Yay, The Dutchess is back! Back in the cold and rainy Netherlands after a trip to the sunshine state of CA! Gimme another week to get my laundry done and to get some extra sleep, and I’m ready to leave again! Ehm no, that’s a joke, and a bad one too. While I was there, one of my daily routine jobs was to make pics of menus. Since I couldn’t eat it all, I had to take some ideas back home. And of course it wasn’t only menus and food that I made pics off. The regular tourist things were photographed too, and lots of wineries and glasses (full or empty) and oh yes a certain cop (but that’s another story for another website in another life hahaha).
Since “jetlag” is still written all over my face (geez…why didn’t anybody warn me upfront?? Ugh), I’m having a hard time typing a long story, thinking and concentrate at the same time, and well the only thing that goes perfect these days is drinking and sleeping in an unusual schedule (more than before so we can call that unusual I guess yes). Hahaha I don’t have a problem with it, but everybody else around me seems to dislike it, weird….
Well anyway, it’s time to make dinner, you’re hungry? I hope so, because I have the most delicious hot oven fried chicken for you. With a crispy crust of cornflakes! I’m wondering if that could be considered now as breakfast too?? I mean, if you can get fried steak for breakfast (and I had it!!!) why not this….hmmm… okay I’ll be honest, the leftovers taste great as a late night snack and yes, for breakfast too. Busted. Owww where’s that cop when you need him?? Damn, I’m sooo guilty!
Let’s go, oh and this is so easy to prepare, you can even do it with a jetlag!
Chicken breast, cut into large chunks, larger than “bite size” I’d say
A large shot of Malibu (yeah booze baby!)
4 cups cornflakes, crushed
1 tablespoon chile chipotle seasoning
1 tablespoon of your favorite chicken seasoning
Some fluid butter (or melted butter)
Mix the egg with the Malibu in a large bowl. Mix the cornflakes with the pepper, salt, chile and chicken seasoning in a large plastic bag.
Dip the chicken chunks into the egg, and then transfer them to the cornflakes and shake it (ooh shake baby shake!) until all chunks are covered with flakes.
Place them on a oven tray (use parchment paper) and put them in the fridge for 30 minutes.
In the meantime preheat the oven to 375F.
Before you put the chicken in the oven, drizzle them with a bit of butter. Put them in the oven for about 15-20 minutes or until done (depends on how big your chunks are baby…).
I served mine with fries and a few different bbq sauces, I love to dip yes, don’t you??!
And now I need some sleep again, cheers!
Owww…..in all the hectic of this week I almost forgot that Saturday is International Bacon Day! How could I forget…even though I think it should be Bacon Day every day!
And I know you’re all waiting for a juicy story about balls and sauce but that’s not going to happen today! Sometimes even the Dutchess has to settle for a quick one, but that’s better than nothing!! Now let’s get those balls rolling!
1 lbs. ground meat (not too lean)
2 tablespoons of your favorite bbq sauce
1 tablespoon parsley, dried
A few drops of hot sauce
½ teaspoon Worcestershire sauce
1 teaspoon chipotle chile seasoning
1 spring onion, only the green part, thinly sliced
Panko (I used about 1 cup)
Mix all these ingredients and make meatballs.
Then it’s time to get saucy!
1 thick slice of bacon (ooow homemade by The Dutchess herself!), cut into cubes
½ cup bourbon
¼ cup heavy cream
½ cup beef broth
2 tablespoons of your favorite bbq sauce
This time I used the Burnt Finger BBQ Private Stock Barbecue Sauce
in the sauce and in the meatballs, and it tasted great, again! The smoky taste was a good choice for this meal!
Start with melting the butter in a wide pan and cook the bacon until crisp.
Set the bacon aside but leave the grease in the pan.
Add some more butter and cook the meatballs for about 10 minutes.
Place the meatballs on a platter and add the bourbon, heavy cream, beef broth, pepper and bbq sauce to the grease. Let it boil for 1 minute.
