Papa Don’s Smoked Chicken

Rating 3.00 out of 5
[?]

I had a phone conversation with a friend, the other day, after he had just set up his new electric smoker.  Of course, we discussed recipes and upon checking, I realized I had not posted this one.  I’ve used it for years and it is perfect for an electric smoker.  This recipe is for one chicken.  If you wish to cook more, just multiply the brine ingredients accordingly.  I use a big water cooler for brining turkeys or several chickens (a large zip loc bag filled with ice is great for keeping the birds submerged in the brine, as well as, keeping the water chilled).  It is important that chicken be cooked to the proper temperature.  I use a probe thermometer inserted into the thigh of the chicken and cook until it reaches 165 degrees.  This recipe requires a little planning due to the brine process, but I’m sure you won’t be disappointed. Read the rest of this entry »

Shrimp n Grits

Rating 3.00 out of 5
[?]

Shrimp n Grits is a Southern classic.  These cheesy grits provide a smooth and pleasant base for the spicy shrimp.  By using quick-cooking (not instant) grits, the cooking is greatly reduced.  If you use regular grits, just follow the package directions.  I usually serve the shimp with tails on and top it with the sauce.  If you prefer, you use smaller shrimp, remove the tails and stir the shimp and sauce into the grits.  Either way, you’re in for a Southern treat.

Read the rest of this entry »

Easy Braised Lamb Shanks

Rating 3.00 out of 5
[?]

For a restuarant quality, fine dining experience, it’s pretty hard to be properly cooked lamb.  These braised lamb shanks are easy to prepare and the results are tender and delicious.  Great side dishes include mashed potatoes, green beans with cherry tomatoes and hard polenta cakes or soft polenta or grits  The hard part is avoiding the temptation to pick it up by the bone and just gnaw on it.

Read the rest of this entry »

Bacon Wrapped Smoked Dates

Rating 3.00 out of 5
[?]

Oh my gosh…what a great appetizer.  My little brother Ted did it again.  These smoked, bacon wrapped, dates are great!!!  Stuff them with any cheese of your choice (or several different cheeses for variety). and serve as great appetizers or party food.  You can do these on a smoker or grill (with a smoke pouch) or, just cook them in the oven if your not a fan of smoked flavor.  The bottom line is…cook them until the bacon is done.

Read the rest of this entry »

Ted’s Smoked Salmon

Rating 3.00 out of 5
[?]

I’ll admit I’m not a big fan of cooked salmon (but it is, by far, my favorite sushi).  My brother, Ted, made this smoked salmon at our recent Thanksgiving gathering.  It was fantanstic!!!  Simple and easy to prepare.  He served it as an appetizer along with bacon wrapped smoked dates.  I love the holidays and brothers that can cook.  Thanks, Ted.

Read the rest of this entry »

Honey-Mustard Pork Roast

Rating 3.00 out of 5
[?]

This is a little twist on the typical pork roast recipe.  I’ve served this dish to folks that don’t like mustard, yet they loved it.  The dish is easy to prepare and just requires some “bake” time.  Be sure you have some kitchen twine on hand.  There’s a little tying job associated with this dish, but it is well worth it.

Read the rest of this entry »

Southwest Chicken and Bacon Pasta with Jalapeno Cream Sauce

Rating 3.00 out of 5
[?]

Southwest flavor in a pasta dish.  Fantastic. This simple recipe involves preparing each of the ingredients then tossing them all together with a wonderful sauce.  Cook each of the ingredients and set aside until the pasta is cooked then combine them and serve.  Be sure to check out the Jalapeno Cream Sauce recipe that goes with this dish.

Read the rest of this entry »

Jalapeno Cream Sauce

Rating 3.00 out of 5
[?]

Here’s a quick recipe for a nice Southwestern flavored cream sauce.  This works great over pasta and chicken.

Read the rest of this entry »

1 2 3 4 5 6 7 8 9 10 11 12 ... 26 »