Ingredients:
6 Fillets of catfish
3 Eggs
1/4 cup milk
2 cups seasoned breadcrumbs
1 tbs paprika
2 tbs Tabasco hot sauce
1/4 cup oil
Prep:
Pat the fish fillets dry with paper towel
Sprinkle the fish with paprika, dash with hot sauce and rub in the fillets evenly
Whisk eggs in bowl and add milk
Spread bread crumbs out on a plate
Heat oil in a large pan and preheat the oven to 425
Dip each fish fillet in the egg wash, then place in bread crumbs and cover the filet entirely.
Cooking:
Place the breaded fillets into your pan with the hot oil.
Cook fish about 3-4 mins per side or until browned
Place the fish onto a cookie sheet and place in the oven
Cook in the oven for about 8-12 mins until fish is cooked and flaky.
Serving:
Serve the fillets with rice and vegetables.
Brasky's tip: I always make sure there is extra for the next day, great lunch as a sandwich with just some thousand island on the bread.
13 December 2011
Holiday "Salsa"
Super easy dip with great colors and holiday flavors, perfect app to bring to a holiday party.
Ingredients:
2 Tbs Lime Juice
2 Tbs Agave Nectar
1 Diced Jalapeno (Serrano for more heat)
1/3 Cup Diced white onion
2 Avocados
1 cup halved cranberries
2 tbs of chopped cilantro
1 tbs minced garlic
Prep:
In a bowl whisk together the lime juice, Agave nectar, diced pepper, and garlic.
Cut the avocado into 1/4 inch pieces.
Add Onion and cranberries to the bowl and mix with a spoon, gently mix in avocado
Serve with chips.
Ingredients:
2 Tbs Lime Juice
2 Tbs Agave Nectar
1 Diced Jalapeno (Serrano for more heat)
1/3 Cup Diced white onion
2 Avocados
1 cup halved cranberries
2 tbs of chopped cilantro
1 tbs minced garlic
Prep:
In a bowl whisk together the lime juice, Agave nectar, diced pepper, and garlic.
Cut the avocado into 1/4 inch pieces.
Add Onion and cranberries to the bowl and mix with a spoon, gently mix in avocado
Serve with chips.
26 October 2010
Brasky’s Ceviche
A fresh take on a fresh fish appetizer that will go over well for any occasion, weather it be football, or a cocktail party at a friends house. This is a simple dish that just lets time to do all the work for you, the colors and the taste of the dish are attractive and a hit every time. This recipe size is for a group appetizer (6-8).
Ingredients:
1/2 lb of Ahi Tuna (raw)
7 Limes
1/2 pound of shrimp (cooked)
Hand full of cilantro
Handful of parsley
6 Green Onions
1 Yellow onion
3 Avocados
1 Cup Pico De Gallo
pinch of salt
I Tbs Black Pepper
2 Jalapeños (optional)
Prep & “Cooking”
Cut your Ahi into small cubes (you will be eating this from a chip or small toast). Spread it out in a lasagna dish, chop your Shrimp and add that evenly to the Ahi. Cut your limes in half and juice them over the fish, let sit covered in the fridge overnight (12 hours). The next morning, Dice your green onions, yellow onion, Avocados and jalapeños, fold evenly into fish mixture with the Pico De Gallo. Dice your cilantro and parsley and fold that into the Ceviche. Sprinkle with your salt and pepper, place back in fridge until dinner time (about 10 hours).
Serving:
Serve cold with Tiny pieces of toast, or tortilla chips to scoop up
Ingredients:
1/2 lb of Ahi Tuna (raw)
7 Limes
1/2 pound of shrimp (cooked)
Hand full of cilantro
Handful of parsley
6 Green Onions
1 Yellow onion
3 Avocados
1 Cup Pico De Gallo
pinch of salt
I Tbs Black Pepper
2 Jalapeños (optional)
Prep & “Cooking”
Cut your Ahi into small cubes (you will be eating this from a chip or small toast). Spread it out in a lasagna dish, chop your Shrimp and add that evenly to the Ahi. Cut your limes in half and juice them over the fish, let sit covered in the fridge overnight (12 hours). The next morning, Dice your green onions, yellow onion, Avocados and jalapeños, fold evenly into fish mixture with the Pico De Gallo. Dice your cilantro and parsley and fold that into the Ceviche. Sprinkle with your salt and pepper, place back in fridge until dinner time (about 10 hours).
