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The Red Zone Patrón Cocktail

The Red Zone Patrón Cocktail

The Red Zone Patrón cocktail.

For those looking to get into the end zone this Super Bowl, send up some good vibes with the Red Zone cocktail, made with Patrón Silver and just a kick of jalapeño.


  • 2 Ounces Patrón Silver
  • 3/4 Ounces fresh lime juice
  • 3/4 Ounces fresh sour
  • 1 Ounce agave nectar
  • 1/2 Ounce cucumber juice
  • 1 slices jalapeño
  • 1 sprig of cilantro


Combine ingredients into a mixer glass with ice. Shake vigorously and pour contents over ice in a rocks glass. Garnish with a cinnamon stick.

The Cocktail Recipe for Success

Predicting success is incredibly difficult. Think about the NFL. The top draft picks often don’t turn into the stars of the league. How is it possible that a majority of those who follow football and are considered “smart” choose a group of players they believe will be stars and get it almost dead wrong. How do these experts miss it on Dak Prescott, Tom Brady or even Aaron Rodgers? Were there really better players?

This dilemma happens in business too. For instance, many who are hired into training programs at large financial firms are hired because of their potential to succeed. Hundreds of thousands of dollars later, less than 15% of them survive past 3 years.

Perhaps the problem is in part the raw talent. The raw talent is easy to see and may actually be a blinding factor giving false hope. What if one of the big problems with predicting success is the ability to predict someone’s ability to overcome challenges?

I don’t believe it is simply one thing that predicts success. It would be easy if it were just talent or the ability to overcome challenges. In fact, I believe that successful salespeople, professionals and yes, athletes, may result from a fully mixed cocktail of combinations. From watching some wildly successful and unrelenting professionals, it seems success comes from a mix of raw talent, the passion to win, the proven mental toughness to get through difficult situations, instinctual decision-making, and mentoring. What do you think?

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Local restaurant owners see red over red-zone restrictions

Local restaurant owners are seeing red over red-zone restrictions that limit inside dining to ten patrons at a time.

They say that number is illogical, and they want it changed.

“Hospitality businesses can only allow ten people in, and that is totally ridiculous,” said Charlie Young, general manager of The Mansion House in Sutton. “How did they come up with the number ten? Why not a percentage of capacity?” he asked.

“There are places that can hold 200 people, and they are only allowed ten that is five per cent capacity. Some places can only hold 20 people, and they are also allowed ten that is 50 per cent capacity. It does not make any sense.”

The ten-patron limit is also making it difficult for some restaurants to take reservations.

“We are not taking reservations because if a reservation cancels or doesn’t show up, we lose,” said Becky Massey, front house manager at Lake Simcoe Arms in Jackson’s Point.

While takeout is one solution, most restaurant owners say it’s not enough to make up for the loss of inside dining, forcing them to lay off staff, one of their largest expenses.

“Of course, we have limited staff most were laid off,” Massey said.

“Takeout has picked up a little. But it’s our regulars who keep us afloat now. Georgina is a community where everybody supports everybody, and we are very grateful for that.”

While the restaurant is closed on Christmas Day, Massey said regulars and non-regulars alike could purchase a delicious takeout turkey dinner on Christmas Eve.

In Keswick, the Symposium Café, which can accommodate up to 140 people, is one of Georgina’s largest restaurants and was hit hard by the red-zone restrictions.

Co-owner, Nishant Ramlal, offers an interesting alternative to the 10-patron limit.

“The limits should have been set by square feet, not as a fixed number. If we seat some guests in that corner,” he said, indicating the far end of the restaurant, “and some in this corner, it looks like we have the whole restaurant empty.”

Larger restaurants, like the Symposium Cafe, are finding it difficult to reduce expenses. You can’t heat just one corner of the room, or only switch on one light, or only pay a tenth of the insurance. It does not matter whether you have ten customers or one hundred you still have the same expenses.

