Pop-Pop's Barbeque & Boston Butt Sauce

Oh man this is the best stuff.  For Jimmy's new smoker we are going to make a Boston Butt with this marinade.  It is fantastic and keeps well!!

3 c apple cider vinegar

1 c water

1 teas brown sugar

¾ stick oleo

½ lemon (cut into 3 slices)

¼ c soy sauce

¼ c Worcestershire sauce

½ tsp garlic powder or salt

¼ to ½ c ketchup

1/8 tsp red pepper or 1 tsp Tabasco

salt to taste

Place all of above in saucepan. Shake in lots and lots of black pepper. Turn heat on medium low and just let it come to ALMOST boiling. Cook ¾ to 1 hour. Longer won’t hurt and if it does boil don’t worry just try not to let it. Trim your roast of as much fat as you can. Punch a sharp knife in so that as you baste it, it will seep in.

Shrimp Remoulade Sauce

This was Dad's favorite sauce for boiled or steamed shrimp. The last couple of years I've served it as a first course for our Christmas dinner.

1/3 cup horseradish mustard
3/4 tsp. Cayenne pepper
1/3 cup tarragon vinegar
2 cloves garlic, finely chopped
3 tbsp. catsup
2 tbsp. paprika
1 tsp. salt
1/2 cup olive oil or salad oil
1/2 cup chopped green onions and tops
1 lb. peeled, cooked shrimp


Combine all ingredients except shrimp and shake well. Chill in refrigerator for several hours. Place shrimp on chilled lettuce and drizzle sauce on top. For festive occasions serve shrimp with remoulade sauce in champagne glasses.

The best Portobello Sandwich ever

I had a phase one summer when I was home during college when I made these for myself EVERY day for lunch!!!

6 mini-loaf sourdough rolls

10 slices of portabello mushrooms

Butter

Caesar dressing

Havarti cheese

Lettuce

Tomato

Sauté portabellos in saucepan with butter and Caesar dressing. Warm rolls in oven to get crispy. Use Caesar as a condiment on the rolls. Layer mushroom slices, cheese, tomato, and lettuce for a great sandwich.

Red Beans and Rice

Ok so I know there have got to be many more cajun versions of this out there - but doctor up as you like!!

1lb dried red beans or kidney beans

1 large ham hock from left over ham or sausage.

2 T. margarine or ham fat.

1 large onion finely chopped

1 garlic clove finely minced

1 teaspoon salt

¼ teaspoon red pepper

1 small piece bay leaf

½ teaspoon oregano

2 large ripe tomatoes or canned whole tomatoes

1 T. sugar

Pick and wash red beans. In a large sauce pan boil 1 ½ quarts of water. Drop in the beans, boil 1 min. Set aside until they cool. Cook onion in butter (or ham fat) until tender. Add to beans with garlic, ham hock, tomatoes, bay leaf, salt and pepper. Cook on high heat until hot then reduce to simmer until tender, about 2 ½ to 3 hours.

Take ham hock and cut meat away from the bone. Add to pot of beans and add oregano. Discard the bone.

Serve in soup plates with rice. Garnish with chopped scallions (optional). If using sausage don’t cook any longer than 1 hour.

Quick and Easy Overnight Turkey

Preheat oven to 475 degrees. Once it is preheated turn it down to 250.

Remove the neck and giblets from the turkey and rinse the inside out with water.

Salt and pepper turkey really well- inside and out. Stuff with 1 large onion (cut in quarters) and two sticks of celery (cut into pieces at four inches long). You might want to tie the legs together. Fold foil over the top.

Late at night put the turkey in the oven at 250. Cook until 6:30 or 7:00 am. Then turn the oven up to 325 degrees. Around 9 o’clock remove foil to brown the turkey. Continue to cook until 10:30 or 11:30. The meat thermometer should show internal temperature of 190 (place it inside of the thigh but don’t let the thermometer touch the bone). This recipe is for a 20-21lb Turkey. Don’t cook as long for a 12-15lb Turkey. Enjoy!! Gobble Gobble.

- Mrs. Yonge

Mexican Cassarole

We used to LOVE this!  It was our excuse to eat in front of the TV when mom would make this.  Now I eat in front of the TV every meal - how sad!

Tortillas

2 lbs ground beef

2 small cans re-fried beans

cumin

S &P

Mexican/cheddar cheese

Green chiles, chopped, 2+ cans

Chopped green onions

Tomatoes

Olives (optional)

Brown beef, drain the fat. Add cumin and S&P. Mix in the re-fried beans. In 13x9 dish, lay down 2-3 tortillas on base. Put in the beef mixture on top. Layer cheese, chopped tomatoes, green onions, green chiles, and olives. Bake at 350° until bubbly, about 20-30 minutes. Garnish with sour cream and tortilla chips.

