YOU FOUND IT!! Welcome to my website and thank you for your interest in my ebook/cookbook. This is just a small sampling of some bigger things I have coming in the next year, and I am excited to share that journey with you. You can buy/download the ebook here. Go ahead, just click this link!
Thank you again, and be sure to be on the lookout for “Bassett’s Blends”, my line of seasonings/spices that will be dropping soon as well. Its only up from here! Don’t for get to let me know your feedback for A Few Of My Favorite Things, so that I can continue to bring you the content you want!
I still am just not understanding the hype around this martini. I thought this thing died out in the 2000’s, but now it is EVERYWHERE. Maybe its just because I am not a fan of coffee, I just dont see the allure of this cocktail. I actually did a pretty funny IG “skit”/reel on this cocktail a few months back. A lot of you had voted for this one last week, and it was close, real close, so I decided that because so many people asked for it….I would make it this weeks cocktail.
Traditionally Kahlua is used for the coffee flavoring, but the purpose of this blog/Youtube channel is to turn you on to NEW and FUN things that you may or may not have heard or used before. There is a moonshine company (don’t get all weirded out, not the moonshine that burns holes in your esophagus, but a lovely, smooth drinkable moonshine) based out of Richmond, VA that I love , called Belle Isle Moonshine. I actually have posted about them here a few times in the past, and their whole line of products is just amazing. Anyway, I can talk about them another time. For our espresso martini, we will be using whatever vodka that you like, along with the Belle Isle Cold Brew Coffee moonshine. Now, I said earlier that I do not like coffee, coffee flavored drinks, coffee flavored desserts, but when I tell you how good this stuff is…..its really good! So good that I enjoy it on its own with just an ice cube or two.
OK you “cream sauce crusaders” I hope this dish is to your liking! I loved it! This one is an easy one to do and has a TON of great flavor. The best part is that aside from cooking the pasta, it only requires 1 pan, so there is minimal clean up. I used the Walkerwoods HOT & SPICY jerk seasoning, so feel free to get a milder version or even use a dry rub if that is too hot for you. This is not a “traditional” rasta pasta” but I believe it rings true to the original dish. Dont eat me up too much in the comments for it. I say it in the video, if you are vegetarian, and dont want to do the shrimp or sausage, a good “meaty” mushroom is a great substitute here.
Grocery Cart:
2 tablsepoons avocado oil 1 pound shrimp 1/2 pound andouille sausage 1/2 red bell pepper, sliced 1/2 yellow bell pepper, sliced 1/2 red onion, sliced 2 teaspoons garlic paste 3 oz white wine (optional) 2 tablespoons jerk seasoning (wet) 2 cups heavy cream 1 tablespoon fresh thyme, chopped 2 tablespoons butter 1/2 cup fresh grated parmesan cheese 1 cup pasta water, if needed salt and pepper TT
Its Thirsty Thursday and you all wanted vodka, so here it is! I really thought it was going to be an espresso martini, but you all voted for “something different”. I had to dig in “the vault” to find this one, but it is a Chris Bassett original. I created this back in like 2012 for a beverage program I was running at the time. I probably have not had this cocktail since I left there, and drinking it again today…I remember why I liked it so much. It is a little on the sweet side, but has some really good acid as well, and you can never go wrong with vanilla!
Listen, I love a rich cheesy cream sauce as much as the next person. Throw in some blackening or Cajun seasoning, and just take all my money! But seriously….what is the choke hold that these sauces have on the internet/foodie community? There are so many other sauces out there that are just a flavorful and delicious, and wont leave you feeling like you need to run a 5k to enjoy them. This sauce here is one of them. Its in the simplicity of the ingredients, that short amount of time it takes to deliver a ton of flavor, and the versatility to add cream if you want!
This recipes literally has only 6 ingredients (8, if you count salt and pepper), and gives all the flavor you can handle. Not only is it quick and simple, but you can use this sauce for plain pasta, or for meatballs, your chicken/eggplant parmesan. You like a spicy vodka sauce, sure you can adapt this sauce for that. You need some full fat richness? Just add that heavy cream.
You can make this in a large batch, let it cool, and then store it in quart size freezer bags. Now you have a portioned sauce that is good for 4 to 6 people, and you can make each one differently when you choose to make it. This is how cooking should be; stress free, flavorful, with multiple uses. Check out the video for this quick and easy sauce:
Chris Bassett 