Friday, December 30, 2005

2005 a Year in Review

The new year will be here in a few days.
2006, it doesn't seem like that long ago when everybody was crying about Y2K.

And look at us now...

This year in review, what would I do different?

What will I do in 2006?

I will tell Julie how much more I love her everyday.
I will not let the little things in life bother me.
I will enjoy life more, for my time on this earth is precious.
I will talk to God more.
I will be more tolerant of people acting stupid.
I will be more tolerant of stupid people acting normal.
I will be more thankful for every person God put in my life.
I will grill more hot wings.
I will bowl better.
I will never be phony.
I will always
I will never make any promises I can't keep.
I will always be true to myself, my family, and my friends.
I will always be the "Lovable Grouch."
And last but not least...
I will be the best Grill Master.

That's a good start to 2006...
Happy New Year


Recipes & Such

I thought I would post a few fancy recipes for you to try sometime.

"B.D. say it ain't so, you're not going uptown on us are you?"

No...but you have look beyond the beer bottle sometimes, you have to show a little refinement sometimes. No, I'd never leave my circle of beer buddies, but there's only so many ways to grill chicken, and I think I've covered them all!

Chicken & Pinto Bean Chili

Yields 10 cups; serves eight.
8 dried red Chiles, such as New Mexico red, stemmed and seeded
1 Tbs. cumin seed
1-1/2 Tbs. fresh oregano leaves or 2 tsp. dried
1 lb. dried pinto beans, soaked overnight and drained
2 medium yellow onions, chopped
2 large carrots, chopped
6 cloves garlic, chopped
3 fresh jalapeños (preferably red), stemmed, seeded, and chopped
2 lb. skinless chicken thighs
2 Tbs. salt
Shredded sharp Cheddar or Cotija cheese for garnish

Cover the chiles with about 4 cups boiling water and steep until soft, about 15 min. Reserve 2 cups of the soaking liquid and then drain the chiles. In a blender, purée the chiles with the reserved liquid.

Meanwhile, toast (see note) and grind the cumin seeds and toast the oregano, (don't toast dried oregano). Put the beans in a stockpot and cover them with 7 cups water. Add the Chile purée, toasted ground cumin, toasted (or dried) oregano, onions, carrot, garlic, jalapeños, and chicken thighs. Bring to a boil; reduce the heat, and simmer, skimming any foam. Remove the chicken thighs when cooked, 25 to 30 min. When the chicken is cool enough to handle, pull the meat from the bones into large pieces and set aside; discard the bones. Continue cooking the beans until tender, another 1 to 1-1/2 hours. Return the chicken to the pot to heat it thoroughly. Season with the salt, adding more to taste. Serve in bowls topped with the grated cheese.

Note: Heat a small, heavy skillet over medium-high heat. Add the cumin and toast, giving the pan an occasional shake, until the seeds are fragrant, about 5 min. Grind the seeds in a spice grinder or crush them in a mortar and pestle. In the same hot pan, toast the fresh oregano (don't toast dried oregano). Remove the leaves after they've begun to dry out but before they lose all of their green color, about 3 min. Set aside.

Grilled Mushrooms with Sage, Parmesan & Prosciutto

1/4 cup freshly grated Parmesan cheese
3 oz. Prosciutto, sliced and chopped fine
1 tsp. minced fresh sage, or 1/2 tsp. crumbled dry sage
1/3 cup olive oil
Juice of 1 lemon
1 lb. small Portobello, large shiitake, or large button mushrooms (or a combination), stemmed and wiped clean
Salt and freshly ground black pepper to taste

Combine the Parmesan, Prosciutto, sage, and 2 Tbs. of the olive oil. Set aside. Combine the rest of the oil with the lemon juice and brush it on the mushrooms. Season them with salt and pepper.Put the mushrooms, gill side down, on the grill over medium heat. Turn after about 3 to 4 min. Grill another 3 to 4 min. until the juices begin to run and the mushrooms begin to soften.

Move the mushrooms to the side of the grill. Spoon some of the Parmesan mixture into each mushroom. Cover the grill and let the mushrooms cook slowly for another 4 to 5 min. until the cheese has melted slightly. Serve warm.

Chicken with Mexican Charred Tomato Sauce

You'll want to use two skillets for this recipe, as the skillet used to char the vegetables will need a good cleaning (and re-seasoning, if cast iron) before it's used again. Chipotle chiles add a nice smoky heat to the sauce; if you can't find them, substitute a few dashes of your favorite hot sauce or Chile paste. Serve this piquant chicken with lime wedges, chopped cilantro and chiles, and sour cream.

3 cloves garlic
1 small onion, quartered
3 to 4 large tomatoes (18 to 20 oz. total)
2 Tbs. butter or olive oil
4-lb. chicken, cut into 6 pieces (or 3-1/2 to 4 lb. chicken pieces)
Salt and freshly ground black pepper
1 tsp. finely chopped canned Chipotle Chile (about 1 small)
Leaves from 1/2 bunch cilantro (about 1 cup lightly packed), coarsely chopped
2 jalapeños, cored, seeded, and finely chopped
Lime wedges
1/2 cup sour cream

Heat a large cast-iron skillet, without any oil, on high heat. When the pan is very hot (about 3 to 4 min.; a drop of water will sizzle away instantly), put in the garlic, onion, and tomatoes. Stirring every few minutes, cook the onion and garlic until they brown on all sides and become fragrant, about 10 min. (The garlic may be removed earlier.) Move the tomatoes around with tongs until they blacken and most of the skin is blistered. Remove and reserve the vegetables.

Reduce the heat to medium and add the butter or oil to a new skillet that's just large enough to hold the chicken. Season the chicken with salt and pepper and cook in the skillet on the skin side to brown it and to render the fat from the skin, about 15 min. Turn the chicken over and cook on the bone side for about 5 min. Remove and reserve the chicken. Drain the fat from the pan.

Pull the skin off the tomatoes, remove the cores and stem, and cut the tomatoes in half crosswise; gently squeeze out their seeds. Put the garlic, onion, tomatoes, and Chipotle Chile in a blender and purée to a smooth sauce, about 2 min. (You should have about 1-1/4 cups sauce.) Pour the sauce back into a large skillet (it will just cover the bottom), and then add the chicken pieces back to the pan as well. Simmer the chicken gently in the sauce, covered, until cooked through, 25 to 30 min. Transfer the chicken to wide soup plates. Season the sauce with salt and spoon it over the chicken. Pass the cilantro, jalapeños, lime wedges, and sour cream in separate little bowls at the table for guests to sprinkle over the chicken.

Thursday, December 29, 2005

Ted's Chili

This chili recipe should add a little spice and heat on these cold winter days.


8 ozs. sliced bacon, cut crosswise into 1/2 in. pieces
3 lbs. boneless beef chuck roast, cut into 1 in. cubes
1 1/2 tsp. kosher salt
3/4 tsp. coarse black pepper
1 medium onion, chopped
6 garlic cloves, finely chopped
2 jalapenos, seeded and minced
2 Tbs. ground cumin
1 Tbs. chili powder
1 Tbs. ground ancho chile
1 Tbs. dried oregano
1/4 tsp. ground allspice
2 Tbs. plus 4 cups water
1 can (28 oz.) whole tomatoes in juice
1 bottle (12 oz.) beer
2 bay leaves
2 cans red kidney beans, rinsed and drained
2 Tbs. cornmeal
Sour cream and lime wedges

In a 6 qt. Dutch oven, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain. Spoon 2 Tbs. bacon fat into a cup, discard remaining fat.

In a large bowl, combine beef, salt, and pepper: toss to coat. Return 1 Tbs. bacon fat to Dutch oven; heat over medium-high heat. Add 1/3 of beef; cook until brown. Transfer beef to a large bowl. Brown remaining beef. Add onion and remaining bacon fat; cook, covered, over lower heat until tender. Add garlic and jalapenos; cook for a few mins. stirring.

Stir in cumin, chili powder, ancho chile, oregano, allspice, and 2 Tbs. water, cook for a few mins. stirring. Add tomatoes with their juice, beer, bay leaves, bacon, and beef placed in bowl, 4 cups water. Heat to boiling; stirring; reduce heat to medium-low and cook, partially covered for 1 1/2 hrs. or until beef is tender.

Stir in beans and cornmeal, cook uncovered for 30 minutes.
Serve in bowls with sour cream and wedged lime.

New Year Tenderloin

Here's a recipe for tenderloin from Henry that should be nice and spicy.


Tenderloin in Ancho-Bourbon Sauce

With buttery, cheesy potato wedges, this spectacular steak makes a substantial start for the New Year.

Pepper-Crusted Tenderloin

6 center-cut beef tenderloin filets, 6 to 8 ounces each salt to taste
1 cup whole peppercorns, ground in a blender
1 stick butter

Lightly salt each filet and dredge thoroughly in pepper, brushing off the larger pieces. Melt butter in a heavy, 12-inch skillet and cook steaks over medium heat for approximately 10 minutes. Then slowly roll each steak to cook edges, until a crisp crust forms.

To serve, cut filets in half against the grain and arrange attractively on a plate with a wedge of ranch potatoes. Ladle sauce over meat. Serves 6

Ranch Potato Wedges

6 baking potatoes peeled and thinly sliced
1/4 cup minced garlic
1/4 cup minced shallots
1 1/2 sticks butter
1 1/2 cups heavy cream
3/4 cup grated Parmesan cheese
Salt and pepper to taste

Preheat oven to 350 degrees. In a heavy saucepan, sauté garlic and shallots in butter over low heat for 3 to 4 minutes. Add potatoes and sauté over medium heat for several minutes, or until potatoes become starchy. Season with salt and pepper and stir in cream and 1/2 cup of the cheese. Reduce liquid until thick enough to coat potatoes. Transfer
to a buttered 6-inch diameter cake pan 2 inches deep and top with remaining cheese. Bake for approximately 20 minutes, or until well browned.

Ancho-Bourbon Sauce

4 Ancho chiles
1 cup sugar
1/2 teaspoon minced garlic
2 1/2 cups demi-glace
1/4 cup Jim Beam bourbon
Salt and pepper to taste

Core and seed chiles. Cover in boiling water and simmer for approximately 10 minutes, or until soft. Purée in a blender with enough water to make a paste. Set aside.

Cook sugar in a saucepan over low heat, stirring constantly, until caramelized to a deep golden brown. Add 3/4 cup ancho purée and "fry" until mixture turns a maroon color. Add garlic and stir for 30 seconds. Add demi-glace and simmer slowly for 15 minutes. Add bourbon and simmer for 5 minutes more. Strain into a clean container. Season with salt and pepper.

