Bloody Mary Brats---Give them a try, you will not be disappointed.

 

I love this recipe.  These brats are good on game day or just if you want to have some friends over for a gathering on your deck or patio.  Your dinner guests will ask for this recipe, there is not question about it.  Everyone that I know, loves these brats.  Served up on a "crusty bread bun" is the best way to serve them, in my opinion but many people will just eat them sliced up on their plate with the peppers and the sauce.

Ingredients

• 10 brats, I prefer spicy brats but any style works with this recipe.
• 1 red onion, sliced
• 2 celery stalks, sliced
• 1 red pepper, seeded and sliced
• 1 orange pepper, seeded and sliced
• 1 yellow pepper, seeded and sliced
• 1 poblano pepper, sliced
• 1 bottle of Bloody Mary mix. (I use Zing Zang bold but any type of mix will do)
• 3 tablespoons of butter
• 10 Hoagie or Sausage buns

Instructions

1. Melt butter in a pan/skillet add in onion, celery, peppers.  Cover and allow to cook for about 20 minutes stirring occasionally, until the vegetables are tender.
2. Add the bottle of Bloody Mary Mix and allow to simmer uncovered.  While the sauce is simmering grill your brats, once the brats are fully cooked, add them to the sauce and pepper mixture and allow them to simmer for a few more minutes.
3. Serve in a bun topped with the vegetables and ladle out a small bowl of the sauce for dipping.
4. ENJOY!!  

I prepared this entire outside on my patio.  I used my Charbroil Commerical grade infrared grill with side burner.  I have had this grill for several years and it has been the best that I have ever owned.  If you get a chance, check it out on the charbroil page linked below.

 

4-Burner Gas Grill | Commercial Series™ | Amplifire™ | Char-Broil® (charbroil.com)

 

 

Drink Pairings

Beer or Ale-Any style of beer will compliment this diner.  I would recommend something like Ruckus IPA from Lockport Brewing or Falls IPA from Hoodletown Brewing company.  French Ridge from Millersburg Brewing is another strong choice for this meal.

Wine-I would definitely recommend a "hearty" red wine with this meal.  Dusty Dewey from French Ridge Vineyards is a good choice as is the Cabernet Sauvignon from Josh.

For a cocktail, what better choice than a Bloody Mary, if you are really feeling adventurous you could use a chunk of the bratwurst as a garnish along with a celery stick and a couple of jalapeno slices. 

     links:

Brewery | Lockport Brewery | United States (lockportbeer.com)

Hoodletown Brewing Company - Brewery in Dover, Ohio

Millersburg Brewing Company | Craft Beer | Millersburg Ohio

French Ridge Vineyards

Bloody Mary Mix – Zing Zang

 

 

 

 

Garlic Butter Chicken and Green Beans Skillet (Low Carb)

 Garlic, Butter, Lemon, Chicken...what more do you need?

This is another recipe that is sure to become a favorite.  It has plenty of flavor with the garlic but adding fresh lemon juice really kicks it up a notch.

 Ingredients

• 3-6 boneless, skinless chicken thighs
• 1 pound of fresh green beans, trimmed
• 3 tablespoons of butter, divided
• 4 garlic cloves, minced
• 1 teaspoon of paprika (I used smoked paprika for a bit of a smoky flavor)
• 1 teaspoon of onion powder
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper or more to taste
• juice from 1/2 lemon, and additional slices for garnish
• 1/2 cup of chicken stock or broth
• 1 tablespoon of hot sauce (I used Sriracha but you can use any hot sauce that you prefer)
• 1/2 teaspoon of crushed red pepper flakes (more or less, to taste)
• 1/2 cup of chopped fresh parsley

Directions

1. To make the lemon garlic butter chicken thighs with green beans: In a small bowl, combine onion powder, paprika, salt, and pepper.  Season the chicken thighs generously with the spice mixture.  Set aside while you prepare the green beans.
2. Arrange the green beans in a microwave safe dish with a 1/2 cup of water.  Cook in the microwave for 8-10 minutes until almost done, but still crisp.
3. Melt 2 tablespoons of butter in a large skillet over medium-low heat.  Lay the seasoned chicken thighs in one layer in the skillet.  Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165 degrees Fahrenheit.  If chicken browns too quickly, lower the heat.  Adjust timing depending on the thickness of the chicken thighs.  Transfer the cooked chicken to a plate and set aside.
4. In the same skillet, lower the heat and melt the remaining butter.  Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly until the beans are cooked to your liking. (I prefer mine a bit crunchy) Add lemon juice and chicken stock and allow to simmer until the sauce is reduced and slightly thickened.
5. Push the green beans to one side of the skillet and add the cooked chicken thighs back to the pan and reheat quickly.  Adjust seasoning with salt and pepper and serve the lemon garlic butter chicken thighs and green beans immediately, garnished with more crushed red pepper flakes, fresh parsley and a slice of lemon if you like.
6. ENJOY!!!

