Bread, Butter & Wine

TABLE OF CONTENTS

MEATS
05 Bacon Butter Burger
07 Cajun Butter Roasted Chicken
09 Braised Short Ribs
11 The Ultimate Surf & Turf
13 Shrimp & Grits
15 Seafood Lasagna
17 Oven Seafood Scampi
19 Chicken Pasta

SIDES
21 Shuga Shane’s Mac N Cheese
23 Roasted Broccoli with Bacon and Parmesan
25 Brown Butter Mashed Potatoes
27 Smothered Corn
29 Stick of Butter Rice

BREADS
31 Creamy Corn Cornbread with Honey Butter
33 Biscuits with Bacon Butter

DESSERTS
35 Nana Pudding Pie
37 Pound Cake with Cognac Caramel
39 Red Velvet Brownie Sundae
41 Quick Peach Cobbler Sundae

COCKTAILS
43 Hennessey Margaritas
43 Shane’s Pineapple Sangria
43 Frozen Mimosas
45 Shane’s Hard Lemonade
45 Dark n Lovely
4
 Bacon Butter Burger
makes 4 servings

1tbs cooking oil In a large skillet, over medium heat, cook the bacon
1.5 lb ground beef until crispy. Remove from pan and set aside on a
paper towel to cool. Chop and set aside.
6 strips bacon
1 stick softened butter In a small bowl combine the soften butter, chopped
2 tbs dried parsley bacon, parsley , and seasoning to taste. Set aside.
Add in sliced onions to the same skillet with the
1/2 onion, sliced
bacon drippings.
3 tbs Worcestershire
sauce Cook over medium heat until soft and translucent.
Hamburger Buns While the onions are cooking, stir in the beer and
worcestershire sauce. Continue to cook the onions
1 cup beer
until the beer has disappeared. Remove from heat
Seasoning such as salt, and set aside.
pepper, garlic & onion
Form the ground beef into equal size patties.
powder

Preheat a large skillet, over high heat. Add in 1 tbs of

cooking oil, allow the skillet to get smoking hot, then
add in one patty at a time.

Cook burger patty for 4-5 mins per side. Adjust the
cooking temperature if needed.

Remove the patty from the skillet, place on top of

bun, and top with prepared butter.

Serve Hot.

Meats - 5
6
 Cajun Butter Roasted Chicken
makes 6-8 servings

1 whole chicken or Preheat oven to 400 degrees.

chicken parts
Clean the chicken, removing unwanted fat, and
1 stick softened butter
feathers. Place the chicken on a baking pan. Pat the
3 tbs cajun seasoning chicken dry to remove the moisture. Set aside.
2 tbs lemon pepper
To make the butter:
seasoning
In a small bowl, mix together the butter, 1 tbs cajun
1 tbs dried parsley seasoning, and parsley.
1 lemon
Rub the butter all over the chicken. Generously sea-
son the chicken on both sides.

Place the chicken in an oven safe dish, cast iron skil-

let, or baking pan.

Cook for 1 hour UNCOVERED or until the chicken is

crispy and tender.

Remove from the oven, and finish with fresh lemon

juice on top. Serve Hot.

Meats - 7
8
 Braised Short Ribs
makes 4 servings

3 tbs cooking oil Preheat oven to 325 degrees.

2 lbs Short Ribs
Place short ribs on a plate. Pat the short ribs dry ,
5 cups beef stock
and season generously on both sides.
1 1/2 cups red wine
1 onion, chopped In a large skillet or oven safe pot , add in cooking oil.
Preheat skillet until it is smoking hot. Once the skil-
Seasonings: Salt,
let is hot add in the short ribs.
Pepper, Garlic Powder
Onion Powder Place the short ribs in the hot skillet, and cook on
1/2 stick Butter both sides for 2 -3 minutes per side. Remove the
short ribs, and add in the butter. Melt the butter,
then add in the onions. Cook the onions for 1 minute,
stirring occasionally. Add in beef stock, red wine,
and short ribs. Add desired amount of seasonings,
and cover with a lid or foil.

Transfer to oven or cook on top of the stove for 2-3

hours (or until tender) . Serve Hot with mashed
potatoes or Rice.

Meats - 9
10
 The Ultimate Surf & Turf
makes 2 servings

Steak of Choice Preheat oven to low broil.

