5 Hs Ranch

10/28/2021

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10/15/2017

11/17/2014

Macaroni And Cheese Recipe

Ingredients

500 grams macaroni noodles
4 Tablespoons butter
2 Tablespoons flour
2 cups milk
1 1/2 cups sharp cheddar cheese, grated
1 1/2 cups mozzarella cheese, grated
1/2 cup parmesan cheese
1/2 cup breadcrumbs

Cooking Directions

Preheat oven to 400F.

Cook macaroni according to package instructions.

In large saucepan, melt butter and then add flour, stirring quickly for 1 minute to create roux.

Add milk and cooked, drained macaroni.

Add cheddar and mozzarella and mix well.

Pour macaroni mixture into oven-proof casserole dish.

Sprinkle with parmesan cheese and breadcrumb and bake for 15-20 minutes.

05/17/2014

Ginger Glazed Mahi Mahi

Prep Time: 5 Minutes
Cook Time: 12 Minutes
Ready In: 37 Minutes
Servings: 4

"This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. This recipe is a snap and so delicious. You'll love it!"

INGREDIENTS:

3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil

DIRECTIONS:

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

05/17/2014

Good Ole' Southern Frogmore Stew

Prep Time: 15 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 5 Minutes
Servings: 4

"This is comfort food for any true Southerner. Includes shrimp, potatoes, fresh corn and smoked sausage."

INGREDIENTS:
3 quarts water
1 lemon, halved
1 medium onion, halved
2 cloves garlic, smashed
coarse salt to taste
1 (3 ounce) package dry crab boil
1 1/2 pounds medium red potatoes,
scrubbed
1 pound smoked sausage, cut into 1 inch
pieces
4 ears fresh corn, shucked and broken in
half
1 1/2 pounds unpeeled, large fresh
shrimp
1/2 cup butter, melted

DIRECTIONS:
1. Bring the water to a boil in a very large pot. Squeeze the lemon juice into the water, then throw in the halves. Add the onion, garlic, salt and crab boil. Reduce heat to a simmer, cover, and cook for about 10 minutes.
2. Add the potatoes and sausage; cover and simmer for 20 minutes. Add the corn and cook for 10 minutes. Remove from the heat and stir in the shrimp. Let sit covered for 5 minutes or until shrimp are pink. Drain, and serve with melted butter for dipping. Broth may be reserved and reused for cooking rice or other soups.

05/17/2014

Hot Artichoke and Spinach Dip II

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
Servings: 12

"Who can deny the popularity of artichokes and spinach blended with cheeses? Try this hot, flavorful dip with toasted bread or tortilla chips."

INGREDIENTS:
1 (8 ounce) package cream cheese,
softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts,
drained and chopped
1/2 cup frozen chopped spinach, thawed
and drained
1/4 cup shredded mozzarella cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

05/17/2014

King Crab Appetizers

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes

Servings: 12

"These crab tartlets become a family favorite and be requested often at holiday get togethers."

INGREDIENTS:

2 (12 ounce) packages refrigerated
biscuit dough
1 (8 ounce) package cream cheese,
softened
1 (6 ounce) can crab meat, drained
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
1/2 cup shredded Cheddar cheese
2 tablespoons thinly sliced green onion
1 teaspoon Worcestershire sauce
1 pinch paprika

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans.
2. Divide rolls in half and press into the prepared tartlet pans. Set aside.
3. In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika.
4. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.

05/17/2014

Brown Sugar Smokies

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 12
"Mini smoked sausages disappear extra quickly when blanketed in crisp bacon and topped with a brown-sugar glaze."

INGREDIENTS:

1 pound bacon
1 (16 ounce) package little smokie
sausages
1 cup brown sugar, or to taste

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
3. Bake until bacon is crisp and the brown sugar melted.

05/17/2014

Stuffed Green Peppers I

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 1 Hour
Servings: 6

"Green bell peppers stuffed with ground beef, rice, and sharp Cheddar cheese are a hearty meal perfect for weeknight dinners."

