12 ounces gemelli pasta (or any other desired pasta)
Three-quarter medium-size onion chopped
4 cups sliced mushrooms
One cube unsalted butter
1 tablespoon salt
1/4 teaspoon ground pepper
1/2 half cup Crown Royal Whiskey®
1 cup water, white wine or chicken broth
Two extra-large vegetable bouillon cubes
1/4 cup flour and water for thickening
1 pound cooked shrimp skinned
1 – 2 teaspoons dried chives

Fill a larger pasta pot 3/4 full and bring to a medium boil.  Add the desired amount of pasta to the hot water.  Continue to cook the pasta while preparing the rest of the dish.  Check it for doneness occasionally and turn off when it become al dente.

Sauté onion in a large skillet with melted butter until they begin to caramelize and the onions turn slightly brown, stirring occasionally.  Add mushrooms to the skillet and continue to sauté over medium heat until the mushrooms are soft.  Continue to stir occasionally while they cook.

Pour Crown Royal Whiskey® into the pan to reduce and deglaze the pan. If using fresh shrimp then you should add them now and sauté for a few minutes until they begin to turn pin..   If they are already cooked then hold off and add them at the end of the recipe so that they do not over cook and become rubbery.  Add 1 cup water, white wine or chicken broth (reduce bouillon if using chicken broth) or as much as you want to create enough sauce.  Add bouillon cubes.  If you have selected chicken broth instead of water, then reduce the bouillon to one cube instead of two.   Stir occasionally with the saucepan at a slow simmer.

Cooking Tip: Create a thickening sauce by placing 1/4 cup flour in a measuring cup.  Add water to the 1/2 cup mark and whip with a small whisk until it is a smooth consistency with no lumps.  Make sure you add enough water so that it can be poured from the measure cup into the saucepan.

With the saucepan at a slow simmer, slowly add the flour mixture while stirring continuously.  Stir until the sauce thickens and cook until all taste of flour is cooked into the sauce.  The taste of the  Crown Royal Whiskey® and any wine should have cooked to a slightly sweet and non-alcohol taste.

Add the shrimp now if they were pre-cooked.  Then add the dried scallions.  Stir all together and continue to simmer on low while you drain the gemelli.  Serve with pasta and shrimp dish mixed together, or if you prefer, serve shrimp on a bed of pasta.

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.

At the last moment we decided to spend Thanksgiving at the Cabin and all the fixings for dinner were done in the Two Butt Kitchen.  It took a little more imagination and timing as I only had one oven instead of my three ovens at home.  I know… oh poor me only three ovens.  I do love my kitchen at home but the cabin was a real treat too.  

It did get a little crowded in my little two butt kitchen when we added the third while Gus was carving the turkey but all survived the last minute timing to get the Turkey and trimmings on the table.  Dinner was started at 10:00 am and was served 6 hours later.   My legs were getting tired but my tummy was ready for the feast.  I don’t know if it took longer to cook or to clean up but all was worth it. 

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Turkey and Sweet Potatoes Cooking in the Oven
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The Messy Kitchen

While dinner was cooking we stepped outside for a breather just in time to see three mule deer who had been sleeping in the lower brush wake up and head out for the day. Oh,.. I wish my camera had been in hand instead of the potato peeler.  Then, as the turkey roasted away in the oven we went for a walk with our small legged pets in 50 degree sunny weather.  It was the beginning of a wonderful day. 

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Apple Pecan Bread and Rice Stuffing

Tip for a moist turkey…. make sure to pick out a fresh young turkey. I’ve found that they cook up more moist than most. After stuffing the turkey with my favorite Apple Pecan Rice and Bread Stuffing, I spread a packet of Knorrs chicken Homestyle Stock over the outside of the turkey and then seasoned it with Greek spice, salt, celery salt and pepper. This was a new way of topping off the turkey for me. Another surprise since our cabin is a new experience is that I forgot to bring the turkey pan. So, instead we adapted a flat sheet cake pan and lined it heavily with heavy duty aluminum foil. It worked perfectly except that I’ve never stuffed a turkey into the pan so tight.  I hope you all had as great a Turkey day as us.  We’re off now to take a hand at learning a new card game with our good friends.

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Turkey Breast, Potatoes n Gravy, Apple Pecan Dressing and Green Beans with Mushrooms and Almonds
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Sweet Potatoes, Turkey, Dressing, Mashed Potatoes and Green Beans

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun recipes.

