Doc’s Recipe Drawer
One of my hobbies is cooking. Not because I have any desire to be a chef… I just enjoy eating, and I have some favorite dishes.
I’m not going to go to the bother of trying to make this too orderly. If I sort them, you’ll just go to what you’re lookin’ for. This way, you’ll have to weed through a bunch, and you’re bound to find somethin’ else that tickles your fancy! I suppose I could sort them into categories, though.____________________________________________________
Birria (Mexican Stew)
Loosely translated, birria (beer’-ree-yah) is Mexican stew. But in reality, it is much more. It takes some work to do it right, but it’s well worth the effort, and the wait!
- 6 guajillo chiles
- 3 ancho chiles
- 1 large red tomato, quartered
- 1 tbsp black pepper
- 1 tsp oregano
- juices of 3 oranges
- 1/4 tsp ground cumin
- 1/2 tsp ground thyme or 2-3 sprigs
- 6-8 garlic cloves, peeled and finely diced
- 1/4 tsp cinnamon
- 1 tsp salt
- 2 tbsp vinegar
- 1 cup chopped cilantro
- 3-4 lbs meat (beef, mutton or goat)
- two joint bones
- 2 bay leaves
- 1 onion, peeled and coarsely chopped
- 1/4 tsp cloves
- 1 cup chopped onion
- Two large avocado leaves
- 3 tbsp cooking oil
- Corn tortillas
First, toast the chiles, dry, in a hot pan, but don’t burn them. Clean out their veins and seeds, chop them up into medium size pieces and throw them in a pan with the tomato and a cup of water. Bring it to a boil, and let it simmer for 20-30 minutes. Then, throw that in the blender with everything else in the marinade list, and blend it into a paste. Add more water, if it’s too thick to blend.
Next, layer the bite sized pieces of meat into a large bowl, along with the thin paste, so that it’s all covered. Cover tightly and throw it in the refrigerator to marinate overnight.
When you’re ready to cook it, toss the onion into a large kettle with the oil, brown slightly, then dump in the marinated meat, along with all the marinade. Cover and cook over medium-low heat for about three hours, stirring occasionally, so it doesn’t stick. While you’re doing that, you can make up a batch of rice and some beans, to accompany it. The meat will just about fall apart, when it’s ready, and you’ll already be planning the next time you want to make it, before you even finish eating! Serve with rice and beans on the side, and with warm tortillas. Sprinkle more chopped onion and cilantro on top.
F.A.T.s, or Flat-Assed Tacos
Okay, by popular demand, here is my famous F.A.T. recipe, better known to culinary elitists the world over, as (feel free to drool)…
(Drum roll) Flat-Assed Tacos!
Probably not the best name for a really great meal, especially if you’re inviting the Queen, but if you just want to eat like a King, read on!
First, you need the following:
- 1-1/2 lbs. ground beef
- 8 oz. shredded cheese (I recommend Monterey Jack, or Colby)
- 1/2 head of lettuce, shredded, medium
- 1 large can refried beans
- Package of 10″-12″ flour tortillas
- 1/2 onion (red is best), chopped medium
- 2-3 tomatoes, chopped medium
- Hot sauce of choice (I make my own, but in a pinch, Pace “Hot” is great, too)
Brown the ground beef, with salt/pepper to taste. I just use a little soy sauce and pepper. When done, drain it. Heat the refried beans, in a double boiler if you have one, as they tend to stick. While you’re doing that, you can shred the cheese, and chop the lettuce, tomatoes and onions. When everything is ready, put about 1/4″ of vegetable oil in a fry pan (one larger than the tortillas), and bring it up to temperature. When you can sling in a drop of water, and it immediately begins to sizzle, it’s ready. Get your tongs ready, and drop a tortilla into the oil. It will begin to puff up, so you need to keep pushing it back down, so you don’t end up with a flour balloon.
