Watermelon Beverage Dispenser aka Cocktail Keg aka Jungle Juice Jug

Sometimes you see an idea that is so fun you just have to recreate it. And it's a bonus if this idea boarders on reliving your college jungle juice days.....ok it doesn't boarder on it, it dives right into a frat party head first.

The Watermelon Juice Dispenser is case in point. I didn't come up with this idea (you can do a search and see other variation on this) but with the help of eager friends we carved this one up and it became the hit of the party.

It's actually fairly simple. Cleaning out the watermelon and turning it into juice might be the most difficult, not to mention messy, part.

A quick hole at the bottom of the belly, screw in a faucet or whatever dispenser you are using, pour in your juice and voila. Cocktail Keg. Drink Dispenser.

Below you'll find the basics to create this nifty beverage dispenser and then I list three watermelon punch recipes you can play with. For extra fun, I carved a little face in my watermelon. Put some fun in your next party with a handmade Fat and Happy Cocktail Dispenser.

Grilled Rhubarb with Cherry Maple Syrup

In the North-Midwestern regions, rhubarb is often the first of the Spring plants to be ready for harvest. Not everyone is a fan of the the tart, flowery delicacy, but those who are long for this time of year. Sure, you could get some frozen rhubarb throughout the year, but it's not the same. Those crisp pink stalks speak of home spun rituals and a simpler, country life.

Since I live in the hectic, fast lane of the city it was time to take the rhubarb out of the strawberry pie and let it shine on its own. A quick trip on the grill, a simple basting of natures sugar and kiss of savory to top it off- done.

This is a lovely, elegant dessert as is. But a scoop of vanilla ice cream or a dollop of tangy Greek yogurt couldn't hurt. If you have a chance to latch onto some fresh rhubarb, do! Then head out to the grill to try this simple Fat and Happy sweet and savory rhubarb dessert. It's a wow dish no matter what region you are currently calling home.

Rhubarb Strawberry Coffee Cake with Buttermilk Ice Cream

There is a special season that only lasts a few weeks every year and I'm not talking about summer in Chicago. That old adage 'if you blink you will miss it' has never been more appropriate than when talking about rhubarb season.

April showers bring May flowers and pretty red stalks of crisp Rhubarb. So many people think they don't like this fruit disguised vegetable; often it's their own preconceived notions or the reminisce of some disgusting goo made by a distant aunt that slithered away on its own accord, just like in the movie Better Off Dead.

This is nothing like that and the only place the cake is going in your belly. Strawberry and rhubarb are a natural combination; the striking part of the dish comes when that tart, sweet flavor meets the tangy buttermilk ice cream. It turned out so much better than planned that I offered to make it the very next weekend for another party.

It was a good week snacking on this ice cream and cake combination until a trip to the store turned up an empty rhubarb shelf. Rhubarb hunting I went. The next store and the next were all out. The season came and went in less than 2 weeks; looking back I should be happy I was able to bag any.

Rhubard Braised Beef and Pork with Zippy Rhubarb Sauce

A friend casually hinted at me recreating a tapas dish she fell in love with at a restaurant located too many states away to justify a monthly visit. I eagerly and quietly agreed, though I knew nothing about the dish other than the name.

My version adds a hint of sweetness to a heavy braised beef and pork combo, mixing beef and pork in this recipe helps vary the flavor profile. It is quite important to sear the meat first for a deeper flavor. This recipe offers versatility to serve as a tapas dish between crispy spring rolls or to serve as a main entree over polenta (both options explained below).

Did I succeed in recreating this dish? In my book I did; turns out we ate it all before my friend even knew it was made- oops; guess I better do it again. It'll be a fat and happy remake!


Tips and Techniques:

Braising is made for tough cuts of meat rendering the meat to become 'fall off the bone' tender by simmering in juices for hours. It's a great way to save money because it allows you to use cheaper cuts of meat (pot roasts, rumps, shoulders, etc.)  Do use the guy behind the meat counter - they are there to help you!

Rhubarb braised beef and pork

Sear
1/2 lb beef (leave whole, do not cut into chucks)
1/4 lb pork (leave whole, do not cut into chucks)
1/2 cup chopped white onions
1/2 cup chopped red onions

Add to the pan:

1/2 lb chopped rhubarb
2 garlic cloves, minced
1/2 tbls ground ginger
2 tbls Dijon mustard
1 tsp dried sage
1 cup orange juice
2 tbls Worcestershire sauce


Cover with beef broth (If you use water, add a bouillon cube).

Cover and cook in the oven for about 2 hours at 300 degrees, add another 1/2 lb of chopped rhubarb.  If the pot is dry, add 2 cups of broth or water. Cover and cook for another 2 hours or until meat falls apart.

Using two forks pull the meat apart, leaving some lager hunks together.

To serve on a crispy spring roll:
Toast the spring roll/egg roll wap - take one spring roll wrap, cut into 4 squares and toast in a dry fry pan over medium heat until crispy, flipping sides as they brown.

Place one square in the middle of the plate, add a scoop of the braised rhubarb beef and top with a second toasted square.  Dress the plate with the zippy rhubarb sauce.



To serve on creamy polenta:
1/2 cup polenta (cornmeal)
4 cups water or broth
1/2 cup of creamy goat cheese
Salt and fresh black pepper

Begin the polenta during the last hour while the meat is braising.

Start with 1 cup of cold water in a sauce pan.  Slowly pour the cornmeal into the water while whisking vigorously.  Cook over medium low heat, stirring often, for about an hour.  Add in more water as the polenta soaks up the previous.  When the polenta is tender with no grit left, remove from heat and whisk in the cheese and lots of fresh black pepper.  Add salt if needed, however the cheese may salt the dish enough on it's own.

Place a dollop of polenta in the middle of a bowl, use a pair of tongs to place the meat on top of the polenta.  Sprinkle with fresh chopped parsley and a drizzle of the Rhubarb sauce (recipe below)

Zippy Rhubarb Sauce
1/2 lb chopped rhubarb
1/2 cup sugar
6 cloves
1/2 tsp dry mustard
1 tsp ginger
1 Tbls Worcestershire sauce

Place all the ingredients in a sauce pan and simmer over medium low heat for about 15 minutes or until the rhubarb is soft.  Place the ingredients in a blender and blend until smooth.  Strain and set aside until ready to use.