If you live somewhere you can catch ‘em, this tartar sauce is just the thing to go with freshly caught fish. It goes well with salmon – like we have out here in the Northwest – or trout or any white fish you have in abundance. One little tip – this recipe calls for real mayo and cream cheese, none of that Miracle Whip dressing stuff or fat free cream cheese – you’re getting your healthy on with the fish for crying out loud! And that is how we roll here at sophisticated redneck cooking!
Ingredients:
4 tbsp real mayonnaise
1 tbsp cream cheese
1 tbsp mustard relish
1 tbsp dried dill weed
1/2 tsp lemon pepper
3/4 tsp Cajun seasoning
1/4 tsp kosher salt
How To:
Mix all of the ingredients together in a small bowl and refrigerate for about 1 hour before eating. That’s it!!
Note: Great for Fish and Chips, any kind of White Fish or Shrimp
Bonus: If you want to barbecue a salmon, this is the topping to use. Just add Worcestershire sauce and sliced lemon and you have a great barbecue salmon.
How to:
Mix the above sauce and add 2 tbsp of Worcestershire. Slice up three lemons. Put foil over the grill and add the salmon filets (this amount is good for one or two filets) skin down on the foil. Add the sauce to the salmon and cover with lemon slices.
Grill over medium heat 30 minutes until salmon is flaky. Make sure you put a little lip all around the foil to catch all the juices and clean up will be a breeze. (More time for “refreshments”!)
Showing posts with label redneck cooking. Show all posts
Showing posts with label redneck cooking. Show all posts
Friday, August 26, 2011
Thursday, August 25, 2011
PORK CHOPS WITH APPLES AND MUSHROOM SAUCE
I made this dish last night and let me tell you, it rocked! The meat almost melts in your mouth with the sauce. Pair these chops with a couple baked potatoes and a green salad to round out the meal. If you’re not watching your carbs too much, add some garlic toast to the dish. A super redneck cooking tip – instead of butter and sour cream, pour the sauce on the baked potato – delicious!!
Ingredients:
4 center-cut pork chops
Salt and pepper to taste
Olive oil
Button mushrooms
1/2 sweet onion
1/2 stick butter
1 small apple
1 tbsp red wine vinegar
2 tbsp Worcestershire sauce
How to:
Turn the barbecue on high. Place the pork chops on the grill for about 1 minute on each side to sear the meat. Turn the meat to make cross cut sear marks – this just looks cool!
Take the meat off the grill and turn off one side of the grill. Turn the heat on the other side on low.
Place the chops on a piece of aluminum foil. Salt and pepper the meat to taste. Drizzle about a teaspoon of olive oil over the meat. Wrap the foil tight and place it on the grill – on the side without the direct heat. Cook on the low indirect heat for 45 minutes –halfway through turn the chops around to heat them evenly.
While the meat is cooking slice up a package of button mushrooms. You can use any mushroom you like -- buttons are easy to come by and slightly less expensive. Heat the 1/2-stick of butter (with a nod to Paula Deen!) in a medium saucepan on medium-low heat until it melts. Stir it around so it doesn’t stick to the pan or burn. Add the mushrooms.
Quarter a half of a sweet onion. Don’t chop it too small, leave the pieces fairly large. They will shrink down during the heating process. Add the onions to the saucepan.
Peel the skin off an apple – use any kind of apple you like – Use a grater and grate about a teaspoon of the apple. Add to the saucepan.
Turn the heat up to medium and add 1 tbsp red wine vinegar, 2 tbsp Worcestershire sauce. Stir constantly and heat until the mushrooms and onions caramelize and you have a syrupy consistency.
The pork chops should be finished by now. Simply pour sauce over pork chops and enjoy!
Ingredients:
4 center-cut pork chops
Salt and pepper to taste
Olive oil
Button mushrooms
1/2 sweet onion
1/2 stick butter
1 small apple
1 tbsp red wine vinegar
2 tbsp Worcestershire sauce
How to:
Turn the barbecue on high. Place the pork chops on the grill for about 1 minute on each side to sear the meat. Turn the meat to make cross cut sear marks – this just looks cool!
Take the meat off the grill and turn off one side of the grill. Turn the heat on the other side on low.
Place the chops on a piece of aluminum foil. Salt and pepper the meat to taste. Drizzle about a teaspoon of olive oil over the meat. Wrap the foil tight and place it on the grill – on the side without the direct heat. Cook on the low indirect heat for 45 minutes –halfway through turn the chops around to heat them evenly.
