Louisiana Habanero Hot Sauce Recipe

This is an easy recipe for a versatile, hot and sweet, Louisiana Habanero Hot Sauce. It works great as a regular hot sauce but it is also great to use as a dipping sauce for egg rolls, samosas, acarajé, malu paan, or other appetizers. You can adjust the overall heat by adjusting the number of habaneros to you own personal taste.

Recommended Equipment:
food processor or blender

Ingredients:
7 habanero peppers, seeded and chopped
1/2 cup molasses
1/2 cup brown sugar
1/2 cup yellow mustard
1 15oz. can sliced peaches in heavy syrup
1 cup white vinegar
1 tbsp kosher salt
1 tbsp fresh ground black pepper
2 tbsp paprika
1 tbsp ground cumin
1/2 tspn ground ginger
1/2 tspn ground coriander
1/2 tspn ground allspice

Preparation:

1. In a food processor or blender, add the peaches and heavy syrup. Pulse until the peaches are ground into a puree.
2. Add the habanero peppers, molasses, brown sugar, mustard, vinegar, kosher salt, paprika, cumin, ginger, coriander, and allspice to the food processor or blender.
3. Pulse mixture until it becomes a smooth liquid.
4. Pour the mixture into clean glass jars. Place caps on the jars and refrigerate at least one day before you use the sauce.

United States Louisiana [ print this recipe for Louisiana Habanero Hot Sauce ]

Easy Thanksgiving Dinner Recipe

Thanksgiving is our favorite holiday because it has nothing to do with politics or religion and it is all about getting family and friends together to enjoy great food. Many of us are fortunate enough to be a part of a large gathering on this day. However, many people will be spending this holiday alone because they are far from home, have a small family, have to work during the holiday, and/or many other reasons. Although they won't be able to join members of their family and friends, they can still enjoy a quick and easy Thanksgiving dinner that can be prepared by one person in less than 20 minutes. Here's how to do it.

Ingredients:
3 boneless turkey or chicken breasts
1/4 cup unsalted butter, melted
1 and 1/4 cup water
1 10 3/4 oz. can condensed cream of chicken soup
1 6 oz. package of your favorite bread stuffing mix

serve these along with chicken and stuffing for a fast and easy Thanksgiving feast.
1 can Cranberry
1 store bought pie
1 bottle of your favorite wine (we chose Fritz's Riesling - $13 per bottle)

Preparation:

1. Place the chicken at the bottom of a greased slow cooker.
2. Pour the condensed soup over the chicken.
3. In a bowl, mix together the stuffing, water, and melted butter. Distribute this mixture evenly over the chicken.
4. Place cover on the slow cooker and cook on low for 4 hours.

United States [ print this recipe for Easy Thanksgiving Dinner ]

Goat-Cheese Stuffed Peppadews Recipe

This recipe for Goat-Cheese Stuffed Peppadews comes from Grey’s Anatomy star Jessica Capshaw, who hosted a party at her Southern California home last month. The menu featured several easy, delicious, low calorie dishes all of which will be featured next month in SELF Magazine. Other recipes in this feature include Shrimp and Grits Cakes, Turkey Meatballs with Sage and Cranberries, Parsnip-Leek Soup with Lump Crab, and Speakeasy Sparkler.

In addition to these recipes, Capshaw and her husband Christopher Gavigan, an avid environmental advocate, have included some eco-friendly tips for hosting your own get-together. These include going to RecycleBank.com to pledge to recycle and receive up to $50 in coupons on party fare, using mini-pumpkins or apples from your local farmer’s market as a centerpiece instead of flowers flown from far-away locales, and using washable dinnerware or items made from renewable materials from bambuhome.com instead of disposable plates and cups.

As a side note, Jessica was joined last week on Grey’s Anatomy by another actress, foodie, and IRS contributor, Sharon Muthu. Last summer, Muthu and fellow actor, Noshir Dalal represented the International Recipe Syndicate at the Beverly Hills Farmer’s Market Chili Cook-off by cooking up a batch of Arrogant Bastard Chili for a host of distinguished judges including Food Network's Aarti Sequeira.
This recipe for Goat-Cheese Stuffed Peppadews and Arrogant Bastard Chili are both great choices for easy, great tasting recipes to entertain friends this Fall. Check out the upcoming November issue of SELF for more recipes from Jessica’s SOCAL Holiday Party.

