Dry Adobo Rub

 Dry Adobo Rub. There are probably thousands of variations of this rub, used in Mexico, throughout the Caribbean, and South America. One sniff and you will see why it's so widely popular. It,s great used on any type of meats.


Ingredients:
1tsp. dried cilantro
1tsp. tumeric
1tsp. corriander
1tsp. dried lemon zest
1tsp. paprika
1Tbl. salt
1Tbl. garlic powder
2tsp. onion powder
2tsp. ground cumin
2tsp. oregano
2tsp. black pepper

Add everything to a storage bag, shake to combine.
Rub onto meats before grilling or baking.

Breaded Shrimp

                                                 Breaded Shrimp

Ingredients:
2lbs. raw shrimp- peeled and de-veined
2cups plain breadcrumbs
1egg 
3/4tsp. garlic powder
1/2tsp. onion powder
1tsp. dried tarragon- crushed
 oil for frying

Preparation:
Beat the egg in a medium bowl.
Pat the shrimp dry with paper towels and add them to the egg. Toss.
In a large bowl, Whisk together the breadcrumbs, garlic powder, onion powder and tarragon.
Remove all the shrimp from the egg bowl, allowing excess to drip.
Toss the shrimp in the breadcrumb mixture. let stand while heating the oil.
Heat the oil to a medium-high temperature. (breadcrumbs brown very quickly and have to be cooked at a slightly lower temp.)
Shake excess breadcrumbs from the shrimp and fry several at a time for about 2 minutes per batch.
Or until golden brown and cooked through.
Serve with your favorite sauce.

Beer Batter Cod Fillets

                                                         Beer Batter Cod
This is the best batter I've used, restaurant quality. It works well for shrimp tempura also.
Ingredient:
12oz. any beer
1-1/2 plus another 1 cup flour
1/2tsp. garlic powder
1/2tsp. pepper
1tsp. salt
1tsp.tarragon-crushed
2lbs. cod fillets

Preparation:
I prefer to salt my fillets before dipping. This step can be omitted
Add the seasonings to the 1-1/2cups flour. Whisk together.
Add the beer and whisk until well blended.
Dip fillets into the batter, allowing any excess to drip.
Then dredge them in the 1 cup of remaining flour.
Fry at 375* until golden and cooked through, about 5 minutes.

Mojo Style Baked Potato Wedges

                                         Mojo Style Baked Potato Wedges

Ingredients:
3 potatoes
2tbl.flour
1tsp. seasoned salt
1tsp. paprika
1/2tsp. onion powder
1tsp. garlic powder

Preparation:
Cook whole potatoes in the microwave about 5 minutes, until firm/soft.
Cool and slice into wedges.
In a bowl combine all other ingredients, whisk to combine.
Dip the wedges in water, then press the cut edges into the flour mixture.
Let the wedges rest about 1 hour, to allow the flour to form a batter.
Bake at 375* for about 30 minutes.

My Horseshoe Sauces

                                              Horseshoe Sauce

What is a Horseshoe?

Ingredients:
Large batch
1stick melted, real butter
1 gallon can of cheese sauce
1/4cup Worcestershire
1 bottle Guinness beer
2tsp. cayenne pepper
2 tsp. hot sauce
1tsp. adobo sauce
Just enough milk to thin it out a bit.

Preparation:
Add all to a large pot heat through. Serve warm.

For a small batch I use
Ingredients:
1/2 box processed 'generic' cheese -similar to velveeta- cut up
1/2stick melted, real butter
2tsp.Worcestershire
1/2cup Guinness beer
1/4tsp. cayenne pepper
1/2tsp. hot sauce
1/2tsp. adobo sauce
Just enough milk to thin it out a bit. 1/4-1/2 cup
Preparation:
Add all to a 2 quart pan. Heat slowly until the cheese melts. Serve warm.

Montreal Seasoning

                                                       Montreal Seasoning
You must try this imitation of 'Grill Mates' Montreal seasoning. It's not spot on, but really good.

Ingredients:
4tsp. salt
1tsp black pepper
1tsp. grated orange peel
1tsp. grated lemon peel
1tsp. paprika
1tsp. thyme
1tsp. rosemary
2tsp garlic powder
1tsp onion powder

In a spice grinder ( or use a mortar and pestle)
Add 
1 tsp. coriander
1/2tsp fennel seeds
1tsp bell pepper flakes- or red pepper flakes
1/2 tsp caraway seeds
Grind just long enough to crush.

Add all ingredients to a resealable bag. shake to mix well.
This can be used on any grilled or baked meats.

Baked Potato Wedges With Herbs

Baked Potato Wedges With Herbs

Ingredients:
1-Gallon freezer bag
2tbl. Vegetable oil
4-5 Russet potatoes-sliced into wedges
1tsp. Basil
1/2tsp. Ground thyme
1/4tsp. Garlic powder
1/2tsp Onion powder
1/2tsp. Salt
1/4tsp. Pepper

Preparation:
Heat oven to 375*
In the bag, add oil and herbs. close the bag and shake to mix.
Add the potatoes,seal bag and shake to coat.
Pour contents onto a cookie sheet, and bake 30-45 minutes or until potatoes are tender and golden brown.

