Showing posts from July, 2017

Check It Out: How Do I Cook an Outside Round Roast

Check It Out...
How Do I Cook an Outside Round Roast -

The Summer Charcuterie Board to End All Charcuterie Boards

1 very large platter or very large charcuterie board 1 box fancy crackers 1 lb Cheddar cheese – sliced 1 lb Muenster cheese – sliced 1 lb Salami – sliced 1 lb ham – sliced 1 lb bacon 1 lb smoked salmon 1 medium-sized ramekin of green olives 1 medium-sized ramekin of black olives 1 medium-sized ramekin of spicy mustard 1 medium-sized ramekin of zesty mayo 1 lb fresh Mozzarella – sliced 1 lb Colby-Jack cheese – sliced 1 lb roast beef – sliced 1 lb Cajun beef – sliced Bottles of Champagne or high quality white wine
Summer is moving along nicely and now it is time to enjoy the charcuterie board of your dreams. To start, on a very large platter or commercial charcuterie board, arrange fancy crackers every 8 inches around the platter/board. Next, place 1 lb each of the following ingredients 8 inches apart: Cheddar cheese, Muenster cheese, Salami, ham, bacon and smoked salmon. Next, between the above ingredients, place the following items: ramekin of green olives, ramekin of black olives, ramekin of spicy mu…

Summer Peppercorn Dip

1 large bowl 2 lbs pork shoulder – cooked and boneless – shredded 2 Tbsps black peppercorns 4 cups sour cream 1 tsp sea salt 1 Tbsp cayenne pepper 1 tsp red chili flakes 1 cup almonds – toasted ½ cup cilantro – chopped 1 tsp hot sauce Veggie or other type of chips Red wine
To start, in a large bowl, combine pork shoulder, black peppercorns and sour cream. Stir the ingredients thoroughly until well blended. Next, add sea salt, cayenne pepper and red chili flakes to the dip. Stir the mixture slowly for 1 minute and then add toasted almonds, cilantro and hot sauce to the dip. Lastly, stir the dip until well blended and then refrigerate for 30 minutes. This dip is great with veggie chips and red wine.

Wine O La

½ bottle white wine 2 Serrano Chiles – chopped 1 large cucumber – cubed 6 ice cubes Tall glasses

In a blender, combine white wine, chopped Serrano Chiles and 1 cubed cucumber. Blend the ingredients on “High” for 2 minutes and the add ice cubes to the cocktail. Next, blend the ingredients until well blended – about 2 minutes. Lastly, let the cocktail rest for 3 minutes and then serve in tall glasses.

Nick's Sauce 2.5

1 large mixing bowl 1 cup peanut butter – creamy ½ cup dry white wine 4 Tbsp Hoisin Sauce 2 Tbsp Soy Sauce 1 Tbsp white sugar 1 Tbsp garlic paste 1 Tbsp black pepper 1 tsp sesame oil – toasted 1 Tbsp black peppercorn Cold water 1 large Mason jar
To start making this spicy sauce, in a large mixing bowl, combine creamy peanut butter, dry white wine and Hoisin sauce. Stir the ingredients until well blended – the mixture will be creamy. Next, add soy sauce, white sugar, garlic paste, black pepper and toasted sesame oil to the mixture. Stir the ingredients slowly until well blended and then add black peppercorn to the sauce. Lastly, add enough cold water to the sauce until the sauce is no longer creamy but a liquid – about 2 cups of water. To store this sauce, transfer the sauce into a large Mason jar and then use the sauce over meats, salads and other dishes. 

Get Me Up Salad by Luke

1 large Mason jar ½ cup olive oil – EVOO or similar olive oil 1 Tbsp black pepper 1 red onion – chopped 2 cups lettuce – chopped 1 tsp sea salt 1 cup kale – chopped 1 cup mustard greens - chopped 1 clove garlic – minced 1 cup Parmesan cheese 1 cup crab meat 
To start, in a large Mason jar, combine olive oil, black pepper and red onion and then stir the ingredients thoroughly. Next, add lettuce, sea salt, kale, mustard greens and garlic to the jar. Gently stir the mixture until well blended. Lastly, add Parmesan cheese and crab meat to the salad – do not stir these last two ingredients. Place a lid on the jar and chill the salad for 30 minutes. Before enjoying the salad, stir the mixture 2 times to blend the ingredients. Enjoy!!

Passion Wednesday

2 passion fruit – chopped 2 cups Rum ½ cup mint leaves – chopped ½ lime – chopped 2 Tbsp agave syrup 5 ice cubes Pretty glasses
To start, in a blender, combine passion fruit, Rum and mint leaves and then blend on “High” for 1 ½ minutes. After the blending process is done, turn off the blender and let the cocktail rest for 1 minute. Next, add mint leaves, lime, agave syrup and ice cubes. Blend on “Low” until well blended and the ice is fully crushed. Lastly, serve this passionate cocktail in pretty glasses. 

