DAMN that looks good!

Amazing Taco Soup

1 to 1 1/2 pounds ground round or turkey
1 med to large onion chopped
2 tablespoons oil
1 can corn-undrained
1 can black beans-undrained
1 can kidney beans-udrained
2 cans chopped tomatoes with chiles
1 can tomato sauce (regular size)
1 envelope taco seasoning

Add chopped onion to hot oil in fry pan. Cook until tender; add ground meat and cook until no longer pink. Drain well and transfer to crockpot. Add corn, black beans, kidney beans, tomatoes, tomato sauce, and taco seasoning; stir well. Cook on low for four to six hours. When serving, top soup with broken taco chips and shredded cheddar cheese. Enjoy!!!
Serves 6 to 8.

I will usually add some garlic to it as well

I'm about to put on the grill some Red fish and trout I caught last weekend off Port Aransas.

Put the fillets skin side down apply butter, salt and cracked pepper. About 10 min or so then remove and drizzle with lemon.

Serve with fries and cold beer.(fries are optional)

Cook Cup of rice

rinse and chop bag of fresh spinich
2 tblsp of grated parmesan
2 tsp garlic powder or 2 minced pods
2 tblsp butter

add rice and ingredients to 8" x 8"casserole dish and bake at 350 for 20-25 mins...


Great side dish!

Apple Pie Rocket Fuel

1 gallon apple cider
1/2 gallon apple juice
6 - 8 cinnamon sticks
1 liter EverClear

simmer Apple cider and juice with cinnamon sticks for 15 - 30 min - do not boil

let cool.

stir in Everclear

store in a cool place, until it has aged.

As it ages, it mellows and smoothes out.
I've had some 1 year old stuff that was awesome. Mine never lasts that long.


This stuff will kick your behind if you let it.

most of my recipes have a lot to do with whatever i decide to throw at something and very little to do with measurments

Crock Pot Pulled Pork

get a decent chunk of pork... i usually use a nice shoulder piece

trim the fat, rub with any reasonable combination of spices (pepper, salt, seasoned salt, garlic, etc)

throw it in the crock pot with enough coca-cola to cover about half the meat for anywhere from 5-6 hours

then i usually take it out and throw it on the grill to give it a nice char

then use about a half cup of the crock pot juice and either your favorite BBQ sauce or this recipe which is stellar (http://homecooking.about.com/od/condimentrecipes/r/blsauce46.htm)



Stuffed pork loin

first the stuffing

I cook bacon (10-15 slices)

after the bacon is done leave the bacon fat and carmelize onions in it

chop the bacon up into small pieces to add to the onions ( adding some brown ale, or rum to the onions is another optional ingredient i use)

set the bacon/onion mixture aside


get a baguette or other fresh bread and cube it

take the cubes and lightly coat with olive oil and a sprinkle with garlic powder and salt

set the oven to 350 and cokk for about 5 minutes until the start to dry out

now take half the onion mix and spread it over the pan of "crutons" make sure to coat as much as possible and now return to the oven until they are golden brown

now take the finished crutons and onion mixture and mix that up,


Pork preparation

for use with one pork loin cut the loin in half so you have two pieces half as long as the original, then slice those so you have two "flaps"

lay one half of the loin on a baking dish with tin foil and pour the stuffing mixture over that

then lay the other piece of pork over that and seal tin foil

bake on 300 for about 3 1/2 hours (use a meat thermo)

at that point add glaze (optional) over the top and sprinkle with brown sugar then bake another 1/2 hour - 45 mins on high heat and leave the tin foil open so it gets a good amount of texture on top


My glaze (i made it up as i went along)

honey, brown ale, bourbon, brown sugar, more onions, a small amount of hot sauce, salt, garlic

i pretty much added a bottle of brown ale and then just mixed in everything else until it was a syrup like consitency

Fishing season again. Gotta fire up the smoker:

Awsome Smoked Salmon

Brine:
1 cup honey
1/2 cup lime juice
a dozen allspice berries
½ - 1 cup sea salt
1 dozen cloves
2 dozen peppercorns
couple of few bay leafs
1/2 cup rum
1 1/2 qt water

Side - 1/2 c honey mixed with 1/2 cup rum. I like Appleton's.

This'll be enough for about 3 - 4 # of fish. Soak for 2 1/2 hrs or if using smaller filets, 1 - 1 1/2.
Pat them dry and let them air dry about a half hour. Smoke low 160 for a couple hours or until the fish is 145-150 degrees. I use Apple, Cherry, Pear if you can get it and just a touch of mesquite. You can use maple, oak and alder.

OK Listen up......I'm going to post some info on "chili".

And accordingly, fuck y'all who are poised to respond with cutting statements regarding the "authenticity" of this recipe. It is not authentic.

In FACT, it is really the most truncated approach to Chili I've ever employed short of opening a can of Hormel.

But guess what....it was delicious....and I received several compliments and requests for recipes.

It all started when I offered to make chili one SUnday when I had some relatives visiting. Sort of one of those "sit around and talk sht" visits. Informal and enriching.

Looking to do things a little differently, I scourged the internet and found Alton Brown's recipe for pressure cooker chili. In this recipe he makes chili very quickly in a pressure cooker using only very simple ingredients.

