Marinades are a seasoned liquid used to impart flavor to meat, poultry, pork, fish, even vegetables. The food item is ‘soaked’ or marinated in the liquid and allowed to absorb the flavor.
Marinades may contain oil to add moisture, and an acid ingredient to help tenderize.
Some acid ingredients include mustard, Worcestershire, vinegar, lemon juice, wine, yogurt, salad dressings, tomatoes, fruit juice or diluted barbecue sauce. Any preferred store bought product can be used as a marinade. It can doctored and mixed with a fruit juice, wine, or any other seasoned liquids. Combine 1/4 cup of your favorite marinade or sauce with 1/4 cup fruit juice such as orange, apple or pineapple juice. Use to marinate 1 pound meat. For an Asian-style marinade, mix 1/4 cup Cattlemen’s Barbecue Sauce with 1/4 cup soy sauce or teriyaki sauce. Baste steaks with liquid sauce during last 5 minutes of cooking for a beautiful glaze if it has sugar in it to prevent charring or burning.
Marinades penetrate the protein about ¼-inch deep unless the meat is commercially manipulated via vacuum-tumbling, pounding, injection, or with the use of phosphates. Allow 20 to 30 minutes marinade time or up to 3 hours. Allow about ½ cup marinade per pound of meat to coat evenly. Always marinate meat in the refrigerator. Use a non-reactive container such as glass, stainless steel or food-grade plastic bags. Discard the marinade after use. Never use the ‘raw’ marinade for basting the meat. Boil ‘raw’ marinades for a full minute before using as a baste. Rubs are dry mixtures of spices, seasonings and herbs. Sugar is often added to help ‘caramelize’ – brown – the meat. Salt and pepper add flavor and heat, and paprika adds color.
Rubs may be mixed with a wet ingredient to form a paste including oil, vinegar, minced garlic, barbecue sauce, mustard, Worcestershire or soy sauce.
Rubs impart flavor as well as help form a ‘crust’ that offers textual contrast, especially when used in cooking ribs.
Experiment with different herbs and spices, add some salt and pepper and a small amount of sugar.
Generously apply rub into meat and allow to stand 30 minutes for flavors to develop.
Cattlemen’s Test Kitchen Rub: ½ cup brown sugar, 3 Tbsp. Kosher salt, 2 Tbsp. ground cumin, 1 Tbsp. ground coriander, 1 tsp. ground black pepper, 1 tsp. ground red pepper.
Not sure what to combine? Search the spice aisles in the supermarket. Spice companies have done the work for you. Start with a spice/herb blend, add a little salt and sugar, if necessary.
HOW TO MAKE A GREAT STEAK
Food is placed directly over hot coals or gas flames with the grill top open. Direct heat is great for cooking quick-cooking cuts of meat such as steaks, chops, burgers, chicken and fish. Bone-in meat may be cooked over direct heat when the grilling temperature is medium to low.
Direct heat is beneficial for searing and achieving a flavorful exterior crust on the meat.
In indirect grilling, the food is not placed directly over the fire – that is – the charcoal or gas flames. If using charcoal - set a drip pan filled halfway with water under the grilling rack. Arrange coals around drip pan. Place food on the rack over the drip pan. Cover the grill.
If using a gas grill, set a drip pan in the center of grill or to one side of grill under the grilling rack. Fill the drip pan halfway with water. Turn the gas burners off under the drip pan. Turn burners on around the drip pan or adjust burners to burn only on one side of grill. Cover grill.
Use indirect heat for slow-cooking foods such as ribs, large roasts, whole poultry, bone-in meat, and brisket.
Great steaks for grilling are described below*. These cook quickly and are very tender and flavorful. All of these steaks can be grilled over direct heat (see below). Boneless cuts yield a lot of servings - 4 servings per pound of steak. Season with a rub or marinade for flavor as desired. Many steaks are known by more than one name as names may vary from state to state.