Goat-Cheese Stuffed Peppadews



The bite-size sweet red peppers in this recipe are a tasty, low-cal vehicle for delicious cheese; plus, their mild heat can help warm you up from the inside out as the temperature begins to drop.

Ingredients:
1 jar (14 oz) Peppadew Mild Whole Sweet Piquante Peppers or Italian cherry peppers, pickled or brined (found in pickle aisle)
4 oz goat cheese
1/3 cup fromage blanc or quark cheese, drained in a strainer for at least 1 hour
2 tbsp finely chopped scallions
1/4 cup finely chopped fresh parsley, divided

Preparation:

1. Drain Peppadews upside down on a rack. If necessary, and taking care not to slice peppers open, pare bottoms so they sit flat.
2. In a food processor, blend cheeses, scallions and 2 tbsp parsley.
3. In a bowl, season cheese mixture with salt and black pepper.
4. Fill a pastry bag (or resealable bag with a corner snipped) with cheese mixture; chill 1 hour.
5. Pipe cheese evenly into each pepper.
6. Sprinkle tops with remaining 2 tbsp parsley.

Make-ahead tip:
You can prep the cheese filling 24 hours in advance and store it in the bag in the fridge; remove it 1/2 hour before needed. Stuffed peppers can be refrigerated for up to 2 hours.

THE DISH:
126 calories per 2 stuffed peppers, 7 g fat (4 g saturated), 10 g carbs, 1 g fiber, 5 g protein

Serves 8

United States [ print this recipe for Goat-Cheese Stuffed Peppadews ]

Breakfast Pizzas in a Cup Recipe

Take the ever-loved breakfast combo of bacon and eggs, bake them on a crisp pizza crust, and you have an exciting twist on tradition. Shake it up a bit with sausage, Canadian bacon, or even huevos rancheros toppings. These pizzas are a quick, easy, and fun way to eat a traditional breakfast.

To create a more festive breakfast treat try baking the individual pizzas in muffin pans.

Ingredients:
1 pound (grapefruit-size portion) lean or gluten-free dough or Savory Brioche dough.
6 strips of bacon (or breakfast sausage or Canadian bacon)
6 oz. of cheddar cheese (or your favorite), shredded
6 large eggs
salt and freshly ground pepper to taste
butter or oil for greasing the pans

Preparation:

1. Prepare and measure all toppings in advance. Render the bacon, sausage, or Canadian bacon, break it up into pieces and set aside.
2. Preheat the oven to 475 degrees Fahrenheit, with the racks in the center and top third of the oven. Grease two baking sheets. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Divide the dough into 6 equal portions and form them into balls.
3. Roll out and stretch the crusts: Flatten each piece of dough with your hands and/or rolling pin on a work surface to produce a 1/8-inch-thick round. Dust with flour to keep the dough from adhering to the surface. Use a dough scraper to unstick the dough as needed. Transfer to the prepared muffin pan.
4. Grease the pans and lay the dough into the wells.
5. Layer the ingredients into the dough cups, crack the egg over the top of each. Don't overfill these, or the contents will spill out of the cups.
6. Place the muffin pan in the preheated oven. Check for doneness in 5 to 8 minutes, at this time, turn the pan around in the oven if one side of the pizzas is browning faster than the other. It may take up to 5 minutes more in the oven.
7. Serve hot from the oven.

Makes six 4-inch pizzas

Recipe courtesy of Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg and Zoë François

United States [ print this recipe for Breakfast Pizzas in a Cup ]

Maple with Bourbon Ice Cream Recipe

As a taste tester said of this recipe's surprisingly enticing flavor pairing, "This ice cream makes me want to get in a fight and eat some pancakes." A key component in our Nor'easter Float, this ice cream was inspired by the restaurant Char No. 4 in Brooklyn, where they use maple syrup in their version of the drink.

