recipes

Smoke-Charred Chicken Wings

Posted on February 5, 2012 by Chris

Serves as an Appetizer for 4-6

Ingredients:

2 lb chicken wings

1 tablespoon cayenne pepper

1 teaspoon crushed red pepper flakes

1 tablespoon Kosher salt

½ tsp Black Pepper

2/3 cup Texas Pete

1 tsp honey

1 tsp Lemon Juice

2 cloves garlic, finely minced

1 tbsp butter, melted

4-5 drops of Liquid Smoke
Preparation:

Fill a large pot half way with 2 quarts of water and then add 1 tbsp of hot sauce, 1 tablespoon of salt and wings.

Bring to a boil and cook for 15 minutes.

Remove wings and pat dry.

Season with Salt and Pepper to Taste

Grill wings for 8-10 minutes, then flip and cook the same amount of time, until the wings are nicely browned.

Meanwhile combine remaining ingredients.

When wings are done cooking, combine with sauce

Serve with Bleu Cheese Sauce

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Crispy Jalapeno-Bacon “Poppers”

Posted on February 5, 2012 by Chris

Serves as an Appetizer for 6-8

Ingredients:

8 Jalapeno Peppers, halved lengthwise, seeds removed

2/3 Cup White Cheddar Cheese, grated

2/3 Cup Cream Cheese

½ tsp Chili Powder

½  tsp Ground Cumin

2 cloves garlic, finely minced

12 slices bacon

Cilantro, leaves pulled from stems, rough chopped for garnish

Preparation:

Take cream cheese out of refrigerator to take chill off, which will allow for easier handling

Combine Cheeses, spices and garlic in mixing bowl, and stir to incorporate.

Fill jalapeno halves with mixture ¾ of the way full

Wrap peppers with bacon tightly, avoiding any gaps that might allow for stuffing to seep through

In non-stick skillet, sear jalapeno halves, open side down, and cook until bacon is crispy and flip(approx. 3-4 minutes per side)

Drain on paper towel and dab tops to soak up any residual oil from pan

Allow peppers to rest for 5 minutes before serving.  Garnish with chopped Cilantro

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Southwest Sausage “Biscuits”

Posted on December 18, 2011 by Chris

Serves Breakfast for 4

1 can of 6 crescent rolls
1 lb. Spicy Pork Sausage
1 cup grated Sharp Cheddar cheese

¼ cup diced bell pepper

¼ cup diced shallot

2 cloves garlic, finely minced

1 tbsp Fresh Thyme, picked from stems

  • Roll out crescent rolls evenly, sealing perforations, and flatten.  Add flour to surface to avoid sticking
  • Spread sausage evenly over entire surface.
  • Top with peppers, onions, garlic and thyme, then finish with cheese, coating evenly.
  • Roll lengthwise, tightly, like a jelly roll and ensure all edges are sealed.
  • Slice in 1/2 inch sections.
  • Lay sections on greased cookie sheet and bake for 12 to 15 minutes at 350 degrees.  When dough begins to brown, so will the sausage, ensuring it’s doneness
  • Serve Immediately
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POTATO-LEEK, SAUSAGE CASSEROLE

Posted on December 18, 2011 by Chris

Serves Breakfast for 6

4 Cups Shredded Potatoes

1 Pound Breakfast Sausage – neutrally flavored

1 Leek bulb, discard green tips, leaving strips of bulb ¼ thick

1 ½ cups of Havarti Cheese, grated

10 Eggs

½  Cup of Half and Half

2 tbsp butter

Salt and Pepper to Taste

  • In a non-stick pan, over medium heat, melt butter in medium sauce pan.
  • Add hashbrowns, reserving 1 cup for later, and spread evenly on bottom of pan ensuring that all of pan is covered, and season with salt and pepper,
  • Toss to incorporate and leave the pan alone for 2-3 minutes, allowing potatoes to brown  Once potatoes are beginning to brown on bottom of pan, add leeks and sausage(previously cooked), then cheese, and allow for cheese to begin to melt, though take pan off of the heat.
  • Meanwhile, beat eggs, add half and half to egg mixture and add to pan
  • Finish with a handful of scattered potatoes on top.
  • In preheated oven, cook casserole for 15 minutes at 350 degrees.  For last 2 minutes, change settings to broil, to brown the top.
  • Remove from oven, and when cooled just a bit, loosen the sides of the mixture to ensure that the casserole will transfer to a separate dish.
  • Flip the pan upside down onto a serving plate and serve with toast or biscuits
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Vanilla-Egg Nog Martini

Posted on December 18, 2011 by Chris
Egg Nog Martini
2 oz Vanilla Vodka
1 oz. Bailey’s Irish Cream
4 oz eggnog
Combine Ingredients and shake to chill. Garnish with a sprinkle of Nutmeg.

*  Try this same cocktail warm – simply heat contents on stove over medium-low heat.

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