70155 hot peachy keen cups cocktail Recipes

cocktail sausages, chipotles in adobo, whole grain mustard, apple butter, coriander powder, cumin, liquid smoke (optional), red pepper flakes or hot sauce(optional )

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

powdered cocoa mix, boiling water or 1 1/2 cups hot milk, tequila rose liqueur, cream (optional), chocolate shavings (optional)

butter, worcestershire sauce, paprika, hot pepper sauce, salt, garlic powder, onion powder, black pepper, cayenne powder, unsalted mixed nuts

puff pastry, prepared, frozen, thawed (half a package), smoked salmon, sliced paper thin, white potatoes (i use yukon gold ( there should be enough to yield 2 cups mashed potatoes), cooked carrot, pureed, cooked fennel, pureed, horseradish, salt and pepper, garlic cloves, mashed, sour cream (lite is fine ), heavy cream , whipped, horseradish (or to taste), fennel head (to garnish , fronds), carrot curls (to garnish )

cocktail idlis, green chillies (finely chopped ), onion (finely chopped ), chopped garlic, chopped ginger, soy sauce, vinegar, more tomato ketchup, chopped cilantro or chopped green onion for garnishing, corn starch (mixed in 3/4 cup of water), oil, salt to taste

ground beef, fresh, ground spicy pork sausage, process cheese sauce, dried oregano, cocktail rye bread

cranberry juice cocktail, orange juice, white sugar, brown sugar, fresh lemon juice, salt, cinnamon sticks

ketchup, hot sauce , add more if you like it really hot. i use tapatio, celery rib, diced very finely, lemon , juice and zest of

hot pepper sauce (tabasco), chili powder, onion powder, ketchup, lemon , zested, lemon , juice of, celery ribs, from the heart, finely chopped, chopped fresh parsley leaves, shrimp, peeled deveined and cooked, tails removed, leaf lettuce leaves

hot catsup, chili sauce, cream-style horseradish, lemon , juice of, fresh, salt (or more , depending on your taste), ground black pepper, worcestershire sauce, italian salad dressing, fines herbes

frozen peeled shrimp, thawed, salt, sugar, chopped red peppers, chopped green peppers, hot creole mustard, sour cream, garlic clove, chopped

salt, lime, hot sauce, ice cold mexican beer (recommended : corona), lime wedge, for garnish

cocktail-size cooked shrimp, thawed, salt, your favorite seafood cocktail sauce, lemon , wedged

cocktai wieners or smokies, cocktail wieners #1, chili sauce, brown sugar, ketchup, pepper, cocktail wieners #2, dijon mustard, red currant jelly, ketchup, brown sugar, bourbon wieners, ketchup, brown sugar, onion (grated ), water, orange glaze, brown sugar, flour, mustard, vinegar, orange juice concentrate (undiluted )

cocktail sauce, ketchup, tangerines, juiced, grains of paradise, minced or pureed ginger, lemon, juiced, ground coriander, rogue spruce gin, shrimp cocktails, drained, cooked shrimp (rock shrimp or bay shrimp), cucumbers, seeded and cut into small dice, green onions, chopped