Smoked Ribs - Chef Jim at Valencia Country Club

Rub Mix (premix and keep in sealed container for future use)
Equal parts 
Dry Oregano
Garlic Powder
Sugar
Fresh Ground Pepper
Cayenne
Paprika
Cumin
Salt to taste

 

Ribs
Barbecue Sauce (see recipe)


Peel skin off the bone side of the rack.  Rub ribs one day in advance with mix.

Smoke ribs until tender (2-3 hours).  Transfer the ribs to the BBQ grill over medium-low heat and slowly glaze.  After about 30 minutes start brushing on your favorite barbecue sauce in thin coast, until shiny.  Be careful not to allow the ribs to burn after applying the sauce.  Finish with as much barbecue sauce as you like.

Mom's Family Favorite

Mom's Pot Roast

                 5 lb.     Beef Rump Roast

                  1 lg.     Onion, quartered
            12 small     Red Skin or Yellow Rose Potatoes
              2 large     Carrots, cut into 2” chuncks
          1 package     Pot Roast Seasoning
                 2 Tb     Demi-Glace Base (Stacey’s recommendation)
                   1-2     Cloves of Garlic, optional
                             Salt & Pepper, to taste

 Place all ingredients in crock pot and add water to just cover ingredients.  Turn crock pot on, cover, and forget about it for 4 hours or more.

 

 

 

Mom's Meatloaf

 

         1½-2 lb.      Ground Beef

                ½ lg.     Onion, diced

                  1 lg.     Green Peppers, diced

              1 clove     Garlic, minced

           1 sm can     Tomato Paste

                       1     Egg

            handful     Saltine Cracker crumbs (optional)

                             Salt & Pepper, to taste

Mix ingredients, pack tightly into loaf, place in  pan, bake at 375° for 45 minutes to an hour.

 

 

 

Mom's Corned Beef & Cabbage

 

1 Seasoned Corned Beef Brisket

1 Onion, cut into eighths

1 Head Cabbage, cut into eighths

Salt & Pepper to taste

Place all ingredients into a crockpot, cover ingredeitns with water.  Turn the crockpot on and forget about it for 4-5 hours.

 

 

 

Grandma's Fried Chicken & Country Gravy

Fried Chicken

                       1    Whole Chicken, cut in serving pieces
                1 cup    Flower
                            Seasoned Salt & Pepper to taste
                            Vegetable OIl

 Country Gravy

            1/8 cup    Flour
             3+ cups    Milk
                            Salt & Pepper to taste

Place flour in a shallow dish (or zip-lock bag) and liberally mix with seasoned salt & pepper.  Meanwhile pour ½” of vegetable oil into a cast iron skillet and heat over medium-high heat.  Coat chicken with the seasoned flour and place in hot oil.  Brown chicken on both sides, until chicken is cooked (about 15-20 minutes).  Remove chicken from oil and allow to drain on paper towel.

For the gravy, remove all but 1/8 cup pf the vegetable oil from the skillet.  Heat over medium-high heat and add 1/8 cup of flour (left-over from chicken coating is fine).  Stir constantly until roux is brown and thick.  Reduce heat.  Stirring constantly, slowly add milk.  Allow gravy to thicken.  Season to taste.

 

Citrus Ginger Cured Atlantic Salmon

                       1 side     Atlantic Salmon with skin, pin bones removed

                    6 each     Oranges, sliced

                    6 each     Lemons, sliced

                    6 each     Limes, sliced

                      3 lbs.     Fresh Ginger, crushed

               8 bunches     Fresh Dill, roughly chopped

               8 bunches     Fresh Cilantro, roughly chopped

                    2 cups     Salt

                    2 cups     Sugar

                      1 cup     Red Chili Flakes, crushed

 

Mix salt and sugar together and massage it into the flesh, and skin sides gently but thoroughly.  Mix all other ingredients together.  Put 1/2 in a pan large enough to hold the salmon and spread it onto the bottom.  Place the salmon, skin side down, atop the mixture.  Place the rest on top of the salmon.  Wrap tightly and check after five days. 

Enchiladas & Encharitos

Quick Enchilada Sauce

                     4 Tb        Vegetable Oil

                 1-2 Tb        Flour

               1/4 cup        Chili Powder

                  2 cups        Chicken Stock or Vegetable Stock

                    10 oz        Tomato Paste

                     2 tsp        Dried Oregano

                     1 tsp        Ground Cumin

                   ½ tsp        cayenne

                                      Salt to taste

                        

In saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, cumin and cayenne, stir. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce should be smooth and slightly thick.  Season to taste

 

Cheese Enchiladas

           1 package      Corn Tortillas

                  ½ cup      Vegetable Oil

              2-3 cups      Enchilada Sauce (or 2-3 canned Enchilada Sauce)

        4-5 pounds      Cheddar Cheese or Cheddar-Jack, grated      

                          ½      Onion, chopped (or ½ cup Dried Onions)

 

Heat oil and quickly cook the corn tortillas until soft and pliable (about 20 seconds on both sides).  Drain on paper towel. 

