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Showing posts from May, 2015

Olives Dripping In Mozzarella

1 pack of kabobs 1 cup olive oil
16-pack rolled salami 1 tbsp black pepper 1 jar black olives 1 jar green olives 16 cubes mozzarella cheese 16 cubes Monterey jack cheese 16 grape tomatoes – halved

Lay 16 kabobs on a sheet pan and coat each kabob with olive oil. Thread one rolled salami onto each kabob. Sprinkle black pepper over the salami and then thread olives, chesses and tomatoes onto each kabob. Place a single green olive on the end of each completed kabob. Chill the kabobs for 2 hours before serving. The kabobs pair well with craft beers or red wine.

Lamb, Wine and Running

5 cups chopped lamb shoulder – uncooked 6 peeled garlic cloves 1 cup chopped rosemary 1 cup chopped basil 1 large onion 1 tsp pepper 1 tsp salt 1 bottle of white wine
Aluminum foil


Preheat your oven to 350 F, and then use olive oil to grease a large baking dish. Lay the lamb shoulder evenly in the baking dish. Top the lamb with garlic cloves, rosemary, basil and onion. Toss the pepper and salt over the mixture and then slowly add the white wine to the mixture. Cover the dish with aluminum foil – tent the foil. Place the dish on the top rack and roast for 8 hours. Check the dish after 7 ½ hours – the lamb should be golden brown. Remove the foil and continue cooking for another 30 minutes. The lamb will be crispy. Remove the dish from your oven and transfer the meat to a serving platter. Top the meat with the vegetables and juices at the bottom of the baking dish. Serve the dish with red wine.

Nick's Ice

1 large pitcher 1 bucket of ice 2 bottles J. Roget sparkling wine 1 large spoon 1 large plastic container Sparkling water or orange juice

In a large pitcher, combine 1 bucket of ice and 2 bottles of J. Roget sparkling wine. Stir the mixture for 2 minutes. Remove ice cubes from the mixture. Place the ice cubes in a large plastic container. Freeze the ice cubes and then use the ice cream in glasses of sparkling water or orange juice. If desired, combine the leftover sparkling wine and orange juice and enjoy the cocktail while relaxing at home.

Nick’s Champagne

2 750 ml bottles champagne 
2 cups fresh raspberries
½ cup peach nectar 
2 cups orange juice 

Chill the champagne for 24 hours. Combine the champagne, raspberries, nectar and orange juice in a blender. Blend until smooth. Pour the cocktail slowly into champagne flutes and enjoy while sitting outside!

Honey For the Pumpkin

2 cups pumpkin purée ½ cup honey ½ cup honey liqueur 6 ice cubes
Combine all ingredients in a blender and blend until smooth. Pour into glasses and serve.

Nick Is Drinking

4 sugar cubes 1 bottle Angostura bitters 1 bottle Champagne, very cold Lemon twists, for garnish, optional

Start off by taking a single sugar cube, and while holding it over the opening of a bottle of Angostura bitters, invert the bottle so that some bitters soaks directly into the sugar. Drop the cube into the bottom of a chilled Champagne flute, and then fill the glass with Champagne. Garnish with a lemon twist, if desired. Repeat process 3 more times to make 4 drinks.

Cacao For Your Lil’ Ass

½ cup Greek yogurt – plain 2 cups bananas – cut into small blocks ½ cup cherries – pitted and chopped 1 tablespoon cacao
In a blender or food processor, combine the ingredients and blend for 1 minute. Serve in a pretty mug and enjoy!!

Kisses at Midnight

36 unwrapped Hershey Kisses 2 cups Crown Royal liquor 1 1/2 tsp vanilla extract
Place the Hershey Kisses in a large bowl and cover them with Crown Royal liquor. Pour in vanilla extract and gently shake the bowl to mix the mixture. Serve the Hershey Kisses with cake or ice cream.