Wednesday, December 28, 2005

Yes I'm still playing

As you can see, I am still playing with the template, the color, the links, how many post to display on the main page...etc...etc..

I have added a site search, where you can type in a word or phrase, it will pull up all that is related to that word or phrase. I'm still working the kinks out...but that should come in handy for looking up recipes, I may try to add an index at some point and time for references to recipes.

I might just figure this out yet...(G)

Tuesday, December 27, 2005

Stovetop Recipes

Here are some stovetop recipes that are very easy and very good.

Beef Skillet Supper

1 package (8 ounces) medium egg noodles
1-1/2 pounds ground beef
1 medium onion, chopped
1 can (8 ounces) tomato sauce
1/2 cup water
1 can (11 ounces) Mexican corn, drained
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese

Cook noodles according to package directions. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce and water. Cover and cook for 8 minutes. Drain the noodles; add to beef mixture. Add corn, salt and pepper. Sprinkle with cheese; cover and cook until heated through and the cheese is melted.

Ranchero Supper

1-1/2 pounds ground beef
1 can (28 ounces) baked beans
1 can (11 ounces) whole kernel corn, drained
1/4 cup barbecue sauce
2 tablespoons ketchup
1 tablespoon prepared mustard
3/4 cup shredded cheddar cheese
Sliced green onions and sour cream, optional
7 cups tortilla chips

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the baked beans, corn, barbecue sauce, ketchup and mustard; heat through. Sprinkle with cheese; cook until melted. Remove to plates or bowls. Top with onions and sour cream, if desired. Serve with tortilla chips.

Au Gratin Sausage Skillet

1 pound fully cooked kielbasa or Polish sausage, halved and sliced 1/2 inch thick
2 tablespoons vegetable oil
1 package (5-1/4 ounces) au gratin potatoes (see note)
2-1/2 cups water
1 package (8 ounces) frozen California-blend vegetables
1 to 2 cups (4 to 8 ounces) shredded cheddar cheese

In a skillet, cook sausage in oil until lightly browned; drain. Add potatoes with contents of sauce mix and water. Cover and cook over medium heat for 18-20 minutes or until the potatoes are almost tender, stirring occasionally. Add vegetables; cover and cook for 8-10 minutes or until potatoes and vegetables are tender. Sprinkle with cheese. Remove from the heat; cover and let stand for 2 minutes or until the cheese is melted. Note: The milk and butter listed on the potato package are not used in this recipe.

Monday, December 26, 2005

Roasted Beef Tenderloin

There's nothing like grilled beef tenderloin, but when the weather won't cooperate, you can do one in the oven.

Roasted Beef Tenderloin

2 tablespoons Dijon mustard
1 garlic clove, minced
3/4 teaspoon coarsely ground pepper
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 whole beef tenderloin (about 3-1/2 pounds), trimmed
1 cup beef broth

In a small bowl, combine the mustard, garlic, pepper, garlic salt and onion salt; brush over tenderloin. Place in a shallow roasting pan. Bake, uncovered, at 425° for 45 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145° medium, 160° well-done, 170°) Remove tenderloin from pan; let stand for 10-15 minutes before slicing. Meanwhile, add broth to pan drippings, stirring to loosen browned bits; heat through. Serve with sliced beef.Yield: 12 servings.

Recipes & Such

Here are some recipes to add to your collection.

Tomato Salsa

2 (16-ounce) cans stewed tomatoes, (chopped)
1 teaspoon salt
1 teaspoon sugar
6 whole green onions, chopped
3 cloves garlic, minced
1/4 cup chopped, pickled jalapeno
3 tablespoons olive oil
1 lime, juiced
Cilantro (optional)
Tortilla chips

Combine tomatoes, salt, sugar, onions, garlic, jalapeno, olive oil and lime juice. Add cilantro to taste. Toss together and chill.
Serve with tortilla chips.

Chili-Cheese Fingers

1 cup grated extra-sharp cheddar cheese
1/4 cup butter or margarine
1 teaspoon chili powder
1/4 teaspoon ground cumin
8 slices white bread, crusts removed

Blend cheddar cheese with butter, chili powder and cumin.
Toast 1 side of bread. Spread with cheese mixture. Cut each slice into 4 “fingers.” Arrange on cookie sheet. Broil just until golden, watching carefully to avoid burning.

Sassy Sausage & White Bean Gumbo

1 1/2 pounds sausage, cut in chunks
1 (10-ounce) can diced tomatoes with green chilies
1 (16-ounce) can chopped tomatoes, un-drained
2 (16-ounce) cans great northern beans, un-drained
1/2 teaspoon dried thyme
2 cups water
2 bay leaves
2 cups diced potatoes

In skillet, brown sausage. Drain.
In Dutch oven or large pot, combine sausage, diced tomatoes with green chilies, chopped tomatoes, great northern beans, thyme, water and bay leaves. Simmer for 1 hour.
Add potatoes. Cook for 15 to 20 minutes, or until potatoes are tender. Remove and discard bay leaves. Servings: Serves 8 to 10.

The Day After

Julie almost got her wish, we had the rain, but not the temperature, it would have been a very "White Christmas" around here if it had been a little colder.

Speaking of is a drink and salsa recipe that will warm up your soul, (and a few other things too!)


Jalapeño Margaritas

1 Jalapeño, poked with a knife
1 1/3 cups tequila
1 cup orange liqueur
1 cup fresh lime juice (10 limes)
3 tablespoons superfine sugar
Kosher salt and ice

1. In a jar, steep the jalapeño and tequila; keep at room temperature for 3 days.
2. Strain the tequila into a large pitcher and discard the jalapeño. Stir in the orange liqueur, lime juice and sugar.
3. Pour the salt and a small amount of the margarita onto 2 rimmed plates. Dip the rims of 6 glasses into the margarita, then into the salt. Fill each glass with ice, pour in the margarita and serve.

Chipotle Salsa
Makes about 2 Cups

6 small tomatillos, husked
5 large garlic cloves
4 plum tomatoes
1/4 large onion
3 canned Chipotle chiles in adobo, seeded and finely chopped, with 2 teaspoons of the adobo sauce
3 tablespoons finely chopped fresh cilantro
Coarse salt
1/2 teaspoon sugar

1. Heat a large cast-iron skillet. When it is very hot, add the tomatillos, garlic cloves, tomatoes and onion and cook over low heat, turning frequently, until blackened in spots and softened, 8 to 10 minutes. Transfer the vegetables to a plate and let cool.
2. Put the tomatillos, garlic, tomatoes and onion in a food processor and pulse until coarsely chopped. Add the Chipotle and adobo sauce, cilantro, salt and sugar and pulse just until combined. The salsa can be refrigerated in an airtight container for up to 2 days.

Saturday, December 24, 2005

Weekend Report

It's almost time...

To everyone that visits us here at the grill...
May Santa be good to all, and remember that Christ loves all...
Be safe on your holiday travels...

To all "my girls", our friends, the fine folks I work with, to Henry and his lovely wife, to Bill in Hawaii and to everybody out there that checks us out here...

"Merry Christmas to you and your family" from my family, Terry, Julie, Robyn, and Sweetie.

Weekend Report (part II)

These are recipes that should be added to your collection for some fine eat'n.


Appetizer Shrimp Kabobs

3 to 4 tablespoons olive oil
3 garlic cloves, crushed
1/2 cup dry bread crumbs
1/2 teaspoon seafood seasoning
32 uncooked medium shrimp (about 1 pound), peeled and de-veined
Dipping sauce

In a shallow bowl, combine the oil and garlic; let stand for 30 minutes. In another bowl, combine bread crumbs and seafood seasoning. Dip shrimp in oil mixture, then coat with crumb mixture. Thread onto metal or soaked wooden skewers. Grill kabob, covered, over medium heat for 2-3 minutes or until shrimp turn pink. Serve with dipping sauce.Yield: 8 servings.

Bacon-Cheese Topped Chicken

1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons vegetable oil, divided
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
2 tablespoons butter
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, partially cooked
2 teaspoons minced fresh parsley

In a bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large re-sealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade. Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. In the same skillet, sauté mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken. Bake uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 160°. Sprinkle with parsley.Yield: 4 servings.
B.D's Note: Boneless skinless thigh meat may be used instead of chicken breast.

Baked Potato Salad

4-1/2 pounds potatoes, peeled and cut into 3/4-inch chunks
1/4 cup olive or vegetable oil
2 envelopes (.7 ounce each) Italian salad dressing mix
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 bunch green onions, chopped
2 large tomatoes, chopped
4 hard-cooked eggs, chopped
5 bacon strips, cooked and crumbled
1-1/2 cups mayonnaise
1 tablespoon vinegar
1 tablespoon lemon juice
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

In a large bowl, toss the potatoes with oil and dressing mixes. Place in two greased 13-in. x 9-in. x 2-in. baking pans. Bake, uncovered, at 400° for 45 minutes or until tender. Cool. Transfer to a large bowl; add peppers, onions, tomatoes, eggs and bacon. Toss gently. Combine remaining ingredients in a small bowl; mix well. Pour over salad and stir gently. Cover and refrigerate for at least 1 hour.Yield: 16-20 servings.

Thursday, December 22, 2005

Shrimp & Grits

This recipe comes from my good friend Henry.


Shrimp & Grits
Serves six

White grits
1 cup white stone ground grits
4 cups water
1 teaspoon salt
1/2 cup mascarpone cheese
2 tablespoons butter

1) Bring the water to a boil and lightly season with salt.
2) Add the grits while stirring rapidly and turn down to a simmer.
3) Constantly stir, making sure to keep the bottom of the pot from sticking.
4) Simmer the grits on low for about twenty minutes stirring all the time.
5) To finish stir in the butter and mascarpone.
6) TASTE and adjust.

Shrimp stock
1 rib of celery quartered
1 carrot peeled and quartered
1 onion peeled and quartered
1 sprig thyme
1 head garlic, split in half
2 pound shrimp shells (If you do not cook with shrimp regularly, talk to your fish monger for help)
1 gallon water or just enough to cover

1) Simmer everything covered in water for one hour on low, skimming the fat the whole time.
2) Strain and reserve liquid cold.