 

Preheat oven to 350°.

Spray casserole dish with vegetable spray. 

Thoroughly mix the cheese and onions in a bowl.  Place enchilada sauce in a shallow dish.  Dip tortilla in enchilada sauce, place in casserole dish, and roll a handful of cheese in the center.  Repeat process until tortillas are gone or casserole dish is full.  Cover with remaining sauce and cheese.

Bake for 15-30 minutes - until cheese is melted and sauce slightly bubbling around the edges.

 

Encharitos

           1 package      Corn Tortillas

                  ½ cup      Vegetable Oil

              2-3 cups      Enchilada Sauce (or 2-3 canned Enchilada Sauce)

              1 pound      Ground Beef

                                    Salt & Pepper to taste

                   ½ tsp      Ground Cumin

                          ½      Onion, chopped

                    1 can      Refried Beans           

            1 pounds      Cheddar Cheese or Cheddar-Jack, grated      

                             

Brown ground beef and onions over high heat.  Strain and discard grease.  Season with salt, pepper and cumin.  Add refried beans, mix and heat.  When mixture begins to bubble, remove from heat and set aside.

Heat oil and quickly cook the corn tortillas until soft and pliable (about 20 seconds on both sides).  Drain on paper towel. 

Preheat oven to 350°.

Spray casserole dish with vegetable spray. 

Place enchilada sauce in a shallow dish.  Dip tortilla in enchilada sauce, place in casserole dish, and roll a spoonful of beef-bean mixture and spoonful of cheese in the center.  Repeat process until tortillas are gone or casserole dish is full.  Cover with remaining sauce and cheese.

Bake for 15-30 minutes - until cheese is melted and sauce slightly bubbling around the edges.

Taco Salad

Giselle’s favorite family recipe... although she usually picked the tomatoes out...

 

              1 pound      Ground Beef

            1 package      Taco Seasoning
                 1 head      Lettuce, torn into bite size pieces
               ¼ head      Red Cabbage, chopped
                         1      Tomato, chopped
                       ½      Red Onion, chopped
              1 bunch      Cilantro, chopped
                  1 can      Kidney Beans (8 oz.)
                  1 can      Garbanzo Beans (8 oz.)
                  1 cup      Cheddar Cheese, grated
                                Tortilla Chips
                                Sour Cream
                                Salsa and Hot Sauce

1.    Prepare ground beef per the instructions on seasoning package.  Strain kidney & garbanzo beans, then add to beef mixture.  Let mixture cool

 

2.  Toss lettuce, cabbage, tomatoes, red onions, cilantro, and cheddar in large bowl, just before serving add meat & bean mixture and toss.

3.  Serve salad on top of crushed tortilla chips.  Dress salad with sour cream, salsa, and hot sauce to individual tastes.

 

Thai Satays & Peanut Sauce

Satays
         2-3 pounds      Chicken or Beef, cut into
                                    thin strips - or -  large Shrimp
                                    Bamboo skewers
Marinade
                1 bunch      Fresh Basil
                1 bunch      Fresh Cilantro
                1 bunch      Green Onions, chopped coarsely
                3 cloves      Fresh Garlic   
                      2 Tb      Fresh Ginger, grated
                        2-3      Chiles (Thai or Serrano)
                 2 stalks      Lemon Grass
                   ¼ cup      Oyster Sauce
                   ½ cup      Vegetable Oil

·        Place all marinade ingredients in a food processor or blender.  Blend until smooth. 

·        Place beef or chicken strips container and coat with marinade.  Do not marinate both beef and chicken in the same container. Cover and let sit in refrigerator for at least 2 hours.

·        Skewer meat and grill on barbecue.

 

Peanut Dipping Sauce:

This recipe can be prepared in 45 minutes or less.

                     1 cup      peanut oil
              8 ounces      natural unsalted peanuts in their shells, shelled (1 cup shelled)

                            3      large shallots, thinly sliced
                      2 Tb      minced peeled fresh ginger (packed)
                             1      garlic clove, minced
                            3      anchovy fillets, drained, minced
                       1 Tb      brown sugar (packed)
                 1½  tsp      Sambal
                      1 tsp      ground coriander
                      1 tsp      salt
                  1/2 tsp      ground cumin
           2 3/4 cups      (or more) water
                      2 Tb      fresh lemon juice

·        Line baking sheet with paper towels. Heat oil in large skillet over medium heat. Add peanuts; fry until golden brown, watching closely to avoid burning, about 3 minutes. Using slotted spoon, transfer peanuts to paper towels; drain. Cool. Finely grind peanuts in processor. Discard all but 1 tablespoon oil in skillet.

·        Heat oil in skillet over medium heat. Add shallots, ginger and garlic; sauté until shallots are almost tender, 3 minutes. Add anchovies and next 5 ingredients; stir 1 minute. Add 2 3/4 cups water; simmer until shallots are tender, 5 minutes. Add peanuts; simmer until mixture thickens slightly, 5 minutes longer. Season with salt. (Can be made 1 day ahead. Cover; chill. Before using, rewarm over low heat, stirring occasionally and adding more water to thin sauce.) Stir lemon juice into sauce. Serve warm.

