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Gentlemen's Essentials - Official B&B Cookbook

Here's a couple recipes I obtained from a restaurant's website. I made both this dish (and the following) as part of my wife's Valentine's Day dinner. Came out spectacular.

Lobster stuffed chicken in a Boursin cheese sauce (makes 8 servings):

2 oz. onion, finely diced
2 oz. celery, finely diced
1 oz. clarified butter
1 oz. Dry Sherry
1/2 Tbsp minced garlic
1/2 Tbsp Worcestershire Sauce
10 oz. Ritz crackers, crushed
1 Tbsp scallions, sliced
1 Tbsp chopped parsley
1 tsp. salt
1 tsp pepper (white, if you have it; I didn't)

2 cups heavy cream
10 oz Boursin cheese with Garlic & Herb
8 - six oz boneless, skinless chicken breasts, lightly pounded
1 lb. lobster meat, medium diced

Chicken: Sautee onions and celery in butter until limp. Combine with remaining stuffing ingredients.
Stuff pounded chicken breasts with 2 oz. of stuffing and 2 oz of lobster.
Bake chicken in oven at 350 degrees Farenheit for approximately 18 minutes (keep an eye, mine needed more time), and top with sauce upon serving.

Sauce: Bring heavy cream to a boil in a 2qt saucepan
Whisk in cheese and reduce heat to very low. Cook sauce very gently, scraping bottom of pan to make sure cheese doesn't burn.
Continue cooking until sauce is lightly thickened (I did it till it was the thickness I wanted)

Take some brussel sprouts, slice them, and pan-fry them in a mix of butter and olive oil. Sprinkle lemon juice on them while they cook. It takes all of 2 mintues or less to cook them.
The other recipe I used was the following:

Maine Lobster & Scallion Dip (makes 2.5 lbs):

1.5 lb cream cheese
1 lb lobster meat
1 cup scallions, sliced
1 tsp salt
1 tsp pepper (white, if you got it)
1/4 cup fresh lemon juice (i used the bottled stuff)

Combine scallions, salt, pepper, and lemon juice in a food processor & puree.
Add cream cheese and process until softened
Add 1/2 of the lobster meat and puree
Add the other half of lobster meat and continue to mix.

Serve with warm sliced baguettes
This is my favorite recipe from Seattle Chef John Howie


  • Clams In Shell – small manila or butter clams 1 lb

  • Olive Oil 1/2 fl. oz.

  • Garlic – fresh, minced ¾ tsp.

  • Crushed Red Chili’ ¼ tsp.

  • Clam Juice 1 fl. oz

  • White Wine 1 fl. oz

  • Sweet Basil Pesto (see below) ¼ cup

  • Pine Nuts – toasted 1 Tbsp.

  • Reggiano Parmigiano – shaved 2 slices

  • Basil – fresh, coarsely chopped 2 Tbsp.

  • Parsley – fresh, coarsely chopped 1 Tbsp.

  • Garlic – minced ½ tsp.

  • Pine nuts – toasted 1 ½ tsp.

  • Salt – kosher 1/16 tsp.

  • Reggiano Parmigiano Cheese – grated 1 ½ tsp.

  • Butter – whole, salted 1 ½ tsp.

  • Olive Oil 1 Tbsp.


1. Place the olive oil and chili’s and garlic over medium heat in sauté pan. Sauté 1-2 minutes until garlic begins to turn golden.
2. De-glaze pan with clam juice and white wine. When liquid begins to boil, add clams. Reduce heat to low and cover with a basting cover.
3. Cook 2-3 minutes until clams just begin to open. Add the pesto.
4. Let cook lightly until sauce just begins to thicken. Place in heated bowl.5. Garnish with pine nuts and shaved Parmigiano. Serve.

Sweet Basil Pesto:
1. Combine all ingredients except butter and oil, in a food processor and pulse-process until ingredients are finely chopped but not pureed to mush.
2. Then add the butter and oil and process to a thick paste.
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5 red potatoes with the skin still on- cut into quarters
1 celery stalk cut up into slices
2 lbs of lean stew beef
1/2 cup of flour
2 Tbs of salt
2 Tbs of garlic powder
2 Tbs of pepper
4 carrotts cut into chunks
1/4 of an onion diced
2 cloves of minced garlic- maybe a 1/4 cup?
6 ounces of beef broth
1 bag of french onion soup mix
1 teaspoon of dried thyme
1/2 teaspoon of black pepper
a half a jar of your favorite tomato sauce, i use one that is either basil or garlic infused
4 Tbs of tomato paste
a bottle of guinness

1. Put the carrott, celery, potato in the crockpot

2. put all of the powder and seasoning together in a bowl with the flour and coat the beef cubes and then put them into a skillet on the stovetop until they are completely browned on the outside and then throw them into the crockpot

3. put the onions and the minced garlic into the same pan and carmelize the onions. pour some of your beef broth into the mixture as well to deglaze the skillet and mix the bits in with the onions. this gives off a lot of flavor.

