The mans page, rockin recipes

Grilled shrimp

INGREDIENTS

* 3 cloves garlic, minced

* 1/3 cup olive oil

* 1/4 cup tomato sauce

* 2 tablespoons red wine vinegar

* 2 tablespoons chopped fresh basil

* 1/2 teaspoon salt

* 1/4 teaspoon cayenne pepper

* 2 pounds fresh shrimp, peeled and deveined

* skewers

DIRECTIONS

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

kickin chicken

INGREDIENTS* Marinade:
* 3 chipotle peppers in adobo sauce
* 2 garlic cloves
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon paprika
* 1/8 teaspoon ground black pepper
* 1/8 teaspoon ground cumin
* 2 tablespoons lime juice
* 2 tablespoons Worcestershire sauce
* 2 tablespoons honey
* 1/4 cup balsamic vinegar
* 1/4 cup olive oil
*
* kosher salt to taste
* 4 skinless chicken drumsticks

DIRECTIONS

1. Place the chipotle peppers, garlic, cayenne pepper, paprika, black pepper, cumin, lime juice, Worcestershire sauce, honey, vinegar, and olive oil into a blender. Puree until no pieces of garlic remain. Pour 1/4 of the marinade into a small dish and set aside. Rub a pinch of kosher salt into each chicken drumstick and place into a resealable plastic bag. Pour in the marinade, shake, and seal. Marinade at least 2 hours in the refrigerator.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and shake off excess. Discard the remaining marinade.
3. Cook the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Once the legs are completely cooked, baste well with the remaining marinade, cover the grill, and cook and additional 2 minutes per side to glaze.

the mike burger

Ingredients
Patty #1:
Pecan Burger:

* 1 1/2 pounds ground beef
* 6 slices bacon
* 1/2 cup chopped pecans
* 3 tablespoons chopped parsley leaves
* 2 tablespoons grated onion
* 4 tablespoons (1/2 stick) butter, softened

Patty #2:
Butter Burger:

* Salt and freshly ground black pepper
* 1 1/2 pounds ground beef or ground chuck
* 4 tablespoons butter, cut into small cubes
* 4 ounces American cheese, cut into 6 portions

Special Sauce for the “Big Mike”:

* 1 cup mayonnaise
* 1/2 cup yellow mustard
* 1/4 cup ketchup
* Hot sauce
* 2 tablespoons finely chopped pickled jalapenos

To serve:

* 12 hamburger buns
* 6 leaves lettuce
* 6 tomato slices
* 6 onion slices

Directions

Patty #1:

Pecan Burger:

Preheat broiler or grill. Divide ground beef into 12 flat patties. Partially saute bacon – the fat should start rendering, but it shouldn’t be crispy. Drain bacon. Mix pecans, parsley, onion, and butter together. Spread mixture on 6 of the patties. Top with remaining 6 patties and seal the edges with the partially sauteed bacon and secure with a wooden toothpick. Broil or grill 10 to 15 minutes, or until cooked to desired doneness, turning once.

Patty #2:

Butter Burger:

Salt and pepper the beef, to taste. Mix beef and cubed butter together with your hands and form 6 balls. Push a piece of American cheese into the center of each ball. Mold ground beef around the cheese in the shape of a patty. Cook on hot grill or in skillet to desired doneness.

Special Sauce for the “Big Mike”:

Stir all ingredients together until well blended.

To Serve:

Place 1 pecan burger on a bottom piece of 6 buns. Top with another bottom piece of bun and the butter burger. Top with sauce, lettuce, tomato, onion and a top piece of the bun. Discard or save for another use the remaining 6 top bun pieces.

beef ribs

Prep Time: 20 minutes

Cook Time: 3 hours, 30 minutes

Ingredients:

• 3 to 4 pounds beef back ribs (about 8 ribs)

• 1/2 cup ketchup

• 1/2 cup honey

• 1 4 ounce can green chilies, diced

• 1 large onion, chopped

• 4 cloves garlic, minced

• 1 teaspoon cayenne

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon dry mustard

Preparation:

Trim excess fat from beef ribs. Combine salt, pepper and cayenne. Rub over the ribs. Preheat grill and prepare for indirect grilling with a drip pan. Place ribs on grill over drip pan and close the lid. Cook for about 3 to 3 1/2 hours over a medium low, indirect heat (try to keep the temperature under 265 degrees F.). To prepare sauce combine onion, honey, ketchup, chili peppers, garlic and mustard in a sauce pan. Heat over a low temperature, stirring until even and warm. When the ribs are nearly finished begin brushing the sauce on them until you get a thick coating.

stuffed green peppers

* 2 cups water

* 1 cup uncooked white rice

* 3 large green bell peppers, halved and seeded

* 1 1/2 pounds lean ground beef

* 1 onion, diced

* garlic powder to taste

* salt to taste

* ground black pepper to taste

* 1 (15 ounce) can tomato sauce

* 2 cups finely shredded mozzarella cheese

DIRECTIONS

1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Place green bell peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove peppers from the water and set aside in a 9×13 inch baking dish.

4. In a large saucepan over medium heat, brown the ground beef; drain. Return to heat and mix in onion, cooked rice, garlic powder, salt and pepper. Pour in tomato sauce and mix thoroughly. Let simmer for about 10 minutes. Remove from heat.

