Stuffed Roast Pork Loin

This one's a little tricky and takes a little time, yet the roast that emerges is savory with a not-too-sweet stuffing. It's huge and well worth it. It also works extremely well without the stuffing. The brine is just that delicious. Enjoy!

Stuffed Roast Pork Loin

Yield: 8-10 servings
Ingredients

• 2 quarts pork brine
• 2.5 pound pork loin roast
• 1/2 cup fennel, cut into 1 1/2 by 1/2 inch pieces
• canola oil
• 1 teaspoon garlic, minced
• 1 tablespoon onion, chopped
• 1 cup fig and balsamic jam
• 1/4 cup stock
• 1/4 teaspoon dried thyme
• kosher salt and fresh black pepper
Pork Brine
• 1/4 cup honey
• 12 bay leaves
• 3 tablespoons rosemary
• 1/4 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 cup garlic cloves, crushed, skin on
• 2 tablespoons black peppercorns
• 1 cup kosher salt
• 8 cups water
Fig and Balsamic Jam
• 0.8 pounds figs, preferably Black Mission or Kadota, stems removed and coarsely chopped
• 1/2 cup sugar
• 1/4 cup balsamic vinegar
• 1/2 teaspoon black peppercorns, tied in a sachet
• lemon juice

Cooking Directions

Pork Brine
1. Combine all ingredients in a large pot and bring to a boil. Boil for 1 minute, stirring to dissolve salt. Remove from heat and cool completely, then chill before using.
Fig and Balsamic Jam
2. Combine figs, sugar, balsamic vinegar, and sachet in a large saucepan. Bring to a simmer over medium-high heat, then lower to maintain a gentle simmer. Cook, stirring to break up large chunks of fig, until the jam reaches 215 F to 220 F. Remove from heat and remove the sachet. Add lemon juice to taste. Let cool to room temperature.
Pork Roast
3. Pour the brine into a large container and add the pork. Refrigerate for 10 hours but no longer.
4. Remove pork and rinse. Pat dry or let air dry. Discard brine.
5. With a long knife, make a horizontal lengthwise cut all the way through the center of the loin. Work from both ends. Then make a vertical cut to form a cross.
6. Set a rack over a baking sheet and line with paper towels.
7. Heat a small amount of canola oil in a medium pan over medium heat, cook fennel for 2-3 minutes until just tender. Add garlic and shallot and cook for 1 minute. Stir in the jam until warm, then add stock, thyme, and salt and pepper to taste. Stir until combined. Transfer to a bowl and let it cool completely.
8. Preheat the oven to 350 F. Put a roasting rack in a roasting pan and put it in the oven.
9. Meanwhile, use your fingers to widen the cavity in the meat. Stuff the pork loin from both ends all the way to the center. Tie the loin with kitchen twine.
10. Season the loin with salt and pepper all over. Heat some more canola oil in a large pan over medium-high heat until smoking. Brown the loin on all sides, 2-3 minutes per side.
11. Transfer the pork to the roasting pan and roast for 30-40 minutes, or until the pork is 135 F to 140 F. Remove from the oven and let it rest in a warm spot for 30 minutes.
12. Remove the string and cut into 1/4 inch slices. Plate and sprinkle with coarse salt.

Baked Sprouted Falafel

This falafel is extremely easy. All you need is a food processor to make the falafel dough and you're all set. Even better, they're baked and still get a crispy crust on the outside. Enjoy with your favorite sauces, hummus, whatnot. The only thing you really have to prep for in the sprouting, but that super easy. Make them bigger ro smaller too. Experiment and go crazy. I'd like to see one giant falafel. Enjoy!

The Easiest Gluten-free Sprouted Baked Falafel

Yield: 6-8 servings
Ingredients

• 1 cup dried chickpeas
• 1 garlic clove, chopped
• 1/2 onion, quartered
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1/2 cup fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 tablespoon lemon juice
• 2 tablespoons olive oil

Middle Eastern Salad

Here is a great recipe for a simple and delicious salad that is very common in the Middle East. Some call it an Israeli salad, but I believe it is made (with slight variations) across the region. Enjoy!