4. once the onions are done sauteeing with the garlic, pour that into the crockpot as well and make sure you get as much of the bits and the glaze from the pan into the crockpot too because that really helps with the taste.

5. mix 6 ounces of the beef broth with your tomato sauce, french onion soup mix, tomato paste, and any other seasonings you'd like to include and then pour that mixture into the crockpot as well.

6. last step in the preparation is pouring the bottle of guinness on top of everything and that's it!

cook it in the crockpot for 8 hours on the low setting and you're all set.
[size=+1]Andy's Wings[/size]

This recipe is based on around 2-3 lbs of Chicken wings, use the jumbo sized wings if available, and ensure that wings are complete (including tip) before purchasing.

Create a rub from the following ingredients:

  • 1/4 cup brown sugar
  • 2 Tablespoons salt
  • 2 Tablespoons paprika
  • 2 Tablespoons onion flakes
  • 2 Teaspoons cumin
  • 1 Tablespoon garlic flakes
  • 1 Teaspoon chilli powder (optional)
  • 2 Teaspoons white pepper
  • 1 Teaspoon rosemary

Cut the wings into three pieces (buffalo style) and discard the tip piece.

Place the wings into a large bowl and dust with rub, mixing to get even coverage.

Then pack the wings into a large plastic container, adding a little extra rub after each layer of wings.

Refrigerate overnight, this will turn the rub into a wet rub and will penetrate the meat.
Remove wings from fridge 20 minutes before putting on the smoker.

Set up a smoker to cook at 300F indirect.

While smoker is heating up, in a saucepan place the following:

  • 300ml (10 fl.oz) Pepsi or other cola based softdrink
  • 3/4 cup brown sugar
  • 4 Tablespoons of rub
  • 1 Teaspoon imitation vanilla essence (optional)

Bring to almost boiling and reduce heat to a simmer.
Simmer for 10 minutes, stirring constantly, then remove from heat and allow to cool.

When smoker is up to temperature, place wings on the grate, making a pile.

Mop with the mixture you made earlier, which should have thickened slightly upon cooling.

Every 30 minutes, break down the pile of wings and mop with the mixture, ensure that when building back up again, the wings that had been on the bottom are now on the top. This will ensure even cooking and colouring.

Cook for a total of 3 hours, wings are done when the skin has pulled back slightly and the wings have lost their puffiness.

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[size=+1]Home made Spätzle, just like Oma used to make[/size]

This recipe will make enough for 2 large sized entree serves, or one good sized main.

  • 200grams (7oz) flour
  • 1 large egg
  • Pinch of salt
  • Water (around 1/3 cup, enough to make a dry batter)

Sift the flour and salt into a large bowl, and make a well in the middle.
Break the egg into the well and add a little water.
Mix the flour while adding the remaining water, as needed, until you have a mix resembling a dry batter (or a wet bread mix)
Using a scraper continue to mix the mixture for around 5 minutes (like a kneading motion) until the mixture has loosened. At this point it shouldn't run straight of the scraper, but instead slowly fall away from the scraper.
When at the desired consistency cover bowl with a towel and place to one side.

Bring a large pot of water to the boil, and add a large pinch of salt. Reduce heat until it is just under the boiling point.

Transfer the Spätzle mixture to a Spätzle press or Spätzle maker (even the holes of a colander will do) and work mixture through the holes into the water.
Mixture will break off, hit the water and rise to the surface when cooked.
Transfer the cooked Spätzle to a bowl of cold water to halt the cooking process and drain.

There are many ways to serve Spätzle, my favourite is with bacon and onion.

Dice a medium onion and several rashers of bacon.
In a skillet melt a little butter and fry the bacon and onion until just cooked.
Then add the Spätzle you have just made and a little extra butter.
While cooking stir continually so the Spätzle doesn't burn.
Cook for around 4-5 minutes or until your liking, season with freshly cracked pepper.

