Showing posts from March, 2017

Nick's Pulled Pork on the River

1 slow cooker
5 cups onions – chopped 1 pork shoulder – whole piece 10 ice cubes 1 cup Brandy 2 cups Rum 2 cups dark Creme de Cacao

In a slow cooker, combine the onions, pork shoulder, ice cubes, Brandy and Rum. Next, set the appliance's temperature to “Low” and let the meat cook for 4 hours. After 4 hours, remove the pork shoulder from the slow cooker and chop the meat into chucks. Return the meat to the slow cooker and slowly pour dark Creme de Cacao over the meat. Let the pork shoulder cook on “Low” for an additional hour. Serve this drunken meat with lots of booze and bread. Enjoy!!

Luke's Pork Laplace

Large skillet 1 Tbsp olive oil 5 lbs pork - cubed 2 cinnamon sticks - chopped ½ cup sugar 2 cups cranberry juice 4 cups Merlot 1 cup fresh cranberries

In a large skillet over “Medium” heat, warm a tablespoon of olive oil until the oil starts to pop. Next, brown 5 pounds of cubed pork for 10 minutes and then add chopped cinnamon sticks, sugar and cranberry juice into the skillet. Stir the mixture continuouslyto dissolve the cinnamon and sugar. Lastly, blend Merlot and cranberries into the mixture. Continue stirring and heating the dish for an additional 10 minutes. Serve this sweet pork with any side dish you like. Enjoy!!

Orange de Vodka

1 orange
½ cup mint 1 tbsp sugar – white 1 bottle sparkling water 3 ice cubes 4 oz Vodka – citrus flavored 1 tsp white sugar

Peel and cut an orange and place it in a blender. Next, add mint, sugar, sparkling water and ice cubes to the blender. Blend for 60 seconds, add Vodka and then blend for an additional 30 seconds. Lastly, rub the rim of a martini glass with white sugar and then pour the cocktail into the glass. Enjoy!

Chocolat Amour

1 bottle Godiva Liqueur 6 Godiva chocolate bars 1 Tbsp Mint Schnapps ½ tsp vanilla extract Chilled glasses

In a blender, combine the Godiva Liqueur, chocolate bars and Mint Schnapps. Next, "Pulse" the mixture and then blend for 2 minutes. Lastly, slowly blend vanilla extract into the cocktail. Serve the cocktail in chilled glasses. Enjoy!

Plums Jumping on Le Ave.

3 cups plums – chopped
1 lemon – peeled and chopped
5 cups Vodka – dry
10 ice cubes

In a blender, combine the ingredients and blend for two minutes. Serve in highball glasses.

Nick's Drunk As Hell Beef Roast

Baking dish
3 cups water
1 large beef roast – fat trimmed off 4 bottles Honey Amber Lager beer 1 ½ tsp nutmeg – grated ½ cup brown sugar 1 bottle rum
To start, preheat your oven to 350 degrees F and then place 3 cups of water and a large beef roast in the center of the baking dish. Next, add 4 bottles of Honey Amber Lager beer, 1 ½ tsp nutmeg and ½ cup of brown sugar to the dish and then cover the baking dish with aluminum foil. Place the dish in your oven and cook it for 4 hours. At the 4-hour mark, remove the roast from your oven and slowly pour a bottle of rum over the meat. Return the baking dish to your oven and let the roast cook for an additional 25 minutes. Lastly, remove the roast from your oven and let it rest for 20 minutes before cutting. Enjoy!!

