5-0 Has Got Me Falling for Something Out of This World

Seriously when it comes to trying new cuisines of course the first thing to do is to to make plans with your friends to go out, maybe try some new restaurant, the next new thing.  Of course if maybe if you feel like playing the recluse you may pick-up the phone and try take-out or delivery, right?  




This is me we are talking about, does something really have to fall out of the sky and hit you to try something new at home?  Ok, so maybe I might be pushing it a little bit, I think you get the point.  Thought we might go out on a limb, just shy of giving up national secrets, but something worthy of serving up to your friends, or even date night with someone special.


I think it's exciting and fun to experiment with a new dish, even that of a new culture. It’s not like I thought they would be terrible, or I wouldn't have bothered. But I found a unique satisfaction in serving a risky dish and having it succeed. I know taking the safe route when having people over, make sure to cook something that you know is delicious and that you’ve made before. But seriously! Experimenting in the kitchen is fun, and it’s better with good company. So take the leap of faith, the worse that could happen, you can be a success! 

Chicken and Beef Satay with 

Peanut Sauce

1 1/2 lbs fillet of beef, or 4 whole chicken breasts
1 Tbsp chopped fresh ginger
1 onion, cut into chunks
4 cloves garlic
1 cup low-sodium soy sauce
1 tsp sambal (Indonesian chile paste), or 1 hot red chile
Juice of 1 lemon
2 Tbsp sugar
1/2 tsp ground cumin
2 Tbsp toasted sesame oil

Peanut Sauce

1 cup smooth peanut butter

2 Tbsp toasted sesame oil

3 Tbsp soy sauce

1 clove garlic

1 Tbsp sambal (Indonesian chile paste)

1 Tbsp sugar

Freshly squeezed lemon juice

Coconut milk, or water, to thin

1 scallion, thinly sliced

1. Trim fat from beef or chicken. Cut into strips about 3 inches long and 1/2 inch thick. Refrigerate until needed.
2. Combine remaining ingredients in blender, and puree until smooth. Pour over meat, and mix to coat evenly. Marinate at least 1 hour or overnight.
3. Preheat grill or grill pan until hot. Thread a piece of meat lengthwise on each skewer, and grill until done, 2 to 3 minutes on each side. Baste occasionally with marinade during cooking. Serve immediately with peanut sauce.

Peanut Sauce :

1. In a blender or food processor, combine peanut butter, oil, soy sauce, garlic, sambal, and sugar until smooth. Add lemon juice to taste.
2. With machine running, add coconut milk or water until sauce reaches desired consistency. Garnish with scallion slices. Serve.

Thai Iced Tea

3/4 cup black tea leaves
6 cups boiling water
1/2 cup sweetened condensed milk
1/2 cup sugar
1 cup evaporated milk, whole milk, half and half, or coconut milk
Star anise, ground tamarind, and cardamom to taste

1. Steep the tea leaves and spices in boiling water for 5 minutes. Pour the water into a pot through a strainer to remove the leaves.
2. Add the sugar and stir until it dissolves. Mix in the condensed milk, and then cover the pot and allow the tea to cool to room temperature.
3. Top off the drink with evaporated milk, whole milk, half and half, or coconut milk. Serve immediately without stirring.

Restaurant-Style Thai Iced Tea

3 cups of water

3 Tbsp of Assam tea leaves

4 green cardamom pods

3-4 cloves

1 star anise

1 tsp vanilla extract

1/2 tsp star anise powder

2 Tbsp sugar

2 Tbsp sweetened condensed milk

3-4 Tbsp evaporated milk

1. Bring water to a boil in a medium-sized pot. Place the tea leaves, cardamom pods, cloves, and star anise in a tea bag or tea infuser.
2. Once the water has boiled, reduce it to a simmer. Add the leaves and spices, making sure that they are fully submerged in the water.
3. Allow to steep for 5 minutes. Then remove the tea bag/infuser and add in the star anise powder, vanilla extract, sugar, and sweetened condensed milk.
4. Stir the mixture until the sugar dissolves, and then allow it to cool to room temperature.
5. Serve in a tall glass with ice. Pour the tea over the ice, leaving some room at the top. Add the evaporated milk and serve immediately without stirring.

