Beef Short Ribs
¼ c. Gulden's mustard
¼ c. olive oil
2 T. lemon juice
2 T. chopped fresh parsley
½ t. garlic powder
½ t. onion powder
½ t. freshly ground black pepper
4 pounds beef short ribs
Mix mustard, oil, lemon juice, parsley, garlic powder, onion powder and pepper, beating thoroughly. Coat ribs with mixture. Cover and refrigerate 4 hours. Heat grill to 300 degrees F. Let ribs stand at room temperature for 30 minutes. Wrap ribs loosely in aluminum foil. Grill for 2 hours or until ribs are tender.
Serves 4
Some o’ Dem Chops
6 pork chops, about 2 inches thick
Marinade:
2 c. apple cider
¼ c. fresh orange juice
¼ c. brandy
¼ c. garlic salt
1 T. ground white pepper
¼ c. packed sugar
1 T. chili paprika
1 T. dried sage
Place chops and the marinade ingredients in a sealable plastic bag and refrigerate for 4 to 6 hours. Remove chops and reserve liquid. Bring to room temperature. Grill over medium coals until cooked through, turning and basting often with reserved liquid.
Serves 6
Chicken Chipotle BBQ
Serves 2-4
Chipotle, or smoked jalapeno chiles (often sold canned in an adobo sauce), is a pungent and flavorful ingredient. If you want more character and more "heat," simply add more Chipotle to the BBQ sauce.
1/2 c. ketchup
1/4 c. orange juice
1 T. onion, finely minced
1/4 t. cumin
1 T. cider vinegar
1 T. brown sugar
1 T. Chipotle in adobo sauce, pureed in food processor
1/8 t. ground oregano
1/8 t. salt
Mix all ingredients. Place 2-4 boneless chicken breasts in 2/3 of the BBQ sauce, reserving 1/3 for basting. Roll the breasts in sauce, cover with plastic wrap, and refrigerate for 24 hours. Remove chicken from sauce, season with salt and black pepper. Brush with 1/3 reserved BBQ sauce while it is grilling. Grill until done then remove from heat.
Sunday, December 16, 2007
Thursday, November 22, 2007
Kansas City Barbecue Factory Chicken Baste
Author, Elie, tells us that this chicken barbecue baste is also good for smoking a whole hog.
3 to 5 split frying chickens
1 cup barbecue rub or seasoned salt
1 gallon apple cider vinegar
1 cup of black pepper
1/4 cup cayenne pepper
Garlic salt to taste
Sprinkle chickens lightly with rub or seasoned salt. Place chicken, bone side down, directly over the coals in a pit. Cook the chicken 2 1/2 to 3 hours at 225° to 250° turning after 1 1/2 hours and basting continuously with a mixture of the other ingredients.
(The vinegar will seal the skin, keeping the juices inside.)
Serves: 6 - 12, depending on number of chickens
Author, Elie, tells us that this chicken barbecue baste is also good for smoking a whole hog.
3 to 5 split frying chickens
1 cup barbecue rub or seasoned salt
1 gallon apple cider vinegar
1 cup of black pepper
1/4 cup cayenne pepper
Garlic salt to taste
Sprinkle chickens lightly with rub or seasoned salt. Place chicken, bone side down, directly over the coals in a pit. Cook the chicken 2 1/2 to 3 hours at 225° to 250° turning after 1 1/2 hours and basting continuously with a mixture of the other ingredients.
(The vinegar will seal the skin, keeping the juices inside.)
Serves: 6 - 12, depending on number of chickens
Grilled Oysters
Garlic Butter
1/4 lb. butter
1 large head garlic
Juice of one lemon
Oysters
60 medium oysters, scrubbed
1 pound bacon
1/4 pound garlic butter
6 bunches scallions, sliced thin, whites only
Parmesan cheese
Louisiana hot sauce
Cut the root end off the garlic and slice the head in half crosswise, exposing all the cloves. Melt the butter slowly in a small saucepan and add the garlic. Simmer slowly for at least 15 minutes, or until the butter has a definite garlic flavor. Season to taste with lemon juice and set aside.
Fry bacon till crispy. Drain well and crumble. Soften scallions in pan with some of the garlic butter. Mix drained scallions with the crumbled bacon.
Lay a batch of oysters on grill, flat side down. Cook until the shells begin to open and steam hisses out between the shells, 3 to 5 minutes. Have garlic butter handy.
As each oyster begins to open, remove it from grill with tongs, tipping it up to drain off excess water. Carefully cut meat loose from shell, place in larger half-shell and return to grill. Top oysters with either bacon/scallion mix topped with cheese, or with garlic butter.
Oysters are ready when they begin to shrink noticeably and cheese is bubbly. Top with a drop or two of Louisiana hot sauce and enjoy!
Serves: 8 - 10
Garlic Butter
1/4 lb. butter
1 large head garlic
Juice of one lemon
Oysters
60 medium oysters, scrubbed
1 pound bacon
1/4 pound garlic butter
6 bunches scallions, sliced thin, whites only
Parmesan cheese
Louisiana hot sauce
Cut the root end off the garlic and slice the head in half crosswise, exposing all the cloves. Melt the butter slowly in a small saucepan and add the garlic. Simmer slowly for at least 15 minutes, or until the butter has a definite garlic flavor. Season to taste with lemon juice and set aside.
Fry bacon till crispy. Drain well and crumble. Soften scallions in pan with some of the garlic butter. Mix drained scallions with the crumbled bacon.
Lay a batch of oysters on grill, flat side down. Cook until the shells begin to open and steam hisses out between the shells, 3 to 5 minutes. Have garlic butter handy.
As each oyster begins to open, remove it from grill with tongs, tipping it up to drain off excess water. Carefully cut meat loose from shell, place in larger half-shell and return to grill. Top oysters with either bacon/scallion mix topped with cheese, or with garlic butter.
Oysters are ready when they begin to shrink noticeably and cheese is bubbly. Top with a drop or two of Louisiana hot sauce and enjoy!
Serves: 8 - 10
Sunday, November 18, 2007
Apple Barbecue Sauce
1/2 cup apple jelly
1-8 ounce can tomato sauce
1/4 cup sweet rice wine vinegar
2 tablespoons light brown sugar
2 tablespoons apple juice
1 teaspoon grated fresh ginger
1 teaspoon Louisiana hot sauce
1/2-teaspoon sea salt
Place all of the ingredients in a small saucepan; bring to a boil, stirring until smooth. Reduce heat, and simmer, stirring occasionally for 20 to 25 minutes. Cool.
Makes 1 1/2 cups
1/2 cup apple jelly
1-8 ounce can tomato sauce
1/4 cup sweet rice wine vinegar
2 tablespoons light brown sugar
2 tablespoons apple juice
1 teaspoon grated fresh ginger
1 teaspoon Louisiana hot sauce
1/2-teaspoon sea salt
Place all of the ingredients in a small saucepan; bring to a boil, stirring until smooth. Reduce heat, and simmer, stirring occasionally for 20 to 25 minutes. Cool.
Makes 1 1/2 cups
Peach Cobbler
2/3 cup plus 2 tablespoons sugar
1 cup self-rising flour
1/2 cup melted butter, divided
1 28-ounce can sliced peaches, drained
Preheat oven to 350 degrees.
Coarsely mix 2/3 cup sugar, flour, and 1/4 cup of melted butter. Sprinkle about 1/3 of this mixture on the bottom of a baking dish. Add peaches. Top peaches with remaining flour mixture. Sprinkle top with the remaining sugar and butter.
Bake 30-40 minutes until brown and bubbly. Serve hot. Ice cream is a good topping.
2/3 cup plus 2 tablespoons sugar
1 cup self-rising flour
1/2 cup melted butter, divided
1 28-ounce can sliced peaches, drained
Preheat oven to 350 degrees.
Coarsely mix 2/3 cup sugar, flour, and 1/4 cup of melted butter. Sprinkle about 1/3 of this mixture on the bottom of a baking dish. Add peaches. Top peaches with remaining flour mixture. Sprinkle top with the remaining sugar and butter.
Bake 30-40 minutes until brown and bubbly. Serve hot. Ice cream is a good topping.
Buttermilk Pie
dough for a one-crust 9-inch pie
1 cup sugar
3 tablespoons flour
3 eggs, beaten
4 tablespoons butter, melted and cooled
1 cup buttermilk
1/2 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon grated lemon zest
½ teaspoon grated nutmeg
Preheat oven to 425 degrees.
Line a pie pan with the dough. Prick the dough with a fork and press a piece of aluminum foil snugly into the pan, covering the dough. Bake 6 minutes. Remove the foil and bake 6 minutes more, until the edges of the crust turn pale brown.
Remove the pan from the oven and cool.
Mix together the sugar and flour. Beat in the eggs, then the melted butter, buttermilk, vanilla extract, lemon juice, and zest.
Pour the filling into the cooled pie shell and bake at 425 degrees 10 minutes. Sprinkle top with nutmeg. Lower the oven temperature to 350 degrees and bake 30 minutes more or until a knife inserted into the pie comes out clean.
Remove the pie from the oven and cool. The center will deflate as the pie cools. Leftover pie can be refrigerated.
dough for a one-crust 9-inch pie
1 cup sugar
3 tablespoons flour
3 eggs, beaten
4 tablespoons butter, melted and cooled
1 cup buttermilk
1/2 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon grated lemon zest
½ teaspoon grated nutmeg
Preheat oven to 425 degrees.
Line a pie pan with the dough. Prick the dough with a fork and press a piece of aluminum foil snugly into the pan, covering the dough. Bake 6 minutes. Remove the foil and bake 6 minutes more, until the edges of the crust turn pale brown.
Remove the pan from the oven and cool.
Mix together the sugar and flour. Beat in the eggs, then the melted butter, buttermilk, vanilla extract, lemon juice, and zest.
Pour the filling into the cooled pie shell and bake at 425 degrees 10 minutes. Sprinkle top with nutmeg. Lower the oven temperature to 350 degrees and bake 30 minutes more or until a knife inserted into the pie comes out clean.
Remove the pie from the oven and cool. The center will deflate as the pie cools. Leftover pie can be refrigerated.
Bread Pudding
4 eggs
1-3/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 stick butter, softened
4 cups milk
8-10 leftover biscuits or 1/2 loaf toasted white bread
3/4 cup raisins
Preheat the oven to 350 degrees.
In a large mixing bowl, beat the eggs until frothy. Add sugar, vanilla, cinnamon, and nutmeg. Beat well. Add butter and milk. Beat well.
Coarsely crumble the biscuits or bread and add that to the mixture. Mix well, but do not beat. Pur it into an ungreased 13x9x2-inch pan.
Bake 40-45 minutes until brown.
Serve warm. Top with ice cream.
4 eggs
1-3/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 stick butter, softened
4 cups milk
8-10 leftover biscuits or 1/2 loaf toasted white bread
3/4 cup raisins
Preheat the oven to 350 degrees.
In a large mixing bowl, beat the eggs until frothy. Add sugar, vanilla, cinnamon, and nutmeg. Beat well. Add butter and milk. Beat well.
Coarsely crumble the biscuits or bread and add that to the mixture. Mix well, but do not beat. Pur it into an ungreased 13x9x2-inch pan.
Bake 40-45 minutes until brown.
Serve warm. Top with ice cream.
Banana Pudding
6 tablespoons flour
8 tablespoons sugar
dash of salt
2 eggs, beaten
4 cups milk
vanilla wafer cookies
4-5 bananas, sliced
1 9-ounce container of whipped topping (or, if you must, whipped cream!)
In a saucepan, combine the flour, sugar, salt, and eggs. Add the milk a little at a time, stirring until smooth. Cook over medium heat, stirring continuously, until thickened. Cool thoroughly.
Line the bottom of a casserole dish with vanilla wafers, then bananas. Repeat until dish is 2/3 full. Cover with pudding. Cool. Top with whipped topping.
Refrigerate any leftovers.
6 tablespoons flour
8 tablespoons sugar
dash of salt
2 eggs, beaten
4 cups milk
vanilla wafer cookies
4-5 bananas, sliced
1 9-ounce container of whipped topping (or, if you must, whipped cream!)
In a saucepan, combine the flour, sugar, salt, and eggs. Add the milk a little at a time, stirring until smooth. Cook over medium heat, stirring continuously, until thickened. Cool thoroughly.
Line the bottom of a casserole dish with vanilla wafers, then bananas. Repeat until dish is 2/3 full. Cover with pudding. Cool. Top with whipped topping.
Refrigerate any leftovers.
Horseradish Pickles
1 32-ounce jar kosher dill pickle halves (about four large pickles), with brine
1/2 cup prepared horseradish
1 teaspoon ground cayenne pepper
Pour the brine from the pickle jar into a large bowl. Mix the horseradish and cayenne pepper into the brine.
Cut the pickles into large bite-size pieces and reimmerse them in the brine.
Cover and refrigerate several hours or overnight.
1 32-ounce jar kosher dill pickle halves (about four large pickles), with brine
1/2 cup prepared horseradish
1 teaspoon ground cayenne pepper
Pour the brine from the pickle jar into a large bowl. Mix the horseradish and cayenne pepper into the brine.
Cut the pickles into large bite-size pieces and reimmerse them in the brine.
Cover and refrigerate several hours or overnight.
Garlic Mashed Potatoes
6 large Idaho Russet potatoes, peeled
8 cloves garlic, peeled
6 cups chicken stock
1/4 pound (1 stick) butter
1 cup heavy cream
1 teaspoon granulated garlic, or to taste
Salt and white pepper
In a medium stock pot, combine the peeled potatoes, the peeled garlic, and enough chicken stock to float the potatoes 2 inches off the bottom of the pot.
Bring to a low boil for 40 minutes or until you can easily separate the potato with a fork.
Strain off the liquid, add the butter, and granulated garlic.
Mash the potatoes, adding the heavy cream until the mixture reaches the desired consistency. Salt and white pepper to taste.
Makes 6 servings.
6 large Idaho Russet potatoes, peeled
8 cloves garlic, peeled
6 cups chicken stock
1/4 pound (1 stick) butter
1 cup heavy cream
1 teaspoon granulated garlic, or to taste
Salt and white pepper
In a medium stock pot, combine the peeled potatoes, the peeled garlic, and enough chicken stock to float the potatoes 2 inches off the bottom of the pot.
Bring to a low boil for 40 minutes or until you can easily separate the potato with a fork.
Strain off the liquid, add the butter, and granulated garlic.
Mash the potatoes, adding the heavy cream until the mixture reaches the desired consistency. Salt and white pepper to taste.
Makes 6 servings.
Old Fashion Fried Okra
1 pound fresh okra
2 cups vegetable oil
1 cup buttermilk
1 egg
2 cups all-purpose flour
1 teaspoon salt
Wash and trim the okra and slice it into 1/2-inch pieces.
Heat the vegetable oil in a deep fryer or skillet to 350 degrees.
Mix the buttermilk and egg.
Mix the flour and salt.
Dip the okra pieces in the buttermilk wash, then in the flour.
Deep-fry the okra until it is golden brown, about 3 minutes.
Lift the okra from the oil with a slotted spoon. Drain on paper towels and serve immediately.
1 pound fresh okra
2 cups vegetable oil
1 cup buttermilk
1 egg
2 cups all-purpose flour
1 teaspoon salt
Wash and trim the okra and slice it into 1/2-inch pieces.
Heat the vegetable oil in a deep fryer or skillet to 350 degrees.
Mix the buttermilk and egg.
Mix the flour and salt.
Dip the okra pieces in the buttermilk wash, then in the flour.
Deep-fry the okra until it is golden brown, about 3 minutes.
Lift the okra from the oil with a slotted spoon. Drain on paper towels and serve immediately.
Country Cornbread
1 cup white cornmeal
1 cup white flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1-1/2 cups buttermilk
2 eggs
2 tablespoons sugar
3 tablespoons corn oil
butter for frying
Mix together the cornmeal, flour, baking powder, and salt.
In a separate bowl, add the baking soda to the buttermilk, then beat in the eggs, sugar, and corn oil.
Melt a couple of tablespoons of butter in a heavy skillet over medium high heat.
Combine the wet and dry ingredients, but do not overbeat.
Pour the batter into the hot skillet, using about 1/3 cup to make cakes four inches in diameter.
Cook each cake until it is light brown on its underside, 1 - 2 minutes, then flip and cook it a half minute more.
Add butter to the skillet as you cook more cakes.
Serve them immediately with a pat of butter for each.
1 cup white cornmeal
1 cup white flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1-1/2 cups buttermilk
2 eggs
2 tablespoons sugar
3 tablespoons corn oil
butter for frying
Mix together the cornmeal, flour, baking powder, and salt.
In a separate bowl, add the baking soda to the buttermilk, then beat in the eggs, sugar, and corn oil.
Melt a couple of tablespoons of butter in a heavy skillet over medium high heat.
Combine the wet and dry ingredients, but do not overbeat.
Pour the batter into the hot skillet, using about 1/3 cup to make cakes four inches in diameter.
Cook each cake until it is light brown on its underside, 1 - 2 minutes, then flip and cook it a half minute more.
Add butter to the skillet as you cook more cakes.
Serve them immediately with a pat of butter for each.
Cornbread Biscuits
2 cups self-rising cornmeal
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons solid vegetable shortening
1-1/2 cups buttermilk
Preheat oven to 475 degrees.
Sift together the cornmeal, baking powder, salt, and baking soda.
Cut in the shortening until the mixture is like a meal.
Add buttermilk and knead very lightly, only until mixed.
Pour out onto a floured board and roll out to about 1/3-inch thickness.
Use a biscuit cutter to cut biscuits. Gently re-roll the scraps and cut more biscuits from them.
Place biscuits on lightly-greased cookie sheet and bake 12 minutes, until brown and slightly crunchy on the outside.
2 cups self-rising cornmeal
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons solid vegetable shortening
1-1/2 cups buttermilk
Preheat oven to 475 degrees.
Sift together the cornmeal, baking powder, salt, and baking soda.
Cut in the shortening until the mixture is like a meal.
Add buttermilk and knead very lightly, only until mixed.
Pour out onto a floured board and roll out to about 1/3-inch thickness.
Use a biscuit cutter to cut biscuits. Gently re-roll the scraps and cut more biscuits from them.
Place biscuits on lightly-greased cookie sheet and bake 12 minutes, until brown and slightly crunchy on the outside.
Corn Pudding
4 eggs, beaten
1 stick melted butter
1 cup heavy cream
1 teaspoon salt
1/3 cup sugar
1/2 cup flour
pinch of cayenne pepper
2 cans creamed corn (do not use unsalted corn)
2 boxes frozen corn niblets, semi-thawed
Preheat oven to 350 degrees.
Mix together all ingredients except both kinds of corn. Gently mix in creamed corn. Add corn niblets, taking care not to crush kernels. Pour into ungreased Pyrex or china baking dish, about 9x13x2 inches.
Bake one hour or until top is golden and custard is set.
4 eggs, beaten
1 stick melted butter
1 cup heavy cream
1 teaspoon salt
1/3 cup sugar
1/2 cup flour
pinch of cayenne pepper
2 cans creamed corn (do not use unsalted corn)
2 boxes frozen corn niblets, semi-thawed
Preheat oven to 350 degrees.
Mix together all ingredients except both kinds of corn. Gently mix in creamed corn. Add corn niblets, taking care not to crush kernels. Pour into ungreased Pyrex or china baking dish, about 9x13x2 inches.
Bake one hour or until top is golden and custard is set.
Buttermilk Biscuits
2 cups self-rising flour
dash of salt
1/2 teaspoon sugar
3 tablespoons shortening
1/2 cup buttermilk
1/2 cup sweet milk
1 tablespoon water
2 tablespoons melted butter
Preheat oven to 475 degrees. Lightly grease a 14x16-inch baking pan.
Sift flour, salt, and sugar together into a mixing bowl. Cut in shortening with two knives or your fingers until the mixture is coarse.
Add the buttermilk, milk, and 1 tablespoon of the butter. Mix lightly until combined, but do not overmix. Pour the mixture out onto a floured surface.
With floured hands, knead the dough two or three times. (If biscuits are to be used for sandwiches, such as ham biscuits or other breakfast sandwiches, knead them a few extra times.)
With floured hands, pat out the dough approximately 1/2 inch thick. Using a floured biscuit cutter or standard-size can, cut out biscuits. Do not twist the cutter when doing this -- press straight down. (You can re-knead the dough scraps, but biscuits from this cutting will be tougher, more suitable for sandwiches.)
Place the biscuits on a baking pan. Bake 10-12 minutes until golden brown. Remove the biscuits from the oven and brush them with the remaining butter. Serve immediately.
2 cups self-rising flour
dash of salt
1/2 teaspoon sugar
3 tablespoons shortening
1/2 cup buttermilk
1/2 cup sweet milk
1 tablespoon water
2 tablespoons melted butter
Preheat oven to 475 degrees. Lightly grease a 14x16-inch baking pan.
Sift flour, salt, and sugar together into a mixing bowl. Cut in shortening with two knives or your fingers until the mixture is coarse.
Add the buttermilk, milk, and 1 tablespoon of the butter. Mix lightly until combined, but do not overmix. Pour the mixture out onto a floured surface.
With floured hands, knead the dough two or three times. (If biscuits are to be used for sandwiches, such as ham biscuits or other breakfast sandwiches, knead them a few extra times.)
