Whiskey Baked Figs

We got some figs a couple of days ago and I found this recipe online at http://www. recipies4us.co.uk last night, it was too interesting sounding not to try. Vary the amount of sauce to taste, I made just enough to cover the bottom of the dish, but you may like more or less. Save electricity and do this one in the toaster oven. The sauce is pretty sweet so i'm sure you can cut down on the amount of honey if you like, i was surprised how the whiskey mellowed out and wasn't overpowering.

1. Preheat your oven to 425F, and grease a dish lightly with butter.

2. Place equal parts whiskey and honey in a small saucepan, bring to a boil, stirring constantly and then remove from heat. I used 2 oz.'s whiskey and 2 oz.'s honey.

3. Wash and cut your figs in half and place cut side up in the dish. Drizzle your honey/whiskey mixture over the figs, and sprinkle a couple of table spoon of crushed roasted nuts over the top. I used a mixture of almonds, cashews, and walnuts roasted in a pan on medium heat for a couple of minutes, and then crushed with a mortar and pestle. Bake for 7-10 minutes or until just tender.

Caffe

Get your self one of these nice guys from Bialetti and get yourself some of this. Sit back and enjoy.

Caprese Salad

This is an easy one but still worth mentioning. You can't go wrong with fresh basil from the market, heirloom tomato's, fresh mozzarella, and some good olive oil.

Salmon Cakes

Mmnn... this freeze really well, we have a bunch just waiting to be cooked. You can too!

1. Cut 1 lb. of salmon into 2-inch cubes and either chop or blend in the food processor depending on the consistancy you like.

2. Combine the salmon with 1/2 cup ground cracker crumbs, 1 egg, 1 tsp dry dill, 1tbsp lemon juice, 1/3 cup finely chopped red pepper, and 1/2 cup finely chopped green onions, mix well. Season with salt pepper and cayenne, and then form the mixture into 3-inch patties about 1-inch thick.

3. Wrap the patties individually in plastic wrap and freeze for up to 1 month. Cook in a frying pan for about 3 minutes each side or until brown. Don't overcook. These cook pretty quickly.

4. Serve with sauce, 1/4 cup mayonaise, 1/3 cup sweet chili sauce, 1 tbsp prepared horseradish, 1tbsp lemon juice, a few dashs of hotsauce (tapatio is what i use, not that nasty tabasco stuff.)

Caribbean pork Roast

ooh... 2 slow cooker recipies in one day. This is a favourite around here, just make it.

1. Obtain yourself a pork roast of about 2-3 lbs, and trim it of any excess fat. On all sides of the meat make small slits and insert slivered ginger, garlic and whole cloves. About a total of 6 cloves of garlic, slivered, a good 2 inch sized piece of ginger, which should also be slivered, and 20 whole cloves.

2. Combine 2tbsp brown sugar, and 1tsp dry mustard together and rub all over the roast. Next place the roast in your oven set to broil and brown the roast on all sides, about a total of 15 minutes. I turn the roast every 5 minutes or so, but don't wait any longer than 5 minutes or you'll burn your roast.

3. While browning your roast combine 1 finely chopped serrano, jalapeno or scotch bonnet (choose depending on how spicy you like it), 1tsp each salt & pepper, 1/2 cup rum, and zest & juice of 1 lime.

4. Remove the roast from the oven and place in slow cooker, pour rum mixture over the roast, and cook on low 10-12 hours, or high for 5-6 hours.

5. Excess liquid from the slow cooking can be mixed with cornstarch disolved in cold water to make gravy if you want. We haven't had much excess liquid with this recipie and haven't really bothered with this.

Slow cooker Ribs n' beans

Oh, boy a new recipie. I hope someone out there is finding these usefull. A couple of weeks ago we made this ribs and beans recipie, it orginally called for pork ribs but we used beef ribs without too much trouble. Drain off the fat as much as you can through-out, that's my only complaint with this recipie, but it's tasty and filling.

1. Brown 3 lbs of ribs on all sides in a skillet. Transfer to your slow cooker and drain off the fat from the skillet.

2. Saute 2 onions, finely chopped and 4 stalks of chopped celery in the pan until soft. Add 4 cloves of garlic finely chopped, 1-2 chopped jalepeno's, 1tbsp chili powder, 2tsp cumin seeds, 1tsp each salt and pepper and cook, stiring, for 1 minute. Stir in 28oz canned (including juice) or fresh tomato's, 10oz chicken broth, and 1 cup of red wine. Bring to a boil and simmer until the liquid has reduced by 1 third, 10-15 min.

3. Pour sauce over ribs in the slow cooker. Add 1 cup of dried pinto beans, cooked and drained, or 1 19oz can of of drained and rinsed pinto beans. And cook on low for 6-8 hours, or high for 3-4 hours.