Friday Foodday

Happy long weekend lovebugs! Here are my favorite recipes this week.

Stars and Stripes Cocktail
c/o Liquor

Ingredients

5 Fresh blueberries

1 oz Stoli Blueberi Vodka

.25 oz Lucid Absinthe

.25 oz Simple syrup

splash of:

Lemon juice

G.E. Massenez Framboise Sauvage Raspberry Brandy

Ginger beer

Directions

In a shaker, muddle the blueberries

Add the vodka, absinthe, syrup and lemon juice, and fill with ice

Shake, and pour (unstrained) into a highball glass. Drizzle with brandy and top with ginger beer

Garnish with one sugar cube

Mexican Potato Salad
c/o Buns in My Oven

Ingredients
2 pounds Yukon Gold potatoes
3 Roma tomatoes
1/4 sweet onion
1/4 cup chopped cilantro
1 jalapeno, diced (more or less, to taste)
2 tablespoons lime juice
2 teaspoons salt

Directions
Wash and peel the potatoes. Dice into 1 inch cubes and place in a large stock pot. Add enough water to cover the potatoes by 1 inch and bring to a boil over medium heat.
Cook the potatoes for 10 to 15 minutes or until fork tender. Drain and place in the refrigerator to cool completely.
Dice the tomatoes and onion. Add to a small bowl. Stir in the cilantro, jalapeno, lime juice, and salt. Stir to combine.
Add the tomato mixture to the cooled potatoes and toss to coat. Taste and add more salt or lime juice if needed.
Serve cold or at room temperature.

Breakfast Hot Dog
c/o Country Cleaver

Ingredients

4 All Beef Hot Dogs

4 Buns, toasted

1 package frozen Hashbrowns, use frozen packaged or these DIY Hashbrowns

4 Eggs

1/4 cup Cilantro, minced

5 Slices Bacon, cooked and chopped

Ketchup

Directions

In a large electric skillet or other skillets, prepare hash browns according to package direction in one half of the pan. In the other half of the pan prepare bacon, cook until done and drain on paper towels until ready to chop and top on to your hot dog.

When the bacon is done, place beef hot dogs into the pan and heat until ready. Remove hot dogs from the pan and a set aside to rest momentarily. Crack eggs into the pan and let cook, sunny side up until the egg whites are set and cooked through.

To assemble. Place toasted hot dog bun on a plate, top with cooked all beef hot dog. Top with cooked and crispy hashbrowns, one egg per hot dog, minced cilantro and crumbled bacon. Serve immediately with ketchup or hot sauce.