Gigi Head Bartender Mike Rosario put a lot of thought and care into this week’s featured cocktail. It’s our refreshing salute to the many hard-working Hudson Valley Father’s that maintain their yards, gardens, and properties on top of tending to their demanding professional schedules. PA’S MULESHINE is the perfect libation for any day, but it’s a particular ‘cin cin’ to dear ol’ Dad.
Makes 1 serving
2 oz Moonshine
1 oz fresh ginger beer
¾ oz fresh lime juice
½ ounce simple syrup
Lime slices for garnish
In a shake filled three quarters with ice, combine the Moonshine, ginger beer, lime juice and simple syrup. Shake vigorously. Strain into an ice filled mason jar with 3 to 4 lime slices.
Gigi Marinated Rib Eye Steak – Makes 2 to 4 servings
Flavorful aged rib eyes (and our marinade) can be purchased at Gigi Market. The steaks are almost 2-inches, so it’s a little tricky to cook them on the grill — avoid charring outside and leaving raw on the inside. See my suggestions below for a crispy exterior and the inside cooked to juicy perfection.
If you feel decadent, enjoy with one of Gigi Market‘s parsley-Parmesan compound butter melting over top…
4 to 5 fresh sage leaves (tough stems removed)
2 tablespoons rosemary
1 handful fresh Italian parsley (leaves only)
2 garlic cloves, crushed
1/2 cup olive oil
Rib Eye Steak
1 28—32 ounce rib eye
Salt and freshly ground pepper
To prepare marinade at home:
Place the herbs and garlic in the work bowl of a food processor, and pulse a couple of times to combine. With the motor running, drizzle the olive oil through the feed tube and puree until just incorporated but still. Transfer to a large zip-lock bag and add the rib eye. Seal, and massage marinade into the meat. Steaks can be marinated for 20 minutes up to 2 days in advance.
To cook rib eye: Season steaks with salt and pepper and place on the hottest portion of the grill. Cook until fully seared and nicely colored, 2 to 3 minutes, then turn and repeat on the other side. If you can turn off one side of the grill, move the steaks over to this side, turn the other side on high and close the cover, allowing the meat to ‘roast’ to doneness without charring. Otherwise, prepare your grill with all of the charcoal or wood on one side allowing you to move the meat to the other once grill seared. Cook, turning once or twice, to desired doneness, about 10-12 minutes longer for medium rare.