The Perfect Adult Summer Beverages.

July is the month for honoring those favorite summer poolside drinks, so in honor of “National Pina Colada Day” on July 10 and “National Mojito Day” on July 11 Boca Grove’s Assistant Food and Beverage Director Carla Hull has given us a hand for the perfect ways to celebrate! “Carla’s Easy and Fruity Pina Colada” and “Peachy-Keen Mojito” are sure to make the days go down easy.

 

pina_coladaFor the Pina Colada:

2 oz.                      Pina Colada Mix

1 oz.                      Myers Dark Rum

½ oz.                      Pineapple Juice

¼ oz.                      Logan Berry Syrup

 

Method:

Mix the Pina Colada mix, rum and pineapple juice in a blender with ice.

Top with the Logan Berry Syrup as a floater.

Add a sliced piece of pineapple to the rim.

Drink!

 

For the Mojito:peach-mojito-21

6 each                   Fresh Mint Leaves

3 each                   Lime Wedges

3 each                   Peach Slices

2 tsp.                     Sugar

2 parts                  White Rum

Splash                   Sprite and Peach Nectar

 

Method:

Muddle the fresh mint leaves, lime wedges, peach slices and sugar.

Add the rum and top with the Sprite and peach nectar.

Garnish with fresh mint and a peach slice.

Drink!

 

Grab the shades, a pool float for the pool and your glass. Enjoy!

A Patriotic Plate to Celebrate!

IMG_4083Summer is full of patriotic holidays starting with Memorial Day and ending with Labor Day. The holiday right in the middle that shows up with a BANG!, July 4th, is full of red, white and blue. Boca Grove Executive Chef Dominick Laudia would not let us celebrate without the perfect dish to show our colors. Spend your holiday, or any summer day serving Chef’s 4th of July Red, White and Blue Chicken and Brown Rice Sliders for four.

 

For the Chicken and Brown Rice Burger:

2 lbs.                                     Ground Chicken

1 cup                                     Brown Rice, Cooked

2 each                                   Egg Whites

2 tsp                                      Salt and Pepper

 

Method:

Combine all ingredients and form into 12 patties (3 oz. each).

Place on a well-greased charcoal grill.

Cook 4 minutes on each side, or until the internal temperature is 165 degrees.

 

For the Tomato Relish “Red”:

2 cup                                     Tomato, Seeded and Diced

2 tsp                                      Balsamic Vinegar

2 tsp                                      Olive Oil

As needed                          Salt and Pepper

 

Method:

Combine all ingredients.

 

For the Fresh Mozzarella Cheese “White”:

2 cup                                     Fresh Mozzarella Cheese, Diced Fine

2 tsp                                      Olive Oil Flavored with Fresh Basil

2 tsp                                      White Balsamic VinegarIMG_4077

As needed                          Salt and Pepper

 

Method:

Combine all ingredients.

 

For the Blueberry Compote “Blue”:

2 cup                                     Blueberries, Chopped

2 tsp                                      Honey

2 tsp                                      Red Wine Vinegar

 

Method:

Combine all ingredients.

 

To Assemble:

Serve on toasted mini slider buns.

Top 4 sliders with the “red” topping, 4 with the “white” topping and 4 with the “blue” topping.

Each person is served one of each slider, a red, white and blue topped slider.

Add your favorite side.

 

Enjoy this healthy dish while you celebrate the good old USA!

A Meal for Dad That is Fit for a King!

IMG_4068Father’s Day is quickly approaching and what better way to show him your love than a with a perfect dish. Boca Grove Executive Chef Dominick Laudia has given us a “Foodie Friday” meal to make dad proud with his “Big Daddy Craft Beer Marinated Skirt Steak Sandwich”.

 

For the Skirt Steak:

2 lbs.                                     Skirt Steak

1 bottle                                Craft Beer

¼ cup                                    Onions, Sliced

½ cup                                    Soy Sauce

2 tbls.                                    Honey

2 cloves                                Garlic, Smashed

 

Method:

Marinate skirt steak in the beer, onions, soy sauce, honey and garlic for 30 minutes.

