Black Mission Mojitos

 

For those who are yet introduced to the fig, this fruit is from the mulberry family.  It’s native to Asia and the Mediterranean, and prized for both its aesthetics and health benefits.  Grown on ficus trees in moderate & temperate climates, figs have a shorter growing season in early summer, and then again from late summer through fall.  This fruit is not only extraordinarily beautiful, but soft and tender to the touch.  It offers an incredible sweetness and unique texture in form of the fruit’s fine seeds.  Because of it’s honey-like sweetness, the fig is often used in desserts, but I love using it as a means to creatively cut through bold, savory flavors.

If you live in the Midwest or Northeast of America, finding an abundance of fresh figs is a rarity.  When selecting figs at the market, the fruit should be tender to the touch with slightly wrinkled skin, yet plump with a stem that has a slight bit of bend.  The fruit should not be shrunken, squishy, have any splits or a milky substance around the stem. And always check the underside of the fig container. This fruit does not keep long and mold can form.

Also, you are on a fig’s time.  The fig is not on yours and figs wait for no one.  Figs will keep longer in the refrigerator, but begin incrementally losing the fruit’s inherent sweetness and natural flavors when refrigerated.  Figs are best kept in open air, but they don’t keep long so make sure you are purchasing to consume ASAP!

One of my favorite – Black Mission Mojitos – embraces everything wonderful about the fig, then exponentially amplifies its uniquely natural sweetness alongside crisp, fresh leaves of mint, acidity of the lime, & smooth, chilled white rum.  But, if you truly want to take this beverage from fantastic to phenomenal infuse the white rum with fresh sliced figs.

You’ll have to plan ahead – 3 days ahead, to be exact.  Day one, rum + figs.  Day two, nada.  On day three, strain seeds from the liquid, return rum to bottle, chill, and make mixology magic happen.  Each beverage takes only a few minutes to prepare & assuredly will be the star of you party – ensure plenty of figs, rum, mint & soda in stock!

So, out with the same ‘ole booze, brews & cocktails – It’s time to kick up your creativity & take your libation game to the next level!!

Cheers!

 

Black Mission Mojitos

Black Mission Mojitos

 

Black Mission Mojitos

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 2 Mojitos
Author: A Bachelor & His Grill

Ingredients

  • 2 fresh Black Mission or Adriatic striped figs plus additional slices for garnish
  • 1-2 lime wedges plus 1 ounce lime juice
  • 2 tablespoons sugar or to taste (substitute Stevia as needed)
  • 10 mint leaves separated from sprig
  • 3/4 cup crushed ice
  • 2 ounces white rum
  • 1/2 teaspoon vanilla extract
  • 1/2 cup club soda

Instructions

  • Place two sliced figs, lime wedge, lime juice and sugar in a cocktail glass. Muddle together.
  • Press the mint leaves with the back of a spoon to release the oils.
  • Add the mint leaves to the cocktail glass with muddled figs and mix together.
  • Top with Ice, then rum, vanilla and soda.
  • Stir, then garnish with a sliced fig and/or a fresh sprig of mint.

Notes

To create a fig-infused rum, rinse and slice 10-15 figs, then place the figs in a sealed bottle of light-colored rum for 72 hours. Strain. Chill. Reserve the remaining alcohol.

 

 

Seared Rosemary-Mint Lamb Chops

 

A Bachelor & His Grill’s Herb-Encrusted & Seared Lamb Chops! Conceptually sophisticated, yet simple in preparation & execution. The perfect date night recipe for 2.  Lite. Tender. Gorgeous cuts of seared medium-rare lamb. Bold, earthy, & smoky flavors. All plated over a light tossed salad of fresh Spring Greens & Balsamic Glaze.

 

Seared Rosemary-Mint Lamb Chops

Seared Rosemary-Mint Lamb Chops

 

http://www.youtube.com/watch?v=A-hLciQAY-Y

 

Seared Rosemary-Mint Lamb Chops

Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
Servings: 2 -4
Author: A Bachelor & His Grill

Ingredients

  • 8-12 lamb chops
  • 1/4 cup fresh mint chopped
  • 3 tablespoons fresh rosemary chopped
  • 2 tablespoons fresh thyme chopped
  • 4 cloves garlic minced
  • 3 tablespoons extra virgin olive oil plus additional for basting
  • 3 tablespoons dijon mustard
  • 1 pinch cayenne
  • Kosher salt and freshly ground pepper to taste