Made this again last night and it wasn’t as good as the first time it was made. Sometimes a dish doesn’t turn out the same the second time around and I always wonder why? On thinking about what was different several thoughts come to mind?

I didn’t use a measure spoon and just guessed on the amounts or sprinkled from the spice jar. Won’t do that again! The dish may have had too much brown sugar or too much soy the second time around. Again, because I was playing like I was super chef instead of following the recipe it just didn’t have the light delightful flavor I so enjoyed the first time.

If you desire a more rich sauce and if that is what you’re wanting to achieve then go ahead and go with 1/3 cup of brown sugar and a little more soy. The chicken and sauce was still good, but was a bit overwhelming for me. It also competed with the oriental rice and gave conflicting tastes. Next time I would measure.. measure away and oh… also go with white or brown rice to not lose the flavor of the sauce against the rice.

Another Drunkin dish by KCinAZ but this one is a drunkin sidekick that can be paired with fish, chicken or lighter meat dish like pork tenderloin or pork chops.  Since I seem to be obsessed with seafood lately, Halibut was chosen as the main for dinner. We begin with steak cut white mushrooms that are sautéed in olive oil and then reduced with Crown Royal Whiskey and Pinot Grigio for a semi-sweet savory spiced up taste complimented with cooked orange wedge bites and then topped over grilled halibut for this recipe.

Remember the post from a ways back on How to Simply Peel an Orange.  I’ve finally used some of the oranges from my freezer and was pleasantly surprised to see that they had held up so great.  Orange rind was also incorporated into the recipe and this was also from my freezer.  When peeling the oranges, a good portion of orange rind was saved.  The orange rind was cut into slices, topped with sugar and brown sugar and then browned under the broiler.  Well enough about oranges and onto the main recipe; Sautéed Mushrooms and Grilled Halibut.

Sautéed Mushrooms Ingredients
12  ounces Fresh mushrooms; steak cut
4  tablespoons Olive oil
1/2 Yellow onion ; chopped
1  small Orange; wedged and cut into 1/2 ” bits
1/8 teaspoon Celery Salt
1/8 teaspoon Sea Salt
1/8 teaspoon Cavendar’s Greek Spice
1/2 cup Pinot Grigio; or other sweet white wine
1/8 cup Crown Royal Whiskey
1/4 teaspoon orange rind
1   Chicken bouillon

Grilled Halibut Steaks Ingredients
2   Halibut Fish Steaks Frozen
1/4 cup Lemon Juice
1/3 cup Olive oil
1/2 teaspoon Italian Spices
1/8 teaspoon garlic salt
Freshly ground pepper 4-6 twists
1/2 tablespoon celery salt
1/4 cup orange wedges 1/2″ bits from the whole orange above

Preparation

Take two frozen fish steaks and place in gallon sealable bag. Add above ingredients listed under Halibut Steak to the bag and let thaw while it marinades.   Separate the orange wedges and chop into 1/2″ bits.  Reserve about 1/4 cup for mushrooms. Since there is lemon juice in the mix you will not need to refrigerate but can.  It would just take longer to thaw and you would need to adjust your timing.  While the fish thaws begin the mushrooms.   If you’re lucky enough to have fresh fish just marinate in the fridge while you sauté the mushrooms and onions.

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Sauté chopped onions with olive oil in a large skillet over medium high heat until caramelized; about 5 minutes.  Sprinkle with celery salt, Cavendar’s Greek Spice, sea salt and let continue to caramelize further; about 5 minutes.  Add as much spice as you prefer to get the slightly salty taste but not too much.   Add  remaining orange rind and continue to caramelize for just a short time so as not to burn the rind.

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Add mushrooms and more olive oil if necessary so that mushrooms are coated. Cook for 10 min on medium heat.   Add chicken bouillon,  Pinot Grigio wine and Crown Royal and continue to ….. sip some wine…

….Continue to cook down mushrooms for around 15 additional minutes while grilling or pan frying your fish.

Grilling the Halibut.

Cook on med-high grill for around 15 minute. 5-7 minutes per side. Add salt and pepper while grilling.  To keep the fish moist, brush with marinade while cooking.

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The alcohol does cook away for those of you that might be opposed to using spirits in your cooking.  You can substitute apple juice if you do not stock wine or whiskey.

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.

