The Atomic Cherry Limeade

This is a charming summer punch for when you need to let loose a little.

The secret to this little marvel is an old southern treat called Cherry Bounce. There are a variety of recipes around, but I've used this one happily for years. Quite good on its own (chilled, definitely chilled), it works magic in this cooling concoction.

Cherry Bounce

1 pound Cherries, washed and stemmed

1/2 lb. sugar (try demerara for a nice molasses twang)

1 fifth of whiskey I recommend a locally made corn whiskey (un-aged preferably), but any mid-grade bourbon will do. Nothing so good it's a sin to alter it, nor so bad that you can't drink it on it's own. Absolutely nothing blended with grain alcohol-straight bourbon or Tennessee whiskey.

Add cherries to a large jar, pour over the sugar, pour in whiskey. Shake a few times a day till the sugar is dissolved. Let sit for not less than four and not more than six weeks. Strain the liquid and bottle. Do not (Do not!) eat the cherries.

For the atomic cherry limeade, you will need water, ice, cherry bounce, and the following mixture.

Lime juice mixture:

Equal parts sugar and lime juice, shaken together and chilled.

Combine:

1 jigger each lime juice mixture and cherry bounce in a glass of ice. Add 2 jiggers water or soda. Garnish appropriately.

The same lime juice mixture may be used in a charming fruity rum drink. Use equal parts of lime juice stuff, good white rum (the stronger the better), orange juice, and pineapple juice. It's quite strong, but a great way to wind down, or up, or both.

Grillades

I offer this recipe in homage to my cousin Jamie (seventh cousin on my Mother's side) who requests it every time we have him over to the house for a meal.

A quantity of boneless pork chops (I usually start with three pounds if it's just Jamie and myself, but you can adjust to your own needs) Now, I prefer pork sirloin, but you can use whatever you like. Whatever you use, beat hell out of them with the edge of a saucer to flatten and tenderize them. Or use a meat mallet, or champagne bottle (not wine, the glass is too thin). Incidentally, this recipe is also quite good for chicken breasts (pounded flat with a cubing mallet or saucer or whatever) or cube steak.

The chops should be cut into serving pieces (I'd cut each chop in half), and dredged in the following mixture: 1 c. flour, 2 tsp. salt, 1 tbs. seasoning mix (see below). Let them rest a few minutes (yes, out on the counter) before pan frying them to a golden brown. You likely will not cook them all the way through, which is fine. Place them into a large, greased, covered casserole dish.

Make gravy. For three pounds, I use a quart of chicken broth. Prepare a darkish roux with 1 stick butter and "enough" flour (take up the slack-the roux should be smooth but not dry). Add the broth gradually, season to taste, and cook till thick. Pour over the meat, cover, and cook in a 350 oven for 90 minutes. Let it sit on the counter for at least ten minutes before serving.

Traditionally grillades are served with grits (see a previous post), but mashed potatoes works well. In fact, you can spread mashed potatoes over the top of this in lieu of a cover.

For a great one dish meal, take a pound or so of potatoes which have been peeled and grated and cooked in broth till tender(drain them after they're cooked), and spoon them over the pork/gravy mixture. No, you may not use frozen hash browns. Kittens die every time you so much as think about it.

Earlier I mentioned my seasoning mixture. I use this in nearly all my cooking, and, as many people ask when I give jars of it as gifts, it is good for vegetables. Note, I don't add salt; I like to control salinity separately from the spiciness of a dish.

1 part red pepper

2 parts herbs (italian seasoning works just fine)

3 parts black pepper (coarse ground)

4 parts granulated garlic (absolutely not garlic powder-it has no taste)

Mix in a jar and enjoy.

As a final note, I'm also quite fond of using chicken for this, and seasoning both the dredging mixture and the gravy with curry powder or paste (I make my own-much better than store bought). A tablespoon of powder in the gravy is about right. Serve with plain rice.