What's for Cocktails? White Sangria!

Happy Fourth of July!!  This is definitely one of my favorite holidays.  Every Fourth we have a big cookout with all of our friends.  We have a ton of food, drinks and outdoor shenanigans, and then when it gets dark, we light some serious fireworks off the end of our dock.  This day just reinforces the fact that we are so lucky to live in the best country in the world and I am a lucky girl to have such wonderful friends and family!

This year, Sully made up a big batch of white sangria.  We have tinkered with other recipes before but this one was a definite winner.  It was so cool and refreshing in the (literally) 100-degree heat.  And with all the amazing fresh fruit in season, why WOULDN'T you make this?! Give it a try and cheers!


White Sangria
Serves 8-10

1 double bottle of pinot grigio

1 cup of granulated white sugar

1/2 cup apricot or other flavored brandy

1 liter of sparkling water or club soda

1 cup orange juice

juice of 1 lime

fruit to your liking (we used peaches, strawberries and lime slices)

Stir all liquids together vigorously to dissolve sugar.  Add fruit and chill for several hours.  Serve over ice and ENJOY!

What's for Dinner? Roast Pork with Romesco Sauce!

Pork sirloin was on sale the other day and when thinking of what to do with it, I remembered this recipe I made a while back with this Romesco sauce.  It is a really awesome and different sauce that they make in the Catalonia region of Spain that's made of nuts and roasted peppers (among other things).  It is easy to whip together and adds great flavor to pork, chicken or fish (or really any protein).  The recipe makes a lot so you can keep the leftovers in your fridge and use the sauce on whatever you like.  It just gets better and better!  Definitely give this one a try.  I hope you will like it!

Roasted Pork with Romesco Sauce
Serves as many as your pork allows!

• 1 pork tenderloin or sirloin
• salt
• pepper
• paprika (smoked or regular)
• 2 TBSP olive oil
• 3 garlic cloves, chopped and 2 whole
• 1/2 cup marcona almonds (you can get these at Whole Foods...if you can't find them, use salted smoked almonds)
• 1 cup stale white bread
• 1 tomato, seeded and cored and roughly chopped
• 1 jar of roasted red peppers, drained
• 1 TBSP sherry (or red wine) vinegar
• 1/4 tsp smoked paprika
• 1/4 cup olive oil
• salt and pepper

Place pork in a roasting pan and rub with salt, pepper, paprika, olive oil and chopped garlic.  Roast on 350 until pork temp reaches 155. Remove from oven and cover with foil.  Let sit for 20 minutes.

In a food processor, add almonds, garlic cloves and bread and process until finely chopped.  Add remaining ingredients except olive oil and turn on processor.  Add olive oil in a slow drizzle until it is all combined.  Season with salt and pepper to taste. Serve over pork. Enjoy!