Whiskey Mushroom and Dubliner Cheese Burger

Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 cups sliced crimini mushrooms
• 1 medium yellow onion, sliced
• 3 tablespoons whiskey
• salt and pepper
• 4 hamburger patties
• 4 brioche buns
• 8 wedges Dubliner Soft and Creamy Cheese Wedges
• mayonnaise
• lettuce

Instructions:

1. Place butter and olive oil in a skillet over medium heat until butter melts. 
2. Cook mushrooms and onions over medium heat for 15 minutes or until they start to brown and caramelize. Pour in whiskey. Continue cooking for another 5 minutes. Season to taste with salt and pepper. 
3. Meanwhile, cook burger patties until desired doneness is reached. 
4. Toast brioche buns. 
5. To assemble a burger: Place lettuce on bottom bun, place burger on top, spread 2 wedges of dubliner soft and cream cheese wedges on top of burger patty, spoon caramelized mushrooms and onions over the top. Spread a mayonnaise on top bun and place on top of mushrooms. Repeat with with remaining ingredients until 4 burgers are made. Serve immediately. 

Deviled Margarita

INGREDIENTS:

 1/8 teaspoon cayenne pepper
 kosher salt
 1/4 cup fresh lime juice, plus squeezed lime half
 3 tablespoons tequila
 1 tablespoon agave nectar

DIRECTIONS: 

 1. Combine the cayenne and 1 tablespoon salt on a small plate. Rub the rim of a glass with the cut lime, then dip in the cayenne salt to coat.

2. In a martini shaker filled with ice, combine the lime juice, tequila, and agave, Shake vigorously, then strain into the prepared glass. Granish with the lime half.

Fried Green Tomato BLTs

INGREDIENTS:

1. 4 slices of bacon
2. 1/2 cup all-purpose flour
3. 1 large egg beaten with 1 tablespoon of water
4. 1/2 cup yellow cornmeal
5. Salt and freshly ground pepper
6. 1 pound unripe green tomatoes or large tomatillos, cut into 1/2-inch slices
7. Canola oil
8. 8 thick-cut slices of whole wheat or multigrain bread, toasted
9. Low-fat mayonnaise and baby arugula, for assembling

DIRECTIONS:

1.  Preheat the oven to 400° and line a rimmed baking sheet with foil. Arrange the bacon on the foil and bake for about 15 minutes, until crispy. Drain the bacon and cut in half.
2.  Meanwhile, put the flour, egg mixture and cornmeal in 3 shallow bowls. Season the cornmeal generously with salt and pepper. Dip the tomato slices in the flour, then in the egg and finally in the cornmeal, pressing to help it adhere. Transfer the slices to a wax paper–lined platter.
3.  In a very large skillet, heat 1/4 inch of canola oil until shimmering. Add the tomatoes and cook over moderately high heat, turning once, until golden and crisp, 5 minutes. Drain the tomatoes on paper towels.
4.  Lay 4 slices of toast on a work surface and lightly spread with mayonnaise. Top with the green tomatoes, bacon, and arugula. Close the sandwiches, cut in half and serve.

SUGGESTED PAIRING:

Sauvignon Blanc's tangy flavors are great with green tomatoes.

Chicken in Tarragon-Mustard Cream Sauce

INGREDIENTS:

1. 3 tablespoons extra-virgin olive oil
2. 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
3. Salt and freshly ground pepper
4. 1/2 pound white mushrooms, thinly sliced
5. 1 large shallot, minced
6. 3/4 cup dry white wine
7. 1 1/4 cups chicken stock or low-sodium broth
8. 1/2 cup heavy cream
9. 2 tablespoons grainy mustard
10. 2 tablespoons chopped tarragon
11. Buttered noodles, for serving

DIRECTIONS:

1.  In a very large skillet, heat 2 tablespoons of the oil. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until browned but not cooked through, 4 to 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Pour off any fat in the skillet.
2.  Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms and cook over high heat, stirring occasionally, until browned, 4 to 5 minutes. Add the shallot and cook, stirring, for 2 minutes. Add the wine and cook until reduced to 2 tablespoons, about 4 minutes. Add the stock, cream and mustard and bring to a boil. Cook until the sauce has reduced by half, about 6 minutes.
3.  Return the chicken and any accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes; season with salt and pepper. Stir in the tarragon. Serve with buttered noodles.

SUGGESTED PAIRING:

Balanced, elegant Chardonnay, such as one from Chablis.

Lobster Macaroni and Cheese

INGREDIENTS:

• 4 T butter
• 4 T flour
• 2 cups heavy cream
• 6 oz. Parmesan cheese, grated
• ½ tsp salt
• ½ tsp pepper
• ¼ tsp cayenne pepper
• 2-3 lobster tails
• 1 lb. elbow macaroni
• 4 oz. Parrano or Gruyere cheese, shredded
• 8 oz. sharp cheddar cheese, shredded
• ½ cup Italian bread crumbs

INSTRUCTIONS:

1. Preheat oven to 350° and grease an 8" x 8" baking dish
2. Boil the elbow macaroni for 5 minutes or until al dente, drain and set aside
3. Boil the lobster tail for 8-10 minutes, let cool and cut into bite size pieces
4. In a heavy saucepan, melt the butter and then add the flour, whisking until combined
5. Gradually add the heavy cream, whisking constantly until the mixture becomes smooth and creamy
6. Stir in the salt, pepper, cayenne pepper and Parmesan cheese and stir until melted
7. Pour the cooked macaroni into the cheese mixture and stir to combine
8. Place a third of the macaroni mixture onto the bottom of the baking dish and then sprinkle with a third of the lobster meat and then with a third of the shredded cheese
9. Continue to layer the dish until you have the last layer of shredded cheese on top
10. Sprinkle the dish with the italian breadcrumbs and bake for 40-45 minutes or until bubbly and golden brown on top
11. Remove from the oven and serve hot

Chicken Fried Rice

INGREDIENTS:

1. 3 boneless, skinless chicken breasts
2. 1 (18 oz) bottle Teriyaki sauce
3. 3 Tablespoons sesame oil (or vegetable oil)
4. 1 cup frozen peas and carrots (thawed)
5. 1 small onion, chopped
6. 2 teaspoons minced garlic
7. 2 eggs, slightly beaten
8. 3 cups cooked white rice (day old or leftover cold rice is best)
9. 3-4 Tablespoons soy sauce

INSTRUCTIONS:

1. Cook chicken covered in teriyaki sauce in a crock-pot on high heat for 3 hours. OR in oven at 375 F° for 35 minutes. Once cooked, slice into small pieces. Set aside.
2. Heat the oil in a large skillet or wok over medium-high heat. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
3. Lower the heat to medium-low and push the mixture off to one side. Pour eggs on the other side of skillet. Stir fry until scrambled.
4. Now add the rice and soy sauce and blend all together well. Stir in cooked chicken and cook until mixture is heated through. Serve and enjoy!

Southern Sausage Gravy

INGREDIENTS:

1 pound bulk pork sausage
1/4 cup all-purpose flour
2 cups milk (2% or whole)
Kosher salt and black pepper to taste
Hot biscuits, like these Classic Buttermilk Biscuits

DIRECTIONS:

Warm a large skillet over medium heat. Add the sausage and break into chunks with a spatula. Cook until the meat is crumbled and browned all the way through. Add the flour and cook until dissolved, about 1 minute. Stir in the milk. Cook, whisking frequently, until the gravy is very thick and bubbly (you can add more milk later if you need to thin). Season generously with salt and lots of freshly ground black pepper. Serve with hot biscuits.