Spanish Style Beef Kabobs

Another recipe for the grill -what can I say, I am a sucker for smoky flavor!  The sauce is the key here.

Recipe:

Wooden skewers

2 lbs steak (any decent steak that can be cut into cubes - round steak is fine, filet is better, but when isn't it?)

3 cloves garlic

1 tablespoon chopped parsley

1/3 cup lemon juice

1/2 teaspoon black pepper

1/2 teaspoon salt

Paprika Dressing

2 teaspoons paprika

1 pinch cayenne pepper

1/2 teaspoon salt

2 tablespoons red wine vinegar

1/3 cup olive oil

Soak skewers in water.

Cut steak into cubes.  Combine steak, garlic, parsley, lemon, salt and pepper to marinade for at least 2 hours. Bring to room temperature and drain on paper towels before cooking.

Preheat grill to high heat and oil grill.  Thread meat onto skewers.  Grill kabobs 5 to 6 minutes, turning once.

Whisk paprika dressing ingredients together and drizzle over finished plated beef skewers.  Yum!

Tips:

You can substitute chicken and/or add vegetables such as mushrooms, onions and tomatoes.

Jello Shots (not just for frat parties anymore!)

Let us stop for a moment to pay homage to the jello shot, that humble alcoholic concoction that has been around for so long.

Is a jello shot a cocktail or dessert?  Is it even food at all?  Is it true about the hooves?

And does it even matter when something tastes so good, and gets you so drunk?

See below for some variations on that old friend, jello.

Traditional Jello Shot Recipe

6 ounces Jello (large package of the flavor of your choice)

16 ounces Water (boiling)

6 ounces Water (cold)

10 ounces Vodka 

Mix the jello mix with the boiling water until the powder is fully dissolved and add the cold water and alcohol. Pour the cooling mixture into either plastic shot glasses or paper cups (can be found at the grocery or party store).  Paper cups are best as the drinker can squeeze them or turn them inside-out to gain faster access to the mushy goodness inside.

You can make jello shots with almost any type of alcohol, but you should adjust the proportions of alcohol and cold water to ensure that the shot still sets. The higher the proof of the alcohol, the more water that is required for it to set.

Here is a website that offers a wealth of knowledge on the subject:   The Jello Shot Diva

More Recipes:

Caribbean Blue Jello Shots

     6 ounces Berry Blue Jello

     16 ounces Water (boiling)

     10 ounces Water (cold)

Fuzzy Navel Jello Shots

     6 ounces Orange Jello (large box)

     16 ounces Water (boiling)

     6 ounces Water (cold)

     6 ounces Peach Schnapps

Green Margarita Jello Shots

     6 ounces Orange Jello (large box)

     16 ounces Water (boiling)

     6 ounces Water (cold)

     2 ounces Lime Juice

     2 ounces Tequila

     1 ounce Blue Curaçao 

 And for more jello related fun, try making Jello Jigglers.

By adding more gelatin to your recipe, you can make any jello shot recipe into a jiggler, which isn't quite as dirty as it sounds (unless you have a specialty shaped ice cube tray, and, perhaps you do).

You can serve your jello in cubes or use cookie cutters or molds to make shapes. Then serve the jigglers on a tray, in a bowl, or even a cocktail glass.

Jello Jiggler Shot Recipe

Start by boiling 3 cups of water and dissolve a large packer of jello (6 oz size).  If you have a large measuring cup, you can use it to mix all of the ingredients for easy pouring later. 

Next add your alcohol of choice. Add a total of 2 cups of alcohol. Stir well and pour into a 9 x 13 pan or ice cube tray. Refrigerate until set, about 3 hours.

Once it is set, cut the jigglers into the shape of your choice. While the easiest option is cubes, there is lots of room to get creative. Look through your cookie cutters and see if there is a shape that either inspires you or matches you party theme. When it comes time to serve, you can serve cubes in a large punch bowl or if you are serving shapes, you can arrange them on a tray, or in mini cocktail glasses.

Fancy Fruit 

If you are looking for a classier way to serve your jello shooters, consider using fruit. Citrus fruits are great candidates - just cut the fruit of choice in half, scoop out the actual fruit and pour in the jello. To keep it from spilling in the fridge, rest the rind in a muffin tin or small bowl until it's completely chilled in the fridge. It's best to choose a jello shot that compliments the flavor of the fruit that you chose to use. 

