Sunday, July 31, 2005
He always has some good dish's, and this looks like a good BBQ sauce to me.
Here are a few comments posted about the sauce.
By far, the best BBQ sauce recipe I have ever come across and God knows, living in Memphis, we get a lot of BBQ recipes!!
This is one of my favorite chicken dishes. The BBQ sauce gives it so much intense flavor. WOW! I have had several offers from co-workers to purchase the sauce from me. This is a real winner!!!!
This will make 3 quarts, so you'll have a lot!
Wolfgang Barbecue Sauce
3 red onions, sliced into 1/2- inch rounds
3 red bell peppers, cored
2 apples, cored and quartered
2 cups red wine vinegar
1/4 cup Worcestershire sauce
1 1/2 cups molasses
3 1/2 cups ketchup
1 cup tomato paste
1 cup packed brown sugar
1 1/2 tablespoons salt
1 tablespoon ground coriander
1 tablespoon ground cinnamon
8 Thai chilies, stemmed
Toss the onion, red bell pepper, and apples in the peanut oil to coat.
Place on the grill for about 15 minutes.
Remove and roughly chop.
In a large pot on a hot grill add the chopped vegetables and the rest of the ingredients.
Simmer for 20 minutes.
Remove and puree until smooth.
Use on Chicken, Pork, Beef
Yield: 3 quarts
This recipe is a take on old southern cooking, which is good, it is very good in fact.
The Lard, the Buttermilk, the brining of the chicken,
( this was done because the chicken had just been freshly 86'd, and it was done to help remove the excess blood and the wild taste of the meat. In those days chickens weren't proccesed, they came straight off the farm yard to the table.)
Now the use of potato flour is unique to fried chicken, and should add some to the flavor.
But alas... I'm a true southern fried chicken connoisseur of the art of pan fried chicken.
This being white flour(only) seasoned with salt and black pepper, ( and just a tad bit of cayenne pepper)
But anyway, you can be the judge, if you can find potato flour in your area, give it a try.
And let me know...
Southern Pan Fried Chicken
Recipe courtesy Horseradish Grill
3 pounds bone-in chicken, cut into pieces
2 quarts cold water
1/2 cup kosher salt
1 quart buttermilk
1 1/2 cups all-purpose flour
1 1/2 teaspoon fine sea salt
1/2 teaspoon fresh ground pepper
1/4 cup cornstarch
2 tablespoons potato flour
1 pound lard
1/4 pound unsalted butter
1/4 pound bacon or smoked pork shoulder
Rinse chicken under cold running water.
Mix water and kosher salt in large bowl, stirring until salt dissolves.
Cover chicken with salt mixture and refrigerate overnight (minimum 4 hours).
Remove chicken from salt water brine and immerse in buttermilk.
Allow to marinate overnight (minimum 4 hours).
Remove chicken from buttermilk, holding each piece to drip excess buttermilk back into bowl. Lay chicken on a wire cooling rack set over a sheet pan.
Mix flour, sea salt, pepper, cornstarch, and potato flour in a large bowl.
Dredge chicken parts in flour mixture, shaking off excess.
Lay chicken parts on the wire cooling rack.
Using large cast iron, or heavy skillet, melt the lard and butter together and add the bacon or pork shoulder.
When the mixture is hot (but not smoking), add the chicken, 1 piece at a time, in a single layer, skin side down.
The chicken should be half covered in the butter-lard mixture.
Cook each piece 10 to 12 minutes per side, turning once, or more often if necessary, to brown evenly.
Dark meat cooks more slowly than white meat.
To check for doneness, cut a thigh to the bone and check for redness.
When evenly browned, removed the cooked chicken and place on cooling rack.
Serve hot or allow to cool to room temperature.
These read good, and looked fantastic when she was making them.
I will add them to my list of indoor recipes.
So here are the recipes of these must try meals... courtesy of Rachael Ray.
