Appetizers Chicken Wings with The Big O 1 lb chicken wings

Chicken Wings with The Big O
1 lb chicken wings
Marinade for chicken wings: 2 tablespoons The Big O, 1 tablespoon dark soy sauce, 1
teaspoon minced ginger, dash garlic powder, onion powder, black pepper, red chili
peppers and Chinese five-spice powder.
2 tablespoons vegetable oil
1 clove garlic, minced
2 scallions, finely chopped, white part
¼ onion, finely chopped
1-cup chicken stock
2 tablespoons The Big O
Sauce: 1-tablespoon soy sauce; 2 tablespoons wine vinegar; 2 teaspoons sugar; 1
tablespoon cornstarch or potato starch. (Add 3 tablespoons hot oil/sauce if you desire a
spicier taste). Mix well and set aside.
Garnish: chopped scallion, green part
Marinate chicken wings for 2 hours or overnight. Add oil in large heavy skillet over
medium-high heat, brown wings both sides, about 4-5 minutes each side. Remove
wings from pan, add garlic, scallions, and onion. Stir until fragrant, about 30 seconds.
Increase stove heat to high. Add chicken stock and The Big O, using a spatula to scrape
the bottom of pan. Return chicken to the pan, cook for 5 minutes. Pour the
already-prepared sauce over the chicken and stir in the pan constantly until thickened.
Remove to a warm serving dish and garnish with the chopped scallions.
Chicken Wings with Ginger Soy Glaze
1lb chicken wings
Olive oil, salt & pepper
1/4 cup honey
2 Tbsp soy sauce
3 large garlic cloves, crushed
1/4 cup The Big O
Bring all ingredients to a boil in a medium saucepan, stirring to dissolve honey. Reduce
heat to low, simmer, stirring occasionally, until reduced to 1/4 cup (about 7-8 minutes).
Strain into a heat proof bowl, and let sit for 15 minutes to thicken slightly. (Can be made
up to 5 days ahead. Cover, chill, re-warm before using).
Cut 1 lb. chicken wings into segments, discarding wing tips. Preheat oven to 400. Set a
wire rack inside a foil-lined baking sheet. Toss chicken with salt, pepper, and enough olive
oil to coat lightly. Bake wings on rack in a single layer until cooked through and skin is
crisp, 45-50 minutes. Cool slightly. Toss with ginger soy glaze, arrange wings on rack in a
single layer, and bake until glaze is glossy and lightly caramelized, about 8-10 minutes.
Fresh Peach Cobbler with The Big O
1 cup all purpose flour
½ cup old-fashioned oats
½ cup golden brown sugar, packed
¼ tsp salt
1/8 tsp ground cinnamon
½ cup (one stick) chilled unsalted butter, cut into ½ inch cubes
¼ cup sliced almonds (optional)
6-8 large fresh ripe peaches
¼ cup The Big O
1 Tbsp golden brown sugar
1 Tbsp cornstarch
Preheat oven to 375.
For Topping:
Butter bottom of 8x8x2 inch baking pan. Whisk flour, oats, sugar, salt and cinnamon in a
large bowl. Add chilled butter, rub in with fingertips until dough begins to stick together
in small clumps. Toss in almonds if desired.
For Filling:
Slice peaches into 1/8 inch uniform slices, removing pits and skins. In a bowl, toss
peaches with The Big O, cornstarch, and brown sugar until evenly coated.
Add filling to buttered baking dish and give it a little shake to settle the peaches evenly in
the pan. Lightly sprinkle the crust evenly over the peaches until the fruit is completely
Bake until topping is golden brown and fruit is bubbling at the edges, about 30-40
The Big O Ginger Spice Ice Cream
1 1/2 cups whipping cream
1 cup The Big O
1 tsp local honey
3/4 cup sugar
1 1/4 cups milk
2 eggs, beaten
In a saucepan, reduce The Big O with the honey on medium-high heat until it reduces to
a syrup (about 2 Tbsp). Remove from heat and allow to cool slightly.
