Beat Summer Heat with Refreshing Hot Ruby’s Bubbly Drink

Mix it up with delicious Hot Ruby beverages all summer long

  Keep cool in the summer heat with a refreshing and delicious Hot Ruby’s beverage. Add a little zest to your summer BBQ, lounging poolside or at the beach with a delicious, refreshing glass of  Hot Ruby’s finest cider.

A lip-smacking blend of cranberry, citrus, pineapple, and delightful aromatic spices like cinnamon and cloves, Hot Ruby is great to create original drinks that will delight and quench the thirst.

All-natural and with no artificial dyes or preservatives, Hot Ruby is a versatile non-alcoholic cider that can be blended into a variety of beverages. Add a dash of your favorite liquor or some bubbly ginger ale, and create a sensational refreshment!

 

You can serve countless concoctions with Hot Ruby — with or without alcohol —to spice up your summer and any occasion:

  • Whip up some Bubbly Ruby by adding Hot Ruby with champagne to make your own classic twist.
  • Mix up some Hot Ruby with coconut rum or vodka for Summer Ruby which is perfect poolside or BBQing.
  • Taste something deliciously unique without the booze by blending Hot Ruby with ginger ale or club soda for a Ruby Baby — great for all ages.
  • Chill out with a cold margarita by blending Hot Ruby, tequila and triple sec for a Ruby Rita fiesta and serve it frozen or over ice for an extra treat.
Crafted from a unique family recipe, Hot Ruby uses the same

 

 

 

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THANKSGIVING DINING AT THE BILTMORE

 Historic Gold Room Celebration

From 11am– 4pm this Thanksgiving the historic Gold Room will transform into a lavish celebration of thanks with a festive culinary spread that spans a soup and salad bar, grand seafood display, butcher block, savory holiday classics, sweet seasonal pies and pastries, and a dedicated selection of kid-friendly favorites. Standout menu items include Roasted Delicata and Butternut Squash Chowder; Sage, Wild Mushroom and Leek Stuffing; Maple Sweet Potato Gratin with marshmallows and toasted pecans; Herb Crusted Prime Rib; Slow Roasted Turkey Breast and more. The feast is priced at $85 for adults, $40 for children ages 5-12 and complimentary for children under 5 years old.

 Wright’s at the Biltmore

Wright’s at the Biltmore will offer a four-course Thanksgiving dining experience available 1pm– 8:30pm Thanksgiving day, priced at $95 for adults and $45 for children 12 and under. Highlights of the indulgent menu include Roasted Kabocha Squash Soup with poached shrimp, crema goat cheese and ghost bread; Foie Torchon & Smoked Duck Breast; Sage Brined Turkey with chorizo and golden raisin stuffing, potato puree, giblet gravy, green beans and tomatillo jam; Achiote Rubbed Sea Bass with roasted butternut and spaghetti squashes, charred asparagus and shellfish emulsion; and dessert options of Brandy Pumpkin Cheesecake, Sticky Toffee Pudding and Chocolate Flourless Torte.

 Frank & Albert’s

Frank & Albert’s will offer a three-course specialty menu available 1pm– 9pm Thanksgiving day, priced at $65 for adults, $35 for children ages 5-12 and complimentary for children under 5 years old. Holiday dining standouts include Signature Tortilla Soup; Herb Crusted Prime Rib; Caramelized Brussel Sprouts with bacon and shallots; Roasted Garlic & Herb Smashed Yukon Potatoes; and a sweet treat selection that features traditional pies, tortes and small bites from the Arizona Biltmore’s pastry team. 

 To-Go Menu

The chefs at Arizona Biltmore have expertly prepared an indulgent take-out Thanksgiving dinner menu with a wide selection of items that can be ordered as a complete dinner or a la carte. Pick-up times range from 10am– 1pm Thanksgiving day, and to-go menu standouts include Free Range Turkey, Maple Sweet Potatoes Gratin, Sage Mushroom Stuffing, Roasted Butternut Bisque, Apple Walnut Pie, Pumpkin Pie and more delicious fare. Full to-go menu can be found here.

 Reservations are recommended for all holiday dining events and can be made by calling (602) 955-6600. For more information, please visit www.arizonabiltmore.com.

