Redneck Chef Chicken Liver Pâté

Try this on homemade crackers, celery, carrots and be sure to serve with plenty of hot pickled peppers and cold beer.

1 lb chicken livers

2 bay leaves

1/4 tsp dried thyme

1 c chicken broth

1/2 onion, sliced

2 Tbsp butter

2 Tbsp good dry white wine

1/2 tsp pepper

Cayenne to taste

Nutmeg to taste

Salt to taste

1 tablespoons garlic, chopped

1 stick butter, cold and diced

Place all ingredients through chicken broth in a saucepan and simmer until chicken is done. About 10-15 minutes. Strain, and place contents in a food processor. Saute the onions and garlic in butter until caramelized (15-20 minutes). Add them to the food processor. Add the wine, and process until smooth. Add butter, cold in pieces until smooth. Mixture will be a bit soupy, but once cooled in the fridge, it will harden up nicely into a good paste easy to dip or spread.

Rochelle’s Pot roast

Hello folks, I wanted to share with you my best friend and other half's recipe today. I think you will find this to be a great recipe to try. I hope you enjoy my redneck girls recipe!

1 5 lb. beef Roast

1 onion, chopped

3 stalks celery, large dice

¼ cup sweet bell pepper, finely diced

1 package French onion soup mix

1 can Cream of Mushroom Soup

1 teaspoon garlic

1 to 2 cubes bouillon

3 tablespoons olive oil

2 teaspoon Tony’s seasoning

3 potatoes, pealed and cut up

5 carrots, cut up

4 to 5 cups water

¼ cup all purpose flour

Salt and pepper to taste

Season the roast with salt and pepper and coat with flour. Heat oil in a large Dutch oven pot over medium high heat and brown the roast on all sides, get it really brown because this is where all the flavor comes from. Add the onion, celery, bell pepper, French Onion soup mix garlic, potatoes, carrots, Tony’s, and water to fill the dutch oven to 3/4 the height of the beef. In the oven at 300 degrees place the covered pot and cook for 1 hour turn the heat down to 225 for 4 to 5 hours. You can make this in a electric cooker if you want and let it cook on low all day long while you work or whatever you are doing. Tony's seasoning is the key to this, you can find it in most grocery stores now on the spice isle. If you can not find it you can use cayene pepper, salt, garlic powder and onion powder in its place and it will still be good.
Note: this recipe also works great with really good deer meat, bison, or even bear.

Serves 4 to 6

Redneck 1000 Island Dressing

1 1/2 cups mayonnaise

1 cup ketchup

1/4 cup dill relish or rough chopped homemade dill pickles

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

A pinch or two of cayenne pepper

¼ teaspoon fresh ground nutmeg

1 hard-boiled egg, crushed finely

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

In a medium bowl, mix the mayonnaise, ketchup, relish, Salt, pepper, garlic powder, onion powder, nutmeg, egg, lemon zest and lemon juice. Store in an airtight container and refrigerate until ready to serve.

Nanner Puddin’

4 whole egg yokes

2/3 cup sugar

1/8 teaspoon salt

2 tablespoons cornstarch

3 cups milk

1 teaspoon good vanilla extract or paste

4 bananas sliced

Vanilla wafer cookies

For the meringue:
4 egg whites

5 tablespoons sugar 

1/2 teaspoon good vanilla

Beat 4 eggs yolks slightly. Add sugar, salt and cornstarch. Add mixture to milk. Place in saucepan and cook, stirring constantly, until thickened. Add vanilla extract.
Layer vanilla wafers and bananas in 8 inch square baking dish. Stand vanilla wafers up around sides of dish. Pour pudding over vanilla wafers and bananas.

Make meringue by beating egg whites until frothy and add 5 tablespoons granulated sugar. Beat until stiff and add vanilla extract. Spread on top of pudding and bake in slow oven 300 degrees for 20 minutes or until golden brown on tips.

