Let's get Cooking!!
8 large potatoes 3/4 cup of cheddar cheese 1/2 cup green onions 1 tablespoon paprika 1 teaspoon cayenne 1 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon salt olive oil Bake potatoes until tender. Cut lengthwise in quarters. Scoop out to make shells about 1/2 thick. Paint with olive oil and coat both sides with dry ingredients. Place in prepared smoker at about 200 degrees and smoke for 1 hour. Sprinkle with cheese and let smoke until cheese melts. Top with chopped green onions and serve with barbecue sauce.
2 cups corn meal 2 measured teaspoons baking powder 1 teaspoon salt 1-1/2 cups milk 1/2 cup water If desired, 1/2 an onion, diced Mix all the ingredients well, let stand for 10-15 minutes, then drop by teaspoon into very hot fat. Hush puppies should turn over by themselves when brown on one side. Remove when golden brown and let drain and cool on paper towels.
32 ounce jar ketchup 1 cup dark molasses 1 1/2 tablespoons tobasco sauce 1 1/2 medium onions chopped fine 1 large green pepper chopped fine 1/2 cup lemon juice 1 teaspoon garlic powder 2 1/2 tablespoons dry mustard 3 tablespoons vinegar 3/4 cup brown sugar 1/4 cup liquid smoke 1/4 cup Worcestershire sauce Combine all ingredients in large pot. Use 1/4 cup water to rinse out ketchup bottle and pour into pot. Bring mixture to a boil, stirring constantly. Reduce heat and simmer until onion and peppers are tender (around two hours).
1/2 cup chocolate syrup 1/8 cup Kahlua 1/8 cup Frangelico 1/4 cup chocolate liqueur 1 quart vanilla ice cream 1/4 cup powdered sugar Mix chocolate syrup, sugar and liqueurs in a small saucepan. Scoop ice cream into stoneware dishes and top with chocolate mixture, coat ice cream evenly. Freeze for about two hours. Place dishes on a cookie sheet and put in covered grill until ice cream begins to melt. Serve immediately. With a hot fire, about two to three minutes is enough time on the grill.
1 pound frankfurters 6 tortillas grille dogs and wrap in tortillas with favorite Mexican toppings, cheddar, sour cream, salsa etc.
1 1/3 ground meat 1 1/2 teaspoons salt 1/2 teaspoon ground pepper 1 clove minced garlic 2 teaspoons chili power 1/2 teaspoon cumin 2 cups chili con carne 4 hamburger buns gently mix all ingredients, carefully so ground beef doesn't get soggy. divide into quarters and grille with your favorite condiments
1 c Catsup 1/4 c Apple juice/cider 1/4 c Apple cider vinegar 1/4 c Soy sauce 3/4 ts Garlic powder 3/4 ts White pepper 1/3 c Grated, peeled apple 1/4 c Grated onion 2 ts Grated green pepper Bring to a boil. Reduce heat and simmer 15 minutes. Rub meat with 1 T pepper, 1 T paprika, 2 t chili powder, 1/2 t celery salt, 1/2 t ground red pepper and 1/4 t dry mustard before cooking. Baste with 1/2 c apple juice while cooking. Add sauce last 15 minutes.
1/2 cup sugar
Pinch of salt
3 tablespoons of flour
4 eggs
2 cups milk
Vanilla wafers
Bananas (preferably with skins that are just starting to turn
black)
6 tablespoons sugar
Preparation:
Blend sugar, salt, and flour. Add 1 whole egg and 3 yolks and
mix together. Stir in milk. Cook in a double boiler over
boiling water, stirring, until thickened. Remove from heat
and cool.
In a baking dish, arrange a layer of whole vanilla wafers,
a layer of sliced bananas and a layer of custard.
(Use more wafers for a drier pudding and less for a soupy one.)
Continue, making three layers of each.
Make a meringe of remaining three egg whites and 6 tablespoons
of sugar. Spread over banana mixture and brown in
375-degree oven.
Place in the refrigerator and let sit a minimum of 24 hours
before serving.
