Preparation and Cooking Instructions

Dirty Rice

Spice Mix

• 1 ½ tsp Cayenne pepper
• 3 tsp Salt
• 3 tsp Black Pepper
• 2 ½ tsp Paprika
• 2 tsp Dry Mustard
• 2 tsp Cumin
• 1 tsp powder Thyme
• 1 tsp Oregano

Ingredients

• 4 tsp Olive Oil
• ½ lb Ground Pork
• 4 Bay Leaves
• 1 large Onion (chopped)
• 2 ribs celery (chopped)
• 1 green Bell Pepper (chopped)
• 4 large cloves Garlic (finely chopped)
• 4 Tbl butter
• 3 cans low sodium Chicken Broth (4 cups)
• ¾ lb Chicken Livers (coarsely chopped)
• 2 cups brown grain Rice (not instant) - rinsed

Preparation and Cooking Instructions

Salsa EASY and REAL GOOD Salsa

Ingredients

• 1 1/3 cup diced can tomatoes
• 1/4 cup tomato sacue
• 1/3 cup diced white onion
• 2 tbsp chopped jalapeno
• 2 tbsp choped green chilies
• 1 tsp chopped garlic
• 1 1/2 tbsp minced fresh cilantro
• 1/4 tsp salt

Put tomatoes and tomato sauce in blender, pulse 3 or 4 times for desired texture. Place in a mixing bown and add remaining ingredients. Mix well and chill. Makes 2 cups.

Alternative Recipe (Makes 5 cups)

Ingredients

• 14.5 oz can of diced tomatoes
• 8 oz can of tomato sauce
• 1 cup on yellow diced onions
• 1 4oz can drained chopped jalapenos
• 1 4oz can of chopped green chilies
• 6 cloves of garlic diced
• Small handful of rolled up and then chopped fresh cilantro, probably about 4 Tbl or so
• 1/2 tsp Kosher salt
• 2 tsp vinegar (to add acid to help with shelf life)

Preperation and Cooking

Add all the ingredients into a sauce pan (for chunk sauce don't blend, otherwise blend) and cook on medium-high until it gently boils for about 1 minutes. This helps flavors and extends shelf life.

Oven Roasted Onion

Ingredients

• 1 onion
• 1 beef boullion cube or a spoonful of beef base
• butter
• salt
• pepper

Cut off the onion top, but not the bottom. Peel off the outer layer of skin and dispose of it. Core out a hole in the top center of the onion, leaving the onion whole and intact.

Cut from the top down towards the bottom but DON'T CUT through it. Turn it a quarter turn and do same thing so it's in fours but whole. This leaves the onion quartered but still whole.

ow, put a beef boullion cube in the hole or a spoonful of beef base and a couple of pats of butter. Top off with a little salt and some pepper. Wrap in tin foil and I do em in the oven at 375 for 45 min. Comes out terriffic and sort of tastes like french onion soup.

Tommy's Chili (makes 3 gallons)

Ingredients

• 9-10 lbs sirlion steak
• 3lbs thick cut bacon
• 3lbs pork sausage
• 3 large vadalia onions
• 6 green onions stalks included
• 6 green bell peppers
• 3 red bell peppers
• 1 yellow bell pepper
• 15 garlic cloves crushed
• 12 stalks celery diced
• 3/4 cup oil
• 6-8 jalapeno peppers or variety of your choice
• 6lbs tomato sauce
• 6lbs stewed tomato
• 3-5 packs of chili seasoning-I prefer caroll shelby's
• 1-2 boxes of fresh mushrooms- sliced
• 15 Tbls chili powder
• 6 tsp crushed cumin
• 3 tsp tabasco
• 2 tsp worcestershire
• 2 tsp cayenne pepper
• 2 tsp oregano
• 2 cups beef stock

Preparation and Cooking

Marinade the steak in worcestershire for about an hour and throw on the grill till medium rare.
Cut bacon to 1 inch and fry till ALMOST crisp. Drain and keep the grease.
Fry pork sausage and drain grease. Dice vadalia,green onion,and all peppers. Slice mushrooms, and mash garlic. Dice celery. Saute these items in the oil in batches so you get good caramelization. (if you do too much at once, it stews)
Cut the steak into chunks and combine all meats, all veggies, all tomatoes and sauce into pot. ( throw all of that bacon grease in there too!)
Add all spices,beef stock, worcestershire and cover over medium heat for about 3 hours stirring frequently.
I then like to turn it off to cool and refridgerate overnite and reheat the next day! Always better the next day.
Now if you like beans... go ahead and throw as much as you like!

BLP Meatballs

Ingredients

• ½ lb ground beef
• ½ lb ground pork
• ½ lb ground lamb
• ½ cup of oatmeal. Use ¼ cup in meat and the other to roll in
• ½ tsp Red Pepper flakes
• 1 ½ tsp parsley
• 1 ½ tsp basil
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ cup parmesan cheese
• 5 oz thawed spinach, squeezed
• 1 egg

Preparation and Cooking

Mix all the ingredients less a ¼ cup of bread crumbs. Lightly mix the meats together without squishing it.

Chill in fridge covered for 24 hours. Make 1 ½ oz balls, about golf ball size. Roll them in the remaining bread crumbs. Put them in a mini muffin pan so that they do not touch the bottom. Pop them in the oven at 400 degrees for 20 minutes.

If smoked, do them at 225 with Cherry Wood. I used Maple Bacon as well. I skip the second half of the bread crumbs and use Jeff's Rub instead. You might even crisp the bacon a bit before wrapping depending on taste. Pulled at 1 hour and dipped in 50% water, 50% BBQ sauce mix. (Could use sugar free grape jelly instead of BBQ sauce.) Then back on smoker for 20 minutes. Pulled at 165 and still juicy and moist. Smoke time was 1 hour, 20 minutes.

Jumbalaya

Ingredients

• 3/4 lb anduoille sausage
• 1 1/2 lb chicken (thigh meat)
• 1/2 lb tasso (or Bacon)
• 1 onion
• 2 TBS garlic
• 2 tsp fresh thyme leaves
• 2 tsp sweet basil
• 1 tsp black pepper
• 1 tsp white pepper
• 1 tsp red pepper flakes
• 4 C chicken stock
• 1 1/2 C brown rice

Preparation and Cooking

Tuscan Cream Cheese Spread

Ingredients

• 2 8-ounce package cream cheese, softened
• 2 teaspoons chopped garlic
• 1 teaspoon salt
• 1 14-ounce can artichoke hearts, drained and chopped
• 1/3 cup chopped black olives
• 8 green onions, chopped
• 3 ounces sun-dried tomatoes, softened and chopped
• 1/4 cup chopped parsley
• 1 tablespoon chopped fresh chives

Preparation and Cooking

Mix cream cheese, garlic and salt; stir and blend in artichoke hearts and olives. Add green onions, tomatoes, parsley and chives. Gently mix together. Refrigerate for several hours or overnight to blend flavors.