01/12/15 recipe -Taste USA

Monday, January 12, 2015

Homemade Chimichurri Sauce

How to make Homemade Chimichurri Sauce Recipe

Ingredients:
4 cloves garlic
2 tbsp yellow onions, chopped
1 cup fresh flat leaf parsley
1 cup fresh cilantro
1/4 cup fresh oregano leaves
1/2 cup olive oil
1 tbsp lime juice, freshly squeezed
2 tbsp red wine vinegar
2 tbsp Kosher salt
2 tbsp crushed red pepper flakes

Method:
In a food processor (or blender), pulse the garlic and onion until finely chopped.

Add the parsley, cilantro, and oregano and pulse briefly, until finely chopped (not pureed).

Place the mixture in a bowl. Add the olive oil, lime juice, and vinegar, and mix well by hand.

Season with salt and red pepper flakes.

Store in the refrigerator until ready to serve.

Homemade Horseradish Sauce

How to make Homemade Horseradish Sauce Recipe

Ingredients:
1 oz. fresh horseradish, grated
1/3 cup mayonnaise
1 tbsp sour cream
1/4 tsp Dijon mustard
2 drops Worcestershire sauce
Salt and pepper, to taste

Method:
Mix all ingredients for horseradish the day before using. Keep in fridge.

Chipotle Sauce

How to make Chipotle Sauce Recipe

Ingredients:
4 Roma tomatoes
1/2 medium onion
3 cloves garlic
1 tbsp chopped cilantro
2 cups chicken broth
2 chipotle peppers (from a can)
1/2 cup adobo sauce

Method:
Setup the two-zone grill method.

Roast the tomatoes and onion until you see some grill marks.

Put the tomatoes, onion, and all remaining ingredients in a food processor and blend well. Don’t puree leave it a little chunky.

Pour the sauce into a 9 x 12-inch aluminum foil pan.

Store sauce in the fridge until ready to use.

Homemade Tzatziki Sauce

How to make Homemade Tzatziki Sauce Recipe

Ingredients:
3 tbsp olive oil
1 tbsp apple cider vinegar
2 cloves garlic, minced finely
1/2 tsp salt
1/4 tsp white pepper
1 shallot, chopped
1/4 tsp cayenne pepper
1 tsp pepper sauce
1 tbsp Greek seasoning
1 cup Greek yogurt, strained
1 cup sour cream
1 cucumber, peeled, seeded, and diced
1 tsp chopped fresh dill

Method:
Combine olive oil, vinegar, garlic, salt, pepper, shallot, cayenne pepper, pepper sauce, and Greek seasoning in a food processor. Mix until well combined.

Using a whisk, blend the yogurt with the sour cream.

Add the olive oil mixture to the yogurt mixture and mix well.

Add the cucumber and chopped fresh dill.

Chill for at least 2 hours before serving.

Garnish with a sprig of fresh dill just before serving.

Homemade Bistro Sauce

How to make Homemade Bistro Sauce Recipe

Ingredients:
2 tbsp mayonnaise
2 tbsp Andria’s Steak Sauce (or any gourmet steak sauce)

Method:
Combine ingredients and mix well. Refrigerate until ready to use.

Red Chile Sauce

How to make Red Chile Sauce Recipe

Ingredients:
12 dried peppers (8 pasilla, 4 ancho)
5 cups water
1/2 medium yellow onion
1 bulb garlic
1 tbsp cilantro, chopped
1 vegetable bouillon cube
Salt and pepper, to taste

Method:
Roast the dried peppers; do not burn. Soak them in water until soft.

Roast onion and garlic.

Drain the chiles, reserving 1 cup of the soaking water.

Combine chile water, peppers, onion, and garlic in a food processor and puree until smooth.

Add cilantro, bouillon cube and salt and pepper to chile sauce, and puree again until it is salsa consistency (adding more water if necessary).

With a fine mesh strainer, separate the liquids from the solids.

The solids left in the strainer are chile paste, and the chile liquid can be used as a red sauce for burritos, enchiladas, huevos rancheros, etc.

Store each of the items in a glass container and refrigerate to keep fresh.

Claudias BBQ Sauce

How to make Claudias BBQ Sauce Recipe

Ingredients:
3/4 of a 40 oz. bottle of Sweet Baby Ray’s BBQ Sauce
2 tbsp apple cider vinegar
1/3 cup pineapple juice
1/8 tsp ground ginger
1 tsp tequila

Method:
Combine all ingredients in a medium saucepan on medium heat. Stir until all ingredients are dissolved and mixed well. Serve when sauce has cooled.

South Carolina Mustard Sauce

How to make South Carolina Mustard Sauce Recipe

Ingredients:
1/2 cup prepared yellow mustard
1/4 cup apple cider vinegar
5 tbsp dark brown sugar
1/2 tsp paprika
1/2 tsp Worcestershire sauce
1/2 tsp white pepper
1/2 tsp cayenne pepper
1/4 tsp black pepper

Method:
Combine all ingredients in a medium saucepan on medium heat. Stir until all ingredients are dissolved and mixed well. Serve when sauce has cooled.

Grillin Fools Glaze

How to make Grillin Fools Glaze Recipe

Ingredients:
2 tbsp apple jelly
2 tbsp apricot preserves
2 tbsp hot pepper jelly
2 tsp Worcestershire sauce

Method:
Combine the glaze ingredients in a bowl and microwave for about 90 seconds to liquefy the gelatin and allow the ingredients to combine.

