February 06, 2008
Crab Cakes
Savannah, being a port city, is really into seafood... and crab cakes are really popular here. In the February 2008 issue of the National Barbecue News there is a recipe for Grilled Crab Cakes with Salsa. The recipe calls for Corn Bread Crab Cakes with chunky salsa and a white sauce. It sounds very good and we plan to try it soon.
TLW also has an awesome recipe for crab cakes:
2 egg whites
1 C mayonnaise (Hellman's)..can add more to get correct consistency
1/2 t Old Bay Seafood seasoning
3/4 t dry mustard
4 T butter
1/2 t ground celery seed
Juice of 2 lemons
1/2 t cayenne pepper
6 T extra fine cracker crumbs
1 lb. lump crab meat
8 slices white bread
Combine egg whites and mayo in mixing bowl. Add seafood seasoning, dry mustard, celery seed, lemon juice, cayenne pepper and cracker crumbs. Whisk to remove lumps.
Lightly fold crab meat into mayo mixture. Cover and chill.
Discard crusts from bread slices and cut each slice into quarters. Process in food processor fitted with steel blade until you get a uniform small crumb.
Shape chiilled crab mixture into small cakes. Dredge each cake in bread crumbs and place on rack over a sheet pan. Chill at least 30 minutes so breading can set.
Prepare your grill for direct grilling. Place cakes on a sheet of foil that has been sprayed with Pam. Cook until the bottom of each cake is golden. Gently flip each cake and brown the other side. (You can also saute the cakes in a black iron skillet using the butter. )
TLW usually serves her crab cakes with her Cajun Remoulade sauce. The recipe in the NBBQ News calls for chunky salsa and a drizzling of a white sauce consisting of sour cream, mayo, milk, lemon juice and Italian seasoning.
Posted by The General at 03:15 PM | Comments (5)Shrimp Alfredo
Here is a recipe that you can do either inside or outside on the grill. Wow! Were we ever surprised at how good it was...and how easy. TG bought about 11/2 pounds of shrimp. Taking the easy way out last night, I boiled them with the shells removed. I could have almost as easily grilled them. Prepare enough fettucine for two or more. I used prepared Alfredo sauce that I found in the spaghetti sauce section of our local Publix. Heat the sauce in your microwave for about 2 minutes on high, lay down a bed of fettucine on your dish, spread the shrimp out evenly and cover with the Alfredo sauce. Garnish with minced parsley and serve with garlic bread. Really fast and really good. The Little Woman gave me two thumbs up for this dish!
Posted by The General at 02:24 PM | Comments (0)February 02, 2008
Eating With Your Eyes
People eat with their eyes...as if I didn't already know that after competing 11 years on the professional BBQ circuit. Sometimes we have to re-learn things we already know to reinforce them. I believe that our success at the National BBQ Festival in November should be credited to TLW's presentation of our ribs and brisket. I can only take credit for the ribs that I selected and of course the cooking of them. They were especially meaty...but the rest was due to her creativity...
Friday, after our finish in the middle of the pack of the Invitational event, we had a discussion with two judges, one our good friend Bob Lyon from the Seattle area. TLW asked them how they came up with their presentation scores, which amount to almost 25% of the total score for each entry. Many points were mentioned that we always keep in mind, but one stood out. Since the turn in boxes at this event were bigger than those usually used, the boxes should still be very full. In the Invitational, we did not follow this advice, and in thinking about our presentations, we could have added more samples.
In Saturday's Open event, we kept that concept in mind and had no problem with putting in plenty of ribs, since all of our slabs were awesome. Below is a picture of our turn in box. During Friday's contest, TLW put in one layer of ribs, but on Saturday two layers really filled up the box. And the judges must have liked them giving this entry the first place nod.
We had a major problem with our chicken. It came out of the pit much darker than usual. In retrospect, we ran out of honey that we usually use to sweeten our sauce and replaced it with maple syrup...could this have been the culprit? It took a great effort for TLW (and a lot of cuss words) to find enough pieces of chicken to fill the box...We were decidedly unhappy with that sample even though the day before, chicken was our only top ten finish.
When it was time to turn in our brisket, we ran into another snag. Our four briskets all seemed to be slightly overcooked...even though TG thought they were at perfect temperature. After cutting in to all four, TLW had about ten slices that were acceptable to her...but alone in the box they looked pitiful. So, she cut pieces from fatty parts that we usually don't turn in...but love to eat. With about 30 seconds left, she placed them in the box jigsaw fashion and figured that all was lost. Much to our surprise, the judges gave us first place...amaziing!
Now whether you compete or not, it really doesn't matter. What does matter is that you incorporate good presentation into the food that you feed your guests. Looks do count!
September 21, 2007
Grilled Swordfish
I can't say enough good about the June issue of Food and Wine magazine. Plenty of smoking and grilling recipes, and a lot of them were done by our BBQ friend Steve Raichlen. Last night we cooked their recipe for swordfish steaks that was out of sight! It consisted of a very basic one hour marinade consisting of salt, freshly ground black pepper, minced garlic cloves, lemon juice and olive oil. (TLW has convinced me that using fresh garlic cloves and mincing them gives a superior flavor than the already minced garlic out of the jar.)
Reading the recipe for the 'ketchup' which requires the roasting of fresh tomatoes, reminded me of how good roasted tomatoes are and what fabulous salsa they make. The recipe for the ketchup calls for 1 1/4 pounds of tomatoes. It has a lot of ingredients including allspice, ginger and capers.
TG highly recommends that you find this issue and look for the recipe on p. 188 or check it out
online. Remember not to exceed the internal temperature of 140* for your swordfish steaks.
September 18, 2007
Strange Coincidence
In August, on our way to vacation at Lake Chautauqua in upper New York State with our good friends Sir Charles and Kathleen, TG was worried that the Lake might be too remote since I brought no reading material. After lunch in Cleveland, we found a Border's Discount Book Store...and it truly was a discount store. Since I liked the low prices and their selection of cookbooks, I bought several. I didn't pay much attention to them until we reached the Lake.
I began reading one called Cook-Off America Volume 2 and suddenly discovered that I was in the book! "The Original Q Company Brisket" National Capital Barbecue Battle. It goes on to call me a consistent winner and a "circuit" celebrity. Funny though, the recipe isn't mine nor is the picture one of our shots...even though it is a darn fine one.
From then on, I was like a celebrity chef and our friends told anyone who would listen about this strange coincidence! I was then put on the spot when Sir Charles went to his freezer and pulled out a standing rib roast and announced that we were having a dinner party Saturday night and I was to smoke the roast as well as other parts of the meal.
Being away from all my spices and tools, I was able to go back into the archives of my mind and remember an old beef marinade that I used to use all the time. It consists of one third teriyaki, one third red wine vinegar, and one third water. The water keeps the teriyaki from turning the meat too dark. Also add a good shot or two of bourbon. The bourbon breaks down the fibers in the meat and acts as a tenderizing agent...as well as a flavoring agent. I let the meat marinate a couple days before cooking it. I must say that it was one flavorful piece of meat...and all the guests agreed.