Sautéed shrimp and sauce
30 jumbo shrimp (about 1.5 lbs of 21/25 count; Peeled and deveined, (use shells in Shrimp Stock)
6 Tbsp. small diced (Jacobs’ Andouille)
1 Tbsp. minced garlic
1 Tbsp.minced shallot
2 Tbsp. small diced piquillo peppers (Spanish Sweet Pepper)
1 Tbsp. chopped thyme
30 ounces shrimp stock
2 Tbsp. extra virgin olive oil
2 cup diced tomatoes
2 Tbsp. butter
1 Tbsp. chopped chives
1 tsp. fresh lemon juice
1/2 cup picked chervil (Pluches) - a small three leafed sprig of chervil, if available.

1) Heat a large pan over medium heat and add the olive oil
2) Sauté the shrimp seasoned with Creole spice and salt till they start to brown, but do not cook all the way through.
3) Remove the shrimp and hold on the side.
4) Add in the Andouille, shallot, garlic, paquillo peppers thyme and sauté till they become aromatic.
5) Add in the Shrimp stock and bring to a low simmer
6) Stir in the butter and reduce till nice and thick
7) Add back in shrimp to cook through
8) Finish with lemon juice diced tomatoes and chives
9) To plate place 4 healthy tablespoons of the grits in the middle of a large bowl and arrange the shrimp in the middle so they stand up (tails facing in) and spoon the sauce around to fill the negative space, garnish with fresh chervil

B.D.'s Note- Chervil- Often referred to as the “gourmet’s parsley,” chervil tastes mildly of licorice combined with pepper imparting certain freshness to a dish. Fresh or dried, it is a bright green and quite delicate and should be added to a dish at the end of cooking. Chervil has a tendency to enhance the flavors of other herbs when used in combinations.

Mascarpone- This Italian cream cheese is a native of the Lombardy region of Italy, which is also home to the fashion center of Milan and the town of Gorgonzola, or blue cheese city. The best-known use of this ultra-rich dairy product is in tiramisu, which means "pick me up" and is a delicate dessert made with mascarpone, liqueur and ladyfingers. It is also delicious straight, topped with fresh berries, or in a savory spread when mixed with anchovies, mustard, and herbs. The distinction 'cream cheese' is only half correct regarding mascarpone. It is made from the cream of cow's milk, but no cheese starter or rennet is used in its production. Rather than being churned like butter, mascarpone is made by draining the moisture from heavy cream using a small amount of citric acid and finely woven cloth. The result is an extremely smooth, slightly sweet fresh cheese that is similar to Devon Cream or Clotted Cream.

Tuesday, December 20, 2005


Jingle bells...Batman smells...Robin laid an egg...

Ah... the "Holidays."

Got to love it...the traffic, the crowds, the spending of money, the hassle, the swearing of you'll never do this again in your lifetime, the list...
"Oh, pay homage to the list."

Christmas...the time for giving, (giving me a headache) why is it so hard to buy things for people? Why is it so hard to make everybody happy? Why is it so hard to please anybody?

What happened to the simpler times?

When kids were satisfied with a few toys...(not the whole damn department store.) Times when you gave your spouse a simple gift. Times when you had simple gatherings and simple pleasures of watching kids eyes light up on Christmas morning when they saw that Santa had eaten the cookies and drank the milk that was left out for him, and what happened to the times when you said a simple prayer of thanks to God...what happened?

Progress happened...material things happened...greed happened...
(give me, give me, give me.)

What a shame..... to love it....


Sunday, December 18, 2005

Happy B-day Julie

Today is the b-day of one of the many loves in my life, my wife Julie. I was truly blessed when this lady walked into my life and became my partner and companion, my best friend, my sounding board, my utmost confidante and most of all... my wife. She re-lit my dying passion for life and restored my dwindling faith of finding true love somewhere in my lifetime.

Yes...I was blessed, and I thank God for this wonderful lady that just..."Walked into my life and took me with her..."

Happy Birthday Honey


Saturday, December 17, 2005

Mercury in store-bought fish

This is from the Chicago Tribune. This has some really scary and some really good information in it about fish and other seafood.


Christmas Card

Henry sent this to me, and I thought I would pass it on to you.


Weekend Report

Where have you been B.D.?

I've been sick... never fails this time of year. Always the week before, during, or after Christmas I will have a Cold or the Flu. Luckily this time it's just a bad cold, and before the week of Christmas. So by next week it should be gone.

Julie said I'm a grouch when I'm sick.

Well... if your head felt like it was three times its normal size, your sinuses were running rampant, any smell makes you nauseous, and you can't drink beer...You'd be a grouch too!

I quarantined myself away, but my lovely will probably still catch it (love me, love my germs) so we will see who is the next grouch. She has that cough going already.....


Friday, December 16, 2005

Something to Think About

This was sent to Julie by someone and I'll pass it along to you.

Click the link.

Wednesday, December 14, 2005

A Few Words

One word:

Two words:
It figures...

Three words:
Shoot me now......


Sunday, December 04, 2005


from Outback Restaurant

4 skinless, boneless chicken breasts 1/2" thick
Honey Mustard (recipe below)
6 pieces of bacon, cut in half, fried crisp
1/2 tsp. McCormick Season All
1 C. sliced sautéed mushrooms (or canned, drained)
3 C. shredded Colby/Monterey Jack cheese
Parsley for garnish

Rub chicken breast with Season All and set aside to marinate for 1 hour.Fry bacon and drain. Shred cheese. Make Honey Mustard.Spread chicken breast with Honey Mustard, cover with a layer of mushrooms,three slices of bacon, and then cover entirely with cheese (don't skimp).Place in heated oven at 350 degrees or microwave until cheese is melted.Add parsley garnish and serve with extra Honey Mustard on the side.

Honey Mustard:
1/2 C. prepared mustard
1/4 C. honey
1/4 C. light corn syrup
1/4 C. mayonnaise

Blend all together until completely smooth and free from lumps. Adjust thecornsyrup depending on how sharp you like the mustard to taste.(Use this sauce alone over chicken or as a dip.)


4 tablespoons margarine, melted
4 bone-in chicken breast halves
1 teaspoon seasoning salt
2 cloves garlic, crushed
4 slices of thick bacon
1 package (8 ounces) fresh sliced mushrooms
1/2 cup heavy cream
Pepper to taste

Pour the melted margarine into a 13x9-inch baking pan. Add the chicken, turning to coat with the butter. Season both sides with the seasoned salt. Top with the bacon slices, garlic and mushrooms. Bake at 350 degrees F for 40-45 minutes, or until chicken is cooked through.Remove the chicken breasts and place on a serving platter. Pour the juices from the pan into a saucepan over medium heat.Add the cream and heat until thick. Season with pepper to taste. Pour over chicken and serve.

Grilled Glazed Chicken

1/8 cup apple jelly
1 1/2 tsp. mustard
1/4 tsp. salt
1 1/2 tsp. honey
1/4 tsp. cinnamon
2-4 chicken breasts

Combine all ingredients except chicken. Place chicken on grill. Cook 15-20 minutes, turning occasionally and brushing with glaze.

B.D.'s note: you can make more if you need to, and I would heat the glaze in the microwave before brushing the chicken.

Salsa Recipes

Here are a few simple salsa recipes for you to munch on while you're watching the game. For some reason, I have been wanting fresh salsa, so I'm going to start making my own and see what I can come up with. I'll let you know...


Simple Salsa

28 ounces whole tomatoes, drained
1 small onion
1 clove garlic
1 jalapeno pepper (for mild) or 2 (medium) or 3 (hot)
1 teaspoon salt
1/2 teaspoon cumin
1/4 to 1/2 cup cilantro

Put all ingredients into a food processor and blend until saucy.

Casa Salsa

4 to 6 small Roma tomatoes, chopped
3 to 4 green onions, chopped
4 ounces chopped green chili
4 ounces chopped ripe olives
1-1/2 Tablespoons olive oil
1-1/2 teaspoon garlic salt
1 Tablespoon red wine vinegar
2 Tablespoons fresh cilantro, chopped

Combine ingredients. Chill 1 hour before serving. Serve with Tortilla chips.

Warm Salsa Cheese Dip

1 green pepper
1 medium onion, chopped
1 can black olives
One 8-ounce packaged cream cheese
4 ounces shredded mozzarella
4 ounces shredded cheddar cheese
1 jar of your favorite salsa

Mix all ingredients together.
Bake for twenty five minutes at 350 degrees. Serve with Nacho chips.

Saturday, December 03, 2005

Weekend Report's the weekend again already. Last week flew by.
It's raining today and we might have a chance of freezing rain or some snow.
Who knows.
I'm staying inside anyway.

Here are a few recipes for you.
These recipes are from Anna.

Chicken and Dumpling Casserole

1/2 Cup onion - chopped
1/2 Cup celery - chopped
2 Cloves garlic - minced
1/4 Cup butter or margarine
1/2 Cup flour
2 Teaspoons sugar
1 Teaspoon salt
1 Teaspoon dried basil
1/2 Teaspoon pepper
1 Package frozen green peas
4 Cups chicken -- cubed, cooked

2 Cups buttermilk baking mix
2 Teaspoons dried basil
2/3 Cup milk

In large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 9 x 13 pan. For dumplings, combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole (12 dumplings). Bake uncovered, at 350F for 30 minutes. Cover and bake for 10 minutes more or until dumplings are done. Yield: 6 servings.

Grilled Chili Flank Steak

2-lb flank steak, well trimmed
Kosher salt freshly ground black pepper
1 to 2 tablespoons chili rub
lime wedges

Chili rub:
1/4 cup chili powder
1/4 cup oriental sesame oil or good quality olive oil
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 teaspoon minced garlic

Pat the flank steak thoroughly dry with paper towels sprinkle both sides of the steak with salt and pepper. Using your fingers press the chili rub into both sides. Wrap the steak well and refrigerate for at least 4 hours or up to 2 days. Remove the flank steak from the refrigerator 1 hour before grilling. Grill steak, turning once, until done. (12 To 15 minutes for rare, 15 to 20 minutes for medium.) Let the meat rest for 5 minutes before slicing. Slice the flank against the grain, into thin strips. Serve warm, accompanied by lime wedge.

Chili rub: Combine all the ingredients in a small bowl and stir until well blended. Transfer to a small lidded container and store in the refrigerator for up to 1 month.


1 onion, finely chopped
1 clove garlic, finely chopped
1/3 cup olive oil
1 cup rice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon chili powder
1 4-ounce jar button mushrooms
8-12 slices garlic sausage or chorizo
Stock (about 1 1/2 cups)
Grated Parmesan cheese

Saute the onion and garlic in hot olive oil until just soft. Add the rice and seasonings and brown lightly. Add the mushrooms and sausage and enough boiling stock to come 1" above the rice. Cover with a tight lid and bake in a 350°F oven until the liquid is completely absorbed, about 35 minutes. Sprinkle with grated Parmesan cheese and serve.