Mix well.

Ginger Honey Glaze

How to make Ginger Honey Glaze Recipe

Ingredients:
1/2 cup honey
1/2 stick unsalted butter
1/4 cup ginger ale
2 tbsp cider vinegar
1 tsp red pepper flakes
1/2 tsp minced garlic
1/2 tsp Worcestershire sauce

Method:
Heat all ingredients in a small saucepan and mix well. Ready to use when cool.

Hot Cinnamon BBQ Sauce

How to make Hot Cinnamon BBQ Sauce Recipe

Ingredients:
1/4 cup orange juice
1/2 cup Red Hots candy
1 cup ketchup
3 tbsp Worcestershire sauce
2 tbsp molasses
2 tsp Granny Smith apples, finely minced
1 tsp garlic, finely minced
1/2 tsp Hungarian paprika
1/4 tsp red pepper flakes

Method:
In a saucepan on medium heat, combine the orange juice and candy. Put the lid on and cook until the candy is melted down.

Add remaining ingredients into the saucepan, then mix well and reduce the heat to a simmer for 15 minutes. Sauce is done when it thickens.

Let the sauce cool and store it in a glass jar, refrigerated, until ready to use.

MLG Barbecue Sauce

How to make MLG Barbecue Sauce Recipe

Ingredients:
1/2 cup unsalted butter
3 cloves garlic, minced
1/2 small yellow onion, chopped
1/2 green pepper, chopped
1/4 cup bourbon
1/2 cup dark brown sugar
1/2 cup light corn syrup
2 cups ketchup
2 cups water
1 tbsp unsulfured blackstrap molasses
1/4 cup apple cider vinegar
2 tsp Kosher salt
1 tbsp red pepper flakes
1/2 tbsp black pepper

Method:
In a saucepan on medium heat, melt the butter and add garlic, onions, and green peppers. Cook until they are soft.

Add the remaining ingredients and mix well.

Let the sauce simmer and slightly thicken for about 10 minutes.

Remove from the heat and let it cool.

Pour the sauce into a food processor and blend until smooth.

Use immediately or store in a jar with a lid and refrigerate.

Slabs A Smokin Basic Chicken Rub

How to make Slabs A Smokin Basic Chicken Rub Recipe

Ingredients:
2 tbsp sea salt
1 1/2 tbsp granulated garlic
1 tbsp granulated onion
1 tsp ground thyme
1 1/2 tsp paprika
1 tsp black pepper
1/2 tsp dry mustard

Method:
Combine all ingredients in a small bowl.

Grillin Fools Rub

How to make Grillin Fools Rub Recipe

Ingredients:
2 tbsp granulated garlic
2 tbsp turbinado sugar (raw sugar)
2 tbsp pumpkin pie spice
1 tbsp sweet paprika

Method:
Combine all ingredients in a bowl and mix well.

Cole's Basic Rib Rub

How to make Cole's Basic Rib Rub Recipe

Ingredients:
1/2 cup dark brown sugar
1/4 cup paprika
1/8 cup salt
1 tbsp black pepper
2 tbsp hot chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper
1 tsp cinnamon

Method:
Combine all ingredients in a bowl and mix well.

Jeff's St. Louis Style Rub

How to make Jeff's St. Louis Style Rub Recipe

Ingredients:
1 cup brown sugar
1 cup white sugar
1/3 cup celery salt
1/3 cup black pepper
1/3 cup garlic powder
1/3 cup dry mustard
1/3 cup onion powder
1 tbsp cayenne pepper

Method:
Combine all ingredients in a bowl and mix well.

Annie's Blackening Spice

How to make Annie's Blackening Spice Recipe - Annie Swartz

Ingredients:
3/8 cup sweet paprika
1/4 cup salt
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp cayenne pepper
1 1/2 tbsp white pepper
1 1/2 tbsp black pepper
1 tbsp dried thyme
1 tbsp dried oregano

Method:
In a medium bowl, combine all ingredients and mix well. Store in a sealable jar at room temperature. Good for 6 months. Use on seafood, poultry, and pork.

Beef Rub

How to make Beef Rub Recipe

Ingredients:
1 tbsp garlic salt
1 tbsp pepper
1 tsp Hungarian paprika
1 tsp accent seasoning
1/2 tbsp onion powder
1/2 tbsp white sugar
1/4 tsp fennel, ground
1/4 tsp celery, ground
1/4 tsp chile de arbol

Method:
Combine all ingredients in a bowl and mix well.

Apple Rub

How to make Apple Rub Recipe

Ingredients:
2 tbsp brown sugar
1 tbsp Hungarian paprika
1 tsp apple pie spice
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp Kosher salt

Method:
Combine all ingredients in a bowl and mix well.

Fiesta 2 Rub

How to make Fiesta 2 Rub Recipe

Ingredients:
2 tbsp Hungarian paprika
1 tsp ground green jalapeño pepper
1 tsp ground white pepper
1 tbsp dark roasted chili powder
1/2 tsp Worcestershire powder
1 tbsp oregano
1 tbsp ground cumin
1/2 tsp ground cinnamon
1 tsp granulated garlic
1 tsp Kosher salt

Method:
Combine all ingredients in a bowl and mix well.

