The Bomb Recipes

BEEF -THE BOMB- BOURGUIGNON

Steps:

• In a nonmetallic bowl, combine 3/4 cup red wine, 1 teaspoon salt, 2 teaspoons pepper and 2 tablespoons Worcestershire sauce. Add the rib-eye steak and let marinate for 30 minutes to 1 hour.
• Cook the bacon in a large saute pan, over medium low heat to slowly render the fat. When crisp, remove to a paper towel lined plate, reserving the fat in the pan.
• Remove the beef from the marinade, pat dry and add to the pan with the bacon fat. Cook over medium-high heat, browning the meat on all sides. Remove the meat from the pan, to a plate. Add extra oil, if necessary, to amount to 2 to 3 tablespoons of total fat in the pan. Add the carrots, parsnips, and the frozen onions. Cook until the onions are light brown, approximately 10 minutes.
• Add the flour to the vegetable mixture to make a roux. When the roux begins to brown, add the garlic and cook for 2 minutes. Deglaze with the remaining red wine and stir in the beef broth. Reduce over medium heat for 10 minutes. Add the browned beef, cooked bacon, thyme, parsley and oregano. Adjust seasonings, to taste, with remaining 1 teaspoon of salt and fresh cracked pepper. Transfer to a serving dish, garnish with Parmesan and fried onions and serve immediately.

THE BOMB BAKERS

Steps:

• In large mixing bowl dissolve 1 cup kosher salt in 8 cups of water. Add potatoes. Insure that all potatoes are submerged, and brine for 2 to 8 hours.
• Preheat the oven to 400 degrees F.
• Remove the potatoes from brine and liberally coat with the remaining kosher salt, garlic salt, seasoned salt, and pepper.
• Place the potatoes on a wire rack in the center of the oven and bake for 45 minutes. Do not puncture skin with tongs, fork, or tooth picks. Potatoes will be soft to the touch when done.
• Let potatoes rest 5 minutes before cutting.
• Combine all ingredients. Serve with potatoes.

THE BOMB

Steps:

• Bake cake according to directions using the water, eggs and oil listed in the ingredients above in 2- 8 inch round pans.
• After cakes have cooled, place 1 in the bottom of a very large (preferably clear) glass bowl or trifle bowl.
• Mix 1 box of pudding (do 1 box at a time) with 2 of the cups of milk. (I usually cut a couple of tablespoons of milk from each box to assure that it sets up properly). Pour over the cake in bottom of the bowl.
• Spread 1 container of cool whip over pudding layer.
• Place second cake on whip cream.
• Mix second box of pudding and pour over the cake.
• Spread second container of cool whip over pudding.
• Break heath bar ( freezing first helps) and sprinkle evenly over top (can substitute mini chocolate chips or chocolate shavings).

THE BOMB

Steps:

• Mix over ice in shaker cup, strain and shoot,.

THE CLASSIC BOMB

Steps:

• Pour the Jagermeister into a 1 ounce shot glass. Pour the beer into a pint glass. Drop the shot into the beer and serve immediately.