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I have recipes spread though out the website, arranged around thoughts I had of when and where to cook them,
but in case that gets a little confusing, here they are listed from start to finish, in somewhat understandable
alphabetical order, to make them easier to locate.
Enjoy!!
but in case that gets a little confusing, here they are listed from start to finish, in somewhat understandable
alphabetical order, to make them easier to locate.
Enjoy!!
Big Daddy T's Spicy Sweet Baked
Beans
Is there any more of a staple at a
barbeque than baked beans? Gotta
have'em! I have, at times during a
barbeque, gotten more compliments on
these beans than I have on a my
barbecued ribs! This is a favorite recipe
of mine, one that I have added to and
dropped from over the years, having
seen and tasted other recipes, so if it
looks like some other one don't sue me ,
it is purely happenstance. I hope you
enjoy it as much as I do!
2 - 16 oz cans baked beans, drained
1 - cup, light brown sugar, firmly packed
3/4 - cup blackstrap molasses
1/2 cup KC Masterpiece BBQ Sauce
3 - tablespoons, or liberal squirts, of
yellow mustard
2 - jalapenos, seeded and chopped
1 - tablespoon, or liberal squirt, of
Worcestershire sauce
1 - large Vidalia, or other sweet, onion,
chopped
Kosher Salt
Fresh Ground Black Pepper
Beans
Is there any more of a staple at a
barbeque than baked beans? Gotta
have'em! I have, at times during a
barbeque, gotten more compliments on
these beans than I have on a my
barbecued ribs! This is a favorite recipe
of mine, one that I have added to and
dropped from over the years, having
seen and tasted other recipes, so if it
looks like some other one don't sue me ,
it is purely happenstance. I hope you
enjoy it as much as I do!
2 - 16 oz cans baked beans, drained
1 - cup, light brown sugar, firmly packed
3/4 - cup blackstrap molasses
1/2 cup KC Masterpiece BBQ Sauce
3 - tablespoons, or liberal squirts, of
yellow mustard
2 - jalapenos, seeded and chopped
1 - tablespoon, or liberal squirt, of
Worcestershire sauce
1 - large Vidalia, or other sweet, onion,
chopped
Kosher Salt
Fresh Ground Black Pepper
Preheat oven to 350`F. Combine the beans, brown sugar,
molasses, barbecue sauce, mustard, jalapeno, Worcestershire
sauce, and onion in a medium bowl. Season to taste with salt
and pepper. Stir to combine. Transfer mixture to a large baking
dish. Sprinkle the top with additional pepper and salt, to taste.
Bake until bubbly and reduced, about 1-1/2 hours.
molasses, barbecue sauce, mustard, jalapeno, Worcestershire
sauce, and onion in a medium bowl. Season to taste with salt
and pepper. Stir to combine. Transfer mixture to a large baking
dish. Sprinkle the top with additional pepper and salt, to taste.
Bake until bubbly and reduced, about 1-1/2 hours.
| Bubbling hot, these baked beans are about ready to come out |
Baked Beans
Quick & Simple Biscuits
I guess this is the southern in
me, but I can't help but include a
decent biscuit recipe. I have
never made biscuits as good as
some of the ones I have eaten
made by others in the South, but
these are pretty good, and they
are not hard to do. Try them and
see what you think.
2 - cups all purpose flour
1 - tsp salt
3 - tsp baking powder
1 - tsp baking soda
6 - TBLSP butter, unsalted
1 - cup plain yogurt, or
buttermilk, per taste
Preheat oven to 450`F. Mix dry
ingredients in a large bowl.
Pinch a piece of butter off in
between your fingers and blend
into the dry mix by working it in
with your fingers. Stir in the
yogurt (or buttermilk) and stir
until it the dough forms into a
ball. Turn the dough out on to a
large floured surface. Kneed the
dough 10 times - do not overdo!
I guess this is the southern in
me, but I can't help but include a
decent biscuit recipe. I have
never made biscuits as good as
some of the ones I have eaten
made by others in the South, but
these are pretty good, and they
are not hard to do. Try them and
see what you think.
2 - cups all purpose flour
1 - tsp salt
3 - tsp baking powder
1 - tsp baking soda
6 - TBLSP butter, unsalted
1 - cup plain yogurt, or
buttermilk, per taste
Preheat oven to 450`F. Mix dry
ingredients in a large bowl.
Pinch a piece of butter off in
between your fingers and blend
into the dry mix by working it in
with your fingers. Stir in the
yogurt (or buttermilk) and stir
until it the dough forms into a
ball. Turn the dough out on to a
large floured surface. Kneed the
dough 10 times - do not overdo!
Biscuits
Basic Brine
Use 1 cup of table salt per
gallon of water, to cover the
meat being brined. If you use
cups per gallon. Dissolve all
salt into water and then place
the meat in. Soak the meat for
about 1 hour per pound.
Use 1 cup of table salt per
gallon of water, to cover the
meat being brined. If you use
cups per gallon. Dissolve all
salt into water and then place
the meat in. Soak the meat for
about 1 hour per pound.
Sweet Brine
Use 1 cup of table salt and 1
cup of sugar per gallon of water,
to cover the meat being brined. If
you use Kosher salt then
increase to 1.5 cups per gallon.
Dissolve salt and sugar into
water and then place meat in.
Soak the meat for about 1 hour
per pound.
Use 1 cup of table salt and 1
cup of sugar per gallon of water,
to cover the meat being brined. If
you use Kosher salt then
increase to 1.5 cups per gallon.
Dissolve salt and sugar into
water and then place meat in.
Soak the meat for about 1 hour
per pound.
Apple Brine
Use 1 cup of table salt and 1
cup of sugar per gallon of liquid
to cover the meat being brined. If
you use Kosher salt then
increase to 1.5 cups per gallon.
For liquid use 1 part water to 1
part apple juice. Soak the meat
for about 1 hour per pound.
Use 1 cup of table salt and 1
cup of sugar per gallon of liquid
to cover the meat being brined. If
you use Kosher salt then
increase to 1.5 cups per gallon.
For liquid use 1 part water to 1
part apple juice. Soak the meat
for about 1 hour per pound.
| Brining the noble bird for Thanksgiving |
Brines
Dreamland Brunswick Stew
That's right, for all of ya'll that have been down South and had the distinct pleasure
of eating at Dreamland Bar-B-Que, this is the recipe for their wonderful Brunswick
stew. This is not their ribs - "Aint' Nothing Like'em - Nowhere" - but this is good
stuff, hope you like it as much as I do!