Fiesta 1 Rub

How to make Fiesta 1 Rub Recipe

Ingredients:
4 tbsp cumin
4 tbsp oregano
1 tsp jalapeño powder
1 tsp smoked paprika
1 tsp white pepper
1 tsp black pepper
1 tsp salt

Method:
Combine all ingredients in a bowl and mix well.

MLG Pollo Rub

How to make MLG Pollo Rub Recipe

Ingredients:
1 tsp garlic salt
1 tsp chili powder
1/2 tsp white pepper
1/4 tsp thyme, ground
1/4 tsp marjoram, ground

Method:
Combine all ingredients in a bowl and mix well.

Mexican Rub

How to make Mexican Rub Recipe

Ingredients:
1 tsp coarse black pepper
1 tsp sea salt
1 tsp ground Mexican oregano
1 tsp minced dried onion
1 tsp minced dried garlic

Method:
Combine all ingredients in a bowl and mix well.

MLG Poultry Rub

How to make MLG Poultry Rub Recipe

Ingredients:
1 tbsp garlic salt
1 tbsp onion powder
1/2 tbsp chili powder
1/2 tbsp paprika
1/4 tbsp black pepper

Method:
Combine all ingredients in a bowl and mix well.

MLG BBQ Rub

How to make MLG BBQ Rub Recipe

Ingredients:
1/2 cup turbinado sugar
3 tbsp Kosher salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp Hungarian paprika
1 tbsp black pepper
1/2 tsp cayenne pepper

Method:
Combine all ingredients in a bowl and mix well.

All Purpose Grilling Rub

How to make All Purpose Grilling Rub Recipe

Ingredients:
1 tbsp Kosher salt
1/2 tbsp pepper
1 tsp garlic salt
1/2 tsp crushed red pepper flakes

Method:
Combine all ingredients in a bowl and mix well.

Brownie Trifle

How to make Brownie Trifle Recipe - from Jamie Aguirre

Serves: 6

Ingredients:
1 box brownie mix (1 pound, 2.3 oz.), prepared as directed
1 box chocolate pudding mix (4-serving size), prepared as directed
1 bag of Heath Toffee Bits
1 container of whipped cream or whipped topping
1 chocolate bar
3 cream-filled rolled wafers (such as Pepperidge Farm Pirouette Rolled Wafers)

Method:
Heat grill to 350 degrees F.

Grease bottom of aluminum foil pan with cooking spray (do not use butter or oil as it can stick or burn to the bottom of the pan).

Make brownie mix as directed on box and pour evenly into foil pan.

Cover foil pan with aluminum foil to avoid ashes getting into mix and place on the grill.

Check frequently, but cook as directed on box. Since this is being cooked on the grill, the cooking time varies every time. To test for doneness, use a toothpick. If you put in a toothpick and it comes out clean, it is time to pull them.

While brownies are cooking, make pudding and refrigerate until you are ready to use.

Cut brownies into squares and place into 6 individual trifle dishes.

Add a scoop of pudding over each brownie.

Top with a generous sprinkling of toffee bits and a scoop of whipped cream.

Using a potato peeler, peel slices of chocolate off of the chocolate bar over the top of the whipped cream.

Follow same procedure on each trifle.

Cover and refrigerate for at least 4 hours before serving.

Add half a wafer to each trifle. Serve and enjoy!

Chicharones

How to make Chicharones Recipe - I can't get enough of this salty pork-flavored goodness. If you were bold enough to give the lengua a try, then this is right up your cornhole!

Serves: 4

Ingredients:
1 pound fresh pig skin
Kosher salt

Method:
A good piece of pig skin has about an¼ inch of fat with meat still attached to the skin. Do not worry about the hair it will cook off.

Square up the skin and cut into 1-inch cubes. Save or discard the excess skin.

Set up the cooker for indirect heat cooking at 350 degrees F.

In a foil pan with a cooling rack inside, place the chunks skin side down on the rack. Season the chunks with salt. Cover and seal the pan with a sheet of aluminum foil. Place the foil pan directly over the fire and keep the lid on the cooker. Cook for 15 minutes.

Cook for another 20 minutes on the cool side of the grill.

Remove the chicharones from the grill and remove the foil. The chicharones should look golden brown and crispy.

Serve immediately. They will melt in your mouth if eaten right after cooking. They will turn a little tough and chewy after some time, but the flavor gets better.

Chicharones

Crispy Vidalia Onions

How to make Crispy Vidalia Onions Recipe

Serves: 2

Ingredients:
2 cups canola oil
1/2 medium Vidalia onion

Method:
Pour oil into a saucepan and heat at medium-high heat.

Cut the onion into rings and fry them in the oil until they caramelize and develop a crispy texture.

Cool the cooked onions on paper towels.

Notes:
Substitute yellow, white, green, or red onions for this recipe. Use the onion flavored oil to make into a dressing or a dipping sauce.

French Toast with Pecan Glaze

How to make French Toast with Pecan Glaze Recipe

Serves: 6–8

Ingredients:
1 loaf challah bread
8 eggs
1 1/2 cups half & half
1 cup milk
2 tbsp sugar
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp nutmeg
Salt to taste
Maple syrup, to serve

Pecan Crust:
1 stick butter
1 cup light brown sugar
1 cup pecans, chopped
2 tbsp light corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg

Method:
Slice challah bread into 1-inch slices and layer in a buttered 9x13-inch baking dish in rows.

In a large mixing bowl, combine eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat with a whisk until fully blended.

Pour mixture over bread slices, covering each piece.

