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Old 03-03-2008, 04:54 PM   #51
mesquitecountry
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Quote:
My wife and I tried the turkey breast, the one thing I changed was jalapeños instead of spinach. They were excellent thanks for the recipe
Very nice twist LW. You just sparked an Idea. Roasted Poblano's and Sun Dried tomato's would be awesome as well.
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Old 05-26-2008, 07:21 AM   #52
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Default Mesquite Country's 30 min Red Beans and Rice

Here is my quick and painless Red Beans and Rice recipe. I know its great to slave away all day but you can get just as much flavor out of this quick and easy recipe.

Ingredients
1- Link Andouille Sausage
2- Cans Red Beans
2- Cups Cooked Instant Rice
1/2- Onion Diced
3- cloves Garlic Diced
Black Pepper
Crushed Red Pepper
Butter

Melt Butter in pot. Place in Onions, Andouille, and Garlic. Saute on medium for 1-2 minutes. Add Black Pepper, Red Pepper (to your liking). Saute on medium for 1-2 min. Add in Red Beans. Simmer on low for 15 minutes. Prepare Instant rice to box directions. After 15 minutes add in rice and turn to low for another 10 minutes check salt add if needed then serve! Very Easy Very good!

Here's the process and pics!

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Last edited by mesquitecountry; 10-20-2008 at 12:26 PM.
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Old 05-26-2008, 07:28 AM   #53
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Default Citrus Titos!

Is it possible to make Titos Better? OH HECK YEAH IT IS!

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Take a few washed lemons, limes, and Oranges and peel them. Keep the peels and eat the fruit! Becareful not to over peal. We just want the colored part of the fruit not the white pulpy part! YUK!
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Place it all in a gallon Container with lid.

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Next pour in the Titos!

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Let sit for one week! I know I know its forever but its worth it! Trust me! Mix with OJ and have a great screwdriver!


Funnel back into Titos bottle and mark it Citrus vodka!

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If you want a spicy Titos for Bloody Marys you can take a palm full of whole black pepper and a handful of crushed red pepper and repeat the process you can have some spicy Titos! It's endless on what you can do! And you can do this with rum as well!

Dried Coconut and dehydrated pineapple with Rum. Vanilla beans and Rum. Vanilla Beans and Vodka! Go nuts! Make your own blends its easy the problem is you just have to wait one week!

Last edited by mesquitecountry; 10-20-2008 at 12:25 PM.
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Old 05-26-2008, 12:39 PM   #54
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Travis do you have anymore recipes for wild hog?
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Old 05-26-2008, 08:42 PM   #55
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Did you try the molasses and whole grain mustard one? Or did I even post that one?? Let me see what my brain can concoct!
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Old 05-26-2008, 09:53 PM   #56
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I didnt see it on here. Also can you post up a good way to cook ribs?
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Old 05-27-2008, 06:30 AM   #57
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Texasbound its on page one. Give that one a shot. It has been the overall fan favorite.


Ribs I'm an extreme traditionalist.

Dry rub overnight. Slow cook on the pit until the meat pulls back from the bones.

Use a little sop as well. I have a sop recipe on page one. But here's my minimums for sop. I dont measure when I make it just eyeball it.

1/2 cup apple cider vinegar
1 stick butter
1 bottle italian dressing
1/2 bottle soy sauce
1/2 bottle worcestshire
1/2 bottle louisiana sauce
handful of cracked or whole black pepper
1/2 onion coarse chopped
3 lemons cut squeezed and dropped in.
1/2 cup of honey or molasses
2 Beers

heat all up then spread it on after about 45 minutes in every 20 minutes.
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Old 05-27-2008, 06:39 AM   #58
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Default Mesquite Countrys Baked Garlic Habanero Wings!

Easy low fat not deep fried version of hotwings. If you want instead of my cooking instructions just drop them in hot oil about 350 for a couple of minutes until golden brown.

Ingredients
Hotwings about 4 pounds
1 bottle Franks Red hot
1/2 stick butter
Crushed Red or Habanero Pepper
3 garlic cloves crushed

First startoff by boiling all your hot wings in water. When they're all nice and white drain the water off and then place them on a broiling rack or sheet pan in your oven. Set it at 400 degrees and cook them until golden brown.

