Maker's Mark Bourbon Eggnog

Wanted to re-post this one early.
This stuff is almost narcotic.
Check out Maker’s Mark
1 Liter Maker’s Mark
1 Quart milk
1 Quart heavy cream
2 Dozen eggs
1 1/2 Cups sugar
Nutmeg for garnish

Separate eggs and beat the yolks until creamy.
Whip sugar into the yolks, then beat the whites until they stand in peaks, adding a 1/2 cup of additional sugar if desired.
Beat the yolks and Maker’s Mark together and add the whites.
Beat cream into a froth, then add milk and cream to the egg mixture.
Add nutmeg to taste and garnish each cup with a dash of nutmeg for a dash of color. This recipe makes 2 1/2 gallons.
Use pasteurized eggs if you can find them!

~m

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Maker’s Mark Bourbon Eggnog

Wanted to re-post this one early.
This stuff is almost narcotic.
Check out Maker’s Mark
1 Liter Maker’s Mark
1 Quart milk
1 Quart heavy cream
2 Dozen eggs
1 1/2 Cups sugar
Nutmeg for garnish

Separate eggs and beat the yolks until creamy.
Whip sugar into the yolks, then bat the whites until they stand in peaks, adding a 1/2 cup of additional sugar if desired.
Beat the yolks and Maker’s Mark together and add the whites.
Beat cream into a froth, then add milk and cream to the egg mixture.
Add nutmeg to taste and garnish each cup with a dash of nutmeg for a dash of color. This recipe makes 2 1/2 gallons.
Use pasteurized eggs if you can find them!

~m

Voodoo and the Chilibowl

pepper

This is one of my favorite chili recipes.
It is a bit different than your average chili but it is wonderful. I got the original recipe from an old cookbook but have modified many of the ingredients.
If you have a specialty food store near you, seek out Voodoo Jerk Slather.
It is absolutely the bomb for “heat” in a chili recipe.
Great on a chilly Sunday afternoon while watching the football game.

Bon Apetit!

Murphy’s Sweet Cincinnati Chili

2 tbls butter
2 lbs. ground beef
6 bay leaves
1 large onion, finely chopped
6 medium cloves of garlic, finely chopped
1 tsp cinnamon
2 tsps allspice
4 tsps cider vinegar
3/4 tsp cayenne pepper (or 1 tsp of a real hot sauce such as Voodoo Jerk Slather, & no Tabasco is not hot!)
1 tsp salt
2 tbls ground chili powder (make these healthy tbls)
1 tsp ground cumin
1/2 tsp dried oregano
1 can of tomato paste (6oz)
6 cups water
1 lg can of kidney beans, drained
vermicelli, cooked according to package directions
Grated Cheddar Cheese
1 small onion, finely chopped

1. Heat butter in a large skillet over medium-high heat. Add meat to skillet. Break up and lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.

2. Stir all the remaining ingredients up through the water. Taste and adjust seasonings. If flavor is too sweet, add a small amount of vinegar; if not spicy enough, add more cayenne.

3. Bring mixture to a boil, then lower the heat and simmer, uncovered for 2 – 4 hours. Add kidney beans to the mixture 1/2 hour before serving.

4. Place a small amount of the cooked pasta in individual bowls.

Spoon on a generous amount of chili.

Top with grated cheese and raw onion.
Eat multiple antacids afterwards and watch for shooting flames.
*Keep your backside away from small children and animals.

And damn it, stop mumbling, “it’s too hot!”…

jalapeno

~m

Last Supper II

college at sunset

And so another school year begins.
“Bob” has now officially moved from our living room to his new digs on the hill.

Ahhh…space.
It was a crappy, rainy day to move everything but we got ‘er done.
We didn’t even have a last meal planned but I thought a grilled pork tenderloin with my special “grill potatoes” might do the trick.

My recipe for pork is fairly simple:

Butterfly the tenderloin and baste it with olive oil (both sides, please); sprinkle liberally with thyme, freshly cracked pepper and garlic salt.
Heat grill on high for several minutes and place on the grill for 5-7 minutes for each side.
Let it rest for 5 minutes before slicing.

It’s pure epicurean heaven.
Try it. You’ll agree.
The meat comes out so juicy you’ll think something’s wrong.
I persuaded Sarah and her new roommate (who I’ll call Kat) to come back to the house for dinner.
Afterwards, we lit 13 candles for my youngest daughter, Hannah.
My wife picked up a novelty cake that looked like a hamburger adorned with lettuce, tomato, mustard and catsup.
Pretty cool cake; a definite Hannabanana cake.
(Happy Birthday, Hannah!)

happy

This year is different somehow, not the emotional faucetfest of last year.
In my heart, I feel that Sarah is very happy and content with her current situation
(and her roommate).

With your own children, sometimes it just doesn’t get better than that.

I’m also thinking that we won’t see her coming home as much.
(I think that means less laundry for her mother)

But if I start missing her too much, you will find me in our little kitchen cooking something I know she loves.
Maybe that explains why they call the kitchen “the heart of the home”.
So Sarah, be safe, be well and get the job done on the hill and know that the light above the backdoor will always be on.
We love you.

 

~m

(or Dad)

 

French Toast Casserole


Rinksydoobeedoo, boor, rinksydoobeedoo….bort!bort!bort!
If you're looking to expand the waistline this Christmas, look no further.

French Toast Casserole

This casserole should be prepared the night before as a breakfast or brunch dish. No thought whatsoever should be given to calorie count. This is as rich as food gets.
Enjoy. – ~m

Ingredients
1 Large loaf of French bread cut into 1” cubes
8oz cream cheese (do not soften), cut into 24 cubes (a bit of math, as well)
10 eggs, beaten (not stirred)
½ cup of maple syrup
1 tsp of vanilla extract
1 ½ cups light cream (or half and half if you decide to wimp out)
8 tbls of butter, melted (alright, let's just call it a stick)
fresh blueberries, raspberries or maple syrup etc….

Directions

Cover the bottom of a 9 x 13 pan with half of the cubed bread. Add the cubed cream cheese, and top with the remainder of the bread. Press down firmly on the top layer of bread. Beat together the remaining ingredients
(except the blueberries!!!) in a large bowl. I use a mixer.
Pour the mixture on top of the bread and cream cheese, making sure that all of the bread is partially submerged into the liquid. Cover the entire pan with aluminum foil and refrigerate over night.

Remove foil and bake at 350 degrees for 40-45 minutes.
Top with blueberries, maple syrup or whatever floats your Holiday boat.

Merry Christmas!!!!

Gosling's Black Seal

Follow the link below to find out how to make a Rum Swizzle. I made a batch for a party we had yesterday and they were very well received. Great 4th of July drink. And be sure to use Gosling's Black Seal Rum. It's simply the best tasting black rum on the market today (and less expensive than Myer's, which IMHO doesn't come close to Gosling's)
Click here for a taste of the island of Bermuda.
I wish I was there right now.

~m

Gosling’s Black Seal

Follow the link below to find out how to make a Rum Swizzle. I made a batch for a party we had yesterday and they were very well received. Great 4th of July drink. And be sure to use Gosling's Black Seal Rum. It's simply the best tasting black rum on the market today (and less expensive than Myer's, which IMHO doesn't come close to Gosling's)
Click here for a taste of the island of Bermuda.
I wish I was there right now.

~m