Fried Fish Sandwich

Prep Time:

10 min

Inactive Prep Time:

hr min

Cook Time:

16 min

Level:

Easy

Serves:

4 servings

Ingredients

• Grapeseed oil, for frying
• 2 1/2 pounds fresh flounder fillets
• 3 tablespoons seafood seasoning, plus more for sprinkling
• 2 cups all-purpose flour
• 2 cups panko bread crumbs
• 3 eggs beaten
• Remoulade sauce, recipe follows
• 1 large French baguette, cut into 4 servings
• 12 tomato slices
• 8 romaine leaves, chiffonade
• 1 small red onion, sliced thin

Directions

Preheat oil in saute pan.

Wash off fillets and pat dry with a towel. Lightly sprinkle with seafood seasoning on both sides.

In 3 separate bowls, place flour mixed with 3 tablespoons seafood seasoning. panko and 3 beaten eggs.

Dredge fillets into flour, egg and then panko. Add fish to oil and fry until golden brown, about 4 to 6 minutes. Remove to a paper towel lined platter.

Spread remoulade sauce on both sides of toasted bread with a rubber spatula. Layer some romaine on the bottom, then top with fish, sliced tomato, red onion and then finally, a little more romaine on top. Add top portion of bread to make a sandwich. Repeat with remaining sandwiches.

Remoulade Sauce:

• 1 teaspoon hot relish (recommended: Amish or Indian)
• 2 tablespoons capers
• 2 tablespoons Dijon mustard
• 2 teaspoons chopped fresh tarragon leaves
• 1/2 teaspoon chopped anchovies
• Freshly ground black pepper
• 2 teaspoons Worcestershire sauce
• 1/2 lemon, juiced
• 1 teaspoon hot sauce
• 1 1/2 cups mayonnaise

Place all ingredients into a blend but the mayonnaise and pulse together for a minute. Pour into bowl and add mayonnaise. Mix together. Chill in refrigerator until ready to serve.

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Jamaican Jerk Chicken

"The Sugar Reef Carribean Cookbook," by Devra Dedeaux. See the Amazon link to the right to learn more about the cookbook (used copies should be available).

* 1 tablespoon Ground allspice
* 1 tablespoon Dried thyme
* 1 1/2 teaspoons Cayenne pepper
* 1 1/2 teaspoons Freshly ground black pepper
* 1 1/2 teaspoons Ground sage
* 3/4 teaspoon Ground nutmeg
* 3/4 teaspoon Ground cinnamon
* 2 tablespoons Garlic powder or fresh
* 1 tablespoon Sugar
* 1/4 cup Olive oil
* 1/4 cup Soy sauce
* 3/4 cup White Vinegar
* 1/2 cup Orange juice
* 1 Lime juice
* 1 Scotch bonnet pepper (habanero)
* 3 Green onions -- finely chopped
* 1 cup Onion -- finely chopped
* 4 to 6 chicken breasts


"JERK: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture.

The results were superb. The meat was not only wonderfully spiced, but moist and tender." (Note: Sugar Reef is a restaurant in Manhattan) Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.

Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.

Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.

Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.

Grilled Pizza

Grilled pizza. What's there to say about it but that it's pretty awesome and that, yes, you can grill a pizza. It's much more fun and interesting that that other stuff you're thinking about grilling. Burgers? Hot dogs? Steak? Hmmph. Don't you do those every year? And anyway, even if you still want to grill that boring run-of-the-mill stuff, you have three days this Memorial Day weekend, so shake it up, homie.

So here's my quickie guide to doing grilled pizza. It's not a step-by-step, hold-your-hand guide—because I don't think doing grilled pizza is that difficult. Are you going to get it right the first time? Maybe. But it takes some practice. So, to get you started, here's what you'll need, along with some helpful tips and links to some good recipes.
What You'll Need

So you're probably askin': What do I need to grill a pizza? That's not an altogether unreasonable inquiry. Get your answer after the jump.

