Today we had a family dinner for Memorial Day. My mom brought a great side dish and reciepe. This is a great side dish for a cook out and if your a sauerkraut lover you will most certainly love this version of sauerkraut salad. Here is my mom’s recipe:Ingredients: 1 qt sauerkraut drained 1 small onion chopped 2 stalks celery chopped 1 bell pepper chopped 1 large carrot chopped 4 oz pimantos drained and chopped 1 tbs mustard seed 1 1/2 cup white sugar Directions: In large bowl, mix together all ingredients. Regrigerate for at least 2 hours before serving, CHEERS !!!!
This Memorial Day Weekend I have been experimenting with potato salad. I am looking to perfect a recipe to send it into a contest where the top 20 recipes will be invited to Las Vegas for a potato salad competition where the winning prize is 5 thousand dollars. I am coming close with this Maryland version to use. I can’t decide whether to add bacon and pickles to this recipe or leave it as it is now.Ingredients: 3 lbs of potatoes boiled, peeled and diced 2 hard boiled eggs cooked, peeled and diced 1/2 medium onion diced 1/2 cup mayonnaise 3 tbs spicy mustard 1 splash worcestershire sauce 1 tbs oregano 1 tbs parsley 1 tbs old bay seafood seasoning Directions: Place potatoes and hard boiled eggs in large serving bowl. In seperate mixing bowl mix together all the remaining ingredients. Add the ingredients into the potatos and mix thoroughly. You now have a great side dish with a taste of the Chesapeake Bay. CHEERS !!!
Deviled eggs are one of the most popular side dishes for a cook out. If you would like a different twist on this classic try my bacon jalapeno deviled eggs. They are awesome and give this old classic a new kick.Ingredients: 12 large eggs, hard boiled and peeled 3/4 cup mayonnaise 1 tbs spicy brown mustard 1 tbs white vinegar 2 tbs salt 1 jalapeno seeded and chopped 4 slices bacon, cooked and crushed into bacon bits Directions: Slice the hard boiled eggs in half and remove the yolk into a seperate mixing bowl. Mash the yolks with a fork. Add mayonnaise, vinegar, spicy mustard, salt, jalapenos and bacon bits. Fill each egg hole with mixture. Chill until ready to serve, CHEERS !!!
What to do with the meat from the hind quarters and neck of a deer. This is special because this was my son Jeremy’s first deer that he shot. Today was the day we took the meat from the deer and made a big batch of deer bologna. The key to making world class deer bologna is having the right equipment which includes the casings, a meat grinder, meat mixer, and a sausage stuffer. Here are the steps to making deer bologna that is so good it will make your tongue slap the brain clean out of your head !!!
Mix together the following spices:2 1/2 cups morton tender quick (cure) 5 tbs black pepper 5 tbs accent 5 tbs ground mustard 2 1/2 tbs onion powder 2 1/2 tbs garlic powder 2 1/2 tbs mace 1/2 cup liquid smoke 4 cups brown sugar 24 oz king syrup 2 tbs ground red pepper It’s now time to use the sausage stuffer to fill up the casings. Bake in oven for 4 hours at 200 degrees. CHEERS !!!!
There are thousands of ways to prepare baby back ribs. If you like your food hot and spicy, here is a way to juice up your ribs so they will have some heat and kick to them. It is simply a matter of creating the correct rub and letting the ribs get happy for approximately 24 hours before you cook them. Like always, I cook them in my smoker but you can cook them in your oven or a propane grill as long as the ribs are not on direct heat. Remember when creating the rub, these measurements are approximate. I always believe in it being close but mix it to your taste and liking.Ingredients 2 large racks of baby back ribs 4 tbs paprika 4 tbs cayenne pepper ( you can adjust this to how hot you want them) 2 tbs oregano 2 tbs chili powder 2 tbs ground cumin 2 tbs garlic powder 2 tbs onion powder 2 tbs brown sugar 4 tbs salt 4 tbs pepper Directions: Place ribs on a big piece of tin foil. In mixing bowl combine all the ingredients together. Rub the mixture all over the ribs on both sides. Tightly wrap the ribs in the tin foil and refrigerate up to 24 hours. Prepare the smoker, propane grill, or oven by getting the temperature to approximately 250 degrees. Open up the tin foil and fold sides up making a boat. Mix together a half cup of water and some salt. Pour the salt water in the tin foil. This will make it so the ribs do not get dry while cooking. Cook the ribs low and slow for approximately 3 to 4 hours until they look tender and meat will fall off the bone. These ribs should turn out very hot and spicy. You can eat them without adding any barbecue sauce (memphis style) or add some sauce if you like. The only thing missing are some great side dishes and a tall cold beer. CHEERS !!!!
Want something different and amazing as a side dish. Swiss Chard known as summer spinach is outstanding and quick and easy to prepare. Juicing it up with bacon and parmesan cheese makes it even more awesome.Ingredients: 2 large bunches of swiss chard with stems and center ribs cut out and chopped 2 tbs butter 2 tbs olive oil 1 small onion minced 4 cloves garlic minced 1/2 cup parmesan cheese 4 strips of bacon chopped into bacon bits 2 tbs salt 2 tbs pepper 1 tbs crushed red pepper Directions: In large skillet fry bacon until crisp, remove bacon. Remove bacon fat from skillet. Melt butter and olive oil together over medium heat. Stir in onion and garlic and cook until soft, approximately 2 minutes. Add the swiss chard and cook until it reduces down and becomes tender, approximately 5 minutes. Add the parmesan cheese, bacon bits, salt, pepper, and crushed red pepper. Stir all ingredients together and you now have an amazing side dish for a summer barbeque. CHEERS !!!!
How about something different than the same ole canned baked beans. These beans are slow cooked with plenty of ingredients to make a side dish for a barbecue sure to give it a kick. I use the beans that come in the bag but you can use canned beans if you want. Like always remember that measurements are suppose to be approximate, always mix to your taste.Ingredients: 24 oz of pinto beans 1 large onion diced 3 strips of bacon cut into small pieces 1/2 pound of sirloin steak cut into small chunks 1 fresh tomato diced 1 ham hock 2 jalepano peppers diced 2 12 oz cans of beer 4 cloves garlic minced salt/pepper Directions: If using beans in the bag, soak and follow directions to prepare. Once beans are soaked and ready or you have taken your canned beans and put them in a pot add all of the above ingredients and simmer for at least 2 hours. Remove the ham hock and cut all the meat off and add to the beans. Continue to simmer another hour. Now you have some beans that are kickin !!!!! CHEERS !!!