Tenderloin or filet mignon
Most tender beef cut. Can be cut into thick steaks - Used for the recipe Chateaubriand. Also, sold whole for roasts. Top Loin (Strip) Steak
May also be referred to as Strip steak, NY strip steak (boneless), Kansas City steak, Shell steak (bone-in), and Club steak (boneless or bone-in). These are lean, tender, full-flavored. Best to grill, broil or pan-saut. T-Bone and Porterhouse
Similar steaks containing both the sirloin strip and tenderloin muscles separated by the T-shaped bone. Great when grilled or broiled. Porterhouse steaks are larger and are cut from the sirloin end of the short loin, while T-bone steaks are cut from the rib end. Rib Eye
Also referred to as Delmonico Steak, Beauty or Spencer Steak: (bone-less, bone-in). Beef Rib Steak with bone
Prime Rib: Best when grilled or broiled. Sold whole with and without the bone for prime rib roasts. Roasted prime rib is frequently served at weddings. Beef Top Sirloin Steak or Boneless Sirloin
(sometimes called Butt Steak): This very tender steak with little waste makes a great family value. Top Round is also called London Broil
This steak benefits from marinating for tenderness. Slice this steak against the grain for maximum tenderness. Flank is also referred to as London Broil
It can be lightly seasoned and grilled. It should be thinly sliced on the diagonal against the grain for maximum tenderness. This steak is often marinated to add flavor. Great on the grill or for stir-fry and fajitas. Beef Skirt Steak also known as Fajita Steak
It’s best to use a tenderizing marinade and carve against the grain for maximum tenderness. This steak is frequently used in fajitas or may be stuffed and rolled whole before cooking.
Cooking Beef Brisket
1) Fat and marbling: Choose a brisket which has most of the fat down in the meat and not all fat on the outside. You do need a layer of fat on the outside too. Fat inside the meat will help keep it moist, so you still need some fat both on inside & outside, But remember selecting a good brisket is half the technique of good Que.
2) Size: A real good size is a brisket from 6 to 10 pounds, big or small will be more of a personal choice. Just remember that slow cooking for 1 1/2 to 2 hours per pound is a pretty fair time table for cooking a brisket at 225 deg (degrees F.)
3) Seasoning: There are as many ideas on the best way to season a brisket as there are brisket cooks. No two will do the same and very few will do it the same way two times in a row: You can Marinate, dry rub or both; or sprinkle it with spices; or do all three. I, myself do a little of it all.
3A) Dry Rub: I use a mix of Garlic powder, black pepper, salt, cumin, red pepper,Ms Dash Garlic and Herb Blend & a little brown sugar. There are lots of good dry rubs out there on the market. Try them.
3B) Marinate: May be a store bought marinade or maybe your own blend. I use a mix of Worceshershire, or teriyaki,Dr. Pepper) or your favorite marinade & let marinate overnight. Dry it off next morning & let it set for about half hour.
4) Fire: It don't make a big difference what or how you are cooking as long as you have a good low long-time steady heat; may it be wood, electric or gas. I, my-self, have for the last twenty-five years used a wood fire in everything from a barrel, to a washpot, to a high dollar pit. I still say you can cook as good of que in anything as long as you watch your fire. What you want is a good stead low fire with a temperature of 200 to 225 deg.
5) Cooking: Well, I have found that I do better with my brisket if I cook it about an hour per pound on a good low fire of hardwood hickory oak or mesquite and then wrap it in foil and put it in a dry ice chest for up to eight hours. If I slow cook my brisket for 18 to 20 hours, they are always too dry for me. But remember, any ol' boy can be like the blind dog an find a better way to do it. Good smoke will have a sweet flavor & that's what you want; not a bitter flavor. You will get a (smoke) ring of 1/32 to 1/2 inch most time. The smoke ring is the result of a chemical reaction between smoke & Air (nitrogen). This don't make a big difference in the taste of your brisket but it does make a better looking brisket, different seasoning will make a difference in the size of your ring.
