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Recipes
SHERRY VINEGAR-BROWN SUGAR GLAZED TURKEY DRUMSTICKS
By avpeters
Directions Prepare a charcoal grill for indirect grilling or heat a gas grill to medium heat
- Sherry Vinegar-Brown Sugar Glaze:
- • 6 turkey drumsticks, 14 to 16 ounces each
- • Olive oil
- • Salt and freshly ground black pepper
- • Sherry Vinegar-Brown Sugar Glaze, recipe follows
- • 2 tablespoons olive oil
- • 2 shallots, coarsely chopped
- • 4 cloves garlic, coarsely chopped
- • 1 cup aged sherry vinegar
- • 1/4 cup dark brown sugar
- • 1 tablespoon Spanish paprika
- • 4 canned plum tomatoes, drained and chopped
- • 4 cups homemade chicken stock
- • Salt and freshly ground black pepper
SWEET POTATO SALAD
By avpeters
Add the sweet potatoes to a large pot of cold salted water
- • 2 pounds sweet potatoes, peeled and cut into cubes
- • 1/2 Vidalia onion, finely chopped
- • 1 red pepper, seeded and finely chopped
- • 4 green onions, thinly sliced
- • 1/3 cup mayonnaise
- • 2 tablespoons orange juice
- • 1 teaspoon smoked paprika
- • 1/2 teaspoon ground cumin
- • Salt and freshly ground black pepper
BBQ SHRIMP
By avpeters
Heat the grill to high. Place a few large cazuelas or a large high-sided saute pan on the grates of the grill
- • 2 sticks unsalted butter
- • 2 teaspoons coarse black pepper
- • 2 teaspoons kosher salt
- • 1/2 cup freshly squeezed lime juice
- • 1 tablespoon hot sauce, or more if you like it spicier
- • 2 tablespoons Worcestershire sauce
- • 4 sprigs fresh thyme
- • 2 pounds extra-jumbo shrimp (16 to 20 per pound), shell left on
- • 3 tablespoons olive oil
- • Chopped flat-leaf parsley
- • 1 loaf French bread
Balsamic Pork Chops
By avpeters
1. Combine ingredients in a mixing bowl and pour over Chops in a shallow square pan or substitute a 1 gallon freeze...
- 2 Pork Chops – MINIMUM of 1.25” (or substitute whole tenderloins or tenderloins cut into ½” medallions)
- 1 Cup EVOO
- ¼ Cup Basil (chopped fresh if you have it)
- ½ Cup Parsley (chopped fresh if you have it)
- 5 Large Garlic Cloves (minced)
- 1/3 Cup Balsamic Vinegar (to taste and size of meat portions)
BUBBLE AND SQUEAK WITH CORN PUREE
By avpeters
In a large mixing bowl add mashed potatoes, stuffing and turkey meat
- • 2 cups leftover mashed potatoes
- • 1 cup leftover stuffing
- • 1 cup leftover turkey meat, diced
- • 3 tablespoons vegetable oil, divided
- • 2 cups leftover corn
- • 1 cup vegetable stock
- • Salt and freshly ground black pepper
- • 4 cups baby spinach
- • Leftover cranberry sauce, for dipping
INDOOR RIBS
By avpeters
Preheat oven to 250 degrees
- Dry Rub:
- • 2 whole slabs pork baby back ribs
- • 8 tablespoons light brown sugar, tightly packed
- • 3 tablespoons kosher salt
- • 1 tablespoon chili powder
- • 1/2 teaspoon ground black pepper
- • 1/2 teaspoon cayenne pepper
- • 1/2 teaspoon jalapeno seasoning
- • 1/2 teaspoon Old Bay Seasoning
- • 1/2 teaspoon rubbed thyme
- • 1/2 teaspoon onion powder
- Braising Liquid:
- • 1 cup white wine
- • 2 tablespoons white wine vinegar
- • 2 tablespoons Worcestershire sauce
- • 1 tablespoon honey
- • 2 cloves garlic, chopped
SHRIMP HUSHPUPPIES WITH VIDALIA ONION DIP
By avpeters
Add the olive oil and butter to a large saute pan over medium heat
- Onion Dip:
- Ingredients
- • 1 tablespoon olive oil
- • 1 tablespoon butter
- • 2 Vidalia onions, chopped
- • Kosher salt and freshly ground black pepper
- • 2 cups sour cream
- • 1/2 cup mayonnaise
- • Dash hot sauce
- • 1 1/2 teaspoons garlic powder
- • 1/4 cup finely chopped chives
- • Shrimp Hushpuppies, for serving, recipe follows
- Shrimp Hushpuppies:
- • 1 cup yellow cornmeal
- • 3/4 cup self-rising flour
- • 1 teaspoon kosher salt
- • 1/2 teaspoon cayenne pepper
- • 1/2 teaspoon smoked paprika
- • 1/2 small onion, grated
- • 1/4 cup chives, chopped
- • 1/2 pound cooked shrimp, cleaned and tails removed, chopped
- • 1 cup buttermilk
- • 1 egg, beaten
- • 1/4 cup cheddar cheese, grated
- • Peanut oil, for frying
BREAKFAST LINK BAKE
By avpeters
Preheat oven to 375F. Grease the bottom and sides of a 13" x 9" pan with vegetable oil
- • 1 (20 oz.) package Bob Evans Refrigerated Hash Brown Potatoes
- • 1 (12 oz.) package Bob Evans Original Sausage Links (uncooked)
- • 1 to 2 tablespoons vegetable oil
- • 1 teaspoon salt
- • 1/4 teaspoon black pepper
- • 10 eggs, grade A large
- • 3/4 cups milk
- • 1/2 teaspoon baking powder
- • 1/4 to 1/2 cup diced onion
- • 1/4 teaspoon parsley, chopped
- • 1 1/2 to 2 cups shredded Colby Jack or mild Cheddar cheese
JAMAICAN DUMPLINGS WITH PLANTAINS
By avpeters
Add the flour, salt and baking powder to a food processor and pulse to combine
- • 3 cups all-purpose flour
- • 1 teaspoon kosher salt, plus more for seasoning
- • 2 teaspoons baking powder
- • 1/2 cup unsalted butter, cold and cut into cubes
- • 1/2 cup milk
- • 1 ripe plantain, peeled and cut into coins
- • Vegetable oil, for frying
BEEF AND PORK CHILI
By avpeters
In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally
- • 6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces
- • 4 cloves garlic, finely chopped
- • 2 medium onions, finely chopped
- • 1 red bell pepper, chopped
- • 1 yellow bell pepper, chopped
- • 3 tablespoons chili powder
- • 1 tablespoon ground cumin
- • 1 tablespoon chipotle chili powder
- • 2 teaspoons dried oregano
- • 1 tablespoon smoked paprika
- • Salt and freshly ground black pepper
- • 1 pound 85 percent lean ground beef
- • 1 pound ground pork
- • 1 cup beer (recommended: Budweiser)
- • 1 (15-ounce) can black beans, drained and rinsed
- • 1 (15-ounce) can kidney beans, drained and rinsed
- • 1 (24-ounce) can crushed tomatoes
- • 1 (24-ounce) can diced tomatoes, with juice
- • Lime wedges, for garnish
- • Sour cream, for garnish
- • Shredded Cheddar, for garnish
- • Sliced scallions, for garnish