Saturday, June 25, 2005

Weekend Report

Back from Florida..... it was nice, just a tad bit hot.

The water and beach were clean (no sea weed) very nice.
Robyn enjoyed playing in the ocean and sand. (unlike last time we were there)

And we ate some decent seafood.

Here back home... it ain't a tad bit hot... it's HOT!!!

No rain, the grass has keeled over, (nice and brown)
instead of green.

The tomato plants are doing fine. (at least I haven't lost my knack for that)

Glad to be back home (although I am not looking forward to going back to work)

I know it will be hot...(and not just a tad bit either)

Jennifer is in Mexico with the church group, and Julie has gone to Kentucky.

So this weekend, it's just me and Robyn... oh and Sweetie too.
(my big Black Lab) that is shedding like a horse right now!!!

She did fine at the Vet (by the way) they just love her to no end.

So I'm back in the saddle, and will post some more recipes soon.
( I have to wash out all the sand, and that could take awhile... )

Stay tuned...


Sunday, June 19, 2005

Happy Father's Day

Have a great day!!!

Lord, tell my dad I love him, and I miss him so much that it's hard to understand why he had to leave...

Then I remember...

When my heart cries out in hold my hand just like daddy use to do when I was a child...

Only then... do I truly understand why...


Thursday, June 16, 2005

Crab Rice Cakes

Here is a very easy recipe for a slight twist on dull old crab cakes...
( not all recipes are dull or old... but you know what I mean)


Crab Rice Cakes

1 cup Chicken broth
1 cup Minute Rice, uncooked
2 eggs
2 cans (6 oz. each) Crabmeat, drained and flaked
¼ cup Kraft 100% Grated Parmesan Cheese
¼ cup (½ stick) Butter or Margarine
Salt & Pepper to taste

Bring chicken broth to a boil in a small saucepan.
Stir in rice; cover and remove from heat; let stand covered for 5 mins.
Fluff with a fork.

Beat eggs lightly in a medium bowl.
Add rice, crabmeat, and cheese; mix well.

Shape into 8 patties equally.
Let stand 5 mins.

Melt butter in a large skillet on med. Heat. Add patties.
Cook for 5 minutes on each side or until golden brown.

Wednesday, June 15, 2005

Mid - Week Report

Well I got to relax and grill some stuff tonight.

Grilled some Rib-eye steaks, some Blue Tiger Shrimp, and some Bay Scallops.

Not bad for a white boy, if I say so myself.

Just like riding a never completely forget how. (to cook that is)

I will post some more recipes soon.

We are headed to Florida next week (Fort Walton) for some much needed R&R.

So I will be off line all next week. (so you are on your own)

Just me, Julie, Robyn, Lynn, Barb, Mr. Sunshine, and the ocean, (and Mr. Budweiser too)

Woo Hoo!!!

Beer & babes...Life is good.


Saturday, June 11, 2005

Grilled Nectarines & Pound Cake

We as a people, grill all the time...
we grill steaks, we grill chicken, we grill seafood, we grill veggies...

Hell... we even grill pizza... we'll grill anything that we think will work...
And we either hit or miss or make a mess.

Have you ever thought about grilling... your dessert?
Why not?

It can be done you know, and it will turn out very well,
and people will shower you with praise and hugs and kisses.
(now of course, if you don't like that kind of stuff...then don't read any farther)
But for me... I'll take all the H & K's I can get...I ain't shy... (GG)

Anyway...back to the topic...grilled dessert, if you have never tried it, and would like to...
then try this one, and see if you get a few H & K's.


Grilled Nectarines & Pound Cake

1/2 cup Orange juice ( the real stuff)
1/4 cup Balsamic vinegar
1/4 cup Sugar
1 tsp. Orange zest
4 Nectarines
4 Purple Plums
4 (1 in.) slices of pound cake
Sweetened whipping cream

Combine the orange juice, balsamic vinegar, sugar and zest in a small saucepan.
Boil over high heat, stirring to dissolve the sugar.
Reduce heat and simmer for 5 mins.

Set aside to cool while grilling the fruit and pound cake.

Halve the nectarines and plums, remove pits, grill cut side down until browned and slightly soft.
10 to 12 mins.

During the last few mins. add the slices of pound cake to warm.
Then remove everything to a platter.

Serve grilled fruit with pound cake; drizzle with balsamic sauce and top with whipped cream, or vanilla ice cream.

