Grill Chicken Salad

The recipe is in the video. Watch for my little German Amigo!

Chicken Enchiladas Deluxe

Chicken Enchiladas Deluxe

 Base recipe: Barbara Hansen from Mexican Cookery    c1980 it's out of print if you see one buy it.

1 large chicken breast skin removed

Water to cover breast about 4 cups

1 bay leaf

1 tbls cracked black peppercorns

2 tsp fine sea salt

1/2 medium yellow onion (the other half will be used in the shredded chicken)

3 tbls parmesan reggiano

1/2 C Monterey Jack cheese or a Mexican cheese blend

1/2 of the yellow onion minced (the half left over from the broth)

2 tsp ancho chili powder

1 roasted poblano chili

4 or 5 roasted fresh tomatillos  Roast tomatillos in a 400 degree oven till they collapse about 12 to 15 mins. Let cool trim stem ends

3/4 C fire roasted tomatoes

1/4 C cilantro chopped

3/4 C whipping cream

1 egg

salt and pepper

Corn Tortillas  (6 inch about 8 each)

oil for frying tortillas

1 C of Cheddar Jack or Mexican cheese blend

Garnishments:

More cheese; jack cheddar or Mexican blend.

Guacamole

Sour cream

Radishes sliced

Shredded lettuce

Black olives

In a heavy pan with water to cover chicken breast add black pepper, bay leaf and onion. Bring to a boil add chicken breast, reduce to simmer, cook for 45 mins. Remove from heat let breast cool in broth.

Remove breast from broth and shred (I like to use my natural shredders called fingers) Place in mixing bowl.   At this point let the dog a taste!

Add parmesan cheese, Monterey jack, minced onion, ancho chili pepper and mix to combine, taste and adjust salt and black pepper.

In a blender or food processor add poblanos, tomatillos, tomatoes, cilantro, whipping cream and egg.

Blend till smooth and a wonderful looking sauce.

Preheat oven to 350 degrees

Heat oil in heavy skillet on med heat.

Dip tortillas in hot oil for about 3 to 5 seconds then flip and repeat 3 to 5 seconds until soften.

Drain and place on paper towel.

Place chicken mixture in tortilla about 1/4 cup enough to fill tortilla so that it can be rolled with a 1/4 inch over lap. Now place seam side down in baking dish. (10X6 dish)

Repeat till all of the chicken mixture is used.  At this point they are now ENCHILADAS'S

Pour chili cream mixture over enchiladas evenly, cover with 1 cup of the cheese. Dust with chili powder.

Bake 20 to 25 mins until the cheese is bubbly remove and let cool for 5  mins.

Serve with condiments.

Grilled Chicken Wings with Buffalo Sauce

For more videos:  http://www.youtube.com/results?search_query=mustgrill&aq=f

Grilled Chicken Wings with Buffalo Sauce

8 to 12 chicken wings with end portion removed then separated at the middle joint

2-4 tbls Olive oil

2-4 tbls basic rub

4 tbls unsalted butter

1/3 C Red Pepper Sauce (I use Cajun sunshine but franks will work also)

6-8 squirts Tabasco sauce

6-8 squirts Tabasco Chipotle sauce

Your favorite dipping condiment Ranch, Blue cheese, Thai peanut satay sauce, shrimp sauce or whatever  your favorite sauce is.

Celery ribs

Add wings to mixing bowl drizzle 2 tbls oil over wings and stir then drizzle the last 2 and stir again.

Spread 2 tbls rub over wings and stir, then spread the last 2 over wings and stir to coat.

Place wings in plastic zip bag and refrigerate for several. If time does not permit grill now.

Grill wings on hot coals till desired char. Move wings to cooler part of grill cover, reduce air flow and cook for 20 to 25 mins.  Remove wings from grill and let rest 10 mins.

Pepper-Butter sauce

In a small pan on med heat add butter. When butter has melted (do not boil the butter fat will burn) add pepper sauces and stir. Remove from heat and keep warm.

Drizzle sauce over wings, stir wings to coat.  Serve with dipping condiments with celery.

Next time you have friends make these and take with you or serve at home.

You can make the day before reheat then add pepper-butter sauce.

You get the idea?

Chef Paul Prudhomme's Louisiana Kitchen Cookbook

http://www.chefpaul.com/site347.php
http://www.youtube.com/results?search_query=mustgrill&aq=f

 Chef Paul Prudhomme's cookbook is without a doubt the best Cajun cookbook you'll find out there. I owe so much of the way I cook to this book.

