Since 4th of July is fast approaching and we’re all looking forward to a week(ish) of  toasting to summer, there’s nothing that says “summertime” quite like a delicious burger grilled outside in the open air. Something about food off the grill just tastes like it’s better for you (or at least that’s what I’ll keep telling myself after my 2nd burger).

via GIPHY

Here’s a recipe for a burger that’ll leave for your 4th of July guests salivating and wanting more. It comes from Chef George Duran and it marries 2 of my favorite things: meat and melted cheese.

Ingredients

For the burger

• 1 tbsp panko breadcrumbs
• 1 tbsp heavy cream
• 1 1/2 lb ground beef
• 2 garlic cloves, minced
• 1 tbsp salt
• 1/4 tbsp. black pepper
• 4 sesame seed burger buns, buttered
• Lettuce
• Chopped scallions
• Red pepper flakes (optional)

For the Jarlsberg® fondue sauce:

• 2 tbsp. butter
• 2 tbsp flour
• 1 C. of whole milk
• 1 1/2 C. of grated Jarlsberg® cheese

Instructions

1. In a small bowl, mix the breadcrumbs and heavy cream until absorbed ( about 3 – 4 minutes)
2. In a large bowl, mix the beef with the garlic and breadcrumb mixture until combined. Season with salt and pepper and form 4 large burgers. Make a large indentation in the middle of each burger and preheat your grill.
3. In the meantime, make the Jarlsberg® cheese fondue sauce by melting the butter in a small saucepan and whisking in the flour. Whisk over a medium heat until browned. Slowly whisk in the milk and allow to thicken (about 3 – 4 minutes). Add the grated Jarlsberg® and whisk until smooth. Keep some cheese aside.
4. Grill each burger as desired, spread butter inside the buns and toast lightly. Arrange lettuce on the bottom half of the bun, followed by the burger. Then pour fondue sauce on top of the burger. Add the other half of the bun and pour more fondue sauce over the top.
5. Garnish with scallions and red pepper flakes.

Jarlsberg® is also giving you the chance to win a Big Green Egg by creating your own winning burger recipe! You can enter from July 2 – August 27 at facebook.com/jarlsberg. Entrants will have the chance to win exclusive Jarlsberg® Grill Kits every week and the grand prize is a Big Green Egg Grill, so that winners can re-create their favorite Jarlsberg® burgers, just in time for Labor Day weekend!

Although I really don’t need any reason to want to drink a margarita, Cinco De Mayo is a nice excuse every year that usually comes with a lot of other fun perks: live mariachi bands, steep discounts on drinks and/or queso, and just a general air of festivity. According to a survey done by Drizly, over 50% of consumers said they will mainly drink margaritas on Cinco de Mayo this year, while a brave 26% are planning to take tequila shots (not for me, not since college. No thank you!).

#TeamOnTheRocks

In a never ending margarita debate, almost 70% of people prefer their margaritas on the rocks, while only 16% prefer a frozen margarita. 6% will take any kind of margarita they can get. I’m definitely team on-the-rocks… what about you?

Whether you’re planning to go out or satisfy your margarita fix at home or at a house party, there are plenty of ways to get festive this Cinco De Mayo. Enjoy these taco and cocktail recipes!

Food

BBQ Skirt Steak Tacos

Serves 4
Recipe courtesy of Sarah Haas

Ingredients

• 8 flour tortillas, warmed
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 tablespoon packed brown sugar
• ½ teaspoon kosher salt
• ½ teaspoon Hungarian paprika
• ¼ teaspoon ground cloves
• 1 pound skirt steak, trimmed

For the slaw:

• 2 tablespoons plain Greek yogurt
• 1 teaspoon apple cider vinegar
• 1 tablespoon fresh orange juice
• 2 medium carrots, shredded
• 2 cups shredded green cabbage
• 2 green onions, thinly sliced
• ⅛ teaspoon kosher salt