Almost a Date Dinner with KCinAZ tonight was a grilled thick cut beef tenderloin grilled slowly.  While the tenderloin was grilling; we started the gravy with sautéed onions caramelized, mushrooms, port and brown gravy stock were added.  All along, small red potatoes were simmering on the stove top.

 

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Ingredients:

 POTATOES:
8 small Red potatoes; whole
Salt; for water
MUSHROOM GRAVY:
1/2 medium Yellow onion; chopped
2 tablespoon olive Oil
12 ounces Fresh mushrooms; sliced
1 Beef Stock; Knorr Home-style concentrated stock
1/2 teaspoon Greek Spice; Cavendar’s
1 clove garlic; minced
1 tablespoon butter
1/4 cup port; make it a good one
1 cup water
1/4 cup McCormick Beef Gravy; Powdered for Thickening
MEDIUM RARE TENDERLOIN:
10 ounces Beef tenderloin; 2″ thick cut steak
1 tablespoon Steak Spice; Use a flavorful one

Preparation

Potatoes:

Place 8 very small whole red potatoes in small saucepan and cover with water.  Add a small amount of salt to the water.  Bring to slow boil and then turn down to simmer.  Continue to simmer until tender.  Cover and turn off heat but leave on stove top where the pan will remain hot.  If the sauce pan has good insulation this will be best to keep the potatoes hot.  This will allow the potatoes to continue to cook but not overcook.  Continue on with starting the gravy and steak as the potatoes cook.

Port Mushroom Gravy:

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Meanwhile, in medium size skillet, add 2 tablespoons olive oil and chopped onions.  Cook while stirring with wooden spoon over medium heat until onions begin to brown and caramelize.  Add butter, mushrooms, Greek spice and minced garlic clove and mix in.  Turn down to medium low heat and continue to sauté until mushrooms are tender and turn golden brown.  Add 1 packet Knorr home-style Stock concentrate (if not available add 2 beef stock cubes) and blend into mushroom saucepan.  Then mix in 1/4 cup or more good Port and let reduce for a few minutes so that the Port absorbs into the mushrooms.  Add water and continue to simmer over medium low heat.  Meanwhile watch the meat that is also cooking until it reaches around 100 degrees on the thermometer.  Then, add enough McCormick’s Brown Gravy mix to thicken the gravy and then turn to low.   Cook slowly until thickened and the grilled meat is cooked to your desired temperature.

Medium Rare Beef Tenderloin:

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Season liberally with your favorite steak rub.  Place on sizzling hot grill and sear for 3-5 minutes per side.  This steak was a 2″ thick cut of tenderloin that was around 5″ long and 3″ wide.  Cook for 2-3 minutes on one side, do a 1/2 turn keeping on same side and cook another 2 minutes.  Then turn completely over and repeat.  If a thick cut, turn on small sides and sear those sides too for around 2 minutes each.  After searing completely on all four sides, turn down heat to medium high and continue to cook until meat thermometer reaches 120 degrees.  Since the meat will continue to cook it will end up medium rare.

These directions are for a very thick cut of meat.  If yours is say 1″ thick or less you will need to reduce the cooking time per side considerably.   If using a smaller cut of meat then make sure to reduce the cooking time proportionately.  1-2 minutes per side possibly.

Plating the Meal:

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Heat two plates in the microwave for one minute.  Using a ladle, spoon mushroom gravy onto hot plates to create a gravy layer for the meat and potatoes.  Slice the meat against the grain in about 1 – 1 1/2″ slices and place three or more slices of tenderloin on each plate.  Quarter the small potatoes and arrange nicely on top of the gravy.  Sprinkle potatoes with a little parsley garnish.

For Your Date:

Tell your darlin’ or date that dinner is served and it’s not to get cold!  If your date is like my sweet hubby he’s watching the TV waiting for the dinner bell.  Maybe yours will be in the kitchen helping and tasting as dinner is in the making.  Have ready a nice red wine or the port used for the gravy ready to serve and enjoy your date dinner.

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.

Get ready for Memorial Day Weekend with these spice rubbed BBQ Baby Backs with homemade barbecue sauce.  This is one of our favorites for a summer barbecue just like Memorial Weekend.   Many BigOven reviewers have raved about how good they are.  One of my personal favorite reviews was from the crew of a fire station where they said, “THE FELLAS AT THE FIRE HOUSE COULD NOT GET ENOUGH.  THE BBQ SAUCE WITH THIS RECIPE IS A MUST.  I HAVE TRIED SOME BOTTLED SAUCES AND THE RIBS WERE JUST OK  INSTEAD OF BEING ‘GREAT’! tonyparT.”