Fried Gator

1 cup buttermilk

1 cup Hot Sauce I use Texas Pete

Flour, for dredging

Salt and freshly ground black pepper

1 lb alligator meat, cut into chunks (can substitute chicken or pork but it is not the same)

1 bottle store bought or homemade ranch dressing, for dipping

Heat a deep-fryer to 350 degrees F. Lightly season gator meat with salt and pepper prior to dredging them in flour. Combine buttermilk and hot sauce into 1 bowl. Dip the gator meat into the flour then buttermilk and hot sauce mixture and dip in flour again. Then place in deep fryer until golden brown, just a couple minutes. Drain on paper towels and serve.

Haw River Mud Cake

This is a very sweet and fattening cake, but it is so very good. It should be eaten in moderation. When I was a kid I remember going to a family reunion and someone had made this cake. It is so moist and rich and delicious that it is irrestible.

For the Cake:

Nonstick baking spray flour
3 cups sugar
1 cup butter, melted
3 large eggs
1 teaspoon vanilla
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups cocoa powder
1 1/2 cups buttermilk
1 1/2 cups boiling water

For the Mud Topping:

1 1/2 cups miniature marshmallows
3/4 cup chopped toasted pecans

For the Mud Filling:

1 (8-ounce) container frozen nondairy whipped topping, thawed
1 (7-ounce) jar marshmallow creme
4 ounces cream cheese, softened
1 cup toasted and chopped pecans

For the Frosting:

1 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (9.7-ounce) box bittersweet chocolate, melted and cooled
6 cups confectioners’ sugar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Spray 1 large baking pan with nonstick baking spray with flour. In a large bowl, beat the sugar and butter with an electric mixer on medium speed. In another large bowl, add the eggs and vanilla and beat on medium-high speed until the mixture is pale and fluffy. Slowly add butter mixture, beating until combined. In a medium bowl, combine the flour, baking soda, salt, and cocoa. Gradually add to the sugar mixture, alternately with the buttermilk, beginning and ending with the flour mixture. Beat until just combined after each addition. Slowly add the boiling water, beating until just combined. Spoon the batter evenly into the prepared pans, and bake until wooden pick inserted in center comes out clean, about 30 to 38 minutes. Let cool in the pan. Let the cake cool completely. Spread the Mud filling evenly over the cake. Chill the cake for at least 4 hours. Sprinkle marshmallows and pecans evenly over the top. Store the cake, covered, in refrigerator. In a large bowl, beat the butter and cream cheese at medium-high speed with an electric mixer until creamy. Add the melted chocolates, beating until combined. Gradually add confectioners’ sugar, beating until smooth. Add vanilla, beating until incorporated. Pour the frosting over the cake and serve immediately.

Rochelle’s French Bread

This is an easy dough to handle for an easy bread with a fine texture.

6 cups All-Purpose Flour

2 tablespoons Active Dry Yeast

1 ½ teaspoons salt

2 cups warm water

Cornmeal

1 Egg White, slightly beaten

1 tablespoon water

In a large mixing bowl stir together 2 cups flour, yeast, and salt. Add 2 cups warm water and beat with an electric mixer on medium speed for half a minute, scraping down the bowl constantly. Beat for an additional 3 minutes on high speed. Use a wooden spoon and add the remaining flour. Turn dough onto a floured counter and kneed to make a stiff dough that will be smooth and elastic. About 10 minutes. Place dough ball in a slightly oiled bowl turning to coat all sides with the oil. Cover and let rise until double in size or about 1 hour. Punch dough down and turn out on a lightly floured counter and cut in half, cover and let rest for 10 minutes. Spray a baking sheet and sprinkle with cornmeal. Roll one of the dough halves into a rectangle and tightly roll along the long side, pinch the ends to form a taper. Place on the cornmeal covered pan seam side down and repeat with the second half of the dough. In a small bowl stir together the egg white and 1 tablespoon of water. Brush the loaves with the egg whites and cover and let rise until double in size about 1 hour. Preheat oven to 375 degrees. After the dough has doubled in size use a sharp knife and make 3 or 4 cuts about ¼ inch deep across the loaves. Bake for 20 minutes. Brush tops with the remaining egg white mixture and bake an additional 20 minutes. Bread will sound hollow when tapped. Remove to a wire cooling rack.

