Greg Henry of SippitySup was one of the first people who welcomed me into the food blogging community a couple of years ago, just before I started Cooking On The Weekends.
I loved SippitySup immediately, and it’s no wonder that since I met Greg, he’s had his first two cookbooks published: Savory Pies and Savory Cocktails. I love them both — like his blog, the books are full with stunning photography, incredibly creative recipes and magnificent writing.
I will quickly admit that I’m no mixologist, and I’m not a big drinker. That said, Savory Cocktails really caught my attention, for the recipes inside this book are all brilliant blends of flavors, ranging from sour, to spicy, to smoky, to rich, and the list goes on.
- 1 large scallion, sliced in half lenghtwise, and then into 2 dozen bite-sized pieces
- 1 dozen cherry tomatoes, sliced in half
- 2 tablespoons apple cider vinegar
- 1 teaspoon olive oil
- 1-1/2 teaspoons brown sugar
- 1/8 teaspoon sea salt
- 1 (approximately 3/4-pound) Idaho Russet Potato, peeled and cut into fourths
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/8 to 1/4 teaspoon sea salt
- Freshly ground black pepper
- You will also need 2 dozen sturdy toothpicks