From The Bottom Of The Whiskey Jar And The Wine Jug: Some July 4 Weekend Recipes

Well, it has been a good little while since I’ve posted recipes for foodies like me. But, as Sam said to Rick in Casablanca, it takes the sting out of being occupied.

Whiskey Note: As my loyal blog readers would know, I am a big fan of Old Forester. But, man may not always be able to live on Old Forester alone, especially in these economic times. Early Times Whiskey, jokingly referred to on Sewanee mountain and elsewhere as “ET”, is basically Old Forester aged in used barrels, namely barrels that were used to age Old Forester. It is very mellow, and if all you are going to do is dump it with a little Coke Zero or whatever, at $17.50 a 1.75 litre at Hokus Pokus, oh well, why not. Additionally, it is important to note that Cruzan Rum, at its also relatively inexpensive price, is a wonderful addition to the liquor cabinet during hot summers.

Firecracker Wings: Take about two to three pounds of wings and marinate the same in Texas Pete hot sauce (buy a gallon size of it for this) as it is perhaps one of the weakest yet flavorful hot sauces out there. Marinate for 24 hours (or 48 hours if you dare) then grill; sprinkle Stubbs Rub on each side as you grill for the first turn. Serve with or without bleu cheese dressing.

Sweet Potato Chips: Take sweet potatoes (about six will feed 15 people) and slice very thin. Fry until edges are golden brown in a wok (not much more than that) and LIGHTLY (and I do mean lightly) salt with course ground sea salt. Eat before everyone else eats them all up. Point of all this is that you want the chips not to be entirely crisp, as they are altogether better having a little sweet potatoey center.

Beef Tenderloin: Take a beef tenderloin, and lightly coat with either Ms. Dash Garlic blend or Montreal Steak seasoning, place on grill. Heat to 112 degrees for medium rare. That’s it.

Cuban sandwiches: Marinade a small pork roast for 6 hours in:
20 cloves garlic
2 teaspoons salt
1 1/2 cups sour orange juice
(If you can’t get sour orange juice in your area, use two parts orange to one part lemon and one part lime)
1 cup minced onion
1 teaspoon oregano
1 1/2 cups Spanish olive oil

Place the pork fattest side up in an open roasting pan. Place pan in oven and reduce temperature to 325 degrees F. Spoon extra marinade over the roast occasionally as it cooks. Using a meat thermometer, roast should be removed from the oven when the temperature reaches 155 degrees F.

Immediately cover with foil and let rest for 10 minutes before slicing and serving. The roast will continue to cook after you remove it from the heat. A perfectly cooked pork roast will be pale white in the middle and the juices will run clear.

Then, you need some ham and swiss cheese. Oh, and really good pickles.

Preheat a pancake griddle or large fry pan. Cut the bread (french bread if you can’t get Cuban bread) into sections about 8 inches long. Cut these in half and spread butter on both halves (inside). Make each sandwich with the ingredients in this order: pickles, roasted pork, ham, and cheese.

Place the sandwich on the hot griddle (fry pan) sprayed with a little “Pam” or lightly greased. Place a heavy iron skillet or bacon press on top of the sandwich to flatten. (You really want to smash the sandwich, compressing the bread to about 1/3 its original size! My Dad got a Penini maker and it worked real well making these.) Grill the sandwiches for two to three minutes on each side, until the cheese is melted and the bread is golden. Make sure your griddle or fry pan is not TOO HOT! Otherwise, the crust will burn before the cheese melts. Slice the sandwich in half diagonally and serve.

So, what to eat on Sunday after eating the above Friday and Saturday. Well, something light yet delicious that is worthy of opening a bottle of Santa Rita Carmenere:

Pan sauteed Portobello Mushrooms (serve with a pasta/veggie combo from Birdseye):

Slice mushrooms into strips.
Saute in olive oil. Once tender, remove to serving platter and add ground sea salt, ground black pepper, garlic powder, and a few drops of Worcestershire sauce.

After dinner liquor comment:

Tequila Rose Cocoa. Nothing like it. Amazing. Good. Works well with creme brulee or peanut M&M’s. Or by itself.

Bon appetit and slainte.

1 Response to “From The Bottom Of The Whiskey Jar And The Wine Jug: Some July 4 Weekend Recipes”

  1. 1 John Delmore July 7, 2008 at 6:35 pm

    And Sauza Triada for your Tequila needs!! Though it is a shame to mix it…

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: