Puppy Linux Blog

Baby Back Ribs

For those with non-smoker gas grills...

I picked up one of those perforated smoke tubes from Amazon.

1. Fill smoker tube with flavored pellets of your choice.

2. With a propane torch, light the open end of the tube for about 1 minute. Blow it out and let sit for 2 minutes.

3. Lay the lit tube on it's side on the grates. I use one side of the grill and light the burner on low underneath it.

4. Remove the membrane from the bone side of the rib rack

5. Rub the rib rack with your favorite spices.

6. Place the ribs, bone down, on the top shelf (indirect heat) of the grill and add a cookie sheet of water on the bottom grates for moisture.

7. Cook for 1-1/2 hrs @ 225

8. Remove ribs and place them on a double layer of foil. pour 1/2 bottle of your favorite beer on the ribs.

9. Cover the ribs with foil and seal the edges.

10. Return to the top shelf of the grill, bone down, and cook @ 350 for 1/2 hr.

11. Flip the ribs and cook for another 1/2 hr.

12. Remove ribs from foil and coat with your favorite sauce (Sweet Baby Rays) and return to grill to cook until sauce had "browned" (approx. 15-20 min) flipping as desired.

13. Remove ribs, cut between each bone and serve

Blue Cheese Dressing

Ingredients

4 ounces Gorgonzola
1/3 cup sour cream
1/3 cup buttermilk
1/4 cup mayonnaise
1 tablespoon white wine vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper

Directions

Put the Gorgonzola in a small mixing bowl and mash it with a fork.

Add the sour cream, buttermilk, mayonnaise, white wine vinegar, Worcestershire sauce and black pepper and whisk to combine.

Serve or store in an airtight container, in the refrigerator, for up to 1 week.

Sour Cream Cheesecake

8 - 10 Servings

Total Time: 2 hrs. 30 min.

Ingredients

Crust:

33 graham cracker squares, crumbled

1 stick unsalted butter, melted, plus additional, for brushing the pan

1 tablespoon sugar

Filling:

20 ounces cream cheese

1 1/4 cups sour cream

1 cup sugar

1 tablespoon vanilla extract

2 eggs

3 yolks

1/3 cup heavy cream

Directions

Preheat oven to 300 degrees F.

Brush some of the melted butter around a 9 by 3-inch cake pan.

Adhere parchment to the bottom and the sides.

In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan.

Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool.

Save additional crumb mixture for sides.

In a mixer with a paddle attachment, beat sour cream for 10 seconds.

Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium.

Scrape the bowl.

In a separate container, combine vanilla, eggs, yolks, and heavy cream.

With the mixer on medium, slowly pour the liquid mixture in.

When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated.

Once completely combined, pour into the cooled crust.

Lower oven temperature to 250 degrees F.

Place cheesecake into a preheated water bath, in the oven for 1 hour.

Turn the oven off and open the door for one minute. Close the door for one more hour.

Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.

When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds.

Unmold onto a cake round or serving dish.

Take the remaining graham cracker mixture and press into the sides of the cake.

Clam Chowder

Chiles Rellenos

Ingredients

4 fresh poblano chile peppers

1/2 pound lean ground beef (or chicken or pork)

1 onion, chopped

1 clove garlic, chopped

salt and pepper to taste

3 eggs, separated

1 cup shredded mozzarella cheese

2 roma (plum) tomatoes, chopped

1/2 cup all-purpose flour

1 cup corn oil

Directions

Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered.

Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.

While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned.

When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.

Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves.

Run peppers under cool running water to rinse away any burnt pieces.

Make a small vertical slit in the side of the peppers, and remove the seeds and veins.

Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese.

Close the slits, and secure with toothpicks.

Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.

Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered.

Carefully place in the hot oil, and fry on both sides until golden.

Drain on paper towels, then serve on a large platter.

Serve with side of Spanish rice.

Apple Crisp

Total Time: 1 hr, 20 min.

INGREDIENTS:

5 cups all-purpose apples, peeled, cored

and sliced

1/2 cup white sugar

1-1/2 teaspoons all-purpose flour

1/2 teaspoon ground cinnamon

1/4 cup water

1/2 cup quick-cooking oats

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/8 teaspoon baking powder

1/8 teaspoon baking soda

1/4 cup butter, melted

DIRECTIONS:

Preheat oven to 350 degrees F

Place the sliced apples in a 9x9 inch pan.

