Bacon Wrapped Jalapeno's
Ingrediants:
-12 Jalapenos
-1 pkg bacon
-2 green onion
-8oz cream cheese
-1/2c shredded cheddar
-2 green onions
-1/2tbsp pepper jelly
Directions:
1. Remove stems from jalapenos. Cut down in half lenghtwise and remove all seeds.
2. Finely chop green onions.
3. In a bowl mix the cream cheese and cheddar. Stir in the onion and pepper jelly.
4. Spoon mixture into peppers and wrap with bacon.
5. Cook on grill until or bake in over at 400 F until bacon is crisp.
Pico de Gallo (cold sour dip for nachos, chips and tastes great on top of chorizo, porkchops, churrasco and chicken)
Best option is scoop tostitos
For 10 people.
12 tomatoes
2 white onions
2 red onions
2 cilantro's
3 cloves of garlic
8 lemons (make sure lemon juice covers most of the bowl)
2 cucumbers (optional)
black pepper and salt
Slice and dice the tomatoes in tiny pieces (square shaped), chop the onions in extra tiny bits, slice the cilantro really well, chop the garlic into extra tiny pieces (even smaller pieces than the onion), add the salt and black pepper and squeeze the lemons afterwards. Mix up really well.
OPTIONAL: Dice and slice the cucumber in similar piece size as the tomatoes.
Best option is scoop tostitos
For 10 people.
12 tomatoes
2 white onions
2 red onions
2 cilantro's
3 cloves of garlic
8 lemons (make sure lemon juice covers most of the bowl)
2 cucumbers (optional)
black pepper and salt
Slice and dice the tomatoes in tiny pieces (square shaped), chop the onions in extra tiny bits, slice the cilantro really well, chop the garlic into extra tiny pieces (even smaller pieces than the onion), add the salt and black pepper and squeeze the lemons afterwards. Mix up really well.
OPTIONAL: Dice and slice the cucumber in similar piece size as the tomatoes.
For the turkey i'm into injectin. Would salt it the night before. Maybe 1/4tsp per pound of regular table salt. lightly cover and allow to sit overnight in the fridge. For the rub I had found this online and used before.
1 tablespoon dried crushed parsley
2 tablespoons dried crushed sage
1 tablespoon dried crushed rosemary
1 tablespoon dried crushed thyme
1 tablespoon dried crushed oregano
1 tablespoon dried crushed basil
1 tablespoon dried crushed bay leaf
1 tablespoon ground black pepper
1 tablespoon sugar
Mix 1 part of the herbs with 1 part olive oil and use it to coat the turkey under and ontop of the skin. Melt some butter with some garlic and inject it with as much as it can hold.
Ingredients
2 ripe Haas avocados
1 lime, juiced
A couple pinches salt
1/4 cup sour cream, 3 rounded tablespoonfuls
2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
1/2 pound chorizo sausage, sliced thin on an angle
1 tablespoon extra virgin olive oil, plus some for drizzling
1 clove garlic, cracked away from skin and crushed
12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter
Salt and freshly ground black pepper
4 (12- inch) flour tortillas
1/2 pound, 2 cups, shredded pepper Jack cheese
Directions
Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.
Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.
Ingredients
1 pound beef tenderloin, cut into 2-inch strips
20 wooden skewers, soaked in water 30 minutes
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1/2 lemon, juiced
Vegetable oil, for grilling
Cilantro leaves, for garnish
Ingredients
1 pound beef tenderloin, cut into 2-inch strips
20 wooden skewers, soaked in water 30 minutes
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1/2 lemon, juiced
Vegetable oil, for grilling
Cilantro leaves, for garnish
Directions
Thread the beef onto the soaked skewers, working the skewers in and out of the meat so that it stays in place while grilling. Combine yogurt, ginger, garlic, curry powder, and lemon juice in a shallow platter and stir to combine. Place the beef skewers into the yogurt marinade and turn them until they are well coated. Cover and let the meat marinate in the refrigerator for up to 2 hours.
Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve piled on a large platter garnished with cilantro.
Ingredients
Cooking spray
Kosher salt
1/2 pound elbow macaroni
1/2 cup heavy cream
4 ounces cream cheese, at room temperature
2 large eggs
1 tablespoon yellow mustard
1/2 teaspoon sweet paprika
1 small clove garlic, finely grated
1 cup shredded mild Cheddar (about 3 ounces)
1 cup shredded Monterey Jack cheese (about 3 ounces)
2 tablespoons breadcrumbs
1 tablespoon unsalted butter, melted
Hot sauce, for serving, optional
Directions
Special equipment: 2 or 3 mini muffin trays (for 36 muffins), mini muffin liners
Position oven racks in the upper and lower thirds of the oven, and preheat to 400 degrees F. Line 2 or 3 mini muffin trays with liners, and coat the liners generously with cooking spray.
Bring a medium pot of salted water to a boil. Add the macaroni, and follow package directions for al dente. Drain the macaroni, and rinse in cold water until it is cool. Shake off any excess water.
Put the heavy cream, cream cheese, eggs, mustard, paprika and garlic in a large bowl. Beat on low speed with an electric mixer until combined (the mixture may have small lumps). Add the cooked macaroni, Cheddar and Monterey Jack, and stir until combined.
Drop heaping tablespoonfuls of the macaroni mixture into the prepared muffin liners. Combine the breadcrumbs and butter with your fingers in a small bowl until the mixture is the texture of wet sand. Sprinkle the top of each macaroni mound with buttered breadcrumbs.
Bake until the cheese is melted and the bites are golden brown, 25 to 30 minutes. Let cool for at least 5 minutes before serving hot or at room temperature. Serve with hot sauce on the side if desired.
Ingredients
2 links Mexican chorizo, casings removed
1/2 pound smoked gouda, shredded
1/4 cup finely chopped red onions
1 egg
1/2 cup cream cheese
3 tablespoons sour cream
1 tablespoon hot sauce (recommended: Frank's Red Hot)
Salt and freshly ground black pepper
12 large jalapeno peppers, stemmed, seeded and halved
Directions
Special Equipment: parchment paper
Preheat oven to 375 degrees F.
Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste. Press into jalapeno halves and assemble on a parchment lined baking sheet. Bake until golden and bubbly, about 20 minutes.
Ingredients
12 whole chicken wings (about 3 pounds)
3 ounces (6 tablespoons) unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
Kosher salt
Directions
Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.
Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.
I take the ribs, slice the fat that is on the back of them (not cut it off, just slice it so it melts easier).
I then take a cookie sheet (or a couple of them) and line it with tin foil. Put the ribs next to each other, face up with some seasoning and just a little bit of BBQ sauce. Then wrap tightly after putting about a quarter cup of water on the bottom.
Cook for 4 hours in the oven at 240F (must be above boiling). You want them to basically boil in their own juices without releasing the juices and flavor.
I then sear them on the grill with BBQ sauce of choice. (I mix my own home made with Sweet Baby Rays).
This keeps them extremely soft yet staying on the bone.
