Ponce Livornese (Livorno Coffee Rum Punch)
INGREDIENTS:
8 tsp. sugar
4 oz. rum
12 oz. strong coffee (preferably espresso)
4 twists of lemon peel
Directions:
Place 2 teaspoons sugar and 1 ounce of rum in each cup and top with coffee. Twist each lemon peel and rub over the cup rim to release essential oils, then drop the peel into the glass. Serve immediately.
By Lori Ross, Southern Boating January 2018
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These pork sliders have a satisfying flavor that is sure to delight.
INGREDIENTS:
1 pork tenderloin
4 tbsp. oil, divided
½ tsp. each salt and pepper
2 tbsp. minced garlic
1 tsp. dried rosemary
1 cup onion, chopped
3 cups broccoli rabe, escarole or kale, chopped
3 cups chicken broth
¼ tsp. each salt and pepper
¼ tsp. crushed red pepper
8 slider rolls
8 thin slices provolone cheese
Sliced pickled pepperoncini (optional)
Directions:
Set oven to 400 or grill on high. Drizzle 2 tbsp. oil over tenderloin and sprinkle with salt and pepper. Grill tenderloin for 15-18 minutes or until just cooked through. If sautéing, add pork tenderloin to preheated frying pan and sear on two sides, 5-6 minutes until well-browned then bake for 12-15 minutes until just cooked through. Take off heat, let rest 10 minutes, and then carve into 8 slices.
Heat remaining 2 tbsp. oil in frying pan to medium heat. Add garlic, rosemary, and onion and cook about 5 minutes until slightly browned and softened. Add broccoli rabe, cook 5 minutes while stirring until soft and tender. Add chicken broth to vegetables, and season with salt, pepper and crushed red pepper. Cook 5 more minutes and take off heat. Add slices of pork to broth and with vegetables; stir until coated. Place a serving of the moistened pork and broccoli rabe on each slider, making sure to drizzle a little of the sauce on the inside of the roll. Top warm pork and broccoli rabe with provolone slices and pickled peppers.
By Lori Ross, Southern Boating January 2018
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INGREDIENTS:
4 tbsp. butter
8 slices Italian bread or French baguette
4 oz. dark or milk chocolate bar, broken into 8 pieces or 8 tsp. Nutella
Coarse sea salt (optional)
1 tbsp. sugar mixed with 1/8 teaspoon ground cinnamon (optional)
Directions:
Butter one side of each slice of bread generously. On a grill or in a skillet place slices butter side down over medium heat, just until pale gold on one side. Cover toasted bread (on unbuttered side) with chocolate or Nutella. Lower temperature and cover, cooking until the chocolate is softened (2-3 minutes). Serve immediately, sprinkled with a pinch of sea salt or a dusting of cinnamon sugar.
By Lori Ross, Southern Boating January 2018
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