Chipotle Peach-Glazed Chicken

This recipe has a little sweet & a little heat, just the right combo for some fine eatin'.

The recipe comes from Better Homes & Garden.
This is simple and easy, so put it on your must try list, I will (but not this weekend)

To much rain is forecast, I doubt there will be any outdoor cooking,
( but that's ok, we need the rain!!)

So Enjoy!!!

Chipotle Peach-Glazed Chicken

1/3 cup Peach Preserves
2 Tbsp. White Wine Vinegar
2 to 3 chopped canned Chipotle peppers in Adobo sauce
1/4 tsp. ground Nutmeg
1/2 tsp. salt ( or a tad less)
1/4 tsp. ground Black Pepper
8 Chicken thighs skinned (see note)

For the glaze:

(1) In a small saucepan, combine peach preserves, vinegar, chipotle pepper, & 1/8 tsp. of the nutmeg.

Heat and stir just until melted, the set aside.

(2) In a small bowl, combine salt, pepper, and remaining 1/8 tsp. nutmeg;
Sprinkle evenly onto thighs.

( 3) Prepare grill for indirect grilling.
Test for medium heat above the drip pan.

When the heat is ready, place thighs bone side down, over the drip pan and grill covered for 50 to 60 mins.

Brushing thighs with the glaze the last 10 mins. to 12 mins.

Note: If you prefer white meat you can use boneless chicken breast.
Just prepare as directed through Step 2.

Place breast halves on the grill rack directly over medium heat.
Grill for 12 to 15 mins. brushing often with the glaze the last 2 to 3 mins. of grilling.

Note #2: (my note) You can use regular skin thighs or breast if you prefer to.

Thursday, June 09, 2005

Mid - Week Report (kind of)

Well...sorry I haven't been posting here lately, but I have been super busy.

I will post some more recipes very soon...don't give up on me, if I don't post everyday.

I have a lot of work to do around here...I'm just trying to get caught up.

Things have been great, grilled a few things, but I have just been very busy.

That's what happens when you have a new house, and trying to get things in order.

The Tomato plants are coming along very nicely, (since Mr. Rabbit took a hike)

The back yard is doing ok, but the front yard has keeled over on me. (same grass) I just don't know what happened.

I found out that Henry has been sick, but he is fine now, (he has been a tremendous help to me in the past, and I miss his wisdom)

I wish him well, for a speedy recovery.

Thanks to his wife for letting us know what was going on.
Best wishes, and thank you Lavonne.
And a special thanks to Bill Martin for his help.

And I've got to say "Hi" to the girls, Vicky & Tracy (they are my best fans, next to Julie)

Stay tuned...


Saturday, June 04, 2005

Weekend Report

We finally got some rain here at the house, a nice steady soaking rain that was badly needed.
We haven't had any rain since the last week of April!!!

You know, I went back and counted how many recipes I've posted since I began Macdaddy's Grill - almost one hundred and thirty, and none of them are repeats. "Woo hoo"

And only one dud, (that I know of) the Chuck Wagon Casserole - (which I had to re-invent)

But Hey, that's part of life.... and life is good.

So... I'll add two more recipes to my ever growing repertoire of fine eatin'
here at the "Grill"

And enjoy your day


Smokin' Grilled Pork Chop

1 cup Mayonnaise (we use Hellmann's)
2 Tbsp. Lime juice
2 Tbsp. chopped fresh Cilantro
2 cloves Garlic - chopped fine
1 to 1 1/2 tsp. Chipotle chili powder
just mix it all together
(this can be doubled if you want a table dipping sauce, just save half before grilling)

Center cut pork chops (1/2 to 3/4 thick)
Just brown both sides over med. heat and start brushing with sauce until done.

It's that easy! (works for me)

Grilled Buffalo Chicken Sticks

2 Tbsp. melted Butter or Margarine
1/4 cup Red Pepper Sauce
1 Tbsp. Honey
1/2 tsp. Celery seed
1/2 tsp. Salt
Chicken Tenders
Wooden Skewers (soaked in water)

Mix everything together, then add chicken tenders, stir to coat.
Cover and marinade for 30 mins. but no longer than 2 hrs. in the fridge.

Heat your grill to med. or med. low

Remove chicken tenders from sauce (discard sauce) and place on skewers.
Grill covered until no longer pink in the center. (about 10 to 12 mins.)

Put 'em on a platter with a 1/2 cup Blue Cheese dressing.

It's that easy! (works for me)