2008 Trophy Happy Hour Recipies:

[Connie]

As promised here is the recipe for the "Watering Hole"

1 oz Gin (for flavor, or more if you like)
4 oz Tonic (for the quinine of course, to keep the malaria at bay)
2 oz Mr. & Mrs. T's Margarita mix (zebra do make an awful mess of the watering hole)
1 oz of Sparkling Pomegranate juice (those zebra should have kept a better look out for lions)
A squeeze of lime (to prevent scurvy)

Okay, so I recall some rather yummy crab cakes, innovative Margaritas, tasty artichoke dip, etc. etc. Hint, Hint.

And of course... Mr. Desanto paging Mr. T. Desanto please come to a recipe posting center to share your secrets. There are less than 6,000 members here, who would possibly let your secret get out? :chowtime:

[jcbrandon]

Here's the recipe for Spanish coffee, as served at the Sagebrush Yacht Club, at the 2008 Expedition Trophy:

Rim a heavy, stemmed glass with confectioner's sugar. To do this, I first pour a thin layer of Kahlua into a saucer. Set the glass in the saucer, upside down. Shake off the extra Kahlua, then roll the rim of the glass in the sugar.

Pour about a tablespoon of Bacardi 151 rum into the glass, being careful not to disturb the sugar rim. Ignite the rum. Immediately lift and begin rotating the glass in your hand. Use the flames to both carmelize the sugar rim and heat the glass. Set the glass down, leaving the rum burning. If making multiple drinks, feel free to pour flaming alchohol from one to another. Keep a fire extinguisher handy. I prefer a Halon-substitute as it does not contaminate the bar if deployed.

Shake a bit of cinnamon and nutmeg into the glass. The spices will ignite in the flames, creating a small show of fireworks. Your guests will ask for more.

Add one ounce of a good brandy.

Add one ounce of Kahlua.

Add four ounces of freshly brewed black coffee. If the flames have not yet subsided before you began pouring the coffee, this will extinguish the fire.

Float a layer of fresh heavy cream to taste. The cream should be cold and beaten a bit, but not whipped.

Top with a shake of powdered chocolate.

Serve with brandied pears if you want the full experience.

[pskhaat]

Connie,

Time did not permit, but I did have a number of fresh, large organic jalepeños that I had planned on mesquite-honey frying with some white onion in wined soy sauce for you.

Get your husband to arrange a Grand Junction Red Wine Expedition and I promise to cook the same for you there.

Your drink was excellent BTW.

I should note that no kidding I have a craving for the Tonic when I'm in mosquito-infested areas (like the American Midwest).

[jcbrandon]

And here is the recipe for brandied pears to accompany your Spanish coffee:

Open a can of halved pears in heavy syrup. Pour both fruit and syrup into a cast-iron skillet. Heat to a gentle simmer.

Add a generous quantity of brandy and continue to simmer.

With a ladle, lift a pear half onto a plate with the curved side down and the cavity facing up.

Garnish the pear half with a few fresh raspberries and blackberries. Make sure to arrange a few berries in the pear cavity.

Pour about a tablespoon or two of the hot syrup over the pear half and berries.

Serve with a Milano cookie.

Enjoy with a Spanish coffee as above.

[viatierra]

(Southern Living, MAY 2006) :o
3 tablespoons butter, divided
1 large red bell pepper, finely chopped
1/2 medium onion, finely chopped
1 cup saltine cracker crumbs (finely crushed)
1/2 cup mayonnaise
1 large egg, lightly beaten
2 teaspoons Old Bay seasoning
2 teaspoons Worcestershire sauce
3/4 teaspoon dry mustard
1/4 teaspoon hot sauce
1 pound fresh lump crabmeat, drained and picked
1 tablespoon vegetable oil

1. Melt 2 Tbsp. butter in a large nonstick skillet over medium heat; add bell pepper and onion, and sauté 10 minutes or until tender. Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crabmeat. Shape mixture into 8 patties; cover and chill at least 1 hour or up to 24 hours.

2. Melt 1/2 Tbsp. butter with 1/2 Tbsp. oil in a large skillet over medium-high heat. Cook 4 crab cakes 4 to 5 minutes on each side or until golden. Drain on paper towels. Repeat procedure with remaining 1/2 Tbsp. butter, 1/2 Tbsp. oil, and crab cakes. Serve with Lemon Rémoulade; garnish, if desired.

[viatierra]

1 cup water
1/4 cup sugar
1 cup Absolute Vodka
1 cup apple juice
1 cup apple liqueur (Sour Apple Pucker)
Crushed ice

Combine water and sugar in a glass measuring cup (microwave at HIGH 2 minutes or until sugar dissolves, stirring once; cool). Combine sugar mixture, vodka, juice, and liqueur in a pitcher; stir to combine.

Add vodka mixture to martini shaker in batches; shake well to chill. Strain vodka mixture into glasses; repeat procedure with remaining vodka mixture, refilling ice as necessary. Serve immediately with groovy 80's rock-n-roll in the background.

