Wednesday, March 25, 2015
Cook some boneless chicken breast seasoned with salt, pepper, and smoked paprika, dice your chicken and set aside. Chop one onion, dice some smoked sausages and set it aside for a moment. Heat a large pot on medium high heat and add some oil. Saute your sausages and onions while turning for about 5 minutes. Turn your heat down low then add some yellow, red, and green peppers and continue cooking for 5 more minutes while turning. Turn your heat up high and add minced garlic, a whole box of chicken broth and rice. Season with salt and pepper and bring to a boil; once it boils for a few minutes turn your heat down to a simmer. Now add diced tomatoes, tomato sauce, cajun seasoning and hot sauce. Let it simmer for about 20 minutes or until the rice is done then add your shrimp and diced chicken and let it cook for an additional 8-10 minutes or until your shrimp is firm to the touch. Garnish with some scallions and enjoy!
Start by butterflying your chicken breasts then place some plastic wrap over the chicken and start pounding it flat using a mallet. Season your chicken with salt and pepper the top your breasts off with some thin slices of sweet ham and swiss cheese. Roll your chicken with the ham and cheese inside and hold it together using toothpicks or string. Grab 3 bowls and in the first bowl season some flour liberally with season salt and crushed black pepper. In the second bowl add some seasoned bread crumbs and in the third bowl make an egg wash. Place your rolled chicken in the bowl with the seasoned flour and coat all sides. Then roll it around in the egg wash and finally coat it with the bread crumbs and set aside. Heat a pan on medium high heat and add some oil. Preheat your oven to 400 degrees. Sear your rolled chicken on all sides until it reaches a nice golden brown color then pop it in the oven for about 7-10 minutes. Enjoy!
Heat a pan on medium high heat and add some butter and oil. Saute some chopped onions and green peppers for about 4-6 minutes then set aside. Add some more butter to the pan, season your steak and mushrooms with salt and pepper then cook your steak and sliced mushrooms for about 5-7 minutes (or until there is no pink inside) while stirring (I usually use top rounds or steam-umms). Now add your onions and green peppers to the pan, mix with your steak and mushrooms, top it off with provolone cheese, and put a lid on your pan to help the cheese melt faster. When the cheese has melted scoop out the mushroom steak and cheese and place between a toasted hoagie that has been spreaded with mayonnaise, enjoy!
Cook your macaroni noodles according to packaged directions, drain and set aside. Cut some sausage into very small pieces. Heat a pan on medium high heat and add some butter. Cook your sausage and some bacon for about 7-10 minutes or until done, chop your bacon then set your bacon bits and sausage aside on some paper towels to absorb the excess grease. Chop some fresh spinach and set aside. Heat another pan on medium high heat and some butter. Cook some chopped red peppers, and onions for about 5-7 minutes occasionally stirring. Add to the pan some cream cheese, your cooked noodles, your sausage and bacon, and your chopped spinach. Cook while stirring for an additional 4-6 minutes, plate and enjoy!
Start of by making a brine for your salmon, In a bowl and add water, bourbon, salt, brown sugar, onion powder, ground cinnamon and pepper. Be sure to let your salmon marinate for at least 3 hours before grilling. After your salmon has marinated pat your dry with a paper towel then hit it with a little smoked paprika and set it aside while you make your glaze. In a bowl and add honey, orange juice, thyme, bourbon, and orange zest, mix it well. Brush your salmon with your glaze the grill your salmon for about 7 minutes on both sides while continuing to brush with your glaze. Enjoy!
Heat a pan on medium high heat and add some butter and olive oil. Season your asparagus with salt and pepper and cook while turning for about 5-7 minutes. Take them out and set aside for a couple of minutes to cool. Wrap your asparagus in swiss cheese, then prosciutto, re-heat the pan, add some more butter, and cook your wrapped asparagus for 3-5 minutes or just until your cheese starts to melt. Enjoy!
Marinate your chicken and beef for about 1 hour in soy sauce, garlic, olive oil, brown sugar, and fresh lemon juice. Cut your red, green, and yellow bell peppers into small pieces, slice some red onions and toss it all into a bowl, season with salt and pepper and drizzle with a little olive oil. Season your chicken and beef with salt and pepper then cut into small cubes and put them on your skewers along with your peppers and onions. Fire up the grill and grill your chicken kabobs for about 8 minutes or until there is no pink inside and grill your beef kabobs for about 5 minutes for a nice medium rare to medium. Enjoy!
Heat a pan on medium high heat. Season your ground beef with salt, pepper, and paprika. Cook your ground beef for about 8-12 minutes or until there is no pink inside. Mix your ground beef in a bowl with your ragu bolognese sauce. Preheat your oven to 320 degrees. Butter the bottom of a baking pan, line the pan with pasta noodles. Add a layer of bechamel sauce, your ground beef & ragu bolognese mix, and lots of parmesan cheese. Top that off with some more pasta noodle sheets then do 3 more layers of bechamel, ragu, and parmesan. Bake in the oven for about 25-35 minutes, garnish with some parsley, enjoy!
