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                                    [name] => Asparagus and Tasso Ham Hash with Fried Eggs
                                    [slug] => Asparagus-and-Tasso-Ham-Hash-with-Fried-Eggs
                                    [chef] => Created By Paul Cullen
                                    [image] => MD_FOODIEnWINO_MARAPR_GLG11.jpg
                                    [zip] => 
                                    [phone] => 
                                    [email] => 
                                    [url] => 
                                    [logo] => 
                                    [descr] => 
INSTRUCTIONS:
Heat a 12-inch sauté pan over medium heat. Fry the ham in a small amount of olive oil, turning it frequently so that it browns on all sides; this takes about 10 minutes. Remove it with a slotted spoon, leaving the heat on and the renderings in the pan.
 
Add the potatoes, and don’t move them for a couple of minutes. Use this time to season them well with salt and pepper. Once they’re a little brown underneath, begin flipping and turning them as they continue to cook, for a 
few minutes. 
 
When the potatoes are about three-fourths as crispy and brown as you’d like them (this takes about 15 minutes), add the onion. Cook for an additional 5 minutes. Add the asparagus, cover the pan and cook for 5–8 minutes or until crisply cooked.
 
Remove the lid, return the ham to the pan and reheat for another minute. Taste for seasoning and adjust as needed. Fry the eggs and place them on top of the hash mixture. Sprinkle liberally with parsley and cheese. Serve immediately with the lightly toasted Italian bread.
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Lamb and spices:
1 lb. freshly ground lamb
2 tbs Turkish oregano
1 tbs rosemary
2 tsp cumin
2 tsp ground celery seed
2 tsp Tellicherry black pepper
1 tsp sweet paprika
1 tsp each of onion powder, garlic powder, ground spearmint and ground ginger
Thin lemon slices and fresh mint leaves for garnish
Block of Halloumi cheese sliced into 3/8” slices and coated in olive oil, cracked black pepper and a pinch of kosher salt.
 
For the tzatziki sauce:
4 oz. plain Greek yogurt
4 oz. sour cream
1 cucumber, seeded and chopped very fine (place chopped cucumber in cheesecloth and squeeze firmly to remove as much water as possible)
1 tbs dill
1.5 tbs dried mint flakes
Cracked black pepper
1 clove fresh garlic, pressed
½ lemon for juice
1 pinch kosher salt
 
For the Greek Village salad:
Cucumber, seeded, chopped into approx. ¼” cubes
½ red pepper, chopped into approx. ¼” squares
½ green pepper, chopped into approx. ¼” squares
½ small red onion, sliced thinly into crescents
2 radishes, cut in half then into crescents
2 tbs dried mint flakes
1 tbs cracked black pepper
Olive oil and red wine vinegar
Kosher salt to taste
 
Prepare the lamb and cheese: Thoroughly blend the ground lamb with the oregano, rosemary, cumin, celery, pepper, paprika, onion and garlic powders, spearmint and ginger. Form into four patties about ½” thick and lightly coat with olive oil. Place the patties and the oiled/sliced Halloumi on a hot grill. After about 10 minutes, readjust Halloumi on the grill by 45 degrees to make crisscross grill marks, Turn and repeat. When the lamb beings to crisp slightly, turn and sear to an internal temperature of about 150 degrees. Remove and allow the patties to rest for about 10 minutes. Grill the sesame seed rolls to a medium crisp, with grill marks. 

Prepare the tzatziki: Mix all the listed ingredients together, adding fresh lemon juice to taste.

Prepare the salad: Combine all the ingredients. Lightly sprinkle with vinegar and oil and add salt and pepper to taste. Refrigerate until needed. 

Service: Place the lamb patties on the rolls and top generously with tzatziki. Place the salad partially atop the grilled Halloumi slices and garnish with thin lemon slices and fresh mint leaves.
 
 
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INSTRUCTIONS:
Prepare the relish: In a sauté pan on medium heat, add EVOO, garlic, the sweet peppers, chunked onion and fennel. Sauté for 10 minutes or until softened.

Prepare the Italian sausage and the rolls: Grill sausage on hot grill until done (inside should register at least 180 degrees), then, in the last minute, grill the rolls. To assemble, place sausage in roll and top with the warm relish. (I like to hit it with hot mustard and serve with a glass of Sonata Rosé.)

