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Showing posts from March, 2016

Nick's Second Batch of Hot Sauce

1 large pot 2 cups water 3 cups vinegar 10 Serrano peppers – chopped 6 Habanero peppers – chopped 2 shallots – chopped 2 onions – chopped 2 garlic cloves – minced 4 cups jalapenos – chopped 2 Tbsp sea salt 3 Tbsp black pepper 2 large jars
In a large pot over “Medium” heat, combine water, vinegar, Serrano and Habanero peppers. Stir the mixture gently for 5 minutes and then let the sauce come to a boil. Once the mixture is boiling, blend shallots, onions, garlic cloves and jalapenos into the mixture. Let the sauce cook for 20 minutes – stirring every 5 minutes. Next, add sea salt and black pepper into the hot sauce. Stir the mixture for 3 minutes and then turn off your stove. Let the hot sauce simmer for 10 minutes and then slowly pour the sauce into 2 large jars. Chill the hot sauce for 24 hours and then use it over EVERYTHING!!

Check It Out - http://www.pepperscale.com/serrano-peppers/

Nick's This Is Not Your Cheesy Bread

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Cooking spray 1 large cookie sheet 4 loaves rye or sourdough bread – sliced in half 3 lbs Brie or Cambozola cheese - shredded 4 cups ground mixed peppercorns 4 cups chopped walnuts Bottles white wine
Preheat your oven to 450 degrees F and then spray a thin coat of cooking spray onto a large cookie sheet. Next, place 4 loaves of sliced rye or sourdough bread on the cookie sheet. Sprinkle 1 ½ pounds of shredded Brie or Cambozola cheese over the bread and then layer 2 cups of ground mixed peppercorns and 2 cups of chopped walnuts over the cheese. Lastly, sprinkle the remaining cheese, peppercorns and walnuts onto the bread. Bake the dish until the cheese is melted and is golden brown – about 10 minutes. Enjoy this cheesy dish with bottles and bottles of white wine!!

Damn It Tuesday Soup

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1 large pot 4 cups water 3 cups white wine 1 Tbsp sea salt 1 Tbsp crushed black pepper 5 cups shrimp – clean and whole 4 cups scallops – clean and halved 1/2 cup red chile peppers - chopped French bread White wine

In a large pot over “Low” heat, combine water, white wine, sea salt and crushed black pepper. Let the mixture come to a boil and then blend shrimp and scallops into the soup. Let the soup cook for 10 minutes and then stir the mixture thoroughly. Lastly, blend red chile peppers into the soup and continue cooking the soup for 20 minutes. Stir the soup until it is well blended. Let the soup cook for another 15 minutes and then turn off your stove’s heat. Let the soup simmer for 20 minutes before serving it with French bread and white wine.

Nick's Hot Green Chili Onion Sauce

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1 large jar 2 cups yellow onions – minced 1 lb green chili peppers – chopped 1 garlic clove – chopped 2 cups tomato sauce 2 Tbsp vinegar 2 Tbsp black pepper 1 Tbsp sea salt 3 Tbsp red pepper – crushed
In a large jar, combine onions, green chili peppers, garlic clove and tomato sauce. Stir the mixture thoroughly and then blend vinegar, black pepper, sea salt and red pepper into the sauce. Stir the sauce for 3 minutes. Cap the jar and chill it for 24 hours before using it over your favorite dish. 

Tips for Storing Wine at Home

Coffee on Front Ave.

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2 cups boiling hot water 2 spoonfuls instant coffee 1 cup baker's chocolate – chopped ½ cup fresh mint – chopped 1 cup chocolate ice cream – soften
In a blender, combine hot water, instant coffee and baker's chocolate. Blend the ingredients on “Low” for 2 minutes. Next, turn off your blender and then blend fresh mint and chocolate ice cream into the mixture. Blend the mixture until well blended – about 3 minutes. Enjoy this hot treat in a tall glass!!

