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Sound Bites, episode 1sponsored in part by
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Maestronik’s Manhattan
Ingredients:
Preparation:
Ingredients:
- 3.5 ounces Knob Creek Rye
- 1 ounce Carpano Antica Formula Vermouth
- 3 dashes Angostura bitters
- Orange peel
Preparation:
- In a cocktail shaker with ice, combine rye, vermouth, and bitters.
- Stir well, about 20 seconds, then strain into cocktail glass.
- Garnish with orange and serve.
- Enjoy!
Chefnick's LUCObite
Bacon Wrapped, Bleu Cheese stuffed Dates will Balsamic Drizzle
Ingredients:
Preparation:
Bacon Wrapped, Bleu Cheese stuffed Dates will Balsamic Drizzle
Ingredients:
- 12 Pitted Dates
- 1/4 cup Crumbled Bleu Cheese
- 1/2 cup Balsamic Vinegar
- 6 strips Bacon
Preparation:
- Pre-heat your oven to 400 degrees.
- Place a small pot of water over high heat and bring to a boil.
- When boiling, add the bacon and boil for 3-4 minutes.
- Drain and set the bacon aside to cool for a couple of minutes.
- While the bacon is cooling, pinch the ends of a date to open its inner cavity.
- Stuff 1 tsp of the crumbled bleu cheese into the cavity. Don't worry if the the date seems overstuffed. It will still work fine.
- Repeat until all the dates are filled and the bleu cheese is used up.
- Cut each strip of bacon in half and wrap each date in a half strip of bacon. Using a wooden toothpick, skewer the now bacon wrapped date, using the pick to seal it shut. Place the date onto a small cookie sheet with the closed end down.
- Repeat until all the dates are wrapped, picked and place on the cookie sheet.
- Place the dates into your now hot oven, cooking for 7-12 minutes or until the bacon is as crisp as you'd like it.
- Place another small sauce pot (or you can reuse the same as you cooked the bacon in) over medium high heat and add your balsamic vinegar.
- Bring the vinegar to a boil and then turn down to a very slow simmer. Reduce the vinegar by 3/4 and set aside.
- When the dates have reached the desired crispness, remove from the oven and place onto a serving plate or platter.
- Place drops of the balsamic glaze on each of the dates and serve. If the balsamic glaze has thickened up too much, place back on the burner until it becomes liquid again.
- Enjoy!
Jean Cole's Cornbread Pudding
Spicy Version:
- 4 eggs, beaten
- 3/4 stick of butter, melted
- 2 – 15.25oz cans of whole kernel corn, drained
- 2 – 14.75oz cans of cream style corn
- 2 cups sour cream (sometimes I have used only a cup of sour cream)
- 2 box Jiffy Corn Muffin mix OR 2 cups cornflour/cornmeal mix
- *I add ½-1 cup polenta grade or large grain cornmeal when using Jiffy Corn Mix
- 1-2 handfuls of cheddar or Mexican shredded cheese
- For color: mix of bell peppers and onion w/ fresh parsley/herb mix chopped
Spicy Version:
- >2 Tblsp diced marinated jalapeños, drained and patted dry OR red chili pepper flakes
- >1 – 7oz can of diced green chiles
- Beat the eggs, then beat in melted butter, and sour cream. Add the dry corn mix then the
- canned corn. Blend all ingredients together and pour into a 13” x 9” baking dish. Bake at 350 F
- for 50 to 60 minutes. Until golden on top and set in the middle.
