Wednesday, August 31, 2005
Courtesy of the Library "Grilling" Cookbook
1 cup cider vinegar
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon fresh ground pepper
1 tablespoon Tabasco or your favorite hot sauce
4 lbs chicken wings (about 24) buy the biggest and best you can find
Combine all ingredients for the marinade in a small bowl and stir thoroughly.
Place the chicken wings in a large plastic food storage bag and pour in the marinade.
Press out the air and seal the bag tightly.
Massage the bag gently to distribute the marinade.
Set and refrigerate for several hours (best overnight) massaging the bag occasionally.
Prepare a Medium fire in your grill. Position an oiled grill rack 4-6 inches above the coals or gas grill.
Remove the wings from the marinade, shake off the excess and arrange on grill rack.
Return marinade to a sauce pan and bring to a boil for a few mins.
Grill, turning frequently and brushing with the reserved marinade.
About 25 to 30 minutes should do it until the skin starts to char.
These finished wings will be superb.
You may want to have a couple of bottles of hot sauce available when you serve them.
And plenty of ice cold beer...
Tuesday, August 30, 2005
It might take a few days to get the links to work, so just hang tight.
The Smoke Ring is awesome and I am honored to be a part of that.
I used to be a member of "The Porch" and the founder is the owner of the Ring.
So I'm glad to be back in that company of great cooks, and barbecue pros.
I'll still do what I do, just hopefully I'll now have even more readers.
Macdaddy's Grill is about to grow, and serve more folks.
Wish me luck...
One 6-to-7-pound cooked bone-in ham
1 cup ketchup
1/3 cup finely chopped onion
1/3 cup honey
1/3 cup cider vinegar
1/4 cup bourbon or water
2 tablespoons yellow mustard
2 tablespoons lemon juice
1 teaspoon dried thyme, crushed
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
3 cups wood chips (use hickory or oak chips for the best flavor)
In medium saucepan combine ketchup, onion, honey, vinegar, bourbon or water, mustard, lemon juice, thyme, garlic and red pepper flakes. Bring to a boil.
Reduce heat and simmer, uncovered, for 10-15 minutes or until desired consistency, stirring frequently.
Divide sauce into two portions; set aside.
At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using.
In charcoal grill with cover, place pre-heated coals around a drip pan for medium-low indirect heat.
Sprinkle half of the wood chips over the coals.
Place ham on the grill rack over drip pan.
Cover and grill for 2 to 2 1/2 hours, until internal temperature (measured with a meat thermometer) is 140 degrees F., basting with one portion of sauce the last 15 minutes.
Add more pre-heated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips halfway through grilling.
Remove ham from grill. Cover and let rest for 15 minutes before slicing.
Re-heat second portion of sauce and serve with ham.
*Note: For gas grills, pre-heat and then turn off any burners directly below where the food will go.
Follow directions as above
The heat circulates inside the grill, so turning the food is not necessary.
Reads good to me, so we'll give it a try.
Homemade Chicken BBQ Sauce
3 tablespoons unsalted butter
1 large clove garlic, minced
1 1/2 cups ketchup
1 cup cider vinegar
1 cup firmly packed dark brown sugar
5 tablespoons Worcestershire sauce
2 tablespoons dry mustard (I prefer Colman’s)
2 tablespoons fresh lemon juice
1 tablespoon peeled, grated fresh ginger
1 teaspoon kosher salt
Zest from 1 lemon (can be the same used for juice)
Add butter to a medium saucepan and place over medium heat.
When butter melts and starts to bubble, add garlic and cook, stirring, for 1 minute, or until fragrant.
Stir in ketchup, vinegar, sugar, Worcestershire sauce, dry mustard, lemon juice, ginger, salt and lemon zest.
As soon as the sauce starts to boil, reduce heat and simmer slowly for 15 minutes, stirring occasionally.
Makes about 4 cups.
It walks you through the process, answers questions, and gives times and recipes for brining.
Read it when you have time, and learn some new things.
Just click on the link.
"We" have gotten more than enough rain...
to make up for what we have not received here at the house since May.
More than enough...
No damage here at all, (well not around us anyway)
I don't know about the rest of Tennessee.
I do know Gulf Port, and Louisiana got messed up big time.
Here at the house we have had some wind gust... maybe up to 20 mph.
But nothing like 40 or 50 + mph. they were talking about expected to come roaring through.
I've been awake since 1:30 this morning keeping an "eye" and "ear" on the sky.
To many hills around here.
I'll never complain about that again. (G)
(Well... only when it snows...)
Be safe, and try to stay dry
Monday, August 29, 2005
Things could get very rough.
I pray for all... that are in harms way from this storm.
Mother Nature can be very destructive when she gets in a bad mood.
This may be one of those moods...
If you are in the path of this storm...please be safe.
Don't do anything stupid...
This is not a good day to die...
Not like this...
Sunday, August 28, 2005
and some jalapeno poppers wrapped in bacon last night.
I might need to explain the poppers a little bit more, I left out a few things
(on the recipe post)
Not on purpose mind you, just sometimes I take a few facts for granted.
To do these poppers...
When you buy "fresh" jalapenos in the store, the skin will be tough, kind of like a bell pepper.
What you need to do is stand the jalapenos up in a bowl, tip down, stem up, and let them age (become soft)
They're easier to work with, and they won't have a green taste. (just heat and cheese)
Now if you use canned whole jalapenos, don't worry about it, they'll be soft enough.
I like to use fresh.
The ones I did last night could have been aged just a tad more.
That was just a test batch.
Next batch will be better. The 3 rd batch will be perfect.
If you want to use fresh and you messed around and didn't let any age, fret not
You can just blanch them in boiling water for a few mins. to soften them up.
(but I recommend aging)
And use thick cut bacon when wrapping. (works better)
Saturday, August 27, 2005
For those of us who like some heat in what we eat, this is a great recipe.
From Chef Jay
Mom's Stuffed Bell Pepper Recipe
4 Bell Peppers
1 lb. ground beef (turkey if you prefer)
1 1/2 cup spanish rice (cooked)
1 can tomato sauce (8 oz.)
salt and pepper to taste
Begin by preparing the peppers.
Simply cut off the tops and scoop out the seeds and veins with your hand, and wash thoroughly.
Blanch the peppers in boiling water for 5 minutes, remove and allow to dry on a towel.
Brown meat in a pan, drain grease from meat after browned.
Combine meat, cooked rice and tomato sauce in a bowl and mix together.
Salt and pepper to taste.
Now, spoon the mixture into each pepper, filling to the top.
Preheat oven to 375 degrees.
In a 1 quart, ungreased casserole dish, stand each stuffed pepper close together, and cover the bottom of the dish with water.
This will allow the peppers to cook more evenly.
Bake uncovered for 45 minutes.
When done, carefully remove each stuffed pepper from the dish with a large spoon.
One stuffed pepper is a meal in itself.
You can serve as is, add a salsa for a little different taste, add some cheese, use your imagination!
Chef Jay recommends:
With a tomato based dish such as this, what I like to do is add some heat.
My favorite method is to add some pureed Chipotle Peppers in Adobo Sauce.
To puree the chipotle in adobo sauce:
Just pour the chiles from the can into a blender and mix until smooth.
Save the leftover chipotle puree in an airtight container in your refrigerator.
It will last for quite a while.
There are many uses for the chipotle puree, try it with everything.
Chef Jay's Chipotle Stuffed Peppers
The directions are the same as above, but when you are mixing the stuffing together add about 4 ounces of chipotle puree.
You can use more if you like, whatever your taste.
