"The Local Bartender's" Beer Brats

 

 

"The Local Bartender's" Beer Brats

 

Recipe from: Mr. Ex's Recipes for Singles

 

 

INGREDIENTS
 

6 cans domestic beer
2 large onions, roughly chopped
1-2 containers sauerkraut
8-12 bratwurst
2 sticks butter
spicy mustard
relish

DIRECTIONS

Bring beer to near boil. Place onion, sauerkraut and brats, poked with fork in beer. Simmer lightly 1 -1/2 hours. Add butter. Simmer another 30 minutes. Throw brats on the grill to char. Drain onions and sauerkraut. Serve brats with onions, sauerkraut, mustard and relish.

Serves 4-6

Full Recipe: Mr. Ex's Recipes for Singles



Boozy Grilled Margarita Chicken with Marinade

 

Boozy Grilled Margarita Chicken with Marinade

Recipe from: The Slow Roasted Italian

INGREDIENTS

3-5 pounds boneless skinless chicken breast (washed and trimmed)
Zest of 1 lime (about 1 tablespoon)
Juice of 3 limes (about ½ cup)
Juice of 1 orange (about ¼ cup)
1 jalapeño pepper, minced (seeded and deveined to reduce heat)
5 cloves garlic, minced or grated
2 teaspoons ground cumin
1 teaspoon ground coriander seed
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 ounces Cuervo Gold tequila
¼ cup extra virgin olive oil

DIRECTIONS

Place chicken in a re-sealable gallon size plastic bag.  Set aside.

Combine all ingredients, except chicken, in a small bowl or measuring cup.  Whisk to combine.  Pour the marinade over the chicken, seal and place in the refrigerator to marinate for 2-3 hours.  Turn chicken occasionally.

Preheat grill to medium-high.  Place chicken on the counter to come to room temp.

Grill chicken about 4-5 minutes on each side.  Serve and enjoy.

Full Recipe: The Slow Roasted Italian

Boozy Wine Pops

 

Boozy Wine Pops

Recipe from: Bon Appetit

 

 

 

Sauvignon Blanc-Infused Yellow Peach and Vanilla Ice Pops
Makes 10 ice pops

 

INGREDIENTS

4 ounces (.45 cup) organic dark cane sugar
1 1-inch piece of vanilla bean, split lengthwise
3-4 ripe or overripe yellow peaches (i used frozen peaches)
7 ounces Sauvignon Blanc**

Dixie cups
Popsicle sticks

 

DIRECTIONS 

 Combine sugar and 4 fluid ounces water in a saucepan. Gently heat, while stirring, until sugar completely dissolves. Remove from heat, add cut vanilla bean and steep for 15 minutes. Remove bean and allow syrup to cool completely.

 

Rinse peaches and pat dry. With paring knife, remove pits and stems. Lightly puree peaches, being sure to leave some texture, resulting in about 16 fluid ounces. Combine puree with cooled vanilla syrup and Sauvignon Blanc, stirring well to incorporate.

 

Pour into molds, add sticks and freeze until solid (about 4 to 6 hours). If you don't have a mold, Dixie cups work perfectly. Freeze cups for two hours, then add popsicle sticks. Freeze for another two hours.

 

Unmold and serve either at once or place in plastic bags for storage. They melt fast so have napkins on call.

 

** We made a few pops replacing wine with water for the kids and they were all over them too! **

 

 

Pinot Noir-Infused Blackberry Ice Pops

Makes 10 ice pops

 

INGREDIENTS
4 ounces dark organic cane sugar
3/4 pound blackberries (about 2-3 cups)
3/4 pound blueberries (about 2-3 cups)
6-8 ounces Pinot Noir

 

DIRECTIONS

 

Combine sugar and 4 fluid ounces water in a saucepan. Gently heat while stirring until sugar dissolves. Remove from heat and allow to cool completely.

