More is Better

Named after the Seelbach hotel in Louisville KY --allegedly by a bartender that later admitted it was a hoax of how he had spilled a Manhattan cocktail into a champagne cocktail ! Another fun fact from The Bourbon Bartender as we continue to try out all these fun cocktails. 1 oz Old Forrester bourbon 1/2 oz Cointreau 7 dashes Angostura bitters 7 dashes Peychauds bitters 4 oz dry sparkling wine lemon wheel for garnish Combine all but sparkling in a mixing glass filled with ice. Strain into a chilled coupe and top with sparkling and your lemon garnish.

Created in 1898 to commemorate an election for the MA House of Reps where Ward 8 of South Boston and Roxbury helped elect a representative. It is supposed to showcase the versatility of Classic Cocktails and the adaptability of Bourbon! From The Bourbon Bartender book. Fun fact! 2 oz bourbon 1/2 oz grenadine 1/2 oz lemon juice 1/2 oz orange juice cocktail cherry for garnish Shake with ice and strain into a chilled cocktail coupe glass. Garnish with a cherry!

From Delish -this was a great make ahead recipe and did not require any syrup -- I used TJ's Brioche Bread - it initially was all puffed up then deflated  once out of the oven. Would be a great brunch recipe with fresh fruit. 5  eggs 1 c.  milk 1/2 c.  heavy cream 1 tsp.  vanilla 1/4 tsp.  ground nutmeg 1 tsp.  cinnamon Pinch kosher salt 1  stick melted butter 3/4 c.  brown sugar 1/4 c.  maple syrup 1  loaf challah bread, sliced 1” thick Confectioners’ sugar, for serving (optional) Preheat oven to 375 degrees F. In a small bowl, whisk together melted butter, brown sugar and maple syrup. Pour mixture into a large tall baking dish and spread into an even layer using a spatula. Arrange bread on top in a single layer. In a large bowl, whisk together eggs, milk, cream, vanilla, cinnamon, nutmeg and salt. Pour mixture over bread. If you have time, cover and let soak in refrigerate for 1 hour or up...

From Delish -- I needed to use up my fresh tomatoes so that was my inspiration for this recipe - this was so delicious I just kept complimenting myself ! LOL !   4  chicken breasts, pounded 1/2" thick kosher salt Freshly ground black pepper 1 1/2 c.  panko bread crumbs 1/2 c.  freshly grated Parmesan 2  large eggs, beaten 2 tbsp.  extra-virgin olive oil 2 tbsp.  canola oil 4 oz.  fresh mozzarella, thinly sliced 1 1/2 c.  marinara sauce, store-bought or homemade 1 c.  grape tomatoes, halved 1/4 c.  freshly chopped basil, plus more for garnish Preheat oven to 400° and line baking sheet with parchment. Season chicken with salt and pepper. In shallow bowl, combine panko and Parmesan and season with salt and pepper. Place eggs in another shallow bowl. Dip each chicken breast into eggs, then dip into bread crumb mixture, turning to coat. Place breaded chicken on prepared baking sheet. Heat olive oil...

From Delish on my Instagram feed -- what inspired me to make this you ask? .....blueberries that needed to be used asap !!! The texture was delicious and creamy. 4 c.  blueberries, plus more for serving 1/4 c.  granulated sugar 1  Juice and zest of 1 lemon 3 c.  heavy cream 1  (14-oz.) can sweetened condensed milk In a food processor, puree blueberries then transfer to a medium saucepan. Working over medium heat, add sugar, lemon juice, and lemon zest. Bring mixture to a boil then reduce heat. Simmer until slightly reduced, about 15 minutes.  Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours.  In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Fold in sweetened condensed milk until fully combined, then fold in chilled blueberry puree.  Transfer to 9"-x-5" loaf pan and freeze until ...

From a blogger named Jaime (also my daughter-in-laws name!) from website Prettyprudent.com  Kevin found it a little heavy on cinnamon so maybe go lighter on that. The half an egg part worked as I made two mugs so beat up the egg then poured between the two mugs. ( AND YES for those who truly know me - pic is from the command center ....naturally ;) Cake 1 T butter 2 T sugar 1 egg (or 1/2 egg) 1 T sour cream (or yogurt, if that’s what you have) Few drops of vanilla 1/4 cup flour 1/8 tsp baking powder Topping 1 T butter 2 T flour 1 T brown sugar 1 t cinnamon Place butter in cup, then soften in the microwave for 10-15 seconds. Stir in sugar until fluffy and creamy Break egg into a ramekin and stir. Pour some (or all depending on your tastes) of the egg into your cup with sugar mixture and stir. Stir in sour cream and vanilla. Stir in flour and baking powders. In a separate cup or ramekin, combine all topping ingredients. Mix with fin...