Combine sugar and milk in saucepan. Cook over medium heat, stirring occasionally until
mixture almost boils. Reduce heat to medium low. Using a spoon, slowly pour a little hot
milk into the egg mixture, whisking constantly. Continue to add milk slowly until half the
milk is combined with the eggs. Mixture should be smooth and silky. Pour egg mixture
into remaining milk mixture in the saucepan, stirring gently with a wooden spoon. Within
1-3 minutes mixture will thicken and coat the spoon. Remove from heat. Combine
custard and syrup and cool in freezer until mixture is 32-40 degrees F, approximately an
hour. Combine chilled whipping cream, custard and syrup mixture, stirring with a wire
whisk until incorporated. Pour into ice cream canister and freeze as directed.
Freeze overnight. Serve with a splash of The Big O and crisp almond cookies.
Big Apple Pie
2- 3 lbs cooking apples, peeled, cored and quartered
1 tbsp fresh lemon juice
1/4 cup super-fine sugar
4 tbsp butter
1/2 tsp cinnamon
1/3 cup The Big O ginger liqueur
pastry for a 9”, two-crust, deep-dish pie
1 small- to medium-sized egg yolk, beaten
Preheat the oven to 375 degrees.
Slice each apple quarter into two or three slices, depending on the size of the apples
(you want apple slices thick enough to remain whole while cooking). Sprinkle with lemon
juice and sugar and toss to combine and coat the apples.
Melt the butter in a large, heavy frying pan over medium heat, add the apples and saute,
stirring frequently until golden (about 12 minutes).
Add the cinnamon and The Big O and stir into the cooked apples, cooking for 1-2
minutes longer.
Remove the pan from the heat and set aside.
Divide the pastry in two parts (one slightly larger than the other), roll each out
separately. Line the pie plate with the larger round of pastry.
Spoon the apples into the pastry-lined pie plate.
Wet the edges of the bottom crust with water and cover with the smaller pastry round,
sealing the edges by crimping them with thumb or a fork.
Prick the center of the crust several times with a knife or fork to allow steam to escape
during baking.
Brush the top crust with the beaten egg mixture and sprinkle with a little sugar.
Bake the pie in the preheated oven for 35-40 minutes until the pastry is crispy and
Serve warm with whipped cream (preferably infused with 2-3 tbsp of The Big O) or vanilla
ice cream.
Ginger O'Snaps!
(approximately 3-4 dozen cookies)
1/2 cup (170 grams) unsalted butter, room temperature
1/2 cup (105 grams) dark brown sugar
1/2 cup (100 grams) white granulated sugar
1/4 cup (60 ml) unsulphured molasses
1/4 cup The Big O ginger liqueur
1 large egg
1/2 teaspoon pure vanilla extract
2 cups (260 grams) all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 cup (200 grams) granulated white sugar
Whisk together flour, baking soda, salt, and spices.
Cream butter and both sugars until light and fluffy. Add molasses, Big O, egg, and vanilla
and beat until incorporated. Add flour mixture to the butter mixture and beat until
Cover and let chill in the refrigerator for 30 minutes.
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Place the 1 cup sugar in a bowl. Take chilled dough from refrigerator and roll into 1 inch
balls. Roll the balls of dough in the sugar to coat completely. Place 2 inches apart on
baking sheet and flatten slightly with your fingers or with the bottom of a glass. Bake
12-15 minutes until dry and firm on the top. The longer you bake, the crispier they will
Cool completely on a cooling rack.
Thai Coconut Flan with The Big O
1/3 cup sugar
3 eggs
1 (14-ounce) can sweetened condensed milk
1 1/2 cups coconut milk
2 teaspoons vanilla extract
1/4 cup shredded coconut flakes
4 tablespoons The Big O™ ginger liqueur
Fresh whipped cream infused with a 1/4 cup of The Big O, for garnish
1/4 cup shredded coconut flakes, toasted, for garnish
Preheat oven to 325 degrees F.
Melt the sugar in a small saucepan over medium-low heat until it caramelizes (don’t let it
burn!). Pour the caramel into a shallow flan dish or pie plate, tipping the dish to
completely coat the bottom.