Pineapple Fried Jasmine Rice 

(Khao Phat Supparot)

1 pineapple
2 Tbsp vegetable oil
1/2 tsp salt
3 garlic cloves, coarsely chopped
1/4 lb. shrimp, peeled and deveined
1 boneless, skinless chicken breast half, cut
  into 1/4-inch dice
2 eggs
2 Tbsp tomato ketchup
3 green onions, including 1 inch of the tender
  green portion, thinly sliced
4 cups cold cooked long-grain jasmine rice,
  crushed gently to break up any clumps
2 Tbsp fish sauce
Fresh cilantro leaves for garnish
1 Tbsp fried shallots (see note)

1. Preheat an oven to 400°F.
2. Cut the pineapple in half lengthwise. Hollow out each half, leaving the shells intact and setting the pineapple pulp aside. Put the shells, hollow side up, on a baking sheet and bake until the excess moisture has dried out, about 10 minutes. Remove from the oven and set the shells aside.
3. Meanwhile, coarsely chop enough of the reserved pineapple pulp to measure 1 cup. Set aside. Reserve the remaining pulp for another use.
4. Preheat a wok or deep-fry pan over medium-high heat. When the pan is hot, add the oil, salt and garlic and stir-fry until the garlic is light golden brown, about 30 seconds. Increase the heat to high, add the shrimp and chicken, and stir-fry until the shrimp turn bright orange-pink and the chicken is cooked through, about 2 minutes.
5. Crack the eggs into the pan over the shrimp and chicken and break up the yolks with the tip of a spatula. Cook the eggs, without stirring, until set, about 30 seconds. When the whites turn opaque, add the crab paste and ketchup, stir once or twice, then toss in the green onions, cooked rice and fish sauce. Break up any remaining clumps of rice and stir-fry to mix and evenly season the rice and to heat it through, about 2 minutes. Add the reserved chopped pineapple pulp and toss and stir to heat through, about 1 minute.
6. Transfer the rice mixture to the pineapple shells, heaping it attractively. Garnish with cilantro leaves and fried shallots. Serve immediately.

Pad Thai

8 oz. dried Pad Thai rice noodles, OR enough for 2 people (linguini-width)
1-2 eggs (vegans can substitute 1/2 cup soft tofu)
4 green onions, white parts sliced and kept separate from green
4 cloves garlic, minced
1 tsp grated galangal OR ginger
1 fresh red or green chili, sliced
3-4 "heads" of baby bok choy, or other Chinese cabbage, roughly chopped
2-3 cups bean sprouts
1/3 cup fresh coriander/cilantro
1/4 cup chopped unsalted dry-roasted peanuts, OR substitute cashews

PAD THAI SAUCE

3/4 to 1.5 Tbsp tamarind paste, to taste (available at Asian/East Indian food stores)

1/4 cup vegetable stock (or faux-chicken)

