Fiery Hot Texas T-Bones with Chipotle Smashed Potatoes and Hot and Sweet Pepper Saute

3 whole jalapenos
3 bell peppers, choose 3 different colors
2 1/2 pounds small potatoes, such as baby Yukon gold or small red skin potatoes, coarsely chopped
Salt
4 slices bacon, chopped
2 tablespoons chipotle powder, divided
1 small onion, chopped
1 cup sour cream
1 tablespoon dark chili powder
1 tablespoon ground cumin
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
2 large T-Bone steaks 1 1/2 inches thick, 2 1/2 pounds total
3 tablespoons vegetable oil, 3 turns of the pan, divided
1/4 cup bourbon, eyeball it

Seed and slice the hot and sweet fresh peppers and reserve.

Cover potatoes with water and bring to a boil. Add salt to boiling water. Cook potatoes until tender, 10-12 minutes. Chop and brown bacon in a small skillet and add a tablespoon of chipotle powder and onions. Cook 5 minutes over medium heat until onions are tender. When potatoes are tender, drain and return to hot pot. Add bacon mixture and sour cream to the potatoes. Smash potatoes and season with salt, to taste.

While potatoes are working, combine dry spice rub: chili powder, remaining chipotle powder, cumin and grill seasoning. Rub steaks liberally on both sides with the mixture. Heat a 12 to14-inch skillet screaming hot. Add 2 tablespoons of vegetable oil, 2 turns of the pan. It will smoke. Add steaks and do not turn for 6 minutes. Flip and cook another 6 minutes for medium rare, up to 10 minutes for well done. Remove skillet from flame and add bourbon. Return steaks to stove and flame the pan. When the fire goes out, transfer the meat to a large serving platter and pour pan juices over the top. Let meat rest for juices to redistribute. Return pan to heat and add remaining tablespoon vegetable oil to the skillet. Add hot and sweet peppers to the pan and saute them for 5 minutes. Season with salt and pile peppers alongside steaks.

Remove meat from the T bones and cut into 4 portions. Top with some peppers and pile some chipotle smashers along side. Spoon drippings and juices over meat and serve.

Courtesy Rachael Ray

Cast Iron Home Fries

Ingredients
2 pounds new red potatoes, cooked until tender and halved
1 Spanish onion, peeled and cut into 1/4-inch thick slices
1 red bell pepper
1 yellow bell pepper
2 jalapeno chiles
Vegetable oil
Salt and freshly ground pepper
2 tablespoons butter

Directions
Heat grill to high. Brush potatoes halves, onion slices, peppers, and chiles with oil and season with salt and pepper, to taste. Grill potatoes and onions for 2 to 3 minutes per side or until just cooked through and slightly charred. Remove from heat, cut each potato half in half again, and finely chop the onions.

Grill peppers and chiles until charred on all sides. Remove from the grill, place in a bowl, cover, and let steam for 5 minutes. Remove skin and finely dice.

Melt butter in a 9-inch cast iron skillet on the grates of the grill. Add the potatoes, onions, peppers, and chiles all in 1 layer and pack down. Cook until crisp and nicely browned.

Courtesy of Bobby Flay

Grilled Sausage and Egg Breakfast Sandwiches

Ingredients
Grilled Southwestern-style Sausage:
4 cloves finely chopped garlic
1 pound ground pork
1 tablespoon ancho chile powder
2 teaspoons chile de arbol
2 teaspoons kosher salt
1 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
2 tablespoons finely chopped Mexican oregano
2 tablespoons finely chopped cilantro leaves
Scrambled Eggs:
12 large eggs
Salt and freshly ground pepper
3 tablespoons finely chopped chives
3 tablespoons unsalted butter
Sandwiches:
4 bagels, split
4 slices Monterey jack cheese
Directions
Sausage:

Heat grill to medium. Combine all ingredients in a bowl, being careful not to overmix. Divide the sausage mixture into 8 (4-ounce) patties. Grill until cooked completely through, about 4 minutes per side.

