Big Bob's Better Bourbon Bon Bons
With a little help from his friends, the honor goes to Bob J.
- 1 1/2 T light Karo syrup
- 2 oz. Bourbon (you must sample this bottle at least once before and twice after mixing)
- 2 T cocoa
- 1 cup confectioner's sugar
- 17 Nabisco vanilla wafers, rolled to fine crumbs
Mix Karo syrup with bourbon (check the Bourbon for lightness) until dissolved. Add cocoa, sugar and vanilla wafer crumbs.
Shape mixture into balls and roll in powdered sugar (taste it 'the Bourbon' again for body)
Makes 2 1/2 dozen of these delicious treats. (Check the cap after tasting it 'you know what' just for the Hell of it)..Ha!
Recipe especially provided, Per BOB J......hehehehhehehehe
Whats for dinner on your menu tonight..Hmmmmmmm????.....Yummmmmmmmmmmmmm!!!Trout Almondine
- 2 Rainbow trout
- 1/4 c All-purpose flour
- 1/2 ts Salt
- 1/4 ts Pepper
- 3 tb Clarified butter*; divided
- 1 tb Lemon juice
- 2 tb Slivered almonds
- Lemon slices
- Chopped fresh parsley
Rinse fish thoroughly in cold water; pat dry, and set aside. Combine flour, salt, and pepper in a small bowl; dredge fish in flour. Fry fish in 2 tbs clarified butter in a large skillet 5 minutes on each side or until golden brown. Transfer to a warm serving dish; sprinkle with lemon juice. Add remaining clarified butter to skillet. Add almonds, and saute until golden brown. Spoon almonds over fish. Garnish with lemon and parsley.
Yield: 2 servings
*Clarified Butter
Removing the milk solids from butter increases its smoking point and is called clarification. Since it does not burn as easily as ordinary butter, clarified butter is ideal for making dishes that benefit from buttery flavor but must be cooked over moderately high heat, such as omelets, fish, and sautéed potatoes. Clarified butter is easiest to make in large quantities, and it can be refrigerated for several weeks or frozen until needed.
Ingredients:
Cut a pound of unsalted butter into tablespoon-size pieces, and place in a small, deep saucepan. Melt the butter very slowly over low heat. The water in the butter will evaporate, and milk solids will sink to the bottom of the saucepan.
Skim off the foam that rises to the surface, and pour the clear, yellow melted butter off the milk solids at the bottom of the saucepan and into a glass jar; discard the milk solids.