I also found out something that most home chefs don't realize. I was looking for some spices to use on the roast and I found that some of Charles' spices were out of date...some by two or three years! Most spices are only good for a year or less...depending on geographic location (temperature and humidity). When in a pinch, the old standby is seasoned salt, black pepper and granulated garlic and that is what I used on the rib roast.
September 17, 2007
Linguine with Clam Sauce
As TG has stated before, I have had marginal luck using recipes from magazines. In fact, I have stopped several magazine subscriptions recently. One that I continue to subscribe to is Fine Cooking and I have had success with many of their recipes. If you don't subscribe to it, it would be a worthwhile addition to your cooking arsenal.
In their November 2007 edition, there is a recipe for Linguine with Clam Sauce that I thought The Little Woman might like. I asked her to try it...she was very willing since she has an addiction to clams of any kind! We both loved the result and plan to make it again tonight!
24 littleneck clams (TLW used 36)
6 T extra virgin olive oil
1/2 t crushed red pepper flakes
1/3 c dry white wine (TLW used Barefoot Chardonnay)
5 T finely chopped fresh flat leaf parsley
3 large cloves garlic, minced
Kosher salt
8 oz. linguine (FC recommends De Cecco, Due Pastori, or Rustichella d'Abruzzo brands) (TLW used the spaghetti we had in our pantry)
Freshly ground black pepper
Scrub the clams under cold water and set aside. In a heavy 3 qt. saucepan, heat 3 T of oil over medium heat. Add the pepper flakes and cook briefly to infuse the oil, about 20 seconds. Immediately add the wine, 2 T of the chopped parsley and half of the minced garlic. Cook for 20 seconds and add the clams.
Cover and cook over medium high heat, checking every 2 minutes and removing each clam as it opens. It will take 5 to 6 minutes total for all the clams to open. Transfer the clams to a cutting board and reserve the broth. Remove the clams from the shells and cut them in half, or quarters if they are large. Return the clams to the broth. Discard the shells.
Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until it's almost al dente, 6 to 9 minutes. Don't overcook.
While the pasta is cooking, heat the remaining 3 T olive oil in a 10 or 12 inch skillet over medium heat. Add the remaining 3 T parsley and the rest of the garlic and cook until the garlic is soft, about 1 minute. Set the skillet aside.
When the pasta is done, reserve about 1/4 cup of the pasta cooking water and then drain the pasta. Add the pasta, the clam and the broth the clams were cooked in to the skillet. Return to low heat, toss the past in the sauce and simmer for another minute to finish cooking it, adding a little of the pasta water if you prefer a wetter dish.
Taste for salt and add a large grind of black pepper. Serve immediately, garnished with parsley leaves.
September 04, 2007
Cajun Remoulade
TLW takes great pride in her Cajun Remoulade and Crabcakes recipes which she may post later...if I can bribe her. But here is one that is quick, simple and good. It was given to us by our neighbor, Ernie, and it is a replica of the sauce used at the Longfellow House (TG thinks in New Orleans). Apparently one of Ernie's relatives had been searching for this recipe for over 25 years. It is supposed to be used with shrimp, but it tasted great with some frozen crab cakes we thawed the other night.
1 C Mayo - We prefer Hellman's
1/4 - 1/2 C Creole Mustard - Zatarain preferred
1 T Horseradish
Juice of 1 lemon
2 shakes Worcestershire sauce
1 Garlic clove, smashed
Enjoy!
Posted by The General at 03:17 PM | Comments (0) | TrackBackFoolproof Gazpacho
While on vacation at Lake Chatauqua NY with our good friends Sir Charles and Kathleen, they introduced us to gazpacho. Even though both TLW and I had sampled it before, their recipe was especially tasty. They tweaked a version from the Joy of Cooking. Once home, TLW found a version of it on another blog Dope on the Slope. We enjoyed the Dope's version very much!
* 4 or so lbs of field ripened tomatoes
* 1 quart of quality tomato juice (Dope used Looza brand...TLW used Publix brand)
* 2 firm, fresh cucumbers
* 2 firm, fresh green bell peppers (you could use red or yellow)
* 2 smallish fresh red or white onions
* 3 or 4 handfuls of fresh herb (parsley, basil or oregano)
* 1/2 cup of quality red wine vinegar (not balsamic!)
* 1/4 cup of quality olive oil (or more to taste)
* 3 cloves of garlic (or more, but be careful)
* 3 teaspoons of salt (or more to taste)
* fresh ground black pepper
* cayenne pepper sauce (optional) OR
* minced jalapeno (optional)
1. Open an ice cold beer or pour yourself a glass of chilled white wine.
2. Put a large pot of water on to boil and place a colander in your kitchen sink.
3. Wash the tomatoes and cut a small "x" at the stem and stern of each tomato.
4. Peel the cucumbers, scoop out the seeds with a spoon, and chop them into large chunks.
5. Peel and core the bell peppers and chop then into large chunks.
6. Peel the papery skin and first layer of flesh off of the onions and quarter them.
7. Flatten the garlic with the blade of your knife, remove the peel and mince. Set aside in a small bowl.
8. Finely chop the herbs and set aside in a small bowl.
9. Pour the vinegar into a measuring cup.
10. By now, the water should be at a nice boil. Set your kitchen timer for 2 minutes, and place all of the tomatoes into the boiling water. After the timer beeps, remove the tomatoes to the colander in the sink. They will need to cool there for at least 10 minutes before you peel and seed them.
August 29, 2007
Championship Grits, Again
We couldn't let August go away without reporting how we fared at the Dillard, GA Bluegrass and BBQ contest held the first weekend in August. First of all, as usual, we enjoyed the wonderful mountain air (especially since Savannah had been sweltering in the high 90's and low 100's with ultra high humidity). Also, the hospitality of Jane and Steve, the organizers, was amazing as it is every year and this was our 11th contest in a row with them...so you know they have something going on. Sixty teams gathered, some from as far away as Texas and all of the teams were "heavy hitters." Last year we tied for second place overall, even though in the standings we placed third, so we were looking for another good showing. Buckhead Janet, our teammate came up from Atlanta, and we went about our usual prep.
We decided to enter two ancillary contests as well as the regular KCBS sanctioned one. Same as last year, Grits and Cabbage. TLW used the same recipes for both. Last year she placed third in Cabbage and first in Grits. It is very difficult to repeat your success from one contest to another, we were just looking for respectable placements. Unfortunately, the judges did not enjoy the cabbage entry and we placed low in the standings. However, her grits won first place again. Not bad for a Yankee!!