Eggs:

Heat grill to medium. Whisk together eggs, salt, pepper, and chives in a medium bowl. Melt the butter in a 9-inch cast iron skillet on the grates of the grill. Add the eggs and stir until soft curds form. Remove from the heat.

Assemble:

Place bagels, cut side down, on the grill and toast until lightly golden brown, about 45 to 60 seconds. Remove the bagel tops from the grill. Turn the bagel bottoms over and top each with a slice of cheese and let melt, about 30 seconds. Top the cheese with a sausage patty and then divide the eggs among the patties. Top with the bagel tops, close the cover and just let heat through, about 1 minute. Remove from heat and serve immediately.

Courtesy Bobby Flay

Spicy Citrus Bloody Mary

Ingredients
2 to 3 cups ice
1 lemon, cut into wedges
1 lime, cut into wedges
1 tablespoon horseradish, drained
1 jalapeno pepper, minced
Pinch salt
2 cups vodka
3 cups tomato juice
1 tablespoon Worcestershire sauce
Directions
Muddle ice, lemon wedges, lime wedges, horseradish, jalapeno, and salt in the bottom of a pitcher. Add vodka, tomato juice, and Worcestershire and stir to combine. Refrigerate if not serving immediately, or pour into glasses over ice and serve.

Courtesy Bobby Flay

Mac 'N Cheese with Bacon and Cheese

Ingredients
Kosher salt
1 pound elbow macaroni
4 cups milk
2 or 3 sprigs thyme
4 cloves garlic, smashed and divided
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
5 1/2 cups shredded sharp white Cheddar
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
4 slices bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
Leaves from 1/4 bunch fresh thyme
Directions
Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.

Preheat the oven to 400 degrees F.

In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.

While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.

To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.

Courtesy Tyler Florence

Roasted Tomato Soup

Ingredients

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional
Directions
Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

Courtesy Tyler Florence

BISON AND RED WINE SHEPHERD'S PIE

Filling:
1/3 cup all purpose flour
1 tsp Hungarian sweet paprika
1 1/2 tsp coarse kosher salt
1 tsp freshly ground black pepper
3 1/2 pound bison or beef short ribs (or 2 1/2 pounds boneless chicken, cut into 2-inch cubes)
1/3 pound rindless slab bacon, cut crosswise into 1/2 inch thick slices
2 tbls (or more) olive oil
1 cup chopped onion
1/2 cup peeled chopped carrot
1/2 cup chopped celery
3 garlic cloves, chopped
2 cups dry red wine (such as Syrah)
2 2/3 cups low-salt chicken broth
1 cup canned crushed tomatoes
2 bay leaves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
10 ounces pearl onions
1 1/2 cups 3/4 inch cubes peeled parsnips
12 baby turnips, trimmed peeled

Mashed potato crust:
2 to 2 1/4 pounds russet potatoes, peeled, quartered
3/4 cup whole milk
1/2 cup (1 stick) unsalted butter
1/3 cup heavy whipping cream
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg, beaten to blend

Garnish:
1 large egg
1 tablespoon water
1 cup finely grated Parmesan cheese

Filling:
Whisk first 4 ingredients in large bowl.
Add bison; toss.
Heat large pot over medium heat.
Add bacon; cook until crisp.
Transfer to paper towels.
Add 2 tablespoons oil to pot; increase heat to medium high.
Work in batches, cook bison until browned, adding more oil by tablespoonfuls as needed.
Return to same bowl.
Add chopped onion, carrot, celery, and garlic to pot; cover and cook until vegetables soften, stirring occasionally, about 5 minutes.
Add wine; bring to boil, scraping up any browned bits.
Add broth, tomatoes, bay leaves, thyme, sage, reserved bacon, and bison.
Reduce heat to low.
Cover; simmer until bison is tender, stirring occasionally, about 2 hours (beef may take 1 1/2 hours)

Meanwhile, cook pearl onions in large saucepan of boiling salted water 2 minutes.
Transfer to bowl of ice water; trim and peel.
Transfer bison to rimmed baking sheet.
Cut meat off bones; cut meat into 3/4 inch cubes.
Add parsnips and turnips to pot with bison sauce.
Simmer until tender, stirring occasionally, 10 to 15 minutes.
Add pearl onions; cook 5 minutes.
Return meat to pot.
Season with salt and pepper.

