recipe: black veil screwdriver

5 oz orange or tangerine juice
2 oz vodka
several drops black liquid food coloring

Directions:
1. Add the food coloring to the vodka to make it black.

2. To help the two liquids stay separate, pour chilled juice into preferred chilled glass then hold a bar spoon over the pitcher—so the spoon is in a ‘mound’ position—and slowly pour the black vodka over the back of the spoon.

3. Once ready to drink, make sure you give it a good stir or you will get a mouthful of vodka!

Adam’s hints:
—also try making black ice cubes with water and black food coloring. Shake and pour vodka and juice, or other mixers, over the ice for a spooky drink.
—you can find black liquid food coloring online or at any cake decorating shop.

recipe: rosé sangria

2 bottles of rosé wine, chilled
1/4 C raspberry liqueur
2 pints raspberries
1 pint strawberries, hulled and cut in 1/2
1 pint blackberries
1/2 C simple syrup, more or less to taste
ice
mint to garnish

Combine all ingredients in a pitcher, serve over ice and garnish with a sprig of mint.

Adam’s hints:
—This sangria shows up regularly at our house. Its just so easy and to say I love rosé is an understatement.
—Mix it up with any fresh berries you have. It’s very forgiving and is even great with chunks of watermelon.
—Try freezing them so they keep the Sangria colder longer!

recipe: lollipops

16 lollipop sticks
1-1⁄2 C sugar
1⁄4 C light corn syrup
1⁄2 tbsp flavored oil of choice (strawberry, orange, grape, apple)
7 to 8 drops food coloring (color should correspond to the flavored oil)

Directions:
1. Place granulated sugar, corn syrup, and 1⁄2 cup water in a small saucepan and bring to a boil. Continue cooking until mixture reaches 300°F. Remove from heat, add flavored oil and food coloring, and stir until smooth.

2. Place sticks 3” apart on a silicone baking mat and slowly pour candy mixture over the top part of each stick and let cool—or you can use candy molds, following the product’s directions.

Adam’s hints:
—You can also create your own molds for these lollies. On a sheet pan spread out a 1 pound bag or box of powered sugar, use a drinking glass or cup measure to press into the powered sugar creating a circular well.
—Place the candy stick 1/2 way into the circle and pour hot candy syrup into the well. You can use any shape you like. Just make sure to have all your wells and sticks in place before the sugar mixture comes to temperature. You’ll have to work quickly because once the sugar mixture cools, it gets hard.
—This sugar mixture is VERY HOT and can burn badly so be extra careful and use oven mitts when handling as a safety precaution.

recipe: skewered skirt steak

for the chimichurri:
1/2 C extra virgin olive oil
1/3 C flat-leaf parsley, chopped
1/4 C red wine vinegar
2 tblsp basil leaves, chopped
2 tblsp oregano, chopped
2 tblsp minced shallots
2 cloves garlic, minced
1 tblsp crushed red pepper flakes
salt and pepper to taste

for the beef skewers:
1 lb skirt steak
salt and pepper
12 bamboo skewers
2 tblsp extra virgin olive oil

Directions:
1. Make the chimichurri by placing all ingredients in a bowl, whisk until well combined, then set aside.

2. Soak skewers in water for at least 30 minutes. Preheat grill or grill pan to med-high and brush with olive oil.

3. Thread steak pieces onto skewers, season with salt and pepper, grill for 3-5 minutes on each side.

4. Remove to a serving dish, drizzle with chimichurri, and serve with extra sauce on the side.

Adam’s hints:
—Slice the skirt steak thin and against the grain to turn a tough piece of meat into something more tender.
—You can easily skewer the meat the night before and the Chimichurri will last a few days in the fridge. Serve with a chunk of baguette and make a mini steak sandwich.

recipe: spicy grilled shrimp with panko bread crumbs

for the shrimp:
12 large shrimp with shell, uncooked
1/4 C canola oil
1 clove garlic minced
1 jalapeno, minced
or 1 fresno chili if you like it mild
zest of 1/2 a lemon
pinch chili flake
salt and pepper to taste

for the panko bread crumb topping:
1/2 C panko bread crumbs
2 tblsp cilantro, chopped
1 tblsp canola oil
zest of 1/2 lemon
pinch of chili flake
salt and pepper to taste
lemon to garnish

Directions:
1. Combine all the marinade ingredients—everything but the shrimp—and set aside.

2. Using a small, sharp knife, split the shrimp down the middle on the underside—make sure not to cut all the way through but do remove the dirty bits in the process.

3. In a zip-top bag, mix the shrimp and marinade then refrigerate 20-30 minutes.

4. While the shrimp is marinading make the panko breadcrumb topping.

5. Heat the oil in a medium skillet over med-high heat. Add panko and sitr until toasted about 3 minutes. Add cilantro, lemon and chili flake and cook for another 30 seconds. Remove from heat and let cool.

6. Heat grill or grill pan to med-high heat. Once hot, brush grates with a little canola oil and place the shrimp flesh side down. Cook 1 minute, then flip and finish shell side down for another 2-3 minutes depending on the size of the shrimp.

7. Remove from grill, arrange on a serving dish, sprinkle with toasted panko, and serve with sliced lemons and cilantro.

Adam’s hints:
—If you’re not familiar with panko, learn more about it here.
—When grilling, you might need to press down with a spatula since they’ll curl a little.
—This recipe can also be made with smaller shrimp, but I like to use large because it’s a fun presentation.
—I also use this marinade on medium peeled and cleaned shrimp: saute over high heat and serve with pasta topped with these bread crumbs. Its a fantastic meal!