Recipes most people don’t know about
Make sure to check back on this page. Can’t say how frequently I’ll have a new recipe to put up, but I’m always on the look out for the next awesome meal or drink and I use this blog to not only share recipes but as a way to not lose them. Think of it as an electronic recipe book for all.
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Coronaries
Ingredients:
1 package of Little Smokies (mini wieners, Hillshire Farms are by far the best)
1 lb. bacon, cut into thirds
1 stick of butter
3/4 cup packed brown sugar
toothpicks
Preheat oven to 350. Wrap the Little Smokies with a piece of bacon, skewer with a toothpick and place the bacon wrapped Little Smokies into a glass pan (9×13 pan works perfectly). Melt butter in a sauce pan on the stove (medium heat) and add brown sugar with heat still on. Stir the butter and brown sugar mixture until it thickens. Once thickened, pour over the bacon wrapped Little Smokies and bake at 350 for one hour.
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Bloody Amy
This is a third generation of the Bloody Mary. The second generation was the Bloody Eddie, named after a great friend I met in college who paid his tuition by making some mean drinks at the Silver Dollar Saloon (aka The Buck). The Bloody Amy is nothing more than the Bloody Eddie with horseradish and Worcestershire sauce added.
Ingredients:
Clamato Juice (do not substitute)
Tabasco Sauce
Worcestershire Sauce
Coarse Horseradish (not the creamy stuff, make sure it’s the chunky stuff)
Celery Salt
Claussen Pickles (deli style Kosher is the preferred pickle at cabinetmeeting.net)
Vodka
Ice
NOTE: Follow the directions in order. Changing the order seems to change the taste of the drink.
Fill a pint glass half way with ice. Pour your preferred amount of vodka into glass. Add a little under a tablespoon of Tabasco (about 8 shakes or so), 1/4 teaspoon of celery salt, 2 tablespoons of Worcestershire sauce, a heaping tablespoon of horseradish, the pickle (do not shake off extra juice), and stir. Next, add the Clamato juice and stir again. Finally, add another 1/4 teaspoon of celery salt to the top, but DO NOT stir this in.
There are quite a few variations of the Bloody Amy, depending on personal taste. For example, one offshoot is the Bloody Dave, which is a little mellower (less Tabasco) and another is the Bloody Bovine, which has a strip of grilled steak put in alongside the pickle.
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Drunken Meatballs
Ingredients:
2 lbs. hamburger
1 package onion soup mix (powder type)
1 egg
1/4 cups bread crumbs
1/2 cup brown sugar
1/3 cup alcohol (whiskey, brandy, whatever you like)
1/2 cup ketchup
2 tablespoons dried onion
1 cup BBQ sauce
1/2 cup water
Mix the hamburger, onion soup mix, egg, and bread crumbs and make into meatballs. Brown the meatballs. Once brown, drain off fat. Mix the remaining ingredients in crock pot, add meatballs and let simmer 2-3 hours, stirring occasionally. If you keep the lid of the crock pot on, the alcohol cannot escape, giving the concoction a little alcohol kick. For those who don’t like the alcohol portion (or if you’re liver is shot beyond repair), take the lid off toward the end and let the alcohol escape.
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Marinara Sauce for chicken, calamari, etc….
full serving – will serve 6 – 8
½ cup olive oil
3 shallot onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots (not real big), peeled and finely chopped
raw clams (4-5 large or 10-15 small will be fine)
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
2 (32-ounce) cans San Marzano tomatoes *
2 dried bay leaves
In a large casserole pot, heat the oil over a low flame. Saute the onions until they are translucent, about 7 – 10 minutes. Add the garlic to the oil & onion and saute for 4-5 minutes, making sure to not burn the garlic or onions. Add the celery, carrots, 1 tsp of Kosher salt and ½ tsp pepper. Saute until all the vegetables are soft, about 10 minutes. I judge when this step is done by tasting the sauteed mixture. Nothing should be crunchy and it should have a great flavor.
Add the tomatoes, bay leaves, remaining 1 teaspoon Kosher salt and clams and simmer uncovered over low heat until the sauce thickens, about 45 minutes to 1 hour. Remove and discard the bay leaf and remove the clams (you can cut up the clam meat and mix back into the sauce if you choose or do like I do and serve it on the side).
The sauce can be made ahead. If so, just cool and refrigerate. Rewarm slowly over medium heat.
* I cannot recommend strongly enough that you use tomatoes from the San Marzano region of Italy. It really does make a HUGE difference. I use whole peeled tomatoes in tomato puree and chop the tomatoes myself until they basically turn into a sauce.
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The Beauty of Frank’s Red Hot Sauce
This one may seem stupid, but it’s kind of amazing how awesome this stuff is.
Hot Chicken Wings – just pour on and grill or cook.
for some restaurants, this is all they use for their hot wings.
White Castle Burgers – whether you love them or hate them, it’s darn tasty
Eggs – yeah, it’ll get ya’ going in the morning
Pizza – puts those crushed hot peppers to shame
Sinus Issues – use lots on food and wait
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