Don't be afraid to experiment with this recipe.  It is nearly impossible to ruin it.  Use different types of hot sauce.  You will be surprised at the difference in taste with a change from Sriracha to something like Frank's Hot Sauce.  If you really want it hot, I recommend finding a good quality Habanero hot sauce or if you want, try using "Hot Honey" instead.

Drink Recommendations:

Beer:  This dish pairs well with many types and brands of beer that are available.  I would recommend a Gateway Cream Ale from Lockport Brewing or a Hellz Yeah from Hoodletown Brewing.  If you live somewhere that you can't get these brews...move closer...seriously, any of the "mindless corporate swill" products would pair well with this dish.

Wine:  This is another dish that goes well with "white wines".  Cupcake Butterkissed Chardonnay is good as is the Sauvignon Blanc from Josh Cellars.  Both of these wines are "affordable" and won't break the bank when you purchase them.

Cocktails:  I would enjoy a vodka and tonic with this drink as well as a gin and tonic.  For something a bit stronger, you might want to try a "smoked" Old Fashioned.  That really brings out the smokey flavor if you used smoked paprika when you prepared the dish.

 

 

Chicken Zucchini Bake (Low Carb)

 

This Chicken Zucchini Bake has a great blend of chicken, zucchini, and mushrooms mixed with shredded Italian cheese, (I use a pizza blend) sour cream, red onion, and egg seasoned with basil, salt and ground black pepper.  It is a quick and easy meal for brunch.

Ingredients

• 8 ounces of boneless chicken
• 4 ounces of fresh mushrooms
• 1 medium zucchini
• 2 tablespoons of butter
• Salt and black pepper
• 2 cups of shredded Italian cheese blend
• 1/2 cup sour cream
• 1/4 cup of red onion, chopped
• 2 eggs, beaten
• 2 tablespoons of dried basil 

Instructions

1. Preheat the oven to 375 degrees Fahrenheit. 
2. On a cutting board, dice the chicken into bite-size pieces.
3. Chop the red onion.
4. Slice the zucchini and mushrooms.  Cut the zucchini slices in halves or quarters.
5. Melt the butter in a large pan on medium heat.
6. Add the chicken, zucchini, mushrooms, salt and pepper to the frying pan.  Cook and stir often until tender, about 5 minutes.  Drain in colander.
7. In a bowl, mix together the cheese, sour cream, onions, beaten eggs, basil, salt, and black pepper, until well combined.
8. Stir in the chicken, zucchini and mushrooms until well coated.
9. Spray a 9" pie pan with non-stick spray.
10. Pour the chicken and cheese mixture into the pie pan.
11. Bake 35 minutes
12. Allow to cool 5 minutes before serving.

 

Pasta with Lobster and Shrimp Sauce

This dish is amazing.  Lobster, shrimp, heavy cream, wine, pasta...what more could you ask for?  Well, maybe a bit of Creole or Blackened seasoning...that's what!!!

Make sure you check out the drink recommendations at the end of the recipe.  

Ingredients

• 3 lobster tails
• 2 teaspoons of olive oil, divided
• 5 cloves of garlic, minced
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of red pepper flakes
• 4 tablespoons of butter, divided
• 1/2 cup of dry white wine (I used Kendall-Jackson Chardonnay.  I don't believe in using cheap wine to cook with)
• 1/2 cup of heavy whipping cream
• 1/2 cup of chicken broth
• 2 Roma tomatoes diced
• 1 cup of grape or cherry tomatoes, quartered
• 1/2 sweet onion, diced
• 1/4 cup of red onion, diced
• 1 tablespoon of Creole or Blackened seasoning of your choice. (I used Tony Chachere's Original Creole seasoning when I made it)
• 1 pound of shrimp, peeled and deveined
• 1 pound of fettuccine (or pasta of your choice)
• 1 tablespoon of chopped parsley, for garnish
• 1/4 cup shaved parmesan, for garnish

Instructions

1. Heat a deep skillet over high heat.  Add 1 tablespoon of the olive oil.  Once the oil is hot, carefully add the lobster tails to the pan.
2. Add the garlic, salt, pepper, and red pepper flakes.  Cover and cook for 4 minutes.  Add 3 tablespoons of butter to the skillet.  Turn the lobster tails over, then pour in the wine and cook for 4 more minutes.
3. Meanwhile, place the shrimp in a large mixing bowl and toss with one tablespoon of olive oil.  Add Creole or Blackened seasoning and toss to coat.  Heat another skillet over medium-high heat.  Add 1 tablespoon of butter.  Once melted, add the shrimp.  Cook 3 minutes per side and then remove from heat.
4. Remove the lobster tails from the skillet and place them onto a cutting board.  Keep the liquid in the pan as this will be used for the lobster sauce.  Remove the shells from the lobster tails and discard.  Roughly chop the lobster meat.
5. Add the heavy whipping cream, chicken broth, tomatoes and onion to the same pan that you cooked the lobster in.  Lower the heat to medium-low and simmer the sauce for 4 minutes.  Stir in the lobster meat and shrimp and cook for 2 more minutes.
6. While preparing the sauce, bring a large pot of salted water to boil.  Cook your pasta of choice according to package directions until al dente.
7. Combine the lobster sauce and pasta in the deep sided skillet.  Garnish with parsley and shaved parmesan before serving.

