Coconut Rum Banana Bread

1 1/3c all-purpose flour

½ tsp. baking soda

¼ tsp. salt

1/2c butter, softened

3/4c white granulated sugar

1 egg

½ tsp. vanilla extract

1/4c coconut flavored rum (I like Malibu)

1c mashed bananas (3-4 med. size)

1/2c pecans, chopped

1/2c coconut, flaked

1.  Preheat oven to 350* and grease an 8”x4”x2” loaf pan.

2.  In a small bowl, combine flour, baking soda, and salt. Set aside.

3.  In a large bowl, use mixer to cream butter and sugar until fluffy.

4.  Add egg, vanilla extract, and rum to butter mixture and beat on medium-high speed until well blended.

5.  Stir in mashed bananas..

6.  Add flour mixture and stir just until blended.

7.  Fold in the coconut and pecans.

8.  Pour batter into prepared pan and bake approximately 1 hour, or until a toothpick inserted in the center comes out clean.

9.  Allow to cool in pan for about 10 minutes then transfer to a wire rack to cool completely before slicing.

Cheers! 



Beer Battered Fish Tacos

For the Batter:

1c all-purpose flour

2 TBSP cornstarch

1 tsp. baking powder

1/2 tsp. salt

1 egg

1c beer (I like Guinness)

For the Sauce:

1/2c plain yogurt

1/2 c mayonnaise

1 lime, juiced

1 jalapeno pepper, minced

1 tsp. capers, minced

1 1/2 tsp fresh oregano

1/2 tsp. ground cumin

1 1/2 tsp. fresh dill weed

1 tsp. ground cayenne pepper

1 quart oil for frying

1c all-purpose flour in small bowl

1 lb. white fish (I use cod), cut into 2" bites or strips
1 pkg. corn tortillas

small head cabbage, finely shredded (red cabbage makes for a pretty presentation)

1.  Add all sauce ingredients listed above to a small bowl and stir until well blended.  Set aside.


2.  In a large bowl, combine flour, cornstarch, baking powder, and salt.  Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).


3.  Heat oil in large, deep skillet.  Have your splatter screen handy, just in case.
4.  Dredge fish lightly through the flour.  Then, dip into beer batter, and and add to the skillet. 

5.  Fry until crisp and golden brown.  Drain on paper towels.

6.  Lightly fry tortillas; not too crisp.

7.  Place fish in a tortilla, top with shredded cabbage, sauce, and serve.

***Photo Coming Soon***



Sweet potato fries on the side are a nice contrast to the spiciness of these tacos. 

Bourbon and Mango Pulled Pork Sandwiches

3 TBSP olive oil

1 TBSP salt

1 TBSP pepper

1 TBSP garlic powder

1 mango or 1c frozen mango puree, thawed

1 (2-3lb.) pork loin roast

1 TBSP coarse ground black pepper

½ tsp. sea salt

½ tsp. chipotle chile powder, or to taste

1/8c balsamic vinegar

1c water

For the sauce:

½ tsp. chipotle chile powder

1 tsp. molasses

2oz. Bourbon or whiskey

1 (18oz.) bottle spicy barbeque sauce

sandwich buns

1. Peel mango and remove pit. Place pit in slow cooker and chop mango.

2. In a small bowl, combine salt, pepper, and garlic powder. Sprinkle spice mixture evenly over pork roast.

3. Heat oil in a large skillet or Dutch oven over medium high heat. Place roast in skillet and sear, 2-3 minutes on each side until evenly browned.

4. Remove roast from skillet and place in slow cooker. Add chile powder, balsamic vinegar, and water.

5. Cover and cook on low heat 5-6 hours, or until meat is fork tender and cooked through.

6. Add chopped mango to a blender and puree until smooth. Add puree to a medium saucepan. Add chile powder, molasses and Bourbon; bring to a simmer.

7. Stir frequently until mixture is reduced and slightly darkened in color, about 10 minutes.

8. Add barbeque sauce and stir until evenly blended. Remove from heat.

9. When roast is fully cooked, remove and place on cutting surface. Discard cooking liquid and mango pit.

10. Shred roast using two forks, the return to slow cooker. Add mango barbeque sauce and stir to distribute evenly.

11. Cover and cook on high heat 1 hour. Serve on sandwich buns.

**Photo Coming Soon!**

These are some yummy sandwiches!

