After talking with Mary (njfinfan), we came to the conclusion that this board needs a recipe barbecuing, etc thread. This is a recipe from Dan Marino's Town Tavern for Dan's Marvy Meatloaf. 1 medium onion, coarsely chopped 3 celery ribs, coarsely chopped 1/3 Cup coarse chopped red bell pepper 1 1/2 pounds ground chuck 1/2 pound ground pork 1/2 cup ketchup 1/2 cup half and half or light cream 1 tablespoon kosher salt 2/3 teaspoon coarse ground black pepper 1 teaspoon garlic powder 1/3 teaspoon cayenne pepper 1/3 teaspoon ground cumin 1/4 cup quick or old fashioned oatmeal 1 large egg, lightly beaten 6 lean slices of bacon In a large saucepan, place the onions,celery, and peppers in water to cover, bring to a boil, turn off heat,and let sit 1 minute. Drain well, and cool to room temperature. In a large mixing bowl, combine all the ingredients except the bacon. It will take 4-5 minutes of good manipulation to make certain everything is well mixed. Spray rectangular baking dish or sheet with sides at least 11 1/2" long and 7 1/2" wide with no stick cooking spray. Shape the meat mixture into a log about 10"long, 4 1/2" wide, and 2 1/2" high. THe meatloaf can be made ahead to this point, covered and refrigerated. Remove from the refrigerator 30 minutes before baking. If the meatloaf has flattened a bit, reshape it. Lay the strips of bacon crosswise over the loaf, trimming the strips to fit jusst around the loaf. Preheat the oven to 350 degrees and bake the meatloaf in the center of the oven for about 1 hour, or until the internal temperature reaches 145 degrees on a meat thermometer. Remove from oven, and let sit 10 minutes. Transfer to a warm platter and slice into 1 inch thick pieces with a sharp knife. Makes 6 servings. Enjoy it!!
Here is a very simple appetizer. Bean dip. Refried Beans Enchilada Mix Green Chile Peppers. Sour Cream Monterey/Colby Jack put on top. Bake for about 15 minutes and you have what is actually a fairly healthy game day appetizer.
Ever eaten at Sizzler? Ever eaten the "Malibu Chicken?" It's simple: 1 breaded chicken breat patty, deep fried until golden brown 1 slice of ham 1 slice of swiss cheese Place ham and chesse on top of freshly cooked chicken breast and microwave for 15 seconds or until cheese is melted to your satisfaction. Mix two parts mayo with one part yellow mustard (that's 2/3 + 1/3). That's the Malibu sauce. Add fries or potato of your choice. You're done! Turn it into a sandwich by adding your favorite toasted bread and some lettuce and tomato.
I'm going to go ahead and stick this thread because threads get buried in the Lounge so quickly. Post away your favorite recipes all!
i love this thread and idea!!!! i love grilling, i got no reciepes....but iam in love with grilling burgers, sausages, chicken....etc
Bourbon BBQ Sauce 2 (14-ounce) bottles tomato ketchup 3/4 cup bourbon 1 tablespoon molasses 1 tablespoon Creole or whole grain mustard 1 tablespoon chopped garlic 1/2 cup chopped onions 1/4 cup firmly packed light brown sugar 1 teaspoon hot pepper sauce 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon cayenne 1 tablespoon peeled and grated fresh ginger (optional I don't care for ginger) Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula. Pulse 2 or 3 times. Store in a sterilized container until ready to use.
Margarita Chicken 2 jalapenos, thinly sliced rounds 3 tablespoons fresh cilantro leaves 4 tablespoons tequila (recommended: Cabo Wabo Reposado) 1 tablespoon garlic, minced 1 teaspoon red chili flakes 1 teaspoon ground cumin 1 tablespoon dried oregano 2 limes, juiced 2 teaspoons salt, divided 4 boneless skinless chicken breasts 2 red bell peppers, roasted, skinned, seeded, julienne 1 cup all-purpose flour 1 teaspoon granulated garlic 2 cups canola oil 4 Kaiser rolls 4 tablespoons mayonnaise 1/4 green cabbage, thinly sliced 1/4 red onion, thinly sliced 4 ounces provolone cheese, sliced In a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and 1 teaspoon salt. Add the chicken breasts and red bell peppers to resealable gallon bag and pour in marinade. Let marinate in refrigerator for 4 to 8 hours. Heat grill to high. Remove chicken from marinade, and add chicken to the grill. In a small mixing bowl add flour, remaining 1 teaspoon salt and the granulated garlic. Heat the canola oil to 350 degrees F. Remove bell peppers from marinade and dredge in flour and fry until crispy. When done drain on paper towels. Cook chicken thoroughly on both sides, remove from heat and cover. Let sit for 5 minutes Remove chicken from the bone and thinly slice or shred. Lightly toast rolls. Spread mayonnaise evenly among the rolls and then stack evenly with the cabbage, onion, chicken breast, fried peppers, and top with cheese. My wife thinks this is better without the jalapenos peppers
Hey guys, I'll be in Miami for Opening Day and we'll be there at 9:00AM and tailgating. I need some good recipes. I know how to grill burgers, dogs, chicken, etc. Anyone know how to do a brisket? I see that BBQ recipe up there, I might try that. Either a brisket, or ribs? We're doing pulled pork too, but I think ribs or brisket will be the topper.
