I love caramelized Onions. This recipe is for a really tasty, sweet onion dip that blows the helluva good french onion away. Prepping it only take half an hour tops and it will stay good for a few days in the fridge.
Ingredients:Read More »Sweet Maui Onion Dip
You can always use a recipe for a good spicy sausage dip. This one is a good side for any football get together. It only takes about 30 minutes to prep and cook and 2/3rds of that is just waiting for the cheese to bubble.
Ingredients:Read More »Spicy Sausage and Cheese Dip
This recipe is for a quick Chicken Cordon Bleu dinner. It has it’s roots in Switzerland of all places, but was more American-ized in the 50’s. It’s a nice take on the normal baked chicken and makes for a nice entree with some masked potatoes and greenbeans on the side, or, don’t bread the chicken and it makes for a great sammich filler.
Ingredients:Read More »Chicken Cordon Bleu
Around the holidays, Apple cider starts to pop up in all the stores for really cheap. This recipe makes a helluva tasty drink that is pretty strong, and it is perfect for the holiday season. You can drink it cold for a refreshing taste or heat it up for a cozy sipper after dinner. The recipe is basic and cheap, which works out perfect for the holidays as you don’t have to spend much and you can make gifts out of it, because really, who doesn’t like a nice gift of booze?!?
Ingredients:Read More »Apple Pie ‘Shine
This recipe I found is for an easy to make Slivovitz without the need for a still setup. This only requires a bottle of Everclear and some Plums and Sugar. Since you’re not making your own mash to distill from, the total cost should only be about +-$30 for about 2 5ths of Slivo, which is cheaper than the usual $20 or so for decent slivovitz from the liquor store.
This does take about 3 months or so to get up to taste, so if you make it over the holidays, it can make for a nice Easter present or after holiday dinner drink. Even tho most Slivovitz is Kosher, that’s for the Home Distilled Kind, Using Everclear, which is grain based, will definitely put this drink over the non-kosher line.
Ingredients:Read More »Homemade Slivovitz, No Still Needed!
Latavia is a Serbian fortified wine, . You’ll want to definitely keep it chilled because it has one helluva bite when it’s warm. You can sip on and and1 glass of this will have you feeling warm and ready to go, or hook it for shots. This will make up about seven 5ths of Latavi for you to enjoy.
Ingredients:Read More »Homemade Latavia Recipe
Here’s a recipe for a Balsamic Sweet glaze for your steaks. I seen this in one of the recipes by Guy Fieri and from what I seen it looks like it could be pretty tasty. The sweetness adds a nice finish to your grilled steaks as well.
Ingredients:Read More »Cabernet Balsamic Glaze for Grilled Steak
Guy Fieri is one of those tv personalities that I just don’t care for. It’s the look of his that just screams “trying to cling to youth” that I find annoying. I do give him credit as a cook tho and he does make for entertaining television. He’s been in the restaraunt game for a while now, and while people hate on him for coming up with some goofy shit, it really is what ‘Murica wants and i can’t blame him for catering his menus to make the most money. So with all the heat Guy Fieri is getting over his new spot in NY, I figured I’d post the menu to one of his other restaurants, Tex Wasabi, for some ideas. As stupid as “Gringo Sushi” sounds, there’s some good pairings of flavors.
You can find the Full Menu at the Tex Wasabi Site
Since the store had a good sale on ground beef, I decided to make some homemade meatballs for the football games. They were pretty easy to make, I prepped them up in about 20 minutes and then let them simmer in sauce for about 4 hours. When they came out they were amazing. The meat was tender and juicy, and the flavor was immense.
Ingredients:Read More »Homemade GameDay Meatballs
With Thanksgiving around the corner, turkeys are starting to appear in all the stores’ freezers. Before you cook your turkey, you most definitely want to brine it for at least the night before. Not only will this help to ensure that the turkey is juice, moist and tastes great, but the thawing will make sure that the whole bird is cooked thoroughly.
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