:victory:

[Connie]

Seriously Tony, where is the recipe for those ribs? :littlefriend: :D

[Jacket]

Seriously Tony, where is the recipe for those ribs? :littlefriend: :D

:punk03: Those things were tasty!

[tdesanto]

... but I did have a number of fresh, large organic jalepeños that I had planned on mesquite-honey frying with some white onion in wined soy sauce for you...

Don't rub your eyes for 24 hours after handling those peppers :smileeek:

[tdesanto]

Seriously Tony, where is the recipe for those ribs? :littlefriend: :D

Ouch, look out; Connie's swinging a big stick :)

Ok, here it is folks:

Original Recipe:

2.5-3lbs of thin-cut short ribs (Korean style cut)

Marinade:

Soy Sauce - 1 cup
Sugar - 1 cup
I usually put these two in a mixing bowl and throw it in the
microwave for 30 seconds before I add anything else, helps
the sugar disolve.

Green Onion - 3-5 onions - chop fine
Garlic - 8 cloves - chop fine
Rice Wine - 1 tablespoon
Sesame Oil - 1 tablespoon
Black Pepper - 1 teaspoon

Tony's version:

I add more rice wine and sesame oil (roasted) to my liking.

I also kick it up a few notches by adding Chinese red pepper chili paste. This is not uncommon; however, I also added some fresh Chipotle (http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschipotle.html)powder to the mix; this is a non-traditional spice to add, but I thought the unique blend of smoke flavor and spice would lend itself well to the beef. You'll want to add whatever amounts suit your taste buds. Start with a litte bit and add as you see fit...you can always add more later, but you can't put out a fire once you've started it. ;)

Grill over hot coals until you see the right color and doneness. The marinade should caramelize (http://en.wikipedia.org/wiki/Caramelization)adding excellent flavor.

:chef:Enjoy! :chowtime:

[Connie]

Thank-you, thank-you, thank-you. Hmmm, but now it's awfully cold here for grilling, but we may brave the cold anyway. :chowtime: :chef:

[Rock FJ]

Thanks a lot Tony, I thought you were going to keep it as "a family secret"

I will try it this weekend!!

[tdesanto]

Thanks a lot Tony, I thought you were going to keep it as "a family secret"

I will try it this weekend!!

Okay...let's call it my "extended family" then. ;)

[RoundOut]

Worlds easiest healthy appetizer:

Need: Cherry tomatoes (we used the Cherub ones sold in the yellow plastic dishes, they are exceptionally sweet and help the flavor immensly), chopped garlic, onion, olive oil, fresh basil, salt, pepper

Dice 1 qt. tomatoes into small cubes
add 2 tablespons finely chopped onion
mix in heaping tablespoon chopped garlic
add 5-6 finely chopped FRESH basil leaves
drizzle with extra virgin olive oil
dash of salt and pepper

When one does not have a sharp kitchen knife, a food processor makes it into a salsa consitency, but blends the flavor exceptionally well. That sounds kind of funny, since a sharp knife is easier to pack than a food processor when overlanding, LOL.

Best if you can let it stay in cool place for about 30 minutes.

Serve on toasted baguette (or Triscuits if the toaster is too hard to come by in the bush).

They basil and garlic can be added to suit one's taste. We added more basil than the recipe called for.

.

[RoundOut]

For those of you like me that prefer an alcoholic beverage tastes like chocolate or candy rather than liquor, try this at home or in the bush.

Needed:

Kahlua
Blue Bell Natural Vanilla Bean Ice Cream
Milk (better if less fat is removed, i.e. whole or 2% is better than 1% or skim)
Ice
Blender

Blend about 8-12 cubes of ice, 1 1/2 cup Kahlua, 1/2 cup milk, 2 cups Natural Vanilla Bean Ice Cream.

Serve immediately after blending.

Enjoy.

.

[tdesanto]

...The basil and garlic can be added to suit one's taste. We added more basil than the recipe called for.


Gary, these were great. BTW, it's tough, for me anyway, to use too much garlic and basil. I'm not even sure I understand the concept of too much garlic. :)

Thanks for sharing. Oh, and the drink you guys made was outstanding.


When one does not have a sharp kitchen knife...

A good, sharp knife should be in everyone's kit. Just as important as a recovery strap or a hi-lift.

Much easier to carry, when you have one of these: Messermeister Edge-Guards (http://www.messermeister.com/index.php?act=GetContent&cid=2&pcat=20&prodID=0), and one of these: Messermeister Knife Case. (http://www.messermeister.com/index.php?act=GetContent&cid=2&pcat=35&prodID=285)

[DesertRose]

I also kick it up a few notches by adding Chinese red pepper chili paste. This is not uncommon; however, I also added some fresh Chipotle (http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschipotle.html)powder to the mix; this is a non-traditional spice to add, but I thought the unique blend of smoke flavor and spice would lend itself well to the beef. You'll want to add whatever amounts suit your taste buds. Start with a litte bit and add as you see fit...you can always add more later, but you can't put out a fire once you've started it. ;)


Thanks, Tony - still dreaming of these! Adding extra chile, especially chipotle, is always a good thing!

And X2 on the knife tip - I toted along my good Henckels chef's knife this time and wasn't sorry.