Put the meatballs back in the pan, close the lid and let it simmer for about 15 minutes.
If the sauce hasn’t thickened enough now, you can add some sauce thickener. Sprinkle the cheese over the meatballs, close the lid and let it melt in about 5 minutes…
And this is the result: mouthwatering, and I tell you something, these meatballs would be great on a bun!! As all meatballs do… haha!
Before I forget, don’t forget to click on this FriendsEAT link
, or click on the picture below, and you will see some (fun) facts about bacon!! Happy International Bacon Day!!!!
Cheers and enjoy!
What do we have here??
A salmon and a Dutchess, swimming in Vodka... owww! We both liked it, that’s for sure. And the salmon received a big A (I won’t mention what I gave myself, but I know you’re about to say a D from drunk hahaha!), it was soooo amazingly delicious! And pssstt…..I think it was because of the Vodka, but I’m not quite sure….
About that goat that’s been hanging around here, oh don’t worry, I mean goat cheese! I know some of you (yes you!!) will say something like “eeewww, first Bulgur and now this!” But believe me, even if you don’t like it, the Vodka and the spices and herbs match so good with this that you won’t even notice it’s goat cheese anymore (ok, almost then) but if you have added enough Vodka (to your glass) that might work as some sort of beer goggles too. Vodka goggles, what an idea, I found this on the internet (purely coincidental) read this:
Vodka can also help make the opposite sex look more attractive than they really are, or plied with enough vodka, a member of the opposite sex can find you more attractive than you really are! So if all else fails, tip the bottle up and drink it!!
Told ya… gimme more…!
If you would like to know more about the usefulness that Vodka seems to be having (other than getting people inebriated), keep an eye on the Bar Talk Page these days…you’ll be amazed!
But now we’re going to cook, while we still can!! It’s an easy one, as every recipe should be. Oh and it’s important not to use a large oven tray, the smaller the better because now the salmon will bubble nicely in the Vodka! And yes, you’re allowed to stay close to the oven, that smell!!
2 salmon fillets with skin
1 garlic clove, mashed
1/2 teaspoon lemon pepper seasoning
½ teaspoon lemon juice
1 teaspoon dried Italian herbs
½ teaspoon dried chili flakes (take less if you don’t like too much heat)
3 tablespoons olive oil
¼ cup Vodka (yes I realize that IS a lot, use less if you think that’s better for you…)
1.5 cup soft goat cheese
Preheat the oven to 425F.
In a small bowl, mix the olive oil with the garlic, lemon juice, lemon pepper seasoning, Italian herbs, chili flakes and stir. Add the Vodka.
Place the salmon fillets in a small oven tray (skin down) and pour half of this mixture over the salmon.
Crumble the goat cheese and arrange the cheese on top of the salmon. Drizzle with the remaining Vodka mixture (ehm I mean olive oil mixture).
Put it in the oven for 25 minutes and…………dig in!!!
Cheers and enjoy….:-)
Before you say: bulgur, not for me, please continue reading (yes you too Burgerman!). After all, there’s also booze involved so it might get interesting after all, don’t you think? Yep, I think it will get very interesting… very! Let’s just say it’s worth a “shot”! And you have to believe me, bulgur isn’t as weird as you think. It’s like rice, but smaller and it has a bit of a nutty taste (hey now that’s perfect for the BarBQBoozers!!). So now we have nuts and booze, do I still have your attention? But wait, things can get even more nuts, yes we’re going to add walnuts. Oh that’s not what you had in mind? Tell me what you had in mind, and we’ll see if we can mix it in… right now, at this moment, all options are still open! How about cucumber? Always one of my favorites, in recipes.
Yeah well, let’s get this thing going. This recipe is perfect on a hot day because you prepare it in the morning, assemble it in the evening (that only takes 5 minutes) and dinner is served! Piece of ehm..cucumber I'd say!
What do you need to feed 4 persons?