6) Presentation: Last, but not to be overlooked, is the presentation of your brisket. I don't care if it is just for your wife & kids or your mother-in-law or your boss or if you are in a million dollar cook-off, A brisket that is half bad, will become extra good if it is sliced and presented right. Always slice your brisket across the grain of the meat (start on a corner of the flat part). This is very important as it makes it a more palatable & tender slice of meat. Remember, a good BBQ brisket don't need a sauce poured over it, serve it on the side.
1 (5- to 6-pound) brisket
2 teaspoons salt
Brisket rub as needed to coat
1 1/2 teaspoons freshly ground pepper
Soak wood or mesquite chips in water 4 hours. Prepare charcoal or oak/mesquite/hickory-wood fire in smoker; let burn 1 hour or until flames disappear. Place mesquite on fire. Place water pan in smoker, and fill with water, a low and slow consistant heat at about 200 degrees works well.
Rub brisket with your favorite marinade and or dry rub, salt and pepper let it rest prior to cooking if possible; Place brisket fat side or cap up on rack in smoker using indirect heat, cook 8 to 9 hours or until meat thermometer registers 180 degrees, adding additional wood and water as needed. Yield: 15 to 18 servings.
MOM’S BREAD PUDDING RECIPE - Yields 15 servings
4.0 lbs. Coarsely chopped bread – approx. 2in. x 2in. x 1in. pieces
1 Teaspoon Ground Cloves
1 Teaspoon Ground Nutmeg
1 Tablespoon Ground Cinnamon
1.00 lb. Brown Sugar(2 ¼ cups, tightly packed)
1/4 lb. Butter (Melted)
1 Quart Pasteurized Eggs
1 Quart Half & Half
1 Quart Heavy Whipping Cream
1/8 Cup Bourbon Vanilla extract
½ Cup Jack Daniel’s Bourbon (Use only Jack Daniel’s)
*15-16 oz. Raisins (*Depending on pack size 15-16 ounces.)
Bread Pudding Procedure
Sanitize all equipment and utensils prior to use
Pre-heat oven at 325°
Step 2 In a large container, combine brown sugar, ground cloves, nutmeg and cinnamon. With a soft spatula, mix well until large lumps and dry seasonings are blended. Step 3 Add pasteurized eggs, melted butter, half & half, heavy whip cream, bourbon vanilla and Jack Daniel’s. Using a wire whip, mix well until all brown sugar, etc… are blended. Step 4 Add cubed bread to wet mixture. Using a soft spatula, gently mix bread cubes into the mixture. Half way through this process, add the raisins. Step 5 Spray 4 inch deep full size hotel pan with spray release. Pour bread mixture into coated pan. Use a soft spatula to remove all ingredients from the container. Do NOT pat to level mixture. “Rock” pan back and forth to even mixture in the pan. The surface should remain “jagged”. Step 6 Place immediately into the pre-heated 325° oven. Set a timer for 40 minutes. Reset for an additional 5 minutes if needed. Pudding is ready when a toothpick can be stuck in and pulled out of the middle of the pudding clean and moist.
DO NOT OVER COOK OR THE PUDDING WILL BE DRY.
MOM’S BOURBON SAUCE RECIPE
Butter – 100% pure Grade A butter
Brown sugar – break up all clumps until final appearance is granular
Heavy whipping cream
Jack Daniels Bourbon (Only use Jack Daniels)
Recipe – Yields 20 servings
2.00 lbs. – butter
2.00 lbs. – brown sugar
2 cups – heavy whipping cream
1/3 cup – Jack Daniels Bourbon (Only use Jack Daniels)
Bourbon Sauce Procedure
Step 1 Sanitize all equipment, utensils, etc… prior to use. Place heavy pan on burner at a medium heat setting. Melt butter – DO NOT BURN
Step 2 Break up brown sugar and slowly add to melted butter. Continue to whisk constantly until sugar is dissolved and mixture is smooth and almost at the point of simmering. DO NOT ALLOW SAUCE TO BOIL! IF THIS SAUCE HITS A SIMMER OR A BOIL, IT WILL THICKEN AND BECOME PRALINES. YOU DON'T WANT THIS THICK OF A PRODUCT.
