The Honeydew Basil Blaze is a refreshing summer mezcal cocktail that combines sweet honeydew melon, aromatic basil, and smoky mezcal for a perfectly balanced drink. This sophisticated honeydew cocktail recipe is ideal for golden hour sipping and summer entertaining with its clean, complex flavors.

I bought five Chiquita bananas, only needed two, and remembered cookpad Member’s Minh recipe how to preserve them. So I put the sliced bananas in my kitchen dehydrator at 120F degrees to make smoked banana chips. Thank you, Minh.It is risky to smoke-dry fruits outside in this heat, besides I am using my outdoor dryer to dry green grapes, but the bananas get over ripe quickly and need to be processed. A great way to prevent food waste. I previously posted banana peel soup and banana peel bacon, see links in here.#GlobalApron

Biltong is a south African way of air drying ham meats in two weeks or less. Other traditional methods take one or two years.Since no nitrate salt method is used, it stays fresher tasting than traditional dried hams.It pairs very well with sweet summer honey melon, great appetizer or snack with cold drinks. Called tapas in Spain.

I did this because women can't smoke meat! Look at that smoke ring and it's tender and juicy.

I have a Basque friend in Bilbao, whom I met first in a Spanish-English language exchange online then later in person. This further led to more trips to Pais Vasco and two times walking on El Camino de Santiago de Compostela. This is all to say that food of northern Spain is now an obsession. I came across this ... how2heroes.com/videos/appetizers/basque-piperade-w-duck-eggs ... which I have made over and over again for years now and have shared and made my own. Thank you Chef John Gorham of Toro Bravo! This will remind some of shakshouka, but it's not.

I usually made pickle in the summer..Because I had pickle melon for my flat bread, so I will post this to share with anybody..You can keep long than 6 month for pickle or more the way you storages well..

Love refreshing mint and cucumber and love refreshing water melon and mint . The cheese is optional but the slight saltiness marries wonderfully with the sauce, melon and cucumber.

Cold smoking in your barbecue preserves hams with less salts and in a shorter time than traditional salt curing. The ham is flavored with herbs and spices, dried by the salt, the smoke, and curing pressure, by stacking two hams on top of each and flipping the bottom one to the top every day.Invented in Smithfield, Virginia, during Colonial times to preserve hams (long before refrigeration). Turns a cured pork shoulder ham into holiday dinners or into appetizers for special occasions, sliced thin, wrapped around melon, served with crackers, with cheese, pickles, wrapped around asparagus and belgian endive, or on sandwiches.

This flattens a marinated whole duck so it smokes and cooks in a short time in the barbecue.Serves well with roasted miniature potatoes and shallots, mushrooms, and sprouts.An expensive gourmet dinner for four, but the trimmings, duck fat and carcass make four more free duck soup wild rice dinners, eight dinners from one duck.#GoldenApron23

Cold smoking takes longer and penetrates more flavors in salmon than regular smoking. The traditional Scandinavian ingredients to cure salmon into gravlax are salt, sugar, dill, pepper, and lemon juice, pressed for a week into the fish under a plank and a stone. See my family gravlax recipe in cookpad.Using dill, lemon grass, peppermint and rosemary on oak firewood is our California way of smoke curing these traditional Sandinavian flavors into smoked salmon. It is quicker than cold pressing, gives a different flavor and texture, and the salmon tastes amazing.#GoldenApron23

You can quick cure salmon to taste like smoked salmon, 2 hours, make fresh cheese from milk in an hour, chop fresh herbs and vegetables, make a delicious dressing and serve great salmon cheese cocktail party appetizers in cocktail glasses, on crackers or use as leftovers on sandwiches.#GlobalApron

I made a marinade using my favorite firefly squid, sweet onions, and tomatoes using lots of balsamic vinegar!The tips are to use garlic oil and balsamic vinegar instead of white wine vinegar. Garlic oil is very versatile, so give it a try. You can spread it on crusty bread like a baguette or toast it and serve with wine! Recipe by Risa papa