Serving:
Serve cold with Tiny pieces of toast, or tortilla chips to scoop up
22 June 2010
Teriyaki Chicken and Rice
A simple, economical, and fast chicken dish, with Asian influence. Way better than take out, and better yet you made it yourself. This is always a big hit, and instead of a meal you can cook the chicken the same way and place them on skewers as an appetizer (omit rice and vegetables).
Ingredients:
6-8 Boneless skinless chicken breast tender strips
1c teriyaki sauce
Garlic powder
Salt
Black pepper
Sugar peas
Water chestnuts (sliced)
1 green bell pepper
Prep:
Slice your chicken tenders into 1 inch cubes
Sprinkle chicken with garlic powder, salt, and pepper, mix them all to coat and place in refrigerator for 30 mins
Slice your bell pepper into thin long sections
Drain the water from the can of your sliced water chestnuts
Cooking:
Steam your white rice according to the side of the package…basic stuff.
Steam your vegetables until cooked, yet firm
Place your chicken in a hot pan with a bit of olive oil over medium heat
Cook for about 3-4 mins making sure to cook evenly on both sides
Add your teriyaki sauce and vegetables to the chicken and let cook for another 4-6 mins until chicken is cooked yet moist.
Serving:
You can either place your rice in a bowl and place your chicken with the sauce on top of it to serve teriyaki bowls. You can serve it on a plate, using an ice cream scoop or small bowl to shape the rice on the plate, and make it look nice, and place the chicken over the rice or on the side.
Ingredients:
6-8 Boneless skinless chicken breast tender strips
1c teriyaki sauce
Garlic powder
Salt
Black pepper
Sugar peas
Water chestnuts (sliced)
1 green bell pepper
Prep:
Slice your chicken tenders into 1 inch cubes
Sprinkle chicken with garlic powder, salt, and pepper, mix them all to coat and place in refrigerator for 30 mins
Slice your bell pepper into thin long sections
Drain the water from the can of your sliced water chestnuts
Cooking:
Steam your white rice according to the side of the package…basic stuff.
Steam your vegetables until cooked, yet firm
Place your chicken in a hot pan with a bit of olive oil over medium heat
Cook for about 3-4 mins making sure to cook evenly on both sides
Add your teriyaki sauce and vegetables to the chicken and let cook for another 4-6 mins until chicken is cooked yet moist.
Serving:
You can either place your rice in a bowl and place your chicken with the sauce on top of it to serve teriyaki bowls. You can serve it on a plate, using an ice cream scoop or small bowl to shape the rice on the plate, and make it look nice, and place the chicken over the rice or on the side.
21 June 2010
Buffalo Wings
Great for entertaining, when you want a mixed platter or more heat is needed than the Sweet Wings.
Ingredients:
24 Wings (full)
2 Tb Garlic
2 sticks Butter
Cayenne Pepper
Franks Red Hot Sauce
Prep:
Turn Oven to 400*
Melt Butter and Garlic
Toss wings in Garlic Butter sauce and sprinkle with cayenne pepper.
Put the Franks Red Hot Sauce in a bowl
Cooking
Place wings in Oven for 40 mins
Take hot wings out and allow cool for 2 mins.
Place wings in the bowl with sauce and mix slowly and thoroughly with tongs until all wings are coated with glaze.
Serve with Ranch and celery.
Ingredients:
24 Wings (full)
2 Tb Garlic
2 sticks Butter
Cayenne Pepper
Franks Red Hot Sauce
Prep:
Turn Oven to 400*
Melt Butter and Garlic
Toss wings in Garlic Butter sauce and sprinkle with cayenne pepper.
Put the Franks Red Hot Sauce in a bowl
Cooking
Place wings in Oven for 40 mins
Take hot wings out and allow cool for 2 mins.
Place wings in the bowl with sauce and mix slowly and thoroughly with tongs until all wings are coated with glaze.
Serve with Ranch and celery.
California Chicken Sandwich
A fresh chicken sandwich, is a great alternative for a burger for lunch. You can make these very easily by the dozen at a cookout or just one for yourself, simple, tasty and fresh.
Ingredients:
Boneless Skinless Chicken Breast (1 per sandwich)
Deli Sandwich Rolls (Dutch Crunch and ciabatta are my favorite)
Avocado (1 per 2 sandwiches)
Tomato
Provolone cheese (2 circle slices per sandwich)
Garlic
Mayonnaise
Black Pepper
Salt
Paprika
Chipotle Tabasco (optional)
Prep:
Between 2 pieces of saran wrap pound your chicken breasts flat
Salt and pepper your chicken to taste
Sprinkle both sides of chicken with paprika
drizzle a bit of olive oil on both sides of chicken
Slice your avocado, and tomato.