With floured hands, pat out the dough approximately 1/2 inch thick. Using a floured biscuit cutter or standard-size can, cut out biscuits. Do not twist the cutter when doing this -- press straight down. (You can re-knead the dough scraps, but biscuits from this cutting will be tougher, more suitable for sandwiches.)
Place the biscuits on a baking pan. Bake 10-12 minutes until golden brown. Remove the biscuits from the oven and brush them with the remaining butter. Serve immediately.
Saturday, November 17, 2007
Banana Pudding
2 cups of milk
1/3 cup of sugar
3 tablespoons of corn starch
1 egg
1 tablespoon of butter
1 teaspoon of vanilla
4 bananas, 3 of them cut into thin slices crosswise
24 chocolate cookies (my chocolate cookie recipe is here. Or you can use any other cookie you like.)
Place 1 of the bananas on a parchment-paper lined sheet, and roast in the oven at 400 degrees for fifteen minutes or until skin blackens.
Remove roasted banana from skin and lightly mash with a fork. Set aside.
Place the milk, sugar and cornstarch in a saucepan, mix well with a whisk, and heat on medium, continuously stirring.
When liquid comes to a boil, let it boil for 30 seconds, add the mashed banana, and then turn down the heat to low and continue to stir until mixture is thick.
Beat the egg in a separate dish with a couple of tablespoons of pudding, and then incorporate egg mixture into pudding.
Mix in the vanilla and butter.
Remove pudding from heat.
You can either make individual pudding cups or one big pudding dish, but here’s the general procedure for assembly: layer some of the sliced bananas and cookies in a dish, and then pour some pudding over bananas and cookies until dish is half full.
Repeat layers and then stick some of the cookies on top in a decorative flourish.
Serves four.
2 cups of milk
1/3 cup of sugar
3 tablespoons of corn starch
1 egg
1 tablespoon of butter
1 teaspoon of vanilla
4 bananas, 3 of them cut into thin slices crosswise
24 chocolate cookies (my chocolate cookie recipe is here. Or you can use any other cookie you like.)
Place 1 of the bananas on a parchment-paper lined sheet, and roast in the oven at 400 degrees for fifteen minutes or until skin blackens.
Remove roasted banana from skin and lightly mash with a fork. Set aside.
Place the milk, sugar and cornstarch in a saucepan, mix well with a whisk, and heat on medium, continuously stirring.
When liquid comes to a boil, let it boil for 30 seconds, add the mashed banana, and then turn down the heat to low and continue to stir until mixture is thick.
Beat the egg in a separate dish with a couple of tablespoons of pudding, and then incorporate egg mixture into pudding.
Mix in the vanilla and butter.
Remove pudding from heat.
You can either make individual pudding cups or one big pudding dish, but here’s the general procedure for assembly: layer some of the sliced bananas and cookies in a dish, and then pour some pudding over bananas and cookies until dish is half full.
Repeat layers and then stick some of the cookies on top in a decorative flourish.
Serves four.
Saturday, September 22, 2007
French Onion Pepper Steak
1 1/2 lbs. boneless chuck steak; cut into 2" strips
2 Tbsp. shortening
1 pkg. or 5 Tbsp. onion soup mix
2 medium green peppers
1 1/2 Tbsp. cornstarch
Brown meat in shortening.
Stir in onion soup mix and 2 cups water.
Cover and simmer 30 minutes.
Stir in peppers and simmer until tender.
Mix cornstarch with 1/2 cup water. Stir into skillet and stir until thickened.
Serve the french pepper steak over rice.
1 1/2 lbs. boneless chuck steak; cut into 2" strips
2 Tbsp. shortening
1 pkg. or 5 Tbsp. onion soup mix
2 medium green peppers
1 1/2 Tbsp. cornstarch
Brown meat in shortening.
Stir in onion soup mix and 2 cups water.
Cover and simmer 30 minutes.
Stir in peppers and simmer until tender.
Mix cornstarch with 1/2 cup water. Stir into skillet and stir until thickened.
Serve the french pepper steak over rice.
Oven Style Baked Beans
1 pound regular or spicy bulk sausage
4 cans different types of beans (dark red kidney, black beans, navy beans, pinto beans, etc.)
1 (31 oz.) can pork and beans
1/2 cup brown sugar
1/2 cup barbecue sauce
1/2 cup ketchup
1/2 large onion, chopped
1 (10 oz.) can regular or spicy Ro-Tel (chopped tomatoes with green chilies), drained
1 tsp. mustard
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
6 to 8 strips of bacon
Preheat oven to 350. In a large skillet, brown the sausage, breaking it up into pieces as it cooks. When cooked through, remove from skillet and drain fat.In a very large bowl, mix sausage with beans, pork and beans, brown sugar, barbecue sauce, ketchup, onion, tomatoes, mustard, salt and pepper.
Transfer to 13 x 9-inch or other large baking pan. Place bacon strips on top and bake for 1 hour. If necessary, place under the broiler for a few minutes to make bacon crisp before serving.
1 pound regular or spicy bulk sausage
4 cans different types of beans (dark red kidney, black beans, navy beans, pinto beans, etc.)
1 (31 oz.) can pork and beans
1/2 cup brown sugar
1/2 cup barbecue sauce
1/2 cup ketchup
1/2 large onion, chopped
1 (10 oz.) can regular or spicy Ro-Tel (chopped tomatoes with green chilies), drained
1 tsp. mustard
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
6 to 8 strips of bacon
Preheat oven to 350. In a large skillet, brown the sausage, breaking it up into pieces as it cooks. When cooked through, remove from skillet and drain fat.In a very large bowl, mix sausage with beans, pork and beans, brown sugar, barbecue sauce, ketchup, onion, tomatoes, mustard, salt and pepper.
Transfer to 13 x 9-inch or other large baking pan. Place bacon strips on top and bake for 1 hour. If necessary, place under the broiler for a few minutes to make bacon crisp before serving.
Pan Fried Lake Fish
4 8-to-10 ounce fresh or frozen pan-dressed trout, lake perch, or other white fish
3/4 cup finely crushed saltine crackers
1/4 cup grated Parmesan cheese
1 tablespoon snipped parsley
1/3 cup all purpose flour
1/8 teaspoon pepper
3 tablespoons lemon juice
1 beaten egg
3 to 4 tablespoons shortening or cooking oil
Lemon slices, halved (optional)
Preparation and Cooking
1) If frozen, thaw fish..
2) In a shallow bowl combine the crushed crackers, grated parmesan cheese and snipped parsley.
3) In another shallow bowl combine the flour and pepper.
4) Place lemon juice and egg in separate bowls.
5) Dip fish in this order: lemon juice - flour mixture - egg - cracker mixture.
6) Heat the cooking oil in a 12 inch skillet.
7) Add the fish to the pan in a single layer - do not stack.
8) Fry the fish over medium heat for 5 to 7 minutes or until brown on one side.
9) Turn fish fry for 5 to 7 minutes more or until fish flakes easily when tested with a fork.
10) Drain fish on paper towels.
Optional
Serve fish with lemon. Garnish with parsley, rosemary, and dill if desired.
Serves 4.
4 8-to-10 ounce fresh or frozen pan-dressed trout, lake perch, or other white fish
3/4 cup finely crushed saltine crackers
1/4 cup grated Parmesan cheese
1 tablespoon snipped parsley
1/3 cup all purpose flour
1/8 teaspoon pepper
3 tablespoons lemon juice
1 beaten egg
3 to 4 tablespoons shortening or cooking oil
Lemon slices, halved (optional)
Preparation and Cooking
1) If frozen, thaw fish..
2) In a shallow bowl combine the crushed crackers, grated parmesan cheese and snipped parsley.
3) In another shallow bowl combine the flour and pepper.
4) Place lemon juice and egg in separate bowls.
5) Dip fish in this order: lemon juice - flour mixture - egg - cracker mixture.
6) Heat the cooking oil in a 12 inch skillet.
7) Add the fish to the pan in a single layer - do not stack.
8) Fry the fish over medium heat for 5 to 7 minutes or until brown on one side.
9) Turn fish fry for 5 to 7 minutes more or until fish flakes easily when tested with a fork.
10) Drain fish on paper towels.
Optional
Serve fish with lemon. Garnish with parsley, rosemary, and dill if desired.
Serves 4.
Sunday, August 19, 2007
Bourbon & Brown Sugar Salmon
4 Tbs. butter
½ cup dark brown sugar
1/3 cup bourbon
4 to 6 oz. salmon fillets
Melt butter in a large heavy skillet over medium heat. Stir in the brown sugar. Place Salmon fillets on top of the sugar mixture.
Cook for five minutes on medium heat. Turn salmon and pour bourbon around the fillets, continue cooking for 5 to 8 minutes or until the fish flakes easily with a fork.
Spoon glaze over salmon & serve.
4 Tbs. butter
½ cup dark brown sugar
1/3 cup bourbon
4 to 6 oz. salmon fillets
Melt butter in a large heavy skillet over medium heat. Stir in the brown sugar. Place Salmon fillets on top of the sugar mixture.
Cook for five minutes on medium heat. Turn salmon and pour bourbon around the fillets, continue cooking for 5 to 8 minutes or until the fish flakes easily with a fork.
Spoon glaze over salmon & serve.
Dump Cake
1/2 cup melted butter
1 Yellow Cake Mix
1 can Crushed Pineapple
1 can Cherry Pie Filling
Drain about half of juice from pineapples and mix with cherries in 9 x 13 pan. Spread evenly. Slowly "dump" dry cake mix on top of fruit. Pour butter over cake mix. Bake at 350 for 30 minutes. Serve hot.
Top with ice cream.
1/2 cup melted butter
1 Yellow Cake Mix
1 can Crushed Pineapple
1 can Cherry Pie Filling
Drain about half of juice from pineapples and mix with cherries in 9 x 13 pan. Spread evenly. Slowly "dump" dry cake mix on top of fruit. Pour butter over cake mix. Bake at 350 for 30 minutes. Serve hot.
Top with ice cream.
Southern Potato Salad
5lb. bag Potatoes
1 large Onions (minced)
1/2 Dozen Eggs
3 Stalks of Celery (minced)
2 tbsp. Mustard
1/2 cup Sweet Relish
1/2 cup Mayo
1/4 tsp. Cayenne Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Salt & Pepper (ea.)
Peel and boil Potatoes until tender, (approx.25-30min.), let cool and dice into bite-sized cubes.
Boil eggs (chopped), add to potatoes. Add onions, celery, relish, mustard, mayo, and seasonings. Mix well and let stand in fridge for 15-20min.
Serves 8-10. Great with Fried Chicken or BBQ Ribs and Mixed Veggies.
5lb. bag Potatoes
1 large Onions (minced)
1/2 Dozen Eggs
3 Stalks of Celery (minced)
2 tbsp. Mustard
1/2 cup Sweet Relish
1/2 cup Mayo
1/4 tsp. Cayenne Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Salt & Pepper (ea.)
Peel and boil Potatoes until tender, (approx.25-30min.), let cool and dice into bite-sized cubes.
Boil eggs (chopped), add to potatoes. Add onions, celery, relish, mustard, mayo, and seasonings. Mix well and let stand in fridge for 15-20min.
Serves 8-10. Great with Fried Chicken or BBQ Ribs and Mixed Veggies.
Wednesday, August 15, 2007
Chocolate and peanut-butter ice-cream sandwiches Chocolate cookies
(From the Homesick Texan web site)
1/2 cup of butter at room temperature
1 cup of sugar
2 tablespoons of brown sugar
1 1/2 cups of flour
1/4 teaspoon of salt
1 1/2 teaspoons of baking powder
1 egg, beaten
1 teaspoon of vanilla
1/2 teaspoon of cinnamon
2 oz. of unsweetened chocolate
2 tablespoons of unsweetened cocoa
In a double boiler, melt the unsweetened chocolate. Whip the soft butter and sugars until fluffy. Add to butter and sugar mixture the beaten egg, vanilla and cinnamon. Mix well. Sift the flour, cocoa, salt and baking powder. Add to butter, etc. Mix well. Stir in melted unsweetened chocolate.
Cool dough in refrigerator for half an hour or longer.
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and scoop out a tablespoon of dough for each cookie.Bake for 8-10 minutes. (After taking sheet out of the oven, you can press down on hot cookies with a glass or spatula to flatten a bit.) Cool on sheet.
Repeat for rest of the dough. Makes 24 cookies.
Peanut butter ice cream
3 cups of heavy whipping cream
1 cup of natural, unsweetened peanut butter (can use chunky or smooth depending on your preference)
3/4 cups of sugar
1 teaspoon of vanilla
Dash of cayenne pepper (optional)
Heat the peanut butter and sugar together on medium until the sugar dissolves, about two minutes. Whisk together peanut butter and sugar with cream, vanilla and cayenne until smooth.
Refrigerate for an hour or until chilled. Freeze and churn according to your ice-cream maker’s instructions.
To make the sandwiches: Chill cookies and ice cream in freezer for about an hour. Take out and place one scoop of ice cream between two cookies, and either eat immediately or return to the freezer (either individually wrapped or several laid flat in a plastic container). As long as they’re well wrapped, can keep in the freezer for at least a week.
Note: While I was waxing nostalgic about Big Wheels, I decided to make these a bit smaller because I don’t have quite the metabolism I did when I was young. That said, you could make the cookies as large as you like.
(From the Homesick Texan web site)
1/2 cup of butter at room temperature
1 cup of sugar
2 tablespoons of brown sugar
1 1/2 cups of flour
1/4 teaspoon of salt
1 1/2 teaspoons of baking powder
1 egg, beaten
1 teaspoon of vanilla
1/2 teaspoon of cinnamon
2 oz. of unsweetened chocolate
2 tablespoons of unsweetened cocoa
In a double boiler, melt the unsweetened chocolate. Whip the soft butter and sugars until fluffy. Add to butter and sugar mixture the beaten egg, vanilla and cinnamon. Mix well. Sift the flour, cocoa, salt and baking powder. Add to butter, etc. Mix well. Stir in melted unsweetened chocolate.
Cool dough in refrigerator for half an hour or longer.
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and scoop out a tablespoon of dough for each cookie.Bake for 8-10 minutes. (After taking sheet out of the oven, you can press down on hot cookies with a glass or spatula to flatten a bit.) Cool on sheet.
Repeat for rest of the dough. Makes 24 cookies.
Peanut butter ice cream
3 cups of heavy whipping cream
1 cup of natural, unsweetened peanut butter (can use chunky or smooth depending on your preference)
3/4 cups of sugar
1 teaspoon of vanilla
Dash of cayenne pepper (optional)
Heat the peanut butter and sugar together on medium until the sugar dissolves, about two minutes. Whisk together peanut butter and sugar with cream, vanilla and cayenne until smooth.
Refrigerate for an hour or until chilled. Freeze and churn according to your ice-cream maker’s instructions.
To make the sandwiches: Chill cookies and ice cream in freezer for about an hour. Take out and place one scoop of ice cream between two cookies, and either eat immediately or return to the freezer (either individually wrapped or several laid flat in a plastic container). As long as they’re well wrapped, can keep in the freezer for at least a week.
Note: While I was waxing nostalgic about Big Wheels, I decided to make these a bit smaller because I don’t have quite the metabolism I did when I was young. That said, you could make the cookies as large as you like.
Sunday, July 8, 2007
Grilled Fish Sauce
Try this when grilling fish.
2 tbsp Butter
1/4 cup Lemon juice
2 crushed Garlic clove
1 tsp grated Ginger
1 tsp Lea & Perrins Worcestershire sauce
Tabasco sauce to taste
Combine ingredients and heat in the microwave for about 1 1/2 minutes until the butter is melted.
Grill fish, turning until cooked.
Baste with sauce every time you turn it.
Try this when grilling fish.
2 tbsp Butter
1/4 cup Lemon juice
2 crushed Garlic clove
1 tsp grated Ginger
1 tsp Lea & Perrins Worcestershire sauce
Tabasco sauce to taste
Combine ingredients and heat in the microwave for about 1 1/2 minutes until the butter is melted.
Grill fish, turning until cooked.
Baste with sauce every time you turn it.
Steve's Baked Beans
1 pound ground beef
2 small onions, finely chopped
1/2 green bell pepper, finely chopped
1/4 cup celery, finely chopped
1/2 cup ketchup
2 Tbsp. brown sugar
1 (15 oz.) can kidney beans, washed & drained
2 Tbsp. Worcestershire sauce
2 (15 oz.) cans Campbell's pork & beans
2 strips bacon
Salt & pepper to taste
Brown beef in a skillet, add onions, bell pepper, celery, salt & pepper. Add 1/2 cup ketchup (or more), Worcestershire sauce, brown sugar, kidney beans, and pork & beans. Mix thoroughly and put in a bean pot, put 2 strips of bacon on top.
Brown under broiler for a few minutes, then bake at 350 degrees F. for about one hour.
1 pound ground beef
2 small onions, finely chopped
1/2 green bell pepper, finely chopped
1/4 cup celery, finely chopped
1/2 cup ketchup
2 Tbsp. brown sugar
1 (15 oz.) can kidney beans, washed & drained
2 Tbsp. Worcestershire sauce
2 (15 oz.) cans Campbell's pork & beans
2 strips bacon
Salt & pepper to taste
Brown beef in a skillet, add onions, bell pepper, celery, salt & pepper. Add 1/2 cup ketchup (or more), Worcestershire sauce, brown sugar, kidney beans, and pork & beans. Mix thoroughly and put in a bean pot, put 2 strips of bacon on top.
Brown under broiler for a few minutes, then bake at 350 degrees F. for about one hour.
BBQ APRICOT & PEACH COBBLER
1 large can peaches
1 large can apricots
1 cup peach brandy
1/2 cup butter (1 stick)
1 cup half-and-half
2 cups flour
Sprinkle: 1/4 cup dark brown sugar
1/4 tsp. ground cloves
1/4 tsp. ground allspice
Melt butter in a 8x11x3 pan, add apricots, peaches and brandy, mix half-and-half and flour together and pour into pan over fruit, stir once and put into smoker over indirect heat.
Temperature should be around 300º.
Takes about 1 1/2 to 2 hrs.
Check to see if toothpick inserted into batter comes out clean and top is brown. Sprinkle with brown sugar/clove/allspice mix and put under broiler for 1 minute.
Serve warm with ice cream. Serves 8
1 large can peaches
1 large can apricots
1 cup peach brandy
1/2 cup butter (1 stick)
1 cup half-and-half
2 cups flour
Sprinkle: 1/4 cup dark brown sugar
1/4 tsp. ground cloves
1/4 tsp. ground allspice
Melt butter in a 8x11x3 pan, add apricots, peaches and brandy, mix half-and-half and flour together and pour into pan over fruit, stir once and put into smoker over indirect heat.
Temperature should be around 300º.
Takes about 1 1/2 to 2 hrs.
Check to see if toothpick inserted into batter comes out clean and top is brown. Sprinkle with brown sugar/clove/allspice mix and put under broiler for 1 minute.
Serve warm with ice cream. Serves 8
RBQ'S SMOKE-BAKED POTATOES
8 baking potatoes
1 cup bacon grease, softened, not melted
Herb Mix:
2 Tbs. ground sage
2 Tbs. granulated garlic
2 Tbs. dried parsley
2 Tbs. salt
2 Tbs. coarse grind black pepper
2 Tbs. granulated sugar
2 Tbs. paprika
Wash and dry 8 baking potatoes. Rub soft warm bacon grease into skin of each potato, covering each completely. Put herb mix in shallow bowl and roll potatoes in mixture. covering completely with spices, puncture each potato several times with ice pick or sharp end of boning knife.
Place on hot grill in smoker, and smoke for 1 hour at 250º degrees, turning once. Remove potatoes and wrap each in double layer of heavy duty aluminum foil.
Seal foil and continue cooking for another 1-1 1/2 hours. Serve in foil. Slice open, fan and slather with butter, sour cream, chili, and/or your favorite barbecue sauce. Serve 8
8 baking potatoes
1 cup bacon grease, softened, not melted
Herb Mix:
2 Tbs. ground sage
2 Tbs. granulated garlic
2 Tbs. dried parsley
2 Tbs. salt
2 Tbs. coarse grind black pepper
2 Tbs. granulated sugar
2 Tbs. paprika
Wash and dry 8 baking potatoes. Rub soft warm bacon grease into skin of each potato, covering each completely. Put herb mix in shallow bowl and roll potatoes in mixture. covering completely with spices, puncture each potato several times with ice pick or sharp end of boning knife.
Place on hot grill in smoker, and smoke for 1 hour at 250º degrees, turning once. Remove potatoes and wrap each in double layer of heavy duty aluminum foil.
Seal foil and continue cooking for another 1-1 1/2 hours. Serve in foil. Slice open, fan and slather with butter, sour cream, chili, and/or your favorite barbecue sauce. Serve 8
Batter Fried Apple Rings
1 cup Bisquick baking mix
1 egg
1/2 cup milk
2 medium apples, pared and cored
Beat baking mix, egg and milk with rotary beater until smooth. Grease griddle.
Cut apples crosswise into 1/8 inch slices. Dip slices into batter. Cook on hot griddle until golden brown, turning once.
Serve hot and, if you wish, with syrup, jelly or confectioners' sugar.
About 2 dozen rings.
1 cup Bisquick baking mix
1 egg
1/2 cup milk
2 medium apples, pared and cored
Beat baking mix, egg and milk with rotary beater until smooth. Grease griddle.
Cut apples crosswise into 1/8 inch slices. Dip slices into batter. Cook on hot griddle until golden brown, turning once.
