These are a few of my favorite recipes. They fall into the area of cuisine that I call Texican.
People really rave about this dish. It was something that came to mind when I needed a potato dish for a wedding shower. I gave it a try and it turned out great.
3 lbs Red Potatoes
1 Red Bell Pepper
1 Green Bell pepper
8 oz Sliced mushrooms
TT McCormick Grill Mates Cowboy Rub
1 stk Butter
2 tbl Oil
Milk or potato water to almost cover.
This can be cooked two different ways. If putting in the pit at 225 I par boil the potatoes and saute the veggies. If I go straight into an over at 350 I just slice and put in the oven to cook.
This is the pit method described
Par boil potatoes with skins on after washing them, slice them about 3/8 inch thick. Slice the peppers and onion into thin strips and saute with mushrooms in the oil. while potatoes are boiling. In a cooking dish, disposable aluminum pan, place potato slices in a single layer. Sprinkle with the cowboy rub and salt. Next spread the peppers and onions over the potatoes and add the butter sliced up across the top. Now if you are doing a large amount or if you have a smaller dish start another layer of potatoes and repeat the process. Now you can almost cover with milk or use the water from the cooked potatoes and almost cover. Wrap with foil and place in the BBQ pit. I usually let it cook another hour to blend seasonings.
Asparagus is my favorite vegetable. This is my favorite way to eat it.
2 lbs Asparagus Spears
4 oz Bacon
1/2 Onion diced
TT Kosher Salt
TT Ancho Chili Powder
Fry bacon in a cast iron skillet until crisp. Remove bacon and retain the rendered oil. Onion is now sautéed in the bacon grease. The bacon grease is now infused with the onion flavor. Add the asparagus to the oil after trimming the tough ends. Cook the spears until crisp tender. If you pick the spear up by the end it will sag a little but not fall limp. Remove from the heat and drain and sprinkle with kosher salt. After plating lightly sprinkle with ancho chili powder.
12 Roma Tomatoes
5 Cloves Garlic
1 tsp sugar
2 tsp salt
Juice of 1 lemon
Handful of Cilantro
Coat Tomatoes and Jalapenos with oil and roast in cast iron skillet. Remove when skin is well charred. Place all ingredients except cilantro in food processor and blend. Chop up cilantro and add to processor, blend to mix.
Serve with Chips or along with your meal.
Raspberry Chipotle Pork Loin
Or other cuts of meat or chicken
This is great on the pit or in the oven. On the pit, I cook it a little slower and longer. Sometimes I use peach or apple preserves, which give it an excellent flavor also. Remember, pork is not like beef, once it is cooked it only gets tougher.
I cook it until it reaches 150, then I let it stand for 10 minutes or so. The loin will continue to cook even though it is out of the oven and will reach that 160. You want to make sure if any bacteria is present, it is dead. By letting it rest before slicing it also allows the juices to settle inside and not run out when you slice it. Never slice pork ahead of time. Wait until it is time to eat and then slice it. We want this loin nice and juicy.
1 Boneless pork loin (I use the full loins on the pit sometimes 10 lbs,
In the oven a 3-4 lb loin is a nice size)
1 16oz jar of raspberry preserves (or the fruit of choice)
1 can Chipotle Peppers in Adobo sauce (add peppers to taste, about 2)
Kosher Salt to taste
Cracked Pepper to taste
Cumin to taste
½tsp Cardamom (with apples, it adds a nice taste to it) add to the apple jelly and Chipotles
If worried about making the spice rub just use fajita seasoning without Msg or salt. Sprinkle on the kosher salt and then coat to taste with the fajita seasoning.
Make a rub with the spices and let the loin set while you make the sauce. Place 1 or two peppers and some of the Adobo sauce in a food processor and mix till makes a smooth paste. Taste and add peppers if needed, remember you can always add more but you can not remove any, so start small and add them. You can coat the loin with the sauce or cook about 2/3rds of the alloted time then coat with the sauce, save some for a sauce to use on the plate. Place in a 350 preheated oven for about 1½ to 2 hours, when a meat thermometer reads 150 remove. Allow to set for 10 to 15 minutes, the loin will continue to cook till it reaches 160. If cooking on the pit I usually cook at about 225 to 250 and will cook for about 3 hours. Remember, the internal temp. is what is important.
These sauces also work well as a marinade for chicken or other meats.
1 Head green cabbage
1/2 Head Purple cabbage
1/2 lb Carrots
1p Hellmann’s mayonnaise
1/2C Sour cream
1/4C Apple cider vinegar
2 Garlic cloves minced or passed through a pres
TT Salt and pepper ( use white pepper if you don’t want to see the pepper flakes plus it gives a little different taste that I like)
- 1. Combine all ingredients other than vegetables in a bowl and whisk together.
- Add the cabbages and carrots and mix well. Season to taste with salt and pepper.