Diva Bars

Diva Bar One: 1 stick butter 1/4 cup sugar - white 6 tbsp cocoa 1 large beaten egg 1 1/2 cup coconut - sweetened and shredded 2 cups graham crackers - crumbled 1 cup chopped almonds
Diva Bar Two: 1 stick butter 2 1/2 tbsp heavy cream 2 1/2 tbsp vanilla pudding - powder 2 1/2 cups confectioner's sugar - sifted
Diva Bar Three: 5 oz chocolate - chopped coarsely 2 tbsp butter 1/2 cup Jack Daniels whiskey
White wine - sweet
Starting with Diva Bar One, combine the butter, sugar and cocoa in a double boiler or two pots that fit inside of each other - the bottom pot contains water and the top pot contains the mixture. Heat the mixture but do not allow it to boil. Blend in the beaten egg and stir constantly until thick. This mixing process should not exceed 5 minutes. Remove the pot from heat and blend in the graham cracker crumbs, coconut and nuts. Transfer the mixture to a greased 8-inch by 8-inch baking dish or pan. Press down the mixture and refrigerate for 25 minutes.
While Diva Bar One is cooling, sta…

Mable’s Little Rum Cake

1 cup butter - softened 1 ½ cup sugar 2 ½ cups cake flour 3 eggs 1 tsp vanilla ½ tsp salt 1 tsp baking powder 2 tbsp orange zest – grated ½ cup orange juice 1 cup rum Vegetable oil 1 bottle of rum 2 or more shot glasses
In a mixing bowl, blend together the butter and sugar first and then mix in the other ingredients. The batter will be runny. Grease two round baking pans with oil and pour the batter equally into the pans. Bake the rum cake at 350 degrees F for 50 minutes. Once done, let the cake cool and serve with rum shots.

Mable’s Quick Pasta

12 oz angel hair pasta - uncooked 1 cup olive oil & sea salt butter 2 onions – medium – chopped 5 cloves garlic – chopped finely 4 tbsp sun dried tomatoes in oil – drained and cut in strips 1 ½ tsp oregano leaves – dried ½ tsp red pepper flakes – crushed ¼ tsp salt 4 tsp capers - drained 2 lbs shrimp – medium, uncooked, peeled and deveined Lemon juice from two lemons Loaf of French bread 1 bottle of red wine
Cook the pasta according to the directions on its packaging. Drain ½ cup of the pasta’s water into a pot and save it. Cover the pasta to keep it warm while you prepare the remainder of the dish. In a large skillet, melt the butter over “Medium” heat and blend in the onions and garlic. Cook the mixture for 5 minutes or until the onions are soft. Stir the mixture during the cooking process. Mix in the sun dried tomatoes, oregano, pepper, salt and capers, and then cook the mixture for an additional 3 minutes. Pour in the shrimps and cover the skillet. Let the shrimp and mixture cook until th…

Swimming to Tingley

3 qts peanut oil 6 whole squid – 1 lb each and cleaned  2 cups whole milk 8 artichokes - small 2 zucchinis - medium 2 cups all-purpose flour Sea salt Ground pepper 3 lemons – one slice thin and others cut into wedges 4 cloves garlic - sliced thin 2 cups fresh parsley leaves – chopped  1 cup fresh rosemary leaves 1 bottle of white wine
In a large skillet, heat the oil over “Medium” heat and watch the oil carefully. Do not allow it to start popping. While the oil is heating, separate the squid bodies from their tentacles. Cut the bodies open, lay them flat and then cut them into ¼-inch thick by 1 ½-inch long strips. Soak the squid in milk and check on the oil. While the squid is soaking, trim the off the artichoke’s stems and outer leaves. Slice the artichokes into thin pieces and remove any spiny chokes. Trim off the zucchinis’ ends and slice the zucchinis lengthwise into ¼-inch thick by 1 ½-inch long pieces. Check on your peanut oil and adjust your stove’s temperature to “Low” if the oil…

