Stuff to Cook in Tampa Bay

Ingredients

• 1.5 oz gin
• 0.75 oz lemon juice
• 0.5 oz simple syrup (equal parts water and sugar; heat until sugar is fully dissolved)
• 0.25 oz grenadine or cherry juice

Directions

• Shake and strain all ingredients over ice in a collins or tall glass.
• Top with club soda.
• Option to garnish with a lemon wheel.

Ingredients (Serves 12)

• 1 gallon water
• 1.5 cups fresh lemon juice
• 1.25 cups simple syrup (equal parts turbinado sugar and water boiled until sugar dissolved, then cooled)
• 1.5 cups fresh strawberry juice

Directions

• Pour all ingredients into a large 2 gallon container or beverage dispenser.
• Use whisk to mix all ingredients well.

Ingredients

• 2 quarts garbanzo beans, drained and rinsed
• 2 cups avocado
• 1 tablespoon garlic, minced
• 3/4 cup lime juice
• 1 bunch cilantro
• 1/2 teaspoon salt
• 1 tablespoon pepper
• 2 cups olive oil

Directions

• In a food processor, combine all ingredients except avocado and oil.
• Blend until well incorporated. Add avocado and 1 cup of oil and blend again.
• Once the avocado is incorporated, slowly add the remaining oil until the desired consistency is reached.

Ingredients (Serves 3-4)

• 1 pound ground beef
• 10 cloves garlic, peeled
• 3/4 extra-virgin olive oil
• Salt
• 2 teaspoons fresh thyme, picked
• 1 teaspoon fresh chopped rosemary
• 1/2 large onion
• 1 celery stalk
• 1 small carrot
• 1/2 tablespoon chicken base or bouillon
• 2 teaspoons freshly ground black pepper
• 1/2 cup red wine
• 24 ounces (1 jar) Bavaro’s Antico Pomodoro Sauce, or pomodoro sauce of choice
• 2 tablespoons extra-virgin olive oil
• 1 box store-bought tagliatelle or spaghetti

Directions

• Mince onion. celery and carrot into a food processor.
• Begin by placing 10 cloves of peeled garlic in aluminum foil, cupped enough to rest garlic covered 3/4 in extra virgin olive oil and a pinch of salt, do not submerge.
• Roast at 300 degrees for 30-45 minutes on a small baking tray. Cool to room temperature in the oil.
• Preheat a large sauce pot coated with olive oil on medium high heat.
• Break the ground beef into very small chunks and place in pan. Cook for 10 minutes, browning the meat.
• Add thyme, rosemary and black pepper. Cook for another minute.
• Add onion, celery and carrot mix. Sauté for 10-15 minutes or until onion is translucent.
• Place garlic cloves in saucepot and sauté for 30 seconds.
• Add chicken base and cook for 1 minute continuously stirring.
• Deglaze pan with red wine and reduce heat until nearly dry. Add pasta sauce.
• In boiling water, add sea salt and extra-virgin olive oil. Cook pasta according to directions on box.
• Reheat Bolognese in a large skillet. When hot, add cooked pasta and sauté together for one minute.

Serve and Enjoy

Ingredients

For dough:
• 4 sticks butter, room temperature
• 1 cup granulated sugar
• 1.5 cups powdered sugar
• 1 tablespoon vanilla extract
• 4 cups all-purpose flour

For toppings:
• 12 ounces of Toffee To Go Toffee Dessert Sauce
• 1.5 teaspoons coarse sea salt
• 0.75 cup all-purpose flour

Directions

• Preheat over to 325 degrees. Grease a 9×13 in baking pan with butter or line with parchment paper. Set aside.
• Using an electric mixer, cream butter and sugars together on medium speed.
• Add vanilla and then turn speed down to low. Slowly add the flour until a soft dough forms.
• Press half of the dough into the bottom of the prepared pan, then wrap the remaining half in plastic wrap and refrigerate.
• Bake for 25 minutes or until the edges are golden.
• In the meantime, make the caramel topping by mixing the Toffee to Go Toffee Dessert Sauce, salt and flour together until smooth.
• Remove the pan from the oven and pout the caramel over the top.
• Crumble the remaining dough into bits and sprinkle it over the caramel.
• Return the pan to the oven for an additional 25 minutes.
• Cool completely and cut into small squares.

Ingredients

For the banana bread:
• 2 cups bread flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 large eggs
• 1.25 cups sugar
• 1.5 cups pureed bananas (about 3 large bananas)
• 1 stick plus 1 tbsp unsalted butter, melted
• 2/3 cups pecans, finely chopped

For the custard:
• 3/4 cups sugar
• 3 large eggs
• 1/2 cup milk
• 1 cup heavy cream

Directions

For the banana bread:
• Preheat oven to 350 degrees. Generously butter a 13×9 in baking pan.
• In a medium bowl, sift together flour, salt and baking soda. Set pan and flour mixture aside.
• Using an electric mixer, combine eggs and sugar.
• Add the banana puree and mix until fully combined.
• Add dry ingredients and beats until combined.
• Add butter and pecans and mix until just combined.
• Spoon the batter into the prepared pan and smooth with an offset spatula.
• Bake for about 35 to 40 minutes until a cake tester inserted in the center comes out clean.
• Allow the baked banana bread to cool slightly before turning out of the pan. Transfer to a wire rack to cool completely.
• Slice banana bread into 1/2 inch cubes.
• Toast cubed banana bread in the oven for 5 to 7 minutes to create golden brown, slightly crispy pieces.

For the custard:
• In a medium saucepan over medium-low heat, combine sugar, eggs, milk and cream.
• Stir gently until warm and sugar is dissolved, which will take about 8 to 10 minutes.
• Divide banana bread cubes among 6 ramekins.
• Pour custard over banana bread cubes, while allowing the warm custard to soak into the banana bread cubes briefly.
• Transfer ramekins into a large roasting pan. Carefully fill the roasting pan partially with hot water; come halfway up the sides of baking dish.
• Bake for about 35 minutes until custard is set.
  Serve warm.