Big Mussels with Garlic and Vermouth
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 cloves cracked garlic
1 small red onion, thinly sliced
1 1/2 pounds mussels -- ask at counter to check that they have been scrubbed
1/2 cup white dry vermouth
2 tablespoons chopped fresh parsley leaves
Salt and pepper
Heat a pan over medium high heat.
Add oil, garlic and thinly sliced red onion, then mussels.
Arrange mussels in a single layer. Add vermouth to the pan and cover.
Cook until mussels open.
Discard any unopened shells.
Transfer mussels to a bowl.
Pour juice over mussels and sprinkle with parsley, salt and pepper.
You'll need a second bowl, for shells.
Crab Stuffed Portobello’s and Citrus-Mustard Dressed Greens
1/4 cup extra-virgin olive oil, eyeball it
4 large Portobello mushroom caps, wiped with damp cloth
Grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
2 tablespoons butter, plus 1 tablespoon cut into small dice
1 bay leaf
2 ribs celery from heart of stalk
1 small onion, chopped
1 small red pepper, seeded and chopped
Salt and pepper
2 teaspoons crab boil seasoning (recommended: Old Bay)
or 1 teaspoon poultry seasoning plus 1 teaspoon paprika
2 teaspoons hot sauce, eyeball it
6 ounces lump crabmeat, available in fresh seafood section of market in 6 ounce tubs
3 slices white bread, toasted
1 cup chicken stock
A handful chopped parsley leaves
1 bag, 8 ounces, mixed baby greens, any brand or variety
1 rounded tablespoon lemon curd, available near jams and jellies
2 tablespoons white wine vinegar, eyeball it
2 teaspoons Dijon style mustard
1/3 cup extra-virgin olive oil
Heat a grill pan or large nonstick skillet over medium-high heat. Pour extra-virgin olive oil into a small dish.
Using a pastry brush, coat mushroom caps with oil. Grill 10 minutes, until tender and season with grill seasoning blend.
Meanwhile, preheat a medium skillet over medium to medium-high heat. Add remaining extra-virgin olive oil to pan -- left from brushing mushroom caps -- to skillet and combine with 2 tablespoons butter.
Melt butter into oil and add bay leaf and chopped vegetables, season with salt and pepper and crab boil seasoning or, poultry seasoning and paprika.
Sauté until vegetables are tender, about5 to 7 minutes.
Add hot sauce to vegetables.
Run your fingers through the crab to make sure there are no pieces of shell in the meat.
Break up crabmeat with fingertips and mix into veggies.
Butter toasted bread with remaining 1 tablespoon of diced butter.
Then dice toast into squares.
Add toast to veggies and moisten stuffing with chicken stock. Adjust seasonings.
Top cooked Portobello caps with stuffing.
Garnish with chopped parsley and serve along side greens.
Pour lettuce into a bowl.
In a smaller bowl, combine lemon curd with vinegar and mustard using a whisk.
Whisk in oil in a slow stream and season dressing with salt and pepper, to your taste.
Saturday, July 30, 2005
Tomatoes are coming in good right now, I've picked two sack fulls already.
(and about time to start giving some away)
I am planning to do the Boston butts in the smoker next weekend for some pulled pork.
That's the plan anyway so far...
I don't know what I'll cook today, I have to clean the Holland, so it just depends.
Oh... my sister-in-law had her baby Sunday night, everything is fine, they came home Wed.
Her name is Leah...
so "welcome to the world little girl" from your uncle Bigdaddy
Well...I've got work to do.
Here are a few recipes for you.
1 onion, chopped
1 1/2 pounds ground chuck, browned and drained
6 medium potatoes, sliced
1 can red beans
1 can tomatoes mixed with 2 tablespoons flour or 1 can tomato soup
Salt, pepper and garlic to taste
Put chopped onion in the bottom of the crockpot; layer with browned ground beef, sliced potatoes and beans.