Uptown Folk's Bacon Cookies

1 lb butter - cut into 1-inch cubes 4 large eggs 2 1/2 tbsp vanilla extract 1 1/2 tbsp baking powder 1 1/4 tsp baking soda 5 3/4 cups flour - all-purpose 1 tsp salt 1 1/2 cups brown sugar 2 cups granulated sugar 10 oz toasted walnuts 1/2 cup chocolate liqueur 15 oz bittersweet chocolate pistoles - chopped 15 oz bittersweet milk chocolate pistoles - chopped 6 oz bacon - chopped and fat removed
Preheat your oven to 400 degrees F and grease one or more cookie sheets with oil. Mix butter with eggs and vanilla in a mixing bowl, and then blend in the baking powder, baking soda, flour and salt until mixed.  Add both brown sugar and granulated sugar to the mixture. Mix thoroughly. Scrape the sides of the mixing bowl and continue mixing until all ingredients are blended well. Add the walnuts, chocolate liqueur, pistoles and finally the bacon to the mixture. Mix for 30 seconds. The mixture will be stiff. Scoop out the dough and roll the dough into 5 oz balls. Place the balls on one or more cookie sheets and …

To Die For Turkey Salad

2 lbs. turkey breast 1 jar salad dressing 1 tbsp black pepper 1/3 garlic salt 2 cups green olives 2 cups green banana peppers
2 cups pickle relish 2 cups boiled eggs 2 cups spicy mustard 1 tbsp paprika 1 tbsp lemon juice Crackers or French bread
In a large mixing bowl, blend the turkey breast and salad dressing and then add the black pepper and salt. Mix in the olives, banana peppers, relish and boiled eggs. Mix thoroughly and then blend in the mustard, paprika and finally the lemon juice. The salad will be creamy and slowly thicken with mixing. Once the turkey salad is thick, stop mixing. Serve with crackers or French bread.

Tomatoes Over Rio

6 cups grape tomatoes 6 sliced cloves garlic 1/2 tsp salt 1/2 tsp pepper 3 tablespoons olive oil 1 cup white wine 1 tsp soul seasoning 1 loaf French bread 1 bottle white wine
Preheat your oven to 450 degrees F and grease a baking sheet with vegetable oil. Place the tomatoes, garlic, salt, pepper and olive oil in a large bowl. Toss the ingredients until the tomatoes are completely coated. Blend in the white wine and soul seasoning. Place the mixture on the baking sheet until the tomatoes are starting to brown. Cut up the French bread and serve the mixture with bread and a bottle of white wine.

The Showstopper....Mable’s Way Back Home Chicken

1 whole chicken - 4 lbs
10 cups of cold water 2 large onions - 1 whole and 1 chopped 3 carrots - 1 cut lengthwise, 1 diced and 1 whole 5 stems of fresh parsley - 4 chopped and 1 whole 15 whole black peppercorns 3 tbsp unsalted butter 1/2 tbsp salt 2 tbsp flour 2 small turnips - 1 diced and 1 whole 4 oz parsnip - diced 1 cup heavy cream 2 tbsp fresh dill - chopped French bread 1 bottle white wine Olives - black or green
In a large pot or baking dish, place your chicken face down. Add water, onions, carrots, chopped parsley and peppercorns. Cook chicken on medium heat until the water boils. Do not cover the pot or dish. Continue cooking the chicken until its water runs clear when poked with a fork. The chicken will be tender and full off of its bones.
Remove the chicken from the pot or dish and let it cool. Keep the chicken's broth and strain the broth into another pot. Cook the broth for 20 minutes. Debone the chicken and shred it but do not toss out the chicken's skin - remove it and chop it…

Tomatoes Falling From Mars

4 cups crushed tomatoes 2 onions – sweet, peeled and chopped 2 tsp cayenne pepper 6 tbsp butter – unsalted 1 tbsp basil – fresh 2 cups Romano cheese 1 bottle white wine
In a large pot over “Low” heat, blend in the ingredients, except for the basil and cheese, and let cook for an hour. Stir the pot often and remove from heat once the tomatoes and onions are soft. Pour the mixture in a fancy bowl and top with basil and Romano cheese. Serve with white wine.