5. Spoon the meat mixture onto each half of the green peppers. Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown.

6. Sprinkle mozzarella cheese over the top of each stuffed pepper. Return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes.

drunken ribs

Heres a recipe for the dads out there,git r done and enjoy

Drunken Ribs hmmmmmm

INGREDIENTS

* 2 1/2 tablespoons garlic powder

* 1 1/2 tablespoons white pepper

* 1 1/2 tablespoons seasoned salt

* 1 tablespoon onion salt

* 1 teaspoon dried oregano

* 4 pounds pork spareribs

* 1/2 cup distilled white vinegar

* 12 (12 fluid ounce) cans or bottles premium lager

*

* 1 (20 ounce) bottle ketchup

* 1 (10 fluid ounce) bottle Worcestershire sauce

* 1 1/2 cups maple syrup

* 1 cup brown sugar

* 1 cup liquid smoke flavoring

* 1/2 cup margarine

* 1/2 cup apple cider vinegar

* 1/2 cup honey mustard

What to Drink?

Wine Zinfandel

Cocktail Shaggy’s Manhattan

Chilled Non-Alcoholic Boston Iced Tea

DIRECTIONS

1. In a medium bowl, mix garlic powder, white pepper, seasoned salt, onion salt, and oregano.

2. Place ribs in a large roasting pan, and rub evenly with the garlic powder mixture to coat. Pour distilled white vinegar and 1/2 the beer, or enough to cover ribs, into the pan. Cover pan, and marinate ribs in the refrigerator 8 hours, or overnight.

3. Prepare an outdoor grill for indirect, medium heat, and lightly oil grate.

4. In a large saucepan, whisk together remaining beer, ketchup, Worcestershire sauce, maple syrup, brown sugar, liquid smoke, margarine, apple cider vinegar, and honey mustard. Bring to boil. Cover, reduce heat, and simmer 15 minutes, or until a thick sauce has formed.

5. Remove ribs from the marinade mixture, and coat liberally with the sauce. Place on the prepared grill, and cook 1 1/2 to 2 hours, to an internal temperature of 160 degrees F (70 degrees C). Brush frequently with the sauce while cooking.

mexican casserole

MEXICAN CASSEROLE

Ingredients

1 1/2 to 2 lbs. ground beef

1/2 c. bell pepper, chopped

1 can enchilada sauce

1 can Cheddar cheese soup

1/4 c. chopped onions

1 can taco sauce

1 can cream of celery soup

1 pkg. frozen corn tortillas

Directions

Brown together ground beef, onions, bell pepper, salt and pepper to taste until lightly browned. Add taco and enchilada sauce and a little water. Let simmer for a few minutes. Add cream of celery and Cheddar cheese soup. Layer the sauce with one package of frozen tortillas broken into bits to cover casserole dish. Begin with tortillas and end with sauce. Top with a layer of cheese. Bake at 350 degrees for 30 to 40 minutes until heated thoroughly and bubbly.

beer battered catfish

Ingredients

3 lb. catfish
¼ cup cornmeal
¼ cup flour
2 eggs, beaten
1 12-ounce beer
¼ cup minced onion
3 cups vegetable oil
salt and pepper to tasteDirections

In a medium mixing bowl blend flour, cornmeal, salt, and pepper together. In a separate medium mixing bowl beat egg well, add beer and minced onions, mix well.
Cut the catfish into 2 inch cubes or strips. Heat the vegetable oil. Roll the catfish into the flour mixture, then dip into the beer-egg mixture, then back into the flour mixture. Place flour and dipped catfish into the deep-fry, cook until golden brown.

buffalo wings

Buffalo Wings Recipe

Ingredients

Wings
2 lbs chicken wings (about 12 wings)
3 Tbsp butter, melted
4 Tbsp bottled hot pepper sauce (like Crystal or Frank’s Original)
1 Tbsp paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

Celery sticks (optional)

Blue cheese dip
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/2 cup mayonnaise
1 Tbsp white wine vinegar or white vinegar
1 clove garlic, minced

Method

Wings

1 Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the joint. Put chicken wing pieces in a plastic bag. Set aside. Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices come in contact with other food.

2 Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper. Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve marinade for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour. When marinating is finished, drain marinade and discard bag.

3 Place wing pieces on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. Remove from oven and baste with reserved marinade.

Serve with Blue Cheese Dip and celery sticks. Makes approximately 24 pieces (about 12 appetizer servings).

Blue cheese dip

Combine dip ingredients – sour cream, mayonnaise, blue cheese, vinegar, and garlic – in a blender or food processor. Blend or pulse until smooth. Cover and chill up to a week.

great brats

Johnsonville® Brat Hot Tub Ingredients

• One 11 x 9 x 2 3/8 inch aluminum foil baking pan

• 2 – 3 beers

• 2 Tbsp. butter

• 1 medium yellow or white onion, sliced

Johnsonville® Brat Hot Tub Directions

Put the pan right on the grill, careful not to singe your knuckle hair, pour in the beers and add the butter and onions.  Then grill your Johnsonville Brats to a juicy, golden-brown perfection.  Serve immediately to your hungry guests and place any remaining brats into the steaming hot tub.  When folks are ready for seconds or thirds–or when stragglers show up late – grab a Johnsonville Brat out of the hot tub and enjoy!