COCKTAILS

Gin Fizzed Gimlet

Ingredients:

2 oz Gin

2 oz sweetened lime juice
2 Sable & Rosenfeld Gin Lemon Tipsy Olives

Preparation:

Pre-chill glass. Scoop ice into shaker. Pour Gin and lime juice over the ice. Shake. Pour drink into chilled glass. Garnish with two Gin Lemon Tipsy Olives.

Sweet & Spicy Sour

STARTERS

3 Pepper Blast Dip

Ingredients:

1 jar of Sable & Rosenfeld 3 Pepper Blast

8 oz softened cream cheese

8 oz shredded sharp cheddar cheese

Preparation:

Blend the 3 Pepper Blast with the softened cream cheese. Once the 3 Pepper Blast and cream cheese are well blended, add in the sharp cheese and fold. Serve on crackers, in Sable & Rosenfeld Party Cups or with tortilla chips.

Vegetable Gazpacho

Ingredients:

Sable & Rosenfeld 12 Vegetable Antipasto

Vegetable or Tomato Juice

Preparation:

Combine equal parts 12 Vegetable Antipasto with vegetable or tomato juice. Garnish with chopped cucumber, tomato and/or sour cream.

Boiled Shrimp

Grilled Jerk Chicken

Ingredients:
 4 chicken breast halves (4 pounds total) 

on the bone with the skin

1 cup Sable & Rosenfeld Tipsy Jerk Sauce

Preparation:

Place the chicken in a large shallow baking dish and pour the marinade over the chicken. Cover and refrigerate for 8 - 24 hours, depending on how intense you want the flavor to be.  Turn frequently. 

When ready to cook, heat the grill to medium. Remove the chicken from the marinade, discarding the marinade. Oil the grill grates. Add the chicken, skin side down, and grill for 10 to 15 minutes. Turn the pieces of chicken, then grill for another 10 to 15 minutes, or just cooked through. Transfer the chicken to a plate, cover with foil and let rest 5 minutes. Serve with salsas.

Pineapple Salsa

1 tablespoon honey

1 tablespoon lime juice

1 cup pineapple, finely diced

1/3 cup English cucumber, finely diced and seeded

1 tablespoon fresh mint leaves, chopped

Mango-Cilantro Salsa

2 mangoes, peeled and diced

1/4 cup finely chopped red onion

2 tablespoons chopped cilantro

3 tablespoons lime juice

3 tablespoons orange juice

Salt and freshly ground pepper

Grilled Cobia Mediterranean

Ingredients:

3 lbs cobia

1/3 cup olive oil

1/3 cup lemon juice

1 clove garlic (minced)

1 teaspoon salt

 ¼ teaspoon pepper

1 jar Sable & Rosenfeld Mediterranean Bruschetta

Preparation:

Cut fillets into serving size pieces, and place in a bowl. Combine olive oil and lemon juice. Add all     remaining spices to oil and lemon juice, and mix. Pour mixture over fish steaks. Marinate for 5 - 10 minutes.  Remove from marinade and grill for about 6 minutes over coals, basting several times with marinade.  Turn and grill an additional 4 - 6 minutes or until fish is opaque and separates easily.

To serve:

Top each fillet with warmed Mediterranean Bruschetta and serve additional bruschetta on the side.

Serves 6 to 8.