Note: You can divide the dough into 4 parts to make French baguettes for sandwiches if you do you will need to reduce the second cooking time down to about 10 minutes.

Feeding America

I just want to pass this information along to all my loyal blog readers. I feel this is a great organization to donate to. I learned about this on The Chew. Read all about it here on their website. It is amazing to me how the greatest country in the world can have so many who go without eating every day. Here is what they have to say, Our mission is to feed America's hungry through a nationwide network of member food banks and engage our country in the fight to end hunger. Check out the site at http://www.feedingamerica.org/

Aunt Dottie’s Meatloaf

2 lbs Ground round

1 onion, chopped

1 bell pepper, chopped

3 stalks celery, chopped

2 tablespoons butter

10 to 12 leftover biscuits

1 teaspoon garlic powder

½ teaspoon onion powder

1 tablespoon salt

1 tablespoon black pepper

2 cups ketchup

3 eggs

In a skillet add the butter and melt over medium high heat. Saute the onion, pepper, and celery and cook for about 5 minutes. In a large bowl add the ground beef, sauted vegetables, garlic powder, onion powder, salt, pepper, and 1 cup ketchup and crumbled biscuits. In a small bowl beat the eggs well and add to the ground beef mix well with hands to combine. In a baking dish place the beef mixture and pat flat. Cover with foil and bake at 350 degrees for 1 hour. Remove the foil and add the remaining 1 cup ketchup and return to the oven for an additional 20 to 30 minutes. Serve with mashed potatoes.

Serves 4 to 6

Andouille Sausage

Andouille is a spicy Cajun smoke sausage made from pork butt and seasoned with cayenne pepper and garlic. It is used in gumbos, jambalaya and many other dishes from south Louisiana.

1 lb. Ground Pork Butt

1/4 pounds pork, fat rough Chopped

1/2 tablespoon Salt

1/3 teaspoon Cayenne Pepper

1/2 teaspoon Rubbed Sage

1/2 teaspoon Ground Cloves

1/2 teaspoon Ground Mace

1/2 teaspoon Ground Allspice

1/3 teaspoonGround Black Pepper

1/2 teaspoon Ground Bayleaf

1/4 teaspoon Thyme

1/2 clove Crushed Garlic

Rinse the casings thoroughly in cold water, then place in luke-warm water to soak.

Using a meat grinder fitted with a coarse (3/8″ or 1/2″) plate, grind meat and pork fat.

In a 4-quart mixing bowl, combine ground pork mixture with remaining ingredients; knead well using hands. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is.  Make changes if needed. Make a small patty about the size of a quarter. Place the sausage patty in a 7-inch cast iron skillet over medium heat and fry until crisp and no longer pink in the center, about 3 minutes on each side. Taste and adjust seasonings as desired. Carefully stuff the sausage mixture into the casing, filling the casing snugly but not so tight it will burst during the linking process.  Continue until the entire casing is filled. Every 4 inches pinch the filled casing gently between thumb and forefinger; twist four or five times in one direction. Move down another 4 inches and repeat the process, twisting in the opposite direction. Repeat until all the sausage has been twisted into links. Smoke over your choice of chips — hickory, apple, or pecan. Use a water tray over the heat source and watch out for fire from the fat drippings. Smoke slowly under 200 degrees until the sausages reach 175 degrees. They'll be fully cooked at that temperature, and ready to eat or to be frozen. Don't smoke them too fast. Cut the sausages on the diagonal and use in your favorite recipes.

Cold Cucumber Soup

My Aunt Patty used to make this for us to eat for lunch with sandwiches, in the summers when I was 11 to 15 my brother and I would travel to West Virginia to work on my aunt patty and uncle Ed’s cattle ranch. My aunt Patty’s cooking is some of the best I have ever eaten. I loved this soup and wanted to include it for all to try. You can still make this in the winter. There's nothing like a cup of icy cold gazpacho for a perfectly refreshing summer lunch on a blistering hot day. Flavorful tomatoes are key here--don't attempt this recipe with unripe tomatoes. If you can not get fresh ripe tomatoes use the best san marzano canned tomatoes.

