Recipes

Grilled Steak Fries

by Cecil on October 2, 2009

Grilled Steak Fries
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Ingredients
  • 6 large Russet potatoes
  • Salt
  • Pepper
  • Canola oil
Instructions
  1. Boil Potatoes over medium-high heat for about 25 minutes until tender when pierced with a knife but still firm.
  2. Drain and let cool
  3. Cut lengthwise into 8 slices
  4. Heat grill to high
  5. Brush potatoes with canola oil and season with salt and pepper
  6. Grill until golden brown and cooked through

Adapted from Bobby Flay’s Burgers, Fries, and Shakes.


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Breakfast Burger with Chipotle Ketchup

by Cecil on October 2, 2009

Breakfast Burger with Chipotle Ketchup
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Ingredients
  • 1 1/2 punds of ground beef 80 percent lean
  • Salt
  • Pepper
  • 1 1/2 tablespoons of canola oil
  • 4 large eggs
  • 4 hamburger buns
  • 8 slices crisp cooked bacon
  • Chipotle Ketchup
Instructions
  1. Cook the bacon for the burgers
  2. Divide meat into 4 patties
  3. Season both sides with salt and pepper
  4. Lightly coat the burgers with canola oil
  5. Cook the burgers to your desired liking
  6. Once burgers are done, cook egg over easy. About 45 seconds on one side then flip and cook for 10 seconds.
  7. Place Burgers on buns and top with egg, bacon and Chipotle Ketchup.

Adapted from Bobby Flay’s Burgers, Fries, and Shakes.


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Stuffed Celery Sticks

by Cecil on September 25, 2009

Stuffed Celery Sticks
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Ingredients
  • 1 8 oz package Philadelphia cream cheese
  • 1 4 oz package crumbled blue cheese
  • 1 sleeve fresh celery stalks, washed and cut
Instructions
  1. Make sure the Philadelphia cream cheese is at room temperature.
  2. In a small bowl, mix Philadelphia Cream Cheese and crumbled blue cheese until spreadable.
  3. Spread cream cheese and blue cheese mixture in the crease of celery.
  4. Refrigerate until serving.

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David Garrard’s Buffalo Chicken Dip

by Cecil on September 25, 2009

David Garrard’s Buffalo Chicken Dip
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Ingredients
  • 1 8-ounce package Philadelphia cream cheese
  • 2 cups cooked chicken rotisserie chicken, shredded
  • 1/2 cup buffalo wing sauce
  • 1/2 cup blue cheese dressing
  • 2 tablespoons butter, melted
  • 1/2 cup shredded mozzarella cheese
Instructions
  1. Preheat Oven to 300 degree
  2. In an 8×8 dish pan, cover the bottom with the cream cheese (make sure it’s at room temperature)
  3. Mix the shredded chicken, wing sauce and butter in a larger bowl.
  4. Pour over cream cheese filled dish
  5. Spread blue cheese over the top
  6. Cover everything with the mozzarella cheese
  7. Place in oven for 20 minutes
  8. Serve with your favorite Tortilla chips

Adapted from: Rachael Ray Show

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Strawberry-Jalapeno Chicken Wings

by Cecil on September 25, 2009

Strawberry-Jalapeno Chicken Wings
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Ingredients
  • 15 fresh whole chicken wings
  • Your favorite barbecue rub
  • 1 cup of strawberry preserves
  • 1/2 cup chopped pickled jalapeno from a jar
  • 1 lime
  • 2 tablespoons of whiskey
Instructions
  1. Remove tips from wings if not already done
  2. Liberally sprinkle dry rub on both sides of the wings
  3. Prepare grill for cooking over direct medium heat
  4. In a small sauce pan, warm the preserves, jalapenos and lime juice cooking for five minutes over low heat.
  5. Remove from heat and stir in whiskey
  6. Grill wings for 30 minutes, turning often or until they are browned and the juices run clear.
  7. Warm glaze if it’s cooled. In a large bowl, mix wings and glaze tossing to coat well.