Mom Nancy’s Hot Pepper Salad: Mix together the tomatoes, peppers, oil, basil, garlic and salt/pepper and place in the refrigerator for a couple of hours, or even better, for a couple of days (spicier!). This salad is great anytime for picnics and parties.
 
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Instructions: 
Slice each dog lengthwise, but do not cut all the way through. Insert approx. 4 strips of cheese into the cut on each hot dog.
 
Starting from one end, carefully wrap a slice of bacon and “spiral” toward the center of the hot dog. Allow approx. ¼” overlap on each “spiral.” If the single slice does not make it to the end (for bun-length dogs, it probably won’t), secure both ends with a wooden toothpick. Continue wrapping the spiral with one of the bacon pieces you cut in half, 
securing both ends of the slice with a toothpick. Make sure the ends of the hot dogs are covered by the bacon slices. Use as many toothpicks as you need to secure the bacon to the dog.
 
Heat a deep fryer (or oil in a saucepan with a diameter greater than your hot dogs) to 350 degrees. Fry the hot dogs until the bacon is crispy. If you see cheese escaping, that means they’re done. Drain on a rack. Be sure to remove all the toothpicks!
 
While still warm, place the dogs into the rolls and garnish as you wish (did you remove the toothpicks?). Serve with the tomato slices salted and peppered to taste. Top with jalapeños (optional), mustard, ketchup or whatever you like on a hot dog.
 
Serves 4 (or 2 if they haven’t eaten in a couple of days)
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INSTRUCTIONS:
In a large sauté pan, cook the pancetta over medium heat until browned, about 6 minutes. Remove and set aside. Add the garlic and shallots and season with black pepper. Whisk the 4 eggs with 1/3 cup of cheese.
 
Add the pancetta and the pasta back to the pan and sauté for 1 minute. Remove from the heat and add the egg mixture, mixing quickly until the pasta thickens.
 
Mound into serving bowls, add yolk on top, and sprinkle with cheese and parsley. This dish goes perfectly with a glass of Sonata Bianco.
 
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MAKE THE SAUCE:
Heat a Dutch oven with the olive oil over medium-high heat. Add the lamb with a liberal pinch of salt and cook until brown, about 4 minutes. Meanwhile, combine the carrots, celery, garlic and onions in a food processor and pulse to chop finely. 
 
With a slotted spoon, remove the browned lamb from the pan and set aside. Add the vegetables to the pan with a large pinch of salt, and sweat until translucent and aromatic, 3–4 minutes. Deglaze the pan with the red wine, scraping the bottom of the pan with a wooden spoon to get all the goodies into the sauce. 
 
Bring to a simmer and cook until reduced by about half. Add the tomatoes and oregano, then simmer for 10 minutes. Add the lamb back into the pan and let simmer 20–30 minutes longer. While the sauce is simmering, bring a large pot of salted water to a boil. 


MAKE THE PASTA:
When you have 10 minutes left for the sauce, drop the pasta into the boiling water and give a stir so that it doesn't stick. When the pasta is cooked al dente, remove and add pasta into the sauce to coat the noodles. If needed, ladle in a small amount of pasta water. Mix in the Romano, olive oil and mint. Remove from the heat and serve immediately, sprinkled liberally with grated Romano.
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From Coastal Style's Kitchen

Asparagus and Tasso Ham Hash with Fried Eggs

Created By Paul Cullen

INSTRUCTIONS: Heat a 12-inch sauté pan over medium heat. Fry the ham in a small amount of olive oil, turning it frequently so that it browns on all sides; this takes about 10 minutes. Remove it with a slotted spoon, leaving the heat on and the renderings in the pan.   Add the potatoes, and don’t move them for a couple of minutes. Use this time to season them well with salt and pepper. Once they’re a little brown underneat...

MD_FOODIEnWINO_MARAPR_GLG11.jpg

Grilled Kefta Burgers with Tzatziki, Grilled Halloumi, and Cucumber Salad

Created By Bob Yesbek

Lamb and spices: 1 lb. freshly ground lamb 2 tbs Turkish oregano 1 tbs rosemary 2 tsp cumin 2 tsp ground celery seed 2 tsp Tellicherry black pepper 1 tsp sweet paprika 1 tsp each of onion powder, garlic powder, ground spearmint and ground ginger Thin lemon slices and fresh mint leaves for garnish Block of Halloumi cheese sliced into 3/8” slices and coated in olive oil, cracked black pepper and a pinch of kosher salt.   Fo...