Thursday, December 01, 2005

Mid - Week Report

It has definitely gotten colder around here.
I for one hate that.... Julie loves it.

It's that time of year I dread... grilling in the cold.
If it snowed knee deep... Julie would be unstoppable in her enthusiasm.

Me...I would say..."I don't think so"...ain't going to happen.

Yes, when it comes to cold weather, count me out.
When it's this cold...sorry about your luck.

Me...give me spring, summer, or winter, give me a heater.
I'm cooking inside.....(G)


Saturday, November 26, 2005

Weekend Report

I hope everybody had a great Thanksgiving day.
Some folks probably still have some leftovers, and don't even want to think about cooking.

But for those of you who are ready, I'll post some recipes below.

What's up this weekend... just depends on the weather and what happens.

Why do I say that?

Hot, Cold, Hot, Cold, Warm, Cold, Freezing cold, Warm, Hot, Cold...
Who can keep up with this crazy weather around here.

Plus, I quit making weekend plans because they almost always get changed somehow by somebody or something, and that was beginning to get on my last nerve.

(Let me clarify and pronounce that it's not my lovely that changes my's everybody else.)


Here are a few recipes for ya...

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.

Wednesday, November 23, 2005

Recipes & Such

Here are a few more recipes for your Holiday Season pleasure.

The Grill will be closed Thursday-Thanksgiving Day.

To all my long time readers... we say "Thank you."
To all my new readers that have joined us here at the grill... we say "Welcome."

From Myself, Julie, Robyn, and Sweetie, we say to All of you...
"Happy Thanksgiving."

Enjoy your time off, be safe.

We will be re-open on Friday, see you then.


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
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.

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.

Rene Larriviere-Larriviere's Restaurant

1 lb medium shrimp
½ lb white crabmeat
¼ lb butter
½ c parsley
½ c green onions
3 Tbsp. flour
¼ c heavy whipping cream
½ c plain bread crumbs
2 Tbsp. sherry
½ tsp. Tabasco
1 Tbsp. chopped garlic
1 ½ lbs fresh medium mushrooms
Salt, to taste
1 c Parmesan cheese
1 bunch parsley, for garnish

Chop shrimp into small chunks.
Melt butter and add parsley and onions, sauté for a few minutes,
until onions are soft then add shrimp.
Cook until shrimp are pink 2 to 3 minutes then, stir in flour.
When mixed, stir in cream and, then bread crumbs, Tabasco, garlic and salt.

Remove from heat and stir in crabmeat, ½ cup of cheese, and sherry.
Wash mushroom caps and remove stems. Stuff each one and put in baking pan.
Sprinkle ½ cup cheese over top of mushrooms and bake at 350 for 15 minutes.

By Ann Cox

1 (18-oz) jar orange marmalade
1 (18-oz) jar apricot preserves
1 (6.5-oz) jar horseradish
1 (6-oz) jar spicy brown mustard or Creole style mustard

Pour ingredients into a saucepan and simmer on low until blended, stirring continually.
Pour into jars and refrigerate.

NOTES: Good served over cream cheese with crackers as an appetizer, or as a condiment or sauce with pork, chicken.
Yield: 4-5 cups.

Tuesday, November 22, 2005

Sauces Part II

Here are a few more sauce recipes sent to me by Henry for you to try out sometime.

Some of these may be a tad bit fancy for your taste, that's ok.

You must learn to refine your palate...
Aim higher than the lowly Bologna sandwich...
Forget McDonald's.....
Forget Beer............"?"

"Whoa...time out"...let us not get carried away here.....
Just kidding... (about the beer part anyway)


Asiago Cream Sauce

2 ounces unsalted butter
1/4 cup diced onions
1 teaspoon chopped garlic
2 tablespoons all purpose flour
1 3/4 cups chicken broth
2 1/4 cups heavy cream
1 teaspoon salt
1 teaspoon black pepper
pinch cayenne pepper
1/4 cup white wine
1/4 cup shredded Asiago cheese
1 ounce butter

In a saucepan melt 2 ounces butter. Add onions and chopped garlic.
saute over medium heat for 5 minutes. Add flour and mix thoroughly.
Cook for 4 minutes, then add the chicken broth, let thicken and add the cream and reduce for 20 minutes. Add the salt, pepper and cayenne.
Whisk in white wine and let simmer for another 5 minutes.
Turn off the heat and whisk in the other 1 ounce of butter and Asiago cheese.
Cool in refrigerator.

Aurora Sauce

1 1/2 cups mayonnaise
1/3 cup heavy cream
1/3 cup chili sauce
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice

Combine all ingredients and serve well chilled.

Champagne Cream Sauce

1 small shallot diced
1 tablespoon sweet butter
1/2 cup Cordon Rouge Champagne
1/2 cup heavy cream
1/2 cup grated Parmesan cheese

Saute the shallot in the butter over medium heat.
Add the champagne, cream and Parmesan cheese.
Stir for 1 minute until thickened.
Serve over sauted spinach.

Creole Cream Sauce for Crabs

4 tablespoons butter
2 tablespoons flour
2 eggs, well beaten
1 cup cream or milk
1/2 cup green onion tops chopped
fine salt, pepper and paprika

Melt butter, add flour and stir for a minute or two.
Combine milk with eggs and onions and slowly stir into butter and flour mixture.
Add seasonings and boil until sauce thickens. Remove to serving bowl or pot.
Makes about 1 1/2 cups of sauce.

Ginger Cream Sauce

1 tablespoon olive oil
3 1/2 tablespoons minced fresh ginger
2 shallots, minced
1 tablespoon minced garlic
1 cup bottled clam juice
2/3 cup dry white wine
1 cup whipping cream

Mix ginger, shallots and garlic in heavy small saucepan. Saute in oil until limp.
Add clam juice and wine. Boil mixture until liquid is reduced to 1/4 cup, about 15 minutes.
Add cream to ginger mixture in saucepan. Boil until mixture thickens to sauce consistency, about 5 minutes.
Serve over broiled fish.

Kiwi Cream Sauce

4 kiwi fruit, peeled and sliced
1/2 cup chopped fresh pineapple
1 shallot diced
1/4 cup brandy
1/4 cup creme de banana
1 cup heavy cream
2 tablespoons butter

Saute shallot in butter until just tender.
Add brandy and creme de banana.
Add heavy cream and reduce by half, then fold in fruit.
Serve with lamb chops.

Tomato Cream Sauce

1/2 cup heavy cream
2 cups tomato sauce
2 tablespoons fresh, chopped basil or parsley
salt and pepper
dash of red pepper flakes, optional

Mix the cream with the tomato sauce and heat.
Season with the fresh, chopped herb of choice, salt and pepper as needed; as well as the red pepper flakes if you are using them. Use to top your favorite pasta dish.

Tomato Vodka Cream Sauce

1/4 pound butter
1/2 teaspoon red pepper flakes
1/2 cup vodka
1 can Italian crushed tomatoes
3/4 cup Parmesan cheese
1/2 cup Romano cheese
1 cup heavy cream

Melt butter over high heat until bubbly. Add red pepper flakes. Rapidly add vodka.
Simmer for 2 minutes. Simmer tomatoes with the two cheeses for three minutes, then add 1 cup of heavy cream and simmer for one minute. Serve over your favorite pasta.

Monday, November 21, 2005

Popcorn Bonanza

Here are a few recipes for you popcorn lovers.
Henry was kind enough to send these to me, so I will gladly share them.
This is not all of them, I will post some more at a later time.


Apple-Popcorn Brittle

1 quart popped popcorn
2 cups apple and cinnamon flavored cereal
1 cup cocktail peanuts
3/4 cup apple juice**
1 cup sugar
1/4 light corn syrup
1/2 teaspoon vinegar
1/4 teaspoon salt

In a bowl, toss together popped popcorn, cereal and peanuts.
Set aside. Butter sides of a heavy 2 quart saucepan.
In saucepan, combine apple juice, sugar, corn syrup, vinegar and salt.

Cook over medium heat, stirring constantly until sugar dissolves and mixture begins to boil. Cook to hard ball stage (250 degrees Fahrenheit on a candy thermometer).

Remove from heat. Pour syrup over popcorn-cereal-peanut mixture; toss to coat.
Spread in a buttered 15 1/2 by 10 1/2 by 1-inch baking pan.
Cool until hardened. Break into pieces.

**3/4 cup apple pop wine may be used instead of apple juice.

Ballpark Popcorn Crunch

1/2 cup butter
1/2 cup brown sugar
3 quarts unsalted popped popcorn
1 cup chopped walnuts

Cream together butter and brown sugar till light and fluffy.
In a separate bowl, toss popcorn and walnuts.
Add creamed mixture to popcorn and nuts. Combine until coated.
Spread on a large baking sheet in a single layer.
Bake at 350-degrees for 10 minutes or until crisp.
Yield: 3 quarts.

Beach Party Popcorn

1/3 cup melted butter
1 teaspoon soy sauce
1-2 drops hot pepper sauce
2 quarts popped popcorn
2 cups seasoned assorted snacks
1/2 package (0.56 oz.) bacon-onion dip mix

Add soy sauce and hot pepper sauce to 1/3 cup melted butter.
Put popped popcorn and seasoned assorted snacks in a large bowl.
Pour butter/soy mixture over popped popcorn and snacks; toss.

Sprinkle with bacon-onion dip mix; toss again.
Spread mixture pan (15 1/2 by 10 1/2 by 1 inch) and bake at 350 degrees for 8-10 minutes, stirring once.
Yield: 2 1/2 quarts.

Big League Snack Attack

1/3 cup butter
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
6 cups unsalted popped popcorn
1 cup thin pretzel sticks 1/2 cup salted, roasted peanuts

Toss together the popcorn, pretzel sticks and peanuts in a large bowl.
Melt the butter and stir in the seasonings.
Drizzle butter/seasoning mixture over popcorn mixture, stirring to coat well.
Spread the mixture in a large, shallow baking pan and put it in a preheated 250-degree oven to bake for 45 minutes.
Stir with a wooden spoon every 10 minutes while it's baking.
Yield: 8 cups.

