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By zach, January 26, 2010 7:25 am

This turkey nacho is a great snack and a good way to use up some of those turkey leftovers. The jalepeno cranberry adds an awesome spice level to this nacho.  Simple to make and tastes even better.

Turkey and Jalepeno Cranberry Nacho

Ingredients

• 1/2 can cranberry sauce with whole cranberries
• 1 jalepeno, diced (keep seeds to increase heat)
• 1/2 bag round tortilla chips
• 1 cup turkey, diced
• 2 cups mozzerrella cheese, grated
• 1/2 cup sour cream

Directions:

• Add cranberry sauce and jalepeno to a sauce pan. Heat on medium for 5 minutes and reduce to low for another 10.
• Pre-heat over to 375
• Place 1 layer of chips on a baking dish or pizza stone.
• Top chips with 1/2 turkey and 1/2 cheese.
• Place another layer of chips on top.
• Again, top chips with 1/2 turkey and 1/2 cheese.
• Bake for 10-15 minutes or until cheese is melted.

To serve top with jalepeno cranberry sauce and sour cream.

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By zach, January 19, 2010 6:54 am

Roast Beef Sandwich

• 2 pieces wheat bread
• 2-3 thin slices prime rib, torn into pieces.
• 2-3 slices cheddar cheese
• 1 tablespoon horseradish
• 1 tablespoon sour cream
• 1 tablespoon butter

Preparation:

• Place roast beef on 1 piece of bread. Top with cheese.
• Mix horseradish and sour cream together. Spread on remaining piece of bread.
• Assemble sandwich.

Cooking:

• Heat pan on medium heat.
• Add 1/2 tablespoon butter to hot pan. When butter is melted turn pan to coat.
• Place sandwich in pan, cover and cook until golden brown.
• Remove sandwich and add remaining butter. When butter is melted turn pan to coat.
• Add sandwich back to pan; uncooked side down.
• Cook until golden brown and remove sandwich from pan.

Comments (1)

By zach, January 5, 2010 12:29 pm

A warm and flowing butter sauce sweetened with mango. Cracked peppercorns added for some spice.  This sauce makes you want to keep eating whatever it is on. Goes great with seafood, especially lobster.

Lobster with Mango Butter Sauce

Ingredients:

• 1 mango
• 2 tablespoons butter, unsalted
• 3-4 peppercorns, cracked
• pinch of salt.

Preparation:

• Juice the mango until you have 1-2 tablespoons juice.
• Dice up 1-2 tablespoons of the remaining mango meat.

Cooking:

• Heat all ingredients in sauce pan on low until butter is melted. Stir occasionally.
• Leave on low to keep warm.

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By zach, January 1, 2010 12:22 pm

This is a great tasting rub that can be used as a marinade or a wet rub. It has a spicy, peppery taste that goes great with prime rib.

Ingredients:

• 1/4 cup canola oil
• 1/4 cup peppercorns, cracked ( put whole peppercorns in a zip-lock and crush with the back of a pan)
• 2 cloves garlic, chopped
• 1/2 cup Dijon mustard

Peppercorn and Garlic Oil

Directions:

• Preheat skillet to medium heat.
• Add oil, let oil come up to temperature for a 1-2 minutes.
• Add crushed peppercorns and cook for 5 minutes stirring occasionally.
• Add chopped garlic and cook for 5 minutes, stirring occasionally. Careful not to burn the garlic.
• Remove from heat.
• In a bowl, add the Dijon mustard. Mix in peppercorn and garlic oil. Stir well.

Pepper Mustard Wet Rub on Prime Rib

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By zach, December 29, 2009 12:35 pm

I love making batches of stock and storing it in small containers for later use. It’s a great way to use all the parts of a chicken, turkey or cut of beef. This recipe is for turkey stock and the stock can be interchanged with recipes that call for chicken stock.

• turkey carcass + neck
• 5 carrots, rough chopped
• 1/2 onion, sliced
• 1/2 cup dried parsley
• 2 tablespoons peppercorns
• 12 cups water.

Directions:

• Put all ingredients in large pot and bring to a boil.
• Reduce heat to low and cook for 4 hours.
• Pour through a strainer and remove fat. I use a fat separator to remove the fat.
• Store in freezer in 1,2, and 4 cup containers for later use.

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By zach, December 24, 2009 12:00 pm

A simple and tasty sauce recipe to go with chicken and starches like rice and quinoa. This sauce has a deep rich look and peppery taste that will impress.

Azteca Pepper Sauce Over Chicken

Ingredients:

• 4 cups chicken broth
• 1 roasted red pepper, chopped
• 2 dried ancho chiles, ripped into small pieces
• 1 garlic clove, chopped

To Cook: Combine all ingredients in a sauce pan. Bring to a boil. Reduce heat to low for 5 minutes.

To Serve: Blend, and spoon over food. ( During blending: This is a hot food and hot foods can cause pressure to build up and pop the blender top off. To avoid this, pulse a few times)