3 pounds ripe tomatoes, cored and roughly chopped

2 cloves garlic, chopped

2 tablespoons extra virgin olive oil

1 large cucumber, peeled, seeded and roughly chopped, more for garnish

1 jalapeño pepper seeded and roughly chopped

1 red bell pepper, cored, seeded and roughly chopped

1 small sweet onion, roughly chopped

3 tablespoons freshly squeezed lemon juice

1 to 2 small cans V-8 vegetable juice

Salt to taste

Put tomatoes, garlic, cucumbers, jalapeño, red bell peppers, and onions into a large bowl and toss to combine. Working in batches, pulse vegetables in a blender or food processor until uniform, adding a little water if mixture seems too thick. Transfer to a large bowl and whisk in juice and salt. Cover and chill well before serving. Garnish with chopped cucumber and homemade garlic croutons if desired.

Serves 6 to 8

Barbeque Shrimp

2 pounds large shrimp, peeled and deveined

1/2 cup butter
1/2 cup olive oil
3 tablespoons Worcestershire sauce, I like Lea and Perrins best
1 teaspoon black pepper
A few of dashes of hot pepper sauce, or to taste. I use Texas Pete
1/4 teaspoon Italian seasoning
1 teaspoon garlic powder
1/4 teaspoon paprika
1 teaspoon salt
1 lemons, sliced

In a large skillet, melt the butter and add the olive oil.  Add the Worcestershire sauce, pepper, hot sauce, Italian Seasoning, garlic powder, paprika and salt. Mix well. Bring to a simmer and simmer about 3 or 4 minutes. Add the shrimp and sliced lemon. Cook, stirring occasionally until the shrimp turn pink. This should only take maybe 4 or 5 minutes. This is great served over rice or just with some crusty bread on the side to sop up all of the wonderful juice!

Shrimp Appetizers

I learned this recipe from my good friend and fellow artist Vic Gillispie. I can remember going down to the shrimp boats near Holden Beach North Carolina and buying these huge shrimp to cook this dish.

1 lb fresh shrimp unpeeled heads on if possible

1 stick butter

Worcestershire sauce to taste

2 tablespoons soy sauce

2 cloves garlic minced

Old bay seasoning to taste

Melt butter in a cast iron skillet when the butter melts and starts to turn slightly brown add chopped garlic, stir, add shrimp stirring until pink about two minutes add soy sauce and Worcestershire sauce and a sprinkle of old bay serve right away.

Redneck Chef Salsa

I have had a couple of request for my salsa recipe so I decided to give it out even though I don't usually. I tend to add the kind of pepper I either have on hand from the garden or I try to buy various types of hot peppers (If you do not know the Redneck Chef likes hot stuff) Also I never measure so you may have to add more liquid ingredients or salt or what ever you like. I like this salsa fresh but I will sometime can it in mason jars. This salsa is very useful in recipes of all kinds not just Mexican or Southwestern foods. Try it with fresh fish or chicken thighs wrapped in foil and grilled for a tasty treat.

I hope you will enjoy this previously secret recipe.

2 sweet onions chopped

4 large jalapeño peppers

2 any other kind hot peppers

3 to 4 cloves garlic

4 large fresh ripe red tomatoes pealed and chopped

1/4 to 1/2  cup fresh cilantro, rough chopped

2 to three limes juiced

2 small cans roasted green chilies, drained and chopped

1 to 2 small cans tomato juice or even V8 if you like the flavor

10 to 20 dashes of Hot sauce, I like Texas Pete brand

Salt to taste

Rough chop the tomatoes, onion, garlic, jalapeño peppers and combine in a bowl. Add the green chilies, lime juice, cilantro leaves rough chopped, salt, and tomato juice stir to combine. Chill well before serving, at least two hours would be good. Serve with tortilla chips or as a side to all your favorite Mexican dishes and in your favorite recipes.

