Frozen Mint Julep
1 cup sugar
To prepare minty simple syrup, place sugar, water, and mint leaves in a small saucepan and bring to a boil. Allow to boil for 2 - 3 minutes to dissolve sugar. Strain the simple syrup and set aside to cool.
In a blender, add ice, bourbon, simple syrup, and lemon. Pulse until smooth and slushy. Pour into a goblet or high ball glass and garnish with mint leaves.
Leftover simple syrup can be stored in the refrigerator for future drinks.
Summer Pasta Salad with Arugula, Bacon and Feta cheese
Cook farfalle pasta according to package directions. Drain well. Transfer pasta to bowl. Add bacon, sliced green onions, cherry tomatoes, and arugula to warm pasta. Add feta cheese and toss. Whisk together balsamic vinegar, lemon rind, and mustard in a small bowl; gradually add olive oil in a slow, steady stream, whisking until blended. Wisk in salt and pepper to taste. Toss vinaigrette with pasta salad and serve warm.
To be prepared using K8938 - Technique® Flame Vertical Chicken Roaster
Directions:Preheat oven to 350°F. Season chicken inside and out with salt, pepper, and paprika. Fill the roaster's seasoning well with the pineapple juice, stock, and garlic cloves and place chicken on top. Roast chicken for 45 minutes.
While the chicken is cooking, prepare the glaze. Add the preserves, juices, brown sugar, soy sauce, ginger, and cayenne to a small pot. Whisk to combine over low heat until ingredients are well incorporated, about 5 minutes. The consistency should be thick. Whisk in the cilantro just before glazing.
After 45 minutes, remove the roaster from oven. Fill the roaster dish tray with the green and red pepper and pineapple chunks. Brush the pineapple glaze onto the chicken and place back in the oven for 20 - 30 minutes until the skin is golden brown.
Allow the chicken to cool for 4 - 5 minutes on the roaster dish. Carefully remove the chicken and serve with the peppers and pineapple chunks.