4 cups Bulgur
1 red bell pepper
1 yellow bell pepper
1/2 cup little cornichons/gherkin
4 ounces Feta
1 spring onion
1 roasted red bell pepper
As much slices of salami or pepperoni or other cured meat as you wish
1 cup peeled walnuts
Boil a large amount of water. Add this to a large bowl or pan and add the bulgur, give it a good stir. There has to be 4-5 times as much water as bulgur in the pan, because it expands. Oh you bet it does!
Close the lid or cover it in another way. Set it aside for 1 hour.
In the meantime, you can cut the veggies into bite size pieces (bite size, you know), cut the meat into slices, cut the feta cheese into pieces and make the sauce (recipe follows). Store the veggies, meat and cheese in the fridge. You can put this all together in one bowl.
As I said, we also have to make a sauce, a hot one…oowww baby!!
For that you need:
1/2 cup olive oil and and 1/2 cup olive oil (yes, divided)
1/2 cup Vodka
1 large red onion, diced
1/8 teaspoon cayenne pepper (or more if you like it hot)
1 tablespoon paprika powder
1 teaspoon cumin powder
5 tablespoons tomato paste
1 cube for chicken broth
1 tablespoon dried italian herbs
1 teaspoon black pepper
juice of half a lemon
Heat a saucepan and add the first 1/2 cup of oil. Cook the onion on a low heat. Add all the other ingredients plus 3/4 cup water, but leave out the second cup of oil and the lemon juice. Bring to a boil and let it simmer for 2 minutes. Then add the second 1/2 cup of oil and the lemon juice. Let it cool to room temperature.
By the time this is all done and you didn't work too quick (you had some Vodka didn't you??? hehe I knew it) one hour has passed and you can drain the bulgur and let it cool.
When dinner time has arrived, scoop the bulgur on a large plate. Top with the veggies/cheese/meat mixture and add the walnuts and the parsley.
Serve the sauce separately.
This should be the result on your plate:
Without the sauce:
Looks great doesn’t it?? And the good thing is that it tastes awesome!!! Believe me….will ya please???
If you want you can serve it with some grilled tuna.
Cheers and enjoy!
Ok BarBQBoozers it's time for a recipe you can really sink your "Jaws" into! But before you read on... First, The Burgerman recommends you click on the video above. Every great recipe needs a theme song, right? You need to get into the mood and feel the moment of grilling; and what better way than this? Now if you really want to get into the mood, for this shark and wine meal..then grab your snorkel, spear gun, flippers and fill the bathtub with white wine and dive right in! Well -that may be going a little too far..... Sometimes I take this job way too seriously!! haha.
See the photo above....that beast is hungry... and you will be too after seeing this Shark Steak recipe. Whaa-hahah-haha,,,, you Mr Shark are about to be the Burgerman's dinner!!
Ooooopps.. "Hello" "Ladies"!! How'd you get here? Well of course, someone had to go catch the shark... I figured I should take some "Good Fishing Buddies" out for a day on the water for some "shark fishing"! I'm a nice guy and you know how the "real ladies" love to fish! (That's our official shark hunting uniform on the boat for first mates by the way!) Hey I believe in the proper uniform for the job at hand! Thanks ladies for a great day of fishing! I learned that it doesn't even matter if you catch a lot of fish, if you dress properly for the event that's as important as the bait! Okay enough of that.....
OK... now that we got the theme song and uniforms settled, let's start cooking some of this shark meat! (3 lbs of Shark Steaks) They are mean ugly suckers, but oooooooo so tasty!! Just like a Gift from God himself!! Or is that Neptune? I always get confused about that!
Then the wine!! Aha... we need the perfect wine to compliment the taste of the shark meat! I used Riesling for this recipe because it is sweet and brings out the essence of the recipe. You could also use Muscat or even Sauvignon Blanc... but I like the sweetness of the Riesling! You will need 1/2 a bottle for the recipe and the other 1/2 for the cook. (Of course you will need much more if you are still thinking about filling that bathtub and really getting into the moment. I hear the wine does wonders for the skin- and can make bathtime much more interesting) But anyway..back to this recipe....
