Category: Recipes

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

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

Grilled Marinated Flank Steak

Grilled Marinated Flank Steak

FlankSteakAnother great recipe from Chef Tom Reinhart

The flank steak is a beef steak cut from the abdominal muscles of the cow. Because it comes from a long, flat, well-exercised muscle, it is best sliced against the grain before serving, to maximize tenderness.

flank-steak-cut

 

Flank steak is used in a variety of dishes including the popular carne asada, translated literally as “grilled cow.” The phrase “carne asada” is also used to describe a social event, the equivalent of how we say “barbecue” when talking about a cookout.

In the American Southwest and throughout Latin America, carne asada can be purchased from meat markets already marinated (preparada). The meat can be seasoned with a dry rub (try my Crazy Dust Rub) or a liquid marinade using beer or citrus juice.

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients
  • Flank Steak, Whole
  • 3 Tbs. Garlic, fresh, minced
  • 3 Tbs. Chili Paste, Asian (Sambal Oelek)
  • 2 Tbs. Lime Juice
  • 1/4 cup Soy Sauce
  • 1/4 cup Brown Sugar
  • 2 tsp. Kosher Salt
  • 1 tsp. Black Pepper, ground
  • 1/2 cup Olive Oil

Instructions

  1. Trim flank steak and score on both sides making long shallow cuts in both directions.
  2. In a medium mixing bowl, combine garlic, chili paste, lime juice, brown sugar, soy sauce, salt and pepper. Whisk to combine thoroughly.
  3. While whisking, slowly drizzle in olive oil. Transfer marinade to a large Ziploc style bag.
  4. Place flank steak in marinade and toss to coat completely. Seal bag marinate in refrigerator for a minimum of 4 hours.
  5. Pre-heat grill to medium high.
  6. Remove flank from marinade and carefully place directly on grill. Be careful as the marinade can cause flare ups.
  7. Grill for 2-3 minutes and turn. Grill an additional 2-3 minutes and turn again. Repeat and cook 2-3 additional minutes on each side.
  8. Remove from grill and allow to rest 5 minutes.
  9. Slice in 1/8″ strips across the grain and serve.

 

Image credits: 

“London broil” by Jeremy Keith (adactio@Flickr) – . Licensed under CC BY 2.0 via Commons – https://commons.wikimedia.org/wiki/File:London_broil.jpg#/media/File:London_broil.jpg

 

“BeefCutFlank” by JoeSmack at en.wikipedia – Licensed under Public Domain via Commons – https://commons.wikimedia.org/wiki/File:BeefCutFlank.svg#/media/File:BeefCutFlank.svg

Crazy Dust Rub

Crazy Dust Rub

BBQRubAnother great recipe from Chef Tom Reinhart

All purpose barbecue seasoning for beef, pork, poultry, seafood, game, and vegetables.

Yield: 1-1/2 cups

All purpose barbecue seasoning for beef, pork, poultry, seafood, game, and vegetables.

Ingredients

  • 1/4 cup kosher salt
  • 1/2 cup turbinado sugar
  • 1/2 cup light brown sugar
  • 1 1/2 Tbs garlic powder
  • 1 1/2 Tbs onion powder
  • 2 Tbs paprika
  • 1 Tbs smoked paprika
  • 1 Tbs freshly ground peppercorn melange
  • 1 Tbs lemon zest
  • 1/2 Tbs celery seed
  • 1/2 Tbs ground chipotle chili
  • 1 Tbs dried thyme
  • 1 Tbs ground cumin

Instructions

  1. Combine all ingredients. Store in an airtight container.

Tropical Island Rub

Tropical Island Rub

RubbedPeachesAnother great recipe from Chef Tom Reinhart

This sweet and spicy rub mix is great on pineapple, mango, peaches, bananas, and shrimp.

Prep Time: 5 minutes

Yield: 1/4 cup

Great sweet and spicy rub that is perfect on pineapple, mango, peaches, bananas, and bacon too!

Ingredients

  • 1/4 cup Turbinado Sugar
  • 1/2 tsp ground pepper
  • 1 tsp salt
  • 1 tsp Ground Cinnamon
  • 1 tsp Ancho Chili Powder
  • 1/8 tsp Ground Cloves
  • 1/8 tsp Grated Nutmeg

Instructions

  1. Combine all the ingredients. Store in an airtight container.

Peach Barbecue Sauce

Peach Barbecue Sauce

PeachBBQSauceAnother great recipe from Chef Tom Reinhart

Prep Time: 5 minutes

Total Time: 10 minutes

Yield: 2 cups

Peach Barbecue Sauce

A sweet and smoky combination of peaches and bourbon that perfectly complements grilled and barbecued pork. It is readily adaptable to any fruit – substitute the peach preserves with blackberry, apple, apricot, or orange.

Ingredients

  • 1 cup peach preserves
  • 1 cup tomato ketchup
  • 2 tsp apple cider vinegar
  • 4 tsp lemon juice
  • 4 tsp molasses
  • 2 tsp yellow mustard
  • 2 tsp bourbon whiskey
  • 1 tsp siracha sauce (more or less to taste)
  • 1/2 tsp liquid smoke
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground cinnamon
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp ground ginger
  • as needed water (thin to desired consistency)

Instructions

  1. In a medium sauce pan, combine all of the ingredients and stir well.
  2. Simmer for 3 minutes over a low heat to combine the flavors. DO NOT BOIL.
  3. If you desire a smooth consistency sauce, purée (very carefully) in a blender or food processor.
  4. Use immediately or cool and store in an airtight container in the refrigerator for up to 7 days.

Notes

I used peach preserves so that the sauce can be made year round. It leaves large chunks of fruit in the sauce (that personally, I like).

If you prefer a smoother sauces, puree it in a blender or food processor.