MichaelJ @mjames196969@qoto.org
Structural Engineer
@noreenrrt1
1/2 fluid ounce vodka
1/2 fluid ounce rum
1/2 fluid ounce gin
1/2 fluid ounce tequila
1/2 fluid ounce triple sec (orange-flavored liqueur)
1 fluid ounce sweet and sour mix
1 fluid ounce cola, or to taste
1 lemon slice
Fill a cocktail shaker with ice. Pour vodka, rum, gin, tequila, triple sec, and sour mix over ice; cover and shake. Pour cocktail into a Collins or hurricane glass; top with splash of cola for color. Garnish with a lemon slice.
if this isnt right and you see it along the way plese fix it,,
Roasted Cornish Hens
2 whole Cornish hens about 1 1/2 lb each
2 sprigs rosemary
4 sprigs thyme
1 large onion cut in quarters
6 cloves garlic
1 lemon cut in slices
2 tbsp olive oil
Dry Rub
1 tsp salt or to taste
1 tsp pepper or to taste
1 tbsp Italian seasoning
2 tsp smoked paprika
1 tsp garlic powder
1/4 tsp red pepper flake
Combine all the dry rub ingredients together in a small bowl.
Pat the hens dry with paper towels and generously season with the dry rub both inside and out.
Preheat your oven to 425 °F.
In a roasting pan add the rosemary, thyme, garlic, onion, and half the lemon slices. Place the hens in the roasting pan over the herbs and onions and drizzle the olive oil over the hens.
Transfer the roasting pan to the preheated oven and bake for 50 to 60 minutes or until an instant-read thermometer inserted into the thicket part of the breast registers at 165 °F.
Remove the hens from the oven and let them rest for 20 minutes. Garnish with additional thye and rosemary and serve over mash
Baked Chicken Parmesan
4 boneless, skinless chicken breast halves, about 1 1/2 lb. total
Salt and freshly ground pepper, to taste
2 Tbs. olive oil
1 bunch kale, leaves stripped from stems and torn into large pieces
2 cups marinara sauce, homemade or purchased, warmed
8 slices fresh mozzarella cheese, each 1/4 inch thick
1/2 cup grated Parmigiano-Reggiano cheese
Brown the chicken
Preheat an oven to 400ºF.
Season the chicken generously with salt and pepper. In a large fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once, until golden brown, about 7 minutes total. Transfer to a plate.
Bake the chicken
Add the kale to the fry pan and sauté over medium-high heat until wilted, about 1 minute. Arrange the chicken and kale in a baking dish and pour the marinara sauce over the chicken. Place 2 mozzarella slices on each chicken breast. Sprinkle evenly with the Parmigiano-Reggiano. Bake until the cheese is golden and the chicken is opaque throughout, about 20 minutes. Serve immediately. Serves 4.
Braised Pork Chops
4 pork loin chops, each about 1 inch thick
Sea salt and freshly ground pepper, to taste
2 Tbs. olive oil
1/2 cup dry Marsala wine
1/2 cup fresh orange juice
Grated zest of 1 orange
Pat the pork chops dry with paper towels. Sprinkle the chops with salt and pepper. In a large fry pan over medium heat, warm the olive oil. Add the chops and cook, turning once, until browned on both sides, about 10 minutes total. Reduce the heat to medium-low and continue to cook until the chops are tender but still pale pink and juicy when cut into the center with a knife, about 15 minutes more. Transfer to a plate and keep warm.
Add the Marsala to the pan and raise the heat to medium-high. Cook, stirring, until the wine is reduced and slightly thickened, about 2 minutes. Add the orange juice and bring to a simmer. Return the chops to the pan and sprinkle with the orange zest. Cook, basting the chops with the pan juices, for 2 minutes.
Transfer the chops to a warmed platter or individual plates, spoon the sauce over the top and serve. Serves 6.
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Structural Engineer