Bourbon Chops Dancing on the Sun

10 hamburger buns
Butter 6 slices bacon 6 pork loin chops – thin, boneless, 1/4 to 1/2-inch thick
Salt Pepper 4 cups bourbon Steak sauce

Slice the hamburger buns in half horizontally and spread a light layer of butter on each bun. Place the buns on a cookie sheet and toast them lightly. Cook the bacon in a skillet over “Medium” heat until done. Remove the bacon but keep the grease in the skillet.
Sprinkle each pork chop with salt and pepper. Place the pork chops in the skillet and cook both sides until the meat is done to your liking, about 10 minutes. To test doneness, cut one pork chop in half and check its internal color, red = medium rare, no red = well done. Remove the pork chops from the skillet and let them rest for 3 minutes. Drain the bacon grease into a metal container for disposal. Wrap bacon around each pork chop and place the chops back in the skillet. Pour 4 cups of bourbon over the pork chops and let the meat sauté in the bourbon on “Low” heat for 10 minutes. Remove the pork …

Nick's Turkey Melts

4 cups turkey breast - chopped 1 tsp salt 1 tsp black pepper 4 cups cheddar cheese - grated 4 hamburger buns 1/2 cup hot peppers - red or green
Mix the turkey breast, salt, pepper and 3 cups of cheese in a large bowl. Preheat your oven to 400 degrees F. Open the hamburger buns and lay them on a cookie sheet. Spread the turkey mixture on the buns and top each bun with the remaining cheddar cheese. Sprinkle each bun with hot peppers and bake the melts until the cheese melts - about 10 minutes.

Indigo Chicken

10 ounces cream cheese 1 cup chopped celery 1 cup chopped rosemary 2 cups hot sauce  1 bowl of shredded baked chicken 1 9-inch pie shell 3 cups crumbled blue cheese French bread - sliced
Preheat your oven to 500 degrees F. In a large skillet, melt the cream cheese and fold in the celery, rosemary and hot sauce. The mixture will be creamy. Add the chicken and stir the mixture well. Pour the mixture into a pie shell and sprinkle the top with blue cheese. Bake for 25 minutes and serve with French bread.

Tippi’s Shrimps on the Bay

2 tbsp hoisin sauce 2 tsp ground ginger 1/2 tbsp soy sauce 1 cup red wine 1 lb peeled shrimps 1 lb sliced shiitake mushrooms 1 bunch green onions 3 cloves 1 tsp garlic 1 tsp salt 1 tsp pepper Melba toast 1 bottle red wine
Mix the hoisin sauce, ginger, soy sauce and wine in a large bowl or mixer. Blend in the shrimps, mushrooms, onions and cloves. Heat the mixture on your stove and blend in the garlic, salt and pepper while the mixture is cooking. Pour the mixture in a fancy bowl and serve with Melba toast and red wine.

Indigo Steak

3 tbsp seasoned pepper 3 tsp seasoned salt 4 sirloin steaks - 2 1/2 pounds each and 2-inches thick 4 tbsp butter 4 tbsp olive oil 4 tbsp beef bouillon 4 cups Cognac
Apply pepper and salt to both sides of the steaks. Heat a large skillet and add butter and olive oil. Cook steaks for 10 minutes on each side. Add more oil if necessary. Remove steaks from skillet and let them rest. Reduce the skillet's heat to "Low" and add beef bouillon. Place steaks back in the skillet and add Cognac. Turn the steaks over. Remove the steaks and pour the bouillon/Cognac mixture over the steaks before serving.

Old Folks' Pork Chops

2 tsp salt 2 tsp black pepper 2 tsp red pepper 1 tsp dried sage 10 center cut bone-in pork chops 3 cups red wine 4 tbsp butter 1 cup water 4 cubes beef bouillon 1 loaf French bread 2 bottles red wine
Mix the salt, peppers and sage in a large bowl. Rub the mixture on both sides of the pork chops. Place the pork chops on multiple greased baking sheets. Slowly pour the red wine over the pork chops. Place the butter, water and beef bouillon cubes in a small bowl and melt the mixture in your microwave. Slowly pour the mixture over the pork chops and bake the chops in your oven until the meat is medium rare. Serve the pork chops with French bread and red wine.