Nick's Plates - Website

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Check It Out!!

Prepare some dishes and LIVE!!

http://nicksplates.weebly.com/

Spearing Dippy Dip

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1 large plastic container 3 cups cream cheese – soften 2 cups blue cheese crumbles 2 cups pastrami – chopped 1 cup banana peppers – sliced 1 ½ cup dill pickles – chopped Fancy crackers White wine
In a large plastic container, combine soften cream cheese, blue cheese crumbles and pastrami. Stir the ingredients thoroughly and then blend banana peppers and dill pickles into the dip. Stir the dip until well blended and then refrigerate the dip for 4 hours before serving with fancy crackers and white wine.

Creme Soaking Sauce

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1 large plastic container 1 cup milk – whole and cold 1 cup chives 1 cup olive oil 1 Tbsp black peppercorns 1 Tbsp salt ½ cup white cheese
In a plastic container, combine milk, chives, olive oil and black peppercorns. Stir the ingredients thoroughly and then blend salt and white cheese into the mixture. Stir the mixture until it is well blended. Chill the sauce for 24 hours and then use the sauce as a marinade for meats and chicken. You can also cook this sauce along with the meat or chicken you placed in the sauce.





Feta, Steak and Cabernet Sauvignon

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1 large baking dish Cooking spray 4 large flank steaks – tenderize 4 Tbsp black pepper 4 tsp sea salt 4 cups red peppers – sliced 4 cups pasta sauce 4 cups Feta cheese 2 cups water 2 bottles Cabernet Sauvignon
Preheat your oven to 400 degrees F and then spray a large baking dish with a thin layer of cooking spray. Place 4 large flank steaks equally in the baking dish and then top each steak with 1 tablespoon of black pepper and 1 teaspoon of sea salt on each steak. Next, layer 1 cup of sliced red peppers on each steak and then spread 1 cup of pasta sauce onto each steak. Lastly, top each steak with 1 cup of Feta cheese. Roll each steak into a pinwheel and stick a toothpick into each roll. Pour 2 cups of water into the dish and cook the meat for 18 minutes. Serve this dish with bottles of Cabernet Sauvignon.



The Drink You Need 2.56y66

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½ cup pecans – chopped 2 cups bourbon 1/2 cup chocolate – grated 3 ice cubes
In a blender, combine pecans and bourbon. Blend on “Low” for 1 minute and then blend grated chocolate and 3 ice cubes into the mixture. Blend on 'Low” until well blended. Serve this cocktail in a large glass. Enjoy!!

Cool Curry...Cool Dish

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1 large saucepan 4 cups red curry paste 2 cups green onions – chopped 2 Tbsp basil – fresh 2 Tbsp lime juice – fresh 2 Tbsp fish sauce 6 cups shrimp – cleaned, peeled and fresh French bread White wine
In a large saucepan over “Medium” heat, combine red curry paste, green onions and basil. Stir the mixture slowly until the ingredients start to boil. Next, blend lime juice and fish sauce into the mixture. Saute the mixture for 10 minutes and then blend fresh shrimp into the saucepan. Reduce your stove's heat to “Low” and cook the mixture for 25 minutes – stirring occasionally. Serve this dish with French bread and white wine. 

The Digital Kitchen - By Nick Davis

Marj Dressing 2.455

1 Tbsp Marjoram 2 tbsp red peppercorns ¼ rice vinegar 1 large jar 1 Tbsp black peppercorns 1 tsp soy sauce 2 cups olive oil
Combine Marjoram, red peppercorns, rice vinegar in a large jar. Stir the ingredients thoroughly and then blend black peppercorns, soy sauce and olive oil into the mixture. Stir the dressing until well blended and then chill the dressing for 2 hours. Use this tangy dressing over salads, meats and other foods.