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Now make your wing sauce. Melt butter. After melted add in franks red hot. Bring to a simmer. Add in about a teaspoon of the pepper. Next drop in garlic.
cook on low for about 10 minutes.



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When wings are done place them in a large tupperware dish with lid. Pour over wing sauce place lid and shake em up! Serve with some good old homemade ranch dressing!

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Beer is good with it as well!

Last edited by mesquitecountry; 10-20-2008 at 12:25 PM.
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Old 05-27-2008, 09:17 AM   #59
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Thanks Travis. I guess I over looked it.
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Old 05-27-2008, 09:20 AM   #60
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Texasbound,

I made it this past weekend along with a brisket and a goat leg. 20 guys destroyed 15 pounds of meat. It was awesome! The biggest key is wrapping it in foil after about 2-3 hours on the pit. It literally falls off the bone!

Here it is all cooked up!

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Last edited by mesquitecountry; 10-20-2008 at 12:25 PM.
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Old 05-27-2008, 09:36 AM   #61
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It sounds good. I have never made ribs before and I have never smoked anything. So needless to say Im new at this right now. But I usually can figure it out after a couple of times. Thanks for the help man
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Old 05-27-2008, 12:01 PM   #62
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glad to help let me know if you have more questions.
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Old 05-27-2008, 05:36 PM   #63
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Travis what do you use for a dry rub? Like I said Im new to cooking ribs and smoking things.
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Old 05-27-2008, 07:34 PM   #64
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I mainly use Adams BBQ rub or Brisket rub or Earl Campbells All Purpose. You can get it at Academy. the adams at HEB.
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Old 05-27-2008, 09:02 PM   #65
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I think I may have to make my own all purpose here pdq. I'll work on a few concoctions and see what works best.
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Old 05-27-2008, 09:32 PM   #66
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Mudslinger's squirrel thread brought back childhood memories of a meal that a lady that cleaned my great grandmothers house. She would make it whenever I requested it. She always called me sugar pie. Probably one of the nicest ladies and best cooks I've ever met. didnt have a mean bone in her body except when she gave me a good switching for being a butt. Talked 90 miles a minute but could cook like nobody's business. Her greens were out of this world too but cant remember the recipe. Thanks for the trip down memory lane.

It was very easy and simple. Full of fat and flavor.



Ground Hamburger Balls in Gravy!

1 pound hamburger meat
2 Tablespoons garlic powder
1/4 cup dehydrated onions.
2 Tablespoons of Black Pepper
Salt to taste
1/2 Stick Butter
Flour
Water

Combine all hamburger, spices, and a little salt and make round meatball looking patties. Spray the pan with a little pam and brown the patties on both sides. Not all the way through. When done throw in butter and let melt. When melted throw in a bout a tablespoon of flour and whisk it around the meat. When incorporated add in about a cup or so of water or enough to cover the patties about half way. Put it on low cover them and let them go for about 30 minutes. Turning them half way through. Serve with mash potatoes and something green.

Man my arteries are clogging just thinking about it!
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Old 05-27-2008, 09:41 PM   #67
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I hear ya on the squirrel thread. My buddies Grandma use to make me and him squirrel meat biscuits and gravy after we would kill some squirrels. It was so good.
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Old 06-07-2008, 07:42 PM   #68
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way back up there you had a tarter sauce recipe. I don't remember how I came across it but try some red wine vinegar in the mix. Makes it very good!

Thanks for all the recipes. I'm gonna have to try the red beans and rice
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Old 07-05-2008, 08:34 PM   #69
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Grilled beef or whitetail tenderloin with oaxaca (mexican melting white) cheese and portabella mushroom

Cut up one portabella mushroom into chunks

saute in olive oil with a dash of black pepper, salt, and a little parsley.

Cook 4 loins on high heat till medium rare

place mushrooms on top.

Then shred cheese on top and place under the broiler for about 2 minutes until golden brown

Serve with a caipirina drink and eat!