Cut your circles of provolone cheese in half
Cooking:
Place your chicken on a grill or griddle (skillet will work in a bind) on medium. Make sure it is not to hot or else your chicken will get dry and flakey on the outside.
Cook for about 10 mins or until done, turning your chicken every 2-3 mins. We want it to be cooked all the way through however we still want it to be moist.
The last minute of cooking, place your 4 provolone ½ circles on each piece of chicken.
Assembly:
Spread the Mayo and Garlic on your deli rolls (toast if desired), place your chicken cheese side up on the roll, place your tomato, and avocado on top of the chicken. Dash with Chipotle Tabasco if desired. Serve hot.
Ingredients:
Boneless Skinless Chicken Breast (1 per sandwich)
Deli Sandwich Rolls (Dutch Crunch and ciabatta are my favorite)
Avocado (1 per 2 sandwiches)
Tomato
Provolone cheese (2 circle slices per sandwich)
Garlic
Mayonnaise
Black Pepper
Salt
Paprika
Chipotle Tabasco (optional)
Prep:
Between 2 pieces of saran wrap pound your chicken breasts flat
Salt and pepper your chicken to taste
Sprinkle both sides of chicken with paprika
drizzle a bit of olive oil on both sides of chicken
Slice your avocado, and tomato.
Cut your circles of provolone cheese in half
Cooking:
Place your chicken on a grill or griddle (skillet will work in a bind) on medium. Make sure it is not to hot or else your chicken will get dry and flakey on the outside.
Cook for about 10 mins or until done, turning your chicken every 2-3 mins. We want it to be cooked all the way through however we still want it to be moist.
The last minute of cooking, place your 4 provolone ½ circles on each piece of chicken.
Assembly:
Spread the Mayo and Garlic on your deli rolls (toast if desired), place your chicken cheese side up on the roll, place your tomato, and avocado on top of the chicken. Dash with Chipotle Tabasco if desired. Serve hot.
20 June 2010
Baked French Toast
NOTE: THIS DISH NEEDS TO SIT OVER NIGHT.
Very easy prep the night before, and the best thing? Just wake up, pop it in the oven and you have yourself a very tasty, simple breakfast. Always a hit on big occasions, or if you want to surprise someone with breakfast in bed.
Baked French Toast
1 Loaf of Texas Toast
8 Eggs
Cinnamon
Sugar
2 Bananas
1 Basket of Straw berries
2 cups milk
1 ½ cup Half and Half
1-2 tsp Vanilla extract
Powdered sugar
Prep:
Slice your bananas and strawberries thin.
Mix your Eggs, milk and cream in a bowl, and beat until blended
Add your Vanilla Extract and Sprinkle the top of the egg mixture with cinnamon, mix thoroughly
In a 9x13 baking dish place your strawberry and banana slices (alternating so they are mixed and only staked 1 high) to cover the bottom.
Sprinkle your fruit with sugar
Place your Texas toast in the dish on top of the fruit slices
Pour your egg mixture evenly over the toast, cover and put in fridge overnight.
Cooking:
After letting your French toast sit over night, take out of the fridge and preheat your oven to 350*
Bake uncovered for 40-45 mins
Sprinkle with powdered sugar and enjoy.
Very easy prep the night before, and the best thing? Just wake up, pop it in the oven and you have yourself a very tasty, simple breakfast. Always a hit on big occasions, or if you want to surprise someone with breakfast in bed.
Baked French Toast
1 Loaf of Texas Toast
8 Eggs
Cinnamon
Sugar
2 Bananas
1 Basket of Straw berries
2 cups milk
1 ½ cup Half and Half
1-2 tsp Vanilla extract
Powdered sugar
Prep:
Slice your bananas and strawberries thin.
Mix your Eggs, milk and cream in a bowl, and beat until blended
Add your Vanilla Extract and Sprinkle the top of the egg mixture with cinnamon, mix thoroughly
In a 9x13 baking dish place your strawberry and banana slices (alternating so they are mixed and only staked 1 high) to cover the bottom.
Sprinkle your fruit with sugar
Place your Texas toast in the dish on top of the fruit slices
Pour your egg mixture evenly over the toast, cover and put in fridge overnight.
Cooking:
After letting your French toast sit over night, take out of the fridge and preheat your oven to 350*
Bake uncovered for 40-45 mins
Sprinkle with powdered sugar and enjoy.