Put the shark steaks in a tin container and add the 1/2 bottle of wine. Sprinkle on seasoning. I chose Ground Lime Pepper seasoning, but you can use lemon, lime, pepper, and/or salt.
Time to add the fruit! I used plums, pears, peaches, and lemons. Just about any fruit will work... These were laying around the house and if you look at the photo and use your imagination..kinda looks like the window on a slot machine at Vegas!! haha .. dang didn't have any cherries!
Core the fruit and remove all the pits and seeds and then chop in small slices and lay it on top of the shark. Kinda like a shark fruit salad at this point! Let it sit in your fridge for about 2-3 hours to allow the shark to soak up the flavors of the wine and fruit.
Cover the tin and put it directly on your hot BBQ grill for about 20-25 minutes. I tested the temperature at 20 minutes and it was at 160 degrees and bubbling like mad! At this point the shark meat is still firm and nearly done and the fruit is cooked completely.
Now it's time to sear the shark steaks on the grill. Remove them from the tin with tongs and place on the grill for about 1-1/2 minutes per side and then place them back into the tin with the fruit juice and wine sauce. It's all about the sauce..... Absolutely Amazing!
There you have it! A Shark, Wine and Fruit meal that will have your audience pleading for more. Your guests may even treat you like royalty after preparing this recipe. In fact, I was given a scepter and I'm now known as "Prince Grilliant" around The Burger Castle. I would have preferred the title of King...but hey..I'm not pushing my luck at this point!
Mr. Shark..sometimes we become your prey and you are the hunter of the sea.... but in this case, my black eyed devil friend, you became dinner!!
Class dismissed... The Teacher has earned a shiny apple for this one.
Back to the grill for the next creation. Always Keep Your Coals Red Hot...
Fire It UP!!
This Photo was just a way to get you here....Sorry-but needed a way to get you to check out the blog! Haha
Are you looking for a recipe that is both unique and will also make your toes curl? This one will definitely do the trick. Okay-Okay The Burgerman has to admit...maybe the toe curling is an overstatement, but I'm trying to express, as best I can, the way this all turns out. It's as close as you can get to a sexual experience while grilling, without....uhm.... ya know.... (but wait-there was that one hot night on July 12th......... hmmmmmm......but then.... I digress)
First of all, we need a great piece of meat! Of course the bigger the better is what I've heard. (Size does matter-even on the grill), How's a large 1-1/2 lb Ribeye Steak sound? I told the butcher to wrap up this baby in paper and I headed out of the store with a slight skip to my step and hopefully the folks in the parking lot did not notice the Happy Dance-though that one lady did look at me sorta funny. Nothing brings happiness to a man's (or woman's) grill than a good quality cut of beef. Can't you just feel the excitement building??
What we need now is a real "wake-me-up" Espresso coffee for our recipe to really POP. Starbucks does make one of the best...but any Espresso coffee will do. Like a waitress at a New Jersey turnpike restaurant told me one time: "Hon-We serve up Friendly Tawk and Hot Cawfee for Free- If you want some fancy grind...get Awf the next exit, pay the toll, and don't waste my time." She had me at Hello! haha.
Grind some beans finely, make a pot of "cawfee", and save about 2 tbl spoons of grounds for the next step- Our Espresso rub!
Place your steak in a large saucer, pour over some espresso coffee, add some salt and pepper, and then rub the espresso dry grounds all over the steak. Work it into the meat.... (Sorry if this part is turning any of you on) haha
Cover the steak, rub, and espresso with plastic wrap and shove it into the fridge for at least 6 hours. The longer the better..... This window of opportunity allows the espresso to do its thing. There are no accidents when it comes to marinade. Sometimes you just gotta wait for things to happen and allow the stars to align.
