Swash Summer Cookout

It’s cookout season! Since the Swash team is spread out across the country, we can’t gather for a company barbeque — but we won’t let that stop us from sharing our culinary know-how and blessing each other with some next-level potluck recipes. As we gather in spirit and listen to our most recent Summer Jams playlist, here are the Swash Summer Cookout bites we’ll each be noshing on.

Here’s What’s on the Menu…

Giovanna — Grandma’s Carlota Cake (AKA Mexican Lime Icebox Cake)

Ingredients

Recipe via Mexican Made Meatless 

• 3/4 cup lime juice (about 6 small Mexican limes)

• 12 oz evaporated milk 

• 12 oz condensed milk

• 1/2 teaspoon vanilla extract

• 2 packs of Maria cookies (depending on the shape & size of your dish)

• lime zest to taste

• lime slices for decorating

Directions

1. Blend the first 4 ingredients.

2. Layer sauce and cookies in a baking dish. (Make sure to end with the milk mixture!)

3. Sprinkle lime zest over the top.

4. Cover the dish and refrigerate for at least 2 hours, overnight if possible.

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Josh — Donna’s Slush™️ 

Ingredients

• 3 tea bags

• 1 1/2 cups of sugar

• 1 small can frozen lemonade

• 1 small can frozen limeade 

• 1 large can frozen orange juice 

• 7 cups of water

• 750 ml brandy 

• cherry juice (optional)

Directions

1. Boil tea bags in 3 cups of water.

2. Put it in the freezer and stir every day. (It takes about 2 days to freeze.)

3. Serve with Squirt.

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Diana — Kalua Pulled Pork Tacos & Pineapple Slaw

Kalua Pork

Directions

1. Cut slits in the roast that are big enough to push a whole clove of garlic into. Do that for all your cloves.

2. Rub the roast with olive oil, Hawaiian salt, and cracked black pepper. 

3. Place in a slow cooker, fat side up. Add chicken stock and liquid smoke to the bottom of the pot. 

4. Cover and cook on high for 7 hours or until the meat is tender and falling apart.

5. Transfer roast to a cutting board. Reserve 1/2 cup of liquid (skim the fat) for rehydrating meat if there's any left over. 

6. Shred the meat. Serve and enjoy!

Ingredients

Recipe via Fix Feast Flair

• 5 1/2 lbs boneless pork shoulder/butt 

• 12 cloves garlic, lightly smashed

• 1 1/2 Tbsp olive oil

• 2 Tbsp Hawaiian salt

• 2 tsp cracked black pepper

• 1 cup chicken stock

• 1 1/4 tsp liquid smoke

Pineapple Slaw

Ingredients

Recipe via Half-Baked Harvest

• 3 Tbsp Greek yogurt

• 1 Tbsp rice vinegar

• 2 Tbsp fresh pineapple juice

• 1 Tbsp brown sugar

• 1 tsp orange zest

• Pinch of salt and pepper

• 2 cups shredded cabbage

• 1/3 cup green onions, chopped

• 3 Tbsp fresh cilantro, chopped

• 1 cup fresh pineapple, diced

• 1 jalapeño, seeded and chopped

Directions

1. In a medium sized bowl, whisk together the Greek yogurt, rice vinegar, pineapple juice, brown sugar, orange zest, salt, and pepper.

2. Add the cabbage, green onions, cilantro, pineapple and jalapeño.

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Andi —🧀 Bernadette’s Pimento Cheese 🧀

Ingredients

• 2 blocks Cracker Barrel Sharp Cheddar Cheese

• 4-6 oz jalapeño cream cheese, softened (often found at Wal-Mart); if you can’t find jalapeño, use regular softened

• 1 or 2 jalapeños, chopped (seeded if you don’t want it to be too spicy)

• Juice of 1/2 a lemon

• 1 large jar of diced pimentos, drained

• Salt (not much because cheese is a little salty) and pepper

• 2 tsp mustard

Directions

1. Mix everything together.

2. Bon appétit!!!

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Jess — Ami Cregut’s Hoisin Ribs & Pasta Salad

My grandma — we call her “Ami” — made these recipes every year at our family reunions on the beach. Now I make them when the weather starts to get hot…it’s just not summer without ‘em!

Hoisin Ribs

Ribs Ingredients

• 1 or 2 racks of pork ribs, St. Louis-style or baby back

• 1 1/2 c soy sauce

• 1/4 c salt

• 1/4 c anise seeds

• 2-4 cloves garlic, roughly chopped

• 4 green onions plus more for garnish

• Sesame seeds

• 1/2 c sherry (I actually don’t use this because I never have it on hand. So, let’s call this one optional.)

Sauce Ingredients

• 1 c hoisin sauce

• 1/2 - 3/4 c sugar

• 1/2 c rice vinegar

• 6 Tbsp soy sauce

• 1 Tbsp fresh ginger, minced

Directions

1. In a pot big enough to fit your ribs, bring water to a boil with the soy sauce, salt, anise seeds, garlic, 4 green onions, and sherry (if using).

2. Add the ribs and simmer for at least 1 1/2 hours. The meat should be pretty tender and starting to fall off the bone.

3. While ribs are simmering, whisk together the sauce ingredients.

4. Put cooked ribs and the sauce in a large bowl — toss to coat.

5. Line a baking sheet (or 2!) with foil. Put the sauced up ribs on the sheet; hold on to any extra sauce in that bowl. Bake for 10 mins at 400°.

6. Baste ribs with leftover sauce. Put back in the oven for another 15 minutes or so. You want the sauce to be nice and caramelized.

7. Garnish with sliced green onions and sesame seeds.

Pasta Salad

Ingredients

• 1 c mayo (Hellmann’s, duh)

• 1 Tbsp to 1/2 c red wine vinegar 

• 2-4 garlic cloves, minced

• Salt and pepper

• 1 box rotini pasta

• Cherry tomatoes, halved

• Black olives, halved

• Celery, sliced

Directions

1. Boil salted water; cook the noodles.

2. While those are cooking — in a giant bowl, whisk together the first 4 ingredients. Adjust the garlic and vinegar amounts to whatever tastes good to you! (I get a little carried away with both – you do you.)