Sarasotas Slippery Slopes Slinger Food

GLUEHWEIN / GLUHWEIN

Steps:

• In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer.
• Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Continue simmering for 30 minutes, until thick and syrupy.
• Pour in the wine, and heat until steaming but not simmering. Remove the clove-studded orange halves.
• Serve hot in mugs or glasses that have been preheated in warm water (cold glasses will break.).

SARASOTA'S SEARED SCALLOPS WITH SPINACH AND A CURRY SAUCE

Steps:

• Couscous -- How easy - just heat up the liquid (I use chicken broth, vegetable would work too, or just water) in a bowl in the microwave to a boil. Follow package direction for the amount of liquid needed. Once the water comes to a boil, remove, add the couscous, stir, cover with plastic wrap, and 5 minutes later - it is done. Just set off to the side as the scallops and sauce don't take long to cook. Before serving, I fluff the couscous with a fork and add in the thin sliced scallions, cilantro, salt and pepper.
• Scallops -- As the couscous rests, start the sauce and scallops. In a large sauce pan, heat to medium high and add 2 teaspoons of butter and 1 teaspoon olive oil. Season the scallops with salt and pepper on each side. And don't forget -- room temperature, you don't want them cold and right out of the refrigerator. Sear the scallops on 1 side until golden brown (it will only take a couple of minutes), and don't move them around - just let them cook. Turn them over and cook another minute until brown, but DON'T over cook, they will continue to cook when you reheat them in the sauce. Transfer to a plate and cover with foil to keep warm as you make the sauce.
• Sauce -- In the same pan you cooked the scallops, add 1 teaspoon more butter and cook the garlic and onions for 3-4 minutes until tender on medium. Stir in the curry powder and cook another minute until everything is combined and the flavor is absorbed by the onions.
• Puree -- Transfer the curried onions to a blender and add the broth, tomato paste and half and half and pulse a few times until good and creamy. Then return the sauce to the pan and back on medium heat. Not too high because you don't want the cream to curdle. Add in the spinach and toss well, then the scallops and simply cook another minute to let the scallops reheat and the spinach wilts. Check for seasoning one last time. It is done!
• Serve -- Add one (1) cup of couscous to each plate and top with the curried scallops and spinach. Now, I happen to like some roasted grape tomatoes with this, but use your favorite vegetable. ENJOY!
• They are mild but flavorful! ENJOY.

SLIPPERY WHEN WET FROM THE ONE-BOTTLE COCKTAIL

Steps:

• Combine strawberries, lemon juice, and honey in a cocktail shaker and muddle until well broken up. Add gin and Greek yogurt and fill shaker with ice. Shake until well chilled, about 15 seconds. Fill a rocks glass with crushed ice, then double-strain cocktail into it. Grind black pepper on top and garnish with the strawberry slice.
• BUY THE BOOK:.
• https://www.amazon.com/One-Bottle-Cocktail-Recipes-Ingredients-Single/dp/0399580042/.

SARASOTA'S PERFECT FRESH TUNA SLIDERS

Steps:

• Dressing or Sauce -- Mix the mayo, pickles, capers, olives, garlic, and cider vinegar and chill until ready to use.
• Cucumbers -- Spread the slices out on a plate and season lightly with salt and pepper. Let them rest until you are ready to make the sandwiches.
• Tuna -- Cut the tuna steak into 8 pieces so they will fit on the rolls. Season both sides well with the lemon pepper and salt and let them come to almost room temperature. You don't want to cook cold fish.
• Rolls -- I like to grill these ahead because the tuna cooks so quickly. Just cut the rolls in half, spread with butter, then lightly grill using the same grill or pan you will be using for the tuna. You can also broil them if you prefer - just a light brown color is all you need.
• Grill -- I use a grill pan, but a simple saute pan will work. On medium high to high heat, grill or saute the tuna on each side, just 2-3 minutes tops. You want the outside to turn a white opaque color, but the inside will remain pink and medium rare. Don't over cook them. Remove the tuna from the pan or grill, and let it rest while you put the sandwiches together.
• Sliders -- Spread the mayo mix on each roll, top and bottom, then top with the tuna steak, 6 cucumber slices per sandwich, and lettuce. Secure with a toothpick and it's done.
• Serve -- Enjoy! They are easy, quick, simple flavors. They are perfect room temperature which makes them great for a BBQ. And remember, you can always add tomato slices or cheese if you want but I think they are perfect as is.

SARASOTA'S SEAFOOD "AKA LOBSTER" ROLLS

Steps:

• Seafood -- NOTE from above: If using fresh seafood - I simply season with Old Bay or any seafood seasoning and then pan saute in a little olive oil. This will work for shrimp, scallops or any white fish. I can't give exact cooking times as they will all be different. Once cooked until tender, transfer to a plate, cover and refrigerate before using. Rough chop before adding to the dressing.
• Salad -- In a medium size bowl, mix the mayonnaise, lemon, parsley, shallots, celery, salt, pepper, cayenne, and Old Bay (if you did not cook your own seafood). Add in the cooked chilled seafood and stir well to combine. Be careful not to over mix as you do not want to break up the seafood.
• Butter and Buns -- In a measuring cup or any cup or bowl, melt the butter in the microwave. Just 1 minute or so on medium. Brush the butter on the inside of the hot dog rolls/buns and put under the broiler for just a few minutes until slightly brown. I use the second shelf so they don't brown too quickly. Remove and let cool slightly.
• Serve -- I like to add 1/4 cup of the shredded lettuce in the bottom of the buns and then STUFF with the salad and enjoy! It is just a great salad. Worthy of company or a dinner party. ENJOY!

SARASOTA'S SLIPPERY SLOPES SLINGER

Steps:

• Base -- Just add a liter (67.6 oz) into a large pot. Cut up a whole lemon in quarters and squeeze the juice into the pot with the Vernors, (keeping the seeds out), then just toss the squeezed pieces right into the pot. Add the honey and bring to a low simmer on medium low heat until hot. Done!
• Serve -- Just pour the hot Vernors into a mug, about 2/3's filled and top with 1 jigger or 1 1/2 oz bourbon and 1 oz brandy. Now you can go a bit less if you want. Just adjust according to your tastes. And top with a lemon slice. Just float it on top.
• A perfect warm drink!