16 June 2010
EZ "BBQ" Ribs
We all don’t always have 6-8 hours to slow smoke some ribs and get that fall off the bone meat, and that good bbq flavor. Well here is a recipe that will give you all that in a fraction of the time and effort. Enjoy!
Ingredients:
1 Slabs of St Louis style Ribs (About 9lbs)
Thick Tomato based BBQ Sauce
Salt
Paprika
Garlic powder
4 Tb Minced garlic
2 Tb Mustard
Prep:
Fill a large pot with 8 Quarts of water (or enough to cover ribs)
Add minced garlic, and Mustard to the water.
Bring water to a high boil
Cooking:
Place ribs in the boiling water for 1 hour
After 1 hour take ribs out
Rub with Salt, pepper, and paprika
Coat with BBQ sauce and place on BBQ (or oven pre heated to 425)
Allow cook for about 10-15 mins (to allow sauce to caramelize)
Slice and serve hot with chips or a side of mashed potatoes and a green salad or vegetable.
Ingredients:
1 Slabs of St Louis style Ribs (About 9lbs)
Thick Tomato based BBQ Sauce
Salt
Paprika
Garlic powder
4 Tb Minced garlic
2 Tb Mustard
Prep:
Fill a large pot with 8 Quarts of water (or enough to cover ribs)
Add minced garlic, and Mustard to the water.
Bring water to a high boil
Cooking:
Place ribs in the boiling water for 1 hour
After 1 hour take ribs out
Rub with Salt, pepper, and paprika
Coat with BBQ sauce and place on BBQ (or oven pre heated to 425)
Allow cook for about 10-15 mins (to allow sauce to caramelize)
Slice and serve hot with chips or a side of mashed potatoes and a green salad or vegetable.
14 June 2010
Pasta/Lasagna Sauce
If you hate pasta sauce from a jar or a can that tastes like ketchup as much as I do, then this is a simple way to make some great pasta, or have an awesome base for a home made lasagna(coming soon!). This is a simple sauce that basically does all the work for you while it simmers. Another great part? You can pair the red wine with your meal, since you are using it to cook anyways. Enjoy!
Ingredients:
1 ½ lb 92% lean ground beef
3 cloves Garlic
2 yellow onions
1 Tb Black Pepper
1 Tb Salt
1 Tb Sugar
1 Tb Oregano
½ lb sliced Bella mushrooms
26.5 oz Can of tomato sauce
1 c red wine
Prep:
Mince your garlic and dice your onions.
Cooking:
Put a little bit of Extra Virgin Olive Oil in a large sauce pan. Heat up oil and add onions, and garlic, sauté for about 5-6 mins. Add your ground beef and brown it while mashing it so you get fine pieces of beef. Once the meat is browned add your tomato sauce and oregano. Once all that is mixes through, add your pepper, sugar, salt, wine, and mushrooms. Mix well folding your mushrooms into the sauce. Bring to a boil, then lower heat to a simmer, cover and let simmer for about an hour. Serve over pasta with a salad, and protein (chicken, fish, pork, etc) if desired.
Ingredients:
1 ½ lb 92% lean ground beef
3 cloves Garlic
2 yellow onions
1 Tb Black Pepper
1 Tb Salt
1 Tb Sugar
1 Tb Oregano
½ lb sliced Bella mushrooms
26.5 oz Can of tomato sauce
1 c red wine
Prep:
Mince your garlic and dice your onions.
Cooking:
Put a little bit of Extra Virgin Olive Oil in a large sauce pan. Heat up oil and add onions, and garlic, sauté for about 5-6 mins. Add your ground beef and brown it while mashing it so you get fine pieces of beef. Once the meat is browned add your tomato sauce and oregano. Once all that is mixes through, add your pepper, sugar, salt, wine, and mushrooms. Mix well folding your mushrooms into the sauce. Bring to a boil, then lower heat to a simmer, cover and let simmer for about an hour. Serve over pasta with a salad, and protein (chicken, fish, pork, etc) if desired.
Sweet Wings
If you are looking for a snack that is cheap, easy, tasty, and everyone will love, than go to the store and grab some wings. Not everyone is a fan of the heat in buffalo wings, so here is my own alternative so you can make a mixed platter. These have the sweetness of teriyaki bbq, with a nice ginger and garlic finish.
NOTE: If you want to make buffalo wings for a mixed platter they can be found HERE
Ingredients:
24 Wings (full)
1 cup Sweet Chili Sauce
1 Tb chopped Ginger
2 Tb Garlic
¼ cup Soy Sauce
2 sticks Butter
¼ cup Lea and Perrins
¼ c Orange Chicken Marinade
Prep:
Turn Oven to 400*
Melt Butter and Garlic
Toss wings in Garlic Butter sauce
Mix Sweet Chili Sauce, Ginger, Soy Sauce, and Lea and Perrins in big bowl.