* A grill: Duh. Charcoal or gas will work. If you're a beginner, gas is much easier because you can regulate the temperature. Coal is fine, too, but you have to be on top of things to keep your fire at the right temperature
* A grill with a clean grate: You don't want your dough to stick, right?
* Pizza peels: You'll need at least two. Ideally, you'd get one wooden peel to build pies on and one metal peel to remove them from the grill. Myself, I use wooden peels for both. It's not like the peel is coming into contact with the grill for any significant amount of time (and if you've done things right, the pizza should come release from the grate easily). If your'e going to get serious about grilling pizza, you should pick up a total of three peels—either three wooden or two wooden and one metal
* Grilling tongs: If you're using wooden peels, these can assist you in flipping the pizza; use them to grasp the dough by the edge and slide it onto the peel for flipping. They're not 100 percent necessary if you have the metal peel, which you can use as a humongoid spatula
* Swiftness and attentiveness: The dough cooks quickly. You need an eagle eye and lightning reflexes to flip it at the proper moment
* Dough: Try your local mom-and-pop pizzeria and see if they'll sell you some dough. Your grocery store may have pizza dough, too. Or, you could always make it yourself. I recommend this recipe; but start it tonight when you get home; it requires at least 24 hours in the fridge
* Sauce: Easiest is a store-bought sauce that you like. You can also make a quick sauce by following this recipe (but just omit the lemon zest)
* Prepped toppings: Get your toppings organized and within easy reach. Once you flip the dough, you need to top it quickly because you don't have much wiggle room as far as cooking time goes. If you want any meats that need to be cooked, do so beforehand; on-grill time is too short to allow for cooking all the way through
* Finely sliced or grated cheese: This should be in "toppings" above, but I wanted to call this out in a separate line. Make sure to finely grate or slice your cheese so it melts faster
* Plenty of olive oil, a wide-mouth container, a pastry brush: You'll need lots of olive oil it to brush the dough to keep it from sticking to the grill. Pour it in a mason jar so you have easy access to it. Use the pastry brush to apply it

Preheating the Grill

Once you have all the tools and your topping prep work done, light your grill.

Gas: If you're using gas, preheat to medium. Done.

Coals: They're a bit trickier. Before you light them, pour enough in the grill to completely cover the bottom; then stack that amount in a pyramid for lighting or load it into a starter chimney. Light it and let it go till the coals are uniformly covered in gray ash. At that point, spread them around evenly. You'll want to cook over a moderately hot fire. To test this, hold your hand about 4 inches over the coals. It's moderately hot if you can keep your hand there for no longer than 3 seconds.

Going for It

Strech out your dough on a lightly floured pizza peel so that it's about 1/8-inch thick. At this point, brush olive oil generously over the dough with the pastry brush. Now slap that thing on the grill. Here you're going to have to use some skill. I slap it on the grill by quickly flipping the peel over so the oiled side of the dough smacks right on there quickly. Don't worry: The dough won't fall through the grate. You'd think it would, but it doesn't, and I've tried this on all different grills.

Once the dough is on the grill, you have about 1 to 1 1/2 minutes of cooking time before you need to flip it. But in the meantime, you'll want to quickly brush on a slathering of olive oil on the exposed side. Be careful not to overdo it here; too much oil, and it'll start dripping into the coals, causing dreaded flare-ups. When the dough starts to bubble on exposed side—like a pancake does (right)—it's time to flip. The dough should release easily from the grate at this point, since it frees up after a bit of cooking. Slide the peel under it, and lift off cooking surface.

Flip that thing and sauce and top it like like the devil himself is chasing your ass. This is not the time to go heavy on toppings. You need them to heat through and the cheese to melt. I might add here that it's helpful to have an assistant who serves as the sauce-applier. Once you've got your pizza topped, close the grill lid so heat can reflect down onto the top. Cook for about 1 1/2 minutes, checking after about a minute for doneness.