3+1/2 Tbsp soy sauce or wheat-free soy sauce

1/2 to 1 tsp chili sauce (to taste), OR 1/3 to 3/4 tsp. cayenne pepper

3 Tbsp brown sugar, or more to taste

1/8 tsp. ground white pepper

3-4 Tbsp. oil for stir-frying

2-3 Tbsp. vegetable or faux chicken stock

lime wedges for serving

1. Bring a pot of water to a boil and switch off heat. Soak noodles in the hot water for 4-6 minutes, or until limp but still too firm to eat. Drain and rinse with cold water. Tip: Noodles must be under-cooked at this stage in order to come out right (they will finish cooking later when they are stir-fried).
2. Combine 'pad Thai sauce' ingredients in a cup, stirring well to dissolve the paste and sugar (note that if your tamarind paste is thick, only add 1 Tbsp. If thin/runny, add 1.5 Tbsp). Note that this sauce should have a very STRONG-tasting flavor that tastes sour-sweet first, followed by salty and spicy. Set aside.
3. Warm a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus the white parts of the green onion (reserve the rest for serving), garlic, galangal/ginger, and chili. Stir-fry 1 minute to release the fragrance.
4. Add the bok choy plus stock. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened.
5. Push ingredients aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Add the egg (if using) and stir-fry briefly to scramble.
6. If pan is dry, push ingredients aside and add a little more oil to the middle. Add the drained noodles and 1/3 of the sauce.  Keep adding sauce and continue stir-frying in this way 3-6 more minutes, or until sauce is gone and noodles are soft but still chewy and a little sticky.
7. Switch off heat and add the bean sprouts, folding them into the hot noodles. Taste-test, adding more soy sauce for more salt/flavor. If too salty or sweet for your taste, add a good squeeze of lime juice. If too sour, sprinkle over a little more sugar.
8. To serve, scoop noodles onto a serving platter. Sprinkle with reserved green onion, coriander, and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately and enjoy! 

Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

1 1/2 cups uncooked short-grain white rice
2 cups water
1 1/2 cups coconut milk
1 cup white sugar
1/2 tsp salt
1/2 cup coconut milk
1 Tbsp white sugar
1/4 tsp salt
1 Tbsp tapioca starch
3 mangos, peeled and sliced
1 Tbsp toasted sesame seeds

1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
3. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
4. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangoes and rice. Sprinkle with sesame seeds.

Now all that's left is to decide when and where to hang out and eat this meal..

What can make you feel better, maybe if #H50 is serving up a little comfort food.

When things have you under the weather and feeling down, there are many types of foods that have been shown to improve happiness, guess that is why they are called comfort foods.  

Comfort foods have a psychological benefit, they can conjurer up memories of days gone by.  For example if your mom's chocolate layer cake cheered you up when you were younger, replicating that recipe will help brighten your spirits on the darkest day.   I know these are for the most part the foods we eat on special occasions and not everyday since they are not healthy (reproducing a healthy version may be a blog for another day) but they do what they are meant to do, provide comfort when needed,  which, in the long run, that is what we are seeking.   

Grandma's  Chicken Soup

When you're not feeling good who doesn't love a nice bowl of

chicken soup.  It really does nourish the heart and soul. The main ingredient to this recipe, besides the chicken, of course is your love.  My grandmother always made soup when ever I felt the least bit ill, and when I did not live at home I took my containers to go so I could freeze them.  

3 cups cooked chicken, cubed 

4 cups chicken broth

3 cups water

6 large carrots, cubed

4 stalks celery, chopped 

3 small onions, quartered

1 tsp kosher salt

1 Tbsp italian seasoning

2 tsp chicken base, optional (to taste)

fresh cracked pepper to taste

12 oz egg noodles, uncooked

1. In a large pot, add chicken broth, warm chicken broth over medium heat. 
2. When broth has warmed, add water, vegetables, cubed chicken, seasonings, and chicken base if needed. Bring to a gentle boil for 5 minutes, reduce heat and simmer for 25 minutes.
3. Add 12 ounces egg noodles, stir in. Continue to simmer for 10 minutes, noodles will be just about done. Remove from heat & allow to sit for 5 minutes. This allows the noodles to complete cooking.  Serve with crackers, or fresh bread. This soup freezes well for later use.

Creamy Mac 'n' Cheese with 

Ham and Tomatoes

What screams comfort any better than mac & cheese, well maybe this twist on the classic, creamy macaroni and cheese flavored with diced ham and tomatoes.