As far as the rest of the contest, we finished 7th in Chicken, but 9th overall. We were very surprised since we didn't get a call for our ribs, pork or brisket...but we were right in there near the top 10 places. We were very pleased with our showing since we only compete two times a year and some of the heavy hitters are on the circuit 2, 3 or even 4 times a month. All in all, we didn't come home with a lot of prize money, but we did come home with smiles on our faces!
Posted by The General at 05:01 PM | Comments (0) | TrackBackA Fishy Story
Try to get to know your local fish monger...not just retail store...one that supplies restaurants with portion controlled fish. Such as the case here in Savannah with Matthew's Seafood which supplies many local restaurants with seafood. Restaurants call for specific cuts (4 oz, 6 oz, 8 oz, etc). So what happens to the trimmings? TG recently bought some trimmings and made some outstanding kebobs for about half the per pound price of the fish itself.
I sauteed the vegetables in a small amount of olive oil and sprinkled with some seasoned salt and black pepper. This allows the veggies to soften up a bit before going on the grill
May 21, 2007
Grilled Summer Squash and Zucchini
May/June is always a big month for the food magazines to feature BBQ and Grilling. Such is the case with Gourmet Magazine's June issue. On the cover it has some grilled meat along with grilled yellow squash and zucchini. Go pick up a Gourmet Magazine as the whole magazine has a wealth of BBQ and grilling related items. The recipe for the squash and zucchini is on page 161. Of course, TG tweaked it!
Cut the zucchini and squash lengthwise into 1/4" to 1/2" strips. Put the strips in a bowl and pour enough olive oil to coat them along with salt and black pepper. Gently toss to coat. At this point they were grill ready.
I placed them in a perforated square grilling basket over direct heat to sear the squash strips. Since my fire was too hot and it wanted to burn the olive oil, I moved the basket to the indirect side of the grill. (Remember to keep gently tossing the vegetables.)
Now here's what I picked up from the magazine that put this recipe "off the chain." While I was grilling the veggies, TLW made this dressing:
2 T fresh lemon juice
2 t Creole mustard
1/4 t sugar
2 T olive oil
Combine the above ingredients in a bowl and pour the dressing over the grilled vegetables before serving. Yum. We both loved it!
Green Beans for a Crowd
TG picked up a last minute party for SCAD's (Savannah College of Art and Design) Fashion Show for 120 people this past weekend and we had only 48 hours to produce it. Generally it takes a week or better. I had to come up with a menu that could be produced in a hurry that didn't have long cooking times. Here's the menu: smoked pork loin (marinated in mojo), lemon pepper chicken, our famous cole slaw with a sweet vinegar sauce, tossed green salad vidalia onion vinaigrette dressing and green beans (that turned out to be quite a hit).
Back to the green beans... TG has finally found the secret to cooking green beans in a large quantity. (The Little Woman has a problem with cooked green beans that look and taste like canned ones.) I buy the frozen green beans in 5 pound bags from Sam's. It is a smaller, longer bean than the cut green beans. Our pot (I used a turkey fryer pot) only holds 15 pounds at a time. Bring the water to a boil, put the beans in along with a handful of minced garlic and a few shakes of garlic pepper (also purchased at Sam's Club). Let the water come back to a boil and continue for about 5 minutes. Carefully remove the green beans from the pot (steam can burn you as much as fire can.) Let the beans cool for two or three minutes and place them in serving pans (I used half pans.) Using "I Can't Believe It's Not Butter" spread out a generous portion of it all over the top of the beans. Like Paula Deen, TG believes butter makes everything taste better.
Ironically, the green beans caught the attention of the guests before the remainder of the menu...probably because they were health conscious fit young people...mostly models, students and faculty members.
We did the whole party from set up to clean up in less than two and a half hours...a record for us. Client was very happy!
Posted by The General at 09:38 AM | Comments (0) | TrackBackMay 04, 2007
A Narrow Window for a Gourmet's Delight
Late April and early May is the time you want to make sure you treat yourself to some Alaskan King salmon. Last week TG ordered a whole King salmon...all fourteen pounds of it from Halpern's Purveyors of Meat & Seafood in Atlanta. Spent some time cutting it into 1+ pound portions and using a vacuum seal machine to preserve the integrity of the product.
Last night we had our first sampling and TLW awarded The General a star for my efforts! I used my favorite salmon marinade and grilled it over indirect heat to an internal temperature of 140*.
Be sure when you use the marinade on your salmon...never to marinate fish more than an hour (45 minutes is ok)...especially if it has lemon juice in it as it will break down the protein in the flesh.
Posted by The General at 04:15 PM | Comments (0) | TrackBackApril 01, 2007
Cookshack and Easter
Of all the people in the BBQ World, the good folks at Cookshack are some of the nicest. Saturday morning when TLW checked our emails, she found some recipes they sent in their monthly newsletter...just in time for Easter. Traditionally in our family, the Easter dinner consists of either lamb or ham...or both. Here are some of their recipes:
Rosemary Smoked Prime Rib
1 – 8 lb. Prime Rib (Bone-off)
1/8 c kosher salt
2 tbsp ground black pepper
2 tbsp crushed fresh rosemary leaves
• Combine dry ingredients and rub meat. Refrigerate at least four hours.
• Place rib in smoker and smoke-cook with 4 stems of fresh rosemary in the
wood box at 250°F, to an internal temperature of 140°F (approximately 2
hours).
• Hold in smoker at 140°F for at least 2 hours.
A traditional holiday favorite, this ham recipe from Cookshack is as easy to prepare
as it is delicious.
Pit-Smoked Ham
1 - 12 - 16 lb. cured, bone-in ham (sliced or unsliced)
Honey
Brown sugar
Ground cloves
Allspice
Whole cloves (optional)
• Select a cured but not cooked ham*. Unwrap and pat dry. If you selected a
sliced ham, make sure it is tied securely.
• Bring one of your smoker's grills to your prep area and place on top of a
baking sheet. This is a messy job and it will be much easier to get it in the
smoker if you do this.
• Score it, if you like. Rub the exposed parts of the ham with a handful of
honey. Heap about 1/2 c. of brown sugar on top of the ham and spread
evenly. Shake about a tablespoon of ground cloves and a tablespoon of
allspice over the top of the ham. Stud the ham with whole cloves (optional).
• Take the baking sheet to the smoker and slide the grill off the cookie sheet
into the smoker's side rack. Smoke-cook over hickory wood at 225oF to an
internal temperature of 160oF.
• Remove from the smoker a let it sit for at least 30 minutes before slicing.
Everyone is going to love this ham and they will crown you King (or Queen) of
Ham.
*This recipe works just as well on a cooked ham. Prepare as above, but cut smoke-
cooking time to 2 - 3 hours. Remember, the ham is cooked, you are adding old-
fashioned smokehouse flavor that no store-bought ham can equal!
This recipe is a new take on the traditional spring leg of lamb. Serve with roasted
new potatoes and a tossed salad of baby greens for an easy-to-prepare meal.
