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Watermelon Iced Vodka Cooler

Watermelon Iced Vodka Cooler

Instructions
WHAT TO DO
In a large blender puree the watermelon. Strain purée through a very fine sieve set over a pitcher, discarding the solids.
Whisk in your choice of vodka, the Triple Sec, and the fresh squeezed lime juice.  Pour the cooler into long-stemmed glasses filled with ice cubes.
Ingredients
  • 2 ½ lb. sweet seedless watermelon, discard rind and cut flesh into cubes
  • ½ cup vodka
  • ¼ cup triple Sec
  • 3 tablespoons fresh lime juice
  • 5 fresh mint tops for garnish
  • Sugar (optional)
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Italian Ice Root Beer Float

Italian Ice Root Beer Float

Instructions

WHAT TO DO

Spoon Italian ice into a tall glass. Slowly stir in almond milk and root beer.

Serve with straws.

Ingredients
  • 6 ounces root beer shaved Italian ice
  • 1/3 cup almond milk
  • 1 bottle of root beer
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Old Fashion

Old Fashion

Instructions

Old Fashion

Recipe provided by Mytch Law, Napa River Grill

WHAT TO DO

1.    Place sugar cube in a rocks glass.  Add bitters and 1/4 ounce of bourbon.  Muddle until there’s a nice paste.

2.   Add remaining bourbon and lemon peel.  Stir.  Add ice and stir until the lemon peel rises to the top.  Drink through the lemon for best taste.

Ingredients
  • 1 sugar cube
  • 2-3 dashes of bitters
  • 1 whole lemon peeled and wrapped into a rose shape
  • 2oz of 100+proof bourbon (make sure its bourbon)
  • Ice
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Grilled Herb-Marinated Porterhouse Steaks

Grilled Herb-Marinated Porterhouse Steaks

Instructions

WHAT TO DO | MARINATE

1.    In a medium-sized bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, pepper, and mustard.

2.    Add onion, garlic, thyme and rosemary to the bowl and mix well.

3.    Pour marinade into one or two large zip lock bags. Place steaks in the bag and make sure marinade thoroughly covers all parts of the meat.

4.    Place bag in refrigerator for four to six hours, turning once or twice during this time.

5.    Remove meat from bag. Discard the thyme and rosemary. Season with kosher salt and fire up the grill.

 

WHAT TO DO | GRILLING

1.    Prepare a clean, well-oiled charcoal or gas grill so that the coals or heat is medium-high.

2.    Brush both sides of the marinated steak with olive oil. If desired, sprinkle with garlic and/or herbs and set aside. Grill the steaks, turning once. Cook until meat reaches desired doneness.

3.    Let the steak rest for at least 5 minutes before slicing. Slice steak, place on a platter and serve.

Ingredients
  • 1 cup vegetable oil
  • ½ cup soy sauce
  • 1/3 cup apple cider vinegar
  • ¼ cup lemon juice
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons of ground black pepper
  • 1 tablespoon Dijon mustard
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 4 sprigs of thyme
  • 6 (2-inch) pieces of rosemary sprigs
  • 2-16oz. porterhouse steaks
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Garlic Shrimp and Fresh Fettuccine Pasta

Garlic Shrimp and Fresh Fettuccine Pasta

Instructions
1. Cook pasta according to package directions; drain well and set aside. Reserve 1 cup of pasta water.
2. Melt butter in a large pan over medium heat.  Add shrimp and sauté until almost bright pink. Add garlic to pan and cook until fragrant, about 3 minutes, or until shrimp are cooked through.
3. Add pasta to pan and toss well. Season with Italian seasoning, salt and pepper. Gradually add reserved pasta water if needed. Transfer pasta to a serving dish and top with Parmesan.
4. Garnish with parsley and diced tomatoes, serve immediately.
Ingredients
  • 1 lb. store bought fresh fettuccine
  • ½ stick unsalted butter
  • 1 lb. medium shrimp, washed, tails removed and deveined
  • 1 tablespoon fresh garlic, minced
  • 2 teaspoons Italian seasoning
  • Kosher Salt to taste
  • Fresh ground pepper to taste
  • ¼ cup freshly grated Parmesan cheese
  • 1 tablespoons fresh Italian parsley leaves, chopped
  • 1 medium heirloom tomato or your choice, diced
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Power Post Yoga Smoothie

