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Justin Wilson would rise from his grave !
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He certainly would. LOL, I didn't know he died but I haven't watched his show in years.
http://www.justinwilson.com/index_2.htm http://www.justinwilson.com/
Thank you all so much for you help. Gave me some ideas and figure I will add the spinach too. Not sure if regular spinach dip can be heated without the ingredients separating or not, but never know until I try. If I am lucky to get the original recipe I will be sure to post it for everyone. Thanks again. BTW the only reason I never posted to any forums in the past is I never could figure out how! LOL Oh well learn something new everyday.
Buffalo Chicken Wings
20 to 25 chicken wings
Vegetable oil for deep-frying
1/4 cup melted butter or margarine
Hot sauce
Bleu Cheese Dressing (below)
Celery sticks
Disjoint the chicken wings and discard the tips. Rinse and pat dry. The wings must be completely dry to fry properly since there is no batter or breading. Preheat the oil in a deep fryer or a large deep pan to 365 degrees. Add the chicken wings a few at a time to the hot oil. Do not allow the oil to cool as the chicken is added. Deep-fry for 6 to 10 minutes or until crisp and golden brown. Drain well by shaking in the fryer basket or a strainer. Blend the butter with 1/2 bottle of hot sauce for medium-hot wings. Add additional hot sauce for hotter wings or additional butter for milder wings. Combine the wings and the hot sauce in a large container. Let stand, covered.
Serve the chicken wings with Bleu Cheese Dressing and celery sticks.
YIELDS: 20 to 25 wings
Bleu Cheese Dressing:
2 cups mayonnaise
3 Tablespoons cider vinegar
1/2 teaspoon dry mustard
1/2 teaspoon white pepper
1/4 teaspoon salt
8 ounces bleu cheese, crumbled
1/4 to 1/2 cup cold water
Combine the mayonnaise, vinegar, dry mustard, pepper and salt in a large bowl and beat until well blended. Mix in the bleu cheese.
Add enough cold water gradually to make the dressing of the desired consistency, whisking constantly. Store in an airtight container in the refrigerator.
YIELDS: 3-1/2 cups
HOST A "END OF SUMMER" BBQ
What's the best way to celebrate summer? Throw a barbecue! Everyone loves to enjoy the outdoors with friends and family while munching on hamburgers and hot dogs. Find out what you need in order to have the best barbecue on the block.
[]Consider the basic supplies to make your party a success:
Furniture: [/b]
Chairs for every guest
Tables
Tablecloths
Clips to hold down the tablecloths
Utensils:
Plates - buy thick paper plates to hold heavy foods
Napkins
Silverware
Serving bowls
Serving spoons
Ice bucket
Cooler filled with ice and drinks
Bags of ice
Pitchers
Food:
Hot dogs
Hamburger patties
Sausages
Veggie burgers
Chicken breasts
Buns
Chips
Pasta salad
Potato salad
Candy
Brownies
Beer
Soda pop
Condiments:
Ketchup
Mustard
Barbecue sauce
Relish
Pickles
Lettuce
Barbecue sauce
Chopped onions
Cheese
Grilled red peppers
Grilling supplies:
Barbecue
Grill brush
Grilling spatula
Coals
Lighter fluid
Kabobs
Decoration and fun:
Stereo
CDs
Balloons
Streamers
Torches
In addition to buying all the correct supplies, make sure your grill is cleaned and ready to cook on. If you have a propane grill, check the amount of propane you have. Also scrub the grill before you start to give your burgers a better taste.
Setting up an indoor area as well is a good idea since the weather could change or your friends might get tired. Make sure seating area and a place to set food down are available. Also set out some candles and play indoor music.
Easy Brisket and Ribs
This is the most tender and easy to prepair brisket I have ever made. All you have to do is marinate your brisket with Masterpiece Herb and Spice sauce for 24 hours covered in the refrigerator. Then bake at 325 degrees for 3 to 4 hours depending on how big your brisket is. Let rest for 10 min before cutting. It is so tender and juicy that it falls apart. Use the same marinade for ribs. Place the ribs and sauce in a crockpot and cook on low all day long.
JUSTIN WILSON
Recipe O' de Day
Dis is a delightful dish. It is so easy to fix, I garontee!
