Dessert

Cooking Videos Up and Running

I know I have not been blogging like I should, but I have really been busy. Ok that is an excuse and my dad used to have a saying about excuses that I will not repeat here. Anyways, lately I have been recording cooking videos and posting them on YouTube, so that has been taking up a lot of my time. Also the BBQ trailer is rolling strong, so that is keeping my extra time limited. So I said all of that to say this. Here is the link to my YouTube channel so take a look and let me know what you think about it. Leave a comment give me some thumbs up and subscribe if you can.

https://www.youtube.com/channel/UCWqNUDaH4Yd7RJgeSXE9LhA

Categories: Appetizers, BBQ, Competition, Dessert, Entrees, Grilling, Hors d'Oeuvres, Side Dishes, Texas Style Cuisine, Uncategorized | Tags: , , , , , , , | Leave a comment

Jack Daniel’s Peach Cobbler, its a winner!

IMG_1794This is a very easy recipe and it is excellent. I have entered it in three cook-offs and it has won all three. Two times I have cooked in a dutch oven and once in my oven in the BBQ trailer. I am going to give instructions for the oven. I  know you dutch oven enthusiast will know how to adjust. A simple pie crust is easy enough to make or you can use premade crust from your local grocer. I encourage you to give it a try you will love it.

Ingredients:

1. 2 1/2 lbs     frozen peaches (I buy 5lb bags that I get at our local HEB) so I use 1/2 bag

2. 2 cups        sugar

3. 1/4 cup      flour

4. 1/3 cup      cinnamon with sugar

5. 1/4             juice of a lemon

5. 3                premade pie crust or two large homemade crust

6. 1/4 cup    butter

7. 1/4 cup     Jack Daniel’s

Directions:

1. In a bowl add thawed peaches, sugar and flour(mix the sugar and flour before adding to the peaches) and Jack Daniel’s allow time for the peaches to render their juices, stir occasionally.

2. Grease a baking dish with shortening,  9X13 sheet pan or a half hotel pan.

3. Line the pan with crust.

4. Add lemon juice and about half of the cinnamon mixture and stir into the peaches.

5. Fill the crust with the peach mixture.

6. Cover the fruit with the remaining crust.

7 With a sharp knife slice the top of the crust to release steam.

8. Sprinkle cinnamon over the top of the crust and place butter pats on top of the crust.

9. Place the cobbler into a preheated 350 degree oven and bake for 45 minutes. The crust should be golden brown and the juices should be bubbling thru the crust.

Categories: Dessert, Texas Style Cuisine, Uncategorized | Tags: , , , , , | Leave a comment

BBQ Trailer Up and Rolling

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We are a little over two months into selling BBQ in Lytle. Sells have been good for a new business and the community is showing up to support us. You can  find us parked downtown Lytle at   15049 Main St, on Saturdays and Sundays. We try to open up at 11:00 and we stay open until we sell out. We don’t sell out every day but we selling quite a bit of BBQ. We sell brisket, spare ribs, sausage, chicken and pulled pork along with sides. Our sides include potato salad, coleslaw, beans and Mexican rice. On Sundays we are serving a Jack Daniel’s Peach Cobbler for dessert.

A big endorsement by one of Texas's best.

A big endorsement by one of Texas’s best.

My Pitmaker BBQ Vaults doing the work on my trailer's BBQ porch.

My Pitmaker BBQ Vaults doing the work on my trailer’s BBQ porch.

Our 1st cook off in the new trailer.

Our 1st cook off in the new trailer.

The official T-shirt

The official T-shirt

Categories: Appetizers, BBQ, Competition, Dessert, Entrees, Grilling, Hors d'Oeuvres, Side Dishes, Texas Style Cuisine | Tags: , , , , , , , , , , , , | Leave a comment

Fun, Food and Fund Raising

Steven Raichlen and I at the Showcase Dinner.

Steven Raichlen and I at the Showcase Dinner.

The SARA, San Antonio Restaurant Association, Showcase Dinner was a huge success once again this year. This years guest chef was Steven Raichlen and he helped to make the evening at the historic Pearl Stables just north of the down town, fantastic. The evening started with drinks and hors d’oeuvre that were prepared by Chef Johnny Hernandez and True Flavors Catering. Chef Hernandez and his people did an excellent job preparing the foods that Mr. Raichlen had chosen for the evening. Upon arriving I met my friend Ruben Sepulveda and his lovely wife Cheryl, who had graciously invited my wife and I to be their guest. My first tasting was Steve’s Buffla-Q Shrimp, I could have just continued with them and been so happy. Next I tried some Finger Burner Lamb Chops and then some Bacon-Grilled Dates, along with some Gentleman Jack to wash them down.

 The meal started with a Grilled Caesar Salad, and we were able to enjoy it while Steven was on stage showing us how to make the shrimp hors d’oeuvres and each of the other courses as we enjoyed them. The main course was a grilled New York Strip with Jack Daniels/Dr. Pepper BBQ Sauce and Hell Fire Peppers, it was served with  a Smoked Stuffed Potato, Pimenton Grilled Asparagus and a Oaxacan Grilled Corn Flan. The dessert was an excellent Grilled Pound Cake with Fresh Berry Salsa and Tequila Whipped Cream.

 I had a chance to meet Mr. Raichlen during the meal and again the next day at the CIA. It was a true pleasure, he was a very nice man and was sincerely seeing that you enjoyed your evening and his meal. I was able to pick up an autographed copy of his new book BBQ Planet to go along with his other books that are in my library of cookbooks.

Thanks Mr. Raichlen for a wonderful evening and to SARA for the hard work they put into this scholarship fund-raising event for the culinary students of San Antonio.

Categories: Appetizers, BBQ, Dessert, Entrees, Grilling, Hors d'Oeuvres, Side Dishes, Texas Style Cuisine | Tags: , , , , , , , , , , , , , , , , , , , | Leave a comment

Cast Iron Cookie

I had one of the kids come in and ask me if I could cook a huge cookie in a frying pan. Well of course I can, I told him.  I checked the dry storage and we were out of chocolate chips. But we were in luck, one of the kids had some World’s Finest Chocolate bars for a fundraiser. So we bought two bars and got after it. I grabbed an 8″ skillet and melted a stick of butter. Next I stirred in 1/2 cup each, of white and brown sugar. After the sugar was melted in I added 1 1/2 teaspoons of vanilla. We pulled the skillet off the stove. This is where you have to be careful, you can’t add the egg to soon. If you do you will cook the eggs. That is why you cant get the skillet to hot. Cast iron holds heat, so if you get it to hot it will take a while to cool it off. While the skillet was cooling, I chopped a World’s Finest Chocolate Bar into pieces. We had the chocolate and almond bar and that worked great. Then we sifted 1 1/2 cups of flour, 1/4 teaspoon of salt and 1/2 teaspoon of baking soda and mixed them together.. Next I whisked one egg into the sugar and butter. Then the flour was poured into the skillet to form the dough. Once the flour was incorporated totally I pressed the dough out evenly across the skillet. I then scattered the chocolate across the dough and placed it in the oven. The cookie was baked for 20 minutes at 350 and it came out a beautiful  golden brown. Now the best way to serve it, I believe, is with a few scoops of ice cream on top. We had no ice cream so we cut it up and found a little milk to drink with it. On a whim it was an excellent dessert and a great lesson for the kids to experience. Now if I was going to make a few of these I think I would make the dough and add it to a warm skillet. A much easier and faster way to cook these excellent cookies.

Categories: Dessert, Texas Style Cuisine, Uncategorized | Tags: , , , , , | Leave a comment

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