Cover with foil and refrigerate overnight.

Preheat oven to 350 degrees F. Meanwhile, combine all ingredients for Pecan Crust together and spread over casserole.

Bake for 40 minutes and serve immediately with maple syrup.

Grilled Peaches and Ice Cream

How to make Grilled Peaches and Ice Cream Recipe - A longtime favorite summer treat in my family. I knew one day this would make it into a cookbook.

Serves: 4

Ingredients:
4 peaches
4 tbsp butter
1/3 cup brown sugar
1/4 dark rum
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp salt
Vanilla ice cream

Method:
Slice peaches in half and discard pits.

Set up the grill for direct heat cooking on high heat.

Combine butter, brown sugar, rum, cinnamon, nutmeg, and salt in a foil pan. Place pan on the heated grill.

After the butter melts, mix ingredients until well blended. Add peaches flesh down in the pan.

After 5 minutes, place peaches directly on the grill, flesh down.

After a few minutes, turn peaches over and brush the rum sauce over them.

Peaches are done when they are very soft. Place peaches back in foil pan and remove from the grill.

Serve peaches with ice cream, drizzling excess rum sauce over peaches.

Grilled Peaches and Ice Cream

Gran Pappys Smoked Apple Cheesecake

How to make Gran Pappys Smoked Apple Cheesecake Recipe - from Steven Marx

Serves: 12

Ingredients:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
2 8 oz. packages cream cheese, softened
1/2 cup sugar, plus 2 tbsp
2 large eggs
1 tsp vanilla extract
4 apples, peeled, cored, and sliced to form rings (Paula Reds or Granny Smith work well)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Finishing Sauce:
1 tbsp butter
Cinnamon sugar (1/4 cup white sugar mixed with 1 1/2 tbsp cinnamon)
2 tbsp maple syrup
Whipped Topping
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla

Whipped topping Method:
In a large chilled metal mixing bowl, pour the heavy cream in the bowl and use a stand mixer or hand mixer and start mixing on High.

When the cream achieves soft peaks, slowly add the sugar and vanilla while mixing.

Mix until the whipped cream has stiff peaks. Keep refrigerated until ready to use.

Method:
Preheat grill for indirect cooking at 350 degrees F. Do not add smoke wood.

In a large, pre-chilled stainless bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 x 9 x 2-inch baking pan lined with heavy-duty aluminum foil. Bake on the grill approximately 15 minutes or until lightly browned.

In a fairly large bowl, beat cream cheese with 1/2 cup sugar using an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

Combine slices from 3 apples (reserving 4 slices for the finishing sauce), remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Bake 30 minutes on the grill, or until filling is set. You will see it firm up. Remove from grill. Let cool for at least an hour (refrigerate if possible). Do not cut yet.

Now the flip! Place a flat tray on top of cheesecake pan.

Flip over the tray and cheesecake together and place on counter. Peel foil off bottom of cheesecake and flip again to upright. Slice and plate the cheesecake.

For the finishing sauce, in a saucepan heat butter and cinnamon sugar. Place the remaining apple slices flat in pan. Heat both sides of apple, add maple syrup, and heat until warm.

Pour the sweetened apples over the cheesecake and top with a dollop of whipped cream.

Try not to eat all of the dessert!

Ozark Sandwich

How to make Ozark Sandwich Recipe - I got fed up with the meager sliced bologna that came out of the plastic yellow and red packaging. My butcher was happy to cut man sized bologna, which I promptly threw on my smoker and rubbed down with some spices. Chips in the sandwich are a must.

Serves: 1

Ingredients:
1 slice bologna, thick sliced
1 tsp BBQ Rub
1 slice Swiss cheese
2 slices Texas Toast bread
2 tbsp mayonnaise
1 tsp Frank’s Red Hot
Spicy Pickles
1 oz. Doritos

Method:
Set up the cooker for indirect heat grilling at 350 degrees F.

Lightly apply rub on both sides of bologna.

Place the bologna on the cool side of the grill to cook for 10 minutes.

Move the bologna to the direct heat and cook it directly over the fire to char up both sides.

Remove bologna from the fire and place the cheese on top.

Toast the bread and mix the mayo and hot sauce together. Spread the sauce on both slices of toast.

Place the bologna on 1 toast, top it with pickles and Doritos, and add another slice of toast. Serve immediately.

Prosperity Sandwich

How to make Prosperity Sandwich Recipe - Yet another St. Louis classic dish kicked up with smoked meats. I like my open faced sandwich with a piece of thick cut bread from a loaf. One of these is more than enough to fill up on this is definitely a rich man sized sandwich.

Serves: 2

Ingredients:
2 tbsp unsalted butter
4 oz. mushrooms, sliced
1 shallot, chopped
2 slices bread, toasted
1/4 pound smoked turkey breast, sliced
1/2 pound smoked ham, sliced
4 slices tomato
2 slices bacon

Sauce:
1 cup heavy cream
1 tbsp Dijon mustard
1/2 tsp Worcestershire sauce
1/2 cup nacho cheese
Black pepper, to taste

Method:
In a saucepan, melt butter on medium heat. Sauté mushrooms and shallots.

Pour sautéed mix into a bowl and set aside.

Make the sauce. Combine all ingredients in saucepan on medium-low heat. Stir, reduce slightly, and let cool.

Evenly spread sautéed mix on toasted bread.

Top each slice of toast with slices of turkey and slices of ham.

