Friday, April 27, 2012

My Spicy Bloody Mary

The perfect kick start to a relaxing day by the pool or waking up to the dreaded hangover. The spicy bloody mary is my #1 choice of cocktail. Where did it originate? No one really knows for sure but it is said that Fernand Petiot claimed to have invented the drink while working in the new york bar in paris. Another story is that the actor George Jessel created the drink around 1939. What ever the origin i for one love them.

  • 20 ounces tomato juice
  • 6   ounces vodka
  • 3 dashes tabasco sauce
  • 2 dashes worcestershire sauce
  • Pinch of celery salt
  • Pinch of caynene pepper
  • 1 lemon juiced
  • Celery spears & olives
  • Slice of lime
Combine all ingredients in a small picture and pour into 2 large glasses of ice. Garnish with celery, olives and lime. Enjoy

Thursday, April 26, 2012

Whats Your Beef ? Ribeye Please

When it comes to the best cut of steak it has to be the ribeye for me. The ribeye also know as the scotch fillet (in australia and new zealand) is a beef steak cut from the rib section. The rib section of beef spans through ribs six through twelve. Because these muscles are not worked very much, steaks from this area are tender and marbled with fat.
Today most people would rather go to a western saloon atmosphere with strewn peanuts on the floor to enjoy a good steak. Not me. I would rather sit on the deck, fire up the grill and enjoy a good cabernet. Ribeyes are best cook medium rare to medium. Rare for me please.
Just add a little sea salt and cracked black pepper and you are set. Always let the steaks come to room tempeature and lightly coat with a little oil. Preheat your gas grill for 5 minutes or wait till your coals ash over. Coals for me please. Put on the steaks and close the lid. Normally about 4 to 5 minutes per side depending on the thickness of the steak. Remove steaks from the grill and cover them loosely with foil. Let them rest for 6 to 10 minutes. Now fill up the wine glass add a good salad and enjoy.

Monday, December 12, 2011

Crockpot French Onion Soup

Onion soup recipes go back to the seventeenth century and would have involved slicing onions thinly, frying them up on butter and them boiling them in water with bread and capers. In the nineteenth century flour, salt and pepper and grated cheese were added as a garnish for french onion soup. Today's french onion soup is juicy carmmelized onions in beef broth with croutons and a broiled gruyere cheese topping. This is one of our favorite recipes and very easy to make.
  • 4 to 5 medium sweet onions
  • 64oz beef broth (low sodium)
  • 3 tbls flour
  • 1/4 cup butter
  • 1 tbls worcester sauce
  • 1 tsp salt
  • 1 tsp pepper
  • French bread
  • Gruyere cheese
 Slice up onions thinly and add to crock pot with butter and salt. Cook on high for about 60 minutes (stirring occasionally) till onion are slightly carmelized and brown on the edges. Add the flour and stir in for about 5 minutes. Then add the beef broth, worcester sauce and pepper. Turn the crockpot down to low and cook for 6 to 8 hours. Before serving slice up some french bread and place a slice of gruyere cheese on top and put under broiler for 2 to 3 minutes. Fill bowl with soup and float french bread with cheese on top. Enjoy!

Friday, December 9, 2011

Classic Texas Caviar

With the college bowl games getting ready to fire up i can't think of a better side dish for the tailgating party or friends in front of the big screen. Texas caviar is a spicy dish originating in where else? You got it. Texas caviar is made using black eyed peas, peppers, onion, veggies and spices. Everyone has their own version and i will share mine with you. I like mine spicy! Grab a bowl of chips or some small toast and sit back and enjoy.
  • 2 cans blacked eyed peas (16oz)
  • 2 cans fiesta corn (mexican)
  • 1 red onion (diced)
  • 8 green onions
  • 3 jalapeno peppers
  • 3 cloves garlic (minced)
  • 1 cup cilantro (chopped)
  • 1 cup vegetable oil
  • 1/2 cup vinegar
  • 4 dashes of tabasco
  • 1 tsp ground cumin
  • 3 diced plum tomatoes
 Add blacked eyed peas, corn, chopped onions, chopped peppers, and tomatoes to bowl. Combine remaining ingredients and pour over peas. Enjoy!