Olive-Cured Smoked Leg of Lamb
1 head garlic
1⁄4 to 1⁄2 cup olive olil
1 cup Kalamata olives, rinsed, drained, pitted and prueed
Zest of 2 lemons
Chopped fresh thyme and rosemary to taste
4 pounds boneless, butterflied leg of lamb
• Preheat a conventional oven to 350oF.
• Remove excess skin from the head of garlic. Moisten it with olive oil and wrap
it in foil. Roast in the oven for 45 minutes.
• Cool and cut off a bout a 1⁄2 inch of the root section. Squeeze the roasted
garlic from the bulb.
• In a small bowl, combine the roasted garlic, olive puree, lemon zest, and
enough olive oil to create a smooth paste. Add thyme and rosemary to taste.
Spread the butterflied lamb open, like a book. Spread the olive paste on both
sides of the lamb.
• Roll the lamb up, tie with kitchen string, and refrigerate for 8 hours, or for up
to 2 days.
• Smoke cook at 250oF with 6 sprigs of fresh rosemary in the woodbox for 2 1⁄2
hours, or until done.
Cookshack puts a lot of emphasis on their recipes and I have great confidence in them and their ability to produce good eatin' food. In the old days of smoking and grilling, Weber grills led the pack with their innovative dome lid. Seems like I remember a square topped grill by the name Mecco and I also remember a Fiesta grill that was sold in supermarkets and drugstores. Today, the equipment has gotten much more sophisticated and it takes time to learn how to use it...until you can become "one with the equipment." I know people who swear about their Big Green Egg, but in the beginning all they probably did was swear at it! Such is the case when I hastily purchased a piece of equipment at a trade show. From the getgo, The General and that piece of equipment had issues, because I wanted it to do one thing, and it was built to do another. I then gave up on it and put it into storage.
Sometime last year I mentioned on this blog about that experience when someone asked me how to select a grill. The good folks at Cookshack happened to read it, and the next thing I knew they sent me a bigger, nicer model to replace the original piece of equipment. I am now counting my successes each and every time I use it. Thanks, Cookshack for making it right!
March 21, 2007
Tilapia Wrap
Living in a city by the sea, we try to incorporate lots of fresh fish into our diet, because man (and woman) cannot live with BBQ alone. The General got an idea about fixing some tilapia. The problem with tilapia is that on its own its taste is pretty bland. Still being fascinated with the versatility of wraps, I decided to do a tilapia wrap for last night's dinner. I was inspired by a recipe on the package of Chicken of the Sea premium shrimp which you should be able to find in the canned meat section of your local supermarket. This is exactly what I was looking for to kick the tilapia up a couple of notches. It called for salsa (and TG used Newman's salsa with corn and blackbeans) and combining it with ranch dressing (equal amounts). This mixture made an excellent topping to which I added the shrimp. To make the wrap, sprinkle a blend of shredded monterey jack/colby cheese on the soft tortilla, place the grilled tilapia on top of the cheese mixture and finish it off with the topping.
I used blackening seasoning and some of Emeril's seafood magic to season the tilapia. I then put it on a piece of aluminum foil that had been brushed lightly with olive oil so the fish wouldn't stick. It was cooked on the indirect zone on the grill. Most seafood recipes tell you to cook the fish until it flakes, but to prevent overcooking always use your instant read thermometer and never exceed 130*.
The thing that makes wraps so versatile is you are only limited by your imagination. Here are some things I didn't add, that you may want to try: green onions, black olives, guacomole, sour cream, Mexican style kernel corn, and chopped iceberg lettuce.
The meal was completed with some Mexican rice and The Little Woman approved!
Posted by The General at 01:47 PM | Comments (0) | TrackBackSt. Patrick's Day in Savannah
Savannah claims to have the second largest St. Patrick's Day parade in the country...second only to NYC. Savannah is a city of about 400,000 people and this years' parade hosted close to 750,000 people and it lasted for over 2 1/2 hours. TG has never seen so many 'kilted' men and the word on the street is that the sand gnats really enjoyed all those bare legs (and other body parts.) The traditional St. Patty's day meal consists of corned beef brisket, boiled potatoes, carrots and cabbage. Now here is a twist on the "boiled" meal...try smoking your corned beef brisket. Treat it just like a pork butt using indirect heat and run the internal temperature up to 190*. Smoked corned beef is really delicious. You can also smoke your cabbage by coring out the center and replacing it with a stick of butter and some Lea and Perrins Worcestershire sauce. Then loosely wrap some tinfoil around the cabbage to keep the outer leaves from burning.
February 15, 2007
Sam's Valentine Dinner
We went to Sam's to pick up our Valentine Dinner after getting off to a late start. We were in search of prime rib and lobster (TLW's favorite surf & turf.) Evidently we were not alone in our search, since all the prime rib had sold out and the fresh Maine lobsters from Wal-Mart next door had been bought up well before our arrival.
We settled for lobster tails from Chile and a ribeye that we already had in our fridge. At TLW's request I made my famous mushrooms. This is something easy to put in your repertoire.
For two people:
1/2 stick butter, salted
2 C sliced mushrooms
2 T Lea and Perrins Worchestershire sauce
Seasoned salt
Black pepper
Saute over medium heat until mushrooms begin to brown. Cut heat back to low and let them continue to cook until the rest of your dinner is ready.
This is a wonderful recipe to fix when asked to "bring a dish" ...everyone will love it.
Enjoyed our put-together dinner along with a nice bottle of Chianti Riserva from Familia Cara 2003...also purchased at Sam's!xxxooo
February 09, 2007
Smoked Chicken Wings
Last week TLW found on The BBQ Forum a very easy recipe for chicken wings:
1 C ketchup
1/4 C dijon mustard
1/4 C hot sauce (we like Chalula)
1/4 C soy sauce
1 T brown sugar
The General combined all the ingredients and let the wings marinate overnight. I made a mistake because I should have made up an extra batch of the sauce for basting, but I used our BBQ sauce for a finishing coat. I cooked them over indirect heat to an internal temperature of 170* The end result was that they were mighty tasty but lacked the crispiness of wings that are fried. I thought that perhaps next time I might throw them in hot oil in the black iron skillet or (easier)...putting them over direct heat to finish them.
I then had to remind myself that everything one cooks does not always come out perfectly the first time. I will definitely try again!
February 07, 2007
Pork Chop Marinade
Luckily TG followed his own advice by writing down this very good marinade, so I wouldn't forget about it. It is very simple, but very effective.
1 C olive oil
1/2 C soy sauce
1/2 C vinegar
1 T garlic salt
Mix all ingredients together in ziploc bag. Add pork chops. Marinate overnight in the fridge. TLW and I loved the flavor but we both were not happy with the texture of the chops. That happens sometime.
Posted by The General at 10:44 AM | Comments (0) | TrackBackFebruary 05, 2007
Taste of Savannah 2007
Once you have done food competitions, it is hard to wean yourself away . Such is the case with 2007 Taste of Savannah. So The General decides to go up against some of the big hotels and restaurants here in Savannah...along with an unlikely cooking partner, The Old Savannah City Mission. Why? might you ask?