When the pizza's ready, use the metal peel—or tongs and wooden peel—to remove it from the grill. Throw it on a flat pizza pan, slice that sucker, and serve.

Shrimp With Limes

Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:

* 1-1/2 cups tomato puree
* 2-1/2 Tablespoons light brown sugar
* 2 cloves garlic, minced
* Chopped zest of 1 lime
* 1/4 cup fresh lime juice
* 1-1/2 Tablespoons Oriental chile paste
* 3/4 cup shredded fresh basil leaves
* 2 Tablespoons cornstarch
* 2 Tablespoons water
* 3 pounds medium to large shrimp, peeled, deveined, cooked, and drained
* 2 Tablespoons Oriental sesame oil
* Dried red pepper flakes to taste
* Lime wedges for garnish

Preparation:
Combine the tomato5 puree, sugar, garlic6, lime7 juice, lime zest, chile paste, and 1/2 cup of the basil8 in a saucepan. Dissolve the cornstarch in the water and set aside. Bring the sauce ingredients to a low boil over medium heat and cook a few minutes. Stir in the cornstarch and cook just until the sauce is thick and glossy. Remove from the heat and let cool to room temperature.

Toss the cooked shrimp9 with the sesame10 oil in a mixing bowl. Sprinkle with red pepper flakes to taste. Add the cooled tomato sauce and toss to combine. Transfer to a shallow serving bowl and sprinkle with the remaining 1/4 cup basil. Garnish with lime wedges. Serve chilled or at room temperature.

Yield: 12 to 15 appetizer servings

Cheddar-Jalapeño Quesadilla Salad

This fresh take on the traditional taco salad works well as a vegetarian main course.
Yield

4 servings
Ingredients

* Vinaigrette:
* 1/4 cup Dijon-Lemon Vinaigrette
* 2 tablespoons minced fresh cilantro
* 1 tablespoon lime juice
*

Quesadillas:
* 1 (15-ounce) can black beans
* 8 (6-inch) corn tortillas
* 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
* 3 to 4 tablespoons chopped pickled jalapeño peppers
* Cooking spray
*

Remaining ingredients:
* 6 cups chopped iceberg lettuce
* 2 cups chopped tomato
* 1 cup bottled salsa
* 1/2 cup chopped onion
* 1/4 cup low-fat sour cream

Preparation

To prepare vinaigrette, combine first 3 ingredients; stir with a whisk. Set aside.

To prepare the quesadillas, drain beans through a sieve over a bowl, reserving 1 tablespoon bean liquid; discard remaining liquid. Combine 1/2 cup beans and 1 tablespoon reserved bean liquid in a small bowl; mash with a fork. Reserve remaining beans. Spread bean mixture evenly over 4 tortillas. Sprinkle each with 1/4 cup cheese and about 1 tablespoon jalapeño; top with remaining tortillas.

Heat a large nonstick skillet coated with cooking spray over medium heat. Cook quesadillas for 4 minutes on each side or until golden brown. Remove the quesadillas from the pan, and cut each into 4 wedges. Combine vinaigrette with lettuce, and toss well. Arrange 1 1/2 cups lettuce mixture on each of 4 plates. For each serving, spoon 3 tablespoons reserved beans over lettuce mixture, and place 1/2 cup tomato over the beans. Top each serving with 1/4 cup salsa, 2 tablespoons chopped onion, and 1 tablespoon sour cream. Serve each with 4 quesadilla wedges.
Nutritional Information

Calories:
389 (29% from fat)
Fat:
12.4g (sat 4.9g,mono 4.2g,poly 1.5g)
Protein:
20.2g
Carbohydrate:
53.9g
Fiber:
8.5g
Cholesterol:
25mg
Iron:
3.9mg
Sodium:
985mg
Calcium:
424mg

Fried Bologna Sandwich Recipe

Fried Bologna Sandwich Recipe

10 min | 5 min prep

SERVES 1

* 2 slices white bread
* 1-2 slice bologna (depending on preference)
* 1/8 teaspoon oil
* 1 slice American cheese
* 1 tablespoon mustard

1. Put oil in a frying pan and heat to med. high.
2. Put slit in bologna from middle to all the way through the end.
3. Put bologna in heated oil.
4. Brown both sides.
5. Add cheese to top while last side is browning.
6. Spread mustard on both sides of bread.
7. Add bologna between slices and gobble it up!

