Recipes & Such

Being sidetracked by other events and things, I have kind of gotten away from what "The Grill" is about. So just hang with me and we'll get back on track.

Some of these I may already have posted before, but that's fine, no harm in that.
Enjoy!!!
B.D.

Abby's Famous Pecan Pie

1 cup light corn syrup
1 cup dark brown sugar
1/3 cup butter, melted
1/2 teaspoon salt
1 teaspoon vanilla
3 eggs, slightly beaten
1 (9-inch) unbaked pie crust
1 heaping cup pecan halves
Directions
Heat oven to 350.

Combine corn syrup, sugar, butter, salt and vanilla. Add eggs. Pour filling into unbaked pie shell. Sprinkle with pecan halves.

Bake 45-50 minutes or until center is set. If crust or pie appears to be getting too brown, tent with foil (begin testing the pie with a toothpick after 45 minutes)


Apple City Championship Ribs

Dry rub:
10 tbsp. black pepper
10 tbsp. paprika
5 tbsp. chili powder
5 tbsp. red pepper
5 tbsp. garlic powder
2 tbsp. celery salt
1 tbsp. dry mustard

Finishing Sauce:
32 oz. Hunt's ketchup
8 oz. soy sauce
4 oz. Worcestershire sauce
1 tbsp. garlic powder
8 oz. apple cider vinegar
4 oz. apple juice
1 tbsp. white pepper or to taste

Mix dry rub ingredients. Rub into ribs. Put rubbed ribs into the refrigerator for 4 to 10 hours before cooking. Bring sauce ingredients to a slow simmer. Then add 1 finely grated onion, 1 grated medium golden delicious apple and 1/4 grated small bell pepper. Cook until desired thickness.

Cook prepared ribs for about 5 hours over charcoal kept at 200 degrees. Baste occasionally with warm apple juice. Use soaked apple wood chips in the fire to create a sweet flavor. About 30 minutes before serving, brush ribs with finish sauce. Right before serving, sprinkle on dry rub. Serve sauce on the side.


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 spareribs.


Armadillo Eggs

1/2 pound Monterey Jack Cheese
1/2 pound Cheddar Cheese
1/2 pound bulk hot sausage
1 1/2 cup Bisquick Mix
1 to 2 Tablespoons of Water
15-20 canned jalapeno peppers (do not rinse)
1 egg
1 package Shake & Bake (pork flavored)

Grate both kinds of cheese and mix together. Then, divide in half. Set aside one portion. Mix together the second portion of cheese mixture, raw sausage and Bisquick mix with 1 to 2 tablespoons of water. Knead until still dough is formed.

Stuff each pepper with remaining cheese. Pinch pepper together to seal.
Then, pinch off a bit of dough mixture and pat into a pancake approximately 1/4" thick. Place stuffed pepper in middle and roll in hand to form egg shape.

Roll each ball in beaten egg and then in Shake and Bake.
Bake at 325 degrees for 20 minutes. (These may be frozen ahead of time, and then re-heated)


Au Gratin Potatoes

1 (2 lb.) bag frozen hash brown potatoes
1/2 c. melted butter
1/2 tsp. pepper
1 tsp. salt
1/2 c. chopped onions
1 can cream of chicken soup
1 pt. sour cream
2 c. grated cheddar cheese

Mix all ingredients together and put into a 13x10 inch casserole. Top with buttered bread crumbs and paprika. Store in refrigerator overnight. Let stand at room temperature 1 hour.
Bake at 325 degrees for 1 hour and 15 minutes.


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

DUMPLINGS
2 Cups buttermilk baking mix
2 Teaspoons dried basil
2/3 Cup milk

In large saucepan, sauté 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 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.