Do not be afraid of this dish.  It looks complicated but it is a fairly easy dish to make that looks amazing when it is done...this is perfect for a romantic dinner for two.

Drink Pairings

For this dinner, a dry white wine is definitely what you want.  We enjoyed the rest of the bottle of Kendall-Jackson chardonnay.

If you prefer a beer, I recommend Gateway Cream Ale from Lockport Brewing Company in Bolivar.  If you don't have access to Lockport Brewing Company beers then I recommend that you move closer...seriously though, if you can't get Lockport beers then I would recommend any of the mass-produced cream ales available...it's been a while since I have had a Genesee Cream Ale... 

If you want a cocktail, I recommend a Sazerac cocktail but you really want to go easy if you are enjoying these cocktails...too many of them and you will be staring into a fireplace and spacing out or you may see Aztec temples... :-)

 

 

 

 

 

 

 

 

Smoked Sausage and Fried Cabbage

(Low carb recipe)

This is a very simple dinner, it is loaded with smoked sausage, onions, and tender fried cabbage.  This recipe has definitely become one of my favorites.

Ingredients

• 12 ounces of smoked sausage
• 8 slices of bacon cooked and chopped
• 2 tablespoons of olive oil, divided
• 1/2 yellow onion, diced
• 3 cloves of garlic, minced
• 1 large head of cabbage, chopped
• 1 teaspoon of salt
• 1 teaspoon of ground pepper

Instructions

1. Slice the smoked sausage into thin rounds
2. Heat 1 tablespoon of olive oil in a Dutch oven or large, deep skillet over medium heat.  Add the sausage to the skillet and cook, stirring often, until sausage is browned on both sides, about 4-5 minutes.
3. Add the onion and garlic to the pan and cook until onion is softened.
4. Add the remaining tablespoon of olive oil to the pan along with the cabbage and sprinkle with salt and pepper.
5. Cook the cabbage, stirring constantly, until it becomes tender, about 15 minutes or so.
6. Serve immediately.

As I have said before, I like things a little spicy, so I add some crushed red pepper flakes to kick it up a notch.  Another good choice to add an additional layer of flavor is to add about a teaspoon of smoked paprika.

 

 Drink Pairings

I would enjoy a Pinot Noir from Decoy with this dish.  This Pinot Noir has aromas of black cherry, wild strawberry, red currant, black tea and sage, as well as rustic hints of the earthy forest floor.  It is a very bright and balanced wine that has a silky finish.  Cost is around $25.00 per bottle here in Ohio.

If I were going to enjoy a beer with this meal (my recommendation) I would go with any German style beer out there; after all, this is a German dish.  Lift from Madtree Brewing is a very good choice as well as Stiegl Pilsner.

A Manhattan is always a good choice with smoked meat.  You will need 2 ounces of Rye or Canadian Whisky, 3/4 ounce of sweet, red vermouth, a dash of Angostura bitters, and a cherry.  We use Luxardo cherries.  Add all ingredients over ice and stir, strain into a chilled glass and garnish with the cherry served straight up. 

   

 

 

 

 

 

Pan Seared Barramundi with Sweet Peppers and Garlic

and The Best Roasted Ranch Cauliflower

(Crack Cauliflower)

These two recipes are two of my wife's favorites.  I'm a Catholic that really only observes "Lent", nothing else but it is my excuse to eat more seafood. :-)

The first time that I ever made the cauliflower, Julie told me to never bother making cauliflower any other way in the future...so I don't.  Happy Wife-Happy Life.

Ingredients

• 4 Barramundi fillets (approximately 6 ounces each) or any other "white fish" that you prefer.
• Salt
• Extra Virgin Olive Oil
• 1 Green Bell Pepper (cored and chopped)
• 1 Red Bell Pepper (cored and chopped)
• 1 Yellow Bell Pepper (cored and chopped)
• 3 shallots (chopped)
• 4 large garlic cloves (minced)
• 1/2 cup pitted and chopped Kalamata olives
• 1/2 lemon, juiced

Spice Mixture

• 1/2 tablespoon ground coriander
• 1/2 tablespoon garlic powder
• 1 tsp of Sweet Spanish paprika
• 1 tsp of ground cumin
• 1/2 teaspoon of black pepper 