Rinse berries and dry with paper towel. Lightly puree in a blender. Add 6 ounces of cooled liquid sugar, 6 ounces Pinot Noir, and taste. If stronger Pinot Noir flavor is desired, add remaining 2 ounces.

 

Pour into molds, add sticks and freeze until solid (about 4 to 6 hours). If you don't have a mold, Dixie cups work perfectly. Freeze cups for two hours, then add Popsicle sticks. Freeze for another two hours.

 

Full Recipe: Bon Appetit

Pulled Pork Sandwich with Jack & Coke BBQ Sauce

 

 

Pulled Pork Sandwich with Jack and Coke BBQ Sauce Recipe

Recipe from: Home Cooking About.com

 

 

Ingredients

5 to 6 pounds boneless center cut pork loin or pork shoulder (remove shoulder back fat), sliced in half at its widest

 

For the Marinade:

 

4 cups cola, Dr Pepper, black cherry soda, or root beer

1 cup Worcestershire sauce

2 Tablespoons cider vinegar

12 cloves garlic, chopped

1 Tablespoon Tabasco sauce

2 teaspoons celery salt

 

For the Jack and Coke BBQ Sauce:

 

1 cup ketchup

2/3 cup cola

1/3 cup Jack Daniels Whiskey

1/4 cup Frank's Hot Sauce, or other hot sauce of your choice

2 Tablespoons honey

1 Tablespoon soy sauce

Goya Adobo seasoning or kosher salt, to taste

6 kaiser rolls

Salt and pepper

 

 

Directions

 

Combine cola, Worcestershire sauce, cider vinegar, garlic, Tabasco sauce, and celery salt in a bowl, pan, or pot large enough to hold all the pork. Add the pork, turning to be sure it is well coated, cover, and marinate in the refrigerator for 24 hours.

Preheat the oven to 350 degrees F.

Combine the ketchup, cola, whiskey, hot sauce, honey, soy sauce and adobo seasoning or salt to make the barbecue sauce.

Place the marinated meat in a roasting pan. Cover the roasting pan with aluminum foil and cook the pork in the preheated oven for 1-1/2 hours. Pour off 2/3 of the liquid in the pan and spread the meat with the barbecue sauce and return it to the oven, uncovered, for another 1-1/2 hours. When the pork is done, it will shred easily with a fork. Test it, and if it's still a bit difficult to shred, return it to the oven for another 15 minutes and try again.

When the meat is done, remove it from the oven and shred it with a fork. Slice the rolls in half, pile on the pork, and serve with creamy coleslaw.

Yield: 6 servings

Note: This can also be made with brisket of beef.

 

Full Recipe:  Home Cooking About.com


Death By Chocolate Trifle



Death By Chocolate Trifle

Recipe From: InArkansas.com 

Ingredients

4 packages instant chocolate pudding or mousse mix, plus milk to prepare
1 large container whipped topping
1 box (18.5 ounce size) chocolate cake mix, plus ingredients to prepare
1 cup Kahlua or Chocolate Syrup for kid friendly events
6 chocolate covered toffee candy bars, chopped


Directions

Prepare box mix as directed or your prepare your own chocolate cake recipe and bake in a 9 x 13 inch pan. When done, remove from the oven, poke holes in the cake and pour the Kahlua over the cake. (I have also just crumbled cake & spooned Kahlua on as I am layering) Let cool.

Meanwhile prepare the pudding or mousse. Tear or crumble the cake into pieces. In a glass or trifle bowl, layer in this order: cake , pudding, whipped topping and candy bars. Repeat layers ending with chopped candy bars on top. Chill well.



Note: Will update with my recipe as soon as I can locate it but this is pretty close.

