COCKTAIL CALCULUS CHART: THE INNER WORKINGS OF RECIPES

This handy chart can help you find other drinks you may like by comparing drinks you like.

This recipe comes from Maddog's grandmother.

1/2 Cup Butter
1 Cup Sugar, creamed with the butter
2 Eggs, beaten
3 Bananas, mashed, or blended with butter, sugar, and eggs
1 Teaspoon Soda, blended into mixture
1/2 Teaspoon Salt, blended into mixture
1 Teaspoon Vanilla, blended into mixture
1/2 Cup Sour Milk (add 1 Tablespoon Vinegar to sour the milk)
2 Cups Flour, mixed into mixture
Chopped Nuts to desired amount

Cream butter, and sugar, blend in eggs, mix throughly
Combine bananas, milk, sugar/eggs/butter mixture, dry ingredients, mix throughly

Bake 350˚ 1-hour, or until skewer inserted in center comes out clean.

Cool in pan 10 minutes, remove from pan onto wire rack to cool.

High sided 12' non-reactive (stainless steel) sauté pan 

Olive oil
1 onion, fine chop
2 Tbsp pancetta/unsmoked bacon, fine chop
1 large carrot, chopped
2 stalk celery, chopped
2-4 cloves garlic, peeled, smashed, diced
2 lb ground chuck, or 50/50 ground chuck/ground pork, or 1 lb mild italian sausage and 1 lb ground pork (however you like it, 2 lbs ground meat)
1 C good red wine
1/2-1 C milk
4-6 cans Carmelina 'e . . . San Marzano Italian peeled tomatoes-buy at Amazon (these are excellent, but you can use any tomatoes you like)
2 bay leaves
1/2 tsp fresh thyme leaves
crushed red pepper flakes to taste
salt and pepper to taste

Pasta
For the pasta use Bucatini, Barilla makes this for their Collezione regional specialties brand, otherwise use spaghetti.

Preparation
Add few tablespoons of oil to pan, saute onion till translucent, add carrot, and celery and saute until wilted, add garlic saute 1 minute more, then remove to plate or bowl. 

Fry meat till fully cooked through, drain oil, and using tongs, and paper towel blot oil out of meat mixture. Season with salt, pepper, and crushed red pepper flakes.

Add wine raise heat to medium high and evaporate throughly. Repeat with milk. Once all liquids are evaporated add onion/carrot/celery/carrot mixture, add tomatoes, and using a flat head wood stirrer crush tomatoes into small bits.

Reduce heat to low simmer and cook uncovered for at least 2 hours but 3 or even 4 at very low heat is better.

Correct seasoning, serve with salad, bread, and parmesan cheese for grating.

Crock pot oven, or stove top

​4 lb. Short Ribs
1 C light soy sauce
1/2 C Mirin rice wine
1/2 C Sake
Pepper to taste
1/2 C Daikon radish, peeled, coarse chop
1 Asian pear, peeled, cored, chopped
1 Fuji apple, peeled, cored, chopped
1-6 garlic cloves, to taste, peeled
1 onion, chopped
6 Shiitake mushrooms, fresh or dried
1 large carrot, peeled, chopped
1 C beef stock

Serve with rice.

Preparation 
In 14" cast iron skillet over medium high heat brown lightly oiled short ribs on all sides. Drain fat, and blot pan with paper towel. Add miring, sake deglaze pan scrapping the bottom to dislodge all the brown bits.

In blender or food processor puree soy sauce, mirin, sake (including all the brown bits from the bottom of the cast iron pan), pepper, radish, pear, apple, and garlic.

Pour a half cup or so of the puree into bottom of slow cooker, or dutch oven if you are not using slow cooker. Add short ribs to bottom of vessel, then add potato, carrot, onion. Pour the remaining puree over the top to fill the slow cooker or dutch oven.

Slow cooker - cook on high setting for one hour, then reduce to low (can be cooked on low setting alone for 6-7 hours until meat fall off of bone).

Dutch oven in oven -  place in oven at 300˚ for 2-3 hours, or until meat falls off bone. 

Dutch oven on stove top - heat contents of dutch oven to boil, reduce to low and cook for 2-3 hours or until meat falls off bone.