Perfect rice

http://www.youtube.com/results?search_query=mustgrill&aq=f

Perfect Rice

1- 10.5 oz can Campbell's chicken broth

1 C long grain rice  (I like jasmine it has a natural sweet taste and a great aroma)

* Saffron

Add the contents of can to a 2 cup measuring cup or larger. Fill measuring cup with water till just above the 2 cup mark. Approx 2.25 C water with broth total.  Pour the broth with water into a heavy medium pot and heat to boiling. Add rice return to boiling. Stir during this time. Place a tight fitting lid on pot reduce heat to low. Simmer on low heat for 21 minutes. Remove from heat and let steam for 5 to 10 mins more.

Serve with your favorite dish

*Add a good pinch of saffron for great saffron rice

Shrimp Etouffee

Shrimp Etouffee
http://www.youtube.com/watch?v=a0fM2zn40Ac

Ingredients

3 tbls unsalted butter

3 tbls all-purpose flour

1 cup chopped yellow or sweet onions

3/4C  chopped green bell peppers

3/4 C chopped celery

2 cloves minced garlic

7-8 oz fire roasted diced tomatoes

1 bay leaf crushed

1 tsp salt

1/2 tsp cayenne pepper

2 tbls basic rub

2 1/2 C seafood stock *note

.75 pound peeled and deveined shrimp

2 tbls flat leaf parsley chopped

Steam rice

2 tbls chopped green onion with green tops for garnish

Directions

Melt the butter in a large heavy pan over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 10 to 15 mins, do not rush this take your time.  Add the onions, bell peppers, celery sauté for 3 to 5 mins then and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pan and season with the bay leaves, salt, cayenne, and 1 tbls basic rub.  Cook the tomatoes for 2 to 3 minutes and then whisk in the seafood stock.

Bring the mixture to a boil, and reduce to a simmer. Cook the Etouffee, stirring occasionally, for 20 to 25 minutes. Season the shrimp with the remaining tablespoon of basic rub and add them to the pan, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pan and stir to combine.

Serve Etouffee with steamed rice on warm plates topped with green onions

* Homemade seafood stock will increase taste this dish by 200%.

The last scene was the 2nd helping that we are serving up. We both had 2 plates full of this great dish.

Basil Pesto, Easy Fast and it taste great.

Basil Pesto

Ingredients

Pesto:

2 packed cups fresh basil leaves

1/4 cup toasted pine nuts 

1 clove garlic chopped

1/2 teaspoon kosher salt, plus extra for seasoning

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

2/3 cup extra-virgin olive oil

1/2 cup (1 1/2 ounces) grated Parmesan

Toast pine nuts in a small heavy pan on med/high heat. The nuts will trun a golden brown, remove from heat, let cool.

Place basil, nuts, garlic salt and pepper in food processor

While running pour oil into processor in a small stream until oil is infused.

Remove from processor and stir in cheese.

Serve over warm pasta of your choice.

More stuff at:

http://www.youtube.com/my_videos?feature=mhee

Italian Dipping Oil

Ingredients

1 tablespoon minced basil
1 tablespoon chopped Italian parsley  
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground black pepper
1/2 teaspoon kosher salt or ground sea salt
1/2 teaspoon chopped rosemary
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon extra virgin olive oil the better the better the taste
1/8 teaspoon fresh lemon juice

1/4 tsp Balsamic Vinegar or to taste

Good Italian bread warmed and sliced.

Directions

1. Combine all of the ingredients, EXCEPT oil and lemon.
2. Put in a small food processor, (I used my little food chopper) Chop briefly until all ingredients are about the same.
3. Stir in oil and lemon juice.
4. TO SERVE: Combine about 1 1/2 teaspoons spice blend to 3 to 4 Tablespoons Olive oil on a small Dish. Add vinegar to center of oil and herbs.
5. Dip sliced bread
French bread is good

Preheat oven to 425

3 tbls butter melted

3 tbls fresh dill chopped

3 tbls parmesan cheese

1 French baguette sliced across 90 degrees from front to back. only slice 3/4 of the way through. Bread should look like a fan if you bend each end.

Drizzle butter between slices and add dill and cheese in the same manner

Bake till golden brown. keep a watch it will burn.

You'll notice that a popup keeps flashing on this vid. I had not yet purchased the software I use.

This not not effect the way these steaks taste.....

Grilled Cowboy Ribeye's

2 Cowboy style Ribeye Steaks

Salt and black pepper

2 tbls butter

4 tbls chili powder recpie is on this blog

1/2 C damp hickory chips

 Let steaks sit a room temp for about 45 mins

During this time start charcoal

Salt and pepper steaks

Melt butter and paint both sides of steaks

Rub in chili powder both sides of steaks

Drain chips

Place chips on coals

Grill steaks for 3 to 6 mins rotate 90 degrees for another 3 to 6 mins

Flip steaks and rotate again. Grill to desired doneness.

