While attending a Pre Super Bowl party at Helio Basin, we were served up drinks from Pure Perú. Pure Perú is a family owned business that imports pisco (a Peruvian colored brandy) from Peru to the U.S. These drinks were amazing! I got to say that Pisco is really crisp and smooth. I tried their Peruvian Mule (recipe below) and loved it! I’m always about culture and it was great getting a little taste of Peruvian culture. I love that they are local and that you can buy their bottles at local liquid stores and places like Total Wine & More. I recommend you give them a try.
The theme for summer is light. This is a refreshing light soup that is served cold and is perfect for the hot summer days. Gazpachos are a tomato-based, vegetable soup traditionally served cold, originating in the southern region of Andalucía.
4 cups (one 32 oz carton) creamy tomato soup
2 cups peeled and coarsely chopped cucumber (2 medium cucumbers)
3 tbsp lime juice (juice of 2 limes)
1 green bell pepper, stems and seeds removed
1 cup soup & oyster crackers
1 cup chunky salsa
2 tbsp cilantro
Combine all ingredients in a blender, saving a bit of cilantro or a few cucumber slices for garnish. Purée until smooth. Chill and serve cold. * – You can also make a pesto gazpacho by puréeing the tomato soup, 2 tbsp basil and 1/2 cup raw pine nuts.
1 box frozen oven ready breaded cod or other breaded fillets
Flour or corn tortillas
3 cup shredded white cabbage
1 ½ tbsp cilantro dressing
1 cup chopped tomato
Fresh cilantro for garnish
Cook fish sticks according to package directions. Place 1 fish sticks in each tortilla. Top with cabbage and drizzle cilantro dressing on top or toss the cabbage with the cilantro dressing. Hit the tacos with a squeeze of lime and top with tomatoes and fresh cilantro.
* – I like to add onions and hot sauce and serve with a summer white wine.
My taste for Vietnamese food continues. A friend of mine turned me onto Phở after asking questions about what it is. Phở is a Vietnamese noodle soup, usually served with beef or chicken. The soup includes noodles made from rice and is often served with Asian basil, mint leaves, lime, and bean sprouts that are added to the soup by the person who is dining. Most people from Vietnam will say that Phở is best eaten on a cold rainy day. Well.. I live in Arizona and that most likely won’t happen. But we ended up grabbing lunch at Cyclo to try some Phở. I love how most Vietnamese restaurants are snuggled away in some strip mall and then you walk in and the place has a lot of life to it. I enjoyed my meal as it was loaded with all types of noodles and vegetables.