Here is a quick recipe for jambalaya. It is not spicy. You can always add peppers to spice it up.
Enjoy!
2.25 cups water
1.5 cups uncooked regular rice
1 can cream of celery soup, undiluted
1 can French Onion soup, undiluted
1 can Rotel tomatoes
1 lb. sausage
1 lb. shrimp, peeled and deveined
Combine the first 5 ingredients in a lightly greased shallow baking dish. Cover and bake at 350 degrees for 40 minutes. Meanwhile cut sausage in 1/2 inch sizes and brown in skillet. After 40 minutes, stir in sausage and shrimp. Cover and bake additional 20 minutes.
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Food and Features - Topics from July, 2009
Chicago-Style Barbecued Ribs
Yet another recipe for you grill masters.
Ingredients:
1 tbsp. dry mustard
1 tbsp. paprika
1 tbsp. dark brown sugar
1.5 tsp. garlic powder
1.5 tsp. celery salt
1 tsp. cayenne pepper
1/2 tsp. ground allspice
2 racks baby back ribs (about 1/2 lb. each) membrane removed
1 cup wood chips, soaked
Sauce Ingredients:
1.25 cup ketchup
1/4 cup molasses
1/4 cup cider vinegar
1/4 cup water
1/8 tsp. liquid smoke
For the ribs:
Combine all the spices in a bowl. Wash ribs and pat ribs dry with paper towels and massage spice rub into both sides of ribs. Refrigerate overnight or up to 24 hours.
Grill or smoke for 1.5 hours with bone side down. When grilling or if your smoker does not have a water pan, place a small disposable aluminum pan filled with 2 cups water under the burner. Adjust oven rack to middle position and heat over 250 degrees. Set wire rack inside rimmed baking sheet or pan and add just enough water to cover pan bottom. Arrange ribs on wire rack, cover tightly with aluminum foil and cook until ribs are completely tender, about 2 hours. Transfer to serving platter, tent with foil and let rest for 10 minutes. Brush ribs with 1 cup of sauce and place on the remaining on the table.
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Ingredients:
1 tbsp. dry mustard
1 tbsp. paprika
1 tbsp. dark brown sugar
1.5 tsp. garlic powder
1.5 tsp. celery salt
1 tsp. cayenne pepper
1/2 tsp. ground allspice
2 racks baby back ribs (about 1/2 lb. each) membrane removed
1 cup wood chips, soaked
Sauce Ingredients:
1.25 cup ketchup
1/4 cup molasses
1/4 cup cider vinegar
1/4 cup water
1/8 tsp. liquid smoke
For the ribs:
Combine all the spices in a bowl. Wash ribs and pat ribs dry with paper towels and massage spice rub into both sides of ribs. Refrigerate overnight or up to 24 hours.
Grill or smoke for 1.5 hours with bone side down. When grilling or if your smoker does not have a water pan, place a small disposable aluminum pan filled with 2 cups water under the burner. Adjust oven rack to middle position and heat over 250 degrees. Set wire rack inside rimmed baking sheet or pan and add just enough water to cover pan bottom. Arrange ribs on wire rack, cover tightly with aluminum foil and cook until ribs are completely tender, about 2 hours. Transfer to serving platter, tent with foil and let rest for 10 minutes. Brush ribs with 1 cup of sauce and place on the remaining on the table.
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Pork Tenderloin Rub and Marinade
Here is a simple yet flavorful rub and marinade for a pork tenderloin. We have grilled this on a charcoal and gas grill. I prefer the charcoal grill for this recipe.
Rub:
1/2 tsp. ginger
1/2 tsp. pepper
1/4 tsp. salt
1 tbsp. minced garlic
Marinade:
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup balsamic vinegar
1 tbsp. olive oil
Heat the marinade before using it so the ingredients can incorporate together. [Full story »]
Rub:
1/2 tsp. ginger
1/2 tsp. pepper
1/4 tsp. salt
1 tbsp. minced garlic
Marinade:
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup balsamic vinegar
1 tbsp. olive oil
Heat the marinade before using it so the ingredients can incorporate together. [Full story »]
Macaroni Salad
Here is a recipe for one of my favorite summer side dishes. This goes great with ribs or steaks on the grill. You could also add an egg if you would like. Enjoy.
Ingredients:
2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground pepper.
In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Store covered in the refrigerator and serve when chilled. Can be stored for up to 3 days. [Full story »]
Ingredients:
2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground pepper.
In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Store covered in the refrigerator and serve when chilled. Can be stored for up to 3 days. [Full story »]
Fried Green Tomatoes
The tomatoes in our garden are still green with a few starting to turn red. Now is the time to make a piping hot batch of fried green tomatoes. Enjoy this with any dipping sauce you like. I prefer ranch dressing.
Ingredients:
Oil
4 green tomatoes, cut into 1/4-inch rings (or thinner if you like)
Kosher salt
freshly ground black pepper
3/4 cup all-purpose flour
1 tablespoon garlic powder
4 eggs
2 tablespoons milk
1 1/2 cups panko bread crumbs
Pinch of cayenne pepper
Pinch of paprika
In a deep-fryer, preheat oil to 350 degrees F.
Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and enjoy.
[Full story »]
Ingredients:
Oil
4 green tomatoes, cut into 1/4-inch rings (or thinner if you like)
Kosher salt
freshly ground black pepper
3/4 cup all-purpose flour
1 tablespoon garlic powder
4 eggs
2 tablespoons milk
1 1/2 cups panko bread crumbs
Pinch of cayenne pepper
Pinch of paprika
In a deep-fryer, preheat oil to 350 degrees F.
Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and enjoy.
[Full story »]
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