(Family Features) Among the many staples of a summer gathering, lighting the grill and enjoying fresh-cooked fare is what makes those moments so special. Bring together your nearest and dearest with favorites straight off the grates to make this summer one to remember.

Pickled Beet Chimichurri Tri-Tip is sure to leave a lasting impression with the succulence of perfectly cooked steak elevated by beet chimichurri. Made with Aunt Nellie’s Diced Pickled Beets that are picked and packed at peak ripeness, they provide a balance of sweetness and vinegar for that familiar homemade flavor.

For a quick-and-easy option that makes dinnertime a cinch, turn to a beloved summer solution: bratwurst. Whether the outer layer is slightly charred or crispy, bratwurst makes it easy on the grill master while giving guests the opportunity to customize with their favorite toppings.

This German Potato Salad Flatbread with Bratwurst and Caramelized Onions recipe combines sliced bratwurst with caramelized onions and cheese for a unique spin on a summer classic. Serving as the base is browned READ German Potato Salad, made with thinly sliced potatoes and bacon in a traditional sweet-piquant dressing.

Find more ways to make summer grilling “grate” at AuntNellies.com and READSalads.com.

Pickled Beet Chimichurri Tri-Tip

Recipe courtesy of “Dad with a Pan”
Prep time: 15 minutes
Cook time: 60-90 minutes, plus 10-15 minutes rest time
Servings: 6-8

Tri-Tip:

• 1 tri-tip roast (2-3 pounds)
• salt, to taste
• pepper, to taste

Chimichurri Beet Sauce:

• 1 jar Aunt Nellie’s Diced Pickled Beets, drained
• 1 cup fresh parsley, roughly chopped
• 1/4 cup fresh cilantro, roughly chopped
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon fresh oregano, roughly chopped
• 1/2 teaspoon red pepper flakes, or to taste
• salt, to taste
• pepper, to taste

1. To prepare tri-tip: Season tri-tip generously with salt and pepper, to taste, on all sides. Rest at room temperature about 30 minutes.
2. To prepare chimichurri beet sauce: In food processor, combine pickled beets, parsley, cilantro, minced garlic, red wine vinegar, olive oil, fresh oregano, red pepper flakes, salt and pepper. Pulse until mixture is well combined and forms chunky sauce. Adjust seasoning, to taste.
3. Heat grill to 350 F and prepare for two-zone grilling.
4. Place tri-tip over indirect heat. Close lid and grill 30-40 minutes, flipping every 5-7 minutes, until internal temperature reaches 125 F for medium-rare.
5. Move tri-tip to direct heat and grill 2-3 minutes per side, or until internal temperature reaches desired doneness (135 F for medium-rare).
6. Transfer tri-tip to cutting board and rest 10-15 minutes.
7. Slice tri-tip against grain into thin slices. Arrange slices on serving platter and drizzle with chimichurri beet sauce. Serve extra sauce on side for dipping.

German Potato Salad Flatbread with Bratwurst and Caramelized Onions

Recipe courtesy of “Dad with a Pan”
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4-6

• 2 large onions, thinly sliced
• 2 tablespoons butter
• 4 bratwurst links, sliced crosswise 1/8-inch thick
• 1 can (15 ounces) READ German Potato Salad, drained
• 1 flatbread, approximately 12 inches
• olive oil
• 1 cup shredded gruyere cheese
• fresh chives, chopped, for garnish
• fresh lemon wedges

1. Preheat grill to medium-high heat (about 425 F).
2. In 12-inch skillet or pan over direct heat, caramelize onions in butter 15-20 minutes. Set aside.
3. In same pan, cook sliced bratwursts until browned and cooked through, 7-10 minutes. Set aside.
4. In same pan, spread drained German potato salad. Cook until browned, 5-7 minutes. Set aside.
5. Brush bottom of flatbread with olive oil.
6. Place flatbread directly on grill grates. Layer with browned potato salad, cooked Bratwurst slices, caramelized onions and cheese.
7. Close grill lid and cook 8-10 minutes, or until cheese is melted and flatbread is heated through.
8. Garnish with chopped chives and serve with fresh lemon wedges.

