Sunday, May 29, 2005

Salsa Verde

Here is a recipe that will make a great green salsa.
(if you have never tried green salsa, try it)

This recipe comes from Simply Recipes.


Comments & recipe:
Salsa Verde

Growing up we always had a choice of two kinds of salsa - a red tomato salsa which we made from scratch, and a Salsa Verde, or green salsa, which we got from a bottle (Victoria brand).

As a kid I always thought that green salsa was made from green tomatoes, but actually it is made with a Mexican variation of a tomato, the tomatillo (pronounced "toe-mah-tee-yo"), which looks like a little green tomato covered with a husk.

Here's a quick and easy recipe for making Salsa Verde.
It's delicious!

1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers, stemmed, seeded and chopped
Salt to taste

1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

2 Place tomatillos, lime juice, onions, cilantro, Jalapeño peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed.
Season to taste with salt. Cool in refrigerator.

Serve with chips or as a salsa accompaniment to Mexican dishes.
Makes 3 cups.

Saturday, May 28, 2005

Memorial Day Weekend

Well, the weekend is upon us once again.

Some of you will enjoy Mr. Sunshine (like us) and some of you will see rain.
Oh, and by the way, we have not had any rain at the house since it rained all week when I took vacation time around the end of April!

The front yard looks terrible, but so does everybody's yard around here right now.

Just have to give it a few years.

I really don't know what I'll do this weekend, plans are still being made (and I'm always the last one to know) because they will be changed ten times between now and, I'll cook sometime this weekend.

This is what I wrote for Memorial Day last year...and it's hard to improve upon that Posting.

So have a great weekend, no matter where you safe, don't be stupid...have fun and fill the air with laughter and the smell of the grill...

Life is good...


Memorial Day weekend is here. A lot of people will hit the back yards firing up the grills, the smokers, the music, and feeding friends and family and enjoying the pool or the lake, taking in some rays (don't get sun burnt) and " sucking down some brew as you check out the view."

Relax, have fun and unwind.

But remember that this is also a day to remember lost loved ones - Sisters, Brothers, Moms, Dads, Sons, Daughters, Husbands, Wives, Uncles, Aunts, Cousins and most importantly our Veterans (present and past) that have done so much for us.

Look up at the sky, give a salute and say "Thank You".

Then fire up that grill, pop that top and have a great "Safe" weekend!!!!


Thursday, May 26, 2005

Southern Potato Salad

This recipe is from Texas cooking, and looks pretty good to me.


Comments & recipe:

Frankly, this is a lot of trouble to make -- so much chopping, peeling, etc. However, I end up making it all the time, either to satisfy my own craving or that of family and friends. So it must be good.

10 large red-skin potatoes
2 teaspoons salt
8 eggs, hard cooked, chopped
1-1/2 cup Miracle Whip salad dressing (not mayonnaise)
3/4 cup prepared mustard (regular yellow mustard)
1/4 cup apple cider vinegar
2 large onions, chopped
6 ounces chopped pimentos (1 4-ounce jar plus 1 2-ounce jar OR 3 2-ounce jars)
1 teaspoon celery seed
14- to 16-ounce jar sweet pickles, finely chopped (bargain brand is fine)
Freshly ground black pepper, to taste

In a large pot, cover the potatoes with water and add the salt. Boil until potatoes are tender when pierced with a fork. Do not overcook -- potatoes should not be mushy. Peel and dice the cooked potatoes.

Put the chopped potatoes, eggs, onions, pimiento, sweet pickles, celery seed and black pepper in a large bowl.

Mix together the Miracle Whip, mustard and vinegar, and stir until smooth. Pour mixture over the chopped vegetables and gently fold (or mix with your hands) to coat. Chill several hours or overnight before serving.

Note: This recipe makes a veritable vat of potato salad, enough for a large gathering. It is easily halved if you are serving a smaller group, but way too much trouble for only a few. It does, however, make great leftovers if refrigerated.

Fried Gulf Shrimp and Kickin' Sauce

You know I love shrimp, and you know that's about all I eat when we go to Florida or Gulf Shores.

Here is a fine recipe that is sure to please everybody when they have a hankerin' for the good stuff.



1 pound large shrimp, tails on, peeled and deveined (see note)
1 large egg, beaten
1/2 cup beer
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Canola oil for frying
Coarse salt and freshly ground black pepper

Note: Now 1 lb. of shrimp ain't near enough for this family, so I would have to double this recipe.

Season shrimp with salt and pepper.

Using a medium bowl, combine egg, beer, cornmeal, flour and baking powder, season with salt and pepper, mix until smooth.

Heat oil in deep fryer to 350°F.

Add shrimp to batter and stir to coat.

Working in batches, carefully drop shrimp in oil.

Fry until light golden brown, about 3 minutes.

Using a slotted spoon, transfer shrimp to a plate lined with paper towels to drain.

Kickin' Cocktail Sauce

Makes 2 cups


1-1/2 cup ketchup
1/2 cup chili sauce
2 cloves garlic, finely chopped
1 tablespoon grated onion
2 tablespoons prepared horseradish
Juice of 1 lemon
2-1/2 teaspoons Worcestershire sauce
Hot sauce, to taste
Coarse salt and freshly ground black pepper

Mix all ingredients well.