Cheers!

Beer Braised Irish Stew

This was great comfort food on a cold and rainy day.

2 TBSP olive oil

1 lb. beef stew meat, cut in approx. 1" pieces

1/2 tsp. salt, or to taste

1/2 tsp. coarse ground black pepper, or to taste

1/2 tsp. garlic powder, or to taste

2 TBSP all-purpose flour

3/4c white or yellow onion, chopped

1c carrots, chopped

1 bottle dark beer (I used Guinness - Regular, not Stout)
3 bay leaves

1 tsp. dried thyme

1 tsp. salt

1 tsp. coarse ground black pepper

3 cloves garlic, minced

2 TBSP Worcestershire sauce

1.  Preheat oven to 325*.

2.  Heat the olive oil in a large Dutch oven over medium-high heat.

3.  Sprinkle meat with salt, pepper, and garlic powder.  Add seasoned meat to pot and brown on all sides.

4.  Add flour and stir lightly to coat the meat with the flour.

5.  Add onion, carrots, dark beer, bay leaves, thyme, salt, pepper, garlic, and Worcestershire sauce.

6.  Bring the mixture to a boil, and cover.

7.  Remove Dutch oven from stovetop and place into the preheated oven. 

8.  Cook approximately 1 hr. and 30 min., stirring halfway through.

Slow Cooker Option:  Follow directions 1-6, then throw everything in the slow cooker.  Set the heat on Low and leave it alone for the next 6-7 hours (time will vary depending on your unit).

 Serve over colcannon or garlic mashed potatoes.

Cheers!

Beer and Cheese Fondue

Last Friday evening, I served this as an appetizer to Beer Braised Irish Stew.  My husband enjoyed it so much that I became seriously concerned he was going to make a meal out of just the fondue.  It really is that good.

1 lb. mild Cheddar cheese, grated

1/2c dark beer – I used Guinness

3 tsp. Worcestershire sauce

¼ tsp. salt, or to taste

¼ tsp. pepper, or to taste

½ tsp. cayenne pepper, or to taste

1.  Add cheese to fondue pot and melt, slowly, over low heat, stirring frequently.

2.  Add remaining ingredients and stir until well blended and sauce thickens slightly.

3.  Serve with whatever you have prepared for dipping.  Sourdough bread pieces, roasted potato chunks, roasted cauliflower, and sausage are all good compliments to this fondue.

Cheers!

White Wine Salad Dressing

This takes five minutes and a blender.  It doesn't get easier than that!

2 TBSP white wine – I used Sauvignon Blanc

2 TBSP lemon juice

1/2 tsp. honey

1/2 tsp. coarse ground Dijon mustard

1 TBSP shallot, minced

1 clove garlic, minced

1/2 tsp. salt

1/4 tsp.ground black pepper

1/4c extra-virgin olive oil

1.  Place all ingredients, except olive oil into a blender and puree until well blended and consistency is smooth.

2.  Keep blender running and gradually add the olive oil to blend thoroughly.

3.  Season to taste and serve immediately over a salad or chill for later.

Cheers!

Pan Seared White Wine Salmon

1lb. salmon, cut into individual portions

sea salt, to taste

coarse ground black pepper, to taste

olive oil

For the Sauce:

1/3c butter

1/4c white wine (I used Sauvignon Blanc)

1 TBSP lemon juice

1/2 tsp. paprika

1/2 tsp. dried basil

1/4 tsp. dill weed

1.  Preheat oven to 400*  Preheat cast iron skillet on stove over medium high heat.

2.  Using a spray bottle (or your hands) coat both sides of the salmon with olive oil.

3.  Salt and pepper each salmon piece, to taste.

4.  Add to preheated skillet and sear on both sides, 2-3 minutes.

5.  Remove skillet from burner and place straight into the preheated oven, allowing fish to continue cooking 7-10 minutes, or until the internal temp. is 145*. 

