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Culinary

Grill Without Borders

There has been a recent trend of putting just about everything on the grill. Yes, summer means grilling but there’s a way to be innovative and creative when it comes to grilling and what can and cannot go on the grill.

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Grill Without Borders
Now’s the Time to Face the Grill with No Fear
There has been a recent trend of putting just about everything on the grill. Yes, summer means grilling but there’s a way to be innovative and creative when it comes to grilling and what can and cannot go on the grill. Now that we can grill without fear, here’s what can and should absolutely be grilled.
Grilling vegetables has become common knowledge, but the types have been up to debate. Grilling hearts of romaine has recently been a decriminalized act and can produce an amazingly faintly smoky Caesar or wedge salad. Grilling watermelon for a watermelon and feta salad can improve the melon’s texture and the char cuts through some of the salt in the feta cheese. Grilling corn in the husk is a common backyard staple but shucking the corn and wrapping the ear in bacon and placing it directly on the grill is a winning combination… or sprinkling the corn with queso fresco.
Seafood is a popular item to grill but can be daunting to novice grillers. Shrimp skewers are a common grilled item but consider also baby squid or octopus; the higher heat can tenderize tougher seafood items and both squid and octopus can stand up to the flavors of high heat and light smoke.
Clams, mussels and oysters steam with their own juices inside their shells when placed directly on the grill; top the little bivalves with an herbed butter and they are a perfect starter or main course. If you can stop eating them as soon as they open up, of course. Fish is often grilled but don’t be afraid to branch out from fish market staples like salmon… and salmon does not have to be cedar planked, it’s delicious grilled on its own. Swordfish steaks are fabulous when tossed on the grill and tuna can reach a perfect outside sear and keep the flesh inside a delicious medium rare with proper temperature control.
Everyone loves pizza. Did you know that you can grill a pizza with a great deal of success? Grill your favorite pizza crust recipe and top with whatever your heart desires. Maybe some grilled eggplant and zucchini, perhaps? While you’re at it, you can grill the tomatoes beforehand to make a faintly smoky tomato sauce to top the pizza with. Grilling bread may not be a new technique, but try rubbing garlic onto freshly grilled slices for a faintly garlic taste. Take that seasoned grilled bread and cube it to add to a panzanella (bread salad) or as croutons in a more traditional greens-based salad.
Ready for dessert? Grill stone fruits like peaches, plums and nectarines, then serve with vanilla ice cream and a drizzle of honey. The aforementioned grilled watermelon is great with this application as well. Grill up slices of pound cake for a toasty and warm shortcake. For something truly next level when it comes to grilling dessert, add a simple batter and your favorite berries or fruit to a cast iron skillet and let the cobbler brown over the coals. Cast iron evenly spreads out the heat of the coals and lowers the risk of burning the cobbler before it can be served and devoured.
Grilling is somewhat primal, we first conquered food then fire; grilling combines the two. It is the perfect combination of fire, smoke and flavor. Grilling often means summer freedom, leisure and communal gathering and sharing. We gather around grills and share. Grilling evokes the free aspects of summer and it should be fun and tasty.

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Culinary

CÎROC VODKA provides official toast at Victoria's Secret after party

Angels, celebs and fashion elite dazzled by CÎROC’s On Arrival
cocktails and celebratory atmosphere as Victoria’s Secret Show
ends in true model fashion