Mashed-Potato Crust:
Cook potatoes in large pot of boiling lightly salted water until tender, 18 to 20 minutes.
Drain.
Heat milk, butter and cream in medium saucepan until almost boiling.
Rice potatoes into large mixing bowl; add milk mixture, 1 teaspoon coarse salt and 1/2 teaspoon pepper and shish until smooth and slightly cooled, about 2 minutes.
Whisk in egg.

Preheat oven to 400 degrees.
Spoon bison filling into 3-quart (13x9x2 inch) baking dish.
Spoon mashed potatoes over; smooth top to cover completely.

Garnish:
Beat egg and 1 tablespoon water to blend.
Brush over potatoes, then sprinkle cheese all over

Bake pie until tip is browned and filling is heated through, 30 to 40 minutes (50 to 60 minutes if chilled).

Let rest 10 minutes.

What to drink:
Try a full-bodied red wine.

Courtesy of bon appétit

SMASHING PUMPKIN MARTINI

MY FAVORITE ALL TIME BAND...gotta love this drink!

This spicy, pumpkin-infused cocktail would make a delightful aperitif from Halloween through Christmas. It was created by Felix Albano, manager of the bar at Fifty Seven Fifty Seven in New York City.

3 ounces spiced pumpkin vodka
1 ounce Amaretto
Garnish: toasted pumpkin seeds
For pumpkin seeds: Heat a large heavy skillet over moderate heat until hot. Toast pumpkin seeds, stirring constantly, until they expand and begin to pop, 3 to 5 minutes. Transfer seeds to a plate to cool.

For Martini: In a shaker filled with ice, stir spiced pumpkin vodka and Amaretto. Strain into a chilled cocktail glass. Serves 1.

SPICED PUMPKIN VODKA

Try this pumpkin-infused vodka in the Smashing Pumpkin Martini, or use it to invent a holiday cocktail of your own.

The bar at Fifty Seven Fifty Seven in New York City, where it was created, uses a liter-sized bottle to hold the vodka-pumpkin mixture while it steeps.

1/2 cups (350 ml) cinnamon vodka
3/4 cup (175 ml) vanilla vodka
3/4 cup (175 ml) vodka
2 whole vanilla beans
2 cups raw pumpkin meat, cut into 1/4-inch slices
Combine vodkas in bottle or other glass container. Add pumpkin meat and vanilla beans and let sit for 1 week. If necessary, when mixing cocktails strain the vodka as you pour it into the shaker. Consider using toasted pumpkin seeds or some of the vodka-soaked pumpkin as garnish.

Fills a one-liter bottle (a scant quart).

CHOCOLATE RASPBERRY MARTINI

1 ounce Chocolate Godiva Liqueur
3/4 ounce Vodka
1/2 ounce raspberry liqueur
Combine Chocolate Liqueur, vodka and raspberry liqueur (Snapps) in cocktail shaker with ice. Stir. Pour into martini glass. Garnished with a white chocolate curl.

MARDI GRAS MARTINI

3 ounces Absolut Citron Vodka
Glass Coated with Chambord
Lemon Twist
Straight Up – Pour the chilled Vodka into a chilled martini glass coated in Chambord and serve with a twist of lemon.
On the Rocks – pour the chilled Vodka into a rocks glass coated in Chambord filled with ice and serve with a twist of lemon.
To coat the martini glass or rocks glass with Chambord, pour Chambord into the glass, swirl around the glass until coated (to your liking), pour out any remaining Chambord.

APPLE MARTINI

1 1/4 oz. Vodka
1 1/4 oz.  Apple Pucker
Dash of Sweet & Sour Mix (optional)
Garnish - Apple Slice
Technique - Shake & Strain

SHOCK AND AWE MARTINI

1 oz. BluesBerry Liqueur
1/4 oz. Southern Comfort
3/4 oz. Orange juice
1 teaspoonful peppermint After Shock

SPICY BLOODY MARY MARTINI

Chile Pepper Infused Vodka

Spicy Bloody Mary Mix
Spiced Rum.