“There are fixed expenses – rent, Hydro, insurance, Enbridge – and we don’t have the option of switching completely to takeout our business is mainly inside dining,” Ramlal said.

Has the Symposium Café kept its staff? “We have tried to keep as much staff as possible. Of course, shifts have to be reduced, but we shall need the staff when things start to pick back up. And we have a really good team,” he said.

The fine dining experience has also been impacted. The ten-patron limit has forced Alan and Vincenza Palenchuk, owners of the Corner Bistro in Keswick, to reduce their seating times so more patrons can dine each night.

“We provide ‘fine dining,’ and typically, the whole experience is to sit for a couple of hours,” Vincenza Palenchuk said.

“We have seating for 50, so with a maximum of 10 people, we are operating at 20 per cent capacity. We’ve had to develop seating times and only give people an hour and a half to sit there. Because the last call is at 9 p.m., my last seating is at 8:15 p.m. When it’s getting close to the last call, people want their alcohol, and we are lining it up on the table, and to me, that’s not fine dining.”

And like many of the other restaurants, they’ve also had to reduce their staff.

“We only have one server now because otherwise, none of the servers would be making money,” she said.

But a reservation is still a must if you want a table at the Corner House Bistro.

“We do fill up in advance a lot of times. But it has become very difficult because I have to prepare the tables for the next group, and I have to time it so that those coming in aren’t bumping into those who are leaving.”

The red-zone restrictions, and the uncertainty about the future, have impacted many of the local restaurant owners we spoke with.

The Christmas season, usually the busiest time of the year for local restaurants, will be difficult for everyone. Groups used to book well in advance, even a year early — try to book in September, and you would probably be too late. This year, the only thing that is coming in fast is the cancellations.

“When they are booking for 20 or 30 people, they don’t want to be choosing only 10 of their group and excluding the rest,” Palenchuk said.

We will leave you with another comment that was made by everyone: “We have a regular customer base, but we also get a lot of support from the community.”

We should all try to get out regularly and spend an evening at one of the wonderful restaurants we have in Georgina. See you there, Bon Appetit!

Brady Punch

Another gameday libation is the Brady Punch, a great option if you’re hosting a large number of people.

The Brady Punch can also be served in a punch bowl half filled with ice. Mitra suggests freezing ice cubes with pomegranate seeds in them for added flavor. If you don’t like pomegranate, pineapple cubes could be used instead.

“A lot of people are getting together and having a party,” Mitra says. “If you can make a punch that people can go back to throughout the course of the game, it’s easier than having people make multiple cocktails.”


1 ounce of Bully Boy Hub Punch

0.5 ounces of pineapple juice

0.5 ounces of Amaro Braulio


  1. Add everything but the sparkling wine and red zinfandel in a cocktail shaker. Shake with ice.
  2. Add 2 ounces of sparkling wine to ice-filled Collins glass.
  3. Strain cocktail into Collins glass.
  4. Top with an ounce of Red Zinfandel.
  5. Garnish with Lemon wheels, Pomegranate seeds and one Bay leaf all inside the glass.

Heinz Red Zone: Citrus Crab Tacos With Apricot Cocktail Sauce

PITTSBURGH (KDKA) — Make your next Steelers party the ultimate tailgate fest with this recipe from Rania Harris!

This week on the Steelers Huddle, Rania is making Citrus Crab Tacos with Apricot Cocktail Sauce in the Heinz Red Zone!

Don’t forget to tune into the Steelers Huddle show each Saturday after the 11 p.m. news on KDKA-TV for more of Rania’s recipes!

STEELERS HUDDLE “Heinz Red Zone Recipe”: Citrus Crab Tacos with Apricot Cocktail Sauce

  • 1 tablespoon seafood seasoning
  • 1 can fully cooked jumbo lump crabmeat
  • 1 lemon

In a medium mixing bowl, add crabmeat, lemon and lime juice, chopped cilantro, tomatoes and Old Bay Seasoning, and mix well. Season with salt and pepper to taste and place in fridge until ready to serve.

