Chocolate Cake Shooters

I had one of these the other day, and if done right.... Can taste just LIKE a bite of chocolate cake.. hehehehe

Ingredients:

• 1/2 shot (3/4 ounces/ 22ml) Frangelico or hazelnut liqueur
• 1/2 shot (3/4 ounces/ 22ml) vodka
• Lemon slice, one per person
• Brown sugar, for sprinkling

Directions:

1. Fill a cocktail shaker or mixing glass halfway with ice cubes.
2. Measure and pour the liqueur and vodka into the glass.
3. Cover with a lid or use another mixing glass. Shake the contents well thoroughly for about 5 seconds.
4. Use a strainer and strain the contents into a shot glass.
5. Sprinkle brown sugar on a lemon slice.
6. Shoot the drink and suck the lemon immediately. If you've followed every step, it should taste like chocolate cake!

 

Brats n Beer w/ Carmelized Onions

Ingredients:


1 package (19.76 oz. size) fresh bratwurst
2 large onions, sliced thinly
3 bottles (12 oz. size) beer (whatever is handy)
2 tablespoons olive oil
1 teaspoon caraway seeds
5 buns or rolls
Mustard to taste

Directions:
 

Place the brats, onions, caraway seeds and beer in a pan and heat to boiling. Cover, turn down heat and simmer for 15 minutes. Remove the brats to a covered plate.

Strain the onions into a collander. Turn drained onions into a pan with a little olive oil and slowly cook until well carmelized (about 20 minutes).

Grill brats on low to medium heat for 10 minutes, turning the brats so they are browned on all sides. Serve on your favorite bun. Spread a little mustard and smother brat with the cooked onions.

Grilled Tequila Flank Steak

Ingredients

• 1 cup roughly chopped garlic (approximately 3 bulbs)
• 3/4 cup freshly squeezed lime juice (approximately 8 large limes)
• 1/2 cup clear tequila
• 1/4 cup soy sauce
• 1 bunch roughly chopped cilantro, leaves and stems
• 1 jalapeno pepper, seeded and diced
• 1 serrano pepper, seeded and diced
• 1 teaspoon cumin powder
• 1 tablespoon freshly cracked black pepper
• 1 1/2 to 2 pounds flank steak

Directions

Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin, and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in refrigerator for 2 hours. Remove from refrigerator, let marinate at room temperature another 30 to 45 minutes.
Prepare grill to medium-high heat. Remove steak from marinade, reserving marinade. Put marinade in small sauce pot and bring to a boil, then strain and reserve.
Place steak on the grill, cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from grill to a cutting board, and let rest, lightly covered, for 5 minutes. Slice against grain; serve immediately with reserved marinade.

Recipe courtesy Guy Fieri