Instructions

1. Take the fish out of the refrigerator about 20 minutes before cooking.  Sprinkle with salt on both sides and set aside.
2. In a small bowl, combine the spices to make the spice mixture.  Set aside for now.
3. In a medium-sized skillet, heat 2 tablespoons of olive oil over medium-high heat until hot and shimmering but not smoking.
4. Add the bell peppers, shallots, and garlic.  Season with salt and 1 teaspoon of the spice mixture you prepared earlier.  Cook, stirring regularly until the peppers have softened.  Turn the heat to low and stir in the chopped olives.  Leave on low heat as you prepare the fish.
5. Pat fish dry and season with the remaining spice mixture on both sides as well.
6. In a large skillet, preferably cast iron, heat 1/4 cup of olive oil over medium-high heat until shimmering but not smoking.  Add the fish pieces (you can reduce the heat to medium, if needed).  Push down on the middle (thickest part of the fish) for 30 seconds or so.  Cook fish on one side, undisturbed, until nicely browned, about 5 minutes or so.  Use a spatula, carefully turn the fish over and cook on the other side for approximately 4 minutes until nicely browned as well.  Look for browned edges on the fish before you turn it over.  If parts of the fish are stuck, you should be able to carefully scrape it loose with the spatula and turn it.  If the fish is entirely stuck, then it is not ready to turn over.  Leave it for a little bit, it should release when it is ready to be turned.
7. Remove fish from heat, immediately drizzle with the lemon juice.  Serve hot with the bell pepper medley spooned on top.

Ranch Roasted Cauliflower

Ingredients

• 30 ounces of cauliflower florets (approximately 2 medium sized heads)
• 1/3 cup of vegetable oil
• 2 teaspoons of "Hidden Valley Ranch Dry Seasoning".
• 1 teaspoon of lemon juice
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of red pepper flakes (to taste)

Instructions

1. Whisk together oil, ranch seasoning, lemon juice, salt, pepper, and red pepper flakes
2. Add cauliflower florets.  Toss well in mixture.
3. Spread onto a baking sheet in a single layer.
4. Bake in 375 degree oven for 30 minutes.
5. Serve the roasted cauliflower with freshly chopped parsley and parmesan cheese or if you prefer, enjoy it as is.

 

 Wine pairings: Josh Cellars Sauvignon Blanc is a great choice for this meal. It is described as aromatic and bright with a crisp, clean finish.  It features lemon and kiwi flavors accompanied by scents of green apple.  Most enjoyed in the summer, you can pair this selection with light dishes such as seafood, summer salads and grilled chicken all year long.

If you prefer a "blush", I recommend Aleatico Rose' from Imagery Estates Winery. This exclusive varietal, sourced from Serres Ranch in Sonoma County, creates the perfect Rose' bursting with notes of sweet strawberry and rose petals.  Ripe red raspberries on the palate enhance the elegance of this well-balanced wine.

Beer pairings:  Virtually every type of beer can work well with seafood due to the multitude of ways that it can be prepared.  With this meal, I would recommend a light pilsner or lager.

Cocktail pairings: I would recommend a "Moscow Mule" made with good vodka such as Tito's, Grey Goose or Ketel One or a Gin and Tonic made with Bombay Sapphire and a lemon instead of a lime.  

 

  

 

 

 

 

 

Chicken and Pasta for dinner...what more could you ask for?

Romano Chicken with Lemon Garlic Pasta 

This dish isn't really "light" but it has a light flavor.  This is one of my wife's favorite dishes.  

The recipe below is for two but is easy to expand as needed for additional servings.

Ingredients:

Romano Chicken

• 1/2 pound chicken breasts, butterflied or thinly cut into cutlets. (I substitute boneless skinless chicken thighs for a bit more flavor)
• salt and pepper
• 1/2 cup finely grated Parmesan or Romano cheese
• 1 egg
• dry parsley
• 1/2 cup panko bread crumbs
• olive oil for frying

Lemon Garlic Pasta

• 1/2 pound of linguine or spaghetti or other pasta of your choice
• juice from 1 lemon, or to taste
• 3 cloves of garlic, minced
• zest from 1/2 lemon
• 3 tablespoons of butter
• 3 tablespoons of whipping cream, or to taste
• salt and pepper

Instructions

1. Chicken Romano: Place parmesan cheese in a shallow dish.  in another dish, put beaten egg with dry parsley; in third dish put the panko bread crumbs.
2. Season chicken cutlets with salt and pepper; dredge with parmesan cheese, dip into beaten egg; press the chicken in panko bread crumbs to coat on both sides; shake off the excess bread crumbs.
3. Heat olive oil in a pan; add chicken and cook on low heat until golden and cooked through.
4. Lemon Garlic Pasta:  Cook your pasta according to the package directions; drain (reserve about 1/2 cup pasta water)
5. Add lemon juice to a pan; add garlic, lemon zest, a pinch of salt and pepper, and cook until liquid is reduced to about half.
6. Add 1 tablespoon of butter and slowly melt into your sauce, while swirling the pan; add the remaining butter and repeat; stir in the whipping cream and about two tablespoons of the pasta water.
7. Add cooked pasta and toss to combine.  Serve Romano chicken over lemon garlic pasta and enjoy.

