Tomorrow, I am going to make grilled chipotle ribs (dusted with chipotle chile powder and cumin), sliced fresh tomatoes, and guacamole.
For dessert: Raspberry Shortcake, Cowboy Style.
Ingredients:
2 lb (4 cups) fresh raspberries, rinsed
1 cup plus 2 tbsp "Sugar in the Raw" or other unprocessed sugar (may substitute half granulated sugar and half brown sugar, combined)
1/4 cup brandy
4 1/2 cups Bisquik or Jiffy biscuit mix
2 Eggs
1 1/3 cup Milk
1 cup heavy cream, whipped
Prepare Cowboy Biscuits:
1. Preheat oven to 450 degrees.
2. Mix biscuit mix, milk, and eggs. Dough should be slightly lumpy.
3. Pat out into 12 biscuits.
4. Place onto greased cookie sheet, with 2 inches between each biscuit.
5. Bake 8-10 minutes, until tops of biscuits are golden brown.
6. Cool for at least 30 minutes.
Prepare Raspberry Topping:
1. In blender or food processor, combine half of raspberries, 1 cup sugar, and brandy.
2. Mix/process at low speed until sugar and brandy are combined, and berries are chopped. Do not over-process.
3. Pour into bowl.
4. Add remainder of raspberries. Stir together.
5. Chill in refrigerator.
Prepare Shortcakes:
1. Cut cooled biscuit in half, horizontally.
2. Spoon raspberry topping onto biscuit.
3. Spoon whipped cream onto raspberries.
4. Sprinkle sugar over whipped cream.
Serve with coffee. Follow with cigars and bourbon.