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June 26, 2015

Bourbon Barbeque Sauce

If time allows a home made barbeque sauce will be delicious. Otherwise buy your favorite sauce and add 1/3 cup bourbon to 2 cups sauce. Cook for 15 minutes in a saucepan on medium heat.

Makes about 2 cups


½ onion, minced
4 garlic cloves, minced
¾ cup bourbon
½ teaspoon black pepper, ground
1/2 tablespoon salt
2 cups ketchup
1/3 cup cider vinegar
2 tablespoons liquid smoke flavoring
1/4 cup Worcestershire sauce
1/2 cup packed brown sugar
1/8 teaspoon red pepper flakes, finely chopped (optional)


In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, and brown sugar and red pepper flakes.
Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

Posted by terri at 02:54 AM | Comments (0)

Roasted Pork for Barbeque

The pork shoulder is rubbed with a dry rub and roasted resulting in a flavorful dish. It can be served by slicing or shred the meat and add your favorite barbeque sauce for sandwiches. Try this zesty Bourbon Barbeque Sauce.

Serve with a jammy, spicy Zinfandel wine.

Serves 6


1- 5 pound pork shoulder, bone in
Western Dry Rub
2 cups chicken broth
Kosher salt and fresh cracked black pepper
1 tablespoon olive oil

Western Dry Rub

2 tablespoons chili powder
1 tablespoon garlic powder
1/2 tablespoon paprika
1 teaspoon cumin
1 teaspoon onion powder
1/4 teaspoon ground ginger
1/4 teaspoon ground mustard
1/8 teaspoon ground clove

Mix all dry rub ingredients together.


Preheat oven to 400 degrees F.

Rub dry rub over all sides of pork. Generously add salt and pepper to pork. Place ½ cup chicken broth in a roasting pan, add pork and roast for 40 minutes. Reduce the heat to 325 degrees. Add remaining chicken broth to pan. Cover pork tightly, continue to cook until roast is tender about 15-20 minutes/pound.

Remove from oven and allow pork to rest for 15 minutes before slicing.

Cooking Wiser

Triple the recipe for the dry rub. Place into a jar and keep in the freezer for another day.

To save time create the entire meal in just one simple extra step. When the heat is reduced add carrots and potatoes (peel and quarter). Onions and parsnips are also good. The vegetables will add flavor to the pork and the pork will add flavor to the vegetables.
It's a win win!

Posted by terri at 02:25 AM | Comments (0)

June 19, 2015

Pepper Encrusted Beef Roast

Believe it or not, this recipe has about 10 minutes hands on time. It cooks in about 2 hours depending on the weight. The beef cooks in beef broth and red wine creating a succulent and tender meat encrusted in cracked black pepper. Some might call this an old fashioned pot roast with a wine sauce.

Wine Pairing: Syrah or Cabernet Sauvignon

Serves 4



1- 3 to 4 pound chuck roast
1 cup medium dry red wine
2-3 cups beef broth
1 tablespoon black pepper, freshly cracked
Kosher salt, about 1 teaspoon
1 carrot, peeled and cut into 2 inch pieces
1 onion, peeled and quartered


Preheat oven to 400 degrees.
Pour wine and 2 cups broth into a roasting pan. Add carrot and onion.

Season meat by rubbing salt and pepper into both sides. Place meat into roasting pans with broth and vegetables.

Cook 30 minutes. Reduce heat to 350 degrees. Turn meat over to allow other side to cook in pan juices and cook an additional hour or until fork tender. Check the roast after 30-45 minutes to make sure there is still juice in the pan. If not add another cup broth.

Turn oven off and allow roast to rest 20-30 minutes. Then remove roast from oven to platter. Top with any remaining pan juices and serve.

Cooking Wiser:

If you can find a beef roast with bone in even better

The vegetables are for flavor. However, if you want to add in vegetables for serving with the roast, add them when you reduce the oven temperature to 350. Add 4 peeled potatoes, quartered, 2 additional onions and 4 additional carrots.

Adjust salt to your taste but add enough to lift the flavors.

Use the pan juices to make a sauce for the roast

Stay tuned for ways to use the left over roast, no one will know they are eating left overs.

Posted by terri at 04:04 AM | Comments (0)

June 09, 2015

Broccoli with Almonds and Red Pepper

Easy, Delicious Broccoli Recipe. Thanks Penny for sharing

Who would have thought broccoli could be so delicious? A burst of red pepper and crunchy almonds add spice to this scrumptious side dish or wholesome snack.

Easy, Delicious Broccoli Recipe

Who would have thought broccoli could be so delicious? A burst of red pepper and crunchy almonds add spice to this scrumptious side dish or wholesome snack.

Start to finish: 15 minutes Makes: 4 servings


4 cups broccoli florets
4 cloves garlic, minced (2 teaspoons minced)
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/4 cup sliced almonds, toasted
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon kosher salt


In a large skillet cook broccoli and garlic in hot oil over medium heat for 5 to 8 minutes or until broccoli is crisp-tender.

Stir in lemon juice. Sprinkle with almonds, crushed red pepper, and kosher salt; toss to combine.

Nutrition Facts per serving: 142 cal., 11 g total fat (1 g sat. fat), 0 mg chol., 150 mg sodium, 9 g carbo., 3 g fiber, 4 g pro.

Posted by terri at 02:21 AM | Comments (0)

June 02, 2015

Southern Sparkler

A summer drink to enjoy while grilling or just chilling.

Makes 1 drink


2 ounces gin
¾ ounce White’s Elixirs Lime Syrup
Champagne or other sparkling wine
1 mint sprig, for garnish

Fill a cocktail shaker with ice. Add the gin, syrup and fresh lime juice. Shake until chilled, then strain into a flute. Top with sparkling wine and garnish with the sprig of mint.

Posted by terri at 03:50 AM | Comments (0)