Recommended Equipment:
ice cream maker

Ingredients:
3/4 cup Grade B maple syrup
1 1/2 cups milk
1 1/2 cups heavy cream
2 tbsp brown sugar
4 egg yolks
2 tspn molasses
2 tbsp fresh lime juice
pinch f salt
1/2 packet (1/2 tbsp) gelatin
1/3 cup cold water
1/2 cup cold (refrigerated) bourbon - I used Maker's 46

Preparation:

1. Reduce the maple syrup. In a small saucepan, heat the maple syrup over medium heat. Simmer, uncovered, until reduced by half, about 15 minutes. Set aside and allow to cool.
2. Scald the milk, cream, and brown sugar. Mix the milk, cream, and brown sugar in a medium saucepan over medium low heat until the sugar is dissolved. Continue heating until the mixture is steamy and makes a slight sizzling noise when you move the pan.
3. Whisk the egg yolks and temper with one-third of the scalding mil mixture. In a mixing bowl, whisk the eggs. Then while whisking the eggs, slowly stream in about 1/3 of the hot milk mixture.
4. Thicken the custard over low heat. Pour the egg and the milk mixture that you have just tempered into the rest of the milk mixture in the saucepan and stir continuously on low heat with a heatproof spatula or flat ended wooden spoon. Make sure you scrape the bottom evenly while you continuously stir. The custard is thick enough when you can draw a line on the back of the spoon with your finger and the line retains its shape.
5. Whisk in the molasses, maple syrup, lime juice, and salt.
6. Strain, cover, and chill the custard for at least 8 hours. When covering the custard, be sure to use plastic wrap so that it is directly touching the entire surface of the custard and none of it is exposed to air.
7. Once the custard is completely cold, dissolve the gelatin in the cold water. Pour 1/3 cup of cold water into a small saucepan and evenly sprinkle the gelatin on top of the water. Allow to sit for about 2 minutes so that the gelatin can absorb as much water as possible. Gently warm over low heat and stir until the gelatin is completely dissolved into the liquid, about 3 minutes.
8. Spike the custard with the cold bourbon and gelatin mixture. Pour the gelatin into a mixing bowl and whisk in the cold alcohol until combined. Stream the alcohol and gelatin mixture through a fine mesh strainer into the custard mixture. Whisk until thoroughly blended.
9. Churn the ice cream for at least 20 minutes. Due to the alcohol content, you may wish to churn it longer to get the desired thickness. If you don't want to serve it immediately, or you want a firmer texture, transfer it to a freezer-proof container and freeze for several hours before serving.

Makes about 1 quart

Recipe courtesy of Ice Cream Happy Hour by Valerie Lum and Jenise Addison

United States [ print this recipe for Maple with Bourbon Ice Cream ]

Berg's Baked Oysters Recipe

From Shucked, by Erin Byers Murray....

Berg's off-the-cuff cooking methods came in handy a number of times that summer. This is his riff on the classic Rockefeller; it can be pulled together in minutes flat. Though Oysters Rockefeller might seem like the first course to some staid sit-down dinner, these are best eaten outside, on someone's deck, under the fading summertime sun - preferably near the water.

Ingredients:
2 dozen Island Creek Oysters
1 cup baby spinach, chopped
3 tbsp minced garlic
3 tbsp butter
Couple handfuls of shredded Parmesan

Preparation:

1. Preheat oven to 375 degrees Fahrenheit.
2. Shuck the oysters, making sure to separate the bottom muscle but keep the meat intact in the shell.
3. Top the meat with a couple pinches of spinach, 1/4 teaspoon garlic, a small pat of butter, and a couple of pinches of Parmesan.
4. Arrange on a baking sheet and bake for about 5 minutes or until Parmesan is melted.

Serves 6

Recipe courtesy of Shucked by Erin Byers Murray

United States [ print this recipe for Berg's Baked Oysters ]

Hangtown Fry Recipe

This recipe was developed in California during the Gold Rush. Apparently a miner had just "struck it rich", discovering a substantial amount of gold on his claim. To celebrate after a night of celebration, he went into a restaurant and asked for the best breakfast that money could buy. The cook made up what is now known as the Hangtown Fry, named after the preferred sentence by the town's law enforcement community of the day.

Ingredients:
6 fresh, shucked oysters
1/4 cup flour
1/4 cup bread crumbs
6 eggs, beaten
3 tbsp milk
4 strips of bacon
2 tbsp unsalted butter
salt and pepper to taste
cilantro

Preparation:

1. In a mixing bowl, mix together the flour and bread crumbs. Set aside.
2. Shuck 6 oyster; Place oysters and liquor in a bowl. Set aside
3. In another mixing bowl, beat the 6 eggs. Whisk in the milk and the liquor from the oysters.
4. In a large non-stick skillet over medium heat, cook the bacon until it is crispy. Remove the bacon and set aside. Discard all but about 1 tbsp of bacon fat and add the butter to the skillet.
5. Dip the oysters in the egg mixture and then roll them in the flour and breadcrumbs.
6. Fry the oysters in the skillet over medium heat for about 30 seconds each side or until lightly brown.
7. Move the oysters to one side of the skillet and pour the egg mixture on the other side.
8. When the egg begins to thicken, crumble the bacon onto the egg and move the oysters onto the egg as well.
9. Fold the egg over like an omelet allowing any uncooked egg to cook.
10. Season with salt and pepper. Serve hot with cilantro garnish.

