Well if you know me at all you know I like creating new flavorful dishes and of course on Easter it was no exception. I started with 9lb bone in spiral ham. Then started the creative process which started with rubbing down the ham with Tennessee mojo BBQ rub along with 1/4 cup of brown sugar and 3 tbsp of smoked paprika. I then double wrapped in saran wrap overnight in the refrigerator.
The next day I pulled ham out to allow to get to room temp, while I set-up the primogrill for indirect cook using combination of prime6 charcoal along with some cherry wood chips for additional flavor. As I allowed the cooker to reach 250 temp I set drip pan underneath indirect side that contained pineapple and cherry juice with water. Then next I worked on my spray which consisted of 3/4 cup pineapple juice, 1/4 cup of cherry juice and 4 tbsp of red maraschino cherry juice with 4oz (two shots) of Jim Beam red stag black cherry bourbon.
Once the cooker was set I placed ham on indirect side above drip pan and would spray ham down on all sides every thirty minutes until around 2 hour 15 minute mark, then I added incredible glaze noted below for last 30 minutes to take this ham to the next level and I am not kidding either.
I used 3/4 stick of melted butter, 1/2 cup of brown sugar, 6 oz of jimbeam red stag black cherry bourbon and another 4 tbsp of red maraschino cherry juice then blended well. This was used to baste the ham for last 1/2 hour of cook. The total cook time was right around 2 hours and 45 minutes for an incredible cherry bourbon smoked Easter ham the family devoured. I am definitely making this again and maybe real soon.
Well if you missed my post on Instagram the shame on you, lol! This meal is a rerun at our house and for good reason. This dish is both flavorful and filling and also not very hard to make. Included below is how I make my #chickenparmesan, which the family enjoyed. As always let me know what you think and appreciate all the support! 👍
1lb of skinless chicken breast
1 package of thin spaghetti
1tbs minced garlic
1/2 cup milk
FOR THE Chicken breading
1/4 cup of parmesan cheese
1/4 cup of Italian bread crumbs
1⁄2 cup all-purpose flour
1⁄4 teaspoon salt
1⁄2 teaspoon fresh ground black pepper
1 teaspoon of dried oregano
1⁄4 teaspoon dried basil
Mix gently together in bowl or bag
Let chicken soak in egg wash and then gently coat each breast with bread crumb mix. Then fry up in pan with EVOO and butter on medium/high until both sides are golden crisp. After done and patted down with paper towels then place into casserole pan. Then cover each breast with slices of provolone then cover in mariana, then shredded mozzarella and finally top with more parmesan, then bake at 400 for 30 minutes. Broil on high for about five minutes to brown top of you like it that way.
If you know me at all, you know I never pass up a great sale especially on food. I found some amazing wild caught halibut on sale, so then I just had to figure out the rest. Below are the ingredients for this cook and recipe.
4 – 6 oz Halibut steaks or fillets
1 cup mango orange juice
extra-virgin olive oil
gustusvitae “this thing of ours” garlic pepper
1/2 cup of flour
1/2 cup of white wine such a Chardonnay
1 lemon, juiced and 1 tbsp of zest
1 cup of heavy cream
8 Tbsp (1 stick) unsalted butter
Begin by marinating the Halibut in zip lock bag for at least 4 hours but as long as 24 hours. Take the fillets out pat them dry with paper towel and then rub with olive oil and season with gustusvitae “this thing of ours” garlic pepper seasoning and allow to rest while you get the grill started medium high 400-425. Place the fish in the skillet and pan sear the halibut in vegetable oil over medium heat cooking in total 8 to 10 minutes for each inch of thickness, turning the fish halfway through.
Grilling the Halibut:
Get grill to medium-hot between 400-425. Then put on iron skillet and add 1/4 cup of EVOO with 1/2 stick of butter to use for cooking the fish. Let the skillet/oil preheat to prevent the fish from sticking.
In a small skillet simmer wine uncovered over medium heat until reduced by three quarters. Stir in lemon juice and lemon zest, then stir in the heavy cream. Remove pan from heat. Whisking continuously, add pieces of butter slowly until the sauce is creamy and whitened. Incorporate the butter without letting it completely melt.
Transfer to warmed individual plates with angel hair pasta and put a generous spoonful of the Lemon butter sauce on top of the dish.
So when I was thinking of a dish to create to use these heart steaks from porter road I knew I would have to come up with something great. After scouting the interweb decided to make my own version of beef stroganoff and let me say it was one mad adventure that I was happy to be a part of. Below are the ingredients and recipe
Also use bluetravelz for $15 off your first order from Porter Road
2 lean heart steaks from porter road
season with wassi bourbon rub
9 oz egg fettuccine
4 tablespoons butter, divided
1/4 minced onion
2 tbs of minced garlic
1/2 cup or sliced mushrooms
1/4 cup larceny bourbon
2 teaspoons dijon mustard
1 teaspoon paprika, (smoky or mild)
1/3 cup sweet reisling
3/4 beef broth
1-1/2 tablespoons flour
1 tablespoon Worcestershire sauce
1 cup light sour cream
Marinaded the steaks overnight with 1/2 cup balsamic vinegar and 1/4 cup of EVOO in Ziploc bag. The next day I patted dry and and seasoned with le bourbon rub and allowed to rest for 25 minutes while started the Primo Grill with charblox charcoal charcoal, which heated up quick. Placed the steaks on my kochwookware iron skillet iron skillet with 1/4 tbs of butter and grilled about 3 minutes, added in some bourbon fire in between using larceny bourbon cooking each side and then another minute each direct on grill grates until internal temps reach between 135-138. Then allowed these to rest for about 20 minutes while I started the sauce.
I add the wine at end of cook to skillet to deglaze then add bits and juices to pan set on medium high and added 1/4 tbs of butter then added minced garlic along with onion. As those cooked down and become translucent I added in mushrooms with 3 tbs of beef beef broth to simmer down then set mushrooms aside. Next I added in remaining beef broth, then began gently adding in the flour and stir until it blends smoothly with broth before adding in the boiled fettuccine noodles, the mushrooms and the steak before serving.