Remove from fire and let rest 10 mins at room temp.

I place mine in a warm oven at 170 degrees with the oven off.

Rubs for most meats

http://www.youtube.com/watch?v=xU8Takehv1M



Basic Rub

This rub is good on all meats and works very well on seafood, I have used it as a blackening rub for fish.

4 tbls paprika

2 tsp salt

2 tsp black pepper

1 tsp white pepper

2 tsp garlic powder

1 tbls onion powder

2 bay leaf crushed fine

2 tsp oregano

2 tsp thyme

2 tsp cayenne pepper or to taste

Mix thoroughly, it will keep for about 3 months in a sealed jar in a cool dark place like a spice cabinet.

This makes about 1.25 cup of spice.

Red Eye Rub

Add 1 tbls of basic rub to 1/4 C of dark brown sugar.

This is a great rub for ribs, pork and chicken.

Blackened NY Strip
Cast iron pan or cast iron flat griddle
Heat gas grill to very very hot with pan or griddle on gas grill racks. While steaks sit at room temp
1 NY Strip Steaks 1" thick use as many steaks as you want
2 Tbls melted butter/steak, let cool
2 tbls basic rub/steak
Let steaks sit at room temp for 45mins. drizzle cooled butter on both sides on steak.
Rub in Basic Rub on both sides of steak.
Place steaks on griddle and back off, I once lost my all the hair on my face standing to close.
Grill steaks for 3 mins on each side med/rare, 4 mins on each side for medium.
You people who like well done steaks do use this method you'll end up with rawhide, no use in wasting a good steak.... Enjoy!

Grilled Filet with Shrimp Scampi

2  Filet of beef

4  strips of fine bacon

Cotton string for tying

2 tbls of butter melted , (You will need about 6 tablespoons total for this)

2 Tbls good steak rub

   Wrap 2 pieces of bacon around each steak and tie with string.  Coat steak on both sides with butter.  Then apply rub on both sides. Let steak sit a room temp for 30 to 40 mins.

Now grill to desired doneness REMEMBER they also cook in oven for 6 to 8 mins on broil.  Remove steaks and let rest while preparing shrimp.

Shrimp Scampi:

.5 Lb shrimp peeled and deveined

1 Tbls Basic rub (which is on this blog) or Old Bay
2 tbls olive oil

1tbls butter

2 cloves garlic mashed

3/4 C Pinot Grigio

2 Lemon wedges

2 tbls butter

2 tbls Italian parsley chopped

1/2 C Parmigianino-Reggiano

1/4 C Bread crumbs

 1 tbls Black truffle butter melted  (if you can't find this it's OK)

Pre Oven broiler

   Heat pan, on med to high heat add olive oil and the butter, when the butter starts to bubble add shrimp then the shrimp and crab spice.  Cook shrimp for about one minute and stir. Add wine, juice of lemon wedges, bring back to boil, cook for another minute are so. Remove shrimp from sauce and set aside. Continue to cook sauce till reduced by half and remove from heat.

  Return sauce to high heat when it starts to bubble add the last 2 tbls butter let tighten (thicken) and remove from heat. Place shrimp back in sauce to warm.

Mix cheese and bread crumbs

Place steaks on shallow pan, Stack shrimp on steaks. Add parsley to top of shrimp. Add cheese and bread crumb mixture to top of shrimp. Drizzle truffle butter if using equally across steaks. Pour about 1 or 2 tablespoons of leftover shrimp sauce over the top of steak and shrimps also.

Broil top rack, in oven until topping is golden brown about 3 to 6 mins but check often. You do not want to burn this and it will burn fast with all of this butter.  

Hint use what is leftover of scampi sauce to dip with bread

Out of this world grilled pork chops

These chops are so good I call them :

Kick Ass Grilled Chops

4- Bone in Loin Pork Chops 1" to 1.5" thick   Do not rinse.

1/2 C Canola oil or other neutral oil.   

3/4 C Apple Cider Vinegar

4 Tbls Worcestershire Sauce    Lea and Perrins is my favorite

2 Tbls Butter     don't use margin

2 Tbls Lemon Juice

2 Garlic Cloves  minced to a paste

2 Tbls Coleman Dry Mustard

Using a butter knife wipe chops to remove bone marrow from the band saw. Wipe dry with paper towel.  Place chops in glass baking dish

Combine remaining ingredients is a non-reactive sauce pan. Bring to a simmer. Pour sauce over chops and let stand 20 mins. Cook on grill 15 mins on each side and baste with sauce 2 or 3 times on each side.