Recipies_July_Aug_2012_422.jpg

Italian Chicken Sausage with Pepper, Onion & Garlic Relish and Hot Pepper Salad

Created By Paul Cullen

INSTRUCTIONS: Prepare the relish: In a sauté pan on medium heat, add EVOO, garlic, the sweet peppers, chunked onion and fennel. Sauté for 10 minutes or until softened. Prepare the Italian sausage and the rolls: Grill sausage on hot grill until done (inside should register at least 180 degrees), then, in the last minute, grill the rolls. To assemble, place sausage in roll and top with the warm relish. (I like to hit it with hot mustard...

Recipies_July_Aug_2012_290.jpg

Texas Tommy with Fresh Tomatoes and Jalapeños

Created By Bob Yesbek

Instructions:  Slice each dog lengthwise, but do not cut all the way through. Insert approx. 4 strips of cheese into the cut on each hot dog.   Starting from one end, carefully wrap a slice of bacon and “spiral” toward the center of the hot dog. Allow approx. ¼” overlap on each “spiral.” If the single slice does not make it to the end (for bun-length dogs, it probably won’t), secure both ends ...

GLG_0374.jpg

Pasta Carbonara with Crispy Pancetta

Created By Paul Cullen

INSTRUCTIONS: In a large sauté pan, cook the pancetta over medium heat until browned, about 6 minutes. Remove and set aside. Add the garlic and shallots and season with black pepper. Whisk the 4 eggs with 1/3 cup of cheese.   Add the pancetta and the pasta back to the pan and sauté for 1 minute. Remove from the heat and add the egg mixture, mixing quickly until the pasta thickens.   Mound into serving bowls, add yolk on...

GLG_0417.jpg

Lamb Bolognese with Peas over Pappardelle

Created By Paul Cullen

MAKE THE SAUCE: Heat a Dutch oven with the olive oil over medium-high heat. Add the lamb with a liberal pinch of salt and cook until brown, about 4 minutes. Meanwhile, combine the carrots, celery, garlic and onions in a food processor and pulse to chop finely.    With a slotted spoon, remove the browned lamb from the pan and set aside. Add the vegetables to the pan with a large pinch of salt, and sweat until translucent and aromati...

MD_FOODIEnWINO_MARAPR_GLG20.jpg
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                                    [name] => Marinated Barbecue Lamb with Carrots, Celery, Onions and Garbanzo Beans
                                    [slug] => Marinated-Barbecue-Lamb-with-Carrots-Celery-Onions-and-Garbanzo-Beans
                                    [chef] => Created By Matt Haley of SoDel Concepts
                                    [image] => Recipies_July_Aug_2012_156.jpg
                                    [zip] => 
                                    [phone] => 
                                    [email] => 
                                    [url] => 
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INGREDIENTS:
1 boneless leg of Lamb
Salt, pepper
Sugar
Red wine vinegar
Grapeseed oil
2 cup ketchup
1 cup apple cider vinegar
1 tbs molasses
1 cup brown sugar
1 tsp crushed red pepper flakes
1 tsp cracked black pepper
1 tsp mustard seed
2 carrots, cut very thin, on a bias
2 stalks celery, cut very thin, on a bias
½ white onion, cut and separated into very thin rings
1 cup garbanzo beans, drained
1 bay leaf
Sea salt
 

INSTRUCTIONS:
Marinate the lamb: Drizzle the lamb with enough vinegar and oil to coat thoroughly. Sprinkle with salt, pepper and sugar. Rub the spices into the meat to coat all over. Allow to marinate at least several hours or refrigerate overnight.
 
Make the barbecue sauce: Combine the ketchup, apple cider vinegar, molasses, brown sugar, crushed red pepper, cracked black pepper and mustard seed in a Ball jar. Shake well, until thoroughly blended.
 
Grill the lamb: Place the marinated lamb on a very hot grill. As the bottom begins to caramelize, generously slather the top with sauce using a barbecue mop. It’s OK if some of the sauce drips into the fire. The smoke will add to the flavor of the meat.
 