Guten Appetit!

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( cooked in what is commonly referred to as the Thirdeye method)

Recipe is for 1 large commercially prepared corned beef.

Take the corned beef out of the packaging and rinse.
Soak the corned beef in a large container (non reactive and placed in the fridge) of water for 24 hours, changing the water ever 8 hours or so.

After 24 hours remove the corned beef and trim and excess fat and sinew, taking care to leave the large piece on the top.

Create a rub from the following

  • 4 Tablespoons freshly cracked peppercorns
  • 1 Teaspoon ground coriander
  • 1 Teaspoon garlic flakes
  • 1 Teaspoon onion flakes
  • 2 Teaspoons of your favourite rub
  • 1/2 Teaspoon dried thyme
  • 1 Teaspoon paprika

Thickly coat the corned beef with the rub and wrap tightly in plastic wrap, return to the fridge overnight.

Prepare a smoker to cook at 225F indirect, adding your preferred wood.

Remove wrap and smoke (fat cap up) until internal temperature reaches between 165F and 170F.

Wrap tightly adding 1/2 cup of liquid (cola works well) in aluminium foil (and then towels) and leave for 1 hour before serving.

Slice thinly and serve, great with mashed potato and Sauerkraut, or on fresh bread.

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[size=+1]Roadside Chicken[/size]

Place the following ingredients in a large shaker bottle:
  • 1 cup white vinegar
  • 1/2 cup vegetable oil
  • 1/4 cup Worcestershire sauce
  • 1 Tablespoon salt
  • 1 Tablespoon sugar
  • 1 Teaspoon garlic powder
  • 1 Teaspoon onion powder
  • 1 Teaspoon white pepper
  • 1/2 Teaspoon celery salt

Shake until combined.

Set up grill/smoker for preferred cooking method at 300F.

Brush onto chicken and place on grill/smoker.

Continue mopping chicken every 5-10 minutes for direct cooking or 15-20 minutes for indirect cooking.

Cook until internal temperature of 165F.

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[size=+1]Honey and Cinnamon Stewed Apples[/size]


  • 6 large apples, peeled and cored
  • 1 Teaspoon cinnamon
  • 1 large dollop of honey
  • 1 cup boiling water
  • 1 Tablespoon vanilla essence
  • 1 handful of sultanas
  • 1-2 Teaspoons cornflour or arrowroot for thickening

Dice the apples and place into a pan.

Spread cinnamon over top and add honey, water, vanilla essence and sultanas.

Bring to the boil, cover with a lid and reduce to a simmer.

Simmer for 20 minutes or until apples are soft but still retain their shape.

Thicken as required by making a thin paste from the cornflour/arrowroot and some water, add to pan and stir, will thicken on cooling.

This recipe is inspired by a recipe I found on smoking-meat.com.

16 ounces of mac & cheese appropriate noodles
1 stick of butter
1/2 cup of all-purpose flour
1 teaspoon of ground mustard
1 teaspoon of salt
1/3 teaspoon of paprika
1/2 teaspoon of ground black pepper
1 quart (4 cups) of half and half
1 cup of whole milk
4 cups of shredded sharp cheddar cheese
3 cups total of various shredded cheeses (I used sharp cheddar, mozzarella, gouda, and romano)
1 1/4 pounds of crumbled bacon

Also needed:
9"x13"x3" foil pan

Cook the noodles until al dente then drain and rinse with cold water (don't overcook the noodles since they'll finish cooking in the pan). While the noodles are cooking use your preferred method to cook the bacon. Once the bacon has cooked and cooled, crumble the bacon then set it aside for later. Melt the butter in a saucepan and stir in the flour, mustard, salt, paprika, and pepper. Cook for a couple minutes and then add the half and half and milk. Stir and heat until thickened, taking care not to scorch the milk. Put the four cups of shredded cheese in a large bowl and pour in the hot milk mixture. Stir until all the cheese has melted. Pour the melted cheese and milk mixture over the noodles and stir to combine. Spread half of the noodles with sauce in the 9"x13" pan, cover with half of the shredded cheese blend, and sprinkle 1/4 of the bacon on top. Spread the remaining noodles with sauce in the pan and cover with the remaining shredded cheese blend and bacon. Smoke at 225 degrees Fahrenheit for approximately three hours.
Tony's Peanut Butter Cup Sandwich

Nutella® Spread
Peanut Butter of choice
Sandwich bread of choice

Just like making a traditional peanut butter and jelly sandwich except you substitute Nutella spread for the jam or jelly.
Tastes like a Reese's® Peanut Butter Cup.
Pumpkin Pie


1 (8-ounce) package cream cheese, softened
2 cups pumpkin, mashed or canned
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream


"A Boy Named Sue"
Brought the old crock pot out this weekend. Yeah, yeah I know it's another chili recipe but I can't help it.