Start off by making the marinade for your chicken. Pour olive oil into a bowl then add garlic, lemon juice, orange juice, sugar, salt and pepper; and mix until completely incorporated. Then add your chicken into the marinade, cover it with plastic, and put it in the fridge for a few hours so your chicken can soak up the flavors. After your chicken has marinated season with italian seasoning, onion powder, paprika, salt, pepper, thyme, and rosemary. Fire up the grill and hit it with some non stick spray and grill your chicken for about 30-40 minutes while turning and brushing with your marinade. 5 minutes before your chicken is done slice some red onions, lemons, and oranges and grill them for the remaining time. Plate and enjoy!
Make your herb spice rub by mixing together in a small bowl mustard powder, salt, pepper, cumin, finely chopped thyme, finely chopped basil, finely chopped rosemary, paprika, and finely chopped oregano. Rub your fresh herb spice all over both sides of your chops and set aside. Heat a skillet on medium high heat and add some oil and lots of butter. Fry your pork chops for about 7-10 minutes on both sides or until there is no pink inside. While frying continue to baste your pork chops, (hold your skillet at a slight angle and use a spoon to scoop the juices atop of the chops). Enjoy!
Tuesday, March 24, 2015
Inject your pork butt with apple juice and coat it with a dry rub mix of cayenne, smoked paprika, salt, pepper, brown sugar, coriander powder, dry mustard, and turmeric. Wrap in plastic wrap and let it sit in the fridge over night.Heat your grill to about 250 degrees then place your pork butt on the grill, for about 6 hours. While your pork butt is cooking start making your BBQ sauce. I like a Carolina BBQ sauce, so for that you will need to mix; apple cider vinegar, ketchup, red pepper flakes, brown sugar, molasses, mustard and some pork fat drippings from the pork butt. After 6 hours take your pork butt off the grill and place it in foil with apple juice, then let it cook on the grill in the foil and apple juice for an additional 1 1/2 hours. When your pork is done pull the meat off the bone into shreds, pile the meat on a hamburger bun, hit it with your BBQ sauce, top with a classic cole slaw and enjoy!
Pour oil in a pot (enough to submerge your fish) and heat it up to 365 degrees, next rinse your fish fillets with cold water then pat them dry with a paper towel (Cod is a great fish for deep frying). Season both sides of the fish with salt and pepper. Add a cup of all purpose flower in a large bowl, add garlic powder, paprika, salt and pepper, one egg and beer. Lightly coat your fish with flower then dip them into your beer batter. Carefully place your fish into your oil and deep fry until golden brown. When your fish is done take them out and place on paper towels to catch the access oil. Squeeze fresh lemon over your fish and enjoy with a side of fries tarter sauce.
Season your chicken breasts with salt and pepper then coat in flour. Heat a pan on medium high heat and add some oil. Cook your chicken on both sides for 6-8 minutes or until there is no pink inside; set aside. Using the same pan add lots of butter then cook some chopped onions, minced garlic, and mushrooms for about 4 minutes while turning. Add some whipping cream and parmesan cheese; season with salt and pepper, and cook your sauce for about 4 minutes while stirring until it reaches a nice consistency. Plate your chicken breasts and pour your sauce over your chicken (serve over some pasta noodles if you like) and enjoy!
Season your boneless chicken breasts with smoked paprika, salt, and pepper. Add some oil to a heated frying pan then cook your chicken breasts on both sides for about 7 minutes or until there is no pink inside. In a bowl add some minced garlic, onion powder, Parmesan cheese, and the zest of a lemon. Bring some cream of chicken soup to a boil, add your garlic, onion, Parmesan cheese, and lemon zest mixture, once brought to a boil reduce to a simmer and continue cooking for 2-4 minutes. Then add your arborio rice; stir and continue to stir on simmer for 5-7 minutes or until your rice has become nice and smooth, then turn off your heat. Toss in some spinach, and stir until spinach is wilted, then plate your risotto (with a drain spoon to drain the excess chicken broth) and top it with your chicken breast, a thyme sprig, chives and enjoy!
Heat a pot of salted water until it comes to a boil. Add your grits and stir while cooking for about 4-5 minutes, (enough water to slightly cover the grits). Add lots of butter and some sugar and continue cooking and stirring for an additional 7-9 minutes or until your grits are creamy and the water has evaporated. Peel your shrimp then season with some old bay seasoning. Heat a pan on medium high heat and add lots of butter, then cook some applewood smoked bacon until done. Take your bacon out and set aside. In the same pan add some more butter, and cook your seasoned shrimp for about 4-6 minutes on both sides or until your shrimp gets golden brown. That applewood smoked bacon will enhance the flavor of your shrimp. Take your shrimp out and set aside. Spoon your grits into a bowl, break up your bacon into bits and mix in with your grits. Top it off with your shrimp, garnish with some fresh chopped parsley and enjoy!
In a large bowl add your lump crab meat, mustard, bread crumbs, mayo, chives, diced onions, 1 egg for 3 patties, lemon pepper, and old bay seasoning. Mix well and form into patties. Heat a skillet on medium high heat and add some oil. Cook your patties for about 5-6 minutes on both sides or until they get that nice golden brown color. Serve with tarter sauce or cocktail sauce and enjoy!