The origins of this recipe remain clouded in mystery. Be aware that the amounts have never actually been measured, and should be considered as a starting point. Adjust them to suit your taste. Ingredients: 1 large (28-32 oz) can pork & beans 2/3 cup (more or less) Heinz ketchup 1/4 bottle (more or less) Heinz Cocktail Sauce 1 tablespoon (more or less) dried onion flakes 1/4 cup (more or less) honey 1/4 cup (more or less) Grandma's grand molasses 6 rashers bacon Preparation: Dump the pork & beans in a Pyrex dish. Stir in the onion flakes, ketchup, cocktail sauce, honey, and molasses. Cut the bacon into 1-inch strips and lay on top. Place a lid over the dish and bake in a 325-degree Fahrenheit oven for at least an hour or until the bacon is done. Vary the sweetness by adjusting the honey content. The horseradish in the cocktail sauce provides the hot counterpoint. Adjusted it accordingly. The amount of onions are a matter of taste, but they should not overpower the flavor of the beans. Lean bacon adds more flavor than does fatty. Baking the beans for a longer period of time improves the flavor, but they are best when served moist. Therefore, care must be taken (1) to reduce the heat after an hour or so and (2) to remove the beans from the oven well before they begin sticking to the sides of the dish.
2 chickens
1/4 cup vegetable oil
1/4 cup vinegar
1/2 cup ketchup
1/2 cup honey
1/4 cup blackstrap molasses
1/4 cup chopped onion
Juice of 1 orange
Juice of 1 lemon
Grated peel of 1 orange
Grated peel of 1 lemon
Pinch of salt
Preheat grill to medium. Cut chickens through the
back to remove backbones and breastbones, but leave
the chickens attached at the breast area. Flatten well.
Put them skin side up on the grill and
cook for 25 minutes. While chickens are cooking,
make the barbecue sauce by combining
all other ingredients in a saucepan. Bring to a boil and cook
for 10-15 minutes, or until the sauce is reduced by half.
(The color will change from light to dark red as the sauce cooks.)
When chickens have cooked 25 minutes, brush them
with barbeque sauce, turn them over and brush with sauce again.
Cook, brushing several times more, until the chickens are tender.
Serve with additional sauce!
Note: If you like a sweeter sauce, you can add a little brown
sugar to the barbeque sauce before you begin to boil it.
1 kg chicken wings 4 tbsp soy sauce 1 tbsp honey 2 tbsp lemon juice 2 tbsp grated fresh ginger 2 tbsp tomato ketchup 1 tbsp oil Cut the tips of the chicken wings and divide each wing into 2 pieces. Mix the remaining ingredients together and marinate the chicken in this mixture, covered in the fridge, for 6-8 hours or overnight. Grill for about 15 minutes or until cooked through, brushing frequently with marinade and turning twice.
1 c (2 sticks) margarine 1/2 c vegetable oil 1/2 c chicken broth (canned is fine) 4 t finely minced garlic 5 whole bay leaves, torn into pieces 4 t dried rosemary, crushed 1 t dried sweet basil 1 t Greek oregano 1 t dried thyme 1/2 t salt 1/2 t (or more) cayenne pepper 4 t paprika 1 1/2 t freshly ground black pepper 1 T fresh lemon juice 2 lb whole fresh shrimp in the shell (with heads if possible) In a heavy saute pan or saucepan melt the margarine, then add the oil and mix well. Add all the other ingredients except the shrimp and broth, and cook over medium heat, stirring constantly, until the sauce begins to boil. Reduce the heat to low and simmer for 7 to 8 minutes, stirring frequently, then remove the pan from the heat and let it stand, uncovered, at room temperature for at least 30 minutes. Add the shrimp to the sauce, mix thoroughly, and put the pan back on the burner. Cook over medium heat for 6 to 8 minutes, or just until the shrimp turn pink. Add the broth, shaking the pan back and forth to mix. Preferably, place the pan into a preheated 450 deg F oven and bake for 10 minutes. OR simmer loosely covered on the stovetop for about 5 or 10 minutes. Serve equal portions of shrimp with about 1/2 c of the sauce ladled over each one. You will need bibs and lots of bread to sop up the sauce. Also, fingers are a necessary eating utensil. A good side dish is quartered red new potatoes, baked in olive oil, lemon juice, salt, pepper, and several bay leaves. A green salad and bread finishes the meal. Makes 5 generous (nearly 1/2 lb) servings.