(Ribeye, New York Strip,
To make the steak:
or Tenderloin)
Allow the steak to sit out for at least 1 hour before
1 cup lump or claw crab cooking. Pat the steak dry to remove moisture.
meat
Preheat your skillet to high heat. Season the steak
1 - 1 1/2 cup uncooked
on both sides. Add cooking oil to the skillet, and
medium/large shrimp, allow to heat. Once the skillet is smoking hot add
peeled and deveined the steak. Do Not move the steak, allow the steak
Lobster, desired amount, to cook for 5-6 mins, flip and cook on the side for
and additional 5-6 mins. Remove from pan and set
cut into pieces
aside.
3 tbs chopped scallions
1 cup grated parmesan
In a large bowl combine the shrimp, breadcrumbs,
cheese
sour cream, cheese, scallions, lobster, and mix
1/4 cup grated gouda together. Gently fold in the crab; Season to taste.
cheese
1 cup sour cream Place mixture on top of steak, and place under
broiler for 4-6 mins or until golden brown Be sure to
1/4 cup panko bread
check after 2 minutes to prevent burning.
crumbs Remove steak from oven , squeeze lemon on top.
Salt & Pepper Serve.

1 lemon

Meats - 11
12

1 lb shrimp, peeled and
deveined
6 strips of bacon
cooked and chopped
1/2 smoked sausage,
diced
1/4 cup diced onion
1/4 cup diced green
pepper
3 tbs flour
1/4 cup white wine
1 1/2 cups quick grits
1 stick of butter, divided
6 cups chicken stock
Cajun Seasoning
1 lemon
1/3 chopped green
onion (optional)
1 cup parmesan cheese
1 cup cheddar cheese
Parsley for garnish
Shrimp & Grits
makes 4 servings
To make the grits:
In a medium sized pot , add in 4 cups chicken stock,
and bring to a boil. Quickly whisk in the grits.
Place the lid on, and cook on medium/ low heat for
25-30 mins. Once the grits are nice and thick, stir in
the heavy cream. Once the heavy cream is combined,
add in the cheese. Mix until cheese is melted. Keep
warm.
To make the sauce:
Preheat a large skillet over medium/high heat.
Add in half stick butter, allow to melt. Once the but-
ter is melted, add the sausage. Cook the sausage for
4-5 minutes or until sausage is crispy on both sides.
Stir in bell pepper and onion. Cook until vegetables
are soft and tender, stirring occasionally.
When the vegetables are tender, sprinkle in the flour
coating the vegetables and sausage. Stir for 1 minute
to allow the flour to cook out.Slowly whisk in chicken
stock, and wine. Add in scallions and shrimp.
Cook for 3-4 minutes or until sauce thickens.
Serve over grits.
Meats - 13
14
 Seafood Lasagna
makes 6-8 servings

1 box no-boil lasagna Preheat oven to 350 degrees.

noodles
Preheat a large pot or skillet over medium heat.
1lb large shrimp, cut in
Add the butter and melt. Next, sprinkle in the flour.
half Whisk the flour and butter together until the flour
8 oz crab meat turns light brown, or the color of sand. Slowly pour
in the half n half, whisking the entire time, one cup at
1 1/2 cups frozen
a time.
spinach
8 oz lobster, cut into Bring sauce to a boil, and cook for 2 mins. Add the
pieces spinach to the sauce, and mix well. Allow the sauce
to cook for an additional 2 mins or until it thickens.
4 tbs flour
In an oven safe 9x13 pan, add one cup of the cooked
1/2 stick butter sauce to the bottom of the pan Top the sauce with
5 cups half n half even sheets of lasagna, about 3-4. Next, add 1 cup
of sauce to cover the pasta sheets, top with desired
2 cups mozzarella
amount of shrimp, crab, and lobster, and 1 of cheese
cheese Repeat until desired layers are completed.
2 cups parmesan cheese
2 cups white cheddar Cover with foil and bake for 25 minutes. Remove the
foil and bake for additional 15 mins.
Seasonings: garlic
powder, onion powder, Remove from the oven and cool for 10 minutes.
salt, pepper, old bay Cut and serve warm.