In a large mixing bowl, beat the eggs until foamy with a wire whisk. Beat in the
condensed milk, coconut milk, vanilla extract, 4 tablespoons of The Big O, and 1/4 cup
coconut. Pour the mixture into the prepared baking dish. It will need to bake in a
water-bath in the oven. Set the dish into a large baking pan with sides and carefully pour
water around the flan to come 2/3 of the way up the sides. Carefully transfer to the
preheated oven. Bake for about 1 hour, until the flan is set and the center only jiggles a
little bit, like a cheesecake would. Remove from the oven and water-bath and allow to
cool completely. Turn the flan out onto a flat serving platter big enough to hold the flan
and the liquid caramel. Cut into slices for serving. Top with whipped cream infused with
1/4 cup of The Big O (added at the end of the whipping), and sprinkle with the toasted
Big O Pumpkin Pie
Preparing the Pumpkin
Use 1 1/2 pounds of skin-on, raw pumpkin to yield 2 cups of mashed. Halve a small
pumpkin and scoop out seeds and stringy portions. Put the pumpkin halves – cut-side
down – in baking dish with 1 1/2 inch of boiling water. Place the dish in a 350 degree F
oven and bake until the skin is brown and the flesh is tender. Drain, cool and remove the
skin. Place the tender flesh in a bowl and mash with a potato masher. If it is too moist,
place in a strainer and let it drain for 3-4 minutes.
2 cups mashed, cooked pumpkin
1 (12-ounce) can evaporated milk
2 eggs, beaten
1/4 cup The Big O Ginger Liqueur
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Preheat oven to 400 degrees F.
Prepare pie crust and line two 8 to 9 inch pie pans. In a large bowl, beat the pumpkin,
evaporated milk, eggs, The Big O, brown sugar, cinnamon, ginger, nutmeg and salt. Mix
well. Pour into a prepared crusts. Bake 40 minutes or until when a knife is inserted 1 inch
from the edge comes out clean.
French Bread Pudding with Maple Sauce and The Big O
Serving: 8
2 eggs
½ cup granulated sugar
1 cup firmly paced brown suga2
¼ cup unsalted butter, melted
2 cups milk
2 cups heavy cream
2 tablespoons vanilla extract
½ cup rum
¼ cup The Big O
2 ripe pears, peeled, cored, and thinly diced
1cup raisins and/or dried cranberries
1 day-old French baguette, or 5 regular size croissants, cut into ½ inch cubes
1 cup heavy cream for whipping
Boiling water, as needed
Maple Sauce: 1-cup maple syrup; juice of ½ lime; 2 tablespoons The Big O; 2 tablespoons
Preheat the oven to 350 F.
In a large bowl, combine the eggs, granulated sugar, brown sugar, and butter. Add the
milk, 2 cups cream, vanilla, rum, The Big O, pears, and raisins. Gently stir with the bread
and let stand until mixture is completely absorbed by bread, at least 2 hours or
overnight. In a small bowl, whip 1 cup cream until stiff peaks form; cover and refrigerate
until ready to serve.
Butter the inside of the loaf pan or spray with Pam. Transfer the bread mixture to the
pan. Place the pan in a larger baking pan and pour boiling water into baking pan to reach
halfway up sides of loaf pan. Bake the bread pudding until firm and golden brown, about
1 hour.
Meanwhile, in a medium saucepan, combine all the ingredients for the sauce. Cook over
low heat, stirring occasionally, until heated through; keep warm. To serve, remove
pudding from oven and cool slightly. Cut pudding into slices. Top each serving with a
spoonful of warm maple sauce and a dollop of whipped cream.
Dressings and Sauces
Thai Peanut Satay Salad Dressing
Serves 8
1/2 c
3/4 c
1/4 c
1 clove
1 Tbs
1/4 cup
1 Tbs
1 Tbs
2 Tbs
1 Tbs
2 Tbs
2 Tbs
peanut butter (preferably organic chunky)
olive oil
cider vinegar
garlic (minced)
fresh lime juice
The Big O ginger liqueur
fresh ginger, finely chopped
fresh basil, finely chopped
toasted sesame oil
sweet chili sauce
soy sauce
Combine all ingredients -- except ginger and basil – in a blender. Blend until smooth, add
ginger and basil and stir until incorporated into the blended mixture. Refrigerate until
ready to serve. Spoon over mixed greens. May also be served as a condiment with
entrees such as chicken, beef, pork and seafood.