Serves 2 to 3

United States [ print this recipe for Hangtown Fry ]

Bathtub Peach Pie Recipe

Bathtub peaches are in season in our neighborhood so we decided to make Bathtub Peach and Blueberry Pie. Apparently, Bathtub Peaches are so named because they are so juicy you need to eat them in a bathtub. Excess juice is not always a good thing when you are making a pie, however, so we added some flour to the mix to absorb some of the excess juice and maintain the sweet flavor of the peaches. The blueberries are a perfect complement to the sweet peaches. Give it a try while peaches are still in season.



Ingredients:

6 peaches peeled and sliced

1 pint of blueberries

1 1/2 tspn lemon juice

1 cup sugar

1/4 cup all purpose flour

1/2 tspn cinnamon

1/8 tspn nutmeg

2 tbsp unsalted butter

8 oz. Mascarpone cheese

1/4 cup heavy whipping cream

pie crust



Preparation:

1. Preheat oven to 425 degrees Fahrenheit.
2. In a large bowl, combine peaches and lemon juice.
3. In another bowl, mix together the sugar, flour, cinnamon, and nutmeg.
4. Add dry mixture to the bowl of peaches coating them completely.
5. Place the blueberries in the bottom of the pie crust. Top the blueberries with the peach filling mixture in the pie crust.
6. In another bowl, mix together the Mascarpone cheese and the whipping cream. Pour this mixture over the peaches and blueberries. Then place the top of the crust, seal the edges, and cut small vents into the top of the crust.
7. Bake the pie for 35 to 40 minutes.
8. Remove the pie from the oven.
9. Optional: Baste the crust with melted butter.
   
   
10. Let the pie cool completely then refrigerate for a couple of hours before serving.

Pulled Pork Recipe

This is an easy slow cooker recipe for pulled pork. The pork is cooked on low for 8 hours in a marinade featuring Heinz 57 Sauce (which is actually celebrating its 100th anniversary this year). I used the traditional Heinz 57 Sauce, however there is also a Heinz 57 sauce with honey or a Heinz 57 with Lea & Perrins Worcestershire sauce that you could use instead.

This recipe for pulled pork can be prepared in minutes before you leave for work and it makes enough leftovers for later in the week. I made these sandwiches with kaiser rolls served with kosher pickles.

Recommended Equipment:
slow cooker

Ingredients:
3 1/2 pound boneless pork shoulder blade roast, trimmed and cut into 4 pieces
1/2 cup Heinz 57 Sauce
1/4 cup Lea & Perrins Worcestershire Sauce
2 tbsp Heinz Yellow Mustard
1/4 cup firmly packed brown sugar
1/4 cup tomato paste
1 medium onion, chopped, or about 2 cups

Preparation:

1. In a slow cooker, mix together 57 Sauce, Worcestershire Sauce, Mustard, sugar, tomato paste and onion. Season with salt and pepper if desired. Add pork, turning until well coated. Cover and cook on low heat setting for about 8 hours, or until pork is tender, turning occasionally.
2. To serve, remove pork from slow cooker. Pull pork into shreds using two forks. Return pork to slow cooker and stir until well mixed with sauce. Spoon about 3/4 cup onto your favorite sandwich buns and serve immediately.

United States

Oregon Ginger Salmon Recipe

This recipe for Oregon Ginger Salmon is another quick and easy dish that will help you include more fish in your diet. All you have to do is prepare the marinade, throw in the salmon steaks, and refrigerate overnight. When you arrive home from work, you can put them on the grill or bake them in the oven and they will be ready in about 25 minutes.

Ingredients:
4 salmon steaks
1/4 cup extra virgin olive oil
1/4 cup vegetable oil
1/2 cup soy sauce
1-2 cloves garlic, diced
1/2 tbsp fresh ginger, diced
juice of 1 lemon
3 tbsp Old Bay seasoning

Preparation:

1. Mix together all of the ingredients (except the salmon steak) in a medium sized casserole dish.
2. Place the salmon steaks, skin side up, in the marinade and refrigerate overnight.
3. Preheat oven to 350 degrees Fahrenheit.
4. Bake for 20 to 25 minutes.

