It is a reported fact that 66% of American’s turn on the grill during Super Bowl. This grilled winter feast has become a tradition and with the games coming this weekend, it’s time to get started planning for all the guests on your list.
February 2, 2014 will see a dynamic match up between the Seattle Seahawks and the Denver Broncos and it promises to be a hot event, but not without the Macho Mary Cocktail Bar presented by Cowboy Charcoal.
Grilled Peach-Mint Tea
750 ml clear rum
3 or 4 fresh peaches
5 or 6 sprigs of mint (add more or less, depending on desired flavor)
1 cup lemon juice or ½ can of lemonade concentrate
2 tablespoons honey
24 ounces iced black tea
Slice peaches in half and brush with melted butter. Grill cut side down over Cowboy lump charcoal for about 5 to 6 minutes or until peaches darken in color (caramelizing the natural sugars). Allow to cool, then cut into small cubes. Marinate rum, peaches, honey and mint in a glass jar in the refrigerator for 1 to 2 days. Shake or rotate the mixture 2 to 3 times per day. Once marinated, strain the mixture, then pour back into the glass jar, adding iced tea and lemonade. Serve over ice with a mint leaf garnish.
750 ml clear tequila
1 whole pineapple
½ tablespoon jerk seasoning
2 tablespoons honey
Remove the top, skin and core of pineapple (you can used canned pineapple rings, if you prefer). Slice fresh pineapple into evenly sized rings and brush lightly with coconut oil. In a small bowl of jerk seasoning, dip one side of each ring to lightly cover - if you like more spice, add the seasoning to both sides.
Fill the grill with Cowboy® all-natural lump charcoal. Once grill is hot, lightly oil grates with coconut oil. Place pineapple rings on the grill and cook for 2-3 minutes per side or until grill marks appear. Remove pineapple and cool on a plate for a few minutes (set a few of the rinds aside for garnish). In a blender, add tequila, honey, pineapple rings, and ice. Squeeze limes over top of the mix and blend well, save limes for zest. Pour in a margarita glass or red party cup and garnish with a half pineapple ring and lime zest!
Stock up on all your supplies and let’s get ready for some football!
The Macho Mary Cocktail Bar
Create-your-own smoky “Bloody” with vegetable garnishes grilled over natural lump charcoal
Chefs Note: Before game time, mix the base, grab the vodka and grill up garnishes using natural lump charcoal, then encourage your guests to get creative. The result is a smoky “Bloody” with delicious toppings that will be a game day highlight. You can perfectly pair the Macho Mary with these Cowboy Charcoal recipes: herb stuffed loin of pork, seared pineapple halibut or barbecue spare ribs.
Macho Mary Cocktail
5-8 ripe tomatoes
Juice of 1 lemon
2 tsp olive brine
2 tsp sea salt
2 tsp black pepper
3 tbsp. Worcestershire sauce
2 tbsp. mild – medium hot sauce
For best results, complete the base at least two hours before serving or the night before to allow flavors to combine and mixture to chill thoroughly.
First, core the tomatoes and slice in half. Lightly season the flesh side of the halves with salt and pepper and brush with olive oil. Place seasoned side down on a hot grill until charred (about 2-to-3 minutes).
For an authentic, smoky flavor, use Cowboy 100 percent Natural Hardwood Lump Charcoal in your grill. Once tomatoes are cooked, set aside to cool for 1 minute.
Once cool, place tomatoes and above listed ingredients in a large blender and blend until smooth. Blending may need to occur in batches.
Once blended, pour the mixture into covered containers and refrigerate until ready to serve.
For a sweeter version, roast fresh strawberries on the grill and add to blended mixture.
Macho Mary Cocktail Bar
Grilled vegetables, including asparagus and pearl onions
Grilled or chilled shrimp
Lemon and lime wedges
Vodka infused with pepper or bacon
Bar set-up directions
When setting up the Macho Mary bar, get creative with the display and consider maneuverability for a crowd. Cowboy offers additional suggestions for a first class cocktail bar:
· Separate garnishes and toppings into dishes, bowls and glasses of varying shapes, sizes and colors, and arrange on a long table.
· Provide skewers for extra topping stacking.
· Add small dishes filled with salt for rimming glasses
· Serve in beer mugs, mason jars or wine glasses.
Find Cowboy Charcoal at www.cowboycharcoal.com
Live Fabulously Drink Responsibly.
- Cristal Carrington