While the meat is cooking slice up a package of button mushrooms. You can use any mushroom you like -- buttons are easy to come by and slightly less expensive. Heat the 1/2-stick of butter (with a nod to Paula Deen!) in a medium saucepan on medium-low heat until it melts. Stir it around so it doesn’t stick to the pan or burn. Add the mushrooms.
Quarter a half of a sweet onion. Don’t chop it too small, leave the pieces fairly large. They will shrink down during the heating process. Add the onions to the saucepan.
Peel the skin off an apple – use any kind of apple you like – Use a grater and grate about a teaspoon of the apple. Add to the saucepan.
Turn the heat up to medium and add 1 tbsp red wine vinegar, 2 tbsp Worcestershire sauce. Stir constantly and heat until the mushrooms and onions caramelize and you have a syrupy consistency.
The pork chops should be finished by now. Simply pour sauce over pork chops and enjoy!
Thursday, August 18, 2011
REDNECK CHILI DOGS
“I just have to say the first time I made this I thought I was going to have a mutiny, but then I dished it up on a hot stadium roll and I was the hero of the day! Who in their right mind does not like chili dogs, Coney dogs or just chili and dogs? Well I have a recipe that you can make in the morning, fish, and hunt or go for a good hike, and then come home to a dinner that rocks.” (Have some cold beer on hand) – Redneck Cooking Chef Dave
Ingredients:
1 lb hamburger (lean…really, we are eating chili dogs here!)
4 to 6 Frankfurters (Not hot dogs, or any of that turkey crap! 4 to 6 good old franks is the only way to go for this recipe)
1 lb kidney beans
6 tbsp of Extra Virgin Olive Oil
2 cups chopped onion (Walla Walla sweet if possible)
1 cup cheddar cheese
½ cup sliced okra to ¼ inch
2 tbsp coarsely chopped garlic
1, 16 to 20 oz can crushed tomatoes
2 tbsp tomato paste
3 tbsp chili powder
2 tbsp sugar
1 medium chopped bell pepper
Cayenne pepper (don’t be a sissy, give it 2 tbsp)
1 cup water
How to:
Soak the beans overnight.
Saute hamburger in the olive oil until it is about half cooked. Add the onions, okra, garlic and bell pepper. Don’t overcook. 10 minutes is the max.
You will need a large slow cooker. Place the mixture in the slow cooker with the tomato paste, crushed tomatoes, chili powder, the water and soaked beans. Cook on low for 4 hours. Add the frankfurters and push them down in the chili.
When the frankfurters split and open up they are done.
Pre-heat broiler on high. Open the stadium rolls and lightly spread softened butter on them with a very light dusting of garlic salt. Place rolls on a cookie sheet and watch them in the oven window because they will go from golden brown to black in about 10 seconds and you’ll need to get them out of there.
Take the rolls out of the oven. Remove franks with tongs, place on buns and pour chili over them. Add the cheddar and you have fantastic redneck chili dogs.
Ingredients:
1 lb hamburger (lean…really, we are eating chili dogs here!)
4 to 6 Frankfurters (Not hot dogs, or any of that turkey crap! 4 to 6 good old franks is the only way to go for this recipe)
1 lb kidney beans
6 tbsp of Extra Virgin Olive Oil
2 cups chopped onion (Walla Walla sweet if possible)
1 cup cheddar cheese
½ cup sliced okra to ¼ inch
2 tbsp coarsely chopped garlic
1, 16 to 20 oz can crushed tomatoes
2 tbsp tomato paste
3 tbsp chili powder
2 tbsp sugar
1 medium chopped bell pepper
Cayenne pepper (don’t be a sissy, give it 2 tbsp)
1 cup water
How to:
Soak the beans overnight.
Saute hamburger in the olive oil until it is about half cooked. Add the onions, okra, garlic and bell pepper. Don’t overcook. 10 minutes is the max.
You will need a large slow cooker. Place the mixture in the slow cooker with the tomato paste, crushed tomatoes, chili powder, the water and soaked beans. Cook on low for 4 hours. Add the frankfurters and push them down in the chili.
When the frankfurters split and open up they are done.
Pre-heat broiler on high. Open the stadium rolls and lightly spread softened butter on them with a very light dusting of garlic salt. Place rolls on a cookie sheet and watch them in the oven window because they will go from golden brown to black in about 10 seconds and you’ll need to get them out of there.
Take the rolls out of the oven. Remove franks with tongs, place on buns and pour chili over them. Add the cheddar and you have fantastic redneck chili dogs.
Thursday, March 31, 2011
"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.
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.
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