Nick's Monday's Wings

½ cup olive oil 1 large baking dish 3 lbs chicken wings – washed and whole 2 cups hot sauce – heated for 1 minute 1 Tbsp cayenne pepper 1 Tbsp black pepper ½ can beer 2 cups honey
1 cup red chilies – chopped Milk
To start, preheat your oven to 400 degrees F and then add ½ cup of olive oil to a large baking dish. Next, arrange 3 pounds of chicken wings evenly in the bottom of the baking dish and then pour hot sauce, cayenne pepper, black pepper and beer over the wings. Lastly, pour honey and red chilies over the chicken wing mixture. Place the dish in your oven and bake the wings for 30 minutes—the wings will be golden brown and the tips slightly brunt. Serve this hot dish with plenty of milk because the wings are going to be hot!!!

Beaujolais Garlic Dip

2 cloves garlic – minced 1 large bowl or plastic container 2 tsp basil – minced 1 Tbsp black pepper 3 cups sour cream ½ cup lemon juice 1 Tbsp extra virgin olive oil 1 tsp sea salt Chips Beer
To start making the dip, place minced garlic in a large bowl or plastic container and then add minced basil, black pepper and sour cream. Stir the ingredients slowly until well blended. Next, add lemon juice, extra virgin olive oil and sea salt to the mixture. Stir the ingredients thoroughly and then refrigerate the dip for 30 minutes. Serve this dip with plenty of chips and beer. 

Jam Jam Vanilla

1 large bowl ½ cup vanilla liqueur 1 large container whipping cream 1 cup raspberries – sliced 1 cup strawberries – sliced ½ cup sugar 1 small container raspberry jam 1 scoop vanilla ice cream White wine
To start, in a large bowl, combine vanilla liqueur, whipping cream and raspberries. Next, stir the ingredients thoroughly and then add strawberries, sugar and raspberry jam into the mixture. Stir the mixture gently until well blended. Lastly, add a scoop of vanilla ice cream to the mixture and then freeze the dish for 20 minutes. This icy dish is great with a glass of wine. Enjoy!

8 p.m. Cocktail

2 cups strawberries – chopped 4 ice cubes 3 cups chilled white wine – dry or sweet ½ cup blueberries Fancy glasses
To start, in a blender, combine strawberries, ice cubes and chilled white wine. Blend on “High” until the ice is completely chopped and then add blueberries to the cocktail. Blend for 1 minute and then let the cocktail rest for 1 minute before serving this cold treat in fancy glasses. Enjoy!!

Luke's Prosciutto Skewers

1 large bowl 1 pinch saffron 1 cup unsalted butter - melted ½ tsp ground coriander ¼ tsp ground turmeric ½ cup red peppercorns 1 garlic clove – minced 2 lbs Prosciutto – cubed 10 12-inch bamboo skewers – soaked in water for 30 min Bell peppers cubed – about 4 Red onions – cubed – about 4 Olive oil BBQ Grill or Oven set to 400 degrees F
To start, in a large bowl, combine saffron, melted unsalted butter, coriander, turmeric and peppercorns. Stir the ingredients thoroughly until well blended and then add minced garlic to the mixture. Next, add cubed Prosciutto to the butter mixture. Stir the ingredients slowly until the Prosciutto is completely covered in the butter mixture. Lastly, place 2 to 3 pieces of the butter-covered Prosciutto onto a bamboo skewer and then add equal amounts of bell peppers and red onions onto each end of the skewers. After completing each skewer, drizzle it with olive oil and grill each bamboo skewer over an open flame or in your oven for 10 minutes – turning each skewer once…

Nick's Plates Tips – Saving E-mail-based Recipes

Have too many email-based or digital recipes from various online sources? Create a separate mail folder within your email application and then create a filter that automatically sends the email-based recipes to that specific folder. Email filters are accessible through your email application's “Setttings” link. 

Pacific Palisade Night

1 baking dish 1/4 cup olive oil 1 cup red wine 15 slices smoked ham 3 cups chives – chopped 3 cups red onion – chopped 2 cups butter – at room temperature Emmentaler or Camembert cheese - sliced Dinner rolls Red wine
To start your Pacific Palisade Night, you will need to grease a large baking dish with ¼ cup of olive oil and then preheat your oven to 350 degrees F. Next, pour 1 cup of red wine in the dish and then layer 15 slices of smoked ham evenly in the dish. Now it is time for the toppings, layer chives and red onion evenly over the ham. Lastly, spread butter and sliced Emmentaler or Camembert cheese evenly over the other ingredients. Place the dish in your oven and bake for 20 minutes or until the cheese is completely melted. Serve this dish with dinner rolls and red wine. Enjoy!!