seasoning

Meats - 15
16
 Oven Seafood Scampi
4 Salmon filets
1 lb large shrimp
1/2 cup white wine
3 tbs minced garlic or
freshly chopped
1 stick salted butter ( cut
into cubes)
2 tbs old bay
3 tbs dried parsley
1/3 cup fresh lemon
juice
Salt, Pepper to taste
Aluminum foil
makes 4 servings
Preheat oven to 350 degrees.
Line a baking pan with two sheet of foil, creating a
pocket. Place the salmon and shrimp inside the foil
Season the salmon and shrimp generously with salt,
pepper, and old bay seasoning.
Pour the lemon juice and white wine into the foil
packet. Top with butter, and parsley.
Cover with additional piece of foil and close tightly.
Place in oven and bake for 15 minutes or until cooked
to your liking.
Remove from oven and serve !
Meats - 17
18
 Chicken, Shrimp and Bacon Pasta
makes 4 servings

6 strips of bacon; Preheat oven to 425 degrees.

Cooked and chopped
Season the chicken breast with desired amount of
1 stick salted butter
cajun seasoning. Place in an oven safe dish and bake
2 cups heavy cream for 15-17 minutes or until done.
1 cup chicken stock or
Remove from oven. Allow the chicken to rest, then
white wine
cut into desired sized pieces.
Chicken Breast
1lb shrimp, peeled and Cook Pasta according to instructions.
deveined
While the pasta is cooking, preheat a large skillet
1 box linguine pasta
over medium heat.Add the butter and allow to melt.
2 cups grated parmesan Pour in the white wine, and cook for 2 minutes. Stir-
Garlic powder, to taste ring occasionally. Slowly whisk in the heavy cream,
and cheese. Stir to combine. Cook for additional 1
Cajun Seasoning, to
minute until it thickens.
taste
Onion Powder, to taste Once the sauce thickens a bit, add in the shrimp,
Salt & Pepper, to taste chicken, and cooked pasta.

Toss together. Top with additional parmesan cheese

and enjoy!

Meats - 19
20
 Shuga Shane’s Mac N Cheese
makes 8 servings

1 box elbow macaroni Preheat oven to 375 degrees.

3 green onions,
Cook pasta according to box instructions.
chopped
1/2 stick butter In a large pot over medium heat, melt the butter.
3 tbs all purpose flour Next, add in the flour and whisk together. Cook until
flour turns a light tan color. Slowly whisk in chicken
5 cups half n half
stock or wine, and half n half one cup at a time.
1/2 cup chicken stock or
white wine Cook for 5-7 mins or until sauce thickens or coats the
1 cup cheddar cheese, back of a spoon.

plus more for topping

Add in cheese, and stir to combine; Add the cooked
1 cup smoked gouda pasta to the cheese sauce, scallions, and mix
2 cups mozzarella together

1 cup colby jack

Pour into a buttered baking dish, top with more
cheese , and bake foe 40 minutes or until cheese is
browned and bubbly on top. Remove from oven and
cool for 10 minutes. Serve hot.

Sides - 21
22
 Roasted Broccoli
with Bacon and Parmesan Topping
makes 4 servings

1-2 lbs fresh broccoli, cut Preheat oven to 425 degrees.

4 tbs cooking oil
1/2 stick melted butter
Salt & Pepper to taste
1 cup grated parmesan
Add the cut broccoli to a large bowl. Drizzle the melt-
ed butter and oil on the broccoli , and toss together.
Lay the broccoli onto a sheet pan or cookie sheet, and
sprinkle with salt and pepper.

cheese
1 cup cooked chop
bacon or real bacon bits
Bake for 8-10 mins or until slightly tender.
Remove from the oven, sprinkle parmesan cheese on
top and bacon.

Serve immediately.

Sides - 23
24
 Brown Butter Mashed Potatoes
makes 4-6 servings

4 large russet potatoes, Add the potatoes to a large pot and cover with
peeled chicken stock. Bring to a boil and cook until potatoes
are fork tender, about 15 minutes.
5 cups chicken stock
1/2 cup sour cream While the potatoes are cooking, add the butter to a
1 cup milk medium sauce pan.

1/2 cup heavy whipping

Over medium heat bring the butter to a slight boil
cream until the butter becomes foamy and turns brown,
Salt & Pepper about 1-3 minutes. Remove from heat and set a side.
1 1/2 sticks salted butter Once the potatoes are tender, remove from the heat,
and drain completely.

Place the potatoes back into the pot, on low heat.

With a potato masher or fork, mash the potatoes.