Step 3 Slowly add the heavy whipping cream, continuing to stir the mixture as you do so. Blend well and immediately remove from heat.
Step 4 Add the Jack Daniels Bourbon. Whip final ingredient into mixture, mixing well and you are ready to rip.
Ingredients: 1/2 cup prepared barbecue seasoning 2 tablespoons ground chili powder 1 (5 to 7 pound) beef brisket, trimmed with a layer of fat (center flat portion) 1 cup Frank's® REDHOT® Chile 'n Lime™ Hot Sauce or Frank's® REDHOT® Cayenne Pepper Sauce 1 1/2 cups beer or non-alcoholic malt beverage 1 cup CATTLEMEN'S® Authentic Smoke House Barbecue Sauce or CATTLEMEN'S® Award Winning Classic Barbecue Sauce 1/4 cup butter
Steps: Combine barbecue seasoning and chili powder. Rub mixture thoroughly into beef. Place meat, fat-side up, into disposable foil pan. Cover and refrigerate 1 to 3 hours. Just before using, prepare Mop sauce, combine Chile 'n Lime hot sauce and 1 cup beer; set aside. Prepare grill for indirect cooking over medium-low heat (250°F). If desired, toss soaked wood chips over coals or heat source. Place pan with meat in center of grill over indirect heat. Cover grill. Cook meat, over low heat 6 to 7 hours until meat is very tender (190°F internal temperature). Baste with mop sauce once an hour. To make Smoke House Barbecue Butter Glaze, combine barbecue sauce, butter and remaining 1/2 cup beer. Simmer 5 minutes until slightly thickened. Slice meat and serve with sauce. Tips: Tip: To easily slice meat, cut meat against the grain using an electric knife.
I think that beef brisket belongs to Texas like peanuts to Georgia and pulled pork to North Carolina. But did you know, 'till about forty years ago brisket was a worthless cut of meat that most folks would just discard or grind into hamburger meat? Down in the hill country of Texas, ol' brother Wolf was buying all the brisket he could get to make his chili with. Then about 1950 two German brothers who had a meat market began cooking BBQ in their market to use up left over meat. One got the idea to smoke a brisket as he was smoking sausage one weekend. He left it all weekend in his smokehouse and on Monday as they were serving their que, pork, sausage & chicken, he cut a slice & put on each lunch.. Everyone began telling him how good and tender it was. With that they began to cook beef brisket for BBQ. So Texas owes the two German meat market brothers from the hills of Texas for our Beef Brisket BBQ. Now-a-days, like lots of things, the briskets of today are so much improved over time. The brisket of old time was over half fat, but with the better cows of these days we get lots better beef brisket. Still, the only way to make them good & tender is good, slow cooking over hardwood smoke. Here's the way this ol' Texan tries to cook good beef brisket.
Texas Brisket at its Best!!
2 lbs Shrimp (with or without shells) 3 sticks of Margarine or Butter Willingham’s Original Mild Seasoning
Spread Shrimp on a baking pan with edges. Cut sticks of butter into wedges and place on top of shrimp. Sprinkle Willingham’s Original Mild Seasoning, to taste, all over the shrimp and butter. Put in the oven at 350 degrees F. When the Shrimp turns pink take out of the oven.
If shelled simply serve shrimp over rice, with salad.
If unshelled: cover your table with newspaper, place shrimp pans in the middle of the table on hot pads, serve with French Bread, Salad, and Lemons, Great for parties. Peel the shrimp, place shells right on the newspaper, dip the bread in the butter, and enjoy, great conversation piece, clean hands with the Lemon Slices, everything is placed on the newspaper. Easy clean up, by rolling up the newspaper. DONE.
Willingham's isn't just for BBQ. Place Willingham's Seasonings on hamburger, pork chops, fish, chicken, steak, and any other meat you chose to enhance the flavor. This product enhances the flavor; therefore everything taste differently even though the same product is being used.