Thursday, December 8, 2011

Ricks Louisiana Shrimp Boil

This is great for weekend get-togethers, camping trips or a good family sit down dinner. This is usually done in a large pot (60 to 80 quarts) with a propane burner. But not to worry any large pot over the stove will be just fine.
So grab a cold beer and lets get started. Feeds 4-6
  • 3 gallons water
  • Salt to taste (around 3 ounces)
  • 4 lemons
  • Zatarain's seafood boil (1 package)
  • 20 small red potatoes
  • 12 frozen corn (1/2 ear)
  • 2 pounds andouille sausage or any beef sausage (cut in 3/4 inch pieces)
  • 3 pounds shrimp, 26-30 count washed with heads on or off
Bring water to a rapid boil and add lemons (quartered), zatariain's seafood boil and if you like it real spicy add a tablespoon of cayenne pepper. Boil for 15 minutes to create a rich seafood stock. Add potatoes and sausage and boil for 10 minutes or until potatoes start to soften. Add corn and cook for 5 minutes. Finally add shrimp to boiling water and turn off burner. Put lid on pot and let stand for 15 to 20 minutes.Strain water out of pot and you are ready to go. Grab some seafood dipping sauce and spread out the newspapers. Enjoy!

Wednesday, December 7, 2011

Holiday Cocktail Ideas

Having your family and friends over for the holidays? Tired of the same ol egg nog, cold beer and wine? Here are a couple of ideas for holiday cocktails to get everyone in the cheerful spirit.

Bailey's Peppermint Cream
  • 1.5oz Bailey's with a hint of mint chocolate
  • 4oz Hot chocolate
  • Fresh whipped cream
  • Peppermint candy cane 

Pour the bailey's and hot chocolate into a coffee mug. Top with a scoop of whipped cream. Sprinkle with crushed candy cane on top. Garnish with a mint leaf. Enjoy

Gingerbread Apple Cocktail

  • 2oz Domaine de Canton
  • 1oz Vanilla vodka
  • 2.5oz Apple cider
  • A few drops of lemon juice
  • Orange zest
  • Agave Syrup

Line a chilled martini glass lightly with agave syrup on a dish followed by spiced graham cracker crumbs. Place all ingredients except for orange zest in a shaker and shake vigorously. Strain into glass. Freshly grate orange zest on drink and serve immediately. Enjoy

Tuesday, December 6, 2011

Easy southern style chicken and dumplings

When i think of comfort food the first thing that comes to mind is chicken soup, oatmeal or one of my favorites is chicken and dumplings. Growing up my grandmother prepared lunch every sunday with a choice of three meats to choose from and a sides list that would top luby's. But on that weekend when a strong cold front would blow in i knew there was a chance it could be chicken and dumpling day.

Chicken and dumplings is a delicious, inexpensive meal, and a great choice for a family dinner on a fall or winter day. Sure you could spend hours in the kitchen making everything from scratch but i have one that will take no time at all. Linda said this was one of her favorites. I think if you give these a try you will agree.
  •  4 green onions
  •  4 celery stalks
  •  2 carrots cut and diced
  •  4 cups of cooked and diced chicken ( rotisserie chicken is the best choice) 
  •  1 cup frozen peas
  •  8 cups chicken broth
  •  4 cups water
  •  1 tsp thyme, 1 tsp sage, 1 tsp poultry seasoning, 1 tsp white pepper
  •  3 cans of plain biscuits ( use 24 biscuits )
Dice up the onions, celery and carrots and saute in 2 tbs of olive oil for about 4 minutes. Add the chicken and spices and cook for a couple of minutes. Add the chicken broth, water and peas and bring to a boil. Quarter your biscuits and drop them into the boiling water stirring to keep them from sticking together. Boil for 15 to 20 minutes. Bowl it up and enjoy!