INGREDIENTS:
6 green bell peppers
salt to taste
1 pound ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled
tomatoes, chopped
1 teaspoon Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato
soup
water as needed

DIRECTIONS:
1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

05/17/2014

Garlic Prime Rib

Prep Time: 10 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 1 Hour 40 Minutes
Servings: 15
"A garlic, thyme, and olive oil marinade covers your prime rib roast for 5-star results. This “secret” recipe is a secret no more!"
INGREDIENTS:
1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
DIRECTIONS:
1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
2. Preheat the oven to 500 degrees F (260 degrees C).
3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

05/17/2014

Stuffed Zucchini

Prep Time: 10 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 10 Minutes
Servings: 4
"This delicious stuffed zucchini recipe can be served as either a sidedish or a maindish."
INGREDIENTS:
3 zucchini
1 pound pork sausage
1 cup dry bread crumbs
1 clove garlic, minced
1 (32 ounce) jar spaghetti sauce
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs, and parmesan cheese. Stuff squash with sausage mixture and place in 9x13 inch baking pan. Pour sauce over squash and cover pan with foil.
3. Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

05/17/2014

Mediterranean Summer Tomatoes

Prep Time: 10 Minutes
Ready In: 15 Minutes
Servings: 6
"This is a very simple and yummy side dish. I learned in while living in France from an old Mediterranean lady. This is always a hit!"
INGREDIENTS:
5 fresh tomatoes
5 shallots, coarsely chopped
1/2 cup olive oil
1/4 cup balsamic vinegar
1 loaf French bread, for dipping (optional)
DIRECTIONS:
1. Core and slice the tomatoes, and arrange them in a serving dish. Sprinkle the shallots over the tomatoes. Whisk the olive oil and balsamic vinegar together with a fork, then pour over the tomatoes. Let stand for 5 minutes before serving, or refrigerate, covered, for up to 3 days. Eat with French bread, and dip the bread in the marinade when finished with the tomatoes.

05/17/2014

Gazpacho

Prep Time: 20 Minutes
Ready In: 2 Hours 20 Minutes
Servings: 10
"Tomatoes, onion, bell pepper, cucumber and garlic are pureed with lemon juice, red wine vinegar and tarragon and chilled for a refreshing cold soup."
INGREDIENTS:
4 cups tomato juice
1 onion, minced
1 green bell pepper, minced
1 cucumber, chopped
2 cups chopped tomatoes
2 green onions, chopped
1 clove garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried tarragon
1 teaspoon dried basil
1/4 cup chopped fresh parsley
1 teaspoon white sugar
salt and pepper to taste
DIRECTIONS:
1. In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

05/17/2014

I apologize but have been a bit busy wit work. But am going to post some summer fixins.

03/30/2014

Just about that time for BBQ season. Don't forget to stock up on supplies.

03/11/2014

Come check out our web store at www.5-hs-ranch.com. Let us know what you think.

Everything BBQ Salsa, BBQ Sauce, Rubs

11/21/2013

Pumpkin Cheesecake Tarts

Pumpkin Cheesecake TartsCrushed gingersnaps are the base for these delicate pumpkin and cream cheese cups. Topped with sour cream and drizzled with melted semisweet chocolate, these treats will make a big impression on your buffet table.

Ingredients:

Crust:
2/3 cup (about 15) crushed gingersnap cookies
2 tablespoons butter or margarine, melted

For Filling:
1 (8-ounce) package cream cheese, softened
1 cup LIBBY'S® 100% Pure Pumpkin
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 large eggs
2 tablespoons sour cream (optional)
2 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (optional)

Directions:

Preheat oven to 325°F (160°C). Paper-line 12 muffin cups.
For Crust: Combine cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each of prepared muffin cups. Bake for 5 minutes.
For Filling: Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Pour into muffin cups, filling 3/4 full.
Bake for 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream. Place morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts.
Makes 12 tarts.

11/21/2013

Apple Butterscotch Tart

Apple Butterscotch TartSweet butterscotch, brown sugar and cinnamon give this elegant apple tart a rich aroma and flavor. Perfect served warm with ice cream or whipped topping.

Ingredients:

1 pastry for single-crust pie
5 cups peeled and thinly sliced tart green apples
1 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup chilled butter or margarine
1 container vanilla ice cream

Directions:

Preheat oven to 375°F (190°C).
Line 9-inch tart pan with removable bottom with pastry; trim away excess pastry. Arrange apples in pastry shell; sprinkle morsels over apples. Combine flour, sugar and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle mixture over filling.
Bake for 40 to 45 minutes or until apples are tender when pierced with a sharp knife. Remove side of tart pan. Serve warm with ice cream.
Makes 8 servings.

