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)