When the bottom begins to char, turn and coat the cooked side thoroughly with the barbecue sauce. Close the grill for a short time to build up heat and to caramelize the sauce. Meat should be darkly caramelized but soft to the touch (medium-rare). Remove and allow to sit for about 15 minutes.
 
Make the salad and finish the dish: Heat the grapeseed oil and the bay leaf in a sauté pan. When the oil is hot, add the onions, carrots, celery, salt and garbanzo beans in that order, stirring constantly over high heat, just until the vegetables are hot and coated with the oil but still bright and colorful. Remove from the heat with a slotted spoon, remove the bay leaf and spoon the salad into the center of a dinner plate.
 
Slice 3-4 slices of the lamb, each about ¼” thick, and arrange on top of the salad. Sprinkle lightly with sea salt and serve.
 
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For Starters:
Four 8 oz. portions of the smoked, roasted pork belly
¼ cup olive oil
2 tbsp. chopped fresh herbs (such as parsley, thyme, chives, rosemary or cilantro)
1 tsp. minced garlic
 
Instructions: 
Preheat a grill using medium heat. Combine the chopped herbs, garlic and olive oil in a small bowl. Brush each piece of pork belly with the herb oil and place on the grill. Flip over and brush the other side with oil after a few minutes. Warm through, but try not to char the pieces excessively. Yields 4 servings.


To make the stone-ground cheddar grits:
½ cup stone-ground grits
2 cup pork stock (or chicken broth or water)
2.5 cup low-fat milk
1.5 cup grated cheddar cheese
1 tbsp. butter
1 tsp. kosher salt, plus more for seasoning pepper to taste
 
Instructions: 
Bring the stock and 2 cups of the milk to a boil in a medium sauce pan. Add the salt and stir in the grits by adding them in a steady stream to avoid clumping. Reduce the heat to a simmer and continue to stir gently. After about 15 minutes the grits will have begun to thicken. Add the remaining ½ cup milk and continue to stir for another 20 to 25 minutes until the grits are smooth and creamy. Add the cheddar cheese and then remove from heat. Stir until the cheese has melted and is no longer stringy. Season to taste with black pepper and additional salt if needed. Makes 4 to 6 servings.
 
 
To make the smoked bacon-braised collard greens:
1 gal. collard greens, stemmed and chopped into large pieces
½ cup smoked bacon lardons
½ cup diced onion
1 tbsp. minced garlic
2 tbsp. apple cider vinegar
1 tbsp. sugar
Dash hot sauce (optional)
Salt and pepper to taste
 
Instructions:
In a very large stock pot or Dutch oven, heat the bacon over medium-high heat. Once the bacon has cooked slightly and some fat has rendered, add the onion and garlic. Cook for several minutes, until the onion has softened and is translucent.
 
Add the collard greens, vinegar, sugar and hot sauce. Reduce the heat to medium-low, stir for several minutes as the greens wilt and then partially cover with a lid. Let the greens cook for 20 minutes, stirring every so often. If the pot becomes dry, further reduce the heat and add a small amount of water or stock. 
 
The greens are finished when they are limp and tender. Season to taste with salt and pepper. 
 
Makes 4 servings.

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From Local Chefs

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                                    [name] => White Cosmopolitan
                                    [slug] => White-Cosmopolitan
                                    [chef] => Market Street Inn
                                    [image] => Market_St_Drink_7.jpg
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                                    [phone] => 
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                                    [logo] => 
                                    [descr] => Market Street’s twist on a classic features Smirnoff Cranberry, triple sec, white cranberry juice and a splash of lime, topped with tasty cranberries.

Market Street Inn
410-742-4145  
[showorder] => 2 [date_created] => 2013-03-25 12:53:46 [created_by] => 4 [date_updated] => 2013-03-25 12:59:51 [updated_by] => 4 ) [_relations:protected] => Array ( ) [_exists:protected] => 1 ) [1] => recipes\models\recipe Object ( [_loaded_from_db:protected] => 1 [taxonomy_data:protected] => [_data:protected] => Array ( [id] => 55 [hidden] => 0 [featured] => 0 [name] => Angler Sangria [slug] => Angler-Sangria [chef] => The Angler [image] => The_Angler_May_2012_129.jpg [zip] => [phone] => [email] => [url] => [logo] => [descr] =>
Celebrate summer with a glass of Angler Sangria, a refreshing and fruity take on the classic. Made with fresh fruit and great wine, it’s a summertime favorite.
 