On a hot BBQ grill place the skirt steak and grill for 3 to 4 minutes on each side.

Remove and let rest before slicing.

Slice skirt steak thin and across the grain.

 

For the Hoagie Roll:

1 cup                                     Spicy Mayo (1 cup Mayo, 2 oz. Sriracha)

4 each                                   Hoagie Roll, Buttered and Toasted

2 cups                                   Cheddar Cheese, Shredded

 

Method:

Toast the hoagie roll.

Spread spicy mayo on the toasted hoagie.

 

For the Sandwich:IMG_4071

12 each                                Onion Rings, Fried

1 cup                                     Pickles, Sliced

1 lb.                                       French Fries, Fried

4 each                                   Jalapeno, Sliced

12 pcs.                                  Bacon Strips, Cooked

4 each                                   Lettuce, Shredded

8 slices                                  Tomato, Sliced

 

To Assemble:

Top one side of the hoagie roll with the sliced skirt steak.

Top the steak with the cheddar cheese.

Then top with lettuce, jalapeno slices, tomato slices, bacon, French fries and onion rings.

Place the other side of the hoagie roll on top.

 

For the Grilled Watermelon:IMG_4073

4 each                                   Watermelon Wedges

2 tbls.                                    Olive Oil

As needed                           Salt and Pepper

 

Method:

Drizzle watermelon slices with olive oil.

Place on a hot grill, 2 minutes on each side.

 

IMG_4069Cook this meal for dad on Father’s Day, or any day he asks, and he will feel like a king. Just don’t forget his favorite beer on the side and forget the tie!

The Perfect German Chocolate Cake!

Do you have a specific dish that everyone asks for all the time? Boca Grove Assistant General Manager Kathy Whitehurst has many dishes she is known for, but when it comes to office birthdays the biggest request is for her German Chocolate Cake. Tomorrow is “National German Chocolate Cake Day” and Kathy was nice enough to let us share her tried and true recipe for “Foodie Friday” so that you are ready to celebrate with the perfect cake!

 

For the Cake:

½ cup                                    Water

4 (1-ounce) squares        German Sweet Chocolate

1 cup                                     Butter, Softened

2 cups                                   White Sugar

4                                              Egg Yolks

1 tsp.                                     Vanilla Extract

1 cup                                     Buttermilk

2 ½ cups                             Cake Flour

1 tsp.                                     Baking Soda

½ tsp.                                  Salt

4                                              Egg Whites

 

Method:German Chocolate Cake

Preheat oven to 350-degrees.

Grease and flour 3 – 9 inch round pans.

Sift together the flour, baking soda and salt.

Set aside.

In a small saucepan, heat water and the chocolate until melted.

Remove from heat and allow to cool.

In a large bowl, cream butter and sugar until light and fluffy.

Beat in egg yolks one at a time.

Blend in the melted chocolate mixture and vanilla.

Beat in flour mixture alternately with the buttermilk, mixing just until incorporated.

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form.

Fold 1/3 of the whites into the batter, then quickly fold in the remaining whites until no streaks remain.

Pour into the 3 pans equally.

Bake in the oven for 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cool for 10 minutes in the pan, then turn out onto a wire rack to finish cooling.

 

For the Frosting/Filling:

1 (14 oz.) can                     Sweetened Condensed Milk

3                                             Egg Yolks

½ cup                                  Butter

1 1/3 cups                             Flaked Coconut

1 cup                                     Chopped Pecans

1 tsp.                                     Vanilla Extract

 

Method:

In a heavy 2-quart saucepan over medium heat, cook the condescend milk, egg yolks and butter for 10 minutes, stirring constantly until bubbly.

Remove from heat and stir in the coconut, pecans and vanilla.

Allow to cool for 15 minutes before spreading on cake.

 

To Assemble:

Spread frosting in between layers and on top of the cake.

*Additional Option: You can also make this as a sheet cake.

 

Now that this recipe has been added to your baking arsenal, be prepared to be called on for every birthday celebration, because you are bringing the cake. You have been warned.

