A long list of recipes in no particular order.

Lela’s Famous Burgers

This is the recipe Gordon Ramsay used on Kitchen Nightmares when he went to Lela’s and created Lela’s Famous Burger.

For best results, prepare these on the grill and get your hamburger meat from a local butcher. They tend to crumble. Squeeze some of the liquid out of the patties before putting them on the grill.

1 -1 1/4 LBs Ground Beef 

Salt (to taste)

Pepper (to taste)

1 1/2 Teaspoons Dijon Mustard

Worcestershire Sauce (several dashes)

2 Egg Yolks

3 Tablespoons Ketchup

Enough Red Onion to equally distribute in the ground beef

Mix the ingredients in a large bowl with your hands.  The form the result into patties.

Cooking the Hamburgers:

Medium heat works best for cooking hamburgers as it allows for nice grill marks and color, but provides enough time to cook the inside without drying it out. Prepare your grill (or your pan) by allowing it to reach medium heat. Place your hamburger patties on the grill (or in the pan) and resist the urge to press them with a spatula or move them around too much; either of these practices will dry out the burgers and can also cause Lela’s Famous Hamburgers to crumble.

Flip your patties after 3 minutes of steady cooking and allow them to cook for 3 more minutes. You may need to flip once or twice more depending on the heat of your grill (or stove). USDA says that the inside of your hamburgers should be 160 degrees before eating. Some of you might like your hamburgers medium, or medium rare. Under cook hamburger patties at your own risk.

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Waffles

From the Hamilton Ross Modern Cook Book by K. Camille Den Dooven.

1 cup bread flour

1 large egg

¼ teaspoon salt

2 teaspoons baking powder

½ cup milk

1 ½ tablespoons salad oil (or melted butter)

Beat well together egg, salt, and milk.

Then mix in the flour and baking powder sifted together, and last of all the oil. Use a whisk and mix until smooth. This is a thick batter.

Measure around 1/3 cup onto hot waffle iron. Makes 5-8 inch waffles. Cook 3 ½ min. For pancake batter, use 1 cup of milk.

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BARBECUED TURKEY WITH MAPLE-MUSTARD GLAZE

First the turkey is soaked overnight in a brine to improve flavor and ensure moist meat. (Be sure to use a pot large enough to hold both the brine and the turkey.) The smokiness of the turkey is offset beautifully by the tangy, sweet glaze, which incorporates two quintessential Napa Valley ingredients: wine and mustard.

For turkey 6 quarts water 2 large onions, quartered 1 cup coarse salt 1 cup chopped fresh ginger ¾ cup (packed) golden brown sugar 4 large bay leaves 4 whole star anise 12 whole black peppercorns, crushed 1 13- to 14-pound turkey, giblets discarded 4 cups hickory smoke chips, soaked in water 30 minutes, drained Disposable 9×6 1/4×1-inch aluminum broiler pans 2 large oranges, cut into wedges ¼ cup olive oil 2 tablespoons oriental sesame oil

For glaze ¾ cup pure maple syrup ½ cup dry white wine 1/3 cup Dijon mustard 2 tablespoons (¼ stick) butter Serve accompanied by Winter Fruit Chutney

Make turkey: Combine first 8 ingredients in very large pot. Bring mixture to simmer, stirring until salt and sugar dissolve. Cool brine completely. Rinse turkey inside and out. Place turkey in brine, pressing to submerge. Chill overnight, turning turkey twice. If using charcoal barbecue: Mound charcoal briquettes in barbecue and burn until light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Sprinkle each pile with generous ½ cup hickory chips. Place empty broiler pan between piles. Position grill at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame. If using gas or electric barbecue: Preheat barbecue with all burners on high. Turn off center burner and lower outside burners to medium-low heat. Place generous ½ cup hickory chips in each of 2 broiler pans. Set pans over 2 lit burners. Place empty broiler pan over unlit burner. Position grill at least 6 inches above burners. Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Place orange wedges in main cavity. Mix olive oil and sesame oil in small bowl. Brush over turkey. Arrange breast side up on grill, centering above empty broiler pan. Cover; cook until thermometer inserted into thickest part of thigh registers 160°F, adding 1 cup hickory chips (and 6 briquettes if using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.

For glaze: Bring all ingredients to simmer in heavy medium saucepan. Brush glaze over turkey; cover and cook until thermometer inserted into thickest part of thigh registers 180°F, covering any dark areas of turkey with foil, about 1 hour longer. Transfer turkey to platter. Tent with foil and let stand 30 minutes. Serves 8.

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WINTER FRUIT CHUTNEY

This cinnamon-and coriander-spiced chutney combines wine, raisins and citrus. Serve with the Barbecue Turkey with Maple-Mustard Glaze, or as an appetizer with goat cheese and crusty bread. ½ orange, peel and white pith removed 1 1/2 cups dry white wine 1/3 cup sugar 1 tablespoon fresh lemon juice 1 cinnamon stick 1 bay leaf 1 1/2 teaspoons coriander seeds 1 1/2 teaspoons whole black peppercorns ½ cup dried cranberries 1/3 cup coarsely chopped dried pears 1/3 cup coarsely chopped dried figs ¼ cup raisins 1 1/2 tablespoons minced crystallized ginger 2 small apples (about 8 ounces total), peeled, cored, cut into ½-inch pieces Using small sharp knife, cut between membranes of orange half to release segments. Set segments aside.

Combine white wine and next 6 ingredients in large nonreactive* saucepan. Cover and simmer 15 minutes. Strain mixture; discard solids. Return liquid to saucepan. Add cranberries, pears, figs, raisins and ginger. Cover and simmer until fruit is tender, about 10 minutes. Add apples. Simmer until apples are just tender, about 15 minutes. Cool to lukewarm. Stir in reserved orange segments. Transfer to bowl. Cover and refrigerate. (Can be prepared 1 week ahead. Keep refrigerated.)

*Nonreactive cookware interiors that will not adversely affect foods include stainless steel, anodized aluminum, enamel linings and nonstick surfaces. Makes 3 cups.