Directions

1. In a small bowl combine the cumin, chili powder, brown sugar, salt, paprika, and cloves for the rub.
2. Rub steak all over with the spice mixture and let sit for 30 minutes or up to 1 hour in the fridge.
3. Combine the yogurt, apple cider vinegar, and orange juice in a medium mixing bowl. Add the shredded carrot, cabbage, and green onion and toss to coat to complete the slaw. Season to taste with salt and black pepper.
4. Cover and refrigerate until ready to serve.
5. For the steak, preheat the grill to high heat or set a grill pan over medium-high heat. If using a grill, clean the grill grates and brush them with oil. If using a grill pan, coat pan lightly with oil.
6. Once hot, add the steak and cook the steak for 4 to 5 minutes on each side, or until desired degree of doneness. Let steak rest 10 minutes.
7. Slice against the grain and serve in warmed tortillas topped with slaw.

Cumin Chickpea Tacos

Serves 8
Recipe courtesy of Sarah Haas

They almost look too pretty to eat!

Ingredients

• 16 (6-inch) corn tortillas, warmed
• 1 (15.5-ounce) can chickpeas, drained, rinsed and patted dry
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon ground cumin
• ¼ teaspoon kosher salt
• 1 teaspoon fresh lime juice

For the salsa:

• 1 pound tomatillos, skins removed and washed
• 1 small white onion, chopped
• 2 cloves garlic, skins removed
• 2 teaspoons extra-virgin olive oil
• ½ lime, juiced
• ¼ cup lightly packed cilantro

For the cabbage slaw:

• ¼ cup plain Greek yogurt
• Zest and juice of 1 lime
• ¼ teaspoon kosher salt
• ½ head purple cabbage, thinly sliced
• 1 jalapeño, thinly sliced

Directions

1. Position oven rack about 6 inches from the heating element and preheat the broiler.
2. Line a rimmed baking sheet or broiler pan with foil and coat with nonstick cooking spray.
3. Quarter the tomatillos and add them to a bowl along with the onion, garlic, and olive oil. Toss to coat.
4. Spread mixture out onto the prepared baking sheet. Broil 4 minutes, stir, then broil 2 more minutes. Stir again and broil an additional 2 minutes, or until tomatillos and onion are blistered and browned.
5. Remove and cool slightly before transferring to a blender or the bowl of a food processor. Add the lime juice and cilantro and puree until smooth to complete the salsa. Season with salt to taste, if desired.
6. Set a large, non-stick pan over medium-high heat and add the oil. Add the chickpeas and cook, stirring often, until toasted, about 2 to 3 minutes. Add the cumin and cook 1 more minute. Remove from heat and stir in the salt and lime juice.
7. Combine the yogurt, lime juice, zest, and salt in the bottom of a mixing bowl. Add the cabbage and jalapeño and toss to combine to finish the slaw.
8. Serve chickpeas in warmed tortillas, then top with salsa and cabbage slaw.

Drinks

Watermelon Ball Tequila Shots

It’s a shot glass AND a chaser!

• 1 Ripe Watermelon
• 1.5 oz of tequila
• 1 lime (halved, one half cut in two wedges)
• 0.5 oz on Conintreau
• 1 oz of Sparking Ice Strawberry Watermelon

How to make watermelon shot glasses:
Scoop our watermelon balls with ice cream scooper. Cut slice on bottom to make flat. Use melon baller to scoop out insides.

Directions

1. Add one scoop of watermelon to shaker using melon baller. Add lime wedges and Conintreau. Muddle together.
2. Add tequila, juice from one-half lime, and ice. Shake and strain into measuring cup.
3. Pour into watermelon shot glasses and top with Sparking Ice Strawberry Watermelon.

Sagamore Spirit Ryegarita

(Perfect for Cinco de Mayo AND the Kentucky Derby!)

Ingredients:

• 1 oz Sagamore Spirit Rye Whiskey
• 1 oz Triple Sec
• 1 oz Lime Juice
• ½ oz Agave Nectar
• Crushed Ice
• Sliced Jalapeno with or without seeds to taste
• Lime for garnish

Instructions:

1. Combine all ingredients in shaker
2. Strain into rocks glass over crushed ice
3. Garnish with lime or sliced jalapeno, depending on heat tolerance

El Diablo

Not for the faint of heart!