 

 

A Memorial Day Meal to Impress!

memorial day recipesMemorial Day is around the corner and we want you to be prepared with a recipe to please every taste bud. Boca Grove’s Executive Chef Dominick Laudia has put together the perfect Memorial Day meal for two that can be used all summer long, a Turkey Cobb Burger with Bacon, Avocado, Tomato, Artichoke Hearts, Red Pepper Remoulade and Fried Broccoli Steams with a Sweet Potato Salad and Summer Watermelon & Ginger Shooter for the sides.

 

For the Turkey Cobb Burger:

2 each                                   Ground Turkey Burger, 6 to 8 oz., Grilled

2 tbls.                                    Crumbled Bleu Cheese

4 each                                   Bacon Strips, Cooked

4 each                                   Sliced Tomato

2 each                                   Artichoke Hearts, Canned, Cut in Half

1 each                                   Broccoli Stems, Cut in Thin Strips, Breaded and Fried

2 oz.                                      Red Pepper Remoulade (Recipe Below)

2 each                                   Toasted Burger Buns

 

For the Red Pepper Remoulade:

1 cup                                      Mayonnaise

1 each                                    Roasted Red Pepper, Seeds/Skin Removed, Pureed in Blender

As Needed                            Salt and Pepper

¼ tsp.                                    Grated Horseradish

¼ tsp.                                    Lemon Juice

 

Method:

Combine all remoulade ingredients.

 

IMG_3786To Assemble:

Top grilled turkey burger with blue cheese.

Place on the bottom bun.

Top with tomato, bacon and avocado.

Drizzle remoulade on top and finish off with fried broccoli stems.

 

For the Sweet Potato Salad:

1 cup                                     Sweet Potato, Cooked and Diced

¼ cup                                    Peppers, Diced

¼ cup                                    Tomato, Diced

1 tbls.                                    MayonnaiseIMG_3785

1 tsp.                                     Apple Cider Vinegar

1 tsp.                                     Olive Oil

1 tbls.                                    Parsley, Chopped

As Needed                          Salt and Pepper

 

Method:

Combine all ingredients and chill.

 

IMG_3780_1For the Shooter:

1 cup                                     Watermelon Juice (Fresh        Watermelon, Rind and Seeds Removed, Blend)

1 tsp.                                     Ginger, Minced Fine

Pinch                                     Sugar

 

Method:

Combine all ingredients and chill.

 

IMG_3787“Foodie Friday” has met its burger match and is ready for some summer and pool side fun. Multiply this recipe, grab all your friends and have a tasty but easy summer bar-b-que that will have everyone talking.

Wine Pairing Like a Pro!

Pierre Leon
Pierre Leon, Food and Beverage Director at Boca Grove Golf and Tennis Club

Finding the perfect wine is an art. Here are examples of Boca Grove Food and Beverage Director Pierre Leon choosing the perfect wine compliment to an extraordinary dish:

 

The Club was hosting a six-course dinner and wine pairing. The third-course was a dup lamb dish described as “Roast Lamb Chop and Braised Lamb Belly with Fried Pickles and Toasted Black Barley”. Combo presentation dishes are a challenge all their own by finding a wine that will compliment both aspects of the plate. Pierre chose a Diemersfontein, Reserve, Pinotage 2012 from South Africa. This choice was one of Pierre’s most exotic pairings especially with the delicate lamb dish. The strong mixture of fruit and everlasting aroma from its full body ended up being the perfect balance of the dish.

 

At this same dining event the fifth-course before the dessert was a “Pan Seared Kobe Sirloin Steak Served with Root Vegetable Gratin, Forest Mushroom, Carmelized Cippolini Onions Sauce”. For Pierre this was a simple pairing, a Don Mateo Grand Reserve, Cabernet, 2011 from Chile. All steak lovers can appreciate a well-prepared Kobe steak, pairing the perfect wine with it only enhances the meal. The purity of this basic, non-expensive full bodied wine had the perfect aroma and finish to complete the dish.

 

Balancing your palette does not have to be an expensive task, you just have to be willing to take the risk – Pierre Leon.