Add the butter, milk, heavy cream, sour cream, and

parmesan cheese to the potatoes and mix well. Sea-
son with salt & pepper.

Serve warm.

Sides - 25
26
 Smothered Corn
makes 4 servings

2 bags frozen corn In a large skillet add the oil and butter, heat over
3 tbs cooking oil medium heat.

3 tbs sugar
When the oil is hot , add in the diced onions and fro-
1/2 stick butter zen corn. Cook uncovered for 10 -15 minutes stirring
1/2 cup onion, diced occasionally. Next, add in the sugar and continue
cooking.
3 tbs flour
1 cup chicken stock or Once the water has evaporated, sprinkle the flour
white wine onto the corn to coat it. Mix well.
Seasoning Salt
Pour the wine or chicken stock into the pan, and stir.
Cook for additional 2-3 mins until the corn thickens.
Season with desired amount of seasoning salt and
serve.

Sides - 27
28
 Stick of Butter Rice
makes 4 servings

1 cup long grain rice Preheat oven to 425 degrees.

10 oz can French onion
In a 8x8 inch dish or oven safe dish combine rice,
soup
soup, and broth.
10 oz can beef broth
1 stick butter Cut the butter into slices and place on top of rice mix.
Cover with foil and bake for 30 minutes.

Remove foil and bake an additional 30 minutes.

Remove from oven and serve warm.

Sides - 29
30
 Creamy Corn Cornbread
with honey butter
makes 4-6 servings

2 1/2 cups prepared Preheat oven to 425 degrees.

cornbread mix
In a large bowl combine all Ingredients for corn-
1 1/2 cups buttermilk
bread.
4 eggs
1 can creamed corn Pour into a well greased skillet and bake for 20-22
mins or until cornbread is browned, and toothpick
1 stick buttter, melted
comes out clean once inserted.
For the honey butter
1 stick butter, softened Remove from oven and cool for 10 minutes. Top with
1/4 cup Honey honey butter.

To make the butter:

In a small bowl, combined the butter and honey
Spread over cornbread.

Breads - 31
32
 Biscuits with Bacon Butter
makes 4 servings

2 1/2 cups self rising Add flour to a large bowl , then cut in butter with
flour pastry blender or fork until mixture resembles coarse
crumbs. Stir in buttermilk just until moistened. Add
1 stick butter
in heavy cream and cheese. Gently mix together.
1 cup buttermilk
1/2 cups heavy Turn dough onto lightly floured surface; knead 10
times or until smooth. Punch the dough out into a
whipping cream
rectangle, about 3/4-inch thick. Cut the dough with a
1 cup cheddar cheese, biscuit cutter or a floured rim glass into even pieces,
grated forming 8 rectangular biscuits. Place 1 inch apart
onto ungreased baking sheet.

For the butter:

Brush biscuits with melted butter. Bake 11-13
1 stick softened butter minutes or until lightly browned. (Check biscuits
4 strips cooked chopped often to assure they do not overbake.)
Serve warm with bacon butter.
bacon
3 tbs chopped green To make the butter
onion Mix all ingredients for the butter together in a bowl;
set aside.

Breads - 33
34
 Nana Pudding Pie
makes 8 servings

2 bags vanilla wafers To make the crust:

2-14 oz cans sweetened Preheat oven to 350 degrees
In a large bowl, add the crush cookies and melted
condensed milk
butter; mix together.
1 large box Vanilla
pudding mix Add the mixture to a spring form pan or oven safe
dish. Gently press the mixture into the bottom of the
2 blocks soften cream
pan, and bake for 12-13 minutes. Remove from oven
cheese and cool completely.
2 bananas, sliced
1/2 cup heavy whipping In a large bowl, add the cream cheese and blend until
smooth with a stand or hand mixer. Add the sweet-
cream
ened condensed milk and heavy cream and continue
1 large container cool to mix well.
whip topping
Add the pudding mix to the mixture and continue to
Pie dish or 9inch spring
mix until well combined.
form pan
To layer the pie , Pour half of the cream cheese mix
2 cups crushed vanilla on top of the prepared crust. Top with sliced bananas
and desired amount of vanilla wafers. Top with
wafers
whipped cream and repeat layers.
1/2 stick melted butter
Freeze for 4 hours or overnight. Remove from
freezer, and allow to sit for 30 minutes.

Cut and serve cold.