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External image


(click to enlarge)
 Chart by Wine Folly

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Puerco Pibil – A delicious slow-roasted pork

5 tbsp of annatto seeds 2 tsp of cumin seed 1 tbsp of pepper 8 all-spice half a tsp of cloves Grind all that together into a fine powder using a coffee grinder (purchase separate coffee grinder for spices, DON’T mix your coffee and spices) 2 habanero peppers, cut up, remove veins and seeds half a cup of orange juice half a cup of white vinegar mix these together in a blender, add the powder add 2 tbsp of salt 8 cloves of garlic blend it all til smooth add the juice of five lemons a splash of the finest tequila then five pounds of pork butt cut the butt into two inch squares, set them in a large ziplock bag, poor mixture over the meat, shake it up, make sure the meat is covered, line pan with banana leaves (or aluminum foil), put meat along with marinade in pan, more leaves on top, fold other leaves over, wrap pan in aluminum foil completely to avoid letting steam escape, set oven to 325, slow roast for 4 hours, serve over rice.

Achiote Paste This is the recipe for the paste used to make Puerco Pibil. Prep Time: approx. 15 Minutes. Ready in: approx. 15 Minutes. Makes 8 servings.

5 tablespoons annatto seeds 2 teaspoons cumin seeds 1 tablespoon black peppercorns 8 whole allspice berries ½ teaspoon whole cloves 3 habanero peppers, seeded ½ cup orange juice ½ cup white vinegar 8 cloves garlic 2 tablespoons salt 5 lemons, juiced 1 teaspoon premium tequila

Directions 1 With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder. 2 In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila

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External image


(click to enlarge)

  Chart by Napa Point Brewing

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Pork Loin Braised in Milk

Recipe from: The Classic Italian Cookbook by Marcella Hazan

2 tablespoons butter 2 tablespoons vegetable oil 2 pounds pork loin in one piece, with some fat on it, securely tied 1 teaspoon salt freshly ground black pepper 2 ½ cups milk

Heat the butter and oil over medium-high heat in a casserole large enough to just contain the pork. When the butter foam subsides add the meat, fat side facing down. Brown thoroughly on all sides, lowering the heat if the butter starts to turn dark brown.

Add the salt, pepper and milk. (Add the milk slowly, otherwise it may boil over.) Shortly after the milk comes to a boil, turn the heat down to medium, cover, but not tightly, with the lid partly askew, and cook slowly for about 1 ½ to 2 hours, until the meat is easily pierced by a fork. Turn and baste the meat from time to time, and, if necessary, add a little milk. By the time the meat is cooked the milk should have coagulated into small nut-brown clusters. If it is still pale in color, uncover the pot, raise the heat to high, and cook briskly until it darkens.

Remove the meat to a cutting board and allow to cool off slightly for a few minutes. Remove the trussing string, carve into slices ⅜ inch thick, and arrange them on a warm platter. Draw off most of the fat from the pot with a spoon and discard, being careful not to discard any of the coagulated milk clusters. Taste and correct for salt. (There may be as much as 1 to 1 ½ cups of fat to be removed.) Add 2 or 3 tablespoons of warm water, turn the heat to high, and boil away the water while scraping and loosening all the cooking residue in the pot. Spoon the sauce over the sliced pork and serve immediately.

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  Catch of the Day   

The fresher the trout, the better the flavor. Prep Time: approx. 15 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 35 Minutes. Makes 1 serving.

1 trout, cleaned and head removed 1 clove garlic, sliced 1 lemon, sliced 1 sprig fresh basil 1 sprig fresh rosemary salt and pepper to taste

Directions 1 Preheat an outdoor grill for medium-high heat. 2 Line the cavity of the fish with slices of garlic, and slices of lemon. Stuff the fresh basil and rosemary inside. Season with salt and pepper. Wrap the fish in foil, and set on wire rack over a campfire, or on the grill. 3 Cook for 15 to 20 minutes over direct heat, or until fish flakes easily with a fork. Remove herbs and lemon from the fish. Hold the fish up by it’s spine, and comb the meat from the bones using a fork. Serve with lemon wedges for squeezing over fish

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Easy Grilled Snapper with Wine and Tomatoes   

Snapper fillets are easy to cook on the grill in a foil bag. Prep Time: approx. 10 Minutes. Cook Time: approx. 15 Minutes. Ready in: approx. 25 Minutes. Makes 4 servings.

4 (4 ounce) fillets tilapia salt and pepper to taste 4 tablespoons butter 3 cloves garlic, pressed 4 fresh basil leaves, chopped 1 large tomato, chopped 1 cup white wine

Directions 1 Preheat a grill for medium-high heat. 2 Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill. 3 Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve

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Pico De Gallo   

Serve with tacos, nachos, black beans, refried beans, or your favorite Mexican dish. Prep Time: approx. 20 Minutes. Ready in: approx. 50 Minutes. Makes 4 servings.

1 medium tomato, diced 1 onion, finely chopped ½ fresh jalapeno pepper, seeded and chopped 2 sprigs fresh cilantro, finely chopped 1 green onion, finely chopped ½ teaspoon garlic powder 1/8 teaspoon salt 1/8 teaspoon pepper

Directions 1 In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes

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Fish Tacos   

Serve with homemade pico de gallo, and lime wedges to squeeze on top! Prep Time: approx. 40 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 1 Hour . Makes 8 servings.

1 cup all-purpose flour 2 tablespoons cornstarch 1 teaspoon baking powder ½ teaspoon salt 1 egg 1 cup beer ½ cup plain yogurt ½ cup mayonnaise 1 lime, juiced 1 jalapeno pepper, minced 1 teaspoon minced capers ½ teaspoon dried oregano ½ teaspoon ground cumin ½ teaspoon dried dill weed 1 teaspoon ground cayenne pepper 1 quart oil for frying 1 pound cod fillets, cut into 2 to 3 ounce portions 1 (12 ounce) package corn tortillas ½ medium head cabbage, finely shredded

Directions 1 To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps). 2 To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne. 3 Heat oil in deep-fryer to 375 degrees F (190 degrees C). 4 Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

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Home-Fried Taco Shells

The taco shells can be fried before you make the filling and rewarmed in a 200-degree oven for about 10 minutes before serving.

Makes 8 taco shells, serving 4 3/4 cup vegetable oil , corn oil, or canola oil 8 corn tortillas (6-inch)

1. Heat oil in 8-inch heavy-bottomed skillet over medium heat to 350 degrees, about 5 minutes (oil should bubble when small piece of tortilla is dropped in; tortilla piece should rise to surface in 2 seconds and be light golden brown in about 1 1/2 minutes). Meanwhile, line rimmed baking sheet with double thickness of paper towels.

