This is a wetter salad and doesn’t contain mustard. It’s great, easy, and ranks high, may be my new normal. The ribs are leftovers, I’ll point you to their recipe.
Smoking meat for Memorial Day I couldn’t help knocking out a couple 5 ribs. The fried oysters took more prep time but well worth the effort.
These turned out a lot better than I thought they would and pretty easy as far as getting dinner done. Sort of a pain cutting the chicken breast so thin especially if you don’t have a slicer.
A couple three things to get right with gumbo is your roux, okra prep (if using), and my Aunt says you can never have too many onions. I agree and will jabber down the page.
This an old school thing easy to build and somewhat cheap depending on stuff you might want to add. I almost never make this the same as the last but the frame remains the same. lol whatevs…
These sammies are really good but I swung and missed a couple times making them. Confessions… If using fajita meat it is important to fillet all the membrane off the meat. A lot of cuts of beef will work with this but
Sort of a kitchen sink dinner it turned out better than expected. It’s a cross of Alfredo sauce and regular ole garlic butter sauce, but you won’t have much sauce at all when done. Small pot, large pan, and a plate yer good to go.
Playing around with a new sauce while at grocery I noticed my seafood racketeer still had lobster on the cheap other wise these are usually done with lump blue crab.
Really good steak sliders with just a few basic ingredients one being some excellent cheese. Next to it was a thick cut shredded cheddar by Tillamook. I’ve had it before but never realized how much better it is among the affordable cheese section.
These jumbo grill Gulf Coast shrimp turned out mighty fine and very simple to cook. If you can’t find head on shrimp or gulf shrimp it’s fine to use what’s available. Honestly it’s a cleaner eating experience removing heads and tails when shelling.
These taco dogs were fantastic and similar to some dogs made a few weeks ago. Didn’t use our suggested amount of Taco Dust which confirmed the minimum amount suggested for one pound of beef is ¼ cup. Either way it’s gonna be messy cause queso ain’t containable.
Mango’s are already tasty around here and pretty easy to pick out the goods ones. Not much frying around here because of cleanup but when it happens it’s usually done with a tempura style batter tweaked with our typical twist.
Flat iron steak cut into strips rolled into roses and baked. Made some cilantro chum to spread within the roses. Depending on mood virtually any sauce will work. Warning from experience this is not an option for a traditional rose giving event, it is a supplement…
When digging out the potato guts I split the skin and repaired it with bacon because I was out of duct tape. Turned out great and even better if you have leftover taco meat.
This is pretty similar to the last Chicken Enchiladas recipe on here with a couple hop-ups and speed in mind. Instead of making the verde sauce I bought mine. Verde sauce is really done one way unless you are on a quest to make
Shrimp and fajitas wrapped in bacon and tropicaltized? I’m in! Will lay this build out in one because you’ll be going from sauce to sticks back to sauce and all at same time at times. Not hard, hardest part is building sticks. Anyways, pineapple will tenderize fajita meat like..
Guess since it’s Easter weekend my meat merchant has a lot of roasts on sale. I don’t know what cut this was, probably a roast. Takes some time to make but will last a while and make great leftovers.
This is a less complex lasagna `that’s a little pricey but makes a lot. This is one of my 1st recipes when I moved outa Mama’s house and had, had enough of fast food. I’m trying to write this after eating that. Simple burn out below from my barely legible notes below.
I do ribs all kinds of ways via homemade electric smoker, charcoal grill slow smoke, a true smoker, and the oven. Mostly I only do “low-n-slow”, there are several techniques to smoking but in the long run low-n-slow is baking. Anyways, I’m rambling.
Although the other sliders were great they are different. These made things tickle and for the record I wouldn’t call these sliders. They are more like mini burgers for adults or, whatevs… call’em whatever you want 😉
Had never heard of but going to name my 1st born after because in my mind it tasted like a swimming crab. I posted an image of the dinner on a social and someone chimed in about the shady-ness of the Swai.