After the jello has had a chance to gel, cut into jello shot fruit slices and serve. 

A link to the most amazing jello shot creations on earth!

Hire a Singing Gorilla

For my friend Kate's birthday last year, I hired a singing pink gorilla.  I wouldn't recommend the place I got it from because the gorilla was not giant, as advertised.  In fact, the gorilla stood just about 5 foot 5, shorter than most of the ladies at the event.  She was also about an hour early to the party, arriving shortly after we did, which was quite awkward.

If you do want to hire a gorilla, an Elvis, or a singing telegram of any sort, you can just search the web.  You'll be surprised by the variety of options.

Gorilla Attack

My friend was amused at the time, though later, when I brought up the gorilla, she said, "Oh, I thought that was a monster!"  I could see how she could be confused.

I was a little surprised when the gorilla asked if I could hold her car keys, before she began her dance number. Not the most professional of primates.

The gorilla did a song and dance routine (in a grating, Long Island accent... where did they get this tiny lady?!)

One of the most memorable songs was very creative and apropos, "you're the greatest 32 year old in the world, the greatest 32 year old in the world!!!"

It only cost about $100 to hire the monster, which included a bottle of champagne and a bouquet of balloons.

In the end, it was a fun experience, perhaps made even more memorable by how very, very strange it turned out to be.

Homemade Oreo Cookies

I've been making this recipe for years.  People love them and are always very impressed, but honestly it's one of the easiest recipes around!  They do taste very similar to real Oreos, they are just a little softer.

Recipe:

1 devil's food cake mix
1/2 c. shortening
2 eggs

Mix the above ingredients together. Roll the dough into small balls and place on a cookie sheet. Bake at 350 degrees for 8 minutes. Cool cookies.

Frosting:

8 oz. cream cheese
1/2 cup butter
2 tsp. vanilla
3 1/2 cups powdered sugar

Mix all of frosting ingredients until smooth. Frost the backs of the cookies and squeeze together to make sandwich cookies.

Tips:

To help flatten the cookies and make them more oreo-like, tap the baking sheet lightly on the counter right after you remove them from the oven, while they are still hot.

This recipe makes a lot of frosting - I personally like my cookies a little less sweet, so I usually don't use all the frosting.  You can really just judge for yourself how thick you want the cookies to be by adjusting the amount of frosting.  Also, it's easier (and less messy!) to use a pastry bag to squeeze the frosting onto the cookies.  

A variation I have made on this is to stuff them with peanut butter frosting (there is a great recipe for that on this site, under the peanut butter cake posting).

Bacon Wrapped Pork Chops Stuffed with Smoked Gouda

• 

  This is a fantastic recipe that I've made a number of times. You can also cook it in the oven but for optimal results, fire up the grill!
  
  
  Ingredients:
  
  
  2 large butterflied pork chops
  4 ounces smoked Gouda cheese (not shredded, you are going to slice it)
  8 slices bacon
  1 tsp olive oil
  black pepper
  salt
  
  
  toothpicks
  
  
  Directions:
  Preheat an outdoor grill for medium heat.  Lay pork chops flat and season lightly with salt and pepper.  Take the Gouda and slice off a piece about 1/4 - 1/3 inch thick. If necessary, chop a little off the end so that the slice fits to slightly less than the length of the pork chop.
  
  
  Close the pork chop around the cheese, using bacon to wrap it.  Secure bacon by skewering through the chop with toothpick.  Continue to do this until any gaps are completely closed (so the cheese won't escape once it melts).  It usually takes about 3-4 slices per chop, depending on how big the chop is.
  
  
  Lightly oil the grill. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Try not to overcook, as you want the pork to be tender.
  
  
  Tips:
  
  
  Make sure you wrap these tightly so that you don't lose your delicious cheese stuffing. In the oven, these take a lot longer, so if you do decide to cook them that way, look up cooking times for pork.
  
  
  This does take a lot of bacon to wrap properly, but you can always remove the bacon before you eat it if you so choose... although I'll warn you, it's tasty enough that it's worth the calories!
  
  

Irish Soda Bread

This is a extremely simple bread recipe and it comes out very tasty, particularly if paired with some Irish Kerrygold butter.  No yeast or bread maker needed!