Cooking
Place wings in Oven for 40 mins
Take hot wings out and allow cool for 2 mins.
Place wings in the bowl with sauce and mix slowly and thoroughly with tongs until all wings are coated with glaze.
Serve with Ranch and celery.
NOTE: If you want to make buffalo wings for a mixed platter they can be found HERE
Ingredients:
24 Wings (full)
1 cup Sweet Chili Sauce
1 Tb chopped Ginger
2 Tb Garlic
¼ cup Soy Sauce
2 sticks Butter
¼ cup Lea and Perrins
¼ c Orange Chicken Marinade
Prep:
Turn Oven to 400*
Melt Butter and Garlic
Toss wings in Garlic Butter sauce
Mix Sweet Chili Sauce, Ginger, Soy Sauce, and Lea and Perrins in big bowl.
Cooking
Place wings in Oven for 40 mins
Take hot wings out and allow cool for 2 mins.
Place wings in the bowl with sauce and mix slowly and thoroughly with tongs until all wings are coated with glaze.
Serve with Ranch and celery.
Nicaraguan Rice
A Central American take on white rice that I absolutely love. To me it is much better that just steaming some white rice and maybe adding some butter and salt to spice it up. The vegetables add loads of flavor, this rice comes out tender, delicious, and not sticky. A perfect side dish, and a great base to put some meat and sauce on top of.
Ingredients:
4 Tb canola oil
2 c Long Grain white rice
½ bell pepper (green)
½ onion (white)
½ tsp salt
3 c water
Prep:
Slice (not dice) your onion and bell pepper.
Cooking:
Add your oil bell pepper and onion to a medium pan and saute for about 5 mins. Then add your rice stirring frequently and taking care not to burn. Once the rice appears pearly, add your water and cook on high heat until you see holes coming through the rice. Then lower temp to low, cover and let simmer for 15 mins. Rice will be fluffy when done.
Ingredients:
4 Tb canola oil
2 c Long Grain white rice
½ bell pepper (green)
½ onion (white)
½ tsp salt
3 c water
Prep:
Slice (not dice) your onion and bell pepper.
Cooking:
Add your oil bell pepper and onion to a medium pan and saute for about 5 mins. Then add your rice stirring frequently and taking care not to burn. Once the rice appears pearly, add your water and cook on high heat until you see holes coming through the rice. Then lower temp to low, cover and let simmer for 15 mins. Rice will be fluffy when done.
Bulls Balls (Italian Sausage)
Unappetizing and crude name? Perhaps. Delicious? Absolutely with out a doubt. This is a great dish to make, and the best part about it? All you need to accompany it, is rice. Even better, it is like delivery pizza, just as good, if not better the next day….If you leave any leftovers.
Ingredients:
2 Lbs Lean Italian Sausage
½ Diced White Onion
½ Diced Green Bell Pepper
2 Tb Garlic
½ c Dry White Wine
1 ½ c Lea and Perrins
1 Tb Cayenne Pepper (optional)
3 Tb Canola oil
Prep:
Cut sausage into 1 inch sections. Dice your onion, bell pepper and garlic.
Cooking:
Place oil in pan and heat on medium, add onion, garlic and bell pepper; let simmer for 5-10 mins. One you see your onions becoming translucent add your sausage and cook on med-high heat until the sausage is browned well. Then add wine, and Lea and Perrins sauce (cayenne if desired), cover and let simmer for 10-15 mins.
Serve over rice.
Ingredients:
2 Lbs Lean Italian Sausage
½ Diced White Onion
½ Diced Green Bell Pepper
2 Tb Garlic
½ c Dry White Wine
1 ½ c Lea and Perrins
1 Tb Cayenne Pepper (optional)
3 Tb Canola oil
Prep:
Cut sausage into 1 inch sections. Dice your onion, bell pepper and garlic.
Cooking:
Place oil in pan and heat on medium, add onion, garlic and bell pepper; let simmer for 5-10 mins. One you see your onions becoming translucent add your sausage and cook on med-high heat until the sausage is browned well. Then add wine, and Lea and Perrins sauce (cayenne if desired), cover and let simmer for 10-15 mins.
Serve over rice.