Just made it here at the house and it was awesome!
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Old 07-09-2008, 03:55 PM   #70
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These are some GREAT recipes!!!!!!
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Old 07-15-2008, 12:21 AM   #71
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Tequila Mustard Shrimp

2 pounds shrimp butterflied and deveined
Juice of 1 lemon
1/4 cup Whole Grain Mustard
1/4 cup Onions minced
2 garlic cloved minced
Tablespoon Worcestshire
1/4 cup tequila (a gold or resposada)
2 tablespoons olive oil

Place shrimp, lemon juice and worcestshire in a bowl, and mix them up and let them marinate for about 5-10 minutes.

The rest is going to sound much harder than it is. Make sure you have some salt, baking soda or extinguisher handy!

Sweat the onions and garlic (put them in a cold pan then put them on the heat set temp at medium high) with the oil. cook till transluscent. Next dump in the shrimp mixture. Toss around a bit when they start to curl add in the mustard. Keep stirring so it doesnt burn. Now finally when the pan is good in and popping hot again pour in the tequila! I WILL EMPHASIZE THAT THIS WILL BE FLAMMABLE! Not something dangerous just control it. If you have a gas stove just turn the pan a little bit over the flame until it lights. If you have electric start it with a stick lighter. You'll have a pretty good flame for a few seconds. Once it starts to slow down continue to stir or flip around in the pan. Once the shrimp have fully curled and you have a nice gravy serve it over some angel hair pasta. Top with a little parmesan cheese.
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Old 07-15-2008, 12:27 AM   #72
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Sonoran Salsa con Aguacate (Avocado)

Roast one Anaheim or Poblano Chile Can be done in a fire place or on some coals. Just throw it on the bare coals and rotate with some tongs.

Remove all black and dice into 1/4" pieces
Cut up the following 1/4"

Tomato, Onion, cucumber, chop cilantro.

Take juice from one lime.

Combine all ingredients for a great fish topping or as a dip.

You could also throw in some canned drained black beans as well as some roasted corn.

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Old 07-15-2008, 12:32 AM   #73
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Fire warning**** Keep salt, baking soda or extinguisher handy just in case

Cabo Catfish

Ingredients
2 Catfish Filets
Lime
Onions
Tomato
Avocado
Feta Cheese or Oaxaca Quesadilla Melting Cheese
Mushrooms
Bell Pepper (Red Preferrably)
Paprika
Salt and Pepper
Tequila (resposada) (Lit with stick lighter or gas stove) Tequila must be simmering before lighting.

Make it just like the pictures below. Frying pan and Medium High heat.

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Old 07-15-2008, 12:48 AM   #74
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Homemade Ice Cream Base

You can change many things but here's the custard base.

Separate 6 egg yolks. Discard the whites. Place 4 cups heavy cream in a stock pot. Slowly heat up on medium heat until it gets war/hot to the touch. Stir every 30 seconds. Add in 2 cups sugar. Once it gets hot take some of the hot cream and add it to the yolks to temper them. Keep adding it a little at a time whisking constantly. Then add it back to the stock pot.

(If you want to add vanilla (1 Tablespoon) or a vanilla bean stripped do it now. Place on low and continue to stir until it thickens up and will coat the back of a spoon.) If not we'll be adding in other ingredients shortly. You could also use lemon or pineapple extract here as well. Same usage.


Set aside and let cool for about 10 minutes. Next add it to 4 cups of cold whole milk.

If you're going to use fruit or additives you want to add it in now as it is cooling. For chocolate chip. Grate some chocolate (not milk chocolate) semi sweet or dark. Grate it in about a cup will suffice.

Or you could add in a cup of strawberries, pineapples, blue berries, or whatever else strikes you. Add half now and the other half, half way through when the ice cream starts to thicken up.

