Since we can't see all your beautiful faces and treat you to delicious food and drinks in person, we wanted to give you a chance to recreate the evening at home. On this page, you can find recipes for hors d'oeuvres, entrees, and of course, cocktails so you can create the perfect awards ambiance at home while we announce this year's REXY winners. Take a look around, dabble in a new recipe, and add your own flair to it!
On the 'gram? Don’t forget to share pictures of your creation on FB and IG with #REXYS2020.
REXYPES (REXYS + RECIPES. GET IT?!)
One of our favorite appetizers in the world is the almighty charcuterie board. What's so beautiful about this appetizer? You can create this board to meet all your appetizer craving desires. Dairy and meat on the menu? Great! Vegan or vegetarian? No problem! Keep reading to get some ideas to design your own perfect charcuterie board.
First and foremost, pick the board or plate you plan to place your selections on. This is going to give you an idea of how many options you can add to the table. You'll also want to consider a couple of small dishes for things like nuts, olives, or spreads.
The number one rule when putting together a cheese plate is to offer a variety of styles of cheeses. Try finding a combination of aged, firm, soft, crumbly, and creamy cheeses. Hard cheeses pair naturally with thinly sliced whole-muscle cuts, thanks to their acidity and texture. Semi-firm, soft and crumble cheeses counter the sturdiness of cured sausage.
- HARD: Cheddar, Gouda, Pecorino Romano
- SEMI FIRM: Edam, Cantal, Manchego
- SOFT: Brie, Camembert, Fresh Mozzarella
- CRUMBLE: Blue Cheese, Goat Cheese, Feta Cheese
- VEGAN: Miyoko's Mozzarella, Field Roast Chao, Reine Fauxgonzola
When deciding on your meat selections consider keeping it two or three options. To mix it up, select meats from different preparation styles: whole-muscle cuts, cured sausage, and forcemeats. Whole-muscle cuts refer to meats preserved whole, cured sausages add heartiness to a charcuterie board, contrasting with the delicacy of the thinly sliced cuts, and Forcemeats contribute smoothness to the charcuterie board, offering something to spread on a crusty piece. You typically need about two to three ounces of meat per person.
- WHOLE-MUSCLE CUTS: Prosciutto, Bresaola, Jamón
- CURED SAUSAGE: Salami, Spanish Chorizo, Rosette de Lyon
- FORCEMEATS: Pâté, Foie de Volaille, Rillettes de Canard
Choosing fruits, vegetables, and nuts to fill out your board is far from brain surgery. It's easy, just pick the things you love. Some things to consider are flavor profiles. Have something spicy? You can boost sweetness to bring the dish back into balance. Building something sweet? Add something tart to cut the sugar. Eating a salty bite, try pairing a bitter flavor with your bite.
- SWEET: Raspberries, Strawberries, Blackberries, Fig, Pear, Nectarine, Apple
- TART: Tart Cherries, Cranberries, Pickled Apricot, Thyme
- SAVORY: Olives, Peppers, Onions, Cashews, Almonds, Pistachios, Mint, Rosemary
- SPICY: Jalapeños, Garlic, Spicy Pickles, Pepperoncinis
- BITTER: Radish, Sprouts, Artichoke Hearts, Asparagus, Basil
The last piece of the puzzle is your base - the bread or crackers you're stacking up, and your flavor accents. These can be simple or extravagant depending on what you're craving. Below are just a few suggestions on how to round out your perfect charcuterie board.
- SPREADS: Jam, Mustard, Hummus, Pesto
- BREADS: French baguette, Sourdough, Flat Bread Pretzels, Rye Crackers, Croissant
- OTHER DELICACIES: Caviar, Honeycomb
Now to put it all together. Start with your cheese, slice up hard cheeses, and cube semi-firm cheeses, leave soft cheeses whole, and place on your board. Now you're ready to add your meats. Thinly sliced meats make beautiful rosettes and add a nice texture to the board. Then place your small dishes on the boards. The dishes can hold your spreads, nuts, olives, etc. Time to add color! Bring in your fruits, veggies, and herbs. If you want to get really pretty with it, edible flowers are a fun touch. Lastly, add your crackers and pieces of bread to fill in the holes. Isn't it beautiful? Now grab your glass of wine and get ready for the REXYS Red Carpet event, the cast from SportRx is going to be incredibly entertaining!