THE ANGLER
410-289-7424    
[showorder] => 3 [date_created] => 2013-03-25 12:55:42 [created_by] => 4 [date_updated] => 2013-03-25 13:03:18 [updated_by] => 4 ) [_relations:protected] => Array ( ) [_exists:protected] => 1 ) [2] => recipes\models\recipe Object ( [_loaded_from_db:protected] => 1 [taxonomy_data:protected] => [_data:protected] => Array ( [id] => 56 [hidden] => 0 [featured] => 0 [name] => Harvest Moon Punch [slug] => Harvest-Moon-Punch [chef] => Harvest Moon Tavern [image] => Harvest_Moon_Drink_29.jpg [zip] => [phone] => [email] => [url] => [logo] => [descr] =>
This Snow Hill hotspot serves up Harvest Moon Punch. It’s made with Cruzan Mango Rum, Malibu Coconut Rum, fresh-squeezed orange juice, pineapple juice and a splash of grenadine.
 
HARVEST MOON TAVERN
410-632-9890    
[showorder] => 4 [date_created] => 2013-03-25 12:56:46 [created_by] => 4 [date_updated] => 2013-03-25 13:04:18 [updated_by] => 4 ) [_relations:protected] => Array ( ) [_exists:protected] => 1 ) [3] => recipes\models\recipe Object ( [_loaded_from_db:protected] => 1 [taxonomy_data:protected] => [_data:protected] => Array ( [id] => 57 [hidden] => 0 [featured] => 0 [name] => Dragon Milk [slug] => Dragon-Milk [chef] => Yokozuna [image] => Yokozuna_mj_2012_25.jpg [zip] => [phone] => [email] => [url] => [logo] => [descr] =>
Enjoy sipping on some Dragon Milk with your next sushi boat — made with Momokawa Pearl sake, nigori (meaning unfiltered), with lime juice, cream of coconut, grenadine and a splash of half & half.
 
YOKOZUNA
410-524-7412    
[showorder] => 5 [date_created] => 2013-03-25 13:06:57 [created_by] => 4 [date_updated] => [updated_by] => ) [_relations:protected] => Array ( ) [_exists:protected] => 1 ) [4] => recipes\models\recipe Object ( [_loaded_from_db:protected] => 1 [taxonomy_data:protected] => [_data:protected] => Array ( [id] => 58 [hidden] => 0 [featured] => 0 [name] => Blueberry Pomegranate Martini [slug] => Blueberry-Pomegranate-Martini- [chef] => Steak Salisbury [image] => Steak_Salisbury_36.jpg [zip] => [phone] => [email] => [url] => [logo] => [descr] =>
One of Salisbury’s newest restaurants can pour you a delicious blueberry pomegranate martini made with Blueberry Shnapps, pomegranate vodka and a splash of Sprite. 
 
STEAK SALISBURY
410-749-5445    
[showorder] => 6 [date_created] => 2013-03-25 13:12:40 [created_by] => 4 [date_updated] => [updated_by] => ) [_relations:protected] => Array ( ) [_exists:protected] => 1 ) [5] => recipes\models\recipe Object ( [_loaded_from_db:protected] => 1 [taxonomy_data:protected] => [_data:protected] => Array ( [id] => 59 [hidden] => 0 [featured] => 0 [name] => Orange Crush [slug] => Orange-Crush [chef] => Harborside Bar & Grill [image] => Harborside_0013.jpg [zip] => [phone] => [email] => [url] => [logo] => [descr] =>
It’s may be most popular drink on the Shore. You know the slogan “Often imitated; never duplicated.” That’s the original Orange Crush, made with Stoli Orange vodka, triple sec and a splash of Sprite.
 