Now what I really like to do is crank up the Weber and use some damp hickory to give the chops some smoke. Now if you have seen my video of Your Cheating' Ribs just like that but not for 20 mins. Just a good hot flaming sear using hickory chips. The to the gas grill to finish. The reason is that basting with the sauce on the Weber always puts out the coals.

Grilled Chicken with Blackberry glaze

Blackberry Grilling Glaze

1/2 cup blackberry preserves
1 1/2 cups ketchup
1/8 cup brown sugar
2 tbls Sugar
1/4 tsp cayenne pepper
1/4 tsp mustard powder
2 tbls red wine vinegar
1/2 cup fresh blackberries
Bring to a boil, reduce heat simmer 10 mins. Stirring constantly. Let cool

Marinated Flank Steak Mexican Style

Marinated  Flank Steak Mexican Style

Marinade

1/4 cup tequila

Juice of 1 lime

2 tbls extra-virgin olive oil

1 tbls ground cumin

2 tbls chili powder homemade of course but you can use store bought

1 teaspoon minced garlic

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1-1/2 pounds flank steak sliced into 3rds length wise

Salsa

6 medium tomatillos, husks removed and rinsed and roasted

2 small poblano chile peppers, each 3 to 4 inches long roasted

1 jalapeño chili pepper roasted

1/2 small red onion, peeled and cut center on the equator and roasted

2 plum tomatoes, roughly chopped

1/4C  roughly chopped fresh cilantro leaves

1 teaspoon kosher salt

10 flour tortillas (10 inches), warmed

2 medium Haas avocados, sliced

1 cup crumbled queso fresco

 In a small bowl whisk the marinade ingredients. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to distribute the marinade. Allow the steaks to marinate at room temperature for about 30 minutes, turning the bag occasionally.  I use a vacuum marinator

 Start grill using charcoal briquettes or lump.

Coat peppers and onion along with tomatillos with olive oil. Grill the tomatillos, poblano, jalapeno, and onion  until the tomatillos soften and begin to collapse and the chile peppers and onion are slightly softened and lightly charred, turning as needed. Remove them from the grill as they are done. Place the chiles in a bowl, cover with plastic wrap, and let them steam for about 10 minutes to loosen the skins. When the chiles are cool enough to handle, pull off and discard the skin, stems, and seeds.

Place the salsa ingredients in a food processor or blender; pulse until you have a chunky salsa puree. Pour into a medium serving bowl and set aside, or cover and refrigerate for up to 2 days.
 Grill flank steaks using damp mesquite chips. Turning 90 degrees after 5mins then 5 to 6 mins more. Flip and repeat.  Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks against the grain into 1/4-inch-thick slices and place in warmed tortillas topped with salsa, avocado, and queso fresco

Lump charcoal vs Brickette charcoal

They have applications that work better then the other. Watch the vid.

Juicer, this is a great little juicer

Buy this little juicer and it's at your finger tips and super easy to use.

Chantry Knife Steal

I have had this for a long time I guess I bought it back in 1980 or 1981. It's a tad pricey but it will re-edge a knife as goo as any butchers knife steal.

Chili powder

Chili Powder homemade

Chili Powder

Some people hear chili powder and think hot, well that is just a pile of mule muffins. This powder is great and not spicy at all.

Ingredients

• 4 Ancho chilies, stemmed, seeded and cut into 1" pieces *note
• 4 New Mexico chilies, stemmed, seeded and cut into 1" pieces *Note
• 4 Guajillo chilies, stemmed, seeded and cut into 1" pieces *note
• 2 dried arbol chilies, stemmed, seeded and  cut into 1" pieces *note
• 3 tablespoons whole cumin seeds
• 2 tablespoons garlic powder
• 1 tablespoon dried oregano
• 2 teaspoons smoked paprika

Directions

Place all of the chilies in a heavy cast iron or heavy pan on med/high heat. Roast, moving the chilies around constantly, until you begin to smell the peppers, approximately 4 to 5 minutes. Be very careful they will burn and then you have to start over. Remove from pan and add cumin and the same applies to the cumin do not let burn. Toast them till they are fragrant , remove from pan and let cool.  

Once cool, place the chilies and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.

* Remove as many of the seeds and the top of chilies as possible. Dried chilies should be pliable not dry and crunchy. Arbol chilies add the heat if you want it hotter add more