4 - TBLSP Butter
1/2 Med Onion, diced
1 lg Potato, diced
2 cups Chicken Broth
32 oz Dreamland Bar-B-Que Sauce
28 oz tomatoes,canned,diced
14 oz corn, canned whole
1.25 lbs pork, pit cooked and pulled
1.25 lbs chicken, cooked and pulled
In a stock pot over medium heat, melt the butter. Add the onion and saute until
translucent, about 5 minutes. Add the potato and chicken broth and cook for 15
minutes. Stir in the barbecue sauce, tomatoes, corn, pork and chicken. Cook for 2
hours over medium-low heat, stirring every 15 minutes or so to prevent sticking.
Add additional chicken stock if the stew gets too thick.
Makes about 16 servings
Note: I like to add freshly ground black pepper to mine, but there is NOTHING
wrong with the original from Dreamland!
That's right, for all of ya'll that have been down South and had the distinct pleasure
of eating at Dreamland Bar-B-Que, this is the recipe for their wonderful Brunswick
stew. This is not their ribs - "Aint' Nothing Like'em - Nowhere" - but this is good
stuff, hope you like it as much as I do!
4 - TBLSP Butter
1/2 Med Onion, diced
1 lg Potato, diced
2 cups Chicken Broth
32 oz Dreamland Bar-B-Que Sauce
28 oz tomatoes,canned,diced
14 oz corn, canned whole
1.25 lbs pork, pit cooked and pulled
1.25 lbs chicken, cooked and pulled
In a stock pot over medium heat, melt the butter. Add the onion and saute until
translucent, about 5 minutes. Add the potato and chicken broth and cook for 15
minutes. Stir in the barbecue sauce, tomatoes, corn, pork and chicken. Cook for 2
hours over medium-low heat, stirring every 15 minutes or so to prevent sticking.
Add additional chicken stock if the stew gets too thick.
Makes about 16 servings
Note: I like to add freshly ground black pepper to mine, but there is NOTHING
wrong with the original from Dreamland!
Brunswick Stew
| Butternut Squash Casserole 3 cups Squash, butternut, cooked and mashed (2-3 lg squash) 1/2 cup Condensed Milk, sweetened 2 Eggs, very large, beaten 1/2 cup butter, unsalted, softened 2 tsp vanilla extract 1/2 cup cream, heavy whipping 1 cup sugar, white Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish. Blend together the butternut squash, sweetened condensed milk, eggs, butter, vanilla, cream and sugar. Pour into prepared casserole dish and bake at 350 F for 30 to 45 minutes or until set and edges begin to bubble. Prepare a topping if desired by combining 1 cup brown sugar, 1/3 cup flour, 1/3 cup butter and 1/2 cup chopped nuts. Mix together and sprinkle over squash before baking. |
Butternut Squash
Chess Pie is a
Southern favorite.
Back before
people in the
South had
refrigerators,
baked goods were
placed in wooden
cupboards
designated as
chests. Some
pies could hold up
in them without
refrigeration, and
this type of pie
was one that did
so very well,
earning the name
"Chest Pie", which
eventually became
"Chess Pie".
It is rich and
creamy,
incredibly good!
Southern favorite.
Back before
people in the
South had
refrigerators,
baked goods were
placed in wooden
cupboards
designated as
chests. Some
pies could hold up
in them without
refrigeration, and
this type of pie
was one that did
so very well,
earning the name
"Chest Pie", which
eventually became
"Chess Pie".
It is rich and
creamy,
incredibly good!
Lou Cox's Chess Pie
4 lg eggs
1 cup sugar, granulated
2 TBLSP Buttermilk
2 TBLSP Cornmeal, plain
1/2 cup Butter, unsalted, melted
1 tsp Vanilla extract, pure
1 pinch Salt
1 (9-inch) Pie Crust, deep dish, unbaked
Heat oven to 350`F. In a medium bowl whisk eggs until smooth. Add sugar,
buttermilk and cornmeal, beating after each addition. Add butter, vanilla and
salt. Stir to combine. Pour into unbaked pie shell and transfer to oven. Bake
until nicely browned, about 1 hour. Remove to rack to cool.
4 lg eggs
1 cup sugar, granulated
2 TBLSP Buttermilk
2 TBLSP Cornmeal, plain
1/2 cup Butter, unsalted, melted
1 tsp Vanilla extract, pure
1 pinch Salt
1 (9-inch) Pie Crust, deep dish, unbaked
Heat oven to 350`F. In a medium bowl whisk eggs until smooth. Add sugar,
buttermilk and cornmeal, beating after each addition. Add butter, vanilla and
salt. Stir to combine. Pour into unbaked pie shell and transfer to oven. Bake
until nicely browned, about 1 hour. Remove to rack to cool.
Chess Pie
this recipe in a
newspaper and
was completely
pleased with
the result. It is
easy to make
and has a great
balance of
flavor, sort of
like a custard, I
came across
this recipe in a
newspaper and
was completely
pleased with
the result. It is
easy to make I
came across
and has a great
balance of
flavor, sort of
like a custard,
but perhaps a
bit sweeter -
Enjoy!
newspaper and
was completely
pleased with
the result. It is
easy to make
and has a great
balance of
flavor, sort of
like a custard, I
came across
this recipe in a
newspaper and
was completely
pleased with
the result. It is
easy to make I
came across
and has a great
balance of
flavor, sort of
like a custard,
but perhaps a
bit sweeter -
Enjoy!
Chicken - Salt& Pepper Baked Chicken
This is a quick and easy one
to make when you have run
out of time to use the smoker
- but you still want something
tasty and filling
to make when you have run
out of time to use the smoker
- but you still want something
tasty and filling
I prefer to use dark meat for
the chicken, typically thighs.
Take the thighs and pull the
skin completely off, but do not
throw it away - keep it next to
the piece you removed it from.
With the skin removed,
sprinkle the chicken with
Kosher salt and fresh ground
black pepper.
Place the skin back on top of
the chicken and sprinkle it
with Kosher salt and Black
pepper as well.
Place the chicken in an oven
dish, and fill about a third of
the way with water. Cover with
aluminum foil and bake in a
400`F oven for about 1-1/2
hours.
Remove the foil and drain the
liquid from the dish. NOTE:
this broth makes a superb
base for soup or gumbo.
Save it and use it if you can!
Now broil the chicken until
the skins are slightly
browned and crispy.
the chicken, typically thighs.
Take the thighs and pull the
skin completely off, but do not
throw it away - keep it next to
the piece you removed it from.
With the skin removed,
sprinkle the chicken with
Kosher salt and fresh ground
black pepper.
Place the skin back on top of
the chicken and sprinkle it
with Kosher salt and Black
pepper as well.
Place the chicken in an oven
dish, and fill about a third of
the way with water. Cover with
aluminum foil and bake in a
400`F oven for about 1-1/2
hours.