SOURCE:
Seneca Foods



Seneca Foods

NEW DELHI, June 20, 2024 /PRNewswire/ — Diageo Reserve’s World Class India Finale, held on June 15th and 16th in Gurugram, redefined the art of mixology, shaking up the scene with some serious talent. This prestigious competition, celebrating its 15th year, brought together the nation’s top bartenders for a two-day event unlike any other.

India’s top bartenders assembled under one roof for the electrifying World Class India Finale. The two-day event was a vibrant celebration of mixology, with innovative cocktails and healthy competition taking centre stage. The crème de la crème – the top 16 bartenders from across the country – battled it out for the coveted title of World Class India Bartender of the Year 2024.

Seasoned judges, including Karina Sanchez (Don Julio Global Brand Ambassador), Chef Manu Chandra (Restaurateur and Founder Partner at Manu Chandra Ventures), Minakshi Singh (Co-Founder Sidecar India), Akanksha Lamba (Co-Founder of The Postcard Hotel), Arijit Bose (Partner and Co-Founder at WineInProgress, BarSpiritForward, Jerry’s cocktails and more), Aashie Bhatnagar (Winner of World Class India finals 2023), Jacob Martin (World Class Global Bartender of the year 2023) Nandini Bhalla ( Editor in chief of The Word Magazine) , Smita Tripathi (Coveted Journalist and Editor), Sarah Proietti (Manager at Maybe Sammy) witnessed the mixologists showcase their artistry through unique concoctions. Each creation pushed the boundaries of flavour and presentation, leaving a lasting impression on the audience.

Ultimately, Santanu Chanda emerged victorious, captivating everyone with their in-depth knowledge of spirits and their imaginative blends. Santanu has won multiple prestigious mixology competitions around the world, At the helm of HOME Delhi #58Asia’s 50 Best Bar #8 30 Best Bar India.

Commenting on his victory, Santanu Chanda, Winner of World Class India 2024 said, “This title is not solely mine but a testament to the entire Indian bartending community that inspires me. The collective drive to improve and innovate elevates this industry to new heights. Cheers to the spirit of collaboration and a heartfelt thank you to Diageo Reserve’s World Class for creating a space that celebrates our community and fosters an ecosystem of growth and excellence.”

Bhanu Gupta, Vice President and Business Head – Luxury and Super Premium said, “Santanu’s achievement is a testament to his expertise and dedication, as well as the immense talent within the Indian bartending community. At World Class, we have created a global ecosystem that elevates drink experiences across the world, including in India. Our mission goes beyond promoting drinking better, we are dedicated to supporting and uplifting our trade community. Santanu’s victory not only showcases his individual talent but also reflects the growing excellence of the Indian bartending community and the transformative impact of advocacy-led initiatives like World Class.”

Jacob Martin, World Class Bartender of the Year 2023 said, “It’s fantastic to see the World Class legacy continue to inspire such talent in India. The creativity and passion on display this year were truly world-class! Congratulations to Santanu Chanda, and I can’t wait to see what innovative cocktails they bring to the global stage.”

This well-deserved win is a testament to Santanu Chanda’s exceptional talent and dedication. Stay tuned for more details on the competition and Santanu’s signature drink recipes, sure to tantalize your taste buds!

About World Class

World Class is on a mission to inspire people to drink better and create unforgettable experiences in the process. Whether at home or in a bar, WORLD CLASS encourages consumers to think and care about fine drinking in the same way they care about fine dining. 

World Class has supported, trained and inspired over 400,000 bartenders, across 60 countries, for over twelve years, while partnering them with the world’s finest spirits – the Diageo Reserve collection. World Class is also the authority on the drinks industry whom consumers look to for the information on the latest drinks, trends, cocktail recipes and industry insight.

Sip. Savor. Celebrate!

About Diageo India

Diageo India is among India’s leading beverage alcohol (alcobev) companies with an outstanding portfolio of premium brands. A subsidiary of Diageo Plc., it is listed in India on both the National Stock Exchange (NSE) and Bombay Stock Exchange (BSE) as United Spirits Limited (USL).

