Beat the summer heat with a pineapple refresher

Pat Koch
Ask Pat
Published: July 10, 2008

Two of the recipes I’ve been asked for recently are Garlic-Studded Pot Roast and a drink that can be made with alcohol or without, Pineapple Refresher. They both sound good. The drink would be especially welcome in this hot weather.

Pineapple Refresher

1 (6-oz.) can pineapple juice
1 cup grapefruit-flavored soda (like Fresca)
3 shots vodka, optional
2 tablespoons frozen limeade concentrate
Ice cubes
Lime slices or pineapple wedges for garnish, optional

Combine all ingredients in a blender. Blend for 30 to 40 seconds, until frothy. Pour into serving glasses. Garnish with lime or pineapple, if desired.

Serves: 4
Source: FoodNetwork ( Sandra Lee)

Garlic-studded Pot Roast

1 (3 to 3 1/2 lb.) boneless beef chuck roast
10 to 20 large cloves of garlic, peeled and cut in half lengthwise
2 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil
3/4 cup water, plus more if necessary
Fresh chopped thyme leaves and parsley, for garnish, optional

Using the tip of a sharp paring knife, make 20 to 24 (depending on the number of garlic slices you have) evenly spaced small slits about 1 1/2-inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the meat as possible.
Season the roast evenly on all sides with the salt and pepper. Heat a Dutch oven over high heat. Add the oil and, when very hot, use a meat fork to add the roast. Sear on all sides until very well browned - this is where a lot of the flavor comes from.
When the roast is evenly browned on all sides, add the water and stir to loosen the browned bits on the bottom of the pan. Cover the Dutch oven; reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 hours, turning two or three times during the entire cooking time.
Check occasionally to make sure that you always have 1-inch or so of liquid on the bottom of the pan. If necessary, add more water. When the roast is very tender, transfer to a serving platter and slice or pull meat apart into serving pieces. Reduce pan juices slightly, if desired, and serve drizzled over the top of the roast. Garnish with fresh thyme and parsley, if desired.

Serves: 6 - 8
Source: FoodNetwork (Emeril Lagasse)