To can you will need a sterilized mason jar and a new lid. Heat the salsa in a saucepan until it just comes to a boil, add 1 extra tablespoon salt. Have a large caning pot with boiling water at the ready and a small pan of boiling water for the lid and ring. Fill the jar with the salsa leaving about 1/2 inch from the lip of the jar using a jar funnel. If you get any salsa on the rim of the jar wipe it off with a clean towel. Place the lid and ring in the small pot of boiling water for 30 seconds place the lid onto the jar and add the ring, do not over tighten the ring, place the jar in the caning pot and process for ten minutes, remove to a dry towel and let sit on the counter until cool and the lid has popped. this salsa will not taste as fresh, but it is still good.

How to brine like a pro

Brining is one of the best ways to make some meats taste great instead of just the same old same old and poultry works best in my opinion. There is something scientific that happens when you brine, somehow the salty water makes the meat you are going to brine exchange its juices for the salty water. I like to start ahead usually because using a brine takes time. First to make the basic brine it is really pretty simple you take a gallon of water and bring it to a boil add a half cup of Kosher salt, about a quarter cup of sugar and any seasonings you may like, stir and remove from the heat. You can put it in the refrigerator to cool it quicker or just add Ice, just make sure it is completely cool before putting it on the meat. In a large container that will fit in your refrigerator or a cooler put in your Meat and pour the brine over it, you may have to add more water to cover completely, and if you are using a cooler be sure to add enough ice to keep the meat below 40 degrees the whole time it is in the brine. For a large turkey I like to brine overnight but for smaller cuts 6 to 12 hours is fine. Take the meat out of the brine and rinse it off under cold running water and pat dry, now you can rub or season to your liking and cook as you normally would. The meat will stay juicy and moist no matter how you cook it.

Here are a couple of my favorite brines.

For Chicken:

2 cans of beer

2/3 cup Kosher salt

3 tablespoons Redneck Chef Seasoning

2 tablespoons Worcestershire Sauce I like Lea and Perrins best

Water to cover.

Heat the beer in a large saucepan until just boiling and add the remaining ingredients, stir, remove from the heat and let cool or add Ice to speed up the process. In a pot with a lid place either a whole chicken or the parts you want to brine, I like a whole chicken or two, cover with the cold brine to cover completely, you may have to add ice or water. Leave for at least 6 hours but 12 is better. Remove chicken from brine and rinse then dry. Season the chicken but be careful not add any more salt. I like to grill mine over indirect heat on the grill for the first hour or so and then finish over direct heat to crisp up the skin. Be sure that the temperature of the chicken gets to 165 and let it sit on the platter for at least 15 minutes before you serve it. I promises you will never shove a beer can in your chicken but again if you try this recipe.

For Turkey:

2 cans of Beer

1 cup Kosher Salt

3 to 4 tablespoons Redneck Chef Seasoning

¼ cup sugar

3 tablespoons Worcestershire Sauce I like Lea and Perrins best

1 tablespoon poultry seasoning

water to cover

Heat the beer, add the remaining ingredients, stir and cool. Wash the turkey well and place in a container that will fit in your refrigerator or use a cooler with ice. Cover the turkey completely with the brine solution and water and brine for 24 hours. Remove the turkey from the brine and pat dry with paper towels. Cook to your liking. Fry it, Roast it or smoke it. I like to smoke mine and here is how I do it.