Adapted from: The NFL Gameday Cookbook

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Old Bay Coleslaw

by Cecil on September 18, 2009

Old Bay Coleslaw
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Ingredients
  • 1 medium onion, thinly sliced
  • 1 stalk celery, thinly sliced
  • 16 oz coleslaw mix (shredded red and green cabbage, carrot)
  • 3 tablespoons mayonnaise
  • 2 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons Old Bay
  • 1/2 teaspoon ground jalapeno
Instructions
  1. In a large bowl, mix the coleslaw mix, celery and onion
  2. In another smaller bowl, whisk together the lemon juice, Old Bay, and mayo
  3. Pour over the vegetables and stir
  4. Allow to sit 20 minutes before serving

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Ten Spice Rub

by Cecil on September 17, 2009

Ten Spice Rub
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Ingredients
  • 1/2 Cup Paprika
  • 1/4 Cup Kosher Salt
  • 1/4 Cup Sugar
  • 2 tablespoons mustard powder
  • 1/8 cup Chili powder
  • 1/8 cup Ancho Chili powder
  • 1/4 Cup Ground Cumin
  • 2 tablespoons Ground Black Pepper
  • 1/4 Cup Granulated garlic
  • 2 Tablespoons Cayenne
Instructions
  1. Prepare the smoker or grill for cooking over indirect low heat (200 – 250 degrees F), we used 1 part mesquite and 1 part hickory wood for flavor.
  2. Remove membrane from the back of the ribs
  3. Combine spices
  4. Season the ribs liberally with the dry rub
  5. Cook for about 2 to 3 hours or longer if you desire
  6. Take the ribs off the grill and let them rest for five minutes before cutting
  7. If you want BBQ sauce, brush both sides of the ribs with the barbecue sauce and cook for another 20 minutes.

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Espresso Dry Rub

by Cecil on September 17, 2009

Espresso Dry Rub
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Ingredients
  • 2 Tablespoons unsweetened cocoa
  • 6 Tablespoons ground espresso coffee
  • 4 Tablespoons freshly ground black pepper
  • 4 Teaspoons of white sugar
  • 4 Teaspoons Kosher Salt
Instructions
  1. Prepare the smoker or grill for cooking over indirect low heat (200 – 250 degrees F), we used 1 part mesquite and 1 part hickory wood for flavor.
  2. Remove membrane from the back of the ribs
  3. Combine spices
  4. Season the ribs liberally with the dry rub
  5. Cook for about 2 to 3 hours or longer if you desire
  6. Take the ribs off the grill and let them rest for five minutes before cutting
  7. If you want BBQ sauce, brush both sides of the ribs with the barbecue sauce and cook for another 20 minutes.

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    BBQ Chicken Nachos

    by Cecil on September 11, 2009

    BBQ Chicken Nachos
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    Ingredients
    • 1 Bottle of your favorite BBQ Sauce
    • 1 Bag of Tortilla Chips
    • 1 Large Diced Tomato
    • 2 sliced jalapeno peppers
    • 4 Cups Of Cheddar Cheese or Mexican Style
    • 1 Shredded Rotisserie Chicken
    Instructions
    1. Preheat oven to 350 degrees
    2. In a large casserole dish, spread out the bag of tortilla chips.
    3. Take the bottle of BBQ Sauce and mix it with the rotisserie chicken in a large bowl.
    4. Take the cheese and spread it over the tortilla chips, followed by the tomato and jalapenos.
    5. Bake for 8 to 15 minutes in the preheated oven, until the cheese is melted.


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    Corn On The Cob with Goat Cheese and Lime

    by Cecil on September 11, 2009

    Corn On The Cob with Goat Cheese and Lime
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    Ingredients
    • 4 ears of sweet corn, silks removed. Keep husks on.
    • 1/2 cup of mayo
    • 1/4 teaspoon of cayenne pepper
    • 6oz to 8oz of Goat Cheese
    • 1 Lime
    Instructions
    1. Remove silk from the corn then soak the corn in the husk for about 20 minutes.
    2. Get the grill to high, put the corn directly on the grill.
    3. Turn corn occasionally. The husk will be come burned but the corn will cook perfectly.
    4. Take corn off the grill and remove the husk.
    5. Mix the 1/2 mayo with the 1/4 cup of cayenne pepper and spread it on the corn.
    6. Take the Goat Cheese and spread on top.
    7. Right be for serving, take a lime wedge and squeeze it over the top.


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