Ingredients:

4 cups all-purpose flour

4 tablespoons white sugar

1 teaspoon baking soda

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup margarine, softened

1 cup buttermilk

1 egg

1/4 cup butter, melted

1/4 cup buttermilk

Directions:

Preheat oven to 375 degrees.  Lightly grease a large baking sheet or loaf pan (depending on whether you want a round loaf or a square one!).

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg.  Turn dough onto a lightly floured surface and knead slightly.  Form dough into a round and place on prepared baking sheet, or in a loaf pan for a square loaf.

In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.

Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.  You can continue to brush the loaf with the butter mixture while it bakes.

Tres Leches Cake (Vanilla or Chocolate)

For those of you not familiar, this is a traditional Mexican cake, made of 3 different types of milk.  It's quite airy and damp and full of flavor.  You can make the cake from scratch but I've tried it both ways and you really can't tell the difference, so if you're in the mood to skip a step, follow this version below!

Directions:

1 cake mix (vanilla is traditional, chocolate is also good, see tips below)

1 1/2 cups heavy cream

1 (14 ounce) can sweetened condensed milk

1 (12 fluid ounce) can evaporated milk

1 1/2 cups heavy whipping cream

1 1/4 cup white sugar

2 teaspoons vanilla extract

 To begin, prepare cake as directed on back of package, in a 9 x 13 cake pan.  When the cake is still hot, pierce all over about a dozen times with a fork.  Then let the cake cool.

Next, combine 1 1/2 cups of heavy cream, the condensed milk, and the evaporated milk together. Pour over the top of the cooled cake.  At this point you could also add a liqueur if desired, see below for directions.

At this point you need to let the cake refrigerate for at least 4 hours, or all night, to let the milks soak in.

Once the cake has been refrigerated long enough, whip the other 1 1/2 cups heavy cream, the sugar, and the vanilla together until thick. Spread over the top of cake, and refrigerate until serving.

Tips:

The most common version of this cake is the vanilla one below, and it is often served with a cherry on top, as pictured.  However, you can definitely play around with the flavors, and serve it with any kind of fruit on top, or chocolate shavings, cocoa powder, etc.  You can also add about 1/4 cup of any flavored liqueur (Kahlua, rum, triple sec) to the milks to give the cake a different flavor.  I have made both the traditional one, and a chocolate Kahlua version, with chocolate shavings.  Enjoy!

Aphrodisiac Menu

I can't take credit for this menu, as I read it in a magazine.  But I can take credit for the results, particularly if you prepare it while dressed in a schoolgirl outfit!  ; )

BEVERAGE:

Red Wine

Why: Grape skins contain the antioxidant resveratrol, the closest thing we have to an actual aphrodisiac. It increases estrogen production, and that heightens sexual appetite and increases lubrication. Wines from muscadine grapes have a higher resveratrol content than other reds do.

APPETIZERS:

Oysters Rockefeller

Why: Studies have shown that mollusks are effective in releasing sexual hormones such as testosterone and estrogen.

SIDE DISHES:

Spinach Salad

Why: Spinach is a potent source of magnesium, which helps dilate blood vessels, ensuring the smooth blood flow that's crucial for strong erections, according to researchers.

Roasted Fingerling Potatoes

Why: People in Shakespeare's time viewed the potato as an aphrodisiac and labeled them "Apples of Love."

Shrimp Scampi

Why: The zinc-dense shrimp increase sperm levels and makes orgasms more powerful. They also contain a stress-reducing amino acid and the feel-good hormone serotonin.

MAIN COURSE:

Filet of Beef au Poivre

Why: High-protein foods boost production of dopamine and norepinephrine, hormones that increase alertness and assertiveness.

Grilled Lobster Tails

Why: Lobsters contain many of the nutrients necessary for peak sexual health. They are an ideal source of protein, needed for a long night of seduction. They are also a source of zinc and B-12, both necessary nutrients for maintaining sexual desire.

DESSERT:

Chocolate Mousse with Chocolate Hearts

Why: Scientists have discovered that women release four times more endorphins after eating chocolate than they do after making out. The caffeine in chocolate also increases alertness for what Is to come after dessert.

Check my recipe box for the individual recipes!