Cover and refrigerate.
Serve chilled.

Tuesday, May 24, 2005

Thunderbolt Chili is proof that some people will put anything in their chili, and I mean anything.

If you want to try have my utmost respect.

Here is the recipe and directions from Allen Harding (a chef in Brooklyn)

This is a real joke.

Enjoy!!! ( I think...)

Thunderbolt Chili

4-5 strips of bacon
Lots of black pepper shakes
1 package ground beef
1/2-1 lb. frozen turkey
2 onions
1 bell pepper
1 fennel
1-2 carrots
1/2 eggplant
2/3 tsp. curry powder
2 Tbsp. crushed red pepper
1-2 Tbsp. dried rosemary
1-2 Tbsp. adobo seasoning
5-7 garlic cloves
3 Tbsp. fig jam
1/2 cup yellow mustard
1-2 Tbsp. Thai chili sauce
1-2 Tbsp. hungarian paprika
1/2 cup barbecue sauce
1/3 jar of pickles (with juice!)
1 Poblano chili
1/4 cup brown sugar
1 tsp. cinnamon
2 Tbsp. salt
1/3 cup spaghetti sauce
1/2 pint of beer
1/2-1 cup rice
1 handful of baby arugula
2/3 cup cherry tomatoes
1 small package of crushed pork rinds
1 handful of cilantro
unlimited pepper jack cheese
1/2 tsp. cayenne pepper
1 can kidney beans
1 can pinto beans

To begin, pan-fry the bacon while adding black pepper to your liking. While the bacon is cooking, start slicing your vegetables. Cut your bell pepper, fennel, onions and carrots — trying to keep them all relatively equal in size. Make sure the vegetables are cut and ground through the food processor by the time the meat is ready. Grind your vegetables carefully; they should be coarse and varying in size. Slice the eggplant and Poblano chili and put those through the processor as well.

After the bacon has cooked, add some of the frozen ground turkey to the left over bacon fat. Simmer the turkey in the fat, keeping the turkey one level across so it cooks evenly. Sprinkle on some more cracked black pepper as the turkey cooks. Add your fresh ground beef and a good amount of salt to the ground turkey once it's thawed. Sprinkle some cinnamon and cayenne pepper, as well as paprika, crushed red pepper, adobo seasoning, dried rosemary and curry powder to the cooking meat.

Next, add vegetables to the ground meat. Mix the vegetables throughout the meat, allowing them to brown slightly. While the content's cooking, add pinto beans (sauce included) and kidney beans to the pot.

For the sauce, combine some garlic cloves, fig jam, mustard, Thai sauce, barbecue sauce, pickles (sauce included), brown sugar and spaghetti sauce. Puree the mixture in the blender thoroughly and add the finished product to the chili. Pour a half-pint of beer into the chili and allow it to simmer on a medium flame for about an hour. Add the rice and arugula, and finally some cherry tomatoes and crushed pork rinds. Stir evenly and serve with cilantro, pepper jack cheese and bacon bits on the side.

Fire it up

(From an article I found)

The best way to get briquettes fired up is with a "chimney," a vented metal cylinder that gets the charcoal up and blazing with only a few sheets of crumpled newspaper.

If you don't have a chimney, try spritzing vodka or rum on the briquettes, waiting a few minutes, then light 'em up.

Whatever you do, avoid lighter fluid--not only is it hard on the environment, it can leave behind a gasoline-like taste.

Vodka or Rum as lighter fluid...learn something everyday I tell ya...

Southern Fried Chicken

This is how my Grandmother use to make fried chicken.

With mashed potatoes, green beans, biscuits and gravy, and plenty of ice cold sweet tea.

And Blackberry cobbler for dessert, some fine eatin'. Life was good...

Old school, sure knew how to cook back in them days...

So enjoy this recipe of down home cooking.

You can't miss, when it's Southern Fried Chicken.

Enjoy your day!!!

Southern Fried Chicken

Buttermilk pulls double duty in this recipe, providing flavor and tenderizing the chicken. Although the recipe traditionally calls for lard, shortening is a fine substitute.
Serves 4 to 6.


3 1/2- to 4-lb. chicken, cut into 8 pieces
2 cups buttermilk
1 tsp. black pepper, divided
1/4 tsp. salt
1 1/4 cups all-purpose flour
1 lb. lard - or solid vegetable shortening (Crisco is a good choice)
1/2 cup (1 stick) butter

Rinse the chicken pieces and blot them with paper towels.
In a large bowl combine the buttermilk, 1/4 teaspoon of black pepper and the salt, and stir to combine.

Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight, turning the pieces occasionally.

Combine the flour, and the remaining 3/4 teaspoon of black pepper in a shallow baking dish and blend well.

Line a baking sheet with three layers of paper towels and place it near the stove.

Put the lard and butter in a large cast-iron frying pan or pot big enough to hold the chicken pieces in one layer without touching.

Melt over medium-high heat. The fat should be about 1/2-inch deep.

Heat until it registers 365 degrees on a candy thermometer or until a small cube of bread dropped in the oil browns in about 1 minute.