Slow Roasted Beef Chili


6 dried guajilla chilies, or 3 heaping tablespoon of your favorite chili powder
1 onion diced
4 each garlic cloves, minced
2 poblano chilies, seeds removed and diced
2 tomatoes, diced and divided or a large can of fire roasted tomatoes
2 tbsp oil
2 tbsp chili powder (for the rub)
2 tsp cumin seed, ground
1 tsp coriander seed, ground
1 tsp cinnamon, ground
3 lb beef chuck, cut into 8 large chunks
1/2 orange and 2 slices of rind zest
1/4 cup unsweetened cocoa powder (optional)

Using kitchen scissors to cut dried peppers them open and remove the seeds from the peppers and discard. Toast the chilies directly in a hot pan or over a hot burner flame. This will cause a quick blistering. Do not burn the chilies. Simply toast the surface for about 15 seconds, in a few spots around the chilies. This makes for a richer and more developed flavor.
Fill a bowl or measuring cup with about 4 cups of hot tap water. Place your toasted chilies in the hot tap water, so they may soften.

Turn your slow cooker to a low temperature.
Add your onions, garlic, poblano peppers, 1 tomato or can of fire roasted tomatoes and oil. Toss them around and add a bit of salt and pepper. Put your lid on the slow cooker.

Blend together your chili powder, cumin, coriander and cinnamon. Mix in a healthy amount of salt and pepper, as well.
Liberally coat your beef chunks with the spice blend, salt and pepper.
Put the marinated beef chunks in the frig for a least and hour. 24 hours is better.
Heat up a large sauté pan, over medium high heat. Add a lightly flavored oil with a high smoke point. Add your pieces of meat (do not crowd the pan. You may need to do this in batches). The meat should sear nicely and develop some great flavors. Sear all sides of the meat. When the meat has been seared on all sides, add them to the crock pot with the other vegetables.

Peel about 2 nice sized strips from the very outer layer of the orange, with a vegetable peeler. You do not want the white part underneath (known as the pith). You just want the nice orange "zest". Add the 2 strips to a blender. Juice ½ the orange into to the blender, as well.
Remove the soften chilies from the hot tap water and add to the blender.
Also, add your chocolate to the blender.
Puree blend, until nice and smooth. Add to the slow cooker.
Place the lid on the slow cooker and allow cooking for 8 hours.
Shred the meat up with two forks.
Serve alone, or with your favorite toppings and sides!

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"A Boy Named Sue"
The box of ground Gregg's chili powder was a gift from Chris in New Zealand. It's got a little bite. I used it in the rub. The wife pulled out the left over chili tonight and made a big mound of nachos. It was gooey, meaty, cheesy and had hot sauce all over with avocado on top.
This is somewhat spicy depending your taste. My sister-in-law prefers I back of the pepper just a bit.

Normal Batch Measure
Brown Sugar
½ cup
Granulated Garlic
2 teaspoon
2 teaspoon
Black Pepper
1 teaspoon
Red Pepper
1 teaspoon
White Pepper
½ teaspoon
Cayenne Pepper
¼ teaspoon
Lemon Juice
¼ cup
Apple Cider Vinegar
1/3 cup
Apple Juice
1/3 cup
Worcestershire Sauce
1 tablespoon
Dark Syrup
2/3 cup
Prepared Yellow Mustard
20 Oz


Brown Sugar
¾ cup
Granulated Garlic
3 teaspoon
3 teaspoon
Black Pepper
1.5 teaspoon
Red Pepper
1.5 teaspoon
White Pepper
¾ teaspoon
Cayenne Pepper
¼ teaspoon
Lemon Juice
1/3 cup
Apple Cider Vinegar
½ cup
Apple Juice
½ cup
Worcestershire Sauce
Dark Syrup
1 cup
Prepared Yellow Mustard
32 Oz

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