Steak with Bourbon Garlic Cream Sauce

The creamy, savory sauce elevates the tender steak.

 Steak with Bourbon Garlic Cream Sauce

Ingredients
2 ribeye steaks
2 tablespoons olive oil
Salt and pepper to taste
1/2 cup bourbon
1 cup heavy cream
1 tablespoon Dijon mustard
2 tablespoons butter
2 cloves garlic, minced
Parsley, for garnish

Directions

Pat steaks dry with paper towels and season generously on both sides with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat until shimmering. Place seasoned steaks in the hot skillet. Cook for 5 to 9 minutes per side to desired temperature, Remove the steaks from the skillet and set aside. Let rest for at least 5-10 minutes. 

Reduce the heat to medium. Add the garlic to the same skillet and sauté for about 30 seconds until fragrant.  Carefully add the bourbon. Let it simmer, scraping up any browned bits from the bottom of the pan until the alcohol has cooked off and the liquid has reduced by about half, about 2-3 minutes. Stir in the Dijon mustard until well combined. Gradually whisk in heavy cream, stirring continuously. Bring the sauce to a gentle simmer and cook, stirring occasionally, until it thickens, about 3-5 minutes. Remove the skillet from the heat and add the cold butter until it's completely melted and incorporated. 

Slice the steaks against the grain into thick pieces or serve them whole. Drizzle the bourbon cream sauce over the steaks. Garnish with parsley.

Cheddar Gruyère Potatoes Au Gratin

Savory and creamy potato side dish.

Cheddar Gruyère  Potatoes Au Gratin

Ingredients
1/2 onion, finely chopped
1 garlic clove, minced
3/4 cup chicken broth
1 1/4 cups heavy cream
2 cups grated potatoes
1 cup  Gruyère or Cheddar cheese or a combination, shredded
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter

Directions
Preheat oven to 350,

In a skillet, melt butter over medium heat. Add the onion and garlic. Sauté until soft and fragrant. Stir in the chicken broth, heavy cream, salt and pepper. Bring the mixture to a gentle simmer.

In a greased baking dish, layer the grated potatoes evenly. Pour the cream mixture over the potatoes.  Top with shredded cheese. Bake in preheated oven for 45 minutes, until the top is golden brown and the potatoes are tender. Cool for a few minutes before serving.

Island Breeze Vodka Lemonade

Refreshing tropical cocktail

Island Breeze Vodka Lemonade

Ingredients
2 ounces vodka

3 ounces lemonade 

1 ounce pineapple juice

Splash blue curaçao 

Directions

Combine vodka, lemonade, pineapple juice and blue curaçao in a cocktail shaker with ice. Shake until well chilled. Strain into a rocks glass over fresh ice.

Glass Slipper Martini

A pretty blue cocktail that's strong and sweet. 

Glass Slipper Martini

Ingredients

2 ounces vodka 

1 ounce blue curaçao 

1 ounce lemonade 

1/2 ounce simple syrup 

Lemon twist or edible glitter, for garnish

Directions

In a cocktail shaker, combine vodka, blue curaçao, lemonade and simple syrup with ice. Shake well until chilled. Strain the mixture into a chilled martini glass. Garnish with a twist of lemon or a sprinkle of edible glitter.

Tropical Pineapple Rum Punch

Fruity and a touch sour.

Tropical Pineapple Rum Punch

Ingredients

2 ounces pineapple juice

1 1/2 ounces coconut rum

1 ounce orange juice

1/2 ounce fresh lime juice

1 teaspoon simple syrup

Sugar, for the rim

Pineapple wedge, lime slice and maraschino cherry for garnish

Directions

Dip the rim of the glass with lime juice, then dip it in sugar. Set aside.

Add pineapple juice, coconut rum, orange juice, lime juice and simple syrup to a cocktail shaker with ice. Shake until well chilled. Strain into the prepared glass. Garnish with a pineapple wedge, lime slice and cherry.

Quiche Lorraine

An easy and tasty brunch dish.

Quiche Lorraine

Ingredients
1 deep-dish pie crust, baked and cooled
1/2 pound bacon, cooked
1 cup gruyere or cheddar cheese, grated
3 large eggs
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
1/2 cup heavy cream
2 teaspoons green onions, chopped

Directions
Preheat oven to 350.

Chop the cooked bacon crosswise into 1/4-inch to 1/2-inch pieces. Arrange the bacon and cheese in the bottom of the pie crust.

After the bacon is cooked 

Whisk the eggs in a large bowl. Add the nutmeg, salt, pepper and green onions. Add the milk and cream and whisk until well mixed and frothy. Pour the egg mixture gently into the pie crust.

Bake the quiche in the preheated oven for 30 to 40 minutes. Cool before serving.

Pirates Gold Bucket

Sweet and smooth 

Pirate’s Gold Bucket 

Ingredients
4 ounces spiced rum
4 ounces peach schnapps
4 ounces pineapple juice
1 ounce orange juice
1 ounce grenadine
Gummy jewels, for garnish
Maraschino cherry, for garnish
Orange slice, for garnish

Directions
Fill a small bucket with crushed ice. Pour in spiced rum, peach schnapps, pineapple juice and orange juice. Stir gently. Add grenadine, let it sink to the bottom of the bucket. Garnish with gummy jewels, a cherry, and an orange slice.