Using tongs, remove the thighs from the marinade, draining well.

Dredge them in the flour mixture, turning to coat evenly.

Shake off any excess flour.

Place them skin-side down in the center of the pan.

Coat the remaining pieces in the same way and add them to the pan in a single layer without touching. Work in batches if necessary.

Don't move the chicken for about 5 minutes or until the coating is set and looks firm.
Check the underside by lifting with the tongs--it should be deep golden.

Cook the pieces between 8 and 20 minutes (depending on size), turning them periodically until crispy brown and cooked through.

To test, cut into the thickest part of a piece.

The juices should run clear and the meat should be opaque throughout.

Place on the paper-lined baking sheet to drain.

Arrange the chicken pieces on a platter and serve hot or at room temperature.

Sunday, May 22, 2005

Skillet Grilled Catfish

A lot of people here in the south love fried Catfish.

Ever had a fried catfish sandwich?

With mustard, sliced onion, and hot sauce on white bread?


This recipe adds a new twist to that phrase Skillet fried...on the grill.

You can use any thick fish fillet, but it is suggested to use catfish or haddock.

And you have to have a large seasoned cast-iron skillet. ( or 2 med. size )

What southerner doesn't ?

I have one for cornbread and one for fried chicken.

I'll have to get one for this recipe to be sure.


Skillet Grilled Catfish

1/4 to 1/2 cup all-purpose flour
1/4 to 1/2 cup cornmeal
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon white pepper
1/4 to 1/2 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper
1/4 cup butter
4 catfish fillets

In a large resealable bag, combine the first 9 ingredients. Mix well

Add fish one at a time, shake to coat.

Place a large cast-iron skillet on the grill rack over med. high heat.
Melt butter in skillet and add fish.

Grill covered for 6 to 8 mins. on each side or until fish flakes easily with a fork.

Remove skillet from grill (be careful) and place on a heat proof surface.

Note: It might be worth it to throw some hickory chips in the fire too.

(Just a thought that crossed my mind after I posted this recipe)

Weekend Report

I actually got a few things done yesterday to cut (my to do list) down somewhat.

I don't have much left on my ( honey do) list.

Woo Hoo!!!

But I've got to get it all done I can at least have some R&R.

I grilled some chicken last night, Julie made mashed potatoes and baby peas.

Now I like mashed potatoes, but my lovely wife likes hers thick.

I mean...

hang on the spoon...

defy gravity kind of thick...

which is a point.

(I'll leave it at be safe)


Saturday, May 21, 2005

Jalapeno Potato Salad

If you want a recipe for a different spin on potato it is.

This should satisfy those who like a little flame in a great side dish.


6 med. Red potatoes, peeled and cubed
2 Celery ribs, chopped
2 Hard boiled eggs, chopped
1/4 cup chopped Onion
2 Jalapeno peppers, seeded and chopped
1/4 cup Mayonnaise
3 tablespoons Spicy Brown Mustard
3 teaspoons Hot Pepper Sauce
1/4 teaspoon ground Cumin
1/4 teaspoon Black Pepper
Salt to taste

Place potatoes in a large pan and cover with water.
Bring to a boil and add salt.

Reduce heat, cover and cook for 10 to 15 mins. or until tender. ( don't over cook)
Drain and cool to room temperature.

In a large bowl, combine potatoes, celery, eggs, onion and jalapenos.

In a small bowl, combine the mayo, mustard, hot pepper sauce, cumin, and pepper.

Mix well.

Pour over potato mixture and toss gently to coat.

Cover and refrigerate overnight.

Layered Nacho Dip

This recipe dates all the way back... to 1981 from Southern Living.

I use to make this a lot, but some how the recipe got tucked away and forgotten about at some point in time...until now.

Time to dust off this bad boy, and share it with you.

At that time... this was the Cadillac of dips.

Now remember, this is from 1981, an original recipe.
Being that this is 2005, you can doctor it anyway you want.

But the original ain't bad at all.


1 (16 oz.) can refried beans
2 teaspoons Taco Seasoning mix
1 (6 oz.) container Avocado dip
1 (8 oz.) container Sour Cream
1 small can chopped Olives drained - (you can use black or green, me I like black)
1 can chopped green Chiles
1 1/2 cups shredded Monterey Jack cheese
Tortilla chips

Stir together beans and seasoning mix.

Spread mixture into a 11 x 7 baking dish.

Spread avocado dip and sour cream evenly over bean mixture.

Sprinkle with olives and next 4 ingredients.

Serve with chips.

Friday, May 20, 2005

Weather & Popcorn

We had some rough weather come through yesterday that dumped some heavy rain in areas of Nashville and surrounding counties...

all WE got at the house was wind...thunder & lightning.

No rain... nada, zilch, zippo, until about 2 o'clock this morning, when thunder shook the house!!!

Scared the dog...woke me up...and made a lot of noise.

With a flash of light and rolling thunder and a mighty "Hi HO SILVER!!!"
It rained maybe... 5 mins.

Not enough to save the front lawn grass...

Guess I'll have a very nice water bill NEXT month...sigh....Hi Ho Silver...yeah, right...

