallot, finely chopped

2-3 T. honey

1/4 c. olive oil

salt and pepper to taste

Zest 1 lime. Put juice from zested lime and a 2nd lime in jar/bowl. Mix in the remaining ingredients and shake/whisk until thoroughly blended. If this dressing has been stored in the refrigerator, let it come to room temp before using.

This dressing is so delish over watermelon, feta cheese and mint salad.

Chimichurri Salmon

 1 side of salmon (usually 3-4 lbs. with skin on)

1 T. Brown sugar

1 1/2 t. kosher salt

1/2 t. black pepper

1/2 c. mayonnaise (only when grilling salmon)

1 1/4 c. fresh basil, roughly chopped (use cilantro if preferred)

3/4 c. fresh parsley, roughly chopped

1 finely chopped shallot

1 minced clove garlic

1/3 c. olive oil

1 T. white wine vinegar

2 T. fresh lemon juice

pinch of red pepper flakes

Preheat oven or grill to 250. Let salmon come to room temperature (20-30 min.)

BRINE: While fish is coming to room temp, dissolve 1/2 c. kosher salt in 2 quarts of cool water in large bowl. When salmon is room temp, brine the salmon for 10-15 min. in large ziplock bag in the water/salt mixture. Remove the fish from brine and pat dry.

GRILLING INSTRUCTIONS: Cover both sides of the dried salmon with a thick coat of mayo, preferably Duke's. Combine the brown sugar, salt and pepper in small bowl. Sprinkle the top of the salmon with seasoning mixture. Place the fish on a 250 degree grill for 40-60 min. Start testing the temp of fish after 30 min. Remove salmon from grill when internal temp reaches 120 degrees. Tent fish for 5 minutes.

OVEN INSTRUCTIONS: Combine the salt, brown sugar and pepper in small bowl. You may remove salmon skin if desired. Sprinkle top and bottom of the dried salmon with seasoning mixture. Place fish in Pyrex dish 9 X 13 in 250 degree oven for 40-60 min. Start testing temp of fish after 30 min. Remove salmon from oven when internal temp is 120. Tent the fish for 5 min.

Chimichurri instructions: While fish is cooking, or even a day before use, roughly chop basil and parsley. Mince shallot and garlic. Juice one lemon. Add basil, parsley, shallot, garlic, olive oil, lemon juice, white wine vinegar, and red pepper flakes to bowl and combine with spatula. Add salt and pepper to taste. Let flavors meld at room temp for at least one hour. If using much later, feel free to refrigerate the sauce.

Serving instructions:  Platter the large salmon and top with a generous amount of the chimichurri sauce. Use all of the sauce mixture. 

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