When it starts to brown slightly on the bottom, turn it over, and lightly brown the other side. Then, put it on a couple of paper towels on a plate, to get rid of the excess oil. You may want to do up at least one tortilla for every family member before you start serving. The tortillas will cool fairly quickly, but you’re putting hot beans and meat on them, so it really doesn’t matter.
Serving: Spread a thin coat of refried beans around on the tortilla, and then top that with ground beef. Immediately put the shredded cheese on top, so the heat of the meat will melt it. Then add onions, lettuce, and tomato, followed by hot sauce. Some folks like to add a couple of dollops of sour cream, as well. You need to eat this with a fork, ’cause you don’t fold it (or an entrenching tool, if you have one around the kitchen!). I will usually eat two, but then, I’m a pig! One is enough for most folks!
Enjoy your F.A.T.s!!!
This one isn’t mine, but I tried it, and it was good enough that I thought it was worth sharing. I shredded some chicken breasts and added a thin layer of chicken between the refried beans and the cheese.
A Great Grilled Steak
There are as many steak grilling methods as there are steak grillers. We all have our favorite, though, and here’s a thumbnail sketch of mine, though I vary it a lot, depending upon my mood.
First, DON’T use a fork on your steaks. The marinade will still get in there, and if you stab them, the juice will just get out, and you’ll get a drier, tougher steak.
Put enough soy sauce in a shallow baking dish to easily wet the bottoms of your steaks. Add about 1/2 as much Worcestershire sauce as you’ve got soy sauce, and a couple of jiggers of red wine. Stir it up, turn the steaks often, for about half an hour…an hour max. Preheat the grill nice and hot, so you get a good sear on the steaks when you put ‘em on. Brush some cooking oil on the grill just before you slap the steaks on, sprinkle on some Montreal Steak Seasoning, and after two minutes, rotate them 45 degrees, and put them on a new part of the grill…this gives them a nice cross-hatch burn mark, and seals the meat so it doesn’t lose all it’s juice. They’ll cook faster, and more evenly when they’ve got all that juice in them. (That’s also why I don’t stab them with a fork…I only use tongs).
After they’ve been in that second position for about another three minutes, flip them over, again moving them back to the original section of the grill (that should be nice and hot again, to give you that burn mark), and sprinkle that side with the Montreal. Wait a minute or so, and rotate them 45 degrees, onto the other section. I use a spoon to keep the tops nice and wet with the left-over marinade, while they’re cooking. While you’re doing all this, it is IMPERATIVE to have a drink in your hand at all times! You must also occasionally bellow out to your other half, so she has the baked potatoes, salad, side dishes or whatever, ready when the steaks come off the grill. She will appreciate this greatly, since, after all, you’re doing the cooking! ;D
Sometimes, I’ll substitute the soy/worcestershire combo with fresh squeezed orange juice, cut 1/2 & 1/2 with lemon juice. Again, 1/2 hour max in the marinade, but don’t baste with this, as it will give a bitter taste to your steak.
The drink and the hollering are equal with either recipe. Don’t skimp on either!
This is easy, and quicker than it may sound. For more than two people, ya better make more than one, because everyone always comes back for more!
- 1(8-oz.} can refrigerated crescent rolls
- 1 pkg. Taco seasoning
- 8 oz. Sour cream
- 1 c. shredded mozzarella cheese
- 1 lb. Hamburger
- ½ c. water
- 1 c. shredded cheddar cheese
- Tortilla chips
- Lettuce, shredded
- Tomatoes, chopped
Brown hamburger and drain. Add taco seasoning and water. Press crescent rolls into a 9 x 13-inch pan. Spread hamburger mixture on top of rolls. Spread sour cream over the hamburger mixture. Combine cheeses and sprinkle on top. Crush tortilla chips and sprinkle a layer on top. Bake at 350 degrees for 30 minutes. Garnish with shredded lettuce and tomatoes. I always end up adding more salsa on top, too.
If you make this for company you will probably need to make plenty. It seems to go fast!