JACK FROST

1 1/2 oz. Vanilla Vodka

1/2 oz. Peppermint Schnapps

1/2 oz. Creme de Menthe Glass

Shake Vodka and Schnapps with ice and strain into a martini glass. Float with Creme de Menthe.

SNOWFLAKE

Makes 1 serving.
1½ ounces vodka
1 ounce white grape juice Splash champagne
Shake vodka and grape juice and strain into a martini glass.
Top with champagne

MISTLETOE MARTINI

4 parts vodka
1/2 oz. melon liquor such as Midori
splash of grenadine

REINDEER MARTINI

REINDEER MARTINI
2 parts vodka
1 part Frangelico
1 part Malibu
splash of cream
garnished: a cherry and two cinnamon sticks for antlers
 

FROSTINI

1 part vodka
1 part Godiva liqueur
1 part Bailey's Irish Cream liqueur
splash of cream

Garnish
1 Hershey's Hug® candy


Shake all ingredients except garnish over ice and strain into a chilled martini glass rimmed with sugar, Garnish with the candy kiss.

BLOODY EYEBALL MARTINIS ON THE ROCKS

Eyeball:

1 radish

1 pimiento stuffed green olive

Drink:

1 shot gin or vodka

1/4 shot dry vermouth (more or less to taste)

Prepare ice "eyeballs" at least a day before your plan to use them. Peel radishes, leaving thin streaks of red skin on to represent blood vessels. Using the tip of the vegetable peeler or a small, knife, carefully scoop out a small hole in each radish, roughly the size of an olive. Stuff a green olive, pimiento side out, in each hole. Place 1 radish eyeball in each section of an empty ice cube tray. Pare the radishes down a bit to fit, if necessary. Fill the tray with water and freeze overnight.

To make drink, fill a tall cocktail glass with 3-4 eyeball ice cubes, add ingredients in the order given. Shake or stir, as is your preference.

Deviled Eggs

Ingredients
7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
Salt and pepper, for taste
3 slices of bacon, crumbled very small

Paprika, for garnishing
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing

Directions
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish, bacon crumbles and mustard. Add salt and pepper, to taste.

Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.

Tuscan Carbonara

Ingredients
1 pound spaghetti
Salt
1/2 pound pancetta or bacon, diced
1 medium onion, finely diced
5 large egg yolks
1/4 cup heavy cream
1 cup grated Parmigiano-Reggiano
Freshly ground black pepper

Directions
Cook the spaghetti al dente (firm but not hard), in a large pot of boiling salted water according to package directions.
Meanwhile, fry the pancetta and onion over medium-low heat in a large, straight sided skillet until the pancetta is crispy and the onion has softened. Turn the heat off.
In a medium mixing bowl, whisk together the yolks, cream and grated cheese. When the spaghetti is ready drain and toss it into the skillet with the pancetta and onion. Quickly pour the egg mixture over the spaghetti and toss everything together well to combine. The residual heat from the skillet, onions and spaghetti will be enough to cook the eggs and make a creamy sauce. Direct heat from the stovetop will make an overcooked, scrambled egg, lumpy mess. Season the spaghetti with salt and pepper and serve immediately.

Cook's Note: You can also make this dish using any pasta shape you like. Try penne, fusilli, shells or cavatappi for a twist on the classic.

Courtesy Paula Deen

Spaghetti alla Carbonara

Ingredients
1 teaspoon extra-virgin olive oil
3 ounces thinly sliced prosciutto or Canadian bacon, trimmed of fat and diced (1/2 cup)
2 cloves garlic, minced
Pinch of crushed red pepper
3 large eggs (pasteurized, if desired)
3/4 cup reduced-sodium chicken broth
3/4 teaspoon freshly ground pepper
12 ounces whole-wheat spaghetti or linguine
8 ounces broccolini (2 1/2 cups) or broccoli rabe (4 cups), stem ends trimmed, cut into 1/2-inch pieces
1/3 cup freshly grated Parmesan or Pecorino Romano cheese
Salt to taste

Directions
Put a large pot of water on to boil for cooking pasta. Also bring about 1 inch of water to a gentle simmer in the bottom of a double boiler (see Equipment Tip).