Strawberry Basil Lemonade Cocktail



Strawberry Basil Lemonade
From Kona Grill

 

Bacardi Dragon Berry Rum
Lemonade
Strawberry
Basil
Lemon
Sprite

Cosmopolitan



Cosmopolitan

 

 

Ingredients

 

1 1/2 oz. lemon-flavored vodka
1/2 oz. Cointreau or Triple Sec
1/4 oz. fresh-squeezed lime juice
1 oz. cranberry juice
Orange or lime peel for garnish

Directions

1. Combine all of the ingredients in a cocktail shaker. Shake and strain into a chilled martini glass. Garnish with a twist of orange or lime, if desired.

NOTE:  I like a splash of champagne or sparkling wine on top, so leave room :)

Shrimp & Four Cheese Ravioli with Vodka Cream Sauce

 

Shrimp & Four Cheese Ravioli with Vodka Cream Sauce
Recipe from:  Mom Makes

adapted from Jane Deere

Ingredients

1 pound large shrimp, peeled & deveined
2 teaspoons lemon pepper seasoning (* I used some lemon zest and Italian seasoning )
1 tablespoon butter
2 tablespoons olive oil
1-20 oz package refrigerated Four Cheese Ravioli (used: Buitoni)
1 jar prepared tomato & basil pasta sauce (used: Bertolli)
1 shallot, finely chopped
2 cloves garlic, minced
1 cup chicken or vegetable broth
1 cup vodka (* I used 3/4 cup)
1/2 cup cream cheese
1/2 cup grated Parmesan cheese
1/4 cup finely chopped fresh parsley

Directions

 

Start a large pot of boiling, salted water for ravioli.In a medium sauce pan, add prepared tomato sauce and vodka and simmer over medium-low heat until the mixture reduces by 1/4, stirring often, about 20 minutes.

 

Meanwhile, heat a saute pan over medium heat and add 1 tablespoon butter and two tablespoons canola oil. Allow butter to melt and stop foaming, do not brown.

Toss the shrimp with lemon pepper seasoning and add to the pan, in a single layer. Sear shrimp for 1 minute, then flip and continue for 1 minute more. Remove to a plate; set aside.

While shrimp are cooking, add ravioli to boiling water and cook for about 8 minutes. Drain well.

Once the shrimp are cooked, add the shallots and garlic and saute until fragrant. Add broth to deglaze the pan and simmer for 1 minute until slightly reduced.

Add cream cheese to the deglazed pan; cook over medium heat and whisk until smooth and melted. Stir in the tomato sauce until well combined. Remove from heat and whisk in parmesan cheese until well blended. (If sauce is too thick, begin whisking in hot pasta water until desired consistency is reached: sauce should coat the back of a spoon) Stir in chopped parsley.

Add shrimp and ravioli and toss to coat. Serve warm with hot garlic bread and salad.

Full recipe:  Mom Makes


 

Bourbon Chicken

 

 

Bourbon Chicken

Recipe from:  Blog Chef

Ingredients

2lb boneless skinless chicken breasts
oil (for frying)
cornstarch (for dusting, optional)
Sauce-
1 garlic clove (minced)
¼ teaspoon ginger
¾ teaspoon crushed red pepper flakes
¼ cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce

Cut chicken breasts into bit sized pieces, and if you choose lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.

In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes.

Full recipe:  Blog Chef

Bock Beer Macaroni and Cheese

 

 

Bock Beer Macaroni & Cheese

Recipe from:  Evil Shenanigans 

 

 

 

Ingredients

 

 

8 ounces elbow of penne pasta
1 stick butter
2 tablespoons grated yellow onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon mustard powder
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
1/2 cup bock, or other amber, beer
1 cup half and half
4 ounces cream cheese, at room temperature
4 ounces (about 1 1/2 cups) extra sharp cheddar cheese, shredded
4 ounces (about 1 1/2 cups) Parmesan cheese, finely shredded, divided
2 ounces (about 3/4 cup) fontina cheese, shredded
2 ounces (about 3/4 cup) smoked provolone cheese, shredded
2 slices thick cut bacon, cooked crisp
1 tablespoon butter, melted
1 cup panko bread crumbs

Heat the oven to 350 F and spray a medium casserole dish with non-stick cooking spray.