11/21/2013

Apple Cranberry Streusel Pie

Apple Cranberry Streusel PieYour family will love this all-American dessert with apples, cranberries and a crumbly streusel topping.

Ingredients:

1 refrigerated rolled pie crust for a 9-inch pie

Streusel:
3/4 cup all-purpose flour
6 tablespoons firmly packed light brown sugar
6 tablespoons old-fashioned oats, uncooked
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted

Filling:
2 pounds Granny Smith apples, peeled, cored, thinly sliced (about 5 cups)
1 (16-ounce) can whole berry cranberry sauce
3/4 cup firmly packed light brown sugar
11/2 tablespoons cornstarch

Directions:

Preheat oven to 325°F (160°C).
Combine flour, brown sugar, oats, and cinnamon. Gradually stir in butter until mixture is crumbly; set aside.
Roll pie crust in a circle with an 11-inch diameter on lightly floured surface. Place the pie crust into a 9-inch pie plate and fold excess crust under at the edge of the pie plate. Press pie crust together along the rim to form a thick crust. Create a decorative edge by pressing down on the crust with fingers or tines of a fork, if desired.
Combine apples, cranberry sauce, brown sugar and cornstarch until well blended. Spoon apple mixture into pie crust. Sprinkle with Streusel mixture.
Bake about 1 hour, or until apples are tender. Serve warm.
Makes 8 servings.

11/20/2013

Sweet Potato Casserole

A sweet potato casserole recipe, made with mashed sweet potatoes and a crunchy pecan topping.
Ingredients:

3 cups mashed sweet potatoes
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter
Topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
Preparation:

Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.

11/03/2013

Cream Cheese Swirled Red Velvet Cookies

Add this recipe to one of your collections.

INGREDIENTS
1 box red velvet cake mix
2 eggs
2 tbsp butter, softened
2 tbsp milk
4 oz cream cheese, softened

LETS COOK:
Preheat the oven to 350 degrees. Line a large baking sheet with wax paper or spray with non-stick baking spray.
In a large bowl, combine the cake mix, eggs, butter and milk. The batter will be very thick. Drop the cream cheese by the tablespoon into the batter & gently fold in. Don’t over mix.
Drop the batter by tablespoons onto the baking sheet about 2 inches apart.
Bake for 10 minutes or until the cookies are set.
Cool for a minute or two on the baking sheet then remove to a wire rack to cool completely.

Cookies
16

11/03/2013

Pumpkin Brulee Cheesecake
Recipe

Total Time: 1 hours 35 minutes
Prep:
Cook:
0 hours 15 minutes
1 hours 20 minutes
Yield:
12 servings
Ingredients
8 sheets honey graham crackers
1 tablespoon unsalted butter, melted
12-ounces 1/3rd less fat cream cheese, at room temperature
1/2 cup light brown sugar, packed
1/3 cup plus 3 tablespoons granulated sugar
1/2 teaspoon kosher salt
2/3 cup low-fat (2%) Greek style plain yogurt
2 large eggs, at room temperature
2 large egg whites, at room temperature
1 15-ounce can pumpkin puree
2 tablespoons all-purpose flour
1 tablespoon pumpkin pie spice
1 tablespoon vanilla extract
Directions
Position the oven racks in center and lower third of your oven. Fill a roasting pan about half full of water and place on the lower rack. This will create a moist environment for the cheesecake and help prevent cracking. Preheat the oven to 325 degrees F.
Coat a 9-inch springform pan with nonstick cooking spray. Put the graham crackers and 1 tablespoon of granulated sugar in the bowl of a food processor and grind until fine. Add the butter and two tablespoons of water and pulse until moistened. Press into the bottom of the prepared springform pan. Bake until set and golden brown, about 10 minutes. Cool completely.
Combine the cream cheese, brown sugar, 1/3 cup granulated sugar and salt in a large bowl. Beat, with an electric mixer on medium speed, until smooth and fluffy. Add the yogurt, egg and egg whites, reduce the mixer speed to low, and continue to beat until blended. Add the pumpkin, flour, vanilla and pumpkin pie spice. Reduce the mixer speed to low and beat until just combined. Stir with a spatula a few times to make sure all the ingredients are incorporated and to release any air bubbles in the batter that could cause the cheesecake to crack.
Pour the batter over the crust and rap the pan against the countertop a few times to bring any trapped air bubbles to the surface. Place the cheesecake on the center rack in the oven. Bake until just set and the center wiggles slightly, about 1 hour to 1 hour and 10 minutes. Turn the oven off and crack the door open. Let sit in the oven for 15 minutes and then transfer to a wire rack to cool. Run a thin sharp knife between the cheesecake and then pan to release the sides. Cool completely and then chill until cold, at least 4 hours, or overnight.
Before serving, remove the cheesecake from the refrigerator and release the sides of the pan. Sprinkle the remaining 2 tablespoons sugar over the top of the cheesecake and brulee the sugar with a kitchen torch or under the broiler for a few seconds.
Per serving: Calories: 228; Total Fat 9 grams; Saturated Fat: 1 gram; Protein: 6 grams; Total carbohydrates: 31 grams; Sugar: 22 grams Fiber: 2 grams; Cholesterol: 34 milligrams; Sodium: 154 milligrams