Hot Potato Chips with Blue Cheese Sauce

Recipe courtesy Bobby Flay

Prep Time:
5 min
Inactive Prep Time:
hr min
Cook Time:
10 min

Level:
Easy

Serves:
8 servings

Ingredients
Blue Cheese Sauce:

* 2 1/4 cups whole milk
* 2 tablespoons unsalted butter
* 1 small Spanish onion, finely chopped
* 2 tablespoons all-purpose flour
* 1/4 teaspoon kosher salt
* Pinch cayenne pepper
* 1/2 pound crumbled blue cheese
* Homemade Potato Chips, recipe follows, or good-quality store-bought potato chips

Directions

Place the milk in a small saucepan and bring to a simmer over low heat. Heat the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk, and continue whisking until thickened. Season with salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the cheese. If the sauce is too thick, thin it with a little extra milk. Serve sauce warm with potato chips for dipping.
Homemade Potato Chips:

* 6 large Idaho potatoes, peeled and sliced lengthwise into 1/8-inch thick slices on a mandoline
* 2 quarts peanut oil
* Salt

Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.

Heat oil in a large, heavy saucepan until the temperature of the oil reaches 400 degrees F on a deep-fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Season with salt immediately. Serve hot with the blue cheese dipping sauce.

Nachos

Ingredients

* Tortilla chips - extra thick - 1 14-oz bag
* Refried beans - 2-3 cups
* Cheddar Cheese - 1/2 lb, grated, about 3 cups
* Pickled jalapeno peppers - 4 peppers, sliced

* Salsa
* Guacamole
* Sour cream
* Cilantro, chopped

Method

1 Preheat the oven to 350°F. Arrange a layer of tortilla chips along the bottom of a wide, shallow baking pan. It will make things easier if this baking pan also can be used as a serving pan, such as the ceramic platter shown in the photo above. The layer of tortilla chips can be a couple chips thick. Spread the refried beans over the chips (this is why you need extra thick chips, so they don't break when encountering the beans). Sprinkle the grated cheese over the top of chips and beans. Sprinkle slices of jalapeño peppers over the cheese. Bake in oven for 10 minutes, or until cheese is melted. 5 minutes in a convection oven.

2 Serve with dollops of salsa, sour cream and guacamole, with chopped cilantro sprinkled on top.

Serves 8. What is pictured above is a half-recipe.

Drunken Chicken

Recipe courtesy Paula Deen

Prep Time:
10 min
Inactive Prep Time:
0 min
Cook Time:
1 hr 0 min

Level:
Easy

Serves:
4 to 6 servings

Ingredients

* 1 (3-pound) chicken
* Seasoned salt
* House seasoning, recipe follows
* 1 (12-ounce) can beer
* 1 sprig rosemary

Directions

Preheat a charcoal grill over high heat. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Wash and drain chicken. Coat the chicken inside and out with seasoned salt and House Seasoning. Open the can of beer and carefully insert a sprig of rosemary. Then, place the beer can into the body cavity starting at the rear of the chicken. Carefully place the chicken on the center of the grill, facing 1 of the banks of the coals, making sure not to spill the beer. Cover the grill and cook until chicken is done, approximately 45 minutes to 1 hour, turning the chicken as necessary. The chicken is done when the juice runs clear.

Serve chicken with favorite BBQ sides.
House Seasoning:

* 1 cup salt
* 1/4 cup black pepper
* 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Tailgate Fried Chicken

INGREDIENTS:
1 - Family pack of chicken wings (18pc)
2 - Vidaila Onion or Yellow Onion
1 - 16oz. Bottle of Buttermilk or regular milk (Buttermilk is better)
1 - Bag of Season Chicken Breader (Normal flour will work if needed.)
2 - Aluminum Trays
Vegetable Cooking Oil
Italian dressing

Rinse chicken wings and season with favorite ingredients (NO SALT IF USING SEASON BREADER).