When you pull the steak out of the fridge for grilling, make sure you rinse off the espresso grounds... otherwise you will have a burnt coffee taste. You can leave a small amount, but wash-off most.
Waa Laa- A perfectly grilled Rib Eye! Almost brings tiny tears to your eyes..doesn't it? Now comes the best part...Don't Freak Out! This is where the true experience begins.... The Sauce!!
There's that bear again! He certainly gets around in my recipes. But there's something about Honey that seems to work... no matter what you might be "cooking" up (on or off the grill). We will need 2 teaspoons of this sweet liquid goodness from the Gods!
Then of course we need 2 shots of vodka! Since the "Nude Vodka" bottle is still sitting around (actually this is a new bottle). We will need vodka for our special sauce... Yes-there is a pattern developing..in case you have not noticed. ( At this point I suggest a shot for the cook...it's not mandatory but it works for me) Doesn't hurt to keep a bottle "by your side" for all tasks in the kitchen and elsewhere. :)
Then we need "Hershey Kisses" I prefer the Special Dark Chocolate kind!
Yes.. I said Kisses on your steak. Don't knock it until you try it. Tell me who doesn't like "Kisses"?? We need 10 for this recipe. Don't they look like little soldiers getting ready for battle!
Combine the Honey, Vodka, Dark Chocolate Kisses, and a teaspoon of Olive Oil (to keep it from sticking) into a saucepan and bring the sauce to a boil while stirring the whole time over medium/high heat! Once it begins to boil then sit it to the side to cool and simmer for about 5 minutes.
The Chocolate Fountain does not belong here-But this just seemed appropriate because I just like Fountains and Lots of Dark Chocolate!!
Pour the Chocolate Vodka Honey Sauce all over your steak, just before serving. You won't believe how good this smells and tastes!
This meal will score you a "10" on the delicious meter... if you want to impress your guests! Which is a much better result than what I scored in my grilling experience in July (mentioned above). I only received a 9.3 back then.... I guess I will need to work on my dis-mount! haha
Enjoy the recipe my friends! The Burgerman is now going to crawl back into his cave window and work on another recipe for next time. See ya'll-
Last week I received an awesome package from Jason Day from BBQ Addicts
! Thanks again guys!
A jar with Burnt Finger Private Stock Pork Rub, a bottle with Burnt Finger Private Stock Barbecue Sauce plus the book they’ve published: “ BBQ makes everything better”.
As soon as I had time I sat down, with a drink yes, and then what did I notice in the book: a section of cooking with booze: The Liquor Shelf
!! Hallelujah!! I almost spilled my drink in my enthusiastic behavior and thought: that’s what I’m going to do! And here I am, with a first review. But…..without a recipe, for that you’ll have to buy the book, I can only show you mouthwatering pics, otherwise I would end up in trouble (even more than usual)! But I tell ya: keep some napkins available!
Because the Dutchess is a very busy Dutchess with only two hands (yeah really, but that’s enough I tell ya!) some things had priority but that gave me also the opportunity to try the pork rub and the sauce in the meantime. The seasoning I used on two slices of pork belly, served with a chili con carne. And I dare to say that I have the best way to make the ultimate crisp slices out of these, if I may say so myself…
You start with sprinkle some seasoning of your choice (I used the Burnt Finger Private Stock Pork Rub
of course), rub it in and let it rest for about half an hour. This rub smells good, and when you taste it you can tell there’s paprika in it, pepper, sugar and I definitely could taste the molasses. I think it's a very good mixture for pork!
Grease a wide shallow pan with some butter, let it melt and when it’s hot add the slices of pork belly. On a medium heat the trick is to turn them every 5 minutes and discard the grease in the pan. If you do this consistently you end up with delicious crisp (no not burned if you keep the heat medium) slices, crunchy and delicious!! The seasoning gave it a sweeter taste than the pork seasoning I usually apply but it was not over the top, and it was a bit spicy too. And even though the sugar in the rub made the slices a bit more darker than usual these crunchy bits were awesome!