Ohhh Gooey Chicken

1 bag chicken breasts – thawed 1 jar marinara sauce – 23 oz. 4 bags mozzarella cheese – 8 oz.

Preheat your oven to 400 degrees F. On a cookie sheet, place the chicken breast evenly with no breast overlapping each other. Cook the chicken until it is done – about 25 minutes. Remove the chicken from the oven and pour an entire jar of marinara sauce evenly over the breast. Sprinkle mozzarella cheese slowly over the breast making sure no sauce is showing. Place the chicken back in the oven and bake until the cheese is melted.

Jumping Salmon

3 pounds salmon fillets - fresh 4 cups champagne 1 cup fresh lemon juice 2 small sweet onions - sliced 7 sprigs of fresh dill Salt Pepper French bread White wine
In a large pan, place the salmon fillets and add the champagne and lemon juice. Fill the pan with enough water to cover the salmon. Let the salmon stand in the champagne mixture for 10 minutes and then remove the salmon. Heat the pan on “Medium” heat until the mixture boils. Place the salmon back in the pan and top the fillets with onions and dill. Sprinkle the salmon with salt and pepper to your liking. Cook the salmon on “Medium” heat until the fillets are firm and flake easily. Once the salmon is done, remove the fillets carefully and serve with French bread and white wine.

Paris & London

2 packages cream cheese – softened 2 cups sour cream 1 cup chives 1 cup Dijon mustard 1 cup mayonnaise – lite 4 tbsp horseradish 4 tbsp garlic powder ½ cup white wine 4 tbsp onion powder 2 tbsp lemon juice 1 tsp cayenne pepper 1 tsp sea salt Crackers
In a large mixing bowl, combine the ingredients and mix thoroughly with your hand or stand mixer. Mix until smooth. Chill the dip in the refrigerator for an hour and then serve the dip with crackers.

Nick’s Sexy Wheels

1 cup pitted black olives 1 cup pitted green olives 3 tsp. olive oil 4 8 3/4" spinach wraps 1/2 cup fresh basil leaves 1 cup mated red peppers, cut in half lengthwise washed and dried 6 oz. crumbled goat cheese White wine
Mix ingredients in a food processor or mixer, purée olives and oil. The mixture should be creamy. Spread the mixture evenly on a flour wrap and rollup the wrap. Chill for one hour before serving with white wine.

Cilantro Over the River

3 tsp Dijon mustard 1/2 cup water 3 large garlic cloves - crushed 3 tbsp red wine vinegar 1/2 teaspoon kosher salt 2 tbsp cilantro - finely chopped
In a large bowl, mix the Dijon mustard and water and whisk until the mustard is dissolved. Add garlic, vinegar and salt. Whisk the mixture until it is blended. Blend in chopped cilantro. Serve as a topping on bread or meat.

Sea Full of Rosemary

1 cup coarse sea salt 1 cup fresh lemon thyme leaves 1 cup fresh rosemary leaves 1 cup sea salt
In a food processor, combine the coarse sea salt, thyme leaves and rosemary leaves. Pulse the mixture until the ingredients are fine. Add sea salt and pulse again until thoroughly mixed. Pour the mixture into a baking dish and let stand for two hours. Transfer the mixture to a glass jar and seal. Use the mixture as a seasoning for meat or fish.

Wild and Crazy Brie

4 tbsp butter 2 large onions, chopped 2 cups Portobello mushrooms, sliced 1 1/2 tsp salt 1 1/2 tsp pepper 1 tbsp fresh thyme 1 cup Sherry 8 oz Brie cheese cut into 1/2-inch pieces
Preheat your oven to 350 degrees F. Combine butter, onions and Portobello mushrooms in a large skillet over medium heat. Add in the salt, pepper, thyme and Sherry. Stir the mixture until the mushrooms are brown. Place the Brie in a baking dish and pour the mushroom mixture over the Brie. Bake the dish for 40 minutes until golden brown.