Shredded Cube Steak
A great meat recipe that my father used to make for us growing up. The Cola really helps tenderize and give the meat an interesting and delicious flavor. The great thing about this too, is you can be balling on a budget, since you will make this tender and slow cook it, you can go with a cheap cut of meat. Serve over rice with a veggie or salad and you are set. Enjoy!
Ingredients:
4 Lbs of meat (inexpensive cut I.E. chuck, tri-tip, etc.)
2 Tb Deli Mustard
1 Tb Garlic
1 Tsp Cayenne Pepper
1 c Teriyaki sauce
1-2 cans Coke (or any cola flavored soda)
1 Whole onion (white)
1 Whole bell pepper (red)
1 c Red wine
Prep:
Slice (not dice) your onion and bell pepper. Dice your garlic. Cube your steak (cut into smaller manageable cubes)
Cooking:
Mix all ingredients well in a large saucepan, and bring it to a full boil. Once at a full boil, cover it and turn down to simmer. Allow simmer 1.5-2 hours (until fork tender). Then shred meat and serve over rice.
Ingredients:
4 Lbs of meat (inexpensive cut I.E. chuck, tri-tip, etc.)
2 Tb Deli Mustard
1 Tb Garlic
1 Tsp Cayenne Pepper
1 c Teriyaki sauce
1-2 cans Coke (or any cola flavored soda)
1 Whole onion (white)
1 Whole bell pepper (red)
1 c Red wine
Prep:
Slice (not dice) your onion and bell pepper. Dice your garlic. Cube your steak (cut into smaller manageable cubes)
Cooking:
Mix all ingredients well in a large saucepan, and bring it to a full boil. Once at a full boil, cover it and turn down to simmer. Allow simmer 1.5-2 hours (until fork tender). Then shred meat and serve over rice.
Homemade Chips
An easy side for any sandwich or back yard type meal. Hit it up and enjoy.
Ingredients:
3 large russet potatoes
Salt
Garlic powder
Canola oil (or deep fryer)
Prep:
Slice your potatoes thin (less than ¼ inch) the thinner you slice them, the crispier chips you will get.
Lightly dust potato slices with garlic powder.
Cooking:
Fill a large skillet with about 2 inches of canola oil, and heat on high. You want to make sure you heat your oil very hot (350* is ideal), so the potatoes will cook hot, and minimize the amount of oil they will absorb. This way you get crispy chips instead of soggy oily ones. Once your oil is hot and ready to go, add your potato slices into the oil, let them cook until nice and golden brown on both sides (about 5 mins). Make sure to keep a close eye on them as they can go from perfect to burnt very fast. Once done, take your chips out and set on a paper towel. Once they are on the towel lightly sprinkle with salt and more garlic powder.
Ingredients:
3 large russet potatoes
Salt
Garlic powder
Canola oil (or deep fryer)
Prep:
Slice your potatoes thin (less than ¼ inch) the thinner you slice them, the crispier chips you will get.
Lightly dust potato slices with garlic powder.
Cooking:
Fill a large skillet with about 2 inches of canola oil, and heat on high. You want to make sure you heat your oil very hot (350* is ideal), so the potatoes will cook hot, and minimize the amount of oil they will absorb. This way you get crispy chips instead of soggy oily ones. Once your oil is hot and ready to go, add your potato slices into the oil, let them cook until nice and golden brown on both sides (about 5 mins). Make sure to keep a close eye on them as they can go from perfect to burnt very fast. Once done, take your chips out and set on a paper towel. Once they are on the towel lightly sprinkle with salt and more garlic powder.
Slow Cooker Pulled Chicken Sandwiches
Like the guy at RonCo SET IT AND FORGET IT!…..Well almost. This is a great way to easily make a pot of do it yourself sandwiches, all you need to do is scoop it on a prepped bun and you are good to go. This is as messy as it is delicious. Plus chicken thighs are one of the most economical pieces of chicken to purchase. BOOYA! Enjoy.
Ingredients:
3-4 Lb Chicken thighs
Garlic Salt
Black Pepper
Cayenne Pepper (optional)
1 c Lea and Perrins sauce
1 c Bull’s-eye BBQ Sauce
Colombo sandwich rolls
Garlic-Lea and Perrins mayo
Prep:
Turn Slow Cooker on Low
Salt and pepper your chicken to taste.
Mix your Lea and Perrins with your BBQ Sauce in a bowl.