Last throw it in your ice cream maker, salt the ice with ice cream or epsom salt and turn it on and let it go to work! Serve it soft!
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Old 07-20-2008, 01:52 AM   #75
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Hey Travis,

Do you have one for tortilla soup?
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Old 07-21-2008, 06:31 AM   #76
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yes i do. i'll post it when i put jolie down.
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Old 07-21-2008, 02:56 PM   #77
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Tortilla soup

32oz water
2 Split Chicken Breast
1 Can Rotel
1 Can Diced Tomato
1/2 onion chopped
Juice of 2 limes
2 Avocados
Tortilla Chips
Sour Cream
Pinch of Cilantro
Shredded cheddar or whatever you like
Teaspoon cumin
Teaspoon Paprika
Salt and Pepper to Taste

Boil Chicken in Water. Once cooked Remove chicken and shred the meat. Return to pot. Add in onion, rotel, tomato, and spices. Simmer for 15 minutes on a slow boil.

In the bowl in which you're going to serve in. Crush up tortilla chips and put in a little cubed avocado, cilantro, juice from half a lime, a little cheese, and a dollop of sour cream. Pour soup into bowl and serve.

Serve with Modelo Especial, Dos Equis, Tecate, or a Corona. Lime optional!
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Old 07-21-2008, 04:17 PM   #78
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Thanks Travis,

Gonna try this tonight.
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Old 07-21-2008, 08:11 PM   #79
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cooking it right now. It smells Awesome!!!! Pics to come
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Old 07-22-2008, 06:58 PM   #80
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Either it sucked or he forgot to take pics! I hope it was the latter!
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Old 07-22-2008, 08:21 PM   #81
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Sorry for the delay Travis! Actually it was the best tortilla soup I have ever had. I made a few modifications like I added tomato boullion with chicken flavor to the water as well as put a little bit more water then reccomended. I also used the extra hot rotel. It was AWESOME!!!! Thanks for a great recipe Travis!!!!! Here's the pics of the process.


















You guys have got to try this!!!!
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Old 07-22-2008, 08:37 PM   #82
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Man that looks great!
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Old 07-22-2008, 08:49 PM   #83
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Outstanding!!!!!!!!!!

Nothing like a little this little that addition to make it your own!!!!!! I love it!
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Old 07-27-2008, 05:42 PM   #84
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Travis that guacamole recipe is spot on!!! I made my own pico instead of using the HEB brand, but man was it good!!!
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Old 08-05-2008, 10:06 PM   #85
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Hey Travis,

How do you do pork chops?

Thanks,

Barrett
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Old 08-06-2008, 06:46 AM   #86
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mostly either lightly battered and panfried with a little oil.

Batter of flour, seasoning salt, and bread crumbs.

Or barbecued and slathered in bbq sauce.
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Old 08-27-2008, 09:33 PM   #87
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Dude!

The 30 minute Red Beans and Rice........Phenominal!

Ok, so I tricked it up just a fuzz. Bein a student of Emeril (I'm a food network nerd), I rolled with a half a green bell pepper diced, and an equal amount of celery diced, along with half a red onion diced.(The Trinity). I started the sautee a couple minutes early on the pepper and celery before the onion. Then proceeded as prescribed an added some diced cilantro sometime between adding the sausage and rice. And I used brown rice because my wife prefers it.

I might have used one more can of beans if I'd had it to make up for the added veggies(drained though, unlike the 1st two cans), as the liquid was perfect but I like beans.


My wife is from Louisianna, and has spent plenty of time in New Orleans, and she LOVED IT!

Another winner......Thanks Travis.


How bout some MC Dirty Rice????

Last edited by Dale Moser; 08-27-2008 at 09:35 PM.
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Old 08-28-2008, 07:18 PM   #88
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Quote:
Dude!

The 30 minute Red Beans and Rice........Phenominal!

Ok, so I tricked it up just a fuzz. Bein a student of Emeril (I'm a food network nerd), I rolled with a half a green bell pepper diced, and an equal amount of celery diced, along with half a red onion diced.(The Trinity). I started the sautee a couple minutes early on the pepper and celery before the onion. Then proceeded as prescribed an added some diced cilantro sometime between adding the sausage and rice. And I used brown rice because my wife prefers it.

I might have used one more can of beans if I'd had it to make up for the added veggies(drained though, unlike the 1st two cans), as the liquid was perfect but I like beans.


My wife is from Louisianna, and has spent plenty of time in New Orleans, and she LOVED IT!