1 Tenderloin 1/2 ounce per pound Willingham’s Mild Seasoning 1/2 ounce per pound Willingham’s Marinade 1 Ziploc bag
Shake Willingham’s Mild Seasoning all over Tenderloin and rub evenly. Place Tenderloin into the Ziploc bag pour Willingham’s Marinade into Ziploc and seal. Best to allow at least 4 hours to 24 hours in the refrigerator. Cook to preference.
Willingham’s isn’t just for Meat.
Willingham’s Sauted Mushrooms
1 lb Mushrooms (whole or sliced) 1 stick Margarine or Butter 2 Tablespoons Willingham’s Mild or Cajun Hot Seasoning
Melt butter. Add Mushrooms and Willingham’s to taste. Drain and Serve. *Note: Substitute Onions instead of mushrooms to create an excellent base for all your cooking needs. Also use same directions for Stir Fry / Vegetables.
Willingham’s Appetizer Dip
2 cups Salad Dressing (Your Favorite) 1 teaspoon Willingham’s Mild or Cajun Hot Seasoning 1 teaspoon Dill Pickle Juice 2 teaspoons French Dijon or French Yellow Mustard
Mix above ingredients and serve with vegetables or chips.
Willingham’s Chex Mix
¼ cup Willingham’s Marinade ¼ cup Willingham’s Mild or Cajun Hot Seasoning 3 pinches of Hot Stuff for Big Kids Only 2 cups Oil (vegetable, corn, or olive) 2 cups peanuts 1 bag pretzels 3 boxes of cereal (Whole Wheat, Corn Chex, Rice Chex, Cheerios, or Crispix)
Preheat Oven to 250 F. Add the first 4 ingredients into a bowl and mix completely. Next, in a very large oven safe roasting pan, add peanuts and pretzels, and pour above mixture into roasting pan, and mix completely. Add the remaining ingredients and mix completely. Bake in the oven for a total of 2 hours while mixing every 30 minutes.
Popcorn A La Willingham’s
Pop popcorn of choice and sprinkle on Willingham’s Mild or Cajun Hot. Mix and Serve.
Willingham’s Virgin Bloody Mary
1 Tbls of Willingham’s Mild or Cajun Hot Seasoning 1 tsp Marinade 1 pinch Hot Stuff for Big Kids Only (if you like the heat) 1 glass of Tomato Juice
Mix the above ingredients and enjoy.
Willingham's World Championship Rib Recipe
Recipe from: John Willingham's 6 Time BBQ World Champion Bar-B-Q CookBook
2 or 4 Slabs Baby Backs or Spareribs (6 to 7 pounds)
6 to 7 tablespoons "Dry Rub" Mild Seasoning Mix
1/2 cup apple cider vinegar mixed with 1/2 cup water
or 1 cup All-Purpose Marinade or W'ham Marinade
Wet Mop For Marinade Applications
Remove Inner Membrane from Rib Rack
Willingham's Mild Seasoning Shake On
Hickory,Oak or Mesquite Wood For Smoke Flavoring
Lay the ribs in a nonreactive pan and brush on both sides with the vinegar water mixture. Sprinkle with seasoning mix and rub it in with your fingertips, massaging it into the meat. Cover and refrigerate for at least 12 hours. Start the cooker, allowing it to reach a temperature of 250?F. Put the slabs in the cooker. (If the cooker is fitted with a rotisserie or carousel, attach the slabs to the apparatus.) Cook for 4-1/2 to 5-1/2 hours, turning the meat every 15 minutes (unless it is attached to a rotating apparatus). Mop with marinade during cooking process if needed.The ribs are done when the internal temperature of the meat reaches 180?F, when the ribs are flexible, when the meat is fork-tender, and when the ends of the bone extend about 3/8 inch below the meat.
"Wet" or "Dry" , Finish using your favorite shake-on and or sauce.
To serve, cut the slabs into individual bones or three, four, or six-rib racks.
