INGREDIENTS2 Tablespoons Sleepers Tangerine LUV™ gourmet jam
DIRECTIONS• Combine first three ingredients to create marinade.
Serve with your favorite side dishes like asparagus, wild rice or a crisp salad.
We LOVE tea! In 2017, when we debuted our line of select teas at "Bourbon & Beyond" in Louisville, KY, we didn't take the task lightly. We know there are lots of folks out there vying to fill your cup or glass. That's why we went to great lengths to source the best of the best teas to share with you and your family. Our co-founder, Christina visited some of the finest tea growing regions in China and used her herbal knowledge to craft original blends to please the palate.
"Everything's Rosy" is crafted of select organic green tea leaves, imbued with the fragrant essence of bergamot hand blended with delicate organic dried roses.
This tea makes an incredible sun tea brew. Simply measure 2-3 tablespoons of loose tea into a coffee filter sealed tightly with a rubber band or string per quart of filtered water into a clear glass container with a lid. Place container in the sun for 3-5 hours. When the tea has reached your desired brew strength, grab a glass filled with ice, top with tea and enjoy!
Feel free to use this recipe with any of our teas and experiment! We sometimes add a wedge of citrus to our glass or sweeten with a spoonful of "Freshly Minted Rose" jam. Of course, as the day wears on, a splash of bourbon is nice too.
Try all of our Teas
2 Thick Cut Pork Chops
2 lbs Zucchini, chopped in 1” cubes
4 oz Fresh Spinach, approximately 2 cups, rough chopped
2 T Unsalted Butter
1 Lemon—zested for 1t of rind & cut in 1/2 for juice. Use other half for garnish.
4 oz Ricotta Cheese
2 oz Heavy Whipping Cream
1 oz Grated Parmesan
Fresh Mint Leaves, Chiffonade for Garnish
Rose Mountain™ Salt & Fresh Cracked Pepper
Preheat oven to 450º
Season chops with Paisano on both sides to your taste and massage with olive oil. Set aside.
Chop Zucchini into 1” cubes and place on cookie sheet in single layer. Season lightly with Paisano, drizzle with olive oil and toss to coat. Place in oven and roast approximately 15 minutes. Check for crisping & brownness and turn once to crisp other sides-- maybe another 10 minutes. When at your preferred crispness, remove from oven, give chunks a squirt of lemon juice, toss and set aside keeping warm.
While zucchini is roasting, grill meat. (We use an indoor cast iron grilling skillet but you can easily fire up your outdoor grill.) Grill each side approximately 4-5 minutes depending on chop thickness. Reduce heat in oven to 350º and place chops in oven in pan with lid to finish cooking (approx 10 minutes. Remove from oven when done and set aside to rest. Flesh should spring back at your touch.
While meat is finishing, in medium sauté pan, melt butter and add spinach. Lightly sprinkle with Paisano seasoning and cook until thoroughly wilted and water is evaporated. Add ricotta, whipping cream, juice of 1/2 lemon and zest. Stir well. Add parmesan and cook thoroughly. If sauce is too thick for your liking, add another teaspoon of cream. Adjust seasoning with a dash of salt & pepper if required. Set aside.
To serve: Warm dinner plate in oven for a minute or two so your hot food goes on a surface that holds the heat. Place one chop on each plate with a scoop of the zucchini on the side. Top with sauce and a sprinkle of the mint ribbons and a sliver of lemon. Serve with your favorite wine or a refreshing sparkling water flavored with a little of the extra lemon & mint. Enjoy!
One of our amaZZZing fans, Kathie Yonemura, created this simple fish taco recipe. We LUV the way she used our products to enhance the flavor of one of her family's favorite meals. Give it a try!
Makes 4-6 Servings
INGREDIENTS1 lb Mahi-mahi or your Favorite White Firm Fish
For the FISH: Rub olive oil on flesh of fish and generously sprinkle with SLEEPERS Fowl. Bake in 375 degree oven for 15-20 minutes. Break apart with fork. TA DAH! (If you use your grill or George Forman, adjust cooking time accordingly---about 5-10 mins depending on thickness of fish.)
For the MANGO SALSA:
While the fish cooks, chop 1 ripe mango into small, bite-size chunks and combine with 1/2 cup chopped red onion, 1 T chopped fresh cilantro and juice of lemon. Mix together. Set aside.
Warm tortillas or crisp them then let everyone assemble tacos as they like. Serve with cold cervezas or sangria!
Want a spicier fish? Sprinkle with Ole Ole or The Original seasonings.
Enhance your salsa by adding pineapple or watermelon!
Avoiding Carbohydrates? A simple lettuce wrap is a GREAT & HEALTHY alternative to taco shells
I am so happy I was able to share some of my knowledge and a foolproof recipe for roasting a juicy turkey (or any other bird) every time!