2. Following illustrations below, using tongs to hold tortilla, slip half of tortilla into hot oil. With metal spatula in other hand, keep half of tortilla submerged in oil. Fry until just set, but not brown, about 30 seconds.

3. Flip tortilla; hold tortilla open about 2 inches while keeping bottom submerged in oil. Fry until golden brown, about 1 1/2 minutes. Flip again and fry other side until golden brown, about 30 seconds.

4. Transfer shell upside down to prepared baking sheet to drain. Repeat with remaining tortillas, adjusting heat as necessary to keep oil between 350 and 375 degrees.

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Grilled Fish Steaks   

Prep Time: approx. 10 Minutes. Cook Time: approx. 10 Minutes. Ready in: approx. 1 Hour 30 Minutes. Makes 2 servings.

1 clove garlic, minced 6 tablespoons olive oil 1 teaspoon dried basil 1 teaspoon salt 1 teaspoon ground black pepper 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh parsley 2 (6 ounce) fillets halibut

Directions 1 In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley. 2 Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally. 3 Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat. 4 Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork

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Grilled Kingfish Fish with dark meat recipe

Prep Time: approx. 10 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 75 Hours . Makes 4 servings.

2 pounds whole kingfish, gutted and washed 2 cups Italian-style salad dressing

Directions 1 Cover fish with water, refrigerate and let stand for 2 days. Change water every six hours. 2 Two to twelve hours before fish is to be cooked, drain water and cover fish with salad dressing. 3 Heat a grill to medium heat. Remove fish from marinade and place skin side down on grill. Cook until meat is tender and flaky, about 20 minutes

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Pan Fried Whole Trout   

Serve with a side of creamy mashed potatoes Prep Time: approx. 20 Minutes. Cook Time: approx. 12 Minutes. Ready in: approx. 32 Minutes. Makes 4 servings.

4 whole (12 ounce) trout, cleaned with tails and heads on ½ cup all-purpose flour ½ cup cornmeal 1/8 teaspoon cayenne pepper 1 teaspoon salt 1 teaspoon ground black pepper 3 tablespoons olive oil 2 lemons – cut into wedges, for garnish

Directions 1 Remove gills from fish and discard. Rinse fish under cold water. 2 In a large skillet heat oil over medium heat. 3 In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Serve garnished with lemon wedges.

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Smoked-Trout Spread   

This rich spread goes best with plain crackers such as unsalted saltines or Table Water Crackers. Makes 2 3/4 cups (22 servings).

1 pound smoked trout fillets, skinned ½ cup sliced celery 1/3 cup sliced green onions 1/3 cup part-skim ricotta cheese ¼ cup tub-style light cream cheese 1 tablespoon stick margarine or butter 1 tablespoon fresh lemon juice 1 teaspoon Worcestershire sauce ½ teaspoon hot sauce 88 water crackers

Directions Break trout fillets into large pieces. Place trout pieces and the next 8 ingredients (trout through hot sauce) in a food processor, and process until smooth, scraping the sides of processor bowl occasionally. Serve spread with crackers.

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In Pursuit of Perfect Fried Chicken by Susan Dosier

“Without fried chicken, a picnic is just a meal with ants; a family reunion is only a series of endless hugs; and a church covered-dish supper – well, the very thought of this omission leaves the spirit wanting. An occasional rendezvous with the frying pan won’t kill you – and it can be downright fun. Our day with food writer and historian John Egerton of Nashville, proved that point heartily. John’s book Southern Food (University of North Carolina Press Chapel Hill) has provided history and inspiration to our staff for years. So it was only natural to invite him to join us.

    The grease started popping about 9:30 a.m. We cooked eight broiler-fryer chickens every way imaginable and concluded about 1 p.m. to sample them all. Each was judged as critically as a prize pickle at the state fair. Here’s what we discovered.

 A cast-iron skillet is ideal, but an electric skillet or a stainless steel frying will do the job. The chicken cooks more evenly, browns to a prettier color, and is much more crispy when fried in a cast-iron skillet because the oil’s temperature remains more constant. A fresh chicken is best. Some stores fool us with frozen birds that are thawed before they are sold. Get to know your butcher and ask for help. Vegetable oil with ¼ cup bacon drippings is our fat of choice. In an effort to keep the kitchen somewhat clean, we opted for the oil in our cast-iron skillet to be three-fourths the height of the chicken – usually 2 inches deep.  The chicken absorbed less oil (we measured how much oil was left in the skillet after each batch) when it was soaked in buttermilk or salt water in the refrigerator overnight. Salt water offered the best results for us; buttermilk ran a close second. Seasoning the chicken offers more room for variation than any other step.

 Our favorite recipe was simple. The chicken was dredged in a combination of flour, salt and pepper. Dipping in beaten egg before flouring left the chicken clumpy, and it absorbed much more oil. We tried batters with herb seasonings, but the flavor didn’t come through. Add the chicken to the skillet when the oil reaches 360ºF. Then keep the oil sizzling at 300ºF. to 325ºF. for the remainder of the frying. We used a candy thermometer to test the oil’s temperature.

 We covered the cast-iron skillet after adding the chicken. Covering helps to eliminate spatters and it didn’t make our chicken soggy. “The whole objective is to get the right color and outside texture and cook the chicken through in about 30 minutes,” John says. “Take the chicken out of the pan when it’s brown enough to suit your taste.” And when we did take it out of the pan, we drained it on paper towels, let it cool, and sampled it gustily. Even the most disciplined of our tasters gave in. We now smelled like a Southern picnic basket. We’d definitely learned a few new tricks.

 John summed it up for us. ‘We did what came naturally,’ he said. ‘We broke the rules, but we didn’t break them all to pieces. And you know, we ended up back where Mary Randolph was in 1828 with “The Virginia Housewife,” one of the first cookbooks published in the United States. Her recipe called for cutting up a chicken, dredging in flour, sprinkling with a little salt, putting the pieces in a skillet with hot fat, and frying to a golden brown. Then it instructed to make a gravy with the ‘leavings’ “. It’s good to know that some things never change.”

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How to Cut Up Chicken with a Pulley Bone

The other name for the pulley bone is the wishbone, the V-shaped breast bone of the chicken. Cutting up a chicken using a sharp knife to get at the joints and kitchen shears to trim the rest saves money – and many argue that it’s a better product altogether. Assistant Test Kitchens Director Peggy Smith gives us a quick lesson.