Middle Eastern Salad

Yield: 8 servings
Ingredients

• 1 lb cucumbers, diced
• 1 lb tomatoes, diced
• 1/2 cup fresh parsley, minced
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• salt

Cooking Directions

1. Mix all ingredients together. Add salt to taste.
2. Best served immediately, as the salt will extract the juices from the vegetables and make it more liquidy.

Oleana's Whipped Feta

Maybe you've been to Oleana, one of the best restaurants around Boston, and maybe you haven't but you love feta. This recipe will give you a beautiful whipped feta spread that goes great with cucumbers, bread, or just plain. If you've had Oleana's, let me know how this compares. Enjoy!

Oleana's Whipped Feta

Yield: 1+ cups
Ingredients

• 1 roasted red pepper
• 1/2 pound feta cheese
• 2 teaspoons crushed red pepper
• 1/4 teaspoon smoked paprika
• 1 teaspoon lemon juice
• 1/8 cup olive oil

Cooking Directions

1. Discard the skin of the peppers and pulse a couple times in a food processor.
2. Add remaining ingredients and blend the mixture for about 2 minutes, until very smooth.
3. Refrigerate for about 30 minutes before serving to allow the dip to set.

New York Street Cart Chicken and Rice

If you've ever had the chicken and rice from the Halal Guys in New York (or just about any of the other carts), you've likely dreamed about making it at home too. Here's a recipe for that deliciousness that closely hits the mark. Enjoy!

New York Street Cart Chicken and Rice

Yield: 6-8 servings
Ingredients

For the chicken:
• 2 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1/2 teaspoon ground coriander
• 3 garlic cloves, chopped
• 1/8-1/4 cup olive oil
• salt and pepper
• 2 pounds boneless, skinless chicken thighs, trimmed of fat
• 1 tablespoon canola oil
For the rice:
• 2 cups rice, uncooked
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cumin
• water
• salt and pepper
For the white sauce:
• 1/2 cup plain yogurt
• 1 tablespoon vinegar
• 1 teaspoon lemon juice
• 1/4 cup fresh parsley
• salt and pepper
To serve:
• 1 lettuce, shredded
• 1 tomato, cut into wedges

Cooking Directions

1. For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a ziploc bag. Season the marinade to taste with kosher salt and black pepper. Place the chicken in the bag. Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for 1 to 4 hours, turning occasionally to redistribute the marinade.
2. Remove the chicken from the bag. Season with kosher salt and a lot of pepper. Heat the canola oil in a large skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Flip the chicken and reduce the heat to medium. Cook until the chicken is cooked through, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for 5 minutes.
3. Roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, add the marinade, cover, and refrigerate while you cook the rice and prepare the sauce.
4. For the rice: Put rice in rice cooker. Add the turmeric and cumin. Add water to the suggested amount for 2 cups. Season with salt and pepper. Cook as normal.
5. For the white sauce: In a small bowl, combine the yogurt, vinegar, lemon juice, parsley, and 2 teaspoons black pepper. Season to taste with salt.
6. To serve: Return the entire contents of the chicken bowl to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. Pile the chicken on top of the rice and lettuce. Top with the white sauce. Serve immediately.

Crispy Skin Salmon

Usually, salmon is cooked so that the skin is discarded before or after cooking. Or, if it's scaled, it's soft, though still tasty. This is a mistake. Salmon skin is delicious. And when it's crispy, it's divine.

Yes, you'll have to scale the filet. Which sucks. It's just not fun, though it's not hard. But it is well worth it. Enjoy!

Crispy Skin Salmon

Yield: 4-8 servings
Ingredients

• 1-2 lb salmon filet
• 1-2 tablespoons oil
• salt and pepper
• optional: lemon juice

Cooking Directions

1. Scale the filet. Set the oven to broil.
2. Place in a baking dish large enough so that it lays flat.
3. Pat dry, and rub oil over both sides of the salmon, also making sure the bottom of the dish is oiled.
4. Salt and pepper both sides as well.
5. Set the filet skin side up.
6. Place the dish 4 inches from the broiler.
7. The salmon is done when the skin is starting to darken, is crispy, and the rest of the filet appears cooked through.
8. Serve immediately. If desired, splash some lemon juice underneath while plating, so as not to ruin the crispy skin.