Also, while mixing the stuffing together you can add chopped jalapeños, onions, garlic, or whatever sounds good to you.
Of course my preference is jalapeños.
From here, finish the recipe the same as above.
They are easy to make and delicious to eat.
Time required: 10 minutes prep time.
4 hours to marinade.
15-20 minutes grilling time
Boneless pork tenderloin fillets
Olive oil, teriyaki sauce, Worcestershire Sauce
Salt, pepper, garlic, hot sauce, crushed red pepper
In a large bowl mix 1/4 cup olive oil, 1 cup teriyaki sauce, and 1/4 cup Worcestershire Sauce (add more of each ingredient so you don't have enough to cover the tenderloins)
Season with salt, pepper, garlic, hot sauce, and crushed red pepper
Chop 1 Granny Smith apple and add to marinade
Marinade for at least 4 hours (overnight if possible)
When ready for the tailgate remove pork and discard marinade.
Grill tenderloins and brush with Sweet Baby Ray’s BBQ sauce
Slice more Granny Smith apples and grill, brushing lightly with BBQ sauce
Serve tenderloins on rolls with grilled apple. Add lettuce, tomato, etc., as desired
BREAD-IN-A-JAR FOR GIFT GIVING
This recipe is easy to do, but the instructions must be followed exactly.
The good thing about giving Bread-In-A-Jar is those who receive it can keep it until they get over the holiday food blahs.
Bake in pint size wide mouth canning jar, seal immediately upon removing from the oven.
It will keep on the shelf for up to one year.
Take jars out the oven one at a time.
When jars have cooled enough to handle them,tighten the tops.
As jars cool, they will seal.
2 2/3 c. sugar
2 c. canned pumpkin
2/3 c. water
3 1/3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 1/2 tsp. salt
2/3 c. nuts
1. Cream the shortening and sugar.
2. Beat in eggs, pumpkin and water.
3. Sift together flour, baking powder, baking soda, salt and spices.
4. Add to pumpkin mixture into greased wide mouth pint jars, filling half full.
5. Bake at 325 degrees for 45 minutes.
6. When done, remove one jar at a time; wipe sealing edge with paper
towel or cloth and screw cap on tightly.
7. The heat will vacuum seal the jar and the bread will keep up to
Makes: 8 pints.
Possible substitutions for pumpkin, one of the following:
2 cups shredded apples or carrots
1 bag whole ground fresh cranberries
1 can whole cranberry sauce
1-3/4 cup applesauce plus 1/4 cup pineapple
1-3/4 cup applesauce plus 1/4 cup raisins
2 cups mashed bananas
2 cups apricot
2 cups shredded zucchini
2 cups chopped fresh peaches
Recipe Source: Original Source is unknown, recent source: M.Hudgins
We got some rain yesterday.
(Ok......and this makes you happy.......because?)
No...no....we (meaning our house here on the hill)... we got some rain...
(and it was more than a 10 min. rain too)
Yes, I get excited over the little trivial things.
Of course today will probably be hot and muggy.
One of those days where...in about 10 mins outside...
you look like you just stepped out of a washing machine
Yep, just saw the weather channel, high 90 with humidity already at 78 percent.
Oh well.....at least it rained at my house.
Thursday, August 25, 2005
"Bigdaddy, I can buy all kinds of ready made biscuits, why would I want to do this?"
You made them, and...... you get to make a mess.
(of course...you get to clean that mess up too, but that's not the point)
It's a tradition, if everything was as easy as a T.V. dinner in the old micro-wave
What would be the point?
I ain't no Betty Crocker... but I did use to make my own biscuits
Go ahead.......make a mess........."I double dogg dare ya"
2 cups flour
1 tbs. baking powder
1 tsp. salt
2 tbs. Shortening or butter
¾ cup of milk
Sift together the flour, baking powder, and salt.
Cut in the shortening until it resembles coarse sand.
Add the milk and mix only enough to form a dough.
Turn out on a floured board.
Press out with hands or roll out to about ½ inch.
Cut and bake on a un-greased pan, in a 400-degree oven for 12 to 15 min.
2 cups flour
1 tbs. Baking powder
½ tsp. salt
½ tsp. baking soda
3 tbs. Shortening
1 cup buttermilk
Sift together the dry ingredients.
Add the shortening and cut in until it resembles coarse sand.
Add the buttermilk and mix to form a dough.
Turn out on a floured board and knead for 1 min.
Roll out to ½ thick and cut with a biscuit cutter.
Bake on an un-greased baking sheet in a 400-degree oven for 12 to 14 min.
(Their ingredients, and comments)
North Carolina Vinegar Sauce
2 cups cider vinegar
2 tablespoons of ketchup
2 tablespoons of brown sugar
1 tablespoon of Tabasco sauce
1 teaspoon of red pepper flakes, or to taste
kosher salt and black pepper to taste
Combine all of the ingredients, and heat to dissolve the sugar.
It is not necessary but it helps to blend the flavors.
This sauce can be used as a mop for pork, chicken, and beef.
Just add a few drops to your greens for some extra zing.
It’s also good on pinto beans or northern beans.
Tangy Barbecue Sauce
This recipe for barbecue sauce is very easy and good on beef, pork,and chicken.
2 cups of ketchup
The juice of ½ lemon or more, if desired
¼ cup Worcestershire sauce
½ cup firmly packed brown sugar
1 tablespoon of prepared mustard
1 tablespoon of Tabasco sauce
Place all the ingredients and they small saucepan and heat slowly to dissolve the sugar.
Allow the mixture to cool.
Store the sauce and the refrigerator for up to 10 days.
This rub will work for almost any occasion at the barbecue grill.
You can experiment with it. Some like it hot, others don't.
If you like it mild, leave out the dry mustard or cayenne pepper.
¼ cup of firmly packed brown sugar
¼ cup of sweet paprika
3 tablespoons of black pepper
3 tablespoons kosher salt
1 tablespoon celery salt
1 tablespoon of celery seed
1 tablespoon of ground mustard
1 tablespoon of granulated garlic
1 tablespoon of onion powder
1 teaspoon of cayenne pepper
Mix all of the ingredients well.
Store the rub in an airtight container such as a canning jar.
Tuesday, August 23, 2005
Here is a very easy recipe for poppers.
However many jalapenos you want to eat. (washed and dried)
Shredded Mexican Cheese
Toothpicks ( soaked in water) make sure you do this!
Take pepper and slice from end to tip (don't cut in half)
Hold and open pepper like an old change purse.
Scrape out seeds.
Stuff cheese inside (don't over stuff but get plenty in there) and press closed.
Wrap a 1/2 piece of bacon around pepper and stick a toothpick through to hold the bacon and to keep the pepper closed.
Start out grilling cut side up,turning once or twice, until done.
Bacon looks done and cheese is melted.
Have ice cold beer on standby...and enjoy.
Monday, August 22, 2005
Hot Legs with Spicy-Ranch Sauce
Recipe courtesy of Sandra Lee
1 packet hot taco seasoning
3 tablespoons canola oil
2 tablespoons red wine vinegar
2 teaspoons hot pepper sauce, divided (recommended: Tabasco)
4 pounds chicken drumettes
1 cup ranch salad dressing
In a large bowl, combine taco seasoning, canola oil, red wine vinegar,
and 1 teaspoon hot sauce.
Add drumettes and toss to combine.
In a small bowl, combine ranch dressing and 1 teaspoon hot sauce.
Grill drumettes for about 10 to 15 minutes total, turning occasionally.
Serve with spicy ranch dressing and celery sticks.
