1/4 Part Red Pepper
1 Part Black Pepper
1 Part White Pepper
1 Part Garlic Powder
1 Part Paparika
1 Part Salt
1/2 Part Onion Powder
1 Part Sugar in the Raw(Turbinado) - optional
Mix and rub on favorite meat. We use this for pork ribs.
Monday, August 16, 2010
Sunday, August 15, 2010
Bratwurst
1 package bratwurst
1 cube of butter (do not use imitation)
1 onion, diced or sliced(you may use more depending on how much onion you like)
Water (you can use beer or apple juice)
Deli buns (please, do not use hot dog buns, they will not hold up)
In a large pan, cover brats with water or beer and add the whole cube of butter and all the onions. Bring to a boil and simmer until brats are done all the way through. Make sure not to cook on high heat or for too long, you do not want the casing to split open. Grill brats to caramelize. DO NOT THROW AWAY THE ONIONS!!!
Meanwhile, if desired, you can steam buns with liquid in a pot with a veggie steamer. Drain the liquid from the onions (DO NOT RINSE) and serve the onions with the brats.
1 cube of butter (do not use imitation)
1 onion, diced or sliced(you may use more depending on how much onion you like)
Water (you can use beer or apple juice)
Deli buns (please, do not use hot dog buns, they will not hold up)
In a large pan, cover brats with water or beer and add the whole cube of butter and all the onions. Bring to a boil and simmer until brats are done all the way through. Make sure not to cook on high heat or for too long, you do not want the casing to split open. Grill brats to caramelize. DO NOT THROW AWAY THE ONIONS!!!
Meanwhile, if desired, you can steam buns with liquid in a pot with a veggie steamer. Drain the liquid from the onions (DO NOT RINSE) and serve the onions with the brats.
Macaroni Salad
1 lb. cooked elbow macaroni
1 lb. Black Forest ham, diced (can substitute Spam, if desired)
1 lb. provolone cheese, diced (can substitute mozzarella, if desired)
1 bag frozen corn
1 bag frozen peas
Mayonnaise
lemon juice
salt
pepper
Cook macaroni and cool (I put the frozen corn and peas in with the macaroni to cool it and to thaw the veggies). Meanwhile, dice the ham and cheese. Add both when macaroni is thawed (if it's too hot it may melt the cheese). Add as much or as little mayonnaise as you like and add a little lemon juice (not too much, just a couple dashes). Add salt and pepper to taste. Refrigerate.
1 lb. Black Forest ham, diced (can substitute Spam, if desired)
1 lb. provolone cheese, diced (can substitute mozzarella, if desired)
1 bag frozen corn
1 bag frozen peas
Mayonnaise
lemon juice
salt
pepper
Cook macaroni and cool (I put the frozen corn and peas in with the macaroni to cool it and to thaw the veggies). Meanwhile, dice the ham and cheese. Add both when macaroni is thawed (if it's too hot it may melt the cheese). Add as much or as little mayonnaise as you like and add a little lemon juice (not too much, just a couple dashes). Add salt and pepper to taste. Refrigerate.
Enchilada Sauce
We love using this enchilada sauce recipe for wet burritos and enchiladas. It freezes very well. I will never buy canned enchilada sauce again, since this is so easy to make!
1/4 cup shortening
1/4 cup flour
2 tablespoons chili powder*
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 cups water
2 (8 ounce) cans tomato sauce
3 teaspoons beef bouillon granules
In skillet put in shortening and melt, add flour and cook just until lightly browned (be careful don't do it to long). Add seasonings making a paste. Add water gradually then add tomato sauce and add beef granules. Cook until thick stirring constantly.
*It's very important for this recipe to use high quality chili powder. It will make all the difference. If you do not have high quality chili powder and the end result tastes bitter, you can add a little sugar to even it out. We use New Mexico chili powder, which is a little spicier than California chili powder. I suggest using one of these two types.
1/4 cup shortening
1/4 cup flour
2 tablespoons chili powder*
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 cups water
2 (8 ounce) cans tomato sauce
3 teaspoons beef bouillon granules
In skillet put in shortening and melt, add flour and cook just until lightly browned (be careful don't do it to long). Add seasonings making a paste. Add water gradually then add tomato sauce and add beef granules. Cook until thick stirring constantly.
*It's very important for this recipe to use high quality chili powder. It will make all the difference. If you do not have high quality chili powder and the end result tastes bitter, you can add a little sugar to even it out. We use New Mexico chili powder, which is a little spicier than California chili powder. I suggest using one of these two types.
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