Ham Glaze/Reduction
1 cup Big O Ginger Liqueur
1/2 cup freshly squeezed orange juice
1 pinch ground cloved (about a 1/4 tsp)
1 pinch sea salt (about 1/4 tsp or to taste)
In a small saucepan, mix all ingredients and bring to a boil. Reduce heat and simmer until
the mixture reaches a syrup consistency. Brush over the ham during the last 45 minutes
of baking. Serve the remaining glaze as a sauce with the meal. For large hams, double the
Lamb and Beef Reduction
1 cup cabernet sauvignan wine
1/2 cup Big O Ginger Liqueur
1 pinch ground cloved (about a 1/4 tsp)
1 pinch sea salt (about 1/4 tsp or to taste)
1 small sprig fresh rosemary
In a small saucepan, mix all ingredients and bring to a boil. Reduce heat and simmer until
the mixture reaches a syrup consistency. Serve warm with roasted or grilled lamb or
Main Dishes
Pad Thai
1 small bunch Thai rice noodles
1 dozen cooked medium shrimp, peeled
1 egg scrambled and completely cooked (hard)
1 ½ cup The Big O™ Thai Peanut Satay Salad Dressing (see above)
2 cups bean spouts, rinsed with cold water, drained well
2 green onions, chopped
2 tablespoons vegetable oil
2 medium shallots (or 1 small yellow onion), minced
1 clove garlic, minced
veggies for stir-fry: mushrooms, red bell pepper, bamboo shoots, snow peas – all
Garnish: crushed peanuts, chopped cilantro and lemon/lime wedges.
Cook rice noodles in boiling water (1:2 cup ratio) for 2-3 min. Rinse well in cold water.
Use scissors to cut into sections about 3-4 in. long. Place a nonstick skillet (or a
well-seasoned wok) over medium heat, pour in The Big O™ Thai Peanut Satay Salad
Dressing. When the dressing starts to boil, add the soaked noodles. Use a fork or
chopsticks to separate the noodles, tossing until the noodles absorb most of the
heated dressing. Turn off heat. Add bean sprouts and green onions; fold them into the
noodles. Reserve the noodle mixture while you prepare the veggies.
Heat the oil in the skillet or wok, add shallots and garlic, stirring constantly until fragrant
— about 20 seconds (don’t allow the garlic to burn). Add the shrimp and veggies, stir fry
until done, about 2-3 min. Add the scrambled eggs, toss a few times to warm. Return
the noodle mixture to the stir-fry and toss to mix. Transfer to a warmed serving dish and
garnish with crushed peanuts, chopped cilantro and lemon/lime wedges.
* Choices of vegetables can be varied, but all should be cut the same size to ensure even
Kung Pao Chicken with The Big O
Servings: 4
2 chicken thighs, boned and skinned; cut into 1 inch cubes
Marinade for the chicken: 2 teaspoon soy sauce, 1 teaspoon The Big O, 2 teaspoon
cornstarch, and 1 tablespoon vegetable oil
Vegetable oil, about 2 cups for blanching
5-6 dried red chili pods (break one into half*)
1 clove garlic, minced or pressed
2 thinly sliced ginger
Sauce: Combine 2 tablespoons soy sauce, 1 tablespoon The Big O, 1-tablespoon rice
vinegar or red wine vinegar, 1 teaspoons sugar, and 1-teaspoon cornstarch in a bowl; stir
thoroughly; set aside
Vegetables: 1/4 cup sliced water chestnuts, 1 green onion, cut in ½-inch pieces
1/8-teaspoon sesame oil
½ teaspoon hot chili oil
¼ cup roasted peanuts
To cook: Set wok over high heat for about 1 minute. Add oil until hot. Add chicken for
blanching, stirring to separate pieces, about one minute. Remove and drain; set aside.
Remove all oil but 2 tablespoons oil from wok. Reheat, swirling wok to coat sides. Add
chili pods; stir for 30 seconds or until browned but not burned. Add ginger, garlic and
return chicken; cook for 1 minute until slightly brown. Add vegetables, stirring for 30
seconds. Pour sauce, mixing thoroughly, and cook until thickened. Drizzle with sesame
oil and hot chili oil. Add peanuts to serve.
