In my latest blog I gave up some of my top secret cocktails recipes. In the spirit of sharing recipes I have decided to share a couple more recipes. After all, cocktail recipes are all well and good, but what do you EAT with the cocktails?
The answer, my friends, shall herein be revealed.
First up, Wine.
Now wine is a classic ingredient in many of my signature dishes. Marinades and sauces and glazes, oh my! Wine I use primarily for flavor. This dish though, features the wine much more prominently. The wine is really what makes the dish what it is. This dish is very summery and is a personal favorite when I want to cook to impress, mostly because the dish is surprisingly easy to make! Now as for the wine I recommend you choose a wine that’s going to compliment the dish, something you would want to drink with the meal, because you will be drinking the wine you don’t use in the recipe! What I’m saying is don’t cheap out, get a nice bottle. Chardonnay works well because it is buttery like the dish itself.
White Wine Garlic Mussels
4 lbs live mussels
2 cups Chardonnay
4 large shallots, finely chopped
4 cloves garlic, finely chopped
1/2 teaspoon salt
1/3 cup mixed fresh herbs, parsley or basil, chopped
6 tablespoons butter, cut into pieces
Rinse and scrub mussels under cold water. In a large pot over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels. Cover and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. I serve mine topped with fries, because the fries are wonderful with the broth as well.
The following recipe was kindly given to me by a customer here at BottleJockey. It truly proves that sometimes the simplest dishes are the best dishes of all. A simple marinade for barbequed steaks containing two ingredients, Jack Daniels and Blue Cheese. I’ve also tried this recipe with bourbon and found it to be even better!
Bourbon & Blue Steaks
In a mixing bowl or Ziploc bag combine:
Jack Daniels or bourbon whiskey and Blue Cheese
Mix until smooth. Add steaks and let marinade. Marinating over night is preferred but if you’re in a rush just as long as you have time for will do.
Barbeque steaks to desired tenderness and voila!
The sweetness of the bourbon and the richness of the blue cheese really balance each other out and the result is total bliss of the senses.
The final recipe I will give is my beer based recipe. Now I was just going to give a simple recipe for beer battering but I decided to share a recipe I recently discovered. Prepare yourself, because your life will NOT be the same after you taste this.
Guiness (that’s right, Guiness) Eggs Benedict
The easy way (using packet of hollandaise mix)
Simply replace ½ of the milk called for in the instructions on the packet with Guiness.
Poach your eggs, fry your ham or back bacon, toast your English muffins and stack ‘em up.
Top with the Guiness hollandaise. Sha-bam!
Or for all you gourmets out there:
The hard way (making hollandaise from scratch)
You will need
4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground pepper
1/4 cup of Guinness
1 cup butter, melted
1/4 teaspoon salt
On medium low heat reduce ¼ cup of Guiness to 2 tablespoons or so.
Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, pepper, and 1 tablespoon reduced Guiness.
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add the remaining reduced Guiness a bit at a time. Continue whisking until all butter is in there. Whisk in salt, and then remove from heat.
The rest is the same! Enjoy!
Hope you all enjoy these recipes as much as I do.
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