Here's a good and quick recipe for those that like a little twang to their popcorn.


Cajun Popcorn

1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 tablespoons vegetable oil
popped popcorn

In a small bowl, combine the first eight ingredients, set aside.
In a small saucepan, heat oil over medium for 1 minute, add seasonings. Cook and stir over low heat for 1 minute.

Place the popcorn in the a large bowl; add seasoning mixture and toss to coat.

Serve immediately.

Tuesday, May 17, 2005

Just to say Thanks

I just want to say "Thanks" to all my readers that visit me here at the "Grill"

I try to be informative, and try to have fun, and share some great recipes with you.

If I didn't love it...I wouldn't do it.

I hope you enjoy what I write, and maybe find some recipes that you can use in your everyday cooking.

Me...I love to cook, and I don't mind sharing what I have learned with you.

And I try to share what's going on in my life...if you don't mind...reading about it.

Thanks again... to all of you.

Stay tuned...

Drink one for me...(G)... and keep that grill clean!


Barbecue Coleslaw

Now everybody likes coleslaw...well almost everybody.

Here is a recipe that is truly different.

This could be a new twist to this thing that everybody likes...well almost everybody.

Me myself...I like good coleslaw, always have since I was a kid...My Grandmother could do it right...old school...nothing like it.


2 cups shredded red cabbage
2 cups shredded green cabbage
1/2 cup thinly sliced onion - separated into rings
1/2 cup shredded carrots
1/4 cup chopped green or red bell pepper
1/4 cup coleslaw dressing
1/4 cup barbecue sauce
1/8 teaspoon hot sauce (or more if you like flames)
Salt and pepper to taste

Note: You can find shredded cabbage and carrots in your local store.

Combine first 5 ingredients in a large bowl - mixing well
In another bowl stir together dressing, barbecue sauce, and hot sauce, salt and pepper

Pour over cabbage mixture - mixing well.
Chill before serving.

Serve this with some grilled chicken or pork roast... and some corn bread..

"Oh, smack your Momma"

Sunday, May 15, 2005

Tangy Barbecue Sauce

This is a good home made sauce for those who like to make their bbq sauce.

1 large onion, finely chopped
2 tablespoons butter, melted
2 1/2 cups ketchup
1 cup white vinegar
1 cup water
2/3 cup packed dark brown sugar
1/4 cup Worcestershire sauce
2 tablespoons cracked black pepper
2 tablespoons chili sauce
1 tablespoon salt

Cook onion in butter in a large sauce pan over med. heat until tender.

Add remaining ingredients. Bring to a boil; cover, reduce heat, and simmer for 30 mins.
Yield: 6 cups


White Barbecue Sauce

I have never had white sauce, but I have heard that it is very good.

We'll have to check it out and see.

1 1/2 cups mayonnaise
1/3 cup apple cider vinegar
1/4 cup lemon juice
2 tablespoons sugar
2 tablespoons freshly ground black pepper
2 tablespoons white wine Worcestershire Sauce

Combine all ingredients in a bowl mixing well.

Use to marinate chicken or pork before grilling.

After marinating, bring the sauce to a boil for a min. or two.
Use for basting during cooking.


Smoky Chipotle BBQ Sauce

This will dress up a bbq sauce with some heat.

If you like more flame, just add 3 Chile peppers.

2 bottles ( 18 oz.) barbecue sauce
2 canned Chipotle Chile peppers
2 tablespoons brown sugar
1 tablespoon chili powder

Process all ingredients in a blender until smooth.

Pour into a non reactive sauce pan and bring to a boil over med. high heat.

Reduce heat and simmer for 30 mins.


North Carolina Eastern-Style Barbecue Sauce

This vinegar-based basting sauce is widely used in North Carolina-style pit bbq, where the cavity of the pig is sloshed with sauce so the sauce seeps into the meat during smoking.

7 cups white vinegar
1 cup ginger ale
3 tablespoons plus 1 teaspoon dried crushed red pepper
1 to 2 tablespoons ground black pepper

Stir together all the ingredients until well blended.

Serve over pork barbecue.
Yield: 2 quarts


Sweet Mustard Barbecue Sauce

Here's a sweeter, slightly thicker version of a traditional South Carolina sauce.
Few "red" sauces are allowed in the Carolinas.

1 cup apple cider vinegar
2/3 cup prepared mustard
1/2 cup sugar
2 tablespoons chili powder
1 teaspoon white pepper
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon hot sauce
2 tablespoons butter
1/2 teaspoon soy sauce

Stir together first 8 ingredients in a sauce pan over med. heat, bring to a boil.

Reduce heat and simmer 10 mins.

Remove from heat, and stir in butter and soy sauce.

Serve with barbecued pork or chicken.
Yield: about 2 cups.


Marinated Chicken Quarters

This is a fine recipe for chicken.

It calls for, 1 whole chick quartered, but you can use whatever you want.
( bone-in breast halves)

Me... I use thighs or leg quarters... being they are the staple of our chicken grilling.