* If you want it hotter, open all of them into halves.
Vegetable Lo Mien with The Big O
Servings 4-6
½ lb fresh noodle; or fresh angel hair; or fresh spaghetti
2 tablespoons canola oil
1 clove garlic, minded
½ onion, thinly sliced
1 large bell pepper or half bunch asparagus, thinly sliced; or 2 cups broccoli Cole claw
5 large mushroom, thinly sliced
½ lb bean sprouts, washed and drained
Sauce: 2 tablespoons The Big O, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 cup
chicken stock, 1 tablespoon hoisin sauce or oyster sauce, 2 teaspoons brown sugar, 1
tablespoon cornstarch. Mix well, set aside
To prepare: Cook the noodle over boiling water. When done, drain; add 2 tablespoons
sesame oil or olive oil with herbs such as rosemary or basil, 2 tablespoon The Big O. Mix
well and place in a large roasting pan.
To Cook: Add oil in wok, when hot, ad garlic until fragrant, about 10 seconds. Add onion
first, stir-fry for about 1 minute or until soft, add remain vegetables except bean
sprouts, and stir constantly for about 3 minutes. Turn off heat. Add bean sprout, blend
well; remove from wok and transfer all the veggies to the noodle. Mix the noodles and
veggies thoroughly.
Add 1-tablespoon oil in wok over high heat for few seconds; pour in the well-stirred
sauce until the sauce start to thicken. Pour the sauce over the top of the veggies and
noodles. Blend well and serve.
Lover’s Shrimp
Servings: 4-6
1 pound medium-size raw shrimp, peeled and deveined
6 tablespoons vegetable oil (divided)
2 tablespoons minced white onion
1/2 cup green peas
1/2 teaspoon minced fresh ginger
1 clove garlic, minced
Sliced cucumber, tomatoes or snow peas for garnish
Marinade for shrimp: 2 teaspoons salt; 1 egg white, beaten, 2 teaspoons cornstarch;
pinch white pepper, 1 tablespoon sesame oil
White Sauce: 1/3 cup chicken broth; dash salt and sugar; 1 teaspoon cornstarch; 1
tablespoon The Big O ginger liqueur
Red Sauce: 2 tablespoons ketchup; 1 tablespoon The Big O ginger liqueur; 1 teaspoon
sugar, dash salt; 1 teaspoon soy sauce; 2 tablespoons chicken broth; 1 teaspoon
cornstarch; hot chili sauce (optional)
Rinse shrimp under cold running water in a large bowl. Drain well and pat dry with paper
towels. Place shrimp in a bowl and toss with marinade; allow to marinate for 30 minutes.
Prepare the White and Red Sauces separately by combining the ingredients for each and
reserve in two separate small bowls.
To Cook:
Drain the shrimp. Place a large skillet or wok over high heat; add 4 tablespoons oil. When
hot, add the marinated shrimp and stir-fry until done (pink), about 2-3 min. Remove
from wok; set aside.
Add 1 tablespoon oil to the wok; add white onion and stir-fry until fragrant; return half of
cooked shrimp and add peas; pour the white sauce in; stir until sauce thickens. Transfer
to one side of a warmed platter.
Clean wok and dry with paper towels. Add remaining oil over high heat. When hot, add
ginger and garlic; stir for a few seconds. Add the remaining shrimp and the Red Sauce;
mix well. Cook until thickened. Transfer to the other side of the platter. Place
cucumber, tomato or peas in between the two groups of shrimp; serve.
Foie Gras French Toast
Big O™ Caramel Sauce
1 1/2 Cups
¼ Cup
¼ Cup
½ Cup
2 Cups
¼ tsp
Roasted Duck Stock [chicken stock could replace]
The Big O™
red grapefruit juice
Combine stock, The Big O™, juice, and sugar in saucepan. Simmer over medium
heat until little wisps of smoke come from the middle of the pan. This is to caramel
stage. Whisk in spices and cream. And allow to simmer – almost boil – until it
deepens in color. When it is the color of caramel, remove and hold. This can keep in
the fridge for a week.
Foie Marinade
8 oz.
1 oz.
