July 24, 2016. Cut eight new (red) potatoes into quarters. loaded into shallow alum pan sprayed with Pam, drizzled EVOO and rubbed it onto the quarters. Put on at 10:40 AM to top grate of MES that has been going … Continue reading
Category Archives: Cooks
July 24, 2016 Bought an 8.2 lb. pork shoulder at HEB on sale for $1 per pound Saturday morning the 23rd. Mid-afternoon mixed roughly 1/2 cup of yellow mustard with about 1 tbls of apple cider vinegar and about 1 … Continue reading
CRAB CAKES WITH LOUIS SAUCE from Regina’s Family Kitchen, Mobile AL These crab cakes are a delectable splurge for serving at home. Top with a generous dollop of creamy Louis sauce and serve them as an appetizer or as part of … Continue reading
Shrimp Remoulade by Regina’s Family Kitchen, Mobile AL A classic, cold, delicious starter and a guaranteed crowd pleaser. This dish is a favorite menu special at Regina’s Kitchen. 2 pounds medium-sized shrimp, boiled and peeled 1 1/2 cups mayonnaise 3 … Continue reading
From DukeBurger at SMF – July 17, 2016. Stuffed with pulled pork, BBQ Sauce and chunks of mozzarella and wrapped in a single slice of bacon. Can’t believe how good this was… Smoked at 300 for one hour with hickory … Continue reading
July 18, 2016 Thawed a two-bone and a three-bone roast. Removed silver skin from ribs. Rubbed with Stubbs Hot Pork Rub about 5 hours before start and then about 2 hours before sprinkled liberally broken dried rosemary. Left out for … Continue reading
From his potato salad recipe. This was good as a dip and would be great on other salads. 1 cup mayo. His called for 1C. 1/2 cup yellow mustard. 3/4 cup chopped dill pickles 1T dill pickle juice 1T black … Continue reading
July 8, 2016 Bought a 1-1/4″ thick steak at Winn Dixie. Seasoned it with black pepper and seasoning salt/tenderizer in early afternoon. Pre-heated Sportsmans Gas Grill until EVO on grate began to smoke. Put meat on one side and turned … Continue reading
July 5, 2016 Bought 3 lbs headless shrimp in Bayou la Batre–16-20 count–Louisian Seasoning bag, and a bottle of concentrate. In an 8 quart pot added about: 5 qts water; seasoning bag,1/4 cup table salt;large lemon cut in half, squeezed … Continue reading
We have used this for over 20 years on pork and occasionally chicken. 1 cup salt 1/4 cup Chili Powder 1/4 cup paprika 1/3 cup garlic powder 1/3 cup cayenne 1/2 cup ground dry rosemary 1/2 cup ground black pepper … Continue reading