Pomegranate Margarita




1 jigger pomegranate juice
1 heaping tablespoon pomegranate seeds
1 jigger tequila
3 jiggers margarita mix
1 slice of lime
3/4 cup crushed ice

Peel back the skin of a pomegranate, remove a section of the seeds and place them in the bottom of a margarita glass. Fill a martini shaker with the crushed ice, pomegranate juice, tequila, and margarita mix. Shake well and pour over the seeds. Top with a slice of lime and serve.


Deviled Eggs (Makes 12)


6 hard boiled eggs- peeled
1/2 tablespoon yellow mustard
1 1/2 tablespoons mayonnaise
1/2 teaspoon minced dried onion
1 heaping teaspoon sweet pickle relish

1 tablespoon dried parsley
1/2 teaspoon garlic salt
1/2 teaspoon seasoned
or black pepper
Paprika & 1 small Ziploc baggie

With a sharp knife, slice the eggs in half lengthwise. Clean the knife between each cut. Place the hollow white portion on your serving platter. Put all the yellow cooked yolks in the baggie, zip it shut and mash the yolks. Open the baggie and add the mustard, dried onion, relish, parsley, garlic salt and your pepper choice. Close the bag and using your hands thoroughly mix the inside ingredients. With a scissors take a small snip off of a corner of the bag. Use the baggie like a cake decorating bag and squeeze a small portion of the egg mixture into each egg hollow. Sprinkle a dash of paprika onto each egg mound.

Cover your deviled eggs with Saran Wrap and refrigerate several hours before serving.

To make perfect hard boiled eggs:
Place your eggs in a pot filled with water. Place it on the stove and bring the water to a slow boil. Allow the eggs to boil for 2 to 3 minutes. Put a lid on the pot. Turn off the heat. Let the eggs cool before removing them. (If you are in a hurry, let the eggs sit in the covered pot for 10 minutes. Pour off the hot water and cool the eggs with cold water).


Martini Pork Chops (Serves 4)


We attribute the origin of this recipe to Chuck Hughes (Cooking Channel). He made martini pork chops with black pepper, olive oil, shallots and vermouth. Bill's version truly makes them into martini chops!

Four 1 1/2 to 1 3/4 inch pork chops- bone in
Salt and pepper
1/4 cup olive oil
2 large shallots sliced - sliced thin (or 3-4 leeks)
2 to 3 tablespoons flour

1/2 cup vermouth
1/4 cup Tito's vodka
1/2 cup martini olives - sliced
4 large garlic cloves - chopped

Season the chops with salt and pepper. In a large skillet on high heat, heat the olive oil. Add the pork chops to the hot pan and sear the meat to brown on both sides. (Or use Bill's blowtorch method to sear each side of the meat!) Turn the heat down to medium and cook until the meat is cooked through or until the thickest part of the meat is 150 degrees. Remove the chops from the pan. Add the shallots (or leeks) and garlic. Add the flour and stir to thicken almost to a rue state, scraping the bottom to get up all the brown bits. Pour in the vermouth and vodka and ignite with a flame to burn off the alcohol. Simmer for 3 or 4 minutes, reducing the heat slightly. Stir in the olives. Serve the pork chops on a platter with the sauce drizzled over the top.


Buttered Popcorn Ice Cream (Makes 1 gallon)


2 1/2 cups sugar
6 tablespoons flour
1/2 teaspoon salt
5 cups milk
6 eggs - beaten


4 cups heavy cream
2 1/2 cups popcorn flavored jelly beans
1 bag of microwave popcorn
Caramel topping

Combine sugar, flour and salt in a saucepan. In another saucepan slowly heat the milk and the jelly beans stirring occasionally until all the flavoring has melted off of the jelly beans. Pour the hot milk mixture through a large strainer into the saucepan of sugar, flour and salt. Throw away what remains of the jelly beans.

Stir the mixture and place on low heat. Cook about 10 minutes stirring constantly until the mixture is thickened. Mix a small amount of the hot mixture into the beaten eggs. Add to the hot mixture and cook 1 minute longer. Chill in the refrigerator. Add the cream and pour into a gallon freezer. Freeze the ice cream according to the directions on your freezer model.

Pop the corn when you are about ready to serve the ice cream. Scoop the ice cream into individual bowls. Sprinkle some popped corn on top and then drizzle with the caramel topping.
 
  OMG Bills Cooking
2165 N. Glassell Street Orange, CA 92865
714.955.1560

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