Debra's Shrimp Gumbo

Debra's Shrimp Gumbo

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Fish Stew

Fish Stew

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New Year's Eve Cocktail Party Ideas

New Year's Eve Cocktail Party Ideas

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7 Smooth Gin Drinks

7 Smooth Gin Drinks

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8 Surprising Vodka Drinks

8 Surprising Vodka Drinks

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Sweet and Savory Salsa, Dip, and Spread Recipes

Sweet and Savory Salsa, Dip, and Spread Recipes

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Orange-Glazed Chicken Wings

Orange-Glazed Chicken Wings

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Fresh Salmon Tacos

Fresh Salmon Tacos

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Herb-Rubbed Salmon Steak

Herb-Rubbed Salmon Steak

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Saut

Sautéed Shrimp on Warm Black Bean Salad

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Devon's Short Ribs!

Short Ribs Grill

6 Pounds of beef short ribs
3/4 cup Worcestershire Sauce
3/4 Lime juice
3 dashes Tabasco Sauce
2 crushed cloves garlic
1/2 teaspoon pepper
1/3 cup sherry

Dry ribs with absorbent paper. In a bowl combine all ingredients except meat. Let stand 15 minutes. Place meat on a deep platter. Cover with sauce. Let stand 1 to 2 hours. Remove meat; pour sauce in a cup. Grease grill lightly. Cook beef 6 inches from coal. Cook for desired time. Brush with sauce during cooking.

Serves 6 people

GRILLED PECAN-CRUSTED CHICKEN

Perfect and juicy chicken with a nice crust.

Preparation time: 15 minutes plus hold time to chill

Cook time: 5 – 8 minutes per side to sear, holding to finish is flexible until internal temperature is achieved.

Serves: 1 breast per person

Ingredients
4 breast (skinless)
1 1/2 cups bread crumbs (can use 2)
3/4 cup of pecans
1/2 Tbsp chicken seasoning (any kind)
a pinch of salt to taste.

Preparation
Grind pecans in coffee mill or food processor until very fine then add to bread crumbs and chicken seasoning in a bowl and mix.
Rinse chicken breast, dry thoroughly
Spray chicken with canola oil (I like Pam)
Place chicken breasts in bowl with dry ingredients and coat real good
Place on dish and store in fridge about 2 hours so the coating will adhere better to the chicken.

Direction
Preheat your grill till very hot – about 550F degrees at the grates
Remove chilled chicken breasts from fridge and give the tops a light spritz of canola oil or cooking spray
Place the side you spritzed down on hot, clean grate over direct heat untill you get those great sear marks (about 5 to 8 mins depending upon your grill and heat)
Use tongs to lift and spritz the other side, placing it down on the hot grates again
After you have produced sear marks on both sides, remove and place in an aluminum pan (sear and hold method) cover lightly and place on an unheated section of the grill or even in your kitchen oven. Cook until the internal temperature of the chicken is no less than 165f degrees

Cedar Plank Salmon

INGREDIENTS
1 (12 inch) cedar plank
2 tablespoons sesame oil
3 tablespoons brown sugar
1 teaspoon dried dill weed
1 tablespoon sesame seeds
3 tablespoons water
4 (6 ounce) salmon fillets, with skin
1 teaspoon freshly ground black pepper
1 tablespoon soy sauce
1 lemon, cut into wedges


DIRECTIONS
1.Soak the cedar plank in water for at least 2 hours and up to 12.
2.Preheat the oven to 325 degrees F (165 degrees C).
3.Place the salmon on the plank, skin side down. In a small bowl, stir together the sesame oil, brown sugar, dill weed and sesame seeds. Stir in just enough water to make it liquid. Season with pepper and soy sauce if desired. Spoon the mixture over the salmon so it is fully coated.
4.Bake for 30 to 40 minutes in the preheated oven, until the fillet can be flaked with a fork.

On the Grill Preheat a grill to medium heat. Place plank with fish on the grate and cover. Grill for about 25 minutes, or until fish can be flaked with a fork.

Spinach-Ravioli Lasagna

Yield
Makes 6 to 8 servings
Ingredients
· 1 (6-oz.) package fresh baby spinach, thoroughly washed
· 1/3 cup refrigerated pesto sauce
· 1 (15-oz.) jar Alfredo sauce
· 1/4 cup vegetable broth*
· 1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
· 1 cup (4 oz.) shredded Italian six-cheese blend
· Garnishes: chopped fresh basil, paprika
Preparation
1. Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.
2. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.
3. Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.
*Chicken broth may be substituted.

