2 ounces whiskey or bourbon (we used Heritage Distilling)
¾ ounce freshly squeezed lime juice (approx ½ a large lime)
4-6 ounces ginger beer, chilled
Garnish: lime twist or wedge
Add whiskey and lime juice to a cocktail shaker and fill with ice. Shake until well chilled, about 15 seconds. Strain into an ice-filled highball glass. Top with ginger beer and garnish with lime twist or wedge.
Four 3/4-inch bone-in pork chops (about 2 1/4 pounds)
Lemon wedges, for serving (optional)
Preheat the oven to 450 degrees F. Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.
Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 165 degrees F on an instant-read thermometer (avoid touching bone), about 30 minutes. Serve immediately with lemon wedges, if using.
1 lb. boneless skinless chicken thighs, cut into 1″ pieces
Freshly ground black pepper
1 red bell pepper, chopped
3/4 c. canned pineapple juice
1/4 c. low-sodium soy sauce
1/4 c. brown sugar
2 tbsp. hoisin sauce
2 cloves garlic, minced
1/2 jalapeño, minced (seeded if desired)
2 tsp. cornstarch
1 c. pineapple chunks
1/4 c. cashews
Sliced green onions, for serving
Cooked white rice, for serving
Lime wedges, for serving
In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook, turning occasionally, until golden, 5 minutes. Stir in bell pepper and cook until just tender, 3 minutes more.
Meanwhile, in a small saucepan, combine pineapple juice, soy sauce, brown sugar, hoisin sauce, garlic, and jalapeño and bring to a simmer. Make a slurry: In a small bowl whisk together 2 tsp. water and cornstarch until combined, then whisk into saucepan. Cook until thickened, about 5 minutes.
Pour sauce over chicken and let simmer 3 minutes. Stir in pineapple and cashews.
Garnish with green onions and serve with rice and lime.
4 thin boneless pork loin chops (about 5 oz. each)
1 tbsp. extra-virgin olive oil
1 tsp. chili powder
1/4 tsp. Kosher salt
2 cans black beans, rinsed and drained
1 ripe mango, peeled and chopped
Freshly ground black pepper
Lime wedges, for garnish
Grill corn 8 minutes, or until lightly charred, turning occasionally; cut kernels off cobs.
Cover each of pork chops with large sheet plastic wrap; with meat mallet or rolling pin, pound to 1/4″ thickness.Brush pork all over with olive oil; sprinle with chili powder and salt. Grill pork on medium-high 2 minutes per side.
Toss together black beans, mango, corn kernels, and 1/2 teaspoon each salt and pepper. Serve pork over salsa with lime wedges.