Smoked Turkey Breast

1 cup plain yellow mustard

1 can beer

¼ cup balsamic vinegar

1 tablespoon Worcestershire Sauce, I like Lea and Perrins best

10 to 20 shakes of Hot Sauce, I like Texas Pete best

Mix all ingredients well with a whisk and let marry in the refrigerator for at least 1 hour. With a brush cover the entire turkey with the mustard and sprinkle the turkey with your favorite seasoning, I use my own creation The original Redneck Chef Seasoning. Leave the turkey out while you start an indirect fire on the grill, I use chunk natural charcoal and hickory wood. Let the temperature get to 225 degrees and place your turkey breast side down away from the heat on the grate and let cook covered for two hours, try very hard to leave the lid on but you have to keep the temperature at 225 degrees the whole time. Turn your turkey breast side up at the 2 hour mark and place a temperature probe into the turkey to and cook until the temperature of the turkey reaches 165 degrees. Remove the turkey to a platter and cover with an aluminum foil tent and leave for at least 30 minutes before carving and serving. Just a note I do not add any hickory to the fire after the first 3 hours I just use chunk natural charcoal otherwise you are just wasting good wood because the turkey can only take 3 hours of smoking with out becoming over smoked and it will be bitter and taste really bad. The cooking time will vary with the weather and how many time your remove the lid. Try your best to keep the lid on the grill without opening it as much as you can. I use a charcoal starter tube to start my charcoal in 30 minutes before I add it to the grill. The work it takes to smoke a turkey is well worth it. Also remember to keep a cooler of cold beer for the cook and anyone who want to hang around while you are cooking.

*NOTE: If you are looking for Redneck Chef Seasoning or Barbeque Sauce for my recipes you will have to send me an email as it is not in stores just yet but it will be available soon. You can substitute your favorite seasoning blend but I assure you it will not be nearly as good.

Clam chowder

In North Carolina you will, in my opinion, find the best clam chowder on earth in the Outer Banks. It is healthier for you since it has no cream and I find the simple taste to be more pleasing because of its lightness. I love to visit the outer banks and this recipe takes me there every time I make it.

½ lbs salt pork or good middlin’ meat

2 onions diced

4 celery stalks chopped

5 or 6 Idaho potatoes diced

2 cups clams, fresh or 3 cans plus juice

1 bottle clam juice

1 tablespoons Old Bay seasoning plus more to taste

Salt and pepper to taste

¼ fresh Flat leaf Parsley

Fry salt pork until crispy, using slotted spoon remove pork and reserve drippings. Add onion and celery to reserved pork fat and sauté until tender about 3 minutes, add crispy pork and 4 cups of water, salt and pepper and Old Bay seasoning cook over medium heat for at least one hour, add more water as needed. Add diced potatoes and cook for 15 minutes or until potatoes are done. Add clams and clam juice, cook until just heated, Add the parsley stir and serve.

We eat ours this way, but if you want yours to be creamy just add 2 cups of half and half and thicken with 2 tablespoons of corn starch mixed into cold water and added to the hot soup, stir well and serve.

Serves 4 to 6

The Original Redneck Chef movie

Baked Squirrel ala Aunt Steph

This recipe is one I learned from my Aunt Steph and even though she was a Yankee she learned to cook southern style for her family. My Moma called me this afternoon and told me one of my favorite Aunts, Aunt Steph passed away today and I want to remember her with one of the dishes she cooked best, besides cabbage rolls. I will miss you always.

1 Squirrel, skinned and cleaned
1 teaspoon salt
1 teaspoon Black Pepper
1 teaspoon garlic powder
Hunnicutt family BBQ sauce

Set oven to 350 degrees, wash and pat dry the squirrel and place in a baking dish, rub with the salt, pepper, and garlic. cook for about 1 hour basting with BBQ sauce ever 15 minutes until done. Serve as an appetizer, just break off a piece and enjoy

Moma’s Potato Salad

Here is my favorite recipe for potato salad. Just like moma makes. I vary this recipe from time to time by adding a little yellow mustard or some dill pickles chopped and encourage you to do the same.

4 to 5 large baking potatoes.

1/2 Sweet onion

2 large eggs

1/2 tsp salt

1/3-cup mayonnaise (Dukes or homemade only)

4 oz sweet relish

Paprika

Boil the potatoes until they are just done but not overcooked I use the test here where I stick the fork in and it meets a little resistance but not too much. How long you boil them depends upon how big they are. Drain right away and let cool in a large mixing bowl. Boil the eggs over medium high heat 10 minutes until hard-boiled. Allow the potatoes and eggs to cool. Peel the potatoes and then slice into chunks about1 inch by 1 inch. Peel and Chop the egg. Chop the onion into very small Dice. Stir all ingredients gently. After all ingredients are well mixed, pour into a bowl. Add the paprika across the top. Store in the refrigerator until ready to serve.