Serve hot and, if you wish, with syrup, jelly or confectioners' sugar.
About 2 dozen rings.
Basic Barbecue Sauce
2 tablespoons butter
1 onion, finely chopped
1 garlic clove, minced
1 1/4 cups ketchup
1/3 cup brown sugar
1/4 cup Worcestershire sauce
2 teaspoons chili powder
1/3 cup cider vinegar
Melt the butter in a saucepan over moderate heat. Add the onion and garlic and cook for 5 minutes. Stir in the remaining ingredients and simmer 15 to 20 minutes until slightly thickened.
Yields about 2 1/4 cups
Smoky Barbecue Dry Rub
2 teaspoons smoked paprika
2 teaspoons kosher salt
1 tablespoon sugar
1/2 teaspoon freshly ground pepper
1/2 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon chile powder
1/2 teaspoon cayenne pepper
Combine the paprika, salt, sugar, pepper, cumin, garlic powder, chile powder and cayenne pepper in a small bowl and mix well with a small whisk.
Yields 3 tablespoons, enough for Grilled Beer Can Chicken
2 tablespoons butter
1 onion, finely chopped
1 garlic clove, minced
1 1/4 cups ketchup
1/3 cup brown sugar
1/4 cup Worcestershire sauce
2 teaspoons chili powder
1/3 cup cider vinegar
Melt the butter in a saucepan over moderate heat. Add the onion and garlic and cook for 5 minutes. Stir in the remaining ingredients and simmer 15 to 20 minutes until slightly thickened.
Yields about 2 1/4 cups
Smoky Barbecue Dry Rub
2 teaspoons smoked paprika
2 teaspoons kosher salt
1 tablespoon sugar
1/2 teaspoon freshly ground pepper
1/2 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon chile powder
1/2 teaspoon cayenne pepper
Combine the paprika, salt, sugar, pepper, cumin, garlic powder, chile powder and cayenne pepper in a small bowl and mix well with a small whisk.
Yields 3 tablespoons, enough for Grilled Beer Can Chicken
Awesome Beef Marinade
2 Cups White Wine
½ tsp Onion Powder
½ tsp Garlic Powder
½ tsp Black Pepper
½ cup Teriyaki Sauce
1 tsp Sugar
Mix all ingredients well. Marinate beef, pork, chicken, etc. for 4 hours. Drain marinade and cook meat. If you wish to use marinade as a dip, boil marinade for 5 minutes before using.
2 Cups White Wine
½ tsp Onion Powder
½ tsp Garlic Powder
½ tsp Black Pepper
½ cup Teriyaki Sauce
1 tsp Sugar
Mix all ingredients well. Marinate beef, pork, chicken, etc. for 4 hours. Drain marinade and cook meat. If you wish to use marinade as a dip, boil marinade for 5 minutes before using.
Award Winning White Chili
from John Madden’s Ultimate Tailgaiting
2 pounds boneless chicken breast
cold water
1 Tbl olive oil
2 medium onions chopped
4 garlic cloves
two 4-ounce cans chopped green chilies
2 tsp ground cumin
1/4 tsp cayenne pepper
3 pounds cooked great northern beans
4 cups chicken stock or broth
20 ounces monterey jack cheese-grated
sour cream
jalapeño peppers-chopped
Put chicken in large saucepan. Add cold water. Bring to a simmer. Cook until tender.
Remove chicken, discard water. In same pan heat olive oil over medium heat. Add onions, cook until translucent. Stir in garlic, chilies, cumin and cayenne pepper. Sauté for 2–3 minutes.
Shred chicken by hand and combine with beans, stock and 12 ounces of cheese. Simmer 15 minutes.
Ladle into large bowls. Top with 1 ounce of cheese. Serve with a side of sour cream and chopped jalapeño peppers.
from John Madden’s Ultimate Tailgaiting
2 pounds boneless chicken breast
cold water
1 Tbl olive oil
2 medium onions chopped
4 garlic cloves
two 4-ounce cans chopped green chilies
2 tsp ground cumin
1/4 tsp cayenne pepper
3 pounds cooked great northern beans
4 cups chicken stock or broth
20 ounces monterey jack cheese-grated
sour cream
jalapeño peppers-chopped
Put chicken in large saucepan. Add cold water. Bring to a simmer. Cook until tender.
Remove chicken, discard water. In same pan heat olive oil over medium heat. Add onions, cook until translucent. Stir in garlic, chilies, cumin and cayenne pepper. Sauté for 2–3 minutes.
Shred chicken by hand and combine with beans, stock and 12 ounces of cheese. Simmer 15 minutes.
Ladle into large bowls. Top with 1 ounce of cheese. Serve with a side of sour cream and chopped jalapeño peppers.
Sunday, July 1, 2007
Big Mussels with Garlic and Vermouth
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 cloves cracked garlic
1 small red onion, thinly sliced
1 1/2 pounds mussels -- ask at counter to check that they have been scrubbed
1/2 cup white dry vermouth
2 tablespoons chopped fresh parsley leaves
Salt and pepper to taste
Heat a pan over medium high heat.
Add oil, garlic and thinly sliced red onion, then mussels.
Arrange mussels in a single layer. Add vermouth to the pan and cover.
Cook until mussels open.
Discard any unopened shells.
Transfer mussels to a bowl.
Pour juice over mussels and sprinkle with parsley, salt and pepper.
You'll need a second bowl, for shells.
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 cloves cracked garlic
1 small red onion, thinly sliced
1 1/2 pounds mussels -- ask at counter to check that they have been scrubbed
1/2 cup white dry vermouth
2 tablespoons chopped fresh parsley leaves
Salt and pepper to taste
Heat a pan over medium high heat.
Add oil, garlic and thinly sliced red onion, then mussels.
Arrange mussels in a single layer. Add vermouth to the pan and cover.
Cook until mussels open.
Discard any unopened shells.
Transfer mussels to a bowl.
Pour juice over mussels and sprinkle with parsley, salt and pepper.
You'll need a second bowl, for shells.
All-Purpose Barbecue Brine
Makes about a gallon
Adapted from Matt Fisher
This brine works for all kinds of barbecued or grilled meats, says Fisher, and "provides some wiggle room to prevent well-done foods from being dry."
1/2 gallon water
1/2 gallon apple juice
1/2 cup table salt or 1 cup Kosher salt
1/8 cup brown sugar
2 tablespoons five-spice powder (or use another seasoning of your choice, like lemon pepper)
Mix brine ingredients. In the refrigerator, soak pork chops or other meats in brine for 1-3 hours before cooking.
Makes about a gallon
Adapted from Matt Fisher
This brine works for all kinds of barbecued or grilled meats, says Fisher, and "provides some wiggle room to prevent well-done foods from being dry."
1/2 gallon water
1/2 gallon apple juice
1/2 cup table salt or 1 cup Kosher salt
1/8 cup brown sugar
2 tablespoons five-spice powder (or use another seasoning of your choice, like lemon pepper)
Mix brine ingredients. In the refrigerator, soak pork chops or other meats in brine for 1-3 hours before cooking.
Sunday, June 10, 2007
Cowboy Pork and Beans
1 pound ground beef
1 medium onions, finely chopped
1 small green bell pepper, finely chopped
2 cups ketchup
1 teaspoon vinegar
1/4 cup brown sugar
2 teaspoons prepared mustard
2 (16 ounce) cans pork and beans
1 teaspoon salt
1 teaspoon black pepper
(if you want some heat- add cayenne pepper)
Brown ground beef, onions and bell pepper in a 10-inch skillet.
Add remaining ingredients and mix well.
Pour into baking dish and bake at 350 degrees for 15 to 20 minutes or until mixture is bubbly.
Smokin Grilled Pork Chop
This is a simple sauce recipe for grilled pork chops. It's not a bbq sauce, so you can use it as a grilling sauce, or you can use it as a dipping sauce.
1 cup Mayonnaise
2 Tbsp. Lime juice
2 Cloves Garlic, finely chopped
1 tsp. Chipotle Chili powder
Pork chops or whole pork tenderloin can be used
In a medium bowl, mix everything except pork chops.
Preheat the grill and grill chops - if using as a grilling sauce brush while turning chops.
If using as a dipping sauce - grill chops until done (time depending on thickness) if using whole pork tenderloin grill to internal temp. of 155 and brush with sauce while turning.
Remove from grill - let the pork rest 8 to 10 mins. then chow down.
1 pound ground beef
1 medium onions, finely chopped
1 small green bell pepper, finely chopped
2 cups ketchup
1 teaspoon vinegar
1/4 cup brown sugar
2 teaspoons prepared mustard
2 (16 ounce) cans pork and beans
1 teaspoon salt
1 teaspoon black pepper
(if you want some heat- add cayenne pepper)
Brown ground beef, onions and bell pepper in a 10-inch skillet.
Add remaining ingredients and mix well.
Pour into baking dish and bake at 350 degrees for 15 to 20 minutes or until mixture is bubbly.
Smokin Grilled Pork Chop
This is a simple sauce recipe for grilled pork chops. It's not a bbq sauce, so you can use it as a grilling sauce, or you can use it as a dipping sauce.
1 cup Mayonnaise
2 Tbsp. Lime juice
2 Cloves Garlic, finely chopped
1 tsp. Chipotle Chili powder
Pork chops or whole pork tenderloin can be used
In a medium bowl, mix everything except pork chops.
Preheat the grill and grill chops - if using as a grilling sauce brush while turning chops.
If using as a dipping sauce - grill chops until done (time depending on thickness) if using whole pork tenderloin grill to internal temp. of 155 and brush with sauce while turning.
Remove from grill - let the pork rest 8 to 10 mins. then chow down.
Shrimp Boil with Spicy Butter Sauce
Serves: 4 Shell the shrimp right at the table and then dunk each one into our positively addictive cayenne-spiced sauce. For tamer tastes, serve the shrimp with lemon wedges instead.
1 1/2 quarts water
1/4 cup vinegar
1/2 lemon, cut into thin slices
2 cloves garlic, smashed
5 tablespoons Old Bay Seasoning
1/2 teaspoon peppercorns
1 1/2 teaspoons salt
1 1/4 teaspoons cayenne
4 bay leaves, crumbled
2 pounds large shrimp, in their shells
1/2 pound unsalted butter
4 teaspoons Worcestershire sauce
2 teaspoons lemon juice
In a large pot, combine the water, vinegar, lemon slices, garlic, Old Bay Seasoning, peppercorns, 1/2 teaspoon of the salt, 1/4 teaspoon of the cayenne, and the bay leaves.
Cover and bring to a boil. Reduce the heat and simmer for 5 minutes.
Add the shrimp to the pot. Cover and bring back to a boil. Then continue boiling, partially covered, until the shrimp are just done, 1 to 2 minutes. Drain.
In a small stainless-steel saucepan, melt the butter. Remove the pan from the heat and add the Worcestershire sauce, the lemon juice, and the remaining 1 teaspoon salt and 1 teaspoon cayenne.
Divide the sauce among four small bowls. Serve the shrimp with the butter dipping sauce.
Shrimp and Sausage Gumbo
2 tablespoons vegetable oil
1 red bell pepper, cut into 3/4-inch pieces
1 medium onion, coarsely chopped
1 celery rib, cut into 1/2-inch pieces
2 garlic cloves, very finely chopped
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper
1/2 pound andouille sausage or spicy kielbasa, halved lengthwise and sliced crosswise 1/2 inch thick
2 tablespoons all-purpose flour
4 cups chicken stock or canned low-sodium broth
2 thyme sprigs
3/4 pound shelled and deveined medium shrimp
1 scallion, thinly sliced
1 tablespoon finely chopped flat-leaf parsley
In a large saucepan, heat the vegetable oil until shimmering. Add the red bell pepper, chopped onion, celery, chopped garlic and cayenne. Season the vegetables with salt and pepper and cook them over moderately high heat until they are softened, about 2 minutes.
Add the sausage to the vegetables and cook, stirring occasionally, until lightly browned, about 5 minutes. Sprinkle the flour on top of the sausage and vegetables and stir until evenly coated.
Add the chicken stock and thyme sprigs and simmer over moderate heat for 10 minutes. Add the shrimp and scallion to the saucepan, season lightly with salt and simmer, stirring, until the shrimp are opaque and cooked through, about 2 minutes longer.
Discard the thyme sprigs. Stir the parsley into the gumbo and serve at once. Serve with Rice or crusty bread.
Serves: 4 Shell the shrimp right at the table and then dunk each one into our positively addictive cayenne-spiced sauce. For tamer tastes, serve the shrimp with lemon wedges instead.
1 1/2 quarts water
1/4 cup vinegar
1/2 lemon, cut into thin slices
2 cloves garlic, smashed
5 tablespoons Old Bay Seasoning
1/2 teaspoon peppercorns
1 1/2 teaspoons salt
1 1/4 teaspoons cayenne
4 bay leaves, crumbled
2 pounds large shrimp, in their shells
1/2 pound unsalted butter
4 teaspoons Worcestershire sauce
2 teaspoons lemon juice
In a large pot, combine the water, vinegar, lemon slices, garlic, Old Bay Seasoning, peppercorns, 1/2 teaspoon of the salt, 1/4 teaspoon of the cayenne, and the bay leaves.
Cover and bring to a boil. Reduce the heat and simmer for 5 minutes.
Add the shrimp to the pot. Cover and bring back to a boil. Then continue boiling, partially covered, until the shrimp are just done, 1 to 2 minutes. Drain.
In a small stainless-steel saucepan, melt the butter. Remove the pan from the heat and add the Worcestershire sauce, the lemon juice, and the remaining 1 teaspoon salt and 1 teaspoon cayenne.
Divide the sauce among four small bowls. Serve the shrimp with the butter dipping sauce.
Shrimp and Sausage Gumbo
2 tablespoons vegetable oil
1 red bell pepper, cut into 3/4-inch pieces
1 medium onion, coarsely chopped
1 celery rib, cut into 1/2-inch pieces
2 garlic cloves, very finely chopped
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper
1/2 pound andouille sausage or spicy kielbasa, halved lengthwise and sliced crosswise 1/2 inch thick
2 tablespoons all-purpose flour
4 cups chicken stock or canned low-sodium broth
2 thyme sprigs
3/4 pound shelled and deveined medium shrimp
1 scallion, thinly sliced
1 tablespoon finely chopped flat-leaf parsley
In a large saucepan, heat the vegetable oil until shimmering. Add the red bell pepper, chopped onion, celery, chopped garlic and cayenne. Season the vegetables with salt and pepper and cook them over moderately high heat until they are softened, about 2 minutes.
Add the sausage to the vegetables and cook, stirring occasionally, until lightly browned, about 5 minutes. Sprinkle the flour on top of the sausage and vegetables and stir until evenly coated.
Add the chicken stock and thyme sprigs and simmer over moderate heat for 10 minutes. Add the shrimp and scallion to the saucepan, season lightly with salt and simmer, stirring, until the shrimp are opaque and cooked through, about 2 minutes longer.
Discard the thyme sprigs. Stir the parsley into the gumbo and serve at once. Serve with Rice or crusty bread.
Layered Nacho Dip
This recipe dates all the way back... to 1981 from Southern Living. I use to make this a lot, but some how the recipe got tucked away and forgotten about at some point in time...until now.
Time to dust off this bad boy, and share it with you. At that time... this was the Cadillac of dips. Now remember, this is from 1981, an original recipe. Being that this is 2005, you can doctor it anyway you want. But the original ain't bad at all.
1 (16 oz.) can refried beans
2 teaspoons Taco Seasoning mix1
(6 oz.) container Avocado dip
1 (8 oz.) container Sour Cream
1 or 2 small can chopped black Olives drained
1 can chopped green Chiles
1 1/2 cups shredded Monterey Jack cheese
Tortilla chips
Stir together beans and seasoning mix. Spread mixture into a 11 x 7 baking dish. Spread avocado dip and sour cream evenly over bean mixture.
Sprinkle with olives and next 4 ingredients.
This recipe can be doubled or tripled
Serve with chips.
This recipe dates all the way back... to 1981 from Southern Living. I use to make this a lot, but some how the recipe got tucked away and forgotten about at some point in time...until now.
Time to dust off this bad boy, and share it with you. At that time... this was the Cadillac of dips. Now remember, this is from 1981, an original recipe. Being that this is 2005, you can doctor it anyway you want. But the original ain't bad at all.
1 (16 oz.) can refried beans
2 teaspoons Taco Seasoning mix1
(6 oz.) container Avocado dip
1 (8 oz.) container Sour Cream
1 or 2 small can chopped black Olives drained
1 can chopped green Chiles
1 1/2 cups shredded Monterey Jack cheese
Tortilla chips
Stir together beans and seasoning mix. Spread mixture into a 11 x 7 baking dish. Spread avocado dip and sour cream evenly over bean mixture.
Sprinkle with olives and next 4 ingredients.
This recipe can be doubled or tripled
Serve with chips.
Skillet Grilled Catfish
1/4 to 1/2 cup all-purpose flour
1/4 to 1/2 cup cornmeal
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon white pepper
1/4 to 1/2 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper
1/4 cup butter
4 catfish fillets
In a large resealable bag, combine the first 9 ingredients. Mix wellAdd fish one at a time, shake to coat. Place a large cast-iron skillet on the grill rack over med. high heat.
Melt butter in skillet and add fish. Grill covered for 6 to 8 mins. on each side or until fish flakes easily with a fork. Remove skillet from grill (be careful) and place on a heat proof surface.
Note: It might be worth it to throw some hickory chips in the fire too.
(Just a thought that crossed my mind after I posted this recipe)
Jalapeno Potato Salad
6 med. Red potatoes, peeled and cubed
2 Celery ribs, chopped
2 Hard boiled eggs, chopped
1/4 cup chopped Onion
2 Jalapeno peppers, seeded and chopped
1/4 cup Mayonnaise
3 tablespoons Spicy Brown Mustard
3 teaspoons Hot Pepper Sauce (or to taste)
1/4 teaspoon ground Cumin
1/4 teaspoon Black Pepper
Salt to taste
Place potatoes in a large pan and cover with water. Bring to a boil and add salt. Reduce heat, cover and cook for 10 to 15 mins. or until tender. ( don't over cook) Drain and cool to room temperature.
In a large bowl, combine potatoes, celery, eggs, onion and jalapenos.
In a small bowl, combine the mayo, mustard, hot pepper sauce, cumin, and pepper. Mix well. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.
1/4 to 1/2 cup all-purpose flour
1/4 to 1/2 cup cornmeal
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon white pepper
1/4 to 1/2 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper
1/4 cup butter
4 catfish fillets
In a large resealable bag, combine the first 9 ingredients. Mix wellAdd fish one at a time, shake to coat. Place a large cast-iron skillet on the grill rack over med. high heat.
Melt butter in skillet and add fish. Grill covered for 6 to 8 mins. on each side or until fish flakes easily with a fork. Remove skillet from grill (be careful) and place on a heat proof surface.
Note: It might be worth it to throw some hickory chips in the fire too.
(Just a thought that crossed my mind after I posted this recipe)
Jalapeno Potato Salad
6 med. Red potatoes, peeled and cubed
2 Celery ribs, chopped
2 Hard boiled eggs, chopped
1/4 cup chopped Onion
2 Jalapeno peppers, seeded and chopped
1/4 cup Mayonnaise
3 tablespoons Spicy Brown Mustard
3 teaspoons Hot Pepper Sauce (or to taste)
1/4 teaspoon ground Cumin
1/4 teaspoon Black Pepper
Salt to taste
Place potatoes in a large pan and cover with water. Bring to a boil and add salt. Reduce heat, cover and cook for 10 to 15 mins. or until tender. ( don't over cook) Drain and cool to room temperature.
In a large bowl, combine potatoes, celery, eggs, onion and jalapenos.
In a small bowl, combine the mayo, mustard, hot pepper sauce, cumin, and pepper. Mix well. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.
Southern Fried Chicken
Buttermilk pulls double duty in this recipe, providing flavor and tenderizing the chicken. Although the recipe traditionally calls for lard, shortening is a fine substitute.
Serves 4 to 6.
3 1/2- to 4-lb. chicken, cut fryer
2 cups buttermilk
1 tsp. black pepper, divided
1/4 tsp. salt
1 1/4 cups all-purpose flour
1 lb. lard - or solid vegetable shortening (Crisco is a good choice)
1/2 cup (1 stick) butter
Rinse the chicken pieces and blot them with paper towels. In a large bowl combine the buttermilk, 1/4 teaspoon of black pepper and the salt, and stir to combine. Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight, turning the pieces occasionally.
Combine the flour, and the remaining 3/4 teaspoon of black pepper in a shallow baking dish and blend well. Line a baking sheet with three layers of paper towels and place it near the stove. Put the lard and butter in a large cast-iron frying pan or pot big enough to hold the chicken pieces in one layer without touching.
Melt over medium-high heat. The fat should be about 1/2-inch deep. Heat until it registers 365 degrees on a candy thermometer or until a small cube of bread dropped in the oil browns in about 1 minute. Using tongs, remove the thighs from the marinade, draining well. Dredge them in the flour mixture, turning to coat evenly. Shake off any excess flour. Place them skin-side down in the center of the pan.
Coat the remaining pieces in the same way and add them to the pan in a single layer without touching. Work in batches if necessary. Don't move the chicken for about 5 minutes or until the coating is set and looks firm. Check the underside by lifting with the tongs--it should be deep golden. Cook the pieces between 8 and 20 minutes (depending on size), turning them periodically until crispy brown and cooked through.
