In Mexican cuisine, pico de gallo , also called salsa fresca, is a fresh, uncooked condiment made from chopped tomato, white onion, and chiles (typically jalapenos or serranos). Other ingredients may also be added, such as lime juice and/or apple cider vinegar, fresh cilantro (coriander leaf), cucumber, radish, or firm fruit such as mango. Señor Joppo’s [...]
Maybe your favorite grilled food isn’t a marinated steak, or a juicy hamburger. Pulled pork off the grill is also a huge favorite. Slow cook or smoke your cut of pork on the grill/smoker, and then smother it in this different but really good sauce for a surprise for the family. It’s delicious! Ingredients: 1/2 [...]
Invented for Shaggy, Rayvon, Rossi, & DJQ 6 Steaks ( may substitute with venison, elk, or any type of meat) Jamaican Jerk Dry Rub ( any brand) 2 Habanero Peppers 1 Vidalia Onion ( or sweet ) 2/3 Cup of chopped carrots 1 Cup of water 3 minced garlic cloves 1 Cup rice vinegar Side [...]
Last week, Jop talked to you all about a Ranch Steak, with an interesting sauce to top it off. Several of you have asked for the recipe, so here it is! Enjoy! This is light, and very tasty. Ingredients: 1 cup of finely chopped cucumber (To easily seed a cucumber, cut it lengthwise in half [...]
The Joppie’s found this recipe by Bobby Flay. This weekend we thawed six tender lamb chops, and decided to try this relish. We could not find a small sprig of fresh mint, so we substituted McCormick® Mint Flakes. The taste of the sweet blackberries, mint, and the slight spice of the horseradish made for an [...]
How many of us have gone to the doctor (especially if you are of the over 40 persuasion) and were told to lose some weight? Have you been to these Dietician specialists, and see what they recommend for losing weight? Meat the size of a deck of cards? Seriously? In addition, the number of Carbohydrates they allow [...]
There is probably no easier way to cook lamp chops than grilling, and you can do it two ways: You can cook each chop individually, or grill the whole rack and slice it after cooking. Check to see if the chops or rack has been trimmed of excess meat and tissue around the bones. You can [...]
The coming of spring not only heralds the beginning of the outdoor cooking season, it is also the traditional season of lamb. Most people think lamb has too strong a flavor. Many will tell you that they just don’t like it. The average American eats less than one pound of lamb per year. We think you’ll [...]
This recipe comes from Rob Russell of Topeka, Kansas. He got it at the T2 Lodge in Canada from a chef that used to cook for the Pope. Barbecue Legend. Enjoy Barbecue Bob Combine the following ingredients: 32 oz. bottle of Hunts ketchup One pound of brown sugar ¼ cup of soy sauce ¼ cup [...]
Shantel V. is a good friend of ours. She says her two favorite things to do are to eat, and to teach. Well, she’s a fantastic cook, and we hear an excellent teacher too! I checked out her Facebook page, and found that she has lots of recipes on there. In addition to all of [...]