Cajun Corn

2 1/2 quarts popped popcorn
1/4 cup butter, melted
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon lemon pepper

Pour butter over warm popcorn.
Combine remaining seasonings and sprinkle over popcorn; toss to mix.
Bake 300 degrees for crispy popcorn.
Yield: 2 1/2 quarts.

Caramel Almond Popcorn Clusters

10 cups freshly popped popcorn
2 cups whole almonds
1 cup firmly packed light brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
2 teaspoons vanilla
1 teaspoon almond extract
1/2 teaspoon baking soda

I might add (to the mix) 1 cup of dried thin apple slices, (or other dried fruit) broken into bits. This sounds good to me.

Preheat oven to 225 degrees. Spray 15 x 10 baking sheet with non-stick spray.
Mix popcorn and almonds in large bowl.

Combine brown sugar, butter and corn syrup in medium saucepan.
Over low heat, stir mixture until sugar dissolves.
Increase heat to high and boil 5 minutes.
Remove from heat; stir in vanilla, almond extract and baking soda.

Pour over popcorn and almonds, immediately stirring gently to coat.
Pour mixture onto prepared baking sheet, spreading evenly.

Bake for 1 hour in preheated oven.
Cool completely.
Break into pieces and store in airtight container.
Yield: 20 pieces

Caramel Corn Crunch
(You will love this caramel corn)

1/2 cup butter
1/2 cup brown sugar, firmly packed
3 quarts popped popcorn

I might add 1 cup of dried thin apple slices, (or other dried fruit) broken into bits.
This sounds good to me.

Cream butter; add brown sugar and whip until fluffy.
In a large baking pan, combine popcorn. Mix in creamed mixture.
Bake at 350 degrees for about 8 minutes, or until crisp.
Serve warm if desired.
Yield: Makes 3 quarts.

Saturday, November 19, 2005

Thanksgiving Turkey

Here is an article that may help you out with your bird this Thanksgiving.

Columnist: Aaron Chambers

May your turkey be moist through and through.

There may be nothing more glorious than a perfectly cooked turkey, fresh from the oven with its caramelized skin and captivating aroma.

The family, if only for a meal, comes truly together.

But just how do you get the dark meat cooked all the way through without drying out the white meat? The question is as fundamental to turkey as the bird itself is to Thanksgiving.

I called my grandma. Her succulent Thanksgiving turkeys have pleased, year in and year out, her 10 children and dozens of grandchildren.

Rub a lot of butter on it, she told me. I usually put the foil on it to begin with, and then take it off so it browns. Just loosely, just loosely. Butter, lots of butter.

Her mother would strap cheesecloth over the breast, and pour melted butter over it.

We were always such butter people. We used butter for everything, my grandma said. I know today they don’t use butter as much; they use olive oil.

PACKING EXTRA FAT into the meat certainly is one way to go.

Brining the bird before popping it in the oven is another.

Brine — salt and sugar dissolved in water — seasons the meat while infusing it with water. If you brine, you should not have to baste.

Brine is the best way to have the bird moist in both areas without having to overcook the breast, said Mark Wasserman, executive chef at Cliff breakers in Rockford.

I figured he would know. He’s preparing 80 turkeys for the banquet hall’s Thanksgiving blowout.

Wasserman says to combine two cups each of kosher salt and brown sugar with two gallons of water. Warm the water to dissolve the salt and sugar, but cool the mixture before adding the turkey. Brine the turkey overnight in a five-gallon bucket suitable for food.

Before you cook, discard the brine and rinse the bird. Wasserman starts the turkey at 425 degrees, and then drops the oven to 350 after 15 minutes. He recommends pitching a foil tent over the breast when the bird is half-cooked. There should be space between the skin and the foil — a layer of cool air that insulates the white meat from the blast of heat. He recommends cooking the bird until the thickest part of the thigh registers 165 to 170 degrees.

The breast meat should be 155 to 160 degrees. If you stuff the bird, then cook the dark meat until it hits 175 to 180 degrees, or 165 to 170 degrees for the breast.

Dip Recipe

Here is a good dip recipe for you.


White Cheese Jalapeno Dip

2 1/2 pounds white American cheese, cut into small chunks
1/2 white onion, diced
1 cup chopped jalapeno peppers
1 cup chopped canned green chiles
2 cups milk
2 tablespoons butter
1 cup diced tomato
Chips, for serving

In a double boiler, combine all ingredients except tomato and chips.
Cook slowly over low heat until melted, stirring frequently.
If you don't have a double boiler, a large bowl set over a pan of simmering water will work.

Add tomatoes.

Serve warm with your favorite chips.

Weekend Report

Well the weekend is here...Woo-Hoo!!!

It's actually supposed to be in the 60's today and Sunday.

Then, it's supposed to get colder than a "Polar bear's butt" sitting on an Iceberg.


I posted a few sauce recipes Henry sent to me.

I will try to post some more of those this weekend, as they may come in handy next week for some of your "Turkey Day Feast" chow downs.

Here are a few more recipes you may want to check out sometime.


Ritz Cracker Chicken

6 chicken breasts, boneless
1 pkg. crushed ritz crackers
8 oz. sharp cheddar cheese (or Mild)
2 tsp. garlic powder
1 stick melted margarine

Dip chicken in margarine and then cracker crumbs mixture.
Top with shredded cheddar cheese
Bake at 350 degrees for 1 hour.

Crock-pot Dressing

1 (8 inch) pan cornbread
8 slices dry white bread
4 eggs
2 c. chicken broth
2 cans cream of chicken soup
1 tsp. sage
1/2 tsp. black pepper
Celery to taste-chopped
1 med. onion-diced
2 tbsp. butter

Mix ingredients except butter.
Place in crock pot.
Dot butter on top.
Cook 2 hours on High then 4 hours on low.

Fried Dill Pickles

1 cup Cornmeal
2 Eggs beaten
2 1/4 cups Flour
1 cup Milk
1 tsp. Salt
3/4 tsp. Pepper
1 Tbsp. Worcestershire sauce
1/4 tsp. Mrs. Dash
1/4 tsp. Garlic Powder
3/4 tsp. Cayenne Pepper
1 qt. sliced Dill pickles
Vegetable Oil
Salt & Pepper (extra if needed)
1/2 tsp. Hot sauce

Combine 2 eggs, 1/4 cup flour, milk, Worcestershire sauce, hot sauce, cayenne pepper Mrs. Dash, and Garlic Powder; stirring well.
Set aside.

Combine cornmeal, 2 cups flour, salt, and pepper: mix well.
Dip drained pickles into milk mixture and dredge in flour mixture.

Deep fry at 350 degrees until golden brown.

Salt and Pepper to taste.

Grilled Chicken livers

1 package of chicken livers
1 pound bacon
Salt and pepper to taste

Cut livers in half and wash.
Pat dry.

Cut bacon strips in half.
Salt and pepper livers.
Wrap each liver with bacon,hold in place with wooden toothpick.

(This is a messy job but well worth the time and mess.)

Grill until bacon and livers are done.

Dip into BBQ sauce and enjoy.

Thursday, November 17, 2005

Something Fancy

I know I said I don't hardly post anything fancy...
But I'll have to make an exception in this case.

(It's Shrimp & Steak!!!)


Firecracker Shrimp with Pineapple

1 lime
2 tablespoons brown sugar
2 tablespoons vegetable oil
1 small Chipotle Chile in adobo, minced, plus 1/2 teaspoon adobo*
1/4 teaspoon salt
6 jumbo shrimp (about 1/2 pound), shelled and deveined, with tail part of shell left on if you like
1 ripe pineapple
3 slices bacon, each cut crosswise in half
2 tablespoons chopped fresh cilantro leaves
2 tablespoons sliced chives
1 log (3 1/2 to 4 ounces) goat cheese, cut into 6 slices
3/4 cup guava nectar

1. From lime, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice.

In medium bowl, whisk lime peel, lime juice, sugar, oil, Chipotle Chile, adobo, and salt.
Add shrimp and stir to coat. Cover and refrigerate 30 minutes.

2. Meanwhile, cut off crown and stem end from pineapple.
Slice off rind and eyes.

Place pineapple on its side and cut crosswise into 1/2-inch-thick slices.
Remove core from slices with knife; discard core.

Set aside 6 center pineapple slices for grilling; cover and refrigerate remaining slices for another use.

(You can use canned sliced if you don't want to go to all this trouble)

3. Prepare outdoor grill for covered direct grilling over medium heat.

4. Remove shrimp from marinade; reserve marinade.

Wrap each shrimp in piece of bacon, securing bacon with toothpick.
On waxed paper, combine cilantro and chives.
Coat goat cheese slices with herbs.

5. Place shrimp and pineapple slices on hot grill rack.

Cover grill and cook shrimp 5 to 6 minutes or until bacon is crisp and shrimp turn opaque throughout, turning shrimp occasionally and brushing with reserved marinade during first 4 minutes.

Cook pineapple 6 to 8 minutes or until browned, turning over once.

6. To serve, remove toothpicks from shrimp.

On each of 6 medium plates, place 1 pineapple slice; top each with a goat cheese round and a shrimp.

Drizzle guava nectar on plates around pineapple slices.

*Canned Chipotle chiles are smoked jalapeño chiles packed in a thick, vinegary sauce called adobo. Look for Chipotle chiles in Hispanic markets or some supermarkets.

Monte Carlo Crusted Rib Steaks

4 teaspoons coarsely ground black pepper
1 tablespoon coarse salt (kosher)
1 tablespoon garlic powder
1 tablespoon brown sugar
1 teaspoon hot paprika
3 bone-in beef rib steaks, 1 1/4 inches thick (1 pound each)

1. Prepare outdoor grill for covered direct grilling over medium-high heat.
2. Meanwhile, in small bowl, combine pepper, salt, garlic powder, brown sugar, and paprika.
On waxed paper, sprinkle spice mixture over steaks, patting to coat both sides. Let stand 5 minutes.

3. Place steaks on hot grill rack; cook 1 minute on each side to sear.
Cover grill and cook 10 to 12 minutes longer for medium-rare or until desired doneness, turning over once.

4. Transfer steaks to platter; let stand 10 minutes.

Monday, November 14, 2005

Baked Beans

Ain't nothing like good baked beans.

I like to do mine in the smoker.
But on days when the weather won't cooperate, you have to do them inside.
Try this recipe sometime, it's a keeper.


