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    21 Recipes

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    Desecration is what the title says, creamy hot sweet mustard, great on just about anything but especially good on a left over turkey sandwich.

    Recipe #519781

    Baked corn pudding side dish

    Recipe #519341

    mayo based sauce for sushi, etc

    Recipe #516989

    sweet and rich corn pudding is a great hearty side for any meal

    Recipe #510827

    I came up with this the other night after being chilled to the bone from a broken furnace at the office. It is a definite chill chaser. This and a crunchy crusted piece of garlic toast is a meal in itself.

    Recipe #211714

    I was fortunate to receive an old family recipe from a business associate who is from Jamaica for jerk seasoning. We like it so much that I make 2# batches at a time. For those of you not familiar with Jerk, it is a spicy, sweet, tangy and HOT seasoning for grilled meat, pork and chicken particularly. This spice blend recipe will make enough for several batches, but remember, the idea is to put as much on the meat as you can get to stick.

    Recipe #210145

    This is a good old fashioned Oklatex chili recipe adapted to fit in with the BBQ genre so popular in that area. It is a perfect item for a Combination BBQ/Chili cook off. the addition od cocoa powder sounds strange to some, but is actually borrowed from French Cuisine, and adds a deeper dimension of beefy flavor. We use red pepper flakes to adjust the heat, but any hot chili pepper flakes work well. The recipe below is a mild version @ 1 tsp. of pepper flakes, our standard version uses1 1/2 Tbs., we have also made it with habaneros. Of course, feel free to adjust it to your own personal liking. This chili is great over spaghetti, on a chili dog, over a char grilled burger, or in a bowl of its own,

    Recipe #210000

    This is a classic what some might call BBQ sandwiches. While true BBQ afficianados will certainly deny it the term BBQ, it's sweet tomatoey , beefy tang is always an easy crowd pleaser. Besides being delicious on a bun, it's a wonderful topper for baked potatoes.

    Recipe #209937

    My wife and I fell in love with this slaw years ago when it was served in a local Viet restaurant which has long since closed. After our son chose a Vietnamese wife, we were delighted to find that it is as common in Vietnam as cole slaw is here. Not only that but she had her great grandmother's recipe. Somehow I think this one is authentic. It goes well with almost anything, or as a meal in it's own right, or maybe with a Viet spring roll on the side.

    Recipe #207628

    This clone could pass for the actual Outback Steakhouse Caesar salad dressing. I was able to get a recipe from the Outback's head chef, but it was very ambiguous with some of the primary ingredients, but after searching and finding a few copycat recipes that weren't quite right, I was able to tweak it and I believe it to be identical to the real deal. I've blind taste tested it, and no one has been able to distinguish any difference. Now we can all enjoy that wonderful garlicky salad w/o having to spend a fortune and drive across town. Recipe yields about a quart, and being made with unpasteurized eggs, doesn't keep more than a few days. Egg beaters are pasteurized and may be substituted, or you can just eat more Caesar salad.

    Recipe #207622

    A quick and easy recipe for smokey, tangy-sweet baked beans to accompany anything smoked. Designed to be smoked in a smoker, Hey you got the smoker fired up anyway, why not throw on some beans. While not my original recipe, this recipe has received hundereds of rave reviews.

    Recipe #207576

    This is actually more of a cooking method than a recipe. If all steps are followed, you will not have any problem with any of the assertions in the name. You will get melt in your mouth brisket that is so juicy that it won't hardly accept any BBQ sauce, but the flavor will be so good that you probably won't want any. If you want burnt ends, you can certainly make them, but it's doubtful that you will want to. You will need a hot charcoal fire, extra long handled tongs, a smoker large enough to accomodate the meat, a large H.D. foil pan large enough to accomodate the brisket, 8-12 hours, smoking wood (We prefer hickory or mesquite), your favorite BBQ rub.

    Recipe #207187

    This is the answer to the age old question" These pork tenderloins are inexpensive and tender, but what should I do with them?" Borrowed from the beef version of Wellington, this rendering is affordable for all, and gourmet fare for those that don't have the acquired palate for pate'. It is also delicious using beef tenderloin. Pork tenderloins are tender and juicy, but don't have a very bold, meaty flavor. They do, however lend themselves well to mushrooms and beef flavors. This recipe makes good use of that fact, and couples it with the rich buttery flakiness of puff pastry. If fresh herbs aren't available, they may be replaced with dried ground 1/4tsp of each of the herbs.

    Recipe #206501

    This is a medium hot "Table Sauce". It can be served as a "sprinkle on" for everything from enchiladas to scrambled eggs. It makes a welcome addition to a pot of chili. It should not be considered as a dipping sauce unless you've got a fair hot tooth. We like to use serranos because of the heat to flavor ratio. Jalapenos may be used, but they won't yield quite the quality of flavor. It yields a hot, pungent, sweet south of the border flavor that can easily be addictive.

    Recipe #206256

    This is a savory all in one that is excellent for use on just about any dry roasted red meat or poultry. I developed it out of reminiscences of holiday roasts that filled the house with delicious aromas. We used to season with each ingredient separately, but decided that it was quicker and easier to put it together ahead of time. It is a very frequent use item in our pantry, and you can be gauranteed a perfect roast beef, or pork roast every time. This makes a large quantity, but if you serve it to company, you will get alot of request for a little to take home. We probably send 2-3# home with folks per year. You can omit the MSG if you like, but it is a very worthwhile ingredient in this rendition.

    Recipe #206251

    This is a thinner southeasten style pulled pork sauce that is designed to either be incorporated into pulled pork shreds, or as a drench on a pulled pork sandwich. It is very sweet and tangy. Be careful with the cloves, some are much stronger than others. Also, cayenne may be added for a little heat if desired.

    Recipe #204901

    This is a sweet, tangy, very bold sauce. It lends itself especially well to grilled chicken, baby back ribs, and even grilled fish. It goes well with any smoked meat, and even adds nice zing to baked beans. While it may not be the only BBQ sauce you want in the fridge, it definitely has a place there. If you like bold flavors, this is a must sauce.

    Recipe #204894

    This sauce, while tasty in it's own right, serves as a good base for all tomato based sauces. Try adding a few other ingredients of your choosing to develope you own Utopian delight. Try adding things like L&P, more mustard, molasses, honey, garlic, cumin, chili powder, tomato paste, spices, etc. Whatever you add, you will most likely end up with a tasty sauce, and may even develop several different sauces to suit different moods. Have fun! Tim

    Recipe #204888

    Quick and easy yet elegant grilled main dish. Herb measurements are approximate, and any of the savory , or mint family of herbs may be used. If you use fresh herbs, you can't go wrong. The only sin is to not use enough. If fresh herbs aren't available, you may substitute dried herbs, but reduce the quantities to 2-3 tsp. each. Frenched Lamb racks are available in vac packs most everywhere. If not, ask your butcher to french them for you.

    Recipe #195567

    Light summer fare. especially good when the oregano is abundant in your garden. From the Amalfi region of Italy.

    Recipe #194517

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