Chicken breasts with spicy rub

Ingredients

4 chicken breasts
2 tsp vegetable oil

Rub —
2 tbsp ground cumin
2 tbsp paprika
2 tbsp brown sugar
1 tbsp black pepper
1 tsp curry powder
1 tsp cayenne
1 tsp salt
1/2 tsp five spice powder
1 tbsp dijon mustard
1 tbsp red wine vinegar
1 tbsp vegetable oil
2 cloves garlic, minced

How to prepare

Pat chicken breasts dry. Combine ingredients for rub. Smear rub over both sides of chicken, the more you use the spicier it will be. Heat barbecue. Brush grill with 2 tbsp oil. Place chicken on grill skin side down. Cook over med heat skin side down about 10 to 12 minutes per side until chicken is just cooked through. (if heat is too high, coating burn, if too low, cooking time will be a little longer). Servings 4.

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Justin Wilson’s Pot Roast Magnifique

Ingredients

4 lb Chuck Roast
Salt and Cayenne Pepper
3 whole cloves garlic
3 pickled Hot Peppers
3 Shallots
6 whole sm Red Potatoes
3 lg Carrots, chopped 1″
6 med Boiling Onions
1 can (16 oz) whole Mushrooms, drained
1 tbsp Worcestershire Sauce
1 cup Beaujolais Wine
1/4 tsp Angostura Bitters

How to prepare

Salt and pepper the roast. Cut 3 slits into the meat, and stuff each with a garlic clove, a hot pepper, and a shallot. Put the rest of the vegetables in the bottom of a Crock-Pot. Place the stuffed roast on top of the vegetables. Mix the Worcestershire, wine, and bitters. Pour over the roast. Cover and cook on LOW for 10-12 hours. Serve with French Bread.

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Sanoma barbecue sauce

Ingredients

1 cup ketchup
6 oz can of tomato paste
1 1/2 cup honey
1 1/2 tsp olive oil
2 tsp tabasco
1 tsp cayenne pepper
1 tbsp worcestershire sauce

1 tbsp cocoa powder
1 tsp juice of lemon
1/2 tbsp soy sauce
1/2 tsp fresh black pepper
1 1/2 tbsp curry powder
1 tbsp paprika
2 cloves garlic crushed

How to prepare

Stir everything together and simmer for 20 minutes.

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New orleans style barbecue shrimp

Ingredients

2 large artichokes (each about 3/4 lb)
1 large garlic clove
1 tbsp fresh lemon juice, or to taste
1 tbsp freshly ground black pepper
2 tsp worcestershire sauce
1/2 tsp tabasco
1/2 tsp dried basil, crumbled
1/2 tsp salt, or to taste
1/2 tsp dried oregano, crumbled
1/4 tsp cayenne
1/2 cup cold unsalted butter, cut into bits
1/2 lb small shrimp in their shells, (about 24)
3 scallions, minced

accompaniments:
crusty bread
lemon wedges

How to prepare

Cut off artichoke stems with a serrated knife and discard. With scissors trim tips of leaves. In a large saucepan of boiling salted water cook artichokes 30 to 45 minutes, or until bottoms are tender when pierced with a knife
while artichokes are cooking, preheat oven to 500

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Roasted potato salad

Ingredients

4 cup quartered, unpeeled small red potatoes
1 cup miracle whip
2 hard-cooked eggs, chopped
4 sl bacon, chopped, crisped and drained
1/4 cup green onions, sliced

1/4 tsp salt
1/4 tsp pepper

How to prepare

Heat oven to 450. Place potatoes in large baking pan sprayed with non-stick cooking spray. Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once. Mix dressing, eggs, bacon, onions, salt and pepper in large bowl. Add potatoes and mix lightly, to minimize breakage. Serve warm or chilled. Yield: 6 servings

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Shrimp and crab jambalaya

Ingredients

1 cup fresh claw crab meat
1 cup small shrimp chopped peeled and deveined
2 tbsp reduced-calorie margarine
1 cup very finely chopped onions
1/4 cup very finely chopped green bell pepper