1/2 cup unsalted butter - melted
1/2 cup fresh lemon juice
1 Tablespoon paprika
1 Tablespoon dried oregano
1 teaspoon garlic salt
1 teaspoon dried cilantro - or 1 Tablespoon chopped fresh
1 teaspoon ground cumin
1 ( 3-pound whole chicken, quartered)
1/2 teaspoon salt
1/2 teaspoon black pepper

Mix first 7 ingredients together. Reserve 1/2 cup for later use.

Clean and wash chicken - pat dry.

Sprinkle chicken with salt & pepper and place into a zip lock freezer bag
(you may have to use two)

Pour marinade over chicken and seal bag (remove as much air as possible)

Place reserve in a covered container. Stick in the fridge along with the chicken.
Marinade for 8 hrs. turning occasionally.

Remove chicken and reserve from fridge.

Place chicken on a platter (don't pat dry) reheat reserve, and discard marinade.

Preheat grill ( for indirect grilling)

Grill, skin side up for 40 to 50 mins. or until juices run clear.

Basting with reserved butter the last 15 mins. of grilling.

Weekend Report

To say the least, this has been some crazy weather here in Tennessee the past couple of weeks.

We have gone from 50's to near 90's back to the 70's.
After yesterday's rain it dropped to the 60's (it was 78 when it started raining)

The flowers, trees, and grass don't have a clue as to what to do.
Our average high should be in the mid 70's for this time in May.

I'll have to put out some more grass seed in the front of the house, as it didn't take to the 90 degree weather so soon too well. The back yard is fine (so far).

My varmint (the rabbit) hit the road when we put two fake Owls in the garden.
He didn't want to dine with mixed company!

Lucky for him.


Saturday, May 14, 2005

Shrimp Boil

Shrimp Boil with Spicy Butter Sauce

Serves: 4


Shell the shrimp right at the table and then dunk each one into our positively addictive cayenne-spiced sauce. For tamer tastes, serve the shrimp with lemon wedges instead.

1 1/2 quarts water
1/4 cup vinegar
1/2 lemon, cut into thin slices
2 cloves garlic, smashed
5 tablespoons Old Bay Seasoning
1/2 teaspoon peppercorns
1 1/2 teaspoons salt
1 1/4 teaspoons cayenne
4 bay leaves, crumbled
2 pounds large shrimp, in their shells
1/2 pound unsalted butter
4 teaspoons Worcestershire sauce
2 teaspoons lemon juice


In a large pot, combine the water, vinegar, lemon slices, garlic, Old Bay Seasoning, peppercorns, 1/2 teaspoon of the salt, 1/4 teaspoon of the cayenne, and the bay leaves.
Cover and bring to a boil.
Reduce the heat and simmer for 5 minutes.

Add the shrimp to the pot. Cover and bring back to a boil. Then continue boiling, partially covered, until the shrimp are just done, 1 to 2 minutes. Drain.

In a small stainless-steel saucepan, melt the butter. Remove the pan from the heat and add the Worcestershire sauce, the lemon juice, and the remaining 1 teaspoon salt and 1 teaspoon cayenne.

Divide the sauce among four small bowls. Serve the shrimp with the butter dipping sauce.

Dirty Rice

Dirty Rice with Shrimp

This recipe comes from Food & Wine

Typically, in this popular Acadian classic, it's chopped chicken livers and ground meat that make rice look "dirty." For our special version, we've left out the livers and added shrimp but kept the rest of the usual lineup--onion, celery, bell pepper, and garlic.

2 tablespoons cooking oil
1/2 pound ground pork
1 onion, chopped
2 ribs celery, diced
1 green bell pepper, diced
1 clove garlic, minced
1/4 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 bay leaf
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 1/2 cups long-grain rice
3 cups canned low-sodium chicken broth or homemade stock
1 pound medium shrimp, shelled and halved
2 scallions including green tops, chopped


In a large saucepan, heat 1 tablespoon of the oil over moderate heat. Add the pork and cook until the meat is no longer pink, about 2 minutes.

Reduce the heat to moderately low and add the remaining tablespoon oil to the pan. Add the onion, celery, bell pepper, and garlic. Cover and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.

Stir in the cayenne, paprika, oregano, bay leaf, salt, black pepper, and rice. Cook for 1 minute, stirring. Add the broth. Bring to a boil, reduce the heat, and simmer, covered, for 15 minutes.

Raise the heat to moderate and stir in the shrimp. Cover and cook for 2 minutes.
Remove the pan from the heat and let stand, covered, until the rice and shrimp are just done, about 5 minutes longer.

Remove the bay leaf. Stir in the scallions.

Shrimp & Sausage Gumbo

I'm in a Cajun mood today, So here are a few recipes that will tickle that fancy.


Shrimp and Sausage Gumbo


2 tablespoons vegetable oil
1 red bell pepper, cut into 3/4-inch pieces
1 medium onion, coarsely chopped
1 celery rib, cut into 1/2-inch pieces
2 garlic cloves, very finely chopped
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper
1/2 pound andouille sausage or spicy kielbasa,
halved lengthwise and sliced crosswise 1/2 inch thick
2 tablespoons all-purpose flour
4 cups chicken stock or canned low-sodium broth
2 thyme sprigs
3/4 pound shelled and deveined medium shrimp
1 scallion, thinly sliced
1 tablespoon finely chopped flat-leaf parsley


In a large saucepan, heat the vegetable oil until shimmering. Add the red bell pepper, chopped onion, celery, chopped garlic and cayenne. Season the vegetables with salt and pepper and cook them over moderately high heat until they are softened, about 2 minutes.

