|Source : http://www.dustinhunter.com/post/89214611183/true-blood-cocktail-party-drinks-more-the-final|
STEVE NEWLIN’S “SWEET JESUS STEAK FRIES”
To make these all you’ll need are some Dark Sweet Potatoes (the orange colored ones), a little Olive Oil and Salt. Boil your Sweet Potatoes with the skins still on, for 10-12 minutes. You don’t want them too soft but they shouldn’t be very hard to cut. Take them out of the water and cool them in an ice bath or by running them under cold water. Then cut them in half and each half into thirds (or in half if you have small potatoes). Rub them with a little Olive Oil and sprinkle them with Salt before putting them on a grill for 4-5 minutes on each side. These will taste better if you grill them on a barbeque, but they will look a little prettier if you use a grill pan. Remove them from the grill and sprinkle with a little salt.
STEVE NEWLIN’S “TWO-FACED RANCH DIPPING SAUCE”
This is a very spicy ranch dip that is good with just about any vegetable, you can make it as mild or as hot as you’d like by choosing the right peppers to use.
1 cup Mayonnaise
1/2 cup Coconut Milk
2 tsp Onion Powder
2 tsp Garlic Powder
2 tsp Cayenne Pepper
2 tbsp Pepper Vinegar (recipe below)
2 pieces of Pepper and Garlic from the Vinegar container
3 tbsp of Fresh Dill
Blend all of these ingredients until smooth and serve!
PEPPER VINEGAR RECIPE:
Take any kind of pepper that you’d like and cut them into chunks (leave the seeds and membrane in tact if you’d like an extra hot end result). Add a small handful of whole Black Pepper Corns and Garlic Cloves. Place all of this in an air-tight container and cover with white Vinegar that you have brought to a boil (enough Vinegar to cover the peppers). Make sure there is a small amount of air left in your container and let the entire mixture sit for 1-2 weeks. Store for several months.