1/4 cup very finely chopped celery
1/4 tsp salt
1/4 tsp ground oregano
1/4 tsp ground white pepper
1/4 tsp ground red pepper
1/4 tsp ground black pepper
1 1/3 cups chicken stock

1/3 cup very finely chopped green onion
1 tbsp very finely chopped parsley
2 cups cooked rice

How to prepare

In a medium saucepan over high heat, melt margarine. Add the onions, bell pepper, and celery and saut

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Santa fe meatloaf

Ingredients

1 lb ground meat
2 cup cooked beans (pinto, kidney, etc.)
1 cup cook brown rice
1/2 cup water
1 cup tomato sauce
1 tbsp tamari

1 tbsp olive oil
1 tsp peanut oil
1 tsp cumin
1 tsp salt
1/2 tsp cardamom
1/2 tsp coriander
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 egg

How to prepare

Mash 1 cup beans, rice and water well together into a thick paste. Add the remaining cup of beans and mash just a little. (this will give the meatloaf a better texture)
add the tomato sauce, tamari, oils, and spices. Adjust seasonings to taste. This mixture should taste pretty strong
add the egg and ground meat. Mix well
put the mixture into an 8″ x 8″ baking pan. Bake at 375f for about 1 hour. Serves 6

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Cajun-lamb – spicy roast lamb with rice

Ingredients

1 boneless lamb sirloin roast (apx 2 lb)
2 tbsp cooking oil
1 sm onion, chopped
1 red bell pepper, diced
1 green bell pepper, diced
1 lb sliced tomatoes in puree
1 1/2 cups chicken stock
1/2 tsp basil
1/2 tsp grated lemon peel
1/2 tsp chili powder
1 cup rice
Spice mix:
1 tsp salt
1/2 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp paprika
1/8 tsp garlic powder

How to prepare

(1) trim the lamb of any excess fat preheat oven to 350 deg f
(2) mix together the spice mix ingredients, and rub over the lamb let stand
For 15 minutes
(3) heat oil in a skillet sear the lamb until all sides are browned remove
Lamb to a roasting pan
(4) roast lamb for 35 to 40 minutes
(5) while the lamb is cooking, add onions and peppers to the skillet used for searing the lamb saut

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Blackened seasoning blend

Ingredients

1 tbsp paprika
2 1/2 tsp salt
1 tsp cayenne pepper
1 tsp garlic powder
3/4 tsp black pepper
1/2 tsp white pepper
1 tsp dried tarragon
1 tsp dried oregano
1 tsp dried marjoram

How to prepare

Mix this up well, and then dip the fish fillets first in melted butter, then smear the seasoning mixture on both sides of the fish. Heat a cast iron skillet for about eight minutes on high heat. Put the fillets in the pan without crowding, pour a few tablespoons of melted butter on top, cook on both sides for about two minutes and serve immediately with butter and lemon.

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Dirty rice

Ingredients

2 medium onions finely chopped
1 green pepper, finely chopped
2 ribs celery, finely chopped
3 cloves garlic, crushed
1/2 lb chicken giblets, finely chopped
1 lb bulk sausage, crumbled
1/2 cup bacon drippings or oil

1/2 cup flour
2 cup water
salt and pepper to taste
tabasco sauce to taste
6 green onion tops, chopped
6 sprigs parsley, chopped
9 cup hot cooked rice

How to prepare

Prepare vegetables as directed in food processor. Add crushed garlic. Chop chicken giblets in same manner; set aside. Brown sausage in large pot. Remove and set aside. To sausage drippings, add enough bacon drippings or oil to make 1/2 cup. Add flour and brown, stirring constantly, over medium heat until the roux is very dark brown, about the color of an old penny. Be very careful not to scorch this roux. Immediately add chopped vegetables and stir and cook a few minutes; then add chopped chicken giblets and cook until the pink color is gone. Add water, the sausage and seasonings and simmer two hours or more. Thirty minutes before serving, add onion tops and parsley. Before serving add hot cooked rice and mix well.

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