Tzatziki Sauce

Tzatziki Sauce

Yield: 1 quart
Ingredients

• 32 oz plain greek yogurt
• 2 garlic cloves, crushed
• 1/2 cucumber
• 1 tablespoon olive oil
• a pinch of salt
• 1 tablespoon lemon juice

Cooking Directions

1. Place the yogurt in a medium-sized bowl. Add the crushed garlic to the yogurt.
2. Peel the half cucumber, slice it in half lengthwise, remove the seeds with a spoon, and shred the cucumber using a cheese grater. Squeeze out any excess water from the cucumber and add it the yogurt mixture.
3. Add the olive oil, salt, and fresh lemon juice. Stir the mixture well. It is optional to add a tiny amount of fresh parsley for garnish or color.

Baked Chicken Souvlaki

Have a hankerin' for chicken souvlaki but no grill? Or is it winter and too damn cold out for such nonsense?

Then hurry on up and get your baked souvlaki on! Easier than the grill and just as good! Serve with some warm, soft pita bread and maybe a tzatziki sauce. Enjoy!

Baked Chicken Souvlaki

Yield: 6-8 servings
Ingredients

• 2 lbs chicken breasts, cut into chunks
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons dried oregano
• 1 onion, cuty into quarters
• 1 bell peppers, cut into large pieces

Cooking Directions

1. Place all ingredients into a zip lock bag. Shake to coat evenly. Allow to marinate for at least 2 hours.
2. Dump contents into a baking dish, spreading evenly.
3. Bake at 350 F for 45-60 minutes, until the chicken begins to turn golden brown.

Baklava

Baklava, that super treat that goes for a crazy amount per piece. Well, you can probably get half this dish (well, close enough) for the same price by making it at home. Super easy, simple, and exceedingly delicious. Guests will rave for days about it. Enjoy!

Baklava

Yield: a whole lot of baklava!

Calories per serving: you don't wanna know

Ingredients

• 1 cup sugar
• 1 cup honey
• 3/4 cup water
• 1 tablespoon lemon juice
• 2 teaspoons cinnamon
• pinch cloves
• 1 pound walnuts, or mix of any nut
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 stick unsalted butter
• 1 pound phyllo dough, thawed

Cooking Directions

1. Combine the sugar, honey, water, lemon juice, 2 teaspoons of cinnamon, and cloves in a medium saucepan. Cook over medium heat, stirring occasionally with a wooden spoon, until the sugar has dissolved. Reduce the heat to medium-low and cook until the syrup is slightly thickened, about 10 minutes. Let cool.
2. Finely chop the nuts or pulse in a food processor. In a medium mixing bowl, combine the nuts, 1 teaspoon cinnamon, and salt and stir well to combine.
3. Melt the butter.
4. Using a pastry brush, lightly coat a 13 by 9-inch or 15 by 10-inch baking dish with some of the melted butter.
5. Open the package of thawed phyllo and lay the thin sheets on a clean work surface. Measure the phyllo sheets; if the type you have purchased measures approximately the same size as the baking dish you are using, then proceed from here. If they are larger than your baking dish, use a sharp knife to cut the phyllo sheets approximately the same size as your baking dish. Keep any scraps for another use. Cover the sheets with a piece of plastic wrap and a lightly damp kitchen towel, as the sheets of phyllo dry out very quickly if left uncovered.
6. Position rack in center of oven and preheat the oven to 350 degrees F.
7. Place 1 of the sheets of phyllo in the bottom of the buttered baking dish and lightly brush with some of the melted butter. Repeat this procedure with 6 more sheets of phyllo, for a total of 7 layers. Measure about 3/4 cup of the nut mixture and spread the nut mixture evenly over the buttered phyllo sheets. Repeat with 7 more sheets of phyllo, buttering each layer as before, and top these sheets with another 3/4 cup of the nut mixture. Continue this layering process, buttering 7 sheets of phyllo and topping each 7 sheets with 3/4 cup of the nuts, until you have used all of the nut mixture. Layer any remaining sheets of phyllo on top, buttering between each layer, until all of the phyllo sheets have been used.
8. Use a sharp knife to make 4 cuts lengthwise through the layered phyllo at 1 1/2 inch intervals. (You should end up with 5 lengthwise strips 1 1/2 inches wide.) Now use your knife to cut diagonally across the strips at 1 1/2-inch intervals to form diamond shapes. You should end up with approximately 36 diamond-shaped pieces of baklava in the baking dish.
9. Bake the baklava until golden brown, about 40 minutes.
10. Using oven mitts or pot holders, remove the baklava from the oven and set aside on a wire rack to cool for 5 minutes. Using a ladle or small measuring cup, slowly drizzle the cooled syrup over the warm baklava. Allow to stand several hours before serving.
11. Adapted from Emeril.

