Wednesday, October 5, 2005

Cornbread & Oyster Dressing


2 tbs. oil
3 cups chopped celery w/ leaves
2 cups chopped onions
2 tart apples ; cored and chunked (do not peel)
1 lb. bulk pork sausage
1/2 pound of shucked fresh oysters
1 cup pecan pieces ; (optional)
3 cups stale cornbread cubes
3 cups stale regular bread cubes
1 tsp. dried thyme
1 tsp. dried sage
1/2 cup chopped Italian parsley
1 cup chicken stock
1/2 tawny port ; (or more stock)


1. Sauté onions and celery until softened. Drain and transfer to large bowl.

2. Sauté apple chunks until lightly colored, not mushy. Transfer to bowl.

3. Add sausage to pan, break up into pieces and cooks until no longer pink. Add, with all liquid, to bowl.

4. Mix sausage, vegetables,oysters, apples, (nuts if using); add bread cubes and herbs. Mix well. Add herbs and salt and pepper to taste. Add stock/port to desired consistency.

5. Stuff the sucker.

(Thanks to O'Garlic for this one.)
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Thursday, May 26, 2005

Green Chile and Cabbage Soup


8 tablespoons Butter
1/2 head Cabbage shredded
10 ounces Potatoes new, unpeeled, diced (small dice)
1 Onion medium, chopped
1 pound Mushroom sliced thinly
8 tablespoons Flour
8 cups Chicken stock
1 cup Poblano chiles roasted, peeled, and cleaned
2 teaspoons Salt
1 teaspoon Black pepper ground
2 teaspoons Dill fresh, chopped coarsely
1/2 pound Smoked sausages cooked, and diced
2 tablespoons Cilantro coarsely chopped


Heat the butter in a large pot. Saute the cabbage, potatoes, onions and mushrooms for a few minutes.

Sprnkle the flour over all the ingredients and stir to combine. Add the stock, green chiles, salt, pepper, and dill. Simmer another 15 - 20 minutes.

Add the sausage and continue simmering another 5-10 minutes. Stir in the cilantro and serve with croutons or fried tortilla strips.
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Bobbie's BBQ Sauce

I got this from my mother. It's fantastic. Make up some and add to your pulled pork to keep it moist. Put the rest in a bottle and serve at the table.


1 1/2 pints white vinegar
1/2 cup brown sugar
2 tablespoon salt (try cutting back on this)
1 tablespoon black pepper
2 1/2 teaspoon liquid woodsmoke flavoring
1 1/2 teaspoon cayenne
1 1/2 teaspoon allspice
1 1/2 teaspoon onion powder
1 1/2 teaspoon chili powder
1 tablespoon cornstarch
1 tablespoon water


Mix vingegar and sugar. Bring to a boil. Add spices and simmer 30 minutes. Make a paste of the water and cornstarch. Remove the sauce from the heat and stir in the cornstarch mixture. Allow to cool and thicken.
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Tuesday, April 12, 2005

Mustard Based BBQ Sauce


5 tablespoon dry mustard
1/2 cup brown sugar
1 tablespoon flour
1/2 teaspoon salt
dash cayenne
1/2 cup vinegar
2 egg
1 tablespoon butter


Combine dry ingredients in double boiler. Add eggs and vinegar. Stir constantly. When thickened, add butter. Cool.
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Wednesday, February 2, 2005

Onions Marinated with Feta Cheese

3 onion ; thinly sliced
1/4 pound feta cheese ; crumbled
1/4 cup olive oil
2 tablespoon wine vinegar
2 tablespoon lemon juice
1/2 teaspoon oregano
salt and pepper
1 teaspoon sugar ; or to taste

Mix cheese and onions together in a bowl. Combine remaining ingredients and pour over the onions. Allow to marinate covered in the refrigerator for several hours.

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Tuesday, February 1, 2005

Mexican Style Cream Corn

3 tablespoon butter
1 onion
1 garlic
2 Poblano Chiles
1 tomato ; chopped
1 pk frozen corn ; thawed (Of course, fresh would be even better!)
1/4 teaspoon pepper
1/2 cup milk
1/2 pound cream cheese - cubed

Roast the poblanos over flame until completely blackened. Place in plastic bag, seal and allow to steam for about 15 minutes in their own heat. Remove blackened skins, seeds, and veiny membranes, and discard. Cut chiles into strips. Set aside.

Melt the butter and saute the onion and garlic until the onion is soft. Add the chiles and tomatoes to the onions. Cook for a few minutes to soften. Add the corn, and season with black pepper.

Reduce the heat to simmer and add the milk and the cream cheese pieces. Stir to melt the cheese and blend. Continue to cook for about 5 minutes. Serve immediately.
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Parmesan Black Pepper Crackers

My wife, bless her heart, has this fascination about home-made crackers. And they're low sodium to boot!

1/4 pound (1 stick) unsalted butter
3 ounces grated Parmesan
1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.

Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.

Meanwhile, preheat the oven to 350 degrees F.

Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.
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