1. First remove the legs by cutting at the joints with a sharp knife. 2. Crack the back thigh joint, finding the joint with your fingers. Cut straight through to remove thigh; repeat on the other side. Use kitchen shears to trim extra skin and fat. 3. Stretch out wings and cut into the joints, removing them. 4. Cut down the back from the tail end to the neck end. Clip along the ribs with kitchen shears. You’ll now have a large breast section. 5. Press your fingers on the neck end of the breasts; the pulley bone connects to these two plump muscles. You can feel its V-shape with your fingers. Cut straight down from the top of the breast to the cutting board, cutting between the ribs and pulley bone and separating the pulley bone from the rest of the breast. Your piece will be shaped like a plump “V”. Be careful not to crack the bone while you’re feeling around for it.

Tip: If you don’t cut up your own chicken, you’ll find pieces with the pulley bone cut out for you in packaged chicken cut up country style.

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The Best Southern Fried Chicken

3 quarts water 1 tablespoon salt A 2- to 2 1/2-pound broiler-fryer chicken, cut up 1 teaspoon salt 1 teaspoon pepper 1 cup all-purpose flour 2 cups vegetable oil ¼ cup bacon drippings

Combine 3 quarts water and 1 tablespoon salt in a large bowl; add chicken pieces. Cover and refrigerate 8 hours. Drain chicken; rinse with cold water, and pat dry. Combine 1 teaspoon salt and 1 teaspoon pepper; sprinkle half of mixture over all sides of chicken. Combine remaining mixture and flour in a gallon-size, heavy-duty, zip-top plastic bag. Place 2 pieces of chicken in bag; seal. Shake to coat completely. Remove chicken, and repeat procedure with remaining pieces. Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360ºF. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain chicken on a paper towel-lined plate placed over a large bowl of hot water. Yield: 4 servings. – John Egerton

Note: For best results, keep the oil temperature between 300ºF. and 325ºF. Also, 2 cups buttermilk may be substituted for the saltwater solution used to soak the chicken pieces. Proceed as directed.

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Fried Chicken Gravy

1 recipe Our Best Southern Fried Chicken ¼ cup all-purpose flour 2 cups milk or water [we use milk or a combination of milk and chicken broth] ½ teaspoon salt ¼ teaspoon pepper

Fry chicken according to recipe directions. Pour off pan drippings, reserving ¼ cup drippings in skillet. Place skillet over medium heat. Add flour to drippings, stirring constantly, until browned. Add milk gradually; cook, stirring constantly, until thickened and bubbly (about 3 to 5 minutes). Stir in salt and pepper. Serve immediately. Yield: 1 2/3 cups.

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Oven-Fried Chicken

1 quart water 1 teaspoon salt 6 chicken drumsticks 4 bone-in chicken breast halves, skinned ½ cup non-fat buttermilk 3 cups corn flake crumbs 2 to 3 teaspoons Creole seasoning 2 teaspoons dried Italian seasoning ½ teaspoon garlic powder 1/8 teaspoon freshly ground black pepper 1/8 teaspoon ground red pepper (optional) Vegetable cooking spray

Combine water and salt in a large bowl; add chicken pieces. Cover and refrigerate 8 hours or overnight. Drain chicken; rinse with cold water, and pat dry. Place chicken in a shallow dish; pour buttermilk over chicken, turning pieces to coat. Combine corn flake crumbs and seasonings in a gallon-size heavy-duty, zip-top plastic bag. Place 2 pieces chicken in bag; seal. Shake to coat completely. Remove chicken, and repeat procedure with remaining pieces. Place coated chicken, bone side down, in a 15-by-10-by-1-inch jellyroll pan coated with cooking spray and spray chicken with cooking spray. Place pan on the lowest rack in oven. Bake at 400ºF. for 45 minutes (do not turn). Yield: 6 to 8 servings.

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Southwestern Cornbread Stuffing 

4 chorizo sausages (about 12 oz.) 2 cups yellow cornmeal 2 tsp. salt 2 tsp. baking powder 1 tsp. baking soda 2 cups buttermilk 4 large eggs, lightly beaten 1/2 cup (1 stick) unsalted butter, melted 2 cups canned cream-style corn 2 cups grated Monterey Jack cheese 2 4-oz. cans peeled green chilies, diced 2 small onions, grated 1/2 cup minced fresh coriander

Step 1 Preheat oven to 350 degrees. Cook chorizos in small, heavy skillet until browned on all sides. Cut into ¼-inch slices. Step 2 Mix cornmeal, salt, baking powder and baking soda in a medium bowl. Stir chorizos and remaining ingredients together in a large mixing bowl until thoroughly blended. Add cornmeal mixture and mix well. Step 3 Divide batter between 2 well-seasoned 10-inch cast-iron skillets (or bake in 2 batches). Bake cornbread until top is brown and wooden toothpick inserted in center comes out clean, about 40 minutes. Step 4 Let cool completely on wire rack, then crumble coarsely for stuffing. Makes about 13 cups.

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Barbecued Oysters

Serves 6-8 INGREDIENTS: ½ cup (1 stick) butter 3 tablespoons ketchup 3 tablespoons soy sauce 2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce 24 fresh oysters, shucked, left on half shell 1 Melt butter in medium saucepan over medium heat. Stir in next 4 ingredients. Bring to simmer, stirring often. Reduce heat; simmer until sauce thickens, stirring often, about 5 minutes. Season with salt and pepper. 2 Prepare barbecue (medium-high heat). Place oysters still in their bottom shells on rack. Grill until just heated through, about 3 minutes. Transfer to platter. Serve, passing sauce separately.

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Black Coffee Barbecue Sauce

1-½ cups INGREDIENTS: ½ cup very strong black coffee, espresso preferred 1 cup ketchup ¼ cup red wine ¾ cup firmly packed dark brown sugar 1 onion, peeled and chopped, about 1 cup 2 cloves garlic, peeled and crushed 2 tablespoons dark molasses 3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded 2 tablespoons hot dry mustard mixed with 1 tablespoon water 2 tablespoons Worcestershire sauce 2 tablespoons ground cumin 2 tablespoons chili powder Combine all ingredients in a saucepan and simmer over very low heat for 20 minutes. Cool, then puree in a blender or food processor until smooth. This can be stored in the refrigerator for up to 2 weeks in a covered container.