Couscous Tabbouleh

Traditionally, tabbouleh is made with bulgur, a "cereal food made from the groats of several different wheat species, most often from durum wheat." Sounds so dry and boring. So jazz up your tabbouleh with a happy helping of couscous instead. It'll feel lighter and most likely will soak up the flavors better.

Serve on a bed of lettuce or next to a beautiful piece of moussaka. Enjoy!

Couscous Tabbouleh

Yield: 5 servings
Ingredients

• 1 1/4 cup dry couscous
• 1/2 cup boiling water
• 6 tablespoons olive oil
• 1/3 cup lemon juice
• 1 tomato, diced
• 1/2 onion, chopped
• 4 tablespoons fresh parsley
• salt and pepper

Cooking Directions

1. Mix boiling water with dry couscous.
2. Add olive oil and lemon juice. Stir well.
3. Cover and let sit for 5 minutes.
4. Fluff with a fork. Add diced tomato, chopped onion, and fresh parsley. Add Salt and pepper to taste.
5. Toss lightly. Refrigerate for 15 minutes.
6. Fluff with a fork and serve.

Pear Gruyere Pie

Remember the TV show called Pushing Daisies? One of TV's biggest regrets is losing that show. The vivid color and vibrant fantasies that passed by on the screen was a highlight in entertainment.

In remembrance, or just because I've always wanted to make one of the delicious pies they're constantly baking and eating (they do work at The Pie Hole after all), the Pear Gruyere Pie was born - completely and utterly inspired by Chuck, who bakes the Gruyere into the crust. Enjoy!

Pear Gruyere Pie

Yield: 1 pie
Ingredients

• Gruyere Crust
• 2 1/2 cups all-purpose flour
• 2 teaspoon salt
• 2 sticks unsalted butter
• 1/3 cup ice water
• 1/2 cup shredded Gruyere cheese
• Pear Filling
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 5 cups pear, peeled and sliced
• 1 tablespoon unsalted butter
• 1 tablespoon lemon juice

Cooking Directions

1. Combine the flour and salt in a bowl. Dice the butter into 1/4 inch pieces. Place butter and the flour in a large zip lock bag, seal and roll over with a rolling pin until the butter is combined. Place the bag in the freezer for at least 30 minutes.
2. Pour the ingredients from the bag into a chilled mixing bowl and work together with a fork until the mixture becomes pebbly. Gradually drizzle the ice water over the mixture, blending with the fork. Add more water if necessary add a tablespoon at a time, until you achieve the right consistency.
3. Form two discs out of the dough, working each in your palm. Wrap them each tightly with saran wrap and refrigerate.
4. Combine sugar, flour, salt, cinnamon, and nutmeg in mixing bowl.
5. Arrange pears in layers in a 9 inch pan on top of one of the crusts, sprinkling sugar mixture over each layer. Dot with butter. Sprinkle with lemon juice. Roll out remaining dough; cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, crimping to seal.
6. Bake at 450 degrees F (230 degrees C) for 10 minutes. Sprinkle Gruyere over the top. Reduce temperature to 350 degrees F (175 degrees C), and bake for an additional 35 to 40 minutes.

