We are only a few days away from Christmas and that can only mean one thing. Christmas Cookies!!! I love all types of cookies but for some reason, all cookies taste better at Christmas! This list includes everything from Cut out cookies to fudge crinkles. Lots of sugar, lots of chocolate and a ton of Christmas Fun! Check out our best Christmas Cookies for 2016!
Like so many American’s my eyes are bigger than my stomach. Therefore, I have a ton of leftovers after Thanksgiving. Ok, this might have been done on purpose ?. Who doesn’t love an open faced hot turkey sandwich. But there are so many other things that you can do with the leftovers. Here are my favorite ideas. Read more
My Father-in-law Bill is quite the mixologist and makes some mean cocktails (remember the Sangria). So I asked if he could provide the recipe for his awesome Tom Collins to the blog. He obliged and wrote an entire post! So without further ado, here is Bill.
Nothing is more American than the 4th of July barbecue and with Rex around the cooking is well taken care of but the drinks are my department. I thought back to all the summer shindigs we used to have in my aunt’s backyard and the adults always started the party with their favorite summertime cocktail, the Tom Collins and no one liked them or made them better than my grandmother.
I make a ton of homemade pizzas and I always make my own pizza sauce. The number one question that I get is, what pizza sauce recipe should I use? So the other day, I searched my website looking for it and I did not find it. To be honest, I thought that I had already wrote a pizza sauce post. I guess I was wrong. Here is my favorite pizza sauce recipe!
I am a huge fan of pepper jelly. I like to add it to marinades and sauces, to add a little sweet heat. I also like to eat it straight up in Peanut Butter and Jelly Sandwiches. Not to mention it is great with a little cream cheese on crackers. Pepper jelly is a pretty universal ingredient. I have tried almost all of the different commercially available Pepper Jelly’s but they just are not hot enough or they are way too sweet. So like any red blooded American, I decided that I could do it better myself. Wow, I was right. This pepper jelly is the best I have have ever eaten. It is not too sweet, but has enough heat to let you know that it contains Habaneros.
My wife Dana is from New York City! When we visit NYC, we like to purchase food items to bring back Virginia. One of those food items is fresh pasta. Our favorite is Manicotti. You just can’t beat the flavor of the pasta, from the pasta stores in New York. Since we haven’t been to NY in a while, our stash has run dry. So I wanted to surprise Dana with some handmade Manicotti. I must say the three cheese Manicotti was freaking fantastic. Even Dana said it was the best that she had eaten. That says a lot.
Happy Father’s Day to all of the Fathers out there. Especially my Father Don and my Father-in-Law Bill. You guys are the best! Thanks for everything, especially helping out with Rex Barbecue.
I thought the best post for today would be my favorite grilling recipes. Nothing says Father’s Day like grilling with a beer in hand. So I hand picked my favorite Father’s Day Recipes to share on this the day of Dads.
There is nothing more luxurious than eating lobster. There is also nothing cooler than having a beer and grilling one over an open flame. Make this Father’s Day the best with a nice grilled lobster.
I know that most people in America have a gas grill. Therefore, this recipe is perfect for just about everyone. You get the flavor of smoke with the ease of gas. Set it and forget it while you throw back a couple of cold ones. Basically the best recipe you can make on Father’s Day!
If you are going to cook a burger, it should be the best burger out there. With a simple meat grinder you can create the best burger out there. This burger plain a roll will kick the crap out of just about any burger out there. You should celebrate Dad with the best freaking burger out there!
Every meal needs a nice side. This side is grilled and super tasty. Plus, it works as a side for just about any dinner entree.
You have spent all day outside, why go inside now for dessert? Yep, grilled peaches! Need I say more. These things are awesome, delicious and cooked outside.
I know that beer and grilling go together very well. However, I made a killer grilled cocktail that could change that. This grilled vodka lemonade is fantastic. It is a must try!
These are a few of my favorite grilled recipes. However, there are many more here.
Also if you may have forgotten a gift for Dad, check out my list of gifts for Dad here. While there are links to purchase these online, most are available at your favorite big box retailer.
Once again a big thank you to all of the Dad’s out there.