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Carolina Style Ribs

Mustard based sauce. This one will definitely satisfy your needs. This is for the big fatty ribs, not the baby backs. Do not trim the fat from the ribs. This method renders out fat and keeps ribs moist. If you do not have a smoker available, this can also be done in the oven. Yields 10 servings  1/2 cup brown sugar  1/3 cup fresh lemon juice  1/4 cup white vinegar  1/4 cup apple cider vinegar  1  tablespoon Worcestershire sauce  1/4 cup molasses  2 cups prepared mustard  2  teaspoons dried minced garlic  2 teaspoons salt  1 teaspoon ground black pepper  1 teaspoon crushed red pepper flakes  1/2 teaspoon white pepper  1/4 teaspoon cayenne pepper  2 racks pork spareribs  1/2 cup barbeque seasoning, or to taste

   In a medium bowl, whisk together the brown sugar,lemon juice, white vinegar, cider vinegar,    Worcestershire sauce, molasses and mustard. Season with granulated garlic, salt, pepper,    red pepper flakes, white pepper and cayenne pepper, and mix  well. Set aside. Preheat an outdoor grill or smoker to 225 to 250 degrees F (110 to 120 degrees C). 3 Rub ribs liberally with barbeque seasoning, then place them in the smoker or grill, and cover. Cook for 4 hours, or until very tender. The meat will easily separate from the bone. Baste ribs with mustard sauce liberally during the final 30 minutes. Heat remaining sauce to a boil, and serve on the side.

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BBQ Dry Rub

Yields 3 1/2 cups 1 1/4 cups white sugar 1 1/4 cups brown sugar ½ cup salt ¼ cup freshly ground black pepper ¼ cup paprika In a medium bowl, mix together white and brown sugars, salt, pepper, and paprika. Rub onto pork 10 minutes prior to grilling. Store any leftover rub in a sealed container. Makes 30 servings

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Hugh’s Dry Rub   

Use this dry rub on your favorite meat before grilling. It stores well in an airtight container. Prep Time: approx. 15 Minutes. Ready in: approx. 15 Minutes. Makes 2 cups (36 servings).

½ cup paprika 3 tablespoons cayenne pepper 5 tablespoons freshly ground black pepper 6 tablespoons garlic powder 3 tablespoons onion powder 6 tablespoons salt 2 1/2 tablespoons dried oregano 2 1/2 tablespoons dried thyme

Directions In a medium bowl, combine the paprika, cayenne pepper, ground black pepper, garlic powder, onion powder, salt, oregano, and thyme. Mix well, and store in a cool, dry place in an airtight container

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Beef Marinade

Yields 2 1/2 cups 1 1/2 cups vegetable oil ¾ cup soy sauce ½ cup white wine vinegar 1/3 cup lemon juice ¼ cup Worcestershire sauce 2 tablespoons ground dry mustard 2 1/4 teaspoons salt 1 tablespoon ground black pepper 1 1/2 tablespoons chopped fresh parsley 2 tablespoons ground cloves 1 In a quart jar, combine oil, soy sauce, vinegar, lemon juice and Worcestershire sauce. Season with mustard, salt, pepper, parsley and ground cloves. Shake well until it is mixed. 2 Put meat in a large bowl. Pour marinade over meat and let stand covered 3 days in refrigerator, basting every day. Makes 12 servings

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Georgia Barbeque Sauce

Yields 2 cups 1 cup distilled white vinegar ½ tablespoon mustard powder 1 tablespoon ground black pepper 1 tablespoon ground red pepper 1 tablespoon salt 1 tablespoon white sugar 2 tablespoons butter 1 (6 ounce) can tomato paste Combine the vinegar, mustard, black pepper, red pepper, salt, white sugar, and butter in a medium saucepan. Bring to a boil over medium heat, stirring frequently. Stir in the tomato paste until well blended. Allow to cool. Makes 40 servings

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Fajita Marinade

Delicious fajita marinade made with lime juice, olive oil, and soy sauce, and spiced up with cayenne and black pepper. Makes enough marinade for 2 pounds of meat. Prep Time: approx. 15 Minutes. Ready in: approx. 15 Minutes. Makes 2 cups (16 servings). ¼ cup lime juice 1/3 cup water 2 tablespoons olive oil 4 cloves garlic, crushed 2 teaspoons soy sauce 1 teaspoon salt ½ teaspoon liquid smoke flavoring ½ teaspoon cayenne pepper ½ teaspoon ground black pepper

Directions 1 In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper. 2 Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.

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Grilled Pork Rub

Great on a pork loin roast or baby back ribs too. Makes 6 servings. 3 tablespoons brown sugar 2 teaspoons McCormick® Garlic Powder 2 teaspoons McCormick® Chili Powder ½ teaspoon McCormick® Black Pepper ½ teaspoon McCormick® Oregano Leaves ½ teaspoon salt 2 pounds pork tenderloin

Directions 1 Combine seasonings. Coat pork evenly with the rub. Refrigerate 30 minutes or up to 3 hours for stronger flavor. 2 Lightly grease grill rack. Preheat grill to medium heat or use indirect heat method. Grill 25-30 minutes or until pork registers 160 degrees F with meat thermometer, turning occasionally. 3 Remove from grill, cover with aluminum foil. Let stand 5 minutes before cutting into thin slices.

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Mustard Vinegar Based BBQ Sauce

Ingredients: 2 cups apple cider vinegar 1 cup yellow mustard 1-½ teaspoons black pepper — fine ground, light 1 tablespoon Worcestershire sauce 1 cup brown sugar ½ teaspoon cayenne pepper ½ teaspoon salt 1 teaspoon Tabasco sauce

Instructions: Mix and use as a mop or as finishing sauce. Use on pork and hams, gets better with age.

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Papa John’s Bar-B-Q Sauce   

Goes with a variety of meats. It makes a lot, but keeps well in the ice box and it’s nice to have it on hand instead of store bought sauce. Prep Time: approx. 15 Minutes. Cook Time: approx. 45 Minutes. Ready in: approx. 1 Hour . Makes 5 cups (12 servings).

