RT’s Valentine’s Day Meal with Cooking Courses Online

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RT was quite the gentleman for Valentine’s Day!  He prepared breakfast for me, and then packed my lunch to take to school.  He hand delivered a beautiful pink rose bouquet to me at school, and then when we got home that evening, he insisted that I sit down and relax while he prepared a special dinner for me.  He even insisted that I relax while he cleaned up the kitchen after dinner.  RT can grill a mean steak, and that’s what he did for Valentine’s Day.  He prepared a delicious shrimp cocktail with lemon wedges for an appetizer, opened a bottle of Charles Shaw merlot to sip throughout the meal, grilled two great ribeye steaks, had a plate of fresh watermelon slices, an original salad, and an original dessert.   Note that both the salad and the caramel volcano are completely original recipes that RT created as he prepared the meal.  They both were absolutely DELICIOUS!  Here are the recipes:

Grilled Ribeye Steaks

2 high quality ribeye steaks

garlic salt

pepper

Rub both sides of the steak with the garlic salt and pepper.  Be generous with the seasonings.  Grill 6 - 10 minutes per side - depending on the thickness of the steak and your preference for doneness.  After removing from the grill let the steaks rest for a few minutes before serving.

Mandarin Pecan Romaine Salad

Juice of one lemon wedge

1 small can Mandarin oranges

1/4 cup pecans pieces

1/4 cup crisp bacon bits

1/2 cup shredded cheese

1 head shredded Romaine lettuce

Ranch dressing

Mix all the ingredients except lemon and ranch dressing.  Squeeze the lemon wedge over the salad.  Serve with ranch dressing.  DELICIOUS!

Caramel Volcano

1 small can Mandarin oranges

1/2 cup pecan pieces

1 cup vanilla yogurt

2 tsp. light brown sugar

A shot glass of Bailey’s Caramel Irish Cream Liqueur

2 Maraschino cherries with a little of the Marschino liquid

Build your volcano by placing half the Mandarin oranges in the bottom of each of two individual serving bowls.  Sprinkle the pecan pieces on top of the Mandarin oranges - half in each bowl.  Tower half the yogurt in the middle of each bowl.  Sprinkle the brown sugar over the top.  Pour the Bailey’s Caramel Irish Cream on top of it all.  Place the bowls in the freezer for approximately 15 - 20 minutes before serving.  Add a maraschino cherry on top and drizzle a little of the marschino liquid down the sides of he volcano.

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         Turp’s Tailgate Wings with Cooking Courses Online

Turp’s Tailgate Wings with Cooking Courses Online

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We had some friends over for New Year’s Eve and I decided to make hot wings. I tried many, many different recipes for hot wings and I never could get them crisp like I like them. Finally, a good friend of mine gave me this recipe and so I thought I would share it with you.

Turp’s Tailgate Wings

buy a five pound bag of wings

pre-heat oven to 500 degrees

spray 3 glass casserole dishes with non-stick cooking spray (I use 3 dishes for a 5 pound bag of wings and using glass dishes is the key to crisp wings)

place the wings in the dishes (I have found it better to thaw out the wings even though they would still turn out fine if you forget - you just collect more juice in the dishes when they are not thawed out)

sprinkle the wings with black pepper and garlic salt

turn the wings over and sprinkle again with black pepper and garlic salt

place wings on the top shelf of the oven and cook for one hour

after the first 30 minutes take the wings out and turn them over with a fork and place them back in the oven for the final 30 minutes

To make the wing sauce you need to do the following :

• buy your favorite hot sauce from your local grocery store (I usually use either Franks hot sauce or Texas Pete’s wing sauce, but you can use whatever you like)
• pour the entire bottle of hot sauce in a blender
• add butter that has been softened in the microwave to the blender and mix for 5 to 10 seconds or until the butter and hot sauce is mixed well (the more butter you add the milder the sauce will be - also, if you want a thicker sauce then do not melt the butter as much. A good starting point for a medium sauce is 50/50 hot sauce to butter. All of this will be done to taste.)

There are five of us in my family and this recipe feeds us well. I usually deep fry some french fries, cut up some celery and make some good old sweet tea to go with the wings. Well, that’s it - I sure hope you enjoy them.

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