Sauce and Shake
The culinary and libatious adventures of a cook and a bartender who like to make their individual offerings as complementary as they are to each other.
Month: January 2017
Spatchcocked Chicken on Bread
Spatchcocking is my favorite chicken technique. Instead of roasting the bird whole, it is cut open and laid flat, maxing out the flavor and shortening the cooking time drastically. I prefer to smoke chicken on my Traeger, but this recipe also works on a… Continue Reading “Spatchcocked Chicken on Bread”
Cranberry Spice Martini
This time of year, I’m always looking for some sort of spice element in my drinks. In this martini you’ll find both spice and warmth from the ginger and red wine, a tart kick from the cranberry and crème de cassis rounds it out… Continue Reading “Cranberry Spice Martini”
Borsetti Carbonara
Spaghetti Carbonara is another dish that seems to have a reputation for being more difficult than it really is. A few simple ingredients and less than 15 minutes is all you need to throw together a world class dinner-the most important part is having… Continue Reading “Borsetti Carbonara”
Old Fashioned
The Old Fashioned is a much abused cocktail. Its been neglected, its had muddled fruit thrown into it, soda water drowning perfectly good whiskey and I once had one served to me with pineapple juice and a celery stick garnish. Fortunately this scrappy concoction… Continue Reading “Old Fashioned”
Smoked Pork Tenderloin with Mustard and Pancetta
Perfect pork is flavorful and juicy, but it is easy to overcook and under season. I used to think I didn’t like tenderloin, but then I learned about grilling and smoking. This recipe is excellent on a grill, but I swear by my pellet… Continue Reading “Smoked Pork Tenderloin with Mustard and Pancetta”
Hemingway Daiquiri
Ernest Hemingway said it best, “Don’t bother with churches, government buildings or city squares, if you want to know about a culture, spend a night in it’s bars.” He himself was quite the iconic traveller. From Spain to Africa, the man learned the world… Continue Reading “Hemingway Daiquiri”
The Art of the Cheese Plate
Cheese plates are sophisticated and crowd pleasing, and even the most culinary challenged individuals can easily succeed with a little preparation. The most important part of this endeavor is obviously the cheese itself, and if you can manage to pick out at least a… Continue Reading “The Art of the Cheese Plate”
Oxtail Soup
Rich and hearty, oxtail soup is a long, slow process perfect for a melancholy winter day. Oxtail is exactly what it sounds like-the tail of a bull, cut into pieces 2-3 inches thick, with the bone in the middle. It is about as cheap… Continue Reading “Oxtail Soup”
Classic Chicken Salad
Chicken salad is my favorite way to use leftover chicken. There are a thousand variations on it, but this is a timeless recipe that I always end up going back to. Enjoy as a sandwich or piled on salad greens-if you can get it… Continue Reading “Classic Chicken Salad”
Burrata Caprese
Caprese (ka-pray-say) is an elegant Italian salad comprised of fresh soft cheese, tomatoes, and basil. High quality mozzarella and balsamic vinegar are essential, but as long as you buy good ingredients this recipe is foolproof. Traditionally Caprese is made with fresh mozzarella, but I… Continue Reading “Burrata Caprese”
