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.
Enjoy!!!
Bigdaddy
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.
Sunday, May 29, 2005
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 then....so, 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 are...be safe, don't be stupid...have fun and fill the air with laughter and the smell of the grill...
Life is good...
2004:
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!!!!
Macdaddy
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 then....so, 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 are...be safe, don't be stupid...have fun and fill the air with laughter and the smell of the grill...
Life is good...
2004:
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!!!!
Macdaddy
Thursday, May 26, 2005
Southern Potato Salad
This recipe is from Texas cooking, and looks pretty good to me.
Enjoy!!!
Bigdaddy
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.
Enjoy!!!
Bigdaddy
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.
Enjoy!!!
Bigdaddy
Ingredients:
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
Ingredients:
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.
Here is a fine recipe that is sure to please everybody when they have a hankerin' for the good stuff.
Enjoy!!!
Bigdaddy
Ingredients:
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
Ingredients:
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
Ok...here is proof that some people will put anything in their chili, and I mean anything.
If you want to try this...you have my utmost respect.
Here is the recipe and directions from Allen Harding (a chef in Brooklyn)
This is a real recipe...no joke.
Enjoy!!! ( I think...)
Bigdaddy
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.
If you want to try this...you have my utmost respect.
Here is the recipe and directions from Allen Harding (a chef in Brooklyn)
This is a real recipe...no joke.
Enjoy!!! ( I think...)
Bigdaddy
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.
hum...
Vodka or Rum as lighter fluid...learn something everyday I tell ya...
Bigdaddy
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.
hum...
Vodka or Rum as lighter fluid...learn something everyday I tell ya...
Bigdaddy
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