The BVC BlackJack

The inspiration for this drink came from a recent trip to Las Vegas.  The BVC BlackJack is basically a play on a whiskey sour but taken to the next level.  

The BVC BlackJack

Ingredients:

5-6 blackberries

2 oz sour mix

1 oz simple syrup

1 oz Creme de Cassis 

2.5 oz Gentleman Jack Tennessee Whiskey

Blackberries for garnish

1.  In a shaker middle blackberries. Add rest of ingredients to shaker and fill with ice.  Shake vigorously for 30 seconds.

2.  Fill a Collins glass with ice.  Pour whiskey mixture over ice and garnish with a couple of blackberries.

Yields 1 drink

Verdant Marinated Chicken Kabobs

A great recipe for chicken.  The flavors are mild but have the perfect combination so they complement each other without overpowering your taste-buds.  Great on the grill in the summer or simple to do in a grill pan or bake in the oven during the winter months.  Esthetically, using a bell pepper that is colorful, such as red or orange and even purple, is great esthetically with this recipe to offset the green verdant marinade and the brilliant white of the onion on the kabob.  The onions should be pealed by their layers then cut to fit the approximate size of the chicken cubes.  Likewise, the bell peppers should be topped and tailed then cored of veins and seeds then sliced to approximately the same size as onions to compliment the chicken.

Verdant Marinated Chicken Kabobs

Serves 8

4 pounds chicken breasts, cut into 1 1/2 - 2 inch cubes

1 bunch Italian parsley

1 cup olive oil

6-8 garlic cloves (to taste)

6-8 oz bag of sliced almonds

2 lemons, juiced

1/2 orange, juiced

1 tsp paprika (optional)

1 large sweet onion, cut into 1 inch pieces

4 bell peppers (red or other preferred color), cut into one inch pieces

salt and pepper

In a food processor, combine the parsley, removing as many stems as possible, the garlic cloves, almonds, juice of lemons and orange.  Add in the olive oil until mixture forms a thick paste type texture.  Add approximately 2 teaspoons salt and 2 teaspoons pepper and the paprika if using, then process until blended.  Add more oil if consistency seems too thick, but remember it should be a pasty consistency almost like pesto.

In a zip lock bag add the chicken cubes.  Poor the marinade over the chicken cubes.  Seal the bag being sure to get out as much air as possible then squish/shake the chicken around in the marinade so each piece is nicely coated.  You will want to repeat this step again of "messaging" the chicken in the marinade prior to removing to skewer.  Let sit in refrigerator 3-4 hours or at room temperature for 1 hour.  You can allow to marinate longer (overnight) but keep in mind the citrus will somewhat "cook" the meat and it will not be quite as tender when fully cooked, but still delicious!

If using wooden skewers soak skewers in water for 1 hour prior to using.

Preheat grill to high heat.  

Remove chicken from the refrigerator.  On each skewer, start layering one piece of chicken then a slice of onion followed by a slice of pepper.  Repeat layering until the top piece on the skewer is a chicken cube.  The more marinade that sticks to the chicken the better (which is why you want the marinade mixture to be thick and pasty to start).  Depending on the length of your skewers this will make approximately 8 skewers.

Clean grill greats then lower heat to medium-high heat and lightly oil greats (or spray grates with high heat oil spray - my preferred method).  Place the skewers on the grill and close the lid.  Grill each side approximately 3-5 minutes until grill marks form and chicken is cooked through.

Serve with rice and/or BVC Marinated Cucumber Salad

Penne with Tomatoes

 

This is a great pasta dish to serve on a hot summer day.  Perfect served at room temperature, it is a light and flavorful dish.  The pasta and topping can be made ahead of time.  The dish pairs nicely with a chilled glass of Pinot Grigio.


Penne with Tomatoes

Ingredients:
2-3 cups Roma Tomatoes or sweet cheery tomatoes, chopped
2 large cloves garlic, minced
1 large bunch basil, coarsely chopped
1 pound soft whole milk Mozzarella, cubed
3 TBSP olive oil
1 pound penne, cooked al dente
1 avocado, sliced (optional)
Freshly grated parmesan


**Ingredient note:  Add some capers or kalamata olives to the dish to add a little extra flavor.  Not everybody likes the briny taste of capers or olives which is why we are only suggesting them as an add on ingredient.

1.  In a large bowl combine tomatoes, basil, mozzarella, garlic, capers (if using), and 2 TBSP olive oil.  Toss well and set aside for about an hour (can be made 2-3 hours ahead of time).

2.  Cook penne according to directions on the box.  Once cooked, drain and place in a serving bowl.  Toss lightly with about 1 TBSP olive oil.  Let pasta cool slightly.

3.  Toss tomato and cheese mixture with pasta.  Lightly toss in avocado.  Top with parmesan cheese.

Yields about 4 servings

Marinated Flank Steak

                       

Marinated Flank Steak

Ingredients:

1 flank steak

1/2 cup dry Sherry

1/2 cup light soy sauce

1/4 cup Canola Oil

4 cloves garlic, minced

2 TBSP fresh ginger, grated

2 TBSP minced red onion (optional)

1. In a large zip lock back combine all ingredients and let sit in the fridge for 4-8 hours (best if you marinade the steak overnight).  Flip steak every 2-3 times while marinating. 

