Chalupas

Chalupas

Ingredients

  • 1 Pound Dried Pinto Beans
  • 2lb Pork Roast
  • 3 Cloves Garlic (Minced)
  • 1 can Rotel Tomatoes
  • 1 Large Bell Pepper (Finely Chopped)
  • 1 Large Onion (Finely Chopped)
  • 1 tablespoon Cumin
  • 3 tablespoons Chili Powder
  • 1 tablespoon Oregano
  • 1 tablespoon Basil
  • ½ teaspoon Thyme
  • ½ teaspoon Dry Mustard
  • 2 teaspoons Brown Sugar
  • 1 Package Taco Seasoning
  • 1 Can Green Chilies
  • 1 Can Enchilada Suace
  • 1 tablespoon Worcestershire Sauce

Directions

The night before or first thing in morning, pour beans in bowl and check for rocks. Then rinse with water. Add enough water to cover beans plus a couple of inches and let sit for at least 6 hours.
Drain water and put beans in deep 1-gallon pot. Add 1½ quarts water and turn heat to medium high and bring it to a boil then turn down to medium heat.
Trim fat from pork roast and cut into chunks (roughly 3by3 pieces), add salt and pepper to flour and dust pork with mixture, brown pork in heavy skillet.
Add all ingredients to beans and cook slowly for several hours. As meet gets tender use a couple of forks and tear it apart.
Add all ingredients to beans and cook slowly for several hours. As meet gets tender use a couple of forks and tear it apart.
You can add chicken broth as need if beans get to thick. I have cooked this dish up 6 hours.This dish is served on Frito's corn chips. For toppings use grated cheese, black olives, sour cream, green onions and salsa. Its an all in one dish and is a great comfort food.
Salt and pepper to taste at end of cooking cycle.

November 29th, 2011 Posted by | Main Dishes, Mexican, Recipes | no comments

Red Beans and Rice

Red Beans And Rice

Ingredients

  • 1 Pound Red Beans (Dried Beans)
  • 1 Pound Kielbasa Sausage (Andouille sausage can be used as a substitute)
  • 1 Large Onion (Chopped)
  • ½ cup Bell Pepper (Finely Chopped)
  • 2 Cloves Garlic (Minced)
  • 1 Whole Bay Leaf
  • 1 heaped tablespoon Parsley (Use fresh if available)

Optional

  • 1 teaspoon Red Pepper
  • 3-4 Dashes Hot Sauce

Directions

The night before or first thing in morning, pour beans in bowl and check for rocks. Then rinse with water. Add enough water to cover beans plus a couple of inches and let sit for at least 6 hours.
Drain water and put beans in a deep 1 gallon pot. Add 1½ quarts water and bring to a boil over medium heat - then turn down to medium heat and simmer.
Sauté onion, bell pepper celery, garlic, and sausage, when finished sautéing pour into pot with beans, add remaining ingredients. Put lid on pot and turn down to simmer for 2-3 hours stirring occasionally. Beans are ready when soft.
Cook rice and serve by pouring beans over rice. You can substitute the red pepper with Creole seasoning or use both and adjust to taste. I also use pintos for this recipe and really like them better.

November 29th, 2011 Posted by | Main Dishes, Recipes | no comments

Simons Low Country Boil

Simons Low Country Boil

Serves 8-12
Prep time 2 hours
Cook time 2 hours
Total time 4 hours
Region American
Simon's Low Country Boil is a great party meal for friends and family, especially if you love shrimp.

Ingredients

  • 1 Gallon Water
  • 32oz Beer (I prefer Foster Lager)
  • 10lb Red Potatoes (Cut in half)
  • 8-12 Ears Corn on the cob
  • 4 Packs Smoked Beef Sausage (I prefer Hillshire Farm and cut into 2" pieces)
  • 3 Large Onions (Leave whole)
  • 4 Cloves Garlic
  • 5lb Shrimp
  • ½ cup Swamp Fire Seafood Boil (The amount of Swamp Fire can be adjusted for spiciness or if you prefer us a different type of low boil spice use it.)

