We all scour the foodie boards on Pinterest and dream of crafting gourmet eats with our locally sourced farmer’s market goodies, but how many of us actually willing to put that much effort into dinner for one ? I mean let’s face it, planning meals is painful (no matter the party size) and given the choice between cooking a handful of tried and true recipes or dabbling in uncharted food territory most of us are going to stick to our routine, which leads to eating the same five recipes over and over…

Well, this August, we are here to get you out of your food rut and start utilizing the month’s best ingredients- think fig, rum and pork. Toss the below food + drink recipes into your normal rotation to savor August’s seasonal flavors.

“Go for Gold” Chicken and Cashew Lettuce Wraps


Cashew Lettuce Wraps

Summer’s brightest vegetables (red bell peppers and green onions) add an extra crunch to this savory chicken + cashew lettuce wrap. By cooking all the ingredients in a wok (you save on clean up afterward), the flavors are able to marinate into one another and provide the perfect umami flavor.

View Recipe: “Go for Gold” Chicken and Cashew Lettuce Wraps


GRAN RESERVA Maestro Collins

Garnering inspiration from the classic gin cocktail, Tom Collins, the Maestro Collins reinvents the signature flavor palette by swapping out the gin for rum, which compliments the tart lemon juice and sweet sugar notes.


  • 2 parts BACARDÍ Gran Reserva Maestro de Ron
  • 1 part freshly squeezed lemon juice
  • 2 tsp fine white sugar (caster sugar)
  • To fill: Soda or sparkling water


Pour the BACARDÍ Gran Reserva Maestro de Ron, lemon juice and caster sugar into a cocktail shaker with cubes of ice and then give it a good, hard shake.

Fine strain the mixture into a serving glass and top it up with soda. Finish by garnishing it with a lemon peel.


Memphis Style Ribs


memphis style ribs

BBQ ribs in the summer are a staple and you can’t beat the classic, slow-cooked genius method that is Memphis Style Ribs aka they are done with a dry rub rather than BBQ sauce and can be smoked, grilled or even baked.

View Recipe: Memphis Style Ribs

Rum Mule

A tropical twist on a classic drink, the Rum Mule is refreshing and a summer most especially on those sweltering days. It also packs quite the wallop (no complaints here).


  • 1 part HAVANA CLUB Añejo Clásico
  • 2 parts chilled ginger beer
  • 2 lime wedges
  • 2 dashes aromatic bitters


Fill a highball glass with ice and squeeze in lime wedges.

Pour in HAVANA CLUB Añejo Clásico rum and ginger beer.

Complete by adding a dash of bitters and stir gently.

Fig and Prosciutto Flatbread


Fig-and-Prosciutto Flatbread

Channeling the tastes of French tart, this flatbread perfectly marries sweet and salty ingredients to elate each and every single one of your taste buds. Since figs are in season in August, we recommend replacing the fig jam with real fig slices to add a fresh element.


  • 2 (12-inch) homemade flatbreads (see Dough, page 90) or store-bought
  • 1⁄4 cup fig jam
  • 8 ounces goat cheese, crumbled  by hand into small chunks (If goat cheese isn’t your thing, no problem. Replace it with triple crème cheese or even a Brie.).
  • 4 ounces thinly sliced prosciutto di Parma
  • Freshly ground black pepper (to taste)


Preheat the broiler to high.

Place the flatbreads on a baking sheet. Spread half the fig jam onto each flatbread. Top with the goat cheese and prosciutto. Sprinkle with the pepper.

Broil for 3 1⁄2 minutes, until the bottoms are slightly charred. Serve.


For more crowd-pleasing recipes, click here to buy Daina Falk’s The Hungry Fan’s Game Day Cookbook and visit Barcardi for everything you need to know about making and serving a killer drink.

Photos via Daina Falk’s The Hungry Fan’s Game Day Cookbook and Bacardi.

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