1/2 tsp baking soda

2 Cup shredded sharp Cheddar cheese 

3 Tbsp butter

3 Tbsp all-purpose flour

1-14.5 oz can  petite diced tomatoes, drained

1 cup whole milk

non-Stick Cooking Spray

8 oz  elbow macaroni, uncooked

2 Cup fully cooked lean ham, chopped 

1/4 tsp salt

1/8 tsp ground black pepper

1. Preheat oven to 375°F. Spray 8x8-inch baking dish with cooking spray. Cook macaroni according to package directions. Combine tomatoes and baking soda in medium bowl; set aside.
2. Melt butter in large saucepan over medium-low heat while pasta is cooking. Stir in flour; gradually add milk, stirring constantly. Reduce heat to low; simmer 5 minutes, stirring frequently. 
3. Add cheese; stir until melted. Add tomatoes to cheese mixture; blend well. Drain macaroni; add to saucepan. Stir in ham, salt and pepper. Transfer to prepared baking dish.
4. Bake, uncovered, 20 minutes, or until lightly browned.

Chili and Cornbread

This is a rather unique two-in-one dish that is perfect for the family, or if your entertaining a crowd.  Mexican-inspired chili couples with tender golden cornbread laced with jalapeños.  This is comfort on so many levels.

1 lb lean ground beef

1 packet taco or chili seasoning mix

2 -8 oz cans tomato sauce

1 -15 1/4 oz can whole-kernel corn, drained

1 -15 oz can black beans, rinsed and drained

1-12 oz  can  evaporated milk, divided

2- 8.5 oz boxes corn muffin mix

2 large eggs

1- 4 oz can  diced green chilies, undrained

1- 1/2 cups shredded cheddar cheese, divided

1. Preheat oven to 400° F. Grease 13 x 9-inch baking dish.
2. In large skillet, cook beef over medium-high heat until no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans and 3/4 cup evaporated milk. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish. 
3. Combine corn muffin mix, remaining evaporated milk, eggs, chilies and 1 cup shredded cheese in medium bowl; stir until just moistened. Spread mixture over meat filling. Sprinkle with remaining 1/2 cup cheese.
4. Bake for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving.  Serve along with chopped avocado, sour cream and salsa.

Beef Stew with Veggies and Potatoes

This dish can warm your soul on any night, it is a warm bowl of goodness.  Make a big batch for the entire family and serve it up throughout the week.  The best part this comfort dish is made in the crockpot so set it and forget it. 

2 tbsp. vegetable oil

3/4 cup Flour

1 tsp garlic powder

1 tsp paprika

2 lbs lean stew beef

1 onion, quartered

1 clove garlic, minced

2 cups beef broth or bouillon

1 tsp. salt, or to taste

1 Tbsp lemon juice

1 tsp sugar

1 tsp Worcestershire sauce

1/2 tsp pepper

1/2 tsp paprika

2 bay leaves

6 carrots, cut in pieces

6 medium potatoes, cut in pieces

1/3 cup cold water blended with 3 Tbsp flour

1. Combine flour, paprika and garlic powder in a food storage bag; add stew beef and toss to coat. Brown coated beef in hot oil in a large skillet; transfer to the crockpot. 
2. Add the remaining ingredients except for water and flour mixture. Cook on low for 8 to 10 hours, until vegetables are tender. 
3. About 30 minutes before serving, add flour mixture to the pot. Turn to high and cook until thickened.

Chocolate Layer Cake

Did someone mention chocolate cake, everything you might remember, but with a few well deserved shortcuts.  This recipe is actually originally adapted from Hellmann's Super-Moist Chocolate Mayo Cake. Trust me you will find a lot of comfort and pleasure in this cake.  