From The Bourbon Bartender another fun cocktail invented in 1887 by Jerry Thomas in his guide. Named for Saratoga Springs NY where the wealthy liked to bet on the ponies! FUN FACT!! 1 oz Redemption High Rye bourbon 1 oz brandy 1 oz sweet vermouth 2 dashes angostura bitters lemon for garnish Stir all the ingredients in a mixing glass filled with ice and then strain ihto a chilled coupe. Garnish with a lemon twist ( and as you can see by my photo I did a terrible job with the twist on this night!)

From The Bourbon Bartender - the Rickey began as a highball at Shoomaker's Bar in Washington DC in the 1880's! Fun fact!!! Another fun fact is the DC Craft Bartenders Guild holds an annual Rickey competition! 2 oz Elijah Craig Bourbon 3/4 oz lime juice club soda lime slice for garnish Build the bourbon and lime juice in highball glass filled with ice. Top with club soda and garnish with a lime wheel.

From The Bourbon Bartender Book - I preferred this over the Frisco cocktail. 2 oz Buffalo Trace bourbon 1/2 oz Benedictine 1/2 oz lemon juice Shake with ice and strain into a chilled coupe.

From The Bourbon Bartender Book - Kevin preferred this over the Frisco Sour cocktail. 2 oz Buffalo Trace bourbon 1/2 oz Benedictine Shake with ice and strain into a chilled coupe.

From the Bourbon Bartender --this was a lovely cocktail! 1 dash absinthe 2 oz rye 1/2 ounce demerara syrup (equal portions water and demerara sugar) 2 dashes Peychaud bitters Rinse a chilled rocks glass with absinthe. Stir the remaining ingredients in a mixing glass filled with ice for 15 seconds. Then strain into the rocks glass. Expel oil from lemon twist into glass and discard.

Eleanor was my cousin Cathy's mother-in-law and was a wonderful person to have known and been in our lives. This recipe is hers and came on handwritten cards  -what a treasure ! Shrimp Scampi 1/2 c butter (one stick) 1/4 c olive oil ** or use 2 sticks of butter and pour over fettuccine when done 1 T parsley ( I used fresh) 3/4 t basil 1/2 t oregano 1 1/2 gloves garlic minced ( I used 2 gloves) 3/4 t salt 1 t lemon juice ( I used fresh) 2 T sherry (dry) bread crumbs ( I used panko about 1 cup) 1 # large shrimp (she used #10 size I used #15) Clean and butterfly shrimp. Melt butter and mix in all ingredients except bread crumbs and shrimp. Place shrimp into buttered casserole and pour mixture over shrimp Sprinkle generously with bread crumbs Bake at 450 for 5 minutes then broil for 5 minutes ( my top browned quickly so watch it) Serve with Italian bread for dunking  ( or over fettuccine!)

I saw this posted on Instagram but then couldn't find the actual recipe so after watching it  several times --made an approximate guess on amount of cheese etc. Also forgot to served it with the copped chives - oops! It was a big hit! 1 bag hash browns defrosted 1/2 cup shredded cheddar cheese 1 egg S/P Mix together  --spread into circle on pizza stone -- build up lip around edge - bake at 400 for 20 minutes 1 1/2 cups shredded cheddar 6 slices cooked bacon crumbled 4-6 eggs (based on how many servings) Chopped chives for garnish Spread hash brown crust with cheddar and bacon --crack each egg on top Bake 400 for 15 minutes Garnish with chopped chives! 

From my new favorite cocktail book The Whiskey Bartender --this was absolutely delicious and not that sickening sweet cloying flavor of the sour mix! Enjoy for spring! 2 oz Old Forrester bourbon 1/2 oz demerera syrup (made equal parts of demerara sugar and water -bring to boil and cool) 3/4 oz fresh lemon juice 1/2 oz orange juice orange and cocktail cherry for garnish Mix with  ice and double strain into a rocks glass filled with ice (we prefer one large cube) and garnish.

From Delish and everyone just loved this! I stayed pretty true to the recipe other than using the Trader Joe blue corn scoops! And I did add chopped tomatoes to guac. INGREDIENTS FOR THE SHRIMP 1/3 c.  extra-virgin olive oil 1/4 c.  Juice of 3 limes 2 tbsp.  honey 2  cloves garlic, minced 1 tsp.  paprika 1/4 tsp.  cayenne pepper Kosher salt 1 lb.  peeled and deveined medium shrimp, thawed if frozen FOR THE GUAC 2  avocados Juice of 2 limes 1/2  red onion, finely chopped 1/2  jalapeño, finely chopped 2 tbsp.  freshly chopped cilantro Kosher salt Tortilla scoops, for serving MAKE SHRIMP TOSTADA BITES In a large bowl, whisk together olive oil, lime juice, honey, garlic, paprika, and cayenne and season with salt. Add shrimp and toss until fully coated, then cover and let marinate in fridge at least 30 minutes and up to 2 hours.  In ...