Make your Mayo by mixing ½ a cup Mayonnaise, with 1 Tb Lea and Perrins, and 1 Tb minced garlic. (place in sealed container in fridge for later)
Cooking:
Place Skin side down in a large skillet over medium heat, until skin is crisp (5-8 mins). Turn chicken and cook until browned on the other side (3-5 mins). Remove the chicken from the pan and place in slow cooker. Add your BBQ sauce mixture and make sure all your chicken is coated. Put lid on and leave in slow cooker for 3 hours. After 3 hours turn your cooker to warm. Once this is done remove your chicken, and place your chicken on a large cutting board. Using 2 forks shred your chicken apart, discard the bones. Once all your chicken is shredded place back in your slow cooker and mix so that the chicken absorbs the sauce.
Toast your rolls, and spread on your Mayo mixture. You can also put cheese on your sandwich if desired. Serve with a mixed green salad or slaw.
Ingredients:
3-4 Lb Chicken thighs
Garlic Salt
Black Pepper
Cayenne Pepper (optional)
1 c Lea and Perrins sauce
1 c Bull’s-eye BBQ Sauce
Colombo sandwich rolls
Garlic-Lea and Perrins mayo
Prep:
Turn Slow Cooker on Low
Salt and pepper your chicken to taste.
Mix your Lea and Perrins with your BBQ Sauce in a bowl.
Make your Mayo by mixing ½ a cup Mayonnaise, with 1 Tb Lea and Perrins, and 1 Tb minced garlic. (place in sealed container in fridge for later)
Cooking:
Place Skin side down in a large skillet over medium heat, until skin is crisp (5-8 mins). Turn chicken and cook until browned on the other side (3-5 mins). Remove the chicken from the pan and place in slow cooker. Add your BBQ sauce mixture and make sure all your chicken is coated. Put lid on and leave in slow cooker for 3 hours. After 3 hours turn your cooker to warm. Once this is done remove your chicken, and place your chicken on a large cutting board. Using 2 forks shred your chicken apart, discard the bones. Once all your chicken is shredded place back in your slow cooker and mix so that the chicken absorbs the sauce.
Toast your rolls, and spread on your Mayo mixture. You can also put cheese on your sandwich if desired. Serve with a mixed green salad or slaw.
11 June 2010
Filet of Salmon
Want to make a seafood dish that is super simple and delicious? Here you go, tastes awesome, little prep time, and cooks in a flash, and in addition it is delicious. The only thing easier than this is putting a crab or lobster in boiling water. However this is less expensive and there is many more flavors working on this dish. Enjoy!
Ingredients:
1 Large Filet of salmon (SKIN ON!)
Smoked Paprika
Garlic Powder
Salt
Black Pepper
Brown sugar
Prep:
Lay filet skin side down and sprinkle with Paprika, Garlic, Salt, Black Pepper and brown sugar.
Rub the spices into the meat and let sit for 30 mins.
Cooking:
Place skin side down onto a griddle pan or a BBQ and cook until skin is crisp and the meat is light pink and flakey. (about 7-10 mins)
Slice into manageable portions on a plate,. Serve with Mac and Cheese, or potatoes, and asparagus with a mixed greens salad.
Ingredients:
1 Large Filet of salmon (SKIN ON!)
Smoked Paprika
Garlic Powder
Salt
Black Pepper
Brown sugar
Prep:
Lay filet skin side down and sprinkle with Paprika, Garlic, Salt, Black Pepper and brown sugar.
Rub the spices into the meat and let sit for 30 mins.
Cooking:
Place skin side down onto a griddle pan or a BBQ and cook until skin is crisp and the meat is light pink and flakey. (about 7-10 mins)
Slice into manageable portions on a plate,. Serve with Mac and Cheese, or potatoes, and asparagus with a mixed greens salad.
CREOLE SHRIMP
This is a take on Creole BBQ shrimp. If you are looking for something to serve with your Mac & Cheese, here it is. Serve this with the Mac and Cheese and a side of French bread and you will be well on your way to making a nice romantic dinner. All that’s missing is a bottle of white wine and some candlelight. (This dish does have some heat)
Ingredients:
16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Lea & Perrins sauce
2 tablespoons fresh lemon juice
2 teaspoons cracked black pepper
2 teaspoons Cyanine Pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
Prep:
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with a side of Mac and Cheese and some French Bread.
Ingredients:
16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Lea & Perrins sauce
2 tablespoons fresh lemon juice
2 teaspoons cracked black pepper
2 teaspoons Cyanine Pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
Prep:
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with a side of Mac and Cheese and some French Bread.
Bacon Mac and Cheese
This is a VERY easy recipe that will please every time. This is what we like to call "Comfort Food". It's a better tasting more elegant take on a classic. Makes a great side to a romatic dinner of Crab, lobster or salmon.
