Along the way he started a blog called Nomad am, found here, while honing his landscape photography skills. Adam is a master. I love his photography and always get a little thrill when he posts something new.
Check out this blog post. I cried laughing when I read it, and knew upon his arrival back to America that we'd invite him over, Apéritif Friday style, for some guacamole and cocktails. Bacteria free.
We also wanted to hog him a little bit. Knowing that we'd be in the presence of 50+ family members for the wedding and wouldn't have a chance to really grill him about his adventures, we invited him over so we could hear first hand about his overseas shenanigans.
It was a great way to spend a lovely summer evening. Adam, come back anytime and entertain us with more stories! I'll feed you a real meal next time - not just appetizers.
Cucumber Mint Frozen Mojito
1 cup light rum
1/4 cup honey simple syrup (equal parts honey and hot water, mixed)
4 limes, juiced
10-12 mint leaves, plus sprigs for garnish
1/2 seedless cucumber, peeled and chopped into large chunks
2.5 cups ice cubes
Place the ingredients in order in a high-powered blender and select ice crush. Pour into a fun glass and garnish with a mint sprig and cucumber slice. This is a refreshing drink to cool the summer heat, and it tasted great with spicy appetizers.
4 avocoados, mashed
3 limes, juiced
7 cherry tomatoes, diced
1/4 red onion, diced
1/2 jalapeño, diced
1 clove garlic, microplaned
1/4 cup cilantro, chopped finely
1 tsp ground cumin
1-2 tsp kosher salt (or to taste)
Mix all ingredients together, and taste the dip. Add more lime juice or salt to taste. Serve with tortilla chips or crudités.
Proscuitto Wrapped Jalapeño Poppers
1 lb ground bison (or any other ground meat of your choice)
1 onion, diced
2-3 garlic cloves, microplaned
1 tsp cumin
1 tsp salt
1/2 tsp ancho chile pepper
7 sun dried tomatoes, diced
4 oz goat cheese
1/2 cup parmesan cheese, grated
6 jalapeño peppers
12 slices proscuitto
Melt about two tablespoons of fat in a large sauté pan - I used bacon grease. Brown the bison and and add the chopped onion, garlic, and seasonings, cooking until the onion is soft and the seasonings are absorbed. Add the tomatoes and cheeses and stir to combine. Slice the peppers lengthwise and carefully remove the membranes and seeds. WASH YOUR HANDS! Don't be like me and rub your eyeball with liquid fire on your fingertips. Stuff the peppers with a considerable amount of the meat mixture, then wrap each half with a slice of proscuitto. Place in an aluminum grill pan and cook over medium high heat on the grill for about 20 minutes, or until the proscuitto is cooked, the peppers are softened and the mixture is heated through. These were definitely spicy (the jalapeños were good 'uns) and tangy thanks to the goat cheese and tomatoes. Enjoy!
Thanks Adam. We had fun listening to your stories!