I love Red Stag Black Cherry Bourbon from Jim Beam. It is freaking delicious! I know what you are thinking, Red Stag tastes great as-is! There really is no need to mix this stuff at all. However, this stuff tastes so good that it screams to be mixed in a cocktail. I stumbled into this cocktail and it was pure heaven with a bit of heat. This is a must try Red Stag Cocktail Recipe!
Red Hot Stag featuring Red Stag Black Cherry
Pour the Red Stag Black Cherry, Mango Juice, Sour and Franks Red Hot into a cocktail shaker filled with ice.
Shake and strain into a chilled martini glass.
Garnish with a wedge and enjoy!
- 2 oz Red Stag Black Cherry by Jim Beam
- 2 oz Fresh Lemon Sour
- 2 oz Mango Juice
- 2-3 dashes of Franks Red Hot
- Pour the ingredients into a cocktail shaker filled with ice.
- Strain into a chilled martini glass.
- Garnish with a wedge and enjoy!
Don’t be afraid to try this because of the hot sauce. It adds just a tad bit of zing but nothing too spicy. Actually it makes you think about the flavors. If you did not know about the hot sauce, you never would be able to pick it out.
Check out Red Stag Here.
We have been on a huge orange soda kick over here at the RexBBQ/Savoryreviews.com headquarters. So we decided to make a cocktail with our favorite Orange Soda “Fanta”. This cocktail mixes a nice spiced rum with the sweet flavors of orange. This is a great cocktail for the summer! Hopefully by drinking this, the summer will come sooner!
Fill a rocks glass with ice. Add the spiced rum. Then add the orange juice. Stir.
Finally top off with Orange Soda. Any orange soda will work, but as the name suggests, I am partial to Fanta.
- 1.5 oz spiced rum (Captain Morgan)
- 2 oz orange juice
- 3 oz orange soda (Orange Fanta)
- Fill a rocks glass with ice. Add the spiced rum. Then add the orange juice. Stir.
- Finally top off with Orange Soda. Any orange soda will work, but as the name suggests, I am partial to Fanta.
Two years ago, the biggest party in all of New York happened. Yep, I got married. To celebrate my second Anniversary, Dana and I pulled out our crystal flutes and made some cocktails. Is there any other way to celebrate. Janine and Robb gave us a great bottle of Prosecco and there was no better time to open it up. We decided to make some Prosecco Mimosas. They were delicious and the perfect toast to our first two years. BTW – Happy Anniversary Dana!
This is very simple recipe that makes amazing Mimosas.
Pour two ounces of freshly squeezed orange juice into a champagne flute. Then top with chilled Prosecco.
Garnish with a orange peel.
Cheers then enjoy!
Note – If you do not have freshly squeezed orange juice feel free to substitute store bought.
- 2 oz orange juice (preferably freshly squeezed)
- 5-6 oz Prosecco
- This is very simple recipe that makes amazing Mimosas.
- Pour two ounces of freshly squeezed orange juice into a champagne flute. Then top with chilled Prosecco. Garnish with a orange peel.
- Cheers then enjoy!
- Note - If you do not have freshly squeezed orange juice feel free to substitute store bought.
Last weekend the bar was open at the house. It has been a while and I was in the mood to make some sweet cocktails. After making the Citroen Sunset, I wanted to move to a sipping drink that had my favorite liquor in it. Bourbon! So I created a take on Bourbon Ginger and made the bitter bastard. I am a tad bit biased, especially since I love bourbon so much. So I made one for Robb and he said it was a hit. So not only is it good, it is Robb approved!
The Bitter Bastard
Fill a rocks glass with ice.
Add the Bourbon, 2 dashes of bitters and freshly squeezed lime juice. Stir.
Top off with the ginger-ale and serve with a lime or orange wedge for garnish.
This drink is excellent. It has similar notes to a bourbon ginger, but also has the added complexity that the bitters and lime juice bring to the table. It is a great sipping drink.
- 2 oz bourbon
- ½ oz lime juice (freshly squeezed)
- 2 dashes bitters
- 4 oz ginger-ale
- orange or lime wedge for garnish
- Fill a rocks glass with ice.