The grease that you discarded can be used later for any recipe, don’t throw it away it’s full of taste!!
And then the Burnt Finger BBQ Private Stock Barbecue Sauce
, the first thing that you’ll notice is the smoky smell (and taste)! Much stronger than any barbeque sauce I’ve tried before. I used it for baked beans and on some slices of meatloaf. The taste can be described as Kansas style sauce: smoky, tangy but not too overwhelming, sweet but acceptable, and hot! Overall a great choice!
And now…..tatataaaaaa!!! The pics ladies and gentlemen!! Enjoy and keep the napkins near by!
The recipe: Grilled Chopped Chicken with Vodka Sauce
And ooow yes....this recipe is a keeper!!! The only thing I changed was the pieces of chicken. I used a whole chicken and cut it into 8 pieces instead of the directions in the recipe. But it was still chicken… awesome!!
Okay baby, hit me one more time....
You better keep an eye on our website (of course you do, as you should!) because the Dutchess will be trying more recipes from the book “BBQ Makes Everything Better”!
Cheers and enjoy!
The other night I had a dream and an Angel visited my bedside, and.... well...you get the picture.... I don't think I need to give ya'll the details, but that dream made me start thinking of WINGS! Okay, okay............give The Burgerman a break... I was hungry afterwards..I had worked up an appetite! -- Sometimes BarBQBoozer recipe inspirations happen in weird ways..and usually after too much to drink! Don't even ask how my mind works; and what made me also think of the Tequila Shrimp Kabobs!
Now I just happened to have some Captain Morgan Spiced Rum lying around and as the ad above says" Captain Morgan Always Hits the Spot" so I figured I would make some Hot Rum Marinade for the "Angel" Wings. A few shots of "The Captain" for the Marinade and a few shots for me!
Then of course we need Hot Sauce for our Hot Rum "Angel" Wings and Frank's Hot Sauce is the best! Nothing can make an "Angel" Wing "POP" like Frank's Sauce! I wanted them really hot, so I used about 1/3 of the bottle in the marinade and added it to those wings.
Here is the key to success of this recipe. You must put your Hot Rum "Angel" wings undercover in the fridge overnight. Staying overnight in your Marinade is the only way to get all the juices flowing and allow time for the "Angel" Wings to draw in the essence of the spices. Overnight & undercover together, with any dish, is the key! (And yes there is a pun in that line if you look closely.)
Now fast forward 24 hours..The "Angel" wings were undercover all night and it was time to fire up the grill and cook those tasty poultry morsels. I won't bore you with the details of grilling...but you should grill the "Angel" Wings slowly over low heat until they reach 165 degrees. Then it's time to add the magic ingredient. HONEY! Nothing says Hot Rum "Angel" Wings, more, than a coating of sweet honey. This is the last part that does the trick everytime! (Honey always works- on "Angel" wings and also works wonders on breasts, legs, thighs..etc....but that's for another post..for another day) .
If only this Bear could talk!
Then it was time for the Tequila Caribbean Shrimp Kaboobs.. and like I said before..don't ask where this idea came from.... (Let's just say, I think the angel was from a deserted island and she liked being poked with a stick) Hey lighten up..it was just a dream...so don't judge!
First I used Lawry's Caribbean Jerk "30 minute marinade". If you have never tried this, it's time to go to the store and get some. I'm not sure how Lawry's makes this, but they hit a homerun with this recipe. Skewer your shrimp with cherry tomatoes, pineapples, and peppers or any other veggies you prefer and then let them soak in this marinade for as long as possible. Use the excess to pour over the kabobs when you place on the grill.
Also add my favorite ingredient..to the marinade...2 shots of tequila and, of course, a shot or two for the chef! Be careful though...remember you are about to play with fire and you might get burnt.....
Grill the kabobs until the shrimp turn pink..for about 20 minutes. You will know when they are done when the tomatoes and pineapple start to sizzle and char!
