Archive for the ‘Recipes’ Category

Armadillo Eggs

March 29, 2007

     I had a few request on what exactly is an armadillo egg.  An armadillo eggs is breakfast sausage stuffed with a jalapeno that is stuffed with cheese.  I make mini versions.  I make about 10-12 per pound of sausage.  I stuff the sausage with a cube of cheddar cheese and a slice or two of jarred jalapeno slices.  I smoke the mini eggs for about an hour or so until the sausage firms up.  Here are a few pics:

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Paula Deen Hummingbird Cake

February 26, 2007

     I still think this is one of the best cakes I’ve ever eaten.  This is from her book Paula Deen Celebrates!

3 Cups self-rising flour

2 Cups granulated sugar

3/4 Cup vegetable oil

1/2 cup chopped pecans

2 very ripe large bananas – mashed

1 can (8oz) crushed pineapple

1 tsp vanilla extract

1 tsp ground cinnamon

4 large eggs, beaten

ICING RECIPE

1 pound box confectioners’ sugar

8oz package cream cheese- room temp

6 tbs butter, softened

1 tsp vanilla extract

1 tbs milk, more if needed

1/2 cup finely chopped pecans

Preheat oven to 325*

Grease and flour three 8 inch round cake pans.  In a large bowl, combine flour, sugar, oil, 1/2 cup pecans, bananas, pineapple, vanilla, cinnamon and beaten eggs.  Stir well until smooth.

     Pour batter into the 3 pans and bake for 26-28 min, or until tops spring back.  Let cool in pans for 10 min.  Then cool on racks completely. 

     Make the icing by mixing the sugar, cream cheese, butter, vanilla and 1 tbs milk in a large bowl with an electric mixer.  Mix until smooth.  If needed add more milk, 1 tsp at a time for proper spreading consistency.  Ice between each layer and on the top and sides.  Sprinkle the top with pecans.  Keep refrigerated.

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Grilled Tri Tip

January 23, 2007

     Tri Tip isn’t a very common cut of beef in Texas.  The majority of its popularity is in California.  It’s mainly grilled Santa Maria style.  This involves basic seasoning and searing over high heat and cooked until rare to medium rare.  It is then thinly sliced across the grain for sandwiches. 

     I fired up my Weber kettle.  I made a 3 zoned fire by having most of the coals on one side and thinning out towards the other side.  This gives me hot, warm and cool cooking areas.  I seasoned the tri tip with the rub mixture (recipe follows).  Then it was seared over the hottest coals for 10-15 minutes flipping often.  Then I inserted a remote probe thermometer and set the roast over the cooler coals to finish the cook.  The internal temperature is brought up to about 135*.  Place the meat on a grate over a plate and loosely tent with foil.  This will catch all the juices and keep the nice charred crust from getting soggy.   Allow to rest 15 minutes while carryover heat brings the internal temp up to 145*.  After resting, thinly slice against the grain.  The thinner the slices the better.  Pile a stack of sliced meat on a good crusty bread and pour a little of the reserved juices on and enjoy.  I like to add a little prepares horseradish to mine.  Sometimes we even grill up some onions to add to the sandwich.

 Santa Maria TriTip Rub (enough for 2-3 tri tips)

2 Tbsp. Kosher Salt
1 Tbsp. fresh cracked Black Pepper
1 Tbsp. Ground Cumin
1 Tbsp. Garlic Powder
1 Tsp. Onion Powder

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Phil’s Italian Pulled Pork

January 21, 2007

     I got this recipe from Phil over at his BBQ Brethren site.  Phil is the founder and our leader of sorts over at Brethren site.  It truly is the best group of guys an gals to talk BBQ with.  Great info mixed with a little joking around.  His dish  sounded good and like a good thing to try on a bad weather day. 

     It starts with a tomato sauce.  Phil urged against jarred stuff, so he posted his basic recipe for the sauce(recipe to follow).  I gathered all the ingredients in advance so I could get an early start. 

