KBKabaret

Ingredients

• 2 pounds of cubed (about 1 inches) Beef Chuck (Leg of Lamb can be substituted)
• 1 large Chopped Onion
• 1 minced Clove of Garlic
• 1 tablespoon of lard
• 1 cup chopped carrots
• 1 cup sweet peas
• 1/4 tsp. tarragon
• 1/4 tsp. basil
• 1/4 cup of chicken, beef or vegetable stock/your choice
• 1 1/2 cup of dry Red Wine.  (Can replace with a Pint of Guinness or 1/2 cup of Scotch.  If using scotch add 1 cup of chicken, beef or vegetable stock)
• 1 tsp. Salt and 1 tsp. Pepper Later more to taste
• 2 cups mashed potatoes (Flakes or premade are fine; prepare according to your favorite recipe or the boxes recipe)
• 1/2 cup grated parmesan cheese
• Salt and Pepper to taste (I like using a pinch of cayenne pepper instead of the Black Pepper)

Preparing

Place lard in a nice Large-Deep Skillet and add onions in before melting.  Stir and Simmer on medium high for a minute and add garlic.

Continue Simmering until onion is translucent

Lower heat to low/med on stove

Add Carrots and Peas Stir simmer for 1 minute longer.

Add a 1/4-cup of the chicken broth so vegetables won’t burn.  (You can substitute the chicken broth with beef or vegetable broth.  Your preference.)

Stir and simmer for 5 minutes. (Do not cover)

Add 2 pounds of cubed beef or lamb

Brown, do not char, Beef or Lamb on both sides (meat should still be rare on inside)

After meat is browned place heat on low.  If you are using an electric stove, take skillet off for 2 minutes until stove top cooler.

Add wine, beer, or scotch mix with broth (your preference) to the medley, along with tarragon, basil, salt and pepper (more S&P later if you wish).

Cover and stew on low heat for two hours.  Stir on occasion, from bottom up to avoid burning vegetables.  If getting dry, add a little stock.  We don’t want this soupy by the end but definitely not dry either. Test to make sure meat is tender, insert a fork into a piece of this delectable bite.  If separates easily, then ready.  Taste and add salt and pepper if needed.

Place this wonderful party into a glass rectangle Pyrex baking dish (10 inch length preferable).

Make sure the rack you will be putting the Pyrex on is in the upper center

Preheat oven’s broiler to LOW.

PREPARE THE MASHED POTATOES ACCORDING TO YOUR BOX LABEL OR FAVORITE RECIPE

Use a pastry bag with an extra-wide Star or French tip and fill with mashed potato.

Starting from the perimeter of the meat-party filled Glass Pyrex Rectangle Baking Pan, squeeze the potato all the way around until reaching the center in a maze fashion.  (If there a little gaps here and there, no worries.)

Sprinkle entire top with the grated parmesan cheese

Place uncovered baking dish in the pre-heated broiler’s oven until mashed potato and cheese are golden brown (should be under 10 minutes but always check).

Take out of oven an let rest for at 10 minutes before serving.

Enjoy with the beverage you chose for the recipe and get ready to savor the best Shepard’s Pie you ever had!

INGREDIENTS

•  1 (12 oz.) package sun-dried chicken sausages, cut into 1/2″ slices (Omit for vegetarians)
• 1 (8 oz.) package Baby Bella Mushrooms, lightly rinsed and sliced
• 1 tsp. dried Italian seasoning
• 1/2 cup chopped red onion
• 1 cup Quaker Quick 3-Minute Steel Cut Oats
• 1/4 cup dry white wine
• 3-4 cup chicken stock (vegetable stock for vegetarians)
• 2-3 cups chopped kale
• 2 Tbs. butter
• 1/4 cup parmesan cheese
• 1/2 cup halved cherry tomatoes
• 1 Tbs. lemon juice
• Salt and pepper
• Parsley, for garnish

INSTRUCTIONS

1.    Heat a Tbs. of olive oil in a large skillet over medium-high. Add the sliced chicken sausages (for Vegetarians try Tofu or other vegetable based delicacy) and sear until browned on both sides, about 5 minutes total. Remove from the pan the set them aside.

2.    Back in the pan, add the sliced mushrooms, the Italian seasoning, and a small pinch of salt. Sauté until the mushrooms have softened and darkened, maybe four minutes. Remove from the pan and set aside with the sausages.

