Tonight for dinner I’m grilling a simple skin on the bone-in chicken breast. I like leaving the skin on and bone in so that the chicken is really moist. We’re at our Ironworks cabin so we almost always grill.  The spice I use is Boswell’s Blends – Fowl-n-Feather Seasoning.  I bought it at one of those home shows in Phoenix AZ and use it all the time.  The ingredients in case you want to try something similar are: salt dehydrated garlic dehydrated onion other spices (the secret ingredients) sugar dehydrated red bell pepper dehydrated parsley Rub the spices into the chicken breast & spray withRead More →

We had eight of our closest friends at our home to celebrate and ring in the New Year.  Cocktail and appetizer hour started at 7pm and dinner was ready to serve an hour and half later.  The twice baked potatoes were prepared the day prior and were ready to place in the oven for the final baking one hour before dinner.  The tenderloin smoked for 1 hour, grill seared for 15 minutes and then slow cooked in the oven (on and off) for the balance of the day before carving to serve at a delicious medium-rare. Oh how I wish I were better at remembering toRead More →

Who would have thought that I would still be grilling outdoors in the middle of December!  It wouldn’t surprise me as much but we are again at Ironworks and the temperature was a brisk 45 degrees outside when I put the shrimps on the grill.  I cook year round at our home in the Valley of the Sun but never dreamed it would be the same here.  I did not serve the shrimp as a surf and turf which what I first thought of doing.  Instead we enjoyed them as an appetizer before dinner along with a sun-dried tomato artichoke dip and crackers.  Hope you enjoy the shrimpRead More →

Here’s a new twist on cooking salmon.  Instead of simple grilling or frying, we’ve added some parmesan cheese to the mix for a little sharpened flavor.  The fish was marinated in a lemonade mixture with garlic and Italian seasoning to give it more internal flavor.  The hash brown that are served along as a side also have the extra up-taste of the same parmesan.  There were a few problems getting the cheese to stick to the fish and not the grill so make sure your grill is on the hot side and don’t turn to soon. Fish: 2 – 3 salmon filets 1 – 12Read More →

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 ofRead More →

If I only had one cookbook in my library it would be “Timing is Everything by Jack Piccolo”.  There are no pictures and it doesn’t really have any recipes but it’s the best cookbook around for reference.  Want to know how long to cook the tuna in my “Drunkin Yellow Fin Tuna” or the Beef Tenderloin in  “Beef Tenderloin, Port Mushroom Gravy and Red Potatoes –  Date Night Dinner”. Just turn to the appropriate meat section in the cookbook and look it up.  Tuna is considered a meaty fish found in the, of course, Fish Section.  Then it breaks down in the cooking methods of braise,Read 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 →

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.   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 1/4Read More →