Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Cosmo Slushy
c/o The Kitchn

Ingredients
4 1/2 ounces (135 ml) vodka or citrus vodka
1/2 cup (240 ml) cranberry juice cocktail
1/4 cup (60 ml) triple sec or Cointreau
1 1/2 ounces freshly squeezed lime juice

Directions

In a large freezer-safe container, combine all of the ingredients and stir to mix evenly. Freeze them for 1 hour and then stir again. This will never freeze solid but you will get a great slushy mix.

Scoop the slushies into martini or wine glasses and enjoy.

Chipotle Lime Glazed Pork

c/o Country Cleaver

Ingredients

Pork Roast ::

1 1/2 - 2 pound Pork Loin Roast

Sea Salt

Ground Pepper

1 1/2 tsp Onion Powder

1/4 tsp Red Pepper Flakes

2 Tbsp Vegetable Oil

For Chipotle Lime Glaze :: 

1-2 Chipotle Peppers in Adobo Sauce, minced

2 Large Limes, zested and juiced

1/2 cup Honey

3/4 tsp Cumin

Directions

Set roast on plate, and place on counter  for 1 hour prior to beginning to cook. Dry throughly with paper towels. Season heavily with salt, pepper, onion powder and red pepper flakes.

Preheat oven to 350 degrees. In a 10" cast iron, or oven proof skillet, heat vegetable oil. Bring the oil to nearly smoking. Sear all sides of the roast until dark golden brown, approximately 2 minutes each side.

Place skillet in the oven. Roast for approximately 30 minutes, or once the thickest part of the roast reaches 145 degrees.

While the roast is in the oven, stir together the remaining ingredients for the glaze. Baste roast with glaze every five minutes.

When the roast is removed from the oven, tent with foil and allow to rest for 10 minutes. Slice and serve.

Pecan Pralines

c/o Shugary Sweets

Ingredients

• 4 cups light brown sugar, packed
• 1 1/4 cups heavy whipping cream
• 3 tablespoons light corn syrup
• 1/3 cup unsalted butter
• 2 1/4 cups pecan halves

Directions

1. Line counter top with sheet of parchment paper.
2. In a heavy French oven over medium heat, combine brown sugar, heavy cream, corn syrup and butter.
3. Over medium heat, stirring constantly, bring to a boil. Boil for about 6 minutes or until candy thermometer reaches 236°F (soft ball stage).
4. Remove mixture from heat and allow to cool to 150°F. Stir in pecans and quickly, using two spoons, drop by spoonful onto parchment paper.
5. Allow to cool for about 10-15 minutes. ENJOY!