Peel and cut both onions into rings. Mix chicken and 1 Onion together in bowl. 2nd Onion place in ZIP LOCK BAG separate.

After seasoning evenly place chicken and Onions into Zip-Lock bags, before sealing bags sprinkle Italian Dressing on chicken. Place chicken in refrigerator overnight.

Heat Oil in deep fryer. While oil is heating up, pour buttermilk into separate tray and pour chicken breader into the other tray. Empty 1st bag of chicken into buttermilk tray, coat chicken and onions with buttermilk then transfer to chicken breader tray. Coat chicken evenly with breader and transfer to cooking oil Repeat with 2nd bag of chicken.

Once Oil is hot put the separate onion into the oil....Let cook for about 2 min. Then add breaded chicken....

Cook chicken until golden brown and drain excess grease... 10 - 15 min...

Better than your GRANDMA CHICKEN...

Buffalo Chicken Dip

From Thomas in Wilmington, Delaware

1 ½ lb. of cooked chicken diced
¾ cup diced onion
1 ½ cups diced celery
2 oz. cream cheese
1 cup of Blue Cheese dressing
1 cup shredded sharp cheddar cheese
12 oz. bottle of Frank’s Original Red Hot Sauce

Sauté onion & celery until glossy & softened. Add cream cheese, blue cheese & hot sauce, stir until melted. Remove from heat. Add chicken & mix well – add cheddar cheese & mix. Pour into baking dish and bake 30 minutes at 350.

While a senior at Penn State I took an alumni visiting my roommates to the Alabama game with me since they had a Saturday mid-tem – ugh. I had never met him before and he was a bit concerned with my plan to make several gallons of Alabama slammers and visit their tailgates. I explained if they were coming this far for the game they’d probably have a good tailgate. Long story short we had a blast, met a lot of nice people, shared our slammers which were a hit and enjoyed their scrumptious food. Penn State won the game. Tailgating brings people together.

Grilled shrimp

"Grilled shrimp marinated in tomato sauce, red wine vinegar, basil and cayenne pepper."

Ingredients:
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
Directions:
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.

Shrimp Kabobs

Shrimp is a hugely popular item at any tailgate. They are easy to grill and hold up without falling apart. Serve up these shrimp kabobs and you'll be sure to have a group of happy tailgaters.

Time Required: 30-60 minutes prep time, depending on shrimp-peeling skills, plus about an hour of optional marinating

Skill Required: Minimal skills needed

Ingredients:

*

Enough raw shrimp to feed your guests. Buy large shrimp that are about 16-24 per pound for best results
*

Teriyaki sauce, jerk sauce, or any other sauce, or even just butter
*

Cocktail sauce (mix horseradish and ketchup for a simple version)
*

Bamboo skewers

Steps:

*

Soak the skewers; this allows them to expand and makes it easier to get the shrimp off when eating
*

Peel your shrimp, leaving the tails on
*

Marinate the shrimp in the sauce of your choice for an hour or so. Teriyaki and jerk sauces are popular favorites. You can also go with plain shrimp and brush butter and barbecue sauce on them while grilling
*

Skewer the shrimp and head for the tailgate or refrigerate overnight
*

JRT TRANSPORTATION TIP: Use a Tupperware container that is long enough to fit your skewers, or cut them if necessary. This is much better than using a plate covered with plastic wrap or foil, which can and will spill the marinade in your car on the way to the tailgate
*

At the tailgate, grill the kabobs until the shrimp is cooked through. Brush with melted butter and barbecue sauce if desired (this is best if no marinate was used)
*