 

 

 

Blimpie Game Day Guac Recipe:

 2 ripe avocados

1 small onion, finely chopped

1 clove garlic, minced

1 ripe tomato, chopped

1 lime, juiced

salt and pepper to taste

What used to be on the snack food sidelines is now the star player at most Super Bowl parties.

Guacamole, made from the avocado, has become synonymous with the Super Bowl. Guacamole is this super fruit’s No. 1 use, and consumption of the green goodness peaks during the Super Bowl.   It’s become such an undeniable Super Bowl sensation that an avocado company is investing millions on the first ever guacamole-centric 30 second Super Bowl ad for this year’s big game.

Blimpie, America’s Sub Shop, has taken notice, too, and they’re ready to help Super Bowl fans bring (and enjoy) their avocado A-game. They’ve recently released the perfect game-day guac recipe and they’re gearing up to roll out a brand new line of guacamole-filled flatbread sandwiches, set to hit stores on February 2nd.

Here’s why these national companies are all-in on avocados:

Super Bowl Stat Pack

  • Over Super Bowl weekend, approximately 100 million pounds of guacamole will be eaten.*
  • It takes more than 220,000 football fields worth of farmland to grow all those avocados.*
  • If all the guacamole consumed during the super bowl were spread across the football field, it would measure a depth of 11.8 feet.*

Post-Game Health-Kick Helpers

  • The total volume of the healthy fruit sold in the U.S. jumped by nearly 112% between 2005 and 2014, to reach 1.7 billion pounds, and annual sales here have reached about $2 billion.**
  • Avocados are high in monounsaturated fat which lowers bad cholesterol. They also contain almost twice the amount of potassium as a banana and have some of highest levels of proteins for a fruit.
  • *Hass Avocado Board ** Avocado Farmers of Mexico 

Chef Peter Farrand’s Blazing Five Super Bowl Grilling Tips

1.        Only use fresh, never frozen, meat - Avoid the frozen section.   If you skimp on the quality of meat, you’re destined for mediocrity...or worse.   Take it from us - it’s always worth it to use the Best Beef Money Can Buy!

2.        Don’t be afraid to get saucy - Go all in on the BBQ sauce, but don’t forget that you  apply it to the shrimp AFTER the grilling/frying.   Unless you use BBQ sauce as a marinade, you’ll end up burning the sauce!

3.        Turn up the heat - Before cooking the beef, turn the grill all the way to high heat before reducing to a medium cooking temperature.   This provides the perfect amount of char and sears in all of the moisture, keeping the beef juicy and delicious.

4.        The power of one - Don’t overdo it.   Let your beef sear for a minute or two until it develops a crust.   Then flip ONCE to a clean position to sear for an additional minute.  Avoid frequent turning as it will lead to your beef losing essential juices/flavor.

5.        Dress to impress - And of course, don’t neglect the power of presentation!   Take the extra few seconds to dress up your upscale finger food before serving.   Show your Super Bowl guests that you brought your A-game this year as you deliver Shula’s blackened tenderloin tips and BBQ Shrimp!

Shula’s Steakhouse Blackened Tenderloin Tips

·         Heat a cast iron skillet or blackening plate on high heat

·         Place 8 oz. of tenderloin tips in small bowl and evenly coat with 1½ oz. of clarified butter. Add 1 Tablespoon of blackening spice and toss to evenly coat the tips, ensure all meat is thoroughly covered in spice

·         Place the tips on the cast iron skillet and lightly press them to make even contact with the surface. Sear for 1 minute to develop a crust, flip them to a clean position on the skillet and sear for an additional minute. Finish in the oven if needed.

·         Place the tips in a ceramic dish and serve with sides of bbq and béarnaise sauce

·         Garnish with fresh watercress or finely sliced green onions

Shula’s Steakhouse BBQ Shrimp

Shrimp Preparation

·         Thaw, peel and devein shrimp. Cutting ¾ of the way through the back of the shrimp, run under cold water to completely clean the shrimp.