Excerpted from Beach Cocktails by the Editors of Coastal Living. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

Ingredients

• 1 tablespoon (1/2 ounce) fresh lime juice
• 1 tablespoon (1/2 ounce) crème de cassis
• 3 tablespoons (1 1/2 ounces) reposado or añejo tequila
• 1/3 cup (about 2 1/2 ounces) ginger beer or ginger ale
• Garnishes: lime slice, sliced fresh ginger

Instructions

1. Combine the first 4 ingredients in an ice-filled cocktail shaker, and shake vigorously.
2. Strain into an ice-filled highball glass. Garnish, if desired.

I’m sure some of you out there are still feeling a bit of turkey hangover from Thanksgiving, and with less than 2 weeks left until Christmas dinner, I’m excited to share with you the recipe from Chef and Pitmaster Anthony DiBernardo of Swig & Swine.

I live by the philosophy that if your pitmaster doesn’t have a beard, his BBQ won’t be as good.

This holiday must-have dish, bone-in smoked ham, the perfect alternative for those who over-indulged in turkey this season. Smoking the ham gives you something more like a pork roast, Anthony says, giving you extremely juicy meat with unmatched smoky flavor from that of traditional oven-baked ham. Serve it with this delicious, easy cheesy potato recipe from YellowBlissRoad.com for a holiday meal that is sure to impress.

Ingredients:

• 1 12-16 lb. fresh ham
• 1/4 cup black pepper
• 1/4 cup paprika
• 1/2 cup turbinado sugar (Sugar in the Raw)
• 1/4 cup kosher salt
• 1/4 cup, plus 1 tsp. dry mustard, divided
• 2 tsp. cayenne pepper
• 2 cups chicken or pork stock
• 2 cups apple juice
• 2 Tbs. bacon fat
• Pinch of ground cloves

*Serves 20

Instructions:

1. Score the ham skin in a diamond pattern.
2. Combine the black pepper, paprika, turbinado sugar, kosher salt, 1/4 cup of the dry mustard, and cayenne in a bowl.
3. Rub ham generously with the mixture on all sides, working it into the scores in the skin. Wrap the ham tightly with plastic wrap and refrigerate for at least 12 hours but not more than 24 hours. Unwrap and let it come to room temperature (approximately four hours) before smoking it.
4. Prepare a smoker to cook at 225°F with indirect heat. Place ham on smoker.
5. Combine the stock, apple juice, bacon fat, remaining dry mustard, and the cloves in a saucepan over medium heat. Bring to a simmer and remove from the heat. Using a basting brush, baste the ham with this mixture every hour.
6. Cook ham for 10 to 12 hours or until internal temperature reaches 185 to 195°F. Let the ham rest for one hour before slicing.

If there’s one thing I really love (and wouldn’t be able to get through the day without), it’s coffee. Ever since I got my Ninja Coffee Bar, I’ve put a lot more work into trying to be an at-home barista by experimenting with different flavors and froths and coffee beans. Not all of them have been winners, but I have perfected my at-home PSL (suck it, Starbucks).

Check out that flat lay

The good folks at Coastal Coffee Roasters/Corner House Cafe were kind enough to share this awesome Maple Syrup Latte recipe with me that sounds perfect for fall. (side note: the iced vanilla latte at Corner House Cafe is a dream).

It even looks cozy

Maple Syrup Latte

• 1 tbsp maple syrup
• 2 oz espresso (we use coffee from Papua New Guinea for our espresso)
• 10 oz milk
• Sprinkle of Poudre Douce from Charleston Spice Company

Combine the maple syrup and the milk. Pull your espresso shot.  Steam milk to 140-145 degrees.  Pour shot into your heated mug. Top with steamed milk and maple syrup.
Sprinkle the finished product with Poudre Douce. Sit in a comfy chair, sip slowly and enjoy.

If you don’t feel like making it at home, be sure to stop by The Corner House Cafe in Summers Corner for an amazing latte, sandwich, or baked good!

