Showing posts from April, 2018

Johnny Sal's Olive Salad

1 large platter 8 tomatoes – cubed 6 cups feta cheese crumbles 6 cups red onion – chopped 6 cups yellow onion – chopped 4 cups black olives 3 Tbsp black pepper 4 cups Kalamata olives 3 cups toasted bread – cubed 2 bottles Shiraz wine - chilled
This is the salad for a warm spring day or any day you need to escape!
Let's do this – on a large platter, layer cubed tomatoes, feta cheese crumbs and chopped red onion evenly over the platter's surface. Next, layer chopped yellow onion, black olives, black pepper and Kalamata olives on top of the other ingredients. Lastly, top the salad with cubed toasted bread. Serve this salad with plenty of chilled Shiraz wine. 

Tri and Tri Again

1 skillet 2 Tbsp olive oil 2 Tbsp black pepper 2 lb tri-tip steak – cubed 1 lb spinach – chopped 2 cups yellow onions – chopped 2 cups red peppers – chopped 1 large platter Steak sauce French bread Red wine
Time for some tri-tip...
In a skillet over “Medium” heat, combine olive oil and black pepper. Once the oil starts to pop, add 2 pounds of cubed tri-tip steak to the skillet and cook the meat for about 10 minutes – stirring frequently. Next, add chopped spinach, yellow onions, and red peppers to the skillet. Saute the mixture until well blended – about 15 minutes. The veggies should be crunchy. If you want the veggies tender, remove the tri-tip steak from the skillet and saute the veggies for 15 minutes. Lastly, transfer the meat and veggies to a large platter and top the mixture with steak sauce.
Serve this dish with French bread and lots of red wine!!

Nick's Crusty Artisan Crumbles

1 large bowl 1 loaf hot, toasted wheat bread – crumbles 1 Tbsp black pepper 2 Tbsp olive oil 1 Tbsp garlic salt 2 cups spicy mustard 3 cups Parmesan cheese – grated
In a large bowl, combine hot, toasted bread crumbles, black pepper, and olive oil. Stir the ingredients slowly to mix the oil into the bread. Next, add garlic salt and spicy mustard to the bowl. Stir the mixture until well blended – about 5 minutes. Lastly, top the bread mixture with grated Parmesan cheese. Serve this treat as a side dish for meats and veggies.

White of the White

2 cups dark Rum 1 cup light Rum 1 ½ cup milk ½ cup white grapes 1 shot Maraschino liqueur
Time for a little white Rum...
In a blender, combine dark and light Rum, milk and white grapes. Blend the cocktail on “Low” for 2 minutes and then let the drink rest. Slowly add 1 shot of Maraschino liqueur to the cocktail and then blend for 1 minute. Serve this cocktail in small glasses.

Luke's Crazy Butter

1 microwave-safe container with lid 3 cups butter - melted 1 Tbsp lemon pepper 1 Tbsp black pepper 1 clove garlic – chopped 1 tsp hot sauce
In a microwave-safe container, combine butter, lemon pepper, black pepper and chopped garlic. Stir the ingredients until well blended and then microwave on “High” for 1 minute. Remove the container from your microwave and add hot sauce to the mixture. Return the container to microwave and heat for an additional minute. Use this sauce immediately or cover the container with a lid for using later. 

Nick's Vegetarian Delight Sauce

1 large saucepan 1 Tbsp Basil 2 cups green bell peppers – chopped 4 cups pizza sauce – commercial or homemade 1 tsp red pepper flakes 2 cups mushrooms – cleaned and chopped 1 Tbsp black pepper 4 cups favorite cheese - grated
A great sauce for ANYTHING!!
In a large saucepan over “Low” heat, combine Basil, chopped green bell peppers, and pizza sauce. Stir the ingredients while heating until the sauce starts to bubble. Next, add red pepper flakes, mushrooms and black pepper to the sauce. Stir the sauce continuously for at least 15 peppers and then let the sauce cook for an additional 15 minutes. Lastly, turn off your stove and let the sauce simmer for 10 minutes. 
Top the sauce with your favorite cheese before serving over pasta, meats or other dishes. 

A Shot of Leeks

1 small pot 2 cups cold water 2 cups leeks – chopped 1 cups melted butter 1 tsp sea salt 1 tsp garlic powder 1 cup non-fat yogurt 1 Tbsp black pepper
In a small pot over “Low” heat, fill the pot with cold water and chopped leeks. Let the leeks cook until tender and then drain the water from the pot. Next, add melted butter, sea salt and garlic powder to the leeks. Return the pot to your stove and cook the mixture for an additional 5 minutes – stir the ingredients during the cooking process. Lastly, remove the pot from your stove and then stir non-fat yogurt and black pepper into the mixture. Stir the dish until well blended.
This side dish is perfect with beef, chicken or pork.

