Category: Recipes

The Green Menace

The Green Menace

Ingredients:

  • 4  lbs pork butt, smoked, chopped, and shredded
  • 3 T of Old World Olive Co, Garlic EVOO or bacon grease
  • 1 large chopped onion
  • 1 head minced garlic
  • 6 tablespoons flour
  • 1 (15 ounce) can tomatoes, drained 2 cups diced green chilies
  • 2 cups diced tomatillos
  • 3 Tchopped jalapenos
  • 6 cups water) or 6 cups chicken broth (broth is not traditional, but I like the flavor better)
  • 1 T ground chili powder (or to taste) (optional)
  • 1 teaspoon salt
  • 2 T cumin (to taste)
  • 2 teaspoons oregano

DIRECTIONS

  • Smoke butt or simmer in a large pan until meat is tender and removes from the bone easily.
  • Cool meat enough to handle.
  • Cube cooked pork into bite size pieces.
  • Process 1/2 of the green chilies and tomatillos until smooth.
  • In the same large pan, heat oil or bacon grease.
  • Add onions and garlic; sauté until tender but not brown.
  • Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
  • Add broth or water.
  • Cook and stir until mixture comes to boil and is slightly thickened.
  • Add cubed meat, drained tomatoes (if desired), chopped tomatillos, chopped green chilies, processed tomatillos and chilies, and jalapeños (if desired; I recommend tasting first).
  • Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
  • Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.
  • Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.

Real Cowboy Beans

Real Cowboy Beans

Ingredients:

  • 2 lbs 80 % ground beef
  • 1 lb bacon – hickory smoked
  • 64 oz pork and beans
  • 36 oz kidney or red beans, drained
  • 1 bottle small maple syrup
  • 1 small onion-diced
  • 6 oz pineapple juice
  • 1 tablespoon Memphis Rub
  • 2 tablespoons any sweet Cherry rub

 

Cut bacon into 1” pieces

In a large pot, cook bacon medium well, but not crispy.

Do not drain the grease.  Add in the hamburger and onions. Add 1 tablespoon of Memphis Rub. Cook on medium heat until hamburger is browned and the onions are soft.  Ad pork and beans, undrained.  Drain and add kidney or red beans.

Add in ¾ of the maple syrup, two tablespoons Cherry Rub, and ¾ of the pineapple juice.  Cook on medium heat for 20 minutes, stirring occasionally.  Taste and add either the pineapple juice or the maple syrup to balance the sweetness of taste to your desire.  Continue to cook on medium heat for 20 more minutes.

GIBBQ BBQ & Beer Support Party at Schmohz

GIBBQ BBQ & Beer Support Party at Schmohz

Join us at Schmohz next Thursday, November 2nd from 5-8 for some Brisket, Butt, and Beers.

We are raising money to send the next load of equipment and supplies to Camp Pendleton.  Bring some cash or checks or credit cards and get ready to bid on some cool items.  Buy a GIBBQ shirt and get “Mug Club” prices like Bob and Jop get.

Hang out with “The Grillin’ Guys” and eat like a big dog.

Try the new Oktoberfest from Schmohz or how about the legendary “Bone Crusher” stout.

We sure hope to hang with you.

 

Facebook Event  Let us know your coming!

Rumaki

Rumaki

Ingredients:

  • 12 slices bacon, halved crosswise
  • 12 ounces chicken livers, halved
  • 12 whole water chestnuts or pineapple

Marinade:

  • 1/4 cup soy sauce
  • 1 teaspoon fresh minced ginger
  • 2 tablespoons dry sherry
  • 1 teaspoon sugar  Or Chines Sweet and Sour Sauce

 

Rumaki begins with the marinade, of course: Combine soy sauce, ginger, sherry and sugar in a small bowl. Add the chicken livers and water chestnut pieces and marinate them in the refrigerator for 1/2 hour.

Place 1 chicken liver piece and 1 chestnut/pineapple piece in the center of each bacon-half, wrap, and secure with a toothpick.

GRILLED POTATO SALAD

GRILLED POTATO SALAD

Ingredients:
6 Large Michigan Potatoes
1/2 lb. good bacon
3 hard boiled eggs
1/4 C chopped sweet onion
1/4 C chopped fresh parsley
1/2 C Old World Olive EVOO (any flavor you like or plain)
1/2 C Old World Olive Vinegar/Balsamic (again, play with the flavors)
Sea Salt
Crushed Black Pepper
2 Cloves chopped Garlic
2 T Maple Syrup
2 T Nice mustard

Smoke the bacon for an hour, then add the potatoes to the smoker for another hour. Pull the bacon and potatoes to cool.
Mix up the vinaigrette (French spelling for German Style): Combine oil, vinegar, mustard, salt, pepper, syrup, and garlic. Stir or shake and let set for at least an hour.
In a large bowl:
After potatoes and bacon are cool, cube potatoes and dice the bacon. Add to bowl with parsley and onion. Now re-shake the vinaigrette and combine all ingredients in bowl. Ready to serve