1/3 cup Lone Star Dry Rub, recipe follows RIBS 1 1/2 cups mesquite or hickory wood chips, soaked in water for 30 minutes, and drained 2 cups classic BBQ sauce (Cattlemans or Bullseye) Rub the spareribs with the dry rub. Wrap each slab tightly in a double thickness of aluminum foil. Set aside while building the fire. Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. In a gas grill, preheat on High, then adjust to Low. Place the foil-wrapped ribs on the grill and cover. Cook, turning occasionally, until the ribs are tender, about 1 hour. Unwrap the ribs and set aside. Add more charcoal to the fire and let burn until medium-hot. You should be able to hold your hand at grill level for about 3 seconds. Sprinkle the drained chips over the coals. In a gas grill: keep the heat on Low. Place the drained chips in the metal chip box. Or, wrap the chips in aluminum foil, pierce a few holes in the foil, and place on the heat source. Lightly oil the cooking grate. Place the ribs on the grill, brush with sauce, and cover. Grill for 5 minutes. Turn, brush with more sauce. Cover and continue grilling until the ribs are glazed, about 5 more minutes. Cut between the bones into individual ribs. Serve hot, with any remaining sauce passed on the side. LONE STAR DRY RUB 2 tablespoons chili powder 1 tablespoon garlic salt 1 tablespoon sweet Hungarian paprika 1 tablespoon freshly ground black pepper 1 teaspoon cayenne pepper Mix all the ingredients together in a bowl or a jar. Use immediately or cover and store in a cool, dry place for up to three months.
PULLED PORK 3/4 cup seasoning rub (use the same rub as above post) Preheat the oven or smoker to 225 degrees F. Score the fat cap of the butt, cutting through the fat only and not into the meat. Rub liberally with the seasoning rub. Cook the meat about 8 to 10 hours or until the internal temperature, using an instant-read thermometer, reaches 165 degrees F for slicing or 175 degrees F for pulling. If you wish to use the meat later, wrap the butt in double foil to retain the juices and refrigerate or freeze. If you are using the meat immediately, remove the bone by twisting it, it should easily come out. Then slice it or use 2 forks to shred the meat apart. biggest trick to pulled pork is low heat so allow pleanty of time.
BRISKET 1/2 cup chili powder 2 tablespoons paprika 1 tablespoon ground cumin 1 tablespoon dry mustard 1 tablespoon kosher salt 2 teaspoons cayenne 1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds Dark Beer Mop, recipe follows Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours. Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side up and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes. Dark Beer Mop: 1 large red onion 4 cloves garlic 2 serrano chiles, chopped 4 bottles of dark beer 1/4 cup dark brown sugar 2 bay leaves Salt and freshly ground pepper Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.
Here's one of many recipes in my repertoire - I will post more as I can. Very simple and very delicious: Chicken Salad Sliders 2 tablespoons fresh lemon juice 1/2 cup mayonnaise 1 teaspoon salt 1 teaspoon pepper 3 1/2 cups finely diced cooked chicken 1 cup finely diced celery 1/3 cup slivered almonds 12 mini slider rolls In a small bowl, combine the lemon juice, mayonnaise and salt. Toss with the chicken, celery, and almonds in a medium bowl. Serve on mini slider rolls.