Baked beans Bayou Style
Makes about 10 servings

1 pound sliced bacon, coarsely chopped
2 large yellow onions, peeled and thinly sliced
2 garlic cloves, minced
2 tablespoons fresh lemon juice
4 (16-ounce) cans pork and beans
1 cup dark brown sugar
½ cup barbecue sauce
Salt and black pepper to taste

In a large, heavy pot (preferably cast iron), fry the bacon until slightly crisp.
Add the onions and garlic and cook, stirring often, until soft and golden, five to six minutes.

Add the lemon juice and stir for one minute.

Add the pork and beans, brown sugar and barbecue sauce.
Season with salt and pepper.

Simmer, stirring occasionally, for about one hour.
Or, you can bake them in a 250-degree oven for about one hour.


Here are a few sauce recipes sent from Henry for you to try.


Chipotle Cream Sauce

6 shallots, peeled and roasted
1 large carrot, peeled and diced
1 tablespoon vegetable oil
2 Chipotle in adobo
1/4 cup white wine
3 cups heavy cream

Sauté the carrot in oil until tender.
Add the shallots, Chipotle and wine and simmer for 1 minute.
Add the cream, raise the heat and reduce by half.
Place the mixture in a blender or food processor and puree.

Strain the sauce, season with salt and serve.
This sauce is good with most grilled meats, in or on mashed potatoes and with grilled chicken.

Garlic Cream Sauce

1 quart heavy whipping cream
1 cup water
2 teaspoons chicken base
1 teaspoon white pepper
2 teaspoons minced garlic in oil
1/2 teaspoon paprika
1/2 cup butter
1/2 cup flour

Make a rue by mixing together the butter and flour.
Over low heat, constantly stirring, mix together rue, whipping cream, minced garlic, paprika and chicken base.

Serve over pasta or seafood.

Horseradish Cream Sauce

1 cup sour cream
3 tablespoons prepared horseradish
2 teaspoons lemon juice
2 scallions, finely chopped
salt and pepper to taste

Combine all ingredients thoroughly.
Cover and chill until ready to serve.

Serve over roast beef.

Lemon Cream Sauce

1 tablespoon butter
1 tablespoon flour
1 cup milk
1/4 teaspoon dill weed
1/4 teaspoon salt
1/2 cup shredded Swiss cheese
1 to 2 tablespoons lemon juice

Melt butter, stir in flour.
Add milk, stirring constantly heat until sauce is bubbly and smooth.
Cook 2 to 3 minutes.
Add dill weed, salt and cheese.
Stir to melt cheese.
Remove from heat and stir in lemon juice.

Serve over white fish or asparagus.

Mustard Cream Sauce

1 tablespoon butter
1 tablespoon vegetable oil
1 garlic clove, crushed
2/3 cup medium dry white wine
2/3 cup sour cream
2 tablespoons mild whole grain mustard

Heat the butter and oil in a large frying pan and fry the garlic for 1 minute without browning it.

Add the wine then add the sour cream and mustard.
Cook for 2 to 3 minutes, stirring.

Serve hot with pork chops.

Saturday, November 12, 2005

Weekend Report

What's up this weekend, not much of nothing.

I tried a new hot sauce (for me)
Cholula Hot Sauce last night and I must say it was pretty good.

I will have to try and add it in to a few things and see how it does.
(Give it the old road test)

Might work it into the BBQ Sauce recipe, and a few other things.

"Oh honey...look what B.D. made." (G)

I would like to do some ribs, but we are getting rain right now, and I'm not going to complain about that.

It's so dry around here, the grass has packed up and moved to Florida.


Thursday, November 03, 2005

Baked Beans

Here are two recipes for Baked Beans.
From two very different sources.

Look at the similarities, but see the differences also.

Both would work fine, and both, have probably been re-worked from someone else's recipe.

Check it out...which one sounds good to you?


Baked Beans (recipe # 1)

1 lb. dry navy beans
6 c. cold water
1 tsp. salt
1 (8 oz.) pkg. bacon
1/2 c. brown sugar, packed
1/4 c. molasses
1 med. onion, cubed
2 tsp. dry mustard

Rinse beans.

Combine beans and water in a large saucepan or Dutch oven.
Cover heat to a boil; boil 2 minutes.
Remove from heat and let stand 1 hour or overnight.

Add salt, simmer partially covered 1 hour or until beans are tender.
Drain, reserving liquid.

Cut bacon into 1" pieces.
Combine bacon, brown sugar, molasses, onion and dry mustard with beans in Dutch oven or 2 quart bean pot.

Add 1 3/4 cup reserved liquid.
Bake, uncovered in 300 degree oven for 5 hours.
Add additional water if necessary.
Makes 12 (1/2 cup) servings.

Baked Beans (recipe # 2)

1 lb. navy beans
1/2 lb. bacon ends
1 med. onion (quartered)
1/4 c. brown sugar
1/3 c. molasses
2 tsp. dry mustard
2 tsp. salt
1/4 tsp. pepper
2 tbsp. vinegar
2 c. hot water

Long cooking develops the wonderful old-fashioned flavor.
Soak beans overnight in 6 cups water.

Parboil beans for 20 minutes.
Drain beans after parboiling; rinse with cold water.
Dice bacon ends to 1 inch square, placing half in the bottom of a 2 quart bean pot or casserole along with the quartered onion. Add beans.

Mix remaining ingredients with hot water.
Pour over top of beans. Top with remaining bacon ends.

Cover and bake in a slow (300 degree) oven for about 6 hours adding hot water as needed to keep beans moist.
Serves 8 to 10.

B.D.'s Note: The only thing they agree on is the 300 degree oven.
And the dry mustard.


Henry has sent me some recipes that are sure to please the palate of some of my readers.

I'll post some of them as soon as I can.

I was looking at recipes (not Henry's) and came across a BBQ sauce recipe that called for...


(That caught my attention rather quickly.)

Buttermilk? In BBQ sauce?

I like to use buttermilk for cornbread... but in BBQ sauce?

Nah...don't think so...
I'm Southern...but I ain't THAT Southern.

Must be a Texas thing.......... (G)

Here are a few recipes to ponder.


Barbecue Sauce (Batch # 145)

1/2 lb. Butter
1/2 - 2/3 bottle Worcestershire sauce
1/2 cup prepared mustard
5-6 dashes Tabasco
Salt to taste
3-4 lemons for fresh lemon juice
1 (14oz.) bottle catsup, rinse bottle with ½ cup cider

Stir slowly over low heat adding one ingredient at a time
Makes 4 cups

Pork Tenderloin with Jezebel Sauce

1-1 lb pork tenderloin
1/2 teaspoon salt
1 tablespoon paprika
1 tablespoon Worcestershire Sauce
1-10oz jar Orange Marmalade
1 small jar Creole Mustard (any spicy mustard can be substituted)
1-10oz jar Apple jelly
1 small jar Horseradish

For Jezebel Sauce combine orange marmalade, creole mustard, apple jelly, horseradish,and salt and pepper to taste.

Stir mixture. Put some aside for basting.

Next, slice tenderloin lenghtwise and butterfly.
Flatten with a meat mallet to about 3/4 inch thickness.
Combine salt, pepper, paprika. Sprinkle Worcestershire on meat, if desired.

Finally, rub dry mixture into meat and grill over medium fire about 10 minutes on each side.
Baste with some Jezebel Sauce.

Serve with remaining Jezebel sauce if desired.

Wednesday, November 02, 2005

Hot Jalapeno Crab Dip

On 10-15-05 I posted a recipe for Hot Crabmeat Spread.
I made the comment that I would lose the almonds.

And I also made this comment...

"but then........they may accentuate the melding of flavors and be a critical step in the process of sucking up to the upper echelons of the social society of Champagne drinkers and pinky extending lovely people."

(Seems I may have ruffled a few feathers.)

"I"... would still lose the almonds...

For "I"... am not a member of the social society of Champagne drinkers...
(or the social society of wine drinkers, for that matter)

"I"...belong to the social society of "Beer Drinkers."
... and I'm the "Team Captain."

Julie has a Tee-shirt saying "Real Women drink Beer."
That's my babe...

So... as Team Captain for the social society of "Beer Drinkers", it was my job to find a crabmeat spread for..."us."

And here it is..."Fellow Beer Buddies."


Hot Jalapeno Crab Dip

Makes 6 servings.
1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped garlic
½ cup chopped pickled jalapenos
¼ pound Monterey Jack cheese with jalapenos, grated
1 teaspoon Worcestershire sauce
1 teaspoon red cayenne hot sauce
½ teaspoon salt
½ cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated
Toasted crackers

Pre-heat the oven to 350 degrees F.

Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire sauce, hot sauce, salt, and mayonnaise in a medium-size bowl.

Toss gently to mix. Spoon the mixture into a medium-size shallow baking dish.
Sprinkle the cheese evenly on the top of the crabmeat mixture.

Bake until golden brown and bubbly, about 25 minutes.
Remove from the oven and let cool for about 5 minutes before serving with the crackers.

Monday, October 31, 2005

Steaks and Such

A steak purist will tell you... all a steak needs is salt & pepper...
Sear that bad boy with high heat, slap'er on a plate and you're done.

Now...I use to be like this ( yes, I was ) but in my many years of grilling...
I learned a thing or three.

One- I 'm at home... not in a restaurant.
Two- There's no need to hurry, I can sit back and enjoy the beer.
Three- I like to cook slow, savor the moment, catch my breath,
and relax.

I learned to use a thermometer and stopped guessing.

Today, with the mix of seasoning I use...
I could turn any purist into a follower.
I should know...

I did it too, myself, years ago.

And there is nothing wrong with just plain salt & pepper.
The choices today are endless...

So here's one you can try sometime.

But, if you want a real steak...
...just come to my grill.

I'll fix you up right... and you'll never want a restaurant steak me.


Peppery-Garlic Grilled Steaks

4 Garlic cloves
2 Tbs. fresh Lemon juice
2 Tbs. Olive oil
1 Tbs. dried Thyme
2 1/2 tsp. freshly ground Black Pepper
1 1/2 tsp. Salt
1 1/2 tsp. ground Red Pepper
4 ( 6 to 8 oz.) Chuck-eye Steaks

Process garlic cloves, lemon juice, and next 5 ingredients in a blender or processor until smooth.

Scrapping down sides.

Rub garlic mixture evenly over steaks and place in a zip-lock bag.
Seal and chill for 2 hrs.

Pre-heat grill.

Grill over high heat until desired degree of doneness.

Saturday, October 29, 2005

Shrimp Kabobs

3 tablespoons olive oil
3 garlic cloves, crushed
1/2 cup dry bread crumbs
1/2 teaspoon seafood seasoning
32 uncooked medium shrimp
(about 1 pound), peeled and deveined
Seafood sauce

In a shallow bowl, combine the oil and garlic; let stand for 30 minutes.
In another bowl, combine bread crumbs and seafood seasoning.

