My Awesome Stuffed Peppers

When I was a kid I really didn’t care for stuffed peppers.  Recently I have experimented with them and have put this recipe together that I think is awesome.  I have tried using tomato sauce, tomato soup, and ketchup to top them off with.  Ultimately I prefer the ketchup sauce to top them off with.

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Ingredients
 
6 large bell peppers
2 tablespoons  salt
2 tablespoons pepper
1 clove of garlic crushed
1 table spoon of parsley
1 tablespoon of oregano
1 medium onion chopped
1 pound of lean ground beef
1 cup of long grain wild rice
1 can of crushed tomatoes
1/2 cup of ketchup
2 tablespoons of worchestershire sauce
 
Directions:
 
In large soup pot boil water.  Cut tops of the peppers off and remove all seeds.  Place peppers in boiling water until softened, approximately 5 minutes.  In smalll pot cook long grain wild rice, I prefer the Uncle Ben’s but any kind of rice will work.  In large skillet saute onions until soft, add ground beef and garlic, cook until beef is completly cooked.  Add crushed tomatoes, parsley,  oregano, salt and pepper.  Blend together and cook until it thickens approximately 10 minutes. 
 
Preheat oven to 350 degrees.  In baking dish put enough water in the bottom to cover it.  Place peppers in dish and pack each pepper tightly with mixture.  In seperate small pot mix ketchup and worchestershire sauce and heat until hot.  Spoon ketchup mixture over the top of each pepper.  Place in oven and cook approximetly 45 minutes. 
 
 
 
 

My Mouth Watering Beef Jerky

 

IMG_0676Making jerky is not difficult but the key is having the correct meat and having it cut properly.  It is next to impossible to find a chain grocery store to cut the meat on a slicer.  I go to a little local butcher (Holsingers in Maugansville).   You need a nice eye round with all the fat trimmed off.  Then  have the butcher slice it thin and run the slices through a cuber twice.  This is the key to the jerky being tender and not too chewy.  Once you get that done all you need to do is cut the slices into strips, mix up a simple marinade and your ready to go.  I absolutely cook it in my smoker low and slow but if you don’t have a smoker you can simply make it in your oven.  This is once again a recipe that exact measurements don’t apply.  It depends on personal taste and how large a batch you are making.

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Ingredients:
 
1 large eye round trimmed and sliced
1 bottle of soy sauce
1 bottle of worchestershire sauce
garlic powder
onion powder
black pepper
crushed red pepper
 
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Directions:
 
Take the beef slices and cut into strips.  Mix together the soy and worchestershire sauces.  Add garlic powder, onion powder, black pepper, and crushed red pepper.   Combine meat and marinade and let sit in refrigerator for apporximately 24 hours.   Prepare smoker by getting one side hot and place the jerky on the cold side.  The temperature in the smoker should be between 225 to 250 degrees.  I like using hickory smoking chips which gives it a nice flavor.  During the process you will have to flip the jerky once and rotate making the strips closest to the heat farther away and the opposite for the strips farthest away from the heat.  Allow approximately 3 hours until the jerky gets the texture you desire.  Some like it more leathery than others.  Store in freezer bag and store in refrigerator.  Since this is not store bought with all the preservatives in it, don’t let sit out for any long length of time because it is not cured like store bought jerky. 

THE WORLD’S GREATEST CRAB CAKES

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I have tried hundreds of crab cakes before.  I have come to the conclusion that using the best quality lump crab meat and keeping it simple is best.  Most recipes have all the crap like onions, green peppers, mustard, worchestershire sauce, pomentos and such.  I also see that most recipes have bread crumbs, cracker meal, dried bread, or crushed saltines to hold it together.  I am a firm believer that putting too much stuff in a crab cake ruins it and you don’t have to use a filler to hold them together.  If you buy quality lump crab meat and keep it simple and don’t pack it real tight, you will see that my recipe for crab cakes is the greatest.    This is one recipe that the measurements don’t have to be exact.  It all depends on how many crab cakes you are making.   Remember when preparing crab cakes …. Keep It Simple !!

Ingredients:

1 pound of quality lump crab meat
2 eggs using the whites only.  Throw away the yolks
1 tablespoon  parsley
2 tablespoons old bay seasoning
1/2 cup mayonnaise
 
Directions:
 
In mixing bowl combine crab meat, egg whites, parsley, old bay and mayonnaise.  Lightly pack into patties that looks like a baseball.  Place on cookie sheet and put under broiler set on low for approximately 15 minutes.  You need to watch until they become golden brown.  After they are golden brown, change oven from broiler to bake at 350 drgrees.  Melt butter in pan or microwave and pour over cakes.  Finish by baking for 10 minutes.  Transfer to serving as a sandwich with lettuce and tomato or have them by the way they are.  Enjoy the signature dish of Maryland, CHEERS !!!
 

 

My Italian Salad Dressing

I absolutely love a thick creamy italian salad dressing.   The next time you fix a salad with your dinner all you need to do is put this together.