This is my specialty. Very labor intensive, but very delicious. Mini Beef Wellingtons with Gorgonzola 8 (1 1/2-inch-thick, 6 ounce) center-cut filets mignons 2 tablespoons vegetable oil 8 large mushrooms (about 1/2 pound total) 2 tablespoons unsalted butter 2 tablespoons finely chopped shallot 2 tablespoons minced garlic Salt and freshly ground black pepper 2 large eggs 2 puff pastry sheets (from a 17 1/4-ounce package frozen puff pastry), thawed 1/2 cup Gorgonzola (about 5 ounces) Preheat oven to 425 degrees F. Pat filets mignons dry and season with salt and pepper. Sear on both sides in saute pan with heated oil. Chill filets, covered, until cold, about 1 hour. Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper, to taste, over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat eggs to make an egg wash. On a lightly floured surface roll out puff pastry sheets into 2 (14-inch) squares. Trim edges to form 2 (13-inch) squares and cut each square into 4 (6 1/2-inch) squares. Put 1 tablespoon Gorgonzola in center of 1 square and top with 1/8 of the mushroom mixture. Top mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them. Seal seam with egg wash. Wrap remaining 2 corners of pastry over filet and seal in same manner. Seal any gaps with egg wash and press pastry around filet to enclose completely. Arrange beef Wellington, seam side down, in a non-stick-baking pan. Make 7 more beef Wellingtons in same manner. Chill remaining egg wash for brushing on pastry just before baking. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day. Preheat oven to 425 degrees F. Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 to 30 minutes, or until pastry is golden and the meat temperature is 117 degrees F. Sauce: 2 cup veal or beef demi-glace 4 tablespoons Sercial Madeira Make sauce while beef Wellingtons are baking. In a saucepan, boil demi-glace and Madeira 1 minute and keep sauce warm. Serve beef Wellingtons with sauce.
The main thing with a brisket is you HAVE to cook it for a long time. I'll dig around for a recipe for ya. But again brisket is a tough cut of meat so it has to cook a long while to make it tender.
From my wife 1 1-pound, 2-1/2 oz box yellow cake mix 1 3-ounce package strawberry jello 1/2 cup salad oil 1/4 cup water or berry juice 3 eggs 1 cup strawberries, crushed 1/2 cup butter 1 1-pound box confectioners' sugar, sifted 1/2 cup strawberries, crushed Preparation-Empty cake mix into large bowl of mixer. Add first four ingredients and mix thoroughly with electric beater. Stir in crushed fresh strawberries. Pour into two 9-inch paper-lined cake pans. Bake in 350 degreeoven 30 to 35 minutes or until done. Let cake cool before icing. For the icing, thoroughly cream butter and sugar together. Stir in berries; mix well. Spread icing onto cake.
Jerky Chili 2 Tablespoons olive oil 1 medium yellow onion, diced 1 teaspoon cumin 1 teaspoon dried oregano 1 teaspoon smoked paprika 1/2 teaspoon black pepper 1 Tablespoon minced jalapeno slices, or more or less to your taste 1 pound beef jerky (iflarges pieces, cut into 1 inch chunks) 14 oz can kidney beans, drained and rinsed 28 oz can low sodium crushed tomatos 14 oz can low sodium tomato puree In large saucepan, heat the oliveo il over medium high. Add the onion,cumin,oregano,paprika,pepper, and jalapenos. Saute for five minutes, or until the onion is very tender. Meanwhile, place the jerky in a food processor and pulse until well chopped. Add the jerky to the pan and saute for 3 minutes. Add the beans, diced tomatos, and tomato puree, then bring to a simmer. Cover the pan, reduce heat to low and simmer for 15 minutes, or until the jerky is tender. Serves 6
one thing every one needs for game time: BUFFALO CHICKEN WINGS!! Easy: buy some chicken wings and add Frank's Red hot then use either ranch or blue cheese dressing on the side
Grown up Mac and Cheese 4 ounces thick-sliced bacon Vegetable oil Kosher salt 2 cups elbow macaroni 1 1/2 cups milk 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 4 ounces Gruyere cheese, grated 3 ounces extra-sharp Cheddar, grated 2 ounces blue cheese, crumbled 1/4 teaspoon freshly ground black pepper Pinch nutmeg 2 slices white sandwich bread, crusts removed 2 tablespoons freshly chopped basil leaves. Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes. Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Tuna Croquette 1 (7-ounce) pouch albacore tuna, drained well and shredded by hand 2 green onions, chopped fine 2 teaspoons Dijon mustard 2 large eggs, beaten 1 teaspoon freshly squeezed lemon juice 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3/4 cup panko bread crumbs, divided Olive oil, for sauteing Directions Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides. Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving. Tuna Croquettes are very good!!!