To test, cut into the thickest part of a piece. The juices should run clear and the meat should be opaque throughout. Place on the paper-lined baking sheet to drain.
Arrange the chicken pieces on a platter and serve hot or at room temperature.
Buttermilk pulls double duty in this recipe, providing flavor and tenderizing the chicken. Although the recipe traditionally calls for lard, shortening is a fine substitute.
Serves 4 to 6.
3 1/2- to 4-lb. chicken, cut fryer
2 cups buttermilk
1 tsp. black pepper, divided
1/4 tsp. salt
1 1/4 cups all-purpose flour
1 lb. lard - or solid vegetable shortening (Crisco is a good choice)
1/2 cup (1 stick) butter
Rinse the chicken pieces and blot them with paper towels. In a large bowl combine the buttermilk, 1/4 teaspoon of black pepper and the salt, and stir to combine. Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight, turning the pieces occasionally.
Combine the flour, and the remaining 3/4 teaspoon of black pepper in a shallow baking dish and blend well. Line a baking sheet with three layers of paper towels and place it near the stove. Put the lard and butter in a large cast-iron frying pan or pot big enough to hold the chicken pieces in one layer without touching.
Melt over medium-high heat. The fat should be about 1/2-inch deep. Heat until it registers 365 degrees on a candy thermometer or until a small cube of bread dropped in the oil browns in about 1 minute. Using tongs, remove the thighs from the marinade, draining well. Dredge them in the flour mixture, turning to coat evenly. Shake off any excess flour. Place them skin-side down in the center of the pan.
Coat the remaining pieces in the same way and add them to the pan in a single layer without touching. Work in batches if necessary. Don't move the chicken for about 5 minutes or until the coating is set and looks firm. Check the underside by lifting with the tongs--it should be deep golden. Cook the pieces between 8 and 20 minutes (depending on size), turning them periodically until crispy brown and cooked through.
To test, cut into the thickest part of a piece. The juices should run clear and the meat should be opaque throughout. Place on the paper-lined baking sheet to drain.
Arrange the chicken pieces on a platter and serve hot or at room temperature.
Fried Gulf Shrimp and Kickin' Sauce
1 pound large shrimp, tails on, peeled and deveined (see note)
1 large egg, beaten
1/2 cup beer
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Canola oil for frying
Coarse salt and freshly ground black pepper
Note: Now 1 lb. of shrimp ain't near enough for this family, so I would have to double this recipe.
Season shrimp with salt and pepper.Using a medium bowl, combine egg, beer, cornmeal, flour and baking powder, season with salt and pepper, mix until smooth. Heat oil in deep fryer to 350.
Add shrimp to batter and stir to coat.Working in batches, carefully drop shrimp in oil. Fry until light golden brown, about 3 minutes. Using a slotted spoon, transfer shrimp to a plate lined with paper towels to drain.
Kickin' Cocktail Sauce
Makes 2 cups
1-1/2 cup ketchup
1/2 cup chili sauce
2 cloves garlic, finely chopped
1 tablespoon grated onion
2 tablespoons prepared horseradish
Juice of 1 lemon
2-1/2 teaspoons Worcestershire sauce
Hot sauce, to taste
Coarse salt and freshly ground black pepper
Mix all ingredients well.
Cover and refrigerate.Serve chilled.
1 pound large shrimp, tails on, peeled and deveined (see note)
1 large egg, beaten
1/2 cup beer
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Canola oil for frying
Coarse salt and freshly ground black pepper
Note: Now 1 lb. of shrimp ain't near enough for this family, so I would have to double this recipe.
Season shrimp with salt and pepper.Using a medium bowl, combine egg, beer, cornmeal, flour and baking powder, season with salt and pepper, mix until smooth. Heat oil in deep fryer to 350.
Add shrimp to batter and stir to coat.Working in batches, carefully drop shrimp in oil. Fry until light golden brown, about 3 minutes. Using a slotted spoon, transfer shrimp to a plate lined with paper towels to drain.
Kickin' Cocktail Sauce
Makes 2 cups
1-1/2 cup ketchup
1/2 cup chili sauce
2 cloves garlic, finely chopped
1 tablespoon grated onion
2 tablespoons prepared horseradish
Juice of 1 lemon
2-1/2 teaspoons Worcestershire sauce
Hot sauce, to taste
Coarse salt and freshly ground black pepper
Mix all ingredients well.
Cover and refrigerate.Serve chilled.
Saturday, May 5, 2007
Au Gratin Potatoes
1 (2 lb.) bag frozen hash brown potatoes
1/2 c. melted butter
1/2 tsp. pepper
1 tsp. salt
1/2 c. chopped onions
1 can cream of chicken soup
1 pt. sour cream
2 c. grated Cheddar cheese
Mix all ingredients together and put into a 13x10 inch casserole dish.Top with buttered bread crumbs and paprika. Store in refrigerator overnight to let flavors blend together.
Remove and let stand at room temperature 1 hour. Bake at 325 degrees for 1 hour and 15 minutes.
SMOKE-BAKED POTATOES
8 baking potatoes
1 cup bacon grease, softened, not melted
Herb Mix: 2 Tbs. ground sage
2 Tbs. granulated garlic
2 Tbs. dried parsley
2 Tbs. salt
2 Tbs. coarse grind black pepper
2 Tbs. granulated sugar
2 Tbs. paprika
Wash and dry 8 baking potatoes. Rub soft warm bacon grease into skin of each potato, covering each completely. Put herb mix in shallow bowl and roll potatoes in mixture, covering completely with spices, puncture each potato several times with a fork.
Place on hot grill in smoker, and smoke for 1 hour at 250º degrees, turning once. Remove potatoes and wrap each in double layer of heavy duty aluminum foil. Seal foil and continue cooking for another 1-1 1/2 hours. Serve in foil.
Slice open, fan and slather with butter, sour cream, chili, and/or your favorite barbecue sauce.
FRIED PICKLES
1 bottle hamburger dill slices
1/2 cup all purpose flour
1/2 cup yellow corn meal
1 teaspoon BBQ rub
1/2 cup yellow mustard
1/2 cup beer
Combine the flour and cornmeal (50/50) and season with your favorite BBQ spice rub. In a small bowl make a slurry of the mustard and beer. Dip the pickle slices in the mustard-beer mixture and then in the flour-cornmeal.
Deep fry 5 to 6 pickels at a time at 325º degrees until the batter is browned, about 30 seconds. Pickles will float to top when done. Serve as an appetizer with icy cold beer. Serves 4-6
1 (2 lb.) bag frozen hash brown potatoes
1/2 c. melted butter
1/2 tsp. pepper
1 tsp. salt
1/2 c. chopped onions
1 can cream of chicken soup
1 pt. sour cream
2 c. grated Cheddar cheese
Mix all ingredients together and put into a 13x10 inch casserole dish.Top with buttered bread crumbs and paprika. Store in refrigerator overnight to let flavors blend together.
Remove and let stand at room temperature 1 hour. Bake at 325 degrees for 1 hour and 15 minutes.
SMOKE-BAKED POTATOES
8 baking potatoes
1 cup bacon grease, softened, not melted
Herb Mix: 2 Tbs. ground sage
2 Tbs. granulated garlic
2 Tbs. dried parsley
2 Tbs. salt
2 Tbs. coarse grind black pepper
2 Tbs. granulated sugar
2 Tbs. paprika
Wash and dry 8 baking potatoes. Rub soft warm bacon grease into skin of each potato, covering each completely. Put herb mix in shallow bowl and roll potatoes in mixture, covering completely with spices, puncture each potato several times with a fork.
Place on hot grill in smoker, and smoke for 1 hour at 250º degrees, turning once. Remove potatoes and wrap each in double layer of heavy duty aluminum foil. Seal foil and continue cooking for another 1-1 1/2 hours. Serve in foil.
Slice open, fan and slather with butter, sour cream, chili, and/or your favorite barbecue sauce.
FRIED PICKLES
1 bottle hamburger dill slices
1/2 cup all purpose flour
1/2 cup yellow corn meal
1 teaspoon BBQ rub
1/2 cup yellow mustard
1/2 cup beer
Combine the flour and cornmeal (50/50) and season with your favorite BBQ spice rub. In a small bowl make a slurry of the mustard and beer. Dip the pickle slices in the mustard-beer mixture and then in the flour-cornmeal.
Deep fry 5 to 6 pickels at a time at 325º degrees until the batter is browned, about 30 seconds. Pickles will float to top when done. Serve as an appetizer with icy cold beer. Serves 4-6
Potato Packets
Serves 8; Prep time: 15 minutes; Total time: 1 hour
4 pounds small red potatoes
Garlic
1/4 cup olive oil (Goya Spanish Olive oil)
Salt and pepper
Heat the grill to medium. In a large bowl, combine wedge cut potatoes, peeled cloves of garlic, and olive oil; season with salt and pepper
Layer two large pieces (2 feet each) heavy-duty foil for each of two packets. Divide the potato mixture between foil pieces. Fold the foil over the potatoes, leaving room inside for the potatoes to roll when the packets are shaken; crimp the edges.
Place packets on grill; cover. Cook until tender, 35 to 45 minutes, shaking packets often for even cooking. Remove from grill; let cool slightly, then carefully open packets. Serve hot.
Note: You can cut the potato in half or quarters if you prefer.
Serves 8; Prep time: 15 minutes; Total time: 1 hour
4 pounds small red potatoes
Garlic
1/4 cup olive oil (Goya Spanish Olive oil)
Salt and pepper
Heat the grill to medium. In a large bowl, combine wedge cut potatoes, peeled cloves of garlic, and olive oil; season with salt and pepper
Layer two large pieces (2 feet each) heavy-duty foil for each of two packets. Divide the potato mixture between foil pieces. Fold the foil over the potatoes, leaving room inside for the potatoes to roll when the packets are shaken; crimp the edges.
Place packets on grill; cover. Cook until tender, 35 to 45 minutes, shaking packets often for even cooking. Remove from grill; let cool slightly, then carefully open packets. Serve hot.
Note: You can cut the potato in half or quarters if you prefer.
Cowboy Casserole
1 onion, chopped
1 1/2 pounds ground chuck, browned and drained
6 medium potatoes, sliced
1 can red beans
1 can tomatoes mixed with 2 tablespoons flour
or 1 can tomato soup
Salt, pepper and garlic to taste
Put chopped onion in the bottom of the crock-pot; layer with browned ground beef, sliced potatoes and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired.
Cover and cook on Low for 5 to 6 hours
Lipton Onion Roasted Potatoes
1 pkg Lipton Onion Soup Mix
1/3 cup oil
1/4 cup melted margarine or butter
1 tsp basil
1 tsp oregano
1/4 tsp pepper
5-6 med potatoes
Pre-heat oven to 450
Peel and wash potaotes. Cut into small pieces. Put in greased 9X11 pan.
In medium bowl mix lipton onion soup mix and oil and melted butter and basil, oregano and pepper. Pour over potatoes and coat.
Bake in 450 oven for 40 minutes. Stir ocassionally.
Prep time: 30 minutes
Serves: 6
Barbecue Sauce
Makes 3 cups; prep time: 20 minutes; total time: 30 minutes
It takes just thirty minutes to make and keeps for at least one month. Brush the sauce on ribs or whatever you may be barbecuing or grilling.
1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon red-pepper flakes
3 tablespoons light-brown sugar
2 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon molasses
1/4 teaspoon ground black pepper
In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook 30 seconds. Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper. Simmer, stirring occasionally, until thickened.
Note: Do not boil. Let the sauce cool completely before transferring to airtight containers and storing in the refrigerator (label and date).
1 onion, chopped
1 1/2 pounds ground chuck, browned and drained
6 medium potatoes, sliced
1 can red beans
1 can tomatoes mixed with 2 tablespoons flour
or 1 can tomato soup
Salt, pepper and garlic to taste
Put chopped onion in the bottom of the crock-pot; layer with browned ground beef, sliced potatoes and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired.
Cover and cook on Low for 5 to 6 hours
Lipton Onion Roasted Potatoes
1 pkg Lipton Onion Soup Mix
1/3 cup oil
1/4 cup melted margarine or butter
1 tsp basil
1 tsp oregano
1/4 tsp pepper
5-6 med potatoes
Pre-heat oven to 450
Peel and wash potaotes. Cut into small pieces. Put in greased 9X11 pan.
In medium bowl mix lipton onion soup mix and oil and melted butter and basil, oregano and pepper. Pour over potatoes and coat.
Bake in 450 oven for 40 minutes. Stir ocassionally.
Prep time: 30 minutes
Serves: 6
Barbecue Sauce
Makes 3 cups; prep time: 20 minutes; total time: 30 minutes
It takes just thirty minutes to make and keeps for at least one month. Brush the sauce on ribs or whatever you may be barbecuing or grilling.
1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon red-pepper flakes
3 tablespoons light-brown sugar
2 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon molasses
1/4 teaspoon ground black pepper
In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook 30 seconds. Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper. Simmer, stirring occasionally, until thickened.
Note: Do not boil. Let the sauce cool completely before transferring to airtight containers and storing in the refrigerator (label and date).
Abby's Famous Pecan Pie
1 cup light corn syrup
1 cup dark brown sugar
1/3 cup butter, melted
1/2 teaspoon salt
1 teaspoon vanilla
3 eggs, slightly beaten
1 (9-inch) unbaked pie crust
1 heaping cup pecan halves
Heat oven to 350.
Combine corn syrup, sugar, butter, salt and vanilla. Add eggs. Pour filling into unbaked pie shell. Sprinkle with pecan halves.
Bake 45-50 minutes or until center is set. If crust or pie appears to be getting too brown, tent with foil (begin testing the pie with a toothpick after 45 minutes).
Grilled Nectarines & Pound Cake
1/2 cup Orange juice ( the real stuff)
1/4 cup Balsamic vinegar
1/4 cup Sugar
1 tsp. Orange zest
4 Nectarines
4 Purple Plums
4 (1 in.) slices of pound cake
Sweetened whipping cream
Combine the orange juice, balsamic vinegar, sugar and zest in a small saucepan. Boil over high heat, stirring to dissolve the sugar. Reduce heat and simmer for 5 mins. Set aside to cool while grilling the fruit and pound cake.
Halve the nectarines and plums, remove pits, grill cut side down until browned and slightly soft.10 to 12 mins. During the last few mins. add the slices of pound cake to warm. Then remove everything to a platter.
Serve grilled fruit with pound cake; drizzle with balsamic sauce and top with whipped cream, or vanilla ice cream.
Crab Rice Cakes
1 cup Chicken broth
1 cup Minute Rice, uncooked
2 eggs
2 cans (6 oz. each) Crabmeat, drained and flaked
¼ cup Kraft 100% Grated Parmesan Cheese
¼ cup (½ stick) Butter or Margarine
Salt & Pepper to taste
Bring chicken broth to a boil in a small saucepan. Stir in rice; cover and remove from heat; let stand covered for 5 mins. Fluff with a fork. Beat eggs lightly in a medium bowl.
Add rice, crabmeat, and cheese; mix well. Shape into 8 patties equally. Let stand 5 mins.
Melt butter in a large skillet on med. Heat. Add patties. Cook for 5 minutes on each side or until golden brown.
1 cup light corn syrup
1 cup dark brown sugar
1/3 cup butter, melted
1/2 teaspoon salt
1 teaspoon vanilla
3 eggs, slightly beaten
1 (9-inch) unbaked pie crust
1 heaping cup pecan halves
Heat oven to 350.
Combine corn syrup, sugar, butter, salt and vanilla. Add eggs. Pour filling into unbaked pie shell. Sprinkle with pecan halves.
Bake 45-50 minutes or until center is set. If crust or pie appears to be getting too brown, tent with foil (begin testing the pie with a toothpick after 45 minutes).
Grilled Nectarines & Pound Cake
1/2 cup Orange juice ( the real stuff)
1/4 cup Balsamic vinegar
1/4 cup Sugar
1 tsp. Orange zest
4 Nectarines
4 Purple Plums
4 (1 in.) slices of pound cake
Sweetened whipping cream
Combine the orange juice, balsamic vinegar, sugar and zest in a small saucepan. Boil over high heat, stirring to dissolve the sugar. Reduce heat and simmer for 5 mins. Set aside to cool while grilling the fruit and pound cake.
Halve the nectarines and plums, remove pits, grill cut side down until browned and slightly soft.10 to 12 mins. During the last few mins. add the slices of pound cake to warm. Then remove everything to a platter.
Serve grilled fruit with pound cake; drizzle with balsamic sauce and top with whipped cream, or vanilla ice cream.
Crab Rice Cakes
1 cup Chicken broth
1 cup Minute Rice, uncooked
2 eggs
2 cans (6 oz. each) Crabmeat, drained and flaked
¼ cup Kraft 100% Grated Parmesan Cheese
¼ cup (½ stick) Butter or Margarine
Salt & Pepper to taste
Bring chicken broth to a boil in a small saucepan. Stir in rice; cover and remove from heat; let stand covered for 5 mins. Fluff with a fork. Beat eggs lightly in a medium bowl.
Add rice, crabmeat, and cheese; mix well. Shape into 8 patties equally. Let stand 5 mins.
Melt butter in a large skillet on med. Heat. Add patties. Cook for 5 minutes on each side or until golden brown.
Sunday, April 29, 2007
Best Recipe I have ever seen
1 Cooler
3 Bags Ice (cubes)
1 Case Beer
Remove cans from recycleable cardboard holder.
Place cans in cooler, intermingling with ice cubes.
Chill 45 minutes and serve.
Marinades for Pork
Apple-soy: Combine 1/4 cup frozen apple juice concentrate, thawed; 1/4 cup white wine vinegar, 2 tablespoons olive oil, 2 tablespoons soy sauce and 1 teaspoon crushed savory.
Lime-garlic: Combine 1/2 cup chicken broth, 1 teaspoon shredded lime peel, 1/3 cup lime juice, 2 tablespoons oil, 1 tablespoon brown sugar, 2 cloves minced garlic and 1/8 teaspoon ground red pepper.
Wine and herbs: Combine 1/4 cup olive oil, 1/4 cup dry white wine, 1 tablespoon minced dried onion, 1/2 teaspoon dried crushed basil, 1/2 teaspoon dried crushed rosemary and 1/4 teaspoon pepper.
Citrus-rosemary: Combine 1/4 cup olive oil, 1/4 cup lime juice, 1/4 cup lemon juice, 1 tablespoon grated orange peel, 1 clove minced garlic, 1 tablespoon crushed rosemary, 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Mustard-bourbon: Combine 1/2 cup Dijon-style mustard, 1/4 cup bourbon, 1/4 cup soy sauce, 1/2 cup brown sugar and 2 teaspoons Worcestershire sauce.
Lemon-herb: Combine 1/2 cup fresh lemon juice, 1/4 cup olive oil, 2 tablespoons finely chopped parsley, 1/2 teaspoon salt and 1/2 teaspoon ground black pepper.
Port and honey: Combine 1/2 cup port wine, 6 tablespoons honey and 2 tablespoons melted butter.
Lemon-thyme: Combine 1/2 cup lemon juice, 1 tablespoon grated lemon rind, 4 tablespoons chopped fresh thyme leaves, 1/4 cup chopped green onion, 2 teaspoons salt, 1 teaspoon ground black pepper and 1/4 cup oil.
Southwestern: Combine 3/4 cup cider vinegar, 2 teaspoons Worcestershire sauce, 2 teaspoons dry mustard, 1 teaspoon cayenne, 1 teaspoon ground cumin, 1 teaspoon ground ginger, 1 crushed garlic clove and 1 minced medium onion.
Indonesian: Combine 1 cup plain yogurt, 2 tablespoons grated fresh ginger, 1/4 of a small minced onion, 2 minced garlic cloves, 1/2 teaspoon ground coriander, 1/3 teaspoon cayenne and 1/2 teaspoon salt.
Mediterranean: Combine 1/4 cup red wine vinegar, 1/4 cup tarragon vinegar, 2 tablespoons olive oil, 1 crushed garlic clove, 1 teaspoon oregano, 1/2 teaspoon crushed rosemary and 1/2 teaspoon salt.
Scandinavian: Combine 1/2 cup lemon juice, 4 tablespoons vegetable oil, 1 teaspoon dill and 1/2 teaspoon salt.
Caribbean: Combine 1/4 cup lime juice, 1/4 cup orange juice, 2 tablespoons cider vinegar, 1 crushed garlic clove, 1/2 teaspoon ground allspice, 1/2 teaspoon crushed thyme and 1/4 teaspoon cayenne.
Oriental: Combine 1/4 cup soy sauce, 1/4 cup dry sherry, 2 tablespoons sesame oil, 1 crushed garlic clove and 1 tablespoon grated fresh ginger.
1 Cooler
3 Bags Ice (cubes)
1 Case Beer
Remove cans from recycleable cardboard holder.
Place cans in cooler, intermingling with ice cubes.
Chill 45 minutes and serve.
Marinades for Pork
Apple-soy: Combine 1/4 cup frozen apple juice concentrate, thawed; 1/4 cup white wine vinegar, 2 tablespoons olive oil, 2 tablespoons soy sauce and 1 teaspoon crushed savory.
Lime-garlic: Combine 1/2 cup chicken broth, 1 teaspoon shredded lime peel, 1/3 cup lime juice, 2 tablespoons oil, 1 tablespoon brown sugar, 2 cloves minced garlic and 1/8 teaspoon ground red pepper.