It all started back in November when TLW and I volunteered to help the Mission smoke some turkeys for their Day of Great Thanksgiving. We were so impressed by the work of the Mission and its year-long residential program called the "Urban Training Institute" that we started volunteering there to help with some other projects. Along the way we found some students who particularly liked working with food. We are now "Volunteer Faculty Members-Culinary Arts Specialists" for the Mission.
Getting back to the Taste of Savannah. We had two entries which we decided to enter in the Appetizer category. The first was a beef brisket 'biscuit' topped with a deep fried onion ring (Ore-Ida Onion Ringers) and a light squirt of sauce. We used the Onion Ringers because they had a consistent small size that worked best on the small roll we were using. In fact we counted @ 30+ ringers per package. We cut the sandwich in half and secured each piece with cool picks we purchased on line from Pick On Us.
The second entry was a pulled pork sandwich topped with a peppery vinegar cole slaw. We cut that small roll in half as well and used different picks to differentiate the choices.
The cole slaw dressing we used is from Mike Mill's book Peace, Love and Barbecue on p. 14.
2 C apple cider vinegar
2 C sugar
1 1/2 T canola oil
1/2 C chopped onion
1/4 C green bell pepper
3/4 t celery seed
1/2 t kosher salt, finely ground
1/2 t ground black pepper
1/4 t chopped garlic
We quadrupled the recipe to provide enough slaw for the 1000+ people in attendance. Both of our entries were well received and word spread fast especially about our brisket. Before we knew it we could hardly make sandwiches fast enough...but never once did we give out...although it got close many times!
Now I wish I could tell you that we won the whole thing, or at least the Appetizer category. That not being the case, we really went into it feeling that we won before we ever made the first sandwich. We had a marvelous time working with the students from the Urban Training Institute and they really enjoyed themselves as well. We also had an opportunity to introduce many Savannahians to our barbecue, and as a result we have already booked several parties for this spring. In that regard, everyone came out a winner!
Posted by The General at 12:27 PM | Comments (0) | TrackBackJanuary 17, 2007
Grilled Pizza
Well, we can now check off one of our New Year's Goals...to learn to make pizza on the grill. It must have been good because last night after I offered to take TLW out for fried shrimp she said she would rather stay home and make another pizza on the grill!
For my initial research, I went to 
and a magazine that just showed up at our door called Cuisine at Home. In regards to the items that go on the pizza the articles/recipes stimulated my imagination and I will be the first to tell you that I got a little carried away with my shopping list. All the time that we were shopping, we were in plain sight of 1 pound 16" pizzas selling for $10.00. We probably spent 5 times that.
Lesson Learned #1: The economy in cooking pizza at home comes in when using leftovers from previous meals...and for good reason. Most pizza toppings must be pre-cooked...either from the manufacturer or in your kitchen. The ingredients have no time to thoroughly cook on top of the pizza. In this case TG used the evil microwave to get things started.
Lesson Learned #2: Your imagination is the key to making an interesting/custom pizza. Even with TG's research I was still a little confused as to how to put it all together.
Once your items are prepared, take a brush and brush both sides of the pizza crust with olive oil.
The pizza crust recommended by the BBQ Queens was Boboli which is a thick crust pre-prepared. Unfortunately the Boboli was sacrificed on the grill due a timing error. Luckily we had a back up of a thin crust pre-prepared shell. The instructions said to grill each side over direct heat for two minutes each and then move to the indirect zone. Once you are in the indirect zone start with your tomato sauce, and then begin to add your other ingredients with cheese being the last. You know that your pizza is done when all your cheese has melted.
Not bad for a first attempt...according to TLW we will be having grilled pizza often! She likes the fact that we control the ingredients and can make a great tasting pizza without a lot of fat. She promises to learn how to make pizza dough...we'll see about that!
January 13, 2007
Prosciutto-Baked Tilapia
Finding some tilapia fillets in my freezer coincided with a recipe for it published in the local fish wrapper newspaper. Having all of the ingredients handy led TG to give this recipe a whirl.
- Olive oil cooking spray
- 8 slices prosciutto
- 4 tilapia fillets
- Salt and freshly ground black pepper, to taste
- 2 T olive oil
- 2 roasted red peppers from jar, drained, patted dry and finely diced
- 4 toothpicks
- Preheat oven to 400*. Lightly coat a rimmed baking sheet with cooking spray.
- Arrange four slices of proscuitto evenly spaced on the baking sheet. Place a second slice on top of each of the top four. Set one tilapia fillet over each pair of prosciutto slices.
- Season the fish with salt and pepper, then drizzle each with about 1/2 T olive oil. Spoon a quarter of the diced red pepper over each fillet, using the back of the spoon to spread it evenly.
- Starting at one end of the fillet, carefully roll it up, holding the prosciutto so that it wraps around the outside of the fish. Poke a toothpick through the center of each roll to help it hold together.
- Bake 20 to 25 minutes, or until the flesh feels firm and flakes easily.
Note: The General was going to grill the tilapia rolls on the Weber, but the weather didn't cooperate...so we did bake them.
Unhealthier variation: I have some thick cut maple-flavored bacon in the fridge. Thought I could fry up the bacon in my cast iron skillet, then add the tilapia fillets coated with some blackening seasoning, and some roasted red peppers. Cook until firm. Throw the bacon, tilapia, and roasted red peppers on a bun along with some tartar sauce. Mmmmm.
November 29, 2006
Why Hire a Caterer?
Why do people hire caterers instead of trying to do it themselves...or worse...getting a friend to do it? Well, there are many answers to that question, but The General thinks the most important answer of all is when you want your function to go smoothly and without incident. This is the time you call on foodservice professionals. It never ceases to amaze TG as to how many price driven calls we get. I can usually distinguish them when the prospective client starts out something like this...'How much is your food?' This is a price-driven shopper. Such is the case of this past weekend with both elements in play.
Bass Pro Shops of Savannah wanted us to feed their two shifts of employees (150 people) the Saturday after Thanksgiving so the employees would stay on premises and not be delayed getting back to work as a result of the heavy traffic around the mall. Incidentally this weekend is one of the biggest weekends of the year for retail. They only had a $6.00 per person budget and in these situations TG always thinks about his reputation...wanting to make a decent showing, but not going into my pocket to do so. (Usually I back away from jobs like this, but it was something I wanted to do in the hopes of building a long-term relationship with them.)