3.    Back in the pan, add another tsp or so of oil. Add the diced red onion and sauté for a couple of minutes, until the onions have taken on some of the good browned bits in the bottom of the pan. MMM So good! Now add the oats and stir to combine and “toast.” Add the wine and let it burn off for about 30 seconds. Then in 1/2-cup amounts, ladle the chicken or vegetable stock into the pan, until the oats have absorbed the liquid. Keep ladling and stirring until the oats have absorbed enough liquid to soften and become toothsome. This will take you about 20 minutes, if that.

4.    Now, add the chicken sausages (or your substitute) and mushrooms back to the skillet. Add the chopped kale, and stir until it’s wilted, and everything is dancing in the pan. Shut the heat off, and stir in the 2 Tbs. butter, and the parmesan cheese. Add salt-pepper-lemon Juice according to taste. Add the cherry tomatoes.

5.    Garnish with parsley, and enjoy.

6.    Serves four.

or
How To Dump Leon,  A Two Timing Son Of A Snake, Lurking In Jello

Making Jello Shots are so easy.  

Take a package of Blue Jello

Add 1 cup Hot Water stir.

Then add:

•   1/2  Shot of Blue Curacao
•   1/2  Shot of Coconut Rum
•  1/2  Shot of Peach Schnapps
•  1/2  Shot of Strawberry Schnapps
•  1/2  Shot of Vodka
• 1 tsp of Pineapple Juice

Place in small shot plastic cups on trays and put in refrigerator for 24 hours.

Oh,  those baby blues are so good!
(Don’t let it fool you.  They are strong.)

Eat Responsibly.

Ingredients For The Macarons:

(Measurements need to be to the gram)

• 3 egg whites weighing 100 g in total
• 3 tbsp granulated sugar
• 110 g ground almonds
• 175 g icing sugar
• 1 tbsp. meringue powder/egg white powder
• 1/8 tsp. Amaretto Liqueur  (optional but adds a bit more flavor}
• Violet/Purple Gel Food Coloring

Ingredients For The Blueberry And Lime Curd:

• 3/4 cup fresh blueberries
• 60 g {1/2 stick} unsalted butter, cut into small cubes
• 100 g {scant 1/2 cup} caster sugar
• 2 free-range eggs, or 2 yolks and 1 egg, beaten
• 2 tablespoons of Lime Citrón Liquor

Instructions:

Makes around 28, line 2 baking sheets with parchment.

To Make The Macarons

1. Begin by weighing out the ground almonds, weigh it out after you have sifted it to remove any larger grains. Now combine it with the icing sugar and whizz it up in a food processor, a mini chopper in batches, to get it as finely ground as possible. Set to one side.

2. *Cheat* To ‘age’ the egg whites, place them in a bowl and microwave them for 20 seconds on medium power. Now put them into a clean, grease-free mixing bowl and add the meringue powder. Use an electric beater to whisk them to frothy peaks. Once the egg whites look good and voluminous add the granulated sugar a spoonful at a time, whisking well between each. The egg whites should now start to look glossy and smooth. Continue whisking to stiff peak stage but no more.

3. Now ditch the electric mixer and switch to a spatula. Add the Amaretto liquor and a colorful amount of the food coloring gel. Be brave, the color softens during the baking process. Give it a one or two stirs to begin to work the color in then sift over half the icing sugar/almond mixture. Use the spatula to gently fold the dry ingredients in. As you do this, the color will continue to spread into the batter.

4. Sift in the rest of the icing sugar/almond mixture and continue carefully folding it in. As soon as no dry ingredients are visible change your technique. Now gently press the batter up the side of the bowl to reduce the volume. The batter will begin to look smoother.

5. To test if the batter is the correct consistency, lift the spatula up and watch to see how the trail of batter running off it falls onto the batter in the bowl. It should leave a soft trail that takes five or six seconds to ‘melt’ back into the batter. If it just sits on top, it’s not ready yet. If you overdo this process, the batter can become too thin. The Macarons need to be able to hold their shape when you pipe them out.

6. Fit a piping bag with a 1cm plain nozzle and fill with the macaron batter. Put a dab of the batter on the corner of each baking sheet to ‘glue’ down the parchment to make piping out easier. Pipe 3 cm wide blobs of the batter on the lined baking sheets, leaving a little space between each. You can pipe free-hand but a template can be used to make them more precise.