HARBORSIDE BAR & GRILL
410-213-1846  
[showorder] => 7 [date_created] => 2013-03-25 13:16:50 [created_by] => 4 [date_updated] => [updated_by] => ) [_relations:protected] => Array ( ) [_exists:protected] => 1 ) [6] => recipes\models\recipe Object ( [_loaded_from_db:protected] => 1 [taxonomy_data:protected] => [_data:protected] => Array ( [id] => 68 [hidden] => 0 [featured] => 0 [name] => Passport To Venice [slug] => Passport-To-Venice [chef] => Sunset Grille [image] => Sunset_Grille_Drink_7_2012_66.jpg [zip] => [phone] => [email] => [url] => [logo] => [descr] =>
The Passport to Venice is the perfect summer cocktail and is served with Moscato, peach puree, an assortment of seasonal fruits and garnished with a pineapple and pineapple leaf.
 
SUNSET GRILLE
410-213-8110   
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Isn’t summer the perfect season to enjoy a La Ha Rita? The popular restaurant’s signature margarita with is made with Gold Tequila and Gran Gala, and is served on the rocks.
 
LA HACIENDA
410-208-1383    
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Rob Mulford’s latest culinary creation also features a hip bar atmosphere. Try the Cujo, made with Smirnoff vodka, melon liquor, fresh- squeezed orange juice and lemon-lime soda. 
 
MOJO'S
443-944-9507   
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Whether you're sitting outside or at their cool bar, we suggest ordering the Passion Fruit Cosmo at Kindle. It’s made with Skyy Passion Fruit vodka, triple sec, cranberry juice and fresh lime juice.
 
KINDLE
302-645-7887    
 
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While you’re checking out the new Skye Bar atop Galaxy 66, order up a Whirlpool. It’s made with Belvedere pink grapefruit, fresh-squeezed grapefruit, muddled fresh mint and simple syrup. 
 
GALAXY 66
410-723-6762    
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When you’re out with friends, order a round of the Strawberry Mojitos at Liquid Assets — made with Don Q Puerto Rican rum and infused with natural mint, strawberry puree and mint leaves.
 
LIQUID ASSETS
410-524-7037   
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INSTRUCTIONS:
Shake with ice and pour into an ice-filled Old Fashioned glass. Garnish with a celery stalk.
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Beverages

White Cosmopolitan

Market Street Inn

Market Street’s twist on a classic features Smirnoff Cranberry, triple sec, white cranberry juice and a splash of lime, topped with tasty cranberries. Market Street Inn 410-742-4145   MarketStreetInnSalisbury.com

Market_St_Drink_7.jpg

Angler Sangria

The Angler

Celebrate summer with a glass of Angler Sangria, a refreshing and fruity take on the classic. Made with fresh fruit and great wine, it’s a summertime favorite.   THE ANGLER 410-289-7424     TheAnglerOC.com

The_Angler_May_2012_129.jpg

Harvest Moon Punch

Harvest Moon Tavern

This Snow Hill hotspot serves up Harvest Moon Punch. It’s made with Cruzan Mango Rum, Malibu Coconut Rum, fresh-squeezed orange juice, pineapple juice and a splash of grenadine.   HARVEST MOON TAVERN 410-632-9890     HarvestMoonTavern.com

Harvest_Moon_Drink_29.jpg

Dragon Milk

Yokozuna

Enjoy sipping on some Dragon Milk with your next sushi boat — made with Momokawa Pearl sake, nigori (meaning unfiltered), with lime juice, cream of coconut, grenadine and a splash of half & half.   YOKOZUNA 410-524-7412     YokozunaOC.com

Yokozuna_mj_2012_25.jpg

Blueberry Pomegranate Martini

Steak Salisbury

One of Salisbury’s newest restaurants can pour you a delicious blueberry pomegranate martini made with Blueberry Shnapps, pomegranate vodka and a splash of Sprite.    STEAK SALISBURY 410-749-5445     FountainsInc.com

Steak_Salisbury_36.jpg

Orange Crush

Harborside Bar & Grill

It’s may be most popular drink on the Shore. You know the slogan “Often imitated; never duplicated.” That’s the original Orange Crush, made with Stoli Orange vodka, triple sec and a splash of Sprite.   HARBORSIDE BAR & GRILL 410-213-1846   WeOCHarborside.com

