Pepparade Cocktail Recipes

PINA COLADA COCKTAIL

Steps:

• Combine rum, cream of coconut, pineapple, and ice in a blender. Puree on high speed until smooth. Pour into chilled Collins glass and serve with a straw.

PEPPARADE COCKTAIL

Steps:

• Mix together the sugar, lime juice, and grapefruit juice before the guests arrive. Add all the ingredients to a cocktail shaker half filled with ice cubes, shake very well, and pour into a martini glass.

PEPPARADE RECIPE

Steps:

• Stir together 1 1/2 oz fresh lemon juice and 2 tbsp. superfine sugar until dissolved but do not heat. Pour into cocktail shaker and add 1 1/2 oz Absolut Pepper vodka. Shake and pour in glass with ice. Garnish with a hot red pepper.

PIPERADE

Steps:

• Preheat broiler with the rack in the upper position. Cut off tops and bottoms of peppers; discard. Slice side of each pepper to open, and spread to flatten. Remove and discard ribs and seeds. Brush 1 tablespoon oil on a baking sheet. Rub peppers with oil, and flatten as much as possible. Place on sheet, skin side up. Broil until skins have blackened, about 8 minutes. Let cool. Hold peppers under running water to remove charred skins, and cut crosswise into 1/4-inch-thick strips (about 2 cups). Reduce oven temperature to 350 degrees.
• Prepare an ice-water bath. Bring a medium pot of water to a boil. Add tomatoes, and cook until skins loosen, about 1 1/2 minutes. Using a slotted spoon, transfer to ice-water bath until cool enough to handle, about 1 minute. Peel tomatoes, and cut into quarters. Run a knife along flesh to remove seeds; discard seeds. Cut tomatoes lengthwise into 1/4-inch-thick strips.
• Heat remaining 2 tablespoons oil in small ovenproof pot over medium-high heat. Add garlic and onion, and cook for 2 minutes; cover, and transfer pot to oven. Bake for 10 minutes. Brush down sides of pot with a wet pastry brush to prevent caramelized bits from burning. Add roasted pepper strips, cover, and bake for 20 minutes more. Brush down sides of pot again. Add thyme and tomato strips, and continue baking, uncovered, for 5 minutes. Brush down sides of pot again. Season with salt and pepper. Vegetables should be soft but not browned. Serve warm or at room temperature.

CLASSIC COCKTAIL MEATBALLS

Steps:

• Heat oven to 400 degrees F.
• Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in 2 foil-lined 15x10x1-inch pans sprayed with cooking spray.
• Bake 16 min. or until done (160 degrees F). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally.
• Add meatballs to sauce; stir to evenly coat.