Pinot Mushrooms by Luke

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1 large jar 3 cups Pinot Noir – chilled 1 cup green peppers – chopped 1 cup black peppercorns 1 Tbsp celery seed 1 Tbsp dill 4 cups mushrooms – chopped
In a large jar, combine Pinot Noir, green peppers and black peppercorns. Stir the mixture for 1 minute and then blend celery seed and dill into the mixture. Lastly, blend chopped mushrooms into the mixture. Place a lid on the jar and gently shake the mushroom mixture for 1 minute. Refrigerate the mixture for 2 hours before using over salads, meats and other dishes. 

Creamy Chard Spread

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1 large bowl 6 cups Cheddar cheese – shredded and soften 3 cups cream cheese – soften 4 cups Prosciutto – chopped 1 cup Chardonnay 2 boxes fancy crackers
In a large bowl, combine 6 cups of shredded Cheddar cheese and 3 cups of soften cream cheese. Stir the ingredients thoroughly and then blend 4 cups of chopped Prosciutto into the cheese mixture. Stir the mixture until well blended and finally blend 1 cup of Chardonnay into the mixture. Keep stirring the cheese mixture until the wine is well blended into the two cheeses. Refrigerate the cheese spread for 1 hour and then serve the dish with fancy crackers.  



Nick's Shrimps In Arugula

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1 large skillet 1 cup olive oil 1 Tbsp Allspice 3 cups mushrooms 2 lbs large shrimp – cleaned and peeled 1 large platter 1 lb arugula – washed and chopped 2 cups Asiago cheese – shredded 1 bottle white wine
In a large skillet over 'High” heat, heat 1 cup of olive oil for 1 ½ minutes. Next, add a tablespoon of Allspice to the oil and then slowly add 3 cups of mushrooms to the oil. Saute the mushrooms until brown and then slowly add 2 pounds of large shrimp to the oil/mushroom mixture. Saute the mixture until the shrimps are golden brown. Remove the shrimps and mushrooms from the skillet and drain any oil from the mixture. On a large platter, place a pound of arugula and 2 cups of Asiago cheese. Lastly, place the mushroom/shrimp mixture in the middle of the platter. Serve this hot dish along with a bottle of white wine. Enjoy!! 

Mmmmm.....Taco Wednesday

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8 taco shells 1 cookie sheet 1 large skillet 4 lbs ground beef or chuck 2 packages taco seasoning 2 cups jalapenos – chopped 1 cup hot sauce 2 cups green onions – chopped 2 cups refried beans 3 cups lettuce - chopped 2 cups salsa 4 cups shredded cheese 3 cups sour cream
Preheat your oven to 400 degrees F and then place 8 taco shells on a cookie sheet. Toast the taco shells in your oven for 5 minutes and then turn off your oven. In a large skillet, brown 4 pounds of ground beef or chuck. Once the meat is brown, add 2 packages of taco seasoning to the meat mixture and then blend jalapenos and hot sauce into the ingredients. Stir the mixture thoroughly. Next, add green onions to the mixture and cook the ingredients for 10 minutes. Stand the taco shells up and fill each shell with refried beans first, ground meat mixture next and then lettuce, salsa and shredded cheese. Lastly, top each taco with sour cream.



Tuesday's Lemon Corned Beef

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1 large baking dish 4 lbs corned beef – sliced 2 cups onion – sliced 2 cups water 2 cups jalapeno peppers - chopped 1 cup white wine vinegar 1 cup lemon juice - fresh 2 tsp black pepper - fresh 2 Tbsp red pepper – crushed 2 tsp garlic powder Bottles of red wine
Preheat your oven to 300 degrees F and then place 4 pounds of corned beef in a large baking dish. Next, add 2 cups of onion and 2 cups of water to the dish. Stir the onions in the dish as you slowly blend jalapeno peppers into the mixture. As you still stirring, add white wine vinegar and lemon juice to the mixture. Lastly, add black pepper, red pepper and garlic powder. Bake the dish for 1 ½ hours – adding water when needed. Enjoy this spicy dish with several bottles of red wine. 