Desserts - 35
36
 Pound Cake
with cognac caramel topping
makes 8 servings

3 cups cake flour To make the cake:

2 1/2 cups white sugar
Preheat oven to 350 degrees.
1 tsp salt
1/2 cup butter flavored In a large bowl add the butter, shortening and sugar;
shortening cream together with a stand or hand mixture until
smooth and creamy.
3 stick soften butter
5 eggs, room Add In 1 egg and mix. Next, add in 1 cup of flour and
temperature blend together. Alternate adding the flour and egg
1tbs vanilla extract one at a time, ending with the flour.

1/2 cup buttermilk,

Pour in the buttermilk, whipping cream , and vanilla
room temperature extract and mix until batter is smooth. Pour batter
1/2 cup heavy whipping into a greased bundt pan and bake for 1 hour to 1
hour 15 minutes, or until a toothpick comes out clean
cream
once inserted.

For the caramel topping: Remove from oven and cool in the pan for 10 mins.
1/2 stick butter Flip the cake onto a cooling rack or cake plate and
allow the cake to cool completely.
1 cup brown sugar
1 tsp salt To make the caramel:
1 cup heavy whipping In a medium sized sauce pan, add the butter and
melt completely.
cream
Splash of Hennessy or Next, add in the sugar and whisk until smooth. Bring
cognac to a slight boil for 1 minute. Reduce the heat to low
and slowly whisk in the whipping cream. Add the
salt, and cook for additional 1 minute. Remove from
heat and cool completely. Pour caramel onto cooled
cake and serve!

Desserts - 37
38
 Red Velvet Brownie Sundae
makes 6 servings

1 cup salted butter Preheat oven to 350 degrees.

1 1/2 cups white sugar
In a large bowl combined all the ingredients and mix
4 eggs
well.
2 tbs red food coloring
3 tsp vanilla extract Pour into a greased 8x8 pan and bale for 30-35 mins.

2 1/2 cups all purpose

Remove from oven and cool for 20 minutes.
flour
7 tbs unsweetened Top with vanilla ice cream, chocolate fudge and
cocoa powder pecans.

1 tsp salt
Vanilla ice cream
chocolate fudge
Chopped pecans

Desserts - 39
40
 Quick Peach Cobbler Sundae
makes 4 servings

1 large can peaches in Preheat oven to 400 degrees.

heavy syrup
Bake pie crust until golden brown. Remove and cool
1/2 cup white sugar
completely.
1/2 cup brown sugar
2 tbs cinnamon In a large sauce pan, add the butter and melt.
Pour the peaches into the pan with the butter and
Splash of vanilla
bring to a slight boil for 2 minutes. Add in the sugar,
1 stick butter cinnamon, vanilla, and stir to mix well.
1 prepare pie dough
3 tbs cornstarch In a separate small bowl, mix the corn starch and
water together until the corn starch dissolves. Pour
1/2 cup water
cornstarch mixture into the sauce pan with the
peaches. Next, crumble the pie dough with your
hands and add to the peach mix. Mix well, and cook
for an additional 1-2 minutes.

Remove from heat. Serve with vanilla ice cream.

Desserts - 41
42
 Hennessy Margaritas
makes 1 serving

2 oz tequila Mix all ingredients. Serve over ice.

Grand marnier, to taste
2 tbs agave nectar
Splash pineapple juice
2 oz fresh lime juice
(about 2 limes)

Shane’s Pineapple Sangria

makes 1 serving

Splash of orange Mix all ingredients together, serve with frozen fruit
Splash of pineapple and ice.

juice
2 oz Dark rum
4 oz white wine
Frozen Fruit of choice

Frozen Mimosas
makes 1 serving

Desired amount of Mix all ingredients together in a blender. Serve in a

frozen orange juice chilled glass.

Desired amount
sparkling wine or
champagne
2 cups ice

Cocktails - 43
44
 Shane’s Hard Lemonade
makes 1 serving

1 oz vodka Mix all ingredients together in a cocktail shaker.

1 oz gin Shake well. Serve over ice in a glass.

1 Rum
2 tbs agave nectar
1/2 cup lemon juice
Splash of ginger ale

Dark n Lovely
makes 1 serving

1 oz Crown Royal Mix all ingredients together in a glass. Serve over

2 oz Red moscato wine ice.

2 oz Apple Pucker

Cocktails - 45