1 box devil's food cake mix

1/4 cup unsweetened cocoa

1 cup mayonnaise

3 large eggs

1 cup water

2- 16 oz containers chocolate frosting

1/4 cup sour cream

2 tsp vanilla extract

1/2 cup chopped almonds, toasted

1 cup sweetened flaked coconut, toasted

1. Heat oven to 350 degrees F. Lightly coat two 8-inch cake pans with softened butter. Cut two 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter. Lightly flour both pans, shake out excess flour and set aside. 
2. Beat the cake mix, cocoa, mayonnaise, eggs, and water in a large bowl with an electric mixer set on low speed. Increase speed to high and beat for 2 more minutes. Pour batter into prepared pans and bake until a toothpick inserted into the middle comes out clean about 35 minutes. 
3. Cool cakes in pans on wire racks for 20 minutes. Remove cakes from pans and return to the wire racks until completely cool.
4. Whisk the frosting, sour cream, and vanilla together in a large bowl. Transfer 1 1/2 cups of frosting to a medium bowl and stir in the almonds and the toasted coconut. Set aside.
5. Split both layers and brush away any excess crumbs. Place one split layer on a cake plate. Tuck strips of wax paper under the edges of the cake to protect the plate. Spread 1/3 of the filling over the layer. 
6. Top with the next layer and spread another 1/3 of the filling over the top. Repeat with the third cake layer and remaining filling and top with the final cake layer. 
7. Spread the frosting over the top of cake smoothing out to the edges. Spread the remaining frosting around the sides and serve or store covered for up to 4 days.

Espresso Martini Cocktail

This is your bonus because a cocktail, can always make you feel a little bit better.

1 oz brewed espresso

1- 1/2 oz vodka

1- 1/2 oz coffee-flavored liqueur

1 oz white creme de cacao

1 cup ice

1. Combine espresso, vodka, coffee liqueur, creme de cacao, and ice in a cocktail shaker. Cover and shake until chilled. Strain into a chilled martini glass.

Texas Hold 'em #H50 Style

I have to admit when Texas meets Hawaii the thought of 
what recipes to serve up is easy, what to write however, just seemed to be a little difficult.  But then I started to think about it more and more and really looked at the title of the show and found something out.   "A' ale Ma'a Wau" (Hawaiian for "Fish Out of Water),  I think it describes how I feel when I bring fingers to keyboard. The words and recipes are in my head but can I get them out to you and hope you understand where I'm coming from.  Or will you find some fun and enjoyment and not feel like a "fish out of water" when reading, or even trying them out. 

So if you have your computer(even a new fancy one) and try doing a search for the National food of Texas, well dang-gone-it if you don't find out it is a good old fashioned piece of brisket, and if you can cook a whole brisket, it's and excuse for a party.  

Of course for a good old fashion brisket you need  a long low

heat from the smoker for that authentic taste.  Well, this recipe has a smoky taste but offers a shorter cooking time right in your oven, so whether its Hawaii or an apartment on the lower east side, you can make this dish. Yes that what I said this recipe can be made anywhere, so it mimics the taste, so you purists don't be hating me.

Texas Brisket

3-1/2 oz liquid smoke flavoring

1/4 cup ketchup

10 oz steak sauce

3 lb beef brisket

1. Line a shallow roasting pan with aluminum foil. Place the brisket on the foil. Stir together the steak sauce, liquid smoke, and ketchup. Pour half of the mixture over the brisket, then turn the meat over, and pour sauce over the other side. Wrap tightly in a double layer of aluminum foil. Refrigerate for at least 24 hours.
2. Preheat the oven to 250 degrees F. Let the roast stand at room temperature while the oven preheats to take off some of the chill.
3. Bake for 6 or 7 hours in the preheated oven. You can leave it in even longer if you turn the oven down to 200 degrees F. Remove brisket from the oven, and slice across the grain. Serve with sauce.

Texas is known for its amazing barbecues, so of course this grilled Texas-style chicken recipe is out of this world. You may be jumping for joy, heck singing at the top of your lungs for this one. Maybe I'm a little over the top but it is barbecue after all and I'm trying to keep it simple, and fresh.