Nick's Plates - Where to Buy

The ingredients for each of my recipes can be found in the following stores:

Your local grocery store or supermarket
Whole Foods Market or Sprout’s Farmer Market
Trader Joe’s
Co-Op Markets
Superstores including Wal-Mart and Target
Costco, Sam’s Club, BJ’s and similar warehouse clubs

Luke's Spring Bread

½ bucket ice
bottles Cuvée Des Jonquilles
1 loaf of sourdough bread
Punch glasses

In a large punch bowl, mix ice and ten bottles of Cuvée Des Jonquilles. Stir the mixture until the beer is cold and then chill the mixture for one hour. In a baking dish, soak a loaf of sourdough bread in five bottles of Cuvée Des Jonquilles. Bake the bread in a 350 degree oven for 20 minutes. Slice the bread and serve it with the Cuvée Des Jonquilles punch.

Hot Is Crème de Cacao

2 tsp Chambord 2 oz white Crème de Cacao
10 oz chocolate – hot 1 Tbsp whipped cream 1 raspberry
In a coffee mug, combine the Chambord, white Crème de Cacao and chocolate. Stir the cocktail and then top the drink with whipped cream and a raspberry. Drizzle a teaspoon of Chambord over the cocktail and enjoy!!

Agen Drive on Tyme

1 pint ice cream
1 bottle Averna Cream Liqueur
1 bottle dry white wine
1 bag chocolate candy – small bites
Place a pint of ice cream in a large bowl and then pour an entire bottle of Averna Cream Liqueur over the ice cream. Next, chill the bowl of ice cream for 10 minutes. While the ice cream is chilling, pour up several glasses of dry white wine and drop one piece of chocolate candy into each glass. Let the candy dissolve in the wine and then serve the wine with the ice cream to your lover or yourself. Enjoy!!

Pears Floating to Shangri-La

10 pears – sliced and washed
1 cup vanilla - grated
½ cup sugar 1 tsp nutmeg 1/2 cup walnuts
1 cup chocolate - grated
3 bottlesImperial French-Style Ale
5 bottles Imperial French-Style Ale
To start, preheat your oven to 350 degrees F and then place pear slices evenly in a baking dish -- sit the dish to the side. Next, combine vanilla, sugar, nutmeg and walnuts in a pot over "Medium" heat. Stir the mixture until it boils and then blend chocolate into the mixture. Continue stirring the ingredients until the mixture is smooth and then pour the mixture over the pears. Lastly, pour three bottles of Imperial French-Style Ale over the mixture and bake the dish for 25 minutes. Serve the dish with glasses of Imperial French-Style Ale.

Bourbon Pouring Down in Paris

5 ice cubes
2 oz Bourbon
2 1/2 oz Ruby Port
2 oz Kahlua
2 oz heavy cream
1 tsp nutmeg

In a large shaker, combine ice, Bourbon, Ruby Port, Kahlua and heavy cream. Shake vigorously for 20 seconds. Strain the cocktail into a large Martini or similar glass. Sprinkle nutmeg on top of the cocktail and enjoy!!

Cucumbers Driving on 66

3 cups cucumbers – chopped
1 lime – peeled and chopped
5 cups dry Gin
10 ice cubes

In a blender, combine the cucumbers, lime, Gin and ice cubes and then blend for 2 minutes. Serve this cocktail in highball glasses and enjoy along with chips and salsa.

Check It Out - Tuesday Morning Blog

Luke's Chicken For Thursday

1 cup white wine 1 large baking dish 4 lbs chicken breast – divided into halves ½ cup Herbes de Provence 2 Tbsp black pepper 2 cups white onion – chopped 2 bags salad mix 1 large platter White wine

To start, preheat your oven to 400 degrees F and then pour 1 cup of white wine (dry or sweet) into a large baking dish. Next, arrange 4 pounds of halved chicken breast in the center of the dish and then add Herbes de Provence, black pepper and chopped onion to the dish. Place the dish in your oven and cook for 20 minutes and then turn the chicken over, add water, if needed, and cook for an additional 10 minutes. To check for doneness, use a fork – if the juices in the chicken breast run clear, the chicken is done. Lastly, place salad mix in the middle of a large platter and then arrange the chicken breast in the center of the salad. Enjoy this dish with lots of white wine.  Follow me on Blogarama