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Recipes
send to friend | print Hashbrowns
By daviddsg
15 points per serving
- 1 large russet potato, peeled & shredded
- 1/2 red pepper, diced small
- 1/2 onion, diced small - any kind of onion you like
- 1/2 pound bacon Ready Crisp Bacon, diced - or 1/2 pound bacon, diced and cooked almost crispy
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon fresh ground pepper
- olive oil
- butter
- sour cream
- caviar (not the expensive kind - just the kind from the grocery store)
send to friend | print Warm Cabbage Salad
By daviddsg
Bacon, mushrooms, blue cheese and that cool looking Napa cabbage you've never known what to do with
- 1/3-1/2 cup any kind of a honey dijon dressing
- 1/2 head of Napa cabbage (not the core end) finely shredded - about 6 cups
- 1-2 ounce pack 'ready bacon', sliced thin across the strips
- 8 ounces white mushrooms, sliced
- 4 ounces crumbled blue cheese
Mojito Shrimp
By daviddsg
1. Prepare grill for high heat (you can hold your hand 1 to 2 in
- 1 to 1 1/2 lbs. peeled, deveined shrimp (21 to 30 per lb., tails on)
- Mojito Marinade
- 2 tablespoons fresh lime juice
- Mint sprigs
French Onion soup
By daviddsg
Heat the oil in a 6-quart Dutch oven over high heat
- 2 1/4 cup extra-virgin olive oil
- 4 thyme sprigs
- 4 pounds oxtail or beef shoulder,
- cut into 1-or 2-inch pieces
- 8 tablespoons (1 stick) unsalted butter
- Black pepper
- Salt
- 1 Cup port wine
- 8 medium onions
- Lemon juice, to taste, optional
- 4 celery stalks, coarsely chopped
- 6 ounces baguette loaf,cut into 1/2 inch-thick slices
- 4 medium carrots, peeled
- and coarsely chopped
- 2 garlic cloves, halved
- 2 bay leaves
- 8 ounces Gruyere cheese
Kansas City-Style BBQ Sauce
By daviddsg
Heat the oil in a medium saucepan over medium heat
- 2tablespoons neutral-tasting oil, such as grapeseed or vegetable
- 6cloves garlic, smashed
- 2tablespoons tomato paste
- 1slightly heaping tablespoon chili powder
- 1tablespoon paprika
- 1teaspoon crushed red pepper
- 1/4teaspoon ground allspice
- Pinch ground cloves
- 2cups ketchup
- 2cups water
- 1/2cup cider vinegar
- 1/4cup dark molasses
- 1/4cup firmly packed dark brown sugar
- 1tablespoon kosher salt
- 1tablespoon soy sauce
- 1tablespoon Worcestershire sauce
- 2teaspoons English-style dried mustard
- 1teaspoon freshly ground black pepper
- 1bay leaf
Grilled Buttermilk Chicken
By daviddsg
1. In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper
- 1 quart buttermilk
- 1/2 cup chopped shallots
- 2 tablespoons chopped garlic
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 1 tablespoon ground cumin
- 1 teaspoon pepper
- 6 chicken thighs (about 2 1/2 lb. total)
- 6 chicken drumsticks (about 1 3/4 lb. total)
Brine
By daviddsg
Step 1 Mix cold water, salt and sugar in brining vessel and stir to dissolve salt and sugar add optional flavouring...
- BASIC BRINE (this is suitable for 1/2 kilogramme of food or 1 pound of food) max of 2 gallon
- 1 litre (1 quart) cold water (can use half rice wine or dry sherry and water)
- 1/2 cup sea salt (or 1/4 cup of table salt)
- 1/4 cup sugar
- Optional herbs (use herbs or spices not both)
- 2 tablespoons cumin seeds, bruised
- 2 tablespoons coriander seeds, bruised
- 2 tablespoons fennel seeds, bruised
- 1/4 stick of cinnamon stick, bruised
- 2 star anise, bruised
- Optional spices
- 1 bunch rosemary
- 1 bunch thyme
- 1 bunch parsley
- 1 whole head garlic peeled
- 1 onion, sliced
- 2 lemons, halved
- 4 juniper berries crushed
- 2 bay leaves, torn into pieces
- Step 1 Mix cold water, salt and sugar in brining vessel and stir to dissolve salt and sugar add optional flavourings.
- Step 2. Immerse food in brine, seal and refrigerate.
- Brining Time guide lines
- 1 hour per 1/2 kg (pound), but not less than 30 minutes and no more than 8 hours
Chicken and wine
By daviddsg
Heat pressure cooker; add oil and brown chicken pieces
- 3 pounds chicken pieces, without skin
- 2 tablespoons vegetable oil
- salt and pepper
- 1 teaspoon dried rosemary, crumbled
- 3 garlic cloves, sliced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup fresh parsley, chopped
- 1/2 lemon, thinly sliced, optional
Neely's BBQ Sauce
By daviddsg
In a medium saucepan, combine all ingredients
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
Grilled Salmon and Vegetables
By daviddsg
On a cutting board, dice the Red Onion into quarter-inch pieces
- 1 medium size Purple or Red Onion – chopped
- 4 small plum tomatoes – chopped
- 1 Green Bell Pepper – chopped
- 2 cups Mexi-Corn (approximately 1 can)
- 1 Salmon fillet – (8 to 12 ounces)
- Char-Broil Pinch of Sizzle Seafood Seasoning
- Char-Broil Pinch of Sizzle All-Purpose Seasoning
- 2 tablespoons Dijon mustard
- 2 tablespoons sugar
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- Fresh dill