MushroomBeef Brisket
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One 6 pound brisket 3 to 4 garlic cloves, peeled
Smoked salt to taste 1 large onion, chopped
Cayenne pepper to taste 1 pound mushrooms, chopped
2 cups dry white wine 2 cups dry white wine
2 tablespoons Worcestershire sauce
Rub the brisket all over with smoked salt and cayenne. Puncture the brisket with a small knife and stuff the holes with cloves of garlic. Place the brisket in an oiled roaster pan and toss the onion and mushrooms around it. Mix together the wine, water, and Worcestershire and pour around, not over, the brisket. Place in a preheated 350-degree oven and cook for 2 hours. Check with a kitchen fork to see if the brisket is cooked. If the liquid that comes out of the holes is bloody, cook for another 30 minutes.
East-West Coleslaw
• 1/2 c. rice vinegar
• 1/3 c. sugar
• 2 shallots, minced
• 1 tbsp. minced fresh ginger root
• 2 cloves garlic, minced
• 2 jalapeño peppers, seeded and minced
• 1/2 c. minced cilantro leaves
• 1 small head Napa cabbage, cored and shredded
• 1 c. grated carrot
In small saucepan, heat and stir vinegar and sugar over medium heat until sugar dissolves. Remove from heat and set aside to cool. Stir in shallots, ginger root, garlic, jalapeños and cilantro. Set aside.
In large bowl, toss cabbage with carrots. One hour before serving, add dressing and toss to combine.
:D
[b]
Oyster Spinach Bisque
1 10-oz. package frozen chopped spinach, cooked and drained
1/2 cup butter
1 sweet onion, chopped
2 garlic cloves, minced
1 pint select oysters, drained
2 chicken bouillon cubes dissolved in 1/3-cup hot water
2 cups light cream
1/3 cup flour
1 Tbsp. dry sherry
Salt and pepper to taste
Place cooked spinach in a food processor and chop. In a skillet melt 1/4 cup butter and saute onion and garlic; add oysters and cook until ends start to curl. Place mixture in food processor and chop. Melt 1/4 cup butter in saucepan and add chicken bouillon, cream and flour and cook for several minutes stirring constantly. Add spinach and oyster mixture and continue cooking. Add sherry and salt and pepper to taste and serve. You may serve this chilled also.
Crab Cakes
2 pounds backfin crabmeat
2 eggs, beaten
2 Tbsp. mayonnaise
1 Tbsp. dry mustard
1 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
2 tsp. Old Bay seasoning
Salt and pepper to taste
2 Tbsp. olive oil
2 Tbsp. butter
Carefully pick through crab meat to remove any shell pieces. Working very gently with your hands, gently combine all ingredients, except olive oil and butter, in a large bowl and gently mix. Be very careful not to break up the lumps of crabmeat. Gently shape into 8 - 10 patties, gently place on wax paper, cover with another piece of wax paper and refrigerate for 1 hour. This allows the crab cakes to hold together better when cooking. Heat olive oil and butter in a frying pan to medium/high heat. Brown crab cakes, one or two at a time, on both sides until lightly browned. Drain on paper towels.
The Skinny: Use fat free or low fat mayo. Note that we don't use any fillers in this recipe such as onion, peppers, bread or cracker crumbs. We like crab cakes without a lot of stuff to take away from the delicate flavor of the crabmeat. We are also serious about gently handling the crabmeat. The less you handle the crab cakes the better. The crab cakes should be lightly packed together...don't squish or flatten the crab cakes with your hands. Now, these crab cakes are not the dense little hockey pucks you get in the frozen food section in your grocery store. The crab cakes may very well crumble a little during cooking. If any of the crab cakes do crumble during cooking, just scoop up the wayward meat, push it back in place and cook it along with the rest of the crab cake. I promise that no one who is fortunate enough to be served these crab cakes will mind.
On the other hand, if you are one of these people that just has to add crumbs to your crabmeat, feel free to include a half cup of crushed saltine crackers or homemade bread crumbs to the recipe. I won't be offended in the least.
