Wednesday, January 1, 2014

Farmers' Almanac Entrées

Spicy Vegan Sloppy Joes

A spicy taste sensation made with no meat!

November 2013

Listed under: Entrées

Shrimp Avocado Tacos

A delicious way to add spice to your day!

October 2013

Listed under: Entrées

Zesty Scallops

A little bit tangy. A little bit spicy. This scallop recipe is sure to please!

August 2013

Listed under: Entrées, Seafood

Maple Salmon

Heart healthy salmon in a sweet, delicious glaze.

August 2013

Listed under: Entrées, Seafood

Hot Dogs in Tangy Barbecue Sauce

A sweet, tangy, feel-good summer meal!

July 2013

Listed under: Entrées

Chicken Curry Tea Sandwiches

A sensational sandwich for entertaining or a light lunch alone.

July 2013

Listed under: Entrées

Grilled Shrimp with Roasted Pineapple & Habanero Sauce

A sweet and spicy dish full of fresh flavors you’re sure to savor!

June 2013

Listed under: Entrées

Baked Beans and Tofu Dogs

A healthier twist on a comfort food favorite!

June 2013

Listed under: Entrées

Chicken Chili

A healthier alternative to the standard chili recipe!

June 2013

Listed under: Entrées, Soups & Salads

Kansas City BBQ Sauce

This variation of the traditional Kansas City BBQ Sauce is a thick sweet sauce with a touch of heat to give it a little kick. This is a greatbarbecue sauce on BBQ Ribs.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Makes about 3 cups

Ingredients:

1 1/4 cup ketchup
1 cup water
1/3 cup cider vinegar
1/4 cup dark brown sugar
2 tablespoons molasses
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon black pepper
1 teaspoon celery salt
1 teaspoon allspice
1 teaspoon cayenne

Preparation:

Combine all ingredients in a saucepan over a medium heat. Stir constantly for 5 minutes. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Sauce should be thick. Allow to cool. Store in an airtight container. Refrigerate.

Derrick Riches

Alabama BBQ Chicken

Regarding BBQ Inc.

If you have never tried Alabama Barbecue Chicken with White Sauce, I know three good reasons you should. It's easy, it's cheap, and it's delicious. This barbecued chicken is butterflied to help it cook quickly and evenly and while you probably have most of the ingredients for this recipe, it will not break the bank if you need to buy them. The smoked chicken is topped by a delicious, tart sauce that creates a truly unique form of barbecue that I'm certain you will make again and again.

We're going to butterfly this chicken, give it a light coating of oil, season with salt and pepper, and cook it indirectly on the grill with some hickory chunks for smoke. At around 300 to 325 degrees F., the whole chicken should take about 3 hours to cook. From the grill it is dipped into the sauce and then goes to the table. The process is easy and the results wonderful.

What we need:

1 Whole Chicken
A grill or smoker
Fuel for that grill or smoker
About 5 or 6 big hickory chunks
2 cups Alabama White Barbecue sauce
Oil or lard
Salt and Pepper

When it comes to the equipment you need the best solution is a charcoal grill large enough to cook a whole, butterflied chicken indirectly. You can use a smoker but we want to cook our chicken at a higher temperature than traditional low and slow barbecue (225 to 250 degrees F.). We'll be cooking at around 300 to 325 degrees F. so, make sure to hold this temperature for about 3 to 3 1/2 hours depending on the size of your chicken.

bbq.about.com

Rotisserie Chicken - Step by Step

Rotisserie chicken in not only a popular fast food from your local deli counter, it is the great way to cook chicken. Two things not commonly known about rotisserie chicken is that it is best fresh and delicious 10 minutes off the grill, not spending hours under a warming lamp. Also, preparing a rotisserie chicken is quite simple. With a grill (charcoal or gas), a rotisserie kit, and a chicken, we can achieve a much tastier rotisserie chicken at home than available at most grocery stores.

Pulled Pork: The Meat
Pork Butt Uncooked Fat Down With Rub

Pork Butt Uncooked Fat Down With Rub

Derrick Riches

Smoked low and slow turns a bad hunk of pork into a delicacy. Find out how to cook up the meat for a perfect sandwich.

Today Is That Tomorrow...

Paella - Chef Brandon Frohne's Paella

Recipe by Chef Brandon Frohne, an award winning 4th generation Chef and Winery Chef at the acclaimed Chateau Élan Winery and Resort in Braselton, Ga.

Lobster Newberg

Lobster Newberg

This classic dish has been popular since the mid 1870's. Also learn about the interesting history and lore of Lobster Newberg.

Lobster Macaroni and Cheese

This is a very decadent macaroni and cheese. Makes a great company dish. Your guests will be blown away! Don't worry about the calories, as they just slide easily down your stomach!

Lobster Cakes with Papaya Mayonnaise

The lobster meat shines in these wonderful hand-made lobster cakes. Can be served as an appetizer or an entree. I adapted this recipe from Chef Gregory Cornelius of the Crescent Club in Memphis, Tennessee.

Lobster Bisque Dewey

Lobster Bisque Dewey

The outstanding lobster bisque recipe is from the 1965 cookbook A Treasury of Great Recipes by Mary and Vincent Price. The original recipe came from the Gage and Tollner Restaurant in Brooklyn, New York. This delicious soup is the result of cooking lobster meat in butter and then adding cream. Rich, delicious, and tasting of pure essence of lobster.

Butter-Poached Lobster with Caviar Mousse & Dijon Mustard Sauce

Butter-Poached Lobster with Caviar Mousse & Dijon Mustard Sauce

In the fall of 1999, after five years serving an inventive butter-poached lobster dish at the French Laundry, his celebrated restaurant in Yountville, Calif., chef Thomas Keller published this recipe in his cookbook called The French Laundry. Thomas Keller said "I wanted to find a way to cook lobster gently, so it wouldn't be tough. I don't remember seeing it done anywhere else, and this made perfect sense to me. Who in America hasn't had lobster with melted butter?"

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Wednesday, January 1, 2014

Farmers' Almanac Entrées

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Makes about 3 cups

Ingredients:

Preparation:

healthyindianrecipes.co.uk

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