Image Hosted by ImageShack.us

Thursday, December 14, 2006

Any Type Of BBQ...


This works on any type of Barbeque, Beef or Pork Ribs, Brisket, Tenderloin, or Chicken. On the Grill, Rotisserie, or even in the Oven. This is a simple proven method and has won numerous awards.

YOU WILL NEED:

2 to 3 lbs of Meat (Ribs, Brisket, or what have you)
1 - cup of Jack Daniel’s
1 - cup of Lea & Perrins Worcestershire Sauce
1 - Bottle any type of cheap yellow Mustard
½ - cup Cain’s Seasoning Salt
½ - cup Cain’s BBQ Spice (Not BBQ Seasoning)
2 - Tbs Ground Cayenne Pepper (Less if you are a Wuss)

DIRECTIONS: Image Hosted by ImageShack.us

Mix Jack Daniel’s and Lea & Perrins together and set aside. Mix Seasoning Salt, BBQ Spice, and Cayenne together (The Rub) Rinse meat off with cold water and pat dry. Brush Meat with Mustard, coating completely. Sprinkle the meat with The Rub, use hands and actually rub it in. (Wash hands)
If cooking outdoors on a Grill or Smoker try to keep the temperature of the Grill around 350 degrees (The same for in a conventional oven) Cook for about 45 minutes to an hour and 15 minutes, turning once. Remove from Grill. Loosely cover with Heavy Duty Aluminum Foil. Before completely covered pour a generous amount of the JD & L&P over the meat (with brisket you may want to do this 3 or 4 times while cooking) Cover and return to the grill, let the temperature drop down To around 250 degrees and continue cooking until meat reaches the desired temperature, anywhere from 1 to 2 hours (Brisket will take much longer, about 4 to 5 hours). Using a meat thermometer in the thickest portion of the meat, Beef Brisket 130 to 135, Pork Tenderloin 140, Chicken 155 to 165. Ribs just until meat comes off the bone with little effort. Remove from heat and let stand covered for about 20 minutes before serving. You can Let the chicken stand longer if you desire. On a Charcoal Grill I like to use Kingsford Original Charcoal Briquets . On a Smoker (which I prefer) I like to use Hickory or Pecan, Apple Wood works well also. On a gas Grill or in a Conventional Oven it still works pretty Damn good but you might not win any awards. All times and temperature may vary depending on your Grill, Oven, or preference. Peace and Good Eating.

(Sorry I've been neglecting the Blog lately, I've been preoccupied)

Tuesday, December 12, 2006

~Chocolate Biscotti~


These Chocolate Biscotti make an excellent gift and are easy to make!!




Chocolate Biscotti

Serves makes approx. 3 dozen

INGREDIENTS:
1 cup sugar
1/2 stick unsalted butter, room temperature
3 large eggs
1 tsp vanilla extract
1/2 tsp almond extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder, sifted
1/2 tsp kosher salt (or 1/4 tsp table salt)
1 tsp baking soda
1 cup sliced almonds

PROCEDURE:
Pre-heat the oven to 350 degrees and line a heavy bottomed baking tray with parchment paper. In a large mixing bowl or electric mixer, cream the sugar and room temperature butter....and, once the butter and sugar are well creamed, mix in the eggs, vanilla and almond extract. Use a separate bowl to combine the all-purpose flour with the sifted cocoa powder, salt and baking soda. (It's important to sift the cocoa powder to get rid of the lumps.) Turn the mixer back on and slowly add the dry ingredients to the wet ingredients….. Then all that's left is to add the sliced almonds and turn the machine off once they're mixed in. Dampen your hands with a little water and shape the biscotti dough into 2 equal sized logs and place them lengthwise on the sheet tray. Then place the tray on the center rack of the pre-heated oven for about 25 minutes to bake the first time. (You might want to spin them around once while they're in the oven.) Then pull them out, let them cool for 10 minutes or so, then take them off of the sheet tray and slice them into cookies about 3/4-inch thick. Put them back on the sheet tray, flat side down, and back into the oven for another 20 minutes or so and they’re ready to go.

HINTS:
Flip the biscotti over once during the second time in the oven to evenly cook them. Store in an airtight container at room temperature.

Monday, December 11, 2006

~CanadianSwiss Chicken~



This wonderful recipe was sent to me via email from the lovely Canadianswiss and Orange X.
Sent all the way from Switzerland, it's bound to a wonderful flavor.



Hi Babs
Here's something I tried out lately (now that I am temporarily retired) and
we both LOOOOVED.

For 4 persons you'll need:

4 large chicken breasts (boneless and skinless)
Rectangular pastry dough
8-10 thin slices of dried ham (parma or such)
200 gr. ground hazelnuts
50 gr. soft butter or margarine
250 gr. deep frozen spinach leaves (thawed and drained)
1 small onion
1 small garlic clove (optional)
Chilli
Italian mixed herbs (dried)
Salt & pepper
Nutmeg
1 egg yolk
1 tbsp olive oil
Mix ground hazelnuts, butter, salt, pepper and chilli to taste in a bowl
into a nice, thick paste. Cut a horizontal pouch in the chicken breast and
fill with the hazelnut filling. Pan fry chicken breasts in olive oil on each
side for about 2 minutes and put aside to cool.
Finely chop onions and garlic and add to thawed and drained spinach. Salt
and pepper the spinach - remember that the parma ham is already quite salty!
- and add a pich of nutmeg and Italian herbs.
Cut the dough to size to wrap the chicken breast, lay 2-3 slices of dried
ham over the dough, then spread some spinach mix over the ham and place the
chicken breast in the middle. Wrap the chicken in dough making sure that it
overlaps and is well closed. Using eventual dough leftovers, add thin dough
stripes or forms on top to decorate (optional) and baste with the mix of egg
yolk and olive oil. Place into pre-heated hot air oven at 180°C (or 200°C
electric) for about 25-30 minutes.
Serve with fresh vegetable
Bon appétit!
CS
PS: If you use fresh spinach, you can prepare these in advance and freeze
them.