Tailgating

Campfire Coffee

Campfire Coffee
Serves 1
Write a review
Print
Ingredients
  1. 6 oz of your favorite coffee
  2. 2 oz coffee liqueur
  3. Marshmallows and a stick
  4. Campfire
Instructions
  1. First, prepare the campfire.
  2. Next, pour coffee into your YETI mug.
  3. Add liqueur.
  4. Roast your marshmallows until properly toasted.
  5. Top your coffee with the toasted ‘mallow (don’t burn yourself!)
  6. Enjoy!
Cooks Recipes http://recipe.cookswarehouse.com/

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’.
Write a review
Print
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/

Goat Cheese Portobello Mushroom Burger

Goat Cheese Portobello Mushroom Burger
Yields 4
Goat cheese and portobello mushroom create delicious flavors in this burger.
Write a review
Print
Ingredients
  1. 4 portobello mushroom caps, stem and gills removed
  2. 2 tablespoons extra virgin olive oil
  3. 1 small shallot, chopped
  4. 1 small onion, chopped
  5. 3 garlic cloves, minced
  6. 1 small yellow bell pepper, chopped
  7. 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes With Green Chilies, drained
  8. 4 ounces goat cheese
  9. Salt and black pepper to taste
  10. 4 buns, toasted
Instructions
  1. Set EGG for direct cooking at 400°F/204°C.
  2. Brush outsides of each mushroom cap with 1 tablespoons olive oil. Set aside.
  3. In a Half Moon Cast Iron Griddle or a small skillet, heat 1 tablespoon extra-virgin olive oil. Add shallot, onion and garlic; sauté for 5 minutes. Then add bell pepper and Red Gold Tomatoes, sauté for 3 more minutes.
  4. Place goat cheese in a mixing bowl and add heated vegetables; stir to combine. Add salt and black pepper.
  5. Fill mushroom caps with vegetable-goat cheese mixture.
  6. Place mushroom caps on EGG. Cook for 3 to 5 minutes or until mushroom is tender.
  7. Serve as a side dish or place on a toasted bun as a sandwich.
Notes
  1. Recipe from Big Green Egg®, adapted from Red Gold Tomatoes. For more information, visit www.redgoldtomatoes.com
Adapted from Recipe from Big Green Egg®, adapted from Red Gold Tomatoes
Adapted from Recipe from Big Green Egg®, adapted from Red Gold Tomatoes
Cooks Recipes http://recipe.cookswarehouse.com/