BarBQBoozers

We had a two day heat wave over here in The Netherlands, ow yes, we´re really having a great summer so far!! And with temperatures of 95 and higher, I´m not really in the mood to cook something. All the extra heat is a bit too much sometimes! But I wouldn’t be a good BarBQBoozer if I didn’t have a great solution for that: a boozy pasta salad, made the day before (yes sometimes you have to plan things ahead…you know how it goes!).

And while thunder provided some back ground noise I enjoyed this dish… until a strong wind and lightening made it clear that I was heading for a rough evening and that had nothing to do with the booze this time!

Now let’s see if I can remember how I made this Vodka Salad…eh Pasta Salad I mean…

Marinate a chicken breast, using your favorite chicken seasoning and olive oil. I used Rooster Booster, mixed with dried Italian herbs.

Boil the pasta of your choice. Drain and rinse with cold water. Set it aside.

Grill the chicken, and cut it into bite size pieces (oww…!) and let it cool.

In the meantime, cut a zucchini into pieces and marinate this in the leftover marinade you used for the chicken and grill these too. Let these cool too.

Make a dressing of ¼ cup mayonnaise, ¼ cup Vodka, 2 tablespoons tomato paste, some salt/pepper and a few drops of Worcestershiresauce. This is some dressing I tell ya!!

Cut some small tomatoes (I used wild tomatoes in different colors), green olives, artichoke hearts, dried chili flakes and fresh basil leaves. Add one small can of tuna (drained) and 3 tablespoons grated Parmesan cheese.

In a large bowl mix everything together. Put it in the fridge for at least one hour (or longer, you can even make this one day ahead as I mentioned before! Awesome idea!).

Serve with some extra grated Parmesan cheese and a few basil leaves. Ooooh this is a deliciousss creamy dinner!!!

Okay Burgerman, hope this will satisfy you on a hot day, remember there´s enough Vodka in it so I guess it will!! Oh and I made too much, so guess what's on the menu today???

Cheers!

Some of you, who may have seen my post on Facebook in March, are familiar with this recipe; but I thought it needed to be expanded upon, here on BarBQBoozers.com, by adding a much needed ingredient:

RUM!

I now call this recipe: The Rum Orangasm In A Bowl!

First of all, I can't take full credit for the name. A young lady friend of mine, who wants to remain nameless, (though she does have "Burger" in her name) came up with the inspirational title. She said..."This is like an Orangasm In A Bowl!". So naturally the name stuck!

It's a real simple recipe and doesn't involve a lot of prep (or as we call it- not much kitchen foreplay)

To get started, all you need are 6-8 plump ripe Oranges. (Luckily we have some Orange trees right outside)

Then all you need is some cinammon, sugar, maple syrup, tin foil, Captain Morgan Spiced Rum and a hot grill.

Slice the juicy oranges into multiple pieces and lay them on top of the tin foil.

Sprinkle on some cinammon & sugar, drizzle them with the maple syrup (Sounds kinda sexual huh?) then add the Rum.... (3-4 shots should do ya)

Wrap this juicy boozed up concoction tightly in the foil and place on a hot steamy grill to heat up the ingredients for about 30 minutes and get those juices really flowing (Hmmm-Are you feelin what I'm feelin?  Maybe I should write for Penthouse)

After about 30 minutes on the hot grill, remove the package and open it up to allow the oranges to cool for about 5 minutes. (I learned the hard way and tried to eat them fresh from the grill.) My tongue had 3rd degree burn marks-Makes it more difficult to lick things now...... (ok ladies-pause-you'll be okay-I'll give ya moment after that comment)

OK-Place several grilled dripping sweet orange slices in a bowl and add either whipped cream or icecream. (It just depends on what mood you are in right now...choose your favorite topping)

That folks is what I call "A Rum Orangasm In A Bowl"!

Try it for a simple pleasurable dessert sometime. Tell me what you think! It will bring 'em to their knees every time!

In the meantime..I need to figure out how to use oranges in a Specialty Gourmet Burger. You know me by now- I'm already thinking about that "Orangasm Burger"!

Until next time... I'm heading out to get more Oranges off the trees and I need to make another Rum Run!

Let’s grill some boozy fish again my dear friends. It’s about time isn’t it!? Oh boy, do I have a recipe for you!! It looks amazing, if I may say so myself but it’s hardly any work, awesome! Since the Burgerman is too busy (I heard he’s testing some new boozy recipes hehehe) it’s my job to entertain you today, and no I don’t do requests on that part, only cooking requests… but maybe I can be bribed with a bottle of ehm…any booze?? Go ahead, try it, we’ll find out if it works soon enough, and if it didn’t work, thanks for the drinks!!
Oh that’s not nice huh….must be the lack of alcohol! I’m really glad it’s Wednesday today, Wine-Wednesday and Hump Day, I don’t think it’s a coincidence that those two take place on one day….

But you need food too, so you light up that grill, pour me some wine and let’s get started! I’ll tell you exactly what to do!

What do you need?