Cook the pasta in salted water according to the package directions, reducing the cooking time by one minute. Drain and rinse under cool water to stop the cooking. Set aside.

In a medium sauce pan melt the butter over medium heat until it foams. Add the grated onion, salt, pepper, mustard powder, and cayenne pepper and cook until fragrant, about one minute.

Add the flour and whisk until smooth. Cook, whisking constantly, for two minutes or until the mixture is just lightly golden brown.

Whisking constantly add the beer and half and half and cook until the mixture is smooth. Let the sauce come to a simmer and thicken. Add the cream cheese and whisk until completely smooth.

Turn the heat down to low and, in three batches, add the cheddar cheese, half the Parmesan, fontina, and provolone. Once smooth turn off the heat and fold in the cooked pasta. Transfer the mixture to the prepared casserole dish and top with the reserved Parmesan cheese.

Put the crisp bacon strips in a blender and process until the bacon is finely ground. Combine the bacon powder in a medium bowl along with the melted butter and panko bread crumbs. Toss until the mixture is well combined. Spread the mixture evenly over the macaroni. Bake for 40 to 45 minutes, or until the topping is golden brown and the mixture is just starting to bubble at the edges. Cool for ten minutes before serving.

Full recipe: Evil Shenanigans

Dubliner Fondue

Dubliner Fondue

Recipe from: A Spicy Perspective

Ingredients

 

1 garlic clove, cracked
1 ¼ cup Harp Beer (or pale Irish beer)
8 oz. shredded Dubliner Cheese (could substitute Sharp cheddar)
1 Tb. flour
2 tsp. ground mustard
Pepper

 

Directions

 

Place a small sauce pot over medium heat. Pour the beer in the pot.

Peel and crack one garlic clove; then add it to the pot.

Mix the shredded cheese with the flour and ground mustard.

Slowly add the floured cheese to the beer. Whisk until smooth. You will think you’ve made a mistake until the mixture gets hot enough to thicken and come together—just keep whisking! (5-10 minutes) Remove the garlic clove.
Once smooth and thick, pour into a fondue pot and serve!

* Serve with bread cut into cubes, sliced apples, grapes, gherkin pickles, and boiled baby potatoes.

Full Recipe: Dubliner Fondue


 

Bananas Foster

 

Bananas Foster

Recipe from: MomSoPolitan

 

Ingredients

  

¼ cup (½ stick) butter
1 cup brown sugar
½ teaspoon cinnamon
¼ cup banana liqueur
4 bananas, cut in half lengthwise, then halved
¼ cup dark rum
4 scoops vanilla ice cream

Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum.

Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.


Full Recipe: MomSoPolitan

 

 



Chicken Piccata with Capers

 

 

Chicken Piccata with Capers

Recipe from: A Spoonful of Thyme

adapted from Cuisine at Home

 

Ingredients

3 chicken breasts, pounded, cut in half
2 T. olive oil
1/4 cup dry white wine
2 cloves garlic, crushed
1/2 cup chicken stock
2 Tbsp fresh lemon juice
1 Tbsp capers, drained
2 Tbsp unsalted butter
1 lemon, thinly sliced
Parsley, chopped, for garnish


Season the breasts with salt and pepper, lightly dredge in flour. Heat olive oil in saute pan over medium heat. Saute breasts 3-4 minutes. Flip and saute the other side for 3 minutes. Cover the pan with an inverted plate, to warm it. Transfer breasts to a warm plate; pour fat from the saute pan.

 

Deglaze saute pan with wine and add the crushed garlic. Cook until the garlic is slightly brown and the liquid is nearly gone, about 2 minutes. Add stock, lemon juice, and capers. Return breasts to pan and cook on each side 1-2 minutes. Transfer breasts to a warm plate.