Nick’s Hazel and Oil

1 loaf French bread 1 bottle dry white wine 2 cups skinned hazelnuts 4 tbsp extra virgin olive oil 1 clove minced garlic 1 1/2 tbsp lemon juice Coarse salt Ground black pepper
Cut a loaf of French bread into cubes and soak the bread in dry white wine for 5 minutes. Remove from wine, squeeze out excess and place the wet bread into a food processor. Add the hazelnuts and pulse for 5 minutes. Add extra virgin olive oil, garlic and lemon juice to the mixture and pulse until the mixture is smooth. Add salt and pepper and serve with white wine and Melba toast.

Poppies Over Cream

1/3 cup sugar
1 tsp salt 1 tsp dry mustard 1 cup red wine 2 tsp onion juice 1 cup salad oil 4 tsp poppy seeds Crackers or bread
Combine sugar, salt, dry mustard and wine in a large bowl. Blend in the onion juice and salad oil. Pour mixture into a blender and mix for five minutes. The mixture will be creamy. Gently stir in poppy seeds. Let the mixture chill in the refrigerator for two hours before serving with crackers or bread.

Tippi’s Seafood Spread

10 oz. cream cheese, softened 1 cup mayonnaise or salad dressing 1 cup onions - finely chopped 1 tsp hot sauce 1 tsp seafood seasoning 2 tsp lemon juice 1 clove garlic - minced 1 ½ lb shrimps – chopped and cleaned Crackers or French bread 1 bottle of red wine
In a large bowl, mix the ingredients until the spread is creamy. Chill the spread for 20 minutes and serve with crackers or French bread and red wine.

Lemonini

2 lbs shrimp – peeled and washed 3 tbsp garlic – fresh and grated 1 bottle white wine 1 tbsp olive oil 3 tbsp paprika 1 cup lemon juice 1 bottle gin or vodka
In a large bowl, combine shrimps, garlic and white wine. Stir the mixture and blend in the olive oil, paprika and lemon juice. Let the shrimps chill in the refrigerator for an hour and serve as a starter with gin or vodka.

Mmmm Crab

2 tubs crabmeat – 8 oz. 4 tbsp mayonnaise 2 tbsp lime juice 3 tsp curry powder 1/3 cup dry white wine 4 green onions – chopped finely 48 fancy crackers 24 red grapes – halved 1 bottle dry white wine
In a mixing bowl, blend the crabmeat, mayonnaise, lime juice, curry powder, wine and onions. Mix the ingredients thoroughly. Arrange the crackers on multiple platters and top each cracker with a heavenly portion of the crab mixture. Then garnish each cracker with a grape half. Serve the starter with dry white wine.

An Evening With Lemon

1 cup cream cheese 2 tbsp lemon juice - fresh 2 tbsp lemon zest – minced 1 tbsp white wine 15 bagels – heated and cut into equal wedges 6 oz smoked salmon - cut into a 12 2-inch squares 2 tbsp capers 1 cup arugula - chopped
In a large bowl, mix the cream cheese, lemon juice, lemon zest and white wine. Lay bagel wedges on a platter and dollop a spoonful of the cream cheese mixture on to each of the wedges. Roll each salmon square and place a square on each bagel wedge. Sprinkle the wedges with capers and top each wedge lightly with arugula.

Smoke, Wine and Spread

6 hard-boiled eggs 1/2 cup of mayo 1 tsp of curry powder 1/2 cup white wine 2 tbsp grated Parmesan cheese 1 tsp salt 1 tsp pepper 1/4 tsp. minced garlic Crackers
Chop up the hard-boiled eggs and place them in a mixer. Blend in mayo, curry powder and white wine. Blend mixture on “Low” and add Parmesan cheese, salt, pepper and minced garlic. The mixture should be thin to medium. Spread the mixture on fancy crackers and serve with wine.