It sounded interesting so I thought I'd try it (but in just a regular pot).

Basically.............

Brown some beef cubes
pour in a jar of cheap salsa
add some chili powder and cumin
crumble up some tortilla chips
throw in some beans

I figured that this would be just fine for "civilians".

Well...........it was really great.....and when you think about it, how could it NOT be?

I'll do this again when I don't want to put a lot of energy into cooking.

This is one simple and delicious Chicken Dish:

Bake 6 chicken breastsfor 20 mins at 375...I only used lemon pepper, garlic powder and some butter.

Cut into strips or dice.

In a casserole dish add one jar of alfredo sauce and one can of cream of mushroom soup and mix together.

Stir in chicken and mix

Top with a generous amount of grated parmasan.

Bake only until cheese begins to brown (about 15 mins @ 375)

Serve over pasta OR rice! Either way is great.

I'm cooking a 9 lb brisket right now. Should be done by 6pm.

Smells yummy and I'm freakin hungry now.

Salsa chicken casserole: From the kitchen of Papa Ramon


6 chicken breasts diced
1 each green/red bell pepper
1 lg onion
1 cup sour cream
1 lg jar of black bean/corn salsa
1 pkg fajita seasoning mix
2 cups of mexican blend shredded cheese

Rice


Mix everything in large casserole dish and top with cheese

Bake at 350 for 35-40 mins.

Serve over rice

Hmmmm...what to cook today....

Hmmmm....sounds really good....

Been there and it sucks when something turns out great and ya can't do it again!

You've had my meat in your mouth, and you liked it!

Ah well... your loss.

I love fried wabbit,,

Chicken fried steak tonight from a cow called tasty.



Poor cow.

Man, this went 'south' in a hurry...


Anyways....Cooking several things for the week and putting some up



Grilled cracked pepper turkey breast
BBQ Pork Chops
Venison Bell pepper and onion sausage
Big pot of Chili
Rice/gravy
Purple hull peas
corn
greenbeans


Lotsa cold beer..Wifey's taking a nap with granddaughter...I'll be lit by the time she gets up and then I'll have the cold shoulder to go with the cold beer!


Umm I think that's it

Never thought of that!

We like to put some bacon on our k-bobs,,, cuz,,,, everything is better with bacon,,,, and we lay them on a bed of rice, damn, youse makin me hungry

mmmmmm bacon...


might have to make a batch of rumaki....

Ingredients

Olive Oil (Extra Virgin)
2-3 pounds beef (cut into 1/2-inch cubes) – Tri-Tip, Chuck or Stew Beef
Salt and freshly ground black pepper
1 large red onion, finely diced
½ each green pepper, red pepper, yellow or orange pepper, pablano pepper
1 each jalapeno and habanero pepper (vein, seed pod and seeds removed)
6 cloves garlic, finely chopped
3 tablespoons ancho chili powder
1 tablespoon each pasilla, New Mexico and cascabel chili powder
1 tablespoon ground cumin
1 bottle dark beer (preferably Madero Negro)
1-2 cups “homemade” beef stock
1 (28-ounce) can chopped tomatoes, drained and pureed
1 (8-ounce) can tomato sauce
1 (2-ounce) can tomato paste
3 tablespoon chipotle pepper puree
2 tablespoon honey
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice

Directions

Cube meat and marinate 2-24 hours in ¼ cup of Olive Oil, 4 cloves of garlic coarsely chopped, I tablespoon of Ancho Chili Powder, 2 tablespoons of Fresh Lime Juice and sea salt and coarsely ground pepper to taste.

Heat 1 tablespoon of Olive Oil in a large Dutch (6 qt) oven over high heat; sauté marinated beef until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.

Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the dark beer and cook until nearly completely reduced. Add the tomatoes (drained), tomato sauce and tomato paste. Add the ancho, pasilla, New Mexico and cascabel powder(s), and cumin. Add the finely chopped fresh peppers. Return the beef to the pot, add the beef stock, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.

Serve with a dollop of Toasted Cumin Crema and Avocado Relish. Chihuahua Cheese optional.

I use dried Ancho, Pasilla, Cascabel and New Mexico Chilis (generally found in Spanish markets); removing the stem, de-seeding and then finely chopping them in a food processor until nearly a powder… Store bought dried chili spices generally contain too much salt and do not absorb the additional liquid in the overall chili…

Toasted Cumin Crema

1 tablespoon cumin seed
1 cup Mexican Crema (Sour Cream) or crème fraiche
Salt and freshly ground black pepper

Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the Crema and season with salt and pepper, to taste.

Avocado Relish

2 – 4 semi ripe to ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely diced
1 jalapeno chile, finely diced
Lime juice
Chopped cilantro leaves
1 Tsp of Cumin
Salt and pepper

Combine all ingredients in a small bowl and season with salt and pepper.
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This was easy and quick...



8oz. Chorizo sliced thin

2 cans pinto beans drained

1 med. onion diced




Saute onion in butter until translucent in lg. saucepan
add beans and chorizo and simmer for 10 mins.

Cooked some Taco Rice to go with it

eat...add cheese if'n ya want