Serve with cocktail sauce

Chernobyl Chicken Wings

from Ray, a Jets Tailgater

Seems like a lot of tailgating people love wings. I have a homemade recipe that I've been using since the 80`s. The history behind the name, Chenobyl Wings, came about during one football season back in the late 80`s. Been a long suffering Jets fan and so are my tailgating buddies. The name came about when the Jets had back to back home games. The following week after my buddy ate the wings, he said the fallout the next day was something he never seen or felt before. He imagined it close to what the Chernobyl disaster must have been like. So there's the history. :)

Anyway, there are 3 variations to this recipe. Grilling, baking and deep frying. Believe it or not, the preferred method by my buddies is the baked version. Regardless, all 3 work superbly and is simply a preference.

Ingredients to make 5 lbs.:
5 lbs. chicken wings - fresh (tips removed) or Tyson IQF (Individually Quick Frozen)
1 medium sized bottle Franks Red Hot sauce
1 stick butter
1 small bottle Tabasco Sauce
half a small bottle of Mongolian Fire Oil (found in the international isle of any supermarket)
Juice of 1 lime
1 Tbsp. paprika
1 chopped fresh Habanera pepper( or more if you can handle it)
1 tsp cracked black pepper
1 tsp Italian Seasoning (sage/rosemary/thyme/basil/oregano or any combo of these spices)

Cook wings till done. (Baked - 45/60 minutes; grilled over medium coals till done - approx 30/45 minutes; or deep fried till golden brown - approx 12 minutes).

Meanwhile make sauce.
In a saucepan heat Fire oil and butter till melted
Add chopped Habanera pepper and simmer 2 minutes till soft
Add lime juice, Franks Red Hot, Tabasco sauce and paprika. stir
Add Italian Seasonings and black pepper and simmer for 10 minutes.
Now is the time to take a good whiff. If you cough, it's good to go!

For baked wings:
Remove wings from pan and let drain a few minutes (also drain baking pan), then add wings to sauce pot a few at a time to cover well.
Return wings back to baking pan and "double bake" for another 15 minutes so sauce dries onto wings. Enjoy!
Before heading out to game, put wings into foil baking pan to transport to the game. You can add any remaining sauce to the wings before bringing to the game.
No reason to waste the sauce anyway. To re-heat wings, just put the entire foil pan onto grill and heat them up. No reason to plate them because they`re usually gone in about 5 minutes. Great way to start off a cold morning.

Deep-Fried:
Basically the same process as above but just deep-fry them, coat with sauce and off to the game to reheat them.

Grilled wings:
Once wings are halfway cooked, you can start brushing them with sauce. Try to keep them off high heat (keep to the side of the grill), but you can scorch them if you`d like. Just keep them basted with sauce till well cooked.

I hope someone out there gives them a go. They`re quite tasty and not "hot" to where you can`t put them in your mouth. I hate wings like that. Some feedback would be greatly appreciated as well.

Be careful not to pour any remaining sauce into the coals. It will eat a hole through the grill which is what happened to us. It really teaches us tailgaters just how tough a stomach truly is.

Chicken Chili Colorado

Ingredients:
½ onion chopped
3-4 cloves garlic minced
1 chicken skinned (skinned thighs work too. )
1 can diced green chilies
1 jalapeno minced
1 large Can Red Chili Colorado Sauce (not Enchilada sauce)
1 pkg. of taco seasoning
¼ teas ground chipotle seasoning (add more to taste)
2/3 cup chopped fresh cilantro


Sauté onion until soft, add garlic, and skinned chicken, brown chicken lightly. Pour in can of Chili Colorado Sauce, add green chilies, minced jalapeno, pkg. of taco seasoning and chipotle seasoning. Simmer until chicken is tender. Remove chicken and de-bone, put back in sauce. Add fresh cilantro and stir. Serve in taco salad, tacos or burritos. Yum!