Chicken, Chicken Saucy Chicken

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1 large saucepan ½ cup olive oil 2 large chicken breast 3 Tbsp black pepper 1 Tbsp salt 1/2 cup lemon juice 4 cups Alfredo sauce 3 garlic cloves – chopped 2 bottles white wine
In a large saucepan over “Medium” heat, pour ½ cup of olive oil in the saucepan and heat the oil for 1 minute. Place 2 large chicken breast in the saucepan and fry the breast until the chicken starts to brown. After browning, reduce the heat to “Low” and add black pepper, salt and lemon juice to the saucepan. Stir the ingredients gently until the lemon juice starts to bubble. Next, slowly blend 4 cups of Alfredo sauce into the mixture and then add 3 chopped garlic cloves to the mixture. Stir the ingredients until well blended. Turn off the heat after 10 minutes and let the dish marinate for an additional 10 minutes before serving! Enjoy this dish with white wine. 

A Big March Sandwich

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1 large skillet 2 pats butter 1 large hoagie – sliced in half 4 slices Swiss cheese 2 cups spinach – chopped 2 cups fresh crab meat 4 slices ham 3 cups pork shoulder – chopped 1 cup ricotta cheese
In a large skillet over “High” heat, melt 2 pats of butter and then toast 1 large hoagie. After toasting, leave the hoagie open in the skillet and start layering Swiss cheese and chopped spinach on the bread. Close the sandwich and flip the sandwich over to start melting the cheese. Let the cheese melt for 1 minute and then open the sandwich. Layer fresh crab meat, ham and pork shoulder onto the sandwich. Close the sandwich and keep flipping it until the ingredients are warm. Lastly, open the sandwich and sprinkle 1 cup of ricotta cheese in the sandwich. Close the sandwich and cook for 4 minutes. Enjoy!!


Luke's Sugar Pizza Pie

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Cooking spray 1 pizza pan 1 prepared pizza crust 3 cups chocolate spread – soften 3 cups sugar cookies – chopped 1 cup fresh mint – chopped 2 cups chocolate chips 2 cups coconut – shredded 3 cups whipped topping
Preheat your oven to 250 degrees F and then apply a thin coat of cooking spray to a pizza pan. Place a prepared pizza crust on the pan and spread 3 cups of soften chocolate spread onto the crust. Next, place 3 cups of chopped sugar cookies onto the crust and then 1 cup of chopped mint and 2 cups of chocolate chips onto the pizza. Lastly, sprinkle 2 cups of shredded coconut on the pizza. Bake the pizza for 15 minutes and then let the pizza cool for 5 minutes. Top the pizza with 3 cups of whipped topping before serving.  

Minty Mint 4.56

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2 cups brewed hot coffee 1 cup chocolate chips 1 cup sugar cookies – chopped 1 cup mint – chopped
In a blender, combine brewed coffee, chocolate chips and chopped sugar cookies. Blend on “Medium” for 1 minute and then add chopped mint to the mixture. Blend on “Medium” until well blended – about 2 minutes. Serve this hot drink in a large mug or glass.


Luke's Chorizo Sunshine

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1 large skillet ½ cup olive oil 6 eggs 4 lbs chorizo - shredded 1 cup refried beans – cooked ½ cup butter - soften 2 Tbsp black pepper 1 cup red chili peppers – chopped 1 cup red onions – chopped 3 cups Cheddar cheese – shredded 6 slices bread – toasted
In a large skillet over “Medium” heat, pour in ¼ cup of olive oil and heat the oil for 2 minutes. Next, slowly add 6 eggs to the skillet and then fry the eggs – stirring continuously – for 1 minute. While stirring, add chorizo, refried beans and butter to the egg mixture. Stir the mixture thoroughly for 4 minutes and then add black pepper, red chili peppers and onions to the egg mixture. Let the mixture fry for an additional 6 minutes or until the onions are tender. Lastly, blend 3 cups of Cheddar cheese into the mixture. Stir and cook the egg mixture until the cheese is melted. Serve this cheesy dish over slices of toasted bread. Enjoy!!