Olive Oil

Olive Oil has a nice flavor and can be used in place of butter or pork fat in many recipes as well as having many health benefits. All olive oils are not the same. There are various kinds of olives used in making the olive oil. Spanish and Greek are some of the best. Extra virgin olive oil is from the first pressing with no heat added and is considered the best it is also the most expensive. Extra virgin olive oil is greenish in color and is less acidic and is usually used for dressings and in dishes where it is not cooked. Virgin olive oil is yellowish in color and less expensive and more acidic but can be used in just about everything else. There is also pure olive oil, which is almost clear in color and most acidic and can be used in marinades mostly.

Hot Pineapple Salsa

The tropical flavors of pineapple and lime combine with red onion, cilantro and serrano pepper for a salsa that's great with grilled pork, skirt steak, or shrimp. It's also delicious with tortilla chips or spooned over fish tacos. For the best flavor, make at least 2 hours ahead of time to allow the flavors to mingle.

2 cups diced fresh pineapple

1/2 cup chopped cilantro

1/4 cup finely chopped red onion

1 serrano or jalapano pepper, stemmed, seeded and finely chopped

1 habanerro pepper, stemmed, seeded and finely chopped

Juice and zest of 1 lime

1/8 teaspoon sea salt

Toss all ingredients together in a large bowl. Serve immediately or cover and chill until ready to use.

*Note: If you do not want this to be hot omit Habanerro pepper. Use caution when working with hot peppers use gloves and eye protection.

Smoked blue fish

Each year the blues start running and are a lot of fun to catch. In some parts of the east coast it has become a tradition to chase the blues. I love bluefish and enjoy them many ways. Bluefish have a strong taste and are not good frozen so you have to eat them right away or as we do smoke them and then freeze. I always filet my bluefish removing all the bones.

20 to 30 Fresh, Fresh, Bluefish filets or as many as you can fit on your smoker.

Old Bay Seasoning

Sea Salt

Oil spray

Hickory Wood

Start by getting a good fire going with charcoal and letting it burn down to a low temperature of 225 degrees. Place the bluefish on a platter and season and spray with a little oil spray. Place soaked in water hickory wood over coals and place fish on grill rack. Smoke the fish at 225 degrees for 2 ½ to 3 hours until dry and very brown. Cool and use or freeze for later use.

*Note: Some other fish smokes well also, try salmon, mackerel, king mackerel, eel, and shark

Tutorial on Herbs and Spices

Herbs and Spices

I like to keep small pots of herbs growing year round for cooking and I keep a small herb garden for cooking. I feel most recipes have a fresher taste and are just plane better with homegrown herbs. That being said it is not always feasible to grow all your own herbs so some herbs are best purchased dried.

Allspice: Always buy whole and grind yourself. Taste like a blend of cinnamon, nutmeg, and cloves. Use in baked goods, jerk seasoning, homemade sausage, and stews

Basil: Is a member of the mint family. It has a sweet and slightly licorice taste and is used with tomatoes, peas, squash, lamb, fish, eggs, in salads, cheese dishes and potatoes. I like to use basil fresh and vary rarely use it dried. I also recommend not cooking basil much so add it at the end for best flavor.

Bay leaf: Bay Laurel is a sweet resinous leaf with a vanilla-like flavor used in vegetables, fish, soups, stews, and tomato sauces. I keep a bay laurel tree in a pot in my garden. Never eat bay leaf, take it out and toss it before serving your dishes.

Cardamom: Try to buy whole and grind yourself if possible. Has a spicy-sweet peppery ginger like taste. Use in curry dishes, beans, and baked goods.