Remove the foil and drain the
liquid from the dish. NOTE:
this broth makes a superb
base for soup or gumbo.
Save it and use it if you can!
Now broil the chicken until
the skins are slightly
browned and crispy.
Roll with lightly floured roller out into about a 3/4 inch sheet. Cut into 2" rounds with an open cutter - do not use a
glass or cup as the compressed air will tend to compress the dough and cause the biscuits to be less fluffy.
Bake 7 - 9 minutes, until the tops are golden brown.
glass or cup as the compressed air will tend to compress the dough and cause the biscuits to be less fluffy.
Bake 7 - 9 minutes, until the tops are golden brown.
Chili
Big Daddy T's Ground Beef Chili
2.5 lbs beef, ground chuck
2 onions, chopped
6 garlic cloves, crushed
1 red bell pepper, chopped
3 celery stalks, chopped
2 cans Ro Tel Original diced tomatoes & Chiles mix
2 cans chicken broth, 14 oz.
12 oz. Beer, your choice
1 tsp Kosher salt
1 tsp Black Pepper, coarse fresh ground
4 tsp Ancho chile pepper
1-1/2 tsp Cumin
1 tsp cayenne
1/4 tsp cinnamon
1/4 cup Brown sugar, dark
3 Chipotle peppers, in Adobo sauce, chopped
2 Jalapeno peppers, seeded and chopped
4 cans(15oz) Kidney beans, dark red, drained and rinsed
2oz Dark Chocolate
Brown the beef in a stock pot. Move beef to sides of pot and saute the
onion, bell pepper, celery, Chipotle peppers and Jalapeno peppers until
soft, about 6 minutes. Stir in the garlic and cook 3 more minutes. Add all
other ingredients and bring almost to a boil, stirring occasionally. Lower
heat and simmer for 1 hour, or until desired consistency is reach after an
hour. For best results set cooled chili overnight in refrigerator, then slowly
bring back to a simmer the next day.
2.5 lbs beef, ground chuck
2 onions, chopped
6 garlic cloves, crushed
1 red bell pepper, chopped
3 celery stalks, chopped
2 cans Ro Tel Original diced tomatoes & Chiles mix
2 cans chicken broth, 14 oz.
12 oz. Beer, your choice
1 tsp Kosher salt
1 tsp Black Pepper, coarse fresh ground
4 tsp Ancho chile pepper
1-1/2 tsp Cumin
1 tsp cayenne
1/4 tsp cinnamon
1/4 cup Brown sugar, dark
3 Chipotle peppers, in Adobo sauce, chopped
2 Jalapeno peppers, seeded and chopped
4 cans(15oz) Kidney beans, dark red, drained and rinsed
2oz Dark Chocolate
Brown the beef in a stock pot. Move beef to sides of pot and saute the
onion, bell pepper, celery, Chipotle peppers and Jalapeno peppers until
soft, about 6 minutes. Stir in the garlic and cook 3 more minutes. Add all
other ingredients and bring almost to a boil, stirring occasionally. Lower
heat and simmer for 1 hour, or until desired consistency is reach after an
hour. For best results set cooled chili overnight in refrigerator, then slowly
bring back to a simmer the next day.
Like a lot of other people, I love a bowl of chili, so I am listing a couple of ones I like to make to give you some
options. I will admit that one of my neighbors makes a chili that is hard to beat, but until he gives up his recipe
these will do just fine.
options. I will admit that one of my neighbors makes a chili that is hard to beat, but until he gives up his recipe
these will do just fine.
Big Daddy T's Texas Chili
Warning: This chili is spicy hot and is not recommended for the faint of heart.
3 packs Beef Stew Meat - cut into 1x1 or 1/2x1/2 squares
6 TBLSP Ancho Chili powder
5 TBLSP flour
¼ cup Brown sugar
1-1/2 tsp cumin
1 TBLSP Oregano
2 cloves garlic, minced
1 onion, medium, chopped
3 celery stalks, chopped
1 red bell pepper, chopped
3 cans beef broth
1 (12oz) beer, mild like Budweiser
2 cans Ro Tel Original diced tomatoes & Chiles mix
3 Habanero peppers, seeded & chopped
3 Jalapeno peppers, seeded & chopped
Olive oil
Salt, to taste
Black Pepper, to taste
Brown meat in olive oil, salt & pepper. Add Garlic, Onion, Celery, Bell Pepper,
Habanero & Jalapeno peppers in, cook for 5 minutes. Add Cumin, Oregano, stir.
Add Chili powder, flour & stir to thick paste.
Transfer to crock pot
Slowly add beer and then beef broth, 1 can at a time, to desired liquidity. Add
brown sugar. Add salt & pepper, to taste. Boldly simmer for 30-45 minutes
Turn off, let cool. Refrigerate overnight.
The next day place in crock pot, cook on low/medium for 5-6 hours
Serve with ice cold beverages and corn chips.
Warning: This chili is spicy hot and is not recommended for the faint of heart.
3 packs Beef Stew Meat - cut into 1x1 or 1/2x1/2 squares
6 TBLSP Ancho Chili powder
5 TBLSP flour
¼ cup Brown sugar
1-1/2 tsp cumin
1 TBLSP Oregano
2 cloves garlic, minced
1 onion, medium, chopped
3 celery stalks, chopped
1 red bell pepper, chopped
3 cans beef broth
1 (12oz) beer, mild like Budweiser
2 cans Ro Tel Original diced tomatoes & Chiles mix
3 Habanero peppers, seeded & chopped
3 Jalapeno peppers, seeded & chopped
Olive oil
Salt, to taste
Black Pepper, to taste
Brown meat in olive oil, salt & pepper. Add Garlic, Onion, Celery, Bell Pepper,
Habanero & Jalapeno peppers in, cook for 5 minutes. Add Cumin, Oregano, stir.
Add Chili powder, flour & stir to thick paste.
Transfer to crock pot
Slowly add beer and then beef broth, 1 can at a time, to desired liquidity. Add
brown sugar. Add salt & pepper, to taste. Boldly simmer for 30-45 minutes
Turn off, let cool. Refrigerate overnight.
The next day place in crock pot, cook on low/medium for 5-6 hours
Serve with ice cold beverages and corn chips.
Coconut Bread Pudding
Bisque
On the surface a bisque may seem a little out of place on a barbecue website, but I think of them as a sort of
fancy version of chili, and on a chilly day they really hit the spot!
fancy version of chili, and on a chilly day they really hit the spot!