My note B.D. - Canola oil is ok, but I would use Spanish Olive Oil. (EVOO)
Extra Virgin Olive Oil
And maybe just a tad more "hot sauce"
That's the whole idea behind "Hot Wings"or "Hot Legs"or whatever you want to call them.
Thermo- nuclear- meltdown- heat
It was given to us from a Chinese Chef, and it goes back many years.
We really like it.
Beef and Peppers in Black Bean Sauce
A Cantonese Beef recipe
4 ounces Sirloin beef steaks sliced thin or thick
3 green peppers (or red and green peppers as desired)
1/2 small onion
2 sticks of celery
1/2 teaspoon of salt
1/2 teaspoon soy sauce
1 teaspoon black beans
2 cloves garlic
3 slices ginger
1/2 cup stock or hot water
2 tablespoons oil for cooking
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 tablespoon soy sauce
2 tablespoons oil
Place the beef in a bowl, and stir in the marinade ingredients.
Marinate beef for approximately thirty minutes.
While beef is marinating, prepare the vegetables.
Cut peppers, onion, and celery into 1/2 inch pieces.
Mix the garlic cloves and ginger with the black beans and chop finely.
Heat wok and add 2 tablespoons oil.
When oil is ready, add 1/2 of the black bean, garlic, and ginger mixture.
Mix and add the beef.
Stir-fry until the beef is approximately 60 - 65 percent cooked.
Remove the beef and set aside.
Add the rest of the bean mixture, onions and celery.
Stir-fry for 3 - 4 minutes and add the peppers.
Stir-fry for a couple of minutes longer and add 1/2 cup of stock or hot water.
Bring to a boil, cover and simmer for a couple of minutes.
Mix, taste, and adjust the seasoning if necessary.
Add the beef.
Mix and serve immediately.
Serve with cooked white or jasmine rice.
My Note B.D.
The recipe also calls for 1/2 tsp. MSG if desired.
I don't use MSG ( mono sodium glutamate) so I left it out.
Sunday, August 21, 2005
Football season is almost here. Woo-Hoo!!!!
Now I know, everybody has their favorite game time Munchies.
Or if you go to the game...
you may fix some fine eatin' tailgating stuff before the game in the parking lot.
So send me your Tailgate recipes, or your favorite game time Munchies recipe.
And I will share them with the masses.
Go Big Orange, and Go Colts.
(Don't hate me for that)
Send to; firstname.lastname@example.org
Now...this might seem like a lot of work, but really... it's not.
I'ts just Henry telling you what he does, and what he uses.
RED BEANS and Rice: by HB
1 - pound dried red beans, rinsed and sorted over
(I use the small Dark Red Bean, not Kidney or Pinto Beans.)
6 – strips bacon cut to 2” (to get at least 3 tablespoons of bacon grease)
1/2 - cup bacon pieces (created from above)
1 1/2 - cups chopped yellow onions *
3/4 - cup chopped celery *
3/4 - cup chopped green and red bell peppers *
1/2 - teaspoon salt
(I do not salt the “soak” water for the beans)
1/2 - teaspoon freshly ground black pepper (I use Malabar)
Pinch – cayenne pepper – or – 1 to 2 tablespoon(s) Hot pepper Sauce
(I use Texas Pete)
3 - bay leaves
2 - tablespoons chopped fresh parsley *
(*Alternative: PictSweet makes a frozen seasoning blend which measures 4 cups in a bag.
It includes a very good proportion of these ingredients. I use a full bag.)
2 - teaspoons fresh thyme
1 - pound smoked pure pork sausage, split in half lengthwise and cut diagonally into 1-inch pieces.
(I use Richards HOT Pure Pork Sausage.)
2 - pounds smoked ham hocks (usually 3)
2 - tablespoons chopped garlic
10 - cups chicken stock, or water
(I use 100% chicken stock)
4 to 6 - cups cooked white rice
1/4 - cup chopped green onions, garnish
Place the beans in a large bowl or pot and cover with water by 2 inches.
Let beans soak for 8 hours or overnight. Drain, rinse and set aside.
(OR place beans in pot, cover with water by about 2”, bring to a rolling boil; take off heat, cover, and let them sit for 2 hours.
Drain and rinse and set aside.)
In a large pot or skillet, brown ham hocks; set aside.
In a large pot, heat the bacon over medium-high heat to get grease.
Do not over-cook, stirring, for about 4 minutes.
Transfer bacon to the separate pot or skillet, with the ham hocks.
Add the sausage to the grease. Heat thoroughly, stirring for about 5 minutes.
Do not brown too much.
Transfer sausage to pot with bacon and ham hocks.
Add the onions, celery and bell peppers to the grease in the pot.
Season with the salt, pepper, hot sauce, and/or cayenne, and cook, stirring, until the vegetables are soft, about 6 minutes.
Do not let the onions caramelize.
Add the bay leaves, parsley, thyme; stir and combine all with bacon, sausage, and ham hocks, and cook, stirring, about 10 minutes.
Add the garlic and cook for 4 more minutes.
Add the beans and stock (or water), stir well, and bring to a boil.
(Liquid should completely cover everything in the pot.)
Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2-1/2 hours.
(Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot.
Continue to cook until the beans are tender and creamy, 15 to 20 additional minutes.
Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions.
I grilled some leg quarters last night,
and between the flies...
(that aggravate the crap out of you)
and the heat...
and my dog (the black bear)
that loves me so much...
she wants to stay right under my butt...
and pant and slobber...
all over me...
as she salivates... to the delicious smell of Pecan smoked grilled Chicken.
As I have to fight her... and the flies off...
I think next time... I'll just order take out....
She says everybody loves these beans.
We'll find out... by putting them to the taste test.
I've got all the supplies in the kitchen.
1 package (16 oz.) dry Pinto beans
1 small Smoked Ham Hock
1/2 small onion, chopped
1 can (4 to 4.5 oz.) chopped Mild Green Chiles
2 tsp. Dried Oregano
1/2 tsp. Salt
About 5 1/2 cups water
Rinse beans under cold running water and discard any stones or shriveled beans.
In a 4-quart pan combine beans, hock, onion, chiles with their liquid, oregano, and salt.
Add water to come to 1 in. above beans.
Heat to boiling over high heat. Reduce heat to low.
Cover and simmer for 1 1/2 hrs.
Add 1 1/2 cups water to pan, cover and simmer for 2 more hrs.
Or until beans are tender and liquid has thickened, stirring occasionally.
Adding more water if needed.
With a slotted spoon transfer ham hock to a cutting board.
Cut meat from hock bone and finely chop; discard bone and fat.
Stir meat back into beans and serve.
My Note B.D.- by the time you remove the hock it should just fall apart.
If you don't have a cutting board, just put the hock on a plate, shred it with a fork.
Then dice it or just put it back in the beans shredded.
If you want a bigger batch of beans use 2 hocks.
(But try to stick to the original recipe)
Saturday, August 20, 2005
1 cup Lime juice
1 cup Orange juice
3/4 cup Cilantro, chopped
3/4 cup Olive oil
1/4 cup Chili Powder
1 Tbs. Ground Cumin
2 tsp. Salt
2 tsp. Hot Chile sauce
3 to 6 Cloves Garlic, minced
Combine all ingredients in a blender.
Pulse until mixed.
Place Chicken in a zip lock bag. ( leg quarters or thighs, breast meat can be used also)
Pour desired amounts of marinade into bag over Chicken.
Reserve some of the marinade for basting when grilling.
Marinade for 4 to 6 hours.
Remove Chicken and discard marinade, grill over med. high heat.
Baste with reserved Marinade until juices run clear.
Makes 3 Cups.
And...( yes there is an and...)
And you can add different options to it.