Directions

Pour water in a 5 gallon pot and add beer.
Bring water to a boil and add onions, garlic and spices.
Add potatoes and I usually cut them in half to allow for the spice to absorb into the potato. Cook for 15 minutes and add sausage.
Once the sausage has cooked for 10 minutes, add the corn and cook it depending on whether it’s frozen by directions or, if it’s fresh about 4 minutes, before adding shrimp.
After adding the shrimp, cook five to ten minutes more. Turn off gas and let stand for five more minutes. Drain and serve.

Note

You need a big pot or you will have to remove all the other ingredients before cooking the shrimp. With all recipes it’s up to the cook to decide what he likes best and add more of that to the pot, which would also include crab if available. This recipe will feed two hungry families.
Now don’t get in a tizzy about the beer. It’s a must and the alcohol cooks out.
Fresh is always better with corn and potatoes but its seasonal. Leave the onions whole or you end up with a paper thin mess.
Spices / I use a mix I came across many years ago called Swamp Fire. For my taste there is no better. It’s spicy hot. There are many brands and any are fine because you can always add pepper corns, red pepper, paprika and bay leaves by the tablespoon to get the desire spiciness.
Lastly enjoy cooking and have passion with it. Don’t be afraid to add a spice or ingredient that you like. Having your friends or family come together and enjoy a meal is what life is about.

Cocktail Sauce
1 bottle ketchup
1 jar horseradish / your choice of the brand
½ fresh lemon
A dash or two hot sauce / mix and chill for one hour at least.

November 29th, 2011 Posted by | Main Dishes, Recipes, Seafood | no comments

Roasted Turkey with Bourbon Glaze

Roasted Turkey with Bourbon Glaze

Ingredients

  • 12 Pounds Turkey
  • 2 teaspoons Gralic Salt
  • 2 teaspoons Black Pepper
  • ½ cup Bourbon
  • 1 cup Orange Marmalade
  • ¼ teaspoon Ground Allspice
  • ¼ teaspoon Ground Nutmeg

Directions

Preheat Oven to 350°
Remove and discard leg truss from turkey. Remove giblet, neck and save for Giblet gravy. Rinse turkey inside and out; pat dry. Rub turkey all over with butter or oil.
Place turkey, breast up, on a V-shaped rack in a 12 by 17inch roasting pan. The pan should be at least 2" longer and wider than the bird. Insert a meat thermometer straight down through thickest part of breast to the bone. If using an instant-read thermometer, insert when checking temperature.
Roast in a regular or convection oven until thermometer registers 160°. Cooking time for a 8-12 pound Turkey should be 3 to 4 hours Never, ever, eat undercooked turkey!
Turkey Glaze
Combine ingredients in saucepan. Cook over high heat, stirring until mixture boils. Then simmer gently for 10 minutes, or until glaze is reduced to 1 cup, stirring occasionally. For best results, sprinkle the inside of your turkey with 3 tablespoons your favorite brand of Bourbon during preparation. Prepare your turkey as usual, sprinkling half of the glaze over the turkey immediately before roasting. Brush on the remaining glaze during the last hour of roasting.

Note

If using a frozen turkey, start thawing it in a pan in the refrigerator 3 to 4 days before roasting, depending on its size.
For large turkey line pan with heavy-duty foil. I do this anyway because it makes for easier clean up.
Below is a chart for cooking Turkeys.

Approximate Roasting Times for Stuffed Turkey
Turkey Weight and Cooking Hours
6 to 8 pounds 3 to 3½ hours
8 to 12 pounds 3½ to 4½ hours
12 to 16 pounds 4½ to 5½ hours
16 to 20 pounds 5½ to 6 hours
20 to 24 pounds 6 to 6½ hours

Approximate Roasting Times for Unstuffed Turkey
Turkey Weight and Cooking Hours
6 to 8 pounds 2½ to 3 hours
8 to 12 pounds 3 to 4 hours
12 to 16 pounds 4 to 5 hours
16 to 20 pounds 5 to 5½ hours
20 to 24 pounds 5½ to 6 hours

November 29th, 2011 Posted by | Main Dishes, Recipes | no comments