Ingredients
 
1/2 cup of mayonnaise
1/2 cup of white vinegar
1/3 cup of olive oil
2 tablespoons of light corn syrup
1/3 cup of parmesan cheese
2 cloves of garlic minced
1 teaspoon of parsley
1 teaspoon of oregano
1 teaspoon of basil
 
Dirctions:
 
Combine all the ingredients in a glass and stir.    You can also mix them in a blender, whatever works.  If you prefer you can add a little sugar.  Enjoy !!

MY WORLDS GREATEST POT ROAST

On a cold day there is nothing like comming home to a nice tender pot roast.  I have tried fixing it different ways and have tweeked many recipe ideas into my greatest pot roast recipe.  You can fix it in a crock pot and let it slow cook all day or slow simmer in a large pot.  Either way, fix some mash potatoes and some gravy and you have a plate of heaven.

Ingredients:
 
1 boneless chuck roast (approximately 3 to 4 pounds)
1/2 cup of flour
salt and pepper
ground thyme
rosemary
1 can of coke or pepsi
1 medium onion sliced
6 carrots peeled left whole
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Dredge the chuck roast in flour.  Heat oil in large soup pot or dutch oven.  Brown meat on both sides.  Sprinkle with salt, pepper, thyme and rosemary.  Place in crock pot or back in the dutch oven.   Add onions, carrots and the can ok coke.  Let crock pot cook all day or simmer in dutch oven about 4 hours until the meat is very tender. 
 
Gravy:
After removing the roast, carrots and onions pour the remaining liquid into small pot.  I like to remove the fat with a gravy seperator at this point.  In a glass add about 3 tablespoons of flour and mix with hot water and stir until flour is disolved.  Bring the liquid to boil and add the flour mixture and stir until it gets thick.  Add some salt and pepper if desired.  Pour over the meat and mashed potatoes and you have a dinner on a cold night from heaven, CHEERS !!
 

CHEESY GREEN BEAN CASSEROLE

 

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This is an outstanding side dish for any meal.  It is particulary a great side dish that goes with a holiday feast.

Ingredients
 
1 32 oz. bag of frozen green beans.  If you can get good fresh green beans what would be better yet
3 tablespoons of butter
1 can of creme of mushroom soup condensed
1 cup of milk
3 tablespoons of flour
2 tablespoons of salt
1 tablespoon of black pepper
2 tablespoons of sour creme
1 8 oz package of shredded cheddar cheese
1 can of french fried onions
 
Directions:
 
In large skillet melt butter and add flour making a paste.  Add the can of creme of mushroom soup, milk, and sour creme.  Blend together then add the cheese.  Mix the green beans into the mixture,  add salt and pepper and half of the can of french fried onions.  Transfer to a caserole dish and put in pre heated oven at 350 degrees for apporximately 30 minutes.  Add the other half of the french fried onions on top and bake an additional 10 minutes. 

CINCINNATI STYLE CHILI MAC

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I first learned about this unique way of preparing and serving this style of chili while traveling across the state of Ohio.  There is a chain out there called Steak and Shake.  Their featured entree is called Chili Mac or Skyline Chile, and it is served 5 different ways.

1 way:  just the chili
2 way chili, served over spaghetti
3 way:  chili , spaghetti and shredded cheese
4 way:  chili, spaghetti, shredded cheese and chopped onions
5 way:  chili, shaghetti, shredded cheese, chopped onions, and beans
 
What makes this style of chili so unique is the ingredients.  This style of chili is nothing like my signature chili or any other standard recipe.  It’s unique ingredients and spices make it a different yet awesome combination which is outstanding.  The secret to getting the texture right on this dish is to get the ground beef as fine as possible.  This is done by soaking the ground beef in water before starting the cooking process. 
 
1 package of spaghetti noodles
2 lbs of ground beef
1 clove of garlic minced
1 cup of root beer
1 medium onion diced
1 green pepper diced
1 large can of crushed tomatoes
1 tablespoon of unsweetened cocoa
1/4 cup of chili powder
1 teaspoon of cayenne powder
1 teaspoon of allspice
1 teaspoon of cinnamaon
1 teaspoon of nutmeg
1 teaspoon of cumin
1/2 teaspoon of coriander
1/2 teaspoon of ground cloves
1 teaspoon of redwine vinegar
2 tablespoons of worcestershire sauce
 
For the toppings:
Shredded Cheese
Chopped Onions
1 can of beans
 
In seperate pot or mixing bowl soak the ground beef in water for 10 to 20 minutes.  In large pot or dutch oven, heat some oil and add the chopped onions, green pepper, and garlic until soft, about 5 minutes.  Add the ground beef after you strained it.  The meat should be now very fine in texture.  Add unsweetened cocoa,  chili powder, cayenne pepper, allspice, cinnamon, nutmeg, cumin, coriander, and ground cloves.   Let this combination simmer about 5 minutes.  Add crushed tomatoes, root beer, redwine vinegar and worcestershire sauce and cook until its thickened yet still soupy, about 20 minutes.  In seperate pot, boil the spaghetti noodles, strain and serve on seperate plates.  Top with the chili and add the desired toppings you wish to make it any of the 5 ways you like.  In a salute to the city of Cincinnati …… CHEERS !!!!
 