Turkey Salted and Rolled

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1 large platter 4 lbs sliced turkey 4 Tbsp black pepper 3 tsp sea salt 4 cups cream cheese – soften 3 cups peanuts – salted and chopped 2 cups apples - chopped
On a large platter, lay 4 pounds of sliced turkey in multiple rows on the platter's surface. Sprinkle black pepper on the slices and then sprinkle sea salt over the black pepper. Next, evenly pour soften cream cheese onto the turkey slices. Use a knife to spread the cream cheese to cover the slices. Lastly, sprinkle chopped peanuts and chopped apples on top of the cream cheese and then roll each turkey slice into a tight roll. Refrigerate the turkey rolls for 30 minutes. Serve the rolls with your favorite side dish.


Black Over Red and Over Black

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½ cup blackberries – fresh and washed 2 cups Merlot wine 4 ice cubes Large wine glass
In a blender, combine blackberries, Merlot wine and 4 ice cubes. Blend on “High” for 2 minutes. Serve this cocktail in a large wine glass.


Sexy Man Ribeyes

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1 baking dish - nonstick 4 bone-in-ribeye steaks – fresh and washed 4 Tbsp black pepper 2 tsp sea salt 3 cups red wine 3 Tbsp red wine vinegar 3 cups raspberries – fresh 2 cups cold water Salad mix Dinner rolls Bottles of red wine
First, preheat your oven to 375 degrees F. In a baking dish, place 4 bone-in-ribeye steaks evenly in the dish. Next, sprinkle black pepper and sea salt over the steaks and then pour 3 cups of red wine slowly on the side of the steaks. Lastly, pour 3 tablespoons of red wine vinegar on the side of the steaks and then add 3 cups of fresh raspberries and 2 cups of cold water to the baking dish. Bake the ribeye steaks until the meat is light pink in the center – about 20 minutes. Serve this pink meal with a large salad, dinner rolls and red wine!!



Nick's Cheesy Herb Chicken Running With Dill

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1 large skillet ½ cup olive oil 2 lbs chicken breast – 2-inch cubes 3 Tbsp basil 3 Tbsp dill 2 tsp oregano 2 tsp garlic salt 3 Tbsp black pepper 3 Tbsp hot sauce 2 cups white cheese Bread Wine
In a large skillet over “High” heat, pour in ½ cup of olive oil and let the oil heat for 3 minutes. Next, slowly add 2 pounds of chicken breast to the skillet. Saute the chicken until it is done and then blend basil, dill, oregano and garlic salt into the skillet. Stir the ingredients thoroughly until the chicken is golden brown. Lastly blend black pepper, hot sauce and white cheese into the mixture. Stir the mixture until well blended. Serve the dish immediately with bread and wine.



Flounder Tuesday and Not Monday

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1 6-pack Dark beer 1 bowl 1 Tbsp crushed red peppers 1 tsp Memphis Style BBQ Seasoning 1 Tbsp soy sauce 2 flounder fillets
1 baking pan with rack - pre-greased 2 Tbsp black peppercorns 2 Tbsp Allspice French bread
Preheat your oven to 400 degrees F and then chill a 6-pack of dark beer. In a large bowl, combine crushed red peppers, Memphis Style BBQ seasoning and soy sauce. Stir the ingredients thoroughly and then sit the bowl to the side. Next, place 2 flounder fillets on a baking pan containing a pre-greased rack and then sprinkle 2 Tbsp of black peppercorns and 2 Tbsp of Allspice over the fish. Lastly, bake the fish until it flakes easily with a fork – about 15 minutes. Serve this dish with French bread and dark beer.