Spicy Lime-Cilantro Flank Steak

Spicy Lime-Cilantro Flank Steak

Devon's Crock Pot Fiesta Soup

Soup stuff - put all in crockpot

4 or more cans different kinds of beans; white beans, black beans, kidney and great northern or any that produces gas

1 can of corn, frozen or regular, no ears

1 14 1/2 oz. can Mexican stewed tomatoes, crushed or chopped

1 7 oz. can of Ortega diced chilies (Anything with a Mexican name)

2 grated carrots (or 1 can cooked carrots)

1 grated onion or chopped small onion

6 beff bullion cubes

10 or 2 tbsp. chili powder or 1/2 to 1 whole small canned of chopped jalapenos

2 cloves garlic

3 cups water

add meat of your choice - browned ground round or cooked chicken

Crock pot it all day. I usally do 8 to 10 hours.

Dmitri's Smokin' Hot Buffalo Wings

8 Pounds fresh chicken wings
salt
cayenne pepper
3/4 Cup butter
1 1/2 Cups Frank's Original Hot Sauce

Sprinkle the chicken wings liberally with salt and cayenne. Put into the smoker at 200 degrees for three hours smoking with a combination of hickory and cherry wood. If you want the skin crispy, grill them for a few minutes to crisp them up.

Remove wings from smoker and cut apart the "drumstick" and wing sections discarding the wing tips. Combine the butter and hot sauce in a sauce pan and heat until steaming.
Pour the sauce over the wings and enjoy!

Cheyenne Burger

Turkey
Ground turkey tastes great in this combo-just make sure to use a mix of white and dark meat (90 percent lean) and cook for 5 minutes per side.

Bacon
This serious burger comes with two strips of bacon.

Onion Rings
To make shoestring rings, heat 1 quart peanut oil to 360 degrees in a deep, heavy pot. Dredge thin Vidalia onion rings in flour seasoned with salt, pepper and cayenne; dip in buttermilk seasoned with salt and pepper, then dredge in more flour. Fry until golden brown, turning once or twice, about 4 minutes. Drain on paper towels; season with salt.

Cheddar
This extra-smoky burger calls for two thick slices of smoked sharp cheddar cheese.

BBQ Sauce
Ingredients
2 tablespoons canola oil
1 Spanish onion, chopped
3 cloves garlic, chopped
1 cup ketchup
2 tablespoons ancho chile powder
1 tablespoon paprika
1 heaping tablespoon dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 chipotle chile in adobo, chopped
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
Kosher salt and freshly ground pepper
Heat the oil over medium-high heat in a heavy-bottomed saucepan. Add the onion; cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/3 cup water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients (except salt and pepper); simmer for 10 minutes, or until thickened, stirring occasionally.
Transfer the mixture to a food processor; puree until smooth. Season with salt and pepper. Pour into a bowl; cool to room temperature. Spoon on burgers.
Makes: 1 cup

Philly Burger

Directions
Dmitri's Perfect Patty
Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.

Provolone
Oozy cheese makes this burger: Two slices of aged provolone are added during the last minute of grilling.

Hot Peppers
I like Philly cheesesteaks with lots of pickled hot peppers, so I loads them on here, too.

Roasted Peppers
In place of classic griddled bell peppers, I use roasted red peppers, sliced into strips.

Onions
I saute thin rings of Spanish onion in canola oil until soft and golden to top off the burger.

Miami Burger

Ingredients
Serves 4
1 pound ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
1/2 cup mayonnaise
4 cloves roasted garlic, mashed
4 hamburger buns, split
1/4 cup Dijon mustard
8 thin slices Swiss cheese
4 thin slices smoked ham
2 dill pickles, sliced into 1/4-inch-thick slices
Directions
Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers using oil.

Remove the burgers to a plate.
Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste. Spread both sides of each bun with the mayonnaise and the mustard. Place a slice of cheese on each bun bottom, place a burger on top, and then top the burger with a slice of ham, another slice of cheese, and some pickle slices. Cover with the bun tops.

Cook the burgers on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat (put a heavy skillet on top of the burgers to press them) until golden brown and the cheese has melted, about 1 1/2 minutes per side. Serve immediately.

