The Register-Herald, Beckley, West Virginia


May 28, 2014

Make your burgers sizzle with Latin flair

Holy Mole — Chef Devin Godbey's burgers sizzle with Latin flair


Ginger Lime and Basil

Agua Fresca

(Agua frescas combine fresh fruit, fruit juice and simple syrup blended in water for a light, refreshing summer spritzer, with or without alcohol)

Serves 4

6-8 (depending on size) limes juiced/zested

1 1/2 cups Ginger Simple Syrup

2 cups club soda or other sparking beverage

Fresh mint and basil leaves

Sugar cane stir sticks, lime slices and sprigs of mint and basil for garnish

Mix one cup of granulated sugar and 1 cup of water plus 1 large piece of fresh ginger peeled and sliced in a saucepan. Cook over low heat until sugar dissolves, letting cool completely and reserving (this can be made in advance).

Remove the skin of the lime with a vegetable peeler and place the strips in the lime juice. 

When ready to serve, mix the ginger syrup and lime juice together.  If preparing in a glass pitcher add lime slices and sprigs of mint and basil to the pitcher and stir to combine flavors.  To finish the beverages, choose 4 tall glasses.  Add lime slices to the bottom and on the rim.  Fill about halfway with the lime mixture.  Finish the glass with club soda and add the sugar cane stick for stirring and garnish.

For a spirited version, Chef Devin suggests adding rum.

Saint Augustine Spanish Pasta Salad

1 pound Cavatappi or pasta of your choice (cooked to al dente) and chilled


1/2 cup Spanish olive oil

1/2 cup red wine vinegar

2 teaspoons oregano

1 fresh lime, juiced

 1/8 cup Worcestershire sauce/or to taste

Salt and pepper

1 1/2  cup diced tomatoes/ grape or cherry assorted colors

1 1/2 cups Manzanilla olives cut in half

6 ounces Swiss cheese, small diced

6 ounces black forest ham (or any ham you like) thinly sliced

1/2 cup grated Romano cheese

Combine vinaigrette ingredients until blended; add to cooked, chilled pasta with chopped toppings. Finish with the Romano cheese and serve.

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