In a food processor, add cocktail sauce and apricot preserves and blend until thoroughly mixed.

When ready to serve, assemble tacos by adding crabmeat, a pinch of baby arugula and sprouts, then top with apricot cocktail sauce. Fasten taco together with toothpicks.

The apricot cocktail sauce also makes an excellent spread for sandwiches and can be used as a dipping sauce.

In a medium mixing bowl, add crabmeat, lemon and lime juice, chopped cilantro, tomatoes and Old Bay Seasoning, and mix well. Season with salt and pepper to taste and place in fridge until ready to serve.

In a food processor, add cocktail sauce and apricot preserves and blend until thoroughly mixed.

When ready to serve, assemble tacos by adding crabmeat, a pinch of baby arugula and sprouts, then top with apricot cocktail sauce. Fasten taco together with toothpicks.

The apricot cocktail sauce also makes an excellent spread for sandwiches and can be used as a dipping sauce.

The Wine Spritzer

A friend recently asked us to tend bar for a party he was throwing. It was on a rooftop with stunning views, at sunset. The crowd was a fun one. It sounded like a nice way to spend an evening. The only thing that gave us pause was the bar menu they had in mind: wine spritzers.

We try to be open-minded in our approach to cocktails. We know that not everyone has the same tastes in drinking, and we don’t think they should. Heck, we know that depending on the occasion and on our mood our own tastes can vary quite a bit. Sometimes, we want the most fabulously sophisticated cocktail we can find sometimes anything with rum and coconut does the trick. Sometimes, we’re only satisfied if our drink prep involves hunting for a hard to find ingredient and multiples stages of muddling other times we like a drink we can make pouring with both hands with our eyes closed. Our aim is happy drinking, for ourselves and for others, with the broadest possible spectrum of styles and settings. We tend not to judge what makes someone (especially including ourselves) happy.

Sometimes our tolerance reaches a test of its limits. Wine Spritzers present one of those tests. Adding water to wine isn’t exactly a skill a bartender can be proud of. And, besides, wine spritzers remind us of the 80s, the heyday of wine coolers, and–perhaps not entirely coincidentally–a low point for American drinking. The 80s were the sad, dark days just before the beautiful dawn brought about by craft brewing, plentiful quality wine, and a cocktail revival. The commercials were pretty good, though.

All to say, we were a bit skeptical of the wine spritzer bar.

That may be because we’ve never before faced an unbroken assault of scorching heat and smothering humidity like we have in DC this summer. In the light of a relentlessly glaring sun, we start to see the benefits of the spritzer:

  • It’s cold. At times like this, chilling is not enough. The second you open the fridge door, everything in it goes lukewarm. We need ice. In normal times, I wouldn’t think of putting ice in my wine, but these aren’t normal times. I’m considering drinking my beer on the rocks
  • It’s light. This is not the time for high proof drinks. I got dehydrated walking a letter to the mailbox yesterday. The only way to keep from fainting is to take a low alcohol drink and dilute it by half
  • It takes almost no effort to make. Lethargy is a survival skill in this weather. A wine spritzer doesn’t require any vigorous shaking in fact, you don’t even need to stir it. That’s just the amount of effort I want to exert right now.

So, as long as the thermometer remains in the red zone, consider us spritzer fans.

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Involtini alla Piazzetta

½ cup finely grated Pecorino Romano

Handful of fresh mint, chopped

Sea salt and freshly ground black pepper

4 tablespoons extra-virgin olive oil

1 pound rump roast (or flap meat for carne asada), cut into roughly 3-ounce slices

1 (28-ounce) can whole tomatoes, crushed by hand

5 or 6 fresh basil leaves

In a medium bowl, whisk together the eggs, pecorino, mint, salt, and pepper.

