Make the most of your NW Beach vacation

Between jagged cliffs, towering old growth and endless cold waves, pacific northwest beaches are ruggedly beautiful — and best enjoyed with the comfort of a fire and an incredible FINEX meal. A fire is a natural gathering point for any get together – add in a meal and it’s made even more memorable. A FINEX skillet gives you premium cooking performance over the coals and even the non-culinary inclined in the group can help with the meal by tending to the fire. Good friends, good food, and good vibes – all these things come together to give you that leave memories long after you’ve departed the beach.

Boozy Peaches With Yogurt and Pistachios

Just in time for peach season, this boozy peach recipe from Lauren Chandler is your perfect summer dessert, easy to cook no matter what heat source you’re using. Finish and serve with yogurt and pistachios, and it’s a refreshing dessert that’s sure to be a hit.

Boozy Peaches With Yogurt and Pistachios

Ingredients

  • 3 tablespoons unsalted butter
  • 3 tablespoons brown sugar or coconut sugar
  • 1/4 t cardamom
  • Pinch of sea salt
  • 4 peaches (or nectarines), halved, pitted and cut into 1/2-inch slices
  • 1/2 cup whiskey
  • 1/2 cup plain Greek yogurt or vanilla ice cream
  • 1/4 cup honey – I like Jacobsen Smoked Wildflower Honey
  • 1/3 cup toasted pistachio nuts, roughly chopped

Ingredients

  1. Melt the butter in a FINEX 10″ Skillet over medium heat. Once the butter starts to brown, add the sugar, cardamom, and salt and stir to combine then add the fruit.
  2. Let cook without stirring for 2-3 minutes, until the peaches start to brown on the underside. Flip the peaches over, then add the bourbon and continue to cook, stirring frequently, until the liquid becomes thick and coats the back of a wooden spoon.
  3. Divide the fruit and sauce among plates then top each with a dollop of yogurt, a drizzle of honey, and 2 tablespoons of pistachio nuts.

Ginger Beer Coconut Mussels With Corn Off the Cob

While trips to eat pasta in Rome or tacos in Mexico won’t happen in the near future, there are plenty of culinary adventures to be had close to home. Gather together and make an ordinary summer meal extraordinary. Pack FINEX for a trip to your favorite spots and get inspired by local cuisine to cook something new. At the beach? Use our 5 Qt. Dutch Oven to cook up mussels or clams for steamy, simmering goodness. This Ginger Beer Coconut Mussels with Corn off the Cob recipe from Lauren Chancler is full of summer flavors and perfect for whatever culinary adventure you want to have. No matter where you choose to adventure, FINEX will make every culinary adventure this summer a memorable one.

Ginger Beer Coconut Mussels With Corn Off the Cob

Ingredients

  • 2 tablespoons coconut oil
  • 1 shallot, thinly sliced
  • 2 garlic cloves, minced
  • 2 teaspoons minced ginger
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons ground turmeric
  • 1/4 teaspoon Indian red chili powder – I like Mumbai Spice Company (or cayenne pepper)
  • Large pinch of sea salt
  • 2 cups ginger beer
  • 1 1/4 cups unsweetened full-fat coconut milk
  • 2 1/2 pound mussels, scrubbed and debearded
  • 1-pint cherry tomatoes, halved, divided
  • 2 ears of corn, kernels sliced off the cob
  • 2 tablespoons lime juice
  • 3 tablespoons roughly chopped cilantro leaves

Preparation

  1. Heat the coconut oil in a FINEX dutch oven over medium heat. Add the shallot and cook, stirring constantly until translucent, around 1- 2 minutes. Add the garlic, ginger, and spices and stir to combine. Add the ginger beer and stir, scraping up any of the bits stuck to the bottom, then bring to a boil.

  2. Cook for two minutes, then add the coconut milk and mussels, discarding any mussels that do not close when you touch them. Mix in half of the tomatoes. Give it all a big stir to coat the mussels and tomatoes with liquid, bring to a boil then cover with a lid. Cook for 5-6 minutes, until all of the shells have opened. Stir in the rest of the tomatoes, the corn, and lime juice.

  3. Divide the mussels among bowls, ladle the broth on top, and garnish with cilantro.
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