7. Now drop the baking sheets sharply onto the work surface a few times to knock out any air bubbles and to level them, they should settle into fairly smooth discs. Leave the macarons to form a skin for anything up to a couple of hours, it depends on the temperature and humidity of the room.

8. Set the oven to 140 C / gas 1 / 280 F

9.  When the macarons have formed a skin you will be able to gently touch them and they will not be sticky at all. Pop them into the preheated oven. Set the timer for 10 minutes. After the ten minutes the macarons should have risen and have their characteristic ‘feet’ or frill. Switch the baking sheets over, to ensure an even bake, then continue cooking them for a further 8 to 10 minutes.

10. Keep your eye on them, if any of them start to catch turn the heat down a little. To test if they are ready, they should be firm on their frilly bases, i.e. no movement. If they appear sturdy try lifting one. When they are ready they should lift off the parchment and have a smooth base. Try a few to, depending on the oven, some will cook quicker than others. Remove from the oven.

To Make The Curd Filling

1. Place the blueberries in a jug or mug with a half teaspoon of water and microwave them for about a minute on high until they are burst and bubbling.

2. Use a hand mixer to blitz the cooked blueberries to a fine liquid then stir in the lime juice to cool it. Set aside.

3. Start to melt the butter in a bowl set over a barely simmering pan of shallow water. Do not let the water touch the bottom of the bowl. Once it begins to melt, stir in the caster sugar and continue to cook over a low heat until the sugar melts into the butter and looses its grainy appearance.

4. Stir in the blueberry/lime juice mixture, this will cool the butter and sugar down. Now add the beaten eggs and the lime zest and beat them in. Continue gently cooking the curd for about 20 to 30 minutes, stirring regularly until the curd thickens.

5. Pass the curd though a sieve to remove and lumps and zest and pour into a hot, clean jar. Put the lid on and allow to cool completely.

6. Spend a minute or so pairing up the cooled macarons, finding ones of similar sizes. Spoon a dollop of the cooled curd onto one of the macaron shells then cover it with its pair.

Note
7. ‘Ageing’ the egg whites can help with the successful baking of macarons, this either means separating the eggs and leaving the whites in the fridge for a day or two, or you can give them a quick blast in the microwave to speed cheat this.

This cake is going to be thinner.  The wine is more flavorful when dispersed this way.  Please keep in mind, the wine will still be potent in this cake.  Not for under 21.

 Ingredients:

• 6 tablespoons unsalted butter, at room temperature
• 3/4 cup firmly packed dark brown sugar
• 1/4 cup white granulated sugar
• 1 large egg + 1 large egg yolk, at room temperature
• 3/4 cup rich red wine (I find 14% alcohol content works best)
• 2 teaspoon chocolate liquor
• 1 cup + 1 tablespoon all-purpose flour
• 1/2 cup (41 grams) Dutch cocoa powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon table salt
• 1/4 teaspoon ground cinnamon (Vietnamese is more flavorful)

Topping for the Cake:

• 1/2 cup mascarpone cheese
• 1/2 cup (118 grams) chilled heavy or whipping cream
• 2 tablespoons (25 grams) granulated sugar
• 1 tablespoon vodka

Making the Cake:
Preheat the oven to 325°F.
Line the bottom of a 9-inch round cake pan with parchment, and either butter and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes.
Add the egg and yolk and beat well, then the red wine and chocolate liquor.
Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients.
Mix until 3/4 combined, then fold the rest together with a rubber spatula. Spread batter in prepared pan.
Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. The top of the cake should be shiny and smooth. Ohh so good!
Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack. This cake keeps well at room temperature or in the refrigerator.

Making the Topping:
Whip mascarpone, cream, sugar and vodka together until soft peaks form — don’t over whip.
Dollop generously on each slice of cake. It can also be covered and refrigerated for up to 4 hours.