     Put the tomato sauce in a large crock-pot and turned on low.  Sear the country ribs in a cast iron skillet.  Then place them into the sauce.  Cover and let simmer for about six to eight hours.  Remove the meat from the sauce and shred.  Serve meat on Italian bread topped with sauce.  Cheese can be added as well.  You could easily used leftover pulled pork or chopped sausage to the sauce and be done in about 30 minutes.

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Phil’s 20 Minute Pasta Sauce

2 35 oz Cans Whole Tomatoes(prefer imported)
1 can tomato paste
7-10 cloves garlic chopped fine to make 3-4 tablespoons.(more/less to taste)
Medium Onion diced.
Olive oil
Heavy Tablespoon Dried Oregano
2 cups fresh basil, Either chopped into ribbon or torn into small pieces. chops to about 3/4 cup.
3/4 tablespoon dried parsley(or fresh, a little more)
2 Dry bay leafs. Salt & Black pepper to taste.

Add olive oil to pot and saute onions until they begin to caramelize, add garlic. DO NOT BROWN. Saute on low 1-2 minutes. DO NOT BROWN.
Add juice from tomatoes and crush tomatoes by hand into pot. Add all herbs and stir. . Medium heat until sauce starts a low simmer. DO NOT LET IT BOIL. I add a few shakes black pepper here and add 1 can of tomato paste and continue to stir until paste is mixed in well. DO NOT BOIL! Allow to simmer ON LOW uncovered for about 10-15 minutes.. Oh yeah.. DO NOT BOIL!.

If you want a thicker sauce, add another paste, or use a combination of crushed and whole tomatoes.
Thyme gives it a slightly sweater/aromatic flavor.. goes well if your using it for chicken parm… and especially if your making cacciatore.

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Grilled Berkshire Porterhouse Chops

January 12, 2007

     My buddy Todd over at Plowboys sent me some of his spice rub to try out along with my order of Blues Hog BBQ sauces.  I wanted something different so I picked up some Berkshire Porterhouse Chops.  These are the equivalent to t-bone steaks. 

      I started by dusting the chops with Plowboy’s rub.  Then I fired up a half chimney of Royal Oak lump charcoal mixed with hickory chunks.  Once lit, the coals were poured into the Weber Smokey Joe grill.  I had to use the portable grill under the cover of the back porch due to rain.

     I seared the chops on both sides then moved to the cooler side of the grill and covered.  I started checking internal temperatures after about 10 minutes.  When the internal temps hit 145*, I pulled them from the grill and allowed them to rest about 10 minutes.

     These turned out to be the best pork chops that I’ve cooked.  They were very tender and extremely juicy.  I’ll definitely be getting some more.

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Southwest Stew on a Stick

January 10, 2007

Recipe from Smoke & Spice by Cheryl & Bill Jamison

     This is another recipe from my “BBQ to do” list.  I wanted something different, so I gave it a go.  They came out really good.  Only thing I would change next time would be to par cook the onions first, or use thawed frozen ones.  This batch I didn’t use the glaze, and it didn’t hurt the recipe.  I had plenty left over, so I removed the skewers and they went into the fridge.  I found out later that the meat was even great right from the fridge, when wanting a snack.  I vacuum sealed the rest, in single serving portions.  They are easily reheated in a pot of simmering water.  Just make sure to double seal your bags before freezing.

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Rub Recipe

1 tsp Black Pepper                                       1 tsp Dry Mustard

2 tsp Chili Powder                                       1/2 tsp Cayenne

1.5 tsp Coarse Salt(I used Kosher)            3/4 tsp Ground Cumin

Glaze Recipe

3/4 Cup Beer                                               3/4 Cup Beef Stock

2 Tbsp Tomato Paste                                   1 Tbsp Molasses

1/2 tsp Chili Powder

Stew Recipe

2 pounds Sirloin, cut into 1 inch cubes

1.5 Cups Pearl Onions, peeled & parboiled

6 Carrots , cut into thick chunks & parboiled

      Toss cubed meet in rub and refrigerate for 2-4 hours.  Parboil onions and carrots as listed above.  Prepare smoker to cook at 225*.  Skewer meat, onions and carrots alternately.  Try to leave small spaces between ingredients.  Cover the skewers with plastic and set out at room temperature while you prepare the glaze.