1/2 cup chili powder 1/4 cup hickory flavored salt 3 tablespoons onion powder 2 tablespoons cumin 1 tablespoon paprika 1 tablespoon garlic 1 tablespoon brown sugar 1 teaspoon cayenne pepper 1/2 teaspoon dry mustard 1/2 teaspoon lemon zest Mix ingredients thoroughly and store in a tightly-sealed jar in a cool dark place.
2 pounds pork loin ribs Dry Spice Rub 4 cups canned tomato sauce 1/2 cup diced tomato 1/4 cup firmly packed brown sugar 1/4 tablespoon Worcestershire sauce 2 tablespoons dried onion 1/4 cup soy sauce 1/4 cup water coleslaw and grilled corn on the cob as accompaniments Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours. In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water, and 1/2 cup Dry Spice Rub and cook over very low heat for 3 hours. Preheat a grill or smoker over low heat until hot. Add ribs and cook, covered, for 3 to 5 hours. Brush with sauce during last minutes of cooking. Serve with remaining sauce, coleslaw, and corn.
1 cup chili powder 1 tablespoon garlic granules 1 teaspoon onion powder 1/2 teaspoon cumin 1 1/2 teaspoons salt 2 tablespoons seasoned salt In a jar combine all ingredients well and store in a dry place, covered, until ready to use. NOTE: prepare only the dry mix, using it to coat the meat before cooking, then add a bit of vinegar\water the the remaining amount and baste during the last portion of the cooking. Any that is left over can be put in small bowls and used for "dip" during the meal. add a double handful of hickory chunks (if available) to the fire just before starting the cooking. Pre-soaked in water, of course. Modifications to the basic recipe: Use "Texas" hot, or hot chile powder for an added kick. Also, add about a tsp of Cayenne or white pepper to the dry mix. A large GLASS pyrex dish makes a handy container for the ribs while they are in the fridge. Cover with foil or saran as the food in the fridge will pick up the taste\smell of the spice mix.
4 oz. powdered eggs 1 oz. dried mushrooms 1 oz. freeze-dried spinach 1 tsp. salt 1 cup water Melt butter in a flat pan. Whisk eggs into water; stir until thoroughly mixed. Pour mixture into pan with butter and cook, stirring frequently, until eggs are set. Serves 4 if part of a full breakfast; 2 as a stand-alone
1 Lb. Ground Beef or Ground Turkey 1 Tsp. Powdered Ranch Dressing Mix 2 Tsp. Minced Green Onion 3 Tsp. Minced Mushrooms Combine all ingredients then form 4" round 1/2" think. Grill on Medium heat 7-8 minutes each side. After grilling, top with avocado and serve on a onion roll.
Corned Beef Brisket, sliced 2 slices Swiss cheese 4 slices dark or light rye bread 4 Tbsp. sauerkraut 3 Tbsp. Thousand Island dressing 6 Tbsp. butter Put several layers of corned beef and 1 slice of cheese on each of 2 slices of bread. Put approximately 2 Tbsp. of sauerkraut on each sandwich. Spread the dressing on the other two slices of bread and place on top of sauerkraut. Melt the butter in a skillet over medium-low heat. Place sandwich in the skillet and brown on each side. Serves 2.
1/3 cup vegetable oil 1/4 cup soy sauce 1 small onion, sliced 1/4 tsp. oregano 1/4 tsp. basil 1/2 tsp. rosemary 1/4 tsp. thyme 4 Tenderloin Ka-Bobs Mix together oil, soy sauce, sliced onion, and seasonings. Place thawed kabobs in glass or ceramic casserole. Add marinade; cover. Refrigerate 24 hours, turning ka-bobs at least twice. Broil about 4 inches away from heat source 6-8 minutes on each side. Serves 4.