4 slices bacon, diced 1 large finely chopped onion 3 teaspoons soy sauce 3 cloves garlic, minced 3 (10.75 ounce) cans tomato puree 1/8 cup corn syrup ½ cup molasses ¼ cup packed brown sugar ¼ teaspoon liquid smoke flavoring 1 tablespoon chili powder 2 tablespoons dry mustard 2 teaspoons paprika 1/8 teaspoon cayenne pepper ¼ teaspoon ground cloves 1 bay leaf 1 1/2 teaspoons salt

Directions 1 In a large saucepan brown bacon until crispy and discard excess grease. Add onions and cook for a few minutes until wilted. 2 Combine soy sauce, garlic, tomato puree, corn syrup, molasses, brown sugar and liquid smoke. Add to bacon and onion in the saucepan. Season with chili powder, mustard, paprika, cayenne, ground cloves, bay leaf and salt. Bring to a boil, reduce heat and simmer for 45 minutes to 1 hour

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Basic Brine for Smoking Meat

This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce, and various herbs and spices. Anything that you    like will work, so experiment at will. Makes 1 quart (8 servings). 1/4 cup kosher salt   1/4 cup packed brown sugar  4 cups water   In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish  that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)_______________________________________________________

North Carolina-Style Pulled Pork

This recipe is delicious, especially when smoked with hickory chips on a charcoal grill. Prep Time: approx. 1 Hour Cook Time: approx. 6 Hours Ready in: approx. 15 Hours . Makes 10 servings. 1 tablespoon mild paprika 2 teaspoons light brown sugar 1 1/2 teaspoons hot paprika ½ teaspoon celery salt ½ teaspoon garlic salt ½ teaspoon dry mustard ½ teaspoon ground black pepper ½ teaspoon onion powder ¼ teaspoon salt 8 pounds pork butt roast 2 cups cider vinegar 1 1/3 cups water 5/8 cup ketchup ¼ cup firmly packed brown sugar 5 teaspoons salt 4 teaspoons crushed red pepper flakes 1 teaspoon ground black pepper 1 teaspoon ground white pepper 2 pounds hickory wood chips, soaked Directions 1 In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight. 2 Prepare a grill for indirect heat. 3 Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork at least 6 hours, or until the internal temperature reaches a minimum of 195 degrees F (200 degrees C). Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke. 4 Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience. 5 In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper.

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Adobo Sirloin

Juicy top sirloin marinated in a spicy chipotle chile sauce. This meat is great by itself, but could also make great fajitas! Prep Time: approx. 15 Minutes. Cook Time: approx. 12 Minutes. Ready in: approx. 2 Hours 30 Minutes. Makes 4 servings.

1 lime, juiced 1 tablespoon minced garlic 1 teaspoon dried oregano 1 teaspoon ground cumin 2 tablespoons finely chopped canned chipotle peppers in adobo sauce adobo sauce from canned chipotle peppers to taste 4 (8 ounce) beef sirloin steaks salt and pepper to taste

Directions 1 In a small bowl, mix the lime juice, garlic, oregano, and cumin. Stir in chipotle peppers, and season to taste with adobo sauce. 2 Pierce the meat on both sides with a sharp knife, sprinkle with salt and pepper, and place in a glass dish. Pour lime and chipotle sauce over meat, and turn to coat. Cover, and marinate in the refrigerator for 1 to 2 hours. 3 Preheat grill for high heat. 4 Lightly brush grill grate with oil. Place steaks on the grill, and discard marinade. Grill steaks for 6 minutes per side, or to desired doneness.

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3 Day Barbeque Brisket       

5 lb. brisket 1 bottle Worcestershire sauce 1 bottle of liquid smoke 1 bottle BBQ sauce (homemade is best) Trim excess fat from brisket. Day 1: place brisket in heavy duty foil. Pour 1 bottle Worcestershire sauce & 1 bottle of liquid smoke over the brisket. Wrap tightly & refrigerate. Day 2: pour over excess Worcestershire sauce & liquid smoke. Remove to cutting board & slice thickly. Place back in foil & pour BBQ sauce over the meat. Wrap tightly & refrigerate. Day 3: Bake at low heat (250 degrees) for several hours or until meat is done.

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9 Day Cole Slaw I have no idea why it’s called that.

1 sm. cabbage, shredded 1 bell pepper, chopped 6 green onions, chopped ¼ cup vinegar 1 1/2 Tbs. celery seed 1/3 cup salad oil ¼ cup sugar salt & pepper to taste Combine vinegar, sugar & oil, mix thoroughly. Toss with cabbage, celery seed, onion & bell pepper. Refrigerate several hours before serving for better taste. The recipe may be kept several days if refrigerated. Makes 1 qt. or more.

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Caesar Salad

2 very large heads Romaine lettuce 1 large egg 2-3 cloves garlic (crushed, reserving ½ whole clove) 1/3 cup virgin olive oil 1 heaping Tbs. Dijon mustard Juice from ½ large lemon 1/8 cup freshly grated parmesan cheese Homemade croutons (below) Wash & dry Romaine, tear into pieces & chill. In a large salad bowl, rub with reserved ½ whole garlic clove. In bottom of bowl, beat egg. Add oil, vinegar, lemon juice, mustard, crushed garlic & lots of salt & pepper. Beat well. Add Romaine lettuce pieces, parmesan cheese & homemade croutons. Toss & serve with warn, crusty bread.

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Cheese Dip

This patio appetizer was called “Cheese Dip” before it became fashionable to be called “Chile Con Queso”. 1 lb. (about ½ box) of Velveeta cheese 1 can Ro-tel tomatoes (or other brands such as Hunt’s tomatoes with chiles if you live up north) ¼ cup milk Cube the cheese and put it in a large mixing bowl. Add the Ro-tel tomatoes and milk. Microwave a few minutes (how’d we do it in the sixties?) until the mixture become fluid stirring a few times. When well mixed serve hot with plenty of tortilla chips or Fritos.

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Gordo’s Good Venison

Prep Time: approx. 10 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 4 Hours 30 Minutes. Makes 4 servings.

6 pounds venison (deer meat) 1 1/2 cups water 1 cup chicken broth ½ cup olive oil 3 tablespoons butter 3 cloves garlic, minced 1 teaspoon Louisiana-style hot sauce 1 tablespoon distilled white vinegar ¼ cup chopped fresh parsley 3 leaves fresh basil, chopped 2 tablespoons fresh rosemary 1 teaspoon ground cumin ½ teaspoon paprika salt and pepper to taste

Directions 1 Slice venison roast into thick 1 inch steaks. 2 In a saucepan, combine water, chicken broth, olive oil, butter, garlic, and hot sauce; bring to a boil. Reduce heat, and stir in vinegar. Season with parsley, basil, rosemary, cumin, paprika, salt, and pepper. Simmer for 20 minutes, stirring regularly. Allow to cool. 3 Pour cooled sauce over venison steaks, and marinate in the refrigerator for 3 to 4 hours, turning regularly. 4 Preheat an outdoor grill for high heat and lightly oil grate. Take steaks out of marinade, reserve marinade. 5 Grill steaks for 7 to 8 minutes per side, or to desired doneness. Turn them regularly and make sure you don’t over-cook. Mop steaks with reserved marinade while cooking.