Dip shrimp in oil mixture, then coat with crumb mixture.
Thread onto metal or soaked wooden skewers.

Grill kabob, covered, over medium heat for 2-3 minutes
or until shrimp turn pink.

Serve with seafood sauce.

Yield: 8 servings.

Rabbit Gumbo

1 small onion, chopped
1 small green pepper, chopped
1/4 cup vegetable oil
1 dressed rabbit (about 3 pounds), cut into pieces
1/2 pound smoked sausage, halved and cut into 1/4-inch slices
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup sliced okra
Hot cooked rice

In a Dutch oven, sauté onion and green pepper in oil until tender.
Add rabbit and enough water to cover.
Cover and simmer for 1-1/2 to 2 hours or until meat is very tender.

Add sausage, salt, thyme, pepper and cayenne.
Simmer, uncovered, for 15-20 minutes.
Remove rabbit; cool.
Debone and cut into bite-size pieces; return to pan.

Stir in okra; bring to a boil.
Serve in bowls over rice.

Yield: 4-6 servings.

Braised Rabbit

1 dressed rabbit (2-1/2 pounds), cut into serving-size pieces
1/4 cup olive oil
1 large onion, halved and thinly sliced
4 garlic cloves, minced
2 cups chicken broth
1-1/2 teaspoons dried thyme
1/4 teaspoon pepper
1 bay leaf
1/4 cup all-purpose flour
1/4 cup lemon juice
5 tablespoons cold water

In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm.

In the same skillet, sauté onion and garlic until tender.
Stir in the broth, thyme, pepper and bay leaf.
Return rabbit to pan. Bring to a boil.
Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a meat thermometer reads 160°.

Remove rabbit to a serving platter.
Discard bay leaf.

Combine the flour, lemon juice and water until smooth;
stir into pan juice.

Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve with rabbit.

Yield: 4 servings.


Venison and Beans

1-1/2 pound ground venison
1 medium onion, chopped
1 can (16 ounces) pork and beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 cup ketchup
1/3 cup packed brown sugar
6 bacon strips, cooked and crumbled
2 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground mustard

In a large skillet, cook venison and onion over medium heat until meat is no longer pink; drain.

Stir in remaining ingredients.
Transfer to a 2-qt. baking dish.
Cover and bake at 350° for 35-40 minutes or until heated through.

Yield: 8 servings.

Venison Chili

1 pound boneless venison steak, cubed
1/2 cup chopped onion
2 tablespoons olive or vegetable oil
1 can (15 ounces) chili without beans
1/2 cup water
1/2 teaspoon garlic powder
1/2 teaspoon celery salt

In a large saucepan, cook venison and onion in oil until meat is browned.
Stir in the remaining ingredients. Bring to a boil.
Reduce heat; cover and simmer for 1 hour or until meat is tender.

Yield: 3-4 servings.


Friday, October 28, 2005

Arroz Con Pollo

This recipe name is Spanish for "Rice with Chicken."

Whoa...learn something everyday.


4 bone-less & skin-less small Chicken breast
Or 6 bone-less & skin-less Chicken thighs
3 Tbs. Olive oil
1 Large Onion, diced
1 tsp. Salt
1 Large Green Bell Pepper, chopped
1 (14 1/2 oz.) can of Diced Tomatoes with Basil, Garlic, and Oregano
1 (10 oz.) package of Virgo Yellow Rice
2 (14 1/2) cans of Chicken Broth
1/2 tsp. Black Pepper

Brush chicken evenly with 2 Tbs. oil; sprinkle with salt.
Heat a large nonstick skillet over med. heat.
Add chicken and brown 5 mins. each side.
Remove chicken and set aside.

Saute diced onion and chopped bell pepper in remaining 1 Tbs. olive oil 8 to 10 mins.

Stir in diced tomatoes and remaining ingredients; add chicken back to skillet.

Cover and cook on low heat for 40 mins. or until liquid is absorbed and rice is tender.

Remove from heat and let stand covered 5 mins. before serving.

Thursday, October 27, 2005

Recipes for Wild Game

Someone asked me if I had any recipes posted for wild game.

Long answer...

But I will share a few.
Seeing that hunting season is here.

Here are a few for review.
I have some more put back that I'll have to dig out.

If you're a hunter or fisherman (fresh water or deep sea) and have a favorite recipe for game or fish, drop me a line.

Or if you have a favorite tailgating recipe, or a family favorite, drop me a line.


I'd be glad to hear from you.

Crock Pot Deer Roast

1 deer roast about 3 lbs.
1 can Cream of Mushroom Soup
1 package of Lipton's Onion Soup Mix
1/2 cup of water or more
(depending on desired consistency of gravy)

Brown roast in a large skillet, place inside crock pot.
Mix mushroom and onion soup together with water and pour over roast.

Cook on low for 7 to 8 hrs.
Add more water if needed.

Minnesota Hunters Delight

1 1/2 cups cooked Wild Rice (see note)
1 lb. Duck, cubed
2 cups chopped Carrots
1 large Onion, chopped
2 cans Cream of Mushroom Soup
1 tube Ready to bake Biscuits
2 cups chopped Celery
1 Green Pepper, chopped
10 large Mushrooms, sliced
Salt & Pepper to taste
Water as needed

Pre-heat oven to 350

Brown duck in olive oil and season to taste.
Drain off fat.
Mix wild rice and duck together.

Coat a casserole dish with butter or olive oil an layer vegetables and duck mixture.

Pour soup over casserole adding enough water to come to the top of mixture.

Bake at 350 for 50 mins.

Separate biscuits and arrange on top of casserole.

Bake 15 to 20 mins. longer or until biscuits are golden brown.

Note: 1/2 cup of uncooked wild rice makes 1 1/2 cups cooked wild rice.

Any wild game may be substituted for the meat.

Sunday, October 23, 2005

Southern-Style Baked Beans

These beans can be put in the smoker and cooked for 2 to 3 hrs.
Or put on the grill cooked by indirect heat for 2 hrs.
Or cooked in the oven for 1 1/2 hrs.

Either way, they are good and sweet.
The smoke makes them even better.


3- 15 oz. cans Pork & Beans
1 cup firmly packed Light Brown sugar
3/4 cup Ketchup
3/4 cup Cola
1 med. Onion, diced
2 tsp. Dry Mustard
6 to 8 slice of Bacon

Pre-heat oven to 300
In a large bowl combine everything (except bacon) mixing well.
Spread beans into a 13 x 9 baking dish.
Lay bacon slices over top of beans.
Bake until the beans are bubbling and the bacon is thoroughly cooked.

My Note:
I use a clear glass baking dish when I do beans on the smoker.
Clean up is a snap, and the smoke won't stain the glass.

Or you can just use a throwaway pan. (just make sure it's sturdy enough)

South Carolina BBQ Sauce for Pork

This was introduced as a "bone suckers sauce."
Meaning... it's good.

And we're all guilty of sucking on rib bones...

Well......unless you don't like ribs......

There are probably many variations to this basic mustard sauce recipe.
But this is a very good stand alone sauce.


3 Tbs. Bacon fat
1 large Onion-diced and minced
2 cloves Garlic-minced
1 cup Dijon-style mustard
Salt & fresh ground Black pepper to taste
1/2 White wine vinegar
1/2 cup Molasses or Honey

Heat bacon grease in a saucepan and saute the onion over low heat.
Then add the garlic.

Add the rest of the ingredients mixing well and simmer for 10 to 15 mins.

Remove from heat.
Chill overnight in the fridge before using.

B.D.'s Note:
This is a good starting and finishing sauce.

"Say what?"

This is a good starting sauce,
meaning you can brush it on and then put your dry rub on top before grilling or smoking.
(this helps the rub stick and makes the crust that helps keep the ribs moist.)


it is a good finishing sauce for the last 10 mins. of grilling or smoking.

Saturday, October 22, 2005

Oven-fried Chicken Fingers

There are hundreds of things you can do with chicken tenders.
This is very simple and could become a family favorite.

2 cups butter-flavored cracker crumbs-about 40 crackers
(Ritz or Townhouse)
1/2 tsp. Garlic powder
1/4 tsp. Black pepper
1/4 cup Mayonnaise (you can use the reduced fat kind)
1 Tbs. Milk ( or skim or low fat)
1 1/2 lbs. Chicken tenders ( thaw if frozen)
Cooking oil spray

Barbecue sauce-Honey mustard-or Ranch dressing for dipping

Pre-heat oven to 450
Place the crackers, garlic powder and black pepper in a gallon zip-lock bag.
Crush the crackers with a rolling pin or sturdy glass to make fine crumbs.

Mix together the mayo, and milk in a large bowl.
Add the chicken tenders a few at a time to coat.

Spray a pan-11 by 17-(jelly roll pan) with cooking spray.

Add a few coated chicken tenders to the crumb mix and shake to coat.

Place on the pan.
Repeat until all the tenders are crumb coated.

Bake the chicken uncovered until lightly browned (turning once)
About 15 to 20 mins.

Remove from oven and serve with the dipping sauce of your choice.


Tuesday, October 18, 2005

Testing Pasta

This survey came out in USA Today about testing pasta.

How cooks tell when pasta is done.

"And the survey said..."

59% -Taste the pasta
39%- Follow the instructions
20% - Go by instinct
15%- Squeeze a piece on a plate

And my personal favorite...

6%- Throw it at the wall to see if it sticks...


No wonder Julie won't let me cook Spaghetti anymore...



Monday, October 17, 2005

Tonight's Menu

Tonight's menu was grilled Beef Tenderloin, grilled Tiger Shrimp and baked Potato.

Yummy...and then some...

Thanks to everyone for the B-day goodies.
I thank you all (and you know who you are.)

Special thanks "To my girls."
Who love me more than anybody...

"A kiss to you."

Enjoy your day!!!

Sunday, October 16, 2005

Weekend Report (part II)

I did some more grilled hot wings tonight.

Let me tell you... if you haven't done these yet, you are missing out on some good wings.

I hit the nail on the head with this recipe.

These bad boys are awesome.
And I'm not just saying that because this is my recipe.

This is the third time I've done these, and I haven't changed a thing.

They come out perfect every time.

Try this recipe and tell me what you think.

You can reply to

Drop me a line, or share one of your favorite recipes.

I'd be glad to hear from you...


Roasted Tomato and Chipotle Salsa

Prep Time: 25 minutes
Chill: 1 hour

5 or 6 medium ripe tomatoes
Extra virgin olive oil
1/4 cup chopped sweet onions
1 Tbs. fresh lime juice
1 tsp. kosher salt
2 or 3 Chipotle Chile Pepper Adobo sauce-diced
1/2 tsp.Ground Cumin
1/2 tsp.Garlic Powder or fresh chopped

Rub tomatoes with 1 tablespoon olive oil.
Grill over high heat, turning frequently until tomato skin is charred.
Finely chop tomatoes.

Combine tomatoes with remaining ingredients, cover and refrigerate 1 hour.

Note: Cut tomatoes in half before grilling for more roasted flavor.

For a milder kick, decrease Chipotle pepper.

Happy B-day Bigdaddy's my birthday today...yes I am a Libra...and yes.. I'm an old grouchy fart.

But as Robyn has occasionally said time and time again, today
"It's all about me."

I'm 48 seemed like only yesterday I was 47...

So what's the plan for today....

"Absolutely nothing"
.........uh...say it again...

Well... maybe grill some hot wings this afternoon... but besides that...

"Absolutely nothing"
..........uh... say it again...



P.S. "Thanks to all of Bigdaddy's girls" for the cool stuff.


Bruschetta is a grilled or toasted bread appetizer, native to Italy, which has become a popular item served in a variety of restaurants in America. Toasted bread is usually sprinkled or rubbed with olive oil and garlic, and then topped with assorted ingredients, including: basil, chopped tomatoes or tomato paste, anchovies, olives, mushrooms, and occasionally cheese. Bruschetta is easy enough to make at home for a family snack, and it's festive for guests.

Here are two recipes to get you started.

It is worth noting that in Italian, bruschetta is pronounced
though in English-speaking countries it is commonly pronounced "bru-SHET-ta."


Tomato Bruschetta

12 oz. loaf Italian bread in 1" diagonal slices
1/2 pint cherry tomatoes, cut into fourths
1 small yellow pepper, chopped
3 Tbs. olive oil
3 cloves garlic (1 minced, 2 split in half)
1 Tbs. fresh basil, chopped
2 Tbs. Parmesan cheese, freshly grated

Place bread directly on grill or on broiler rack in oven.
Lightly toast both sides about 2 minutes.

In small bowl, combine tomatoes, pepper, one Tbs. olive oil, minced garlic and basil.
Rub one slice of each toasted bread slice with split garlic cloves and then brush with olive oil. Place heaping spoonfuls of tomato mixture onto each slice and sprinkle with cheese.

Makes 8 servings.

Bruschetta with Mushrooms

16 oz. Mushrooms sliced or chopped
2 cloves garlic-peeled
Pinch of cayenne
Salt to taste
1/2 cup – 1 cup olive oil
1/4 cup white wine if available

Sauté mushrooms in olive oil with the above ingredients for 15 minutes.
Set aside until ready to use as topping for bruschetta.

Toast slices of white or whole wheat bread. Rub with peeled garlic clove.
Sprinkle with salt.
Drizzle with olive oil (be generous).
Top with sautéed mushrooms.

Serve warm.

Saturday, October 15, 2005

Weekend Report

The weather is lovely this weekend.

But alas...for me, I'm just a tad bit under the weather.
I haven't felt up to snuff the past couple of days.

My voice sounds awful, more than's about shot.
No cold or flu...just whatever is in the air is wearing me out.

I have a ton of things to do, but they won't get done...not this weekend anyway.


BBQ Sauce

This sauce recipe makes a lot of sauce.
Which is good if your "Q-ing" a big batch of ribs or chickens.

This recipe comes from Alan Woodard.


Alan's BBQ Sauce

6 cups Ketchup
2 cups Brown Sugar
1/4 cups Apple Cider Vinegar
2 Tbs. Molasses
1/2 cup Worcestershire Sauce
1/2 cup Mustard
4 Tbs. Chili Powder
4 Tbs. Black Pepper
2 Tbs. Ground Cumin
1 tsp. Onion Powder
1 tsp. Garlic Powder
2 Cloves diced Garlic
2 tsp. Lemon Juice
2 tsp. Kosher Salt
2 Tbs. Tobasco Sauce
1/2 med. Onion-diced
4 Tbs. Butter
2 tsp. Liquid Smoke
1/2 green Bell Pepper
1 cup water added in the last 15 mins. if needed.

Saute bell pepper and onion, adding garlic after about 5 to 7 mins.
In a large pot add all ingredients except ketchup to allow spices to dissolve.
Add ketchup and simmer for 30 to 40 mins. stirring moderately.

Sauce will thicken and can be stored in the refrigerator for about a week.

Hot Crabmeat Spread

This sounds pretty good as an appetizer dip or spread.

I would probably lose the almonds..... but then.....

...they may accentuate the melding of flavors and be a critical step in the process of sucking up to the upper echelons of the social society of Champagne drinkers and pinky extending lovely people.

Me....I would lose the almonds...


Hot Crabmeat Spread

3 Tbs. Sliced Almonds
1 container Lump Crabmeat (8oz.)
1 package Cream Cheese-softened
3 Tbs. minced Onion
1 Tbs. Milk
1/2 tsp. prepared White Horseradish
1/4 tsp. Salt
1/8 tsp. coarsely ground Black Pepper
Assorted Crackers

Pre-heat oven to 375
Spread almonds in a metal baking pan bake 2 to 3 mins. till lightly toasted.
Drain crabmeat and check for shell pieces.

In a bowl stir cream cheese, onion, milk, horseradish, salt and pepper until blended.
Gently stir in crabmeat.

Spread into a 9" ceramic or glass baking dish.
Sprinkle almonds over crabmeat mixture.
Bake 20 to 25 mins. or until edges brown and center begins to bubble.

Serve hot with crackers.

Wednesday, October 12, 2005

Bayou Shrimp

This recipe comes from Willard, who was kind enough to send me many, many recipes from his collection.

I have posted some of them.

But not anywhere near everything he sent me.

So try this one some time if you love shrimp like I do.



Bayou Shrimp

1/4 Cup Margarine
1 med. Onion-chopped
1/2 medium Bell pepper-chopped
1 can Cream of mushroom soup
1 can Cream of celery soup
1-6 oz. Roll of Jalapeno cheese
1-6 oz. Roll of Garlic cheese
4 oz. Cream cheese
1/4 tsp. Red pepper
1/4 tsp. Celery salt
2 Cups Cooked shrimp
8 oz. pkg. Broad egg noodles, cooked
1 Tbs. Parsley-chopped

In a skillet sauté Onion and Bell pepper.

Add soups and cheeses and stir until blended on medium low heat.

Add seasonings and shrimp to mixture, and then add noodles and heat thorough.

Ready to serve.

Sunday, October 09, 2005

Weekend Report (part II)

I gave Julie a choice tonight grilled leg quarters or hot wings...

She wanted the hot wings. Now she loves my grilled leg quarters...

But I think I struck gold on the hot wing recipe.

So I'll post it again.

Here is my recipe for grilled hot wings.


And by the way... I grilled 40 fresh wings this time...
(done in 2 batches)

My girls would love these...They like hot stuff....
(That's why they love me...)

Bigdaddy's Hot Wings

Take a bag of wings (or fresh), rinse ( don't pat dry) and place in a 2 gallon zip lock bag.

Pour in one bottle of Paul Newman's Own Olive oil & Vinegar.
Add 1 Tbsp. of chopped "Old El Paso" green chilies.
Mix well.

Remove as much air as possible and seal.
Marinade for 2 hrs.
Turning every so often.

For the sauce, melt 1/2 stick of unsalted butter
1/2 bottle of Louisiana Habanero sauce
1 Tbsp. of Thai Garlic Chili Pepper Sauce
1 Tbsp. of Cajun Sunshine Hot sauce.

Don't boil, just heat enough to simmer and melt the butter.

Remove wings from marinade, (discard) and grill for 45 mins. turning every ten mins.

Remove from grill.

Put wings in a large bowl, and pour warm sauce over wings, and toss to coat.

Remove wings to a plate, and have plenty of Ice cold beer and Ranch dressing on hand.

You will like will love me.

This is a keeper...

B.D's Note: This batch was as good as the first. I didn't change a thing.

Saturday, October 08, 2005

Weekend Report

Dare I say...
It has gotten a tad bit chilly around here.

But shall not last...Woo-Hoo!!!

Well...let me tell you of my adventure yesterday.

It all began innocently enough...
I was looking for some more jalapeno peppers to stuff.

The season is about over, so they're not as fat now.

Me being the seeker of the next level of grilled poppers.

I made the ultimate fatal mistake.

I asked the produce guy..."his opinion"

As we stood there and discussed what I had in mind.."sounds good"...he said.

I never caught on to his accent until it was too late...

He pulled out his pocket knife and started to slice off samples, telling me which was hot, and which was not...

Now... I do know a thing or two about peppers... but being wrapped up in our conversation...

...I goofed...I let my guard down.

"Here try this one," he said.... handing me a piece.

All I saw was flames...
My brain had failed me...

All I could manage to say was.....

"It's got a twang to it"

Twang my butt... hell I had an entire city block on fire in my mouth.

He had eaten 3 peppers damn near whole...and not flinched a bit.

(That should have thrown a flag on the play for me)

When my mouth finally calmed down from the fire alarms...his accent got my attention.

I managed to ask him where he was from..."Louisiana" he said with a smile.

"We like hot stuff down there."

"No kidding"...I said to him as I started to walk away shaking my head...

I heard him laughing as he said "come back to see me again, I'm here everyday."

I sure just moved to the top of my Christmas List.



Wednesday, October 05, 2005

Glenda's Grilled Salmon

This should be another keeper for grilled salmon.

Thanks Glenda.


Glenda's Grilled Salmon

Salmon Steaks
1/3 cup Italian Dressing
1/3 cup Worcestershire Sauce
2 to 4 Tbsp Tony’s Creole Seasoning

Cut salmon steaks into one person servings.

Place in large Ziploc bag with Italian dressing, Worcestershire, and 2 to 4 tablespoons of Tony's Creole seasoning (depending how spicy you want it)

Marinate for 15 to 25 mins.

Place on pre-heated grill approximately 10 minutes on each side, depending on thickness of steaks.

The fish becomes flaky, making it difficult to flip large steaks, but in one person sizes, it won't fall apart on you.

Works with chicken also.

An original recipe submitted by Glenda of Jupiter, Florida.