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.
Sunday, June 10, 2007
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.
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