Wine and herbs: Combine 1/4 cup olive oil, 1/4 cup dry white wine, 1 tablespoon minced dried onion, 1/2 teaspoon dried crushed basil, 1/2 teaspoon dried crushed rosemary and 1/4 teaspoon pepper.
Citrus-rosemary: Combine 1/4 cup olive oil, 1/4 cup lime juice, 1/4 cup lemon juice, 1 tablespoon grated orange peel, 1 clove minced garlic, 1 tablespoon crushed rosemary, 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Mustard-bourbon: Combine 1/2 cup Dijon-style mustard, 1/4 cup bourbon, 1/4 cup soy sauce, 1/2 cup brown sugar and 2 teaspoons Worcestershire sauce.
Lemon-herb: Combine 1/2 cup fresh lemon juice, 1/4 cup olive oil, 2 tablespoons finely chopped parsley, 1/2 teaspoon salt and 1/2 teaspoon ground black pepper.
Port and honey: Combine 1/2 cup port wine, 6 tablespoons honey and 2 tablespoons melted butter.
Lemon-thyme: Combine 1/2 cup lemon juice, 1 tablespoon grated lemon rind, 4 tablespoons chopped fresh thyme leaves, 1/4 cup chopped green onion, 2 teaspoons salt, 1 teaspoon ground black pepper and 1/4 cup oil.
Southwestern: Combine 3/4 cup cider vinegar, 2 teaspoons Worcestershire sauce, 2 teaspoons dry mustard, 1 teaspoon cayenne, 1 teaspoon ground cumin, 1 teaspoon ground ginger, 1 crushed garlic clove and 1 minced medium onion.
Indonesian: Combine 1 cup plain yogurt, 2 tablespoons grated fresh ginger, 1/4 of a small minced onion, 2 minced garlic cloves, 1/2 teaspoon ground coriander, 1/3 teaspoon cayenne and 1/2 teaspoon salt.
Mediterranean: Combine 1/4 cup red wine vinegar, 1/4 cup tarragon vinegar, 2 tablespoons olive oil, 1 crushed garlic clove, 1 teaspoon oregano, 1/2 teaspoon crushed rosemary and 1/2 teaspoon salt.
Scandinavian: Combine 1/2 cup lemon juice, 4 tablespoons vegetable oil, 1 teaspoon dill and 1/2 teaspoon salt.
Caribbean: Combine 1/4 cup lime juice, 1/4 cup orange juice, 2 tablespoons cider vinegar, 1 crushed garlic clove, 1/2 teaspoon ground allspice, 1/2 teaspoon crushed thyme and 1/4 teaspoon cayenne.
Oriental: Combine 1/4 cup soy sauce, 1/4 cup dry sherry, 2 tablespoons sesame oil, 1 crushed garlic clove and 1 tablespoon grated fresh ginger.
Pokey's & Barb's Chocolate Chip Bundt Cake
This will absolutely knock your socks off if you love chocolate.
Pre heat oven to 350*
1 small box chocolate instant pudding
1 box yellow cake mix ( no pudding in mix )
3 eggs
8 oz. sour cream
3/4 cup water
3/4 cup oil ( Mazola )
1 tsp. vanilla
1 cup milk chocolate chips
Mix together all ingredients ( now here is the secrect ) and THEN fold in the chocolate chips.
Pour into bundt pan and bake at 350* for 45 mins. or until toothpick comes out clean. When cake is done sprinkle powdered sugar on top or drip your favorite icing on top.
All- American Barbecue Sauce
1 cup cider vinegar
3/4 cup chili sauce
2 Tbs. Worcestershire sauce
1 Tbs. A-1 sauce
3 Tbs. brown sugar
1 onion - finely minced
1 tsp. Chili powder
1 tsps. Tabasco sauce ( or to taste )
Combine all ingredients in a non - aluminum sauce pan. Simmer gently for 35 mins. partially covered. Stir occasionally.
Makes about 1 1/4 cup.Use with beef, pork, or chicken.
This will absolutely knock your socks off if you love chocolate.
Pre heat oven to 350*
1 small box chocolate instant pudding
1 box yellow cake mix ( no pudding in mix )
3 eggs
8 oz. sour cream
3/4 cup water
3/4 cup oil ( Mazola )
1 tsp. vanilla
1 cup milk chocolate chips
Mix together all ingredients ( now here is the secrect ) and THEN fold in the chocolate chips.
Pour into bundt pan and bake at 350* for 45 mins. or until toothpick comes out clean. When cake is done sprinkle powdered sugar on top or drip your favorite icing on top.
All- American Barbecue Sauce
1 cup cider vinegar
3/4 cup chili sauce
2 Tbs. Worcestershire sauce
1 Tbs. A-1 sauce
3 Tbs. brown sugar
1 onion - finely minced
1 tsp. Chili powder
1 tsps. Tabasco sauce ( or to taste )
Combine all ingredients in a non - aluminum sauce pan. Simmer gently for 35 mins. partially covered. Stir occasionally.
Makes about 1 1/4 cup.Use with beef, pork, or chicken.
Dump Cake
2 Cans Apple Pie filling
1 Yellow Cake Mix
1 Cup Chopped Pecans
2 sticks butter
Preheat Oven 350 degrees
Spray oblong cake pan with cooking spray.
Put 2 Cans Apple Pie filling in pan.
Put Cake mix on top of pie filling
Dot the butter on top of cake mix .
Sprinkle Chopped Pecans on the dry cake mix & butter.
Place in preheated oven for 1 hour.
Often times I make this cake with 1 Can Blueberry Pie filling & 1 large Can crushed pineapples instead of Apple pie filling. Or 2 Cans Cherry pie filling instead of Apple pie filling.
Barbecued Meatloaf
2 to 3 pounds ground beef
1-1/2 slices of bread, made into crumbs
1 cup milk
2 eggs, beaten
2/3 cup onion, chopped
1 teaspoon salt
1 teaspoon white pepper
1/2 teaspoon dry mustard
3 celery ribs, chopped
2 cloves garlic, minced
1/2 tablespoons sage
1 tablespoon Worcestershire Sauce
1/2 green pepper, chopped
1 tablespoons poultry seasoning
your favorite Bar-B-Q Sauce ( to cover the top )
Directions:
Mix all ingredients together except Bar-B-Q Sauce.
Put in a loaf pan. Spread sauce on top of meat. Bake at 350 degrees for 1 to 1 1/2 hours.
Granny's Squash Casserole
6 to 8 medium yellow squash
1 medium Vidalia onion, chopped fine
1 stick butter
3 large eggs, beaten
1 (10-3/4 ounce) can cream of mushroom soup
1 cup Town House cracker crumbs
1 cup grated mild cheddar cheese
Extra grated cheese, for topping
Preheat oven to 350 degrees.Wash squash, cut up, and cook in a skillet with onion until done. Add other ingredients except cheese for topping and mix. Pour into a casserole dish and sprinkle with the extra grated cheese for the topping.
Bake for 30 minutes.
25 Cents Rib Rub
Many people prefer a dry seasoning rub for ribs and other meats on the grill. I like them too. Here is one that I think you will enjoy on meat, poultry or fish.
I call this my 25 cents rub because all the ingredients are 1/4 cup.
1/4 cup garlic powder
1/4 cup black pepper
1/4 ground allspice
1/4 good paprika
1/4 cup ground thyme
1/4 cup onion powder
1/4 cup dry mustard
1/4 cup brown sugar
1/4 salt
Mix well and store in a jar in the fridge. To use, rub on meat and let sit for at least 1 hour before grilling. The more time the better.
When rubbing on chicken or turkey makes sure to rub under the skin too, and make slits into the meat for added flavor. I have used this rub on blue fish steaks, Bluefish or Salmon, with much success.
I was looking through my old recipe box ( the first one I ever had ) and pulled out a few recipes I did years ago. I mean way back when...This recipe is the best of the best when it come to desserts. So I hope you enjoy this one - I did - I loved it!!
Punch Bowl Cake
1 - box of Yellow cake mix
2 - boxes 5 1/4 oz. Vanilla instant pudding
5 - cups Milk
2 - large cans Cherry Pie Filling
2 - large cans Crushed Pineapple
5 - Bananas & Small package of chopped Walnuts
1 - large carton of Cool Whip ( I always bought 2 cartons )
1 - punch bowl
Mix cake according to box and bake.
Cool cake and cut into bite size pieces.
Layer in the punch bowl like this:
1st: Enough cake to cover the bottom of the bowl
2nd: Pour 1 box of pudding that has been mixed with 2 1/2 cups of milk
3rd: Pour 1 can cherry pie filling
4th: 1 Can pineapple
5th: 2 1/2 bananas sliced
6th: Walnuts
7th: Cool Whip spread out to cover
Repeat all layers again - starting with the cake
This is one of the best desserts I ever made.
2 Cans Apple Pie filling
1 Yellow Cake Mix
1 Cup Chopped Pecans
2 sticks butter
Preheat Oven 350 degrees
Spray oblong cake pan with cooking spray.
Put 2 Cans Apple Pie filling in pan.
Put Cake mix on top of pie filling
Dot the butter on top of cake mix .
Sprinkle Chopped Pecans on the dry cake mix & butter.
Place in preheated oven for 1 hour.
Often times I make this cake with 1 Can Blueberry Pie filling & 1 large Can crushed pineapples instead of Apple pie filling. Or 2 Cans Cherry pie filling instead of Apple pie filling.
Barbecued Meatloaf
2 to 3 pounds ground beef
1-1/2 slices of bread, made into crumbs
1 cup milk
2 eggs, beaten
2/3 cup onion, chopped
1 teaspoon salt
1 teaspoon white pepper
1/2 teaspoon dry mustard
3 celery ribs, chopped
2 cloves garlic, minced
1/2 tablespoons sage
1 tablespoon Worcestershire Sauce
1/2 green pepper, chopped
1 tablespoons poultry seasoning
your favorite Bar-B-Q Sauce ( to cover the top )
Directions:
Mix all ingredients together except Bar-B-Q Sauce.
Put in a loaf pan. Spread sauce on top of meat. Bake at 350 degrees for 1 to 1 1/2 hours.
Granny's Squash Casserole
6 to 8 medium yellow squash
1 medium Vidalia onion, chopped fine
1 stick butter
3 large eggs, beaten
1 (10-3/4 ounce) can cream of mushroom soup
1 cup Town House cracker crumbs
1 cup grated mild cheddar cheese
Extra grated cheese, for topping
Preheat oven to 350 degrees.Wash squash, cut up, and cook in a skillet with onion until done. Add other ingredients except cheese for topping and mix. Pour into a casserole dish and sprinkle with the extra grated cheese for the topping.
Bake for 30 minutes.
25 Cents Rib Rub
Many people prefer a dry seasoning rub for ribs and other meats on the grill. I like them too. Here is one that I think you will enjoy on meat, poultry or fish.
I call this my 25 cents rub because all the ingredients are 1/4 cup.
1/4 cup garlic powder
1/4 cup black pepper
1/4 ground allspice
1/4 good paprika
1/4 cup ground thyme
1/4 cup onion powder
1/4 cup dry mustard
1/4 cup brown sugar
1/4 salt
Mix well and store in a jar in the fridge. To use, rub on meat and let sit for at least 1 hour before grilling. The more time the better.
When rubbing on chicken or turkey makes sure to rub under the skin too, and make slits into the meat for added flavor. I have used this rub on blue fish steaks, Bluefish or Salmon, with much success.
I was looking through my old recipe box ( the first one I ever had ) and pulled out a few recipes I did years ago. I mean way back when...This recipe is the best of the best when it come to desserts. So I hope you enjoy this one - I did - I loved it!!
Punch Bowl Cake
1 - box of Yellow cake mix
2 - boxes 5 1/4 oz. Vanilla instant pudding
5 - cups Milk
2 - large cans Cherry Pie Filling
2 - large cans Crushed Pineapple
5 - Bananas & Small package of chopped Walnuts
1 - large carton of Cool Whip ( I always bought 2 cartons )
1 - punch bowl
Mix cake according to box and bake.
Cool cake and cut into bite size pieces.
Layer in the punch bowl like this:
1st: Enough cake to cover the bottom of the bowl
2nd: Pour 1 box of pudding that has been mixed with 2 1/2 cups of milk
3rd: Pour 1 can cherry pie filling
4th: 1 Can pineapple
5th: 2 1/2 bananas sliced
6th: Walnuts
7th: Cool Whip spread out to cover
Repeat all layers again - starting with the cake
This is one of the best desserts I ever made.
This is a recipe that my very own Mrs. B.D. makes and everybody loves these things.
Sausage Pinwheels
1 lb bulk sausage (mild is better)
1 lg pkg cream cheese
1 tube of crescent rolls
Preheat oven to 375 degrees.
Set the cream cheese out at room temperature (it's easier to mix with the sausage). Brown the sausage and drain thoroughly (with paper towels).
Combine the cream cheese and the sausage in a mixing bowl. Mix together with your hands (it's much easier than using a spoon).
Separate the crescent rolls along the perforations onto a cookie sheet. Take each 'roll' and cut it diagonally to make 2 separate triangles.
Using a spoon, place some of the sausage and cream cheese mixture onto each triangle. Use as much or as little as you like. Maybe a 'dollop' size. Fold the edges of the triangle to the center so that it looks like a child's pinwheel. (I'm not too sure these actually look like pinwheels but I didn't come up with the recipe.)
Bake at 375 for the amount of time that the crescent roll pkg states. Usually 9-11 minutes.
One pkg of the 8 count crescent rolls makes 16 pinwheels.
The mixture would probably make up to 50 pinwheels, depending on how much you put on each triangle. These are great appetizers.
Mushroom and Sausage Pie
1 frozen pie crust 9-inch unbaked pastry shell
1 pound pork sausages or bulk pork sausage
1 pound mushrooms small, whole fresh, cleaned
1/2 cup parsley minced fresh
2 eggs
1 cup half and half
1/2 cup Parmesan cheese grated
1/4 teaspoon salt
Crumble sausage in large skillet and add mushrooms. Cook over high heat, stirring frequently, until mushrooms and meat are lightly browned and all liquid from mushrooms has evaporated. Drain off any excess grease. Stir in parsley. Beat eggs with half-and-half and Parmesan cheese; blend in mushroom mixture and salt. Pour into unbaked pastry shell.
Arrange mushrooms so that any stems are turned down in liquid. Bake in a preheated 400 F oven for 25 to 30 minutes or until crust is well browned and filling is set. Let pie stand about 10 minutes before cutting.
Creole Seafood Seasoning
1/3 cup table salt
1/4 cup granulated or powdered garlic
1/4 cup freshly ground black pepper
2 tablespoons cayenne pepper, or to taste
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried oregano
1/3 cup paprika
3 tablespoons granulated or powdered onion
Thoroughly combine all ingredients in a blender, food processor, or mixing bowl, and pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely.
Chef Jamie's Tip: Cayenne pepper is the main source of heat in this mixture. If you wish, reduce the quantity by as much as half.
Makes about 2 cups.
Grilled Orange Chicken
1/2 cup Lea & Perrins Steak sauce
1/2 cup Orange juice
1/4 tsp. Ground ginger
You can use any part of the chicken .
Mix all this into a mixing bowl.
Wash and pat dry chicken.
Place chicken into a Zip lock bag.
Pour marinade into bag over chicken and seal bag.
Let chicken marinade for 30 mins.
Remove chicken discard marinade and grill until done.
You can also do this in the oven.
Pre heat oven to 350
Place chicken (skin side up) and marinade in a shallow baking dish.
Bake until juices run clear (about 1 hr.)
Baste occasionally with marinade.
Sausage Pinwheels
1 lb bulk sausage (mild is better)
1 lg pkg cream cheese
1 tube of crescent rolls
Preheat oven to 375 degrees.
Set the cream cheese out at room temperature (it's easier to mix with the sausage). Brown the sausage and drain thoroughly (with paper towels).
Combine the cream cheese and the sausage in a mixing bowl. Mix together with your hands (it's much easier than using a spoon).
Separate the crescent rolls along the perforations onto a cookie sheet. Take each 'roll' and cut it diagonally to make 2 separate triangles.
Using a spoon, place some of the sausage and cream cheese mixture onto each triangle. Use as much or as little as you like. Maybe a 'dollop' size. Fold the edges of the triangle to the center so that it looks like a child's pinwheel. (I'm not too sure these actually look like pinwheels but I didn't come up with the recipe.)
Bake at 375 for the amount of time that the crescent roll pkg states. Usually 9-11 minutes.
One pkg of the 8 count crescent rolls makes 16 pinwheels.
The mixture would probably make up to 50 pinwheels, depending on how much you put on each triangle. These are great appetizers.
Mushroom and Sausage Pie
1 frozen pie crust 9-inch unbaked pastry shell
1 pound pork sausages or bulk pork sausage
1 pound mushrooms small, whole fresh, cleaned
1/2 cup parsley minced fresh
2 eggs
1 cup half and half
1/2 cup Parmesan cheese grated
1/4 teaspoon salt
Crumble sausage in large skillet and add mushrooms. Cook over high heat, stirring frequently, until mushrooms and meat are lightly browned and all liquid from mushrooms has evaporated. Drain off any excess grease. Stir in parsley. Beat eggs with half-and-half and Parmesan cheese; blend in mushroom mixture and salt. Pour into unbaked pastry shell.
Arrange mushrooms so that any stems are turned down in liquid. Bake in a preheated 400 F oven for 25 to 30 minutes or until crust is well browned and filling is set. Let pie stand about 10 minutes before cutting.
Creole Seafood Seasoning
1/3 cup table salt
1/4 cup granulated or powdered garlic
1/4 cup freshly ground black pepper
2 tablespoons cayenne pepper, or to taste
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried oregano
1/3 cup paprika
3 tablespoons granulated or powdered onion
Thoroughly combine all ingredients in a blender, food processor, or mixing bowl, and pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely.
Chef Jamie's Tip: Cayenne pepper is the main source of heat in this mixture. If you wish, reduce the quantity by as much as half.
Makes about 2 cups.
Grilled Orange Chicken
1/2 cup Lea & Perrins Steak sauce
1/2 cup Orange juice
1/4 tsp. Ground ginger
You can use any part of the chicken .
Mix all this into a mixing bowl.
Wash and pat dry chicken.
Place chicken into a Zip lock bag.
Pour marinade into bag over chicken and seal bag.
Let chicken marinade for 30 mins.
Remove chicken discard marinade and grill until done.
You can also do this in the oven.
Pre heat oven to 350
Place chicken (skin side up) and marinade in a shallow baking dish.
Bake until juices run clear (about 1 hr.)
Baste occasionally with marinade.
Fiesta Bean Bake
1 cup onions chopped
1/4 cup green bell peppers chopped
1 clove garlic minced
2 tablespoons vegetable oil
2 15-ounce cans pinto beans
1 16-ounce can corn whole kernel corn, drained
1 cup olives sliced (green or black)
4 ounces cheddar cheese shredded (about 1 cup)
1 tablespoon chili powder
1/2 teaspoon salt
Heat oven to 400F.
Grease a 2 1/2 -quart casserole. In a large skillet over medium heat, sauté onion, green pepper and garlic in hot oil for 5 minutes or until onion is limp. Stir in pinto beans, corn, olives, cheese, chili powder and salt.
Spoon mixture into casserole dish.
Bake- uncovered for 40 minutes or until bubbly.
Stir before serving.
Baked Crab & Shrimp
Recipe courtesy of: Olde Victorian Inn
1 pound lump crabmeat
1 pound medium shrimp peeled, raw
1/2 cup chopped bell pepper
1/2 cup thinly sliced green onions
1/2 cup chopped celery
1 cup mayonnaise
3 tablespoons Worcestershire sauce
1 tablespoon Tabasco
4 tablespoons lemon juice
Buttered bread crumbs
12 English muffins
Combine all the ingredients in a buttered casserole dish. Top with the buttered bread crumbs and bake at 350 degrees or until warm and bubbly.
Serve over toasted and buttered English Muffins.
Chicken Thighs with Creole Mustard-Orange Sauce
4 chicken thighs boneless; skinless
1 1/2 teaspoons olive oil
3/4 cup orange juice
1 cup chicken broth
1 cup Creole mustard
1 tablespoon honey
1 teaspoon Tabasco
Salt and pepper the chicken.
Sauté until brown - about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked, about 5 minutes. Transfer chicken to plate.
Add mustard, honey and pepper sauce to skillet. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet.
Simmer until heated through, about 1 minute.
Transfer chicken to plates and top with sauce.
Italian chuck casserole
3qt. Casserole dish
pre heat oven to 325
1 1/2 or 2 lbs. Ground chuck
2 cans mixed beans-pinto & great northern
1 can diced Italian style tomatoes
2 bags Mozzarella & Parmesan shredded cheese
1 small can of chopped black olives
1 small can of sliced mushrooms
1 cup chopped 3 pepper & onion (see note)
Italian Style bread crumbs ( store bought)
Kellogg corn flake crumbs ( store bought)
1 tsp. chopped Garlic
Worcestershire ( good healthy swig )
Note: This is in the freezer section, it is sliced green-yellow & red bell peppers & onions, just chop up enough to make a cup full. If you have a food processor just throw it and the mushrooms in and chop.
Open all the cans and drain as much liquid as possible Pour both cans of beans into the casserole dish and spread evenly to cover the bottom.