Crockpot Sloppy Joes
- 3 lb. ground chuck
- 1 C. onion, chopped
- 1 C. celery diced
- 1 green pepper, chopped
- 1 garlic clove minced
- 2 Tbs. Worcestershire sauce
- 1 C. catsup
- 3 beef bouillon cubes, crushed
- 1/2 tsp. paprika
- 1/4 tsp. pepper
- 1 can tomato paste, 6 oz.
- 1 1/4 C. water
- 3 Tbs. vinegar
- 3 tsp. brown sugar
- 1 tsp. dry mustard
Brown the first 5 ingredients together and drain off fat. Combine all ingredients in the crock pot, stirring well. Cover and cook on low 6-8 hours; or high 3-4 hours. Serve on warm buns.
Perfect food for the big game! You can adjust all ingredients to taste and double the recipe if desired but keep the garlic no more than 2 tablespoons. If you really want to go all out add in a can of drained black beans to the ground beef mixture! 1/2 pound Italian sausages with casings removed can be mixed with the ground beef if desired, to turn up the heat use spicy salsa and add in cayenne or dried chili flakes. For the best flavor make certain to brown the meat well, you can achieve this quicker by adding in a couple tablespoons of oil after draining the beef fat.
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 1-2 tablespoon fresh minced garlic
- 2-3 jalapeno peppers, seeded and finely chopped (or to taste)
- 1 small green bell pepper, seeded and chopped
- 2-3 tablespoons chili powder (or to taste)
- 1 1/2 cups refried beans (can use more)
- 1 (16 ounce) jar salsa (mild or spicy)
- 1 1/2 cups grated cheddar cheese, divided
- seasoning salt
- black pepper
- tortilla chips (use any amount desired)
- 1 cup sour cream (can use more)
- 3-4 green onions, chopped (can use more)
- 2 large firm plum tomatoes, finely chopped
- sliced black olives
In a large skillet cook the ground beef with onions, garlic, jalapeno peppers, green bell pepper and chili powder; cook stirring until meat is no longer pink; drain all fat well, continue to cook until the meat is well browned (the beef must be well browned!).
Add in refried beans, salsa; cook stirring until heated through.
Add in 3/4 cup grated cheddar cheese; stir until melted.
Place the tortilla chips on a large serving platter.
Top with ground beef mixture, then sprinkle the top of the HOT ground beef mixture with about 1-1/2 cups (or to taste) grated cheddar cheese.
Top with sour cream, green onions, chopped tomatoes and sliced black olives.
Serve hot or warm.
New Orleans Style Gumbo
Remember that you MUST go through the stock making process for this dish; plain water or a canned stock will simply not do.
The stock can be made in advance and refrigerated or frozen.
Also, if you want a more elegant-looking gumbo (rather than this version, which is rather rustic), remove the chicken from the bones, cut into chunks and add the meat back to the gumbo; also, instead of using whole crabs that you have to crack, omit them and add a pound and a half of good white crabmeat along with the shrimp near the end of cooking. DO NOT under ANY CIRCUMSTANCES use the artificial crab substitute known as “krab” or “surimi”.
FOR THE STOCK:
8 quarts cold water 8-10 pounds chicken parts (backs, necks, etc.) and bones, or a whole chicken, cut up and skillet-browned Shrimp shells and heads, reserved from the 4 pounds of shrimp that have been peeled for the final step of the gumbo (the heads are very important!) 8 ounces onions, chopped 4 ounces celery with tops, chopped 4 ounces carrots, chopped 2 heads garlic, cut in half horizontally Sachet d’épices: In a small cheesecloth bag or tea ball, place:
- 1 teaspoon or so black peppercorns, cracked
- A few parsley stems
- 1 bayleaf
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried tarragon leaves
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon dried basil leaves
(If at all possible, please try to get shrimp with the heads on. Shrimp heads impart a wonderful flavor to the stock, and it just ain’t the same as a real New Orleans gumbo without them. Do whatever you have to do. In many cities you’ll have better luck at Asian seafood markets.)