It’s an older recipe I wanted to keep because the verde sauce made me feel like a sinner. The fam and I were just talking about chicken tenders quality. The premo chicken isn’t that much more expensive and again there are less rubber bands
These sliders came out great especially since my grocer picked up a box or three of sweet rolls. Sweet rolls are popular around the holidays because they make the best gravy sopper-uppers… I cooked the patty a little different than usual by
You could totally skip the shrimp part on this one if you were going to an office “bring a dish” party and you don’t like your boss. If you’re looking for a promotion add the shrimp… Better yet
In fact this was my 1st. They are pretty quick, easy, and cheap to build. Not sure what’s in true southern shrimp n grits but this one has cheddar, shrimp, garlic, green onion, and bacon. Wish I had made more.
I dig the flat bottom tacos because I never have to buy or clean a taco stand. It was St. Patty’s day and I noticed a display of glorious green corn tortillas ripe for the pickin. The insides of these tacos aren’t all that pretty but pretty dang good especially with the weak queso drizzled over the meat.
Nice white sauce a little different from parmigiano typically used in Alfredo sauces. Used Oaxaca cheese, browned garlic, and shrimp pieces as a part of it. I usually never veer from parm but did this time and it worked out great.
These nachos beat any drive through and the big plus was they weren’t soggy from a drive home. For the meat and cheese part I made sort of a thick queso that was mixed 1 TexMex taco meat and .50 Velveeta cheese. It played a big part in my h*ll yeah moment. It’s been extra busy
Whatever reason my crab dealer doesn’t have pealed crab in stock. Suspect it’s a seasonal thing but looking around their stash I noticed “lobster head” meat. It was pretty cheap at about 6 bucks + for approximately 2 cups.
Grilled on my hibachi but any method will work. You just need med high heat and hear a little sizzle when placed on grill. Any time I’m dealing with heat from natural means I always sit with it because you may need to move things when/if you coals flare up.
You can put all kinds of ingredients on a stick! Shrimp, chicken, and my favorite flat iron steak. The rice idea came from a friend’s pork chop slow cooker recipe that looks ugly as hell but taste fantastic.
Since Biddy was born I haven’t seen fried berd for a while. Very easy cheap dinner with a little planning so time isn’t the issue. All this was baked together except for the pineapple.
I saw a Subway commercial and in my quest to not frequent fast food I created this typical meatball sub. It was also a good time for me to test Uglyade in the weird spots I like a vinegary twang. The meatballs are a little different than what my Grandmother made but pretty good and a nice twist
Simple grilled chicken tenderloins made for a couple test but the result turned out perfect. This is the early days of Dawgs Bark before it was named and our ready for release Pepper Bee which is a spicy honey sauce. Pepper Bee is an unusual sauce and we were looking for perfect pairings.
More testing with Pepper Bee I decided to use up a can of biscuits waiting for me to use. The meat is carnitas or typically called pulled pork when you live north of the dirty south. We baked these but you could use a slow cooker or even stovetop on low. I like to bake because I cut the pork in pieces and flip while baking. This will produce the brown crispy sides I remember at a punk.
Losing time, short on supplies, and not interested in going to the grocery was the inspiration for this simple taco dinner. Just grilled fajitas, homemade tortillas, cheese and a shot of Irish Salsa. Irish Salsa is our problem child
The problem is when you get it home it doesn’t look like the picture. In my never ending quest to not have to close my eyes when I eat, this taco tize monstrosity happened.
Probably my favorite steak is the flat iron or blade steak. The inspiration for the dish was for testing our other seasoning Cluck and what it taste good on. The hardest part of this recipe would be cooking the steak unless you already had leftover steak.
Rich steak, crab cake, and shrimp dinner made for special days or crappy ones if it works. Sometimes I do recipes a little more complex because I have the time. This rich surf n turf is one of my favorites.