Spicy Shrimp Bisque
Spicy Shrimp Bisque
Stock (makes one gallon)
1 TBLSP olive oil
1 lemon, halved
1 Red onion, chopped
1 cup celery, roughly chopped
2 carrots, roughly chopped
2 TBLSP salt
1 TBLSP freshly ground pepper
4 quarts water
1 TBLSP whole black peppercorns
1/4 cup fresh thyme
8 garlic cloves
2 bay leaves (dry)
Shells/Tails of two lbs. medium shrimp
In large stock pot, heat olive oil over medium heat. Add celery, salt, black pepper, carrots and
onions, Cook, stirring until vegetables are soft. Squeeze both lemon halves over vegetables and
toss in lemon halves. Add shrimp shells, black peppercorns, thyme, bay leaves, and garlic. Bring
to a boil, reduce heat and simmer for 1 hour. Remove from heat and strain. Set aside.
Bisque
3 TBLSP olive oil
1 small Red onion, chopped
2 TBLSP Garlic, minced
1 bunch green onion, chopped, green part only
1 cup celery, chopped (tops included)
2 bay leaves (dry)
1 cup cooking sherry
1-1/4 cup flour (all-purpose)
3/4 gallon of shrimp stock
1 TBLSP cayenne pepper
1 quart heavy cream
2 lbs medium shrimp (shelled and de-veined)
1 can diced tomatoes (small) or fresh diced Roma tomato
Heat olive oil in large stock pot over medium heat. Add onions, garlic, celery, 1/2 TBLSP cayenne
and bay leaves. Cook, stirring until vegetables are soft. Add flour and cook until flour is
incorporated. Slowly add stock, heavy cream and tomatoes. Bring to boil. Reduce heat and
simmer; add shrimp, green onions, and 1/2 TBLSP cayenne pepper. Remove from heat and add
bay leaves. Stir until shrimp are cooked.
Spicy Shrimp Bisque
Stock (makes one gallon)
1 TBLSP olive oil
1 lemon, halved
1 Red onion, chopped
1 cup celery, roughly chopped
2 carrots, roughly chopped
2 TBLSP salt
1 TBLSP freshly ground pepper
4 quarts water
1 TBLSP whole black peppercorns
1/4 cup fresh thyme
8 garlic cloves
2 bay leaves (dry)
Shells/Tails of two lbs. medium shrimp
In large stock pot, heat olive oil over medium heat. Add celery, salt, black pepper, carrots and
onions, Cook, stirring until vegetables are soft. Squeeze both lemon halves over vegetables and
toss in lemon halves. Add shrimp shells, black peppercorns, thyme, bay leaves, and garlic. Bring
to a boil, reduce heat and simmer for 1 hour. Remove from heat and strain. Set aside.
Bisque
3 TBLSP olive oil
1 small Red onion, chopped
2 TBLSP Garlic, minced
1 bunch green onion, chopped, green part only
1 cup celery, chopped (tops included)
2 bay leaves (dry)
1 cup cooking sherry
1-1/4 cup flour (all-purpose)
3/4 gallon of shrimp stock
1 TBLSP cayenne pepper
1 quart heavy cream
2 lbs medium shrimp (shelled and de-veined)
1 can diced tomatoes (small) or fresh diced Roma tomato
Heat olive oil in large stock pot over medium heat. Add onions, garlic, celery, 1/2 TBLSP cayenne
and bay leaves. Cook, stirring until vegetables are soft. Add flour and cook until flour is
incorporated. Slowly add stock, heavy cream and tomatoes. Bring to boil. Reduce heat and
simmer; add shrimp, green onions, and 1/2 TBLSP cayenne pepper. Remove from heat and add
bay leaves. Stir until shrimp are cooked.
1 TBLSP Butter, unsalted
1 TBLSP Flour, All Purpose
3/4 tsp Sea Salt, ground
1/8 tsp Black Pepper, fresh ground
1/2 small onion, Vidalia, chopped
2 cups Milk, whole
1/2 cup Cream, light
6 oz Crab meat
1 TBLSP Cooking Sherry
1 TBLSP Chives, fresh, finely chopped
In a blender, combine the butter, flour, salt, pepper, onion, milk and cream and process until
smooth. Add the paprika and crab and pulse a few times until well blended. Pour the mixture into a
medium, heavy-bottom sauce pan. Simmer over medium-low heat for 2-3 minutes, or until warm
and slightly thickened, stirring frequently to make sure it does not scorch. Stir in the sherry and
sprinkle with chopped chives.
1 lb Bread, white, firm, cut into 1" cubes
1/2 cup Coconut, sweetened, shredded
14 oz Coconut milk
2-3/4 cups Milk, whole
1/2 cup sugar
1 TBLSP Vanilla extract
1 cup Pecans, toasted
1 tsp cinnamon
3 TBLSP Butter, unsalted, melted
1/2 tsp Nutmeg
6 lg Eggs
Preheat oven to 350`F; Arrange half of bread
cubes in 13x9x2 inch glass baking dish.
Sprinkle with half of coconut and pecans, and
all of the melted butter. Arrange remaining
bread over the top. Top with remaining
coconut and pecans. Combine cream of
coconut, milk, 1/2 cup sugar and vanilla in
large, heavy sauce pan. Stir over medium
heat until sugar dissolves. Remove from
heat. Whisk eggs in large bowl to blend.
Whisk in warm milk mixture. Pour mixture
over bread in baking dish. Place another
9x13 pan on top and let stand for 15 minutes.
Bake until pudding is set and golden brown,
about 45 minutes. Allow to stand 15 minutes
before serving.
1/2 cup Coconut, sweetened, shredded
14 oz Coconut milk
2-3/4 cups Milk, whole
1/2 cup sugar
1 TBLSP Vanilla extract
1 cup Pecans, toasted
1 tsp cinnamon
3 TBLSP Butter, unsalted, melted
1/2 tsp Nutmeg
6 lg Eggs
Preheat oven to 350`F; Arrange half of bread
cubes in 13x9x2 inch glass baking dish.
Sprinkle with half of coconut and pecans, and
all of the melted butter. Arrange remaining
bread over the top. Top with remaining
coconut and pecans. Combine cream of
coconut, milk, 1/2 cup sugar and vanilla in
large, heavy sauce pan. Stir over medium
heat until sugar dissolves. Remove from
heat. Whisk eggs in large bowl to blend.
Whisk in warm milk mixture. Pour mixture
over bread in baking dish. Place another
9x13 pan on top and let stand for 15 minutes.
Bake until pudding is set and golden brown,
about 45 minutes. Allow to stand 15 minutes
before serving.
This a subtle but very tasty treat, well worth the effort to make and eat.
Cornbread
I suppose white loaf bread is still the bread of choice with barbecue in the South, and
Texas Toast reigns in the republic of Texas, but I can always find a good excuse to slip
cornbread into the mix somewhere, even if it is just with the chili - or a meal by itself.
