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.
Monday, March 26, 2007
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.
Dr. Pepper Pork Chops
This is a different recipe than the coca-cola recipe-but just as equally good.(actually I think it is better because I like Dr. Pepper better than Coke)
24 ounces Dr. Pepper®
1 cup brown sugar
1 teaspoon garlic powder
2 teaspoons ground cloves
1/2 teaspoon ginger
1 teaspoon black pepper
1 teaspoon salt
1 small onion, sliced
6 center-cut pork chops
Preheat oven to 325 degrees F. In a 9 x1 3-inch pan, mix all ingredients except the meat. Cook 15 minutes; stir. Place pork chops in mixture, and cover pan with foil. Bake 3 hours. Makes 6 servings.
This is a different recipe than the coca-cola recipe-but just as equally good.(actually I think it is better because I like Dr. Pepper better than Coke)
24 ounces Dr. Pepper®
1 cup brown sugar
1 teaspoon garlic powder
2 teaspoons ground cloves
1/2 teaspoon ginger
1 teaspoon black pepper
1 teaspoon salt
1 small onion, sliced
6 center-cut pork chops
Preheat oven to 325 degrees F. In a 9 x1 3-inch pan, mix all ingredients except the meat. Cook 15 minutes; stir. Place pork chops in mixture, and cover pan with foil. Bake 3 hours. Makes 6 servings.
Friday, March 16, 2007
Fried catfish
1 pound of catfish fillets, cut into inch-wide strips
1 cup of yellow cornmeal
2 eggs
1/2 cup of milk
Salt and pepper to taste
Oil for frying
Salt and pepper fillets and let warm to room temperature.Heat up about three-inches of oil in an iron skillet or a Dutch oven.
Beat eggs and milk together in a bowl.
Put cornmeal on a plate.
Dip fillets in egg-milk mixture and then dredge in cornmeal, covering both sides.
Place battered fish into hot oil and cook four minutes, turning once.Drain on a paper-towel lined plate.Serves four.
Hush puppies
3/4 cup of yellow corn meal
1/3 cup of all-purpose flour
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of milk or buttermilk
1 egg
2 teaspoons of bacon drippings (optional)
1 jalapeno pepper, stems and seeds removed, finely diced
1/3 cup of diced onions
Mix together all ingredients.
In batches, cook tablespoon-sized balls of dough in hot oil, until crisp and golden brown (about two minutes).
Makes about 20 hush puppies.
Chipotle-lime mayonnaise
2 chipotles in adobo chopped
1 teaspoon of lime juice
1 cup of mayonnaise
1 tablespoon of cilantro, chopped.
Mix all ingredients together. Can add more chipotles for extra smokey heat.
1 pound of catfish fillets, cut into inch-wide strips
1 cup of yellow cornmeal
2 eggs
1/2 cup of milk
Salt and pepper to taste
Oil for frying
Salt and pepper fillets and let warm to room temperature.Heat up about three-inches of oil in an iron skillet or a Dutch oven.
Beat eggs and milk together in a bowl.
Put cornmeal on a plate.
Dip fillets in egg-milk mixture and then dredge in cornmeal, covering both sides.
Place battered fish into hot oil and cook four minutes, turning once.Drain on a paper-towel lined plate.Serves four.
Hush puppies
3/4 cup of yellow corn meal
1/3 cup of all-purpose flour
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of milk or buttermilk
1 egg
2 teaspoons of bacon drippings (optional)
1 jalapeno pepper, stems and seeds removed, finely diced
1/3 cup of diced onions
Mix together all ingredients.
In batches, cook tablespoon-sized balls of dough in hot oil, until crisp and golden brown (about two minutes).
Makes about 20 hush puppies.
Chipotle-lime mayonnaise
2 chipotles in adobo chopped
1 teaspoon of lime juice
1 cup of mayonnaise
1 tablespoon of cilantro, chopped.
Mix all ingredients together. Can add more chipotles for extra smokey heat.
Tuesday, March 13, 2007
Red Beans and Rice
I don't remember where I got this recipe, but it is a good one for the Crock Pot.
8 ozs. dried red beans (the little ones - not the big Kidney beans)
8 ozs. Kielbasa sliced 1/2" thick
1 Large onion ( sweet or yellow)
2 Ribs celery chopped
1/2 Green bell pepper chopped
2 Cloves garlic minced
2 Bay leaves
1 Tbs. Parsley minced
Salt & Pepper to taste
A good dash of hot pepper sauce
1 Tbs. Worcestershire sauce
1 to 2 Cups rice (you can use Minute Rice)
Cover beans with cold water in a large bowl and let them soak overnight. Drain beans and toss the water. Place all the above ingredients (except rice) in a crock pot and cover with water. Cook on low setting until beans are tender.
Stir occasionally and check the water (add a little if needed) Takes about 6 hrs. to cook. Fix rice according to the box. When beans are ready remove bay leaves. Serve beans over rice and enjoy.
I don't remember where I got this recipe, but it is a good one for the Crock Pot.
8 ozs. dried red beans (the little ones - not the big Kidney beans)
8 ozs. Kielbasa sliced 1/2" thick
1 Large onion ( sweet or yellow)
2 Ribs celery chopped
1/2 Green bell pepper chopped
2 Cloves garlic minced
2 Bay leaves
1 Tbs. Parsley minced
Salt & Pepper to taste
A good dash of hot pepper sauce
1 Tbs. Worcestershire sauce
1 to 2 Cups rice (you can use Minute Rice)
Cover beans with cold water in a large bowl and let them soak overnight. Drain beans and toss the water. Place all the above ingredients (except rice) in a crock pot and cover with water. Cook on low setting until beans are tender.