United States Oregon

Hampton Style Blueberry Pie Recipe

This recipe for Hampton Style Blueberry Pie is based on the type of pies that you can buy at roadside stands all along the Eastern seaboard of the United States, and in particular in the Hamptons on New York’s Long Island.

It starts with a rich, slightly salty crust (see All-Purpose Pie Crust Recipe). It is then filled with 2 pints of fresh blueberries, cream cheese, and a hint of fresh, sweet basil. Top this with a thin lattice of crispy crust and you have the perfect Hampton Style Blueberry Pie. Serve it with a scoop of your favorite ice cream for a perfect Summer time dessert.

Ingredients:
pie crust

filling:
1/2 cup plain yogurt
1/4 cup whipping cream
1/2 cup brown sugar
1 tbsp dry basil
4 tbsp all purpose flour
4 oz. cream cheese
1 egg
2 pints of blueberries

Preparation:

1. Preheat oven at 350 degrees Fahrenheit.
2. Add filling to pie crust. Top with dough lattice.
   
3. Bake 1 hour. Let cool for at least 30 minutes then serve.
   

United States New York

All-Purpose Pie Crust Recipe

This is a simple recipe for an all-purpose pie crust. It involves making a dough with small pellets of butter and shortening surrounded by flour. When baked, the butter and shortening produce small amounts of steam that result in a perfectly, flaky crust. You can use this fundamental recipe to make almost any type of pie depending on what ingredients that are in season.



Ingredients:

1 tspn salt

2 tbsp sugar

5 oz. cold water

3 1/2 cups pastry (winter) flour

3 oz. butter

4 oz. shortening



Preparation:

1. In a small mixing bowl, dissolve sugar and salt in the cold water.
2. In a large mixing bowl, mix together the flour, butter, and shortening with your hands until small, pea sized pellets of butter form in the flour.
3. Make a hole in the middle of the flour and pour in the salt, sugar, and water mixture. Mix the dough until just incorporated.
4. Form the dough into a rectangle brick and lightly dust it with flour. Then wrap it in plastic wrap and refrigerate for 1 hour.
5. Remove from the refrigerator and allow to rise to room temperature for 30 minutes.
6. Cut the dough into 2 equal sized pieces. You can make 2 open faced pies or one pie with a bottom and top crust.
7. Using a rolling pin on a well floured surface, roll out the dough so that it is 1 inch greater than the pie pan.
8. Place the dough in the pie pan and trim off any excess from the edge of the pie.
9. Apply an egg wash (one egg and an equal part of water whisked together) to the edge of the pie. This will help the top layer of dough adhere to the bottom.
10. Pour in the pie filling and then place the top layer of dough on top of the filling.

United States [ print this recipe ]

Lentil Chili

This recipe for Lentil Chili is a fine chili that's a snap to make and full of flavor. It has it all: low calories, low fat, high fiber, garlic, cheese, sour cream - all the great things in life. If spicy foods give you heartburn, you should be fine if you leave out the chipotle pepper, as there's not much cumin or chili powder in each serving. If you like your chili spicy and don't have access to chipotle peppers, use cayenne, adding 1/8 tspn at a time to your preferred level of spiciness.

Ingredients:
1 tbsp olive oil
2 cloves garlic, sliced
1 large onion, diced
1 15oz. can no-salt-added crushed tomatoes
1 tbsp chili powder
2 tspn ground cumin
1 tspn dried oregano
1/2 chipotle in adobo (optional)
1/4 tspn salt
freshly ground black pepper
1 cup dried lentils
6 tbsp nonfat sour cream
6 ounces reduced-fat Monterrey Jack cheese, shredded

Preparation:

1. Place the olive oil in a large saucepan, over medium heat. Add the garlic and onion and cook, stirring frequently, until the onion has softened. Add the crushed tomatoes, chili powder, cumin, oregano, chipotle (if using), salt, and pepper to taste, and stir well.
2. Add 5 cups of water and the lentils and stir well. Lower the heat to medium-low and simmer until the lentils are cooked through but not mushy, 45 minutes to an hour.
3. Serve topped with 1 1/2 tbsp of sour cream and 1 1/2 oz. of Monterrey Jack cheese per serving.