Texas Toast reigns in the republic of Texas, but I can always find a good excuse to slip
cornbread into the mix somewhere, even if it is just with the chili - or a meal by itself.
Corn Bread with Corn
2-1/4 cups Cornmeal, self rising
2-1/4 cups corn, creamed style
2-1/4 cups sour cream
1-1/2 cups butter, unsalted, softened
7 lg eggs, beaten
4 TBLSP sugar
Optional for an extra kick: 1 Jalapeno pepper, seeded and chopped
Mix the corn, sour cream and eggs in a large bowl. Blend in the butter and sugar ( and
optional Jalapeno). Slowly add the cornmeal, mixing as you add. Preheat oven to 350`F. Pour
batter into a greased 12" cast iron skillet. Bake for 30-40 minutes until golden on top and
wooden toothpick inserted in center comes out clean.
2-1/4 cups Cornmeal, self rising
2-1/4 cups corn, creamed style
2-1/4 cups sour cream
1-1/2 cups butter, unsalted, softened
7 lg eggs, beaten
4 TBLSP sugar
Optional for an extra kick: 1 Jalapeno pepper, seeded and chopped
Mix the corn, sour cream and eggs in a large bowl. Blend in the butter and sugar ( and
optional Jalapeno). Slowly add the cornmeal, mixing as you add. Preheat oven to 350`F. Pour
batter into a greased 12" cast iron skillet. Bake for 30-40 minutes until golden on top and
wooden toothpick inserted in center comes out clean.
Buttermilk Cornbread
2-1/4 cups flour, all purpose
2-1/4 cups corn meal, self rising
4-1/2 TBLSP Sugar
1-3/4 tsp Baking soda
1-3/4 tsp salt
4-1/2 cups buttermilk
2 very lg eggs, beaten
3 TBLSP butter, unsalted, melted
Mix flour, cornmeal, sugar baking soda and salt. Mix buttermilk and eggs. Stir in buttermilk
mixture and butter into cornmeal until blended. Preheat oven to 400`F. Pour batter into a
greased 12" cast iron skillet. Bake 20-25 minutes until golden on top and wooden tooth pick
inserted in center comes out clean.
2-1/4 cups flour, all purpose
2-1/4 cups corn meal, self rising
4-1/2 TBLSP Sugar
1-3/4 tsp Baking soda
1-3/4 tsp salt
4-1/2 cups buttermilk
2 very lg eggs, beaten
3 TBLSP butter, unsalted, melted
Mix flour, cornmeal, sugar baking soda and salt. Mix buttermilk and eggs. Stir in buttermilk
mixture and butter into cornmeal until blended. Preheat oven to 400`F. Pour batter into a
greased 12" cast iron skillet. Bake 20-25 minutes until golden on top and wooden tooth pick
inserted in center comes out clean.
Crab Tarts
OK, this is pretty far afield from BBQ, but...these are just plain awesome, you really need to try
them!
them!
4 oz Cream cheese, softened
2 TBLSP sour cream
2 TBLSP heavy cream
1 TBLSP Parsley, chopped Italian flat leaf
1 TBLSP lemon juice
1/2 tsp cayenne pepper
1/2 cup Brie, shredded
2 med Green onions, chopped
8 oz Crab, lump meat
4 oz artichoke hearts, marinated, chopped
1 box puff pastry
Preheat oven to 350. Combine cream cheese,
sour cream, cream, parsley, lemon juice,
cayenne pepper, brie and green onions in mixer
with paddle attachment. Cream well and remove
from stand. Gently fold in crab meat and
artichokes. Season to taste.
Gently thaw puff pastry and lightly flour both
sides and work the work surface. (from frozen
will take 45-60 minutes to thaw). Roll out puff
pastry 1 to 2 inches per side. Cut out 2" circles
with pastry ring or open cutter. Place circles on
baking mat. Spoon about 1 TBLSN of crab
mixture into center of pastry. Bake 15-20 minutes
until golden. Makes about 30 tartlets.
2 TBLSP sour cream
2 TBLSP heavy cream
1 TBLSP Parsley, chopped Italian flat leaf
1 TBLSP lemon juice
1/2 tsp cayenne pepper
1/2 cup Brie, shredded
2 med Green onions, chopped
8 oz Crab, lump meat
4 oz artichoke hearts, marinated, chopped
1 box puff pastry
Preheat oven to 350. Combine cream cheese,
sour cream, cream, parsley, lemon juice,
cayenne pepper, brie and green onions in mixer
with paddle attachment. Cream well and remove
from stand. Gently fold in crab meat and
artichokes. Season to taste.
Gently thaw puff pastry and lightly flour both
sides and work the work surface. (from frozen
will take 45-60 minutes to thaw). Roll out puff
pastry 1 to 2 inches per side. Cut out 2" circles
with pastry ring or open cutter. Place circles on
baking mat. Spoon about 1 TBLSN of crab
mixture into center of pastry. Bake 15-20 minutes
until golden. Makes about 30 tartlets.
Crawfish Casserole
This one was given to me by a friend of a friend, and the only thing I regret is that she is not my
friend as well - this is good stuff, hope you enjoy it as much as I do.
friend as well - this is good stuff, hope you enjoy it as much as I do.
Cuzin Kim's Crawfish Casserole
8 x 12 pyrex or glass baking dish
1 pound of Louisiana crawfish tails
1 can Cream of Mushroom soup
1 can of Ro Tel tomatoes
1 cup of rice
½ cup of Vidalia (sweet) yellow onions – chopped fine
¼ cup of bell peppers – chopped fine
¼ cup of celery – chopped fine (optional)
2-3 tablespoons of green onions (optional)
1 stick of real butter
1 can of water
Tony’s Chacherie, salt, black pepper, and garlic powder to taste
In a baking dish, pour the cup of rice over the bottom. Add the cream of mushroom
and the Ro Tel tomatoes the same way. Add the crawfish tails. Sprinkle all the
chopped vegetables over this as well. Melt the stick of butter and pour over these
ingredients. Add the water and stir the contents of the baking dish very good.
Sprinkle your seasonings to taste and stir once again.
Place on middle rack of oven and bake at 350 degrees for about a half hour to 45
minutes. Remove from oven and stir the baking dish one more time, so as to mix
all the rice and juices up really well. Don’t be afraid to rake the sides of the baking
dish too. Bake for approximately 30 more minutes, or until the rice is fully cooked.
Do not overcook by drying out the dish. Serve immediately with your favorite
vegetable or salad and bread.
