In a large stock pot, combine the water, soy sauce, sugar, salt, red pepper flakes, vinegar, and ginger. Bring this mixture to a simmer, and allow it to cook for 10 minutes. Place the chicken wings into the simmering mixture. Once the water returns to simmer, cook the wings for 20 minutes. Using a largeContinue reading “Hoisin Glazed Chicken Wings”
Recipe Archives
Miniature Smoked Tenderloin Sandwiches with Three Spreads
Smoked Tenderloin Sandwiches Soak the wood chips for 2-3 hours and drain well. Prepare grill or smoker to cook at 275 degrees. Rub the tenderloin with the melted bacon grease and sprinkle with steak seasoning. Cook the tenderloin for 45-50 minutes, to an internal temperature of 130 degrees. Add more chips as needed to keepContinue reading “Miniature Smoked Tenderloin Sandwiches with Three Spreads”
Grilled and Chilled Asparagus with Dill Mayonnaise
Asparagus Toss the asparagus with olive oil, salt and pepper. Arrange the asparagus on a medium-heat grill and cook for 5-7 minutes. Turn the asparagus often to prevent burning. Remove from the grill and cool. Note: Asparagus can be baked in an oven set to “broil.” Place on a cookie sheet, roll in olive oil,Continue reading “Grilled and Chilled Asparagus with Dill Mayonnaise”
Chilled Yellowfin Tuna with Mojo Mustard and Wasabi Cream
Tuna In a large sauté pan, heat the sesame oil until smoking. Season the tuna with the salt and pepper, and sear each side in the hot oil. You should cook the tuna just long enough to achieve a subtle brown color on each side. The tuna should not be cooked to more than mediumContinue reading “Chilled Yellowfin Tuna with Mojo Mustard and Wasabi Cream”
Boiled Shrimp with Seafood Remoulade Sauce and Cocktail Sauce
Boiled Shrimp Place everything except the shrimp in an 8-quart stockpot. Bring the mixture to a simmer and cook for 5 minutes. Add the shrimp and cook for five to seven minutes. Drain and spread the shrimp onto cookie sheets and refrigerating immediately to stop the cooking process. Seafood Remoulade Sauce Place onion and celeryContinue reading “Boiled Shrimp with Seafood Remoulade Sauce and Cocktail Sauce”
Out of Bounds Pimento Cheese
In a large skillet, cook the bacon until brown and crisp, 6 to 7 minutes. Transfer to paper towels to drain and cool. Using the paddle attachment on an electric mixer, gently combine all ingredients until well blended. Cover and refrigerate for at least 2-3 hours to allow flavors to meld.
Out of Bounds Bacon-Wrapped Pork Tenderloin
Pork Tenderloin Combine the apple juice, vinegar, bay leaf, brown sugar, cinnamon, pepper and salt in a small sauce pot and heat just long enough to melt the sugar. Allow to cool. Place the tenderloins in a zip lock bag and pour the cooled marinade over the pork. Close the bag and marinate the porkContinue reading “Out of Bounds Bacon-Wrapped Pork Tenderloin”
BBQ Shrimp
BBQ Shrimp Melt clarified butter in a skillet and add shrimp. Sauté for two minutes Add cracked black peppercorns and BBQ Shrimp Stock and cook until shrimp are just done. Make sure the cold BBQ shrimp stock is stirred vigorously before adding to skillet. BBQ Shrimp Stock Bring all ingredients to a boil, immediately removeContinue reading “BBQ Shrimp”
Grit Biscuits
Combine all dry ingredients and using a fork, blend shortening into the dry mixture. Whip together the egg, buttermilk and grits. Fold wet ingredients into the dry ingredients and blend well. Do not overmix. Roll out biscuits to 1/2-inch thickness and cut 2-inch circles. Bake at 375 degrees for 18 minutes. Top each biscuit withContinue reading “Grit Biscuits”