June 22, 2010 by Scott.

This makes the liquor that can be enjoyed straight (martini recommended), but takes 3 weeks for the process to complete.

1. Pour 151 Rum into a mixing bottle
2. Add Vanilla bean halves and coco nibs
3. Let sit for 3-weeks, shaking the bottle every day to mix
4. Strain into some fancy bottle and serve chilled when desired.

Posted in Liqueur, Rum, Drinks | 1 Comment »

June 21, 2010 by Scott.

3 oz Orange Citrus Grey Goose Vodka (other citrus is fine)
1 oz Cointreau
Splash of Cranberry juice
A full squeeze of fresh lime

Directions:
- Combine all

Posted in Vodka, Drinks | No Comments »

June 21, 2010 by Scott.

1.5 oz Vodka
1 oz Chambord Raspberry Liqueur
Cranberry juice

Directions:
- Combine over ice in highball glass, stir and serve.

Posted in Vodka, Drinks | No Comments »

June 21, 2010 by Scott.

2 oz Chambord Rasberry Liqueur
2 oz Frangelico

Directions:
- Pour Frangelico into an iced filled lowball glass
- Add Chambord and stir gently

Posted in Liqueur, Drinks | No Comments »

June 21, 2010 by Scott.

1.5 oz Three Olives Triple Espresso Vodka
1 oz Dark Creme de Cacao
1 oz half & half
1/8 oz Rock Candy Syrup or Simple Syrup

Directions:
1. Combine all the ingredients into a mixing glass. Add ice and shake well to create froth.
2. Strain into chilled cocktail glass
3. Garnish with a sprinkle of shaved dark chocolate

Posted in Vodka, Drinks | No Comments »

June 20, 2010 by Scott.

Produces 4 servings.

Ingredients:
- 1lb sirloin steak, thinly sliced across the grain
- 16 medium green onions, cut into 2-inch pieces
- 2 tbsp low-sodium soy souce
- 1 tsp sugar
- 1 tsp cornstarch
- 2 tsp dry sherry
- 2 tsp hoisin sauce
- 1 tsp rice vinegar
- 1 tsp chile paste with garlic
- 1/4 tsp salt
- 2 tsp peanut oil
- 1 tbsp minced peeled fresh ginger
- 1 tbsp minced fresh garlic

Directions:
1. Combine: soy souce, sugar, cornstarch, sherry, hoisin sauce, vinegar, chile paste, & salt, stirring until smooth
2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add ginger, garlic and beef; saute’ for 2 minutes or until beef is browned.
3. Add green oinon pieces; saute’ 30 seconds
4. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

Posted in Chinese, Beef | No Comments »

May 31, 2010 by Scott.

Serves 6-8

Ingredients - Mojo:
- 2 ½ tbsp chopped garlic
- ½ tsp firmly packed grated lime zest
- 3 tbsp fresh lime juice
- ¼ tsp firmly packed grated orange zest
- 2 tbsp fresh orange juice
- ¾ tsp ground cumin
- ½ tsp salt
- ½ c extra-virgin olive oil
- Freshly ground black pepper
- (optional) 1 tbsp minced fresh cilantro

Ingredients - Pork
- 1 large pork tenderloin (about 2 lbs) or 2 smaller tenderloins (can be tied together or reduce cooking time)
- 2 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 2-3 medium garlic cloves, cut into slivers

Directions - Mojo: (can be made up to 4 days ahead, covered and refrigerated. Bring to room temperature before serving)
1. Blend garlic, zests, juices, cumin and salt in blender/processor until the garlic is finely chopped
2. With machine running slowly add the oil in a thin stream until emulsified.
3. Transfer to small bowl, season to taste with black pepper and stir in cilantro.

Directions - Pork:
1. In small bowl, combine the oregano, cumin, salt and pepper. Using a mortar and pestle or the back of a sppon and a bowl, stir and crust together the ingredients until the oregano is well crushed.
2. Toss the garlic slivers in the spice mixture.
3. Using the point of a paring knife, poke deep slits in the roast and insert the garlic slivers.
4. Rub the remaining spice mixture over the meat.
5. Wrap the roast in foil and refrigerate for at least 2 hours or overnight.
6. Place a rack in the center of the oven and preheat to 475 degrees.
7. Take the meat from the refrigerator, unwrap and place it on the rack in a roasting pan.
8. Roast for 20 minutes or until an instant read thermometer inserted into the middle of the thickest end of the pork reads 140-145 degrees.
9. Remove from the oven and let the roast rest, uncovered for 5 minutes.Cut into ½ inch thick slices and serve with the sauce.

Posted in Pork | No Comments »

November 14, 2009 by Scott.

Note: This makes approximately 18-20 popovers. Reduce amounts according to your desired quantity.

Ingredients:
- 4 cups warmed milk
- 8 eggs
- 4 cups flour
- 1 1/2 heaping tbsp salt
- 2 1/4 cups graded gruyere cheese

Directions:
1. Place the popover pan in the oven and heat to 350 degrees
2. Gently warm milk over low heat and set aside
3. Whisk the eggs until frothy and slowly whisk in the milk (be sure not to cook eggs) and set aside
4. Sift the flour with the salt
5. Slowly add the wet mixture to the dry mixture and gently combine until mostly smooth
6. Remove the popover pan from the oven and spray with non-stick spray
7. While batter is slightly warm or room tempurature, fill each popover cup 3/4 full
8. Top each popover with approximately 2 1/2 tbsp of cheese
9. Bake at 350 degrees for 50 minutes, rotating pan half a turn after 15 minutes
10. Remove from pan and serve immediately

Posted in Side dish | No Comments »

October 7, 2009 by Scott.

These ribs are tender and the meat easily comes off the bone.

Directions:
1. Preheat oven to 300 degrees
2. Heavily season with your favorite rub
3. In a roasting pan, add about 1″ of water and liquid smoke
4. Put ribs on a rack in the roasting pan and cover/seal with aluminum foil (place ribs on edge with meat side facing each other)
5. Put pan in the oven and let cook for 8 hrs

Optional: When finished, put ribs in a preheated BBQ (375 degrees) and cook ribs 4 minutes per side (apply BBQ sauce on each flip if desired). Desired internal temp is 165 degrees.

Posted in BBQ, Pork | No Comments »

October 6, 2009 by Scott.

Ingredients:
- 2 Tbsp honey
- 1 Tbsp brown sugar
- 1 cup soy sauce
- 2 garlic cloves
- 1/2 tsp cinnamon
- 2 Tbsp red wine
- 1 tsp ginger
- some green onion tops cut any size

Posted in Marinade, Rubs, Sauce | 1 Comment »