You can enjoy more or less lemon depending on your taste.  Don't be afraid of using lemon zest, it truly adds much flavor to the pasta.  Another thing that you might observe is that sometimes the garlic will turn a light shade of blue.  This is due to a reaction from the acids in the lemon juice and it is completely harmless.

                                                                     

 Drink Pairings:

            Wine:  For this dish, I would recommend a light white wine like a Sauvignon Blanc from             Duckhorn or Kendall Jackson.  Crisp and aromatic, with plenty of citrus flavors, Sauvignon Blanc is one of the most food-friendly, white wines.  

            Beer: I would recommend a Peroni or a Moretti with this dish.  Any light pilsner type beer works well with this dish.

            Cocktail: A Prosecco cocktail pairs well with this dinner.  This is a fairly simple cocktail made with 4 ounces of Prosecco, 1 ounce of Grand Marnier and a tablespoon of lemon juice.  

 

 

Steak and Potatoes (but not like your mom makes)

Garlic Butter Steak and Potato Skillet

This is an easy one pan recipe that is very simple and so flavorful.  Juicy steak and crisp Yukon gold potatoes are pan-seared and cooked to perfection with a lot of garlic, herbs and butter sauce.  This dish can be prepared in any large skillet.  I use my large Lodge cast iron skillet when I prepare this dish.  I use flank steak when preparing this recipe because it is a lean, yet soft cut of beef, which means this garlic butter steak recipe is nearly impossible to mess up.

This recipe only takes about 30 minutes to prepare.

Ingredients list for the steak and potatoes

• 1 1/2 pounds of flank steak, sliced against the grain, then cut into bite size pieces (or ribeye steak, tenderloin, strip loin, strip steak...)
• 1 1/2 pounds of baby Yukon gold potatoes sliced in quarters.
• 1 tablespoon of olive oil.
• 3 tablespoons of butter, divided.
• 5 garlic cloves minced (I use a Pampered Chef garlic press, but any will do).
• 1 teaspoon of fresh thyme chopped, or 1/2 teaspoon of dried thyme.
• 1 teaspoon of fresh rosemary chopped or 1/2 teaspoon of dried rosemary.
• 1 teaspoon of fresh oregano chopped or 1/2 teaspoon of dried oregano.
• Salt and black pepper to taste
• Crushed red pepper flakes (optional)

The marinade

• 1/3 cup of soy sauce
• 1 tablespoon of olive oil
• 1 tablespoon of hot sauce (I use Sriracha)
• Black pepper to taste

Directions

1. To prepare the garlic butter steak recipe with potato wedges: In a large bowl, combine the steak with soy sauce, olive oil, pepper, and hot sauce.  Set aside and allow steak bites to marinate while you cook the potatoes. 
2. In a large skillet over medium-high heat, mix 1 tablespoon of olive oil and 1 tablespoon of butter.  When the butter is melted, add the potato wedges.  Cook for 4-5 minutes, stir and cook an additional 4-5 minutes until the potatoes are golden and fork tender.  Transfer the potatoes to a plate and set aside.
3. Keep the same skillet over medium heat and add the remaining 2 tablespoons of butter, garlic, red pepper flakes, and herbs.  Lay the steak bites in one layer in the skillet, keeping the drained steak marinade for later.  Cook the steak bites on each side for 1 minute each, until nicely browned-adjust your timing on how you like your steak.
4. Right before the garlic butter steak bites are done, you can stir in the reserved marinade if you like and cook for one minute.  Add the potatoes back to the garlic butter steak pan and heat through.  Adjust seasoning with salt and pepper if necessary.
5. Remove from heat and serve immediately, garnished with more crushed red pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like.

This dinner can be enjoyed with a nice side salad or oven roasted heirloom carrots, as pictured.

Drink Recommendations

Wine 

I would pair this meal with a good Cabernet Sauvignon such as Abbraccio from Gervasi Vineyard or J. Lohr Estates Seven Oaks Cabernet.

Beer

I would enjoy a nice "Pale Ale" with this dinner if I were having a beer.  Something like Sierra Nevada Pale Ale.

Cocktails

 An "Old Fashioned" cocktail or a "Manhattan" go very well with steak.  If these two cocktails are a bit too strong for you, a Whiskey Sour made with a good quality whiskey is a good pairing.

 

 

 

 

 

Add a rainbow of color to your dinner.

Oven Roasted Rainbow or Heirloom Carrots

I had never really tasted rainbow or heirloom carrots until I started utilizing "Misfit Market".  It seemed that they had them available every week, so I decided to try them.

To be honest, I tasted no difference in the multi-colored carrots than I do in the normal orange carrots however, my wife swears that they different colors have different tastes.  If you make this recipe, let me know if the comments if you notice a difference in taste with the different colors.

This is an "oven-roasted" recipe, so it is fairly simple to make but really adds a splash of color to your meal.