Bon’ Appetite,
Cuz
8 x 12 pyrex or glass baking dish
1 pound of Louisiana crawfish tails
1 can Cream of Mushroom soup
1 can of Ro Tel tomatoes
1 cup of rice
½ cup of Vidalia (sweet) yellow onions – chopped fine
¼ cup of bell peppers – chopped fine
¼ cup of celery – chopped fine (optional)
2-3 tablespoons of green onions (optional)
1 stick of real butter
1 can of water
Tony’s Chacherie, salt, black pepper, and garlic powder to taste
In a baking dish, pour the cup of rice over the bottom. Add the cream of mushroom
and the Ro Tel tomatoes the same way. Add the crawfish tails. Sprinkle all the
chopped vegetables over this as well. Melt the stick of butter and pour over these
ingredients. Add the water and stir the contents of the baking dish very good.
Sprinkle your seasonings to taste and stir once again.
Place on middle rack of oven and bake at 350 degrees for about a half hour to 45
minutes. Remove from oven and stir the baking dish one more time, so as to mix
all the rice and juices up really well. Don’t be afraid to rake the sides of the baking
dish too. Bake for approximately 30 more minutes, or until the rice is fully cooked.
Do not overcook by drying out the dish. Serve immediately with your favorite
vegetable or salad and bread.
Bon’ Appetite,
Cuz
Dressing
Well, if you're going to smoke a turkey, you may as well make some dressing. And if
you're going to make dressing, this a good one to make. The aroma alone as it
cooks is worth the effort!
you're going to make dressing, this a good one to make. The aroma alone as it
cooks is worth the effort!
Classic Bread Dressing
12 Tablespoons (1-1/2 sticks) unsalted
butter, plus extra greasing for the dish
Ribs celery, chopped fine
2 onions, minced
½ cup minced parsley
3 tablespoons minced fresh sage (or 2
teaspoons dried)
3 tablespoons minced fresh thyme (or 1
teaspoon dried)
1 tablespoon minced fresh marjoram (or 1
teaspoon dried)
3 pounds white sandwich bread, cubed and
dried
5 cups low-sodium chicken broth
4 large eggs, slightly beaten
2 teaspoons salt
2 teaspoons pepper
Preheat oven to 400. Melt butter in a 12-inch
skillet over medium-high heat. Add the celery
and onions and cook until softened, about 10
minutes. Stir in the parsley, sage, thyme and
marjoram and cook until fragrant, about 1
minute. Transfer to a very large bowl.
Add the dried, cooled bread, broth, eggs, salt
and pepper to the vegetables and toss to
combine. Turn the mixture into a buttered 10
by 15-inch baking dish.
Cover with foil and bake for 25 minutes.
Remove the foil and continue to bake until
golden, about 30 minutes longer. Let cool for
10 minutes before serving.
(Can be made up to 24 hours early; follow all
directions, cover tightly with plastic wrap and
refrigerate. Let stand at room temperature for
30 minutes before baking as above.)
12 Tablespoons (1-1/2 sticks) unsalted
butter, plus extra greasing for the dish
Ribs celery, chopped fine
2 onions, minced
½ cup minced parsley
3 tablespoons minced fresh sage (or 2
teaspoons dried)
3 tablespoons minced fresh thyme (or 1
teaspoon dried)
1 tablespoon minced fresh marjoram (or 1
teaspoon dried)
3 pounds white sandwich bread, cubed and
dried
5 cups low-sodium chicken broth
4 large eggs, slightly beaten
2 teaspoons salt
2 teaspoons pepper
Preheat oven to 400. Melt butter in a 12-inch
skillet over medium-high heat. Add the celery
and onions and cook until softened, about 10
minutes. Stir in the parsley, sage, thyme and
marjoram and cook until fragrant, about 1
minute. Transfer to a very large bowl.
Add the dried, cooled bread, broth, eggs, salt
and pepper to the vegetables and toss to
combine. Turn the mixture into a buttered 10
by 15-inch baking dish.
Cover with foil and bake for 25 minutes.
Remove the foil and continue to bake until
golden, about 30 minutes longer. Let cool for
10 minutes before serving.
(Can be made up to 24 hours early; follow all
directions, cover tightly with plastic wrap and
refrigerate. Let stand at room temperature for
30 minutes before baking as above.)
Dry Rubs
Near and dear to the heart of many a good barbeque, dry rubs are regarded by many a cook
as the most essential ingredient of a meal. Here are a few worth your while to try. Just mix the
ingredients together and rub it liberally on the meat of choice.
as the most essential ingredient of a meal. Here are a few worth your while to try. Just mix the
ingredients together and rub it liberally on the meat of choice.
Spicy All Purpose Rub
4 tsp Paprika
2 tsp Kosher Salt
2 tsp Onion Powder
2 tsp Black Pepper, fresh ground
1 tsp Cayenne pepper
4 tsp Paprika
2 tsp Kosher Salt
2 tsp Onion Powder
2 tsp Black Pepper, fresh ground
1 tsp Cayenne pepper
Steak Rub
1/4 cup Kosher Salt
1/2 tsp White Pepper
2 tsp Black Pepper, fresh ground
1/2 tsp Cayenne Pepper
1/4 cup Kosher Salt
1/2 tsp White Pepper
2 tsp Black Pepper, fresh ground
1/2 tsp Cayenne Pepper
BBQ Chicken Rub
3 TBLSP Paprika
2 TBLSP Brown Sugar
1 TBLSP Black Pepper, fresh ground
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Kosher Salt
1/2 tsp Cayenne Pepper
3 TBLSP Paprika
2 TBLSP Brown Sugar
1 TBLSP Black Pepper, fresh ground
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Kosher Salt
1/2 tsp Cayenne Pepper
Dr. BBQ's Big Time BBQ Rub
1/2 cup Salt
1/2 cup Turbinado Sugar
1/4 cup granulated Brown Sugar
1 TBLSP granulated Garlic
1 TBLSP granulated Onion
2 TBLSP Paprika
2 TBLSP Chili Powder
2 TBLSP freshly grated Black Pepper
2 tsp Cayenne pepper
1 TBLSP Thyme leaves
1 TBLSP ground Cumin
1 tsp ground Nutmeg
1/2 cup Salt
1/2 cup Turbinado Sugar
1/4 cup granulated Brown Sugar
1 TBLSP granulated Garlic
1 TBLSP granulated Onion
2 TBLSP Paprika
2 TBLSP Chili Powder
2 TBLSP freshly grated Black Pepper
2 tsp Cayenne pepper
1 TBLSP Thyme leaves
1 TBLSP ground Cumin
1 tsp ground Nutmeg
Chuck Ozburn's Carolina
Barbecue Rub Recipe
2 TBLSP Salt
2 TBLSP Sugar
2 TBLSP Brown Sugar
2 TBLSP ground Cumin
2 TBLSP Chili Powder
2 TBLSP fresh ground Black Pepper
1 TBLSP Cayenne Pepper
1/4 cup Paprika
Barbecue Rub Recipe
2 TBLSP Salt
2 TBLSP Sugar
2 TBLSP Brown Sugar
2 TBLSP ground Cumin
2 TBLSP Chili Powder
2 TBLSP fresh ground Black Pepper
1 TBLSP Cayenne Pepper
1/4 cup Paprika
Egg & Sausage Casserole
This is a great start to a day, especially one where there will be a big dinner later on and you need
a meal to carry you from breakfast to the big event.
a meal to carry you from breakfast to the big event.