Heat 2 tablespoons of the olive oil in a small nonstick skillet over low heat. When the oil begins to shimmer, add the egg mixture to the skillet. Using a wooden spoon, stir a few times, moving from the outside of the pan toward the center. When the eggs are set in the middle, gently flip the frittata: set a small plate on top of the pan and using a gloved hand to flip everything upside down, then slide the frittata, cooked-side up, right back into the hot pan. Cover and cook until the edges start to come away from the sides of the pan and the middle starts to rise. The frittata is finished when it is neither wet nor wobbly and is cooked through without being dry or leathery. Remove the pan from the heat and allow the frittata to cool before unmolding, about 20 minutes. To unmold, run a heatproof spatula around the edges and underneath the frittata and slide it onto a serving plate. Slice into 6 roughly equal pieces (long rectangles the width of the meat slices).

Lay the slices of beef flat on your work surface and season with salt and pepper on both sides. Place one piece of frittata at one short end of the meat. Roll the meat around the frittata, forming a medium-tight involtino. Use twine or a couple of toothpicks inserted flush with the meat to keep the roll closed.

Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the involtini and brown them on all sides, about 5 minutes. Remove the rolls from the pan and set aside.

Reduce the heat to medium-low, add the garlic to the pan, and cook, stirring occasionally, until it just turns golden, about 5 minutes. Stir in the tomatoes and the basil. Season with salt. Bring to a simmer, then add the wine. When the alcohol aroma has dissipated and the sauce begins to simmer again, about 3 minutes, reduce the heat to low and return the involtini to the pan. The meat should be mostly covered by the tomato sauce. Cook, covered, until the meat is fork-tender, 1½ to 2 hours, checking occasionally to be sure the meat is at least two-thirds submerged and adding water as needed. Season with salt and pepper. Serve immediately, or allow the dish to rest in the refrigerator for up to 3 days to further develop the flavors.

Abruzzo at glance

Pottery in Abruzzo has ancient origins and became famous around the sixteenth century. The most appreciated line of ceramic came from Castelli d'Abruzzo, a small town in the province of Teramo, due mainly to the excellent workmanship, bold decorations and also the cost of the products.
The sixteenth-century church of San Donato in Castelli, defined by Carlo Levi "the Sistine Chapel of majolica", constitutes, together with the contemporary pottery called Orsini-Colonna, the ideal starting point for a next production which enjoyed great fame in Italy and abroad so much so that one of the most important collections of this kind of art work is now in the Hermitage Museum in St. Petersburg.

The "chitarra pasta cutting" abruzzese

The cuisine here is deeply traditional, with local hams and cheeses from the mountain areas, interesting sausages with plenty of garlic and other seasonings, cured meats, and wonderful fish and seafood, which is the main produce of the coastal areas.

Lamb features widely: tender, juicy, and well-flavored with herbs. Abruzzo's rich culinary tradition offers as many variations attached to each province's own tradition.
The typical main courses is scapece (Rieti), pickled fried fish plenty of lamb, kid, mutton, but also loin of pork and ventricina (spreadable), typical salami produced locally.

Just to mention the most famous: &ldquoCantine aperte&rdquo with over fifty participating wineries (May)
the day dedicated to the &ldquoVirtù&rdquo, Teramo&rsquos iconic dish (May 1)
&ldquoCarciofesta&rdquo dedicated to the Cupello artichoke (April/May)
the month dedicated to &ldquoBrodetto di pesce alla vastese&rdquo chowder (June)
&ldquoTrabocchi&rdquo Coast recipes during the &ldquoCala lenta&rdquo (July)
&ldquoFesta del tartufo&rdquo to celebrate Campovalano di Campli truffles (July)
&ldquoCalici di stelle&rdquo for Ortona wines (August) the &ldquoMediterranea&rdquo fair of typical Abruzzo products (July/August)
&ldquoBuon gusto - Rassegna formaggi d&rsquoAbruzzo&rdquo a review of Abruzzo cheeses at Gessopalena (September) celebration of local lentils at Santo Stefano di Sessanio (September)
&ldquoFrantoi aperti&rdquo when oil presses open their doors (October/November).