Brown chuck and drain-add tomatoes, olives, mushrooms, peppers & onion, Worcestershire & chopped garlic, cook med- high for 15 mins. Now comes the fun part. Spread Italian bread crumbs over top of beans, just enough to cover them. Pour half of meat mixture over top of bread crumbs and spread out evenly. Put one full bag of M&P cheese on top of mixture spreading evenly.
Next when this is done, pour remaining meat mixture over top of the cheese, again spreading out evenly. When this is done cover top of mixture with corn flake crumbs, same as you did to the beans. Then spread the other bag of M&P cheese on top and stick it in the oven uncovered for 15 mins.
Then cover and cook for 15 mins. more.
It seems like a lot of work, but it's very easy.
1 cup onions chopped
1/4 cup green bell peppers chopped
1 clove garlic minced
2 tablespoons vegetable oil
2 15-ounce cans pinto beans
1 16-ounce can corn whole kernel corn, drained
1 cup olives sliced (green or black)
4 ounces cheddar cheese shredded (about 1 cup)
1 tablespoon chili powder
1/2 teaspoon salt
Heat oven to 400F.
Grease a 2 1/2 -quart casserole. In a large skillet over medium heat, sauté onion, green pepper and garlic in hot oil for 5 minutes or until onion is limp. Stir in pinto beans, corn, olives, cheese, chili powder and salt.
Spoon mixture into casserole dish.
Bake- uncovered for 40 minutes or until bubbly.
Stir before serving.
Baked Crab & Shrimp
Recipe courtesy of: Olde Victorian Inn
1 pound lump crabmeat
1 pound medium shrimp peeled, raw
1/2 cup chopped bell pepper
1/2 cup thinly sliced green onions
1/2 cup chopped celery
1 cup mayonnaise
3 tablespoons Worcestershire sauce
1 tablespoon Tabasco
4 tablespoons lemon juice
Buttered bread crumbs
12 English muffins
Combine all the ingredients in a buttered casserole dish. Top with the buttered bread crumbs and bake at 350 degrees or until warm and bubbly.
Serve over toasted and buttered English Muffins.
Chicken Thighs with Creole Mustard-Orange Sauce
4 chicken thighs boneless; skinless
1 1/2 teaspoons olive oil
3/4 cup orange juice
1 cup chicken broth
1 cup Creole mustard
1 tablespoon honey
1 teaspoon Tabasco
Salt and pepper the chicken.
Sauté until brown - about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked, about 5 minutes. Transfer chicken to plate.
Add mustard, honey and pepper sauce to skillet. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet.
Simmer until heated through, about 1 minute.
Transfer chicken to plates and top with sauce.
Italian chuck casserole
3qt. Casserole dish
pre heat oven to 325
1 1/2 or 2 lbs. Ground chuck
2 cans mixed beans-pinto & great northern
1 can diced Italian style tomatoes
2 bags Mozzarella & Parmesan shredded cheese
1 small can of chopped black olives
1 small can of sliced mushrooms
1 cup chopped 3 pepper & onion (see note)
Italian Style bread crumbs ( store bought)
Kellogg corn flake crumbs ( store bought)
1 tsp. chopped Garlic
Worcestershire ( good healthy swig )
Note: This is in the freezer section, it is sliced green-yellow & red bell peppers & onions, just chop up enough to make a cup full. If you have a food processor just throw it and the mushrooms in and chop.
Open all the cans and drain as much liquid as possible Pour both cans of beans into the casserole dish and spread evenly to cover the bottom.
Brown chuck and drain-add tomatoes, olives, mushrooms, peppers & onion, Worcestershire & chopped garlic, cook med- high for 15 mins. Now comes the fun part. Spread Italian bread crumbs over top of beans, just enough to cover them. Pour half of meat mixture over top of bread crumbs and spread out evenly. Put one full bag of M&P cheese on top of mixture spreading evenly.
Next when this is done, pour remaining meat mixture over top of the cheese, again spreading out evenly. When this is done cover top of mixture with corn flake crumbs, same as you did to the beans. Then spread the other bag of M&P cheese on top and stick it in the oven uncovered for 15 mins.
Then cover and cook for 15 mins. more.
It seems like a lot of work, but it's very easy.
Carolina Style Rib
1/2 cup brown sugar
1/3 cup fresh lemon juice
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1/4 cup molasses
1/2 to 1 cup prepared mustard
2 teaspoons Garlic powder or minced Garlic
2 teaspoons Sea salt
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 to 3 racks pork spare ribs
1/4 to 1/2 cup barbecue seasoning
In a medium bowl, whisk together the brown sugar, lemon juice, cider vinegar, Worcestershire sauce, molasses and mustard, Garlic, salt, pepper, red pepper flakes, white pepper and cayenne pepper, and mix well. Set aside.
Preheat an outdoor grill or smoker to 225 to 250 degrees .
Rub ribs liberally with barbecue seasoning, (2 hrs. before. ) then place them in the smoker or grill and cover.
Cook for 3 to 4 hours, ( bone side down ) until tender.
Baste ribs with mustard sauce liberally during the final 30 minutes of cooking. Heat remaining sauce to a simmer, serve on the side.
Vidalia Onion Casserole
Makes 6 to 8 side-dish servings
6 large Vidalia onions (about 2 to 3 pounds)
1 stick of butter (½ cup)
1 sleeve of Ritz crackers, coarsely crushed
About 1 cup grated Parmesan cheese
Preheat oven to 300 degrees. Peel onions and slice into very thin rings. Melt butter in a four-quart saucepan. Add onions to pan, and sauté until soft and starting to brown, 20 to 25 minutes over med-high heat, stirring occasionally. Remove from heat.
Place half the onions in an ungreased 1 ½-to 2-quart casserole dish; cover with half the crackers, then half the Parmesan. Repeat to make another layer of onions, crackers and Parmesan. Bake uncovered until cheese on top has lightly browned, about 25 minutes.
Serve warm.
If made a day ahead, let cool and keep refrigerated until time to reheat for serving. (Reheat uncovered in a moderate oven.)
1/2 cup brown sugar
1/3 cup fresh lemon juice
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1/4 cup molasses
1/2 to 1 cup prepared mustard
2 teaspoons Garlic powder or minced Garlic
2 teaspoons Sea salt
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 to 3 racks pork spare ribs
1/4 to 1/2 cup barbecue seasoning
In a medium bowl, whisk together the brown sugar, lemon juice, cider vinegar, Worcestershire sauce, molasses and mustard, Garlic, salt, pepper, red pepper flakes, white pepper and cayenne pepper, and mix well. Set aside.
Preheat an outdoor grill or smoker to 225 to 250 degrees .
Rub ribs liberally with barbecue seasoning, (2 hrs. before. ) then place them in the smoker or grill and cover.
Cook for 3 to 4 hours, ( bone side down ) until tender.
Baste ribs with mustard sauce liberally during the final 30 minutes of cooking. Heat remaining sauce to a simmer, serve on the side.
Vidalia Onion Casserole
Makes 6 to 8 side-dish servings
6 large Vidalia onions (about 2 to 3 pounds)
1 stick of butter (½ cup)
1 sleeve of Ritz crackers, coarsely crushed
About 1 cup grated Parmesan cheese
Preheat oven to 300 degrees. Peel onions and slice into very thin rings. Melt butter in a four-quart saucepan. Add onions to pan, and sauté until soft and starting to brown, 20 to 25 minutes over med-high heat, stirring occasionally. Remove from heat.
Place half the onions in an ungreased 1 ½-to 2-quart casserole dish; cover with half the crackers, then half the Parmesan. Repeat to make another layer of onions, crackers and Parmesan. Bake uncovered until cheese on top has lightly browned, about 25 minutes.
Serve warm.
If made a day ahead, let cool and keep refrigerated until time to reheat for serving. (Reheat uncovered in a moderate oven.)
Tangy Buttermilk Potato Salad
5 medium, peeled baking potatoes
1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
4 hardboiled eggs
1/3 cup chopped sweet pickles
3 Tbsp. Sweet pickle juice
4 sliced green onions
1 Tbsp. Chives
1 Tbsp. Garlic salt
1 tsp. Freshly ground black pepper
Salt to taste
Dressing:
3/4 cup mayonnaise
1/2 cup buttermilk
2 Tbsp. Chopped fresh chives
1 Tbsp. Prepared mustard
In a large pot of boiling salted water, cook potatoes for 15 to 20 minutes or until they are tender. Remove from heat and let stand until cool. Combine sliced green, red and yellow bell peppers with chopped eggs, pickles, pickle juice and green onions in a bowl.
Chop cooled potatoes into bite size pieces and add to bowl, mixing lightly. In a separate bowl combine dressing ingredients and mix well. Add to salad and let stand in the refrigerator for at least 2 hours before serving.
Yields: 6 servings
Chipotle Barbecue Sauce
1/2 cup onion, chopped
1/2 cup water (or beer at room temp.)
1 can Chipotle chilies (smoked jalapeno), chopped
1/4 cup brown sugar
2 tablespoons oil
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon celery salt
1/2 teaspoon black pepper
Heat oil in a sauce pan, add onions and garlic. Sauté until soft. Stir in brown sugar, celery salt and black pepper. Add remaining ingredients and simmer until the sauce thickens. Strain and let cool.
Mustard Paint
This recipe is for a sauce for smoking or grilling slabs of ribs, pork loins, pork butts, pork tenderloins, ham, chicken and/or any other meat.
1 12 oz can flat beer
4 cups prepared yellow mustard
½ cup dark brown sugar, packed
1 tablespoon Louisiana-style hot sauce
1 teaspoon sea salt
1 teaspoon black pepper
Combine all ingredients in a non-reactive bowl and store in an air tight jar in the refrigerator. This sauce will keep for several months. You can replace beer with lemon juice or liquor. You can also use the Dijon style mustard for the American mustard.
My preference is to use just 2 cups of prepared mustard, keep the other ingredients the same and substitute 2 Tablespoons of Real Lemon for the flat beer.
When ready to use, paint the mustard sauce on the meat or chicken and then put your favorite spice rub on. Grill or smoke.
5 medium, peeled baking potatoes
1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
4 hardboiled eggs
1/3 cup chopped sweet pickles
3 Tbsp. Sweet pickle juice
4 sliced green onions
1 Tbsp. Chives
1 Tbsp. Garlic salt
1 tsp. Freshly ground black pepper
Salt to taste
Dressing:
3/4 cup mayonnaise
1/2 cup buttermilk
2 Tbsp. Chopped fresh chives
1 Tbsp. Prepared mustard
In a large pot of boiling salted water, cook potatoes for 15 to 20 minutes or until they are tender. Remove from heat and let stand until cool. Combine sliced green, red and yellow bell peppers with chopped eggs, pickles, pickle juice and green onions in a bowl.
Chop cooled potatoes into bite size pieces and add to bowl, mixing lightly. In a separate bowl combine dressing ingredients and mix well. Add to salad and let stand in the refrigerator for at least 2 hours before serving.
Yields: 6 servings
Chipotle Barbecue Sauce
1/2 cup onion, chopped
1/2 cup water (or beer at room temp.)
1 can Chipotle chilies (smoked jalapeno), chopped
1/4 cup brown sugar
2 tablespoons oil
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon celery salt
1/2 teaspoon black pepper
Heat oil in a sauce pan, add onions and garlic. Sauté until soft. Stir in brown sugar, celery salt and black pepper. Add remaining ingredients and simmer until the sauce thickens. Strain and let cool.
Mustard Paint
This recipe is for a sauce for smoking or grilling slabs of ribs, pork loins, pork butts, pork tenderloins, ham, chicken and/or any other meat.
1 12 oz can flat beer
4 cups prepared yellow mustard
½ cup dark brown sugar, packed
1 tablespoon Louisiana-style hot sauce
1 teaspoon sea salt
1 teaspoon black pepper
Combine all ingredients in a non-reactive bowl and store in an air tight jar in the refrigerator. This sauce will keep for several months. You can replace beer with lemon juice or liquor. You can also use the Dijon style mustard for the American mustard.
My preference is to use just 2 cups of prepared mustard, keep the other ingredients the same and substitute 2 Tablespoons of Real Lemon for the flat beer.
When ready to use, paint the mustard sauce on the meat or chicken and then put your favorite spice rub on. Grill or smoke.
Friday, April 20, 2007
Corn Pudding
Corn pudding is great and this is a very easy recipe.
1 stick butter or margarine
1 cup sour cream (don't use Lite)
1 16oz.can cream-style corn
1 16oz.can whole kernel corn (undrained)
2 eggs
1 box Jiffy corn muffin mix
Preheat oven to 350.
Mean while melt butter or margarine. then pour into a 9x13 glass dish and let cool for a min.
In another bowl mix sour cream and both cans of corn. When mixed well, stir in muffin mix.
Pour into the 9x13 glass dish and smooth out to the corners. Bake at 350 for 50 mins. or until golden brown.
Corn pudding is great and this is a very easy recipe.
1 stick butter or margarine
1 cup sour cream (don't use Lite)
1 16oz.can cream-style corn
1 16oz.can whole kernel corn (undrained)
2 eggs
1 box Jiffy corn muffin mix
Preheat oven to 350.
Mean while melt butter or margarine. then pour into a 9x13 glass dish and let cool for a min.
In another bowl mix sour cream and both cans of corn. When mixed well, stir in muffin mix.
Pour into the 9x13 glass dish and smooth out to the corners. Bake at 350 for 50 mins. or until golden brown.
Honey-Dijon Chicken
4 to 6 skinless-boneless chicken breast halves (see note below)
1/2 cup white Zinfandel wine, apple juice, or apple cider
1/4 cup olive oil or cooking oil
1/4 cup honey
1/4 cup Dijon-style mustard
4 cloves garlic, minced
Ground black pepper & Salt to taste
After washing, place chicken breast in a resealable plastic zip lock bag.
For the marinade, in a small bowl combine wine or apple juice, oil, honey, mustard, garlic, pepper and salt. Mix well.
Pour marinade over chicken and seal bag (removing as much air as possible) Marinate in the refrigerator for 2 to 3 hours, turning bag occasionally.
Drain chicken, discarding marinade. Place chicken on pre heated grill on medium heat. Grill for 12 to 15 minutes turning once, or till no longer pink. (170*F)
Makes 8 servings.
Note: A friend asked me if you could use bone in chicken breast. Yes, you can use bone in chicken breast with skin or thighs or Leg quarters.
Just up the cooking time a bit. You could also use this on whole chicken if you want to do a rotisserie style bird.
4 to 6 skinless-boneless chicken breast halves (see note below)
1/2 cup white Zinfandel wine, apple juice, or apple cider
1/4 cup olive oil or cooking oil
1/4 cup honey
1/4 cup Dijon-style mustard
4 cloves garlic, minced
Ground black pepper & Salt to taste
After washing, place chicken breast in a resealable plastic zip lock bag.
For the marinade, in a small bowl combine wine or apple juice, oil, honey, mustard, garlic, pepper and salt. Mix well.
Pour marinade over chicken and seal bag (removing as much air as possible) Marinate in the refrigerator for 2 to 3 hours, turning bag occasionally.
Drain chicken, discarding marinade. Place chicken on pre heated grill on medium heat. Grill for 12 to 15 minutes turning once, or till no longer pink. (170*F)
Makes 8 servings.
Note: A friend asked me if you could use bone in chicken breast. Yes, you can use bone in chicken breast with skin or thighs or Leg quarters.
Just up the cooking time a bit. You could also use this on whole chicken if you want to do a rotisserie style bird.
Sunday, April 8, 2007
Grilled Summer Salmon
1/4 cup Italian Dressing (I like Paul Newman)
4 tps. Prepared basil pesto
4 (8-oz.) portions Salmon fillets
Salt and Pepper to taste
Oil grill grate (make sure you do this or rub Olive Oil on the Salmon then salt and pepper) pre heat grill Season flesh side of fish with salt and pepper.
Place fish,flesh side down on grill, cook long enough to grill mark the fish. Turn fish and brush with pesto mixture. Cook 10 mins. Per inch of thickness. When fillets are done - remove and brush with remaining pesto. Serve with a salad and baked potato.
Grilled Salmon Fillets with Horseradish Sauce
For the sauce:
3/4 cup Sour cream
1/4 cup Mayonnaise
2 Tbsp. prepared White Horseradish
2 Tbsp. fresh Basil, chopped
1 Tbsp. fresh Lemon juice
1 tsp. Soy sauce
For the Salmon:
Nonstick Vegetable oil spray
1 Tbsp. prepared White Horseradish
1Tbsp. Soy sauce
1 small clove Garlic, minced
1/2 tsp. Salt
1/4 tsp. coarsely ground Black pepper
6 1-inch thick Salmon fillets
For the Sauce- mix all ingredients in a small bowl, season with salt and pepper. Cover and chill.
For the Salmon- spray grill racks with nonstick spray. Heat grill for Medium high heat. Whisk oil, horseradish, soy sauce, garlic, and pepper in another small bowl. Brush oil mixture over both sides of salmon. Grill salmon just until opaque in center.
Transfer salmon to plates and serve with sauce.
Apricot Kielbasa Slices
1 lb. fully cooked Kielbasa or Polish sausage, cut into 1/4 in. slices
1 jar Apricot preserves
2 Tbs. Lemon juice
2 tsp. Dijon mustard
1/4 tsp. ground Ginger
In a skillet, brown sausage; drain and set aside.
Mix remaining ingredients into the skillet over low heat and simmer, about 5 mins. Return sausage to skillet, mixing with sauce, about 5 mins.
Pour into a serving dish. Have plenty of tooth picks handy. See note:
Serve warm.
( Note: You thought I was going to say beer didn't you)
Cheesy Chicken Bake
1 can Cream of chicken soup
1 1/3 cup water
3/4 cup uncooked regular long-grain White rice
1/2 tsp. Onion powder
1/4 tsp. ground Black pepper
4 or 6 skinless, boneless Chicken breast halves
1 cup shredded Cheddar cheese (or more if you like)
Pre-heat oven to 375
Mix soup, water, rice, onion powder and black pepper in a bowl. Pour into a 2-qt. baking dish. Top with chicken, sprinkle with extra black pepper. Cover and cook for 45 to 55 mins.
Uncover and spread the cheese on top of chicken, return to oven until cheese melts. Remove and let cool slightly before serving.
B.D.'s Note: You can add canned veggies to the rice before cooking. If you like heat, add some hot stuff. This is a very versatile recipe to build on.
Zesty Orange Sauce
2/3 cup Orange juice
2/3 cup Prepared Horseradish
1/3 cup Brown sugar
1 Tbsp. Dijon Mustard
1 Tbsp. Butter (optional)
Combine O J, horseradish and brown sugar in a small sauce pan. Bring to a soft boil to dissolve sugar. Reduce to a simmer a few mins. until reduced and slightly thickened. Stir in mustard and butter. Pour over pork after grilling, or serve on the side.
B.D's Note: if you need more, just double it.
1/4 cup Italian Dressing (I like Paul Newman)
4 tps. Prepared basil pesto
4 (8-oz.) portions Salmon fillets
Salt and Pepper to taste
Oil grill grate (make sure you do this or rub Olive Oil on the Salmon then salt and pepper) pre heat grill Season flesh side of fish with salt and pepper.
Place fish,flesh side down on grill, cook long enough to grill mark the fish. Turn fish and brush with pesto mixture. Cook 10 mins. Per inch of thickness. When fillets are done - remove and brush with remaining pesto. Serve with a salad and baked potato.
Grilled Salmon Fillets with Horseradish Sauce
For the sauce:
3/4 cup Sour cream
1/4 cup Mayonnaise
2 Tbsp. prepared White Horseradish
2 Tbsp. fresh Basil, chopped
1 Tbsp. fresh Lemon juice
1 tsp. Soy sauce
For the Salmon:
Nonstick Vegetable oil spray
1 Tbsp. prepared White Horseradish
1Tbsp. Soy sauce
1 small clove Garlic, minced
1/2 tsp. Salt
1/4 tsp. coarsely ground Black pepper
6 1-inch thick Salmon fillets
For the Sauce- mix all ingredients in a small bowl, season with salt and pepper. Cover and chill.
For the Salmon- spray grill racks with nonstick spray. Heat grill for Medium high heat. Whisk oil, horseradish, soy sauce, garlic, and pepper in another small bowl. Brush oil mixture over both sides of salmon. Grill salmon just until opaque in center.
Transfer salmon to plates and serve with sauce.
Apricot Kielbasa Slices
1 lb. fully cooked Kielbasa or Polish sausage, cut into 1/4 in. slices
1 jar Apricot preserves
2 Tbs. Lemon juice
2 tsp. Dijon mustard
1/4 tsp. ground Ginger
In a skillet, brown sausage; drain and set aside.
Mix remaining ingredients into the skillet over low heat and simmer, about 5 mins. Return sausage to skillet, mixing with sauce, about 5 mins.
Pour into a serving dish. Have plenty of tooth picks handy. See note:
Serve warm.
( Note: You thought I was going to say beer didn't you)
Cheesy Chicken Bake
1 can Cream of chicken soup
1 1/3 cup water
3/4 cup uncooked regular long-grain White rice
1/2 tsp. Onion powder
1/4 tsp. ground Black pepper
4 or 6 skinless, boneless Chicken breast halves
1 cup shredded Cheddar cheese (or more if you like)
Pre-heat oven to 375
Mix soup, water, rice, onion powder and black pepper in a bowl. Pour into a 2-qt. baking dish. Top with chicken, sprinkle with extra black pepper. Cover and cook for 45 to 55 mins.