Recipe courtesy of Just Tell Me What To Eat by Timothy S. Harlan, MD.

Related Posts/Recipes
Blackened Red Fish
Fettuccini with Broccoli and Shrimp

Blackened Red Fish Recipe

This recipe for blackened red fish is so quick and simple, and there's nothing better than the taste of New Orleans. Using a cast-iron skillet will let you heat the pan until it is smoking hot, and that's the key to the blackened spice crust.

Recommended Equipment:
cast-iron skillet

Ingredients:
2 tspn paprika
1 tspn salt
1/4 tspn onion powder
1/4 tspn garlic powder
1/4 tspn cayenne
1/4 tspn freshly ground black pepper
1/4 tspn dried thyme
1/4 tspn dried oregano
4 4oz. fresh red snapper fillets
olive or grapeseed oil

Preparation:

1. Preheat the oven to 400 degrees Fahrenheit. Place a large cast iron skillet in the oven.
2. Combine the paprika, salt, onion powder, garlic powder, cayenne, black pepper, thyme, and oregano in a small bowl. Mix together until well blended.
3. When the pan is hot, place the fish on a cutting board, skin side down. Spray the fish lightly with oil and carefully dust the top of the fillets with the spice mixture.
4. Place the fish in the hot pan, skin side up, and return the pan to the oven. Cook for 8 to 10 minutes and serve.

Note: It's important to not overcrowd the pan, or the moisture that comes from the food won't evaporate and your dish will steam instead. Overcrowding also lowers the temperature of the pan and you won't get that nice brown seared crust.

Recipe courtesy of Just Tell Me What To Eat by Timothy S. Harlan, MD.

Related Posts/Recipes:
Fettuccini with Broccoli and Shrimp Recipe

United States Louisiana

Fresh Squeezed 8 Lemon Lemonade Recipe

All natural 8 Lemon Lemonade is easy to make and good for you too. You can drink it straight up, on the rocks, or mix it 50/50 with this Iced Tea recipe to make a drink that tastes alot like an Arnold Palmer.

Recommended Equipment:
juicer



Ingredients:
1 cup sugar
1/2 cup boiling water
1 tablespoon grated lemon rind
1 1/2 cups fresh lemon juice (8 large lemons)
5-7 cups water

Preparation:

1. Stir together sugar and 1/2 cup boiling water until sugar dissolves.
2. Stir in lemon rind, lemon juice, and 5-7 cups water.
3. Chill. Serve over ice.

Bagel Burger with Cipollini Onions Recipe

I made up this burger recipe for a contest currently being held by Philly-Gourmet. If you are interested in submitting your own favorite burger, the deadline is July 15th. So fire up the Weber this weekend and start inventing!

This bagel burger is easy to make. The combination of sweet sauteed cipollini onions, the tangy taste of barbeque sauce, and the savory taste of bacon make this burger unbeatable in terms of flavor. Give it a try.

Ingredients:
4 bagels - your favorite style(I used Parmesan garlic), toasted
4 Philly-Gourmet beef patties
12 - 15 cipollini onions, thinly sliced and sauteed

4 slices of cheddar cheese
4 tbsp. of your favorite barbeque sauce (I used Montgomery Inn)

8 slices of crispy bacon

Preparation:

1. Light the grill that you will be using and allow it to get hot.
   
2. Cook 8 slices of bacon until crispy.
3. Lightly toast 4 sliced bagels in a toaster
   
4. Sautee 12 to 15 thinly sliced cipollini onions.
5. Cook the beef patties to your preferred level. (I like mine Medium).
6. Just before it is time to remove the patties from the grill, place a slice of cheddar cheese on each patty so that the cheese will be fully melted over the meat when the burger is done cooking.
7. Place each patty on the bottom pieces of the toasted bagels.
8. Next, place two pieces of bacon on top of each of the burger patties.
9. Next, place a generous mound of cipollini onions on top of each of the burgers.
10. Top them each with a tablespoon of barbeque sauce and the tops of the toasted bagels.
    

Makes 4 bagel burgers.

United States

Belmont Breeze

Drinks of the Triple Crown
The Belmont Breeze comes from an old colonial recipe that calls for "one of sour, two of sweet, three of strong and four of weak". It is the signature drink of the Belmont Stakes, the final jewel in the Triple Crown. This drink dates back to 1997 when it was invented by mixologist Dan DeGroff.