Ingredients:

• 5 cups sugar
• 2 sticks unsalted butter
• 1 cup whole milk
• 1   1/2 teaspoons of vanilla
• 30 marshmallows  about 10 oz.
• 12 oz  Ghirardelli white Chocolate and rum and lime zest with salt on top)
• 2 1/2 cups powdered sugar
• 1 cup Bacardi Rum.
• Zest of 2 limes
• 3/4 tablespoon of coarse kosher salt

1. Whisk rum with confectioner’s sugar, and set aside.
2.  Foil and butter a 9 x 13 (or larger) baking pan.
3. Put sugar, butter, milk, and vanilla in a large pot with a heavy bottom. Stirring steadily until mixture boils, continue stirring while letting it boil for 3 minutes (time it, this is important).   Remove from heat.
4. Add the marshmallows and white chocolate, stir until all of it is melted and blended into the sugar mix.
5.  Give rum mixture a quick stir, and add it to the pot, stirring until fully incorporated.
6.  Pour into a greased pan, and chill.  Let mellow for a day before cutting.
7.  Grate lime zest on top of cut fudge and shake on the coarse kosher salt.

Did I say this fudge is amazing!  Oh My!  You’ve never tasted better.  Enjoy!

Vegetables:

• 1 cup carrots, julienned
• 1 cup radishes, sliced thin
• 1 cup onions, sliced thin
• 1 cup jalapeños, sliced thin

Pickling Juice:

• 2 cups distilled white vinegar
• 2 cups water
• 3 tablespoons sugar
• 2 tablespoons salt
• 2 tablespoons pepper

Marinade and refrigerate the vegetables in the pickling juice for a few hours before draining and using for taco topping.

Taco Meat:

• 1 pound stewed beef

Marinade for Meat:

• 1 24 oz can beer
• 4 ounces tequila

Spices for Meat after Marinade:

• 2 teaspoon butter
• 1 medium onion, chopped
• 1 clove garlic smashed and pasted
• 1 large tomato, chopped
• 1-2 jalapenos chopped (if you want to use other chill peppers half the amount. Be careful of the heat.)
• 3 tablespoons ground cumin
• 2 tablespoons of chili powder
• 3 tablespoons of water or beef stock
• Tortillas, shredded cheese and lettuce, lime juice, sour cream and salsa for serving

Marinate the stew meat for at least for at least 24 hours in the beer and tequila of your choice. DO NOT DRINK THE MARINADE ALCOHOL! YOU DON’T WANT TO GET SICK! Have fresh beer and tequila for your consumption but drink responsively.

After at least 24hrs of the marinade, take beef and drain (dispose the alcohol down the sink. DO NOT DRINK…REMEMBER: RAW BEEF WAS IN THE ALCOHOL.)

Place 2 tsp. butter in a deep frying pan
Sauté the chopped onions on med to low heat until translucent
Put heat on Low
Add chopped, smashed garlic and sauté for a few more minutes (be careful they do not brown or worse, burn.)

Stir
Place marinated meat on top
Add Cumin and Chili Powder evenly over meat.
Add Chopped Tomatoes
Add two tablespoons of water or beef stock
Stir entire content gently and lovingly
Cover and simmer on Med/High for about 1 hour.

Take cover off
Add jalapeno peppers or your choice of chili peppers, gently stirring in
Now allow the most of the liquid to evaporate (about 15 minutes)
But keep stirring every few minutes so nothing will burn on bottom of pan

Take off heat
Place in two soft taco shells to bare the weight of the taco meat
Squeeze a tiny bit of lime juice on top (1/16 tsp.)
Spoon on salsa
Sprinkle with cheese
Toss on lettuce
Add pickled vegetables on top
A large dollop of sour cream

Oh My…I am salivating just writing about it.

This is heaven in every bite.

Mix 1/2 cup strawberry liquor into 1/4 cup sweet sparkling wine.

Fill infuser and use 1/2 teaspoon for medium size strawberries and 3/4 of a teaspoon for large strawberries.

Wash and pat 12 (you’ll want more) med or large strawberries and dry completely with a paper towel. Do not remove stems.

Melt any chocolate or white chocolate and dip strawberries 3/4 of the way.

Drizzle with opposite color chocolate or dip into crushed cashews.

I’ve dipped them into crumbly bacon or even crushed potato chips…Yum.

Refrigerate until solidified.

Gently and slowly infuse strawberries from just underneath the stem.

Allow to sit in a cool place for 10 minutes and serve.

Replenish your 3/4 full bottle of sparking wine bottle with 1/4 cup of strawberry liquor.

Drink, eat, and be berry.  
What a treat!