Category: Flavorful Foods

Friday Night Cocktails: After Dinner

This Friday we celebrate Mike’s birthday with our favorite after dinner drinks and a dessert with a special flare. We will discuss Port and Whiskey, make an Irish Coffee and a Bananas Foster Dessert and Cocktail.

Mike’s Bananas Foster
Bananas Foster is a decadent rum-laced dessert created in New Orleans and is made with sliced bananas, brown sugar, rum and butter.
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Bananas Foster Cocktail
Sweet, creamy, delicious and filling banana drink that is not to boozy.
Check out this recipe
BananFoster
Irish Coffee
Simple and delicious!
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Mike’s Bananas Foster

Mike’s Bananas Foster

Bananas Foster is a decadent rum-laced dessert created in New Orleans and is made with sliced bananas, brown sugar, rum and butter.
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Prep Time 5 minutes
Cook Time 5 minutes
Course Dessert
Servings 2

Equipment

  • 12 inch frying pan/skillet

Ingredients
  

  • 2 Medium Bananas–sliced
  • 4 TBSP Brown sugar packed–you may use less if you like
  • 3 TBSP Butter
  • 1/4 TSP Cinnamon
  • 3 TBSP Dark/Amber/Gold Rum also take a shot of it to make sure it's good! haha
  • 2-4 Big scoops Vanilla ice cream Buy the good stuff.

Instructions
 

  • NON-FLAMBRE RECIPE
  • Over low heat melt butter in your skillet.
  • Add in brown sugar and cinnamon, stirring continously, about 1-2 minutes.
  • Add in bananas and saute about 1-3 minutes until warm, softened and lightly browned.
  • Carefully add rum, continue cooking about 1 minute. I like to remove the pan from the burner when i add the rum, then put it back on the burner to continue.
  • Pour over ice cream and enjoy immediately.

 Flambé Bananas Foster Recipe–alcohol burns slow and not very hot. Use less rum if you are nervous about doing a Flambe.

  • Follow the above recipe until you add the rum, then remove pan from stove and ignite the rum with a long tapered lighter/match. Or, if you cook with a gas stove you can tilt the pan towards the stove flame to ignite the rum. Whichever method you choose keep a fire extinguisher and the pan lid handy in case you need to extinguish the flame.
  • Let the fire burn and go out, and then spoon the sauce over bananas and pour over ice cream. Enjoy immediately.

Video

Notes

This is not a fat-free recipe.  
Tried this recipe?Let us know how it was!

mikeshannLeave a comment

Friday Night Cocktails: Virtual Bermuda Vacation

Bermuda Fish Cakes
If you’ve never dined on a good fish cake, you’re missing out, big time.
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Dark and Stormy
A Bermuda tradition!
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Lost Plane
This cocktail is as mysteriously delicious as the Bermuda Triangle stories that have inspired the name.
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Bermuda Fish Cakes

Bermuda Fish Cakes

If you’ve never dined on a good fish cake, you’re missing out, big time.
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Prep Time 32 minutes
Cook Time 20 minutes
Course Appetizer, Main Course
Servings 4

Equipment

  • Steamer Basket
  • Large Pot for the steamer basket
  • Pot to cook the potatoes
  • Frying pan
  • Large Mixing bowl

Ingredients
  

  • 1 LB Fresh Cod Filets I like the captains cut if available
  • 1 Cup Diced Bermuda onion
  • 2 Cloves Garlic thinly sliced
  • 1 Lime – quartered
  • 2 Yukon Gold Potatoes – peeled and coarsely sliced
  • 2 Eggs
  • 1-2 Tsp Hot sauce – Franks, Tabasco, etc.
  • 1/4 Cup Chopped Fresh Parsley
  • 2 Tsp Minced Thyme
  • 2 Tsp Coarse Salt
  • 1/2 Tsp Fresh ground pepper
  • 1/4 Cup Flour
  • 2 Cup Dried Breadcrumbs I used unseasoned
  • 1/4 Cup Olive oil
  • 2 TBSP Butter I use unsalted for recipes
  • 1 Lemon – Cut into wedges