Spread tomatoes or soup over all.
Sprinkle with seasonings as desired.
Cover and cook on LOW for 7 to 9 hours
Note:( Me, I would have to add some kind of heat to this)
Lipton Onion Roast Potatoes
1 pkg Lipton Onion Soup Mix
1/3 cup oil
1/4 cup melted margarine
1 tsp basil
1 tsp oregano
1/4 tsp pepper
5-6 med potatoes
Pre-heat oven to 450
Peel and wash potaotes. Cut into small pieces.
Put in greased 9X11 pan.
In medium bowl mix lipton onion soup mix and oil and melted butter and basil,oregano and pepper.
Pour over potatoes and coat.
Bake in 450 oven for 40 minutes.
Prep time: 30 minutes
Thursday, July 28, 2005
It has been rough around here for the last three to four weeks to say the least.
Do anything outside and you look like you stepped out of a washing machine.
But that comes with the territory with summer in Tennessee.
HOT, HOT, HOT...and then some.
I did grill some leg quarters the other day and grilled some country style ribs tonight.
It has been too hot to even think about grilling these past weeks.
Julie had gone into grill withdrawals. (G)
I will post some more recipes soon, so stay tuned...
Try to stay cool, ( my electric bill for last month almost broke me) yes... it was that high.
And I don't even want to see this months bill...
"Damn the heat" even the dog don't like going outside to do her business.
Can't hold it forever there babe...but it is that hot..."Not fit for man, nor beast"
Said the poet...
That's why God created ice...
and man invented beer...
Sunday, July 24, 2005
Irresistible Peanut Butter Chip Brownies
1 cup (2 sticks) butter or margarine, softened
1 package (3 oz) cream cheese, softened
2 cups Sugar
1 tsp Vanilla extract
1 cup All-purpose flour
3/4 cup HERSHEY'S Cocoa
1/2 tsp Salt
1/4 tsp Baking powder
1 2/3 cups (10-oz pkg) REESE'S Peanut Butter Chips
Brownie Frosting (optional)
Heat oven to 325°F. Grease bottom of 13x9x2-inch baking pan.
Beat butter, cream cheese and sugar until fluffy. Beat in eggs and vanilla. Combine flour, cocoa, salt and baking powder; gradually add to butter mixture, beating well. Stir in chips.
Spread batter into pan.
Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan.
Frost with Brownie Frosting, if desired.
Cut into bars.
Beat 3 tablespoons softened butter or margarine and 3 tablespoons HERSHEY'S Cocoa until blended.
Gradually add 1-1/3 cups powdered sugar and 3/4 teaspoon vanilla extract alternately with 1 to 2 tablespoons milk, beating to spreading consistency.
About 1 cup.
Chocolate Drizzled Peanut Butter Cheesecake
3 pckg (8 oz each) cream cheese, softened
3/4 cup Sugar
1 2/3 cups (10-oz pkg) REESE'S Peanut Butter Chips
1/4 cup Milk
1 tsp Vanilla extract
Graham cracker crust
Heat oven to 450°F.
Beat cream cheese and sugar in large bowl on medium speed of mixer until smooth. Place peanut butter chips and milk in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir.
If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
Add peanut butter chip mixture to cream cheese mixture, beating just until blended.
Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Pour mixture over prepared Graham cracker crust.
Bake 10 minutes. Reduce oven temperature to 250°F.; continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.
Drizzle chocolate over cheesecake.
Refrigerate before serving. Cover; refrigerate leftover cheesecake. 12 servings.
Saturday, July 23, 2005
but the temperature is going to be around 100 degrees for the next 3 days.
Too hot for me to sit there for 10 to 12 hours.
So into the freezer they went, until a cooler weekend comes around.
I'm looking forward to smoking these ( it would be a first for me) and seeing the end results.
I asked Bill & Henry for some advice, and got some very good tips.