Remove the skin from the chicken and chop into 3-4 inch pieces, making sure to cut through and expose the bones. Brown the chicken parts and bones in a skilliet with oil, or in a 350°F oven for about 20 minutes.
Put the chicken in the stockpot with the water and bring slowly to a simmer. Periodically skim off any scum that forms, and if you wish use a skimmer to skim off the fat. (This stock simmering process makes your house smell REALLY good!) Let this simmer for at least three, and preferably four hours. It is this long simmering process that extracts the maximum flavor from the chicken meat and bones, as well as the natural gelatin from the bones. When refrigerated, a good chicken stock will be clear and gelatinous (and in fact will set like Jello when refrigerated, if you’ve done it properly).
Add the onion, garlic, carrots and celery. Place the peppercorns, parsley sprigs and dried herbs into a 4-inch square piece of cheesecloth or large tea ball (making what’s called a sachet d’epices) and tie it into a little sack; add the sack to the stock (you can tie the sack closed with some twine and tie the long end of the twine to the handle of the pot; this makes the bag easier to retrieve.) Simmer for one more hour, then add the shrimp shells and heads. Simmer an additional 30 minutes.
Remember that during the simmering process, it’s best not to stir the stock. The end result will be much clearer if it is not agitated while simmering.
Strain thoroughly; the best way to do this is to ladle the stock out and pour it through a strainer which has been lined with a couple of layers of damp cheesecloth. If you’re using the stock immediately, skim off as much fat as you can with a fat skimmer or a piece of paper towel, otherwise cool the stock right away by placing the container into an ice-water-filled sink, stirring to bring the hot liquid from the center to the sides of the container. (Don’t just put hot stock in the refrigerator; it won’t cool enough to prevent possible multiplication of harmful bacteria.) A neat trick I learned recently — fill Ziploc freezer bags with water and freeze them, then place the bags of ice into the stock; this will cool the stock without diluting it! To defat the stock easily, refrigerate so that the fat solidifies on the surface, then skim off.
Makes about 5 quarts of stock.
(Except for the shrimp shells, this is an excellent general-purpose chicken stock. The shells and heads are added at the last minute for the additional seafood flavor for that I like especially for this dish; for general use, though, it’s best to make separate chicken or fish stocks. The stock will keep for a few days in the refrigerator or 6 months in the freezer.)
- 1-1/4 cups flour
- 1 cup oil
Blend thoroughly in a thick skillet and cook over medium-high to high heat, stirring CONSTANTLY. BE VERY CAREFUL NOT TO BURN IT!! If you see black specks in the roux, you’ve screwed it up. Dump it out and start over. Keep cooking and stirring until the roux gets darker and darker. It’s best to use a very heavy pot or skillet for roux-making, especially cast iron. With a good cast iron Dutch oven or skillet, you can get a beautiful dark roux in only about 20 minutes. Cook it until it’s a dark, reddish-brown, almost but not quite as dark as milk chocolate. The roux, when finished, almost smells like roasted coffee.
You should turn the fire down or off as the roux nears the right color, because the heat from the pan will continue cooking it. You can also add your onions, bell peppers and celery to the roux as it’s near the end of cooking to arrest the cooking process and to soften the vegetables (this is the way I like to do it). KEEP STIRRING until the roux is relatively cool. Add the roux to the stock.
They don’t call roux “Cajun napalm” for nothing. Don’t let any splatter on you, or you’ll get a nasty burn. Stir carefully.
If you don’t have a heavy enough pan, or if you’re nervous about cooking roux at high heat, remember that a dark Cajun-style roux will take about an hour of constant stirring at low heat, so if you’re pressed for time, a nice blond Creole-style roux will still do nicely, and will take about half the time. Also remember that the roux can be prepared in advance, and refrigerated or frozen. With a little practice, you’ll get good at it.