Here is an ideal meal for a low-budget situation: chopped or pulled pork, chicken quarters (leg and thigh), cole slaw, green beans and buns. I even threw in a cake that had the Bass Pro Shops logo. This is the first time I have offered green beans on this type of a party (against the rantings of TLW). We were amazed at the results...they loved 'em. So, if you are in the mood to do a large batch of green beans, here is the recipe. I used 5 lb. frozen packs of green beans from Sam's...this eliminated the 'canned' taste. I then used minced garlic and garlic pepper to season them. Using my turkey fryer, we boiled 15 pounds at a time. The green beans came into play for two reasons. First, they were much more cost efficient and also didn't require the labor that our regular baked bean recipe calls for. Secondly, baked beans have a reputation for causing people to have flatulence (gas), and TG thought 150 sales people out on the floor expelling wonderful odors might not be appreciated! The chicken cost about 50 cents a pound and if there is such a thing as a nice complaint, some women mentioned the pieces were too large for them. The meal was very successful.
Now for the challenge...and this is why one should always hire a professional caterer. TLW and I pulled the pit and RV on site and I stayed the night as the pork smoked. All went smoothly until sometime in the middle of the night, I saw that the pit was no longer running. The pit is electricity dependent...and there was no juice!!! Needless to say, for the remaining part of the night and into the next day, we were able to regain our power sporadically. I then realized that the pit was unable to maintain a constant level of heat which is unusual. Our pit usually maintains within one degree of the desired heat...this was a problem with the propane. About 9:00 am, The General went into full crisis mode. In most competitions, propane is not allowed. A long time ago, the pit was altered so that it could cook without propane, simply with charcoal and wood and that is what I resorted to. Having done this hundreds of times, I pulled it off, by opening the line for the first shift at precisely 11:00 am as agreed in our contract.
Another issue we experienced was completely out of our control. Our 'kitchen' was set up in the parking lot. To get to the break room, we had to maneuver through receiving to the service elevator. Well, you guessed it. The service elevator broke down half way through the day. Just another 'blip' on our radar. Luckily the customer elevator worked...although it was not convenient to our location.
Here are a few important points to ponder, whether you are cooking at home or for a large group. The fewer people who know you are having a problem, the better off you are...because there is far less confusion. Never let the client know that you are experiencing difficulties (unless of course it is unavoidable). Usually, the only time you should open your mouth is to bite your nails! I would define a successful party, regardless of issues and things going wrong, by having a happy client - one who is unaware of what went on behind the scenes and that is precisely what happened Saturday.
November 22, 2006
Turkey Hotline
Turkey Hotline 1-800-Butterball
Have a great Thanksgiving Day!
Posted by The General at 08:23 AM | Comments (0) | TrackBackNovember 19, 2006
Carnival of the Recipes: 2006 Thanksgiving Edition
The Little Woman and I are proud to be the hosts for this week's edition of the Carnival of the Recipes. Since we are in a "Thanksgiving State of Mind," we have plenty of reasons to give thanks.
First of all, we are so thankful that today we are both enjoying good health. We both recognize that we always need to work harder and to that end, let's visit Dr. Joel at Disease Proof. His recipes for Goji Oatmeal Clusters and Orange Goji Bars will put us all on the road to better nutrition.
Secondly, we appreciate how much the love and support of families mean to us. This year we will be celebrating Thanksgiving with our nephew Michael, his beautiful wife Helaine and their adorable daughter Phelan. They have volunteered to host the feast and it will definitely give TG and TLW a day to sit back and relax. Here is a lineup of some great recipes for your groaning board:
Keewee sends along Beer-B-Q Links. This traditional appetizer is definitely a favorite of ours and is sure to please your hungry hoards. Gluten Free By the Bay has perfected a gluten free knish to nosh! Try her Spinach Potato Knishes. Hoorah for you, GF!
How about a salad? Famous Recipes sends along Jerusalem Artichoke Salad with Greens and Herbs. Did you know Jerusalem artichokes have nothing to do with Jerusalem and are not related to artichokes? Go figure!
Now for the real deal...the main course... El Capitan at Baboon Pirates sends us Roast Possum with Apples and Sweet Taters. Come on, Capitan...Possum for Turkey Day? Well, maybe someday The General will give possum a try (but TLW will definitely not be eating that lil' critter!)
David, from Third World County, submits a battle plan for an easy Thanksgiving meal...The General loves battle plans! Not wanting to cook a large bird? How about a small one? Chicken Recipes serves up a dandy Grilled Moroccan Chicken Citron. How about duck? Kevin from Seriously Good presents Smoked Duck Breasts. Sounds really tasty...you know The General will try this one!
The sides...who can resist sides? Now TG has never been partial to cranberries since the 'Cranberry Scare' of 1953, but TLW, growing up near the Massachusetts cranberry bogs, loves anything made with cranberries. Marsha from A Weight Lifted provides us with an interesting Fresh Cranberry Relish.
World Famous Recipes has a healthy and tasty vegetable for us to try, Butternut Squash with Whole Wheat, Wild Rice and Onion Stuffing. Sounds mighty tempting! World Famous also sends along a twofer... Sweet Potato Biscuits...sweeeet! David, from Third World County, wants to woo us with a healthy and yummy Thanksgiving Pumpkin Bread.
Desserts...did I say desserts...this is when the groaning begins! Triticale - the wheat /rye guy- sends along a triple-threat,Coffee Kissed Triple Pecan Pie. Sounds like a winner! Maybe I'll be lucky and TLW will whip me up one! From The Common Room, we have an Egg-Free Rice Pudding submitted by the Deputy Headmistress...yum... How about some coffee with your desserts? Third World County sends along some neat Holiday Coffee Additions.
I like to think that the best part, well, maybe not the best but close to it is the leftovers from the Tday feast. I personally love just a plain turkey sandwich with plenty of mayo, salt and pepper. Here are some mighty tempting recipes for your leftovers. Our Recipe Goddess, Shawn, is a temptress with this Turkey Enchiladas dish. Riannan from In the Headlights has a Quick and Easy Chicken Curry for us to try. Bet turkey could be substituted...
Walking the Berkshires gives us a treasure with his post on Fort Wingate Flatbread, 1886...verrrry interesting....
Finally, we would like to give thanks for all the great chefs out in blogland who share their wonderful recipes so willingly and a big Thanks to our fearless leader, Shawn!
Posted by The General at 12:28 PM | Comments (1) | TrackBackNovember 18, 2006
Day of Great Thanksgiving Takes Place
TLW and I woke up to blue skies, gentle breezes and weather promising to hit the mid 60's*. Perfect for the Old Savannah City Mission's Ninth Annual Day of Great Thanksgiving! See earlier post.
We ventured down to Forsyth Park anxious to participate in the event and try some of the food...147 turkeys later. The event is open to any and all...millionaires and those without a dime! Every guest sits down at a table and is immediately served by a throng of volunteers. The turkey tasted great...the pepper and seasoned salt used as the rub, penetrated our servings and made the turkey very tasty. Along with the turkey was candied yams, dressing, cranberry sauce, green beans and a roll. We even received a slice of pumpkin pie. Dining at our table were three 13 year old volunteers and three guys (all named James) who looked like they hadn't had a good meal in a while.