Instructions

  • Combine the mint, rosemary, thyme, garlic and 3 tablespoons of the olive oil in a food processor, pulsing to create a marinade. Season to taste with salt, pepper & cayenne.
  • Brush lamb chops with dijon mustard, then place in an air-tight container and pour marinade over the chops.
  • Seal and marinate in the refrigerator for 2-4 hours, turning occasionally.
  • Remove from the refrigerator 20 minutes before grilling, brining chops back towards room temperature.
  • Preheat the grill to medium high.
  • Grill the lamb chops for 4-5 minutes per side for medium-rare; 5-6 minutes per side for medium, basting occasionally with olive oil.
  • Remove the chops from the grill when the internal temperature is 135 degrees for medium-rare or 145 degrees for medium.
  • Tent under tin foil for 3-5 minutes. Season with additional salt and pepper to taste and serve with a garnish of mint leaves.

 

Grill Food. Not People.

Grill Food. Not People.

 

Rum & Honey Grilled Peaches

Rum & Honey Grilled Peaches

Rum & Honey Grilled Peaches

 

Rum & Honey Grilled Peaches

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 2
Author: David, A Bachelor & His Grill

Ingredients

  • 3-4 Peaches Halved & Pits Removed
  • 1 Pint Vanilla Bean Ice Cream
  • 1/2 Cup Dark Rum
  • 1/4 Cup Honey + Additional for Topping
  • 1/4 Cup Brown Sugar
  • 1 Tablespoon Vanilla Extract
  • 1 Tablespoon Almond Extract
  • 1/2 teaspoon Cinnamon
  • 1/4 Cup Almonds for Topping Salted & Coarsely Chopped
  • 2-3 Leaves Fresh Mint to Garnish

Instructions

  • In Large Bowl stir Rum, Honey, Brown Sugar, Extracts, & Cinnamon.
  • Add Peaches, ensuring liberally coated & allow to Chill/Marinate for 1-2 hours.
  • Pre-Heat Grill to Hot.
  • Lay Peaches face-down over the Grill for 4-6 minutes, or until exterior seared & Fruit is tender, basting with the Rum/Honey Marinade.
  • Remove Peaches from Heat.
  • Scoop Vanilla Bean Ice Cream into Bowl.
  • Immediately top with Grilled Peaches, a drizzling of the Rum/Honey Marinade, Chopped Almonds, dusting of Cinnamon & Mint Garnish.
  • Serve Ice Cream Cold with Warm Peaches.

 

GRILLED Mango & Mint-Apple Salsa

GRILLED Mango & Mint-Apple Salsa

GRILLED Mango & Mint-Apple Salsa

INGREDIENTS:
-2 Mango (peeled, halved, & seeded)
-2 Stalks Celery Hearts (chopped thin)
-2 Cloves Garlic (peeled & minced)
-2 Kiwi (peeled & diced)
-1-2 Crisp Apple(s) (peeled & diced)
-1-2 Jalapeno (minced & maintain/remove seeds to taste)
-1 Green Bell Pepper (diced)
-1 Tomato (diced)
-1 Onion (peeled & diced)
-2 Tbspns Olive Oil
-2 Tbspn Lime Juice
-1 Tbspns Apple Cider Vinegar
-1/2 Tbspn Ground Cumin, or to Taste
-1/2 Lemon Zest
-1/2 Cup Fresh Mint Leaves (chopped)
-1/4-1/2 Bunch Fresh Cilantro Stem/Leaves (chopped)
-Salt/Pepper to Taste

METHOD to the MADNESS:
-Apply Mango Halves Face-down onto the HOT Grates of your Grill.
-Fire that Mango for 4-5min TOTAL, Turning 1/2 Rotation after 2-3 Minutes.
-Pull Mango from Grill, Chop, & Set aside.
-In Saute Pan over Medium/High Heat, pour Olive Oil.
-Bring to a simmer & Add Garlic / Onion.
-Saute 3-5min, or until Onion begins to turn Golden in color, Remove from Heat, & Set aside.

-In Separate LARGE Mixing Bowl… Combine ALL other Ingredients, GRILLED Mango, & Sauteed Garlic / Onion.
-Mix THOROUGHLY… Ensuring Spices, Zest, & Juices are WELL COMBINED.
-Chill for 30min-1hr Prior to Serving.
-Pull from Cooler.
-Again… Mix THOROUGHLY.
-Drain of Excess Liquid & SERVE!! :)

GRILLED Mango & Mint-Apple Salsa

GRILLED Mango & Mint-Apple Salsa

GRILLED Mango & Mint-Apple Salsa

 

GRILLED Mango & Mint-Apple Salsa

 

GRILLED Mango & Mint-Apple Salsa