4 boneless skinless chicken breasts (about 1 1/4 lb)

1/2 all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive or vegetable oil

2 cloves garlic, finely chopped

1 cup sliced fresh mushrooms (3 oz)

1/4 cup chopped fresh parsley or 1 tablespoon parsley flakes

Just A Splash Marsala 

Hot cooked pasta, if desired

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1) 1 Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. In shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.

2)  In 10-inch skillet, heat oil over medium-high heat. Cook garlic, mushrooms and parsley in oil 5 minutes, stirring frequently.​

3) Add chicken to skillet. Cook about 8 minutes, turning once, until brown. Add wine. Cook 8 to 10 minutes or until chicken is no longer pink in center. Serve with pasta.

1 lb Shrimp in shells, large

1 bunch Chives

1 Garlic clove

1/4 tsp Black pepper, freshly ground

1/2 tsp Kosher or sea salt

2 tbsp Butter, unsalted

1/4 cup Mexican style cream such as rio grande

Just A Splash Tequila 

1 teaspoon Chipotles in adobo sauce or add more to taste

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1) Peel and devein the shrimp. Place in a bowl and sprinkle with salt and pepper.

2) In a large and heavy saute pan set over medium-high heat, let the butter melt. Once it starts to sizzle, add the garlic. Stir and cook for 10 to 15 seconds, until the garlic becomes fragrant.

3) Incorporate the shrimp, making sure that the pan is not over crowded, and let them brown on one side and then the other, just for about 1 to 2 minutes per side. Don't let them over cook, they should brown on the outside, but barely cooked through.

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4) Add the tequila, and slightly tilt the pan over the flame to ignite the tequila. Let it cook until the flames disappear. Stir in the cream and the chipotle sauce and turn off the heat. Serve immediately sprinkled with the chives on top.

2 to 3 tablespoons peppercorns

60g butter

1 shallot, minced

Just A Splash Brandy

100ml beef stock

60ml double cream

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1. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.

2. Melt the butter in a saucepan over medium high heat. Add the shallots and saute until soft, about 3 minutes. Add the brandy and boil for another 3 minutes. Add beef stock and boil another 3 minutes.

3. Finally, add the cream and reduce the heat to medium. Heat through, but don't allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary, then serve with your favourite steak.

For the Duck

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1 large Muscovy duck breast, about 1 pound 

Coarse salt and freshly ground pepper 

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For the Port reduction sauce

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2 tablespoons minced shallots 

3/4 cup ruby port wine 

1/2 cup chicken stock 

2 sprigs fresh thyme 

2 tablespoons unsalted butter 

Coarse salt 

Freshly ground pepper

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1) Using a sharp knife, trim away excess skin from the duck (leaving enough to amply cover the breast). Using a sharp knife, score the skin, first cutting diagonally in one direction, and then the other, in a crosshatch manner. Cut all the way through the skin and most of the fat, but avoid the flesh. Alternatively, you can use a Jaccard tool to pierce the skin. On a small rimmed baking sheet or a plate, place a 1/4 inch layer of salt rough the size of the duck breast. Place duck breast skin-side down on bed of salt. Let stand at room temperature for 1 hour. Remove and brush off salt with a stiff brush. Line a small rimmed baking sheet or shallow dish with ice cubes and cover with plastic wrap. Place duck breast skin-side down on plastic wrap and weight it with a cheesecloth bundle filled with pie weights or dried beans for 25 minutes at room temperature. 

2) Preheat oven to 350 degrees. Remove cheesecloth bundle and season flesh side with pepper, and place skin side down, in an unheated 10-inch skillet. Top again with cheesecloth bundle and cook over medium-low heat until a small pool of fat forms in the pan. As fat accumulates, spoon off into a heatproof bowl and reserve for another use; allowing it to cool before storing in an airtight container at room temperature. Continue to cook duck until the skin is nicely browned and crisp, about 25 minutes. Use tongs to turn breast over and top with cheesecloth bundle for 1 minute. Remove bundle and transfer skillet to oven and cook until duck is medium rare, 8 to 12 minutes. It should register 125 degrees on an instant-read thermometer inserted into the thickest part. Transfer to a wire rack set over a rimmed baking sheet to rest for 5 to 7 minutes. The duck will continue to cook slightly during this time. 