Fish with Passion Fruit sauce. First, don't worry about trying to remove the seeds. They soften during cooking and add texture. I frying fish, (snapper, grouper, etc.), fileted and coated in seasoned flour. butter oil 2 shallots, chopped 1 clove garlic, chopped pulp from about 6 passion fruits 1/2 cup white wine 1/2 cup fish broth (see below) pinch of sugar 2 tablespoons chopped cilantro 1 tablespoon chopped mint salt and pepper to taste. Fry the fish in butter and oil on low heat until brown on both sides. Remove. In the same pan add the shallots and garlic and saute until soft. Add the fruit pulp, wine, broth, and sugar. bring to a boil. Turn down the heat and add the herbs and cook for about 15 minutes. Correct seasoning and return the fish to the pan. Turn it over so that the sauce glazes the fish. Use the remaining broth instead of water to make rice. Use the bones and head from the fish to make a broth. Bring enough lightly salted water to cover in a pan. Bring to a boil. Add the fish parts with two celery ribs, half an onion and a couple sprigs of parsley. Let boil until all of the fish flavor transfers to the broth, about 45 minutes. Let cool.
This one is essentially like the other with a different meat and fruit base for the sauce Shnitzel (breaded chicken cutlet) in pomegranate sauce 1 chicken cutlet 1 egg, beaten 1/4 cup bread crumbs olive oil 2 shallots, chopped 1 clove garlic, chopped 1 pomegranate, juiced 1/2 cup white wine 2 tablespoons chopped Italian parsley Coat the chicken in the egg and then lightly in the bread crumbs. Fry in the olive oil. Follow directions as for fish recipe above.
Mustard Soy Chicken 1 chicken filet oil 1 clove garlic, chopped 1 yellow onion, sliced 2 tablespoons Dijon mustard 1/4 cup soy sauce 1/2 cup sherry or white wine Saute the garlic in the oil on low heat until soft and then add the chicken and continue cooking until it changes color. Add the onions and cook until soft. Add the rest of the ingredients and cook until chicken is cooked through.
Long Island Iced Tea recipe 1 part vodka 1 part Tequila 1 part rum 1 part gin 1 part triple sec 1 1/2 parts sweet and sour mix 1 splash Coca-Cola® Mix ingredients together over ice in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top. Garnish with lemon.
I made this one last night for hubby and me. It was really good. Sicilian Rice Balls Ingredients: 1 Cup Arborio Rice (the kind you make Risotto with) 3 Large Eggs Salt and Pepper to taste 1/4 cup grated Pecorinno Romano cheese 1/2 grated Mozzarella 1/2 cup diced Prosciutto or Ham 3 tablespoons finely minced fresh parsley 2 cups fresh bread crumbs, toasted 1/4 cup homemade tomato sauce Vegetable oil for frying Preparation: In a saucepan, bring 2-1/2 cups water to a boil. Add the rice and cook for 15 minutes. The rice should still be quite firm. Drain and transfer to a bowl. Lightly beat one of the eggs and add to the rice, along with the grated cheese, parsley, 2 tablespoons of the tomato sauce, and salt and pepper. Mix well and then chill the mixture for about 15 minutes. While it's chilling in another bowl, mix together the mozzarella cheese, prosciutto or ham, and the remaining 2 tablespoons tomato sauce. With floured hands, divide the rice mixture into 8 or 10 portions and roll each portion into a ball the size of a small orange. Poke a hole into the center of each ball with your finger and insert about 1 1/2 tablespoons of the mozzarella mixture. Reshape and smooth to enclose the filling. In a shallow dish, beat the remaining 2 eggs. Spread the toasted bread crumbs on a plate. Dip the rice balls into the egg and then roll in the bread crumbs to coat them evenly. In a deep fryer, or deep heavy pan, heat the oil to 375 degrees. Fry the rice balls until golden brown on all sides and then drain on brown paper, or paper towels. Serve immediately with lemon wedges or more tomato sauce.
