The Lagavulin 16 yo. single malt is all heat, spice and everything nice. The first sensation on the nose is a distinctly peaty aroma. This earthy smell is followed by notes of spice like cumin, cinnamon and anise that tickle the nose amid notes of magnolia blossoms and some pine sap. My wife tells me…
Review – Willett Pot Still Reserve Bourbon
Consider this whiskey as a gift option for your discerning bourbon drinker. The bottle sat on my shelf for over a year before I drew it down and cracked the cork. I simply didn’t want to ruin the aesthetic of the artsy bottle. I’m glad I did because Willett Pot Still Reserve is a memorable…
Review – Glenmorangie “Extremely Rare” 18 yo. Scotch Whisky
I have sipped this whisky over the course of a year, and dram after dram it provides ample floral notes of magnolia and rose water intermingled with hints of vanilla and caramel. The flavor profile is sophisticated as one subtle flavor yields to another with each sip. At first sip, the palate is bathed…
Copycat Recipe: Cheddar Bay Biscuits
If you’ve ever had Red Lobster’s Cheddar Bay Biscuits, you know they are addictive! I’ve tried different “copycat” versions over the years; through continual tinkering and trial and error, I’ve come up with this recipe. My family would have told me how delicious they were, but their mouths were full of biscuits. I usually double…
Not Your Mother’s Coleslaw
I love coleslaw of all kinds; my husband, on the other hand, isn’t a big fan. However, he really likes this one! There are lovely surprises in each mouthful, including dried cranberries, toasted almonds, and a honey/mayo dressing that is less tangy and more sweet. It’s also nice and colorful. Make the slaw and the…
Slow Cooker Bolognese Sauce
I love my slow cooker, but even I was skeptical of this recipe. Why? Because it does NOT call for browning the meat before adding it to the crockpot! If you use a slow cooker regularly, you know that usually that is what is called for before putting meat into the pot. But I’m here…
BBQ Pulled Pork
I love a good BBQ pulled pork sandwich. We like our pulled pork not overly-saturated in BBQ sauce. For cooking, I think the crockpot is the best method, so a little prior-planning is required. First, the cut of meat – use what’s called a “Boston Butt”, which is actually a cut of pork that comes…
Cocktail – Shark Attack
It’s game day – we’re Ohio State fans (Go Bucks!) – and I made a drink from Guy Fieri called a “Shark Attack” – it’s based loosely on a Tequila Sunrise. It is SOOOO good, and yes – it will definitely sneak up on you! This recipe makes enough for 6 rocks glasses…er…well in my…
Banana Coconut Upside Down Cake
I was looking for something different to do with my very ripe bananas, so I did a little online sleuthing and came across this blog post that inspired me: http://kitchenconfidante.com/banana-coconut-buko-upside-down-cake-recipe . I didn’t have access to (read: didn’t feel like trying to find) buko, which is young coconut; so I substituted coconut flakes and made…
Chicken and Green Olive Enchiladas
This recipe was adapted from one on Epicurious; it’s nice because you can make much of it ahead of time and put finishing touches then bake it about 30 minutes before serving. The original recipe calls for an awful lot of Hot Mexican Chile Powder – if you like your food really spicy it’s probably just…
Homemade Chicken Stock
Chicken necks give a lot of flavor, as do chicken feet – though personally I haven’t used the feet in my stock!
Mixed Paella
Here’s the funny thing about me making this dish: I don’t eat seafood. As in, at all. I just don’t care for it. But in the interest of culinary experience, treating my seafood-loving husband to a dish he loves, AND putting a newly-acquired paella pan to use, I went for it. Not half bad for…
Culinary Spirits 