1 Skillet, large cast iron, well seasoned
12 Eggs, very large
1 cup Cheese, cheddar, sharp, shredded
1/2 cup Cream, regular or half -n-half
4 slices of bread
1 lb Sausage, to taste, regular is fine
1 tsp Dry Mustard
Lightly beat the eggs and cream in a large
bowl. Add the shredded cheese and dry
mustard to eggs.
Shred the bread into large chunks (1-2 in.)
Fold bread into mixture until well coated.
Set aside.
Brown the sausage in a large cast iron
skillet, crumbling it as it cooks. When
browned, add egg mixture to skillet. Stir
lightly to mix the sausage with the egg
mixture.
Place skillet into a preheated 375`F oven.
Bake until firm throughout, about 30
minutes.
Remove from oven and allow to sit, covered
with a cloth, about 10 minutes.
12 Eggs, very large
1 cup Cheese, cheddar, sharp, shredded
1/2 cup Cream, regular or half -n-half
4 slices of bread
1 lb Sausage, to taste, regular is fine
1 tsp Dry Mustard
Lightly beat the eggs and cream in a large
bowl. Add the shredded cheese and dry
mustard to eggs.
Shred the bread into large chunks (1-2 in.)
Fold bread into mixture until well coated.
Set aside.
Brown the sausage in a large cast iron
skillet, crumbling it as it cooks. When
browned, add egg mixture to skillet. Stir
lightly to mix the sausage with the egg
mixture.
Place skillet into a preheated 375`F oven.
Bake until firm throughout, about 30
minutes.
Remove from oven and allow to sit, covered
with a cloth, about 10 minutes.
Work in progress, check back as I add more to this list!
Gumbo
Chicken & Sausage Gumbo
There is something about Gumbo that stirs my soul, even though it is not barbeque it is somehow just as
genuine, satisfying and personal all at the same time. I am including a recipe for it here that I love to make,
but gumbo is a dish that you can take some liberties with and still come out great. If you want a really good
example of what I mean, next time you are in New Orleans, go to Mulate's on Julia Street down next to the
convention center and order a bowl of their Zydeco Gumbo with an order of the Zydeco Bread - it doesn't get
any better than that!
genuine, satisfying and personal all at the same time. I am including a recipe for it here that I love to make,
but gumbo is a dish that you can take some liberties with and still come out great. If you want a really good
example of what I mean, next time you are in New Orleans, go to Mulate's on Julia Street down next to the
convention center and order a bowl of their Zydeco Gumbo with an order of the Zydeco Bread - it doesn't get
any better than that!
1 lb Andouille or smoked
sausage, cut into 1/4 slices
10 chicken thighs, skinned,
bone in
1 stick butter
3/4 cup All-purpose flour
1 medium onion, chopped
1/2 green bell pepper
2 celery ribs. chopped
1 qt hot water
1 qt chicken stock (homemade if
you can)
3 garlic cloves, minced
2 bay leaves
1 TBLSP Worcestershire sauce
2 tsp Tony's Creole seasoning
1/2 tsp dried Thyme
1 large Jalapeno pepper,
chopped
4 green onions, sliced
File powder (optional)
Hot cooked rice - per hunger
level
Green onions for garnish
sausage, cut into 1/4 slices
10 chicken thighs, skinned,
bone in
1 stick butter
3/4 cup All-purpose flour
1 medium onion, chopped
1/2 green bell pepper
2 celery ribs. chopped
1 qt hot water
1 qt chicken stock (homemade if
you can)
3 garlic cloves, minced
2 bay leaves
1 TBLSP Worcestershire sauce
2 tsp Tony's Creole seasoning
1/2 tsp dried Thyme
1 large Jalapeno pepper,
chopped
4 green onions, sliced
File powder (optional)
Hot cooked rice - per hunger
level
Green onions for garnish
Cook sausage in a large pot over medium heat, stirring constantly, about 5 minutes or until browned. Drain on paper towels,
reserving drippings in the pot. Set sausage aside.
Cook chicken in reserved drippings in pot over medium heat until browned. Remove to paper towels, reserving drippings in pot.
Set chicken aside.
Add butter to drippings in pot and melt. Add flour to pot and cook over medium heat, STIRRING CONSTANTLY, 20-25 minutes, or
until roux is chocolate colored. DO NOT LET YOUR ROUX BURN!
Stir in trinity; cook, stirring often, 6 minutes or until tender. Gradually add 1 quart hot water and 1 quart chicken stock, bring mixture
to a boil, add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove
chicken, let cool.
Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
Bone chicken by pulling off the meat; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.
Remove gumbo from heat, sprinkle with file powder, if desired. Serve with hot cooked rice. Garnish if desired
reserving drippings in the pot. Set sausage aside.
Cook chicken in reserved drippings in pot over medium heat until browned. Remove to paper towels, reserving drippings in pot.
Set chicken aside.
Add butter to drippings in pot and melt. Add flour to pot and cook over medium heat, STIRRING CONSTANTLY, 20-25 minutes, or
until roux is chocolate colored. DO NOT LET YOUR ROUX BURN!
Stir in trinity; cook, stirring often, 6 minutes or until tender. Gradually add 1 quart hot water and 1 quart chicken stock, bring mixture
to a boil, add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove
chicken, let cool.
Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
Bone chicken by pulling off the meat; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.
Remove gumbo from heat, sprinkle with file powder, if desired. Serve with hot cooked rice. Garnish if desired
Italian Custard Cake
1 10-inch angel food cake, cut or torn into
pieces approximately 1-1/2 inch square. Put
them into a very large mixing bowl and set
aside.
Oil a 10-inch tube pan or 9 x 13 x 3 inch
rectangular plan. Set aside.
Custard Sauce:
In a small bowl put 1/2 cup cold water.
Sprinkle 1 envelope (1 tablespoon, 7 grams)
unflavored gelatin over the water and set
aside.
In a medium size bowl add 6 extra large egg
yolks and beat slightly. Add 1/2 cup sugar,
1/2 cup Sherry or dry Marsala wine and 1/4
cup water.