FOR THE REST:
Sprinkle the chicken pieces with Creole seasoning and brown in the oven. Slice the sausage and brown, pouring off all the fat (especially if you’re using fresh Creole hot sausage).
Sauté the onions, green onions, bell pepper and celery if you haven’t already added them to the roux, and add to the stock. Add the chicken and sausage(s). Add the bay leaves and Creole seasoning (or ground peppers) to taste and stir. Bring to a boil and immediately reduce to a simmer; let simmer for about 45 minutes. Keep tasting and adjusting seasonings as needed.
Add the okra and cook another 30 minutes or so. Make sure that the “ropiness” or “stringiness” from the okra is gone, add the parsley, crab halves and claws (if you’re using them). Cook for another 15 minutes, then add the shrimp (and if you’ve omitted the hard-shell crabs, add the lump crabmeat now). Give it another 6-8 minutes or so, until the shrimp are just done, turning pink. Be very careful not to overcook the shrimp; adding the shrimp should be the very last step.
If there is any fat on the surface of the gumbo, try to skim off as much of it as possible.
Serve generous amounts in bowls over about 1/2 cup of hot rice — claws, shells, bones and all (if you’ve made the original “rustic” version). Remember that the rice goes in the bowl first, and it is not an optional step, despite the trend among some New Orleans restaurants to serve a riceless gumbo.
You may, if you like, sprinkle a small amount of gumbo filé in your individual serving for a little more flavor; just remember that if you’re making a filé gumbo, it should be added to the pot off the fire for its proper thickening action.
To make gumbo properly, is an all day job, but it’s well worth the effort!
Pork Chops with Blue Cheese Gravy
- 2 tablespoons butter
- 4 thick center cut pork chops
- 1/2 teaspoon ground black pepper, or to taste
- 1 teaspoon minced garlic
- 1 cup whipping cream
- 3 ounces crumbled blue cheese
1. Melt 2 tbsp butter in a 12″ cast iron skillet, over medium heat. Season the pork chops with fresh ground black pepper and minced garlic. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.
2. Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom with a wooden spoon. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 8 minutes. Pour sauce over warm pork chops.
- 2 cans Campbell’s Golden Mushroom Soup
- 1 pound ground beef
- 1/3 cup Italian-seasoned dry bread crumbs
- 1 small onion, finely chopped
- 1 egg, beaten
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cooking oil
- 1 container dried parsley flakes
- Thoroughly mix 1/4 cup soup, beef, bread crumbs, onion and egg in a large bowl. Shape the beef mixture firmly into 4 (1/2-inch-thick) burgers.
- Cover a plate with a layer of the parsley flakes, and press flakes into both sides of each patty.
- Brown each patty in frying pan with cooking oil, cooking to approximately medium
- Place the patties in a single layer in a 9″ x 9″ pyrex dish, and pour the remaining soup over the top.
- Cover with aluminum foil and place in oven at 325 deg. for 35 minutes.
- Serve over mashed potatoes or rice
Doc’s Famous Beef Stroganoff
- 2 lbs. of round steak, trimmed of all fat & sliced into 1/2″ x 1/2″ x 2″ strips
- 2 10-3/4 oz. cans Campbell’s Beef Consomme (beef broth can be used, instead)
- 3 tablespoons worcestershire sauce
- 2 tablespoons soy sauce
- 1 medium clove garlic, minced fine
- 1 large onion, chopped medium
- 12 oz. fresh mushrooms, sliced
- 1/2 teaspoon ground sage
- 1/2 teaspoon ground thyme
- 1/4 teaspoon ground cumin
- 1 tablespoon coarse ground pepper
- 1 tablespoon Dijon mustard
- 1/2 cup Wondra Quick Mixing Flour (you can use regular flour, but this stuff is GREAT!)