Grilled Cajun Style Gator Tail

Ingredients

4 To 6 Lbs Gator Tail
Lemon wedges

Seasoning Mix:


12 T Paprika
6 T Garlic powder
3 T Salt
3 T White pepper
3 T Oregano, crushed
3 T Black pepper
2 1/2 T Thyme
1 T Cayenne pepper

To make seasoning mix, combine paprika, garlic powder, salt, white pepper, oregano, black pepper, thyme and cayenne pepper in jar with tight fitting lid. Shake well to combine. Mixture may be stored for up to 3 months. When ready to cook, cut gator tail meat into 1/2" cubes. Roll each cube in 1 tablespoon of the mixture. Cook over high heat on an outdoor barbecue grill or under the oven broiler for 4 to 6 minutes, or until gator tail meat is white and firm to the touch. Serve warm with lemon wedges. The seasoning mixture will coat up to 24 (4 oz.) servings of gator tail.

Grilled Flounder

2 pounds flounder or sole fillets
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
1/4 cup butter or margarine, melted

3 tablespoons mayonnaise
3 tablespoons chopped green onions
1/4 teaspoon salt
Directions:
1. Coat a piece of heavy-duty foil (about 14 in. x 14 in.) with nonstick cooking spray. Place fillets on foil; brush with lemon juice. Crimp foil, forming edges. Place foil flat on the grill (do not seal). Grill, covered, over medium-hot heat for 4 minutes. Combine Parmesan cheese, butter, mayonnaise, onions and salt; brush over fillets. Grill 3-4 minutes longer or until fish flakes easily with a fork.

Shrimp Creole

Cook Time: 30 minutes

Ingredients:

* 1 tablespoon vegetable oil
* 1 medium onion, chopped
* 1 dash cayenne pepper
* 1 pinch thyme leaves, crumbled
* 2 bay leaves
* 6 to 8 green onions, chopped
* 1 can (14.5 ounces) tomatoes, undrained
* 1 cup chopped celery
* 3 ounces tomato paste (about 6 tablespoons)
* 1 green bell pepper, thinly sliced
* 3 pounds medium shrimp, peeled
* 2 cloves garlic, chopped
* hot, cooked rice

Preparation:

Heat oil in a heavy skillet; sauté onions, celery, bell pepper, garlic, thyme, cayenne pepper and bay leaves for a few minutes, or until vegetables are just tender. Add tomatoes and tomato paste; simmer 15 minutes. Add peeled raw shrimp; simmer 10 minutes. Serve over hot rice.
Serves 6 to 8.

Blackened Red Snapper

This blackened red snapper is cooked with a coating of spicy homemade blackened seasoning and served with a flavorful Creole sauce. Serve this with or without the Creole sauce, or use your own sauce.

INGREDIENTS:

* 4 red snapper fillets, about 6 to 8 ounces each
* 3 to 4 tablespoons melted butter
* .
* Blackened Seasoning
* 1 heaping tablespoon paprika
* 2 teaspoons salt
* 1 heaping teaspoon garlic powder
* 1 heaping teaspoon onion powder
* 1/4 to 1/2 teaspoon ground cayenne pepper
* 2 teaspoons black pepper
* 1/2 teaspoon leaf thyme
* 1/2 teaspoon leaf oregano

PREPARATION:

Creole Sauce

Mix the blackened seasoning ingredients well and funnel into a shaker.

Heat a large skillet over medium heat. Brush red snapper fillets all over with butter; sprinkle with blackened seasoning. Place, skin side down, in hot skillet; drizzle a little more butter over each fillet. Cook for about 4 minutes, until blackened; turn fillets carefully and drizzle with another small amount of butter. Cook for another 2 to 3 minutes. Serve with Creole sauce (see link above) or as is, with rice and a green vegetable.

Serves 4.

Grilled Salmon

You can use this method on pretty much any type of thick fish filet if salmon1 is not available. The herbs, wine2, and lime3 give salmon a fabulous flavor, while the foil tray makes clean-up easy and keeps your grill clean. If you cannot grill, bake the salmon in a very hot oven.

