BBQ Rub

BBQ Rub

Ingredients

  • 2 TBS Salt
  • 2 TBS White Sugar
  • 2 TBS Brown Sugar
  • 2 TBS Ground Cumin
  • 2 TBS Chili Powder
  • 2 TBS Black Pepper
  • 1 TBS Cayenne Pepper
  • 4 TBS Paprika

Instructions

  1. Combine and Mix Well
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http://havingfun.org/2018/06/bbq-rub/

Courtesy of Scotty at Blue Ribbon

Roast Whole Hog

Roast Whole Hog

Ingredients

  • 1 Whole Hog 90 - 100 pounds
  • Hardwood Charcoal and Red and White Oak Chips
  • For the Injection
  • 4 Cups Apple Juice
  • 2 cups White Sugar
  • 1 cup Salt
  • 3 Cups Water
  • 1/2 Cup Worcestershire Sauce

Instructions

  1. Mix all of the injection ingredients together. Inject the legs, picnic, shoulders and shanks liberally
  2. Let sit refrigerated overnight
  3. Build a fire until it comes to embers.
  4. Bank the coals on each side of the hog
  5. Place a drip pan in the middle
  6. Have a charcoal chimney ready and keep starting new coals and feed the fire very slowly. Low and slow
  7. Cook for 7 - 8 hours.
  8. Wrap head halfway in foil.
  9. If the pig stars to get too brown, wrap it in foils as well
  10. Check the shoulders for doneness.
  11. They will initially be soft then stiffen up.
  12. When the meat loosens up (180degree) and pulls easily, it is done
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http://havingfun.org/2018/05/roast-whole-hog/

Blue Ridge Motorcycle Trip

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This is a fra diavolo with a heartier sugu

 

Seafood Fra Diavolo Action Kitchen

Yield: 6

Seafood Fra Diavolo Action Kitchen

Ingredients

  • 4 tbsp Olive Oil
  • 8 clove garlic minced
  • 4 shallots, minced
  • 3 cups whole San Marzano Plum Tomatoes, crushed with a potato masher
  • 3 cups tomato puree
  • 1 can tomato paste
  • 2 tbsp crushed red pepper ( for medium heat)
  • 2 tbsp Chopped Parsely
  • 2 tbsp Chopped Basil
  • 3 pound mussels scrubbed
  • 1 pound scallops
  • 2 pounds cod or haddock
  • 1 cup red wine
  • Pepper
  • 1/2 clam broth

Instructions

  1. Sautee garlic, pepper flakes and shallots until translucent
  2. Add 1/2 cup red wine and reduce by 2/3
  3. Add crushed tomatoes, puree and paste and bring to a simmer
  4. Add parsley and basil
  5. Add remaining red wine
  6. Simmer for 20 - 30 minutes on low
  7. In a separate sautee pan, add the scallops with their juice, clam broth, if needed and haddock
  8. Cover and cook on high for 3 minutes until mussels start to open
  9. Spoon remaining tomato sauce over the seafood
  10. Let combine
  11. Service with fresh pasta , parsely and a dash of reggiano parmigiano
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http://havingfun.org/2018/03/seafood-fra-diavolo-action-kitchen/

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Christmas Eve Calamari Salad

Christmas Eve Calamari Salad

Ingredients

  • 1 1⁄2 lbs cleaned squid
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar, to taste
  • 1⁄3 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon fresh ground black pepper
  • 1 cup thinly sliced red onion (1 small onion, thinly sliced)
  • 1⁄3 cup pitted kalamata olive, halved lengthwise
  • 2 cups cherry tomatoes (3/4 lb) or 2 cups grape tomatoes, halved if large (3/4 lb)
  • 2 celery ribs, sliced (cut into 1/4-inch-thick slices)
  • 1⁄2 cup fresh flat leaf parsley, plus more to taste
  • 2 tablespoons chopped fresh basil
  • 1⁄4 cup crumbled feta (optional)

Instructions

  1. Rinse all the squid under running water and pat dry.
  2. Cut the tentacle bunches in half, and cut the bodies into 1/4 to 1/3-inch wide rings; cut the wings from the bodies.
  3. Fill a 5 or 6 quart pot full of water, add a couple teaspoons of salt, and bring it to a boil.
  4. Prepare a bowl of ice water.
  5. Cook all the prepared squid pieces in the boiling water until just opaque, a brief 40 to 60 seconds, then remove from pot and immediately plunge into the ice water to halt the cooking.
  6. When squid has cooled, transfer to a colander, let drain, and pat dry; set aside.
  7. In a small bowl, whisk together the lemon juice, vinegar, oil, garlic, salt, and pepper; add in onion, stir, and let the dressing stand for 5 minutes.
  8. In a large bowl, combine the cooked squid, olives, tomatoes, celery, parsley, basil, and feta (if using), then toss with the dressing.
  9. Let salad stand, tossing occasionally, for at least 15 minutes to allow the flavors to develop.
  10. Note: although good eaten right after preparation, it’s even better if you chill it for 8 hours – tossing occasionally - then bring it to room temperature before serving (about 1 hour); also, some people prefer the onion to be sautéed lightly before adding it to the salad.
  11. Makes 4 main course servings, 8 side dish servings.
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http://havingfun.org/2017/12/christmas-eve-calamari-salad/