STUFFED TENDERLOIN

STUFFED TENDERLOIN

Run a sharpening steel directly through the center of the tenderloin until able to insert the serrano peppers with the stems removed.
Stuff with serrano peppers touching end to end
Season with salt and pepper and your favorite pork seasoning.
Bacon-wrap bullseye attaching the bacon to the pork with toothpicks.
Smoke until 130 degrees and bacon is looking good.
Glaze and put back on the grill until 145 degrees and glaze it tacky.
Remove and rest for 5-10 minutes.
Slice as medallions and serve, dressing with additional glaze and BBQ seasoning.
A perfect pairing to this pork dish is Grilled Corn with an Mixed Herb Butter.

PESTO

PESTO

1 cup fresh basil leaves. 3 cloves garlic, peeled. 3 tablespoons pine nuts. 1/3 cup freshly grated Parmesan. Kosher salt and freshly ground black pepper, to taste. 1/3 cup olive oil.

Chimichurri

Chimichurri

½ Cup Water
½ Tsp Salt
2 tbsp red or white wine vinegar
1 cup chopped parsley or cilantro
2 garlic cloves, minced (can do more garlic if you like)
Pinch Red pepper flakes (can do more depending on your taste)
2 tbsp olive oil
Black pepper to taste
Oregano to taste
Basil to taste

Combine the water and ½ tsp of salt in a bowl and microwave for 30 seconds. Stir so the salt dissolves. Mix in vinegar, parsley, garlic, pepper flakes, oregano, basil, black pepper. Slowly drizzle in 2 tbsp of the olive oil, stirring to incorporate. Since the water is typically still warm, I usually put it in the fridge for about 20 minutes so it cools and everything “soaks in.” Everything here is to taste, so if you want to add more of something, or less of something, go ahead. I usually test it with a piece of bread to see if I got the taste right. Be careful with the vinegar though. I usually add 1 tbsp, then apply more if I need it

Steak Toppings

Steak Toppings

Buttery Cognac Mushroom Spread

Take one or two sticks of butter and let warm to room temperature.

In a bowl, mash the butter, parsley, garlic and Cognac; season with salt and pepper.

Generously apply Old World Olive Co. Garlic EVOO to fry pan on medium heat.  Place your favorite sliced mushrooms in and saute until desired effect.

Slice steaks on a double bias, spread butter, place mushrooms for garnish.

Caramelized Onion

Heat fry pan and add Old World Olive Co. Butter EVOO, add sliced sweet onions, preferably Vidalia, saute until translucent, add slight amount of OWOC 18 Year Balsamic.

Blue Cheese Garlic Butter

Take one or two sticks of butter and let warm to room temperature.

In a bowl, mash the butter, blue cheese, minced garlic; season with salt and pepper.

Spread or dollop onto whole or sliced steak.

Béarnaise Sauce

1/4 cup dry white wine

1/4 cup OWOC Grapefruit Balsamic vinegar

1 chopped shallot

3 large egg yolks

2 tablespoons chopped fresh tarragon

1 stick unsalted butter, cut into  pieces

1 T fresh lemon juice

Sea  salt and fresh ground black pepper

 

In a small saucepan, combine the wine, vinegar, shallot, and 1 tablespoon of the tarragon. Simmer 8 to 10 minutes.

Strain the vinegar mixture through a fine-mesh sieve into a pyrex bowl. Whisk in the egg yolks.

Set the bowl over (not in) a saucepan of simmering water and cook, whisking constantly, until the mixture has thickened to the consistency of mayonnaise.

Whisk in the butter until melted. Remove from heat and whisk in the lemon juice, the other tablespoon of tarragon, and ½ teaspoon each salt and pepper.

Serve hot.

CHILI CON CARNE

CHILI CON CARNE

1-1/2 lbs. Beef, chopped

2 cups Onions, chopped

2 cloves Garlic, minced

2 Tbsp. Arizona Jalapeno

1 cup Red and/or green bell peppers, chopped

2 to 4 Tbsp. Chili peppers, finely chopped

1 Tbsp. Bacon fat

1 28-ounce can crushed tomatoes

1 6-ounce can tomato paste

1 cup beef broth or water

 

Brown beef in deep skillet or Dutch oven; lift out beef.

Cook and stir onion, garlic and peppers in skillet adding bacon fat if needed, until soft, about 5 minutes.

Return meat to skillet; add tomatoes, tomato paste, broth and Arizona Jalapeno.

Bring to a boil; cover and cook over medium heat for 25 to 30 minutes.