2 large, bone-in chicken breast halves (about 1 ½ lbs), each cut crosswise in half
1 can (14 ½ oz) diced tomatoes
1 ¼ cups Emerill's Chicken Stock
1 cup rice
2 Tablespoons Emeril’s Original Essence
In heavy 5-qt saucepot or Dutch oven, in hot oil, cook chicken, skin-side-down, over medium-high heat 5 minutes or until skin is well browned. Turn chicken and add onion to pot. Cook 5 minutes longer until other side of breast pieces are browned and onion is tender-crisp. Add remaining ingredients to pot; heat to boiling. Reduce heat to medium-low; cover and simmer 25 minutes or until chicken is cooked through and rice is tender. Makes 4 main-dish servings.
Pork Tenderloin and Veggie Casserole
1 pork tenderloin (about 1 – 1 ½ lb
1 pound red potatoes (3 to 4 medium-size potatoes), each cut into 6 pieces
½ pound baby carrots
1 medium-size red onion, cut into wedges
1 tablespoon olive oil
2 tablespoons Emeril’s Original Essence
Preheat oven to 450F. Spray small roasting pan or 13x9x2-inch baking dish with nonstick cooking spray. Place pork lengthwise in center of pan; place vegetables around pork. Toss vegetables with olive oil. Sprinkle 1 tablespoon Essence evenly over pork then toss remaining tablespoon with vegetables. Bake 30 to 35 minutes until pork and vegetables are tender, stirring vegetables once or twice during roasting. Makes 4 main-dish servings
Crunchy Baked Chicken Breasts
4 medium-size skinless, boneless chicken breast halves (about 1½ lbs)
1 1/4 cups panko or regular bread crumbs
2 tablespoons Emeril’s Original Essence
1 can (5 oz) evaporated milk
1 tablespoon butter or margarine, cut into small pieces
Preheat oven to 400F. Spray large baking sheet with non-stick cooking spray or line with non-stick foil. Place one chicken breast in heavy plastic freezer bag, or between two sheets of plastic wrap. Using flat side of a meat mallet or a heavy pot, pound chicken to an even thickness; repeat with remaining breasts. In pie plate, mix breadcrumbs and Essence until well blended. Pour milk into shallow bowl. Dip chicken into milk then coat with crumbs; place on baking sheet. Sprinkle any remaining crumb mixture over breasts; dot with butter. Bake 20 to 25 minutes until fork-tender. Makes 4 main-dish servings.*Panko breadcrumbs found in the Oriental food section
Southern Barbecue Shrimp
1 ½ lbs unpeeled extra-large shrimp (about 20 per lb)
1 tablespoons unsalted (sweet) butter or salted butter
2 tablespoons Emeril’s Original Essence
1 tablespoon Worcestershire sauce
1 tablespoon Regina White Wine Vinegar
Preheat oven to 350F. Peel and devein shrimp, leaving tail intact if desired. Place butter in 12x8-inch baking dish; place in oven to melt. Stir in Essence, Worcestershire sauce and vinegar; mix well. Stir in shrimp; toss to coat with sauce. Arrange shrimp in one layer. Bake 15 minutes or until shrimp turn pink, stirring once or twice. Makes 10 to 12 appetizer servings or 4 to 6 main-dish servings.
Microwave one package of popcorn. Pour popcorn into large serving bowl. Shake a generous amount Emeril’s Original Essence or, for a little more heat, Emeril’s Bayou Blast, onto microwave popcorn. Mix thoroughly.
Emeril’s Shrimp Linguine
3 tablespoons extra-virgin olive oil
1 lb frozen shelled and deveined large or extra-large shrimp, thawed
2 tablespoons Emeril’s Original Essence, divided
1 small onion, chopped (about ½ cup)
1 can (14 1/2-oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 lb linguine or spaghetti, cooked according to package directions
In 4-qt saucepot over medium-high heat, in hot olive oil, cook shrimp and 1 tablespoon Essence until shrimp turn pink, about 3 minutes. With slotted spoon, remove shrimp to plate. Reduce heat to medium-low. Stir onion into oil remaining in saucepot; cover and cook 10 minutes, stirring once or twice, until onion is tender. Stir in tomatoes with juice, tomato sauce and remaining tablespoon Essence; heat to boiling. Reduce heat to medium-low; cover and simmer 15 minutes, stirring occasionally. Stir in shrimp; heat through. Spoon hot linguine onto plates; top with sauce. Makes 4 to 6 main-dish servings.
Emeril’s Portuguese Seafood Stew
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 medium onion, finely chopped
2 tablespoons Emeril’s Original Essence
2 8 ozbBottles clam juice
1 can (16 oz) diced tomatoes, undrained
1 celery rib, thinly sliced
12 littleneck or other small clams
1 pound shrimp,raw & deveined
1 pound bay scallops
¼ cup white wine
2 Tablespoons Emeril’s Kick It Up Red Pepper Sauce (or Trappeys Red Pepper sauce)
½ cup chopped Italian parsley
Heat oil in large pot. Add garlic, onion and Essence. Sauté until slightly brown. Add clam juice, tomatoes and celery. Bring to boil. Add clams and cook for 2 – 3 minutes or until clams begin to open. Stir in shrimp, scallops, wine, pepper sauce and simmer for additional 3 minutes. Garish soup with parsley. Serve with bread. Makes 8 servings.
New Orleans Garlic Chicken
2 teaspoons Emeril’s Original Essence
5 slices white bread, crumbled
4 cloves garlic
1 cup cilantro leaves
4 tablespoons olive or vegetable oil
1 – 1 ½ Pounds boneless, skinless chicken breasts
1 cup flour
2 eggs beaten
1 tablespoon fresh limejuice or lemon juice
¼ cup white wine
1 cup sour cream (optional)
In food processor combine garlic, cilantro and 1 Tbl oil. Process until pureed. Set aside ½ mixture. Add Original Essence and bread and process on high for 1 minute until well blended. Dip chicken breasts first in flour, then eggs, then breadcrumb mixture. Heat remaining oil and sauté chicken breasts until browned and cooked through. Remove chicken from pan. Add remaining cilantro mixture, lime or lemon juice and wine. Deglaze pan and reduce mixture slightly. Pour over chicken. Serve with dollop of sour cream.
Peel and marinate shrimp with Tony's Chachere’s seasoning for 1 hour. Cut onion and peppers into thin strips. Stuff shrimp with onion & pepper and wrap with 1/2 strip of bacon. Mix honey, lemon, and Cayenne pepper in a bowl. Dip bacon wrapped shrimp into honey-lemon sauce.
16 Jumbo Shrimp, peeled & butter flyed
Season lightly with season salt
8 Mild Jalapenos, halved & seeded
8oz Lump Crab
8oz Cream Cheese with chives, Mix together
Stuff shrimp, place on jalapeno wrap with bacon.
Grill over charcoal with a few wood chips/optional.
Takes about 45 minutes at 375 degrees.
Pineapple Shrimp K-Bobs
2 16oz cans of pineapple chunks in heavy syrup
1 Large white onion (cut in 1/2 inch chunks)
Kens Marinade – Terryaki Marinade
3 cups Apple Juice
Skewer the shrimp, pineapple, and onion and marinade for 1 hour – keep chilled.
Grill for 20 to 30 minutes or till done medium heat do not over cook .
Toast the coconut till brown and crunchy.
Baste the skewers with apple juice and pineapple juice mixture.
Baste (1/2 apple juice 1/2 pineapple juice from pineapple chunks).
Sprinkle with toasted coconut and serve.
Lost Mountain Lobster Tails
6 medium lobster tails-Female (small, limp swimmerettes)
Trim off swimmerette, cut shell on back down middle
Split with knife but do not cut through opposite shell.