Ingredients

• 2 tablespoons of butter, melted.
• 1 tablespoon of white wine or champagne vinegar
• 1 tablespoon of honey 

• a pinch of Kosher salt
• 1 dozen heirloom/rainbow carrot 
• 1 teaspoon of fresh thyme or 1/2 teaspoon of dried thyme 

Instructions

1.   Preheat oven to 375 degrees Fahrenheit
2.   In a small saucepan melt the butter, then add the white wine or champagne vinegar, honey, salt, and pepper.
3. Clean the carrots.  Peel and remove tops and tails.  Carrots that are thicker than 3/4" should be sliced in half to ensure an even cooking time.
4. Line a rimmed baking tray with a piece of aluminum foil or parchment paper. (I prefer the non-stick aluminum foil from Reynolds Wrap)
5. Arrange carrots spaced out in a single layer on the baking tray.  Baste with the honey-butter glaze.
6. Place the carrots in the heated oven and roast for 15-20 minutes or until desired tenderness.  Remove from the oven, baste with the honey-butter glaze again and sprinkle with thyme.

ENJOY!!!!  Seriously, if you make this recipe, please let me know in the comments if you taste any difference in the different colors of carrots.

 

 

  

 

 

 

Cowboy Candy (aka candied jalapenos)

As many of you know...I love "hot and spicy" food...but I also love my sweets.  Cowboy Candy takes care of both of those needs.  Sweet with a spicy bite from the jalapenos...these are great right out of the jar or for something a bit different, put them on your seafood or pulled pork tacos.  You will not be disappointed.

Obviously, much of the spice is dependent on how "hot" the jalapenos are.  You can ask at the grocery store where you buy them how hot they are but it isn't likely that anyone can tell you that information.  I just take a chance and purchase them and hope for the best...after all, surprises are always good; right?

Ingredients

• 20 large jalapenos
• 2 cups of apple cider vinegar
• 2 cups of granulated white sugar
• 2 cups of packed brown sugar, light or dark doesn't matter.
• 1 teaspoon of turmeric
• 1 teaspoon of garlic powder
• 1/2  teaspoon of celery seed
• 1 teaspoon of cayenne pepper
• 1 tablespoon of mustard seed

Instructions

1. Wearing gloves, slice and discard stems from peppers, then slice in 1/4 inch thick rounds.  Transfer to a bowl and set aside.
2. In a large pot over high heat add all the other ingredients.  Bring to a boil, then reduce the heat to a gentle simmer for about 5 minutes.
3. Add the slice jalapenos to the pan, bring the heat back up to high and simmer for 4 minutes.
4. With a slotted spoon, transfer the peppers to clean, sterile canning jars to within a 1/4 inch of the upper rim of the jar.
5. Put the heat back on under the pot to high and boil the liquid for about 7 minutes.  Then remove pot from the heat and allow to cool for a few minutes, 3 to 5 minutes will suffice.
6. Using a ladle (or measuring cup with a spout), carefully pour the liquid syrup into the jars, making sure all the jalapenos are completely submerged.  (Take a chopstick or a skewer and poke it into the bottom of the jars a few times to release any pockets of air.)
7. Wipe the rims of the jars with a clean, damp paper towel.  Seal with two-piece lids.  Place in the refrigerator.
8. Let chill for at least two weeks (preferably a month.)  The longer they sit, the better they will taste.
9. Keep stored in the refrigerator.

Happy Wife, Happy Life

 Thai Basil Chicken with Sugar Snap Peas

If you want to make your wife happy make her one of her favorite dishes for dinner.  For Julie, that is Thai Basil Chicken.

I enjoy making this dish almost as much as I enjoy eating it.  It is a stir fry chicken dish with served over rice.  The sauce is very similar to a "teriyaki" sauce but with bit more spice.  As I have said in prior posts, I like things a bit spicy so many of my dishes contain some "heat".  I do tone it down for Julie as she doesn't like to "sweat" while she is eating dinner.

Just an FYI, Thai Basil is a type of basil.  If you cannot find it, any fresh basil will work. 

 

Ingredients:

•  1 pound of boneless, skinless chicken thighs or for less fat, you can use boneless, skinless breast portions.  Cut into bite size pieces.
• 2 green onions cut into 1 inch lengths
• 1 red bell pepper, cut into thin strips
• 1 cup of Thai basil leaves (or regular basil if you can't find Thai basil)
• 4 cloves of garlic
• 2 chili peppers or a teaspoon of dried red pepper flakes
• 3 tablespoons of canola or olive oil.
• 6 ounces of sugar snap peas, par-boiled

Sauce:

• 1 tablespoon of "oyster sauce"
• 1 tablespoon of soy sauce
• 1 tablespoon of honey
• 2 tablespoons of water
• 1 teaspoon of Sriracha (more or less to taste)

Instructions:

1. Put the sauce ingredients in a small bowl and mix to combine.
2. Heat oil in wok or large skillet
3. Add minced garlic and peppers and cook for about two minutes.  Don't breathe in the vapors.
4. Add the white part of the green onions, red peppers, and chicken and stir-fry until cooked through.
5. Add par-boiled snap peas or omit if you don't want them.
6. Add your sauce mixture and cook until liquid reduces to make a thick glossy sauce.
7. Toss through the green part of the onions and the basil leaves.  Stir until just wilted, then serve immediately over rice. (I prefer Jasmine rice)

Note: I don't add any extra salt to this recipe as the soy sauce and oyster sauce tend to be a bit salty...but I do recommend adding some additional black pepper if you want to spice it up a bit more.