Mix the white sugar, 1-1/2 teaspoon flour and ground cinnamon together, and sprinkle over apples.

Pour water evenly over all.

Combine the oats, 1/2 cup flour, brown sugar, baking powder, baking soda and melted butter together.

Crumble evenly over the apple mixture.

Bake at 350 degrees F for about 45 minutes or until crisp is golden brown.

Serves 6

Cheesy Baked Potato & Bacon Soup

Total Time: 40 min.

Ingredients:

2/3 cup butter

2 tablespoons finely chopped fresh garlic

2/3 cup flour

4 cups milk

3 cups half-and-half

4 large baking potatoes, baked, cooled, peeled and cubed

4 -6 green onions, chopped

12 slices bacon, cooked and crumbled

1 1/2 cups shredded cheddar cheese

1 cup sour cream

salt and pepper ( I use seasoned salt)

Directions:

In a large soup pot melt butter over medium-high heat.

Add in garlic; cook stirring for about 2 minutes.

Add in flour then stir until smooth (about 1 minute).

Gradually add milk and half and half stirring constantly until thickened and smooth.

Add potatoes and onions; bring to a boil, stirring constantly.

Reduce heat; simmer for 10 minutes.

Add remaining ingredients; stir until cheese is melted.

Serve immediately.

Serves: 8

Chicken Enchilada Soup

Queso Broccoli Potato Chowder

Bacon Wrapped Horseradish Shrimp

Ingredients:

Medium shrimp, raw (peeled / deveined with tail on)

Bacon (thin cut preferred - avoid sugar cures)

Inglehoffer's Creamy Horseradish Sauce

Toothpicks

Aluminum Foil

Oven or grill

Directions:

Place foil on a baking sheet and lay the bacon on the foil.

Try not to overlap pieces.

Place the bacon in a cold oven, turn the oven on at 400F.

Once oven reaches temperature, cook an additional 8-10 minutes (less for very thin bacon).

DO NOT fully cook the bacon.

Remove bacon and leave oven on.

Spread the horseradish sauce onto the bacon.

Wrap the bacon (horseradish side in) around the shrimp and retain with toothpick.

Refrigerate or continue.

Place back on the drained aluminum foil into 400*F oven.

Cooking 3-4 minutes, depending on the size of the shrimp.

Remove when tails turns orange.

Option:

Place slivers of your choice of pepper (jalepeno, etc...) inside bacon wrap.

South Texas Tartar Sauce

Prep Time: 15 Minutes

An important part of this recipe is to ensure that all ingredients have been finely minced together.

Ingredients:

2 tablespoons finely chopped onion

2 tablespoons finely chopped dill pickle

5 pimento-stuffed green olives, drained

and minced

1 tablespoon minced fresh parsley

1 cup mayonnaise

Directions:

Once you have chopped the onion, dill pickle, olives and parsley, combine them all together and continue to mince until finely blended. Spoon mayonnaise into a serving bowl, and stir in the minced mixture. Cover and refrigerate until ready to serve.

Servings: 16

Deep Fried Southern Oysters

Ingredients

2 quarts vegetable oil for deep frying

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon ground black pepper

12 ounces shucked oysters, drained

2 eggs, lightly beaten

3/4 cup fine bread crumbs

Directions

Heat deep fryer to 375 degrees F (190 degrees C)

Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.

Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve hot

Serves 4

Guacamole

Ingredients

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

Directions

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Shrimp Etouf�e

Pulled Pork Chiles Rellenos

Puppy Linux Blog

Baby Back Ribs

Blue Cheese Dressing

Sour Cream Cheesecake

Clam Chowder

Chiles Rellenos

Apple Crisp

Cheesy Baked Potato & Bacon Soup

Chicken Enchilada Soup

Queso Broccoli Potato Chowder

Bacon Wrapped Horseradish Shrimp

South Texas Tartar Sauce

Deep Fried Southern Oysters

Guacamole

Ingredients

Shrimp Etouf�e

Pulled Pork Chiles Rellenos

Green Sauce