6.  While salmon is in the oven, add butter to a small saucepan and heat over low until melted.  Add wine, lemon juice, paprika, basil and dill.  Heat through and keep warm until ready to use.

7.  Remove salmon from oven and arrange on plates.  Pour sauce over the tops and serve. 

Served this last night with Garlic and Parmesan Orzo
and sauteed asparagus.

Cheers!

Sherry Wine Cake

This is a semi-homemade recipe in that it involves mixes.  In other words, it's great when you don't want to mess around in the kitchen too long; you just want a fast, easy dessert.

1 (18.25oz.) pkg. yellow cake mix

1 (5 oz.) pkg. instant French vanilla pudding mix

1/4 tsp. ground nutmeg

1/3c water

3/4c vegetable oil

4 eggs

3/4c cream sherry

For the Glaze:

1/2c confectioners' sugar, or to taste

1/4c cream sherry, or taste

 

1.  Preheat oven to 350*  Butter and flour a Bundt pan.

2.  In a large bowl, stir together cake mix, pudding mix and nutmeg.

3.  Add water, oil, eggs and sherry.

4.  Beat on low speed just until blended.

5.  Beat another 4 minutes on medium speed.

6.  Pour batter into prepared pan.

7.  Bake 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8.  Let cool in pan 10-15 minutes, then turn out onto a cooling rack and cool completely.

9.  Make the glaze by stirring confectioner's sugar and sherry together (I just use a fork for this) until well blended.  If it's too thick, add more sherry.  Too thin, add more sugar.  You get the idea.  Just play with it until it's to your liking.

10.  Drizzle glaze over top of cake and serve or chill for later. 

This a great make-ahead recipe because

I swear it tastes even better the next day.

Cheers!

Creme Brulee with Irish Cream Liqueur

Break out your kitchen torch! 

2c heavy cream

1/3c granulated, white sugar

6 egg yolks

1 tsp. vanilla extract

3 TBSP Irish cream liqueur (I used Bailey's)

4 tsp. granulated, white sugar, or to taste  

1.  Preheat oven to 300 degrees*. Place 4 ramekins in an 8"x8" baking dish.

2.  Stir together cream and sugar in a medium saucepan over medium heat, and cook until very hot, stirring constantly until the sugar dissolves.

3.  In a medium size mixing bowl, whisk together egg yolks, vanilla, and Irish cream until combined.

4.  Slowly add heavy cream mixture, whisking it in 2 TBSP at a time until incorporated. Once you have incorporated about 1/3 of the cream, stir in the remaining hot cream.

5.  Pour custard into the ramekins, then fill baking pan with hot water to come halfway up the sides of the ramekins.

6.  Bake 50 to 60 min., or until set.

7.  Remove from oven and place ramekins on a wire rack to cool to room temperature, approximately 1 hour.

8.  Cover and refrigerate at least 4 hours.  Keep refrigerated until ready to serve.

9.  When ready to serve, unwrap and sprinkle with the extra white sugar, shaking off excess.

10. Using a small hand torch, melt the sugar by making quick passes over top of the custards.  Continue melting the sugar until it turns deep brown and forms a crispy crust.  Serve immediately.

Cheers!

Middle Eastern Red Wine Chicken

1 tsp. olive oil

1 c onion, thin sliced

1/2 lbs. skinless, boneless chicken thighs

1 TBSP garam masala

1/2 tsp. curry powder

1/2c red wine

2 TBSP red wine vinegar

1c chicken broth

1.  Heat the olive oil in a large skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned lightly brown, about 5 minutes. Remove onion from skillet, and set aside.

2.  Increase heat to medium-high. Season both sides of the chicken thighs with the garam masala and curry powder.

3.  Place chicken in skillet and cook until browned on both sides, adding additional seasoning, to taste.

4. Pour in the red wine and red wine vinegar. Simmer for about 2-3 minutes, scraping up and browned bits from the pan.

5.  Stir in the onion and chicken broth. Bring to a boil. Cover and reduce heat to medium-low. Simmer until chicken is cooked through, about 20-30 minutes.


This was delicious over garlic couscous.

Cheers!