Fried Pork Chop Vegetable Soup

Ingredients
For vegetable soup:
3 tablespoons butter
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
32 ounces vegetable broth
1 (14.5-ounce) can diced tomatoes
1 large white potato, cubed
1/2 (10-ounce) box frozen corn
1/2 (10-ounce) box frozen peas
5 ounces fresh green beans, cut into bite size pieces
2 tablespoons freshly chopped parsley leaves

For the pork chops:
Peanut oil, to fry
1 1/2 cups all-purpose flour
1 tablespoon seasoning salt
1 teaspoon ground black pepper
4 (1-inch thick) bone-in center cut pork chops

Directions
In a large pot over medium heat, melt butter and saute carrots, celery and onion until softened, about 6 minutes. Add the flour to the vegetables and blend well. Cook the flour until it achieves a slight blonde color. Next, stir in the tomato paste and allow to slightly cook, about 1 to 2 minutes. Pour in vegetable broth while stirring and bring soup to a boil. Reduce heat and add the can of diced tomatoes and the potatoes. Simmer until potatoes are cooked through, about 20 minutes.
Meanwhile, preheat the peanut oil in an electric fryer or large pan fitted with deep-fry thermometer to 325 degrees F. In a large casserole dish, mix together flour, and season with salt and pepper. Dredge chops in flour mixture, patting excess off. Place chops, 2 at time, in fryer and cook until cooked through, about 6 minutes. Cool slightly and remove to a paper towel lined sheet tray.
Add the cooked chops to soup and simmer another 30 minutes, or until the meat falls off the bone. During the last 10 minutes of cooking, add the corn, peas, and green beans. Ladle soup into individual bowls, top with a pork chop and sprinkle with parsley.

Dmitri's world famous ribs! (At least in my own head)

Ingredients for bbq sauce:
1/4 cup Jack Daniel's Tennessee Whiskey
1/4 cup low sodium soy sauce
½ cup ketchup
½ cup pineapple juice
1 teaspoon ginger powder
1/8 teaspoon Chipotle Chili Pepper Powder
(Chipotle add’s a smoked flavor and is spicy hot.)
4 tablespoon honey
2 tablespoon Plum sauce. Subsitutes; 2 tablespoon duck sauce or 1-1/2 tablespoon Juice of 1 wedge of fresh Lime
1 cup brown sugar (brown sugar contains molasses.)
Pinch of garlic powder
Water to thin as needed

Method:
Combine all ingredients in a saucepan. Simmer and stir until well blended, about 10 minutes. Let finished sauce cool until just warm before pouring into a well washed GLASS JAR; closed tightly with a lid. Refrigerate overnight to age. Next day stir and brush some sauce over ribs/meats/poulty after they are nearly cooked (sauce will blacken and burn if you add it too soon.) Use the rest of the sauce to serve each person a dip-on-the-side.

Cooking Ribs:

Tightly wrap each slab of ribs in tin foil, add 2 tablespoon vinegar with 1/3 cup water before wrapping and creasing the tinfoil so steam does not escape. Grill at 350-F-375-F for 40-60 minutes and longer until cooked tender. Poke through tin foil with a fork to see if meat is very tender between the bones.
After ribs are cooked, open the tin foil very wide so all of the rib slab is exposed to your oven broiler OR remove them from tin foil to finish them on your barbecue grill. Brush top of exposed ribs well with sauce including tips of bones, keep a vigilant watch to avoid sauce from burning overly black, ribs should get a dark rich red glazed color and some blackening around the edges is normal, carefully turn the slab of ribs over, baste and glaze that side the same as the first then remove them from oven to cool a little before serving.

Dmitri's Chicken Adobo

INGREDIENTS
2 tablespoons vegetable oil
1 (3 pound) chicken, cut into pieces
1 large onion, quartered and sliced
2 tablespoons minced garlic
1/3 cup white vinegar
2/3 cup low sodium soy sauce
1 tablespoon garlic powder
1 tablespoon black pepper

DIRECTIONS
1.Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
2.Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.

Firecracker Grilled Alaska Salmon

INGREDIENTS
8 (4 ounce) fillets salmon
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt


DIRECTIONS
Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

Crockpot Corned Beef With Brown Sugar

Ingredients:
1 corned beef brisket, about 4 pounds
4 cups apple juice
1 cup brown sugar
1 tablespoon prepared mustard
6 to 8 small to medium red potatoes, cut in half or quarters
2 to 3 medium carrots, pared and cut into chunks
1 large onion, peeled and cut into eighths
1/2 head cabbage, cut into chunks

Preparation:Place all ingredients in a large slow cooker (cut meat in half if necessary). Stir gently to mix. Cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours. Remove meat and vegetables and some of the cooking liquid. Slice meat thinly across the grain. Serve with vegetables and some of the cooking liquid.Serves 4 to 6.