Prep Time: :10
Cook Time: :15
Ingredients:


* Vegetable oil spray
* 1-1/2 pounds boneless salmon4 filet about 1-inch thick (large end preferred)
* 1/2 lime5
* 2 Tablespoons white wine6
* 1 teaspoon mayonnaise (may substitute butter)
* 1/2 teaspoon kosher salt (optional)
* 1/2 teaspoon onion powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon lemon pepper
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried dill weed
* 1/4 teaspoon Hungarian sweet paprika

Preparation:
Preheat grill to high heat. Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon7 filet, by folding a long piece in half and folding up all four sides, with the dull side up. (The shiny side reflects, so you want it down so as not to burn the food.) Spray the entire inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to transport to the grill.

Place the salmon filet in the foil tray skin-side down (or boned-side up if it is skinned). Squeeze lime8 juice over salmon and sprinkle with white wine9. Spread top of salmon with the mayonnaise10.

In a small bowl, mix together kosher salt11, onion powder, garlic12 powder, lemon pepper, oregano13, basil14, and dill weed15. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika16.

Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish17 filet. Do not overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This method works best with large, thick filets. Use a spatula to lift the salmon away from the skin to serve. Garnish with lime slices, if desired.

Yield: 4 servings

Note: If you are unable to grill the salmon18, preheat your oven to 475 F. Leave foil tray on the baking sheet and bake about 15 minutes, or until done.

Pecan Pie

Ingredients

2 eggs, slightly beaten
1 cup light corn syrup
1/4 cup brown sugar
1 Tbsp molasses
2 Tbsp melted butter
2 Tbsp flour
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups pecans, coarsely chopped

1 9-inch pie shell, chilled for an hour if freshly made, defrosted for 10 minutes if frozen. (See pie crust recipes.)
Method

1 Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.

2 Bake at 375°F for 45-50 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.

3 Remove from oven and let cool completely.

Serves 8.

Eggplant Parmesan

Prep Time: 25 Minutes
Cook Time: 35 Minutes

Ready In: 1 Hour
Servings: 9

"Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses."
Ingredients:
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided

1 (16 ounce) package mozzarella cheese,
shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

Directions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3.In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4.Bake in preheated oven for 35 minutes, or until golden brown.

Cinnamon Rolls

Recipe courtesy Paula Deen

Prep Time:
20 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
30 min

Level:
Intermediate

Serves:
12 to 15 servings

Ingredients
Dough:

* 1/4-ounce package yeast
* 1/2 cup warm water
* 1/2 cup scalded milk
* 1/4 cup sugar
* 1/3 cup butter or shortening
* 1 teaspoon salt
* 1 egg
* 3 1/2 to 4 cups all-purpose flour

Filling:

* 1/2 cup melted butter, plus more for pan
* 3/4 cup sugar, plus more for pan
* 2 tablespoons ground cinnamon
* 3/4 cup raisins, walnuts, or pecans, optional

Glaze:

* 4 tablespoons butter
* 2 cups powdered sugar
* 1 teaspoon vanilla extract
* 3 to 6 tablespoons hot water

Directions

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
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Skillet Home Fries

Recipe courtesy Bobby Flay

Prep Time:
20 min
Inactive Prep Time:
0 min
Cook Time:
30 min

Level:
Easy

Serves:
4 servings

Ingredients

* 3 tablespoons vegetable oil
* 1 large onion, finely sliced
* 1 large poblano pepper, finely diced
* 1 large red pepper, finely diced
* 2 cloves garlic, coarsely chopped
* 1 tablespoon paprika
* Salt and freshly ground pepper
* 4 red potatoes, cut into 1/2-inch cubes

Directions

Heat oil in a cast iron skillet over medium heat. Add onion and saute until soft. Add poblano, red pepper and garlic and cook for 1 minute. Add paprika and cook for 1 minute. Add potatoes and season with salt and pepper to taste. Cover and cook until almost cooked through. Remove cover and continue cooking for 5 to 10 minutes until golden brown.