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Showing posts from April, 2017

Why Fight It?

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10 peaches - peeled and chopped 2 bottles peach liqueur 3 bottles white wine – dry 10 ice cubes

In a blender, combine peaches, peach liqueur and white wine. Next, blend for 2 minutes and then blend in the ice cubes. Lastly, mix the cocktail for an additional minute. Serve this cold drink in highball glasses. Enjoy!!



Luke's Rue Gin

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1 cup ginger – grounded 2 bottles ginger beer
10 ice cubes
1 tbsp brown sugar
2 cups Rum – dark
In a blender, combine ginger, ginger beer and ice cubes. Blend on “Medium” until smooth and then blend in the brown sugar and rum. Blend until well mixed. Serve in tall beer glasses. Enjoy!!

Passion...That's All!!

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1 bottle Prosecco 1 cup cold coffee - prepared 2 mint leaves
1 bag chocolate Kisses
Tall wine glasses
In a blender, mix the Prosecco, cold coffee and mint leaves and then blend the mixture for 60 seconds. Next, add a bag of chocolate Kisses to the mixture. Blend until the chocolate is completely dissolved. Serve this cocktail in tall wine glasses. Enjoy!!

Tacos Driving Down Sunset

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Large skillet
3 lbs ground beef
1 package taco seasoning
1 can of refried beans
2 cups cheddar cheese
1 package Queso Blanco
2 cups green chile peppers
1 can tomato paste
Large platter
Taco shells – about 7
1 lb cheddar cheese
1 can black olives
1 case of Dos Equis beer
In a large skillet, brown ground beef over “Medium” heat and mix in taco seasoning. Stir the meat/seasoning mixture until it is golden brown. Next, remove the skillet from your stove and drain any grease from the meat and then return the skillet to your stove and blend in refried beans, cheddar cheese and Queso Blanco into the ground beef. Stir the mixture thoroughly and slowly blend in green chile peppers and tomato paste. Continue stirring the mixture until the cheeses melt and the meat mixture is creamy. Lastly, remove the skillet from the heat and sit the meat mixture to the side. Break apart and arrange seven taco shells on a large platter. Pour the meat mixture on top of the taco shells and sprinkle the mixture with 1 pound o…

Luke's Uptown Sunrise

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5 ice cubes
1 oz Grenadine
4 oz orange juice - fresh
4 oz Tequila
1 lime – wedged
In a shaker, combine the ice cubes, Grenadine, orange juice and Tequila. Shake for 60 seconds and strain into a pretty glass. Stir lightly and garnish with a lime. Enjoy!

Nick's Plates Is Now On Instagram

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Nick's Plates Is Now On Instagram - 

https://www.instagram.com/nicksplates/


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Luke's Happy Salmon For Sunday!

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1 large baking dish Cooking spray
4 medium salmon fillets
½ cup lemon juice
1 cup water
3 cups Bourbon
1 Tbsp black pepper
1 Tbsp Italian seasoning
2 bottles white wine
1 loaf French bread - sliced
To start, preheat your oven to 375 degrees F and then spray a large baking dish with a thin coating of cooking spray. Place 4 medium salmon fillets in the baking dish and then pour ½ cup lemon juice over the fillets. Next, pour 1 cup of water over the fish and then slowly pour 3 cups Bourbon into the baking dish – do not pour the alcohol directly over the fish. Sprinkle black pepper and Italian seasoning directly onto the fish. The Bourbon will slowly sink into the fish – this is OK. Lastly, bake the salmon fillets for 15 to 20 minutes. The fillets should flake easily with a fork when done. Serve this “happy fish” with 2 bottles of white wine and sliced French bread.

A Sauce for Sauce Powered by Nick's Plates

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1 large pot 6 avocados – peeled and sliced ½ cup lemon juice ½ cup lemon liqueur 1 Tbsp white sugar 1 tsp ginger 2 cups heavy cream
In a large pot over “Low” heat, combine sliced avocados, lemon juice and lemon liqueur. Stir the ingredients until the avocados start to form a paste. Next, stir in white sugar, ginger and heavy cream. Stir the mixture until well blended – about 10 minutes. Lastly, turn off the heat and let the sauce cool for 5 minutes. Use this sauce over breads, meats, cheeses and other dishes.



Luke's "Love Me Down Ice Cream"

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1 pint ice cream 1 bottle Averna Cream Liqueur
1 bottle dry white wine
1 bag chocolate candy – small bites
To start, 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. Lastly. let the candy dissolve in the wine and serve the wine with the ice cream to your lover or yourself. Enjoy!!

April 21st Dip

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1 large plastic container 2 lbs ground chuck – precooked 2 lbs Cheddar cheese - shredded 4 cups cream cheese – extremely soft 2 cans chopped tomatoes 2 cans chopped green chiles 1 Tbsp black pepper 2 cups bacon bits Chips Dark beer
In a large plastic container, combine precooked ground chuck (or beef), Cheddar cheese, cream cheese and chopped tomatoes. Stir the mixture until well blended. Next, blend chopped green chiles, black pepper and bacon bits into the dip. Stir the mixture until creamy and well blended. Serve this dip with your favorite chips and dark beer. 

Campari at the Pork Opera

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1 large saucepan 3 lbs pork – precooked and shredded 1 cup Campari ½ cup Triple Sec 1 large platter 3 shots Tequila 6 Grapefruit slices
In a large saucepan over “High” heat, brown 3 pounds of precooked shredded pork for 4 minutes. Next, add Campari and Triple Sec to the saucepan and let the ingredients saute for 10 minutes. Lastly, transfer the pork onto a large platter and pour 3 shots of Tequila over the meat and then top the pork with grapefruit slices – about 6. Enjoy!!

Chateau on the Rhine

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2 oz Domaine du Canton 3 oz club soda 3 ice cubes ½ cucumber
In a blender, combine the Domaine du Canton, club soda and ice cubes. Blend for 60 seconds. Next, add cucumber to the cocktail. Lastly, blend for an additional 60 seconds. Serve in a highball glass. Enjoy!!

Hot Cocoa on Rivoli

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1 hot cocoa mix packet Hot water 2 shots of Rum 1 tsp chipotle chili pepper – ground 1 tsp cinnamon Whipped cream
Prepare the hot cocoa mix and pour the mixture into a large coffee cup. Next, blend in the Rum, chipotle chili pepper and cinnamon. Stir the cocktail and then top it with whipped cream. Enjoy!

Bon Fon Ton Fon Ton

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2 cups Frangelico Liqueur ½ cup hazelnuts – chopped 1 cup hot water 1 cinnamon stick
In a blender, combine Frangelico Liqueur, hazelnuts and hot water. Blend on “Low” for 1 minute and then add the cinnamon stick. Blend for an additional minute and then serve in a large glass. Enjoy!!

Check It Out - Food Porn

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Mother of All Daiquiris

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2 cups grapefruit juice – fresh 1 cup lime juice – fresh 2 cups Maraschino Liqueur 5 ice cubes Limes – wedged

In a blender, combine rum, grapefruit juice, lime juice, Maraschino Liqueur and ice cubes. Blend the cocktail for 60 seconds and then pour the cocktail into fancy glasses and garnish each glass with a lime.



Luke's Sunrise Drink

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5 ice cubes
1 oz Grenadine 3 oz orange juice - fresh 2 oz Tequila ½ lime – wedged

In a shaker, combine the ice cubes, Grenadine, orange juice and Tequila. Shake for 60 seconds and strain into a pretty glass. Stir lightly and garnish with a lime. Enjoy!