So here we go...
( Lb.-pound, C.-cup, Tb.-tablespoon, tsp.-teaspoon)
1 Lb. Elbow or Shell pasta
2 12 oz. Cans evaporated milk
1 C. Chicken broth
3 Tbs. Butter
1/3 C. Flour
1 1/2 Tbs. Dijon mustard
1/2 C. Grated Parmesan Cheese
Ground Black Pepper to taste
1 Lb. grated Sharp or extra-sharp Cheddar Cheese
Bring 2 quarts of water to boil in a large soup or stew pot.
Add salt and pasta.
Use directions on package cook until al dente.
To prevent sticking, pour onto a rimmed baking sheet to cool while preparing sauce.
Meanwhile, combine milk and broth in a 4 cup bowl. Microwave until hot, do not boil.
Return pot to med-low.
Melt butter in pot; whisk in flour, then hot milk & broth mixture.
Continue to whisk until thick and bubbly (3 to 4 mins.)
Whisk in mustard, Parmesan and pepper.
Turn off heat, stir in cheddar cheese until melted.
Add drained pasta to sauce, and stir until everything is mixed through on low heat.
( this is where you add you options)
Just follow basic recipe above, then the option recipe.
Ham, Peas & Shallots
1 Tb. Olive oil
2 large shallots, thinly sliced (1/2 cup)
10 oz. cooked ham, diced (2 cups)
1/4 dry vermouth
1 C. frozen peas (half a 10 oz. box) thawed
Heat oil on med.-high heat in a 10 in. skillet.
saute shallots until golden brown, 2 to 3 mins.
Add vermouth and simmer until liquid almost evaporates.
Add peas and simmer 1 min.
Stir mixture into macaroni and cheese.
Chicken & Broccoli
4 cups small broccoli florets
2 cups shredded roasted chicken
1 cup chopped fresh plum tomatoes
1/4 cup fresh basil leaves, snipped in pieces with scissors
Follow basic recipe adding broccoli to boiling pasta the last 3 min. of cooking.
Proceed to make the cheese sauce as directed.
Stir chicken, tomatoes, and basil, along with the drained pasta into the sauce.
Sausage & Peppers
1 Lb. Italian sausage (removed from castings)
1 med. onion, thinly sliced
1 bell pepper, thinly sliced
1/4 cup fresh basil, snipped in pieces
Heat a 10 in. skillet over med.-high heat.
Cook sausage breaking it up as it fries.
3 to 4 mins.
Add onion and pepper slices, and saute until soft about 5 mins.
Add basil, then stir mixture into macaroni.
Friday, August 19, 2005
And you know I love Shrimp.
Thanks to Henry and his lovely wife LaVonne for these recipes.
Brennan's Texas Creole Barbecued Shrimp
Barbecue Sauce Base
2 1/2 lemons, peeled and quartered
3 tablespoons coarse-ground black pepper
2 tablespoons seafood seasoning
1 cup Worcestershire sauce
1 cup water
6 cloves garlic
In saucepan combine all ingredients and reduce liquid by half.
Strain liquid through fine-mesh strainer and reserve.
1/3 cup julienne red bell pepper
1/3 cup julienne poblano pepper
1/3 cup sliced yellow onion
3/4 teaspoon minced garlic
1/2 teaspoon vegetable oil
20 shrimp, 16 to 20 count, peeled and cleaned
3/4 cup barbecue sauce base (see recipe, above)
1/4 cup whipping cream
In skillet, sauté peppers, onion, and garlic in oil on medium heat for about 40 seconds.
Add shrimp and sauté for 30 seconds. Stir in barbecue sauce base.
Add cream and simmer 2 to 3 minutes, until shrimp are cooked.
To serve, arrange shrimp, cornbread pudding, and Jicama salad on each plate.
Source: Texas Monthly February 1994
1/2 onion, diced fine
1 ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
1 teaspoon baking powder
2 teaspoons sugar
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan
1 teaspoon kosher salt
Ground black pepper
2 cups cubed French bread
Heat oven to 350 degrees F.
Saute onions with butter and herbs in an oven safe skillet until translucent.
(I always use a cast iron skillet.)
Combine creamed corn, cream, eggs, baking powder, cornmeal, sugar, Parmesan, salt, and pepper in a large mixing bowl.
Add cubed bread and fold to combine.
Pour batter into skillet, right on top of the onion mixture.
Bake 50 minutes, or until set.
Cool slightly before serving.
Texas Cornbread Pudding
1/2 cup diced yellow onion
1 1/2 cups fresh cut corn, approximately 4 ears
1 tablespoon vegetable oil
2 cups whipping cream
6 cups crumbled cornbread (use your favorite recipe)
1 1/2 cups shredded jalapeño jack cheese
Salt and pepper to taste
1 jalapeño, sliced
Preheat oven to 300 degrees.
Sauté onion and corn in oil on medium high heat until onion is translucent.
Combine eggs, cream, cornbread, 1 cup cheese, onion,and corn mixture in large bowl.
Season with salt and pepper.
Pour mixture in greased 8-inch-square pan.
Sprinkle top with jalapeño slices and remaining cheese.
Set pan in water bath and bake for1 hour or until firm.
Jicama ( I had no idea what this was, I had to look it up) B.D.
For those who still haven't met the jicama it is a vegetable humble, if not homely in appearance. For some reason it is never described for itself but always compared to something else.
It doesn't even get much credit for its own crisp, just sweet enough taste, which is also usually likened to that of other vegetables.
Use it like water chestnuts, some say, or grate it as a passable substitute for daikon.
It is also characterized as a cross between an apple and a potato.
And yet nothing is quite like the jicama, a member of the morning glory family that hails from Mexico and South America.
A cousin of the sweet potato, this underground tuber comes in two types: agua (watery juice) and leche (milky juice).
Like the hot pretzels on the sidewalks of New York, jicama is a street food in its native habitat, sold with a squeeze of lime and a shake of fiery chili powder.
Also called the yam bean root, jicama ranges in weight from a few ounces to 6 pounds. Its crispy white flesh is hidden under a fibrous dust-brown skin, which must be completely stripped off.
Like potatoes, jicamas can be steamed, baked, boiled, mashed or fried.
Unlike potatoes, however, they can also be eaten raw.
Jicama and Avocado Salad
Serves/Makes: 4 Ready In: 1-2 hrs
1/4 cup mayonnaise
1/4 cup sour cream
1 1/2 tablespoon diced fresh jalapeno pepper
2 tablespoons milk
1/2 teaspoon lemon juice
1/8 teaspoon onion powder
3 cups shredded jicama
1 avocado, cut into cubes
In small bowl, combine all dressing ingredients; blend well.
Refrigerate at least 1 hour to blend flavors.
To serve, arrange lettuce leaves on 4 individual serving plates.
Place jicama on lettuce; top with avocado. Serve with dressing.
1 medium Jicama, peeled and julienne cut
Juice of one large lime
Salt and pepper to taste
Toss Jicama with lime juice and salt and pepper.
Chill until ready to serve.
Thursday, August 18, 2005
So that's good enough for me.
You won't have any problem finding the ingredients for this recipe.
Chiang Mai Steaks
I got tired of just grilling those bacon wrapped filets that I always
bought when they were marked down because of the sell-by dates.
I would always have about 10 or 12 of the dual packs in the freezer.
I remove the bacon and rinse the steak with a vinegar-water solution to minimize the smoky smell-taste, evidently created by the bacon or possibly "liquid smoke".
You can use 1 cup of the canned unsweetened Coconut Milk, but I prefer to use the flakes (below).