These ribs are sure to please your family and friends this holiday weekend.   If you don’t want to make the sauce, just substitute one of your personal favorites instead.  However, the sauce is superb and simple to make.  Click Here for the full recipe.

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BigOven Reviews:

New Review just receive Memorial Day Weekend 2013:  Thanks for the recipe. First time making ribs and they were a hit!!! the whole family asked when we were having them again as they were eating them and licking their fingers! The sauce is WELL worth the time to make.  lisatracy

Without question the best ribs that I’ve ever had. Worth making the sauce. Wow..my wife and I were sucking the bones cause it was so good lol. Thx for sharing this recipe. My now staple rib recipe for sure. Patg73

These were a hit at the annual 4th of July BBQ. I had four different families tell me they were the best they’ve ever had. I’m definitely making these again!! Ncrisp24

Watch out Famous Daves. This recipe is awesome. Maderacopy

This is a GREAT recipe, everyone in the house loves it!  Very tender and a fabulous sauce.  I’ve made it again and again by request. NR

THE FELLAS AT THE FIRE HOUSE COULD NOT GET ENOUGH.  THE BBQ SAUCE WITH THIS RECIPE IS A MUST.  I HAVE TRIED SOME BOTTLED SAUCES AND THE RIBS WERE JUST OK  INSTEAD OF BEING ‘GREAT’! tonyparT

We loved these ribs!  We might reduce the chili powder a bit next time.  They certainly have a robust flavor.  I didn’t have the tomato sauce so pureed a tomato instead. You’ll notice our sauce looks a little chunky in the picture..but ohh soooo good!  cbigovenp

Here is a delightful Sweet n Spicy Oriental dish in a rich sauce that can be served along with white or brown.  This is an recipe that is similar to Bourbon Chicken or Orange Chicken that is lightly breaded with a rich thick sauce.

1 large boneless chicken breasts; cut into bite size pieces
1/2  cup Unbleached flour
1/4 cup Bread crumbs; Panko Japanese Style
2 tablespoons Vegetable oil

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SAUCE
1/2 cup water
1 clove Fresh garlic, peeled and minced
1/2 teaspoon Red pepper flakes; or more to taste
1/4 teaspoon Ginger; ground
1/4 cup Brown sugar
2 tablespoons Ketchup
1 tablespoon White wine vinegar
1/3 cup Dark soy sauce
2 tablespoons Corn starch; or more for desired thickness

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Preparation

Cut large chicken breast into 1/2 as though  were going to butterfly.  Especially if they are thick in size.  If not you will not need to cut in half.  Then cut into bite size pieces.

Place flour and Panko in medium size bowl large enough to hold chicken, Panko and flour.  Add pieces of chicken and using two forks flip slowly until all pieces are dredged in a light coating of flour and Panko Bread Crumbs.  Let rest while you prepare the skillet and heat the oil to a hot temperature.

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In a large non-stick skillet, add vegetable oil.  Allow oil to come to a medium high temperature that is hot enough for a drop of water to sizzle the oil.  Using kitchen tongs, add the chicken bits one piece at a time allowing room to turn the chicken.

Meanwhile, heat oven to 300 degrees so that you can place the chicken in the oven to continue cooking while you later prepare the sauce.

Let the chicken pieces cook 3-5 minutes per side or until the first side is lightly browned.  Turn over and brown second side another 3-5 minutes.  As pieces brown, remove from oil and place in 12x8x2 (or larger) clay or non-stick baking dish.  Add additional pieces to the skillet as room allows and continue to brown as before.  After the last chicken is browned, remove from skillet and place remaining pieces one layer deep in the baking dish.  Place baking dish in oven while sauce is prepared and until it has simmered at least 10 minutes.

SAUCE:

Using a paper towel, remove excess oil from the skillet.  Mix together all sauce ingredients except corn starch in the skillet and bring to a boil.  Turn down and simmer for 10 minutes stirring occasionally.  Add corn starch a little at a time until the sauce begins to thicken.

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Make sure sauce has thickened before adding the first chicken.  Add chicken pieces to sauce and stir gently to coat.  Continue cooking for an additional 10 minutes at a slow simmer.  Add more corn starch if necessary to ensure sauce coats chicken and is of a gravy like nature.