- 1/4 cup cooking oil
- 1/2 cup sour cream
- 10 servings white rice, cooked
Well, here is my tex-mex contribution. (I love to make curry but that isn’t a cuisine native to the area.) The tomatillos and roasting the peppers make the dish taste so fresh. (I also enjoy rehydrating dried chiles and blending those but that’s another recipe….)
- 3 large fresh poblano or anaheim peppers
- 5-6 tomatillos husked and rinsed or a 13 ounce can rinsed and drained
- 1 small onion cut up
- 1/4 cup fresh cilantro snipped
- 2 cloves minced garlic
- 1/2 C Chicken broth
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup sour cream
- 8-12 6-inch corn tortillas
- 1/4 C chopped onion
- 1 tablespoon butter
- 1 3 ounce package cream cheese
- 1 tablespoon milk
- 1/4 teaspoon ground cumin
- 2 Cups chopped cooked chicken or turkey
- 1/2 C shredded monterey jack cheese for top (or any other white mexican melting cheese)
(this sounds like a pain but it is really easy. I hold the peppers in a flour sack cloth and rub the skins off to make it go faster)2. Meanwhile, place freshtomatillos (if that is what you are using vs canned) into a large saucepan add enough water to cover. Bring to a boil, reduce heat and simmer covered for 8-10 minutes until soft.drain3. In a blender container or food processor bowl, place roasted peppers,tomatillos, onion, cilantro, and garlic. Cover and blend or process until almostsmooth4. Pour sauce into a saucepan stir in chicken broth, sugar, salt, and black pepper (frankly I just throw all of this into the blender to make this easier) Bring to boiling, reduce heat and simmer covered 10 minutes. Stir in sour cream (never boil after adding sour cream) and setaside5. Wrap tortillas tightly in foil. Heat in 350 degree oven about 10 minutes until heated through. (or do as I do and just dip the tortillas in the hot sauce to soften them up, transfer to a small plate, roll up filling and then snug into the enchilada pan)6. Meanwhile, to make filling, cook onion in butter until tender, add cream cheese, milk and cumin. Add meat, stir until combined. Dip each tortilla into the warm sauce to make them flexible and spoon about 1/4 cup of the filling on each tortilla and roll up. (I usually stretch to 12 tortillas because I always have more chicken and cream cheese!) Place filled tortillas seam side down into a sprayed baking dish. Top with sauce and cheese. (Actually, I dump on a generous amount of cheese.)Bake covered in a 350 oven for 20-25 minutes until heated through. Remove from oven and sprinkle with shredded cheese.Serves 4 normal people or 2 really selfish piggy ones.
- ~2 lb tri-tip roast
- one 1-1/4 oz. package McCormick’s Taco Seasoning Mix
- 2 Tbsp freshly ground black pepper
- ~1/4 cup olive oil
- 1 cup shredded colby or monterey jack cheese
Spicy Sausage Strata
- One 12 oz package of spicy pork sausage links
- 2 cups bread cubes
- 2 cups shredded pepper-jack cheese
- 1-1/2 cups milk
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 4 eggs
- Pre-heat oven to 350 deg. F, while cooking sausage according to package directions. Drain sausage and cut into 1/2 inch pieces.
- Spread bread over bottom of greased 9″ x 9″ baking dish. Top with sausage and cheese
- Beat together remaining ingredients and pout over cheese and sausage.
- Bake at 350 deg. F for 45 minutes, until lightly browned. Let stand 10 minutes before serving.
Side Dishes, and Also-Rans
This is a great cold side-dish. Be prepared for a lot of folks to beg you for the recipe!
Here’s what you’ll need:
- 2 (15.8 ounce) cans black-eyed peas, drained
- 1 (14.5 ounce) can petite diced tomatoes, drained
- 2 fresh medium jalapenos, stemmed, seeded and minced
- 1 small onion, cut into small dice
- 1/2 yellow bell pepper, stemmed, seeded and cut into small dice
- 1/4 cup chopped fresh cilantro
- 6 tablespoons red wine vinegar
- 6 tablespoons olive oil (not extra virgin)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 1/2 teaspoons ground cumin
Mix all ingredients in a medium bowl; cover and refrigerate for 1 to 3 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.