Add tomato slices and pour the sauce over the sandwiches.

Use the broiler to melt the cheese sauce for a minute or so.

Top each sandwich with a slice of bacon and serve immediately.

Parmesan Onion Rings

How to make Parmesan Onion Rings Recipe

Serves: 4

Ingredients:
Canola oil
1 cup flour
2 eggs, beaten
2 cups panko breading
1/4 cup Parmesan cheese
2 tbsp Italian seasoning
1 large yellow onion, sliced

Dipping Sauce:
1/2 cup mayonnaise
1/3 cup ketchup
2 tbsp white vinegar
1 oz. Vidalia onions, chopped
2 tsp lemon juice
1 tsp Frank’s Red Hot
1 tsp white sugar
1/2 tsp horseradish, grated
1/4 tsp Kosher salt
1/8 tsp Cayenne pepper

Method:
Prepare dipping sauce: combine all ingredients in a food processor and blend until smooth. Refrigerate until ready to use.

Set up the cooker for direct heat grilling on high heat.

Place a cast-iron skillet directly over the fire and fill the skillet with oil, about 1/8 inch deep.

Place flour, eggs, and panko into 3 separate bowls. Add the cheese and Italian seasoning to the panko and mix well.

Dredge each onion ring first in the flour, then the egg wash, and the panko mix last. Cook in the oil until the panko breading turns golden brown. Repeat the steps until all the rings are cooked. Replenish ingredients as necessary.

Place the onion rings on a paper towel to let the oil drain from the rings.

Serve the rings with the dipping sauce.

Roasted Butternut Squash Pancakes

How to make Roasted Butternut Squash Pancakes Recipe

Serves: 9

Ingredients:
1 butternut squash
Canola oil cooking spray
2 cups all purpose flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp salt
1 1/4 cup milk
1/4 tsp cider vinegar
2 eggs
1/2 tsp vanilla

Method:
Cut the butternut squash lengthwise. Wrap both halves in plastic wrap and cook in the microwave for 8 minutes.

Set up the two-zone method on the grill.

When the squash is cooled, unwrap the plastic and coat the flesh of the squash with cooking spray.

Place squash on grill using direct heat with the lid on, vents wide open.

Cook until tender or about 45 minutes.

Scoop out 3/4 cup cooked butternut squash and place it in a large bowl. Add all remaining ingredients and mix well.

Use a ladle to pour batter onto a cast-iron skillet on medium-low heat.

Cook the pancakes for 3 minutes on each side. Serve immediately.

Roasted Butternut Squash Pancakes

Spicy Pickles

How to make Spicy Pickles Recipe

Serves: 20

Ingredients:
1 tbsp pickling spice
1 1/2 tbsp Kosher salt
3 tbsp turbinado sugar
2 jalapeños, sliced
2 cloves garlic, crushed
1 tsp dill, chopped
1 1/2 cups boiling water
5 English cucumbers, sliced
1 cup white wine vinegar

Method:
In a large (1-quart) glass jar with a lid, combine pickling spice, salt, sugar, jalapeños, garlic, and dill.

Pour boiling water into the jar and then add the cucumbers.

Add the vinegar until the jar is full.

Tightly screw lid on the jar, shake, and store in the refrigerator for 24 hours.

Best Key Lime Cheesecake

How to make Best Key Lime Cheesecake Recipe

Serves: 12

Strawberry Coulis:
2 cups fresh strawberries
Zest of 1 lime
1–2 tablespoons sugar

Crust Ingredients:
1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
1/4 cup sugar
1/2 cup(1 stick) unsalted butter, melted

Filling Ingredients:
3 8 oz. packages cream cheese, room temperature
1/2 cup sour cream
1 cup sugar
5 large eggs
3 tablespoons fresh Key lime juice
2 teaspoons finely grated Key lime peel
3/4 teaspoon vanilla extract

Strawberry Coulis Method:
Place 1 1/2 cups strawberries in a saucepan and add the lime zest. Mash with a fork and add 1 tablespoon sugar, stirring until dissolved.

Cook on the stove at medium heat. When the strawberries are just beginning to simmer, pour through a sieve into a bowl, pushing the berries with a large spoon to release the juice. Taste, adding more sugar if needed.

Refrigerate until ready to use.

Crust Method:
Preheat grill to 350 degrees F. Butter a cake pan. Stir graham cracker crumbs and sugar to blend in medium bowl. Mix in butter until moistened. Press crumb mixture evenly onto bottom and 1 inch up sides of prepared pan. Bake until set, about 5 minutes. Cool completely. Maintain grill temperature.

Filling Method:
Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sour cream, then sugar. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in lime juice, lime peel, and vanilla. Pour batter over prepared crust. Cover cheesecake pan loosely with foil.

Place cheesecake on grill. Bake 1 hour at 350 degrees F. Uncover and continue to bake until just set in center when cake pan is gently shaken, about 20 minutes longer. Remove and place directly into refrigerator; chill uncovered overnight. Remove and serve topped with Strawberry Coulis.

Arthurs Chili

How to make Arthurs Chili Recipe - Got some leftovers? Or did you ruin a recipe? Make chili! I love to make this when I have excess brisket, especially burnt ends.