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May 2013: More delicate version that I preferred.
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October 2013: Had more soy sauce or brown sugar. Too robust for oriental fried rice.

 

Serve along side or over white rice or brown rice.

It’s late September and I just had to make this rib recipe again for Sunday dinner with friends. I still had sauce in the fridge from the last venture so didn’t need to make it up. That’s a time saver.

While the ribs are cooking, I’m doing a little house sprucing and now updating the recipe. Our friends will be here in a few hours and are bringing a side of macaroni and cheese. What’s great, too, about cooking ribs this way is that you can bake them the full 3 hours, turn the oven off and then finish them on the grill after your guest arrive. No stress about planning the cooking right to the second!!

The recipe appears to take a long time, but most of the time is in the oven baking time or stirring the sauce occassionally.  It’s worth the time.

Ingredients

2 large pork baby back or back ribs; full racks
=== RUB ===
2 tablespoons Carrol Shelby’s Chili blend; 2 T Chili Powder
1 tablespoon Ground cumin
1 teaspoon garlic; cloves, minced
2 tablespoons black pepper; freshly cracked
Salt to Taste
=== BASTE SAUCE ===
2 tablespoons Vegetable oil
1/4 cup fresh onion; minced
1/2 cup Water
1 can Tomato sauce
1/2 cup White vinegar
1/2 cup Light brown sugar
2 tablespoons Light corn syrup
1 tablespoon Worcestershire Sauce
1 3/4 teaspoon Salt
1 teaspoon liquid Barbecue Smoke
1 teaspoon Jack Daniel’s Whiskey
1/4 teaspoon Cracked black pepper
1/4 cup Catsup

Preparation

To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks.  Trim away any excess fat from ribs and remove membrane from under-side of the ribs.  Mix the dry spices together in a small bowl, except for the pepper and salt.  Then sprinkle a light even coating spice rub over ribs and press into meat.  If your spices are all in shaker bottles, the just sprinkle the desired amount of each spice.  Scatter the minced garlic over the top of the ribs.  Then press spice and garlic against the meat.  Add the amount of spice according to your desired level of hot and flavorful spice desired.  Top with fresh ground pepper and salt.   Wrap the ribs tightly in aluminum foil and bake in a preheated 275 degree oven for 3 hours.  I line the baking dish with a large sheet of foil that can then be folded over with the meat sealed inside. This makes for easy clean up.

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As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium-high heat.  Saute the onions for 5 minutes or until they start to brown.  Add the remaining sauce ingredients, bring mixture to a boil; then reduce heat to low and simmer for 1 1/2 hours, uncovered, or until sauce thickens.  Check sauce every 15-30 minutes to stir and make sure not boiling.  Remove from heat and set aside until the ribs are ready.  Preheat your barbecue grill.

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When ribs are finished in the oven, the meat should have pulled back about 1/2-inch from the cut-ends of the bones.  Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill.  Grill the ribs for 3 to 4 minutes per side.  They should be slightly charred in a few spots when they’re finished.  Brush barbecue sauce on the ribs while they’re grilling, just before you serve them.  Don’t add the sauce too early or it will burn.

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This recipe yields 2 (full-rack) to 4 (half-rack) servings.

 

BigOven Reviews:

Without question the best ribs that I’ve ever had. Worth making the sauce. Wow..my wife and I were sucking the bones cause it was so good lol. Thx for sharing this recipe. My now staple rib recipe for sure. Patg73

These were a hit at the annual 4th of July BBQ. I had four different families tell me they were the best they’ve ever had. I’m definitely making these again!! Ncrisp24

Watch out Famous Daves. This recipe is awesome. Maderacopy

This is a GREAT recipe, everyone in the house loves it!  Very tender and a fabulous sauce.  I’ve made it again and again by request. NR

THE FELLAS AT THE FIRE HOUSE COULD NOT GET ENOUGH.  THE BBQ SAUCE WITH THIS RECIPE IS A MUST.  I HAVE TRIED SOME BOTTLED SAUCES AND THE RIBS WERE JUST OK  INSTEAD OF BEING ‘GREAT’! tonyparT

We loved these ribs!  We might reduce the chili powder a bit next time.  They certainly have a robust flavor.  I didn’t have the tomato sauce so pureed a tomato instead. You’ll notice our sauce looks a little chunky in the picture..but ohh soooo good!  cbigovenp

Click here to veiw this recipe on BigOven. 

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