Stir occasionally and check the water (add a little if needed) Takes about 6 hrs. to cook. Fix rice according to the box. When beans are ready remove bay leaves. Serve beans over rice and enjoy.
Hobo Dinner
Layer in a casserole dish in this order.
Pre-heat oven to 375
1 to 2 pounds of ground beef.
1 Onion, peeled & sliced ( sweet or yellow)
1 Green Bell Pepper, seeded and sliced into strips
2 to 3 Potatoes, sliced thin (not peeled)
2 to 3 Carrots sliced thin
Salt and Pepper to taste.
Worcestershire sauce, sprinkled on liberally.
Bake at 375 for 1 hr. to 1 hr.& 30 mins. Serve with corn bread or biscuits and hot sauce on the side.
Layer in a casserole dish in this order.
Pre-heat oven to 375
1 to 2 pounds of ground beef.
1 Onion, peeled & sliced ( sweet or yellow)
1 Green Bell Pepper, seeded and sliced into strips
2 to 3 Potatoes, sliced thin (not peeled)
2 to 3 Carrots sliced thin
Salt and Pepper to taste.
Worcestershire sauce, sprinkled on liberally.
Bake at 375 for 1 hr. to 1 hr.& 30 mins. Serve with corn bread or biscuits and hot sauce on the side.
Apple Bourbon Pie
1/2 cup raisins
1/2 cup bourbon (remember: Jack Daniels is NOT Bourbon, Try Rebel Yell)
3 pounds cooking apples
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans or walnuts -- toasted
1 pkg (15oz) refrigerated piecrusts
2 teaspoons apricot preserves, melted
1 tablespoon buttermilk
1 tablespoon sugar
Combine raisins and bourbon, and let soak for at least 2 hours. Peel apples, and cut into 1/2-inch slices; arrange apple slices in a steamer basket over boiling water. Cover and steam 10 minutes or until apple slices are tender. Combine 3/4 cup sugar and next four ingredients in a large bowl; add apple slices, raisin-bourbon mixture, and pecans, stirring to combine.
Fit one piecrust into a 9-inch pie plate according to package directions; brush preserves over piecrust. Carefully spoon the apple mixture into the piecrust. Roll remaining piecrust to press out fold lines; cut with a 3-inch leaf-shaped cutter. Mark veins on leaves with a pastry cutter or sharp knife. Arrange pastry leaves, over apple mixture; brush leaves with buttermilk, and sprinkle pie with sugar.
Bake at 450 degrees F. on lower rack of oven 15 minutes. Shield edges of pie with strips of aluminum foil to prevent excessive browning. Bake at 350 degrees F. for 30 to 35 additional minutes. Yield: one (9-inch) pie
1/2 cup raisins
1/2 cup bourbon (remember: Jack Daniels is NOT Bourbon, Try Rebel Yell)
3 pounds cooking apples
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans or walnuts -- toasted
1 pkg (15oz) refrigerated piecrusts
2 teaspoons apricot preserves, melted
1 tablespoon buttermilk
1 tablespoon sugar
Combine raisins and bourbon, and let soak for at least 2 hours. Peel apples, and cut into 1/2-inch slices; arrange apple slices in a steamer basket over boiling water. Cover and steam 10 minutes or until apple slices are tender. Combine 3/4 cup sugar and next four ingredients in a large bowl; add apple slices, raisin-bourbon mixture, and pecans, stirring to combine.
Fit one piecrust into a 9-inch pie plate according to package directions; brush preserves over piecrust. Carefully spoon the apple mixture into the piecrust. Roll remaining piecrust to press out fold lines; cut with a 3-inch leaf-shaped cutter. Mark veins on leaves with a pastry cutter or sharp knife. Arrange pastry leaves, over apple mixture; brush leaves with buttermilk, and sprinkle pie with sugar.
Bake at 450 degrees F. on lower rack of oven 15 minutes. Shield edges of pie with strips of aluminum foil to prevent excessive browning. Bake at 350 degrees F. for 30 to 35 additional minutes. Yield: one (9-inch) pie
Grilled Texas Shrimp
1/4 cup vegetable oil
1/4 cup tequila
1/4 cup red wine vinegar
2 tablespoons Mexican lime juice
1 tablespoon ground red chiles
1/2 teaspoon salt
2 cloves garlic, finely chopped
1 red bell pepper, finely chopped
24 large raw shrimp, peeled and de-veined (tails left on)
Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour. Remove shrimp from marinade, reserving marinade.
Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals,(or med.heat gas grill) turning once, until pink, 2 to 3 minutes on each side. Heat marinade to boiling in a nonreactive saucepan. Reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp. Makes 6 servings.
If you would prefer to broil the shrimp instead of grilling them, place the skewered shrimp on a broiler pan rack. Broil with tops about 4 inches from heat, turning once, until pink, 2 to 3 minutes on each side.
1/4 cup vegetable oil
1/4 cup tequila
1/4 cup red wine vinegar
2 tablespoons Mexican lime juice
1 tablespoon ground red chiles
1/2 teaspoon salt
2 cloves garlic, finely chopped
1 red bell pepper, finely chopped
24 large raw shrimp, peeled and de-veined (tails left on)
Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour. Remove shrimp from marinade, reserving marinade.
Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals,(or med.heat gas grill) turning once, until pink, 2 to 3 minutes on each side. Heat marinade to boiling in a nonreactive saucepan. Reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp. Makes 6 servings.
If you would prefer to broil the shrimp instead of grilling them, place the skewered shrimp on a broiler pan rack. Broil with tops about 4 inches from heat, turning once, until pink, 2 to 3 minutes on each side.
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