Heat oil in a medium nonstick skillet over medium heat. Add prosciutto (or Canadian bacon) and cook, stirring often, until heated through, about 2 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Remove from heat.

Whisk eggs, broth and pepper in the top of the double boiler to combine. Set over the simmering water in the bottom of the double boiler and cook, whisking constantly in a slow, steady, figure-eight motion, until the sauce steams and thickens enough to coat a metal spoon, 5 to 7 minutes. The sauce may have a few small curdles. Remove the top pan from the heat and whisk the sauce rapidly so it does not continue to curdle.

Meanwhile, cook pasta in the boiling water, stirring often, for 5 minutes. Drop in broccolini (or broccoli rabe) and cook until the pasta is tender but firm, 4 to 6 minutes more. Drain and place in a large bowl. Add the egg sauce, the prosciutto (or bacon) mixture and cheese; toss to coat well. Season with salt, if desired.


Equipment tip: No double boiler? Improvise by setting a large stainless-steel bowl over a pan of simmering water.

Courtesy EatingWell.com

French Onion Soup

Directions
Cook 4 sliced onions and 2 thyme sprigs in butter, covered, 20 minutes. Uncover; cook 1 hour, or until caramelized, stirring occasionally. Add 6 cups beef broth; simmer 10 minutes. Add cognac, salt and pepper. Top with gruyere toasts.

Courtesy Food Network Magazine

Bloody Mary - Sampler Platter

RED SNAPPER
1/4 oz. Gin,
Dash of Lemon juice,
Worcestershire,
2 or 3 drops Tabasco, Pepper, Salt & Celery salt, Tomato juice
Over ice in a tall glass, add spices, then Gin,
Fill with Tomato juice & Stir, Garnish with Celery stick & Lime wedge
 
 
BLOODY MARIA
1 1/2 oz. Tequila,
Dashes of Worcestershire, Tabasco,
Salt, Pepper & Lime juice, Tomato juice

Build in above order in a Tall glass,
Garnish with a Celery stalk, Lime wedge & Jalepeno pepper if desired
 
 
HIGHLAND MARY
2 Dashes of Tabasco Sauce
1 Splash of Worcestershire Sauce
1 1/2 ounces scotch whiskey
1 sprig of fresh rosemary,slightly bruised
Pour over ice in large rocks glass, stir well
Garnish with rosemary.

DANISH MARY
2 splashes of Tabasco Sauce

1 1/2 ounces aquavit
fresh pepper
1 teaspoon grated onion
sprig of fresh dill

Pour over ice in rocks glass and add pepper.
Garnish with dill.

RUSSIAN MARY
2-3 splashes of Tabasco Sauce

1 1/2 ounces vodka
1 ounce plain yogurt
1 teaspoon grated onion
fresh pepper
sprig of parsley

Combine in rocks glass, add ice, stir well. Garnish with parsley


BLOODY BULL
4 splashes of Tabasco Sauce
1 teaspoon of horse radish
1 teaspoon onion powder
1 splash of Worcestershire sauce
1 1/2 ounces vodka
1 1/2 ounces canned beef broth
fresh pepper green onion

Pour over ice in tall glass, stir well. Garnish with onion

 
IRISH BLOODY MARY
1 1/4 oz Bailey's Irish Cream
Bloody Mary Mix

Rim a coffee mug with celery salt, and pour bailey's over ice into it.
Fill with bloody mary mix, garnish with a pickle spear and filberts, and serve.
 
 
BLOODY DON
2 oz Sake
4 drops Worcestershire Sauce
2 drops Tabasco Sauce
1 dash Horseradish
1 dash Lime Juice
Tomato Juice
1 pinch Salt
1 pinch Peppers

Pour sake, Worcestershire sauce, Tabasco sauce, horseradish, salt and pepper into a old-fashioned glass half-filled with ice cubes.