A salmon fillet
A handful of fresh spinach
½ a package of cream cheese
½ a scallion, only the green part, finely diced
Roasted pine nuts:

Pepper/salt
1 cup of heavy cream
1 teaspoon of dried chile flakes (or less, what you prefer)
And let’s not forget: the booze!!! Vodka!! ½ a cup and some for yourself!!

Make a horizontal slice in the salmon but not completely until the end.

Bring water to a boil and add the spinach, boil for 30 seconds and drain. Rinse with cold water and squeeze out the water.

Mix the cream cheese with the pine nuts, pepper/salt and the scallion.

Add the spinach and stuff the salmon with this creamy mixture.

Season the salmon with some pepper and put it on the hot grill (be careful, the stuffing might start dripping when it gets hot!).

In the meantime bring the heavy cream with the Vodka and the chile flakes to a boil, let it simmer and add some flour or sauce thickener in order to thicken the sauce, add pepper to taste.

And there you have it:

Is this something you’d like Burgerman?? Oh and please hurry, we’re all waiting for a new burger recipe….:-)))

Cheers and enjoy your Wednesday!!

I know..you're wondering what the 43 means, right?? Hehe no it's not a number like 69, stay calm, it's as easy as booze: it's a liquor called Licor 43. Easy huh?? The booze went on a roll with a chick(en) and the result was a real fiesta!! Arribaaaa! Un pollo con frutas! That's a chicken with fruit btw... Now all we need is a hot grill and the party can get started!

Now what do we have here: lime, orange, passion fruit and a nectarine (peach will do too):

Tadaaaa! Here's the liquor, what a party....

Marinade the chicken in the juices of the fruit: half a lime, half an orange and the passion fruit mixed with ½ cup Licor 43, 2 tablespoons of your favorite chicken seasoning and some hot chilepepper. Marinade for at least 8 hours.

Stuff the chicken with the pieces of the fruit halves that you didn't used for the juices, and add the nectarine and 2 garlic cloves.

Cook the marinade for a few minutes, you'll need this to baste the chicken a few times.

This bird took about 1,5 hours and then......

An awesome fruity tropical chicken! And that, my beloved, makes this chicka verrrrry happy!! Served with fries and a simple green salad, woah... can we have this party again??

Okay, now let's see what the Burgerman has to say about this.....

Oh yeah, do I have some luscious dessert for you!! Chocolate and booze!! Do I have your attention my dear friends? Today we’re going to make a luscious creamy chocolate mousse, easy as opening up a bottle of wine and completely satisfying!

This recipe was given to me by Jerry Fordyce, and ooooh he sure understands what the BarBQBoozers need! After a delicious meal of those PB&B&B&B&B (oh geez Burgerman I lost track with all those B’s..... must be the Beer or was it the sauce??!!) Burgers, there’s always room for dessert. Prepare this in the morning when you’re still sober (sort of), and keep it in the fridge for the rest of the day. Don’t forget to get it out of the fridge about an hour before you want to serve it, then it’s heaven in your mouth!

If you want to make this for 4 people, you need:

1/2 cup dried cranberries

¼ cup Bourbon Whiskey plus extra for the cranberries

3 eggs, yolks and whites separated

12 ounce semisweet chocolate chips

2 tablespoons butter

Pour enough Bourbon over the dried cranberries so that they soak completely.

Using a double boiler, melt the chocolate with the butter. When melted stir in the Bourbon and remove from the heat.

In a bowl whisk the egg yolks, and this needs to be done very thoroughly because air is the keyword in a mousse! Slowly add the melted chocolate, fold it in carefully.

Add the cranberries (yes you can drink the leftover Bourbon, no problem, I did that too).

Whip the egg whites until stiff. Carefully add the egg whites (not all at once) to the chocolate and gently fold it in. Pour into 4 serving cups and refrigerate for at least 2 hours.

Yes that’s a trace of my finger, I just had to taste it!!

mmmmmm…… 

I know you’ll love this one Burgerman....!!!

Ok, so where is The Burgerman headed with this recipe? The title itself is a mouth full and it sounds slightly crazy. But would you expect anything less? 

Step One: The "PB" (Peanut Butter) Get Some! The Burgerman prefers Skippy, but any brand will work in a "JIF"

Step Two: The First "B" (Bacon) The Burgerman picked up some Hickory Smoked Bacon. One slab will do ya!

Step Three: The Second "B" (Beer) You will need two cans for this recipe and several more for the cook. Any brand will work for the recipe, and this cook is not picky either, as long as it is cold and wet. (Hey-Where's the Recycle bin? I know how to recycle the beer, but where do I put these cans?)

Step Four: The Final "B" (Beef) The ground up variety! This recipe takes about 3 lbs. and of course the 80/20 blend was on sale...

Let's start by putting the ground beef in a mixing bowl and add 3 Large spoon heaps of the PB. (About 1/3 of a large jar or about 16 oz of PB)

Go fry the bacon up crispy (about 1/2 lb) and then crumble it up into small pieces, like bacon bits. (I forgot to photograph this) Then mix the ground beef, peanut butter, and bacon together. (Believe me I know it it sounds weird but wait..it gets better) 

Then we add the beer (my favorite part). Use a full can and mix it in with the peanut butter, bacon, and beef combo (see below- Now-doesn't that look tasty? hah) The fun part was all that sticky Peanut Butter...but that's why God invented water and soap.