Serves: 5

Ingredients:
1 pound ground chuck, 80/20
1 pound smoked brisket, diced
4 cloves garlic, minced
1 medium yellow onion, diced
1 jalapeño, chopped
6 tbsp chili powder
2 tbsp cumin
1 28 oz. can diced tomatoes with juice
4 tsp Kosher salt
6 oz. dark beer
2 16 oz. cans chili beans
1 28 oz. jar pasta sauce

Method:
Brown the meat with garlic, onion, and jalapeños in skillet. Add 2 tbsp chili powder and 1 tbsp cumin.

In a blender, add tomatoes, remaining chili powder and cumin, salt, and beer and blend well.

Combine meat and sauce in a chili pot on medium heat and cook for 30 minutes.

Add beans and pasta sauce.

Simmer on low heat for 2 hours.

For best results, refrigerate overnight, reheat, and serve.

Grilled Shrimp Boat Appetizer

How to make Grilled Shrimp Boat Appetizer Recipe - from Jason Szachnieski

Serves: 2

Ingredients:
12 x 24-inch sheet of aluminum foil
1/2 pound of 31–40 count shrimp, raw, peeled, and deveined
1 tbsp Old Bay seasoning
4 tsp butter, divided into small pieces

Method:
Create a "boat" by using a piece of 12 x 24-inch foil. Double the foil over to make a 12 x 12-inch piece and then fold up all 4 sides approximately 2 inches. Make sure to fold the corners so they will not leak while cooking.

Place shrimp evenly distributed in boat, season evenly with Old Bay seasoning, and add butter.

Place boat directly on grill.

Grill over hot coals for 7 minutes or until shrimp are cooked.

Citrus Golden Trout

How to make Citrus Golden Trout Recipe

Serves: 2

Ingredients:
3 tbsp unsalted butter
1 tbsp roasted garlic
2 golden trout, cleaned and deboned with skin on
Canola oil
Kosher salt
Black pepper
1 tbsp fresh dill, rough chop
1 navel orange, sliced

Sauce:
2 tbsp mayonnaise
1 tsp orange zest
2 tbsp orange juice
1 tsp fresh dill, chopped

Method:
Setup cooker for indirect heat at 375 degrees F.

Combine sauce ingredients in a bowl and mix well, then refrigerate.

In a small saucepan, melt butter on medium low heat and add garlic. Set aside.

Open the trout cavity to expose the flesh, apply oil, and season with salt and pepper.

Sprinkle the dill evenly over the trout and place the orange slices on top.

Place the trout, skin side down, on the cool side of the grate and close the cook chamber.

Cook for 10 minutes and baste with garlic butter.

After another 10 minutes, check for doneness and remove from grill. (Cook longer if necessary.)

Drizzle sauce over the trout and serve immediately.

Sanibel Blackened Salmon

How to make Sanibel Blackened Salmon Recipe - I met Annie Swartz in Florida while on vacation. She is the seafood manager at a grocery store in Sanibel. I asked her if they had any blackening seasoning in the store and she enthusiastically gave me a paper with her own recipe. I promptly requested to use the recipe in this book and she was more than happy to contribute. I couldn’t wait to get back home to try it. Simply amazing. Thanks Annie!

Serves: 4

Ingredients:
1 1/2 pounds wild Alaskan salmon, skin on
Annie’s Blackening Spice (see below)
Cooking spray
1/2 cup Maggi Sweet Chili Sauce

Annie’s Blackening Spice:
3/8 cup sweet paprika
1/4 cup salt
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp cayenne pepper
1 tbsp white pepper
1 tbsp black pepper
1 tbsp dried thyme
1 tbsp dried oregano

Method:
Prepare the blackening spice: combine all ingredients in a bowl and mix well.

Set up cooker for direct heat grilling at high heat.

Place a large cast-iron skillet directly over the heat source and get it really hot.

Cut the salmon into 6 oz. steaks. Coat the flesh of the salmon liberally with the seasoning.

Hit the skillet with cooking spray. You should see the pan smoke right away.

Add the salmon to the skillet, flesh side down, you want lots of smoke coming from the pan. Cook for 2 minutes.

When the salmon easily releases from the skillet, take the salmon out of the pan and move to the cool side of the grill to cook indirectly (with the lid on) for 8 minutes, skin side down.

Remove from the grill when the salmon reaches 140 degrees F internal temperature.

Brush on the sweet chili sauce. Serve immediately.

Mexican Salmon with Roasted Salsa

How to make Mexican Salmon with Roasted Salsa Recipe

Serves: 4

Ingredients:
1 1/2 pounds wild Alaskan salmon (skin on), 6 oz. sections
Roasted Salsa (see below)
Mexican Rub (see below)
1 avocado, peeled, seed removed, and sliced
Lime wedges
Cilantro

Roasted Salsa:
5 Roma tomatoes
2 tomatillos
1 jalapeño
1/2 onion
1 bulb garlic
2 tbsp Olive oil
Cilantro
1/2 lime
Sea salt
Coarse black pepper

Mexican Rub:
1 tsp paprika
1 tsp brown sugar
1 tsp sea salt
1/2 tsp ground chipotle powder
1/2 tsp coarse black pepper
1/4 tsp ground allspice

Roasted Salsa Method:
Prepare the grill for the two-zone set up. Prepare the Roasted Salsa: roast the tomatoes, tomatillos, jalapeño, and onion on the grill, on direct heat, until they are blistered and mostly blackened.

Slice off the top of the garlic bulb to expose the cloves, wrap the garlic in a loose sheet of foil with olive oil, and place it on the grill, on direct heat, until soft. Cover the grill with the lid and open the vents all the way.