 
 

 

THE WORLD’S GREATEST BEEF STEW

IMG_0641It’s now fall, the temperatures or going down so it’s time to crank up the soups and stews.  I have tried many different recipes of beef stews and have put together all the best little tricks to what I feel is second to nobody’s recipe.  A pot of beef stew is the ultimate comport food on a cold day.   I prefer to cook it in a pressure cooker but if you don’t have one a large soup pot will work just as well.   It is also a great recipe to cook in a crock pot.  This recipe will fill your house with an amazing smell.

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 Ingredients
2 to 3 pounds of stew beef
2 tablespoons of vegetable oil
2 cups of water
2 tablespoons of worcestershire sauce
1 clove of garlic crushed
2 bay leaves
3 tablespoons of salt
2 tablespoons of pepper
1 tablespoon of ground tyme
1 tablespoon of paprika
1 12 ounce can of beer of your choice
32 ounces of beef broth
1 small can of tomato paste
1 small can of diced tomatoes
12 ounces of spicy V8 juice
1/2 cup of all purpose flour
1 large freezer bag
3 carrots peeled and sliced
3 stalks of celery diced
2 medium onions diced
2 medium potatoes diced
1 medium bag of frozen peas
 
1.  Preparing the meat, place the flour in a large freezer bag.  Put the meat in the bag and shake it up so the meat is completly coated with flour.  In large soup pot heat oil and take the meat from the freezer bag and put in the hot oil.  Cook the meat until it is completly browned.  Add 2 cups of water.  If cooking in pressure cooker seal and cook pressurized for about 1/2 hour.  If in a pot, simmer for about 1 hour until meat is tender.  If your cooking it in a crock pot, transfer to the crock pot.  This is the most important part of great beef stew.  Your ultimate goal is to get the meat soft and tender.
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2.  After meat is browned add the beef broth, V8 juice, worchershire sauce and beer.  Add the onions, potatoes, celery, and carrots, diced tomatoes, tomato paste,  thyme, paprika, bay leaves, garlic, salt and pepper.  
 
3.  If cooking in soup pot, simmer on low for at least 4 hours.  In a crock pot its obvious, set on 10 hours and come back after work to a bowl of heaven.  If cooking in a pressure cooker, bring to preasurized and cook for about 8 to 10 minutes.   Add the frozen peas to the stew a few minutes before serving.  Remove the bay leaves before serving, CHEERS !
 

GRILLED PRIME RIB

IMG_0435  There is nothing more mouth watering than a piece of juicy prime rib !!!  I get a whole piece of rib roast and cook it on my grill.  It’s easy and for special occasions it is awesome !!!  The most important thing when cooking prime rib is to let it get to room temperature before cooking it and letting it rest before slicing it.

Ingredients
 
1 large USDA Rib Roast
4 cloves of garlic crushed
2 tablespoons of fresh chopped rosemary
2 tablespoons of kosher salt
2 tablespoons of ground black pepper
1/4 cup of olive oil
 
Let roast sit until room temperature,  in seperate mixing bowl combine garlic, rosemary, salt, pepper and olive oil.  rub the roast all over with the spice mixture.  Let sit at room temperature for 1 hour.  Heat grill and get good and hot.  Place meat on grill and rotate every 30 minutes.  Continue until the meat thermometer reads 125 degrees for medium rare, about 2 hours.  Take the meat off the grill and wrap in tin foil for abou 10 minutes.  It’s now time to cut and serve, absolutely delicious, CHEERS !!!!
 
 

THE ULTIMATE CLAM BAKE

IMG_0544  This is the ultimate party cuisine that I make for special occasions.,  In this picture is our son Alex who I made this for his 21st birthday.  You need a big seafood cooker which I do on a propane burner.  Its without a doubt a big hit.

Ingredients
 
Old Bay Seasoning
Red Potatoes
Spicy Sausage
Whole Cloves of Garlic
Corn On The Cob
Alaska King Crab Legs
Clams
Shrimp
 
In Pot put about 6 inches of water and bring to boil.  Add garlic and seasoning.  Put potatoes and corn and let cook for about 5 minutes.  Add sausage and let cook for about 2 more minutes.  Add crab legs and sausage, let cook for about 7 minutes until the clams look like they are about to start to open.  Add shrimp and put old bay over them.  Let the entire pot cook for about 3 minutes.  Turn off the flame and let it sit in the steam for about 5 minutes.  It’s now time to take the pot of love and dump on a table lined with paper.  CHEERS !!!!
 

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