Jim Lewis, executive director of the Mission, explained to us that he wanted the event to be reminiscent of the first Thanksgiving in Plymouth, MA. The Indians helped the Pilgrims plant their crops and they all sat down to share in the bounty together. We won't talk about the treatment of Native Americans after that point....Instead, we will focus on the warmth and sharing of their first celebration.
TLW and I continue to be very impressed with this ministry and everything today was well executed and very professional.
November 14, 2006
$10,000 Turkey
Remember the movie 'Million Dollar Baby?' Well, how about a $10,000 turkey? In the Savannah Morning News Sunday edition, there is an insert called USA Weekend. This week it featured a story about a woman winning America's Top Recipe Contest 2006 and a $10,000 prize for her turkey recipe. She beat 9,004 other entries. They tested all the recipes to determine 25 finalists in 5 categories. As soon as I read this particular recipe had Cuban influence, I knew that TG will be trying this recipe for our Thanksgiving meal. Check out all of the winning recipes here!
November 07, 2006
Wiley's Meatloaf
When I got back to Savannah last night, TLW asked me, "What's for dinner?"....the farthest thought from my mind. Thinking quickly, I thought about one of our long time favorites....our meat loaf done on the grill. This is actually our version of one of Steve Raichlen's in his BBQ USA book (p. 212). We like the combination of ground pork along with ground beef and we also like to make extra for the freezer. Plus, there is nothing like a meat loaf sandwich!
1 1/2 lbs. lean ground beef
1 1/2 lbs. ground pork
1 C dried bread crumbs
1 small onion, chopped
2 ribs of celery, finely chopped
2 T minced garlic
1/2 C or more of your favorite tomato based barbecue sauce
4 T balsamic vinegar
Sea salt to taste
Freshly ground black pepper to taste
1 beaten egg
Using a large bowl, mix all ingredients together. Have your can of 'Pam' handy and spray a large loaf pan. Place the mixture into the loaf pan. Make sure your digital thermometer is close by. Cook over indirect heat until the center of the meat loaf reaches an internal temperature of 160*.
Transfer the meat loaf to a large platter and let it rest for at least 5 minutes before cutting. Cut into slices and serve.
Last night I served it with mashed potatoes and green beans....real comfort food after an exhausting, but fun, weekend.
Posted by The General at 09:40 AM | Comments (0) | TrackBackOctober 19, 2006
Blackeye Pea Hummus
The General is away...so TLW has been able to 'play' (with her good friend Sandra from Atlanta)! The girls have had a fun week shopping and playing Savannah tourist...making Nantucket baskets...and eating out! One memorable meal was yesterday's lunch at Mrs. Wilkes Boarding House. Food is served family style. Tourists will wait hours for the chance of getting a seat at one of the tables. All the food is cooked from scratch in their small kitchen. Mrs. Wilkes has passed away, but her grandson is now running the place just as Grandma would have wanted! For those of you who come to Savannah to eat at Paula Deen's Lady and Sons, I suggest you put Mrs. Wilkes on your short list of places to visit!
We made hummus Monday and have been munching on it all week. It is a blackeye pea variation TLW found on a package of blackeyes from Publix grocery store. It is simple, healthy and yummy! Healthy food in the General's camp??? Only if it tastes as good as this! Try it with baked pita chips.
Blackeye Pea Hummus
4 sprigs fresh cilantro
4 sprigs fresh parsley
3/4 C diced onion
1/2 C roasted red pepper
1 t celery salt
1/2 t cumin
1/4 C tahini
1 T fresh lemon juice
2 T white balsamic vinegar
2 T Dijon mustard
1 t soy sauce
3 C cooked, drained blackeye peas (follow package directions)
salt and pepper to taste
Place cilantro, parsley and onion in food processor. Pulse until coarsely chopped. Add remaining ingredients and blend until smooth. Makes 3 1/3 cups.
October 05, 2006
Seafood
The nice thing about living on the coast is the abundance of fresh seafood...treated The Little Woman to some steamed clams last night! Just steam the clams until they open. I place a colander/strainer inserted inside a larger pot with water. The colander never touches the water. Once the water "boils over" the clams are perfectly steamed.
Just received my 'fishing report' from Inland Seafood and here's what hot right now!
1. Gulf Red Snapper...always one of TG's favorite
2. Halibut...from Homer, AK...a very versatile fish and mild flavored
3. Mahi Mahi...great for your grill
4. Have you ever had shark? Now is the time to try some black tip shark on your grill
One thing The General is not short of is recipes! I was going through some old recipes in a file drawer and found a 3 page article, out of the Seattle Post dated Wednesday, June 5, 2002, called "Know Your Salmon." This article is a great resource and has helped clear up some of my confusion about the different types of salmon.
Here are the Pacific wild salmon species (NOT the farm raised)
- King (chinook) is the largest species...often more than 30 pounds. It is prized for its high oil content, which enriches the flavor of the soft, orange-red flesh. Kings run in the spring.
- Sockeye (reds) runs from late spring through the summer and contains less oil than kings. Some prefer the milder taste. The texture is firmer than the kings. Sockeyes weigh 6 to 10 pounds.
- Coho (silver) runs in the fall and weighs 10 to 20 pounds. It has light red flesh and a mild flavor, which makes it good for pickling or smoking if you don't like a heavy salmon aroma.
- Pink (humpy) is the smallest species and is used for canning. Pinks tip the scale at 2 to 5 pounds.
- Chum (keta), about 7 pounds, contains the least amount of oil. It is also known as dog salmon because it is frequently fed to sled dogs.
Any of the above salmon can be considered "Copper River salmon." It merely describes where the fish was caught. Watch when your market sells Copper River salmon, as there can be a big difference in price based on the type of salmon it is!
**A word of warning, and I know TG is repeating myself, once you have tried any of the wild species, you will not want to return to the "color added" farm raised varieties.
I have a good friend and BBQ comrade who lives in the Pacific Northwest, Bob Lyon. He is a retired school teacher who now makes BBQ his favorite passion...and he is a BBQ legend. Here is his recipe for salmon:
Bob uses alder wood to grill fish, but if you can't find it he recommends substituting apple wood chips.
4 C alder wood chips
1 T finely shredded lime peel
2 T grated fresh ginger root
1/2 t salt
1/4 t white pepper
2 pounds fresh salmon fillet or salmon steaks cut 1" thick
Nonstick spray coating
2 T butter, melted (can substitute margarine)
2 t lime juice
- Soak chips for 1 hour in water; drain.
- Combine lime peel, ginger root, salt and pepper. Rub on top of salmon fillet
- Fold a 12 by 12 -inch piece of foil in half to form a rectangle that is 12 by 6 inches. Spray with nonstick coating.
- Place salmon on foil, skin side down, cutting off any part that is longer than 12 inches. Combine butter and lime juice. Brush half of the butter mixture on top of the fish. Sprinkle the wood chips over the coals. Place salmon on a covered grill directly over medium coals.