The smell of this combo of peanut butter, bacon, beef and beer is amazing. Wait until you cook it!!

Make the mixture into 12-14 large patties and grill 'em. By the way..when PB's in the mix the patties sure are easy to form! (I don't think I need to explain the grilling process do I?) Add the seasoning of your choice; but I like just black pepper and dried parsley and basil on mine.

Next we gotta make the Peanut Butter Beer (PB & B) Hot Sauce for the Burgers!
This is real easy... Get a sauce pan, add one can of beer, 4 tablespoons of peanut butter, hot sauce-as much as you can stand, dried red chiles, two tablespoons of lime or lemon juice (or both), black pepper, and a dash of olive oil and a table spoon of minced garlic. Mix it all up in a pan..bring to a boil and stir it throughout until you have a thick Hot Sauce Paste. Let simmer in the pan.

Here it is.The finished product: Two PB & B & B Burgers, Sweet Potato Fries, and of course a splash or drizzle of the PB & B Hot sauce on Top!

MMMM....MMMM  You gotta taste these!! You won't see this on McDonald's menu board...Would be too tough to say McPBBB Burgers in the drive thru window.

Sometimes you want something new, something different. Why this recipe popped up I don't know. I get ideas for dinner at the most unusual places (no not there, I know what you're thinking!), last week when I was driving home from work it hit me: beef rolls, stuffed beef rolls with cucumber and spring onions that is. Yeah I don't know why, it must have had something to do with that cucumber.
Anyway, after some deep thoughts, this came out! Stuffed with cheese that will melt while cooking!
Pfew, that was what I wanted!
 Too bad it rained here last night so grilling outside wasn't an option. Besides, with the cheese it wouldn't have been a great idea anyway. So it became a regular (what's “regular”) dish, from the stove because I had to be careful not to overcook the meat. That would have been such a waste!
And let's not forget the booze! That's the most important ingredient! Vodka my dear friends..Vodka was what I had on my mind!

I bought beef tenderloin for this, the butcher did the work (yeah hit it baby!) and I ended up with a nice thin tenderloin.
Make a marinade of 1 cup Vodka, 1 tablespoon soy sauce, one mashed garlic and let the beef marinate for about 30 minutes.
In the meantime slice up some cucumber and spring onions, thin strips:

Slice the cheese, you have to pick a soft cheese that will easily melt and has a strong taste (once again I used Taleggio):

This is the beef after marinating:

Divide spring onions, cucumber, cheese, some dried chile flakes and a bit of steak seasoning over the beef and roll it up. Season with steak seasoning. The thinner the beef is the better it goes (or use less stuffing!).

Melt butter in a pan, cook the rolls on high heat on all sides for 2 minutes, turn the heat low and let them simmer while you add leftover spring onions, cucumber and maybe cheese and a little bit of soy sauce (about 1 teaspoon). This will take max 8 minutes. As soon as the cheese starts melting the tenderloins are ready!

Spoon something a bit of the leftover “gravy”stuff from the pan over the rolls and it's dinner time!

Served with a Cabernet Sauvignon from Chile:

It was delicious! What do you think of this Burgerman? It ain't burgers I know....but it has Vodka!! 

Cheers!

You're worried you missed one of our most recent delicious recipes?? Relax, we're here to help you.... check out this slideshow and click on the picture to see the recipe.
Wonderful huh?? Yeah, that's what we are....:-))

Wow Burgerman… please continue with that S&M food…mmmm!! I’m on my way, you better start defrosting those leftover patties!! But, it makes it really difficult to create a recipe that will be as successfull as that one!
Okay okay, I admit, I can never compete with you and your recipes!

And I’ve been thinking what could possibly be a good recipe that was perfect to publish now and I could only think of one thing, and you know what I’m dreaming of: a creamy sauce!! And of course there was booze involved, what do you think!? Booze makes sauce taste so much better.

Create a hot fire, open up a bottle of your best wine. I choose an S (which stands for Shiraz here) and then you gather these ingredients:

One small red onion (diced), 1 cup beef stock, 1/4 cup Baileys (it could have been a bit more, not sure anymore...), 4 tablespoons raisins, 2 tablespoons capers, a few drops Worcestershire sauce, some butter.

Melt the butter in a saucepan, cook the onions until soft, add the stock, boil for a few minutes. As you can see, making this sauce is no problem on your barbeque!

Add the raisins, capers, Worcestershire sauce and the Baileys. Let it simmer for a few minutes. Use some flour to thicken the sauce, yes I like thick sauces!

Serve with for example some grilled beef skewers and grilled potatoes…..and I tell ya, it was an awesome sauce…delicious!!!!

So actually, this was really a great meal: I had wine, I had meat and I had a terrific sauce. I’m happy!!