Seared Sesame Tuna

Kosher salt

Coarse black pepper

White sesames

Black sesames

Olive oil

1” thick tuna steaks, at least ½ lb per person

wasabe paste

ginger paste

soy sauce

Rinse tuna. In a plate, put some olive oil. In another plate, put both black and white sesame seeds. Dip tuna in olive oil, all over. Pick it up, salt and pepper all sides, both sides. Lay tuna in sesame seeds, all sides, both sides. Put it on a plate.

Preheat skillet by turning grill on high, placing skillet over the “hot spot.” Heat at least 5 minutes, preferably 10 minutes. Only handle the skillet at this point using special gloves. Put the tuna in skillet for 1 minute and 30 seconds, no longer, no less. Flip tuna. Pull off in another 1 min 30 seconds.

Slice across the grain thinly. Serve with soy sauce, ginger paste, and wasabe paste.

Oysters Lydia

Mmmm such a great way to serve oysters!  I love with a little roll on Christmas Eve!

1 bunch parsley, chopped -(4)**

8 green onions, finely chopped -(32)

2 large cloves garlic, minced -(8)

¾ stick butter -(3 sticks)

2 tablespoons olive oil -(8)

2 tablespoons olive oil -(16)

4 tablespoons Worcestershire sauce –(16)

1 lemon -(4)

¼ teaspoon salt -(1)

1 teaspoon Tabasco sauce (4)

2 pints raw oysters, drained -(8)

¼ cup Italian seasoned bread crumbs –(1)

2 small loaves French bread sliced –(4)

Preheat oven to 450. Sauté parsley, onions and garlic in butter and olive oil until tender. Pour into 2-quart baking dish. Add Worcestershire, juice of lemon and remaining lemon rind, salt, Tabasco and drained oysters. Sprinkle with bread crumbs.

Bake on upper oven rack for 10-15 minutes, until bread crumbs are lightly browned. Serve at once with French Bread. Yields:6-8 servings.

**For a very large party do the numbers in parentheses (Christmas Eve)

Chris's Spicy Venison Queso

1 lb ground venison (or beef)

S&P

red pepper flakes

garlic powder

12-28 oz of Chunky or Hot Rotel tomatoes and Chiles (depending on how much you like)

3 8-oz blocks of regular cream cheese

Ground the meat while adding lots of red pepper and garlic, S&P.  Drain the fat.

Melt the cream cheese in a saucepan.  Add the browned meat and the rotel.  Season to taste!!

Fabulous and easy - and best... NO velveeta!!

Anne's Prosciutto Chicken Pasta

This was inspired by Macaroni Grill right when I discovered it back in college!!  So delicious!

1 can artichoke hearts, drained and chopped

¼ lb thinly sliced prosciutto ham, diced

4 T capers

2 portabella caps, sliced (or any mushroom)

1 stick butter

1/8 c flour

white wine to taste

sun-dried tomatoes (optional)

1 lemon, grated for zest and sliced

2 T Lemon juice (or to taste)

3-4 chicken breasts

1 package of orzo pasta (or pasta of your choice)

Cook chicken over stove in skillet in wine, lemon juice, and butter. In another deep skillet, cook portabellas in same mixture of ingredients. After chicken in completely cooked, pour juice from chicken over portabellas. Add capers, artichoke hearts, prosciutto, tomatoes, lemon juice, butter, and more wine to skillet. Add flour to thicken sauce. Cut up chicken and add to portabella mixture. In a pot, add orzo to boiling water. Keep mixture warm, season as liked, until pasta in finished. Drain pasta, but do not run cool water over, it makes it too cool. Serve immediately the mixture over the pasta, sprinkle with Parmesan cheese and lemon zest. Serves 6.

Kee's Carbonara

We insisted on this EVERY year for our birthday night dinners!  That should speak for itself!

1 lb linguine or fettuccine

1 lb bacon, cut into pieces

½ lb mushrooms (optional)

1 stick butter

5 eggs/lb

1 c grated Parmesan cheese

1/2 cup of cream per 1lb of pasta - may need to add more later but start off with this

Freshly grated pepper

Cook pasta. Cook bacon until crispy. Drain off fat. Drain pasta and add to the pan along with butter.  Whisk eggs with a creamer (1/2 and 1/2 works just as well as cream) and pour over pasta. Now add a very heavy grinding of pepper and salt to taste. Add cheese and bacon. Remove pan from heat. Serve at once. Serves 6-8.  Great with scallions too.

Lemon Linguini

One of our family's staples... This is fabulous with chicken or with shrimp - hot or cold!  It really is more of a summertime pasta!