Power Post Yoga Smoothie

Instructions

Method

–      Place everything in a blender and puree until smooth

–      If smoothie is too thick, add more liquid, if it is not thick enough, add more frozen bananas

Ingredients
  • 1 cup frozen bananas, chopped
  • 2 cup pineapple chunks
  • 2 cups coconut water
  • 1 ginger, peeled cubed
  • 1 tablespoon ground flax seeds
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Warm tomato and Mozzarella sandwich

Warm tomato and Mozzarella sandwich

Instructions

Method

–      Heat the olive oil in a small pot and add the red onions and garlic, cook for 1 to 2 minutes under low heat

–      Add the chopped tomatoes season to taste and cook for another 3 minutes

–      Toast the bread and layer with sliced tomatoes, mozzarella cheese and the warm tomato sauce, then garnish with fresh basil leaves

Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon red onion, small diced
  • 1 garlic clove, minced
  • ½ cup chopped Pomi tomatoes *any brand will do
  • 1 vine ripened tomato, sliced
  • 1 thick slice of sourdough bread, toasted
  • 3 tablespoons mozzarella
  • 3 basil leaves
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Bananas Foster French Toast

Bananas Foster French Toast

Instructions

Bananas Foster French Toast

WHAT TO GET

French Toast

1 loaf thick-sliced brioche

2 T butter

3 eggs

¾ cups half and half

1 Tablespoon raw sugar

¼ teaspoon salt

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 teaspoon nutmeg

mint tops and blueberies for garnish

bananas foster sauce

½ cup light brown sugar

¼ cup dark spiced rum

4 tablespoons butter

1 ripe banana, sliced

yogurt topping

½ cup 0% greek yogurt

1 tablespoon honey

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

 

WHAT TO DO

French Toast

1.    whisk three eggs,

2.   whisk in half and half, cinnamon,nutmeg, sugar, salt, vanilla, whisking until even

3.   bring butter to high heat in pan

4.   coat both sides of bread with egg mixture by submerging slices in egg mix

5.    sear both sides of french toast until golden brown

 

bananas foster sauce

1.    melt butter and bring pan to high heat

2.   add rum into pan, cautious of flames

3.   add bananas, cinnamon, and nutmeg

4.   stir until bananas dissolve almost completely

greek yogurt topping

1.    in mixing bowl, whip all ingredients

 

PRESENTATION

1.    stack two finished french toast sliced on plate

2.   spoon sauce all over toast

3.   top with a dollop of greek yogurt

4.   garnish with mint top on yogurt and blueberries for plate

Ingredients
  • 1 loaf thick-sliced brioche
  • 2 T butter
  • 3 eggs
  • ¾ cups half and half
  • 1 Tablespoon raw sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • mint tops and blueberies for garnish
  • ½ cup light brown sugar
  • ¼ cup dark spiced rum
  • 4 tablespoons butter
  • 1 ripe banana, sliced
  • ½ cup 0% greek yogurt
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
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Fried Chicken Salad

Fried Chicken Salad

Instructions

Method

–      Mix together scallions, thyme, buttermilk, teaspoon pepper, teaspoon of salt, and cayenne pepper for dressing

–      Mixed together remaining ingredients

–      Toss in dressing and serve

Ingredients
  • Leftover fried chicken
  • ¼ waffle, chopped for croutons
  • 2 cups chopped iceberg lettuce
  • 1 tablespoon chopped scallions
  • 1 tablespoon diced fresh thyme
  • ¼ cup light buttermilk
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1 tablespoon chopped red onion
  • 1 tablespoon sliced red bell pepper
  • 1 tablespoon diced tomato
  • Salt and pepper to taste
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Italian Po’Boy

Italian Po’Boy

Instructions

Method

–      Layer ingredients as desired on olive bread

Ingredients
  • 1 tablespoon Dijon mustard
  • Basil
  • 2 slices Swiss cheese
  • 2 slices provolone
  • 2 slices tomato
  • 1 slice red onion
  • Assorted ham, turkey, mortadella and pepperoni
  • Olive bread