12 oz.
The Big O™
orange juice
foie gras – cut into 1/3” thick slices
Combine The Big O™ & juice and pour over the foie slices. Allow to marinade for at
least one hour. Keep refrigerated.
Toast Custard
12 slices 1/3” thick brioche or other enriched bread
4 eggs
2 Cups
1 oz
The Big O™
vanilla bean (scraped)
¼ Cup
clarified butter
Diced fruits- strawberries or peach with ginger are a nice pairing. (Alternatively, I like to
segment limes and oranges or even meyer lemon, then dust them with sugar and place
them in a hot oven until the sugar melts and begins to harden. Under a broiler this takes
very little time – about 2 minutes. These can be made and held for a about 15 minutes
prior to use in the garnish.)
Preheat oven to 300.
1) Heat clarified butter in sauté pan or nonstick over medium heat.
2) Combine eggs, cream, The Big O™ and vanilla and whisk until well incorporated.
3) Cut brioche into triangles and soak in custard, remove slices to sheet pan.
4) Cook the toast until golden on both sides in batches. Remove and keep warm in
5) Warm the caramel sauce. Place 2 tablespoons of sauce on warm serving plates.
6) Heat a sauté or nonstick skillet over high heat.
7) Sear the foie gras 10 -15 seconds per side or until browned.
Build the plate, nesting alternating layers of brioche, foie, brioche, foie on the initial layer
of caramel on the warmed plate. Drizzle with more caramel. Garnish with fruit.
Big O Ginger-Orange Glazed Chicken
1 c. orange juice
1/2 c The Big O ginger liqeuur
1 tbsp. grated orange peel
1 c. brown sugar, firmly packed
2 tbsp. melted butter
1 tsp. dry mustard
1/4 tsp. cinnamon
1 orange, sliced
1 tbsp finely chopped ginger
Cut chicken into pieces and place in baking pan. Combine other ingredients, except fresh
orange slices. Top chicken with orange slices. Pour glaze mixture over chicken and orange
slices. Bake at 375 degrees, basting frequently until well browned.
Soups and Chili
Pumpkin, Sweet Potato and Squash Soup (Velouté)
1 medium to large butternut squash (or any winter squash) peeled, seeded and cubed
(about 4 cups)
1 small pie pumpkin peeled, seeded and cubed (about 4 – 5 cups)
4-5 cups sweet potatoes, peeled and cubed
3 cups carrots, washed and chopped
1 medium onion, coarsely chopped
2 tsp sea salt
freshly ground nutmeg
1/2 cup The Big O ginger liqueur
1/2 pint heavy cream
Combine the first five ingredients in a large sauce pan or stock pot. Add enough water to
cover and bring to a boil. Cook until tender. Remove from heat. Blend the vegetables and
resulting stock until very smooth and velvety – a beautiful velouté. Just before serving
add the whipping cream and The Big O. Garnish with a dusting of freshly grated nutmeg.
You may leave off the whipping cream and instead put a dollop of sour cream atop the
soup just before serving.
We have these dishes fairly frequently, year-round. In summer, we'll serve the soup cold
for a refreshing lunch or beginning to a meal. The casserole also works well any time. I
even bake it on the top shelf of the grill in the summer for a sweet addition to a
barbeque dinner.
Tom Kha Gai (Thai Coconut Chicken Soup)
8 oz boneless and skinless chicken (breast or thighs, cut into strips)
5 shitake mushrooms, thinly sliced
1 1/2 cup coconut milk
1/4 cup The Big O Ginger Liqueur
1/2 cup water
1 stalk lemongrass (cut into 3-inch lengths and pounded)
6 kaffir lime leaves (lightly bruised to release the flavor)
6 slices galangal
8 bird’s eye chilies (lightly pounded- and optional if you don't like a lot of spice)
3 tablespoon fish sauce
2 1/2 tablespoon lime juice (or to taste)
1 tablespoon chopped cilantro
Add coconut milk, water, lemongrass, galangal, chilies, kaffir lime leaves into a pot and
bring it to boil. Add straw mushrooms and chicken and boil it on medium heat for a few
minutes or until the chicken is cooked through. Add The Big O, lime juice and fish sauce
to taste. Add chopped cilantro before serving.