Leftover Sandwiches - Small and Large

Our yummy sandwich solutions for leftovers...

Barbecue Roast Beef  or Pork Roast

In medium size pot: sauté onions in a small amount of oil.  Add thinly sliced beef or pork, or
shredded leftover roast.  Cover with barbecue sauce and simmer until sauce begins to bubble.
Serve on roll or hamburger bun.

Sloppy Joes

Use thinly sliced roast beef or ground beef/turkey with your favorite sloppy joe seasoning.

Meatloaf

A slab of leftover meatloaf is great on any bread.  Jazz it up with pepperocinis or olive tapenade.

Meatball

Left over hors d’oeuvre meatballs are the perfect bite size for a sandwich.  Heat them in a convenient bottle marinara sauce, and serve on a roll with grated parmesan or mozzarella cheese.  Don’t wait for leftovers – keep a bag of frozen meatballs in the freezer and bottle sauce in the pantry for handy sandwich fixins’

Tortas

This Mexican sandwich makes great use of shredded leftover meat (beef, chicken, pork).  Heat and season with your favorite taco seasonings.  Pile on soft Talera roll and top with cheddar, diced onions, tomatoes, lettuce, avocado and chipotle mayo
 

Fish Salad

Use leftover fish instead of canned tuna in your favorite recipe.  For a Mediterranean spin try mixing capers, diced nicoise olives, onions, fresh dill and a vinaigrette dressing.

Salmon Dill Pitas

Use the recipe on the previous page.  Using a pastry bag, pipe the salmon spread into mini pitas and garnish with sliced cucumbers, onions and capers.

Veggie

Usel leftover salad fixings: lettuce, tomatoeos, sliced cucumbers, shredded carrots, mushrooms… whatever you like.  Serve on sliced bread or roll, inside pitas, or wrapped in tortillas.  Use your favorite salad dressing instead of mayo or mustard.  Adding a little diced/sliced fruit such as pineapple or mango with a hint of chile or spice can add a whole lot of fun flavor !

Buffalo Chicken Wings - Ode to the Honey Bucket

Buffalo Wings are NOT composed of any known part of a buffalo… and were actually created in Buffalo, New York.  I obtained a portion of this recipe from a bartender at the HoneyBucket in Long Beach, which was a fine established dive, popular for their secret wing recipe.  (I once waited for 45 minutes for an order.)
 

       12 or more     Chicken Wings, thawed

                             Vegetable Oil for frying

              ½ cup     Blue Cheese Dressing

               6 to 8     Celery Sticks, trimmed and cleaned

Heat oil in deep-sided skillet or deep fryer to 375°.  Place as many wings in the hot oil as will fit comfortably without causing the oil to overflow.  (Warning: when the moisture from the chicken first hits the hot oil it may froth up and over the sides if the pan is too full.)  Cook the wings until they reach the desired crispness.  You may have to cook wings in more than one batch.  If you are trying to cut calories, bake the wings (turning frequently) on a cookie sheet coated with a non-stick spray at 375°.

 

Meanwhile in a small sauce pan over medium heat, combine the following ingredients:

               1 stick     Butter

              ½ cup     Tabasco Sauce

                  1 Tb     Garlic Salt

                                       1 tsp     Paprika

                                       1 tsp     Cayenne Pepper (more if you like it hot, less if you don’t)

                                     ½ tsp     White Pepper

Stir ingredients till well mixed, then transfer to a larger container with a lid.  As the crisp chicken wings are removed from the oil, place them into the container.  Seal the lid and toss contents to coat the wings with the Tabasco mixture.  Place coated wings on a serving platter, and toss the next batch of wings in the remaining mixture.

 

Serve the wings with the traditional Blue Cheese Dressing for dipping (or Ranch Dressing for those less daring) and crunchy celery sticks to help cool the heat in the mouth

Mom's Pot Roast

                 5 lb.     Beef Rump Roast

                  1 lg.     Onion, quartered

            12 small     Red Skin or Yellow Rose Potatoes

              2 large     Carrots, cut into 2” chuncks

          1 package     Pot Roast Seasoning

                 2 Tb     Demi-Glace Base (Stacey’s recommendation)

                   1-2     Cloves of Garlic, optional

                             Salt & Pepper, to taste

 

Place all ingredients in crock pot and add water to just cover ingredients.  Turn crock pot on, cover, and forget about it for 4 hours or more.

 

Mom's Meatloaf

           1½-2 lb.     Ground Beef

                ½ lg.     Onion, diced

                  1 lg.     Green Peppers, diced

              1 clove     Garlic, minced (Stacey adds)

           1 sm can     Tomato Paste

                       1     Egg

            handful     Saltine Cracker crumbs

                             Salt & Pepper, to taste

 

Mix ingredients, pack tightly into loaf, place in  pan, bake at 375° for 45 minutes to an hour.