Drink Pairings

If you want wine with your meal, I recommend a Pinot Noir, Bread & Butter makes a nice Pinot Noir that isn't terribly expensive.  If you are a wine "purist" and feel that you have to drink a white wine with chicken, then I recommend a Riesling from Chateau Ste. Michelle.

If you prefer a beer with your meal, I recommend a citrusy IPA like Jai Alai from Cigar City or a "white" ale such as Blue Moon, Hoegaarden or Allagash White. 

If you want a cocktail, I recommend a Gin and Tonic with a slice of lime.  You may even consider a "botanical" gin with tonic if you are feeling a bit adventurous.  My "go to" gin is Bombay Sapphire, but any good quality gin will suffice.  If you want more lime, then use Tanqueray Rangpur Lime Gin. 

 

 

 

 

Steak and Guinness Pie...it's not just for St. Patrick's Day!

St. Patrick's Day...stick with tradition, or start a new one?

Happy St. Patrick's Day!  Today, I will celebrate this "holiday" with a Reuben (an American addition to the Irish Menu) at one of my favorite restaurants.  Sublime Smoke in Bolivar, Ohio.  If you ever get a chance, you need to try Zach's Reuben.  He makes the best in the area.  You will not be disappointed.

For today's blog I am making one of my favorites...a Steak and Guinness Pie.  Essentially, it's like a beef potpie on steroids.  You can make this dish with any cut of beef that you like.  It is really a Beef and Guinness Pie but since I used a large ribeye steak, it's a Steak and Guinness Pie here in my household.

Fair warning, this is a recipe that takes quite a bit of time to prepare.  Do not start it if you don't have 3 or 4 hours to spare. 

Ingredients

• Pie Dough (I use pre-made)
• 8 ounces of baby bella mushrooms
• 2 tablespoons of olive oil
• kosher salt and freshly ground black pepper
• 2 pounds of steak, cut into bite-size pieces
• 2 onions chopped (I use one large yellow onion and one large red onion)
• 3 large carrots chopped
• 1 tablespoon of brown sugar (light or dark doesn't matter)
• 4 tablespoons of all purpose flour
• 1 11.2 ounce bottle of Guinness
• 2 tablespoons of beef (Better Than Bouillon) or two beef bouillon cubes
• 1 1/2 cups of beef broth
• 1 tablespoon of balsamic vinegar
• 1 teaspoon of dried thyme
• 1 pay leaf
• 1 tablespoon of dried parsley
• 4 strips of thick cut bacon
• 2 tablespoons of butter for greasing the pie pan or use cooking spray
• 1 egg yolk plus 1 tablespoon of water for an egg wash for the top crust
• Coarse sea salt for the topping

Instructions

1.  Preheat oven to 325 degrees Fahrenheit
2. Season the meat with salt and pepper
3. Heat 1 tablespoon of oil in a large heatproof pot (preferably a Dutch Oven) over medium-high heat and sear the meat until browned all over.  You'll probably need to do this in batches.  Set aside.
4. At this point, discard the excess liquid (fat) in the pot.
5. Over medium heat, in the same pot, add the onions and carrots, adding a bit more oil, then sauté until starting to get soft, approximately 8 to 10 minutes.
6. Add in the brown sugar and flour, stirring to coat and make a roux, about 5 minutes.
7. Add the meat, and any collected juices, back into the pot and mix with a spoon.
8. Warm the beef broth (either in the microwave or on the stove).  Add the Better than Bouillon into the broth and stir to dissolve.
9. Add the Guinness, stock, balsamic and a bit more water to the pot.
10. Add the thyme and parsley into the pot.  Add a bay leaf or two if you like.
11. Add 1 tablespoon of salt and a 1/2 teaspoon of black pepper.
12. Cover and place in preheated over for 3 hours.
13. While the stew is cooking, cook the bacon in a large skillet over medium heat, until crisp.  Drain on a paper-towel lined plate.  Roughly chop and set aside.
14. Add the mushrooms to the skillet and cook until they have released their liquid and are starting to turn brown.  Set aside.
15. Once the stew is finished in the oven, stir in the bacon/mushroom mixture.
16. Increase the oven temperature to 425 degrees.  Liberally grease your pie-pan with softened butter or cooking spray.
17. Line the pie dish with the dough.  Use scissors or a knife to trim away the excess dough.  The dough should reach the top of the dish.
18. Par bake the dough in the oven, using pie weights, or lining the bottom of the dough with parchment paper and adding dried beans.  Bake for about 12 minutes and then remove from oven and remove the wights or the beans and parchment paper.
19. Lower the oven temperature back to 325 degrees.
20. Add the beef mixture to the pie using a slotted spoon so that you don't get too much sauce in the pie.
21. Fill until the meat mixture is slightly higher than the rim of the dish.  You may have extra stew...that's ok, it is delicious by itself.
22. Roll out the remaining dough to the same thickness and cut a circle just big enough to cover the pie-pan.
23. Brush the edges of par-baked pastry with the egg wash, then cover with the dough for the top.
24. Crimp the edges of the dough together to seal them, then re-roll your trimmings and make decorations (four leaf clovers).
25. Use a sharp knife to cut two large slits in the top dough, then add the decorations if you are using them, and then brush the top generously with the egg wash. (Note: I used a puff pastry dough for the top of my pie).
26. Sprinkle the coarse sea salt and black pepper over the top.  Place on a baking sheet and bake for approximately 30-40 minutes until top is golden.
27. Remove from oven and enjoy.