     In a saucepan, combine glaze ingredients and simmer for 20 minutes, or until reduced by 1/3.  Keep warm.  Brush the skewers with the glaze and transfer them to the smoker.  Cook for 30-45 minutes.  Brush with glaze 5 minutes before they’re done.  Serve hot and brush with glaze again before serving.

Black Eyed Peas

January 1, 2007

     New Years calls for black eyed peas.  It’s a traditional to eat these on New Year’s Day for good luck.  I started this batch with about 2 pounds of peas , some diced ham, 2 smoked ham hocks, a couple of Bay leaves, some diced onion, garlic powder,  salt and pepper.  Add enough water to cover.  I also threw in a split jalapeno.  This batch was cooked on the stove for a couple of hours until peas were soft.  I then shredded the hocks into the peas.  I put about a half cup of the cooked peas and pureed them in a blender with some of the juices.  The blended peas were stirred back into the peas to thicken the juices.

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      A skillet of cornbread was made to accompany the black eyed peas.  I like to split my slice of cornbread and add butter.  Then scoop the peas on top allowing the juice to absorb into it.

Italian Fatty Sub

December 27, 2006

     I was rummageing through the freezer and came across a vacu-sealed smoked Italian fatty.  I thawed it out and headed to the pizza shop down the street one last time.  Since I was moving, I knew it was probably my last chance to make a new creation.  I decided on my version of an Italian sub.  I chopped the fatty and we loaded up some fresh foot-long french bread with about half of the meat.  I gave the other half to the pizza man.  We added a little oregano and some Italian seasoning.  Then a ladle or so of marinara sauce the length of the sub.  A few handfuls of mozzarella cheese topped the other fillings.  It was then placed in the brick pizza oven to heat.   

     I tell you, it was one of the top 5 sandwiches I’ve ever had.  Me and the wife made short order of our prospective halves.  This is definitely something that will be reproduced.  I’ll miss you pizza man! 

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Italian fatty pizza

December 13, 2006

     In a previous post I mentioned smoking a fatty.  In particular, it was an Italian fatty.  I sliced about half a fatty, and headed out the door.  There is a small pizza shop down the road from me.  It is exceptionally good for my area in Texas.  I frequent the place very often.  I took the fatty slices to the pizza guy behind the counter and requested a pizza.  I asked him to use the fatty and add onion also.  Since they know me by name, and know that I cook often, he said sure.  I took enough to share also.  As part of the bribe, I took a six pack of beer to share also.  They were more than happy at the gesture.  After about 20 minutes, I was eating on a great Italian fatty sausage and onion pizza.

Here is the sliced fatty:

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Here’s the great pizza:

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Turkey Spaghetti

November 29, 2006

This recipe is adapted from others that I’ve used. 

  • 1/2 pound cooked turkey or chicken (shredded)
  • 4 oz Velveeta
  • 1 can Rotel (diced tomatoes with green chilies)
  • 1/2 onion (diced)
  • 1/2 bell pepper (diced)
  • 1 can Cream of Chicken
  • 3 cups cooked spaghetti

Pre heat oven to 350*.  Heat cream of chicken, Velveeta, and Rotel in the microwave until Velveeta is mixed well.  Saute’ the onion and bell pepper.  Add to mixture along with the turkey.  Stir in cooked spaghetti.  Coat 5×9 baking dish with cooking spray.  Pour in mixture.  Cover with foil and bake for 30 minutes or until heated through.