Another winner......Thanks Travis.


How bout some MC Dirty Rice
Dale I prefer brown rice as well. Glad you liked it. awesome addition


Here you go Dale. I make mine with a little Texas twist.


all diced
1/4 cup onion
1/4 cup celery
1/4 cup bell
2 cloves garlic minced
1/2 jalapeno seeded
1/2 stick butter
1/4 cup salt pork or better yet some leftover brisket or pulled pork
1/2 pound pan sausage
3 or 4 chicken livers
salt and pepper to taste
1 cup chicken broth
4 cups cooked rice



saute all vegetables and meats in butter. when brown add broth and scrape pan. stir in rice. voila
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Old 08-31-2008, 02:51 PM   #89
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Quote:
Originally Posted by Fightinaggies View Post
Hey Travis,

How do you do pork chops?

Thanks,

Barrett
if i may butt in

pork works well with italian seasoning, (think italian sausage) wether you maranade in italian salad dressing or use a dry italian seasoning, they both are good...
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Old 09-01-2008, 09:14 AM   #90
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Great suggestion Billy!
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Old 09-09-2008, 07:46 PM   #91
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I just got done making the tortilla soup , I added mushrooms it was great. Thanks Travis
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Old 09-18-2008, 12:51 PM   #92
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Travis:

Have you got anything for a cream based pesto sauce that I can make with bowtie pasta and chicken??

How about a chicken breast stuffed with pesto dressing??

Thanks for all the great recipes!!!

chris
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Old 09-18-2008, 04:30 PM   #93
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Kramer,

Take some flour and butter and make a roux. Pour in 1 pint heavy cream. Add 1 tablespoon pesto.

I usually just buy it at the store. But here's a recipe.

I do mine with pecans being that we're from Texas.

1/4 cup pecans
2/3 cup basil pressed
1/4 cup parsley pressed
2 tablespoons parmesan cheese
Olive oil roughly 1/4 cup if it looks to dry add a little more.
a little salt and pepper


For a stuffing
1/2 cup bread crumbs
1/2 cup corn bread crumbled
3 tablespoons butter
2 tablespoons pesto
chicken broth or water if you must to get it to clump up


stuff that inside a slit in your chicken breast.


I just made this up off the top of my head. A little bacon grease and bacon crumbles in the stuffing would be a bangup meal as well.

Pan fry on low and serve with the gravy.

Voila!
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Old 09-19-2008, 12:31 AM   #94
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Have one for chicken parmesian(spelling?)?
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Old 09-19-2008, 02:52 AM   #95
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How about the enchilada sauce and the carne guisada from Yomi's???
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Old 09-19-2008, 05:48 AM   #96
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Chicken parmesan is easy.

Take
4 chicken breast
3/4 cup bread crumbs
1/4 cup parmesan cheese
Italian Seasoning
Salt and Pepper
Flour
Milk/egg wash
spaghetti sauce
mozzarella cheese

Prep your batter station.
Dry wet dry
Flour, then 1/2 cup milk and one egg mixed together, last bread crumb mixture with bread crumb, italian seasoning, salt, pepper, parmesan.

Next pan fry with just a little oil about 3 minutes per side flipping twice on each side.

When golden brown ladle a couple of spoon fulls of spaghetti sauce and some grated mozzarella on top of that. Place it under the broiler for about 1 minute and you're done.

Use remaining spaghetti sauce for some pasta.
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Old 09-19-2008, 06:04 AM   #97
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On the enchilada sauce and carne guisada I'm not sure what they use its been so long since i've been there.

They're fairly simple if I remember correctly. Give me a little time on this.
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Old 09-19-2008, 06:44 PM   #98
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Thanks Travis. Do you have a special spaghetti sauce recipe?
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Old 09-19-2008, 08:49 PM   #99
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No problem, just seeing if you knew.
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Old 09-19-2008, 10:14 PM   #100
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Barrett,

I do tomato sauce, italian seasoning and a little this or that. just play with it.



Rmf,

I'm fairly certain they are standard issue. cumin, onion, garlic, salt paprika, and a little chili powder.
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