2. Remove steak from fridge a half hour before cooking.  Heat grill.  Oil grate and cook steak on medium-high heat for 15-20 minutes, or until a meat thermometer reads 130 degrees (for medium rare).  Remove frome grill and rest for 5-10 minutes.  When slicing flank steak make sure to slice against the grain of the steak. 

Grilled Garlic Shrimp

                     

This is a great summer dish to throw on the grill.  It's a quick and easy recipe to put together and you can serve the shrimp along with steak for a surf and turf or along with some steamed rice or wild rice. The shrimp will also pair nicely with some grilled vegetables or the Dark 'N' Stormy Grilled Pineapple

Grilled Garlic Shrimp

Ingredients:

1 TBSP olive oil

3-4 TBSP dry white wine

1 TBSP fresh lime juice

8 cloves garlic, minced (for a less garlic taste use 4-5 cloves)

2-3 TBSP minced onion

1 1/2 TBSP parsley

1/2 TBSP oregano

1 lb. shrimp, peeled and deveined 

Salt and pepper

2 TBSP unsalted butter, at room temperature 

**Ingredient Note. For the parsley, oregano, and onion it is ok to use dried spices if you don't have any fresh spices around 

1.  Heat your grill to medium-high heat.

2.  In a glass bowl whisk together olive oil, white wine, lime juice, onion, parsley, oregano, garlic, salt and pepper. Rub the shrimp in the marinade and let stand for 10-15 minutes. 

3.  Thread the shrimp onto skewers and rub shrimp with butter. Oil the grate and grill shrimp over moderate heat, basting with marinade and turning until just cooked through, about 7 minutes.

Yields about 4 servings

Chicago Style Italian Beef Sandwich

One of our favorite dishes any time of the year, the Chicago Style Italian Beef lends itself to not only a great dinner but we will also show you how to transition it into a great passed hors d'oeuvres for an elegant party or fun backyard bbq.  The recipe does make quite a bit, and the leftovers freeze great (if you have any)!  My preference is to make the beef a day or two early as the flavors have more time to come together over a little time.  As for how spicy you like it, I usually will use mild peppers and mild pepperoncini but you can add the spicier variety as well as cherry peppers in place of bell peppers during the cooking stage for a kick.

Chicago Style Italian Beef Sandwich

4 pounds top round beef

4 Tablespoons dried Italian Seasoning (Lighthouse Freeze Dried Preferred)

1/2 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon salt

1 teaspoon pepper

2 small sweet onions, sliced

1 head of garlic, cloves peeled and separated then smashed to crack them (approximately 3/4-1 cup)

2-4 cups beef stock (broth) - this will depend on the depth of your pot

2 cups red wine, Pinot Noir works great (approximately 1/2 bottle)

3 Tablespoons Worcestershire Sauce

2 bay leaves

1 small 8 oz jar mild sliced pepporncini peppers with juice (use about half the juice from the jar for cooking and reserve the peppers for garnish)

1 jar (15 oz) roasted sweet red bell peppers, sliced or roughly chopped and 1/2 juice reserved (use 1/2 the peppers for cooking and 1/2 for garnish)

Italian Bread Loaf or hot dog style rolls

4 Tablespoons olive oil (or use bacon fat if you have it leftover and on hand)

Combine the Italian seasoning, cayenne pepper, paprika salt, pepper.  Rub onto the beef and let rest for one hour at room temperature or up to overnight in the refrigerator. 

In a dutch oven, heat the oil (or bacon fat).  Add the beef and sear on one side about 5 minutes until nicely browned.  Flip the beef over and brown the other side, approximately 3-5 minutes, until browned.  While doing so add the onions and cook until softened.  Add the garlic during the last 2 minutes.  

Deglaze with wine then add the beefstock to cover, Worcestershire Sauce, bay leaves, 1/2 bell peppers with juice from 1/2 jar, and the pepporncini peppers juice from 1/2 the jar (use more or less pepporncini juice depending on how spicy you like your beef).  Bring to boil then transfer, covered, to a preheated 275 degree oven and cook 3 - 3 1/2 hours.  Remove from oven and allow meat to cool in the pot.  

Slice or shred the cooked beef and mix with the cooking liquid and cooked vegetables.  

Toast the bread rolls and fill with meat mixture.  Top with additional peppers if desired.

BVC Mustard Dipping Sauce

One of the best accompaniments for a chilled seafood platter, this will become one of your summer favorites!  It keeps well in the refrigerator for a few days.  You may need to re-whip the mixture prior to serving if it has sat for a bit.  The flavors develop more over time, but depending on the texture you want you need to take that into consideration.

BVC Mustard Dipping Sauce

4 Tablespoons dried mustard (Coleman's preferred)

1 cup mayonnaise

3 teaspoon A.1. Steak Sauce

1 cup heavy whipping cream
salt and pepper
1 teaspoon Worcestershire Sauce (optional) 

Using an electric handheld mixer, whip the cream until stiff peaks form.  Add mayonnaise and continue to whip until thickened.  Add in the A.1. Sauce and the dried mustard.  Add more or less of ingredients to taste depending on how tangy you like the sauce.  Chill until ready to serve.