Uncover and spread the cheese on top of chicken, return to oven until cheese melts. Remove and let cool slightly before serving.
B.D.'s Note: You can add canned veggies to the rice before cooking. If you like heat, add some hot stuff. This is a very versatile recipe to build on.
Zesty Orange Sauce
2/3 cup Orange juice
2/3 cup Prepared Horseradish
1/3 cup Brown sugar
1 Tbsp. Dijon Mustard
1 Tbsp. Butter (optional)
Combine O J, horseradish and brown sugar in a small sauce pan. Bring to a soft boil to dissolve sugar. Reduce to a simmer a few mins. until reduced and slightly thickened. Stir in mustard and butter. Pour over pork after grilling, or serve on the side.
B.D's Note: if you need more, just double it.
Saturday, April 7, 2007
These should be some fine wings for your tail gate party or for everyday munchies. Courtesy of the Library "Grilling" Cookbook
Grilled Chicken Wings
The Marinade
1 cup cider vinegar
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon fresh ground pepper
1 tablespoon Tabasco or your favorite hot sauce
4 lbs chicken wings (about 24)
Combine all ingredients for the marinade in a small bowl and stir thoroughly. Place the chicken wings in a large plastic food storage bag and pour in the marinade. Press out the air and seal the bag tightly. Massage the bag gently to distribute the marinade.
Set and refrigerate for several hours (best overnight) massaging the bag occasionally.
Prepare a Medium fire in your grill. Position an oiled grill rack 4-6 inches above the coals or gas grill. Remove the wings from the marinade, shake off the excess and arrange on grill rack. Return marinade to a sauce pan and bring to a boil for a few mins.
Grill, turning frequently and brushing with the reserved marinade. About 25 to 30 minutes should do it until the skin starts to char.
These finished wings will be superb. You may want to have a couple of bottles of hot sauce available when you serve them. And plenty of ice cold beer...
Slow-Smoked Ham
One 6-to-7-pound cooked bone-in ham
1 cup ketchup
1/3 cup finely chopped onion
1/3 cup honey
1/3 cup cider vinegar
1/4 cup bourbon or water-(as Henry has to keep reminding me, Jack is not bourbon)
2 tablespoons yellow mustard
2 tablespoons lemon juice
1 teaspoon dried thyme, crushed
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
3 cups wood chips (use hickory or oak chips for the best flavor)
Sauce Directions:
In medium saucepan combine ketchup, onion, honey, vinegar, bourbon or water, mustard, lemon juice, thyme, garlic and red pepper flakes. Bring to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes or until desired consistency, stirring frequently.
Divide sauce into two portions; set aside.
Ham Directions:
At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. In charcoal grill with cover, place pre-heated coals around a drip pan for medium-low indirect heat. Sprinkle half of the wood chips over the coals.
Place ham on the grill rack over drip pan.Cover and grill for 2 to 2 1/2 hours, until internal temperature (measured with a meat thermometer) is 140 degrees F., basting with one portion of sauce the last 15 minutes.
Add more pre-heated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips halfway through grilling. Remove ham from grill.
Cover and let rest for 15 minutes before slicing. Re-heat second portion of sauce and serve with ham.
*Note: For gas grills, pre-heat and then turn off any burners directly below where the food will go. Follow directions as above. The heat circulates inside the grill, so turning the food is not necessary.
This recipe comes from the Daily Herald
Homemade Chicken BBQ Sauce
3 tablespoons unsalted butter
1 large clove garlic, minced
1 1/2 cups ketchup
1 cup cider vinegar
1 cup firmly packed dark brown sugar
5 tablespoons Worcestershire sauce
2 tablespoons dry mustard
2 tablespoons fresh lemon juice
1 tablespoon peeled, grated fresh ginger
1 teaspoon kosher salt
Zest from 1 lemon
Add butter to a medium saucepan and place over medium heat. When butter melts and starts to bubble, add garlic and cook, stirring, for 1 minute, or until fragrant. Stir in ketchup, vinegar, sugar, Worcestershire sauce, dry mustard, lemon juice, ginger, salt and lemon zest.
As soon as the sauce starts to bubble, reduce heat and simmer slowly for 15 minutes, stirring occasionally. Makes about 4 cups.
BREAD-IN-A-JAR FOR GIFT GIVING
This recipe is easy to do, but the instructions must be followed exactly. The good thing about giving Bread-In-A-Jar is those who receive it can keep it until they get over the holiday food blahs. Bake in pint size wide mouth canning jar, seal immediately upon removing from the oven. It will keep on the shelf for up to one year.
Take jars out the oven one at a time. When jars have cooled enough to handle them,tighten the tops. As jars cool, they will seal.
Henry
2 2/3 c. sugar
4 eggs
2 c. canned pumpkin
2/3 c. water
3 1/3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 1/2 tsp. salt
2/3 c. nuts
1. Cream the shortening and sugar.
2. Beat in eggs, pumpkin and water.
3. Sift together flour, baking powder, baking soda, salt and spices.
4. Add to pumpkin mixture into greased wide mouth pint jars, filling half full.
5. Bake at 325 degrees for 45 minutes.
6. When done, remove one jar at a time; wipe sealing edge with papertowel or cloth and screw cap on tightly.
7. The heat will vacuum seal the jar and the bread will keep up toone year.
Makes: 8 pints.
Possible substitutions for pumpkin, one of the following:
2 cups shredded apples or carrots
1 bag whole ground fresh cranberries
1 can whole cranberry sauce
1-3/4 cup applesauce plus 1/4 cup pineapple
1-3/4 cup applesauce plus 1/4 cup raisins
2 cups mashed bananas
2 cups apricot
2 cups shredded zucchini
2 cups chopped fresh peaches
Recipe Source: Original Source is unknown, recent source: M.Hudgins
Grilled Chicken Wings
The Marinade
1 cup cider vinegar
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon fresh ground pepper
1 tablespoon Tabasco or your favorite hot sauce
4 lbs chicken wings (about 24)
Combine all ingredients for the marinade in a small bowl and stir thoroughly. Place the chicken wings in a large plastic food storage bag and pour in the marinade. Press out the air and seal the bag tightly. Massage the bag gently to distribute the marinade.
Set and refrigerate for several hours (best overnight) massaging the bag occasionally.
Prepare a Medium fire in your grill. Position an oiled grill rack 4-6 inches above the coals or gas grill. Remove the wings from the marinade, shake off the excess and arrange on grill rack. Return marinade to a sauce pan and bring to a boil for a few mins.
Grill, turning frequently and brushing with the reserved marinade. About 25 to 30 minutes should do it until the skin starts to char.
These finished wings will be superb. You may want to have a couple of bottles of hot sauce available when you serve them. And plenty of ice cold beer...
Slow-Smoked Ham
One 6-to-7-pound cooked bone-in ham
1 cup ketchup
1/3 cup finely chopped onion
1/3 cup honey
1/3 cup cider vinegar
1/4 cup bourbon or water-(as Henry has to keep reminding me, Jack is not bourbon)
2 tablespoons yellow mustard
2 tablespoons lemon juice
1 teaspoon dried thyme, crushed
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
3 cups wood chips (use hickory or oak chips for the best flavor)
Sauce Directions:
In medium saucepan combine ketchup, onion, honey, vinegar, bourbon or water, mustard, lemon juice, thyme, garlic and red pepper flakes. Bring to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes or until desired consistency, stirring frequently.
Divide sauce into two portions; set aside.
Ham Directions:
At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. In charcoal grill with cover, place pre-heated coals around a drip pan for medium-low indirect heat. Sprinkle half of the wood chips over the coals.
Place ham on the grill rack over drip pan.Cover and grill for 2 to 2 1/2 hours, until internal temperature (measured with a meat thermometer) is 140 degrees F., basting with one portion of sauce the last 15 minutes.
Add more pre-heated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips halfway through grilling. Remove ham from grill.
Cover and let rest for 15 minutes before slicing. Re-heat second portion of sauce and serve with ham.
*Note: For gas grills, pre-heat and then turn off any burners directly below where the food will go. Follow directions as above. The heat circulates inside the grill, so turning the food is not necessary.
This recipe comes from the Daily Herald
Homemade Chicken BBQ Sauce
3 tablespoons unsalted butter
1 large clove garlic, minced
1 1/2 cups ketchup
1 cup cider vinegar
1 cup firmly packed dark brown sugar
5 tablespoons Worcestershire sauce
2 tablespoons dry mustard
2 tablespoons fresh lemon juice
1 tablespoon peeled, grated fresh ginger
1 teaspoon kosher salt
Zest from 1 lemon
Add butter to a medium saucepan and place over medium heat. When butter melts and starts to bubble, add garlic and cook, stirring, for 1 minute, or until fragrant. Stir in ketchup, vinegar, sugar, Worcestershire sauce, dry mustard, lemon juice, ginger, salt and lemon zest.
As soon as the sauce starts to bubble, reduce heat and simmer slowly for 15 minutes, stirring occasionally. Makes about 4 cups.
BREAD-IN-A-JAR FOR GIFT GIVING
This recipe is easy to do, but the instructions must be followed exactly. The good thing about giving Bread-In-A-Jar is those who receive it can keep it until they get over the holiday food blahs. Bake in pint size wide mouth canning jar, seal immediately upon removing from the oven. It will keep on the shelf for up to one year.
Take jars out the oven one at a time. When jars have cooled enough to handle them,tighten the tops. As jars cool, they will seal.
Henry
2 2/3 c. sugar
4 eggs
2 c. canned pumpkin
2/3 c. water
3 1/3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 1/2 tsp. salt
2/3 c. nuts
1. Cream the shortening and sugar.
2. Beat in eggs, pumpkin and water.
3. Sift together flour, baking powder, baking soda, salt and spices.
4. Add to pumpkin mixture into greased wide mouth pint jars, filling half full.
5. Bake at 325 degrees for 45 minutes.
6. When done, remove one jar at a time; wipe sealing edge with papertowel or cloth and screw cap on tightly.
7. The heat will vacuum seal the jar and the bread will keep up toone year.
Makes: 8 pints.
Possible substitutions for pumpkin, one of the following:
2 cups shredded apples or carrots
1 bag whole ground fresh cranberries
1 can whole cranberry sauce
1-3/4 cup applesauce plus 1/4 cup pineapple
1-3/4 cup applesauce plus 1/4 cup raisins
2 cups mashed bananas
2 cups apricot
2 cups shredded zucchini
2 cups chopped fresh peaches
Recipe Source: Original Source is unknown, recent source: M.Hudgins
Friday, April 6, 2007
Crab Rice Cakes
1 cup Chicken broth
1 cup Minute Rice, uncooked
2 eggs
2 cans (6 oz. each) Crabmeat, drained and flaked
¼ cup Kraft 100% Grated Parmesan Cheese
¼ cup (½ stick) Butter or Margarine
Salt & Pepper to taste
Bring chicken broth to a boil in a small saucepan.S tir in rice; cover and remove from heat; let stand covered for 5 mins. Fluff with a fork. Beat eggs lightly in a medium bowl. Add rice, crabmeat, and cheese; mix well.
Shape into 8 patties equally. Let stand 5 mins.
Melt butter in a large skillet on med. Heat. Add patties. Cook for 5 minutes on each side or until golden brown.
Smokin' Grilled Pork Chop
1 cup Mayonnaise (we use Hellmann's)
2 Tbsp. Lime juice
2 Tbsp. chopped fresh Cilantro
2 cloves Garlic - chopped fine
1 to 1 1/2 tsp. Chipotle chili powder,just mix it all together (this can be doubled if you want a table dipping sauce, just save half before grilling)
Center cut pork chops (1/2 to 3/4 thick)
Just brown both sides over med. heat and start brushing with sauce until done. It's that easy! (Works for me)
1 cup Chicken broth
1 cup Minute Rice, uncooked
2 eggs
2 cans (6 oz. each) Crabmeat, drained and flaked
¼ cup Kraft 100% Grated Parmesan Cheese
¼ cup (½ stick) Butter or Margarine
Salt & Pepper to taste
Bring chicken broth to a boil in a small saucepan.S tir in rice; cover and remove from heat; let stand covered for 5 mins. Fluff with a fork. Beat eggs lightly in a medium bowl. Add rice, crabmeat, and cheese; mix well.
Shape into 8 patties equally. Let stand 5 mins.
Melt butter in a large skillet on med. Heat. Add patties. Cook for 5 minutes on each side or until golden brown.
Smokin' Grilled Pork Chop
1 cup Mayonnaise (we use Hellmann's)
2 Tbsp. Lime juice
2 Tbsp. chopped fresh Cilantro
2 cloves Garlic - chopped fine
1 to 1 1/2 tsp. Chipotle chili powder,just mix it all together (this can be doubled if you want a table dipping sauce, just save half before grilling)
Center cut pork chops (1/2 to 3/4 thick)
Just brown both sides over med. heat and start brushing with sauce until done. It's that easy! (Works for me)
Monday, March 26, 2007
Roasted Corn
1/2 cup butter
2 Tablespoons finely chopped chives
2 tablespoons chopped parsley
Salt and pepper to taste. You can also use Cajun seasoning.
8 ears of corn
Prepare corn by peeling back the husk (do not remove) and removing the silk. If the husks feel dry, soak ears in water for 15 to 30 minutes to replenish the moisture. Melt butter and combine with chives and parsley. Brush corn with butter mixture, salt and pepper to taste.
Re-cover the corn with the husks. Roast in husks over med hot coals, (or med heat- gas grill) turning frequently. 30 minutes. (or a tad longer, just keep an eye on them)
BBQ Beans (Pit style)
4 cans canned pinto beans, including the liquid
Spice Mixture: 3 tbls paprika 1 tbls chili power 1 tbls onion powder 1 tbls garlic powder 1 tbls black pepper 1 tbls sea salt 1 tbls sugar 1 tsp cayenne pepper, or hot sauce. Add 2 heaping tablespoons of the spice mixture, stir well.
Place in a Cast Iron Dutch pot. (or doubled throw away aluminum pan) You can use a casserole dish, but it will get black from the smoke. Place it uncovered in the back of your pit or top shelf of your smoker and let smoke for a couple of hours. Stir every now and then.
Take it off the pit, or out of the smoker, stir well, and let them rest. Tasting to make sure they have enough smoky flavor, season to taste. Cover to keep warm.
1/2 cup butter
2 Tablespoons finely chopped chives
2 tablespoons chopped parsley
Salt and pepper to taste. You can also use Cajun seasoning.
8 ears of corn
Prepare corn by peeling back the husk (do not remove) and removing the silk. If the husks feel dry, soak ears in water for 15 to 30 minutes to replenish the moisture. Melt butter and combine with chives and parsley. Brush corn with butter mixture, salt and pepper to taste.
Re-cover the corn with the husks. Roast in husks over med hot coals, (or med heat- gas grill) turning frequently. 30 minutes. (or a tad longer, just keep an eye on them)
BBQ Beans (Pit style)
4 cans canned pinto beans, including the liquid
Spice Mixture: 3 tbls paprika 1 tbls chili power 1 tbls onion powder 1 tbls garlic powder 1 tbls black pepper 1 tbls sea salt 1 tbls sugar 1 tsp cayenne pepper, or hot sauce. Add 2 heaping tablespoons of the spice mixture, stir well.
Place in a Cast Iron Dutch pot. (or doubled throw away aluminum pan) You can use a casserole dish, but it will get black from the smoke. Place it uncovered in the back of your pit or top shelf of your smoker and let smoke for a couple of hours. Stir every now and then.
Take it off the pit, or out of the smoker, stir well, and let them rest. Tasting to make sure they have enough smoky flavor, season to taste. Cover to keep warm.
Restaurant Style Coleslaw
This is a copy of a popular restaurant style coleslaw. Prep Time: approx. 15 Minutes. Let chill for 2 to 3 hrs. Makes 6 to 8 servings.
1 (16 ounce) package coleslaw mix, 2 tablespoons minced onion
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons lemon juice
Directions - Combine the coleslaw and onion in a large bowl. In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, lemon juice and mix until smooth.
Pour over the coleslaw and onion mixture, stir well and chill for 2 to 3 hours.
This is a copy of a popular restaurant style coleslaw. Prep Time: approx. 15 Minutes. Let chill for 2 to 3 hrs. Makes 6 to 8 servings.
1 (16 ounce) package coleslaw mix, 2 tablespoons minced onion
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons lemon juice
Directions - Combine the coleslaw and onion in a large bowl. In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, lemon juice and mix until smooth.
Pour over the coleslaw and onion mixture, stir well and chill for 2 to 3 hours.
Baby Spinach and Red Cabbage Salad with Bacon Vinaigrette
1 clove garlic clove, minced
1/8 teaspoon salt
1/2 teaspoon coarse-grind mustard
1/2 teaspoon honey
4 1/2 teaspoons white wine vinegar
7 1/2 teaspoons extra-virgin olive oil
1/4 cup pine nuts (I would probably leave this out)
4 slices Apple wood smoked bacon, chopped
1 lb red cabbage, cut into 1/2-inch-thick slices
4 to 6 oz baby spinach, stems discarded
Mash the garlic and salt to a paste in a bowl.Whisk in the mustard, honey and vinegar.Add the olive oil in a stream, whisking until emulsified.Toast the pine nuts in a heavy large skillet over medium heat for 2 minutes or until golden brown, stirring frequently. Add the bacon to the pine nuts.
Cook for 2 minutes, or until the bacon is brown and crisp.Add the cabbage, tossing to combine. Cook, covered, for 8 to 10 minutes or until the cabbage is wilted and tender.Reduce the heat to low. Add the spinach.
Cook until the spinach begins to wilt, stirring gently.Remove from the heat. Add the vinaigrette and toss to combine. Serve immediately.
1 clove garlic clove, minced
1/8 teaspoon salt
1/2 teaspoon coarse-grind mustard
1/2 teaspoon honey
4 1/2 teaspoons white wine vinegar
7 1/2 teaspoons extra-virgin olive oil
1/4 cup pine nuts (I would probably leave this out)
4 slices Apple wood smoked bacon, chopped
1 lb red cabbage, cut into 1/2-inch-thick slices
4 to 6 oz baby spinach, stems discarded
Mash the garlic and salt to a paste in a bowl.Whisk in the mustard, honey and vinegar.Add the olive oil in a stream, whisking until emulsified.Toast the pine nuts in a heavy large skillet over medium heat for 2 minutes or until golden brown, stirring frequently. Add the bacon to the pine nuts.
Cook for 2 minutes, or until the bacon is brown and crisp.Add the cabbage, tossing to combine. Cook, covered, for 8 to 10 minutes or until the cabbage is wilted and tender.Reduce the heat to low. Add the spinach.
Cook until the spinach begins to wilt, stirring gently.Remove from the heat. Add the vinaigrette and toss to combine. Serve immediately.
Macdaddy’s Chili (re-named B.D.'s Chili)
5 cans Ranch style Original Texas beans
1 can(1 lb. 12 oz) Del Monte diced tomatoes with garlic & onions
1 lb. ground beef
1 lb. ground sirloin
1 lb. ground country sausage (optional) You can substitute a small chuck roast-remove fat-cut into 1 in. cubes. (This is what I do now)
1 ½ lb. ground rib eye
1 or 2 cans Rotel chili fixins
1 pkg. McCormick Chili seasoning (hot or mild)
¼ tsp. Chipotle Chile pepper powder
¼ tbs. Mexican-Style chili powder
1 can of Modelo Beer (this is a Mexican beer)
I have used Bud or other beers but the taste is not the same as the Modelo.
¼ cup chopped onions
(Also optional – you can add a little Cumin and brown sugar)
In a large pot, put beans, tomatoes, Rotel, and ½ can beer. Heat slowly. Meantime, brown sausage first. Drain, add to pot. (If not using sausage then just do the chuck the same way.)
Brown ground beef (do not drain), add chili seasoning, then lower the heat and simmer for 20 min. Add to pot. Brown sirloin & rib eye, add Chipotle pepper powder and Mexican powder and onions, and the other half of the beer. Stir well and reduce heat and simmer for 20 min. Add to pot, mixing well. Cook for 3 hrs on low heat, covered. Stir occasionally.
5 cans Ranch style Original Texas beans
1 can(1 lb. 12 oz) Del Monte diced tomatoes with garlic & onions
1 lb. ground beef
1 lb. ground sirloin
1 lb. ground country sausage (optional) You can substitute a small chuck roast-remove fat-cut into 1 in. cubes. (This is what I do now)
1 ½ lb. ground rib eye
1 or 2 cans Rotel chili fixins
1 pkg. McCormick Chili seasoning (hot or mild)
¼ tsp. Chipotle Chile pepper powder
¼ tbs. Mexican-Style chili powder
1 can of Modelo Beer (this is a Mexican beer)
I have used Bud or other beers but the taste is not the same as the Modelo.
¼ cup chopped onions
(Also optional – you can add a little Cumin and brown sugar)
In a large pot, put beans, tomatoes, Rotel, and ½ can beer. Heat slowly. Meantime, brown sausage first. Drain, add to pot. (If not using sausage then just do the chuck the same way.)
Brown ground beef (do not drain), add chili seasoning, then lower the heat and simmer for 20 min. Add to pot. Brown sirloin & rib eye, add Chipotle pepper powder and Mexican powder and onions, and the other half of the beer. Stir well and reduce heat and simmer for 20 min. Add to pot, mixing well. Cook for 3 hrs on low heat, covered. Stir occasionally.