On Cinco de Mayo, most people look forward to consuming large quantities of margaritas (myself included). If you’re trying to avoid the crowds at your local taqueria or margarita slinger, it’s easy to celebrate at home! So whether you’re a Patrón Pro or prefer to avoid tequila (and I can relate. Tequila and I had to take some time apart after I graduated from college), these are some cocktails that are sure to add a little spice to your fiesta!

Con Tequila (With Tequila)

Basic Margarita

• 2 oz. 1800® Silver
• 1 oz. Lime Juice
• ½ oz. Agave Syrup
• ½ oz. Fresh Squeezed Orange Juice

Combine all ingredients in a shaker, shake and strain into salted Rocks glass. Garnish with Lime Wedge.

The Jalapeño Margarita

• 2 oz. Tequila
• 1 oz. Grand Marnier
• 1 lime, juiced
• 0.5 oz. Agave Nectar
• ¼ jalapeno, seeded and diced

Add ingredients to a shaker with ice. Cover and shake vigorously until the outside of the shaker is frosted. Strain and serve into prepared glass. Alternately, add all ingredients to a blender and blend until smooth.

Matador

• 1 tablespoon (1/2 ounce) fresh lime juice
• 3 tablespoons (1 1/2 ounces) white tequila
• 1/4 cup (2 ounces) unsweetened pineapple juice
• 1/2 teaspoon (about 1/16 ounce) Simple Syrup
• Garnishes: pineapple chunk, lime wedge

Combine the first 3 ingredients and Simple Syrup in an ice-filled cocktail shaker, and shake vigorously. Strain into an ice-filled rocks glass. Garnish, if desired, with pineapple and lime.
(Excerpted from Beach Cocktails by the Editors of Coastal Living. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.)

The East Side

• 1 ½ ounces 1800® Silver Tequila
• 3/4 ounce lemon
• 1/2 ounce honey syrup
• 7-8 mint leaves
• Lemon twist

Combine all ingredients in a shaker, shake and strain into salted Rocks glass. Garnish with lime wedge and mint leaf.
(Recipe courtesy of bartender Derrick Turner, official bartender of 1800® Tequila)

The Repo-Rita

• 2 parts 1800® Reposado Tequila
• 3 parts Lime Juice

Muddle with cilantro and garnish with lime.

Sin Tequila (Without Tequila)

For most of these recipes, I prefer to stick to local liquor brands, like Dixie, High Wire, or Striped Pig.

Whistlin’ Watermelon

• 2 oz Dixie Southern Vodka (or your favorite vodka)
• 5 cups cut up watermelon—remove seeds
• 2 cups ice
• 3 oz margarita mix

Put all in blender, serve in glass with salted rim.

Dixie Days

• 2 oz. Vodka
• 4 oz. red grapefruit juice
• 1 slice jalapeño

Shake with ice, pour into glass & top with soda.

Spicy Buck

• 1.5 oz Dixie Black Pepper Vodka
• 4 oz ginger beer
• ¼ tsp pickled jalapeño juice
• splash of soda
• juice of 1/4 lime

Stir and garnish with pickled jalapeño slice.

Fat Tuesday (or as I call it: Tuesday) is the day before Ash Wednesday, aka Lent, when good Catholics give up something dear to them for 40 days to represent the 40 days Jesus spent fasting in the desert. In a more secular sense, it’s also Mardi Gras, the biggest party in New Orleans. And what says Mardi Gras like a bowl of steaming seafood gumbo?

Photo via Yelp

Charleston’s Blossom restaurant has you covered for all your gumbo needs.  Locals are encouraged to head into Blossom to satisfy their Cajun cravings, while home cooks can kick up their Mardi Gras parties with Blossom’s essential recipe. Featuring jasmine rice, gumbo filé and a mix of the South’s best seafood, this traditional Mardi Gras favorite is simple to create in the comfort of one’s kitchen to celebrate this festive time of year.

