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Hello, foodies…

How was your weekend? Food-and-fun-filled? I sure hope so. Mine was terrific…I managed to get a little beach-time in at the Delaware shore and the weather was just beautiful. I may have even sampled Wednesday’s recipe while I was there: Frozen Summer Sangria!

Frozen Summer Sangria

This recipe is prepared with the Vintage Wine Estates Vineyard Favorites 3 or 12 Bottles (M41943).
 
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:
 
6 oz frozen mango chunks
3 oz frozen peach slices
3 oz frozen pineapple chunks
4 cups ice
1/2 a lime, peeled
1 orange, peeled and halved
1-3/4 cup white wine
1/2 cup brandy
1/4 cup sugar
 
Directions:
 
Place the ingredients into a blender and blend for 45–60 seconds, or until the drink is completely smooth. Serve immediately.

This drink is perfect with any of the grilled dishes we made this month…Chimichurri Flank Steak, Grilled Scallops, or Risotto-Stuffed Chicken Breast. Or, you could even try it with our Foodie Challenge Winner’s Recipe, Yuca Hash, submitted by Wanda and Charlie B! A BIG thanks to everyone who submitted a recipe. Check out our Foodie Friends blog this week to see all the finalists. And, do try the recipes…especially the Yuca Nut Pie submitted by JessileeV286. It was AMAZING!

Here’s Wanda and Charlie’s recipe for Yuca Hash:

Ingredients:

3 Tbsp unsalted butter, divided
1 tsp salt
Water, enough to cover yuca
1 to 1-1/2 lbs yuca, washed, peeled, and diced into 1/2” chunks
1 tsp pepper
1 can diced tomatoes with green chilies (hot or mild)
2 celery stalks, diced
1 small onion, diced
8 oz Baby Bella mushrooms, chopped
1 tsp hot pepper flakes (optional )
1/2 cup cheddar cheese, shredded

Directions:

1. In a large, deep-sided skillet, combine 1 Tablespoon butter, salt, and water. Bring the mixture to a boil.
2. Add the yuca chunks and reduce the heat to medium. Cook only until fork tender, about 25–30 minutes. (You don’t want the yuca to be falling apart.) Drain the yuca and set it aside.
3. Return the skillet to the stove and melt the remaining butter. Add the mushrooms, onions, and celery and cook until tender. Add the pepper, hot pepper flakes, and the tomatoes and cook for 4–5 minutes. Add the yuca and cook until hot. Top with cheese and enjoy!

Did you hear Mary and I talk about Twitter on Sunday? If you’re not tweeting yet, you’re missing out! Here’s how you sign up and how you follow me:

1.    Go to QVC.com. Click the gray “Kitchen & Food” tab. Under “Spotlight On” on the left, click on the link that says “In the Kitchen with David.” Below the images, about halfway down the page, you’ll see a bar that says “Stay Connected.” Click on the Blue bird icon, which is Twitter.
2.    My page will appear and click on the yellow “Sign up” box in the center. Fill in the required information, then “Sign up.” (Be sure to read all the terms and conditions!)
3.    You’ll be directed to my page: “DavidVenableQVC.” Click the “Follow” button on the right. Welcome to our Twitter family!
4.    To reply or retweet one of my tweets (which are in the middle of the page), click it, write a response in the box that says @DavidVenableQVC, then “Tweet.”
5.    To find your friends or your favorite celebrities, click the magnifying glass in the top right corner of the page. Then, click "Follow" to see what they’re up to.

In honor of tomorrow’s fruity recipe, your blog question is what’s your favorite summer drink? Do you like margaritas, piña coladas, or mojitos? Or, are smoothies and milkshakes more your style? Whatever your fancy, just grab one of those colorful cocktail umbrellas. It makes it official! See you tomorrow night at an early start time…7pm ET.

Keep it flavorful!
—David