July 29, 2011

Smokey The Brisket

There are tons of recipes for great brisket, so I grabbed a few of the ones I liked best, and tweaked them to suit the brisket, equipment, and time I had to make it. It turned out really well, worth sharing… Ingredients: Beef Brisket (I used a very small 1.5 lb brisket) Olive oil (enough to cover the brisket) Rub (adjust amount based on size of brisket): 2 Tablespoons Paprika 1 Tablespoon Brown sugar 1 Tablespoon Garlic powder 1 Teaspoon Cayenne pepper 1 Teaspoon Mustard powder Mop (again, adjust amount to the size of your brisket): 1 Tablespoon white wine vinegar 1 Tablespoon soy sauce 2 Teaspoons brown sugar Directions:

July 4, 2011

Savory almond crackers

A really tasty and simple recipe from the Primal Blueprint Cookbook. A ton of great recipes, whether or not you’re going low-carb. These crackers are so simple and tasty, great on their own, or with your favorite cracker toppings. Ingredients: 2 Cups Almond Flour (I also made these with Hazelnut flour, which was equally tasty) 1 Cup finely grated Parmesan cheese 1 Tbsp Dried oregano 1 tsp Baking soda 2 Tbsp Extra Virgin Olive Oil 3 Tbsp water 1 tsp Course sea salt (optional) Directions:

April 9, 2011

Mapo Tofu

mapo tofu

December 27, 2010

Balsamic Vinegar Syrup

Mindbogglingly easy, astoundingly good. Take a quantity of Balsamic Vinegar (I use 2 cups). Put in a saucepan over high heat until it just reaches a boil Reduce heat to simmer Reduce by 1/2, stirring occasionally The result should be thickened, with very intense flavor. Excellent drizzled on salad, bread, ice cream, pizza. Will keep indefinitely in the fridge. ]]>

December 5, 2010

Chicken and Pasta in Adobo Sauce

A creamy, spicy chipotle in adobo sauce accompanies pasta, chicken and hot sausage for delicious meal. Paired with a crisp cool salad, it makes a wonderfully simple meal. Note that using buttermilk makes for a very creamy and rich pasta sauce, but adds very little fat or calories. It’s an exceptionally good cream/milk/half-and-half substitute. Sour cream is also a good substitute. Difficulty: Easy Prep Time: 10 minutes Cook time: 15 minutes

November 27, 2010

Refried beans with Chorizo

November 27, 2010

Stuffed Poblanos

A healthier alternative to Chili Rellenos, peppers are baked rather than battered and fried. Ingredients: 1 tablespoon oil 1/2 pound Mexican-style chorizo 1 bell pepper, diced 1 jalapeno, diced (use 2, if you like it hot) 1 Serrano pepper, diced (optional, if you like it hot) 1 red onion, diced 2 tablespoons garlic, minced 1 cup short-grain rice 1 cup low-sodium chicken stock 1/2 cup white wine 1/2 cup water 4 large, fresh poblano chiles 1/2 cup (pepper) Jack cheese, shredded Directions:

June 26, 2010

They call me "Kaydubs' tater salad"

Tried a new recipe today, taking things from other recipes, the traditional simple potatoes and mayo, and then putting in some things I thought would be yummy, like celery and capers. Quite liked the result, so here it is for you to try too. And go watch “they call me tater salad” stage concert with Ron White. Hilarious comedian. Ingredients: 2lbs potatoes (I used russett, skin-on, but use your favorite, and take the skin off if you prefer) 1-1/2 cups mayo 1/2 cup dijon mustard 1 stalk celery, finely chopped 1/2 red onion, finely chopped 1 dill pickle, finely chopped 4 Tsp pickle juice 1/2 bundle of fresh Dill (about 1/8 of a cup) Juice from 1/2 a lemon 2 Tbsp capers 3 eggs, hard boiled Directions:

June 26, 2010

BBQ Baby Bones

June 16, 2010

Vicki's Slumgullion

One of my Mom’s staples, this is a version from my sister, Vicki. I wasn’t crazy about the results, to be honest. I’m not a fan of runny sauces, even though one definition I found for slumgullion was “watery tomato broth”. I’ll be trying it again, but changing it up a bit, and adding some spices since for me this was pretty bland, except for the salt from the canned tomatoes.