Category: Recipes

Perfect Venison Marinade

Perfect Venison Marinade

Ingredients

  • 6 boneless venison steaks
  • 1/2 cup white vinegar
  • 1/2 cup ketchup
  • 1/4 cup vegetable oil
  • 1/4 cup Worcestershire sauce
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper

Directions

  1. Place venison in a large re-sealable plastic bag. In a bowl, combine the remaining ingredients. Pour half over the venison; seal bag and turn to coat. Refrigerate overnight. Refrigerate remaining marinade.
  2. Drain and discard marinade from steaks. Broil 3-4 in. from the heat for 4 minutes. Turn; baste with reserved marinade. broil 4 minutes longer, basting often, or until a meat thermometer reads 160 degrees F for medium or 170 degrees F for well-done.

Memphis Style Ribs with a little twist

Memphis Style Ribs with a little twist

 Pictured above are the ribs smoking on Bob’s Cajun Grill.

Ingrediants:

For the marinade

1 quart of apple cider

1 quart of water

1 T sea salt

Main ingrediants:

3 racks pork spareribs

1/4 cup Hungarian paprika

1/3 C Turbinado Raw Cane

1 tablespoon salt

5 t  black pepper

2 t teaspoons cayenne pepper

2 T Sumac  (my wife is half Lebanese if you please)

2 t celery salt

2 t garlic powder

2 t teaspoons dry mustard

1 t cumin

½ C Old World Olive Co. Garlic infused EVOO

For the mop sauce if preferred or needed:

1 cups apple cider vinegar

1 C of your favorite bbq sauce

1/2 cup yellow mustard

2 teaspoons sea salt

What to do:

Cut the ribs into 3 or 4 rib sections after removing the membrane from the back side.  Combine cider, water,  and salt for marinade and place in Ziploc bag with ribs.  Refrigerate for 4 hours.

Combine seasonings and whip with a puree machine or in food processor for less than a minute or until nicely blended.

Use garlic evoo to coat the ribs.  Dust ribs to your fancy.

Smoke at 275 for at least 3 hours mopping after two hours as you see fit.

Put in foil or cake pan and pour remaining mop on and cover until desired doneness.

Simple Organic Slaw

Simple Organic Slaw

 

 

What you need:

Head of Organic Cabbage

Six large carrots

1 C Hellman’s Real Mayonnaise

¼ C Rice Vinegar

¼ C Organic Agave Nectar

T- Celery seed

 

Find a coarse chop setting on your food processor and chop a complete head of cabbage and the carrots.  Be sure to trim off any brown spots and lightly trim the base if brown.  Be careful to leave the core in the cabbage.

Blend about a cup of mayo, ¼ cup of rice vinegar, and about a ¼ cup agave nectar.  Now stir in the celery seed.  Adjust vinegar or nectar to taste.

Pour ingredients into chopped blend and stir in.  Let set in refrigerator for a half an hour.

November 19, 2016

November 19, 2016

Turkey Time

New Orleans Style Bloody Mary

New Orleans Style Bloody Mary

For me, there is nothing better to start a brunch or evening supper on a hot Louisiana summer day than a serious Bloody Mary. And this one is serious. For my money, the most important part of the Bloody Mary (after the vodka) is the garnish. Celery stalks are ubiquitous, but for a something more interesting and delicious try the Pickled Asparagus recipe below. They’re the most delicious stir sticks on earth! 

Yield: 1 cocktail 

2 oz Vodka
6 oz V8 Juice
1 tsp Horseradish, preferably grated fresh
1/2 tsp fresh Lime Juice
4 dashes Tabasco Sauce
4 dashes Worcestershire Sauce
1 pinch Finely Ground Black Pepper
1 pinch Celery Salt 

Method:

Add all ingredients to a cocktail shaker half-filled with ice cubes, and shake well. Strain the mixture over the ice cubes in a highball glass. Don’t fill all the way to the top to leave room for garnishes (or what I call “The Salad”). Your salad may include lime wedges, lemon wedges, celery stalks (with the leaves attached, please), olives, onions, cucumber, radishes, and pretty much any other favorite vegetable. Mine always include pickled vegetables, such as the asparagus below. 

Pickled Asparagus 

This recipe also works beautifully for pickled green beans but they have to be cooked longer; just follow this recipe once, then drain the beans and reboil the brine and pour it over them again.

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Here’s a great video about cookin’ up a storm.

Grill-Roasted Sweet Potato Fries with Maple Soy Glaze

Grill-Roasted Sweet Potato Fries with Maple Soy Glaze

These sweet potato fries are delightfully crisp on the outside and tender on the inside. The maple soy glaze adds a sweet and savory finish.

