Barbecue Sauce:
2 tablespoons vegetable oil
3/4 cup chopped yellow onions
2 tablespoons chopped garlic
4 cups ketchup
1/2 cup dark brown sugar
2 tablespoons cane syrup
1/2 cup apple cider vinegar
1/2 cup yellow mustard
1/4 cup Worcestershire sauce
3 tablespoons hot red pepper sauce
2 teaspoons Essence, recipe follows
1/2 teaspoon red pepper flakes, or more to taste
In a large pot, heat the oil over medium-high heat. Add the onions and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving.
Yield: about 4 cups
Ingredients:
3-4 chicken breasts
1 can cream of chicken soup + 1 can of water
1 can garlic seasoned chicken broth
1 small onion chopped
2 stalks celery chopped
salt and pepper
1 can flaky biscuits
Directions:
Cook chicken breasts, onion and celery on low setting in crock pot with salt and pepper and just enough water to cover. When done take out and cut into pieces, put back in crock pot. Add soup and broth, turn crockpot up to high setting. When it begins to boil (or bubble around edges) add biscuits (torn in pieces). Cook until done, about 1 and 1/2 hours.
1 quart cider vinegar
1 cup water
1/8 cup red pepper flakes
1/4 cup sugar
1 tablespoons Worcestershire
1 tablespoons kosher salt
1 tablespoons black pepper
1 (16-ounce) bottle ketchup
In a large saucepan, mix together all the ingredients, in the order given, over low heat. Simmer for 30 minutes.
Dry Rub
1/3 cup freshly cracked black pepper
3 tablespoons paprika
2 tablespoons granulated garlic powder
2 tablespoons granulated onion powder
1/4 cup salt
1/4 cup chili powder
1/4 cup ground cumin
1/4 cup dark brown sugar
1/4 cup hot dry mustard
1 teaspoon cayenne
Ingredients
2 quarts water
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon vegetable oil
2 cups uncooked elbow macaroni
2 eggs
1 1/2 cups evaporated milk
1/2 stick butter, melted
Freshly ground black pepper
16 ounces shredded sharp Cheddar
Dust with paprika
Directions
Preheat oven to 325 degrees F.
Bring water, salt, and oil to boil over high heat Add pasta, bring back to a boil and cook until al dente, 8 to 9 minutes. Drain pasta and rinse with cold water to stop the cooking process.
In a large bowl, mix together eggs, evaporated milk, melted butter and salt and pepper, to taste. Stir in 3/4 of the cheese and add the pasta. Spray an 8 by 8-inch baking pan with nonstick spray and add the pasta mixture. Top with remaining cheese and dust with paprika.
Bake until the cheese is golden and bubbly, about 30 minutes. Serve hot.
Fritter Time
Caribbean Conch Fritters:
2 teaspoons canola or vegetable oil
1/4 cup finely chopped white onions
2 tablespoons finely chopped red bell peppers
1 teaspoon minced garlic
1 teaspoon minced jalapeno peppers
1 teaspoon Cajun seasoning
2 cups steamed or par-boiled and finely diced conch meat (about 1 pound)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, beaten
1 cup whole milk
Dash hot red pepper sauce
1 tablespoon chopped parsley leaves
Vegetable oil, for frying
In a saute pan or large skillet, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, peppers, and cajun seasoning, cook, stirring, for 2 minutes. Add the conch and cook, stirring, for 2 minutes. Remove from the heat and cool.
Into a large bowl, sift together the flour, baking powder, and salt. Add the egg, milk, and pepper sauce and mix to make a thick batter. Stir in the parsley and the cooled conch mixture.
In a large deep saute pan or cast iron skillet, heat enough oil to come 2 to 3 inches up the sides of the pan to 350 degrees F.
Drop the batter, a heaping tablespoon at a time, into the oil and cook, turning once, until golden brown, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.
Lyons/Potter Family Recipe – Turkey with Oyster Dressing and Gravy.
This recipe was originally passed to us from my Grandmother Evalee Potter, before that it came from my ancestors, the Brown and Miller families and has been the tradition in our family for over sixty five years or longer. The only change during this period is canned biscuits instead of fresh. Feel free to make your biscuits from scratch if you prefer. Fresh oysters are SOOO MUCH BETTER!
1 Turkey – 12 to 15 pounds washed and salted or soaked overnight in brine
3 dozen oysters shucked fresh or 3 cans in liquid
½ pound of bacon diced
3 or 4 eggs
2 medium sized yellow onions chopped
1 bunch of celery chopped
1 recipe of homemade cornbread – recipe follows.
2 cans of buttermilk biscuits prepared
2 cartons of chicken broth
1 package of fresh sage
5 large garlic cloves
2 tablespoons of corn starch
Salt and pepper to taste
In the morning before you start, remove the turkey from the refrigerator and let sit in the brine bag (recipe follows). The goal is to have everything mixed and ready to go into to oven when the turkey reaches room temperature.
The night before is when I personally prepare the biscuits and cornbread and I leave them out in the oven all night to dry slightly. However if you are an early riser, then you can prepare them in the morning.
Preheat a skillet to medium high heat and add the bacon. As soon as it starts to cook slightly, add the celery, onions, half of the garlic chopped and ¼ of the sage chopped. Cook until the celery and onions start to become clear or partially caramelized.
Break the biscuits and cornbread into small chunks into a large mixing bowl and add the eggs, one half of the remaining sage, the remaining garlic chopped, oysters with liquid, and the bacon celery onions mixture you just cooked. Mix well adding the chicken broth till it is a slightly stiff mixture. Set aside covered with plastic.