When the roasted veggies are cooled down, place them all in a food processor or blender.

Squeeze the softened cloves of the garlic bulb into the processor/blender (adding some of the charred garlic skin is very tasty). Blend all ingredients well.

Add cilantro and squeeze lime juice into the processor, and blend for a few seconds. Salt and pepper to taste.

Method:
Mix together all rub ingredients in a small bowl. Apply rub to flesh of the salmon.

Prepare the grill for the two-zone setup.

Place the salmon, skin down, on the cool side of the grill. Cook for 4 to 6 minutes with the lid on and vents wide open.

Take off the lid and grill the salmon flesh side down over direct heat until done (about 1 or 2 minutes).

Remove from grill and serve immediately. Top salmon with Roasted Salsa, and garnish with avocados, lime, and cilantro.

BBQ Ranch Crackers

How to make BBQ Ranch Crackers Recipe

Serves: 12–14

Ingredients:
4 sleeves Saltine crackers
1 1/2 cup canola oil
3 tbsp red pepper flakes
1 package ranch dressing mix

Method:
Set up the cooker for indirect heat grilling at 350 degrees F.

In a 2-gallon storage bag, combine all ingredients and mix well for several minutes. Try not to break any crackers a light tumble in the bag does the trick.

Pour the crackers into a foil pan. Cover and seal with a sheet of aluminum foil.

Place the foil pan directly over the heat source and cook for 5 minutes.

Move the pan over to the cool side of the grill and cook for 10 minutes.

Remove the pan from the grill, remove the foil, and give the crackers a gentle toss. Serve immediately.

Grilled Romaine with Hot Gacon Dressing

How to make Grilled Romaine with Hot Gacon Dressing Recipe

Serves:

Ingredients:
2 hearts of romaine lettuce
1/4 cup olive oil
Kosher salt
Black pepper

Hot Bacon Dressing:
2 tbsp bacon grease
2 tbsp honey
1 tsp grainy mustard
1/4 cup onion, chopped
1 tbsp apple cider vinegar
1/2 cup water
1/2 tbsp cornstarch and 1 tbsp cold water, stirred into a paste
2 strips cooked bacon, crumbled
Salt and pepper

Method:
To prepare the dressing: In a saucepan, cook bacon grease, honey, mustard, onions, vinegar, and water on medium heat until it begins to boil. Add the cornstarch paste and stir as the dressing starts to thicken. Remove from the heat and set aside at room temperature. Stir in the bacon and season with salt and pepper.

Set up the cooker for direct heat grilling at high heat.

Cut the romaine in half from stem to point.

Coat the flat area of the lettuce with oil and season with salt and pepper.

Cook the lettuce over direct heat for just a few minutes, until it begins charring.

Remove from the grill and drizzle the dressing over the lettuce. Serve immediately.

Grilled Guacamole

How to make Grilled Guacamole Recipe - Not that guacamole needs to be grilled, but I found that an avocado that was a little firm will soften when cooked. A brief grilling for grill marks is good enough for all the vegetables and fruit, but cooking too long is offputting. When done right, the guacamole will have a hint of a smoky scent.

Serves: 6

Ingredients:
5 avocados
1 tomato
4 tbsp olive oil
1 lime, cut in half
2 green onions
1/4 cup fresh cilantro
1 tsp salt

Method:
Prep grill for high heat (600+ degrees F).

Cut the avocados in half and remove the seed from each fruit.

Cut the tomato into 8 equal wedges.

Pour the olive oil and squeeze half of a lime into a small dish.

Brush the oil and lime onto the flesh of the avocado (no need to brush the skin).

Brush the oil and lime onto the tomato and the other half of the lime.

Place all the avocados, tomatoes, and lime on the grill, flesh side down.

After about 1 minute, turn the avocado and lime 90 degrees and flip the tomatoes.

After another minute, remove all the fruits from the grill.

Peel the skin off the avocados and place them in a bowl.

Smash them with a potato masher or fork.

Dice all the tomatoes and add them to the bowl.

Add the green onions, cilantro, juice of the grilled half of the lime, and salt.

Mix all the ingredients together.

Julis Baked Beans

How to make Julis Baked Beans Recipe - from Juli Getzlaf

Serves: 6

Ingredients:
1 pound ground beef (sirloin or chuck)
1 pound good hickory-smoked bacon, cut in bite-size pieces (use ends and pieces or thick cut for best flavor and meatiness)
1 pound hickory-smoked sausage (such as Conecuh), cut in bite-size pieces
2 medium onions or 1 large Texas or yellow onion, chopped
3 large bell peppers, chopped (one each, red, yellow, and green)
4–6 cloves of fresh garlic, minced
4 1 lb 12 oz. Bush’s Original Baked Beans
1/2 cup ketchup
1/4–1/2 cup brown sugar, either dark or light
Large squirt of yellow mustard
1/3 jar Grandma’s Molasses

Spice Mix:
1 tbsp onion powder or granules
1 tbsp garlic powder or granules
1 tbsp smoked paprika
1 tbsp Coleman’s Dry Mustard
1 tbsp red pepper seasoning
Salt and pepper to taste

Method:
Preheat oven or grill to 375°F.

Prepare Spice Mix by combining all ingredients in a small bowl. Brown ground beef, season with Spice Mix, drain, and set aside.

Cook bacon in frying pan. It should not be crispy. Set aside.

