Bar Bites: A Man of the Month Cookbook (Man of the Month 13)
Bacon and Cheddar
1 pound bacon 2 tablespoons flour 1 cup milk
2 cups shredded sharp cheddar cheese
Slice bacon into 1 inch pieces. In a medium skillet over medium heat, cook bacon pieces until crispy. Drain on paper towels. Drain all but 1 tablespoon of bacon grease. Return skillet to low heat and add flour. Stir until a roux forms. Slowly add milk and stir until thickened. Add cheddar cheese and stir until combined. Top mashed potatoes with cheddar sauce and sprinkle with crumbled bacon.
Click here to return to the table of contents.
Lobster Rolls
9 lobster tails, cooked and cut into 1 inch pieces 1 cup chopped celery 1/2 cup mayonnaise Juice of 1 lemon
1/4 cup chopped parsley 1/2 teaspoon Cajun seasoning 8 hotdog buns
8 tablespoons (1 stick) butter, melted
In a large bowl, combine the lobster, celery, mayonnaise, lemon juice, parsley and Cajun seasoning. Brush each hotdog bun on the inside with melted butter, fill with lobster and serve.
Click here to return to the table of contents.
Lemon Icebox Pie Shots
1 (6 ounce) can frozen lemonade concentrate, thawed 2 (8 ounce) containers frozen whipped topping, thawed 1 (14 ounce) can sweetened condensed milk 1 box Nilla wafers 24 shot glasses
In a large bowl, using a hand mixer, combine lemonade concentrate, 1 container whipped topping and sweetened condensed milk. Place wafers in a large resealable bag and crumble, using a rolling pin. To build pie shots, place 1 tablespoon of crumbled wafers on the bottom of each shot glass, then add 1 tablespoon lemon filling, followed by 1 tablespoon of whipped topping. Sprinkle with crumbled wafers.
Click here to return to the table of contents.
Dirty Martini with Blue Cheese Stuffed Olives
2 ounces Grey Goose vodka 1/2 ounce dry vermouth 1/2 ounce olive juice 2 queen green olives, unstuffed 1 tablespoon blue cheese
Mix vodka, vermouth and olive juice in a cocktail mixer with 3-4 ice cubes. Pour into a martini glass. Stuff olives with blue cheese and place on a toothpick. Serve with martini.
Click here to return to the table of contents.
FEBRUARY
Mushroom Spinach Risotto Balls
2 tablespoons butter 2 cups sliced mushrooms 1/2 cup diced Vidalia onion 2 cups Arborio rice 1/2 cup white wine 7 cups chicken broth 1 cup grated Parmesan cheese Salt and pepper to taste 1 box of frozen spinach, thawed and drained 2 cups all-purpose flour 4 eggs
4 cups panko breadcrumbs
6 cups oil, for frying
MUSHROOM RISOTTO
In a medium saucepan over medium heat, melt one tablespoon of butter and add the mushrooms. Cook until soft, about 5 minutes. Remove the mushrooms and set aside. Add the other tablespoon of butter to the same saucepan over low heat and add the onion. Cook until tender, about 3 minutes. Add rice, stirring constantly for 2 minutes, then pour in wine and stir for an additional 2 minutes. Add 1 cup of chicken broth to the rice and stir until absorbed. Continue this process until all the broth has been added and the rice is tender, approximately 25-30 minutes. Never quit stirring. That's the most important part. Remove from heat and stir in the mushrooms and 1/2 cup of Parmesan. Add salt and pepper to taste. Spread risotto on a large cookie sheet, cover and refrigerate overnight.
TO MAKE BALLS:
Combine mushroom risotto, 1/2 cup Parmesan and spinach in a large bowl. Roll into 1 inch balls and coat with flour. Place on a cookie sheet and refrigerate for 30 minutes. Heat oil in a Dutch oven or deep fryer to 350 degrees. In a medium bowl, whisk the eggs. In a separate medium bowl, add the panko breadcrumbs. Remove the balls from the refrigerator and dredge each one in the egg then panko breadcrumbs. Place 4 balls at a time in the oil and fry 1-2 minutes or until golden brown. Drain on paper towels.
Click here to return to the table of contents.
Veggie Puff Pizza