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By zach, September 6, 2010 6:56 am

Gotta love a good hot dog.  This spicy dog will put fire in your mouth.

This is a beef hot dog with sauerkraut, mustard, and hot sauce

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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 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 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)

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By zach, May 1, 2008 12:50 pm

Today we are cooking mashed potatoes in a rustic style. By that I mean we’re keeping the skins on and doing a rough mash to give us some good texture and adding tons of great old school flavors. These aren’t your Thanksgiving style — liquefied, one texture, squeeze through your teeth mashed potatoes — these potatoes are big taste !

Rustic Mashers

Ingredients:

• 5 Russet potatoes – cut in halves.
• 1/4 Cup fat free sour cream
• 1/4 Cup milk
• 1/4 Cup horseradish
• 1/4 Cup grated Parmesan
• 1 Teaspoon salt
• 1 Teaspoon garlic powder
• 1 Teaspoon paprika
• 1/4 Teaspoon pepper

To get things started we need to cook the potatoes. For mashers we will use boiled potatoes. Boiling potatoes is quick and easy provided a couple simple rules are followed. First, fill a soup pan halfway with water and add the potatoes. The potatoes need to be fully submerged in the water. It is important to start cooking the potatoes as the water heats up. This will create a potato that is cooked evenly. Next, bring the water to a boil and cook the potatoes until fork tender. When cooking is complete the potatoes need to be removed from the water to stop the cooking so they don’t get overcooked. Pour into a strainer — being careful that you don’t burn yourself from the steam. Let the potatoes sit for 5 minutes so the liquids in the potato stop boiling.

The potatoes are cooked and have cooled down a bit so they are now ready to be worked with. Using a knife cut each piece of potato in half and add to your mashing bowl. Add the rest of the ingredients. Mash until all liquids have been turned into the potatoes. For mashing I use a pastry blender. If you don’t have a pastry blender you can use a big fork or spoon to mash everything together. Serves 4-6.

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By zach, March 17, 2008 2:32 pm

Killer Chili

 Ingredient list:

• 1 medium sized yellow onion
• 4 cloves garlic
• 1 green pepper
• 1 jalapeno ( omit for mild; add more hot peppers for spicy)
• 1 anaheim or other green colored pepper
• 2 lbs round steak
• 1 can tomato sauce
• 1 can beef broth
• 1 pint dark beer
• 1 can black beans
• 1 can kidney beans
• 1 can pinto beans
• 3 heaping tablespoons masa
• 1 tablespoon molasses

The instructions are pretty simple. Cook the veges, cook the meat, combine the two, and add all the rest. Here’s some more detail:

• Saute the veges (onion, garlic & peppers ) until onions are translucent.
• Trim steak fat and cut into cubes.
• Season steak with salt, pepper and some of your favorite southern spices. I like to add some chili & cilantro powder.
• Brown steak in hot skillet. I actually use a big soup pot to brown my steak and then pour in the veges and other ingredients for putting the chili together.
• Combine browned steak and cooked veges in large soup pot.
• Add 1 can tomato sauce, Add 1 can beef broth, add 1 pint dark beer
• Cook on low for 1 hour. Stir every 15 minutes.
• Add beans ( i rinse the beans in a strainer to remove all sauce) 1 can black beans, 1 can kidney beans, 1 can pinto beans.
• Add masa & stir until mixed.
• Stir in molasses ( you can substitue honey or chocolate )
• Cook on low until meat is tender — approx: 1 more hour. Stir every 15 minutes
• Serve with grated cheese & sour cream.