"Thanks to these fine gentlemen" I shouldn't have any problems.
I'll let these guys know when I do them.
And as for my readers... I will let you know too.
So now, I don't what will be on the menu for this weekend. (maybe just cold cuts)
My sister-in-law will bring a new little one into the world tomorrow.
They already know she's a girl, so good luck to them, as first time mom & pop.
I got to go cut the grass before it gets too hot!!!
Yes... the grass is growing again from the rain we got.
Life is good...
Thursday, July 21, 2005
Wednesday, July 20, 2005
Any recipe that calls for beer, (gets my vote) so I must give it a chance to be worthy...
This one... may well be...worthy.
We will see...You decide.
1 cup beer or apple cider*
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 clove garlic, minced
(this can be doubled)
Stir together the beer or cider, brown sugar, Worcestershire sauce, chili powder, and garlic in a small bowl.
Pour over pork or beef in a plastic bag set in a bowl or shallow dish; close bag.
Refrigerate for 4 to 6 hours. Makes about 1-1/4 cups (enough for 3 pounds meat).
*Note: Measure the beer after its foam has subsided.
Tuesday, July 19, 2005
Now they are different, but they should be good to go.
Oh, as a side bar, if you can pick up 96.3 Jack FM (here in Tennessee)
(which use to be an Oldies Station, but not anymore, check it out, good stuff)
Alright, here they are...
I will try both of these.
And I've got to say "HI" to my girls, Tracy & Vicky
( they are my babe's)
Apricot BBQ Sauce
1 jar (12 oz) apricot preserves
1/4 cup red wine vinegar
1 teaspoon salt
1 medium clove garlic, crushed
1/4 cup brown sugar
2 tablespoons Dijon mustard
In blender, blend all ingredients until smooth.
Great for basting chicken or spare ribs.
Malt Vinegar Pickles
46 oz jar whole dill pickles
2 cups sugar
2 tablespoons malt vinegar
1/4 teaspoon garlic powder
Drain liquid from pickles and discard.
Cut pickles into chunks and put back into jar.
Add sugar, malt vinegar and garlic powder.
Put lid on and shake frequently until the sugar dissolves.
Refrigerate for 3 days before serving.
Monday, July 18, 2005
adj : hot or warm and humid; "muggy weather"; " steamy tropics"; "sticky weather"
(oh, wait...that's three words)
Beer HOT ???
Thursday, July 14, 2005
Not entirely enough to make up for the almost 45 days without rain, but it's a start...
I'm sorry I'm not posting everyday, but work is about to kill me right now.
I'm just dog tired when I get home, I take a shower, and collapse on the couch.
Although this is not my usual routine at home at other times... it has been for the past two weeks.
Again...work is killing me.
I don't even cook...
No, I'm not sick...(even though Julie and Robyn are)
I'm just beat.
I don't recuperate as fast as I use to.
So don't give up on me just because I don't post. Just check me out now and again.
I'm still here...things will settle down before long...(I hope)
and I'll be back to my old lovable grouchy self. (G)
Life is good...
Tuesday, July 12, 2005
As to the dismay of folks in Florida and whomever else got any damage, I am sorry.
But we needed rain, bad...I'm sorry it had to come to us this way.
My prayers are with the folks that lost anything during this storm.
We have not had any rain since May the 20th. (here where I live)
This has been the driest that most of Tennessee has ever been, since I can remember.
Again...we needed the rain...but not at others expense.
Please forgive us...
Sunday, July 10, 2005
They just need a tad bit of adjustment... not much, just a tad, and not because she did anything wrong, no... just a tad bit of a tweak...you might say.
Nothing like the Chuck wagon casserole re-invention episode (that... by the way was a brain bender to me, but it worked out well in the end)
No... just a slight...tad
Of what? you may ask...
I don't know...
But I will explore the possibilities of research and discover the missing ingredient or ingredients.
As long as Julie will... let me... explore the possibilities...or...not.