General Tso’s Favorite Chicken

My favorite too. There's just something about this gingery tangy sauce that I crave.

 Chicken Marinade/batter

    1 1/2 tsp sesame oil
    1 egg white
    1 Tbsp soy sauce
    1/4 cup cornstarch
    1 lb skinless boneless chicken, trimmed and cut

In a large mixing bowl, stir together marinade ingredients. Add chicken and coat thoroughly. Let stand at room temperature for 20 minutes. make sauce.

General Tso’s Sauce
1 cup water with 3tbl. chicken base or bullion dissolved in it.
2 tsp- Chili garlic sauce found in the Asian aisle of your grocer, or use chili-garlic-sauce
3 Tbsp sugar
1/4 cup soy sauce
1 Tbsp cornstarch
4 scallions, thinly sliced
In a separate small mixing bowl, whisk together sauce ingredients.

Next:
2 Tbsp ginger, finely chopped, ... maybe 1/2 tbsp pureed ginger
2 cloves garlic, minced
5 dried bird chilies
Heat a dash of  oil in a large saucepan. Add bird chilis,ginger and garlic and cook until fragrant, 1-2 minutes. Stir in General Tso’s sauce and cook until thick and glossy. Keep sauce warm over low heat.

In a large, deep skillet, heat 1/2 inch of  oil until bubbly.
Add chicken, one piece at a time and fry over high heat, turning once or twice until brown and crispy, about 4 minutes.
Drain chicken on a plate lined with paper towels. Then immediately add chicken to sauce, along with scallions. Cook until just coated, about 30 seconds. Serve with steamed broccoli and rice.

Cajun Seasoning

Cajun seasoning:

2 teaspoons salt

2 teaspoons garlic powder

2 1/2 teaspoons paprika

1 teaspoon ground black pepper

1 teaspoon onion powder

1 teaspoon cayenne pepper

1 1/4 teaspoons dried oregano

1 1/4 teaspoons dried thyme

1/2 teaspoon red pepper flakes (optional)

Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.

Grilled Butterfly Pork Chop Sandwich

Grilled Pork Chop Sandwich and a side salad with Homemade honey-mustard salad dressing
This is best if you marinate the chops overnight before grilling, It really tenderizer them. I prefer to grill these in a skillet. Make butterfly chops yourself-video follows

Marinade:
In a bowl mix:
1cup Italian salad dressing
1/4cup Dijon mustard
1/2tsp. adobo sauce
a storage bag

Preparation:
Whisk together the marinade ingredients
Add the marinade and chops to the bag, remove the air and refrigerate overnight.
Grill according to taste. serve on a bun with tomato, lettuce, and mayo.


Here are a couple of videos. First, how to make a pork loin into chops and second how to butterfly your chops.You don't need a whole loin LOL just a pork loin roast.

http://www.youtube.com/watch?v=Kwsbd9WPtv4&feature=related

LOL men get all excited about grilling "Fire Good"

http://www.youtube.com/watch?v=dR2sEcBICFI

Grilled Brisket With Cranberry BBQ Sauce

                            Grilled Brisket With Cranberry BBQ Sauce
The combination of the spicy brisket and the tangy BBQ sauce is a perfect marriage of flavors.

Cranberry BBQ Sauce
To a bowl add:
1 small bottle any sweet BBQ sauce
1 cup cranberry sauce
1-tbl.soy sauce
1tsp garlic powder.
Whisk until smooth.
Brisket is very tough, so needs to be parboiled before grilling.
Add brisket to a 4quart pan of water and boil for about 2-3hours or until very tender.
Remove the brisket from the water, and cool a little while, so it wont fall apart on the grill.
Trim away fat on the surface of the brisket, after it has cooled.
When grilling, since the brisket is actually already cooked, you just want it to brown slightly and get a bit of a dry crust , so the BBQ sauce wont slide off.
Baste on BBQ allow it to glaze a bit, turn, baste, glaze. I usually baste both sides 2-3 times.

                                   Whisk together sauce ingredients.

                                        Baste 2-3 times each side.

Raspberry Chipotle BBQ Sauce

Raspberry Chipotle BBQ Sauce
Wow I love this one on grilled beef
1 small bottle of mild BBQ sauce
1 cup frozen raspberries
1 or 2 chipotles in adobo sauce (found in the Mexican section of your grocer)

Put all in a blender until smooth. baste onto grilled meat at the end of cooking.

Paul's Beef Rub

Paul's Beef Rub
3tbl. brown sugar
2tbl. salt
2tbl. pepper
2tbl.garlic powder
2tbl. paprika
2tbl.parsley
2tbl.onion powder
1tsp.ground cumin
1tsp.cayenne
Mix all ingredients rub into meat to be grilled, wait 1 hour, then grill.
Beef, chicken, pork or fish

Blackening Spice

Blackening Spice

Ingredients:

 1 teaspoon ground basil
 1 teaspoon ground thyme
 1 teaspoon garlic
 1 teaspoon white pepper
 1 teaspoon black pepper
 1 teaspoon salt (sea salt is better)
 1 teaspoon onion powder
 2 teaspoons cayenne pepper
 1 teaspoon paprika


Mix all ingredients together.
Place in an empty used spice bottle or jar for storage.
Refrigeration recommended but not required