At SportRx we take our food very seriously. We love food that contributes to our health and athletic endeavors, AND we love food that tastes ahhhhhmazing. So we've curated three delicious recipes to add an extra touch of elegance to your night at the REXYS. Check them out below.
With the fall season upon us, we couldn't resist this hearty vegetarian dish by Dishing Out Health. The recipe is popping with flavor and is beautiful when plated next to a vibrant green salad. These stuffed squash are filled with a rustic quinoa and mushroom mixture, topped with savory cheese, and baked until golden. They are finished off with a rich balsamic glaze adding depth of flavor and sweetness. (Vegan? Swap out the cheese for your regular substitution.) Bon Apetit!
Nothing says rustic decadence like a beautiful plate of Shrimp Scampi. Wine, butter, garlic, and lemon coalesce on the plate to create a mouth-watering profile that is hard to resist. With simple ingredients like angel hair pasta or zucchini noodles paired with delicious shrimp or scallops, this meal is easily created with beautiful and satisfying results. Check out the ingredient list and recipe below if this seafood special is calling your name.
The beautiful part of cooking a steak dinner is that it provides you with a clean canvas to work with. You can get as complex as you want, or keep it sweet and simple. This dinner is for all you grill masters out there. Since you can't just have a plate of steak (well, I guess you can, but what fun is that?), we're gonna put a small twist on the tried-and-true Ceasar Salad. So, get ready to light up that grill, because this meal was designed to guarantee your satisfaction.
It wouldn't be a SportRx event without some spirit! So here are a couple of our favorite cocktails. We hope you enjoy our REXYS menu, and we look forward to an amazing evening with each and every one of you. Don't forget to tune in to our live award ceremony on October 8th at 5 pm Pacific / 8 pm Eastern on the SportRx Youtube channel. CHEERS!
Inspired by our Marketing Director, Stephanie Kimberling, this libation is bright, fun, and packs a punch! If your drink of choice is tequila, this is a recipe you'll want to add to your arsenal.
- 1 oz silver tequila
- 1 oz Grand Marnier (or any orange liqueur of your choice)
- 1 oz fresh lemon juice
- 1 oz fresh lime juice
- 1 can lime-flavored White Claw (or any citrus-flavored spiked seltzer)
CHILE LIME (for the rim):
- 1/4 cup Tajin chile-lime salt
- 1-2 teaspoons lime zest
- In a small bowl, mix together the Tajin and lime zest until combined. Set up another small bowl with lime juice for rimming your glass. Lightly rim the glass with lime juice and dredge in the chile-lime mixture. Set aside.
- In a cocktail shaker, combine the tequila, orange liqueur, lemon juice, lime juice, and lots of ice and shake vigorously for 30 seconds. Pour the entire contents of the shaker, including ice, into a highball glass. Top with lime White Claw. Garnish with fresh lime wedges if desired.
SportRx Sales Manager, Tim Darnell definitely has some classic digs but his dance moves are anything but old fashioned. Put your party pants on and get ready to cut-a-rug in your living room with this spicy whiskey concoction.
- 1.25 oz. Bulleit Bourbon
- 2 bar spoons simple syrup
- 3 dashes Angostura bitters
- 1 orange peel
- Add two bar spoons of simple syrup, three dashes of bitters, and Bulleit Bourbon to a large rocks glass.
- Add ice.
- Stir gently until the level of the ice and liquid equalize.
- Zest an orange peel over the glass then add the peel to the drink as a garnish.
If anyone knows how to get down while keepin' it classy it's our VP, Rob Tavakoli. He has no problem going from mountain bike gear to a three-piece suit and prefers his drinks shaken not stirred so, it was only appropriate to share this perfect dirty martini, to salute our own 007.
- 2 1/2 ounces vodka (or gin)
- 1/2 ounce dry vermouth
- 1/4 to 1/2 ounce olive juice (or olive brine; to taste)
- Garnish: 1 or 3 olives
- Fill a shaker with ice, pour the vodka (or gin), dry vermouth, and olive juice.
- Shake well, for at least 30 seconds.
- Strain into a chilled cocktail glass.
- Garnish with one or three olives. (For an added pop stuff your olive with blue cheese, or a pickled pepper! Yum!)