Stir well. Add tomato juice, to taste. Stir again, and serve.

 
BLOODY PEARL HARBOR 
1/2 shot V8 Juice
1 shot Malibu Rum
1/2 shot Stolichnaya Vodka
3 Ice Cubes
Stir well with ice.
Adding a few drops of hot sauce for flavor is optional.
 
 
SUNDRIED TOMATO BLOODY MARY
3 oz. Tomato juice
3 oz. V-8 juice
1 1/2 oz. vodka infused with sun dried tomatoes
Pinch black pepper
Pinch celery salt
Dash grated horseradish
Dash lemon juice
Dash Tabasco sauce

Put all ingredients into a large, chilled highball glass, add ice and mix well. To infuse vodka used in this drink, pour 4 oz. of vodka into a glass container with a tight-fitting top. Add four sun-dried tomatoes, cover, and let stand for at least two days. When ready to use, strain and discard tomatoes. If you age this infusion longer, after a week replace old tomatoes with fresh ones.
 
 
LA MICHELADA
The Michelada is a refreshing summer twist on the standard Bloody Mary. Try it with a light Mexican Beer. You can't go wrong with the Michelada!

4 drops of Tabasco Sauce
1/4 tsp Worcestershire Sauce
Dashes of Salt and Ground Pepper
Juice of 1 Lime wedge
1 Bottle of Beer, preferably a Negro Modelo
Combine above ingredients in a glass and pour beer to top. Serve with wedge of lime in a salted glass.

Spicy Bloody Mary - Variations

BLOODY BIKER
2 oz Vodka
1/4 tsp Olive Juice
5 oz Spicy Hot V8 Juice
1/4 tsp Worcestershire Sauce
1/4 tsp Habanero Pepper Sauce
Juice of 1 Lime wedge



WASABI BLOODY MARY
1/2 fresh Lime Juice
4 1/2 tsp Wasabi
6 cups low-salt V8 Juice
3 tbsp Worcestershire Sauce
1 1/4 tsp Hot Pepper Sauce
3/4 tsp Salt
1 1/2 cups Vodka

Combine lime juice and wasabi with a whisk, until wasabi dissolves. Pour into a pitcher, and add veggie juice, worcestershire sauce, pepper sauce and salt. Chill.

Stir in vodka and serve over ice, with a stalk of celery or pickled asparagus.




BLOODY MURPHY
2 Oz Pepper Vodka
4 Oz Tomato Juice
A dash of Tabasco sauce
A wedge of Lime

Add vodka, juice and sauce to a shaker with ice, adding salt and pepper to taste.
Shake vigorously.
Strain over ice cubes into a highball glass and add a lime wedge.





MESA GRILL'S SPICY BLOODY MARY
20 ounces tomato juice
6 ounces vodka
2 dashes Bobby Flay's Hot Sauce
1 dash Worcestershire sauce
Pinch celery salt
Pinch black pepper
1 lemon, juiced
Ice
Celery spears, for garnish
1 jalapeno pepper, slivered, for garnish

Combine all ingredients in a small pitcher, pour into 2 large glasses filled with ice and garnish with celery spears and slivers of jalapenos.

Bloody Mary - Variations

CLASSIC
1 1/2 ounces (1 jigger) vodka
1/2 cup tomato juice
2 teaspoons fresh lemon juice
Worcestershire sauce to taste
Tabasco to taste
1 celery stick for garnish
1 lemon wedge for garnish

Combine the vodka, the tomato juice, the lemon juice, the Worcestershire sauce, the Tabasco, 1 cup ice cubes, and salt and pepper to taste, shake the mixture well, and strain it into a tall glass filled with ice cubes. Garnish the Bloody Mary with the celery stick and the lemon wedge.