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Bourbon Street New York Strip Steak

Prep Time: approx. 15 Minutes. Cook Time: approx. 10 Minutes. Ready in: approx. 3 Hours 25 Minutes. Makes 2 servings.

2 (6 ounce) boneless New York strip steaks 3 cups bourbon whiskey 1 cup dark brown sugar

Directions 1 Gently tenderize steaks with a meat mallet. With a sharp knife, lightly score the meat on one side diagonally. Place steaks in a casserole dish, scored side up, and pour bourbon over them. Rub the brown sugar evenly over each steak. Marinate in refrigerator for 1 to 3 hours. 2 Preheat grill to high heat, and lightly oil grate. 3 Place the steaks on the hot grill, with the sugar side down. Let cook until sugar has caramelized, 3 to 5 minutes, then flip steaks, and finish cooking to desired doneness.

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Baker’s Best Steak

Serve with sauteed mushrooms and a baked potato. Prep Time: approx. 15 Minutes. Cook Time: approx. 15 Minutes. Ready in: approx. 45 Minutes. Makes 4 servings.

4 (6 ounce) rib-eye steaks 2 tablespoons olive oil salt and freshly ground black pepper to taste 8 cloves garlic, minced 4 sprigs fresh rosemary

Directions 1 Preheat grill for high heat. 2 Rub each steak lightly with olive oil – this is to ensure that the steaks don’t stick to the grill. Season with salt and pepper. Rub fresh garlic into both sides of each steak. Let stand for 15 minutes. 3 Place the steaks on the preheated grill, and immediately turn after 30 seconds (this first turn is to ensure that one side is seared). Place the fresh rosemary sprigs on top. Cook 7 minutes per side, to desired doneness, remembering to remove the rosemary sprigs before turning, and to replace on top of the meat after turning

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Marinated Flank Steak

This also works great when sliced and used for fajitas. Prep Time: approx. 15 Minutes. Cook Time: approx. 10 Minutes. Ready in: approx. 6 Hours 25 Minutes. Makes 6 servings.

½ cup vegetable oil 1/3 cup soy sauce ¼ cup red wine vinegar 2 tablespoons fresh lemon juice 1 1/2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 2 cloves garlic, minced ½ teaspoon ground black pepper 1 1/2 pounds flank steak

Directions 1 In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours. 2 Preheat grill for medium-high heat. 3 Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

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Famous Fajitas  

Makes 10 servings. 2 green bell peppers, sliced 1 red bell pepper, sliced 1 onion, thinly sliced 1 cup fresh sliced mushrooms 2 cups diced, cooked chicken meat 1 (.7 ounce) package dry Italian-style salad dressing mix 10 (12 inch) flour tortillas

Directions 1 Cut peppers and onion into thin slices. Do not dice, leave slices long and thin. 2 Saute peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly. 3 Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce

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Acapulco Margarita Grouper

Sea bass or any firm-fleshed fish may be used if grouper is not available. The grilled fish and fresh salsa are terrific when served with grilled corn and margaritas. Prep Time: approx. 20 Minutes. Cook Time: approx. 12 Minutes. Ready in: approx. 1 Hour 2 Minutes. Makes 4 servings.

4 (6 ounce) grouper fillets 1/3 cup tequila ½ cup orange liqueur ¾ cup fresh lime juice 1 teaspoon salt 3 large cloves garlic, peeled 4 tablespoons olive oil 3 medium tomatoes, diced 1 medium onion, chopped 1 small jalapeno, seeded and minced 4 tablespoons chopped fresh cilantro 1 pinch white sugar salt to taste 1 tablespoon olive oil ground black pepper to taste

Directions 1 Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for ½ hour, turning the fillets once. 2 Preheat the grill for high heat. 3 In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside. 4 Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Set aside to cool. 5 Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate. Spoon salsa over the fish, and drizzle with the cooked marinade to serve

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Authentic Huevos Rancheros

This is an easy to make tostada-type breakfast that will definitely satisfy your hunger until lunch. Prep Time: approx. 10 Minutes. Cook Time: approx. 10 Minutes. Ready in: approx. 20 Minutes. Makes 4 servings.

2 tablespoons vegetable oil 4 (6 inch) corn tortillas 1 cup refried beans with green chilies 1 teaspoon butter 4 eggs 1 cup shredded Cheddar cheese 8 slices bacon, cooked and crumbled ½ cup salsa (optional)

Directions 1 Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease. 2 Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all. 3 Place tortillas onto plates, and spread a layer of beans on them. Top with a fried egg, crumbled bacon and if desired, salsa

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Best Guacamole

The real trick to great guacamole is to use good avocados. Make sure your avocados are ripe and of the Haas variety. Prep Time: approx. 5 Minutes. Ready in: approx. 1 Hour 5 Minutes. Makes 2 cups (16 servings).

2 avocados ½ lemon, juiced 2 tablespoons chopped onion ½ teaspoon salt 2 tablespoons olive oil

Directions Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving

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Chicken Chimichangas

Tortillas filled with a chicken, rice, beans and olive mixture – rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. Prep Time: approx. 20 Minutes. Cook Time: approx. 5 Minutes. Ready in: approx. 25 Minutes. Makes 6 servings.

1 1/2 cups chicken broth 1 cup uncooked long-grain rice ½ cup red enchilada sauce 1 1/2 onion, diced, divided 6 (12 inch) flour tortillas 4 cups diced cooked chicken breast, divided 1 pound Monterey Jack cheese, shredded, divided 1 (6 ounce) can sliced black olives 4 cups refried beans, divided ¼ cup vegetable oil TOPPING 3 avocados, peeled and pitted ½ cup finely chopped cilantro 2 tablespoons lemon juice 3 green onions, diced ¼ cup finely chopped jalapeno chile peppers 1 tomato, diced 2 cups shredded lettuce 2 cups sour cream 2 cups shredded Cheddar cheese

Directions 1 In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender. 2 Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold). 3 When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over. 4 Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels. 5 To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped

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Chile Verde Enchiladas

Mouthwatering pork filled enchiladas are baked in a spicy green sauce, and blanketed in Monterey Jack cheese. Ready in: approx. 1 Hour 30 Minutes. Makes 8 servings.