Lavora con noi - MADE IN SOUTH ITALY today. com, intende individuare
operatori interessati a predisporre un&rsquoofferta di pacchetti turistici locali in coerenza con una strategia di sviluppo tesa a valorizzare le potenzialita' del propio territorio.

Are You a tourist guide? Do you organize tours to northern & southern Italy? If the thematic is based on culture, history and outdoor activities, we would love to talk to you.

La vetrina ideale per promuovere i vostri prodotti e servizi sul mercato Nord Americano
ma che potrebbe essere un punto di visibilità anche nei vari mercati internazionali.



B & B
Farm House - Masserie / Agriturismo
Room for rent - Affittacamere
Apartment for rent - Appartamenti
Houses for rent - Case in affitto

Gastronomia Abruzzese
Selezione di Ristoranti locali

Trattorie - wine bar - osterie e pizzerie
luoghi del gusto - spacci aziendali - locande ed enoteche

Guide Turistiche - Accompagnatore Turistico


centri storici - aree archeologiche - musei, città d&rsquoarte .

CONTATTI tramite il modulo soprastante.

Contattateci tramite il modulo soprastante.

Coloro interessati ad inserire la loro attivita'/azienda/ nel sito
sono pregati di mettersi in contatto usando il modulo sottostante .
Per saperne di piu'.

What's the fix for Texas A&M's offensive woes in the red zone?

Any word on what the coaches are doing during the bye week to clean up the redzone issues on offense?

Baby: Good question, Ryan. When Jimbo talked about the red zone issues on offense, he made it sound like it was more of an execution issue than a play-calling issue. One of the reasons why the Aggies are struggling to score red zone touchdowns is blocking. If I'm not mistaken, Jimbo referenced a missed block when discussing a red zone trip last week. And keep in mind that a missed blocking assignment also ruined A&M's 2-point attempt against Clemson. Getting more points in the red zone might be as simple as doing the little things to keep plays from unraveling.

What has been the biggest pleasant surprise about the way the Aggies have played during these first 6 games?

Baby: Without question, it's Kellen Mond's strong start to the season. He's taken a huge leap from his freshman year to his sophomore year.

So far this season, Mond is completing 60 percent of his passes against "power five" teams and has thrown for 1,406 yards against those opponents. His numbers this year are very comparable to Nick Starkel's numbers against P5 teams last season. Keep an eye out for a bigger numbers breakdown into Mond's season.

Do you think Jhamon Ausbon sees the field again this season?

Baby: Yesterday, Jimbo Fisher said there was a good possibility that Ausbon returns at some point this season. But I'm still surprised Fisher didn't have an exact timetable for Ausbon's return. He recently had surgery on the same foot injury defensive end Micheal Clemons suffered earlier this year. Clemons still hasn't played.

At the very least, Ausbon should be out for the next couple of weeks. This means tight end Jace Sternberger and receivers Quartney Davis, Camron Buckley and Kendrick Rogers have to step up and play well. Sternberger and Davis each tallied more than 100 receiving yards in last week's win over South Carolina.

Do you think 2 SEC teams make the playoffs again?

Baby: It really depends on how the rest of the season shakes out. Right now, there's four undefeated teams at the top of the AP poll -- Alabama, Clemson, Ohio State, Notre Dame. If that holds, I don't see two SEC teams getting in.

Now, if that changes and we have a similar situation as last year where Alabama doesn't win the SEC West, then it's a bit different. It'd take an Alabama collapse (which isn't happening) or LSU winning out (that's a little more likely) for the Crimson Tide to miss the SEC title game.

Watch the video: RED ZONE SFM (January 2022).