Free See Dick Cook: A Culinary Voyage for the Average Man by Kelly Labonte

mix
1
can
Beer
2
tbsp
Butter
2
large
Spanish onions, sliced
2
cups
Sliced mushrooms
Fresh Kaiser buns
Swiss and marble cheese slices
    Procedure
----
    Place the roast into a crock-pot and sprinkle the soup mix over top. Pour beer over roast, cover and cook on low for seven hours, or until roast easily falls apart. Baste occasionally with the juices.
    Just before serving, melt butter over medium heat in a large sauce pan, and add onions. Cook for about ten minutes. Add mushrooms and cook for an additional ten minutes, or until soft.
    Cut or pull the meat apart to use for sandwiches. Stack the Kaisers with meat, onions and mushrooms, and cheese of choice.
    Using small bowls, ladle some of the drippings (au jus) into single serving bowls and serve as a dip for the sandwiches.
    Servings: 10
    Dick’s Difficulty Gauge: Easy
    Preparation Time: 25 minutes
    Cooking Time: 5 hours
    Total Time: 5 hours

    Dicks Tips
----
    Serve with a side of Wicked Wedges for a complete meal. Be sure to save any leftover meat and au jus as this reheats quite easily.

That's the Spirit Pork Tenderloin
----
    Bourbon whiskey is a barrel-aged distilled spirit made from corn Dick, but sadly doesn't count toward your daily dose of vegetables. The use of both bourbon and red wine in this recipe will certainly give you a new appreciation for that fine Kentucky spirit.
    2
tbsp
Butter
1
tbsp
Olive oil
2
med
Shallots, finely chopped
4
cloves
Garlic, chopped
2
cups
Cremini Mushrooms, sliced
1
cup
Red wine
2
tsp
Herbes de Provence seasoning
1½
cups
Beef broth or stock
¼
cup
Bourbon
½
cup
Half and half cream
1
tbsp
Butter
1
lb
Pork tenderloin - seasoned all over with garlic powder and black pepper
    Procedure
----
    In a large skillet on medium heat sauté shallots, garlic, and mushrooms in the butter and olive oil for about 10 minutes, browning just slightly.
    Add the wine and Herbes de Provence seasoning and increase the heat to high. Softly boil on medium low for five minutes to reduce the wine.
    Next throw in the chicken broth and bourbon, continuing to softly boil for another 10 minutes.
    Finally add the cream and simmer 5 - 10 minutes or until the sauce thickens. Simmer on low to keep warm stirring occasionally.
    In another large frying pan, add the butter and heat over medium-high. Take the tenderloin and brown all over - about 1 -2 minutes per side.
    Remove the pork from the pan and after cooling for a few minutes slice the tenderloin into medallions - about 1½" thick.
    Return the medallions to the pan and cook over medium heat for 3 - 4 minutes per side.
    Arrange medallions on your plates and pour a generous portion of the sauce over top.
    Servings: 4
    Dick’s Difficulty Gauge: Moderately difficult
    Preparation Time: 10 minutes
    Cooking Time: 50 minutes
    Total Time: 1 hour
    Dicks Tips
----
    You'll find the fresh cremini mushrooms with the rest of their peeps in the mushroom section Dick. You can also substitute regular or button mushrooms if need be.

Thighs of Rum & Coconut
----
    Not sure if you're ready to spend a week on an island? Serve up some coconut chicken along with enough rum to make you both think you're already there.
    4½
lbs
Chicken thighs, skins removed (about 12 pieces)
½
cup
Coconut rum
¼
cup
Soy sauce
¼
cup
Lime juice, freshly squeezed if you can swing it
¼
cup
Honey
2
cups
Sweetened shredded coconut
    Procedure
----
    If you didn't buy the skinless thighs at the grocery store Dick, remove the skins and discard. Take a fork and pierce the chicken thighs with a few pokes each to allow for better absorption of the marinade.
    In a large glass bowl or extra-large zip-lock bag, combine the rum, soy, lime juice and honey making sure the ingredients are well blended.
    Place the chicken in the marinade and soak in the refrigerator for 1 - 3 hours.
    Preheat oven to 375° F.
    Remove chicken and place the marinade in a small sauce pot.
    Place the coconut flakes in a shallow dish and coat each piece of chicken thoroughly with the coconut.
    Arrange