3/4 lb. firm, fresh mushrooms 3 Tbsp. butter 2 tsp. flour Salt and pepper 1 cup heavy cream, heated 6 (6 oz.) Filet Mignons, thawed 6 slices French bread 6 Tbsp. butter 1/2 cup Scotch Slice mushrooms and saute in 3 Tbsp. butter. Add flour and salt and pepper to taste. Blend well. Stir in warm cream. Keep well-heated in a separate skillet, while you saute the filets in hot butter for 2 1/2 minutes* per side (for rare). Saute bread slices in 6 Tbsp. butter, turning often to prevent butter from being absorbed. Arrange bread slices in a ring on well-heated platter. Top with the filets and arrange the mushroom sauce in the center. Stir the Scotch into pan juices, boil up for a minute or two and spoon sauce over the meat. Additional sauce can be passed separately. Serves 6. This will be extremely rare. For medium-rare interior, saute for 3 minutes per side.
2 squirrels 6 ears corn 1 minced onion 1/2 pound salt pork 2 cups fresh Lima beans 1 tablespoon salt 1/4 cup sifted white flour 6 potatoes 4 cups sliced tomatoes 1/2 pound butter 2 teaspoons sugar 1 teaspoon black pepper 1/4 teaspoon ground red pepper 3 drops pressed garlic to taste Cut squirrels into serving pieces. Add salt to 4 quarts of water and, when boiling, add onions, Lima beans, corn cut from the cob, pork, potato, pepper, and the squirrels. Cover and simmer for 2 hours, add sugar and tomato, and simmer for 1 hour more. Ten minutes before removing from heat, add butter cut into pieces the size of a walnut and rolled in flour. Bring to a boil. Serve in soup plates for 6. The most traditional of Brunswick Stew recipes always use squirrel meat as a base flavor. However, since you can't buy commercially farm-raised and USDA-inspected squirrel carcasses in any grocery store, you can still achieve that traditional flavor by using half chicken and half rabbit meat (approximately two pounds of each kind) instead. If you have a friend that hunts deer, venison also makes an equally traditional to squirrel-based Brunswick Stew.
4 bananas 4, 3-inch sprigs, fresh rosemary 4 tsp. maple syrup 4 Tbs. ground pecans Cut unpeeled bananas lengthwise in half. Put unpeeled halves in smoker. Load wood box with small chunk of hickory wood and 4, 3-inch sprigs of fresh rosemary. Smoke-cook for 25 minutes at 180F. Heat conventional oven to 400F. Remove bananas from skin and place on lightly greased pan. Spread 1/2 tsp. of maple syrup and 1/2 Tbs. of nuts on each banana half. Bake for 20 minutes or until golden. Serve warm.
Slice meat with the grain, 1/4" thick. Marinate the meat in Tabasco sauce for 24 hours, then season with cayenne pepper. Smoke at 225F for 1 hour, and hold at 140F for 24 hours. Recommended wood: hickory 1 5 pound brisket 1 large onion chopped 1 cup water 7 ounce of beer 1 stick of butter 1/3 cup cider vinegar 6 cloves garlic minced 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons black pepper 2 tablespoons cayenne 2 tablespoons paprika 2 tablespoons brown sugar 1/2 tablespoon Worcestershire sauce 1 teaspoon chili powder salt and pepper Trim excess fat from Brisket and season with garlic powder, onion powder, black pepper, cayenne and paprika. Place on rotisserie and put on preheated grill. Prop the lid a little and let cook. Meanwhile prepare sauce. Melt butter in a sauce pan and saut� onion and garlic for about 5 minutes. Add water, cider vinegar, brown sugar, Worcestershire sauce, chili powder and a little salt and pepper to taste. Let simmer for 10-15 minutes. Add beer. Baste over brisket about every 30 minutes. Cook brisket on low for about 4-5 hours. Remove brisket from grill and slice thinly.