The Big O Chili
1 pound extra-lean ground beef or ground bison
1/2 cup onion, chopped
1 teaspoon garlic, minced
2 tablespoons chili powder
2 teaspoons dried oregano
1 teaspoon cinnamon
1/2 teaspoon dried mint
1 tablespoon unsweetened cocoa
1/2 cup The Big O ginger liqueur
1 (28-ounce) can diced tomatoes
1 (15-ounce) can garbanzo beans, rinsed and drained
1 (15-ounce) can dark red kidney beans, rinsed and drained
2 teaspoons honey
6 cups cooked elbow macaroni
1. Saute ground beef/bison, onion and garlic in a large saucepan until beef is browned
(about 5 minutes). Add the spices, herbs The Big O, and cocoa and cook about 1-2
more minutes.
2. Stir in tomatoes, beans and honey. Heat to boiling, then reduce heat and simmer,
covered for about 15 minutes. Uncover and simmer another 10 minutes.
3. Spoon chili over pasta.
The Big O Ginger-Roasted Carrots
1 lb
4 sprigs
2 sprigs
1 cup
1/2 cup
1/4 cup
2 cloves
2 tsp
1 tbsp
carrots, peeled and cut into 1” sticks
red onion, sliced
fresh thyme, finely chopped
fresh rosemary, finely chopped
extra-virgin olive oil
granulated sugar
kosher salt and freshly ground black pepper to taste
vegetable stock
apple-carrot juice
The Big O Ginger Liqueur
dark brown sugar
garlic, minced
fresh ginger, minced
thinly sliced candied ginger to garnish
Preheat oven to 400 degrees Fahrenheit. In a large bowl, combine the first six
ingredients. Toss to combine and season to taste with the salt and pepper. Arrange
carrots in a single layer on a 9 x 13-inch baking sheet and roast in the oven until
fork-tender – about 20 minutes. In a medium saucepan, combine the remaining
ingredients – except the butter – and season to taste with salt and pepper. Simmer
until reduced by half. Add butter and stir until until incorporated. Serve the carrots on a
platter garnished with candied ginger. Serve the sauce on the side.
The Big O Stir-fried Baby Bok Choy
6 to 8
1 clove
2 tbs
2 tbs
1/4 cup
1 tsp
1 tsp
small bunches of baby bok choy, cut into halves
garlic, minced
peanut oil
soy sauce
The Big O ginger liqueur
toasted sesame oil
In a wok or saute pan, heat that oil until very hot, add the bok choy and stir for 30 secs.
To 1 minute – or until they turn bright green (do not overcook; the veggies should retain
some crunch). Sprinkle the cornstarch over the bok choy and toss. Add the soy sauce,
The Big O, and the garlic, and toss until the sauce thickens slightly. Remove immediately
to a serving dish and drizzle with the sesame oil. Serve hot with steamed rice.
Cold Cucumber Salad with The Big O
Serving: 4
1 hothouse cucumber; cut into 1-inch cubes
1-tablespoon salt
1/2 clove garlic, minced
2 tablespoons sugar
2 tablespoons rice or white wine vinegar
1 teaspoon The Big O
1-teaspoon honey (optional)
2 teaspoons sesame oil and/ or hot oil
Dash crushed red peppers (optional)
Marinate cucumbers with salt in a bowl for 2 hours. Drain; add garlic, vinegar, and The
Big O; mix well. Cover and keep it in the refrigerator for about 4 hours or overnight.
Before serving, drain; add honey if not sweet to your desire, sesame oil and red peppers.
The Big O Ginger Cole Slaw
medium head of cabbage
medium onion
large carrot
small red bell pepper (chopped into 1/4 inch pieces)
1/4 c fresh basil, chopped
3/4 c sugar
1/2 c vinegar
1/4 c The Big O ginger liqueur
1/4 tsp cayenne pepper or pico de gallo (optional)
1 tsp salt
freshly ground pepper to taste
Grate the cabbage, onion, and carrot into a large mixing bowl. Add the red bell pepper,
basil, sugar, vinegar, The Big O, salt and pepper. Mix thoroughly. Cover and refrigerate for
at least one hour before serving.