The rub was good and the bbq sauce was good (just right on both)
I used a half & half mixture of water & apple juice in the water pan, which worked out well.
Still used pecan wood chunks for smoke, about an hour and 20 mins.
Over all they were good, but not my best effort...
I think I'm going to put a digital in the door to get a better temperature reading next time.
The smoker may have been hotter than normal.
And I'll go back to foiling toward the end.
I'll let you know...
as my exploits into the world of "Remembering what I did the last time."
And writing my new book "Boy am I out of practice" continue... (G)
Meanwhile here is a recipe for Pork that can be used for just about anything.
Shredded Savory Pork
2-pound bone-less pork blade roast
2 large onions, quartered
3 fresh jalapeno peppers, cut up
8 cloves garlic, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons dried oregano, crushed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1. Trim fat from meat. Place roast in a large saucepan or pot; add enough water to nearly cover. Stir in onions, cut-up jalapeno peppers, garlic, ground coriander, cumin, oregano, salt, and black pepper.
Bring to boiling.
Reduce heat and simmer, covered, for 2-1/2 to 3 hours or until very tender.
2. Remove meat from liquid with a slotted spoon; discard cooking liquid.
When cool enough to handle, shred the meat, pulling through it with 2 forks in opposite directions.
Use as a filling for tamales or tacos. Makes 8 servings (about 3 cups cooked meat).
This can also be mixed with bbq sauce to make sandwiches.
The spice makes it just right.
Saturday, July 09, 2005
I've got some work to do outside today...
(before we get the much needed rain from Dennis) sometime Mon. or Tue.
Things are sooooo dry around here, the ground is hard as concrete.
This afternoon I have some baby back ribs for the smoker...
Grilled corn on the cob & smoked baked beans...
Woo Hoo !!!!!!!
I got a e-mail from Henry, he is feeling a lot better, he has lost some weight, and still just a tad bit weak, but getting stronger everyday. That's good news.
Got to go before it gets hot (92)
I'll let you know about the ribs... and I will post some more recipes soon.
Sunday, July 03, 2005
Almost every grill, smoker, and oven in the U S. will be primed for cooking something finger lick'n and lip smacking...
The air will be filled with the aroma of everything that is dear to the grill and pit master's heart
This is the weekend when the beer is extra cold and the food is outstanding, when all is said and done.. there will be some fine eatin'...
Here are two more recipes to add to your collection...
Have a great SAFE weekend.
Makes 3 cups; prep time: 20 minutes; total time: 30 minutes
It takes just thirty minutes to make and keeps for at least one month.
Brush the sauce on ribs or whatever you may be barbecuing.
1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon red-pepper flakes
3 tablespoons light-brown sugar
2 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon molasses
1/4 teaspoon ground black pepper
1. In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes.
Stir in mustard powder and red-pepper flakes; cook 30 seconds.
2. Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper.
Cook, stirring occasionally, until thickened, 5 to 10 minutes.
Note: Let the sauce cool completely before transferring to airtight containers and storing in the refrigerator (label and date).
Serves 8; Prep time: 15 minutes; Total time: 1 hour
4 pounds small red potatoes
1 head garlic
1/4 cup olive oil ( I like to use Goya Spanish Olive oil)
Salt and pepper
1. Heat the grill to medium.
In a large bowl, combine potatoes, un-peeled cloves from head of garlic, and olive oil; season with salt and pepper
2. Layer two large pieces (2 feet each) heavy-duty foil for each of two packets.
Divide the potato mixture between foil pieces.
Fold the foil over the potatoes, leaving room inside for the potatoes to roll when the packets are shaken; crimp the edges.
3. Place packets on grill; cover.
Cook until tender, 35 to 45 minutes, shaking packets often for even cooking.
Remove from grill; let cool slightly, then carefully open packets. Serve hot.
Note: You can cut the potato in half or quarters if you prefer.