Flank Steak
1 1/2 to 2 pounds flank steak 1/2 cup butter 1/4 cup beef broth 1/4 cup dry red wine 2 tablespoons oil 2 tablespoons minced fresh parsley 2 cloves garlic, minced 1 tablespoon red wine vinegar 1 tablespoons minced scallion tops 1 teaspoon Worcestershire sauce salt and pepper to taste Cut 1 inch diamonds about 1/8 inch deep into both sides of the flank steak. Rub with minced garlic and place in shallow baking dish. lightly coat with oil, vinegar and salt and pepper. Let sit at room temperature for about 30 minutes. While that's sitting, broth, wine, Worcestershire sauce, parsley and scallions. Keep warm until ready to serve. Grill steak about 4 to 5 minutes on each side. Don't over cook or it will get tough. Remove from grill and cut into thin strips. Serve with sauce.
Tex-Mex Steak Sandwiches
2 pounds chuck steak 12 corn tortillas 3 canned long green chiles 1/3 cup olive oil 1 clove garlic, minced Salsa Cut chiles into strips so that you have 12 of them. Cut steak into 1"x1"x3" pieces. Combine steak strips, garlic, and olive oil in a resealable bag. Toss and let sit for a couple of hours. Preheat grill. Grill steak on four sides until about medium rare. Warm tortillas in the oven. Remove steak from grill when done and place a piece in a tortilla with 1 piece of chile and roll up. Serve with salsa.
Fire Nuts
2 cups raw peanuts 1/2 cup hot pepper sauce salt to taste Pour nuts and hot sauce into a bowl. Let sit 30 minutes or until the nuts of soaked up the hot sauce. Place on a smoker safe cooking dish large enough to make one layer of nuts. Lightly salt. Place in prepared smoker at 200-220 degrees. Smoke for one hour or until brown and dry. Remove from smoker and place on absorbent paper to cool. Serve. Despite the hot sauce these nuts are not that hot, but are delicious.
The World's First-Ever Barbecued Ice Cream
1 standard sized pound cake, frozen 1-2 pints of your favorite, high quality ice cream, frozen hard 6 egg whites 1 teaspoon cream of tartar � cup white sugar Sauce (see recipe below) Supplies: 1 pine plank, 6 inches long by 6 inches wide by 2 inches thick, well soaked in plain water aluminum foil to wrap wet pine plank two standard bricks standard kettle-type covered cooker Sauce: Simmer 2 cups of cranberries with enough sugar to taste, along with a squeeze of orange juice and a cinnamon stick, until the berries burst and the mixture is thick. Let cool, than mash through a strainer. If sauce seems too thin, cook with more sugar until it's a nice thick syrup. Keep in refrigerator in a clean covered jar for up to a week. Keep the mashed berries to use as a jam, as noted in Preparation: Get a good hot fire (500 degrees plus) going in a kettle grill. We use pure lump charcoal, and bank it to either side of the cooker, leaving the middle open. Don't use the cooking grill. Put a brick at each end of the middle section. Whip the egg whites, cream of tartar, and sugar into a stiff meringue. Working quickly but calmly, wrap the wet plank in the foil. Cut a horizontal slice of the frozen pound cake, and lay it on the foil. Spread the cake with a thin layer of cranberry jam (NOT the sauce). Place your ice cream over the cake and jam. You can make the job easier by molding the ice cream into a shape that will fit on the cake, before you freeze the ice cream hard. Cover the cake and ice cream with the meringue. Be sure to bring the meringue all the way down to the foil-covered plank. Make some pretty swirls and peaks. Sprinkle lightly with a little sugar. Balance the plank on the bricks, and cover the cooker. Shine a flashlight through the vent holes to watch until the meringue browns. This will only take a few minutes with a very hot fire. Remove from the cooker, and slide the covered cake off of the plank and onto a serving platter onto which you have spooned a generous pool of sauce. Variations: How about substituting chocolate fudge brownie for the pound cake, with strawberry ice cream and sauce? Or use rich caramel instead of cranberry jam. Or how about sliced bananas tossed with lemon juice instead of the cranberry jam?
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