Cabbage & Sausage Casserole
Okay, I got to experimenting a little the other day, and hit the jackpot!
I don’t know what to call this…how about Cabbage & Sausage Casserole?
- One large head of Cabbage
- Six smoked sausages
- One pound of bacon
- 1 can of chicken broth
- 1 16 oz. container of cottage cheese
- 1/2 pound grated cheese (mozarella or colby jack)
- Grated parmesan cheese (got the idea I like cheese, yet?)
I used a deep 10″ x 10″ Corningware casserole dish with a glass lid.
Cut the bacon into 1/2″ x 1/2 pieces, and cook until it just starts to crisp. Take out bacon and save the bacon grease.
Slice the sausages into thin diagonal slices, and cook in the bacon grease, until browned. Drain sausage and bacon well.
- Spray dish with Pam or other non-stick prep.
- Lay one layer of cabbage leaves on bottom.
- Throw in a few dollops of cottage cheese.
- Sprinkle bacon over entire layer, then toss in some scattered sausage slices.
- Sprinkle a layer of grated jack cheese.
- Repeat steps 2 through 5, until casserole is full.
- Pour 7-8 oz chicken broth over the entire mess
- Make the top layer of jack cheese a little heavier than the others. Then sprinkle a liberal batch of parmesan over that. Add coarse pepper from your pepper mill.
- Cover and put in pre-heated oven at 325 F for an hour. (Check that the cabbage is done.) Uncover ’til the top layer of cheese just starts to brown a little.
You’ll need to cut this into portions, like you would lasagna, before serving. It’s a little juicy, so I serve it in a bowl.
Takes about 20 minutes to prep it all, and another hour in the oven.
Disappears from the table in less than five!
Cornbread With A Twist
Here’s a little twist to put in your cornbread, next time you make some.
Buy a bag of Frito Scoops, and a small can of whole Jalapeño peppers. Drain the peppers, and then cut a dozen or so pieces of the chilis into chunks about 1/2″ across. Put a bed of Scoops down in the greased pan, with a chunk of jalapeño inside each one, and a small dollop of sour cream on top of each(about 1/2 a tsp.) Layer in half the cornbread, then lay down a scattering of jalapeños sliced lengthwise, and top them with the other half of the cornbread. Cook the cornbread until it just starts to brown, then top with grated monterey jack or colby cheese, and give it another 5 minutes. Let it cool 5 minutes before slicing.
Great on the side, with a good pot of chili!
SOUTHERN STYLE SAUSAGE GRAVY
- 1/2 pkg. mild sausage
- 2 tbsp. butter
- 2 tbsp. all purpose flour
- 5 cups whole milk
- 1 1/2 tsp. salt
- 1 1/2 tsp. pepper
Cook sausage until done. Add butter and flour. Simmer for a few minutes on medium heat stirring frequently. Add milk, salt and pepper. Simmer over medium-high heat stirring constantly until desired thickness.
Caribbean Ham Glaze
This is a really tasty glaze for a baked ham, with a nice “island taste”.
- 1/2 cup mango nectar
- 1/4 cup peach nectar
- 2 tablespoons crushed pineapple
- 1 tablespoon sweetened coconut flakes
- 1/4 teaspoon red pepper flakes(can be increased, to taste)
- 1/2 teaspoon cumin
- 4 teaspoons cornstarch
- 4 teaspoons water (you can also use pineapple juice, instead of water)
Combine all ingredients and slowly bring to a simmer. Stir occasionally until thickened. Transfer to a container and refrigerate until cooled.Brush over ham and bake until ham is heated through. Remove ham from oven, slice and serve.
Yields one cup of glaze.
