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Found 6 results

  1. This is a wonderful savory and satisfying soup. This recipe will make 2 meal size servings or 4 side servings. 1 large green bell pepper 1 large red bell pepper 1 small onion 2 medium yellow squash 3/4 cup fresh small broccoli florets 4 oz of cooked breakfast sausage (pre-cooked weight) 1 1/3 cups of milk 1 1/3 cups of water 2 beef bullion cubes black pepper and cayenne pepper to taste Slice and steam the squash, you want it mushy. Slice the peppers and onions and saute in oil until tender but not over done. Now combine everything in to a medium pan and slowly bring to a slow boil stirring often. Reduce temp and simmer until the broccoli is tender. Serve hot and top with grated hard cheese such as Parmesan. Enjoy!
  2. Howdy, Pards! Been wanting to grill a Cauliflower Steak for awhile now. So, why not tonight? Yyyyyeees, Sir, time to get my grill on. In poking around the world wide web, I found a Cauliflower Steak recipe that uses Pesto. Weeeell, I sure ain't wanting to use that jarred stuff that is made in New York City though. 'Ol Marshall Lucky can sure fix up some home made mean mean green Pesto. Let's begin with the ingredients for the Pesto. I used 3 cups organic Basil, 1 cup organic Baby Spinach, 1/4 cup fresh grated Parmesan cheese, a few garlic cloves, toasted pine nuts, and Extra Virgin Olive Oil (EVOO). Put all of the dry ingredients in a food processor and pulsed til the consistency of a fine chop. Scraped the sides of the bowl, turned the processor on, and then drizzled EVOO into the bowl until it blended into a wet paste of herbal goodness. Added fresh squeezed lemon juice to add a zingy zip, salt to taste, and a final whirl of the processor. Lemon is not a traditional ingredient for Pesto; but what the hay, I think lemon and basil really pair well. Give it a try if ya ain't done it. Cleaned my Cauliflower by taking off the lower leaves and trimmed down the stalk to remove the hard tough end of the stalk. However, it's important to leave enough of the stalk as this is what keeps the florets together so you can carve out them beautiful steaks. Cut the Cauliflower head in half and then sliced off 1.5 inches of each half to get a thick steak. Watch out! I'm a veggie butcher, now. I was able to get a smaller 1 inch steak off one of the halves to give me 3 steaks. I brushed both sides of each steak with the fresh home made mean mean green Pesto while the grill came up to my target temp of 400 degrees F. For this cook, I used indirect heat by placing my diffuser stone in the fire bowl. To round my supper off, I added some yellow squash brushed with EVOO and black pepper, and a couple of pineapple rings. Yyyyyees, Sir! 'Ol Marshall Lucky is a happy boy tonight.
  3. 25 mins in the kitchen and done. Home run eats produced. Stove, oven & microwave. No charcoal harmed with this cook......sorry. Won't be long, though......lump & wood will be fired up soon. All I did was drop a stick of butter in the pan and drop in a sliced sweet onion and let it cook for a while until it carmelized a good bit...then dropped in a couple dozen slices of squash and dusted it up pretty good with Chupacabra rub and fresh ground pepper.....covered it and killed the burner soon after. It finished up just right. Stirred up and gobbled up ! It looked ugly because of the dark onions & rub. The flavor, though......the flavor was outstanding. So dang simple, too. My wife said it was her favorite side dish that I've ever made. I agree. Broiled flounder with the same seasonings....not as good because there was no butter involved. Something about butter and Chupacabra rub is magic. That little monster loves him some butter. I made note of this for future reference. Pic was bad, but the music was good and the squash & onions was killer. Kitchen tunes today: Loving this stuff Thanks for the pro-tip, Jose.
  4. Spicy Pan Shrimp Over Rice with Roasted Veggies The market had some nice looking head-on shrimp at a good price and the fresh squash and zucchini looked edible for a change. The heads and shells from the shrimp were toasted in a pan in some red palm fruit oil and then I added some water, a few pinches of Cajun seasoning and created a stock which was then further reduced to a concentrated shrimp base. The peeled shrimp were pan sauteed in the palm fruit oil, with fresh garlic, onion, green onion, some Hondashi bonito soup stock crystals, the prepared concentrated shrimp base and a good amount of homemade fermented red peppers, plus a generous sprinkle of Cajun seasoning blend, dash of Worcestershire and a bit of water. At the end of the cook a toss of fresh cilantro and a good squeeze of key limes rounds out the dish. The shrimp becomes a very rich and favorable dish with just enough of a thick sauce to flavor the rice bed when mixed up. The veggies were roasted with garlic and onion at 450 in the oven with olive oil and some salt free herb seasoning blend . Served over white rice with some sambal oelek chili paste and some lemon slices (or a key lime half) on the side and more fresh cilantro. This is a relative quick cook meal. While the veggies are roasting for their 30-35 minutes, the rice gets cooked, the shrimp can be peeled, the shrimp based prepared and the pan shrimp then fixed right after the veggies are done. The pan shrimp themselves cook very quickly. Enjoy!
  5. A fun little experiment that turned out great. My wife usually cuts a spaghetti squash in two and seasons with EVOO + Salt and Pepper, then bakes it in the oven for an hour, but I was firing up the Akorn for some crispy thighs so I figured I would give it a go. Spaghetti squash, poked about ten holes in it. Chicken seasoned with Montreal Chicken and dash of pink salt Set the whole spaghetti squash on some foil on the top rack. I had to curl the foil slightly at the sides to prevent it from rolling at me Indiana Jones style. After 15 minutes at 450 I added the chicken thighs. Didn't peek once, just opened it in another 30 and took it all off. We scooped all of the spaghetti squash into a pan and a then shredded it up with a fork then drizzled olive oil and Johnny's garlic on it. As you can see you yield a lot this way vs the method of scraping it out with a fork. The skin was bare. Very cool. And here it is on a plate with crispy chicken thighs. Another victory for the Akorn!
  6. As some of you might remember I ended up with a sampler pack of Kamado Joe rubs. Tonight was time to try out the Vegetable Rub. I cut up some peppers and squash and tossed it with some olive oil and the Kamado Joe Vegetable Rub. I grilled this next to the paella (to me mentioned in another thread) at 375 F. The wife likes this a lot! I tasted the rub, even though dill is the last ingredient, it is the dominating flavor. I hope you all enjoy this rub when you try it!
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