Yuca con Mojo

Yucca (yuca, cassava) is a very rewarding root if it's prepared properly. When it's done horribly, it's like an overcooked plain baked potato. You just don't want to put it in your mouth. Dry and awful, really.

Luckily, many cultures have developed a host of wonderful ways to prepare yucca, including with a yummy garlic oil sauce. The mouthwatering smell is overwhelming, and you're likely to shove past kids and grandparents alike to get your hands on some.

To avoid all that, prepare it at home just for yourself. It's ok to be greedy sometimes. Enjoy!

Ingredients


1 1/2 lbs yucca root, halved and in chunks
1 lime
6 garlic cloves, mashed
1 teaspoon salt
1/3 cup lemon juice
1/4 cup olive oil
1 onion, chopped

Directions


1. Place yucca in saucepan. Add salt and lime juice until yucca is just covered and bring to a boil.

2. Reduce heat, cover and simmer until tender, about 30 minutes.

3. Drain and keep warm.

4. Mash garlic cloves into salt or use food processor.

5. Add garlic, lemon juice, and onions to olive oil in a separate pan, heat until bubbling, then pour over yucca.

6. Toss yucca & sauce, gently cooking to saute over medium heat until light brown.

Orange Soy Herb Tuna Steak

If you can get the tuna to be just a tad pink right in the center, you'll discover a smoothness that silk wishes it could achieve. The longer the tuna marinates, the better this will be. Try overnight to 24 hours if you've got the time. Enjoy!

Ingredients

1/4 cup orange juice
1/4 cup soy sauce
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon dried parsley
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
4 (4 ounce) tuna steaks

Directions

1. In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
2. Preheat grill for high heat.
3. Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

Strawberry Fudge

First off, Merry Christmas, all.

I searched high and low for a Strawberry Fudge recipe yesterday. I asked on Twitter and Facebook and got only a few responses which wouldn't work. Finally, I found a pineapple fudge recipe which seemed to work for some people. So I substituted one cup of crushed strawberries for one cup of crushed pineapple. Yeah, I know - maybe it wouldn't set properly (the hardest part of experimenting with fudge), but I had to try because darn it, I wanted some strawberry fudge! Anyway, I put it in a pan to set, let it rest overnight, flipped it out of the pan onto parchment paper in whatever shapes and pieces broke apart, and voila! it's set.

Next time I think I'll toy with the liquid ratio to either make it creamier or set more easily. Anywho.

This is seriously strawberry-y. Delicious like the best strawberry-flavored jelly, jam, preserves, marmalade, etc that you've ever had. Just don't expect it to be as creamy as regular fudge. It's more like an English-style fudge - crumbly, sugary, mmm. Enjoy!

Black Turkey (Sort of)

So it's not exactly black, and I'm not entirely sure why, but it worked just the same. This is basically a Thompson Turkey (link at the bottom) minus the complicated meat stuffing extravaganza.

The gist is this: this is fun. The whole family can get involved with this turkey. Every person can baste the paste on the bird for the gazillion times it needs to be done. Constant vigilance!

Bottom line: if you want something very different, if you want the moistest turkey you've ever made yourself, and if you want everyone to have a bit of fun making the main dish, then give this a shot. Disappointed you will not be. Let me know how yours turns out, and if it actually came out black! Enjoy.

Dal Palak (Lentil and Spinach Curry)

Siam's gonna be the witness to the ultimate test of culinary fitness. OK, so this isn't exactly something from Siam, but it's in the general area. India, Siam, close enough, right? I jest.

There's a lot more to this than it looks like, yet it's all very standard stuff that you're likely to have on hand. That's one of the beauties of this spinach and lentil curry dish. On the plus side, it's not spicy as-is. You can totally spice the wazoo out of it, but as it stands now, it's a wonderfully flavorful dish on its own. Bonus points for sprouting your lentils first!

Put on rice, a potato, or go a little nuts and make a curry sandwich with an egg. Enjoy!

