Sprinkle this seasoning on pork or lamb chops before grilling. It also works on strongly flavored fish, like fresh tuna steaks.
Combine all of the ingredients in a bowl, mix well and store in an airtight container.
Here’s a daring, hearty soup that’s served in a colorful, natural bowl. You’ll all have fun, and the kids will love it. Remember to wear heavy gloves when carrying the pumpkin into the dining room or you’ll have a hell of a mess. You can use store-bought sausage for the soup, but I like to use a 1-pound roll of breakfast sausage that’s been smoked at 225°F until it reaches an internal temp of 170°F.
Prepare the cooker indirect at 275° F.
In a Dutch oven over medium heat, melt the butter with the oil. Add the leeks and cook for 2 minutes. Add the potatoes and cook for about 5 minutes, stirring occasionally. Add the sausage and garlic and cook about another 5 minutes, or until everything is getting soft. Add all the other ingredients and bring to a boil. Reduce to a simmer and cook for 20 minutes.
Pour the soup into the pumpkin. Replace the top on the pumpkin and place it in the cooker. Cook for about an hour, but watch it so the pumpkin doesn’t get too soft and collapse. When the pumpkin feels tender, carefully remove it to a pie pan or quiche dish. Stir and then serve. Scrape some of the pumpkin away from the sides to serve with the soup.
Here’s our kicked-up version of this classic Caribbean cocktail.
2 oz. vodka
1/2 oz. Blue Curacao
1/4 oz. lemon juice
2 oz. pineapple juice
1/2 oz. chile syrup
1 oz. Cpt. Morgan’s Coconut Rum
candied habanero chile half
crushed ice
Blend liquors, juices, and syrup in a blender. Fill two 12-ounce glasses with crushed ice and pour blended liquid over ice. Garnish with candied habanero chile, serve with straws. Be happy.
Tired of pumpkin pie? Then try this fancy (for me) pumpkin cheesecake. Sip a little of that leftover whiskey to help you digest this dessert.
For the Crumb Crust:
For the Pumpkin Filling:
For the Sour-Cream Topping:
Preheat the oven to 350 degrees F.
In 9-inch-by 3-inch springform pan, use a fork to stir together the graham-cracker crumbs, melted margarine or butter and sugar until moistened. With your hand, press the mixture onto bottom of the pan. Tightly wrap the outside of pan with heavy-duty foil to prevent leakage when baking in the water bath later.
Bake the crust for 10 minutes. Allow it to cool completely in the pan on a wire rack.
In a large bowl, using a mixer at medium speed, beat the cream cheese until smooth; slowly beat in the sugar until blended, about 1 minute, scraping the bowl often with a rubber spatula.
With the mixer at low speed, beat in the pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the pumpkin mixture into the pre-baked crust and place it in large roasting pan. Place the pan on the oven rack. Carefully pour enough boiling water into pan to come 1 inch up the side of the springform pan. Bake the cheesecake for 1 hour and 10 minutes or until the center barely jiggles.
Meanwhile, prepare the Sour-Cream Topping. In a small bowl, with a wire whisk, beat the sour cream, sugar, and vanilla until blended.
Remove the cheesecake from the water bath, leaving the water bath in oven, and spread the sour-cream mixture evenly over the top of the cake. Return the cake to the water bath and bake 5 minutes longer.
Remove the cheesecake from the water bath to a wire rack and discard the foil. With a small knife, loosen the cheesecake from the side of the pan to help prevent cracking during cooling. Cool the cheesecake completely. Cover and refrigerate the cheesecake at least 6 hours or overnight, until well chilled. Remove the side of pan to serve.
I thought that these noodles would go well with the short ribs. If you are making them a day ahead of time, store them in the refrigerator.
Place the flour on a mixing board. Make a well in the middle and place the eggs and olive oil in it. Mix with your hands and then knead for 10 minutes. Cover the dough, and let it sit for 1/2 hour.
Using a rolling pin (or a pasta machine), roll the dough very thin (1/32 inch or less). Cut into 1 1/2 inch wide strips.
Cook the noodles in boiling salted water for 1 to 2 minutes—no more. Drain, place on a kitchen towel, and cover with plastic wrap until you are ready to use them in your recipe or serve them.
