Wednesday, November 24, 2004
I don't cook on Turkey Day, (my mother- in- law claims this day) and that's ok by me.
I would like to deep fry a Turkey some day ( just to say I have done it) but not this year.
I have been working on my ribs and I must say they are turning out very good.
I will post how I do them in the near future.
And I have been working on the Chuck Wagon casserole, I belive I have found the right combo.
Anyway, have a Great Turkey Day and save some leftovers for me!!!
Sunday, November 07, 2004
Standing outside in 20 degree weather trying to grill, freezing your @.. off, your better half asking "Honey when is it going to be ready?" with a smile, she better damn well be smiling, she's in the house, I'm the fool outside.
But anyway... I'm smarter than she thinks... why do you think I came up with a Chili Recipe... So I wouldn't be freezing my @.. off when it's cold outside... Baahahahaha...
Now some people say beans don't belong in the chili, they should be served on the side.
My saying is "different strokes for different folks"
I don't tell you how to fix" your" corn bread, I like beans in "my" chili... so there... get off me...
Here is my Chili recipe:
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)
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.
This recipe is a Macdaddy original. Enjoy.
Saturday, November 06, 2004
This one should be a keeper.
I'm still working on the Chuckwagon one in my mind, I'll let you know' but in the mean time enjoy this one.
Be on the look out for Macdaddy's Chili recipe' it's a keeper for sure!!
Got to say "Hi" to Vicky & Steve and "Hello" to all my other readers.
Macdaddy (think I'll smoke some ribs today)
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.)