Recipe from Norfolk VA City Court Clerk’s Office. Note that all ingredients are proportional to the lemonade can
- whole milk
- frozen lemonade
- vodka
I roasted the Brussels which helps them caramelize and takes them to a whole other level. Most recipes for roasted Brussels sprouts call for the sprouts to be cut in half.
Instead, I opted to cut them in fours because that would make for more edges and more caramelization. If you’re in a hurry, halving them will work just fine though they may need a couple more minutes in the oven.
- olive oil or avocado oil
- white wine vinegar
- chopped pecans optional
- INGREDIENTS FOR THE DIJON VINAIGRETTE
- pomegranate arils seeds…you’ll need one small pomegranate or a small package of arils
- black pepper
- sea salt
- olive oil or avocado oil
- Brussels sprouts washed and quartered
- NGREDIENTS FOR THE ROASTED BRUSSELS & POMEGRANATE
- garlic chopped finely
- raw honey
- Dijon mustard
- freshly shredded aged Gouda cheese
- heavy cream
- flour
- butter
- vanilla bean
- freeze dried Maxim instant coffee
- Coffee Beans
- vodka
Baby bell peppers stuffed with a combination of hot (or sweet) Italian sausage, beer brats, or even ground beef, turkey, or chorizo. Wrapped in bacon, grilled to perfection, then glazed with your favorite barbecue sauce! (I like Sweet Baby Rays, thinned with a little apple cider vinegar.)
- Glaze
- Johnsonville Beer Brats
- Sweet BBQ Sauce
- honey
- apple cider vinegar
- pure maple syrup
- rice vinegar
- packed brown sugar
- cayenne
- black pepper
- thick-cut bacon
How do you say “Get in my Belly!!!” in greek? (where’s Louika when you need her)
- dried marjoram
- dried ground rosemary
- kosher salt
- freshly ground black pepper
- Tzatziki Sauce:
- plain yogurt
- kosher salt
- olive oil
- red wine vinegar
- finely minced garlic
- ground lamb