Texas-Style Barbecued Chicken

2 Tbsp olive oil

1 large yellow onion, chopped

1 stalk celery, chopped

2 cloves garlic, minced

1 cup ketchup

1/2 cup bourbon

1/2 cup canned reduced-sodium chicken broth

1/4 cup molasses

3 Tbsp cider vinegar

1 Tbsp prepared yellow mustard

Zest and juice of 1 lemon (about 2 tsp zest, 4-1/2 tsp juice)

1/4 to 1/2 tsp hot red pepper sauce

1-3 to 3 1/2 lb whole chicken, quartered

1. In a medium saucepan over moderate heat, heat oil 1 minute. Add onion and celery and sauté, stirring occasionally, until soft about 5 minutes. Add garlic and sauté 2 minutes more.
2. Add ketchup, bourbon, broth, molasses, vinegar, mustard, lemon zest and juice, and hot red pepper sauce and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 20 minutes; set aside or cool, store in a container with a tight-fitting lid, and refrigerate for up to 3 days.
3. Gently pull the skin back from the chicken to expose the flesh but do not tear or remove it. Place in a large self-sealing plastic bag, add half the sauce, seal, and refrigerate for at least 4 hours or overnight, turning occasionally. Refrigerate remaining sauce until ready to use.
4. Preheat the grill or broiler. Remove chicken from bag, reserving sauce. Smooth chicken skin back into place and arrange chicken, skin side down, 5 inches above a drip pan over glowing coals. Cover the grill, leaving the vents halfway open (or adjusting for the wind and outdoor temperature). Cook chicken, turning once, until both sides are browned 15 to 20 minutes. Brush chicken generously with sauce and continue grilling and basting, turning once, until the meat near the thigh bone is no longer pink when cut  25 to 30 minutes more. 
5. Meanwhile, in a small saucepan over low heat, heat the refrigerated sauce from Step 3 until hot and bubbly. Serve as a dipping sauce with the barbecued chicken.

Note: To broil in the oven, place chicken, skin side down, 7 to 9 inches from the heat and broil 5 minutes more. Turn chicken and continue broiling and basting about 15 minutes more.

Of course what barbecue is not complete without a good rib

sorry gratuitous picture used last week

recipe.   There are so many ways, and arguments to preparing them, this time, really decided to stick with a dry rub.  With this flavorful rub you will find that not only does it bring the heat with cayenne pepper, its tempered by notes of sweetness thanks to the brown sugar.  

Houston Ribs

2 full slabs Baby Back Ribs

4 Tbsp Dijon mustard

Rub:

1/2 cup packed brown sugar

2 tsp seasoning salt

2 tsp black pepper

1-1/2 tsp paprika

1-1/2 tsp lemon pepper

1-1/2 tsp garlic pepper (optional)

1 tsp onion powder

1/4 tsp cayenne pepper

1/2 tspgarlic powder

1/2 tsp grated orange rind

1/4 tsp cumin

1/4 tsp thyme

1. Combine the rub ingredients. Lightly coat the rib meat with mustard; all sides  for Baby Back Ribs. Sprinkle 1/2 cup rub mixture evenly over the ribs. Press into mustard and wrap ribs tightly in aluminum foil.
2. Place the ribs on the grill over indirect heat. (Note: this means that you place all the charcoal on one side of the grill. When the coals are ready, the food gets placed on the opposite side of the grill.) Cook the meat covered for 90 minutes.
3. Remove the ribs from foil and sprinkle the remaining rub mixture over the ribs (do not re-wrap in foil). Place the ribs, meat side down on the grill over indirect heat. Cover the grill and cook for 10 minutes. Turn the ribs so they are facing meat side up. Cover grill and continue cooking an additional 10 minutes or until ribs are tender.

Needing a side dish might be thinking about a potato salad, this is not your usual 
mustard mayo potato salad. Then again what about this blog or anything in it is ever usual, but you won't be questioning my decisions, will you?  Okay well What makes this side dish great is the flavors can hold up to any barbecue you can throw down and cool off any of the spices you have going on.  Definitely a dish worth trying.  