11/03/2013

Pumpkin Cheesecake

Total Time: 1 hours 15 minutes
Prep:
0 hours 15 minutes
Cook:
1 hours 0 minutes
Yield:
8 servings
Level:
Easy
Ingredients
Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

09/04/2013

The Holidays are quickly approaching and you may be wandering what to make for Breakfast, well here you go!!!

Upside-Down Apple French Toast with Cranberries and Pecans

Prep Time:5 min Inactive Prep Time: -- Cook Time:45 min
Level: Easy
Serves: 4 to 6 servings

Ingredients
French toast:

4 eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/2 loaf challah bread, cut into 1 inch-thick slices
1/2 stick unsalted butter, cut into small cubes
1 cup light brown sugar, plus more for sprinkling, divided
4 Granny Smith apples
1/4 cup heavy cream
1/2 cup pecans
1/2 cup dried cranberries
Confectioners' sugar, garnish, optional
Directions
Preheat oven to 350 degrees F.

In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally.

Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface. Lay soaked slices of challah over the top so it is completely covered - you should be able to arrange the large slices and small slices so there are no gaps. Sprinkle the top with some brown sugar and place into the preheated oven. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy.

When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners' sugar, if desired, and serve.

Chef's Note: FYI - if your cast iron skillet is not seasoned, the cranberries will react with the skillet and turn black.

08/01/2013

This goes with the BBQ sauce
Bourbon BBQ Beans
Serves: 12 to 15
Prep Time: 30 minutes
Grilling time: 1-1/2 to 2 hours
Special equipment: Dutch oven
4 slices bacon (about 3 ounces), cut into ½-inch dice
1 cup diced yellow onions (½-inch dice)
1 tablespoon minced garlic
½ cup ketchup
¼ cup dark molasses
¼ cup yellow mustard
¼ cup bourbon
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
3 or 4 dashes Tabasco® sauce
2 cans (28 ounces each) baked beans
Kosher salt
Freshly ground black pepper
Mesquite or hickory wood chips, soaked in water for at least 30 minutes
1. In a large sauté pan over medium heat, cook the bacon, stirring occasionally, until crispy, about 10 minutes. Add the onions and garlic and cook until soft, about 5 minutes. Add the ketchup, molasses, mustard, bourbon, brown sugar, Worcestershire sauce, and Tabasco sauce. Bring to a boil, reduce the heat, and simmer for about 5 minutes.
2. Follow the grill’s instructions for using wood chips, and prepare the grill for indirect cooking over medium heat (350° to 450°F).
3. Rinse and drain the baked beans and put them in a Dutch oven. Add the sauce from the sauté pan. Stir to combine thoroughly. Place the pan on the cooking grate over indirect medium heat, close the grill lid, and cook for 1-½ to 2 hours. Season with salt and pepper. Serve warm.
From Weber's Art of the Grill™ by Jamie Purviance