Green Bean Salad
1 pound fresh green beans with ends trimmed away
1 Tbsp. olive oil
1 sweet onion, chopped
1 tsp. sugar
1 clove garlic, minced
1 Tbsp. fresh rosemary, chopped
2 Tbsp. vinegar
1 tsp. dry mustard
Place green beans in a saucepan and add just enough water to cover. Bring to a boil and cook for 5 - 8 minutes or until crisp-tender. Drain and set aside. Heat oil in a skillet and add onion and sugar. Cook onion for several minutes. Add garlic, rosemary, vinegar and dry mustard and cook for several more minutes. Remove from heat. Pour sauce over green beans and toss. Chill until ready to serve. The combinations of garlic, rosemary, vinegar and dry mustard really add some zip to the beans.
Peach and Macaroon Cobbler
3 cups fresh peaches, sliced
1 Tbsp. lemon juice
20 almond macaroons, crumbled
1/4 cup flour
1 cup sugar
1 tsp. cinnamon
1 egg
1/4 cup butter, melted
Place peaches in a greased 10 x 6 baking dish. Sprinkle with lemon juice followed by macaroons. Combine flour, sugar and cinnamon and mix well. Stir in egg and mix until crumbly. Sprinkle over peaches and pour melted butter on top. Bake at 350 degrees for 45 minutes. Serve warm with vanilla ice cream or frozen yogurt if you prefer.
BBQ GRILLED CHICKEN KABOBS
Fire up the grill and load the skewers for this barbecued basic. But beware: The scent may attract hungry neighbors.
1 1/2 pounds Boneless Skinless Chicken Breast Fillets, cut into 1/2-inch pieces
Assorted cut-up fresh vegetables (peppers, mushrooms, onions and zucchini)
1 bottle (18 ounces) barbecue sauce
Arrange chicken and vegetables on skewers. Place kabobs on grill over medium coals. Grill 10 to 15 minutes or until cooked through, turning once and brushing frequently with barbecue sauce. Serve with additional barbecue sauce.
Try serving with hot cooked Fluffy White Rice.
Broil: Place kabobs on rack of broiler pan. Broil 5 to 7 inches from heat for 10 to 15 minutes or until cooked through, turning once and brushing frequently with barbecue sauce.
Nutrition: This low fat recipe can help you eat right! The peppers are an excellent source of vitamin C.
Asparagus, Poached Egg, Prosciutto and Fontina Cheese Sandwich
For asparagus:
• 16 to 20 stalks large or jumbo asparagus, tough ends broken off
• 1 tbsp. extra-virgin olive oil
• 1/2 tsp. kosher salt
• 20 sprigs fresh thyme, divided
For bread:
• 4 slices white or whole-wheat sourdough bread
• 1 garlic clove, peeled
• Clarified butter (see Note) or extra-virgin olive oil
For eggs:
• 2 tbsp. white-wine vinegar
• Pinch of kosher salt
• 4 pasteurized eggs
For sandwiches:
• 5 oz. fontina or Gruyère cheese, sliced into 4 ( 1/8-in.) thick slices
• 2 oz. prosciutto di Parma, prosciutto di San Daniele or Serrano ham, thinly sliced into about 8 slices
• Extra-virgin olive oil, for drizzling over sandwiches
• Freshly cracked black pepper, to taste
To roast asparagus: Adjust oven rack to middle position and preheat oven to 450 degrees. To check asparagus for tenderness, bite into end of stalk. If it's stringy and tough, peel outer layer from bottom inch or two of each stalk. Place asparagus in a large bowl, drizzle olive oil over it and sprinkle with salt, tossing to coat. Scatter 16 thyme sprigs onto a baking sheet and lay asparagus stalks over them to cover. Roast in oven for about 10 minutes, until asparagus is tender to touch yet firm in center. Reserve asparagus, discard thyme.
To grill bread: Brush a small amount of clarified butter on both sides of each slice of bread. In a heavy-bottomed or cast-iron skillet over medium heat, lightly brown bread on each side. (Or, if using a grill, brush a small amount of olive oil on both sides of each slice of bread and grill each side over coals until bread is lightly browned.) Rub one side of each slice of bread with garlic clove and place bread on a baking sheet, garlic side up. Arrange asparagus over each slice of bread. Adjust oven rack to upper position and preheat broiler.