ALGONQUIN
2 oz Vodka
4 oz Tomato Juice
Juice of 1/2 Limes
1 1/2 tsp Worcestershire Sauce
6 dashes Tabasco Sauce
Salt
Pepper
1 Lime wedge

Add vodka, juices and sauce to a shaker with ice, adding salt and pepper to taste. Shake vigorously. Strain over ice cubes into a highball glass and add a lime wedge




JUSTINE'S 
1 1/4 oz. vodka
dashes of lemon juice, lime juice, Worcestershire
and Tabasco sauces
dashes of horseradish, pepper and salt
dashes of granulated onion and garlic
Tomato juice to fill
Garnish with a celery stick.

 


LESLIE'S
2 oz Vodka
6 oz V8 Juice
1 tsp Horseradish
1/2 tsp fresh Lime Juice
4 dashes Tabasco Sauce
4 dashes Worcestershire Sauce
1 pinch Peppers
1 pinch Celery Salt

Add several ice cubes to a highball glass, grind some pepper on top and add some celery salt to make seasoned ice cubes. Add all ingredients to a cocktail shaker half-filled with ice cubes, and shake well. Strain the mixture over the ice cubes in the highball glass. Squeeze a lime slice over the drink and drop it in the glass.




BLOODY MARY PUNCH
Decorative Ice Ring
Small cherry tomatoes
Fresh Dill

Punch
1 (42-ounce) container tomato juice, chilled
1 1/2 cups vodka
3 tablespoons horseradish
3 tablespoons lemon juice
2 tablespoon TABASCO Sauce
1 liter seltzer, chilled

Fill 6-cup ring mold with water to come halfway up side. Freeze approximately 2 hours. Arrange small cherry tomatoes and fresh dill in on ice in ring mold; carefully add enough water to fill. Freeze until firm.

Combine tomato juice, vodka, horseradish, lemon juice and TABASCO® Sauce in large punch bowl. Just before serving, add seltzer and unmolded ice ring.

Spicy Pepper Vodka Martini

Ingredients
12 ounces Pepper Vodka, recipe follows
1 1/2 ounces dry vermouth
Crushed ice
1 fresh jalapeno, stemmed, seeded, and thinly sliced, or pickled jalapeno pepper slices

Directions

In a cocktail shaker, combine the vodka, vermouth, and crushed ice. Shake well, then strain into 4 chilled, tall martini glasses. Garnish with thin jalapeno slices, as desired, and serve.



Prep Time: 10 minutes
Inactive Prep Time: 1 week
Pepper Vodka:
1 (750-ml) bottle best quality vodka
1 fresh red jalapeno or red Fresno pepper, slit in 1/2 lengthwise, stem left intact
1 fresh green jalapeno pepper, slit in 1/2 lengthwise, stem left intact
1 fresh Serrano or green cayenne pepper, slit in 1/2 lengthwise, stem left intact
2 cloves garlic, peeled

Pour out enough vodka from the bottle in order to make room for the peppers and reserve for another use. Carefully add the peppers and garlic to the vodka, pouring out more liquid if need be. Cap and let stand at room temperature until the vodka acquires the desired heat, about 1 week.

Serve, or remove the peppers and keep in the freezer.

Yield: about 3 1/4 cups

Courtesy Emeril Lagasse

Perfect Roast Chicken

Prep 20 min
Cook 1 hr 30 min

Ingredients

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Directions
Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Courtesy of Ina Garten

Beef Roast

One beef roast (any kind will do, just look for a piece of meat in the store that says on the label beef...and roast...it will work perfect)
1 Onion (red or white)
1 Can french onion soup (Campbell's is my favorite)
1 Potato per person
1 Carrot per person

Cut up onion (medium pieces are fine)
Peel the potatos but leave the potatos whole
Peet the carrots, they can be cut or left whole

Put roast in a 5 quart pot. If you have a lid great, if not, use tin foil to cover the pot. Dutch ovens work great, and you can get them at your favorite store: Target.  Just go to the Target.com website and type in "Dutch Oven".  It should arrive in 3-5 business days.  ;-)
Add onion, potatos, carrots, and french onion soup

Add 4 cups of water

Put in the oven for 3 hours at 350 degrees.