1 lb linguine

½ cup olive oil

zest from lemon

juice from 2 lemons

½ cup chopped green onion

¼ cup chopped fresh parsley

salt and freshly ground pepper

lots of Parmesan cheese

Cook linguine in boiling salted water until done; drain well. Combine next 5 ingredients in a large serving boil. Add pasta and toss well. Sprinkle over salt and freshly ground pepper. Toss in Parmesan to taste. Serve, or toss sin additional ingredients of your choice. You can also serve this dish cold or at room temperature. Serves 6.

Other ingredients you can add: steamed shrimp and asparagus spears; roasted green beans and grilled chicken strips; or chopped tomatoes, slivered fresh basil and toasted pine nuts.

Salmon - grilled or baked

Salmon fillets

butter

Seafood Magic

Dill weed

lemon juice

dill pickle juice

white wine

Green onions

Make tin pan to hold salmon, heavy duty works best in multiple layers
Place skin side down, squeeze lemon juice, dill pickle juice, white wine(all three or ,.. as you wish) over the fish.
Sprinkle liberally on fish, Paul prudhome(sp?) seafood magic and dill weed
Place butter pads along center of fish cover it all w cut up green onions(green part) or chives
Cook over hot grill until fish is done, liquids will still be bubbling.
Serve by picking up fish and leaving skin on tin foil.
Serve with dill sauce.
Dill Sauce: - consistency of tartar sauce, chill before serving

1. Mayo, about a cup

To taste -  lemon juice(teaspoon)

Worchester (teaspoon)

Tabasco couple of shakes

dill weed, finely chopped,about 2 teaspoons

chopped dill pickles, I used the dill chips (about 1/3 up)

chopped green onions, white part, (about ¼ cup)

Sometimes I put in a dash of old bay or celery salt

Enjoy!

--Fred Cook

Cornelius Sauce

Best in the summer when there are a lot of available fresh herbs..
Enjoyed with crab claws as a dip for Hors de’ourves or as a top sauce for grilled fish…

Start by collecting fresh herbs you may have available to include dill and basil..
Finely chop about 1 tablespoon of dill, 1 tablespoon of basil, 1/3 of a jalapeno and about 4 x 6 inch green onion stalks.. add other herbs you may have available in the same proportion.

Mix about ¾ cup of MAYO(maybe more) with chopped herbs and onions.
Throw in several dashes of Worchester sauce, 2 squeezes of lemon and two dashes of curry and two of celery salt.

Mix well, should be consistency similar to tartar sauce
Taste – add whatever is missing or light…
Chill, garnish, serve, enjoy!

--Fred Cook

Cedar Plank Salmon

Salmon - preferably sockeye

Cedar plank board

lemon juice

olive oil

worchestershire sauce

garlic

kosher salt

pepper

dill weed

seafood seasoning (Paul Prudhomme's!)

Soak board(s) at least 30 min to several hours, submerged(weigh them down)

Keep skin on the fish if possible. Trim the fish to board size, save trimmings if desirable fish.

Score fish to, but not thru the skin in portion size.(vertically)

Combine: 3 tablespoons(tbs) of lemon juice, 4 tbs of olive oil, 1 tbs Worchester, some crushed garlic(or garlic powder), coarse black pepper ~1 teaspoon(tps), dill weed~1 tps, Kosher salt ~ 2 tps, favorite seafood seasoning ~ 1 tps(I use either Emerrill’s or Paul Prudhomme’s)

Get your grill hot.

Mix the mixture and rub into the salmon (get it into the cuts you have made) – save any extra.

Take your board and place it on the hottest portion of the grill. Leave it there until it is really smoking.(5-10 min covered)

Transfer the salmon to the board, skin side down. Place trimmings around main filet.

Move board to low or indirect heat, replace cover. Cook until the trimmings(samples) are flaking, but still moist.

Alert the support team, your portion of the feast is nearly ready.
Remove from grill, serve from the board leaving the skin on the board if possible.
Discard board after use.

--Fred Cook

Beal Street Log

8 oz cream cheese, softened

1 Tbsp grated onion

½ garlic clove, minced

½ tsp dill weed

1 cup pecans, chopped & toasted

¼ cup butter

¼ cup packed dark brown sugar

1 tsp Worcestershire sauce

½ tsp prepared yellow mustard

Combine cream cheese, onion, garlic, dill weed in a bowl and mix well. Shape cream

cheese mix into a log and wrap with waxed paper. Chill for 8 to 10 hours.

Combine pecans, butter, brown sugar, Wooster and mustard in a saucepan. Bring to a boil

until brown sugar dissolves, stirring frequently. Let stand and cool spoon over cheese log

on serving platter. Serve with wheat crackers.