I like the Coconut "flavor" and the peanut butter just caps it off.
One thing that is important, in my opinion, is to be certain to take that membrane (gristle) out, if any exists.
We always do it for Beef Bourgonionne, but will simply overlook that need for steaks. Go figure!
It is OK to have the meat in large pieces, if skewers or tooth picks do not suit (appearance) when and how the dish is served.
Comments by Henry
Original concept by Nicholas Zhou
1 1/2 cup Water
1 cup Packed -- flaked coconut
4 Beef tenderloins -- cut 1” (remove membranes, if any, hold together with skewers or toothpicks)
2 tablespoon Creamy peanut butter
2 teaspoon Curry powder
1 cup (approx) of the Coconut Milk
Kiwi fruit – peeled and Sliced -- if desired
2 tablespoon All-purpose flour
1/4 teaspoon Salt
1/2 teaspoon Butter
1/2 teaspoon Vegetable oil
1. Bring 1 1/2 cups water to a boil in small saucepan Add 1 cup packed, flaked coconut and simmer, uncovered, 5 minutes.
2. Process in blender at high speed for 1 to 2 minutes or until thoroughly blended. Strain coconut milk, discarding coconut.
3. Prepare coconut milk. Combine flour and salt; dust beef tenderloin steaks.
4. Shake off excess flour and reserve.
5. Heat butter and oil in large heavy frying pan over medium heat until hot.
6. Add steaks and pan fry 6 to 8 minutes or to desired degree of doneness, turning once.
7. Remove steaks, keep warm.
8. Reduce heat to medium low. Add reserved flour to pan and cook just until brown, stirring constantly.
9. Stir in peanut butter and curry powder until smooth.
10. Gradually add coconut milk and cook until sauce comes to a boil and thickens, stirring constantly.
11. Return steaks to pan and turn to coat with sauce.
Serving Suggestions & Notes:
Place steaks on heated platter. Garnish with Kiwi and parsley sprigs.
Sprinkle with coconut flakes and serve.
Henry - "Comments from a Pilgrim in the QUE"
Wednesday, August 17, 2005
Your Mama's Crab Creole*
There are a lot of ingredients but they all go in just one pot.
The only kicker is the preparation time.
1/4 cup flour
1/4 cup bacon grease
(no substitutes as it won't taste the same!!)
1 1/2 cups chopped onions
1 cup chopped green onions (use the tops in this also)
1 cup chopped celery with leaves
1 cup chopped bell pepper
2 cloves garlic, minced
1 6oz can tomato paste
1 16oz can chopped tomatoes with liquid
1 8oz can tomato sauce
1 cup water
5 teaspoons salt (yes it looks like a lot but trust me)
1 teaspoon pepper
1/2 teaspoon red pepper
Tabasco sauce to taste
2 to 3 bay leaves
1 teaspoon sugar
1 teaspoon Worcestershire Sauce
1 Tablespoon lemon juice
( use lemons if you have one or “Real Lemon” works well)
2 1lb cans of white crab meat
( drained and picked over to get out shell pieces, this is important)
1/2 cup chopped fresh parsley
2 to 3 cups cooked rice
WOW!! I know you're thinking NO WAY, however let me say again JUST ONE PAN
In a large, heavy roaster, make a dark brown roux
(make gravy if you don't ordinarily cook Cajun) of flour and bacon grease.
Add onions, green onions, celery, bell pepper and garlic.
Sauté' until soft: about 20-30 minutes.
Add tomato paste and mix this well with vegetables.
Add tomatoes and tomato sauce, water, salt, pepper, red pepper, Tabasco sauce, bay leaves, sugar, Worcestershire sauce and lemon juice.
Simmer very slowly for 1 hour, covered, stirring occasionally.
Add crab and cook 30 minutes longer.
This is so much better made the day before you serve it.
Refrigerate and when you get ready to serve it reheat, but *_DO NOT BOIL_*.
Add parsley just before serving.
Serve over rice.
This will feed 10 regular folks or 5 great big men.
Tuesday, August 16, 2005
Sometimes called Tex-Mex Marinade.
Or Cuban marinade.
I have no idea who came up with it first.
But it is excellent stuff.
Tastes like chili, only without the beans. (G)
Give it a try. Enjoy!!!
1 small onion , thinly sliced and separated into rings
4 cloves garlic, crushed
1/3 cup vegetable oil
1/4 cup fresh lime juice
1/4 cup orange juice
1 tsp. cider vinegar
1/4 tsp. salt
1/8 tsp. pepper
Cook the onion and garlic in oil in a large skillet over medium heat, stirring constantly, until tender.
Add lime juice and next 4 ingredients; cook over low heat 2 to 3 minutes, stirring often.
Let cool, store in refrigerator until ready to use. Use within a day if possible.
Best if marinated for at least an hour prior to cooking.
Juice of 3 large oranges (about 1 1/2 cups)
Juice of 2 large limes
6 tbsp. olive oil
1/3 cup minced fresh parsley
2 tbsp. minced fresh oregano
1 tsp. salt
Combine all ingredients and mix well.
Place meat in a zipper-lock plastic bag with marinade.
Refrigerate at least 6 hours or overnight.
Drain and discard marinade before grilling meat.
Mojo Marinade for Grilling
6 garlic cloves
1/2 cup chopped cilantro leaves
1 cup fresh orange juice
1/2 cup fresh lime juice, (about 4 limes)
2 Tbsp. extra virgin olive oil
2 tsp.ground cumin
1 tsp.dried oregano
1 1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 medium red bell peppers, seeded and diced
1 cup cubed Italian bread, including crust
1 tsp. sweet paprika
1/4 tsp. cayenne
Place garlic, cilantro, orange juice, lime juice, oil, cumin, oregano, salt, and black pepper in blender and whirl to puree.
Pour off half, about 1 cup, to use as a marinade for salmon, firm white fish such as Snapper, Bass, or Cod, Salmon, or Shrimp, or Chicken
To the rest of the marinade in the blender, add the bell pepper, bread cubes, paprika, and cayenne.
Whirl until mixture is a loose, very finely chopped sauce.
Use like salsa, to accompany the grilled seafood.
Also makes a good dressing for a crisp salad of romaine lettuce, cucumber and tomato, and dip with celery sticks.
Makes 2 1/2 cups
1 cup fresh squeezed orange juice
1/2 cup fresh squeezed lime juice
5 oz yellow onion, 1/4" diced
2 tbls garlic, minced
1/2 tsp cumin, ground
1 tbls oregano, fresh, chopped
1/2 tsp black pepper, ground
1 tsp kosher salt (or sea salt)
3 tbls cilantro, fresh, chopped
1 cup olive oil
Mix all ingredients together and marinade Chicken, Pork, Skirt Steak.
Monday, August 15, 2005
( Comments and recipe)
This could be made in a covered grill or a smoker.
The 325 can be maintained outside, with some closer attention.
It might be fun to do outdoors.
This is an excellent dish to present some great taste and cooking skills to a special guest couple for dinner.
Veal shanks are a nice flavor in this presentation, although beef gives a more hearty flavor.
Sometimes veal shanks are difficult to get.
Too often beef shanks are cut about 1/2" thick and are useless for this dish.
I believe serving with the large egg noodles (Dumpling) is an attractive and good tasting companion.
Croissants from the bakery or hot yeast rolls.
My Note: ( B.D.)
Some things you might not have heard of, or might not be able to find.
You must remember Henry is from Cajun country.
You should be able to find something comparable to some of the spices listed below.