To aid in your Thanksgiving preparation or what I hope becomes your weekly roasted meal, here are a few of my top tips:
Remember, while cooking a feast is enjoyable, the real pleasure happens outside the kitchen while enjoying the company of friends and family.
Plan accordingly and you will be able to relax and have as much fun as your guests!
We recently had an opportunity to attend the epic 10th anniversary of the Los Angeles Scotch Club's "Peatin' Meetin," held in the beautiful garden of the historic Union Terminal in downtown Los Angeles.
More than 200 scotch enthusiasts gathered to experience peated whiskeys, devour peat-smoked bbq, sip peated beer and enjoy the live Celtic/Irish music of The Peatheads. There was even dancing!
You may or may not know that peat is an accumulation of partially decayed vegetation or organic matter. It is unique to natural areas called peatlands, bogs, mires, moors, or muskegover. Many bogs have been in existence for thousands of years. The Scottish and Irish harvest and burn peat as an energy source, in the same manner we use coal. When used during the Scotch making process peat imparts a unique smoky flavor that is the feature of the Peatin’ Meetin.'
Christina with the 'Peat Monster' searching for empty glasses...
As a board member of the 'Museum of the American Cocktail' (MOTAC) Christina hosted an information table for the museum and also served an original punch that incorporated the well peated Finlaggan - Old Reserve Islay Single Malt Scotch.
Not being familiar with the qualities of peat, Christina did some research for her recipe and was inspired to create a punch with a wink to the classic Kentucky Derby cocktail, the Mint Julep.
On this warm, end of Summer evening, the "Sleepy Peat's Julep Rose Punch" was a refreshing hit! Especially after the guests had just tasted numerous peated whiskeys. The effervescence of the sparkling wine combined with one of our newest jams, "Freshly Minted Rose" blended with the scotch created a taste that guests enjoyed sipping throughout the night. Many guests requested the punch recipe so we are including it here.
We had a fantastic time sharing smiles, laughs, delicious food, lively music and great scotch with the members of the club and their guests. The Museum of the American Cocktail here in Los Angeles hosts many tasting events and dinners. We hope that you'll join us at one someday soon.
Sleepy Peat's Julep Rose Punch
1 cup Finlaggan Old Reserve Whisky (or substitute your favorite))
2 cups Prosecco or other sparkling wine - chilled
6 cups Soda water - chilled (more or less to suit your taste)
Bitters (more or less to suit your taste)
Fresh Mint Sprigs and Rose Petals
In a mixing cup combine the Freshly Minted Rose Jelly with the Whisky (or Whiskey) and shake to blend. Transfer to your punch bowl and add the Prosecco and Soda Water. Add 4 dashes of bitters give a quick stir fill the bowl with ice and serve with a fresh mint sprig.
Floating some mint and fresh rose petals in the punch will add a beautiful accent.
4 Cups Watermelon, rough chopped (seeds removed)
1 Cup Watermelon, diced to 1" cubes (seeds removed)
1 Cup Persian Cucumbers, diced
1 Cup Green Apple, diced
½ Cup Inner (tender) Celery Stalks, diced
¼ Cup Fresh Mint, finely chopped
1 ½ Tablespoons Fresh Ginger, finely grated (more to taste)
¼ teaspoon Pink Hawaiian™ Sea Salt
½ teaspoon Sleepers Gourmet: Zen™ Seasoning
3 Tablespoons Fresh Lime Juice
1 Tablespoons Red Wine Vinegar
2 Tablespoons Balsamic Vinegar
Sleepers Gourmet: Zen™ Seasoning
½ Cup Greek Yogurt or Sour Cream, optional
Puree 4 Cups of watermelon in a blender or food processor until smooth. Transfer to large bowl. Add remaining 1 cup of diced watermelon and next 10 ingredients all chopped to uniform size. Stir to combine. Cover and refrigerate until well chilled-- at least 1 hour and up to 4 hours.
Divide into serving bowls and sprinkle with Zen™ Seasoning.
A dollop of Greek yogurt or sour cream also make an EXCELLENT addition.
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Use this sauce to top our "Night of the Living Bread...Pudding," pancakes, french toast or even in coffee to add a depth of sweet boozy flavor. Double the recipe and keep some on hand for drizzling on ice cream!
Makes about 1/2 Cup
1/4 C unsalted butter
1/2 C sugar
4 T Heavy Whipping Cream
2 T Bourbon
Pinch of Salt
Melt butter in small saucepan over medium heat.
Whisk in remaining ingredients.
Simmer until thickened, about 5 minutes.
Add the ingredients to a shaker and fill with ice.
Shake well and strain into a chilled martini glass or rocks glass filled with fresh ice.
Garnish with a fresh guava wheel & lemon twist.
For a slightly sweeter drink, add more Guava LUV to cocktail shaker before shaking.