Remove the turkey from the brine bag and give it a quick rinse with clean water. Butter the entire bird with soft butter inside and out. Add black pepper and salt to taste. (Be careful, the canned biscuits and bacon contain sodium. You can always add salt at the table.) Put the turkey in a large roaster and stuff it. This will make more stuffing than will fit into the bird; add the remaining around the sides. Sprinkle the remaining sage on the bird and stuffing. Place in preheated 325 degree oven and cook for 15 minutes per pound of turkey. Baste with butter every 30 minutes after first hour of cooking. If the top of the breast starts to become too brown or dry, make a tent from aluminum foil and put on top of the bird for the remaining cook time. During the cooking process, broth will build up on top of the stuffing. Remove with a suction baster and add to giblet gravy as it cooks. (Recipe follows)
Giblet Gravy
When you place the turkey in the oven, put the remaining chicken broth in a sauce pot and simmer on low heat. Add the turkey neck and other giblets except for the liver. Liver will make the gravy bitter. Allow to cook till done (about 1 hour) and remove from broth. Let them cool slightly and finely chop. Remove all bones from neck before chopping meat. Add back to the broth and continue simmering and adding excess broth from the cooking turkey till serving time. About 20 minutes before the meal is served, add the 2 tablespoons of corn starch and whisk till smooth. Continue to simmer till it is thick. Flour the liver and fry in butter. It makes a good snack for you or the puppy dogs.
CORN BREAD - Southern Style
1-1/4 Cup of flour
3/4 Cup of Corn Meal
1/4 Cup of Sugar
1/4 Cup of Vegetable Oil
2 Teaspoons Baking Powder
1 Cup Butter Milk or any kind of milk.
1 Egg
Salt to taste
Oil the pan and sprinkle a little corn meal in it before pouring in batter to prevent sticking. Oven at 400 for 20 to 30 minutes. When the top becomes just a little brown or it cracks, it is done.
BRINE - Optional
1 cup of salt
1 cup of brown sugar
½ lemon sliced
Garlic powder
Sage
You will need a large enough zip-lock bag to handle the turkey. Place all ingredients in the bag except for the turkey and add enough water to mix. Shake well and add the turkey. Then add enough water to submerge the turkey when all of the air is removed. Place in refrigerator for 24 hours before cooking. Flip every 6 hours during this period.
This will easily serve six to eight people. If you have a bigger group then get a bigger turkey and double the stuffing recipe. Over the years, I have tried variations such as using one can of biscuits and half a loaf of sour dough bread. It is good but not the original.
Wishing you and your family the very best Thanksgiving possible.
Frank Thomas Lyons
Recipe will follow...
TUNA TATAKI
This is the most delicious recipe that I have found.
Ingredients
• 1/2 cup minced ginger
• 1/4 cup sesame seeds
• 1 tablespoon cracked black pepper
• 1/2 pound very fresh, sushi-grade ahi tuna
• Kosher salt
• 3 tablespoons peanut oil, for searing
• 1 tablespoon lime juice
• 1 medium-size, ripe avocado, peeled, pitted, quartered and sliced
• 2 cups mixed greens
• 12 thin slices red onion
• 1 medium tomato, peeled, seeded, and diced
• Ginger Sauce, recipe follows
Directions
On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt.
Make 1/2-inch deep slices in the tuna, every 1/4 to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.
Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. De-glaze the pan with lime juice. Pour the lime juice over the tuna.
In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the ginger sauce.
Ginger Sauce:
• 1 small shallot, minced
• 1/2 teaspoon finely grated fresh ginger
• Freshly ground black pepper
• 1/3 cup soy sauce
• 1/3 cup lime juice
• 1/3 cup olive oil
In a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine.
Dip Theory by Alton Brown…
1.25 cups of sour cream to .75 cups of mayo is the base…
No more than 3 supporting seasonings in any dip…
GUACAMOLE
Ingredients
• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced
Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
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ONION DIP FROM SCRATCH
Ingredients
• 2 tablespoons olive oil
• 1 1/2 cups diced onions
• 1/4 teaspoon kosher salt
• 1 1/2 cups sour cream
• 3/4 cup mayonnaise
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon kosher salt
Directions
In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.
Cole Slaw:
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 fresh red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper
Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.
Dry Rub
8-3-1+1 Method
8 Parts Light Brown Sugar
3 Parts Kosher Salt
1 Part Chili Powder
Plus one ingredients, can include but are not limited to… Try mixing some of them. I use the Jalapeno Powder, Black Pepper and Paprika on most all BBQ.
Black Pepper
Paprika
Cayenne Pepper
Jalapeño Powder
Old Bay
Onion Powder
Preheat oven to 250 degrees
Place ribs in aluminum foil and apply rub on all sides and edges. Seal the foil around the ribs and place in oven for 2-1/2 hours. Do not open foil during cooking.
If you have a smoker, place ribs in the smoker and watch temperature closely. DO NOT LET THE SMOKING CHAMBER RISE ABOVE 250 DEGREES. Smoke slowly for about 3 hours with light smoke.
Apply BBQ sauce and put back in oven on a broiling pan or place in grill with temperature on med. Watch closely, do not burn sauce. Remove when sauce is sticky.
Enjoy.
Percect rice is always 2 parts liquid to one part rice.
Variations start from there!
Add salt or butter to the water or liquid as it boils.
Add other spices that combine with the dish being served.
Use broth instead of water.
More to come on this subject.
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