Ingredients

For the Sweet Potato Fries:

  • 2 sweet potatoes, scrubbed and cut into 8 wedges each
  • Extra virgin olive oil
  • Fine sea salt

For the Maple Soy Glaze:

  • 1/4 cup soy sauce
  • 2 tablespoons light brown sugar
  • 1/2 cup maple syrup

Instructions

Prepare the grill for indirect cooking at 350° to 400°F.

Brush the sweet potato wedges on all sides with olive oil and then sprinkle with salt. Transfer the wedges to the grill, placing them skin-side down in the indirect cooking zone.

Cook with the hood closed, undisturbed for about 30 minutes. Check for a crisp outer layer and tender insides. Cook for up to 15 minutes more if necessary.

While the potatoes are cooking, reduce the soy sauce in an 8-inch skillet over medium heat until thickened, about 10 minutes. Stir frequently and be very careful not to burn the sauce. Stir in the brown sugar until dissolved. Return to a simmer and stir in the maple syrup.

Return to a simmer and then remove from the heat. Set aside and allow to cool and thicken.

Remove the potatoes from the grill and transfer to a serving dish or individual plates. Drizzle with the maple soy glaze.

Brunswick Stew

Brunswick Stew

8 TBSP. BUTTER
1 LARGE ONION, DICED
1 RED OR GREEN BELL PEPPER, STEMMED, SEEDED, AND DICED
2 STALKS CELERY, DICED
3-4 CLOVES GARLIC, MINCED
1 TSP SMOKED PAPRIKA
1/2 TSP. CAYENNE PEPPER
2 TBSP. WORCESTERSHIRE SAUCE
3 15-OZ. CANS DICED TOMATOES
1 CUP TRAEGER REGULAR BARBECUE SAUCE
2 LBS. SMOKED PULLED CHICKEN AND/OR PORK, COOKED AT A PREVIOUS GRILL SESSION
1/2 LB. SMOKED BEEF BRISKET, CHOPPED, COOKED AT A PREVIOUS GRILL SESSION
6 CUPS CHICKEN BROTH
1 10-OZ. PACKAGE FROZEN LIMA BEANS OR PEAS, THAWED
1 10-OZ. PACKAGE FROZEN CORN, THAWED
1 CUP OKRA, SLICED
TO TASTE SALT AND BLACK PEPPER, FRESHLY GROUND
1-2 TBSP. APPLE CIDER VINEGAR
FOR SERVING HOT SAUCE
HICKORY RECOMMENDED HARDWOOD

  • Melt the butter in a large cast iron Dutch oven over medium heat. Saut the onion, bell
    pepper, and celery until soft and translucent, 5 to 8 minutes.

  • Add the garlic and saut for 2 minutes. Add the paprika, cayenne, Worcestershire sauce,
    tomatoes, and barbecue sauce and let simmer for 5 minutes. Stir in the meats. Add the
    chicken broth and bring to a boil.

  • In the meantime, start the Traeger grill on Smoke with the lid open until the fire is
    established (4 to 5 minutes). Set the temperature to 300F and preheat, lid closed, for 10 to
    15 minutes.

  • Put a lid on the Dutch oven and carefully transfer it to the grill grate. Cook for 1-1/2 hours,
    adding more broth as necessary. The stew shouldn’t be too soupy.

  • Add the lima beans, corn, and okra, if using, and continue to cook, lid off, for about 30
    minutes more, or until the vegetables are tender. Add salt and black pepper to taste – the
    amount will depend on how salty your smoked meats are – and more cayenne pepper if you
    like more heat.

  • Add vinegar to brighten the flavors. Serve hot in bowls with hot sauce on the side.

Smoked Fish Chowder

Smoked Fish Chowder

1 FILLET, 10 – 12 OZ., SKIN ON SALMON
2 EARS SWEET CORN, HUSKED
3 STRIPS BACON
4 CANS CONDENSED CREAM OF POTATO SOUP
4 SOUP CANS, OR MORE AS NEEDED WHOLE MILK
1 (8-OZ. PACKAGE) CREAM CHEESE, CUT INTO SMALL PIECES
3 SCALLIONS, WHITE AND GREEN PARTS THINLY SLICED CROSSWISE
2 TSP., OR MORE TO TASTE HOT SAUCE
ALDER RECOMMENDED HARDWOOD WOOD:

Preparation

  • When ready to cook, start the grill on Smoke with the lid open until the fire is
    established (4 to 5 minutes). Arrange the salmon skin-side down on the grill grate. Smoke
    for 30 minutes. Increase the temperature to 350F.
  • Cook the salmon for 30 minutes, or until the fish flakes easily with a fork. (The exact time
    will depend on the thickness of the fillet.) There is no need to turn the fish. Using a large
    thin spatula, transfer the salmon to a wire rack to cool. Remove the skin. (The salmon can
    be made a day ahead, wrapped in plastic wrap and refrigerated.) Break into flakes and set
    aside.
  • When the grill reaches 350, arrange the corn and bacon strips on the grill grate. (The
    salmon will be roasting while you do this.) Roast the corn and the bacon until the corn is
    cooked through and browned in spots, turning as needed, and the bacon is crisp, about 15
    minutes.
  • In the meantime, bring the cream of potato soup and the milk to a simmer over medium
    heat in a large saucepan or Dutch oven on the stovetop. Gradually stir in the cream cheese
    and whisk to blend. Chop the bacon into bits and slice the corn off the cobs using long
    strokes of a chef’s knife.
  • Add to the soup along with the green onions. Stir in the salmon. Heat gently for 5 to 10
    minutes. Add the hot sauce to taste. If the chowder is too thick, add more milk. Serve at
    once.