OSSO BUCCO WITH PORTOBELLO SLICES
1 oz. dried Portobello mushroom slices
4 veal shanks, 1-1/2" to 2" thick
(If you substitute Beef shanks, longer cooking time is needed)
1/2 cup flour mixed with salt and freshly ground Malabar pepper
3 tablespoons olive oil
2 tablespoons butter
1/2 tablespoon vegetable oil
1 large carrot, diced
1 large celery stalk, diced
1 medium sweet onion, diced
(I prefer yellow onions for this dish)
1 cup diced eggplant
(this is an important optional item, add more of previous 3 items as substitute)
1/2 fennel bulb, diced
1 tablespoon chopped garlic
1/2 teaspoon dried thyme
1 cup hearty red wine, such as a Chianti classico
(this seems to have the best taste factor)
1/2 cup chopped canned plum tomatoes with their juice
2 tablespoons double concentrated tomato paste
4 cups beef stock (reduced sodium may be used, if you feel necessary to do so)
2 bay leaves (I prefer the large dried Turkish leaves, not the green California Laurel leaves)
1/2 teaspoon dried thyme
salt and freshly ground pepper to adjust to taste.
Preheat oven to 325.
Place mushrooms in a container with enough warm water to cover. Soak for about 20 minutes. Drain mushrooms through paper towel or (we prefer) natural coffee filter.
Set aside mushrooms and their essence.
Dredge veal shanks in flour and shake off any excess.
Heat oils in a Dutch oven or heavy pot over medium-high heat.
Add shanks and brown on all sides. Remove and set aside.
Reduce heat to medium and add carrots, celery, onion, eggplant (if used), fennel and garlic to pan.
Saute until vegetables are lightly browned.
Add wine, mushroom essence and plum tomatoes.
Raise heat to medium-high and deglaze pan, scraping brown bits from bottom of the pan.
Reduce liquid by three fourths.
Return shanks to pan.
Mix tomato paste and beef stock.
Add to pan along with bay leaves and mushroom slices.
Add salt and pepper to taste.
Cover and bake until meat is tender, about 1-1/2 hours (add 30-40 minutes for beef shanks)
Remove shanks from pan and keep warm.
Add thyme and reduce liquid by half.
Serve shanks with sauce napped over them.
Sunday, August 14, 2005
I do not know if this is an "original" recipe, but I got it from Dan Moore, who has some great recipes that he shares.
Thanks Henry and Dan, I'll be glad to share it.
Zucchini "Crab" Cakes
2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter or margarine, melted
1 cup seasoned bread crumbs
1/4 cup minced onions
1 teaspoon Old Bay Seasoning (may add more)
1/4 cup all-purpose flour
1/2 cup vegetable oil (for frying)
In a large bowl, combine zucchini, egg, butter or margarine.
Stir in seasoned bread crumbs, minced onion and seasonings.
Shape mixture into patties.
Dredge in flour.
In a medium skillet, heat oil over medium-high heat until hot.
Fry patties until golden brown on both sides.
(place on paper to drain)
Just make sure it's beef Bologna, and that you leave the sleeve on during the smoking.
Poke plenty of holes in the sleeve.
You'll need to get this at the deli counter.
BBQ Bologna Sandwich
1 (3-pound) beef Bologna.
1 cup canola oil.
1 loaf Texas toast, sliced 1-inch thick.
Prepared Cole slaw, for topping.
Your favorite BBQ sauce.
Prepare a smoker. ( or your grill for indirect cooking)
Leave sleeve around Bologna, using a large, 2-pronged fork, poke several holes into Bologna.
Place Bologna in the smoker and smoke (hickory or pecan) for 3 hours (at 250 to 275) over indirect heat, or until ends of Bologna start to swell.
Pour oil into a heavy bottomed medium-size frying pan. Heat oil to 350 degrees F.
Cut Bologna into 1/2-inch to 1-inch thick slices and notching 4 times.
When oil is hot, fry Bologna slices, 1 at a time, for 1 to 2 minutes each, turning once.
(It's better if you can deep fry them for 1 to 2 mins.)
Remove each slice to a paper towel-lined plate to drain.
Place each slice of Bologna between 2 pieces of Texas toast, first topping with BBQ sauce, and then with a small scoop of Cole slaw.
Then slice the sandwich in half.
Have plenty of napkins handy.
And here is an address you can send recipes to:
They will be reviewed and posted here at the Grill and elsewhere on various list.
So send us your recipes.
1/2 pound bacon
1 small head cabbage
1/2 teaspoon garlic salt
2-3 tablespoons milk
Fry the bacon in a Dutch oven until crisp.
Remove bacon, leaving the drippings in the pan.
Drain bacon on paper towels and crumble.
Coarsely slice the cabbage and place in the pan; stir well to coat with bacon grease.
Sprinkle with the garlic salt, return bacon to the pan and mix well.
Cook over low heat about 30 minutes until cabbage cooks down to half the volume.
Add the milk and mix well.
Simmer a few more minutes.
Scoop into serving bowl.
Serves 4 to 6.
1/4 pound buttery cracker, such as Ritz (1 sleeve from a 16-ounce box)
1 cup grated parmesan cheese
Couple grinds black pepper
1 teaspoon garlic powder
1-2 sprigs parsley, chopped fine or 1 teaspoon dried parsley
4 boneless, skinless chicken breasts, pounded to 1/4 inch thick
1/2 cup melted butter
Pre-heat oven to 350 degrees
Put crackers, cheese, pepper, garlic powder and parsley in the work bowl of a food processor and process until finely crushed.
Dip chicken in butter and coat with crumbs and put into a baking dish.
Drizzle with remaining butter to taste.
Bake uncovered for 30 to 45 minutes or until outside is brown and crispy.
Saturday, August 13, 2005
Although there are many differing recipe mixes of ingredients, the cooking method is the same.
Get a BIG pot... and boil it!
Now this stew can feed anywhere from 5 to 30 people, or more.
And most of the time this is cooked outside, so if you have a side burner on your grill...or a Turkey Fryer, that's the best way to cook it.
But it can be done on the stove for smaller servings.
At its most basic, the dish contains shrimp, seafood seasoning, smoked sausage, corn on the cob and potatoes. But onions, crab and butter are other ingredient additions.
So here are just a few...of the many recipe versions for...Frogmore Stew.
Frogmore Stew - From Beaufort, SC
Frogmore Stew is a staple for University of South Carolina "Carolina" tailgates.
It is a fantastic, easy, and very colorful local meal.
It is great at tailgates due to the clean-up, and everything can be pre-packaged before the tailgate begins.
I recommend serving this with cocktail sauce and tartar sauce.
Time Required: 1-2 hours
2-5 lbs fresh shrimp, headed but not peeled
1 package of crab boil (seafood seasoning)
Salt and pepper
10-15 redskin potatoes, cut in half
2 lbs kielbasa, cut into 1/2" pieces
3 onions, chucked or sliced
1 beer (allows shells to come off with ease)
10-15 4-5" ears of corn (sweet corn is best)
1-2 gallons of water
Place water, crab boil, potatoes, sausage, and corn in large pot over open flame gas burner
Bring to a boil
Add the beer
Allow for 20 minutes of boiling - test the sausage and corn for tenderness
Add the shrimp - when the shrimp are pink, its done
Serve with cocktail or tartar sauce.
1 1/2 gallons water
Juice of one (1) lemon
Salt to taste
3 tablespoons Old Bay Seasoning
2 pounds sausage (kielbasa, etc.), cut into 1/2" slices
10 to 12 ears of corn on the cob, broken into 3" pieces
4 pounds uncooked shrimp in shell
In a large stock pot, add the water, lemon, salt, and Old Bay Seasoning; bring to a boil.
