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Recipes
Grilled Mediterranean Vegetable Sandwich
By taochavez
Directions Preheat oven to 400 degrees F (200 degrees C)
- 1 eggplant, sliced into strips
- 2 red bell peppers
- 2 tablespoons olive oil, divided
- 2 portobello mushrooms, sliced
- 3 cloves garlic, crushed
- 4 tablespoons mayonnaise
- 1 (1 pound) loaf focaccia bread
Asian Beef Noodle Soup
By taochavez
Loaded with vegetables this Asian beef noodle soup is also low in calories but full of flavor
- 8 ounces boneless beef sirloin
- 2 tablespoons soy sauce
- 8 cups beef stock
- 2 slices fresh ginger (thin slices)
- 1 garlic clove, minced
- 2 cups rice vermicelli, broken into 3-inch pieces
- 2 carrots, peeled and shredded
- 2 cups napa cabbage or 2 cups bok choy, shredded
- 2 cups bean sprouts
- 1/8 cup chopped fresh cilantro
- 3 green onions, sliced
- 1 teaspoon toasted sesame seed oil
Grilled Salmon I
By taochavez
Season salmon fillets with lemon pepper, garlic powder, and salt
- 1 1/2 pounds salmon fillets
- lemon pepper to taste
- garlic powder to taste
- salt to taste
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup water
- 1/4 cup vegetable oil
Smoked-Barbecued Ribs
By taochavez
Recipe courtesy Emeril Lagasse, 2002
- 3 tablespoons dark brown sugar
- 2 tablespoons Essence, recipe follows
- 1 tablespoon salt
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon freshly ground black pepper
- 1 tablespoon cayenne
- 2 racks pork spare ribs, about 3 pounds each, trimmed of fat, membranes removed from underside
- Emeril's Barbecue Sauce, recipe follows
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- 4 cups ketchup
- 1 cup finely chopped yellow onion
- 1/2 cup cane syrup
- 1/2 cup dry red wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons Creole or other whole grain mustard
- 2 tablespoons dark brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced jalapeno
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot red pepper sauce
- 1 teaspoon salt
- 1/2 teaspoon cayenne
Crock Pot Ribs
By taochavez
These Crock Pot Ribs with barbecue sauce are fall-off-the-bone tender
- Ribs (pork or beef)
- 2 cups BBQ sauce + extra to brush
- 1 cup ketchup
- 3 tablespoons apple cider vinegar (you can substitute white vinegar)
- 1/2 cup brown sugar
- 2 teaspoon Worcestershire
- dash of hot sauce
- salt and pepper to taste
Beer-Boiled Shrimp
By taochavez
Directions Melt the butter in a large pot over medium-high heat
- 1 pound butter
- 1 large onion, chopped
- 1 tablespoon salt
- 5 pounds large shrimp in shell (21 to 25 per lb), peeled and deveined
- 3 (12 fluid ounce) bottles beer
Mary Rose Sauce
By taochavez
Whisk together all ingredients
- 4 oz mayonnaise
- 2 tbsp tomato ketchup
- 1 tbsp fresh lime juice
- 1 tsp Red Caribbean pepper sauce or Tabasco sauce to taste or Cayenne Pepper
- 1 tsp Worcestershire sauce to taste
- French version
- A dash of cognac
Hooters Buffalo Chicken Wings
By taochavez
Directions Heat oil in a deep fryer to 375 degrees
- Vegetable oil (for frying )
- 1/4 C. butter
- 1/3 C. Crystal Louisiana Hot Sauce
- 1/4 tsp. ground pepper
- 1/2 tsp. garlic powder
- 1/2 C. all-purpose flour
- 1/4 tsp. paprika
- 1/3 tsp. cayenne pepper
- 1/4 tsp. salt
- 10 chicken wing pieces
- On the side
- Bleu cheese or Ranch dressing
- Celery sticks
Eggplant Sandwiches
By taochavez
Directions Preheat your oven's broiler
- 1 small eggplant, halved and sliced
- 1 tablespoon olive oil, or as needed
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 2 (6 inch) French sandwich rolls
- 1 small tomato, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh basil leaves
Tacos Carne Asada
By taochavez
Recipe courtesy Tyler Florence
- 2 pounds flank or skirt steak, trimmed of excess fat
- 1 recipe Mojo, recipe follows
- Olive oil, for coating the grill
- Kosher salt and freshly ground black pepper
- 16 (7-inch) corn tortillas
- Shredded romaine or iceberg lettuce, for serving
- Chopped white onion, for serving
- Shredded Jack cheese, for serving
- 1/2 cup Pico de Gallo, recipe follows
- 2 limes, cut in wedges for serving
- 4 garlic cloves, minced
- 1 jalapeno, minced
- 1 large handful fresh cilantro leaves, finely chopped
- Kosher salt and freshly ground black pepper
- 2 limes, juiced
- 1 orange, juiced
- 2 tablespoons white vinegar
- 1/2 cup olive oil
- 4 vine-ripe tomatoes, chopped
- 1/2 medium red onion, chopped
- 2 green onions, white and green parts, sliced
- 1 Serrano chile, minced
- 1 handful fresh cilantro leaves, chopped
- 3 garlic cloves, minced
- 1 lime, juiced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt