Christmas Prime Rib

This was my first time cooking Prime Rib and I was very nervous. I always overcook my steaks and I wanted to make sure they were just right. The whole fam-damily was coming over for Christmas Dinner and it would have to be perfect.

I started out with 18 pounds of Prime Rib that I was able to get a second mortgage on my house to cover the cost. :| I removed them from the refrigerator 1 hour before I planned on starting cooking them and let them warm up to room temperature. In the meantime I removed the fatty layer and separated the bottom ribs from the top roast. The fat that I cut away and the bottom bones I used as a natural rack in the pan so the roast wasn't sitting directly on the bottom on the pan itself. I pre-heated the oven to 450 def F. I seasoned the roast portion on all sides with lots of pepper, garlic powder, Mrs Dash's Table Blend Seasoning and a little Mrs Dash's Extra Hot Spicy seasoning.

Once the oven reached temperature I placed the pan into the oven and cooked for about 20 minutes and them reduced the heat down to 325 deg F for 1 hour. The meat thermometer registered about 90-100 degrees F in the meat center. I transfered the pan to the pre-heated grill outside and cooked on high heat for 15 minutes and reduced it down to low for 45 minutes. The last 20 minutes I placed soaked Apple Wood Chips in aluminum foil in the grill on the flame so they would heat up and burn fast. Once the chips started to ignite, I turned off the grill and let the smoke from the chips saturate the meat for the next 30 minutes while the meat was cooling down inside the grill.

I was hoping to make a grave from the drippings in the pan, but it was pure fat. It immediately became an additive to the dog food that I make weekly for Buster the Wonder Dog. This dog is so dumb, its a wonder he's still alive! I'll have to add a blog about dog and cat food. The Vet thought our 13 years old cat was only 4 years old. She doesn't eat "cat" food other than friskies to keep the tartar off of her teeth. Anyway... Back to the Prime Rib...

Nervously I sliced off the end piece of the Prime Rib and I saw a nice pink middle. It turned out perfect with the middle pieces being rare. No steak knives were placed on the table, just regular dining knives that melted through the meat. My Prime Rib cherry was popped and it felt good!

Ed and Liz's Fun Night Chili con Carne

This is a recipe where we each participated and had a fun time making it together. 

• 6 dried Ancho chile, stems and seeds removed
• 6 dries New Mexican chiles, stems and seeds removed
• 2 Tablespoons ground Cayenne pepper
• 2 pounds ground beef
• 1 pound stew meat, cut into small pieces
• 1 pound ground pork
• 2 medium onions
• ½ head garlic, chopped
• 2 teaspoons ground cumin
• 3 - 4 teaspoons dried oregano
• 1 cap full Mrs Dash's Extra Spice seasoning
• Salt and pepper to taste
• 3 cups chicken broth
• 2 small cans tomato sauce
• 1 – 28 oz can Hunts diced tomatoes (garlic and oregano flavor)
• 2 – 14 oz cans Hunts diced tomatoes (roasted garlic flavor)
• 1 – small can diced jalapeños
• 2 small cans diced green chiles
• 3 – 14 oz cans Red Kidney Beans

Wash off dried chiles well and then cover dries chiles with hot water and soak at least 15 mines to re-hydrate. Removed stems and seeds and put in blender and slowly add the water they were soaking in until pureed smooth and paste-like.

In a large pot, saute meat until browned. While browning, saute the onions until translucent and add the chopped garlic and cook for 2 minutes. Add the garlic and onion mixture to the browned meat and cook until the water (that the meat companies add to meat to make it weigh more) from the meat is reduced (or just spoon it out).

Stir in all ingredients, except the chile paste and Red Kidney Beans. Simmer one hour stirring occasionally. Stir in the Red Kidney Beans and ½ of the Chile paste mixture. Simmer 15 minutes and taste. Adjust the flavor by adding more chile paste, salt and pepper and simmer 15 minutes.

Serve over rice or with corn bread.

Salmon and Chimichurri Sauce

For the Chimichurri (pronounced chimichurri):

• 1/2 cup extra-virgin olive oil
• 1 cup chopped cilantro
• juice from 2 lemons
• juice from 1 lime
• 1 Tablespoon minced garlic
• 2 Tablespoons Chili Powder
• 1/4 teaspoon Chimayo Powder
• 1/4 teaspoon Mrs Dash Extra Spicy
• 1 can 12 oz tomato sauce
• 1 can 7 oz Green Chile peppers, diced or 3 roasted Green Chiles, peeled and chopped
• salt and pepper to taste

For the fish (pronounced fish):

• 1 Tablespoon paprika
• 1 teaspoon cayenne
• 2 Tablespoons olive oil
• 4 - 6 ounce salmon steaks
• 1 Tablespoon garlic, minced
• 1 Tablespoon Soy Sauce

Prepare the Chimichurri: Stir in all ingredients, season with salt and pepper to taste and coarsely blend (pulse a few times) in a food processor. Set aside. This could be made teh day before so that the ingredients blend.

Spray grill with non-stick spray. Heat grill to medium-high heat.

Prepare fish: combine the oil and peppers and brush on to the salmon steaks. Grill the salmon steaks 6 minutes on each side.

Top the salmon with generous servings of the chimichurri sauce. Garnish with lime slices and winning lotto tickets. Serve with yellow rice and Pinot Noir wine.

Shrimp Jambalaya

Ingredients

• 1-1/2 pounds medium shrimp - peels and deveined
• (Optionally) Add bay scallops, mussels or cut up Cod fish
• 1/2 Tablespoon extra-virgin Olive oil
• 4-6 jalapeños sliced
• 1 Tablespoon Cayenne pepper
• 1 Tablespoon Mrs Dash Extra Spicy seasoning
• 1 Tablespoon Tabasco sauce
• 1/2 teaspoon paprika
• 1/2 pound well cooked and drained bacon
• 1 package of Hot Sausage links, sliced
• 2 bunches green onions sliced
• 6 cloves garlic
• 1 large red Bell pepper
• 1 large Orange pepper
• 2-16 ounces canned diced tomatoes (with Garlic and Oregano)
• 1 Tablespoon fresh Basil chopped
• 2 cups chicken broth
• 1/4 cup vodka

•  Brown rice
• Texas Toast or French bread

Directions

In a large (8 quart) pot, saute bacon and sausage until well cooked and bacon is crispy, but not burnt. Place bacon and sausage on a paper towel to drain and cool. Leave the bacon grease in the pot and scrape the bottom to loosen any bacon droppings.

Add olive oil (if needed) to the bacon grease and add the white parts of the green onion. Cook over medium-high heat for 1 minute. Add the garlic, jalapeños, bell pepper and cook about 1 minute.

Slowly add the diced tomato with its sauce, chicken broth and basil and bring to a boil stirring occasionally. As soon as it begins to boil, Stir in shrimp (and other seafood), all chile powders and sauces and cook until shrimp turn pink and are cooked (about 2-3 minutes) - stir occasionally. Add the vodka (to the pot and not to your glass) and sausage, 1/2 of the remaining green onion tops and crumble the bacon on top. Cook 1 minute stirring constantly and remove from heat. Add Tabasco and salt and pepper to taste. Add remaining green onion tops as a garnish.

Serve over rice and with french bread for dipping in the sauce.

Greek Salad

• 4 ounces frozen Artichoke hearts
• 1 Tablespoon water
• 1 large cucumber
• 1 large tomato cut into wedges
• 1/2 yell bell pepper sliced into rings
• 1/2 cup red onions sliced into rings
• 5 large green olives halved
• 2 Tablespoons extra-virgin olive oil
• 1-1/2 teaspoon dried oregano
• 1 teaspoon grated lemon peel
• 1/4 cup cheese (I'm not a cheese person, so Feta or Blue is fine in your salad - just not in MY salad)

Cook artichokes with water in microwave for about 2 minutes. Drain and cool.

Stripe the cucumber (peel the skin lengthwise in stripes). Cut the cucumbers lengthwise and scoop out the seeds and then flip them over and cut them into half moons.

Arrange the artichokes, cucumbers, tomatoes, pepper, onion and olives in a large bowl.

Whisk oil, vinegar, oregano and lemon peel together and pout dressing evenly over the salad. Sprinkle (or not) the cheese on top.

Sweet-and-Hot Shrimp

• 16 jumbo shrimp with tails on (approx 1 pound)
• 1/2 cup orange juice
• 1/4 cup peach jelly
  
• 1/3 cup lime juice
• fresh snipped cilantro (optional)
  
• 1 fresh jalapeño, seeded and chopped
• 2 teaspoons toasted sesame oil
• 1/2 teaspoon Mrs Dash Table Blend seasoning
  
• 8 slices of bacon, partially cooked and drained
• wooden skewers

Prepare shrimp by cleaning, deveining and patting dry. Combine orange marmalade, lime juice, cilantro, jalapeño, sesame oil, and Mrs Dash seasoning in a small sauce pan. Cook and stir over medium heat until melted. Remove from heat and cool completely.

Put shrimp in a plastic bag and pour cooled marmalade sauce over the shrimp. Seal the bag and refrigerate for 2-3 hours. Remove the shrimp from the marmalade and discard (the marmalade not the shrimp!).

Soak the skewers on water for 20 minutes before using. Thread the bacon accordion-style over and around each shrimp on the skewer or any other fancy way you can get it on there.

Cook on medium heat grill turning occassionally for approximately 10 minutes or until the shrimp is cooked and pink.

Transfer the shrimp and bacon to a platter so nobody pokes their eye out after a few Apple Margaritas trying to get the bottom most shrimp off the skewer.

Apple Margaritas

• 1 - 12 ounce can frozen apple juice concentrate thawed
• 1-1/4 cups tequila
• 2 Tablespoons Apple Brandy (or Calvados)
• 1-1/2 teaspoon lime peel
• 2 tablespoons lime juice
• 3 cups of ice
• 1 Granny Smith apple, cut into wedges

Combine all ingredients in a blender while slowly adding the ice until the mixture is slushy.
Coat the rims of the margarita glasses with coarse sugar.
Pour mixture into glasses, like dah!! and garnish with apple wedges.

Don't drink if you are on a low carb diet or need to be anywhere important in the morning. Keep sunglasses handy for the next day.

Black Bean Salsa

• 1 - 15 ounce can Black Beans, drained and rinsed
• 1 medium cucumber, peeled, seeded and chopped
• 1 medium tomato, seeded and chopped
• 1/2 cup sliced green onions
• 1/4 cup lime juice
• 1 Tablespoon snipped fresh cilantro
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• salt and pepper to taste
  
• 1/2 teaspoon cayenne pepper powder or more to taste
  
• 1/2 capful Mrs Dash Extra Spicy Seasoning

Combine all ingredients and mix well. Cover and refrigerate for at least 4 hours. Garnish with sprigs of cilantro. Makes about 3-1/2 cups. Serve with, well, with ... Everything!!

Flat Bottom Fruit Pie

• 1 Ready-to-Use Pie crust (1/2 of 15 oz)
• 1 teaspoon cinnamon sugar (3/4 sugar - 1/4 cinnamon)
• 1-1/2 cups Half-and-Half
• 1 package Jell-o Vanilla Flavor Instant Pudding
• 1 cup thawed Cool Whip
• 1-1/2 cup Peach Slices (not in syrup)
• 1/2 cup Blueberries
• 1/2 cup Raspberries

Pre-Heat oven to 450 degrees.

Unroll pie crust on a baking sheet and sprinkle with the cinnamon sugar. Bake 8-10 minutes and then allow to cool.

Beat with whisk Half-and-Half with the Instant pudding for 2 minutes and stir in Cool Whip. Refrigerate until ready to use.

Spread mixture over pie crust and top with the fruit.

Chipotle Shrimp

• 1/2 cup mayonnaise
• 1 Tablespoons chopped chipotle chiles in adobo plus 1 teaspoon adobo sauce
• 1/2 teaspoon salt
• 4 cups frozen corn (cooked - microwave with 1 Tablespoon water)
• 1/3 cup water
  
• 4 scallions sliced
• 1 lb peeled and deveined large shrimp (21-25 count)
• 1 cup bread crumb

Place oven rack in middle position and pre-heat oven to 475 degrees.

Stir mayo, chipotle with adobo sauce and salt in a bowl.

Pulse 1-1/2 cups corn, in food processor with water and 2 Tablespoons Mayo mixture until coarsely pureed. Transfer mixture into a shallow roasting pan along with remaining corn and scallions.

Toss shrimp into remaining chipotle mayo mixture to coat.

Put bread crumbs in a plastic bag and add shrimp in small batches. Shake until coated. Place shrimp in a single layer on top of the corn mixture in the roasting pan.

Roast until bread crumbs are golden and shrimp are cooked through (about 18 minutes).

Recipe modified from Gourmet magazine, June 2007 edition

Adobo Pork Chops

• 2-1/2 Tablespoons Olive Oil
• 2 Tablespoons paprika
• 1-1/2 Tablespoon dried Oregano
• 6 cloves minced garlic
• 1-1/2 teaspoon ground cumin
• 1 teaspoon dried red pepper flakes (Dried Ancho, chile de arbol, New Mexican, etc.)
• 1 teaspoon Mrs Dash Extra Spicy seasoning
• 1-1/2 teaspoon finely grated lime zest
• 1-1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 thick bone-in pork chops

Stir all ingredients together to form a paste, except pork chops - its pretty hard to stir pork chops! Rub the paste on the pork chops. The pork chops can marinate with the rub on for up to 4 hours in refrigerator, if desired. Oil grill rack and grill chops over high heat until browned on each side (about 3 minutes). Turn chops over to prevent burning.

Lower heat to medium and move chops to indirect heat area of grill and cover them with an inverted roasting pan or a foil tent. Turn once and cook until meat thermometer inserted horizontally reaches 145 degrees (about 8-10 minutes). Transfer to platter and let stand 5 minutes before serving.

Garlic Roasted Potatoes and Artichokes

• 2-1/2 pounds tiny new potatoes, halved
• 2 Tablespoons olive oil
• 8 cloves garlic, thinly sliced
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon Mrs Dash Table Blend seasoning
• 2 9-oz packages frozen artichoke hearts, thawed
• 1 teaspoon snipped fresh parsley
• 2 tablespoons lemon juice
• 1/2 cup grated mild cheddar cheese (Optional)
  

Place potatoes in a greased roasting pan. Combines oil, garlic, salt, pepper, Mrs Dash seasoning, and drizzle over potatoes and tossing them to coat. Roast potatoes uncovered at 425 degrees for 25 minutes, stirring once. Stir in artichokes and roast an additional 10 - 15 minutes.

Sprinkle potatoes and artichokes with lemon juice and parsley. Toss gently to coat. Sprinkle cheddar cheese on top and server.

Martini-Marinated Filet Mignon and Spinach

• 6 to 8 ounce beef tenderloin steaks cut 1 inch think
• 1 Tablespoon coarsely ground pepper
• 2 teaspoons kosher salt or sea salt
• 2 Tablespoons snipped fresh parsley
• 2 Tablespoons snipped fresh chives
  
• 4 cloves garlic, minced
• 1 Teaspoon Mrs Dash Extra Spicy seasoning
• 1/3 cup vodka
• 1/4 cup olive oil
• 1 tablespoon vermouth
• 2 Tablespoons olive oil
• 3 Tablespoons pine nuts
• 12 oz baby spinach

Trim fat from steaks. Rub both sides with salt and pepper. Place steaks in a resealable plastic bag. Add parsley, chives, garlic, vodka, 1/4 cup olive oil, vermouth. Seal bag and turn to coat steaks. Marinate in refrigerator 30 minutes, turning at least twice.

Drain meat and discard marinade. Grill steaks over uncovered charcoal grill over medium heat turning once. Allow 11-14 minutes medium rare, 14-18 minutes for medium. If using gas grill - cover grill.

Heat 2 Tablespoons olive oil in extra-large skillet over medium-high heat. Add pine nuts and cook 1-2 minutes, stirring constantly so they do not burn. Remove pine nuts and add spinach to hot skillet. Cook 3-4 minutes until leaves are wilted. Transfer spinach to a serving bowl and sprinkle with pine nuts. Serve steak with spinach.

Dr. Jerkin' Pepper BBQ Sauce

• 1 cup chopped onions
• 6 cloves garlic, minced
• 2 Tablespoons butter
• 1 - 15 oz can tomato sauce
• 1 - 12 oz can Dr Pepper (NOT Diet)
• 3 Tablespoons vinegar
• 1 Tablespoon red chile powder
• 2 Tablespoons packed brown sugar
• 1 Tablespoon Jamaican Jerk seasoning

Cook onions and garlic in butter in a medium saucepan over medium heat for 5 minutes or until tender.

Stir in tomato sauce, Dr Pepper, vinegar, brown sugar and jerk seasoning. Bring to a boil and then simmer uncovered for 1 hour until mixture is about 2-3/4 cups. Stir occasionally.

Brush sauce onto ribs or other grilled meat during the last 10 minutes of cooking and serve as a table sauce.

May be refrigerated for up to 3 days.

Monica's Cheesy Potato Casserole

• 1 can Cream of Chicken soup
• 2 cups shredded Cheddar Cheese
• 2 cups crushed corn flakes
• 3/4 cup melted butter (1/2 cup and 1/4 cup)
  
• 1 - 16 oz container Sour Cream
• 1/2 cup chopped yellow onion
• 32 oz shredded Hash Browns
• 1 teaspoon salt and pepper

Pre-heat oven to 350 degrees.

Mix hash browns, soup, sour cream, cheese, onion, salt and pepper and 1/2 cup melted butter in a bowl until combined.

Spray 13x9 casserole pan with cooking spray. Spread potato mixture into pan. Combine crumbled corn flakes and remaining melted butter in a 1-Quart plastic bag and mix by shaking to Mexican music for 30 seconds. Spread corn flake mixture on top of of potato mixture.

Cook 1 hour, uncovered.

Chipotle-Honey Marinade and Sauce

• 1 pound plum tomatoes (8 small) halved and seeded
• 1/4+ of a 7 oz can Chipotle Peppers in Adobo sauce
• 2 Tablespoons snipped fresh Oregano
• 1 Tablespoon minced roasted garlic (the bottled kind) or just make your own.
  
• 3/4 cup honey
• 1/4 cup molasses
• 1/4 cup cider vinegar
• 1 teaspoon toasted sesame oil
• 1-1/2 teaspoon ground cumin
• 1 teaspoon Mrs Dash Extra Spicy seasoning
  
• 1 teaspoon salt

Pre-heat broiler on high. Place tomatoes halves down on lightly oiled broiler pan. Broil 3-4 inches from heat for 4-5 minutes or until skins are charred. Do not allow to catch on fire and burn your kitchen down! Remove and cool tomatoes until easy to handle - peel and discard skin or pin them up on a cork board as tomato kills.

Place chipotle peppers in adobo sauce, tomatoes, oregano and garlic in blender and blend until smooth.

Combine chipotle mixture, honey, molasses, vinegar, sesame oil, cumin and salt in a large bowl. Mix until combined well.

Use mixture as a marinade or table sauce. It can be refrigerated for up to 3 days, after which it will turn into a pumpkin and take over your refrigerator, by holding the mayonnaise hostage.

Adopted from the 2007 issue of grilling magazine, a Better Homes and Garden Special Interest Publication.

Ed's Killer Margaritas

1 - 12 oz can Minute Maid Limeade concentrate
12 oz Tequila
1 oz Triple Sec
lime slices for garnish

Spoon the Limeade onto a blender and pour the tequila into the limeade can as a measure. Add Triple Sec and lots of ice. Blend to desired consistency.

Rim margarita glasses with salt (whether or not your friends want salt - just say you forgot) and garnish with lime slices.

What makes a good margarita?? It is the quality of the tequila that you use. Remember... "Life is too short to drink cheap tequila!"

Blueberry Fizz Cocktail

• 2 liter bottle of ginger ale, chilled
• 1 cup blueberries
• 1 lemon, thinly sliced and seeded
• 1 lime, thinly sliced and seeded
• 2 Tablespoons crystallized ginger or 1 Tablespoon grated Fresh ginger
• 1/2 cup good quality vodka

Pour ginger ale and vodka into the pitcher. Add the blueberries, lemon, lime and ginger into the pitcher (save a few of the lemon/lime slices for glass-garnish*). Cover and refrigerate 2 to 4 hours (if you can wait that long).

Garnish the glasses with a lemon or lime slice.

Drink hardily with friends until everyone's problems vanish or aliens beam you up.

* glass-garnish - this is an Ed-ism that you may use freely, citing your source, of course.

Watermelon Soup

OK, I haven't tried this one yet, but I will. The recipe it looks interesting and I guarantee if you serve it people will talk about the Watermelon Soup that they had the previous day!

• 1 each 5-6 pound seedless Watermelon
  
• Sugar to taste (??)
• 3/4 cup thin strips carrot, zucchini and/or yellow squash
• 1 Tablespoon balsamic vinegar

Halve the melon and scoop out the pulp. Blend in food processor or blender until smooth. Line a colander with cheesecloth and strain the pulp into a bowl, pressing out as much juice as possible. (The magazine says to discard the pulp, but I say nibble on it while you're cooking the veggies.)

Measure out 6 cups of the watermelon juice and add water, if needed to make 6 cups. Add sugar to taste (again, ???), cover and refrigerate at least 2 hours.

Bring a pot of slightly salted water to a boil and then add the vegetables and cook for 2 minutes. Drain, pat dry and wrap the vegetables in plastic wrap and refrigerate until ready to serve.

To serve, stir balsamic vinegar into soup. Ladle soup into bowls and top with the cooked vegetables. Garnish with a sprig of cilantro.

Adopted from the 2007 issue of grilling magazine, a Better Homes and Garden Special Interest Publication.

Jalapeño Pepper Garnish

• 10 jalapeños
• 10 red jalapeños
• 10 Serrano peppers
• 2 whole heads of garlic
• 1 small red onion
  
• 1 cup baby carrots
• 1 bunch celery
• 1 cup Olive oil
• 1 cap of Mrs Dash Garlic and Herb Seasoning
• 1 cap of Mrs Dash Extra Spicy Seasoning
• 2 Tablespoons Balsamic Vinegar
• Cider vinegar
  
• 1 teaspoon salt
  

Place jalapeños in food processor and coarsely chop using the pulse button. Put the jalapeños in a bowl and pour cider vinegar over them to soak for 15-30 minutes. Place remaining ingredients in a food processor and pulse until all ingredients are coarsely chopped. Dump the jalapeños into a strainer to strain vinegar. Do not rinse.

Pour olive oil into a large pot.  Add all ingredients and cook over medium to high heat for about 5 minutes.  Add seasoning and Balsamic Vinegar and stir, then reduce to medium-low heat for an additional 15 minutes. Allow to cool and spoon into jars and refrigerate.

Spoon over eggs in the morning for a real treat. Wake up those intestines to start the day off right!

Franks Buffalo Chicken Wings

Frank's (R) has come out with a Red Hot Buffalo Wing Sauce that is absolutely fantastic!! Here's a recipe for their Chicken Wings.

• 2-1/2 pounds chicken wings, split
• 1/2 cup Franks Red Hot Buffalo Wing Sauce
• 1/3 cup butter, melted

Bake the wings for 45 minutes at 425 degrees until fully cooked and crispy. Turn over halfway through cooking (that's 22 minutes, 30 seconds for you math challenged cooks). Toss the wings in the Frank's Red Hot Buffalo Wing Sauce and melted butter mixture until the wings are completely covered. Crank the TV on to your favorite sports game and enjoy great wings with a few ice cold ones or sit in the backyard in a plastic pool and

Buy it here!

Fresh Tomato Salsa

• 4 Jalapeños seeded and chopped
  
• 2 cups finely chopped tomatoes
• 2 fresh Anaheim peppers diced or 1 - 4 ounce can of dices green chiles drained
  
• 1/4 cup chopped sweet peppers
• 1/4 cup sliced green onions
• 4 Tablespoons chopped cilantro
• 2 Tablespoons lemon juice
• 4 cloves garlic
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Combine and mix all ingredients. Chill 1 hour before serving. Garnish with cilantro leaves.

Ed's 10-minute Salsa

• 4 - 14.5 oz Hunt's Diced Tomatoes with Garlic and Oregano
• 1 - 7 oz can Diced Green Chiles
• 2 - 4 oz cans Diced Jalapeños
  
• 2 cap fulls Mrs Dash Extra Spicy seasoning
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 Tablespoons Chile Powder (New Mexican Hot or for extra kick Chipotle Powder)
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Jalapeño powder (optional)
• Fresh chopped cilantro to taste (optional)
  

Drain all canned ingredients in a strainer for 5 minutes. Mix all ingredients in a bowl or place all ingredients in food processor and chunky puree (about 5-6 short pulses).

Adjust seasoning. It takes about 1 hour for all of the spices to combine. Stir occasionally to mix.

Garnished with sliced jalapeños, cilantro sprigs or whole peppers. Serve with tortilla chips and cold beer.

Mulled Wine

• 1.5 liter Burgundy wine
• 2 cups filtered water
• 4 cinnamon sticks
• 4 slices lemon
• 2 pints Cranberry Cocktail Juice
• 1 cup sugar
• 12 cloves
• 1/2 cup slivered almonds
  

Place all ingredient in a crock pot and slow cook on low. After 1 hour, begin tasting it every once in a while until it is all gone or you pass out, which ever comes first. Remember! Do not drive while cooking!

Dill Pork Roast

• 4-5 pound Boneless Pork Loin or Tenderloin
• 16 oz Sour Cream
• 1-1/2 Tablespoon dried dill
• 1/4 teaspoon Chipotle Powder (or Red Chile Powder)
• flour
• 1 cap full Mrs Dash Extra Spicy seasoning
• 1/4 teaspoon salt
• 1/2 cup soy sauce
• 1 stick butter

• Trim Pork Roast of ALL fat. Slice into 1 inch think slices and place them into a 12x9 oven pan. Put a pat of butter on top of each slice and pour in soy sauce. Sprinkle salt and Mrs Dash seasoning over top. The technique to this recipe is slow cooking. Cover with foil and place in oven at 250 degrees. Cook 20 minutes and spoon soy sauce over the top of the pork slices at the 5-10 minutes. Turn the pork over and spoon soy sauce over top, replace foil and cook another 20 minutes, again spooning soy sauce over top every 5-10 minutes. Repeat this process 2 more times.
• Prepare the Sour Cream by mixing in the dill weed and chapotle powder. Stir until mixed well.
• After the last 20 minute cooking, remove the pan from the oven. Increase the oven temperature to 320 degrees.
• Put enough flour into a plastic bag so that a few pork slices can be placed inside and covered with flour. Shake the bag and coat each pork slice and return to the oven pan. Place a tablespoon of the sour cream mixture on top of each pork slice. Cover again with foil and return to the oven cook at 320 degrees for 20 minutes. Remove pan from oven and turn pork over, coating each slice with the sour cream mixture. Cover and cook another 20 minutes. Spoon soy sauce mixture over the top of the pork slices every 5-10 minutes. Turn pork slices over one more time and cook until they are done. The dill mixture will mix with the soy sauce and create a thick gravy.
• Serve with mash potatoes and green beans.
• This recipe requires constant attention, but cooking the pork slow for the first hour in the soy sauce will tenderize them.

Jalapeño Shrimp

This is one of my favorite recipes! Its a great meal to make on a Friday night that is quick and easy. It takes longer to cook the rice than to make the shrimp, so start cooking the rice about 10 minutes before hand. You can peel the shrimp once you start the rice to take up the time.

1 pound peeled and deveined shrimp
4 seeded and deveined sliced fresh jalapeños
6 cloves diced garlic
1/4 cup lite soy sauce
Olive oil
1 tablespoon butter
4 green onions - separate sliced bottom white parts from the green sliced tops

Melt butter with olive oil in a saute pan. Add garlic and white portions of green onions and cook over medium heat for 1 minute. Add jalapeños and cook for approximately 2 minutes stirring constantly so that the garlic doesn't burn. Add shrimp and soy sauce and cook until shrimp is pink and done. Remove from heat and top with green onions.

Server with brown rice (preferred) or white rice.

Diablo Shrimp

1 pound peeled and deveined shrimp
2 diced jalapeños
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cloves crushed garlic
2 ounces of white wine
Juice from one lemon
4 oz. of New Mexico Red Chile Sauce
1 Tablespoon Olive oil
1 Tablespoon butter

In a large Saute Pan heat 1 ounce of olive oil and 1 ounce of butter until melted. Add jalapeño, salt, pepper, garlic, wine, squeeze from fresh lemon. Saute over medium heat for approximately 1 minute, then add the shrimp. Saute shrimp, stirring constantly so garlic doesn't burn until shrimp is cooked and pink. Remove from heat and add Chile Sauce. Garnish with green onions.

Serve with white rice or heated french bread.

Ed's Award Winning Salsa

I have won a few contests with variations of this recipe. This is the basic recipe and I hardly ever make anything twice exactly the same as I made it previously. So experiment! That's what's cool about cooking. The best part is this Salsa can be made in about 15 minutes.

• 1 - Big can (32 oz) Hunt’s Petite Diced Tomatoes
• 2 - 8oz cans of Hunt’s Diced Tomatoes with Basil and Garlic
• 4 cap fulls Mrs. Dash Garlic and Herb seasoning
• 2 Tablespoons Garlic Powder or 4-6 cloves of fresh Garlic
• 2 Tablespoons Cayenne Powder or New Mexican Chile Powder
• ½ bunch of Cilantro chopped
• 2 small cans of diced Green Chiles
• 1 medium sized can of Herdez whole jalapeños with the carrots and onions (save ¼ can of the juice)

Drain as much of the juice out of all of the cans tomatoes as possible. I usually dump the tomatoes into a strainer to remove the juice. Cut the tops off of the jalapeños. Put the jalapeños, ¼ can of the Herdez jalapeños juice, all of the carrots and onions in the Herdez can, tomatoes and cilantro in a food processor and puree. Pour in a glass bowl. Add the diced Green Chiles and the all spices and stir. Let sit at room temperature and stir every few minutes. Taste and adjust the spices. Clean up and you're done. Should have taken you about 15 minutes.

Beef Jerky

• 1 pound London Broil steak
• 1/4 cup Soy Sauce
• 1 Tablespoon Worcestershire sauce
• 1/4 cup A1 Steak Sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground pepper
• 1/2 teaspoon chile powder
  
• 1/2 teaspoon onion powder
• 1 teaspoon Liquid Smoke - Hickory Flavor
• 1/2 teaspoon salt (optional - there's plenty in the Soy Sauce)

Mix all ingredients well. Slice a London Broil steak into 1/4 " strips. Its best if the meat is slightly frozen since it will make it easier to slice. Put meat and marinade in a zip lock baggie and marinate for at least 24 hours in the refrigerator. Dehydrate to the consistency you desire - remember jerky gets harder as it cools, so don't over cook it.

Brussel Sprouts with Bacon and Pine Nuts

• 3 - 10 ounce packaged of frozen Brussel Sprouts (approx 2 pounds)
• 6 slices of bacon
• 1 Tablespoon olive oil
• 4 garlic cloves, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1/4 cup toasted pine nuts (pignoli)

Cut the tough ends off of the brussel sprouts. In a 4 quart saucepan, add approximately 1 inch of water and bring it to a boil. Add the brussel sprouts and bring back to a boil. Reduce heat to low, cover and simmer for 5 minutes stirring occasionally. Drain. Do not over cook.

Cook the bacon until browned and crispy. Remove and place bacon on a paper towel and when cooled, crumble. Pour off all but 1 Tablespoon of fat in the pan.

Increase heat to medium and add olive oil to frying pan. Add brussel sprouts, garlic, salt and pepper. Stir frequently until brussel sprouts are browned (approx 5 minutes). Top with crumbled bacon and pine nuts.

Sheri's Mom's Macaroni Salad

• 1 cup condensed milk
• 2 cups mayonnaises
  
• 1/2 cup vinegar
• 1 teaspoon salt
• 16 ounce bag of pasta

Optional ingredients up to 1 cup

• Shredded carrots
• cubed cheese
• frozen peas
• diced green onions
• 1/8 cup red onion
  
• cauliflower pieces
• broccoli pieces
  
• bacon pieces (1/4" slices crispy)
  
• sliced black olives
• green/red/yellow peppers
• fresh Chile peppers, such as Ancho, jalapeño, etc.
• cubed ham or drained tuna
  

Mix all ingredients together. Start out with 1/4 cup vinegar and increase to 1/2 cup according to your taste. Go easy on the red onions unless you want serious onion breath. Season to taste. You're done - that was easy!

Peppered Shrimp

• 3 pounds large peeled shrimp
• 8 tablespoons butter
• 4-6 cloves chopped garlic
• 4 tablespoons freshly ground pepper

1. Preheat oven to 450 degrees F.
2. Clean shrimp and peel off shell
3. Place shrimp in a shallow baking pan
   
4. In a saucepan, melt the butter. Add garlic and saute for 3-4 minutes.
5. Pour butter mixture over shrimp until coated
   
6. Heavily Pepper the shrimp until coated on both sides
   
7. Bake approximately 5 minutes until they are pink. Turn them over and bake another 2-3 minutes.

Server with pasta or a salad.

Habanero Jerk Chicken

Note: This recipe requires special handling. Habaneros are the most spiciest food on the planet and getting the juice on your skin can cause serious irritation. Getting the juice on your fingers and touching sensitive parts of your body (and I do mean the sensitive parts!!!) a few hours later can cause very unpleasant sensations!! (talking from experience here). Wear gloves when handling Habaneros.

Note: This recipe requires advanced preparation.

• 2-3 Habaneros depending on how brave you are.
• 2-4 Jalapeños chopped (to cool it down some).
• 1 large onion coursed chopped.
• 4-6 cloves garlic chopped.
• 1 teaspoons salt.
• 1 teaspoon thyme (optional).
• 1/2 teaspoon cinnamon.
• 1/2 teaspoon nutmeg.
• 2+ Tablespoons oil (used to make a paste).
• 6 skinned, boneless chicken breasts cut into large pieces.

Place all ingredient in a blender (except chicken of course – like duh!) and puree. Drizzle oil into mixture until it forms a thick paste while blending. Put chicken and marinade in a large plastic bag and mix thoroughly. Place in refrigerator and kneed occasionally to mix for a minimum of hour. You can continue to mix the marinate for longer periods, up to 24 hours.

Here’s the tricky part… depending on your heat/spiciness tolerance, either scrape the paste off the chicken before cooking, or leave it on for more spiciness (I always leave it on and cook it with the chicken). The marinate paste is considered a hazardous material and requires FDA and Nuclear Regulatory Commission notification before transporting over state lines! (just kidding, but treat it with respect. It is a skin irritant.)

Cook in a cast iron frying pan using some oil. Make sure chicken is thoroughly cooked and do not burn the marinade. NOTE: Only consume marinate if it has been fully cooked with the chicken. Make sure you bring the marinade to a boil for a few minutes while cooking. Remember is has been soaking in raw chicken juice!

Serve with yellow rice, a fire extinguisher and many cold beers.

Habanero facts:

A typical jalapeno has a heat range of 2,500 – 5,000 Scovilles (a heat scale).
A typical Habanero ranges from 100,000 Scovilles up to 500,000 Scovilles found in the Rico Red Habaneros. A new variety was recently found in India that tips the heat scale at a  hopping 1,000,000 Scovilles!! So if you think jalapeños are hot, a habanero is at least 1,000 times hotter.

Chipotle Baked Beans

• 6 Chipotle Chiles in Adobo sauce (small can) - stems removed (Embasa Brand)
• 2 Tablespoons of Adobo Sauce
• 2 Tablespoons Chile Powder
• 1 large Onion chopped
• 4 cloves of Garlic chopped
• 1 Tablespoon oil
• 1/2 pound of Bacon cut in 1/2 inch pieces
  
• 1/2 cup Ketchup
  
• 1/2 cup Beer (not light beer!)
• 1/4 cup Dark Brown Sugar
• 1 teaspoon Dijon Mustard
• 1/4 teaspoon Jalapeño powder
• 3 cups cooked Great Northern Beans

Preheat oven to 325 degrees F.

  Sauté Chipotle chiles, onions and garlic in oil until soft.

Combine Chile powders, adobo sauce into onion mixture. Add bacon, beer, ketchup, brown sugar and mustard. Cook for an additional 2 minutes over medium-low heat stirring constantly.

Using a oven-proof pot, with a lid - Add mixture to the cooked beans and stir well. Bake in oven for 2 hours. Stir occasionally and add water (or beer) if the mixture gets too dry.

This makes a great side dish for ribs or Habanero Jerk Chicken.

Sloppy Joes

• 1 lb lean ground beef
  
• 3 cups Mrs. T's Bloody Mary mix
• 2 Tablespoons butter
• 1 medium onion diced
• 4 stalks celery sliced
• Diced Green Pepper or dices jalapeno (optional)
• 2 Tablespoons Ketchup
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoons Brown Sugar
• 1 Tablespoon hot sauce

Brown meat and drain fat. Saute onions and celery in butter until tender and then add it to the meat. Cook an additional 5 minutes over medium to low heat. Add all other ingredients and simmer 30 minutes or until thick.

Spoon over hamburger buns.

Cranberry Salsa

• 2 diced jalapeños
• 2 cups coarsely chopped cranberries
• Grated orange peel from one large orange
• The Juice from one large oranges
• 3 tablespoons of cilantro (chopped)
• A healthy dash of tequila (yes, its OK if you do a shot also)
• 1 tablespoon of grated fresh ginger
• I don't bother to peel it. You need a little fiber in your diet anyway.
• 1/2 teaspoon cumin
• 1/4 cup honey (Orange Blossom, if you can find it)
• 1/3 cup chopped walnuts

I usually put everything (except honey) into a food processor and give it a good zing to chop it up. Its a lot easier than quartering 200 cranberries by hand! This is the base recipe - I usually use two bags of cranberries and increase the ingredients accordingly. I do lots of adjusting with the ingredients and I doubt you'll ever see me with a measuring spoon or cup in my hands. Remember, recipes are a suggestion of how to prepare something. Adjust according to your own taste. It is best to prepare at least 4 - 24 hours before serving to allow the flavors to mix. Refrigerate until ready to serve.

This is always a hit on Thanksgiving along with my stuffed jalapeños and smoked turkey. I'll get those recipes added one of these days.

Mazama Sauce

• 1-1/2 stick (1/2 cup) butter
• 1/2 cup chile-infused vodka (or normal vodka)
  
• 1/2 cup orange juice
• 1/4 cup fresh squeeze lime juice
• 2 Tablespoons honey, warmed
• 8-10 teaspoons Louisiana-style hot sauce
• 2 teaspoon hot chile powder
  
• 1 teaspoon chipotle powder 0r 1 teaspoon Adobo Sauce from canned Chipotle peppers.
  
• 1/4 teaspoon cumin

Use for chicken wings or other chicken dishes you want to bring to life. Try as a glaze over meat loaf or ham steak.

In a sauce pan over medium heat, combine all ingredients. Stir and bring to a boil. Reduce heat and simmer about 15 minutes

Modified recipe from Chile Pepper magazine, April 2007 issue

Haitian Jerk Pork Chops or Chicken

Note: This recipe required advanced preparation of 8 to 24 hours.

• 1/2 cup apple juice
• 1/3 cup lime juice
• 1/4 cup dark rum
• 1 large onions, coarsely chopped
• 6-8 cloves garlic
  
• 2 Tablespoons dark brown sugar
• 1 Habanero stem removed
  
• 4 Jalapeños stemmed and seeded
  
• 1 Tablespoon Olive oil
• 1/2 teaspoon allspice
• 1 teaspoon cinnamon
• 1/2 teaspoon pepper
• 1 teaspoon thyme
• hot sauce to taste (1 Tablespoon-ish)
  
• 1 cap full Mrs. Dash Extra Hot Seasoning Blend
• -----------------------------------
  
• 1 cup pineapple juice
• 6 thick-cut pork chops or 4-6 Chicken Breasts (preferred)
  

Except the pork chops and pineapple juice, combine all ingredients in a blender. Blend until a smooth paste. Place the pork chops in a zip-lock bag, pour in the marinade, seal the bag and refrigerate for 8-24 hours. Note: MAKE SURE that the bag does not leak!! Place bag in a pan just in case. Wash your hands immediately if any of the marinade gets on them.

Prepare the grill: Place one side of the grill on high heat and place a pan of hot water under grill on other side on low heat.

Remove the meat from the bag and pour the marinade into a saucepan over medium heat. Bring to a boil and then add the pineapple juice and boil for 12 minutes. Remember! The marinate was soaking in raw Pork or Chicken, so it needs to be boiled before using. Like Duh!

Scrape any marinade off of the meat. Grill pork chops or chicken over high heat for 3 minutes on each side, then move them to the low heat side of the grill. Baste with the boiled marinade and cook until the internal temperature is 160 degrees (about 10 more minutes).

Serve with yellow rice, corn and cornbread stuffing

Pico de Gallo

Note: All items are finely chopped.

• 1/2 cup onions
• 4 cloves garlic
• 1-1/2 cups firm tomatoes
• 2-4 jalapeños
• 3 Tablespoons fresh cilantro
• 1/2 cup line juice
• 1 avocado
• salt and pepper to taste

Mix all ingredients in a glass bowl and allow to sit for at least 2 hours to allow the flavors to blend. This will keep refrigerated for about 1 day.

Serves 18 (~1/4 cup servings)

Nutrition per serving:
Calories 30, Fat 1.5g, Saturated Fat 0g, Trans Fat 0g, Carbohydrates 3 g
Cholesterol 0 mg, Sodium 35 mg, Beer 1 can, Fiber 1g

Seafood Chowder

• 1 t olive oil
• 1 cup diced onions
• 6 ribs of thinly sliced celery
• 8 carrots, sliced
  
• 8 cloves diced garlic
• 2-4 sliced jalapeños (seeded)
  
• 2 cup sliced red-skinned potatoes
• 2 cup peeled and sliced yam
• 8-12 corncob slices, cut 1" wide
  
• 4 halved and sliced yellow squashes
• 4 cups chicken stock
• 4 cups habanero-infused stock (cut habanero and put into chicken stock and simmer 1/2+ hour. Remove habanero when done.)
  
• 1lb Shrimp, 1/2 lb scallops, 4-6 firm white fish
  
• 1/4 bunch cilantro coarsely diced, leave some whole sprigs for garnish
  
• diced green onions for garnish
  
• 2 cap-fulls of Mrs. Dash Extra Spicy seasoning
  
• salt, pepper to taste
  

Add olive oil to stock pot and heat over medium heat. Add onion, celery, carrots, garlic, potatoes, and yam and cook about 5 minutes. Add corn and squash and cook for 2 minutes while stirring. Add the chicken stock and bring to a boil. Reduce and simmer for 10 minutes. Remove the corn and put aside. Put about 2 cups of the chowder into a blender and blend to a chunky consistency. Return to the chowder and increase heat to a slow boil. About 5 minutes before serving, add cilantro.

In a separate pan, add some olive oil and saute the shrimp, scallops and fish until cooked. Remove the chowder from the heat and add the seafood to chowder along with the corn. Season to taste and garnish with cilantro leaves, green onions and a slice of lime.

Note: Habaneros are extremely hot peppers, but taste so good. Handle them with care. If touching the cut habanero with your fingers and then touching your eyes can be a very painful experience. Trust me, I'm talking from experience! :-(

Pepper-Crusted Filet Minon

4 Tablespoons green peppercorns (cracked)
1 Tablespoon black peppercorns (cracked)
1 Tablespoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon chile powder
4 each 1-1/2" to 2" thick Filet Mignon trimmed of fat
5 Tablespoons of Olive Oil

1. In small saucepan, heat peppercorns and Olive oil over low heat until small bubbles appear, then simmer for an additional 10 minutes. Stir occasionally. Set aside to cool.
2. Add garlic and chile powders to hot mixture.
   
3. Add salt to mixture when cooled.
4. Rub Filets Mignons with mixture until coated.
5. Cover with clear plastic wrap and press to make sure the peppercorns adhere.
6. Let sit for 1 hour at room temperature.
7. Pre-heat oven to 450 degrees. Also, Heat a baking sheet in the oven.
   
8. Add 2 teaspoons of Olive Oil to a cast iron skillet and heat over medium heat until faint smoke appears.
9. Remove plastic wrap and place steaks in cast iron skillet for 3-4 minutes on the first side - do not move the steaks in the pan so the crust does not come off. Using tongs, carefully turn each steaks and cook for another 3 minutes until a crust forms.
10. Transfer steaks to baking sheet (remember its Hot!)
11. Roast steaks 3-5 minutes for rare, or 5-7 minutes for medium rare. If you want your Filet Mignons cooked more that medium, then you don't want Filet Mignon! Go get some rib-eyes and slap them on the grill instead.
    
12. Remove from oven and place on wire cooling rack with an aluminum foil tent over the top for an additional 5 minutes.

Serve with garlic mash potatoes and a green vegetable.

Recipe was modified from Cook's Illustrated.