Saturday, January 29, 2011

This & That...

Well, Super Bowl weekend is just around the corner. Do you know what you're going to do? Are you cooking and watching it at home? Are you going out to friends or the local watering hole?

Don't know yet if you'll even watch it because your team didn't make it?

You can't miss the commercials...that's the best part. I've watched many a Super Bowl game that I didn't really care about the teams playing just to watch the new commercials.

I don't know yet what I'll do. (Work has gone into a death spiral and I may be out of a job soon, but that's another story sometime in the near future.)

Here's a recipe I pulled out of the 'old recipe box' from years ago that still works just as good today as it did in the days of yesteryear. At the time, this was a staple at any Super Bowl party.


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 2011, 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 or 2 small can chopped black Olives-drained
1 can chopped green Chiles-drained
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.

This recipe can be doubled or tripled. You can also warm up the beans a little, you can add cooked ground beef

Serve with chips.

Sausage Pinwheels

This is a recipe that my very own Mrs. B.D. makes and everybody loves these things.

1 lb bulk sausage (mild is better)
1 lg pkg cream cheese
1 tube of crescent rolls
Preheat oven to 375 degrees.

Set the cream cheese out at room temperature (it's easier to mix with the sausage). Brown the sausage and drain thoroughly (with paper towels).

Combine the cream cheese and the sausage in a mixing bowl. Mix together with your hands (it's much easier than using a spoon).

Separate the crescent rolls along the perforations onto a cookie sheet. Take each 'roll' and cut it diagonally to make 2 separate triangles.

Using a spoon, place some of the sausage and cream cheese mixture onto each triangle. Use as much or as little as you like. Maybe a 'dollop' size. Fold the edges of the triangle to the center so that it looks like a child's pinwheel. (I'm not too sure these actually look like pinwheels but I didn't come up with the recipe.)

Bake at 375 for the amount of time that the crescent roll pkg states. Usually 9-11 minutes.
One pkg of the 8 count crescent rolls makes 16 pinwheels.

The mixture would probably make up to 50 pinwheels, depending on how much you put on each triangle. These are great appetizers.

Hot Wings

makes 16 wings, prep 5 min, cook 50 min
2 lbs wings, separated at the joints, tips removed
1/2 cup (1 stick) butter
1 cup Frank’s Hot Sauce
1-2 tsp Tabasco sauce, to taste
1 tsp Worcestershire sauce

1.Cook wings.

Fry at 370°F for about 20 minutes or bake at 425°F to 450°F for 30-50 minutes. You can also broil wings.

2.While wings are cooking, melt butter in a small sauce pan.

3.Add Hot sauce, Tabasco and Worcestershire.

4.Whisk to combine well then add cooked wings and toss to coat. Serve with Blue Cheese Dressing.

While this may seem like a lot of work, you will notice the prep times for all of these add up to only about 20 minutes total of actual work. Also, feel free to use pre-cut wings or drummettes or whatever but if you cut the wings yourself, be sure to keep the wingtips in a bag in your freezer. They will be a great addition to stock later on.

Saturday, January 22, 2011

Weekend Report...

It takes a lot of money to start a business. I've been doing research for a while now and it takes a lot of moola, I mean serious pocket money to do anything nowadays. Figure what you need to start a small hole-in-the-wall BBQ Shack.

First off, you have to find a place to put your hole-in-the-wall shack.

Most owners of land will sell you the building but not the land under it. So right off the bat you have acquired two bills. Renovation of the building to suit your needs and a lease. Most people think rent is high, try a lease on commercial property. We're talking in the thousands of dollars a month or in a quarter.

If you buy undeveloped commercial land and build, you'll spend a few million.

Equipment, the price of equipment, the price of installation of said equipment. (This covers all equipment, cookers, freezers, dishwashers, etc.)

Insurance (of all kinds)
Pots and Pans
Plates and glasses
Tables and Chairs
Cleaning supplies
Cleaning equipment
Cooking fuel (wood, charcoal, gas)
Pricing of food and drink
Employees pay
State taxes
Federal taxes
Utility bills
Payments on Bank loans
CPA to keep up with everything

Is your head spinning yet?

That's the short list...

You can expect not to make a profit for over a year or more. You may start to break even in 9 months...maybe. So you see, it takes a lot of money.