Disney's Berry Crisp with Strawberry Sorbet

Berry Crisp with Strawberry Sorbet

Food and Wine Festival

Serves 8

Ingredients

Sorbet

3 c. fresh strawberries, hulled and quartered
½ c. honey
1 c. sugar
3 T. lemon juice

Filling

1 lb. fresh raspberries
1 lb. fresh blueberries
1 lb. fresh blackberries
1 lb. ripe strawberries
4 oz. granulated sugar
1 oz. flour
1 ½ oz. Grand Marnier
Zest of 1 orange

Crisp Topping

17 oz. sugar, divided
17 oz. brown sugar, divided
7 oz. oats
14 oz. pecans
14 oz. walnuts
8 oz. melted butter
6 oz. coconut flakes
16 oz. flour
6 oz. soft butter

Directions

Sorbet

1. Place the strawberries in a food processor and puree until smooth.
2. Strain the strawberries through a fine chinois.
3. Whisk in the honey, sugar, and lemon juice.
4. Mix well and pour into an ice cream maker.
5. Allow to freeze overnight.

Filling

1. Hull and quarter the strawberries.
2. Toss strawberries and all of the remaining fruit with the sugar, flour, and Grand Marnier.
3. Place the filling into ramekins and top with Crisp.

Crisp

1. Preheat oven to 375 degrees.
2. In a large bowl, mix 11 ounces of sugar, 11 ounces of brown sugar, oats, pecans, walnuts, coconut flakes, and melted butter.
3. Mix well with a wooden spoon. Then in a food processor grind the mixed ingredients together in small batches.
4. Back in the large bowl, mix the blended ingredients with the remaining sugar, flour, brown sugar and soft butter. Mix well then top the fruit filled ramekins.
5. Bake at 375 for 25 to 30 minutes.
6. Top with sorbet and serve.

Disneyland's Fantasia Cheesecake

Fantasia Cheesecake

Plaza Inn

Yields 1 9-inch cheesecake

Graham Cracker Crust

1 c. graham cracker crumbs
1 T. sugar
4 T. butter or margarine, melted

Grease bottom and sides of a 9-inch springform pan. Combine all ingredients and blend well. Press crumb mixture into bottom of pan. Set aside.

Filling

4 8-ounce packages cream cheese
2 c. sugar
1/8 t. salt
½ t. lemon extract
4 eggs

Preheat oven to 350 degrees. Mix cream cheese, sugar, salt, and lemon extract until smooth. Add eggs, one at a time, blending well after each addition. Do not overmix batter. Pour into prepared cake pan and bake for 45-50 minutes or until cheesecake is set. Remove from oven and cool on a wire rack for 30 minutes. Refrigerate for several hours before serving.

Sour Cream Topping

1 c. sour cream
2 T. sugar
Fresh fruit or fruit pie filling, if desired
Whipped cream, if desired

Mix sour cream and sugar together and spoon over cheesecake. Decorate with slices of fresh fruit, canned fruit topping, or whipped cream, if desired.

Disneyland's Mint Julep

Mint Julep

Mint Julep Bar

Yield: Approximately 2/3 gallon.

Ingredients

1 c. Sugar
3 t. Lime Juice Concentrate
3 c. Soda Water
6 T. Creme de Menthe
6 oz. Thawed Lemonade Concentrate

Directions

Combine sugar and soda water in a saucepan and stir until sugar is dissolved.

Add lime juice and lemonade concentrates and bring to a boil.

Remove from heat and add Creme de Menthe. Chill.

To serve, combine 3 parts syrup to 5 parts chilled water.

Disneyland's Safari Skewers

Safari Skewers

Bengal Barbecue

Ingredients

1 pound fresh asparagus (thick stalks)
1 pound bacon (regular cut)
1 lemon
Skewers

Directions

Cut asparagus and bacon into thirds. Wrap bacon around asparagus pieces, and skewer (place the pieces on horizontally and not lengthwise - be sure to pierce the end of the bacon to prevent it from unraveling).

Place on outdoor grill, turning frequently. Squeeze some lemon juice over the skewers while grilling.

Skewers are done when bacon is thoroughly cooked, and slightly charred around the edges.

Squeeze some extra lemon upon removing from the grill.