Thursday, April 9, 2015

Shrimp Scampi

1 (8 ounce) package angel hair pasta
 1/2 cup butter
 4 cloves minced garlic
 1 pound shrimp, peeled and deveined
 1 cup dry white wine
 1/4 teaspoon ground black pepper
 3/4 cup grated Parmesan cheese
 1 tablespoon chopped fresh parsley

Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.
Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.

Wednesday, April 8, 2015

Pastel de Papas


1 lb ground beef
6 large potatoes
1⁄4 cup milk
1 1⁄4 onions, chopped
2 eggs, hard boiled and sliced
1 cup black olives, whole
1⁄4 cup raisins, soaked in warm water
salt and pepper
2 tablespoons butter

Cook potatoes and mash with milk, butter and salt. Set aside.
Brown the ground beef and chopped onions with cumin, oregano and salt and pepper to taste. Some like more cumin than others.
Drain raisins.
Drain the ground beef mixture and place in baking pan that has been coated with cooking spray. Layer the sliced hard boiled eggs, olives and raisins over the meat mixture.
Spread the mashed potatoes over the beef mixture. Sprinkle top of mashed potatoes with sugar. Bake at 350 degrees for 40 minutes.

Tuesday, May 15, 2012

Marinated Grilled Shrimp


* 3 cloves garlic, minced
* 1/3 cup olive oil
* 1/4 cup tomato sauce
* 2 tablespoons red wine vinegar
* 2 tablespoons chopped fresh basil
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne pepper
* 2 pounds fresh shrimp, peeled and deveined
* skewers


1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Monday, May 14, 2012

Whisky Grilled Baby Back Ribs


* 2 (2 pound) slabs baby back pork ribs
* coarsely ground black pepper
* 1 tablespoon ground red chile pepper
* 2 1/4 tablespoons vegetable oil
* 1/2 cup minced onion
* 1 1/2 cups water
* 1/2 cup tomato paste
* 1/2 cup white vinegar
* 1/2 cup brown sugar
* 2 1/2 tablespoons honey
* 2 tablespoons Worcestershire sauce
* 2 teaspoons salt
* 1/4 teaspoon coarsely ground black pepper
* 1 1/4 teaspoons liquid smoke flavoring
* 2 teaspoons whiskey
* 2 teaspoons garlic powder
* 1/4 teaspoon paprika
* 1/2 teaspoon onion powder
* 1 tablespoon dark molasses
* 1/2 tablespoon ground red chile pepper


1. Preheat oven to 300 degree F (150 degrees C).
2. Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
3. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
4. Preheat an outdoor grill for high heat.
5. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them.

Sunday, May 13, 2012

Bourbon Whiskey BBQ Sauce


* 1/2 onion, minced
* 4 cloves garlic, minced
* 3/4 cup bourbon whiskey
* 1/2 teaspoon ground black pepper
* 1/2 tablespoon salt
* 2 cups ketchup
* 1/4 cup tomato paste
* 1/3 cup cider vinegar
* 2 tablespoons liquid smoke flavoring
* 1/4 cup Worcestershire sauce
* 1/2 cup packed brown sugar
* 1/3 teaspoon hot pepper sauce, or to taste


1. In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
2. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

Saturday, May 12, 2012

Cedar Planked Salmon


* 3 (12 inch) untreated cedar planks
* 1/3 cup vegetable oil
* 1 1/2 tablespoons rice vinegar
* 1 teaspoon sesame oil
* 1/3 cup soy sauce
* 1/4 cup chopped green onions
* 1 tablespoon grated fresh ginger root
* 1 teaspoon minced garlic
* 2 (2 pound) salmon fillets, skin removed


1. Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
2. In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
3. Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
4. Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Friday, May 11, 2012

Grilled Venison Backstrap


* 2 pounds venison backstrap, cut into 2-inch chunks
* 1 quart apple cider
* 1 1/2 pounds thick sliced bacon
* 2 (12 ounce) bottles barbecue sauce, your choice


1. Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
2. Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
3. Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!