The Belmont Breeze received a not so favorable review from the New York Times that said it was like an elegant version of "Trash Can Punch". I tried making it this week and I have to tell you that it's not a bad drink and I would take it any day over a mint julep.

One side note - I found it interesting that it calls for Harvey's Bristol Cream. When I think of this spirit, I think of their cheesy commercials from the early '80s. But actually, Harvey's is a type of Sherry (an Anglicization of the word Jerez, the town in Spain from which this spirit originates).

Ingredients:
1 ½ shots Kentucky Bourbon whiskey:
¾ shot Harvey’s Bristol Cream Sherry
½ shot Fresh Lemon Juice
1 shot Simple Syrup
1 ½ shot Fresh Orange juice
1 ½ shot Cranberry juice
7-up
club soda

Recommended Equipment:
shaker

Preparation:

1. Shake the Bourbon, Harvey's Bristol Cream, lemon juice, syrup, orange juice, and cranberry juice with ice.
   
2. Top with half 7UP and half soda.
   
3. Garnish with fresh strawberry and a lemon slice.

Related Posts:
The Preakness - Black Eyed Susan
Kentucky Derby - Mint Julep

United States New York

Black-Eyed Susan Recipe

Drinks of the Triple Crown
The second jewel in the triple crown, The Preakness, is being run tomorrow in Baltimore, Maryland. The race was first run in 1873 and was won by a horse named Survivor. The signature drink at the Preakness Stakes at Pimlico Race Course is the Black-Eyed Susan and is named after Maryland's state flower. In recent years, this drink has been made with Bourbon instead of rum due to the influence of corporate sponsors like Early Times Whiskey. However, the Black-Eyed Susan recipe listed below is an older version of the drink that existed prior to the scourge of corporate advertising.

Ingredients:
1 shot Cointreau
1 shot white rum
1 shot vodka
1 6oz. can of pineapple juice
3/4 cup orange juice
crushed ice
lime (for garnish)

Preparation:

1. Mix all the ingredients together in a shaker.
2. Shake until your arm hurts.
3. Pour the mixture into a cocktail glass and garnish with a lime.

Related posts:
Kentucky Derby - Mint Julep
The Belmont Stakes - Belmont Breeze
Maryland Steamed Blue Crabs

United States Maryland

Bourbon Slush Recipe

Bourbon slushes are a tradition in our family. On Christmas Eve, there is always a big batch on hand as the family gathers. By midnight, the slushes are always completely finished off.

This is a great drink to have on hand throughout the year, however. You can store these in the freezer for months. When guests stop by, you will always have a great drink to serve.

Ingredients:
3 12 oz. cans of lemonade concentrate
5 cups orange juice
2 16 oz. bottles of 7Up
1 fifth of Bourbon whiskey

Preparation:

1. Mix together all of the ingredients.
2. Put in the freezer for at least 24 hours.
3. When you are ready to serve, chip the slush and add to a glass using a large metal spoon.
4. Garnish with a Maraschino cherry.
   

United States

Kentucky Derby Beer Cheese Recipe

This Saturday is Derby Day, the first stop on the road to the Triple Crown. It is a perfect excuse to get friends together for a little mid-day party just before Mother's Day. To do it right you will need to include the traditional food and drinks popular in the Bluegrass State.

Your bar should have each of the signature drinks from the Triple Crown on hand. These include the Mint Julep, the Black-eyed Susan, and the Belmont Breeze. Pair these with classic Kentucky dishes like the Hot Brown and Beer Cheese and your party will become an early May tradition.

Ingredients:
3/4 bottle of your favorite beer
1/4 large yellow onion, minced
3 cloves of garlic, minced
1/4 tspn ground black pepper
1/2 tspn Tabasco sauce
1/2 tspn Worcestershire sauce
pinch of Kosher salt
1 tspn dry mustard
16 oz. grated cheddar cheese

Recommended Equipment:
food processor


Preparation:

1. Open a bottle of your favorite beer and let sit for at least 3 hours.
2. Add all of the ingredients except the beer to a food processor and pulse until all of the ingredients are well mixed.
   
3. Turn the food processor on continuously and pour the beer into the food processor.
4. Transfer the mixture to a sealable container. Place a piece of wax paper directly on the cheese and then put lid on container.
5. Refrigerate for 2 days.
6. Serve with your favorite vegetables, crackers, and pretzels.

United States Kentucky [ print this recipe for Kentucky Derby Beer Cheese ]