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Photo: Getty Images

CÎROC VODKA PROVIDES STYLISH ‘OFFICIAL
TOAST’ FOR VICTORIA’S SECRET SHOW AFTER
PARTY’
Angels, celebs and fashion elite dazzled by CÎROC’s On Arrival
cocktails and celebratory atmosphere as Victoria’s Secret Show
ends in true model fashion
1st December 2016 – It is the question on everyone’s lips – ‘How does a
Victoria’s Secret Angel celebrate when she finishes the biggest catwalk of
her life?’ With a toast of CÎROC!
Held in the iconic Grand Palais Paris with guest DJ Lindsay Luv, guests
danced the night away. Made using fine French grapes, the luxury vodka
paid perfect homage to the Parisian surroundings and the ultimate
celebration moment. Guests sipped on an exclusive list of CÎROC
cocktails including ‘Supermodel Splash’, ‘CÎROC Blue Stone’ and ‘Angel
Cîrocco’ – the perfect celebratory toasts.
Returning to France for the first time since its debut in Cannes in 2000,
the city of lights played host to the 2016 Victoria’s Secret Fashion Show at
the stunning Grand Palais. The world’s top Supermodels (on and off the
catwalk) and the biggest names in music and fashion descended on the
city with guests from over 50 countries coming together to watch the
Angels, including Alessandra Ambrosio, Adriana Lima and Elsa Hosk grace
the runway.
At what is arguably, one of the biggest and most anticipated fashion
events on the planet, the Victoria’s Secret Fashion Show is the pinnacle of
any model’s career. So as the lights went down on the catwalk, (Tinie
Tempah, Oliver Rousteing, and Vincent Cassel) were amongst the mix of
truly international guests who joined the Victoria’s Secret Angels to
celebrate their ‘On Arrival’ moment with CÎROC – the Official Toast of the
2016 Victoria’s Secret Fashion Show After Party.
CÎROC also debuted its very own pair of wings as it revealed its exclusive
2016 Victoria’s Secret Fashion Show CÎROC bottle* – the wings, etched
into the deep blue background of the bottle came to life as the night fell
and the sparkles emanated like confetti, capturing the energy and
celebration of the evening.
Samantha Reader, Global Marketing Director Diageo Reserve, said: “Our
global campaign ‘On Arrival’ marks defining moments of success and
celebrates people living their dream. The Victoria’s Secret Fashion show is
a pinnacle moment for any fashion model and it makes sense to celebrate
with a brand, like CÎROC, that prides itself in toasting these moments
when you know you’ve truly made it.”
Celebrities, Angels, and the fashion elite were treated to signature
CÎROC serves as well as specially crafted delights for the After-Party of
the year. Plese see below.
CÎROC BLUE STONE COCKTAIL
INGREDIENTS
40ml CÎROC vodka
20ml Fresh pressed lemon juice
10ml Vanilla syrup
Soda water
METHOD
Shake the vodka, lemon juice and syrup together. Strain into an ice filled
glass and top with soda water.
ANGEL CÎROCCO
INGREDIENTS
40ml CÎROC Vodka
25ml Lime Juice
50ml Cranberry Juice
6-8 Mint leaves
12.5ml Sugar
METHOD
Swizzle all the ingredients and pour into a champagne flute. Garnish with
a mint sprig.
SUPERMODEL SPLASH
INGREDIENTS
40ml CÎROC vodka
Sicilian Lemon
METHOD
Pour CÎROC vodka into high ball glass and top with lemonade.
*LIMITED EDITION BOTTLE TO BE USED ON SOCIAL ONLY – The CÎROC
Victoria Secret Fashion Show 2016 Limited Edition bottle will not be
available for commercial sale – it will be present at the after party only.
ENDS
For further information please contact:
Bajdala-Brown, Lauren
Lauren.Bajdala-Brown@diageo.com
0777590792
NOTES TO EDITORS
ABOUT CÎROC® VODKA
CÎROC Vodka was launched in 2003. Unlike most vodkas that are derived
from grain, it is distilled from fine French grapes which results in a
luscious and elegantly smooth mouth-feel.
Created by Master Distiller Jean-Sebastien Robicquet, CÎROC, is distilled
five times at the historic Distilleriede Chevanceauxin the South of France.
Robicquet saw an opportunity to create a sophisticated, luxury vodka
which is a reflection of the lifestyle adopted by the modern elite who
dream big, celebrate their successes and go against the grain. Living in
“the now” is at the heart of CÎROC Vodka, encapsulating luxury,
trendsetting moments within fashion, music and popular culture.
ABOUT DIAGEO
Diageo is a global leader in beverage alcohol with an outstanding
collection of brands including Johnnie Walker, Crown Royal, JεB,
Buchanan’s and Windsor whiskies, Smirnoff and Cîroc vodkas, Captain
Morgan, Baileys, Don Julio, Tanqueray and Guinness.
Diageo is listed on both the London Stock Exchange (DGE) and the New
York Stock Exchange (DEO) and our products are sold in more than 180
countries around the world. For more information about Diageo, our
people, our brands, and performance, visit us at www.diageo.com. Visit
Diageo’s global responsible drinking resource, www.DRINKiQ.com, for
information, initiatives, and ways to share best practice.
Celebrating life, every day, everywhere.

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Culinary

Bacardi with a twist

In Cuba 1862, Bacardi introduced controlled fermentation, filtering out the impurities and contaminants to give rum a more defined, savory, and bold rich flavor.