Ingredients

• 2 pounds unsalted butter
• 6 cups all-purpose flour
• 1/2 head finely chopped celery
• 1 large finely chopped onion
• 1 finely chopped poblano pepper, seeds removed
• 1/3 cup plus 1 tablespoon Worcestershire sauce
• 1 can (up to 14.5 ounces) unseasoned chopped tomatoes
• 1 gallon (16 cups) lobster stock or chicken stock
• 2 teaspoons dried thyme
• 4 bay leaves, tied in cheesecloth
• 1/3 cup Tabasco
• 2 teaspoons Cajun seasoning
• 1 tablespoon gumbo file
• 3 tablespoons plus 1 teaspoon sugar
• 2 pounds andouille sausage, cut lengthwise then into 1/2-inch pieces (half-moon shape)
• 1 pound okra, ends removed and coined
• 6 ounces cooked chicken or shrimp (optional)

Instructions

1. Preheat the oven to 350 degrees F.
2. In a saucepot, melt butter. Combine flour and mix well to make the roux. Transfer roux to a casserole dish and place in pre-heated oven. Continue to cook until dark, approximately for 1 1/2 hours while stirring every 10 minutes.
3. Remove from oven and add celery, onions, and peppers. Mix well and set aside. Allow to rest for 20 minutes before adding liquid.
4. Over medium-high heat in a large heavy-bottomed stockpot, add Worcestershire, tomatoes, stock, thyme, bay leaves, tabasco and seasonings; bring to a boil. Slowly add roux until well incorporated.
5. If you have an immersion blender, purée the liquid mixture over medium-low heat; otherwise, remove from heat, cautiously purée in a blender and return to pot.
6. If the mixture is too thick, add more stock as needed.
7. Over medium heat, add the sausage, okra and chicken/shrimp; adjust seasoning to taste.
8. Tip: A great way to prepare the okra before adding to mixture is to quickly sauté over high heat or flash-fry in a fryer. This will help the okra be less slimy.

Laissez les bons temps rouler!

So one of my favorite activities every year is watching the Academy Awards with my besties from Atlanta. I spend the first part of the year trying to watch all the nominated films so that I’m prepared to have an opinion on which one is best (I still have 1 more to go, so I’ll hold off on my opinion until then). We spend all day prepping food (similar to the Super Bowl), and then get all dressed up to watch the show. It’s the best.

But no Oscar Watch Party is complete without some fancy cocktails! Here are a few you can whip up in no time using your favorite vodka (from my friends at Dixie Vodka)!

Dixie Firefly

• 1.5 oz. Dixie Black Pepper Vodka
• 1.0 oz. ruby red grapefruit juice
• .75 oz. lime juice
• .50 oz. simple syrup

Shake and pour over ice. Garnish with a fresh jalapeno

Beau’s Berry

• 1 oz. Dixie Citrus Vodka
• 4 oz lemonade
• Muddle 2 blackberries in tumbler

Shake with ice and strain into ice-filled glass.

Dixie Shandy

• ½ bottle Dixie Southern Vodka
• ½ bottle Dixie Black Pepper Vodka
• 5 cups cranberry juice
• 1.5 cups simple syrup
• 5 cans (16 oz each) dry hard cider
• a few sliced lemons
• a few sliced limes

Chill vodka, cranberry juice, and dry hard cider. Combine first four ingredients in a large punch bowl. Top with hard cider and slices of lemons and lime. Serve with ladle and enjoy!

Fine-n-Dandy

• Muddle 2 strawberries in tumbler
• 2 oz. Dixie Citrus Vodka
• juice from ¼ lemon
• 4 basil leaves, torn

Shake with ice and top with soda (or champagne if you’re feeling frisky).

Charleston Charmer

• 2 oz Dixie Mint Vodka
• 4 oz Cannonborough Grapefruit Elderflower

Georgia Twang

• 2oz Dixie Citrus Vodka
• 4oz Nehi Orange Soda
• shake with ice
• squeeze of 1/4 lime

Cherry Picker

• 2 oz Dixie Citrus Vodka
• 4 oz Cheerwine
• shake with ice
• squeeze of 1/4 lemon
• squeeze of 1/4 lime