Celebrating the Emerald Isle
Photo Courtesy of Apryl Ann Photography
Pots of Green Gold
Photo Courtesy of Joshua Bousel
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup basil parmesan mayonnaise
Type of fire: Direct
Grill heat: medium-high
Place mushrooms in a large bowl and toss with olive oil, salt, and pepper.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place mushrooms on the grill, gill side up, and cook until mushroom caps brown and start to release their moisture, 3-4 minutes. Flip and continue to cook until mushrooms are slightly soft, about 3 minutes more. Remove mushrooms to a tray, gill side up, and let cool for 3-5 minutes.
Fill each mushroom with a spoonful of basil parmesan mayonnaise. Serve immediately.
Photo Courtesy of Leah Bergman
1 bunch fresh mint, stems removed plus more for garnish
2 pkg. Kool-Aid Lemon-Lime Flavor Unsweetened Drink Mix
2 qt. (8 cups) pineapple juice, chilled
1 bottle (2 L) carbonated lemon-lime soda, chilled
1 bottle (750 ml) white rum, optional
2 lemon, sliced
3 lime, sliced
Rim glasses: Place Lucky Charms marshmallows in a ziplock bag and crush into small pieces. Pour out onto a plate and set aside. Dip glasses in honey then in crushed marshmallows.
Make the punch: Muddle mint with Kool-Aid in punch bowl or pitcher.
Add pineapple juice; stir until mix is dissolved.
Stir in soda, rum and fruit just before serving.
To serve, pour punch carefully into rimmed glasses, add a few extra slices of citrus and a sprig of mint.
Capture a Leprechaun
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