Add the sausage to the vegetables and cook, stirring occasionally, until lightly browned, about 5 minutes.

Sprinkle the flour on top of the sausage and vegetables and stir until evenly coated. Add the chicken stock and thyme sprigs and simmer over moderate heat for 10 minutes.

Add the shrimp and scallion to the saucepan, season lightly with salt and simmer, stirring, until the shrimp are opaque and cooked through, about 2 minutes longer.

Discard the thyme sprigs. Stir the parsley into the gumbo and serve at once.

SERVE WITH Rice or crusty bread.


Here is a recipe for Jambalaya. The post under this one is for Gumbo.

This recipe is from Food & Wine

For more Cajun recipes go to my Archives of 12/1/2004 to 12/31/2004
for some great recipes that Willard sent to me. ( yep, he's a Cajun and so is Henry)

Good stuff, check it out.


Chicken and Sausage Jambalaya

Serves: 4

Between the andouille sausage and the cayenne, this is one spicy dish.
With plenty of rice, vegetables, and chicken in the pot, it's also a satisfying dinner.

If you can't find andouille and need to substitute a milder sausage, increase the cayenne to one-half teaspoon.


1 tablespoon cooking oil
1/2 pound andouille or hot link sausages
1 large onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups long-grain rice
3 cups canned low-sodium chicken broth or homemade stock
1/4 teaspoon cayenne
2 bay leaves
1 1/2 teaspoons salt
1 pound boneless, skinless chicken breasts (about 3 in all), cut into 1-inch pieces


In a large saucepan, heat the oil over moderate heat. Add the sausages and cook, turning, until browned, 5 to 10 minutes in all. Remove.

When the sausages are cool enough to handle, cut them into 1/4-inch slices. Pour off all but 1 tablespoon fat from the pan.

Add the onion, celery, bell pepper, and garlic to the pan and cook, covered, over moderately low heat until the vegetables start to soften, about 5 minutes.

Add the rice, broth, sausage, cayenne, bay leaves, and salt and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.

Stir in the chicken and simmer, covered, until the chicken is just done and the rice and the vegetables are tender, about 5 minutes longer.

Remove from the heat and let stand, covered, for about 2 minutes.


Here is a Gumbo recipe that is just a tad bit labor intensive, but should be worth it.

The good news is that here locally, you should be able to find everything you need to make this.

This recipe comes from Food & Wine


Chicken, Shrimp and Andouille Gumbo

Serves: 12

Gumbo makes for a great potluck meal—especially when the host gets to keep the serving dish as a housewarming gift. To achieve the ultimate flavor for this authentic recipe, use the smokiest andouille sausage you can find.


2/3 cup plus 1 tablespoon vegetable oil
2 pounds medium shrimp, shelled and deveined, shells reserved
2 pounds chicken wings
Salt and freshly ground pepper
2 tablespoons tomato paste
4 quarts chicken stock or low-sodium broth
3 bay leaves
6 whole chicken legs
1 cup all-purpose flour
8 large garlic cloves, finely chopped
6 large scallions, white and green parts thinly sliced separately
4 medium celery ribs, cut into 1/2-inch dice
2 large Spanish onions, coarsely chopped
2 medium green peppers, cut into 1/2-inch dice
1 pound smoked andouille sausage, half finely chopped, half sliced into 1/4-inch rounds
2 teaspoons dried thyme
1 teaspoon cayenne pepper
1 pound okra, stems trimmed, cut into 1/2-inch rounds
3 tablespoons filé powder (see Note)


In a large, heavy stockpot, heat 1 tablespoon of the vegetable oil. Add the reserved shrimp shells and chicken wings, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the chicken wings are browned, about 10 minutes. Add 1 tablespoon of the tomato paste and cook, stirring, until glossy, about 2 minutes. Slowly pour in the stock, stirring with a wooden spoon to release any browned bits on the bottom of the pot. Add the bay leaves and bring to a boil. Skim the surface of the stock, reduce the heat to low and simmer for 1 1/2 hours, skimming occasionally.

Add the chicken legs to the stock and simmer until they are cooked through, about 40 minutes. Strain the stock into a heatproof bowl and transfer the chicken legs to a large plate. When the legs are cool enough to handle, remove the meat and discard the skin and bones. Tear the meat into 2-inch pieces and set aside. Skim the fat from the surface of the stock and reserve the stock.

In a large enameled cast-iron casserole, stir the remaining 2/3 cup of vegetable oil with the flour until smooth. Cook the oil and flour over moderately low heat, stirring constantly, until a deep brown roux forms, about 25 minutes. Add the garlic, scallion whites, celery, onions, green peppers and finely chopped andouille sausage. Cook over low heat, stirring occasionally, until the vegetables soften, about 15 minutes. Add the thyme, cayenne, 1 teaspoon of salt and 1/4 teaspoon of pepper and cook, stirring, for 2 minutes. Add the remaining 1 tablespoon of tomato paste and cook, stirring, for 1 minute. Gradually whisk in the reserved stock. Simmer over low heat for 1 hour, skimming occasionally.