Instructions
 

  • Set up a steamer basket in a large pot and add the cod, onion, garlic, lime quarters, and 1 inch of water. Cover and steam until the fish is opaque and flakes into chunks, about 10 to 15 minutes.
  • Meanwhile, cook the potatoes in a separate pot until soft, about 15 minutes. 
  • Drain the fish in a colander, then remove and discard the lime quarters. Drain the potatoes, then return them to the pot on low heat and cook for a few minutes to evaporate any excess liquid.
  • Smash the potatoes, then mix in the cod, garlic and onions. Do not overmix!  Cod fillets are fragile and will turn to mush if you overwork the mixture. You want to see nice chunks of cod in the finished product.
  • In a separate bowl, combine the eggs, hot sauce, parsley, thyme, salt, and pepper, and flour stirring well to blend. Gently fold the egg mixture into the codfish mixture. 
  • Scoop ½-cup servings, forming the mixture into patties, approximately ½-inch thick. Spread the bread crumbs on a plate and press the patties into them, coating both sides. 
  • Next, refrigerate the patties for around 15 minutes. This will firm them up, and make them hold together better when frying.
  • Heat the oil and butter over medium heat in a large skillet. Fry the patties for about 5 minutes per side, or until the crust is golden brown. Dust with a bit of salt and pepper, and serve with lemon wedges and a dipping sauce of your choice.

Notes

Basic Tartar Sauce – combine and mix in a bowl and serve along side the fish cakes. 
Here are a few dipping sauces you can use if you want to try something beside tartar sauce.
  • Lemon-Garlic Sauce
  • 3/4 cup mayonnaise
  • 1 teaspoon finely grated fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • Rounded 1/4 teaspoon hot paprika
  • 1/4 teaspoon salt
Sriracha Aioli Sauce
1/4 Cup Mayonnaise
1 Garlic clove – minced
1 Dash Salt
1/4 TSP Lemon Juice
1/4 TSP Olive oil
1/4 TSP Sriracha sauce – a little more if you like it spicier
Tried this recipe?Let us know how it was!

mikeshannLeave a comment

Brined Pork Roast

Brined Roasted Pork Loin

This is very simple and delicious.
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Course Main Course
Cuisine American

Equipment

  • Glass or Plastic Bowl large enough to hold submerge the pork roast in the brine
  • Roasting Pan

Ingredients
  

  • 5-6 lb Pork Loin

Brine

  • 2 part Water
  • 1 part Apple Cider
  • 1.7% weight of liquid and meat Salt
  • .7% weight of liquid and meat Sugar

Baste

  • 1/4 cup Melted Butter
  • 1/4 cup Olive Oil

Instructions
 

Brine

  • You will want to brine your pork 24 to 48 hours prior to roasting.
  • Add pork to your brine container and cover with water to determine the amount of water required to submerge to the pork. Sum the weight of the pork and the water. Using this weight calculate the amount of salt and sugar. Remove 1/3 of the weight of water and add that amount of apple cider and salt and sugar.

Cooking Pork

  • Preheat oven to 450 degrees. Remove pork from brine, rinse and dry. Coat with butter and olive oil baste. Place in a roasting pan with fat side up. Cook at 450 degrees fro 15 minutes. Reduce temperature to 300 degrees and continue to cook for approximately 20 minutes per pound, until internal temperature reaches 140 degrees. Remove from oven and allow to rest for 20 minutes before carving.
Keyword pork loin, revival farm
Tried this recipe?Let us know how it was!

Shannon FreiseLeave a comment

Friday Night Cocktails: Getting Spicy with Fresh Horseradish

Fresh Horseradish
It doesn't take much to make fresh horseradish.
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Horseradish Dirty Martini
Spicy twist on the classic dirty martini.
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Bloody Mary
Everyone has their favorite take on the traditional Bloody Mary. Create a simply spiced tomato juice base and allow your guests to dress it up according to their personal preferences.
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