carrabba's chicken bryan recipe: Ingredients * 1 tablespoon minced garlic * 1 tablespoon minced yellow onion * 2 tablespoons butter * 1/2 cup dry white wine * 1/4 cup fresh lemon juice * 2/3 cup cold butter, sliced * 1 1/2 cups chopped sun-dried tomatoes * 1/4 cup chopped fresh basil * 1/2 teaspoon kosher salt * 1/2 teaspoon white pepper * 6 boneless skinless chicken breast halves * extra virgin olive oil, for brushing * 1/2 teaspoon salt * 1/2 teaspoon black pepper * 8 ounces caprino goat cheese or other goat cheese, room temperature Directions 1.Saute garlic and onion in 2 Tbls. butter in a large skillet over medium heat until tender. 2.Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half. 3. Reduce heat to low and stir in cold butter, one slice at a time. 4. Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside. 5. Brush chicken breasts with olive oil and sprinkle with salt and black pepper. 6. Grill chicken over hot coals 15-20 minutes, or until cooked through. 7. A couple of minutes before chicken is done, place equal amounts of cheese on each breast Spoon prepared sun-dried tomato sauce over chicken. a great chicken marinade is 2 parts lemon juice, 1 part olive oil. lots of black pepper put into a plastic bag a nice alternative to cranberry-vodka cocktail i made tonight is 3 oz. minute maid pomegranate lemonade, 1 1/2 oz vodka with a little bit of gran marnier over ice...very very tasty
Got a pot of this going right now, so I thought I'd share: White Chicken Chili 1 Tbsp olive oil 1 bag frozen onions, chopped 4 cloves garlic, minced 2 4oz cans chopped green chiles 4 cups chopped cooked chicken 2 tsp ground cumin 1.5 tsp dried oregano, crumbled .25 tsp cayenne or crushed red pepper (depending on taste) 3 16 oz cans great northern beans, drained & rinsed 6 cups chicken broth 1 cup grated monterey jack cheese salt pepper Heat oil in large heavy pot to med/high. Add onions & saute until translucent, about 10 minutes. Add garlic, chiles, chicken, cumin, oregano, and hot pepper. Saute 2 minutes. Add beans and chicken broth. Bring to a boil, reduce heat and simmer 2 hours or more. Add 1 cup of grated cheese. Stir until thick and melted. Season with salt & pepper. Serve/garnish with monterey jack cheese and sour cream.
Something I just kind of threw together to use up leftovers: olive oil 2 cloves garlic, chopped 1 bunch scallions, sliced into 1-inch lengths 1/2 lb chopped chicken or turkey breast 1 large Idaho potato, cut into 2-inch cubes sweet paprika black pepper 1 bunch chives, chopped 1/2 cup rum 1 cup chicken broth 1/4 cup honey or sugar Saute the garlic in the oil and add the scallions continuing to saute until soft. Add the potatoes and meat and saute on low heat until browning begins. Add the rest of the ingredients and simmer until the potatoes are done.
Okay here we go... First my favorite drink: Citron Gimlet 2oz Absolute Citron 1/2 oz Lime juice served either on the rocks or up garnished with a lime Now the rest: June Bug 3/4 oz Malibu rum 3/4 oz Midori 3/4 oz banana liq. 1oz sweet and sour 1oz pineapple juice shaken served on the rocks Electric Lemonade 1.5oz Vodka 1/2 oz blue curacao 1oz simple syrup 1oz sweet and sour whole lemon juiced in bottom of glass served on the rocks Grateful dead take the LIT recipe above but instead of coke sub chambord(or any raspberry liq) Long beach again take LIT from above but instead of coke sub cranberry juice EASY Mojito(no muddle) 2oz white rum 1oz simple syrup 2oz margarita mix mint leaves(around 12) shake vigorously top with club soda I think of more cocktails later...now to shots or shooters Some names are different depending where you are from My favorite: Grand Marnier served neat Others: NY Lemon drop 1 part Grand Marnier 1 part Peach schnapps 1 part OJ Washington apple 1 part Crown 1 part apple schnapps 1 part cranberry juice Apple Sauce 1 part goldschlauger 1 part apple schnapps 1 part pineapple juice Pineapple upside down cake 1 part vanilla vodka 2 part pineapple juice float grenadine at the bottom Swedish fish 1 part blackhaus 1 part peach schnapps 1 part cranberry juice Liquid Heroin 1 part jager 1 part Rumple mints 1 part Goldschlauger And the newest popular shot is called a Root beer bomb in a pint class fill about 1/3 of it with rootbeer and then take a shot of rootbeer vodka and drop it in to the rootbeer and then chug ill post more later