Palisade Butter Rub

1 large bowl 1 Tbsp olive oil 6 sticks butter – at room temperature 1 Tbsp black pepper 2 Tbsp Allspice 1 Tbsp oregano – dried 1 tsp hot sauce 2 Tbsp cayenne pepper 1 tsp chili powder Plastic wrap 
To kick off this butter, in a large bowl, combine olive oil, butter and black pepper. Stir the ingredients thoroughly for 3 minutes and then blend Allspice into the mixture. Next, while stirring, add oregano, hot sauce, cayenne pepper and chili powder into the butter mixture. Stir the mixture until well blended. Lastly, cover the bowl with plastic wrap and refrigerate the butter for 30 minutes. Use this butter on EVERYTHING!!

Nick's Plates University – Nick's French Mac

What You Need: 1 large pot 2 cans black beans 2 cups Pico de Gallo 4 cups Mexican-blend shredded cheese 4 lbs ground beef or ground chuck 2 cups yellow onion – chopped 1 cup white beans 2 cups shredded chicken breast 1 loaf French bread Large platter 2 cups sour cream
1 cup chives
Preparation: To start, in a large pot over “Medium” heat, combine black beans, Pico de Gallo and Mexican-blend shredded cheese. Stir and cook the mixture for 10 minutes and then slowly blend ground beef or ground chuck into the mixture. Continue stirring the ingredients until the meat starts to brown – about 15 minutes.
Just Doing It: Once the meat starts to brown, add onion, white beans and shredded chicken breast to the mixture. Let the dish cook for 30 minutes – stirring the ingredients slowly during the cooking process. Lastly, reduce your stove's heat to “Low” and let the dish cook for an additional 15 minutes.
Baking: Once the meat dish is done, turn on your stove's oven and set the temperature dial to 500 degr…

Luke's Tuscan For Lovers

2 loaves Italian bread – cubed 1 large punch bowl 1 cup extra-virgin olive oil – heated 1 cup balsamic vinegar 2 cups cucumbers – cubed 2 cups white onions – cubed 2 cloves garlic – minced 1 cup green chili – chopped 2 Tbsp black peppercorns 2 cups Feta cheese 2 cups blue cheese – cubed 3 cups tomatoes – chopped 1 cup celery – chopped
Favorite wine

To start, place cubed Italian bread into a large punch bowl and then slowly drizzle the bread with 1 cup of extra-virgin oil olive. Next, drizzle 1 cup of balsamic vinegar over the bread and then add cucumbers, white onions, garlic and green chili to the mixture. Stir the ingredients slowly to keep the bread from getting soggy. Lastly, add black peppercorns, blue cheese, tomatoes and celery to the mixture. Toss the salad for 2 minutes and then refrigerate the mixture for 1 hour before serving along with your favorite wine and other dishes. 

Think Pink This 4th, Enjoy Purple This 4th

1 large pot 5 lbs block cheese – any flavor 2 Tbsp hot sauce 2 cups evaporated milk 2 Tbsp black pepper 3 cups purple cabbage – chopped finely 3 cups red cabbage – chopped finely 2 cups chopped onions 2 cups chopped green bell peppers ½ cup red salsa Fancy bowls Chips
To start, in a large pot, combine block cheese, hot sauce and evaporated milk and then heat the ingredients over “Low” heat. Stir the ingredients thoroughly until the cheese completely melts. Next, add black pepper, purple cabbage, red cabbage, onions and green bell peppers to the mixture. Stir the ingredients for 10 minutes and then blend red salsa into the dip. Continue stirring the dip until it starts to thicken and boil – about another 10 minutes. To serve, transfer the dip into fancy bowls – have plenty of chips and beer to go along with this hot dip. Enjoy!!

Dollhouse Dish

6 cups water 1 large soup pot 3 lbs pork tenderloin - cubed ½ cup black pepper 4 packs frozen mixed vegetables 1 cup vegetable soup 1 Tbsp sea salt 3 lbs shrimp – frozen or freeze – cleaned and peeled Fancy bowls or large tea cups Croutons
To begin the Dollhouse Dish, pour 6 cups of water into a large soup pot and heat the water over “Medium” heat for 30 minutes. Next, add cubed pork tenderloin, black pepper, frozen mixed vegetables and 1 cup of vegetable soup to the water. Stir the ingredients regularly as the mixture is cooking. Let the soup cook on “Medium” for 2 hours and then add sea salt and shrimp to the soup. Let the ingredients cook for an additional hour and then stir the soup thoroughly for 5 minutes. Lastly, serve this Dollhouse Dish in fancy bowls or large tea cups – top each bowl of soup with 2 to 3 croutons. Enjoy!!

Pretty Bottled Water

1 gallon cold water Mixer or blender 2 lbs watermelon – chopped ½ cup mint – chopped 1 tsp sea salt Funnel Pretty 16 oz. water bottles ½ cup parsley
To start, pour 1 gallon of cold water into a mixer or blender and then add chopped watermelon, mint and sea salt. Mix the ingredients on “Low” until well blended. Next, use a funnel to transfer the mixture into pretty 16 ounce water bottles. Lastly, top each bottle with a piece of parsley and chill the water for 1 hour before drinking. Enjoy!!