You don't want partners because they tend to think they own the business and you work for them. Which is why some businesses fail because silent partners aren't silent most of the time and they expect a quick return and profit on their partnership money and you have to pay them before you pay yourself.


What is the moral of this story? Keep your day job...

Start small, like on the weekends. Can your food make you a good living? Don't listen to family or friends.

Family and friends may love your stuff, but they aren't paying you in money, they are only paying you in compliments, which is fine, but compliments don't fit in your wallet like money does. Can your food make you money and pay for itself?

There is only one way to find out...


Wednesday, January 19, 2011

Wordless Wednesday...

We have a choice every day - to act on yesterday's good intentions or get an early start on tomorrow's regrets.

Sunday, January 16, 2011

Happy B-Day...

Happy B-Day to our daughter Robyn. She is 9 years old today!!!

We love ya honey, and we are blessed to have you in our life.

From all of us here at MacDaddy's Grill, Happy Birthday!!!

Love, Big Daddy, Tootie and Sweetie...

Saturday, January 15, 2011

Weekend Report...

This just totally sucks...

I've got a few days off and guess what?

More snow?

Nope, freezing rain or rain or sleet or as the weather guru so kindly puts it...a Wintry Mix of precipitation.


Down here in Tennessee, that means be prepared for anything because our weather guru just can't predict what will happen.

"It could or might or possibly be this, that, or the other, or it could be..."

Now, I'm not suffering from cabin fever, oh no, I'm suffering for my poor lonely cold babies that miss their daddy.

My poor, poor, orphaned Weber's. Just sitting there...cold and lonely. I'm a bad man...

A shameful man, a lowdown man, a chicken liveried no good sidewinder of a polecat son of a biscuit eater kind of man. A sorry excuse of a Grill Master.

Letting my babies sit there...unloved. Daddy's coming my pretties...

...just as soon as Spring gets here.


Thursday, January 13, 2011

This & That...

My oldest daughter had to put a long time family dog down. Buddy...

Buddy, had a good life filled with a lot of love. It's always hard when a dog has to go down. It's a heart wrenching decision and it's like losing a child. I have had many dogs in my life, and they were always a child to me and a part of the family.

It didn't matter if you had a bad day or not, they were always happy to see you every time you walked through the door and they will always show you love...

I'm sorry Buddy, but it was your time to go free and play in the big backyard of the big guy.

You will be missed...but never forgotten. And one day... will see your master again.

It's time to rest for awhile...


Wednesday, January 12, 2011

Wordless Wednesday...

If the South sucks so bad, then please stop moving down here and complaining about everything while wearing black socks with shorts every time it goes above 50 degrees, and showing us your pasty white legs.

Sunday, January 09, 2011

Weekend Report...

Well, here we go again. 3 to 6 inches of snow is forecast for our area. Cold temperatures all week with a chance of rain and freezing rain toward the end of the week.

Well ain't that just lovely...

Yes, I know it's winter. And yes, we have been lucky so far. But, our luck may have run out this time. A winter storm warning and winter storm watch has been issued.

I don't know which one I hate more...Winter or cutting grass.

I've added another link to the right of the blog. It's called the Beef Jerky Reviews. If you like jerky like I do sometimes, check it out. It reviews all types of jerky.


Saturday, January 08, 2011

This & That...

I saw this in the paper yesterday and I thought I'd share it with you. It's about fear...

We all have some kind of fear...

Fear of heartbreak
Fear of disappointment
Fear of pain
Fear of the unknown
Fear of loss
Fear of failure
Fear of rejection

What is...Fear?

“I am Fear. I am the menace that lurks in the paths of life, never visible to the eye but sharply felt in the heart. I am the father of despair, the brother of procrastination, the enemy of progress, the tool of tyranny. Born of ignorance and nursed on misguided thought, I have darkened more hopes, stifled more ambitions, shattered more ideals and prevented more accomplishments than history could record.

“Like the changing chameleon, I assume many disguises. I masquerade as caution. I am sometimes known as doubt or worry. But whatever I’m called, I am still fear, the obstacle of achievement.

“I know no master but one; its name is Understanding. I have no power but what the human mind gives me, and I vanish completely when the light of Understanding reveals the facts as they really are, for I am really nothing.”

Wednesday, January 05, 2011

Wordless Wednesday...

Start off every day with a smile and get it over with...