Harborside_0013.jpg

Passport To Venice

Sunset Grille

The Passport to Venice is the perfect summer cocktail and is served with Moscato, peach puree, an assortment of seasonal fruits and garnished with a pineapple and pineapple leaf.   SUNSET GRILLE 410-213-8110    OCSunsetGrille.com

Sunset_Grille_Drink_7_2012_66.jpg

LaHa Rita

La Hacienda

Isn’t summer the perfect season to enjoy a La Ha Rita? The popular restaurant’s signature margarita with is made with Gold Tequila and Gran Gala, and is served on the rocks.   LA HACIENDA 410-208-1383     OCLaHacienda.com

La_Hacienda_Drink_55.jpg

Cojo

Mojo's

Rob Mulford’s latest culinary creation also features a hip bar atmosphere. Try the Cujo, made with Smirnoff vodka, melon liquor, fresh- squeezed orange juice and lemon-lime soda.    MOJO'S 443-944-9507    Facebook.com/MoJosdog

Mojos_July_2012_141.jpg

Passion Fruit Cosmo

Kindle

Whether you're sitting outside or at their cool bar, we suggest ordering the Passion Fruit Cosmo at Kindle. It’s made with Skyy Passion Fruit vodka, triple sec, cranberry juice and fresh lime juice.   KINDLE 302-645-7887     KindleRestaurant.com  

Kindle_Drink_51.jpg

The Whirlpool

Galaxy 66

While you’re checking out the new Skye Bar atop Galaxy 66, order up a Whirlpool. It’s made with Belvedere pink grapefruit, fresh-squeezed grapefruit, muddled fresh mint and simple syrup.    GALAXY 66 410-723-6762     Galaxy66BarAndGrille.com

Galaxy_66_Drink_7_2012_76_Snapseed.jpg

Strawberry Mojito

Liquid Assets

When you’re out with friends, order a round of the Strawberry Mojitos at Liquid Assets — made with Don Q Puerto Rican rum and infused with natural mint, strawberry puree and mint leaves.   LIQUID ASSETS 410-524-7037    LA94.com

Liquid_Assets_7_2012_31.jpg

George's Bloody Mary

Greg David

INSTRUCTIONS: Shake with ice and pour into an ice-filled Old Fashioned glass. Garnish with a celery stalk.

MD_GEORGESMIX_GLG3.jpg
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                                    [name] => SeaGlass Sauvignon Blanc, California
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                                    [chef] => Steve Shockley of the Route 50 Wine Rack 
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A great summer-afternoon-on-the-deck sipping quaff. Not a serious wine, but the refreshing citrus flavors are certainly attention-getting. A great match for salads and grilled chicken.
 
 
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We found this “gem” from one of our smaller distributors, and what a find! Wonderful cherry notes bursting at you with a rich, earthy structure much like a Pinot that’s twice the price.
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Don’t be distracted by this wine’s funky label. This is a seriously flavored, complex wine. Blackberry and raspberry flavors are knitted together by a quaint peppery backbone, typical of the Grenache grape. With this wine, BBQ ribs and corn on the cob is the perfect menu this summer.
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Another winery that likes to have fun with its labels. But again, don’t be distracted, because this is definitely not your typical lighthearted Grigio. Pop the cork, and you’ll find a more soft and round quality with hints of pear, peach and even tangy apricot.
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Wow, a Chard from the Russian River under 15 bucks! Robin sports the typical Russian River-flavor profile of pear, apple and melon with a rich, toasty finish. It is definitely worth a try!
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This soft and supple Maryland Chardonnay is fermented and aged in French oak for nine months to give it oak highlights and a long finish.  $20.99
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With bright raspberry and vanilla on the nose, the 2011 Passeggiata’s light to medium texture and body is both food-friendly and smooth. Fermentation in French oak brings hints of butterscotch and cedar in support of the lively fruit flavors of this unique wine.  $30.99
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This was the first Italian vinifera planted at Slack, and it remains one of the prettiest on the vine. Sangioveses are younger wines that benefit any pasta, meat or seafood dish.  $27.99
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This Pinot Grigio has bright citrus aromas and a beautifully smooth and balanced mouth- feel. Perfect for picnics or as an aperitif, it pairs especially well with chicken or seafood.  $21.99
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This sparkling vintage is produced from two grape harvests made during the 2011 season: an early harvest, to capture acidity, and a later harvest, to feature the naturally fruity characters of the vidal blanc grape. The resulting wine is a joyful marriage of bubbles with citrus and pineapple flavors.  $27.99
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The sin is in the Zin! Sumptuous chocolate mixed with oak-barreled Zinfandel equals… delicious! Enjoy Chocolate Zin as an after-dinner delight!  $25.99
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The Wine List

