summer entertaining with Spiceology + High Camp Flasks

A roundup of our favorite summertime recipes featuring Spiceology + High Camp Flasks.

Chile Margarita Street Enchiladas

Ingredients:

  • 1 tbsp Olive Oil 
  • 10 6-inch corn tortillas
  • 3 cups grilled flank steak seasoned with Chile Margarita, chopped
  • 2 cups Easy Enchilada Sauce, warm
  • 1 cup crumbled queso fresco  (4 oz.)
  • 1 cup finely chopped red onion  (1 large)

Instructions:

  1. Heat a large skillet over medium heat. Lightly coat the bottom of the skillet with olive oil. When oil is hot, place tortilla in skillet for 15-20 seconds, lightly browning each side. 
  2. Top tortilla with 2 tablespoons of the grilled flank steak and 1 tablespoon each of the queso fresco and red onion, fold in half and place in a baking dish, or platter. Repeat until you have 10 enchiladas. 
  3. Before serving, top enchiladas with Easy Enchilada Sauce, more fresh chopped cilantro and red onion. Sprinkle queso fresco over and serve!

Recipe from Spiceology

Shrimp Tacos

Ingredients:

  • 1 lb shrimp, tails and shells removed
  • 2 teaspoons Chile Margarita
  • 1/2 small onion, sliced thin
  • 8 corn tortillas
  • Cotija cheese
  • Cilantro
  • Lettuce
  • Lime wedges

Instructions:

  1. Place shrimp in a medium bowl and toss with the Chile Margarita. Set aside.
  2. Heat a skillet over medium-high heat and spray with cooking spray. Add the onion and saute until translucent, about 3 minutes. Add the shrimp and any reserved liquid and saute until opaque, about 5 minutes more. Remove from heat.
  3. While the shrimp is sauteing, warm the tortillas. Divide the shrimp between the tortillas and top with crumbled cotija, cilantro, lettuce and garnish with a lime wedge.

Recipe from Spiceology

Greek Freak Roasted Asparagus

Ingredients:

  • 1 lbs asparagus, tough ends trimmed
  • 1 lemon – use 1 teaspoon juice and ½ teaspoon zest
  • 2 tablespoons olive oil
  • ½ cup mayonnaise
  • ½ tablespoon Greek Freak
  • 1 small garlic clove, minced

Instructions:

  1. Preheat your oven to 425 degrees F.
  2. Cover a cookie sheet with foil. Toss asparagus with oil, salt and pepper making sure each spear is evenly coated. Layout the asparagus spears in a single layer.
  3. Place cookie sheet in the oven and roast for approximately 8 minutes. 
  4. While the asparagus roasts, make the aioli by whisking together the mayonnaise, Greek Freak, lemon juice, lemon zest, and garlic. And salt and pepper to taste. 
  5. Serve on a platter with a bowl of the aioli in the center for dipping. Yum. 

Recipe from Spiceology

Greek Turkey Lettuce Wraps

Ingredients:

  • 1 lb ground turkey
  • 2 tablespoons Greek Freak
  • 1 cup cherry tomatoes, halved
  • 1/3 cup sliced red onion
  • 1/4 cup quartered Kalamata olives
  • 1/4 cup feta cheese crumbles
  • Butterhead lettuce leaves

Yogurt Sauce:

  • 2 tablespoons Greek yogurt
  • 1-2 garlic cloves, minced
  • 1/2 teaspoon milk

Instructions:

  1. Spray a large skillet with cooking spray. Heat over medium-high heat. Add the ground turkey and Greek Freak and brown until no longer pink. Remove from heat.
  2. In a small bowl stir together the yogurt, garlic and milk.
  3. Add some of the meat mixture to a lettuce leaf and top with tomatoes, onion, olives and feta. Drizzle a little of the yogurt sauce over the top. Repeat with remaining lettuce and meat.

Recipe from Spiceology

 

Drinks perfect for the Firelight 750, thanks High Camp!

Blue Hawaiian

It’s tropical, refreshing and it’s BLUE! This is the most juice-forward of the three batches as it has a few NA mixers to mellow out the rum and blue curacao.  

  • 1.5 / 7.5 oz rum
  • 0.75 / 4 oz ounce blue curaçao liqueur
  • 2 oz / 10 oz pineapple juice
  • 0.75 / 4 oz cream of coconut
  • Pineapple wedge, for garnish

 

Long Island Iced Jet Fuel

This may have been the first drink your friends ordered for you at a bar when you turned 21, and it’s also great for sharing with a group of friends around some lawn games. 

  • 1 / 3.5 oz vodka
  • 1 / 3.5 oz white rum
  • 1 / 3.5 oz silver tequila
  • 1 / 3.5 oz gin
  • 1 / 3.5 oz triple sec
  • 1 / 3.5 oz simple syrup
  • 1 / 3.5 oz lemon juice, freshly squeezed
  • Lemon Wedge Garnish

 Negroni Rose Punch

This concoction is a new High Camp favorite. With the rise in popularity of both Negronis and Rose over the past decade, it's shocking this mixture doesn’t have a clever name yet

  • 1.5 / 6.5 parts Gin
  • 0.75 / 3 parts Aperol (less bitter) or Campari (more bitter)
  • 0.5 / 2.5 oz Sweet Vermouth
  • 3 / 13 parts chilled rose or prosecco* If using prosecco, pour this ingredient first to avoid excessive fizzing
  • Garnish Orange Wedge

Not interested in mixed drinks? Did we mention the Flask can hold a bottle of wine too? Cheers!