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3) Drain all of fat from the pan and place over medium heat. Add the shallots and cook until soft, about 2 minutes. Increase heat to medium high and add the port, chicken stock, and thyme, scraping the bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook until sauce is syrupy and reduced to 1/3 cup. Remove from heat and whisk in butter until fully incorporated. Season to taste with salt and pepper and serve. 

4) Slice duck crosswise on a slight angle into 1/4-inch-thick slices, fan out on serving plates, and drizzle with sauce before serving.

Just A Splash of Kirsch

Salt and Pepper

Drizzle of Olive Oil

1 clove Garlic

Various grated cheeses (we like Gruyere, Emmental and Edam)

Cheese fondue pack (optional)

Sprinkle of Nutmeg

100 ml Wine Wine

Assortment of dipping bits; french bread, mushrooms, cornichons, carrots, etc.

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1) Chop the piece of garlic into small pieces and rub at the bottom of a hot fondue pot on the stove with a drizzle of Olive Oil

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2) Add the fondue pack and stir until melted

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3) Add the additional cheeses little by little and stir

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4) Add some grated nutmeg, the wine and the Kirsch

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5) Sir until smooth and creamy 

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6) Serve on the fondue stove with small cut pieces of french bread, mushrooms, cornichons, carrots etc 

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1/2 onion, minced

4 cloves garlic, minced

Just A Splash bourbon whiskey

1/2 teaspoon ground black pepper

1/2 tablespoon salt

2 cups ketchup

1/4 cup tomato paste

1/3 cup cider vinegar

2 tablespoons liquid smoke flavoring

1/4 cup Worcestershire sauce

1/2 cup packed brown sugar

1/3 teaspoon hot pepper sauce, or to taste

1) In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.

2) Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

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1 Onion 

A couple of cloves garlic 

2 cooked chicken breasts

2 packets of mushrooms

1 1/2 tablespoon corn starch 

2 cups of milk 

1 cup of single cream 

Italian herbs mix

2 Bay Leaf

Just A Splash Vermouth

Salt and Pepper

Olive Oil

Cooked white rice

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1) Bring a pot of water to boil and add 1 1/2 chicken or beef cubes. 

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2) Chop the onion and place in a hot frying pan with olive oil with half a teaspoon of salt until translucent (you don't want them over cooked) 

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2) Chop 2 cloves of garlic and sauté them with the onion. 

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3) Chop the mushrooms and add them to the onions and cook for a few minutes. 

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4) Add the cooked chicken, herbs and bay leaf and saute for a minute. 

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5) Add the stock and milk to the pan

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6) In a separate cup stir the Vermouth with 1 1/2 tablespoons of corn starch and add it to the pan with the chicken and mushrooms

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7) Taste to make sure the salt is ok. Add more as desired and bring the heat up so the sauce thickens. Add cream and more Vermouth and cornstarch if you would like a thicker sauce. 

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8) Add sauce and pepper and your done! Serve with white rice.

1 (16 ounce) package dry penne pasta

1 teaspoon olive oil

2 cloves garlic, minced

1/8 pound prosciutto, chopped

1/2 teaspoon red pepper flakes

2 (16 ounce) cans whole peeled tomatoes

Just A Splash Vodka

Heavy cream (to your liking) 

1 cup Parmesan cheese

1/2 cup chopped fresh basil leaves

salt to taste

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1) Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.​

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2) Heat oil in a large skillet or wok over medium heat. Saute garlic, prosciutto and red pepper flakes for 1 minute. Stir in tomatoes, and cook for 3 minutes. Stir in vodka and cream. Simmer 15 minutes, or until thickened. Stir in Parmesan and chopped basil. Toss with pasta until evenly coated.