 |
|
| Ben Liddle |
Are you trying to hook up with a beautiful girl but don’t want to make it obvious that you’re giving her drinks? Now you can ninja that alcohol in there. Have to break the news to your roommates that your party destroyed the house? Get them happy and relaxed first. Having dinner with your boyfriend’s mother for the first time and know she’ll be judging you from that very first bite? Well, loosen her up a bit, on the sly, with these wonderful alcoholic recipes!
Cheese and Beer Bread
Grease an 8x4x2 or 9x5x3 loaf pan.
Stir together:
2 1/2 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon dried oregano, crushed
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
Add, stirring until evenly distributed:
1 can of beer
1 cup shredded cheddar cheese
Spoon batter into the prepared pan and bake at 375 degrees F for 35 to 40 minutes, or until golden. Cool for 10 minutes. Serve warm or allow to cool completely.
Chicken Niçoise
Heat until boiling:
1/2 cup white wine
Add and cook until outside is white (about two minutes per side):
2 boneless skinless chicken breasts or 4 thighs
Plate chicken and cover it with aluminum foil. Add:
1 cup white wine
3 cloves garlic, minced
1/2 cup pearl onions
1 tablespoon Italian seasoning
1 red bell pepper, diced
1 green bell pepper, diced
Boil for five minutes. Remove foil and return chicken to skillet. Cook for 10 to 15 minutes, until juice of the chicken is clear. Within the last five minutes of cooking, add:
6 kalamata olives, pitted and chopped
Serve over:
2 cups hot cooked rice
Cajun Jambalaya
Heat over medium-high heat:
4 tablespoons olive oil
Add and cook until vegetables are soft, about 10 minutes, stirring often:
1 pound smoked ham cut into 1/2 inch slices
1 pound sausage cut into 1/4 inch rounds or slices
1 green bell pepper, diced
1 red bell pepper, diced
1 large onion, diced
5 stalks celery, diced
5 cloves garlic, minced
Add and cook for 10 minutes more:
3 pounds chicken cut into 1/2 inch pieces (dark meat is better)
2 pounds jumbo shrimp, peeled
Add:
4 cans beer
3 cups chicken stock
Four 28-ounce cans of diced tomatoes
4 tablespoons Cajun seasoning (or to taste)
1 bay leaf
Bring to a boil, then lower to medium-low heat and simmer, stirring frequently, for 15 to 20 minutes. Add:
Two 6-ounce cans tomato paste
6 cups cooked rice
Simmer for 15 to 20 more minutes. Taste and add seasoning as needed. Remove bay leaf before serving.
Bourbon-BBQed Ribeye Steaks
Whisk together:
1/2 cup bourbon
1/4 cup ketchup
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon white wine vinegar (or apple cider vinegar)
2 teaspoons garlic seasoning
1 dash of Tabasco sauce
1/2 teaspoon black pepper
Pour mixture over:
2 bone-in ribeye steaks, about 1 1/4 pounds each
Store in plastic bag or Tupperware container and refrigerate for one to two hours. Remove steaks from fridge and allow them to come to room temperature, around 20 minutes. Lightly pat dry with paper towels, still leaving some marinade.
Drizzle with:
2 tablespoons olive oil
Press onto each side:
1 teaspoon paprika
Salt and pepper to taste
Grill about five minutes per side for medium-rare result.
Brandied Cream Chicken
Heat in large skillet:
2 tablespoons olive oil
Sprinkle with salt and pepper:
4 pieces boneless, skinless chicken breast
Lightly cover chicken with:
1/2 cup all-purpose flour
Over medium-high heat, brown chicken (three to four minutes on each side). Remove chicken and reduce heat.
Melt in skillet:
2 tablespoons butter
Sauté for three minutes:
2 large shallots, thinly sliced
Remove the pan from heat and add:
1/4 cup apple brandy (peach or apricot work as well)
Ignite with a long kitchen match and wait until flame subsides*. Return pan to heat and add:
6 large white mushrooms, thinly sliced
Cook for two to three minutes and season with salt and pepper. Add:
1/4 cup dry white wine
Reduce heat and cook for one to two minutes. Stir in:
1/2 cup heavy cream
2 teaspoons dried rosemary
1/4 teaspoon dried tarragon
Return the chicken to the pan. Reduce to low heat and let simmer for 8 to 10 minutes.
Recipes courtesy of Tri-O Cooking
*Reporter is not responsible for any kitchen damage or set-off fire alarms.