Grill over hot coals - baste with lemon-butter, sprinkle paprika
Put over bed of Saffron rice with sautéed green and red bell pepper
Drizzle Hollandaise Sauce over tails
Use extra lemon in Hollandaise
Lightly garnished with paprika over sauce
Garnish with Dill Sprigs
J-Mack Stuffed Shrimp
2 lbs large shrimp
1/2 cup of baby shrimp
1/2 cup crab meat
1/4 cup bread crumbs
1/4 cup onions, salt & pepper
2 tablespoons cajun seasoning
1 lb bacon
Mix all together, butterfly shrimp stuff, and wrap with bacon.
Cook at 400 degrees for 15 to 20 minutes.
Brush with butter & lemon juice.
Paradise Ridge Lobster Tails
12 - 4 oz Rock Lobster Tails
1/2 lb of shrimp
1/2 cup of butter
12 oz mushrooms
2 cloves garlic (smashed)
1/2 cup minced parsley & fresh spinach
2/3 cup all purpose flour
2 - 10 3/4 oz chicken broth (undiluted)
2 cups light cream (important)
Salt & Pepper to taste
Sautee finely chopped mushrooms in butter until tender then add Garlic, Parsley, & Spinach.
Add flour while slowly adding broth and cream.
Reduce by 1/2.
Grill lobster 8 to 10 minutes on high heat.
Grill peeled shrimp 4 minutes on high heat.
After cooling, remove membrane from underneath lobster and save shells.
Remove body meat and dice, also dice shrimp.
Add grilled lobster and shrimp back to the above mixture.
Set mixture aside for 5 minutes. Mixture should be thick and chunky.
Break back of lobster shells slightly and spread.
Fill entire cavity with mixture.
Serve on large platter with your favorite garnish.
Looks nice on green leaf lettuce.
A #1 whole grilled lobster makes a nice centerpiece with stuffed shells encircling.
Grilled Catfish with Caramelized Cream CornButt Rub® Grilled Catfish
Lightly coat melted butter or olive oil on each catfish fillet.
Squeeze a small amount of lemon juice on the fillets and season lightly to moderate with Butt Rub®.
Grill at a high temperature approximately 4-5 minutes per side.
Caramelized Cream Corn Ingredients:
Butter, as needed
Corn, cut from 8 ears
1 onion, small diced
5 cloves garlic
1 roasted bell pepper, small dice _ bunch green onions, minced
Butt Rub® to taste
Brown sugar, as needed
Chicken stock, 1 cup
Cream, 1 cup
Grilled Portobello Mushrooms, Shrimp, and Salmon
Cube salmon and shrimp
Marinate in brown sugar, Jack Daniel's, black pepper,garlic.
Grill and glaze with a store bought Teriyaki glaze
Sprinkle with capers
Marinate the mushrooms in Harvey's Bristol Cream and olive oil.
Grill and serve
Shaw's Bar-B-Que's Cedar Plank Salmon
Use a newly cut 2foot cedar plank.
Soak in water for 2 hours.
Start with large filet of salmon.
Mix up your favorite BBQ rub and sprinkle heavily on top of salmon (approx. 1/3 cup)
Sprinkle 1/3cup brown sugar on top and rub both ingredients into the salmon.
Spray liquid butter onto salmon and put in fridge for one hour.
Place salmon on top of cedar plank.
Cook in covered grill, letting the cedar plank catch fire and smoke the salmon.
Cook approx. 30 minutes or until the salmon flakes easily.
Spray with butter before serving.
Butt Rub Grilled Catfish
For each catfish fillet:
Squeeze lemon juice on the fish
Brush melted butter on the fish
Season with Bad Byron's Buttrub Barbecue Seasoning*
On a hot, direct fire, season cooking grates with oil prior to placing the fish on them.(This will help keep the fish from sticking.)
Allow 3-5 minutes on the hot grill per side.
Fish is done when opaque throughout.
Serve this over a bed of roasted corn vegetable medley. To make, roast corn ears in husk until charred and steamed tender (about 20 minutes on a medium to hot grill.) Shave corn off the cob and saute with onions, garlic and red bell peppers. Add minced green onions at the end. Season with salt, pepper and sugar.