Wednesday, February 10, 2016

WTNZ Segment #80: Bloody Mary Shrimp Cocktail

Click to watch segment #80 from February 10, 2016 

Always enjoy working with the talented Barbara Tenney! Here's her tasty recipe:

  • 1/2 cup chili sauce
  • 1/2 cup ketchup
  • 1 Tbs prepared horseradish
  • 1 lemon, juiced
  • 1/4 cup vodka
  • 1/3 cup finely minced celery (about 2 stalks)
  • 1 small, finely minced red onion
  • 1/4 tsp celery salt
  • 1 dash Worcestershire sauce
  • Kosher salt and freshly ground pepper
  • 1 12oz bottle Sweet Georgia Brown Ale
  • 1/4 cup cider vinegar
  • 3 lbs Georgia white shrimp, in the shell
  • 1/4 cup Old Bay seasoning

In a medium mixing bowl, combine chili sauce, ketchup, horseradish, lemon juice, vodka, celery, onion, celery salt, and a dash of Worcestershire sauce. Stirk with a spoon and mix well. Taste and adjust flavors as needed. Cover and refrigerate.
Place a steamer basket in the bottom of a heavy-bottom pan, pour in enough beer to come below the basket and add the vinegar. Place over high heat, cover, and bring to a boil. Season the shrimp liberally with Old Bay and evenly spread in the steamer basket. Reduce the heat to medium-high and steam the shrimp for about 4-6 minutes or until curled and opaque/pink. If the shrimp are stacked, give them a stir after a couple of minutes to even the cooking. When you check the shrimp for doneness, also check to make sure there's plenty of liquid remaining in the pan, adding more as needed. Carefully remove the steamer basket and pour onto a serving tray.

WTNZ Segment #79: Big Orange Soda

Click to watch segment #79 from February 3, 2016: Big Orange Soda 

Keeping the drinks non-alcoholic for National Signing Day.

WTNZ Segment #78: Southbound Greyhound

Click to watch segment #78 from January 13, 2016: Southbound Greyhound 

Making the easiest cocktail, which happens to be the one I drink most frequently.

Monday, January 4, 2016

WTNZ Segment #77: Adele Tribute

Click to watch segment #77 from December 31, 2015: Adele Tribute 

Many thanks to Katie Roach for keeping up with the barrage of Adele material in this segment. Buy 25 if you haven't already! 

Rolling in the Deep… Eddy
2 parts Deep Eddy Cranberry Vodka
1 part Hiram Walker Triple Sec Liqueur
1 part Q Club Soda
Fresh Lime Juice (half lime/squeezed)

Add ice and shake and strain into martini glass
Garnish with Lime

Someone Like Blue
2 Parts Pickers Blueberry Vodka
1 Part simple syrup
5 fresh blueberries
½ fresh lime, cut into wedges
Soda water
Muddle blueberries and lime in a cocktail shaker before adding Pickers Blueberry Vodka and simple syrup. Fill with ice and shake to chill before transferring to a tall glass and topping with soda water.

Water Under the Bridge
1 Part Pickers Blood Orange Vodka
¼ Part Honey
Dash bitters
Fill with Enza Prosecco
Mix vodka, honey, and bitters.  Top with sparkling wine

Wines from Columbia Valley, Washington: Cabernet Sauvignon, Merlot, Pinot Gris
Rumour Has It… You Like to Drink
1 part Jim Beam Honey
3 parts Sweet Tea
Lemon Wedge
Build over ice in a tall highball glass. Garnish with a lemon wedge.

Set (Jim Beam Kentucky) Fire to the Rain
1 Part Jim Beam Kentucky Fire
1 Part Rumchata
Pour 1 part Rumchata and 1 part Jim Beam Kentucky Fire  a shaker
Add ice and shake and strain into shot glasses
Optional rim with cinnamon sugar

Tuesday, December 22, 2015

WTNZ Segment #76: Bourbon Balls

Click to watch segment #76 from December 21, 2015: Bourbon Balls 

Any time I get to work with Barbara Tenney (one of Knoxville's best chefs also one of my favorite people), we always have a fun time. These are the perfect treat for the holidays!

Barbara Tenney's Bourbon Balls

6 oz. semi sweet chocolate chips (1 cup)
1 cup sifted confectioners sugar
¼ cup light corn syrup
½ cup Jim Beam Bonded 100 Proof Bourbon (or 4 Year 80 Proof)
2 ½  cups crushed vanilla wafers (about 5 dz. wafers)
1 /12 cups finely chopped dried apricots
1 cup finely chopped pecans
1 cup granulated sugar
In a large saucepan, melt chocolate chips on low heat.  Stir in the confectioners sugar, corn syrup and bourbon and bring to just a simmer.  Remove from heat.
Stir in the wafer crumbs, apricots and pecans until well blended.
Spread granulated sugar on a plate.  Shape mixture into 1” balls.  Roll in sugar.
Store in an airtight container for up to two weeks.  DO NOT FREEZE
For extra flavor, sprinkle a piece of cheesecloth with bourbon and lay on top of bourbon balls.

Wednesday, November 25, 2015

WTNZ Segment #75: Thanksgiving 2015

Click to watch segment #75 from November 25, 2015: Thanksgiving 

Hope everyone has a great, safe Thanksgiving!

Retro Punch:

1 cup Bacardi Oakheart Spiced rum
1 cup Bacardi Superior rum
1 splash Domaine de Canton ginger liqueur
2 cups pineapple juice
2 cups cranberry juice
2 (12-oz.) bottles Fever Tree ginger beer
Garnishes: frozen cranberries and sliced pineapple

Stir together rums, pineapple juice, cranberry juice, ginger beer and a splash the Domaine de Cantonand in a punch bowl. Add ice, and garnish!