A favorite all time burger of mine but I have to admit this one was too big. You see a lot of huge burgers on Instagram and I let it go to my head. Although a great burger, I like a burger I can control with one hand max two.
Taco salads you see out in the wild aren’t taco salad to me probably because my way is not what’s normal.. This salad is very easy to make and open for more ingredients you’d like to add.
These tacos had a very fresh taste with simple ingredients and very easy to make. This was done in the early days of Uglyade as I was beginning to realize Uglyade is not only a marinade but a great salad dressing too.
The shrimp used are frozen Gulf of Mexico wild caught from my local grocer they run for about $6.00. The shrimp were cooked in our seasoning Cluck which gives off a chicken flavor.
The salad is identical to our Mango Shrimp Salad and using queso fresco cheese instead of shredded colby. Well, and it’s a wilted salad if you dig it that way too.. To get this dinner to the table takes no time at all however, you do have to plan a day before.
For whatever reason I once again picked up a white meat pork roast thinking I could smoke it into greatness. That didn’t happen but in an effort to not waste, I pulled pork apart and simmered it in RUST for an hour. From dry to alright, alright, alright…
If you don’t have a smoker nor time to tend to it then no worries you can bake briskets too. The only difference is it’s not smokey. The sausage was my favorite in the sausage section just cooked in pan prior to the sandwich build. Pretty wicked combo I’ve seen but never tried.
This dinner I often call “rich people food” is a simple one compared to some of my similar bruschetta builds with crab, shrimp, oysters… If I remember right I was testing a fresh made batch of our Smoked hot sauce. This recipe take some planning if you don’t have cooked brisket lying around.
This is a loud flavorful meatball I made being lazy not wanting to make 20 and only had to ball up 4. The gravy is very uncomplicated and I’m not sure if it’s a “thing”.
My bud Corkey made me these one day and it instantly turned into my favorite hot dog. This was done with deer chili and deer links but since people including me don’t always have venison laying around consider ingredients being beef and a Texas hill country type sausage.
I love to create cook and making my own food rounds out to what you see on IG. You get to know Texas Butter and I am not destroying my body, as badly… This is a typical hamburger pan fried with Smoked on top to bring the outside in.
Tonight we stuffed some Anaheim chili’s in an effort to not throw away leftovers from previous dinners. They turned out great however I would recommend a filler in the stuffing to make more firm when done. I think bread crumbs would work perfect.
This recipe was made while we were testing a new marinade now known a Uglyade. Since we had the supplies at hand and needed to eat, this fantastic inexpensive steak dinner was created.
Pretty simple, quick, cheap and delicious fajita twist. When you find out you are out of tortillas beautiful things can happen. This fajita sub was the result of that night. I grilled the fajitas on a hibachi which is a little more difficult when the wind is blowing. Any grilling method you dig by all means, do that. The guac is a simple one that keeps the pallet focused on the avocado’s flavor.
This is an American-ized version of barbacoa made with chuck roast and using our RED salsa. In Texas traditional barbacoa is made in the ground with a cow’s head and topped with white onion and cilantro on corn tortillas. We are fortunate to have a barbacoa dealer to buy from and save time.
Grilled flank steak or blade steak cooked blue which is one step colder than medium rare. We used Dawgs Bark to season this steak but you could use anything. The fries are from frozen “steak cut” covered in queso.
Chicken tenders rubbed in Texas Butter Biddy and wrapped in bacon accompanied with an avocado dip that surprised us all.
One night using eggs, tater tots, bacon, and queso. It came out really good so we wanted to make sure and share this with you.
Pulled pork sandwich made with our seasoning Biddy and soaked in RUST. Topped with a simple blue cheese dressing and fries on the side. We make this dish a lot and use the Texas Toast found in the freezer section at the grocery.
This recipe is Baby Back pork ribs seasoned with Dawgs Bark seasoning. Slow smoked for 6 hours over mesquite wood and charcoal. Dirtyleg was used at the end as a mop and dipping BBQ sauce.