Recipes: Big Game Food Ideas
Just in time for the big game tomorrow, here are a few food and drink ideas from two of the brands we proudly represent.
SANDALS RESORTS
Method:
In a large pot over medium-high heat, sauté the bacon in the butter until the fat renders. Add the onion, garlic, corn, celery and clams, and continue to cook until the vegetables are tender.
Add the white wine to deglaze the pan, and cook until reduced by half. Add remaining ingredients and cook until the consistency is thick and the potatoes are tender.
Method:
Fill bottom of individual small bowls with the shredded lettuce and top with the shrimp. Combine the ketchup, Worcestershire sauce, hot sauce and lemon juice. Fill individual ramekins to serve the sauce on the side. Arrange the lettuce leaves around the edge of each bowl and garnish with the parsley or dill and the lemon wedges.
Both recipes courtesy of Josef Jungwirth, Corporate Executive Chef and Glenroy Walker, Senior Executive Chef, Sandals & Beaches Resorts
CARNIVAL CRUISE LINE
MANGO MARGARITA
INGREDIENTS:
- 2 oz Margaritaville Tequila
- 1 oz Vitality mango puree
- ¼ oz simple syrup
- 1 oz frozen lemonade mix
- ½ oz pineapple juice
OKAY, LET’S GET MARGARITA-MAKIN’:
- Combine all of the ingredients in a shaker.
- Add ice.
- Shake it.
- If you shook it in the last step, but not vigorously, c’mon… please shake it better.
- Pour your well-shaken margarita into a 12 oz glass.
- Fancy bonus! Garnish it with a lime wedge.
PAPA DOBLE
INGREDIENTS:
- 2 oz white rum
- 1¼ oz grapefruit juice
- ¾ oz Maraschino liqueur
- ½ oz fresh lime juice
- 1 cherry
- some ice
NOW IT’S TIME TO MAKE THE DRINK. HERE’S HOW YOU DO IT:
- Gather all of the ingredients, plus your favorite vacation memories, into a cocktail shaker.
- Add ice
- Shake like you mean it
- Strain and pour — as gently as a Caribbean sea breeze — into a martini glass
- Fancy bonus! Garnish with a cherry.
And of course, we can’t forget dessert…