- Grill 10 minutes. Baste with the remaining butter mixture. Cover and grill 10 to 15 minutes more until fish flakes easily with a fork. (For steaks, grill about 8 to 12 minutes, or until done, brushing again after about half the time.)
October 03, 2006
Dijon Mayonnaise
Over the last nine months TG has talked a lot about a couple of my favorite authors (Karen Adler and Judith M. Fertig).
Their book Fish and Shellfish, Grilled and Smoked is my "holy grail" for seafood to which I refer all the time.
Last night I bought a beautiful piece of tuna, but I wasn't sure what sauce might go well with it. Turning to the "holy grail" I found a Dijon Mayonnaise recipe that TLW made up, since she follows directions better than I do! It was simple to make and we had all the ingredients since i didn't want to go to the da** store yet again.
Dijon Mayonnaise
1 cup mayonnaise (Hellman's or Duke's)
2 T dijon mustard
2 cloves garlic, minced
1 t fresh lemon juice
Mix all ingredients together. Voila!
The tuna (which I grilled over direct heat in a fish basket to 130*) and the sauce were dynamite together!
I highly recommend this book to anyone who enjoys seafood! The flavored mayo recipes are on p. 309.
September 26, 2006
Burger Bacon Dog
Try this recipe for your next tailgating event.
Burger Bacon Dogs
Ingredients:
1 pound of hamburger
1 pound of thin sliced bacon
8 hot dogs (the real deal, no cheap ones!)
4 slices of cheese (split the slices of cheese in half)
1 egg
16 toothpicks
Tin Foil Wrap
Instructions: Combined hamburger, egg and your spices/seasonings to taste and form 8 hamburger patties. Spread out your bacon with every two slices being about 2” apart. Slice each hot dog from end to end, NOT completely through, maybe half through the thickness of the dog and insert one half slice of the cheese into each dog. Place the dog on one end of the hamburger patty and carefully roll the dog while wrapping it with the patty. Place this carefully at the ends of your bacon, which should be spaced 2” apart (2-2-slices of bacon per burger-dog). Carefully roll and wrap the bacon. Secure bacon to each burger-dog with two toothpicks.
NOTE: Leave each toothpick exposed on one side or the other in order to remove them
after cooking. Wrap your burger-dogs with tin foil and place on grill over medium heat,
but do not place directly over flame. Cook for half-hour and then CAREFULLY remove
foil from burger-dogs (HOT JUICE-Be Careful!). Place burger dogs back onto grill for
browning. Serve with any condiments by itself or on a large Hoagie Roll.
September 22, 2006
Salsa Recipe for Michael
Our good friend, Michael, asked if I had a good salsa recipe.
Here is a great one:
3 cans Rotel tomatoes with green chilis (10 oz each)
1 C crushed tomatoes
1/4 C chopped green pepper
1/4 C chopped yellow pepper
2 jalapenos minced (or serrano peppers if you want it mild)
1 hot banana pepper, minced (or can use milder pepper)
1/4 C chopped red onion
1 small bunch green onions, chopped
1/4 C fresh cilantro, minced
1/2 t garlic powder
1 t ground cumin
1 T Kosher salt
1/2 t freshly ground black pepper
Juice from one small lime
Yes, this one has no fresh tomatoes! Just mix and let sit for an hour.
September 17, 2006
Mimi's Pound Cake
TG found this recipe for my mother's (Mimi to us, Frances to the world) pound cake. Mother didn't believe in cooking much...(TG didn't get his cooking genes from either parent...so where did they come from???)...when she was growing up and 'growed' up cooking was left to "the help." She did like to make pound cake...and one of her friends must have found that so odd that they created a framed 'recipe card/picture' that I found when sorting through her things after she passed away.
This picture was lost again in our garage until this morning when I was sorting through some things. I have been saving BBQ posters from events for a long time, and every once in a while I have one I like framed....had quite a nice collection on the walls in TG's office in Atlanta, but since our move to Savannah they have been relegated to the garage.
Here is Mimi's recipe:
Cake
3 C sifted flour
2 1/2 C sugar
1//4 t soda
6 eggs
1 C Crisco
1 C sour cream
1 t vanilla
1 t lemon
Mix as listed and beat for 4 minutes at medium speed. Bake in a greased tube pan (use wax paper, too) at 350* for about one hour or one hour and ten minutes.
Glaze
Melt 1/2 stick butter, add 1/2 box powdered sugar and enough milk to make a spread. Add 1/2 teaspoon vanilla and 1/2 teaspoon lemon flavoring. Take cake out of pan and let cool a little, then put on glaze while cake is still warm.
Central Alabama's White BBQ Sauce
As TG travels around the country, I can easily spot regional differences in BBQ. Some variations are in the meat...such as Santa Maria style tri tip in California and in Owensboro, Kentucky, where they serve mutton. The biggest regional difference, though, appears to be in the types of sauces used to "dress" the BBQ'd meat.
Our friends from Big Bob Gibson Bar-B-Q in central Alabama (Decatur) use a white sauce for its BBQ chicken.
Here is a recipe for a White BBQ Sauce:
3/4 C mayonnaise
2 T cider vinegar
2 T sugar
1/2 t prepared horseradish
1/2 t salt
1/2 t black pepper
1/4 t cayenne pepper
Mix all ingredients in a blender until smooth, about a minute. Refrigerate sauce in airtight container for at least one hour or up to two days
Posted by The General at 09:33 AM | Comments (0) | TrackBackVinegar Cole Slaw Dressing
Looking for a new cole slaw dressing? Here's one The General has been using lately and I have been getting some great comments on it!
2 C apple cider vinegar
2 C granulated sugar
1 1/2 T vegetable oil
1/2 C diced onion
1/4 C diced bell pepper (any color you prefer...or have on hand)
3/4 t celery seed
1/2 t sea salt or Kosher
1/2 t freshly ground black pepper
1/4 t minced garlic
Mix all ingredients together and serve. Quick, easy, tart...very nice!
Posted by The General at 09:20 AM | Comments (0) | TrackBackSeptember 11, 2006
Fish Stew Recipes
Here are two recipes for fish stew.
This one is from our neighbor 'Wild Bill' who loves this stuff.
Eastern North Carolina Fish Stew
1 lb. bacon, cut in 1" pieces
1 qt. tomato juice
6 potatoes, peeled and sliced
6 onions, sliced 1/4" thick
3 lbs. fish, cut in 1" cubes
1 dozen eggs
1/2 t salt
1/4 t pepper
1/4 t red pepper
Fry bacon and save 2 tablespoons bacon fat in the cooking pot or Dutch oven. Remove the bacon and set aside.
Put potatoes and onions in pot and cover with water. Bring to a boil then let simmer until potatoes are done.
When potatoes are done, pour in tomato juice and let simmer until it smells like real food.
Add