Tuesday, March 20, 2007
APPLE SLAW
By Ann Cox
1 (16oz) pkg shredded Cole slaw mix
2-3 small tart red apples, shredded or grated
1 Tbsp. lemon juice
1 (6-oz) can crushed pineapple, drained
2/3 c mayonnaise
1/4 c sugar
½ tsp. salt
Combine apples and lemon juice in large mixing bowl. Add coleslaw and pineapple and stir.In a separate bowl combine mayonnaise, sugar and salt. Add to Cole slaw mix and toss to coat.
Chill and serve. Yield: 6-8 servings.
*May add ½ c chopped celery if desired.
By Ann Cox
1 (16oz) pkg shredded Cole slaw mix
2-3 small tart red apples, shredded or grated
1 Tbsp. lemon juice
1 (6-oz) can crushed pineapple, drained
2/3 c mayonnaise
1/4 c sugar
½ tsp. salt
Combine apples and lemon juice in large mixing bowl. Add coleslaw and pineapple and stir.In a separate bowl combine mayonnaise, sugar and salt. Add to Cole slaw mix and toss to coat.
Chill and serve. Yield: 6-8 servings.
*May add ½ c chopped celery if desired.
FLYING HORSE SALSA
Christy Carpenter-Flying Horse Restaurant
1 – 12 oz can diced tomatoes
1 ½ teaspoon fresh garlic
1 large fresh Jalapeno pepper, seeded
½ small yellow onion, diced
¼ teaspoon cumin
½ teaspoon kosher salt
½ teaspoon black pepper
1 ½ teaspoon lime juice
2 sprigs of fresh cilantro
Combine all ingredients in a food processor and blend into a rough puree.
The recipe yields approximately 4 cups and will hold in the refrigerator for 2 to 3 days.
Christy Carpenter-Flying Horse Restaurant
1 – 12 oz can diced tomatoes
1 ½ teaspoon fresh garlic
1 large fresh Jalapeno pepper, seeded
½ small yellow onion, diced
¼ teaspoon cumin
½ teaspoon kosher salt
½ teaspoon black pepper
1 ½ teaspoon lime juice
2 sprigs of fresh cilantro
Combine all ingredients in a food processor and blend into a rough puree.
The recipe yields approximately 4 cups and will hold in the refrigerator for 2 to 3 days.
Honeymooners' Casserole
2-1/2 cups refrigerated or frozen loose-pack hash brown potatoes
1/2 to 3/4 cup shredded Monterey Jack cheese with jalapeno peppers
3/4 to 1 cup diced fully cooked ham
1/2 to 3/4 cup shredded Swiss cheese
4 beaten eggs
1/2 cup light cream or half and half
Thaw potatoes, if frozen. Then press the potatoes between paper towels to remove excess moisture. Grease a small casserole dish. Arrange potatoes evenly in the bottom of the dish.
Bake uncovered in a 400 degree oven for 20 minutes. Remove casserole dish from oven and let stand about 10 minutes to cool slightly.
Reduce oven temperature to 350. On top of the potatoes in the casserole, layer Monterey Jack cheese, ham, and Swiss cheese.In a small mixing bowl combine the eggs and light cream.
Pour egg mixture over potato and cheese mixture in casseroles.
Bake uncovered, in the 350-degree oven about 25 minutes or until centers appear set. Let stand about 5 minutes before serving.
Bacon Pie
12 slices bacon (about 1/2 pound), crisply fried and crumbled.
1 cup shredded Swiss cheese (about 4 ounces)
2 cups milk
4 eggs
1/8 teaspoon pepper
1/3 cup chopped onion
1 cup Bisquick baking mix
1/4 teaspoon salt
Heat oven to 400 degrees. Lightly grease 10-inch pie plate.Sprinkle bacon, cheese, and onion in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed, or 1 minute with hand beater.
Pour into pie plate; bake until golden brown and knife inserted in center comes out clean, about 30 minutes. Let stand 5 minutes. Garnish with bacon curls and parsley sprigs, if desired.
Serves: 6
Note: If using a 9-inch pie plate, decrease milk to 1-1/2 cups, baking mix to 3/4 cup, and eggs to 3.
Breaded Bacon
A wonderful sweet and spicy meat to serve with any breakfast. The bacon can also be breaded the night before and will absorb the breading flavor.
1/2 cup flour
1/4 cup packed brown sugar
1 teaspoon ground black pepper
1 pound thick-sliced bacon
Mix dry ingredients and coat bacon with mixture.
Fry bacon to desired crispness.
2-1/2 cups refrigerated or frozen loose-pack hash brown potatoes
1/2 to 3/4 cup shredded Monterey Jack cheese with jalapeno peppers
3/4 to 1 cup diced fully cooked ham
1/2 to 3/4 cup shredded Swiss cheese
4 beaten eggs
1/2 cup light cream or half and half
Thaw potatoes, if frozen. Then press the potatoes between paper towels to remove excess moisture. Grease a small casserole dish. Arrange potatoes evenly in the bottom of the dish.
Bake uncovered in a 400 degree oven for 20 minutes. Remove casserole dish from oven and let stand about 10 minutes to cool slightly.
Reduce oven temperature to 350. On top of the potatoes in the casserole, layer Monterey Jack cheese, ham, and Swiss cheese.In a small mixing bowl combine the eggs and light cream.
Pour egg mixture over potato and cheese mixture in casseroles.
Bake uncovered, in the 350-degree oven about 25 minutes or until centers appear set. Let stand about 5 minutes before serving.
Bacon Pie
12 slices bacon (about 1/2 pound), crisply fried and crumbled.
1 cup shredded Swiss cheese (about 4 ounces)
2 cups milk
4 eggs
1/8 teaspoon pepper
1/3 cup chopped onion
1 cup Bisquick baking mix
1/4 teaspoon salt
Heat oven to 400 degrees. Lightly grease 10-inch pie plate.Sprinkle bacon, cheese, and onion in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed, or 1 minute with hand beater.
Pour into pie plate; bake until golden brown and knife inserted in center comes out clean, about 30 minutes. Let stand 5 minutes. Garnish with bacon curls and parsley sprigs, if desired.
Serves: 6
Note: If using a 9-inch pie plate, decrease milk to 1-1/2 cups, baking mix to 3/4 cup, and eggs to 3.
Breaded Bacon
A wonderful sweet and spicy meat to serve with any breakfast. The bacon can also be breaded the night before and will absorb the breading flavor.
1/2 cup flour
1/4 cup packed brown sugar
1 teaspoon ground black pepper
1 pound thick-sliced bacon
Mix dry ingredients and coat bacon with mixture.
Fry bacon to desired crispness.
Sunday, March 18, 2007
KFC Style Coleslaw
8 cups cabbage, finely chopped
1/4 cup carrot, shredded
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 ½ tablespoons white vinegar
2 ½ tablespoons lemon juice
Cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!) In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice and beat until smooth. Add the cabbage and carrots and mix well.
Cover and refrigerate for at least 2 hours before serving.
Company Baked Beans
1/2 lb. bacon
1 c. finely chopped celery
3 c. finely chopped onion
3 lb. ground beef
2 cloves garlic minced
2 can baked beans 29 oz. ea.
1 1/2 c. catsup
3 Tbsp. prepared mustard
2 beef bouillon cubes
2/3 c. boiling water
salt & pepper to taste
Fry bacon slices in skillet. When crisp remove from pan.
In drippings sauté celery and onion. Set aside. Drain excess grease.
Cook ground beef with 2 cloves garlic, until meat is brown. Drain grease. combine 2 cans baked beans ( like Bush) and the onion and celery and ground beef with catsup and mustard and salt and pepper to taste and 2 beef bouillon cubes dissolved in the boiling water.
Add bacon, crumbled. Bake 1 hour and 15 min at 350
BBQ Beans
2 cans Bush's Best Baked Beans (In bacon & sugar)
12 slices bacon
3 cloves finely crushed
1 medium garlic finely chopped
onion 1/2 of one finely chopped
green or red bell pepper chopped
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 tablespoon ground cumin
1 teaspoon dried oregano
Salt and fresh ground black pepper
Cut the bacon into 1/2 inch pieces and cook in a medium sized pot until medium well done. Remove bacon with a slotted spoon and set aside. Pour some of the bacon fat out of the pot (or leave it all in - remember, pork fat rules !!) Add chopped onion, bell pepper and garlic.
Season with salt and pepper and saute until the onions are soft and golden, but not brown, about 4 minutes. Add the bacon and remaining remaining ingredients and bring to a slow simmer.
Tex-Mex Cornbread
2 eggs
4 tablespoons melted butter
1 (8-1/2 oz.) can cream-style corn
1 cup sour cream
1 cup yellow corn meal
3 jalapeño chiles, seeded and minced
1/2 cup chopped onion
3 tablespoons chopped jarred pimento
4 teaspoons baking powder
3/4 teaspoon salt
1 cup (4 ounces) shredded sharp cheddar cheese
Put a well-oiled 9-inch cast-iron skillet into a cold oven and heat the oven to 400ºF. In a large bowl, combine the eggs and butter and work together with a fork. Stir in all the remaining ingredients until well mixed.
Carefully remove the hot skillet from the oven and pour the batter into the pan. Return the pan to the oven and bake until firm to the touch, about one hour. The crust will be a deep golden brown. Cut into wedges and serve hot. If desired, spread with extra butter.
King Ranch Chicken Casserole
This recipe was posted by Henry, on a BBQ list I used to be on called "The Porch". Great List to be on and the "Best" people in the world to learn from.
1 10-1/2 oz can cream of chicken soup
1 19-1/2 oz can cream of mushroom soup
2 Cups chicken broth
1 10-oz can Rotel tomatoes and green chilies
12 corn tortillas cut in pieces
1 3-4 lb chicken, cooked and cut into bite sized pieces
1 large onion chopped
2 c grated American cheese
Combine soups, chicken broth and tomatoes and set aside. In a 3 qt. casserole, layer half of the tortilla pieces, half of chicken, half of onion and half of cheese in the casserole. Pour half the chicken broth mixture over layers. Repeat layers of tortilla, chicken and onion, then pour remaining chicken broth mixture over top and remaining cheese. Bake 350º 45-50 minutes.
This may be frozen and reheated and will taste great. Recipe submitted by Chammy on 8/7/00 Henry
Italian Pork Roast
Pre heat oven to 325
1 (3 to 3 1/2 pound) rolled bone less pork loin roast
4 cloves garlic, peeled and halved
1/4 cup olive oil
1 to 2 tablespoons dried Italian seasoning
Add to taste coarsely-ground pepper or fresh cracked pepper
Place roast in a shallow roasting pan. Cut 8 small slits in roast at 2-inch intervals; insert garlic clove halves deep into slits. Brush olive oil evenly over roast, and sprinkle with Italian seasoning and pepper. Insert meat thermometer, making sure it does not touch fat. Bake at 325 degrees F for 1 1/2 hours (30 minutes per pound) or until meat thermometer reaches 155 degrees F.
Remove from oven, and cover loosely with aluminum foil. Let stand 15 minutes or until meat thermometer reaches 160 degrees F. Then slice or pull apart. Great with buttered rolls or soft garlic bread.
8 cups cabbage, finely chopped
1/4 cup carrot, shredded
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 ½ tablespoons white vinegar
2 ½ tablespoons lemon juice
Cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!) In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice and beat until smooth. Add the cabbage and carrots and mix well.
Cover and refrigerate for at least 2 hours before serving.
Company Baked Beans
1/2 lb. bacon
1 c. finely chopped celery
3 c. finely chopped onion
3 lb. ground beef
2 cloves garlic minced
2 can baked beans 29 oz. ea.
1 1/2 c. catsup
3 Tbsp. prepared mustard
2 beef bouillon cubes
2/3 c. boiling water
salt & pepper to taste
Fry bacon slices in skillet. When crisp remove from pan.
In drippings sauté celery and onion. Set aside. Drain excess grease.
Cook ground beef with 2 cloves garlic, until meat is brown. Drain grease. combine 2 cans baked beans ( like Bush) and the onion and celery and ground beef with catsup and mustard and salt and pepper to taste and 2 beef bouillon cubes dissolved in the boiling water.
Add bacon, crumbled. Bake 1 hour and 15 min at 350
BBQ Beans
2 cans Bush's Best Baked Beans (In bacon & sugar)
12 slices bacon
3 cloves finely crushed
1 medium garlic finely chopped
onion 1/2 of one finely chopped
green or red bell pepper chopped
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 tablespoon ground cumin
1 teaspoon dried oregano
Salt and fresh ground black pepper
Cut the bacon into 1/2 inch pieces and cook in a medium sized pot until medium well done. Remove bacon with a slotted spoon and set aside. Pour some of the bacon fat out of the pot (or leave it all in - remember, pork fat rules !!) Add chopped onion, bell pepper and garlic.
Season with salt and pepper and saute until the onions are soft and golden, but not brown, about 4 minutes. Add the bacon and remaining remaining ingredients and bring to a slow simmer.
Tex-Mex Cornbread
2 eggs
4 tablespoons melted butter
1 (8-1/2 oz.) can cream-style corn
1 cup sour cream
1 cup yellow corn meal
3 jalapeño chiles, seeded and minced
1/2 cup chopped onion
3 tablespoons chopped jarred pimento
4 teaspoons baking powder
3/4 teaspoon salt
1 cup (4 ounces) shredded sharp cheddar cheese
Put a well-oiled 9-inch cast-iron skillet into a cold oven and heat the oven to 400ºF. In a large bowl, combine the eggs and butter and work together with a fork. Stir in all the remaining ingredients until well mixed.
Carefully remove the hot skillet from the oven and pour the batter into the pan. Return the pan to the oven and bake until firm to the touch, about one hour. The crust will be a deep golden brown. Cut into wedges and serve hot. If desired, spread with extra butter.
King Ranch Chicken Casserole
This recipe was posted by Henry, on a BBQ list I used to be on called "The Porch". Great List to be on and the "Best" people in the world to learn from.
1 10-1/2 oz can cream of chicken soup
1 19-1/2 oz can cream of mushroom soup
2 Cups chicken broth
1 10-oz can Rotel tomatoes and green chilies
12 corn tortillas cut in pieces
1 3-4 lb chicken, cooked and cut into bite sized pieces
1 large onion chopped
2 c grated American cheese
Combine soups, chicken broth and tomatoes and set aside. In a 3 qt. casserole, layer half of the tortilla pieces, half of chicken, half of onion and half of cheese in the casserole. Pour half the chicken broth mixture over layers. Repeat layers of tortilla, chicken and onion, then pour remaining chicken broth mixture over top and remaining cheese. Bake 350º 45-50 minutes.
This may be frozen and reheated and will taste great. Recipe submitted by Chammy on 8/7/00 Henry
Italian Pork Roast
Pre heat oven to 325
1 (3 to 3 1/2 pound) rolled bone less pork loin roast
4 cloves garlic, peeled and halved
1/4 cup olive oil
1 to 2 tablespoons dried Italian seasoning
Add to taste coarsely-ground pepper or fresh cracked pepper
Place roast in a shallow roasting pan. Cut 8 small slits in roast at 2-inch intervals; insert garlic clove halves deep into slits. Brush olive oil evenly over roast, and sprinkle with Italian seasoning and pepper. Insert meat thermometer, making sure it does not touch fat. Bake at 325 degrees F for 1 1/2 hours (30 minutes per pound) or until meat thermometer reaches 155 degrees F.
Remove from oven, and cover loosely with aluminum foil. Let stand 15 minutes or until meat thermometer reaches 160 degrees F. Then slice or pull apart. Great with buttered rolls or soft garlic bread.
Spanish Olive Rub
1/2 cup pimiento-stuffed green olives
3 cloves garlic, chopped
1 tablespoon capers, drained
1 1/2 teaspoons finely shredded orange peel
1/2 teaspoon pepper
Combine all ingredients in a blender container or food processor bowl. Cover and blend or process until chunky. Use as a rub or, prior to grilling, stuff it into a pocket cut in a steak or chop.
Makes about 1/3 cup, enough for 1 pound of beef, pork, or lamb.
Herb Rub
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 teaspoons dried minced onion
2 teaspoons dried minced garlic
1 teaspoon coarse salt
3/4 teaspoon pepper
Combine the rosemary, thyme, onion, garlic, salt, and pepper in a blender container; cover and blend until mixture is coarsely ground. To use, sprinkle mixture evenly over meat; rub in with your fingers. Store in a tightly covered container.
Makes about 10 teaspoons (enough for 5 pounds of beef, pork, chicken, or seafood).
Cajun Rub
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons ground black pepper
1 teaspoon ground red pepper
1 teaspoon dried thyme, crushed
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
Stir together the white pepper, black pepper, red pepper, thyme, onion powder, garlic powder, and salt in a small bowl. Store in an airtight container for up to 3 months. To use, sprinkle mixture evenly over meat; rub in with your fingers. Store in a tightly covered container.
Makes 7 teaspoons (enough for about 3-1/2 pounds of pork, chicken, or seafood). Or you can double to make more.
1/2 cup pimiento-stuffed green olives
3 cloves garlic, chopped
1 tablespoon capers, drained
1 1/2 teaspoons finely shredded orange peel
1/2 teaspoon pepper
Combine all ingredients in a blender container or food processor bowl. Cover and blend or process until chunky. Use as a rub or, prior to grilling, stuff it into a pocket cut in a steak or chop.
Makes about 1/3 cup, enough for 1 pound of beef, pork, or lamb.
Herb Rub
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 teaspoons dried minced onion
2 teaspoons dried minced garlic
1 teaspoon coarse salt
3/4 teaspoon pepper
Combine the rosemary, thyme, onion, garlic, salt, and pepper in a blender container; cover and blend until mixture is coarsely ground. To use, sprinkle mixture evenly over meat; rub in with your fingers. Store in a tightly covered container.
Makes about 10 teaspoons (enough for 5 pounds of beef, pork, chicken, or seafood).
Cajun Rub
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons ground black pepper
1 teaspoon ground red pepper
1 teaspoon dried thyme, crushed
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
Stir together the white pepper, black pepper, red pepper, thyme, onion powder, garlic powder, and salt in a small bowl. Store in an airtight container for up to 3 months. To use, sprinkle mixture evenly over meat; rub in with your fingers. Store in a tightly covered container.
Makes 7 teaspoons (enough for about 3-1/2 pounds of pork, chicken, or seafood). Or you can double to make more.
Spicy Baked Beans
1/4 cup packed brown sugar
1/4 cup tomato ketchup
2 tablespoons prepared mustard
1 tablespoon molasses
1 clove garlic, finely minced or 1/8 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
10 slices bacon (about 8 ounces)
1 small onion, chopped
2 (16-ounce) cans pork and beans
Preheat oven to 325º F.
Combine sugar, ketchup, mustard, molasses, garlic, Worcestershire sauce, salt, cayenne pepper and black pepper in small bowl.
Cook bacon in large skillet until crisp. Remove bacon; drain, reserving 3 tablespoons bacon fat. Cook onion and celery in reserved bacon fat for 4 to 6 minutes or until tender.
Crumble bacon in 2-quart casserole; stir in pork and beans, onion mixture and sauce mixture. Bake for 30 to 35 minutes or until hot and bubbly. Makes 8 servings.
1/4 cup packed brown sugar
1/4 cup tomato ketchup
2 tablespoons prepared mustard
1 tablespoon molasses
1 clove garlic, finely minced or 1/8 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
10 slices bacon (about 8 ounces)
1 small onion, chopped
2 (16-ounce) cans pork and beans
Preheat oven to 325º F.
Combine sugar, ketchup, mustard, molasses, garlic, Worcestershire sauce, salt, cayenne pepper and black pepper in small bowl.
Cook bacon in large skillet until crisp. Remove bacon; drain, reserving 3 tablespoons bacon fat. Cook onion and celery in reserved bacon fat for 4 to 6 minutes or until tender.
Crumble bacon in 2-quart casserole; stir in pork and beans, onion mixture and sauce mixture. Bake for 30 to 35 minutes or until hot and bubbly. Makes 8 servings.
Adobo Marinade
This is basically a Mojo Marinade
1/2 cup orange juice
2 tablespoons lime juice
2 tablespoons wine vinegar
3 canned chipotle chiles
3 garlic cloves
2 teaspoons oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
In bowl of food processor place all ingredients; puree.
Makes approximately 1 cup. Good for Pork or Chicken.
This is basically a Mojo Marinade
1/2 cup orange juice
2 tablespoons lime juice
2 tablespoons wine vinegar
3 canned chipotle chiles
3 garlic cloves
2 teaspoons oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
In bowl of food processor place all ingredients; puree.
Makes approximately 1 cup. Good for Pork or Chicken.
Coca-Cola Pork Chops
This a very simple recipe
8 pork chops
Salt and pepper, to taste
1 cup catsup
1 cup Coca-Cola®
Brown sugar
Place pork chops in baking pan. Season with salt and pepper to taste. Mix the catsup and Coca-Cola®, and pour over the pork chops. Sprinkle with brown sugar. Bake uncovered at 350 degrees F for 1 to 2 hours(depending on the thickness) or until the pork chops are tender.
This a very simple recipe
8 pork chops
Salt and pepper, to taste
1 cup catsup
1 cup Coca-Cola®
Brown sugar
Place pork chops in baking pan. Season with salt and pepper to taste. Mix the catsup and Coca-Cola®, and pour over the pork chops. Sprinkle with brown sugar. Bake uncovered at 350 degrees F for 1 to 2 hours(depending on the thickness) or until the pork chops are tender.
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