Triple Decker Grilled Shrimp Blt With Avocado And Chipotle Mayo

Ingredients

• Servings: 2
• 1 cup mayonnaise
• 1 chipotle pepper in adobo sauce
• 1/2 lime, juiced
• 1 pinch salt
• 1 pinch ground black pepper
• 4 slices bacon
• 8 extra-large shrimp - peeled, deveined, and tails removed
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 avocado, peeled, pitted and sliced
• 2 leaves romaine lettuce
• 4 slices ripe red tomato
• 6 slices sourdough bread, toasted

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• combine mayonnaise, chipotle pepper, lime juice, and a pinch of salt and pepper in a bowl. puree until smooth with a stick blender. alternately, you can use a food processor to puree the ingredients. cover and refrigerate until ready to assemble sandwiches.
• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate. toss the shrimp in a bowl with olive oil and salt and pepper to taste.
• cook shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes on each side.
• to assemble sandwiches: spread prepared mayonnaise dressing generously on 1 slice of bread. arrange half of the shrimp and avocado slices on top. place another slice of bread over the avocado, and spread another layer of the dressing. top with a lettuce leaf and 2 slices of tomato followed by a third slice of bread. repeat with the remaining ingredients for the second sandwich.

fried beef ribs

Ingredients

• Servings: 6
• 3 quarts peanut oil for frying
• 2 tablespoons salt
• 3 tablespoons coarse ground black pepper
• 2 tablespoons cayenne pepper
• 2 tablespoons garlic salt
• 2 tablespoons onion salt
• 2 cups all-purpose flour
• 6 eggs, beaten
• 6 pounds beef ribs, cut into single rib pieces

Recipe

Preparation Time: 30 mins Cook Time: 8 mins Ready Time: 38 mins


• heat the oil in a deep-fryer to 375 degrees f (190 degrees c).
• in a medium bowl, mix together the salt, black pepper, cayenne pepper, garlic salt, and onion salt. place the flour in a separate bowl or plate. whisk eggs in a large bowl. rub the spice mixture all of the ribs. dip each rib in egg, then in flour, then egg, then flour again.
• place the ribs in a fryer basket so they are not crowded, try 4 or 5 at a time depending on the size of your fryer. cook for about 8 minutes. remove to paper towels to drain. continue with remaining ribs.

Southern Style Pig Tails

Ingredients

• Servings: 4
• 8 pig tails, rinsed
• 6 cloves garlic, halved
• 1 onion, coarsely chopped
• 1 teaspoon red pepper flakes, or to taste
• 1 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• place the pig tails in a large stock pot, and fill with enough water to cover. cover the pot, and bring to a boil. boil for 10 to 15 minutes. drain, and clean the pot of any debris, then return the tails to the pot and cover with cold water. bring to a boil again, and season with onion, red pepper flakes and salt. boil for about 2 hours, or until the tails are almost falling apart.
• preheat the oven to 375 degrees f (190 degrees c). line a roasting pan with aluminum foil.
• drain the pig tails, and place them on the roasting pan. the stock from the tails may be used to cook turnip greens, cabbage or black-eye peas.
• roast the tails for 30 to 40 minutes, until the tails pop and sizzle and the skin browns. take care when opening the oven door. allow the tails to cool, and serve with your favorite side dishes.

strange but true casserole

Ingredients

• Servings: 6
• 1 pound ground turkey
• 2 tablespoons minced garlic
• 2 tablespoons ground black pepper
• 1 green bell pepper, seeded and chopped
• 1 yellow onion, chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 (14.75 ounce) cans spaghetti with meat sauce
• 1 cup italian-style seasoned bread crumbs

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• brown turkey in a large skillet until no longer pink, 10 to 15 minutes; drain. add garlic, pepper, bell pepper and onion to browned turkey meat; stir together and saute until onion becomes transparent, 5 to 7 minutes.
• stir in soup and let cook for 2 minutes, then stir in spaghetti and mix until well blended. transfer mixture into a 2 1/2 liter casserole dish and place in oven.
• bake in preheated oven for 35 minutes. remove from oven, sprinkle bread crumbs on top and bake for another 10 minutes.

chicken milano

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 pound skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccini pasta

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. add the cream and bring to a boil; stirring. simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
• sprinkle the chicken with salt and pepper on both sides. in a large skillet over medium heat, warm oil and saute chicken. press on chicken occasionally with a slotted spatula. cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. transfer to a board; cover and keep warm. discard the fat from the skillet.
• in the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
• meanwhile, bring a large pot of lightly salted water to a boil. add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
• cut each chicken breast into 2 to 3 diagonal slices. reheat the sauce gently if needed. transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

italian spaghetti sauce with meatballs

Ingredients

• Servings: 6
• meatballs
• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten
• sauce
• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• in a large bowl, combine ground beef, bread crumbs, parsley, parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. mix well and form into 12 balls. store, covered, in refrigerator until needed.
• in a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. stir in tomatoes, salt, sugar and bay leaf. cover, reduce heat to low, and simmer 90 minutes. stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. serve.

chef john's macaroni and cheese

Ingredients

• Servings: 6
• 1 (16 ounce) package elbow macaroni
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon pepper
• 3 cups milk
• 1 pinch ground nutmeg
• 1/4 teaspoon worcestershire sauce
• 1 teaspoon salt
• 3 cups shredded sharp cheddar cheese, divided
• 1 teaspoon dijon mustard
• 1/2 cup panko bread crumbs
• 1 tablespoon butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c).
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the macaroni, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. drain well.
• melt 1/4 cup butter in a large saucepan over medium heat. when the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. add thyme, cayenne pepper, and pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. pour in remaining milk and whisk again. bring the sauce just to a simmer.
• stir in nutmeg, worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. turn heat off, then add 2 1/4 cups of cheddar cheese; stir until melted and combined. add dijon mustard.
• transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. sprinkle remaining 3/4 cup of cheddar cheese on top.
• bake in the preheated oven until bread crumbs and cheddar cheese topping are golden brown, about 20 minutes.