2 red bell peppers 2 onions 1 1/2 pounds fat-trimmed pork tenderloin 1 (16 ounce) can fat-skimmed chicken broth 1 1/2 teaspoons cumin seed 1 tablespoon minced or pressed garlic ¼ cup minced fresh cilantro 2 (19 ounce) cans green enchilada sauce 2 cups nonfat milk ½ cup cornstarch 16 (6 inch) corn tortillas 2 cups shredded jack cheese 1 cup tomato salsa Salt Directions 1 Rinse peppers and discard stems, seeds, and veins. Cut peppers into ¼- by 2-inch pieces. Peel onions and cut into ¼- by 2-inch pieces.

2 Rinse pork, pat dry, and cut into ¼-inch-thick slices not more than 2 inches long. Set a 10- to 12-inch nonstick frying pan over high heat; add meat and stir just until no longer pink, about 2 minutes. Pour from pan into a bowl. When cool enough to handle, in about 5 minutes, tear meat into strips about ½ inch wide.

3 Meanwhile, add peppers, onions, broth, cumin, and garlic to frying pan. Stir often over high heat until liquid has evaporated and vegetables are lightly browned, about 10 minutes. Pour mixture into bowl with pork; add cilantro.

4 Pour enchilada sauce into frying pan and add juices from meat mixture. In another bowl, blend milk with cornstarch until smooth, and add to enchilada sauce. Bring to a boil over high heat, stirring often. Remove from heat.

5 Stack tortillas and enclose loosely in microwave-safe plastic wrap. Heat in a microwave oven at full power (100%) just until hot, 1 to 2 minutes.

6 Pour about 2 cups enchilada sauce mixture into each of 2 shallow casseroles (each 3 qt., about 9 by 13 in.). Turn 8 tortillas, 1 at a time, in sauce in 1 casserole and stack at 1 end. Distribute 1/16 of the pork mixture and 1 tablespoon cheese down center of each tortilla, 1 at a time. Roll to enclose filling; set tortillas, seam down and side by side, in sauce. Repeat to fill tortillas in remaining casserole.

7 Pour remaining enchilada sauce over tortillas, coating them evenly.

8 Bake, covered, in a 375 degree oven until enchiladas are hot (140 degrees to 150 degrees) in the center, 40 to 45 minutes. Uncover, sprinkle remaining cheese evenly over enchiladas, and bake until melted, 2 to 3 minutes longer.

9 Serve with a wide spatula. Add salsa and salt to taste.

NOTES: Assemble through step 7 up to 1 day ahead; chill airtight.

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Green Chili Stew

A great Mexican stew. Everyone loves this, even my children! Prep Time: approx. 15 Minutes. Cook Time: approx. 1 Hour 30 Minutes. Ready in: approx. 1 Hour 45 Minutes. Makes 4 servings.

1 tablespoon vegetable oil 2 pounds cubed beef stew meat 1 onion, chopped 1 (10 ounce) can diced tomatoes with green chile peppers 1 1/2 cups beef broth 1 (4 ounce) can chopped green chile peppers 1 teaspoon garlic salt 1 teaspoon ground cumin salt to taste ground black pepper to taste 2 large potatoes, peeled and cubed

Directions 1 In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes 2 Pour in the diced tomatoes with chiles, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste. 3 Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering. 4 Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender

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Grilled Sausage Burrito

Substitute your favorite spicy sausage for the chorizo, if you can’t find it at your local grocery. Prep Time: approx. 20 Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 45 Minutes. Makes 6 servings.

6 (4 ounce) links chorizo sausage 1 (15 ounce) can black beans 1 green bell pepper 1 red bell pepper 1 yellow bell pepper ½ head iceberg lettuce, shredded ¾ cup chunky salsa 2 cups sour cream 2 cups guacamole 6 (12 inch) flour tortillas

Directions 1 Preheat grill and lightly oil grate. 2 Place whole bell peppers on the grill. Cook, turning occasionally until evenly charred. Place into a plastic bag and allow to cool. Place sausages on the grill. Brown on all sides, then move over to indirect heat and allow them to cook through, about 10 minutes. 3 Heat black beans in a small saucepan over medium heat until heated through. Remove from heat and drain off liquid. When peppers are cool enough to touch, peel off skin, remove seeds and stem, and chop. Transfer peppers and beans to a medium bowl, and stir in salsa. Set aside. 4 When sausages are done, slice into ½ inch rounds, and stir into the pepper mixture. Place tortillas on the grill to warm, about 20 seconds. Spoon the sausage filling onto each tortilla, and sprinkle lettuce on top. Layer with sour cream and guacamole as desired.

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Hobo Supper

Also known as Scout Supper, this recipe was a Troop 6 tradition. Prepare the following ingredients: Potatoes, peeled and sliced Onions, peeled and sliced Carrots, peeled and sliced Ground beef, enough to make one thick patty Salt and pepper to taste Place the ground beef patty on one end of a large sheet of strong aluminum foil (about 2 ft. long). Layer the vegetables on top of the patty. Salt & pepper to taste. Fold the other end of the foil over the food and seal the whole thing up around   the edges by folding. Place the spouch of food over hot coals for about 5 minutes, then turn and cook 5 more (use some common judgement here, if you smell the thing burning – pull it out). Pull the pouch out of the   coals when done and slit open the top. Eat it right out of the foil!

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via Shady Rest – A long list of recipes in no particular order.

FAVORITES FROM THE 60-MINUTE GOURMET

This is a digitized version of an article from The Times’s print archive, before the start of online publication in 1996. To preserve these articles as they originally appeared, The Times does not alter, edit or update them.

The article as it originally appeared.

The article as it originally appeared.

September 29, 1982, Page 00001

The New York Times Archives
ALMOST all the recipes that have run in the 60-Minute Gourmet over the years have been innovations of one sort or another. Some were pure creations, dishes that were not based on anything I had read about or dined on before; they were stimulated instead by a particular occasion or an item of food that was on hand. Others have been improvisations, coming from dishes that I have either heard about or recall from my travels here and abroad. Still others are reproductions of dishes that I first cooked as a professional chef or have known about since childhood.

via FAVORITES FROM THE 60-MINUTE GOURMET – The New York Times