| Barbecue on Winter Vacation |
Copyright © 2009 BDT Enterprises, LLC - All Rights Reserved
| How about this for a motley crew out for a winter vacation!! Honey, we're not in Kansas anymore... |
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Can you say comfort food? That's what cooking for a winter vacation is to me, and since we have covered a lot of actual barbecue on other
pages of this website, I am going to suggest a couple of other favorites of mine. When you come in from a cold day outside, nothing hits the
spot better than a warm soup or chili. Check out these recipes below for some of my favorites!
pages of this website, I am going to suggest a couple of other favorites of mine. When you come in from a cold day outside, nothing hits the
spot better than a warm soup or chili. Check out these recipes below for some of my favorites!
| Big Daddy T Chili with Ground Beef 2.5 lbs beef, ground chuck 2 onions - chopped 6 garlic cloves, crushed 1 red bell pepper, chopped 3 stalks celery, chopped 2 cans tomatoes, Rotelle original mix 2 cans broth, chicken, 14 oz each 12 oz Beer, your choice, recommend mild like Budweiser 1 tsp salt, Kosher 1 tsp black pepper, coarse fresh ground 4 tsp Ancho chile pepper 1.5 tsp Cumin 1 tsp Cayenne 1/4 tsp cinnamon 1/4 cup brown sugar, dark 3 peppers, Chipotle, in Adobo sauce, minced/chopped 2 peppers, jalapeno, seeded and chopped Optional 4 cans beans, kidney, Dark Red,15 oz, drained and rinsed 1 peppers, habanero, seeded and chopped 2 oz chocolate, dark Brown beef in stock pot. Move to the sides of the pot and saute the onion, bell pepper, celery, garlic, Chipotle peppers and jalapeno peppers until soft, about 6 minutes. Then combine all ingredients. Simmer onm low heat for 1 hour or until desired consistency is reached after 1 hour. For best results set cooled chili overnight in refrigerator, then slowly bring to a simmer the next day. |
| 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 tablespoons Ancho Chili powder 5 tablespoons flour ¼ cup brown sugar 1-1/2 teaspoon cumin 1 tablespoon Oregano 2 cloves garlic 1 onion, medium, chopped 3 celery stalks, chopped 1 red bell pepper, chopped 3 cans beef broth 1 12 oz beer, mild like Budweiser 2 can Ro Tel Original diced tomatoes & Chiles mix 3 Habanera peppers, seeded & chopped 3 Jalapeno peppers, seeded & chopped Olive oil Salt, to taste Pepper, to taste Brown meat in olive oil, salt & pepper. Put Garlic, Onion, Celery, Bell Pepper, Habanera & 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 the beer and then the beef broth, 1 can at a time, to desired liquidity Add brown sugar Add salt & pepper, to taste, if desired Boldly simmer for 30-45 minutes Turn off, let cool Refrigerate overnight Place in crock pot, cook on low/medium for 5-6 hours Serve with ice cold beverages and corn chips. |
| Minnesota Wild Rice Soup 2/3 - cup Minnesota Wild Rice 2-1/2 - cups water, cold 4 Chicken Bouillon cubes 1/2 cup Butter, unsalted 1 Onion, finely chopped 1/2 Green Pepper, finely chopped 2 Celery stalks, finely chopped 4 Mushrooms, large, sliced 1 - cup Flour 3 cans Chicken Broth 1 pint Half & half Salt Black Pepper, freshly ground Bring water, rice and boullion cubes to a boil. Cover and simmer 45- 60 minutes. Melt the butter in a large pot and saute the onion, green pepper, celery and mushrooms for 5-10 minutes. Add the rice mixture to the vegetables. Stir in the flour and then add the chicken broth. Stir continously until blended. Add the half&half, salt and pepper. Heat thoroughly and serve. |
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| Brotha K's Damn Good Crawfish Chowder 1 stick Butter 2 packs crawfish tails, frozen 1 pint milk, whole 1 pack cream, cheese, softened 1 can cream of mushroom soup 2 cans cream of potato soup 2 cans corn, whole kernel 1 lb crab meat 1/2 sm bottle clam juice 1 TBLSP Garlic salt 1 TBLSP Pepper 2 TBLSP The Spice Hunter Cajun Creole Seasoning Tony Chachere's Creole Seasoning - to taste Combine all ingredients except the crawfish and corn. Simmer and cook down for about 30 minutes. Add crawfish and corn, cook for another 10 minutes and check for seasoning…for more seasoning lightly add Tony's and all is good. "Can be served as chowder, but I like mine over some white rice with about 8 shots of Tabasco or Louisiana hot sauce. It is more filling." -- Brotha K |
Oh my, my. "Brotha K's Damn Good Crawfish Chowder" all I can say is the man knows his food! This was without a doubt one of the best
dishes I have had the pleasure to cook. Spicy, filling, and in winter, made on a cold day, what a treat! It is creamy and rich with just the right
amount of spice. You could make it spicier, but do it to the original first so you can see how good it is.
My advice is to make it early and often! It is worth the time and effort, though it does not require a great deal of either one. The only specific
advice I will offer is to go to the trouble of finding the best crawfish you can get, and use the best kind of crab you can afford. I know the crab can
make the dish get pretty pricey, so don't fret it too much - I have made it now with the least expensive claw meat and it was still "Damn Good"!
dishes I have had the pleasure to cook. Spicy, filling, and in winter, made on a cold day, what a treat! It is creamy and rich with just the right
amount of spice. You could make it spicier, but do it to the original first so you can see how good it is.
My advice is to make it early and often! It is worth the time and effort, though it does not require a great deal of either one. The only specific
advice I will offer is to go to the trouble of finding the best crawfish you can get, and use the best kind of crab you can afford. I know the crab can
make the dish get pretty pricey, so don't fret it too much - I have made it now with the least expensive claw meat and it was still "Damn Good"!
| Damn Good Chowder! |