Cayenne Pepper: Hot pungent and a little smoky in flavor. Use in stews, barbeque sauces and rubs, beans, all meats, eggs, and cheese dishes. Try a little on ice cream or in hot chocolate.

Chives: Have a mild onion flavor. Use in egg dishes, salad dressings and on potatoes.

Cinnamon: Has a strong spicy sweet flavor. Use in meat dishes, breads, pumpkin, fruit, desserts, coffee, tea, and chocolate.

Cumin: Has a strong, warm, sweet aroma. Usually used in Spanish, Mexican, Indian and African dishes. Use in chili, lamb, tomato, meatballs, rice, and ground meats.

Cilantro: Used in Spanish and Mexican dishes. Has a pungent flavor but using too much can cause a soapy taste. Use fresh in chili, lamb, tomato, rice, ground meats, and salsa.

Cloves: Has a strong pungent almost hot flavor. Use in baked beans, barbeque dishes, chili, fruits, desserts, and cakes.

Coriander:  Used in Spanish, and Mexican dishes. Use in chili, lamb, tomato, meatballs, rice, and ground meats.

Curry Powder: A very fragrant blend of up to 20 ground spices can be mild to hot in flavor. Used in Indian, and Asian cooking. Use in Meats, sauces, stews, and with root vegitables.

Dill: Dill is from the parsley family. Has a very aromatic smell and a delicate flavor. Use with fish, cream, salad, pickles, and tomatoes.

Fennel seeds: Related to the parsley family and has a mild licorice flavor. Used in Soups, fish dishes, sauces, sweet pickles, breads and sausages.

Ginger:  Sweet and hot with a strong aroma. Use in stir fries, maranades, meats, and baked goods.

Mint: Has a strong, sweet smell and a tangy cool aftertaste.  Used in jellies, fruit juice, mixed drinks, candies, frosting, cakes, pies, lamb, ice cream, potatoes, peas and many chocolate deserts.

Mustard Seeds: Have a hot and spicy flavor. If ground it keeps its hot spicy flavor. Use ground in salad dressings, eggs, cheese and meat dishes. Use seeds in pickling, relishes, vegetables, and meats.

Nutmeg: Always buy your nutmeg whole and grate it yourself as the flavor of ground nutmeg rapidly dissipates. Has a slightly sweet and spicy flavor and aroma. Use in baked goods, white sauces, custard, eggnog, sausage, eggs, and cheese dishes.

Oregano: A member of the mint family. Has a warm, heady and slightly bitter taste. Used in tomato sauce, pork and veal dishes, pizza, vegetables, fish, salads, and chili.

Paprika, Hungarian: Is generally more pungent than other types of paprika and can be labeled sweet, or hot. Use in vegetables, beef, fish, chicken, salads, and egg dishes.

Paprika, Spanish: Has a slightly sweet and bitter flavor. Use in vegetables, beef, fish, chicken, salads, and egg dishes.

Paprika, Smoked: This paprika is smoked and has a slightly smoky aftertase it is slightly sweet and bitter in flavor. Use in vegetables, beef, fish, chicken, salads, and egg dishes.

Parsley: Has a mild, slightly tangy flavor. Used in meat dishes, vegetables, soups, eggs, and cheese. We like the Italian or flat leaf better for cooking than the curly type.

Rosemary: A shrub like evergreen plant. Has a very aromatic smell and pleasantly piney, bold taste. Use in poultry, stuffing, veal, lamb, roast, potatoes, cauliflower, fish and duck.

Sage: A part of the mint family. Has a pleasant aromatic smell and a warm slightly bitter taste. Use in stuffing’s, pork, sausage, poultry and hamburger.

Tarragon: A leafy plant with a pungent flavor that resembles licorice. Use in fish sauces, eggs, cheese dishes, green salads, pickles, vinegar, chicken, soups, and stuffing’s.

Thyme: A member of the mint family. Has a warm and aromatic smell and pungent flavor. Use in soups, sews, clam chowder, stuffing’s, beef, poultry, lamb veal, oysters, eggs, cheese, beans, and vegetables.