07/31/2013

Going to have to try this, sounds great!!
Barbecued Meat Loaf
with Shiitake Mushrooms
Serves: 6 to 8
Prep Time: 20 minutes
Grilling time: about 1-1⁄2 hours
Meat loaf
• 12 shiitake mushrooms, about 6 ounces total, each 1-½ to 2 inches across
• Extra-virgin olive oil
• 1 cup bread crumbs
• ¼ cup milk
• 2 pounds ground chuck (80% lean)
• 1 egg, lightly beaten
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• ½ teaspoon finely ground fresh black pepper
• ⅓ cup barbecue sauce
1. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
2. Remove and discard the tough stems from the mushrooms and then generously brush them with oil. Brush the cooking grates clean. Grill the mushrooms over direct medium heat, with the lid closed as much as possible, until barely tender, 6 to 7 minutes, turning once or twice. When cool enough to handle, cut the mushrooms into ¼-inch pieces.
3. In a medium bowl combine the bread crumbs and milk, mix well, and let stand while combining the rest of the ingredients. In a large bowl combine the meat loaf ingredients, including the mushrooms and soaked bread crumbs. Using your hands, mix the ingredients thoroughly but do not overwork. Form into a loaf about 9 inches long and 5 inches wide. Place the loaf in the middle of a disposable aluminum pan. Grill over indirect medium heat, with the lid closed, for 45 minutes.
4. After 45 minutes of grilling time, brush the barbecue sauce over the top and sides of the meat loaf and continue to grill over indirect medium heat, with the lid closed, until the internal temperature reaches 160°F, 40 to 45 minutes more. Let rest for 5 to 10 minutes. Cut into 1-inch slices and serve warm.
From Weber's Real Grilling™ by Jamie Purviance

07/30/2013

This stuff is soooo gooodddddaaaa!!!
Coffee Bourbon Barbecue Sauce

yield: Makes about 1 cup
active time: 5 minutes
total time: 15 minutes
ingredients
1 cup strong brewed coffee
1/2 cup bourbon
1/2 cup packed light brown sugar
1/2 cup soy sauce
2 tablespoons cider vinegar
1 teaspoon Worcestershire sauce
preparation
Simmer all ingredients in a 2 1/2- to 3-quart heavy saucepan, uncovered, stirring occasionally, until reduced to about 1 cup, 15 to 20 minutes (sauce will be thin). Cool to room temperature. Serve with steak or chicken.

07/29/2013

Blueberry Sour Cream Coffee Cake

Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 20 Minutes
Servings: 12
"One really delicious and really unhealthy Sunday coffee cake. The bake time is a bit longer if you're using frozen berries."
INGREDIENTS:
1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 5/8 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries

1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 tablespoon confectioners' sugar for
dusting
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
3. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
4. Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

07/06/2013

French Bouillabaisse

Prep Time:1 hr 15 minInactive Prep Time: -- Cook Time:30 min
Level:
--
Serves:
6 servings
Ingredients
For the broth:

2 tablespoons olive oil
1 cup onion, chopped
1/2 cup celery, chopped
Salt and pepper
3 cloves garlic
1 bay leaf
8 peppercorns
2 sprigs thyme
1 pound fish bones
Water to cover
1 cup white wine
For the Bouillabaisse:

Pinch of Saffron
1 cup leeks, julienned
3 cups tomatoes, peeled, seeded, and chopped
Juice and zest of one orange
1 cup fennel, julienned
2 tablespoons garlic, chopped
2 tablespoons parsley, finely chopped
Salt and pepper
2 pounds assorted small whole fresh fish from the Mediterranean such as whiting, squid, sea bass, scorpion fish, eel,
angler fish, cleaned and scaled
1 large lobster
1 pound shrimp, peeled and deveined
1/2 pound mussels
1/2 pound littleneck clams
Salt and pepper
Directions
For the Rouille: 1 red pepper, roasted and peeled 2 cloves garlic 1 piece of white bread torn into pieces 1 egg yolk 1 tablespoon Dijon mustard Juice of one lemon Salt and pepper 1/2 cup olive oil Garnish: 12 slices of crusty French bread For the broth: In a large sauce pan, heat the olive oil. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaves, peppercorns, and thyme. Add the fish bones, water and wine. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes. Remove from the heat and strain.

For the Bouillabaisse: Place the stock on the heat and bring to a simmer. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Add the fish and lobsters. Cook for 8 minutes. Add the shrimp, mussels, and clams. Cook for 6 minutes, or until the shells have opened. Discard any shells that do not open. Season with salt and pepper.

For the Rouille: In a food processor, combine all the ingredients, except for the oil. Puree until smooth. With the machine running, slowly add the olive oil. Season the emulsion with salt and pepper.

To assemble: Remove the seafood from the pan and place on a large platter. Pour the stock into a serving bowl. Serve the Rouille and crusty bread on the side of the Bouillabaisse. For individual servings, arrange the seafood in a shallow dish. Ladle the stock over the seafood. Drizzle the Rouille over the seafood and serve with the crusty bread.