- Add the Bourbon, 2 dashes of bitters and freshly squeezed lime juice. Stir.
- Top off with the ginger-ale and serve with a lime or orange wedge for garnish.
This past weekend we had a couple of friends (Janine and Robb) visit to see Dana and I. OK, who am I kidding, they came to see Liam. Anyway, I wanted to make a cocktail to celebrate the visit. They read the blog and have been telling me that they miss cocktail Wednesday. So I figured, I might bring it back as Cocktail Tuesday. I think it rolls off the tongue nicely. It was quite frigid so I wanted to bring back good thoughts of the summer. So I mixed a cocktail that light, refreshing and brought you right back to the beach.
Fill a rocks glass with ice.
Pour in the Ketel One Citroen or other citrus vodka, OJ, freshly squeezed lemon juice and grenadine. Stir.
Then top with 3 oz of Sprite or other lemon-lime soda.
- 1 oz Ketel One Citroen (lemon citrus vodka)
- 2 oz Orange Juice
- ½ oz Lemon Juice
- ½ oz Grenadine
- 3 oz Sprite (lemon-lime soda)
- Fill a rocks glass with ice.
- Pour in the Ketel One Citroen or other citrus vodka, OJ, freshly squeezed lemon juice and grenadine. Stir.
- Then top with 3 oz of Sprite or other lemon-lime soda.
This was a nice refreshing cocktail that would go great at the end of a hot summer day.
I just picked up a new pizza stone and have been making pizza a lot. I have been using my basic pizza dough recipe, but the other day I decided to mess around with the preparation and ingredients to see if I could improve upon it. I did. My new dough recipe is crazy good.
In a medium bowl combine the yeast, warm water (100-105 degrees) and sugar. If you have a mixer add this to the bowl of your mixer and let it sit for 5 minutes or until it is nice and bubbly.
Add the salt and oil and then mix. Then slowly add the flour to the mixture 1 cup at a time. Mix by hand or on low speed in your mixer for a minute or until the flour is incorporated.
Once you have a good dough ball, place it on a floured surface and knead for 10 minutes. If you have a mixer with a dough hook place it on medium speed for 10 minutes.
Place the dough on a clean surface and leave it covered with a damp cotton towel or a tea towel for an hour or so. Basically until the dough doubled in size.
Divide the dough into four separate dough balls. If you only wish to make one pizza place the extra dough balls in the refrigerator.
To form the pizzas, place the dough on a well floured surface and slowly work the dough into a flat disk.
The dough will make four 12-inch pizzas, or you can use it to make two 18in pizzas.
To cook the pizza preheat the oven to 550 degrees and place the pizza on a pizza pan or on a preheated pizza stone for 10-12 minutes.
When fully cooked, the crust should be slightly golden the the cheese should be melted.
- 2¼ tsp yeast
- 2 tsp honey
- 1 cup warm water (100-105 degrees)
- 3 cups bread flour
- 2 tsp extra virgin olive oil
- 1 tsp kosher salt
- In a medium bowl combine the yeast, warm water (100-105 degrees) and sugar. If you have a mixer add this to the bowl of your mixer and let it sit for 5 minutes or until it is nice and bubbly.
- Add the salt and oil and then mix. Then slowly add the flour to the mixture 1 cup at a time. Mix by hand or on low speed in your mixer for a minute or until the flour is incorporated.
- Once you have a good dough ball, place it on a floured surface and knead for 10 minutes. If you have a mixer with a dough hook place it on medium speed for 10 minutes.
- Place the dough on a clean surface and leave it covered with a damp cotton towel or a tea towel for an hour or so. Basically until the dough doubled in size.
- Divide the dough into four separate dough balls. If you only wish to make one pizza place the extra dough balls in the refrigerator wrapped in plastic wrap.
- To form the pizzas, place the dough on a well floured surface and slowly work the dough into a flat disk.
- The dough will make four 12-inch pizzas, or you can use it to make two 18in pizzas.
- To cook the pizza preheat the oven to 550 degrees and place the pizza on a pizza pan or on a preheated pizza stone for 10-12 minutes.
- When fully cooked, the crust should be slightly golden the the cheese should be melted.
This pizza was amazing.