Add the okra and simmer until just tender, about 8 minutes. Add the reserved shredded chicken and the andouille rounds and simmer for 10 minutes. Season the gumbo with salt and pepper. Add the shrimp and simmer for 1 minute. Turn off the heat and let the gumbo stand for a few minutes. Stir in the filé powder and scallion greens and serve hot.

MAKE AHEAD The recipe can be prepared through Step 3 up to 3 days ahead and refrigerated. Reheat gently and proceed.

SERVE WITH White rice.

NOTES Filé powder is made from ground, dried sassafras leaves. It acts as a thickener for stews and should be added at the very end to avoid over-thickening. It's available in the spice section of most supermarkets.

Chicken Wings

Woo hoo!!!

This gets a two thumbs up for lip smack'n- finger lick'n - hot damn good.

I love hot wings...and too partake in a cold beverage... Life is good.


Chicken Wings with Sweet-and-Spicy Pantry Sauce


16 to 20 chicken wings, with the two joints attached, tips removed
1 cup ketchup
1/4 cup Dijon mustard
1/4 cup hot sauce
1/4 cup soy sauce
1 tablespoon light brown sugar


1. Make a slash on the inside of the chicken wing joints without cutting through the bone and in a few other places.

In a large, shallow baking dish, combine the ketchup with the mustard, hot sauce, soy sauce and brown sugar. (Reserve some for brushing while grilling)
Add the chicken wings and turn to coat.
Cover and refrigerate overnight.

2. Preheat the grill.
Remove the chicken wings from the marinade (pantry sauce), leaving some of it on them.
Grill the wings over a medium-hot fire, turning and basting them with the reserved marinade, until cooked through, about 30 minutes.

Stop basting during the last 5 minutes of grilling and discard any remaining marinade.

Serve the wings hot or at room temperature.


A "pantry sauce" is one that can be made with ingredients, such as ketchup, mustard and soy sauce, which can be found in the home pantry.


Nothing's better with a platter of spicy wings—Buffalo or not—than ice cold beer.

Recipe for Pork Steaks

Here is a great recipe for pork steaks, it has just the right amount of flames for those of you that like hot stuff.

This could become a family favorite "hot" off the grill.


Spice-Crusted Pork-Blade Steaks



1 tablespoon cumin seeds
2 tablespoons chili powder
1 teaspoon ground Chipotle
1 teaspoon dried oregano
1 teaspoon dried parsley
Four 10-ounce pork shoulder blade steaks, about 1 inch thick
2 tablespoons Dijon mustard
Extra-virgin olive oil, for drizzling


1. Preheat a grill.
In a small skillet, toast the cumin seeds over moderately high heat until fragrant, about 20 seconds. Let cool.

2. In a small bowl, combine the chili powder with the Chipotle, oregano and parsley.
Season the pork on both sides with salt.
Spread with the mustard.
Sprinkle with the cumin, then the chili mixture.

3. Drizzle the pork steaks with olive oil and grill them over a medium-hot fire, until nicely charred and cooked through, about 8 to 10 minutes per side.

Transfer the steaks to a platter and let them rest for 5 minutes before serving.

Wednesday, May 11, 2005

Mid - Week Report

Well, sorry I haven't posted anything lately, but I have been busy.

I got most of my outside work done, but a few things still remain.

When this is done, I can spend more time with you...

So don't give up on me...just check me out from time to time.

I got my Tomato plants planted, and I have a varmint invading my garden already.
(A rabbit)

When I catch this S.O.B. he will be BBQ. ( or roasted)

Recipe will follow...(G)

Stayed tuned...

Sunday, May 08, 2005

Happy Mothers Day

Happy Mothers Day to all the moms out there everywhere.

I hope your day if filled with joy and great memories, and some great food too!

You are the angels of this world...but you already knew that.......didn't you.

And to all the ladies who are not moms...we still love you too!

Enjoy your day!!!


Saturday, May 07, 2005

Barbecued Chicken Skewers

Recipe by: Chef John J. Vyhnanek, Good Cooking, Inc.

History: This is one of my favorite grilled chicken dishes.

Description: Boneless and skinless chicken makes this dish lower in fat. The marinade and sauce make it full in flavor.

Enjoy these skewers with a mixed salad topped with freshly made coleslaw and squares of corn bread.

Preparation time: about 1 hour for the skewers and 10-12 minutes for cooking
Serves: 4-6


2 1/2 lb. chicken breast, boneless and skinless, cut 3/4 inch, 1 ounce pieces
1/2 cup olive oil
1 tbsp. oregano, dried
1 tsp. thyme, fresh if available
1/4 cup scallions, chopped fine
1 tsp. garlic, freshly peeled and chopped fine
2 tbsp. lemon juice, fresh squeezed
1 tbsp. sugar
2 tsp. salt, Kosher or coarse
1 tsp. black pepper, fresh ground
2 tbsp. parsley, chopped fine


For the skewers---Trim chicken of fat and sinew, then cut into chunks.
Mix all ingredients together and marinate 1 or more hours before using.
They can be marinated overnight.