Headquartered in Bengaluru, Diageo India has one of the largest manufacturing footprints in alcobev with 36 facilities across India. It manufactures, sells and distributes Johnnie Walker, Black Dog, Black & White, VAT 69, Antiquity, Signature, The Singleton, Royal Challenge, McDowell’s No1, Smirnoff, Ketel One, Tanqueray, Captain Morgan and Godawan, an artisanal single malt whisky from India, bringing together global expertise and local pride to deliver innovative, world-class products and experiences to consumers. With a strong focus on driving a positive impact on society, Diageo India has been working on collective action to improve livelihoods, championing Grain to Glass sustainability, responsible consumption and nurturing the alcobev ecosystem, to contribute to India’s growth agenda.

For more information about Diageo India, our people, our brands, and our performance, visit us at www.diageoindia.com. Visit Diageo’s global responsible drinking resource, http://www.DRINKiQ.com, for information, initiatives, and ways to share best practices.

Celebrating life, every day, everywhere.

Supercharge Summer Fun with a Sweet, Simple Salsa

(Family Features) After a full day at the park or swimming pool, summer fun calls for some refueling. All that sun is sure to exhaust busy families, leaving little time for complicated snacks.

Skip the long ingredients lists and leave confusing cooking instructions behind. Instead, treat your loved ones to this Roasted Sweetpotato Mango Salsa, an easy-to-prepare solution for those busy afternoons.

The natural sweetness of cubed sweetpotatoes (no added sugar required) and mango collide with the delightful crunch of diced bell peppers, onion and jalapeno. Combined with fresh-squeezed orange, lemon and lime juices, it’s equal parts flavor and refreshment served with your favorite chips or crackers.

With complex carbohydrates that provide sustained energy, sweetpotatoes help with both endurance and recovery in athletes, making them a perfect ingredient for reenergizing your family. This nutrition powerhouse is versatile and available year-round so you can enjoy them throughout the summer as part of favorite snacks, weeknight meals or even Saturday morning pancakes.

Pairing them with the more than 20 vitamins and minerals from mangos, which are fat free, sodium free and cholesterol free, makes this salsa a better-for-you snacking solution.

The versatility of sweetpotatoes makes it a cinch to add them to a variety of recipes to enhance flavor and nutrition content, from simple salsas and small bites to elevated recipes and beyond. Plus, they can be baked, microwaved, grilled, slow-cooked or prepared on the stove as a perfect summer sidekick.

Visit ncsweetpotatoes.com to find more recipes that are sure to become summer family favorites.

Watch video to see how to make this recipe!

Roasted Sweetpotato Mango Salsa
Recipe courtesy of the North Carolina Sweetpotato Commission
Servings: 12

• 1 1/2    cups (2 medium) sweetpotatoes
• 1/2       teaspoon salt
• 1/4       teaspoon pepper
• 1/2       tablespoon chili powder
• 2          tablespoons olive oil
• 1          cup mango
• 1/2       green bell pepper
• 1/2       red bell pepper
• 1/2       cup purple onion
• 1          jalapeno
• 1/4       cup cilantro
• 1          tablespoon fresh-squeezed orange juice
• 1          tablespoon fresh-squeezed lemon juice
• 1          tablespoon fresh-squeezed lime juice
• chips or crackers

1. Heat oven to 400 F.
2. Peel, rinse and cube sweetpotatoes 1/4 inch or smaller. Toss sweetpotatoes with salt, pepper, chili powder and olive oil.
3. Spread on baking sheet and roast 20 minutes.
4. Peel and cube mango. Seed and cube bell peppers. Dice onion. Seed and dice jalapeno. Finely chop cilantro.
5. Once sweetpotatoes cool, mix with mango, peppers, onion and jalapeno. Cover with fresh-squeezed orange, lemon and lime juices.
6. Chill and serve with chips or crackers.

SOURCE:
North Carolina Sweetpotato Commission

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