 Drink Pairings:

This dish has many options for a drink accompaniment.  You can always go with a green beer from your favorite brewery, but I recommend a Guinness or a Conway's Irish Ale from Great Lakes Brewing.  If you happen to be lucky enough to be in NE Ohio, almost every brewery has a "special beer" on tap for this holiday.

If you want wine with your meal, I recommend a full-bodied red such as Dreaming Tree Merlot.

If you want a cocktail, I recommend a Dublin 12 Old Fashioned.  To make this cocktail, you need 2 ounces of Proper No. Twelve Whiskey, 1 barspoon of simple syrup, 2 dashes of angostura bitters, 2 dashes of orange bitters.

In a lowball glass, add whiskey, simple syrup and bitters.  Add ice to the glass and stir together.  Garnish with a lemon wedge and a cherry.

 

 

Taco Tuesday...my favorite day of the week.

I'm not sure of the origins of "Taco Tuesday" but I really want to thank whoever thought of it.

I love tacos.  There are so many ways that you can make tacos.  You can go with the old standby, ground beef, which is very common here in this country.  You can do carnitas, barbacoa, fish, seafood, or if you are really feeling adventurous, you can make beef tacos de Lengua which is tacos made from beef tongue.  That's a taco that I am going to pass on, although I have had many friends that have had them, and they say that they are delicious.

For this installment of What's Happening at Rick's Kitchen and Bar we are going to go with "Shrimp Tacos".

These Shrimp Tacos are loaded with plump, juicy shrimp, crisp romaine lettuce, avocado, cotija cheese, red onions, cilantro and an easy shrimp taco sauce that you will want to make for all of your seafood tacos and nachos.  They are very tasty served with any type of tortillas, but I prefer using the sweet Hawaiian tortillas from Mission.

Ingredients

For the shrimp:

• 1 pound shrimp, medium or large
• 1 garlic clove, minced
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of black pepper
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of ground cayenne pepper (to taste).
• 1 tablespoon of olive oil

Shrimp taco toppings:

• 8 sweet Hawaiian tortillas (or your choice)
• 2 cups shredded romaine lettuce.
• 1 avocado, pitted, peeled and diced.
• 1/2 red onion, diced.
• 1 cup grated Cotija cheese.
• 1/2 cup coarsely chopped cilantro.
• 1 lime cut into wedges.

Shrimp taco sauce ingredients:

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• juice from half a lime
• 1 tsp garlic powder
• 1 tsp Sriracha sauce, or to taste

Instructions

1. Thaw and pat dry shrimp with paper towels and place in a medium bowl.  Add seasonings and garlic and stir to combine.
2. Place a large non-stick pan over medium high heat.  Add 1 tablespoon of olive oil and add shrimp in a single layer.  Sauté 1-2 minutes per side until cooked through.  As soon as they are cooked through (white inside with some pink and red accents outside), transfer to a serving platter and set aside to cool.
3. Heat 8 tortillas in a microwave oven for about 30 seconds until warm.  Wrap the stack of tortillas in a white paper towel before warming.
4. Thinly slice the romaine, dice the avocado, dice the red onion and coarsely chop the cilantro.  Add these to your serving platter along with lime wedges.  Build tacos by arranging toppings and shrimp over each toasted tortilla.
5. In a small bowl, whisk together all sauce ingredients and serve with assembled shrimp tacos.

 I served my tacos with a side of cooked pinto beans with jalapenos and bacon from Serious Bean Company and Dude Perfect.

Drink suggestions:

An ice cold "Mexican" beer such as Modelo or Corona is a great accompaniment to this dinner.

If you prefer wine, I would choose a red or white sangria.

If a cocktail is more to your liking, any style of margarita is a great choice.

 

 I obviously went with a crisp and icy cold Modelo.

I hope that you enjoy this recipe.  Please feel free to comment on any of my posts.