Mac & Cheese
1 lb Twisted pasta (Gemelli is my favorite)
1 lb Thick Sliced Peppered Bacon
¼ lb gouda
¼ lb smoked cheddar
¼ lb parmesan
¼ lb romano
Grate all 4 of your cheeses very fine and toss together in a bowl.
Cut bacon into ½ inch pieces and fry in a hot skillet.
Fry until evenly done and crispy over medium heat
Lightly salt 4 quarts of water and bring to a boil.
Cook pasta Al dente (cooked yet firm) 9-11 minuets
Drain pasta and place back into pot.
Toss the pasta with the bacon and a little bit of the bacon grease to coat the pasta.
Turn the burner on simmer (as low as it can go) add your cheese mixture 1 handful at a time stirring constantly to make sure your pasta is warming but not grilling. Keep mixing until all of your cheese mixture is mixed through and melted.
(Serve with Asparagus and a Seafood dish.)
Mac & Cheese
1 lb Twisted pasta (Gemelli is my favorite)
1 lb Thick Sliced Peppered Bacon
¼ lb gouda
¼ lb smoked cheddar
¼ lb parmesan
¼ lb romano
Grate all 4 of your cheeses very fine and toss together in a bowl.
Cut bacon into ½ inch pieces and fry in a hot skillet.
Fry until evenly done and crispy over medium heat
Lightly salt 4 quarts of water and bring to a boil.
Cook pasta Al dente (cooked yet firm) 9-11 minuets
Drain pasta and place back into pot.
Toss the pasta with the bacon and a little bit of the bacon grease to coat the pasta.
Turn the burner on simmer (as low as it can go) add your cheese mixture 1 handful at a time stirring constantly to make sure your pasta is warming but not grilling. Keep mixing until all of your cheese mixture is mixed through and melted.
(Serve with Asparagus and a Seafood dish.)
Backyard BBQ Stuffed Burgers
Ingredients:
3 lb Ground Sirloin
1 lb Thick Cut Peppered Bacon
3 Eggs
2 Cups Italian Breadcrumbs
4 Tbs Lea and Perrins Sauce
3 Sliced Jalapenos (optional)
2 diced white onions
1 lb of grated cheese (cheddar, swiss, or jack)
Prep:
In a large mixing bowl mix ground sirloin, 3 eggs, lea and perrins, and chipped onion. Mix thoroughly with hands, add breadcrumbs slowly and kneed in (imagine making meatloaf). Until everything is mixed together and the burgers have a sticky texture.
Slice bacon into ½ inch pieces and fry in a pan until crispy. Let cool on a paper towel.
Building your Burger:
Take some burger mixture and mold into a shallow "bowl" (imagine a flat patty with high sides).
Fill the “bowl” with cheese, bacon, and Jalapeno (optional)
Use some more of your ground beef mixture and make a “Lid” on your bowl.
Pinch the seam closed and pat burger firmly between your hands.
Repeat with each burger (about 6)
Place on a hot grill and BBQ about 5-7 minutes per side, or until you see clear fluid and melted cheese.
Serve on toasted Kaiser Roll with garlic- worchshire mayo, sliced avocado, and a tomato slice with Homemade Chips on the side.
3 lb Ground Sirloin
1 lb Thick Cut Peppered Bacon
3 Eggs
2 Cups Italian Breadcrumbs
4 Tbs Lea and Perrins Sauce
3 Sliced Jalapenos (optional)
2 diced white onions
1 lb of grated cheese (cheddar, swiss, or jack)
Prep:
In a large mixing bowl mix ground sirloin, 3 eggs, lea and perrins, and chipped onion. Mix thoroughly with hands, add breadcrumbs slowly and kneed in (imagine making meatloaf). Until everything is mixed together and the burgers have a sticky texture.
Slice bacon into ½ inch pieces and fry in a pan until crispy. Let cool on a paper towel.
Building your Burger:
Take some burger mixture and mold into a shallow "bowl" (imagine a flat patty with high sides).
Fill the “bowl” with cheese, bacon, and Jalapeno (optional)
Use some more of your ground beef mixture and make a “Lid” on your bowl.
Pinch the seam closed and pat burger firmly between your hands.
Repeat with each burger (about 6)
Place on a hot grill and BBQ about 5-7 minutes per side, or until you see clear fluid and melted cheese.
Serve on toasted Kaiser Roll with garlic- worchshire mayo, sliced avocado, and a tomato slice with Homemade Chips on the side.
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