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 turnRead More →

Why is it that I love to cook with spirits.  I haven’t figured it out but I do on a regular basis.  Crown Royal Whiskey is one of my favorite cooking ingredients for reducing mushrooms or making a sauce similar to a Marsala Wine sauce.  A few weeks ago, I wanted to do something different with Yellow Fin Tuna.  So, here was invented Drunken Yellow Fin.  From now on anything I make with spirits as an ingredient will probably be called “Drunkin Something”.  What is really funny is that I do not even like the taste of most alcohol unless it’s in food.  Now, wine isRead More →

This sweet and savory stuffed mushroom appetizer is made with ground sweet Italian sausage, goat cheese & chopped Calimyrna figs.  For a little extra eye appeal they’ve been topped them with slivered almonds. Fresh Calimyrna figs  are definitely my preference over the darker variety fig as they have a milder flavor that doesn’t over power the other ingredients.  The tastes of this stuffed mushroom will burst with variety of sweet and savory flavors that seem to crunch and pop out individually. You can easily substitute golden delicious apples and feta cheese for figs and goat cheese if not available.  Sometimes you can find dried figs packaged on the same aisle in the groceryRead More →