Add sausage and gently boil, uncovered, five minutes.
Add corn and cook an additional five minutes
(begin timing immediately; don't wait until water is boiling).
Add shrimp and cook three minutes longer.
Remove from heat, drain immediately, and serve.
Yields 8 servings.
5 quarts water
1/2 cup Old Bay seasoning
4 pounds small red potatoes
2 pounds kielbasa or hot smoked link sausage, cut into 1 1/2-inch pieces
6 ears fresh corn, halved
4 pounds unpeeled, large fresh shrimp
Old Bay seasoning
(He adds a 1/2 pound of butter for every six people, and he prefers crab boil seasoning that comes in a bag.)
In a large covered stockpot, bring water and seasoning to a rolling boil.
Add potatoes; return to a boil, and cook, uncovered 10 minutes.
Add sausage and corn, and return to a boil.
Cook 10 minutes or until potatoes are tender.
Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink.
Serve with Old Bay seasoning and cocktail sauce.
2 lb uncooked shrimp in shell
4 ears corn on the cob
4 medium potatoes
2 lb sausage (kielbasa, etc.)
1 liquid shrimp and crab boil
2 medium onions
Fill a large stew pot about 1/2 full of water.
Squeeze lemon juice into pot (throw in lemon rind just for the heck of it).
Add as much of the shrimp and crab boil as you think is wise.
Cut potatoes into large chunks and add potatoes and corn on the cob.
Cook for about 10 minutes and add cut up onions.
Cook until the corn and potatoes are done, and then add shrimp and sausage (cut into "wheels") and cook until shrimp are done (about 3 to 4 minutes longer).
This is a very hot stew and should be served with something to cut the heat.
I enjoy slaw and some good bread.
Hot mustard goes well with the sausage and tartar sauce goes well with the shrimp.
A six pack of your favorite beverage might also be a good idea.
Yield: 4 servings
And here may be one of the original recipes:
Here is a South Carolina Wildlife Cookbook version, which serves 30 people.
10 pounds smoked beef sausage in long links
2 dozen ears shucked, cleaned corn
1/2 bushel crabs
15 pounds shrimp, headed
2 small boxes of seafood seasoning
(which brand is best has been a matter of friendly controversy)
Use a big, 20-gallon pot filled to about half full with water.
The best thing is to clean the crabs before you put them in the pot.
You can use the whole crab, too, but it takes up more room in the pot and is messier to eat.
Cut sausages in one-inch sections.
Bring water to a boil put sausage and seasoning bags in water and let boil for about 10 minutes or so.
Put the corn in and bring back to a boil.
Then put the crabs in and bring back to a boil.
Finally, add the shrimp, and when the water comes back to a boil, pour off water.
Serves 30 people.
1/4 c. Seafood Boil or commercial shrimp boil with 3 tbsp. coarse salt added
2 lbs. hot smoked sausage, cut into 2 inch pieces
12 ears corn on cob, broken into 3-4 inch pieces
4 lbs. lg. shrimp
(Kielbasa can be substituted with 1/2 teaspoon crushed hot red pepper added to pot).
Combine the seafood boil with 6 quarts of water and bring to a boil.
Add the sausage and boil for 5 minutes.
Add the corn and cook for 5 minutes longer.
Add the shrimp and cook until pink and firm, about 3 minutes. Drain and serve.
1/4 c. mustard seeds
2 tbsp. whole black peppercorns
2 tbsp. crushed hot red pepper
6 bay leaves
1 tbsp. celery seeds
1 tbsp. Coriander seeds
1 tbsp. ground ginger
A few blades of mace
1/4 c. coarse salt
Combine all of the ingredients except the salt and blend in a blender until evenly ground.
Add the salt and blend to incorporate.
Store in a well sealed jar in a cool, dark place for up to 2 months.
Well...there they are...you get the idea.
Friday, August 12, 2005
They are awesome...and not a lot of work involved.
You can do sliced or whole, and they are the shazots, (yes, that is a southern word)
Portobello mushrooms have a meaty taste, add a few spices and oil... grill them, "oh.. man"
So here is a recipe for the best grilled "shrooms" in town.
4 to 6 large portobello mushrooms ( about 3 to 4 oz. each)
1/2 cup olive oil ( I like the Spanish olive oil)
2 cloves garlic-minced
1 teaspoon salt ( don't use Salt with Iodine added) sea salt or kosher salt is better
2 teaspoons Worcestershire sauce or Balsamic vinegar
1/2 teaspoon freshly ground black pepper
( you can adjust this to your taste and amount) be creative
Don't clean "shrooms" under running water, take a damp towel and just wipe off.
Cleaning fresh mushrooms under running water will make them soggy and mushy.
Oil grill grates.
Pre-heat grill to 300 or 350.
Cut stems off "shrooms" near the cap.
Place mushroom caps, gill side down on a plate.
Combine oil and next 4 ingredients in a small bowl and mix well.
Brush mixture over top, then turn over and pour into gills.
Let sit for 15 mins.
Grill covered- gill side up for 5 to 8 mins. Turn over and grill until tender.
Brush with any remaining mixture and serve hot.
These "shrooms" can be put on grilled hamburger buns with melted cheese.
Or served over stir fried rice...
Awesome...they will become a family favorite.
It is rather involved, but at the same time... fairly simple. It's all made from scratch.
I'm not Mr. Betty Crocker...I'm more Mr. Grill...but hey....there's a first time for everything. (G)
So if you like to bake everything from scratch... give this a try
ABSOLUTELY DIVINE DEVIL'S FOOD CAKE
One Easter, I (Marlene Sororsky) brought this cake to Julia Child's for lunch.
Neither she nor our dear friend and excellent cook, Rosemary Manell, could guess the mystery ingredient - beets.
They turn the cake a beautiful deep dark - almost black - color and add a moistness and depth of flavor.
When you think of beet sugar and the use of beet coloring in dyes,
this uncommon ingredient seems less unusual.
The frosting is pure fudge.
The cake is truly out of this world.
3 sq. (3 oz.) unsweetened chocolate, chopped
1 can (8 1/4 oz.) julienne beets
1/4 lb. (1 stick) unsalted butter, at room temperature
2 1/2 c. firmly packed golden brown sugar
3 lg. eggs, at room temperature
2 tsp. vanilla
2 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 c. buttermilk
2 c. whipping cream
1 lb. semi-sweet chocolate, chopped
2 tsp. vanilla
Two 9 x 1 1/2-inch or 9 x 2-inch round layer cake pans.
Preheat oven to 350 degrees.
Grease bottom and sides of pans.
Dust with flour and shake out excess.
Melt chocolate in double boiler over hot water. Set aside to cool slightly.
Drain beet juice into small bowl.
Place beets on cutting board and chop into very small pieces, add back to beet juice and set aside.
Mix butter, sugar, eggs and vanilla in a large bowl with an electric mixer on high speed until very fluffy, about 5 minutes, scraping sides occasionally.
Reduce speed to low and beat in melted chocolate.
Stir together flour, baking soda and salt in a medium-size bowl.
With mixer on low speed, alternately beat flour in fourths and buttermilk in thirds into chocolate mixture, beginning and ending with flour.
Mix until incorporated, about 1 minute.
Add beets and juice and mix on medium speed until blended, about 1 minute.
The batter will be thin and you will see pieces of beets.
Divide the batter equally between the 2 prepared pans.
Bake in the 350 degree oven for 30 to 35 minutes or until cake tester inserted in center comes out clean and top of cake springs back when lightly pressed with fingertips.
Do not overbake or cake will be dry. Cool cakes in pans on wire racks for 10 minutes and then invert onto racks.