Grilled Whole Turkey Recipe

Grilled Whole Turkey Recipe

For whole grilled turkey, the most important ingredients are patience and butter. It will take about 20 minutes per pound to cook, and the use of butter will help prevent burning. For added flavor and moisture, frequently baste with a mixture of wine, chicken stock, rosemary, lemon juice, salt, and pepper while cooking. One necessary piece of equipment is a quality meat thermometer to ensure proper doneness without overcooking. So fire up the grill, grab a snack and drink, and let’s roast that bird… thankfully.


Grilled Whole Turkey Ingredients

  • 1 (15 to 20 pound) turkey, fresh or thawed, with giblets and neck removed.
  • 1/2 cup butter, room temperature or softened, divided
  • Turkey Stuffing or your favorite stuffing/dressing recipe
  • 3 to 4 slices uncooked bacon
  • Basting Juice (see recipe below) or use the juices that drain off

Basting Juice

  • 1/2 cup butter
  • 1 medium onion, chopped
  • Neck and gizzard
  • 2 teaspoons chopped dried rosemary
  • 3 cups chicken stock or water
  • Salt and pepper to taste
  • 1 cup sweet Marsala wine or port wine*
  • 1/2 cup dry vermouth or white wine*
  • Juice from two lemons

Grilled Whole Turkey Directions

Clean turkey well, removing any bits of pin feathers and cleaning the cavity of any remaining pieces of innards. Pat dry with paper towels. Secure legs with twine or a clip (optional).

Preheat barbecue grill. Instead of using a roasting pan, it is easier to use a homemade pan from extra heavy-duty foil (using three layers of aluminum foil and making it just big enough to hold the bird – the sides need to be about 2 1/2-inches high).

Rub the inside cavity of the turkey with 1/4 cup of the softened butter.

Stuff the inside cavity with your favorite stuffing/dressing recipe. Also place a little stuffing in the neck cavity, tuck the neck skin under and skewer shut. With any remaining turkey stuffing, stuff a little of it between the skin and the breast meat.

With the remaining 1/4-cup butter, rub some over the skin of the turkey. Salt and pepper the turkey and place the slices of uncooked bacon on top of the prepared turkey.

Place the turkey crosswise on the gas or charcoal grill so that the pan is evenly distributed over the two sets of jets. Set the flame so that a temperature of 300 to 325 degrees F. is maintained (usually the lowest setting). Cover with heavy-duty aluminum foil for the majority of the cooking time. Estimated cooking time is approximately 20 minutes per pound at 300 degrees F.

Remove the aluminum foil for the last hour of cooking. Every once in while, baste the turkey with the juices (or with the basting juice recipe below). If you have “hot spots” in the jets of the grill, twice during the cooking turn the turkey around (and the pan, of course) so that one side is not more cooked than another.

Toward the end of the cooking time, open the grill and insert the meat thermometer into the fleshy part of the thigh and cook until the internal temperature reaches 165° F. (remember that the turkey will continue to cook after it is removed from the heat of the fire). NOTE: The USDA has come up with a one-temperature-suits-all for poultry safety: 165° F. For safety and doneness, the internal temperature should be checked with a meat thermometer.

In the absence of a meat thermometer, pierce the turkey with a fork in several places; juices should be clear with no trace of pink. NOTE: The old-fashioned way of wiggling the leg to see if it’s loose will give you an indication that the turkey is ready, but unfortunately, by the time the leg is truly loose, the turkey is sadly overcooked. The only reliable test for doneness is to check the internal temperature with a meat thermometer in the thickest part of the thigh, without touching the bone.

Allow the cooked turkey to sit for approximately 10 to 15 minutes before carving.

Basting Juice

In a heavy pot over medium-high heat, melt butter; sauté onion until just translucent. Add the neck and gizzard; continue cooking for approximately 4 minutes. Add the rosemary and chicken stock or water; simmer until reduced by halve. Remove from heat and strain well.

Use the gizzard and neck in the stuffing or the gravy. For the basting juice, mix together the strained stock mixture, marsala or port wine, vermouth, and the juice of the lemons.

Taken from WhatsCookingAmerica.net