SeaGlass Sauvignon Blanc, California

Steve Shockley of the Route 50 Wine Rack

A great summer-afternoon-on-the-deck sipping quaff. Not a serious wine, but the refreshing citrus flavors are certainly attention-getting. A great match for salads and grilled chicken.    

Wine_July_2012_3.jpg

Indomita Reserve Pinot Noir, Chilé

Steve Shockley of the Route 50 Wine Rack

We found this “gem” from one of our smaller distributors, and what a find! Wonderful cherry notes bursting at you with a rich, earthy structure much like a Pinot that’s twice the price.

Wine_July_2012_8.jpg

Honoro Vera Garnacha, Spain

Steve Shockley of the Route 50 Wine Rack

Don’t be distracted by this wine’s funky label. This is a seriously flavored, complex wine. Blackberry and raspberry flavors are knitted together by a quaint peppery backbone, typical of the Grenache grape. With this wine, BBQ ribs and corn on the cob is the perfect menu this summer.

Wine_July_2012_7.jpg

Vino Pinot Grigio by Charles Smith Winery, Washington State

Steve Shockley of the Route 50 Wine Rack

Another winery that likes to have fun with its labels. But again, don’t be distracted, because this is definitely not your typical lighthearted Grigio. Pop the cork, and you’ll find a more soft and round quality with hints of pear, peach and even tangy apricot.

Wine_July_2012_5.jpg

Robin K Russian River Chardonnay, Sonoma

Steve Shockley of the Route 50 Wine Rack

Wow, a Chard from the Russian River under 15 bucks! Robin sports the typical Russian River-flavor profile of pear, apple and melon with a rich, toasty finish. It is definitely worth a try!

Wine_July_2012_6.jpg

1634 Chardonnay Port of Leonardtown Winery, Leonardtown, MD

Michael and Deborah Everett of Maryland Wine Bar

This soft and supple Maryland Chardonnay is fermented and aged in French oak for nine months to give it oak highlights and a long finish.  $20.99

1634.jpg

Passeggiata 2011 Black Ankle Vineyards, Mt. Airy, MD

Michael and Deborah Everett of Maryland Wine Bar

With bright raspberry and vanilla on the nose, the 2011 Passeggiata’s light to medium texture and body is both food-friendly and smooth. Fermentation in French oak brings hints of butterscotch and cedar in support of the lively fruit flavors of this unique wine.  $30.99

Black_Ankle.jpg

Sangiovese Slack Vineyards, Leonardtown, MD

Michael and Deborah Everett of Maryland Wine Bar

This was the first Italian vinifera planted at Slack, and it remains one of the prettiest on the vine. Sangioveses are younger wines that benefit any pasta, meat or seafood dish.  $27.99

Slack.jpg

Pinot Grigio Running Hare Vineyards, Prince Frederick, MD

Michael and Deborah Everett of Maryland Wine Bar

This Pinot Grigio has bright citrus aromas and a beautifully smooth and balanced mouth- feel. Perfect for picnics or as an aperitif, it pairs especially well with chicken or seafood.  $21.99

Running_Hare.jpg

Vidal Blanc Sparkling Great Shoals Winery, Princess Anne, MD

Michael and Deborah Everett of Maryland Wine Bar

This sparkling vintage is produced from two grape harvests made during the 2011 season: an early harvest, to capture acidity, and a later harvest, to feature the naturally fruity characters of the vidal blanc grape. The resulting wine is a joyful marriage of bubbles with citrus and pineapple flavors.  $27.99

Great_Shoals.jpg

Chocolate Zin St. Michaels Winery, St. Michaels, MD

Michael and Deborah Everett of Maryland Wine Bar

The sin is in the Zin! Sumptuous chocolate mixed with oak-barreled Zinfandel equals… delicious! Enjoy Chocolate Zin as an after-dinner delight!  $25.99

St_Michaels.jpg