Here is what I ate... and I was so glad that "Angel" came to visit that night in my dreams. She told me I was Ooooooo So Grilliant-and of course The Burgerman doesn't argue with such Heavenly Inspirations.... She should know..right?
A new recipe, a burger this time, but.....not from the Burgerman but from the Dutchess, yeah that's a bit disappointing I'm aware of that but the good thing is there's booze!! That made it better already, didn't it? I hope so! And, bummer #2, there's also no nudity involved, geez...am I letting you down??
Well there's only one person to blame for all this, yep. Things can only get less from now I'm afraid!! But what's less when you're nude? Hmmm we're drifting off.... What I was trying to say was that this boozy burger is something special!! That is if you like Bourbon. And I know you do, I know everything you like...how's that??!! Be careful now, things might get tricky now....hehe..
Why don't we have a burger first? Oh no, let's have a drink first, just to get used to the taste of Bourbon in case it has been longer than let's say a few hours ago since you tasted it.
Woah...I'm ready when you're ready, shall we proceed now?? I'm getting hungry....
How do you get from a regular burger to a super boozy burger?? I'll tell you and I'll show you...meat pics!!
2 lbs ground meat, not lean, at least 70% fat
2 tablespoons fresh parsley, finely chopped
¼ cup soft cheese (see below), crumbled
shot of Bourbon
2 onions, thinly sliced
4 large strips of bacon
2 shots of Bourbon
thick slices soft cheese (I used soft Gorgonzola cheese) 1 for each burger
buns (for the burgers!)
Mix the meat with the pepper, salt, parsley, soft cheese and Bourbon. Form it into patties. I found out that this goes very well if you use a sheet of foil, the patties look nice and your hands stay clean (that way it's easier to lift your glass while doing this!).
In a pan, melt butter and add the onions. Glaze them on a loooow heat.
In another pan, melt butter and cook the bacon until crisp.
When the onions are almost ready add the 2 shots (or more!) of Bourbon and on a high heat let it boil for 1 minute.
Grill the burgers and toast the buns.
Put the burgers on the bun, add the cheese slices, the onions and then the bacon.....
OMG Bourbon Burger Heaven!!
Cheers and enjoy!
Sometimes when I come up with a recipe it seems so weird (in my mind) that I just have to try it!! Is that normal? Okay, what's the definition of normal...I know I know...we BarBQBoozers have a slightly different standard for that, and you will have to get used to that (we could, so you can do it too haha!).
This happened to the following recipe. Who on earth would combine this... I did, yeah you an expect (almost) anything from the Dutchess....Sometimes you gotta live dangerously in order to move ahead! Trust me!
First we start with Ranch Dressing (found this one in our local supermarket here...wow...that's world news!!) and a bottle of Vodka.
Oh and chicken and panko and chicken seasoning (but that's less important). Mix the seasoning with the chicken and add the Ranch Dressing (about ½ cup depending on how much chicken you got, of course) and add some … Vodka.
Then it's time for the S&S. That's stir & sip, so get yourself a glass and a spoon and take your time! This is my favorite moment!
Add the panko, enough to cover all the pieces, and arrange the chicken pieces on a baking sheet. Preheat the oven to 325F.
The chicken will need 20-25 minutes.
In the meantime...have a sip of vodka and cut some bacon and mushrooms, and boil some water for the pasta.
In the pan, with butter and oil, cook the bacon and mushrooms until almost done. Add a shot and take another shot of Vodka yourself and let it simmer for 1 minute.
Add 1 cup of cream and bring to a boil. In the meantime cook the pasta. When done, add a few tablespoons of the water to the sauce. Drain the pasta and mix pasta and sauce in the same pan. The pasta will soak up all the sauce (oowww!), make sure to add some grated Parmesan Cheese and some pepper (no salt).
Okay....dinner is ready! Weird but very tasty!!
Cheers and enjoy!