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.

Tuesday, October 04, 2005

Sweet Onion Pudding

This is supposed to be a good side dish for Meat, Chicken, or Fish.

I haven't tried this yet.

This might not go over well in my house...

Just because it's Onions...

It's a Julie thing...(she has a thing about Onions, the smell clings to her skin...)

I don't know...she has never smelled like an onion to me...
And I smell her everyday... sniff..sniff...

"Whoa there babe, put a cork in it"........(G)

Now I know why she was nick named "Tootee"

(Don't make me explain it.......)


(I think...)



1 cup whipping cream
1 (3-ounce) package shredded Parmesan cheese
3 large eggs, lightly beaten
1 1/2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
a little freshly grated nutmeg
1/4 cup butter
3 medium sweet onions, thinly sliced

STIR together first 3 ingredients in a large bowl.
Combine flour and next 3 ingredients; gradually stir into egg mixture.

Set aside.

MELT butter in a large skillet over medium heat; add onion, and cook, stirring often, 30 to 40 minutes or until onion is caramel colored.

Remove onion from heat.

STIR onion into egg mixture; spoon into a lightly greased 8-x8-inch baking dish.

BAKE at 350° for 30 minutes or until set.

(Adapted from November 2000 Southern Living)

Sunday, October 02, 2005

Weekend Report

I said that fall was in the air...
but old man summer ain't ready to give it up yet.

Next week it's back up into the 90's until the end of the week.

Then a significant drop in temperatures,
(so said the weather guru to the people...)

We have a saying here...

" If you don't like the weather stick around, it'll change."

How true...

Unfortunately, you kind of never know which direction it's going to change.

We'll just wait and see...

So what's on for the weekend?

Yesterday I spent some quality time (and some money) with Julie.

Bought me some new sneakers...
... a Black Pepper mill (like they use in restaurants)

Julie got a floor lamp...and a few other odd & ends.

Granny & Mishy brought Robyn home from a girls night sleep over.

I grilled some Chicken...

...while my lovely fixed her world famous gravity defying mashed potatoes with baby peas...

...and buttered rolls.

Today...I must do some yard work (cut grass for one thing)

Perform poop'er duty in the back yard.

Degrease the I will be grilling some pork tenderloin this afternoon.

I have plenty to do...

...and Mr. Sunshine is welcoming the world to his neighborhood.



Saturday, October 01, 2005

Spicy Pork Chili

Chili time is almost here and this is a great recipe for pork chili.

Now...hardcore chili folks will tell you...beans do not belong in chili.

Well this is what I say...

I like beans in my there...get off me.

If you believe that beans don't belong... fine... leave 'em out.


Spicy Pork Chili

1 1/2 lb. Pork tenderloin, cubed
2 large Onions, diced
4 Celery ribs, diced
2 Tbs. Butter
6 cans Great Northern beans, rinsed and drained
4 cans Chicken broth
2 cups Water
2 Jalapeno peppers, seeded and chopped
2 tsp. Chili powder

1/2 tsp. each of
White pepper
Cayenne pepper
Ground Cumin
Black pepper

2 cloves Garlic, minced
1/2 tsp. Salt
1/4 tsp. dried Parsley flakes
1/4 tsp. Hot pepper sauce (see note)
1 cup shredded Monterey Jack cheese

My Note: This is not enough hot sauce for me, maybe a few more splashes.

In a Dutch oven, cook the pork, onions and celery in butter until meat is browned.

Stir in next 13 ingredients and mix well.

Bring to a boil, reduce heat; cover and simmer for 2 hours.

Scoop into bowl and top with cheese.

Fall in the air

Well I think fall has finally decided to descend here on middle Tennessee.

We have...

A slight nip in the morning air...

Sinuses going ballistic with every breath of fresh air...

Spider webs everywhere...
...trying to catch the flies that haven't keeled over yet...


Now the only thing wrong with this is...cold weather is not far behind.

Everybody knows I hate cold weather, if you didn' do now.

I ain't no Polar Bear.

I might be a grouchy bear sometimes.

( but I'm a lovable grouch)

Julie loves... and I mean "loves" cold weather, she still wears shorts when it's 10 degrees outside.

Me...I can do without it. Cool weather is fine...

Cold enough to snow Christmas Eve and Christmas Day.

The rest of the winter can stay 65 degrees...

...wouldn't hurt my feelings one bit...