 

Finish the sauce with butter and lemon slices. When the butter has melted, pour the sauce over the chicken breasts. Sprinkle with chopped parsley.

Full recipe: A Spoonful of Thyme

 



 

Guinness Beef Stew



 

Guinness Beef Stew
Recipe from: Tierney Tavern 

Ingredients

• 1-½ pound lean beef stew meat, cubed
• 1 large Yellow Onion, diced
• 2 cups Low Sodium Beef Broth
• 1 cup Guinness [to be honest, I use pretty much the whole 11 oz. bottle]
• 3 cloves garlic
• 1 teaspoons Dried Thyme
• 1 tsp rosemary
• 3 whole Bay Leaves
• 3 whole Carrots, Peeled and Cut Into 1" Chunks
• ½ pound Baby Red Potatoes, Scrubbed and Halved
• 3 TB Flour
• 2 TB Extra light olive oil
• 1 tablespoon Chopped Flat Leaf Parsley , or 2 tsp dried parsley flakes

Instructions

Heat a 6-quart stove-top casserole and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat.
Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear.

Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth.
Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and bring to boil. Once boiling, cover and reduce heat to low and simmer for 45 minutes to 1 hour, stirring occasionally. Check for salt and pepper before serving.


Full Recipe:  Tierney Tavern

New Orleans Hurricane

 

Sources say the fruity red concoction was created during World War II at world famous Pat O'Briens in New Orleans when liquor such as whiskey was in low supply.  The name came soon after when a glass shaped like a hurricane lamp was used to serve the sweet, fruity rum cocktail.


New Orleans Hurricane

2 oz light rum

2 oz dark rum

2 oz passion fruit juice

1 oz orange juice

½ oz fresh lime juice

1 Tablespoon simple syrup

1 Tablespoon grenadine

Garnish: orange slice and cherry

Shake all ingredients in a cocktail shaker with ice and strain into a Hurricane glass filled with ice. Garnish with a cherry and an orange slice.

 

 

 



Grits & Grillades

 

Grits & Grillades

Recipe from: MomSoPolitan 

GRILLADES:

• 2 lb chuck roast or round steak
• 1/4 tsp cayenne pepper
• 2 tsp salt
• 1/2 cup flour
• 2 Tblsp Creole seasoning
• 3 Tblsp oil
• 3 Tblsp butter
• 2 medium onions, chopped
• 1 red bell pepper, chopped
• 2-3 ribs celery, chopped
• 3 cloves garlic, chopped
• 1 cup dry red wine
• 2 cups beef stock
• 3 Tblsp Worcestershire sauce
• 1 28 oz can crushed tomatoes
• 2 bay leaves
• 1 Tblsp Corn Starch whisked with 1 Tblsp water
• 1/4 cup flat leaf parsley, chopped
• 1/2 cup green onions, thinly sliced
• 1 Tblsp red wine vinegar
• Hot sauce to taste
• Salt & Pepper to taste

Cut roast into 1” squares. Season with cayenne pepper and salt. In large zip lock bag or brown bag, add flour & Creole seasoning. Add roast pieces to bag and shake until evenly coated. Heat oil in large dutch oven. Shake off excess flour from grillades and add to oil. Brown well on all sides without burning. Transfer the grillades to a bowl.

Melt the butter over medium heat and add onion, bell pepper, celery and garlic stirring constantly until veggies are soft. Stir in red wine to deglaze bottom of pot and bring to a boil. Add beef stock, Worcestershire, tomatoes and bay leaves and bring to boil. Reduce heat to medium-low and return the grillades and juices from bowl to the pot. Simmer for about 1 & 1/2 hours or until grillades are tender.

When tender, add corn starch mixture and whisk until sauce is slightly thickened. Stir in parsley, green onions, red wine vinegar and hot sauce. Salt & pepper to taste. Serve over hot Parmesan Grits.

Full Recipe:  MomSoPolitan