Transfer mixture to a heavy saucepan and
cook over medium heat, stirring constantly
until custard thickens (thermometer should
read 170 degrees). Do not allow to boil.
Remove from heat and immediately strain
into a clean bowl. Gently blend in the
softened gelatin. Set mixture aside.
Put 2 cups whipping cream into a large bowl
and beat until cream begins to thicken.
Gradually add 1/4 cup sugar, 1 tablespoon
pure vanilla extract plus 1 tablespoon
Marsala or Sherry. Beat until creamy-thick.
Refrigerate.
pieces approximately 1-1/2 inch square. Put
them into a very large mixing bowl and set
aside.
Oil a 10-inch tube pan or 9 x 13 x 3 inch
rectangular plan. Set aside.
Custard Sauce:
In a small bowl put 1/2 cup cold water.
Sprinkle 1 envelope (1 tablespoon, 7 grams)
unflavored gelatin over the water and set
aside.
In a medium size bowl add 6 extra large egg
yolks and beat slightly. Add 1/2 cup sugar,
1/2 cup Sherry or dry Marsala wine and 1/4
cup water.
Transfer mixture to a heavy saucepan and
cook over medium heat, stirring constantly
until custard thickens (thermometer should
read 170 degrees). Do not allow to boil.
Remove from heat and immediately strain
into a clean bowl. Gently blend in the
softened gelatin. Set mixture aside.
Put 2 cups whipping cream into a large bowl
and beat until cream begins to thicken.
Gradually add 1/4 cup sugar, 1 tablespoon
pure vanilla extract plus 1 tablespoon
Marsala or Sherry. Beat until creamy-thick.
Refrigerate.
sauce becomes cold and begins to thicken. Remove custard sauce from ice and fold in the chilled whipped cream.
Pour half of the custard cream mixture over the angel food cake. Using a large spatula, fold the cream into the cake. Add the
remainder of custard cream and continue to fold until all the cake pieces are well coated.
Pour into the oiled pan. After half the mixture has been transferred, tap the pan to settle the contents to ensure no air holes are
present. Add balance of mixture.
Cover and refrigerate the dessert cake until fully set (6-8 hours or overnight). The cake must be used soon after because the
gelatin may not hold more than a day or two.
To Serve:
Whip 1 cup heavy cream (1-1/2 cups if using the rectangular pan) with 1 tablespoon Sherry or Marsala and 1 tablespoon pure
vanilla extract.
Unmold the custard cake onto a serving platter and ice with whipped cream mixture. Garnish the cake with seasonal berries and
mint or geranium leaves, or grated chocolate.
Serve with a pitcher of strawberry-raspberry sauce or a thin chocolate sauce.
Pour half of the custard cream mixture over the angel food cake. Using a large spatula, fold the cream into the cake. Add the
remainder of custard cream and continue to fold until all the cake pieces are well coated.
Pour into the oiled pan. After half the mixture has been transferred, tap the pan to settle the contents to ensure no air holes are
present. Add balance of mixture.
Cover and refrigerate the dessert cake until fully set (6-8 hours or overnight). The cake must be used soon after because the
gelatin may not hold more than a day or two.
To Serve:
Whip 1 cup heavy cream (1-1/2 cups if using the rectangular pan) with 1 tablespoon Sherry or Marsala and 1 tablespoon pure
vanilla extract.
Unmold the custard cake onto a serving platter and ice with whipped cream mixture. Garnish the cake with seasonal berries and
mint or geranium leaves, or grated chocolate.
Serve with a pitcher of strawberry-raspberry sauce or a thin chocolate sauce.
| Italian Custard Cake with a drizzle of strawberry sauce |
Pork Pie
Pork Pie
12 oz Puff Pastry dough
1 egg yolk, lightly beaten
Filling
2 lbs ground pork
1/4 cup Brandy
1 TBLSP Butter
2 TBLSP Vegetable Oil
2 Shallots, finely chopped
1 Clove Garlic, crushed
1 TBLSP Sage, fresh
1 TBLSP Parsley, chopped
1 TBLSP Chervil, fresh chopped
Salt and Pepper to taste
1 TBLSP Corn Starch blended
with 1 TBLSP water
Put pork in large bowl and pour
the brandy over it. Let marinate
for 1 hour.
Melt the butter with the oil in a
large frying pan. Add the
shallots and garlic and saute
until soft. Add the pork and
brandy and cook while stirring
frequently until pork is no longer
pink. Stir in the herbs, salt and
pepper and cook for about 15
minutes, stirring occasionally.
Remove from heat and stir in
cornflour.
12 oz Puff Pastry dough
1 egg yolk, lightly beaten
Filling
2 lbs ground pork
1/4 cup Brandy
1 TBLSP Butter
2 TBLSP Vegetable Oil
2 Shallots, finely chopped
1 Clove Garlic, crushed
1 TBLSP Sage, fresh
1 TBLSP Parsley, chopped
1 TBLSP Chervil, fresh chopped
Salt and Pepper to taste
1 TBLSP Corn Starch blended
with 1 TBLSP water
Put pork in large bowl and pour
the brandy over it. Let marinate
for 1 hour.
Melt the butter with the oil in a
large frying pan. Add the
shallots and garlic and saute
until soft. Add the pork and
brandy and cook while stirring
frequently until pork is no longer
pink. Stir in the herbs, salt and
pepper and cook for about 15
minutes, stirring occasionally.
Remove from heat and stir in
cornflour.
Preheat oven to 425`F. Divide the dough in half and roll out one half into a circle large enough to line a 9 inch pan. Press into the bottom and
sides of the pan and trim off any excess at the top. Spoon the filling into the center, making a small pile towards the middle.
Roll out the remaining dough and place it over the filling so that it covers it completely. Trim the excess and then crimp the edges together to
form a seal. Cut a large X in the center. Use the trimmed off dough to form decorations on the top of the pie. Brush the top of the dough with the
beaten egg yolk.
Put the pie in the oven and bake for 5 minutes. Reduce the heat to 350`F and bake for 30 minutes, or until the pastry is golden brown (see the
picture above!). Remove and serve right away!
sides of the pan and trim off any excess at the top. Spoon the filling into the center, making a small pile towards the middle.
Roll out the remaining dough and place it over the filling so that it covers it completely. Trim the excess and then crimp the edges together to
form a seal. Cut a large X in the center. Use the trimmed off dough to form decorations on the top of the pie. Brush the top of the dough with the
beaten egg yolk.
Put the pie in the oven and bake for 5 minutes. Reduce the heat to 350`F and bake for 30 minutes, or until the pastry is golden brown (see the
picture above!). Remove and serve right away!