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August 11, 2009

Grant’s BBQ Recipe







Category: Entrees, General, Recipes || E-Mail to a Friend E-Mail to a Friend
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Grant Coster   
   
Ingredients Grant’s BBQ Recipe

2 Tablespoons Black Pepper
2 Tablespoons White Pepper
2 Tablespoons Cayenne Pepper
2 Tablespoons Chili Powder
2 Tablespoons Onion Powder
2 Tablespoons Garlic Powder
4 Tablespoons Paprika
4 Tablespoons Cumin
Directions Grant’s BBQ Recipe
Mix all ingredients in large bowl and mix together thoroughly. Pour into large pepper shaker. Rinse off meat, if cooking ribs remove membrane from back of ribs. Apply light cote of yellow mustard to meat then heavily apply rub. Rub in thoroughly. Pit temperature should be 225° put meat on pit and let cook for 1 ½ to 2 ½ hours until meat “crusts over” take meat off of pit and double wrap tightly in aluminum foil. Place meat back on pit and cook a further 4 to 5 hours.
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August 11, 2009

Grant’s Grilled Shrimp







Category: Entrees, Recipes || E-Mail to a Friend E-Mail to a Friend
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Grant Coster
   
Ingredients Grant’s Grilled Shrimp:
1/4 cup Honey,
1/4 cup Olive Oil,
1 small handful Chopped Cilantro,
4lbs. Jumbo Shrimp Shelled and Cleaned,
Bamboo Skewers
Directions Grant’s Grilled Shrimp
Mix honey, olive oil and cilantro in medium sized mixing bowl. Place shrimp in bowl or in zip-lock bag and pour mixture in. Cover with plastic wrap and refrigerate for about 3 to 4 hours. While shrimp is marinating soak bamboo skewers in water. Season shrimp with salt and skewer them. Cook over gas or charcoal grill about 3 or 4 minutes per side or until done.
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May 11, 2009

Shrimp Etouffe’e







Category: Entrees, Recipes || E-Mail to a Friend E-Mail to a Friend
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Jai Lambert
 
  Shrimp Etouffe’e

Jai Lambert
 
Ingredients

8 Tbsp. (1 stick) unsalted butter
3 Tbsp. Extra Virgin Olive Oil
3 cups Vidalia onions, chopped
2 cups celery, chopped
1 cup bell pepper, chopped
2 Tbsp. garlic, minced
2 Tbsp. tomato paste
1 cup green onions (tops only), chopped
1 cup fresh parsley, chopped
1 Tbsp. salt
2 tsp. cayenne pepper
1 tsp. black pepper
3 cups shrimp, seafood, or chicken stock, recipe follows
2-3 lb. large shrimp, peeled
4 cups cooked wild (or white) rice

Directions
  Make a stock with the shrimp shells, fish parts, or chicken parts, 2 sticks of celery, 1 medium chopped onion, 1 tsp. chopped garlic, 1 tsp. salt, and 2 quarts water. Bring to a boil, reduce heat and simmer for up to 4 hours. Drain the stock and discard all but the liquid (can be prepared ahead of time).Melt the butter and extra virgin olive oil in a large stockpot over high heat. Add the onions, celery, bell peppers, and garlic and saute’ until onions are translucent, about 10 minutes, stirring occasionally. Add the tomato paste, stirring until well blended. Add the green onions, parsley, salt, cayenne and black peppers, stirring well. Cook about 5 minutes longer scraping the bottom occasionally. Stir in the stock and bring to a boil, stirring occasionally. Reduce heat and simmer covered for 25 minutes, stirring occasionally. Add the shrimp and cook until shrimp are pink. Do not overcook. Serve immediately in bowls over rice.
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April 19, 2009

Coconut Chess Pie







Category: Desserts, Recipes || E-Mail to a Friend E-Mail to a Friend
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I mentioned this on my show on Saturday. So here is the recipe.  Enjoy

Coconut Chess Pie

 1 1/4 Cup Sugar

1/4 cup flour

1/2 stick butter (melted)

1 cup of milk

2 eggs

1 t vanilla

1 small can or small bag of shredded Coconut

 Mix together and pour into unbaked pie crust. Bake at 350 for 1 hour. YUMMY!

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January 24, 2009

Taco Soup (Weight Watchers)







Category: Soups || E-Mail to a Friend E-Mail to a Friend
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Ingredients

1 lb ground turkey or lean ground beef
1 large chopped onion
1 package Hidden Valley Ranch Mix
1 can black beans
1 can chili hot beans
1 can whole kernel corn
1 can stewed tomatoes – plain
1 can stewed tomatoes – Mexican flavor
1 cup water

Preparation

Brown meat – drain.
Stir in remaining ingredients.
Simmer at least 15 minutes

1 cup = 3 points

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