·         Stuff the shrimp with a de-stemmed fresh basil leaf. Wrap the shrimp with applewood smoked bacon ( Wrap bacon tightly around shrimp slightly overlapping as you go starting at the tail and finishing on the head – making sure that there are no more than 2 layers of bacon on the shrimp) Leave the tail unwrapped.

·         Place toothpick through shrimp and bacon ensuring bacon stays wrapped and covers entire shrimp

·         Store in refrigerator until ready for use

Shrimp Cooking Procedure

·         Deep-fry prepared shrimp in a 360 degree fryer for 2-3 minutes.

·         Shake off excess oil and drain, remove the toothpick and dip into the bbq sauce, keeping the tail / joint clean – put the shrimp in a small sauté pan or skillet ( standing upright ) and place in a 450* oven for 2-3 minutes to lightly caramelize and set the sauce      

·         Ladle 1 oz. of warm BBQ sauce on warm plate. Place shrimp on plate as pictured with tails up

·         Garnish with a lemon wrap placed on the head side of the shrimp.

BBQ Shrimp Sauce

·         16 oz. of bbq sauce ( use your favorite smoky bbb sauce )

·         1 ½ Tablespoons of prepared horseradish

·         Mix bbq sauce and horseradish well until thoroughly combined, hold in a refrigerator until ready for use

_______________________________________________________________________________A UNIQUE FROZEN CONCOCTION AT LOEWS VENTANA CANYON RESORT

 

Expect a chilly reception as Chef Ken Harvey combines regional inspiration and local ingredients into everyone's favorite summertime treat

 

 

Tucson, ARIZ. - "I scream, you scream, we all scream for...". Leave the novelty lyrics behind and get ready to enjoy the tastiest treat of summer at Loews Ventana Canyon Resort

 Forget about your preferences for cups, cones, shakes, floats or splits and dive right into Chef Ken Harvey's locally-infused Strawberry Lime Chemise Raspado. A unique twist on the classic ice cream sundae, the specialty dessert will be offered at the Canyon Café and Bill's Grill throughout the month of July.

 Notes Martin Charlton: "There is always plenty to tempt guests at Loews Ventana Canyon Resort, but nothing quite like the amazing Strawberry Lime Chemise Raspado created in honor of National Ice Cream Month. We hope guests and locals alike will join us at the Canyon Café or Bill's Grill as we celebrate this month." 

Here is the recipe to get mouths watering in Loews Ventana Canyon Resort and beyond:

 Strawberry Lime Chemise Raspado 

 By Ken Harvey, Executive Chef

o    1 16 oz. beer mug 

o    ½ cup Crushed Ice 

o    5 oz. Strawberry Lime Syrup 

o    4 oz. Strawberry Ice Cream 

o    2 oz. Macerated strawberries 

o    1 oz. Condensed milk

o    1 oz. Chili spiced pecans

 Method: Fill beer mug half way with crushed ice. Top the ice with 5 oz. of the strawberry syrup, followed by two 2 oz. scoops of strawberry ice cream. Gently top with macerated berries and condensed milk, followed by a garnish of spiced pecans. 

 Seasonal rates at Loews Ventana Canyon Resort  from $99 per night. For more information or to arrange your stay, call 1-800-23-LOEWS or visit www.loewshotels.com

 Loews Ventana Canyon Resort

The 398-guestroom Loews Ventana Canyon Resort in Tucson is a warm weather, nature lover's paradise that offers a little something for everyone. From our beautiful Window Walk nature trail and quick access to Ventana Trail and Sabino Canyon for hiking to our 80-foot natural waterfall, 36 holes of Tom Fazio golf and award-winning Lakeside Spa, guests can experience relaxation and adventure all in one place. Enjoy upscale, regional cuisine with a view at the Flying V Bar & Grill, or join us for one of our popular Beer Garden BBQ Dinners, Tequila Dinners or Blues, Brews & BBQ Brunches.

 Like Loews Hotels & Resorts on Facebook: www.facebook.com/LoewsHotels

Follow Loews Hotels & Resorts on Twitter: www.twitter.com/loews_hotels

Watch Loews Hotels & Resorts on YouTube: www.youtube.com/LoewsHotels

Read our Wish You Were Here Blog at www.loewshotelsblog.com 

 

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