Snow Peak has a wonderful cutting board that folds in half, with a high-quality chef's knife stowed in the inset:

http://snowpeak.com/images/product_img/cutlery/CS-204.jpg

[Rock FJ]

Just got back from Lee Lee's Oriental supermarket where "No pet allowed" sign made me laugh.

Got all the ingredients and the korean cut ribs for Tony's recipe. I will do them tomorrow for Halloween, I hope he gave us all the ingredients, including the secret ones, I will let you know tomorrow.

That snow peak knife looks great, got to ask Santa for one of those.

Bom appetitt !

[RoundOut]

BTW, it's tough, for me anyway, to use too much garlic and basil. I'm not even sure I understand the concept of too much garlic. :)I'm with you there!


A good, sharp knife should be in everyone's kit. Just as important as a recovery strap or a hi-lift.

Much easier to carry, when you have one of these: Messermeister Edge-Guards (http://www.messermeister.com/index.php?act=GetContent&cid=2&pcat=20&prodID=0), and one of these: Messermeister Knife Case. (http://www.messermeister.com/index.php?act=GetContent&cid=2&pcat=35&prodID=285)That's a great setup! I had sharp knives, but not a nice kitchen knife suitable for the chef's chopping exercize required in dicing bruschetta. We copped out and went quickly for the food processor. :bike_rider:

Snow Peak has a wonderful cutting board that folds in half, with a high-quality chef's knife stowed in the inset:

http://snowpeak.com/images/product_img/cutlery/CS-204.jpg

That is AWESOME, Roseann! Santa may have to bring me one of those (I hope).

.

[Hltoppr]

Hey Connie,

Can we get your cucumber sandwich recipe?

-H-

[DesertRose]

Hey Connie,

Can we get your cucumber sandwich recipe?

-H-

Yes, those were fabulous! Need to have them with tea, please.

I recall butter (NOT margarine), lemon zest (FRESH please, though I still can't make my zester work right), sugar, cucumbers . . . Connie?

Mmmmmm.

Also, a reminder: I would love the recipe for the Gran Marnier-soaked banana pancakes . . .

[Connie]

Cucumber sandwiches:

1. 4-8 oz Butter (I like the Challenge brand spreadable butter) softened but not melted
2.Lemon zest (to taste about 1/4to 1/2 of the very outside of the lemon)
3.Lemon juice

Mix together these three ingredients, stir and stir until the butter won't accept any more lemon juice (it will pool around the outside) and then pour off excess.

4.Thin sliced WHITE (yes it is important, and the fluffier the better) bread with crusts cut off
5.Cucumber peeled and sliced very thinly
6.A pinch each per sandwich of salt, pepper and sugar

Spread the butter mixture on the bread, then layer with cucumbers sprinkle on the salt, pepper and sugar. Put the top on the sandwich and slice sandwich from corner to corner diagonally. Enjoy!

(Left over butter is great for fish, vegetables or on the left over bread with a teaspoon of sugar sprinked on as a dessert)

[Connie]

Peasant Pancakes:
(after dinner at Al's Bar)

This is a Morrocan recipe:
2 bananas
1/2 cup orange or apricot liqueur
1 cup pancake mix
Cooking oil
1/2 cup soft bread crumbs
3 Tbsp melted butter
4 Tbsp sugar
1 tsp. ground ginger

In a small bowl: cut 2 bananas (peeled) in 1/4-inch slices. Add 1/2 cup orange or apricot liqueur and marinate for 1/2 hour. In a medium bowl: place 1 cup pancake mix following package directions to make a thick pancake batter using the above liqueur drained from the bananas as part of the liquid. Add bananas to the batter and stir thoroughly. In a 9-inch skillet: heat a small amount of cooking oil. Drop the mixture by tablespoonfuls (2 or 3 pieces of banana in each spoon) into the hot fat until golden brown on both sides. In a small pan Combine 1/2 cup soft bread crumbs made by grating fresh bread, 3 Tbsp soft butter, 4 Tbs. sugar and 1 tsp. ground ginger, warm over low heat until butter is melted, stirring constantly until well combined. Place 3 or 4 peasant pancakes on dessert plates. Sprinkle 1 to 2 Tbsp crumb mixture over the pancakes.

Yield: 6-8 servings

If you don't have pancake mix here is a recipe for pancakes:
1 cup flour
1 to 1&1/2 cups milk
2 eggs
1/4 tsp salt

[Jacket]

I guess I missed a few happy hour spots... :( Sounds delish!

[FlyingWen]

I can't believe you gave up the recipe Tony!

I know what I am making for dinner tonight baby!!! :steak: :steak: :steak:

[DesertRose]

I guess I missed a few happy hour spots... :( Sounds delish!

The cucumber sandwiches appeared at Connie's talk on food storage, prep, and cleaning . . . lucky us!

And the pancakes were discussed and then served on one of the overland routes . . . rave reviews all around.

[tdesanto]

I can't believe you gave up the recipe Tony!

I know what I am making for dinner tonight baby!!! :steak: :steak: :steak:

I wish we could have stayed in Phoenix a little longer. I could have helped you out...eating them :)