Tastes From Home

Serves 4

INGREDIENTS

DIRECTIONS

Serve with your favorite side dishes like asparagus, wild rice or a crisp salad. 

Enjoy!

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.

Bon Appa'TEA! 

The Sleepers

Try all of our Teas

"Be Well"  "Sleep Well"  "Purple Reign Tea" . "Everything's Rosy Tea"

Ingredients

2 Thick Cut Pork Chops
Paisano™ Seasoning
Olive Oil
2 lbs Zucchini, chopped in 1” cubes

For Sauce

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

Instructions

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

INGREDIENTS

DIRECTIONS

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!

**Notes:
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

Enjoy!

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:

• Allow ½ pound of meat per person. A typical 12-16 pound turkey will feed 4-6 adults allowing for some leftovers.
• If not purchasing a fresh bird from your local butcher or farmer, allow 2-3 days for the frozen bird to thaw in the refrigerator. If it’s still frozen when you are ready to cook, run under cool water.
• Prepping a turkey can be messy. As you rinse the bird and remove the gizzards, be mindful of juices and keep counters and sinks clean to avoid any cross-contamination or growth of bad bacteria. Wash hands frequently. Your cell phone is one of the dirtiest appliances. Clean it daily.
• Preheat the oven to 325° for a traditional slow roast. If you are cooking a whole chicken or a breast or smaller fowl like cornish game hens, try my technique of heating oven to 425° to start and put the bird in uncovered for 30 minutes then turn oven down to 325° for the remainder of the roasting time.
• Pat bird dry and place in your roasting pan breast side up. Salt & pepper the bird’s cavity.
• Prep butter paste: For a 12-16 pound turkey you will need 1 Cup softened butter and

• 1 ½ T Sleepers Fowl™ Seasoning or if you have fresh herbs on hand, 4 T each chopped fresh rosemary, chopped fresh thyme, 1 T grated lemon peel, 6 large garlic cloves chopped. Mix all ingredients into softened butter. 

• Loosen the skin on the bird and get the butter paste under the skin and slathered on top, in cavity and all around. When complete, salt and pepper the bird and if you are not filling cavity with stuffing insert a chopped lemon, green apple, onion and a few more garlic cloves inside.
• If you are stuffing your bird, remember DO NOT PACK TIGHTLY AS STUFFING EXPANDS! And remember that while the turkey needs to cook to 185° at the thickest part, the stuffing must achieve 165° at the center---this takes time and can result in an overcooked and dry turkey. Also, DO NOT STUFF IN ADVANCE because of the threat of food poisoning is very high. This must be done right before the turkey goes in the oven. Consider making a “dressing,” which is southern for stuffing on the side! To make sure it’s as moist as stuffing, add a cup or more of broth or bouillon to the bread before placing in the oven.
• Roasting times vary according to the size of your bird but a good rule of thumb is at 325°, a typical 12-16 pound bird will roast in 4 ½  - 5 ½ hours. Basting the exterior starts after about an hour and should happen every 30 minutes or so as your bird excretes its juices.
• Allow at least 30 minutes for your bird to rest before slicing.

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     

1/2 cup     Sleepers Freshly Minted Rose Jelly

 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.

Enjoy!!!

The Sleepers.

  You can purchase our 'Freshly Minted Rose' Jelly here!

  Follow MOTAC on facebook to stay up to date with their FREE events.

 Follow us on facebook for great recipes and info about what we are up to.

    Visit the Pacific Food and Beverage Museum in San Pedro!

INGREDIENTS

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

To Taste:

Sleepers Gourmet: Zen™ Seasoning

½ Cup Greek Yogurt or Sour Cream, optional

DIRECTIONS

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. 

Enjoy!

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sleepersgourmet.com ©2013 

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

Ingredients

1/4 C unsalted butter

1/2 C sugar

4 T Heavy Whipping Cream

2 T Bourbon

Pinch of Salt

Directions

Melt butter in small saucepan over medium heat. 

Whisk in remaining ingredients. 

Simmer until thickened, about 5 minutes.

Cool slightly.

Ingredients

• 1 medium-sized kabocha squash (3-4 lbs)
• 4 T olive oil, divided
• Sea Salt and Fresh Cracked Pepper
• 1 cup finely diced onion
• 1 T The Original™ Seasoning
• 1 can (14 oz) coconut milk
• 6 cups vegetable broth
• Chopped fresh chives
• Optional: sour cream, yogurt or parmesan for garnish

Instructions

1. Preheat the oven to 375F.
2. Carefully cut each kabocha in half. Rub the cut surfaces with olive oil and sprinkle generously with sea salt. (To add a smokiness, try our Super Smoky™ salt.)
3. Place on a baking sheet, flesh side up and roast in preheated oven for 45-60 minutes or until the squash is very, very tender. Set aside to cool.
4. Meanwhile, heat the remaining 2 T olive oil in a large stockpot over medium-high heat. Add onions and saute for about 10 minutes or until  golden, soft and translucent. Add The Original™ seasoning and cook an additional minute, or until fragrant. (If you like it spicy, feel free to increase the seasoning!)
5. Using a spoon, scoop the flesh from the cooled kabocha into the pot. Stir in coconut milk and 6 cups broth. Bring to a boil. Reduce heat to low and simmer for 25-30 minutes to let the flavors meld. Remove from heat.
6. Using an immersion blender or food processor, process the soup until you have a thick, smooth puree. (If it seems too thick for your preference, stir in more broth/water, a half a cup at a time, until soup is the desired consistency).
7. Adjust seasoning if necessary by adding a touch more sea salt and fresh cracked pepper.
8. Ladle into bowls and topped with a flourish of chopped chives to enjoy purely vegan. Or add dollop of plain yogurt, sour cream or some freshly shaved parmesan.
9. Want to add a hint of smoke? Sprinkle your bowl with Sel de Fume before eating!

Enjoy!