Skewer pieces of chicken on metal or wooded skewers.
Each skewer should have 5 or 6 pieces of chicken on it.

Place on a plate and cover with plastic wrap refrigerated until you are ready to grill.

Note: If using wood skewers, soak them in water overnight. This will prevent them from burning while on the grill.

Prepare a fire on a charcoal or gas grill. You want to make a medium fire, so if using charcoal, spread out the coals after they turn white.

Be sure your grill is clean and the grills have been rubbed with canola or vegetable oil.

Grill the skewers about 1.5 to 2 minutes per side (there are 4 sides to a skewer) or until they feel firm to the touch.

Coat liberally with BBQ sauce on the side facing up, cover the grill for 1 minute.
Remove the skewers from the grill and place on a wire rack which sits on an aluminum foil lined baking pan.

This is done so the skewers aren't piled up upon one another, which leads to the meat steaming and becoming rubbery and the foil keeps the bottom pans clean.

It also makes for a bright, shinny presentation. You may also place them back into your grill to re-heat then if you need to.

Serve with your favorite accompaniments.

BBQ Sauce (To Glaze the Chicken Skewers) This can be made the day before!


1/4 cup onions, finely minced
2 tbsp. corn oil
2 tbsp. paprika
2 tbsp. chili powder
½ cup cider vinegar
1 cup Heinz ketchup
1 cup tomato sauce, plain no seasonings, any major supermarket brand
1 tbsp. Worcestershire sauce
1 tbsp. Dijon style mustard like Grey Poupon
½ cup dark brown sugar
2 tbsp. Kosher salt, Diamond Crystal is recommended---otherwise use any regular salt but reduce the quantity to 4 teaspoons

For the BBQ Sauce---Fry the onions in oil until golden but not brown.
Add the paprika and chili powder, followed by the vinegar, bring slowly to a boil.
Add the remaining ingredients; reduce the heat and simmer of 10 minutes stirring every few minutes.

Place the pot over a bowl of ice water to cool.

Store in glass jars.

Cowboy Pork & Beans

Most of the time when I do pork & beans I put them in the smoker to cook.

But here is a good recipe for the oven.


Cowboy Pork and Beans

1 pound ground beef
1 or 2 medium onions, finely chopped
1 small green bell pepper, finely chopped
2 cups ketchup
1 teaspoon vinegar
1/4 cup brown sugar
2 teaspoons prepared mustard (see note)
2 (16 ounce) cans pork and beans
1 teaspoon salt
1 teaspoon black pepper

Note: I would add just a tad bit more only because I like mustard in baked beans and p&b's.

Brown ground beef, onions and bell pepper in a 10-inch skillet.
Add remaining ingredients and mix well.

Pour into baking dish and bake at 350 degrees for 15 to 20 minutes
or until mixture is bubbly.

Smokin Grilled Pork Chop

This is a simple sauce recipe for grilled pork chops.

It's not a bbq you can use it as a grilling sauce, or you can use it as a dipping sauce.

1 cup Mayonnaise
2 Tbsp. Lime juice
2 Cloves Garlic, finely chopped
1 tsp. Chipotle Chili powder
8 Pork chops (cut to the thickness you like)

In a medium bowl, mix everything except pork chops.

Preheat the grill and grill chops - if using as a grilling sauce brush when turning chops.

If using as a dipping sauce - grill chops till done (time depending on thickness)

Remove from grill - let the chops rest a min. then chow down.


Friday, May 06, 2005

Almost A Weekend Report

Well...sorry I haven't posted anything before now...

But really... nothing has been going on. (except for me going to the dentist to get a crown)

The weather is forecast to be fine this weekend...(about time)

I have got to get caught up on my outside to do list. (Lord help me)

I want to wish all the Moms...Happy Mother's Day.

I hope you have a great weekend...

Fire up the grill...and cook something up lip smacking for Mom.

You know... she's worth it.

I'll post some more recipes when I get caught up on my work.

Stay tuned...

Got to say Hi to Vicky, Tracy, Henry, and Bill Martin, and also to all of my readers.

Thanks for coming to my grill... I hope you enjoy the food, and the company and wisdom of the Chef...I know I have fun, and I enjoy your company.


Sunday, May 01, 2005

Sausage Egg Casserole

This is a simple recipe for a casserole that can be served for breakfast or brunch.



8 slices white bread
2 cups milk
12 eggs
1 ½ cups grated or shredded cheese (mild or regular Cheddar)
1 pound bulk sausage (hot or mild)
1 can cream of mushroom soup
1 teaspoon dry mustard
½ cup milk (additional)

Butter a long 3-quart Pyrex dish. Crumble bread and place in dish.
Brown sausage, drain and cool.

Beat eggs, add mustard, sausage, 2 cups milk and cheese. Pour over bread.

Mix the additional ½ cup milk with mushroom soup and pour over top.

Cover with aluminum foil and let set 8 hours or overnight in refrigerator.

Bake uncovered in 350-degree oven for about 45 minutes until bubbly and brown.

Serves 15 to 18.