Nick's Serious Bakeoff

1 stick butter 1 large glass baking dish 2 cans biscuits 1 large bowl 1 Tbsp olive oil 4 cups crab meat 4 cups Cheddar cheese 4 cups cream cheese 2 cups ricotta cheese 1 tsp sea salt 3 cups shrimp – washed and cleaned 1 Tbsp black pepper ½ cup hot sauce ½ cup lemon juice 2 cups red chills - chopped
To start, preheat your oven to 350 degrees F, and then rub a stick of butter onto the inside of a glass baking dish. 
Next, layer 2 cans of biscuits evenly on the bottom and sides of the baking dish. Sit the dish to the side and then in a large bowl, combine olive oil, crab meat, Cheddar cheese, cream cheese, ricotta cheese, and sea salt. Stir the ingredients thoroughly and then add shrimp, black pepper, hot sauce and lemon juice to the mixture. Stir the mixture until well blended. 
Lastly, transfer the mixture to the baking dish and spread it evenly over the biscuits. Sprinkle chopped red chills over the mixture. Bake the dish for 20 minutes and then let it rest for 2 minutes before serving.


I Can't Drink for I Can't Dip

1 Tbsp avocado – whipped 1/2 cup green onion – chopped 2 Tbsp hot sauce 1 cup Gin 1/2 cup jalapeno – chopped 1 Tbsp Vodka
This cocktail is hot!
In a blender, combine whipped avocado, green onion, and hot sauce. Blend for 2 minutes and then add Gin, jalapeno, and Vodka. Blend until well blended – about 3 minutes. Let the cocktail rest for 1 minute and then serve with “I Can't Dip.”

I Can't Dip

1 large plastic container 2 avocados – peeled and whipped ½ cup cilantro – chopped 1 cup green onion – chopped 1 Tbsp hot sauce 1 Tbsp Gin 2 cups jalapeno – chopped ½ cup red peppercorns Chips
This dip is hot!
In a large plastic container, combine whipped avocados, cilantro, green onion and hot sauce. Stir the mixture until well blended. Next, slowly add Gin, chopped jalapeno, and red peppercorns to the dip. Stir the ingredients until the dip and very creamy. Chill the dip for 1 hour and then serve with chips. 

Nick's Wednesday Soup

Large stock pot 5 cups vegetable broth 4 Tbsp black pepper 1 Tbsp cayenne pepper ½ cup white wine 1 clove garlic – minced 2 cups white onion – diced ½ Tbsp basil 1 tsp sea salt 4 lbs extra large shrimp – washed and peeled 2 lbs scallops – washed, peeled and chopped 2 lbs crabmeat – washed and chopped French bread White wine
In a large stockpot over “Medium” heat, combine vegetable broth, black pepper, cayenne pepper and white wine. Stir the ingredients every 5 minutes to keep the mixture from boiling over. Once 15 minutes has passed, add garlic, white onion, basil and sea salt to the pot. Reduce the temperature to “Low” and let the soup cook for 10 minutes. Next, add shrimp, scallops, and crabmeat to the pot. Let the soup cook for 40 minutes. After 40 minutes, turn off the heat and let the soup simmer for 15 minutes. 
Serve this dish with French bread and white wine. 

I'm Still Standing By The Door

1 shaker 2 cups pineapple juice 2 ice cubes 1 Tbsp lime juice 1 cup dark Rum 1 splash whiskey 1 tall glass
In a shaker, combine pineapple juice, ice cubes, Rum and a splash of whiskey. Place a lid on the shaker and shake the cocktail for at least 2 minutes. Pour the cocktail slowly into a tall glass. 
Enjoy this cocktail...tonight!!

Green Greenery of Green

1 large plate 2 cups Swiss chard - chopped 2 cloves minced garlic 1 cup lettuce – chopped ½ cup lemon juice 2 Tbsp honey – organic 1 tsp cumin 1 tsp black pepper 1 tsp sea salt ½ cup favorite white cheese – shredded White wine
You need something green!
On a large plate, layer chopped Swiss chard, minced garlic, and chopped lettuce. Next, pour lemon juice evenly over the ingredients and then drizzle organic honey over the salad. Lastly, sprinkle cumin, black pepper, sea salt and shredded white cheese over the salad. 
Enjoy this salad with a glass of white wine.

Oh Hush, Au Jus

Large pot Cold water – fill till pot is half full 2 beef bouillon cubes 1 cup minced onions 2 cups soy sauce 1 Tbsp garlic powder ½ cup flour 1 tsp sea salt 1 Tbsp black pepper
Oh hush, you need to taste this au jus!!
To start, fill a large pot cold water – enough water to fill the pot halfway. Let the water come to a boil and then add beef bouillon cubes, minced onions and soy sauce to the water. Stir the ingredients thoroughly for 5 minutes and then add garlic powder, flour, sea salt and black pepper to the sauce. Continue stirring the sauce until it starts to thicken – at least 10 minutes. Do not cook the sauce longer than 15 minutes and use the sauce immediately once you remove the pot from the heat.

A Bag for Your Baguette

1 baking sheet 1 French baguette – fresh and sliced lengthwise 4 Tbsp cream cheese 2 cups capers 3 Tbsp black pepper 2 tsp sea salt 2 cups green or black olives – chopped 2 Tbsp white wine vinegar
To start, preheat your oven to 325 degrees F. Next, on a baking sheet, place a sliced French baguette in the center of the pan and then spread cream cheese evenly on each slice of bread. Sprinkle capers, black pepper, sea salt evenly over the cream cheese. Lastly, sprinkle chopped olives and white wine vinegar over the other ingredients. Bake the baguette dish for 15 to 20 minutes. The baguette should be toasted and the cream cheese bubbling.