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Peach Sangria
Peach Sangria
In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes. Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.
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Grilled Eggplant with Feta Pesto
Grilled Eggplant with Feta Pesto
Cut the eggplant into ½ inch discs and brush both sides with olive oil. Next, season both sides with liberal amounts of freshly ground black pepper and kosher salt. Preheat your outdoor grill and grill 3-5 minutes. Flip the eggplant and repeat the process for the uncooked side. When grilling eggplant outdoors you’re trying to find that happy medium between a nicely charred exterior and wonderfully soft and tender interior.
For the feta pesto, combine ¼ cup of extra virgin olive oil, kosher salt, freshly ground black pepper, basil, parsley, garlic, and feta cheese in a bowl and mix well. Spoon the mixture onto each individual eggplant slice. Sprinkle with freshly ground black pepper.
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Chicken and Cabbage Stir Fry
Chicken and Cabbage Stir Fry
In a medium bowl, combine the chicken with the 1 tablespoon soy sauce, 1 tablespoon of the sherry, and the cayenne. Let marinate for 10 minutes.
In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until almost done, 1 to 2 minutes. Remove.
Add the remaining 1 tablespoon oil to the pan. Add the onion, garlic, and coriander. Cook, stirring, until the onions are golden, about 4 minutes. Add the remaining 2 tablespoons sherry and the vinegar. Cook, stirring, 1 minute longer.
Add the cabbage, water chestnuts, the remaining 4 teaspoons soy sauce, the tomato paste, red-pepper flakes, and water and cook, stirring, for 3 minutes longer. Add the chicken and any accumulated juices, the cilantro, and the salt and cook, stirring, until the chicken is just done, 1 to 2 minutes longer.
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