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Photo: Courtesy

By: KRISTY OTT
You can’t leave your doorstep without seeing the “catchy” advertisements and promotions for the brand name Bacardi. The Bacardi name has been around for decades. To date, Bacardi celebrates over 150 years in the “spirits” industry being by far the “largest” privately-held spirits company in the world. There are over 200 brands and labels with sales in more than 150 countries. Bacardi, known for its smooth rich texture and distinct light taste, would not have been possible if it weren’t for the ground-breaking industrialist Don Focundo Bacardi.
In Cuba 1862, Bacardi introduced controlled fermentation, filtering out the impurities and contaminants to give rum a more defined, savory, and bold rich flavor. This took place during an era where rum was considered rougher around the edges and less blended. His innovative and creative experimentation of the distillation process created a towering explosion of numerous flavors and brands to come, putting Bacardi at the top of their game in the spirits industry.
The bat had always been a symbol of good fortune, so when Doña Amalia Bacardí spotted fruit bats in the family’s distillery, she insisted it be used as their symbol. Joaquin E. Bacardi, a 4th generation Bacardi family member was once quoted as saying, “Some of the people in Cuba at that time did not know how to write and read so they had to identify rum by something. And I guess my great grandmother saw the bats coming out of the warehouse where they were making the rum (when they rang a bell that they had there) and all the bats came out. She said it’s a good symbol that when you ring those bells and the bats come out – I think we should put the bat on the bottle. That’s the way it started. She had the idea.”
The Bacardi name has surely earned its legacy and despite all of their difficult struggles, Bacardi has branded itself a “true success” selling more than 200 million bottles per year in more than 150 countries.
Bacardi, a pioneer in the “spirits” industry has demonstrated that innovation and good taste never go out of style.

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Culinary

Chile-Infused Honey

Hot Honey, Sweet-Heat – Spice-infused honey condiments

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Hot Honey, Sweet-Heat
Spice-infused honey condiments
The ABC television show “Shark Tank” recently aired an episode involving a 16 year old boy and his family from Deming, WA. The entrepreneurial young man had started a company that combines raw honey with a variety of spices, including red pepper & garlic, spicy ginger, chipotle & cinnamon, and habanero & lime. Mark Cuban, owner of the NBA’s Dallas Mavericks, and Robert Herjavec, a high-tech mogul were both interested and an offer of $300,000 was on the table for 75% controlling interest in the boy’s company, “Henry’s Humdingers”. Though the deal was ultimately rejected by the family, the exposure from the show has bolstered sales and distribution options for the fledgling condiment company.
Spice infused condiments have been popular for years with chefs looking to create unique flavor profiles for their restaurants and reputations. Popular combinations and unique pairings are all the rage in mayonnaise, ketchup, mustard, butter and salt, to name a few. One of the latest entries comes off the heels of the “Sweet & Salty” craze… “Sweet & Spicy”. The sugary kiss of a habanero pepper sounds deliciously dangerous and sets the stage for some truly inspiring combinations. For those adventurous culinarians whom understand the complexities and flavor variations of chili peppers and their spicy cousins, the combinations of flavors and “heat vs sweet” can be an exciting rabbit hole to dive into.
Obviously, honey is a very viscous substance and will require heating in order to thin the honey prior to the infusion process. Using a saucepan on medium / medium low heat would be a perfectly acceptable method… but, perhaps the use of a double boiler would be more appropriate. Bring the double boiler to a simmer, reduce the heat to low, and add the honey to the pot. Warm up the honey, stirring gently until the honey becomes easier to stir. It is recommended to use something along the lines of a chopstick or skewer to stir the honey. Add your ingredients, stir for approximately 3-minutes to infuse the spices into the honey. Let simmer for 10- minutes, stirring occasionally. Remove from heat and pour the honey into a jar for storage. Let the honey completely cool.
Where your journey takes you from here is a private affair between you and your imagination. We’ve provided you with a few examples of the basics below, but you should experiment with both the ingredients and the infusion process. Of course, that’s only half the battle… perhaps the more creative aspect of this experiment is what dish you will be pairing your spice-infused honey with.

Chile-Infused Honey

1 cup raw honey
1/2 teaspoon dried crushed red pepper
1/4 teaspoon kosher salt
2 fresh peppers (serrano or jalapeño, etc.), – sliced
1 (4-inch) fresh rosemary sprig
Stir together honey, dried crushed red pepper, kosher salt, sliced fresh peppers, and rosemary sprig in a saucepan. Cook over medium heat 2 to 3 minutes. Remove from heat and cool completely.

Cayenne Infused Honey

12 oz / or 1 cup of raw honey
1/2 tsp of cayenne powder
red pepper flakes (or crushed dried peppers)
Bring double boiler to a simmer, reduce the heat to low, add the honey to the pot. Warm the honey, stirring occasionally. When the honey can be stirred easily, add the cayenne powder to taste. Cook on low for 10-minutes, stirring occasionally. Sprinkle some crushed red pepper flakes into a glass jar. Remove the honey from the heat and pour into glass jar with the red pepper flakes. Allow honey to completely cool then chill for 24 hours. Serve at room temperature.

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