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.