If desired, cake layers may be wrapped in foil and kept at room temperature overnight, or they may be frozen.
Defrost wrapped cake at room temperature before frosting.
Heat cream in a medium-size saucepan just until it comes to a boil.
Remove from heat and add chocolate and vanilla, stirring until mixture is smooth and chocolate is melted.
Transfer mixture to a plastic or glass bowl (metal causes the sides to get too cold and set up too quickly).
Refrigerate, stirring every 10 minutes until mixture is as thick as pudding.
About 50 to 60 minutes.
Monday, August 08, 2005
SHRIMP AND GRITS
By Ann Cox
2 (14-oz) cans chicken broth
1 c quick cooking grits
2 Tablespoons butter
1 c half and half, divided
3/4 cup shredded Parmesan cheese
1 lb fresh shrimp, peeled and de-veined
2 slices bacon, cut into small pieces
2 teaspoons minced garlic
½ c chopped green onions
1-2 teaspoons Cajun seasoning
1 teaspoon Worcestershire sauce
In large saucepan bring chicken broth to a boil, add grits and continue to cook and stir continually for 5-7 minutes or until liquid is absorbed.
Reduce heat and stir in butter, ½ cup half and half and Parmesan cheese.
Set aside and keep warm.
In a large skillet cook bacon and remove; sauté garlic and green onions for 2-3 minutes in bacon drippings.
Add ½ cup half and half, shrimp, Cajun seasonings and Worcestershire sauce; stir over medium heat until shrimp turns pink, and is cooked.
Spoon grits on each plate and top with shrimp mixture.
Yield: 4 servings.
The name tells it all....
COUNTRY HAM & WHITE BEAN SOUP
By Lynne Tolley
1/2 lb dried Great Northern Beans
2 Tablespoons extra virgin olive oil
1/2 lb country ham, trimmed of fat and julienned into 1/4-inch x 1-inch pieces
1 C finely diced yellow onion
2 teaspoons minced garlic
6 springs fresh thyme
4 C chicken stock
8 oz mustard greens, rinsed and stemmed
salt and pepper to taste
Pick through beans for stones and imperfections.
Rinse well in cold water.
Cover with water and soak overnight.
When ready to cook the beans, drain and rinse again with cold water.
Set in a colander to drain.
Heat the olive oil in a heavy-bottomed soup pot over medium-high heat.
Add the ham, onion, garlic and thyme.
Stir well to combine and saute for 6-8 minutes until onion is translucent but not brown.
Add the beans and chicken stock and simmer for about 1 hour or until the beans are tender but not mushy.
Add the mustard greens and simmer for 8-10 minutes or until they are tender and wilted. Season with salt and pepper to taste.
By Ann Cox
½ c shredded Parmesan cheese
1 ½ cups diced, cooked chicken
1 ½ cups shredded mozzarella cheese, divided
1 cup sliced, cooked mushrooms
1 teaspoon minced garlic
¾ teaspoon Italian seasoning
¾ teaspoon basil
1 (6-oz) can tomato paste
½ c baking mix
1 cup milk
Spray a pie plate with vegetable spray and preheat oven to 400F.
Sprinkle Parmesan cheese into pie plate.
In a bowl combine chicken, half of mozzarella cheese, garlic, Italian seasoning, basil and tomato paste; spoon over cheese.
Combine baking mix, milk and eggs in a bowl and beat until blended; pour over chicken mixture.
Bake for 25 minutes.
Sprinkle with remaining cheese and bake for 5 minutes or until pie tests done.
Cool for 5 minutes before cutting to serve.
Yield: 6-8 servings. ** May substitute cooked ground beef, pork or shrimp for chicken.
By Michael King
1- 14 oz. can sweetened condensed milk
1- 12 oz. container frozen whipped topping
1- 20 oz. can crushed pineapple, drained
2 Tablespoon lemon juice
1/2 c. mashed ripe banana
1 Large orange, peeled and sectioned
1/2 c. sweetened flake coconut
1/2 c. chopped walnuts
1/2 c. maraschino cherries
2- 9 inch ready-made graham cracker crusts.
Stir together condensed milk and whipped topping.
Fold in pineapple, lemon juice, banana, orange, coconut, walnuts, and cherries.
Cover and freeze 12 hours or until firm.
Remove from freezer and let stand 10 minutes before serving.
Saturday, August 06, 2005
So no Boston butts this weekend. I knew going into Wed. they would stay in the freezer.
We got about 20 mins. of rain yesterday. (Friday)
Man you should have heard the thunder rolling around here.
It was awesome, but it could have become very dangerous very quickly.
The heat being what it is right now, and when cooler air moves through, things can become very dangerous in just seconds.
High winds, heavy cloud to ground lightning strikes, and torrent, blinding downpours.
(I'm serious, it can rain so hard you can't see the hood of your vehicle, much less the road.
It can last 2 mins. or 10 mins. and you are totally blind to the road.
That...my friend...is a very uneasy feeling. It has happened to me before...
And that is what happened about 2 miles from our house when Julie was coming back home.
So this weekend... is calling for rain coats and rubber duckies.
"Bring it on"...
Anyway, Enjoy your day!!!
Oh...I almost forgot, here is a recipe for chicken and pasta.
Creamy Chicken and Angel Hair Pasta
2 tablespoons butter
1/2 teaspoon oregano
3/4 of a .7-ounce package of dry, Italian-style salad dressing mix
1/4 cup white wine (see note)
1/2 can condensed golden mushroom soup
2 ounces cream cheese with chives
3 skinless, boneless chicken breast halves
8 ounces angel hair pasta
Pre-heat oven to 325.
In a large saucepan melt butter over low heat.
Add oregano and dressing. Blend in wine and mushroom soup, mixing until combined.
Blend in cream cheese and stir until smooth.
Allow to simmer gently.
Arrange chicken breasts in 8-by-8-inch baking dish and pour sauce over.
Bake for 60 minutes uncovered.
When chicken is almost done boil the pasta in salted water and drain well.
Serve chicken on warm angel hair pasta.
My Note: When cooking with wine use a drinkable wine, not the stuff you can get at the store.
It has way to much salt, and it can burn and turn bitter, thereby ruining your recipe.
It doesn't have to be the expensive stuff either.
Just a good drinkable wine, white or red.
Tuesday, August 02, 2005
Even the "Bat Cave" needs some A.C.
This is the part of Tennessee summers...I can do without.
Ever sweated so much, your shorts...(underwear or panties)... stick to you like sugar on a Pop-tart?
For 4 months? and counting...
10 hours a day?
Live in Tennessee and they'll stick for 14 hours during the summer... thinking about sex?
Want to get your eyes poked out?
Or worse...have the fridge door in the garage left open by a vengeful spouse... that is... not to say the least... pissed because you have the insane idea to touch her in 95 degree weather?
"Oh woe, to stupid people"
Not me...give me space...give me A.C.
give me cold beer...
and get the hell away from me...until Fall...(G)
All fun and kidding aside...Two things have happened.
First... my sister-in-law that had the baby, had to be rushed back to the hospital last night.
Because of massive blood lose, she had to have 8 units of blood replaced.
She is in surgical intensive care right now, and is doing much better. She had us worried there for awhile. Our prayers are with her.
Second...my friend Vicky is having some rough times in her life, our prayers are with her as well.
Vicky & Tracy are our best friends, and their pain is ours.
I love these girls as much as I love Julie...and for me to say that... means a lot.
Now... I know this is blog is supposed to be about cooking, and recipes, and such...
Well... this is the such...that lets you know the real me...and I'm just human.