Cook sausage until brown and set aside.

Sauté onions and peppers. Add minced garlic for the last minute or two so it doesn’t burn.

Once beef, bacon, sausage, and vegetables are ready, combine in a large baking pan with remaining ingredients.

Bake in oven for 45 minutes uncovered or on grill until heated through, about 30 minutes. You will know it is done once the sauce thickens and turns darker brown.

Keep wrapped in foil until ready to enjoy!

Note:
You can add some diced ham and a little hot sauce for flavor as well.

Homemade Sweet Potato Fries

How to make Homemade Sweet Potato Fries Recipe

Serves: 4

Ingredients:
Canola oil
4 medium sweet potatoes
1 tbsp BBQ Rub
2 tbsp flour
Kosher salt

Method:
Heat oil in fryer to 325 degrees F.

Use a french fry cutter to make sweet potatoes into fries.

Fry for 3 minutes. Drain on brown paper bags.

Raise oil to 375 degrees F.

Mix BBQ Rub and flour together in a small bowl. Coat fries with BBQ Rub and flour mix.

Fry potatoes for 4 more minutes, until golden and crispy.

Drain on brown paper, lightly season with Kosher salt, serve immediately.

Blackstrap Mixed Nuts

How to make Blackstrap Mixed Nuts Recipe

Serves: 6

Ingredients:
10 oz. mixed nuts, raw and unsalted
1 tbsp canola oil
2 tbsp blackstrap molasses
2 tbsp white sugar
1/2 tsp chile de arbol, ground
1 tbsp Kosher salt

Method:
Set up the smoker at 300 degrees F.

In a foil pan, evenly spread out all the nuts and add the oil.

Pour half of the molasses, sugar, chile, and salt over them. Mix together with a spoon to coat the nuts.

Place foil pan on the smoker and cook for 20 minutes.

Remove from the cooker and let it cool. As the nuts cool, they will stick together; keep stirring the nuts to break up the clumps and until they completely cool.

In the middle of cooling, add the remaining ingredients to give it some texture.

Serve immediately when cooled.

Note:
Optionally substitute raw nuts with roasted or lightly salted nuts.

Blackstrap Mixed Nuts

Mex Sea can Stuffed Poblano

How to make Mex Sea can Stuffed Poblano Recipe

Serves: 2

Ingredients:
2 poblano peppers
1/2 pound Mexican chorizo
1/3 cup vidalia onions (rough chopped)
1/2 pound raw shrimp (de-veined and tails off)
Nonstick spray

Avocado-Cilantro Sauce:
1 avocado (remove skin and seed)
1 cup light sour cream
1/4 cup cilantro
Juice of 1 lime
1/2 tsp garlic, minced

Method:
Combine Avocado-Cilantro Sauce ingredients in a food processor. Blend until smooth.

Place sauce in the fridge until ready to use.

Setup the grill for the two-zone method.

Place the peppers directly over the hot side of the grill with the lid on until they are semi-soft and a little charred.

Place chorizo and onions in a skillet and let them cook on the cool side with the lid on until the onion is soft.

Check the peppers and stir the chorizo every few minutes.

Spray the shrimp with oil so they don’t stick to the grill grates.

Cook shrimp until they’re pink, add them to the skillet, and mix well.

When the peppers are semi-soft, make each one into a pocket and scoop out the veins and seeds.

Stuff the peppers with the chorizo and shrimp mix and put them the on the cool side of the grill with the lid on.

The peppers are done when they are completely soft. Be careful use a spatula and tongs to handle them.

Apply a dollop of Avocado-Cilantro Sauce and serve immediately.

Asparagus Rafts

How to make Asparagus Rafts Recipe

Serves: 8

Ingredients:
1 pound asparagus
4 oz. coppa salami, sliced
1 tbsp canola oil
Kosher salt
Black pepper
2 tbsp Asiago cheese

Method:
Wrap a slice of coppa around 1 asparagus spear. Repeat to make as many as you can with remaining ingredients.

Make rafts by using 3 toothpicks to line up the asparagus side by side, like a raft. Use about 4 sticks of asparagus to build the rafts. Coat the rafts with oil and season with salt and pepper.

Set up the cooker for indirect heat grilling at 350 degrees F.

Place the rafts on the cool side of the cooker and cook using indirect heat for 15 minutes.

Move and cook the rafts directly over the heat source until the rafts start to develop charring.

Remove from the grill and immediately top the rafts with cheese. Serve immediately.

Grilled Peach Caprese Salad

How to make Grilled Peach Caprese Salad Recipe

Serves: 5-8

Ingredients:
4 semi-firm peaches, pits removed
1 ball of mozzarella cheese
1/2 cup honey
1/4 tsp ancho chile powder
Nonstick spray
2 tbsp balsamic vinegar
2 tbsp olive oil
1/4 black pepper
1 oz. fresh basil

Method:
Prepare peaches and cheese by slicing to same thickness and size.

Set up the grill for direct heat grilling at high heat.

Mix honey and ancho chile powder in a dish.

Dip the flesh sides of the peaches into the honey mixture.

Spray the nonstick spray on both sides of the peaches, and grill them directly over the fire. Only cook long enough to achieve grill marks.

Grill both sides until char marks form, and remove from the grill when they’re done.

Arrange peaches and cheese. Top with balsamic vinegar, oil, ground pepper, and basil and serve.

Grilled Peach Caprese Salad