D.I.Y. Pomegranate Mojito

Today I am very excited and honored to introduce to you the newest contributor to the Cucina Domenico food bog, Kendra Thornton. When I was contacted a few weeks ago by Kendra, asking if I would be interested in sharing some of her unique recipes and advice, I was a bit taken aback. Kendra, who is a long time travel expert and a world traveler since the age of 3 months, has been sharing her knowledge and advice on family, luxury and adventure travel for FOX News, ABC, CBS, NBC, and CW networks. A person with such an established track record reaching out to me was overwhelming to say the least. When I learned that Kendra is now taking on the very important and rewarding role of mom and wife to a family of three, incorporating her experiences into creating unique meals, I knew that my readers (along with myself) would benefit from and enjoy hearing what tips and recipes she has to offer! You can find out more about Kendra by checking out her bio in the Guest Blogger section by clicking here. You can also find her recipes by clicking On the Go with Kendra under the Recipes section. So take it away, Kendra, with today’s post…we look forward to your insightful visits here at Cucina Domenico! 

Kendra Thornton

Spring is in the air! What better excuse could there be to invite loved ones over for cocktails on the patio. The sheer mention of cocktails and I am instantly reminded of my recent stay in Las Vegas with my husband. It was absolutely heavenly.

Surrounded by the glorious Venetian Hotel, smack bang in the middle of all the action, we had the most wonderful time by the pool, sipping a cocktail that screamed, “Spring has arrived!”

I just had to get a copy of the recipe. This drink was something I was determined to take back to Chicago and share with my friends and family. So with my sites locked on a target, I set to work. I love a challenge, and have yet to fail in a mission. Their pomegranate mojito was to die for and I was not going home empty-handed. I managed to pilfer the recipe from the bar staff who so creatively bring Venetian’s poolside dining to life. Now I can’t offer you the magical atmosphere of the Venetian, ranked amongst some of the top hotels in Las Vegas, but I can give you a few tips to help you create your own signature pomegranate mojito fit for spring celebrations.

D.I.Y Pomegranate Mojito
(Makes 2 cups)

Ingredients:
2 tablespoons of sugar
1 tablespoon of fresh lime-juice
10-12 fresh mint leaves
6 tablespoons of white rum
¼ cup of pomegranate juice
¼ fluid ounce of soda water

Directions:
Simply mix the lime-juice, mint leaves and sugar together until the sugar dissolves. Press the mint leaves against the edge of the glass with the back of a spoon so that they are slightly bruised. This will help them to infuse their flavor into the drink. Stir in the rum and pomegranate juice, and then fill the glass with ice and finish with a splash of the soda water.

Or, if you happen to have a cocktail shaker in your home bar, toss the lime-juice, sugar, half of the mint and some ice cubes into the shaker. Give it a thorough shake. Add the pomegranate juice and rum and shake gently. Place some ice into a serving glass and strain the drink in, top up with soda water. Garnish with a slice of lime on the side of the glass and float a sprig of mint on top. I hope you enjoy this just as much as my friends and I do!

Dana’s Game Day Buffalo Chicken Meatballs

Spring is in the air, and the boys of summer are back on the field. But put away those peanuts and crackerjacks, because today I have a special treat for you. I could’t think of a better way to help celebrate the home opener weekend  than by sharing with you a recipe given to me by my friend Dana Gollotto, who is a dietitian and chef for the Philadelphia Phillies. As you may recall, I shared a recipe back in February that I found online for chicken meatballs as part of my post on Superbowl party foods. When Dana offered to share her version of buffalo chicken meatballs, which by the way she says is the Phillies all time favorite recipe, I knew that it would be a home run. No doubt this recipe, which puts a unique spin on the classic appetizer, would make for a great game day dish to share with family and friends!

Dana has also graciously agreed to check in with Cucina Domenico occasionally to share other special recipes that she prepares for the Phillies. You can also check out my interview with Dana by clicking here. Now play ball!

GAME DAY BUFFALO CHICKEN MEATBALLS
Courtesy of Dana Gollotto

Ingredients
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1/3 cup hot sauce
1 pound ground chicken, preferably thigh meat
1 large egg
1/2 celery stalk, minced
3/4 cup bread crumbs
1 teaspoon salt
1/4 cup locatelli cheese

Easter Wishes: My List of Easter Recipes

Easter week is here once again and I’m sure that many of you, like myself, are preparing to bake the traditional Easter breads and pies. It’s a time of year that I look forward to and take pride in being able to carry on my family’s traditions. Over the past few years, I have shared on this blog many of my family’s traditional recipes. In fact, as I was preparing to write this week’s post, I realized that I have run out of family recipes to share with you. Instead of searching out and sharing a recipe that I am not familiar with, I thought it would be best to simply share all of the links to my previous Easter posts, in case you are looking for a last minute idea for your Easter week family gatherings. Below are a list of all Easter-related links, most of which are from my family’s table, along with a few delicious dishes that were submitted by my friend Emma Caparelli Loerky.

I do, however, have one new item to share with you. My good friend Joe was gracious enough to allow me to share a photo of his Great-Grandmother, Giuseppina Benincasa, flipping her Easter fritatta. This photo was taken at her house on Tulip Street, in the Tacony section of Philadelphia. Everything about this classic photo sums up the love and dedication that so many Italians and Italian-Americans bring to the kitchen, especially during this special time of year. As soon as I first saw this photo, I knew that every one of my readers would enjoy it. Thanks, Joe, for allowing me to share it.

Happy Easter to you and yours!

Giuseppina Benincasa flipping the Easter Fritatta.

Please click on the links below for previous Easter recipes.

Easter Ham Pie

Easter Rice Pie

Mascarpone Cheese Cannoli

Easter Strata

Easter Cheese Bread

Taralli Dolci di Pasqua (Easter Ring Cookies)

Italian Love Cake

Honey Fig Gorgonzola and Prosciutto Crostata

Smoked Salmon Deviled Eggs

Single Serve Italian Tuna Burger

Looking for a new way to jazz up a plain old can of tuna? Mayonnaise-based salads, grilled melts and boxed ‘helpers’ just not cutting it for you anymore? Using one 5-oz can of oil-based tuna and some fresh chopped peppers and onions, you can put together a quick single-serving tuna burger. I put this recipe together one night recently, and within 10 minutes, I was chomping down on a delicious new variation on a classic sandwich! Normally, I would prefer to use canned tuna in water. For this recipe, I went with Cento canned tuna (tonno) in oil. The oil – even after straining the excess from the can – helps keep the ingredients packed together, so there is no need for an egg for binding. Cento brand has a distinct, flavorful taste that I enjoy, but you can use any brand of oil-based tuna. I’m not sure at this time if these burgers would hold up well on an open flame…but I’ll be sure to let you know as the weather gets warmer!

Single Serve Italian Tuna Burger

1 5-oz can oil-based tuna
2 tbspn chopped red bell pepper
1 tbspn chopped onion
1/4 cup breadcrumbs
1 tbspn olive oil
1 tbspn butter
crumbled feta for topping

Strain and discard excess oil from tuna can. Mix tuna, peppers, onion, and breadcrumbs in a bowl. Shape the mixture into a tight ball, then gently flatten to a burger shape. Try not to overwork it, otherwise the burger will fall apart.

Heat oil and butter in a frying pan. Cook the burger 3-5 minutes on each side, carefully flipping. The combination of butter and oil will help keep the burger from falling apart. Serve on a toasted bun topped with crumbled feta.