Pepper and 2 shots of Jim Beam Red Stag Bourbon.
Pour
Beat egg yolks and sugar in medium saucepan.
Slowly beat in two (2) cups of the milk.
Cook over medium heat, stirring frequently, until thermometer registers 150\u00b0F. or mixture coats the back of a metal spoon.
Remove from heat;
strain into pitcher.
Stir in remaining milk, Jim Beam Bourbon, vanilla and nutmeg.
Cover and chill at least 8 hours or overnight.
Sprinkle with additional nutmeg.
In medium sauce pan combine ingredients.
Bring to a boil over high heat stirring often.
Reduce heat to low simmer for 20 minutes.
Stirring occasionally until thickened.
Let cool down to room temperature before putting in a bottle and putting in refrigerator.
Bring cream to a boil in a small saucepan over medium-high heat. Remove from heat and stir in bourbon and vanilla.
Sprinkle chocolate over cream and allow to set without stirring for 5-6 minutes.
Meanwhile, pulse the pecans in a food processor until coarsely chopped. Add pound cake cubes and pulse until pecans and cake are finely chopped.
Stir the chocolate and cream until smooth. Pour the chocolate over the pound cake mixture in the food processor and pulse until combined. Transfer mixture to a medium bowl and refrigerate, stirring ...
Soak raisins in bourbon overnight.
Cream butter and sugar. Gradually add eggs, one at a time, beating after each addition. Add flour which has been sifted with baking powder and salt.
Add raisins and pecans, mixing well.
Pour batter into greased and lined tube pan or greased and floured bundt pan.
Bake at 325\u00b0F. for 1 1/2 hours or until cake is done.
Cool cake on rack.
After cooling, wrap in towel soaked with bourbon and place airtight container.
he milk mixture.
orange drink mix.
remaining milk mixture
Preheat grill. Using a fork, prick chicken skin several times. Combine sugar, cumin and salt then rub over chicken. Let stand for 5 mins.
For the nam jim, combine all ingredients in a food processor and process until smooth. Set aside.
Grill chicken over low heat, covered, for about 20 mins, or until cooked through.
Meanwhile, place remaining ingredients in a large serving bowl and toss with 2 tbsp nam jim.
Serve chicken with salad and remaining nam jim.
Preheat grill. Cut 2 deep slashes through skin and flesh of each piece of chicken. Whisk together sugar, cumin and salt then rub into chicken. Set aside for 10 mins to marinate.
Meanwhile, to make the nam jim, combine garlic, chilies, cilantro roots, fish sauce, palm sugar, shallots and lime juice in a blender or food processor. Puree until smooth. Set aside.
Grill chicken, skin-side down, for 5-6 mins. Flip over and cover with foil. Cook until chicken is cooked through.
Serve chicken on a bed of mint and basil with nam jim.
br>Meanwhile, make the nam jim: Place the garlic, chili herbs
Combine both drinks in large bowl.
(If you only have a smaller bowl, split just the drink recipes.)
Spoon on ice cream and sherbet.
Preheat grill. Coat steak with oil. Season. Grill until browned on both sides and cooked to your liking. Set aside, cover and let rest for 10 mins. Slice thinly.
Arrange greens, cucumbers, shallots and cashews on a serving platter. Set aside.
To make the nam jim dressing, blend or process all ingredients until smooth. Drizzle over vegetables then arrange sliced steak over top. Garnish with cilantro leaves.
Preheat a grill on medium. In a bowl, combine shrimp, scallops, oil, lemongrass and garlic. Season to taste. Thread 2 shrimp and 2 scallops alternately onto skewers.
For the Nam Jim sauce, crush chili pepper, coriander root and garlic with a mortar and pestle, 3-4 mins, into a paste. Add lime juice, brown sugar and fish sauce, stirring until sugar dissolves.
Grill seafood skewers 1-2 mins each side, until lightly browned and shrimp are just cooked through. Serve skewers with sweet and sour sauce for dipping.
o room temperature.
Pink Drink:
Brew Acai tea with
Pour 1/4 cup of orange drink into each glass.
Next put half of the sherbet into each glass.
Finally add half of the ginger ale to each glass.
Drink up! Makes 2 drinks.
Combine all ingredients in a container with a lid. Shake until dry milk is dissolved. Drink immediately or chill in refrigerator.
In a blender, combine drink mix with rum.
Blend with ice for at least 15 seconds, until slushy.
Pour into a tall glass. Garnish with a cherry and pineapple stick.
Bring water and cinnamon candies to a boil over medium-high heat in medium saucepan, stirring until candies melt.
Add milk; whisk in drink mix.
Bring to a simmer over medium-high heat. Pour into mugs.
Serve warm.
Mix equal parts of Dr. Pepper (or other soft drink) and milk. Pour mixture into an 8 or 9-ounce cup.
Freeze for 1 hour.
Serve with a spoon.
Dissolve- drink mix in pineapple juice in pitcher or punch bowl.
Stir in ginger ale and add ice cubes. Garnish with orange slices.
Mix half and half champagne and the cranberry/raspberry drink over ice in a large wine glass.