To poach eggs: In a medium saucepan, bring 2 quarts water to a boil. Lower heat to just below a simmer and add vinegar and salt. Crack an egg into a small bowl and gently slip the egg into the water. Repeat with another egg. Cover. Poach eggs for 2 1/2 to 4 minutes, until whites are set and yolks are runny. Remove with a slotted spoon, drain and place an egg on asparagus on each sandwich. Poach other 2 eggs. (To prepare eggs ahead,cool poached eggs in cold water, and when ready, warm in simmering water 15 seconds.)
To assemble sandwiches: Drape a slice of fontina cheese over each egg, and heat sandwiches under broiler for a minute or so, just until cheese is melted. Remove sandwiches from oven and rumple a slice of prosciutto over each end of asparagus, allowing ends to peek out. Drizzle a little olive oil over sandwiches, sprinkle with pepper, garnish each sandwich with a thyme sprig and serve.
Note: Clarified butter, which allows for much higher cooking temperatures than regular butter, is made by warming butter in a small saucepan over medium-low heat until it boils with large, rapid bubbles. Continue cooking 5 to 7 more minutes until butter is foamy and bubbles are fewer. Remove from heat to prevent browning and transfer to a bowl to cool. Skim foam off top and pour out and reserve clarified butter, discarding milk solids at bottom of bowl. Clarified butter stores for up to 3 weeks in the refrigerator in a tightly covered container
:D
Potato Casserole
6 potatoes, peeled, sliced and boiled
2 cups grated Cheddar cheese
1/4 cup melted butter
1/3 cup chopped green onions
2 cups sour cream, at room temperature
1 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons butter
While potatoes are still quite warm, mix lightly with cheese and melted butter. Mix onions and sour cream together and add to potatoes. Add salt and pepper. Place mixture in a 9x13 pan and dot with butter. Bake at 325 degrees for about 20 minutes or until thoroughly heated.
SERVINGS: 6 - 8
Fiesta Tortilla Quiche
12 medium flour tortillas
18 eggs
9 cups grated Monterey Jack cheese
1 cup evaporated milk
1/3 cup dry onion
4 ounces diced green chiles
1/4 cup diced red bell pepper
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Garnish with salsa, sour cream and chopped olives
Preheat oven to 325 degrees. Line 12 4-inch pie pans with the 12 tortillas, folding to fit. In a large bowl, mix eggs, cheese, evaporated milk, onion, chiles, red pepper, seasoned salt, garlic powder and pepper. Fill each pan with 3/4 cup of the egg mixture. Bake 30–40 minutes until inserted knife comes out clean. Serve with salsa, sour cream and chopped olives.
SERVES: 12
Chicken Club Sandwich
• 2 slices English muffin bread, toasted
• 2 tbsp. tarragon mayonnaise (see recipe)
• 4 thin or 2 regular slices prepared roasted chicken or 2 oz. prepared chicken strips
• 1/4 to 1/2 ripe avocado, sliced
• 2 slices ripe tomato
• 2 slices crisp bacon
Spread one side of each slice of toast with a tablespoon of the mayonnaise. Fill with the chicken, avocado, tomato slices and bacon.
(If preparing ahead, wrap the chicken, avocado and tomato slices, all together, in plastic wrap or waxed paper. Put the mayonnaise in a baggie or small tub, and wrap the bacon in a paper towel. When ready to eat, assemble as above.)
:D
Flavored Mayonnaises
Makes enough for 2 sandwiches.
These are only a few of the many possibilities; for more ideas just look at your spice jars -- or open a kitchen cabinet. Although preparing any one of these is quick work, you could conceivably prepare several kinds at once, refrigerate them and keep them around for a few days so you could take your pick on the spur of the moment.
• 1/4 c. mayonnaise (or light mayonnaise or plain yogurt)
and
• 1 tsp. chopped fresh tarragon, or 1/2 tsp. dried
or
• 1 tsp. chopped fresh basil, or 1/2 tsp. dried
or
• 1/2 tsp. grated lemon zest
or
• 1 clove garlic, crushed
plus, optionally
• 1/4 tsp. crushed red pepper
or
• 1 tsp. horseradish, or to taste
Combine mayonnaise and flavoring. Refrigerate
:D