There's an ice cream flavour called Tiger Tiger (black licorice and orange swirl) and from my days as a bartender, here's the cocktail it inspired! I usually used Grand Marnier and Sambuca but also subsituted Triple Sec and Ouzo... If it's black sambuca, add a little extra grenadine and it turns a lavender colour! Fun to garnish with an orange wedge and a piece of black licorice.
From Food & Wine's Nick Fauchald... "This drink tastes like cherry soda mixed with whiskey, with a bonus prize (muddled cherries) at the bottom of the glass. If you don't have Cherry Heering (a Danish cherry liqueur), use maraschino liqueur or, better yet, the juice left over from your homemade maraschino cherries" Posted for ZWT #6!
This is from a South Beach cookbook, but I like it with imitation crabmeat a lot better. The original recipe also calls for the jarred roasted red peppers but I find I don't really miss it if I don't have them. One of my favourites and it's even good thrown in a tortilla with a little lettuce for a sandwich! I will say though, it doesn't keep that well - eat it the day you make it as it get kind of watery and the avocado gets a little mushy the next day. I also usually just wing it with the cayenne, depending how much spice I feel like and I add more cilantro sometimes because I love it!
My mom served this up one day (she doesn't remember where it came from) and making it for my friends, it's probably the most requested thing for a BBQ - my best friend's husband even asked for it to be his "birthday cake" the last 3 years!
Again, while I was obsessed with frozen bananas, I tried this, figuring that it made them a great after workout snack! Also good with cookies and creme and chocolate protein powders - mine is a whey protein. I've also added mini chocolate chips to the outside of a couple of these for an extra little treat.
Another recipe from one of my favourite cookbooks - Marcus Samuelsson! This is one I haven't tried yet as I haven't seen any nice ripe papayas yet, but I think it sounds awesome! He says it goes good with grilled shrimp or chicken and with roti.
From Marcus Samuelsson - this awesome dip is super easy and a nice change up. Do not make it in a blender as the sesame seeds will turn into paste - best in a mortar and pestle or a spice grinder. Try it with olive oil to dip in bread or pita or with chicken.