This recipe is from Ina Garten - but then I detoured on the salad and did it more in the style of Coastal Flats restaurant --serving mixed greens with cooked asparagus / green beans/ fingerling potatoes/ cherry tomatoes and chicken ( salmon is usually how I order with at that restaurant). We used balsamic vinaigrette as dressing. 1 (11-ounce) log of plain or herbed Montrachet 2 extra-large egg whites beaten with 1 tablespoon water Fresh white bread crumbs For the Dressing: 2 tablespoons good cider vinegar 2 tablespoons good champagne vinegar Pinch sugar 1/2 teaspoon kosher salt, or to taste 1/4 teaspoon freshly ground black pepper 1 extra-large egg yolk 1 cup good olive oil Enough mixed salad greens for 6 Enough olive oil and unsalted butter for frying Slice the Montrachet into twelve 1/2-inch-thick slices. (The easiest way to slice  goat   cheese  is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread...

T his is such a perfect recipe --good for lunch or a brunch side dish or dinner!  1/2 (15-oz.) package refrigerated pie dough (such as Pillsbury) 12 ounces fresh asparagus spears, ends trimmed 2 tablespoons unsalted butter 1 large leek, thinly sliced (about 1 1⁄2 cups) 8 large eggs 1 cup heavy cream 2 tablespoons chopped fresh flat-leaf parsley 1 1/2 teaspoons kosher salt 1/4 teaspoon black pepper 2 ounces crumbled  goat   cheese Fresh flat-leaf parsley leaves, for garnish Step 1 Preheat oven to 400°F. Step 2 Prepare the crust: Roll the pie dough to 1⁄8-inch thickness, and transfer to a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan, and trim excess dough around edges. Line bottom of dough with aluminum foil (or parchment paper), and fill with pie weights or dried beans. Bake 5 minutes. Remove pie weights and foil, and prick bottom of pastry evenly with a fork. Return to oven; bake until pastry is light...

Once again another fabulous recipe by Delish! Please look past the browned cheese topping - Kevin loved it anyhow --but I mistakenly  put them on an upper oven rack instead of one in the middle.  They were delicious and we will be making them again ! Also I promise next time I makde it to show a picture of the inside as well. 2  bell peppers, halved and seeds removed 8  eggs, lightly beaten 1/4 c.  milk 4  slices bacon, cooked and crumbled 1 c.  shredded cheddar 2 tbsp.  finely chopped chives, plus more for garnish Kosher salt Freshly cracked black pepper Preheat oven to 400°. Place peppers cut side up in a large baking dish. Add a little water to the dish and bake peppers for 5 minutes. Meanwhile, beat together eggs and milk. Stir in bacon, cheese, and chives and season with salt and pepper. When peppers are done baking, pour egg mixture into peppers. Place back in the oven and bake 35 to 40 minut...

This came across my Instagram from DELISH and I knew we had to make it! Save a cup of the pasta water to add if needed. 12 oz.  fettuccine 3 tbsp.  butter 2  garlic cloves, minced 3 tbsp.  flour 1 3/4 c.  milk (preferably whole) 1/2 c.  chicken broth 2 tbsp.  cream cheese, softened 1 c.  shredded mozzarella Juice of one lemon 1  (14 oz) can artichoke hearts, chopped 2 c.  baby spinach kosher salt Freshly ground black pepper 2 tbsp.  chopped parsley pinch red pepper flakes In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain. Melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in the milk and chicken broth, whisking con...

From the Reed Alexander a guest chef on Today  Show with Kathie Lee and Hoda --looked so good we just had to try it! Splurged on the large lump crabmeat! Whoops bought the wrong pasta --we had it with spaghetti not linguine ! J umbo lump crab is delicate and delicious. This Italian-inspired dish reminds me of a candlelight dinner on a cliffside outside Genoa, but it's actually incredibly fast and straightforward to produce at home. Technique tip:  When zesting the lemon, be careful only to zest the outer, golden skin for the best flavor; avoid the bitter white layer underneath. After, roll the lemon on a cutting board before juicing it to release the greatest amount of juice. Swap option:  Try swapping the crab for shrimp for a less expensive alternative, or upgrade to lobster for something especially indulgent on a nice occasion.  Ingredients 12 ounces linguine pasta (boxes are usually 12-16 ounces) 2 tablespoons olive oil 2 tablespoons butter 3 s...

Yup that's the name alright! Not sure where I found it from on the internet -so apologies for not giving credit -- but this was so moist - so flavorful and delicious - yummo! Had a coupe of leftover small boiled potatoes that we threw into the pan while it cooked. 2   tablespoons   butter   melted 2   tablespoons   honey 1/2   lemon   juiced 2   teaspoons   soy sauce 1/2   teaspoon   pepper 2   cloves   garlic   minced 1   pound   fresh  halibut  filet In a  small mixing bowl , combine the butter,  honey , lemon juice, soy sauce, pepper, and garlic. Portion your  halibut  by cutting it with a  sharp knife  into 3 or 4 pieces. A serving size of fish is 3 to 6 oz so portion it depending on the particular size of your filet. Brush both sides of each with the liquid mixture. Heat pan until it is sizzling hot (a drop of water sizzles and immediate...