Every so often, there comes a time when one of my columns takes
on special meaning. This is one of those weeks. I am saddened to
inform you that my mom passed away two weeks ago today. This week’s
column is dedicated to her.
Every so often, there comes a time when one of my columns takes on special meaning. This is one of those weeks. I am saddened to inform you that my mom passed away two weeks ago today. This week’s column is dedicated to her.
My mom, Dede, was one of my biggest fans. I can prove it with the pile of clipped articles she kept during the past two years. She enjoyed reading the column and discussing it with family and friends.
I must give her credit for assisting with this column. Since its inception, she served as one of my initial proofreaders. She would catch mistakes where I wrote “on” instead of “in” and also made sure I had correct spelling of unusual words.
Mom’s biggest help was with some family recipes. When attempting to convert the measurement of a dash or handful to proper teaspoon or cup measurements, she was an invaluable resource. When developing new recipes, she willingly shared her ideas for improvement.
When I wrote the column about a barbecue team that happened to be women, she was constantly on my mind. In that column, I mentioned that my dad taught me when to turn meats on the grill. That same meat would not have tasted as good if it were not for my mom’s blending of seasonings. She was also great at building the fire in the grill and grilling the meat to perfection.
I also credit my mom with teaching me the basics of shopping. I learned which meat should be purchased based on cost and the quality of cut. She taught me about cutting costs by purchasing a roast and cutting it into individual portions for steaks.
Mom deserves credit for introducing the family to grilled vegetables about 10 years ago. This unique way of cooking the vegetable portion of the meal gave rise to a shift in how we thought about grilling. After grilled vegetables, I realized that meat wasn’t the only thing that could be grilled.
If it weren’t for my mom, I may not have developed my knowledge and passion for food and grilling. Because of her influence, I can honestly say that I may not be where I am at today and writing this column.
The recipe this week is not something you may expect. Since the column is called Mixed Grill, I believe in each and every aspect of the grilled meal – which also includes beverages. So this week, I share some of my mom’s favorite adult beverages that go great with grilled food.
Every time we had a barbecue or some sort of party at our house, mom enjoyed drinking a Brandy Manhattan. What makes her version unique is the use of brandy in place of bourbon or whiskey. Instead of mixing individual drinks, a large portion was mixed to share throughout the day and saved for the next party. A Brandy Manhattan pairs well with steak, such as rib eye.
Another drink mom often enjoyed was a Tequila Sunrise. Since the main component of this drink is orange juice, it does not have the hard mouth feel that the Brandy Manhattan does. A Tequila Sunrise pairs well with a lighter flavored grilled entree, such as an herb grilled chicken.
Although mom is not with me as she was before, there’s doubt she will continue to influence this column. She will also continue to receive mentions when credit is due. Next time you grill on of your favorite meals, mix one of these drinks and celebrate your family, just like my mom!
Dede’s Brandy Manhattan
(From Dede Mariani; Serves 1)
3 parts brandy
1 part sweet vermouth
1 part grenadine or maraschino cherry juice
A few drops of dry vermouth
Ice
2 maraschino cherries to garnish
Step 1: Fill a glass with some ice. Add all liquids and stir until everything is well incorporated.
Step 2: Garnish the mixed drink with the maraschino cherries.
Tequila Sunrise
(From Mitch Mariani; Serves 1)
8 ounces orange juice
1 1/2 ounces tequila
Ice
1 ounce grenadine
Step 1: In a large glass, add the ice, followed by orange juice and tequila. Mix well.
Step 2: Finish the drink with grenadine and serve with a straw. The recipient may stir the drink to make the sun rise.