Texas Mustard Potato Salad

6 large potatoes - peeled

3 eggs 

1 onion, finely chopped

2 stalks celery, diced

3 tsp sweet pickle relish

1/4 cup chopped red bell pepper

2 Tbsp prepared mustard

3 Tbsp Mayonaise or salad dressing

1 tsp paprika

1 tsp salt

1/2 tsp black pepper

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and roughly cut potatoes into chunks. Place in a large mixing bowl.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and bell pepper. Blend together the mustard, salad dressing, salt and pepper and add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

When you need to bring it home with a dish that will satisfy

all and just knock it out of the park well let's just face it anything you add bacon and maple syrup too has to be amazing.  These beans will become the quintessential side dish no matter the time of the year, or time zone you are in. This is a guaranteed home run.

Tangy Maple Baked Beans 

with 

Applewood Smoked Bacon

 4 thick strips applewood smoked bacon, diced

1 Tbsp canola oil

1 red onion, cut into small dice

1 green pepper, diced

Kosher salt and freshly cracked black pepper

5 cans (14- 1/2oz) great Northern beans, drained and rinsed

1- 1/2 cups Carolina-style barbecue sauce

1 cup maple syrup

1/2 cup cider vinegar

4 Tbsp whole grain mustard

1. In a large, heavy-bottomed pot or Dutch oven, add the bacon and canola oil, turn the heat to medium-high and cook the bacon until it starts to crisp, 4 to 5 minutes. 
2. Add the red onions and green pepper, season with salt and pepper and saute over medium-high heat until the vegetables have softened, about 5 minutes. Add the beans, barbecue sauce, maple syrup, vinegar and mustard. 
3. Bring to a simmer, cover, reduce the heat to low and continue to cook the beans, about 45 minutes. Remove the lid and cook uncovered until the sauce has reduced and thickened and the flavors have developed, about 15 minutes. 
4. Just before serving, adjust the seasoning with salt and pepper.

Texas Hurricane

If anything is for sure a hurricane is known for knocking you down, well this cocktail if not treated right might be able to to the same thing to you as well, no Texas Ranger or Super Seal required.   Though like these guys you might just double check the recipe before proceeding.  

1 cup crushed ice

1 oz rum

1 oz coconut flavored rum

1 oz vodka

1 oz gin

1 oz triple sec (orange-flavored

liqueur)

2 oz orange juice

1 oz pineapple juice

1 oz grenadine syrup

1 oz 151 proof rum

1 orange slice (opt)

1 lime slice (opt)

1 maraschino cherry (opt)

1. Fill a hurricane glass with ice. Pour in the rum, coconut rum, vodka, gin, triple sec, orange juice, pineapple juice, and grenadine. 
2. Stir well with a bar spoon, then pour the 151 rum over the back of the spoon to float the liquor on top of the drink. Garnish the glass with orange, lime, and a cherry.
3. Sip with a straw from the bottom for a 'sneak up on you' punch or sip from the top for a 'knock you down' twister.

Texas Rattlesnake 

The “Texas Rattlesnake” well what else would you pair with a ranger who has  a no bull attitude.  The 411 on this cocktail is no rattlesnake is harmed to produce it.  Yet this little darling does have a bite. 

4 part Yukon Jack Canadian whisky

2 part cherry brandy

4 part Southern Comfort peach liqueur

4 splash sweet and sour mix

1. Mix all ingredients and Shake well. Sweet at first, with a bite at the end.

Classic Texas Margarita

A classic is always a classic, and with Texas as tequila territory, naturally the Margarita holds claim as the state’s unofficial cocktail.  With a taste profile somewhere between the classic original and a Texas-style margarita, this tasty cocktail will win you over but make it known it is still king of the road. 

Sweet & Sour Mix

1/2 cup lime juice 

1/2 cup lemon juice 

1/2 cup orange juice 

 1/3 cup granulated sugar

1/2 cup water, hot

Margarita:

4 parts sweet & sour mix (from above)

2 parts 100% agave tequila

1 part Cointreau

1. Sweet & Sour mix: sugar and water in bowl then cool before mixing in with juices. Add in hand-squeezed lime, lemon and orange juices. This mix can be stored in refrigerator for one week.
2. Margarita: mix 4 parts sweet & sour mix, 2 parts tequila and 1 part Cointreau. Serve on the rocks.