Recipes

Different Wing Recipe, Hot Wing Recipe, Mexican Wings - November 5, 2011

Hot Fajita Wings with Guacamole

1/4 cup honey 2 tablespoons lime juice 2 tablespoons chili powder 1 tablespoon Cayenne Pepper 2 tablespoons soy sauce 2 1/2 pounds wing dings 1 cup homemade guacamole In a large plastic bag, mix honey, lime juice, chili powder, and soy sauce. Add wings; seal bag and mix to coat. Chill, turning occasionally, at least 1 hour or up to a day. Lift out wings and place in a single layer on racks in 2 broiler pans, each about 10 by 15 inches. Bake in a 450 degree oven 15 minutes. Turn pieces over and continue baking...

Grill is Broke Pork Porterhouse

By Danny Catullo and Ross Morrone 4 Pork Porterhouse (loin pork chops) ¾ inch thick 3 cloves garlic cloves ½ sweet onion sliced ¼ inch Salt and Pepper ½ cup Olive Oil Sautee garlic olive oil on low heat for 5 minutes until garlic becomes soft. Add the onions and pork porterhouses. Season all with salt and pepper. Raise heat to medium high to sear both sides of the chop. Lower the heat back to medium low. Sautee for 15-20 minues with lid, turning pork porterhouse frequently.

Broiled Grouper with a Creamy Crab and Shrimp Sauce

Ingredients 3 pounds grouper fillets 1-16oz can of Crab meat 1# Wild caught gulf shrimp 1/3 cup butter 1 3/4 cups heavy cream 1 teaspoon Creole mustard 2 teaspoons Cajun seasoning (recipe follows) salt and pepper to taste 1 tablespoon olive oil 1 lemon, juiced 1 teaspoon chopped fresh parsley Directions Preheat the oven broiler. Cover a medium baking dish with foil. Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Cut shrimp in small pieces. Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper....

Baked Cod with Tomatoes and Basil

1# Beef Stake or Heirloom Tomato 1/4 4 garlic cloves, minced 2 TBSP EVOO 1 Fresh lime 2 TBSP Fresh Basil Kosher Salt Freshly Ground Pepper 4- 6-8oz Cod Filets (any mild fish can be used) Preheat oven to 425 degrees. Toss the first 5 ingredients in a large baking dish. Season with salt and pepper. Spread out in a even layer. Bake tomato mixture for 5 minutes. Season the fish with salt and pepper. Arrange fish in a single layer over tomato mixture. Roast fish with tomato mixture until fish just begins to flake, about 10 minutes

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Buy Sausage, Chorizo Dip, Homemade Chorizo - October 27, 2011

Homemade Chorizo Dip

1# Homemade Chorizo (loose, out of casing) ¼ minced white onion 1 cup of shredded Colby jack ½ cup Cheddar Chopped Jalapeno 1 tsp. Jalapeno Juice ½ tsp. ground Cumin Brown the sausage in a skillet. Put all the items in either a queso pot, roaster or a 9x13. Put into a cold oven and slowly raise the temperature to 325 degrees. I start out at 225 and raise it in increments of 10 degrees every 3 minutes. Garnish with Sour Cream and a chopped green onion