Recipes

Midori Sour that Goes Against the Green

Midori Sour that Goes Against the Green
Serves 1
Breville has produced a fresh and “not green” version of the Midori Sour, using fresh pineapple and lemon juices from your juicer … entirely avoiding any extra sugar and relying instead on the Midori itself to sweeten the deal. A top-off of soda water adds a little extra somethin’ somethin’.
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Ingredients
  1. 2 ounces Midori liqueur
  2. 1 ounce vodka
  3. ¼ pineapple
  4. 1 lemon, peeled
  5. 1½ ounces soda water
Instructions
  1. Juice the pineapple and lemon using the Breville Juice Fountain Plus.
  2. Mix the Midori, vodka, and juices together.
  3. Pour mixture into a tall glass filled with ice.
  4. Top with soda water, gently stir, and serve.
Cooks Recipes http://recipe.cookswarehouse.com/

Cool as a Cucumber

Cool as a Cucumber
Learn more about the Juice Fountain Cold
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For two servings
  1. 2 cucumbers
  2. 2 medium green apples, stem removed
  3. 4 large sprigs fresh mint
  4. 1 small lime, peeled
  5. Ice cubes, to serve
For a crowd (2 quarts)
  1. 10 cucumbers
  2. 10 medium green apples, stems removed
  3. 12 large sprigs fresh mint
  4. 4 small limes, peeled
  5. Ice cubes, to serve
Instructions
  1. Juice on HIGH setting, feeding all ingredients (except the ice cubes) into the juicer, one at a time.
  2. Stir juice and serve over ice.
Cooks Recipes http://recipe.cookswarehouse.com/

Porterhouse Pork Chops with Pork Cracklings

Porterhouse Pork Chops with Pork Cracklings
Recipe adapted from Banner Butter’s Chief of Butter, Drew. Visit bannerbutter.com for more recipes using their butter.
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Ingredients
  1. 3 Porterhouse Pork Chops
  2. Salt
  3. Freshly cracked black pepper
  4. 3 garlic cloves
  5. 2 1/2 tablespoons of Roasted Garlic Basil Parsley Butter
Instructions
  1. Set the EGG for direct cooking (no convEGGtor) at 450°F/232°C.
  2. Take the Banner Butter out of the fridge. Crush the garlic cloves (leave skin on) with the flat side of a knife. Heat a cast iron skillet in the EGG for about 10 minutes.
  3. Trim a good portion of the fat from each of the pork chops and cut into 3 or 4 inch strips. Carefully add the fat to the skillet and cook/turn until golden brown on all slides.
  4. While the cracklings are cooking, score the pork chops and add a dash of salt and freshly cracked black pepper on both sides.
  5. Remove pork cracklings and set aside on paper towels to drain. Carefully pour off any additional fat from the skillet.
  6. Add the pork chops and cook on both sides until brown (about 4 minutes for each side). Add the crushed garlic and the pork cracklings, moving them around in the skillet to coat in the cooking liquid. Cook for another 5-10 minutes until pork chops are springy (but not hard) and remove from the EGG.
  7. Divide the Butter evenly and place the Butter on the pork chops; rest the chops for 5 minutes. Plate the buttered chops with garlic and pork cracklings.
Notes
  1. ©Copyright 2016 Big Green Egg®
Adapted from Banner Butter’s Chief of Butter, Drew
Adapted from Banner Butter’s Chief of Butter, Drew
Cooks Recipes http://recipe.cookswarehouse.com/