Nuclear Waste BBQ Sauce
- chile de arbol, ground very fine in molcajete, 6-8 TBS
- 1 oz of wasabi powder
- 1 tsp cayenne
- 1 TBS ground black pepper
- 1/4 cup molasses
- 1 cup tomato paste
- 1/4 cup honey
- 1/2 tsp thyme
- 1/2 tsp sage
- 1 TBS soy sauce
- 1/4 cup water
Mix very well
Marinate wings overnight in large ziplock bag with all air expelled
Before grilling, remove wings and thicken the marinade as needed with cornstarch to make thick paste, as it’ll become more runny over the fire. dry the wings with paper towels and apply paste generously.
Initially, grill wings for about 3-5 minutes each over high heat to form glaze, then move to low heat until done. This sauce will glaze heavily, so wings won’t dry out too much.
Don’t let small children, dogs or the elderly eat these… you’ll make no friends that way. Enjoy with ample amounts of cold beer.
This is an Argentinian sauce made to be served with meat, typically beef, but it’s good with pork, too. Also a mighty tasty appetizer, spread on chunks of french bread
- 1 bunch fresh parsley, chopped
- 8 cloves garlic, minced
- 3/4 cup olive oil
- 1/4 cup sherry wine vinegar
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon red pepper flakes
- 1/4 cup minced red onion
- In a blender or food processor, combine the parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper, cayenne pepper, pepper flakes and onion. Mix well, but do not puree. Best after sitting in the fridge overnight. Should contain enough olive oil that there is a thin layer of oil on top.
A really good marinade for pork ribs
- One 12 oz can of crushed pineapple, including juice
- 1 tsp ground chili powder
- 1 cup bold/spicy BBQ sauce
- 1 Tbsp Montreal Steak Seasoning
- 2 cloves garlic, crushed
- 1 tsp ground sage
- 2 Tbsp lemon juice
- 1/2 cup Cabernet Sauvignon wine
- 1 jigger of brandy
- 1 Tbsp tabasco sauce
- Pineapple juice from can (approx. 1 cup)
Spinach Laced Mashed Potatoes
- 1 (10 ounce) package frozen chopped spinach
- 6 potatoes, peeled and chopped
- 1/2 cup butter
- 1 cup sour cream
- 1 tablespoon chopped onion
- 1 teaspoon salt
- 1/4 teaspoon dried dill weed
- 1 cup shredded Cheddar cheese
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- Cook spinach according to package directions. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, cool slightly, and mash.
- In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill. Transfer to the prepared casserole dish. Top with Cheddar cheese.
- Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
Desserts, Beverages and Other Addictive Substances
Doc’s Pecan Pie
- One 9″ pie crust
- 3 eggs
- 1 cup sugar
- 1/2 tsp salt
- 2 Tbsp melted butter
- 1/2 cup dark corn syrup
- 1/2 cup whipping cream
- 1 tsp vanilla extract
- 1/4 cup brandy
- 1 cup chipped pecans
In a bowl, beat the eggs, sugar, salt, melted butter, corn syrup and whipping cream. When well blended, stir in vanilla, brandy and pecans. Pour into pie crust and bake at 375 degrees for 40-50 minutes, until set. Best served cool to chilled.
Home-made Bailey’s Irish Cream
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 6 eggs
- 1 tsp. melted baker’s chocolate
- 1 tsp. vanilla
- 1 pint Irish Whisky
- Mix all ingredients in blender for 15 minutes. Cool to room temperature before refrigerating. Chill overnight. Serve on the rocks, or in coffee.
Amaretto (Jeanie’s recipe)
- 7 cups sugar
- 4 qts water
- 1 cup dark karo syrup
- 5 oz almond extract
- 2 oz vanilla extract
- 1 fifth vodka
- Mix sugar and water and boil 20-30 minutes
- Stir in karo, cool and add extracts and vodka (use real extracts)
- Pour into bottles and let sit for 5 weeks
Drink and repeat!