"THE" SALSA

Do you like it hot and spicy? I’m talking about salsa here! Load it with garlic and peppers and your taste buds will rejoice while the tears start to flow. “The” salsa is easy to make, you just put everything in a food processor and mix. In no time you’ll be dipping tortilla chips in or adding this fresh salsa to your favorite redneck cooking recipes.

Ingredients:
4 oz. can chopped olives
4 oz. can green chilies
1 jalapeño pepper -- 2 if you are really brave
1 cup chopped white onion
3 scallions chopped
2 tbls. red wine vinegar
4 plum tomatoes
16 oz. can crushed tomatoes
3 tbs of extra virgin olive oil
¼ cup cilantro
2 cloves of garlic

How To:
Combine all the ingredients in food processor; pulse 6 to 8 times, until the thickness is to your liking. Some like it chunky, with large pieces of tomato, some like it more blended, so take the lid off and check it after about six 2-second pulses. It can go from a salsa to a soup in seconds so pay attention.

Not only is this great to dip it makes a great taco topping or omelet filler.

DANG GOOD HAM AND EGGS

A hot breakfast is a great way to start the day whether you’re at home, camping or hunting. If you are looking for a good breakfast recipe for your hunting camp, look no further. The only way to begin a long day of hunting is with a tasty, hot breakfast. Break out the cast iron skillet and get to work making Dang Good Ham and Eggs. This recipe is easy to make and tastes like home cookin’. You can save yourself some time, prepare the ingredients at home, and store them in your camp cooler.

Ingredients:
2 lbs of Ham cubed to ½-inch
Butter
“The Salsa” (You can find it in this blog)
Dozen large eggs

How to:
Fire up your cast iron skillet over a fire, stove-top, Coleman or whatever you want. Heat to a medium temperature.
Sauté your ham in the butter for about 15 min. or until it starts to brown. Add 2 cups of salsa to the ham. Cook for about 10 min and add the eggs. Cook until the eggs are done and serve.

Note: Serving this in flour tortillas is as good as a breakfast gets. Especially when camping! Enjoy

CHUCK’S WORLD FAMOUS POTATO SALAD

Whether you call it potato salad or tater salad, this recipe fits the bill. The potatoes are cut and cooked to perfection with Chuck’s secret ingredient – pickle juice - added to the mix for outstanding flavor. Celery, green onions and black olives add great color to the dish. Serve this with our Indoor BBQ Ribs and your barbecue will be a guaranteed success.


Ingredients:
3- lbs russet potatoes
8- boiled eggs
2- stalks celery
5- green onions
1- can medium black olives
2-4 tbsp mayonnaise
1- tbsp dill
Pickle juice
1- tbsp Mustard
Salt and pepper to taste


How to:
Peel potatoes and cube them into ¾ to 1-inch pieces (any smaller and you’ll have mushy potatoes). Cook potatoes until you can run a fork through them. Drain the potatoes and pour 2 tbsp pickle juice over the hot potatoes. Allow the potatoes to cool completely.
Remove the eggshells and mash the boiled eggs with a fork (as if you were preparing egg salad). Dice celery, green onions and black olives. Mix these ingredients together in a large bowl. Add dill, mustard, 2 tbsp mayonnaise and 2 tbsp pickle juice. Mix well.
Once the potatoes are completely cooled, carefully fold them into the other ingredients. Add 1 tbsp mustard and more mayo as desired. Chill in the refrigerator for a few hours. This can also be prepared the night before.

INDOOR BBQ RIBS

Is there anything better than BBQ ribs smoked for hours and hours so that the meat falls right off the bone? If the thought of these kinds of BBQ ribs makes your mouth water, and you don’t have time to watch an outdoor grill or the weather stinks, don’t fret, you can make these fabulous lip smacking Indoor BBQ Ribs right in the oven.

Ingredients:
2- Slabs of spare ribs
Stubbs dry pork rub
Garlic salt
Pepper


How to:
Pre-heat oven to 250 Degrees.
Rub ribs with a liberal amount of Stubbs, garlic salt and pepper, cover both sides and press into meat.
Wrap slabs in tin foil and place in roasting dish (on rack if possible)
Cook 4 hours and remove from oven. Turn meat over and return to oven.
Cook another 3 hours and take out of oven.
Coat one side with your favorite BBQ sauce and replace back on rack BBQ sauce side up.
Put oven on broil and cook until BBQ sauce is bubbling – this only takes a few minutes.

Remove, let sit for 5 min and go to town!!!

Where did the term “redneck” come from?

It’s difficult to define just where the term “redneck” originated. Some say it came from the Scottish dissenters during the 17th century, who were Lowland Presbyterians, who wore red scarves around their necks and the term continued to be applied to their descendants who settled in the American south. In the 1800s, it was used to describe poor inhabitants in rural areas who worked in the fields, developing sunburns on the backs of their necks. Later coal miners in West Virginia were dubbed “rednecks” due to the red bandanas they often wore around their necks. Typically, the term is defined as “an unsophisticated person of a rural community”. We like to think of a “redneck” as someone who doesn’t feel like he has to impress people with superficial things, who is just as comfortable in a three-piece suit as he is in coveralls and boots. Rednecks have an intense sense of honor and will not tolerate anyone messing with them or their families.

The term “sophisticated” is much easier to define – it means having a refined knowledge of the ways of the world.

Well, what we’ve done here at the Sophisticated Redneck’s Guide to Cooking is combine the two. We’ve developed fantastic down home recipes with a little sophistication added in.