Sear Roasted Haddock with Horseradish Aioli

Sear Roasted Haddock with Horseradish Aioli

Ingredients

  • For the lemon-zest breadcrumbs:
  • 3 Tbs. olive oil
  • 1 cup coarse fresh breadcrumbs (from a rustic loaf)
  • 1 Tbs. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • For the horseradish aïoli:
  • 5 Tbs. mayonnaise
  • 2 tsp. prepared horseradish
  • 3/4 tsp. fresh lemon juice
  • 1/2 tsp. minced garlic
  • 1/2 tsp. tomato paste
  • Kosher salt and freshly ground black pepper
  • For the fish:
  • 3 Tbs. olive oil
  • 4 thick skinless haddock or cod fillets, about 6 oz. each
  • Kosher salt and freshly ground black pepper
  • 2 cups fresh flat-leaf parsley leaves, washed and dried
  • 1 lemon
  • About 1 tsp. extra-virgin olive oil

Instructions

  1. Preparation
  2. Heat the oven to 425°F.
  3. Make the lemon-zest breadcrumbs: In a large skillet, heat the oil over medium-high heat. Add the breadcrumbs and cook, stirring, until golden and crunchy, about 2 minutes. Transfer to a small bowl and let cool. Stir in the lemon zest and season to taste with salt and pepper. Set aside at room temperature.
  4. Make the horseradish aïoli: In a small bowl, mix the aïoli ingredients, adding salt and pepper to taste. Cover and refrigerate.
  5. Sear-roast the fish: Heat the oil in a heavy 12-inch nonstick ovenproof skillet over medium-high heat. Pat the fish dry with a paper towel and season on both sides with 1/2 tsp. salt and 1/4 tsp. pepper. When the oil is shimmering hot, arrange the fillets evenly in the pan, skinned side up. Sear for about 2 minutes, without moving; then use a slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and remove the pan from the heat.
  6. Spread the seared side of each fillet with some of the aïoli and then a layer of breadcrumbs. (You may or may not need all of the aïoli and crumbs.) Put the pan in the oven and roast until the fish is cooked through, 5 to 6 minutes.
  7. While the fish is roasting, put the parsley leaves in a small bowl; cut the lemon in half and squeeze some juice from one half over the parsley, to taste. Drizzle the parsley with enough extra-virgin olive oil to lightly coat the leaves, season with salt and pepper, and toss. The parsley should taste bright and lemony. Cut the remaining lemon half into four wedges.
  8. When the fish is cooked, remove the pan from the oven and transfer the fillets to plates. Top each with some of the parsley salad and garnish with a lemon wedge.
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http://havingfun.org/2017/12/sear-roasted-haddock-with-horseradish-aioli/

Seafood Fra Diavolo

Seafood Fra Diavolo

Ingredients

  • 4 tablespoons olive oil
  • 2 tablespoon minced garlic (4 large cloves)
  • 2 to 3 teaspoons crushed red pepper
  • 2 cup white wine
  • 4 cups Red Sauce or Fra Diavlo Sauce, recipes follow
  • 4 pounds medium mussels, scrubbed, de-bearded, rinsed and drained
  • 1 pound bay scallops
  • 1 pound peeled and deveined shrimp
  • 10 little necks
  • 4 tablespoons freshly chopped parsley leaves
  • Red Sauce:
  • Four 35-ounce San Marzano plum tomatoes in juice
  • 6 tablespoons olive oil
  • 4 bay leaves
  • 12 large cloves) garlic, peeled and finely chopped
  • 2 large vidalia onions (about 12 ounces), cut in 1/4-inch dice
  • 4 medium carrots (about 8 ounces), cut in 1/4-inch dice
  • 3 teaspoons dried oregano
  • 2 cans tomato paste
  • 2 teaspoon kosher or sea salt
  • 2 teaspoon freshly ground black pepper
  • Fra Diavolo Sauce:
  • 4 tablespoons olive oil
  • 4 large cloves garlic, chopped (about 1/4 cup)
  • 2 teaspoons crushed red pepper
  • Red Sauce, recipe above
  • 2 8-ounce bottle clam juice
  • Kosher or sea salt

Instructions

  1. Directions
  2. Heat the olive oil in a pan over medium heat. Add the garlic and red pepper, and saute until fragrant, stirring, about 30 seconds. Add the white wine and tomato sauce, increase the heat to high, cover and bring to a boil.
  3. Steam the little necks in water for about 4 minutes
  4. Add the mussels, little necks and shrimp replace the lid. Cook over high heat 3- 5 minutes. Remove the lid and stir once gently. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more.
  5. Cut the scallops in half and add them and cook for two minutes
  6. Remove the pot from the heat and transfer the seafood gently from the pot to a large bowl with a Chinese wire mesh skimmer. Return the pot to the heat and increase the heat to high. Boil for a minute or 2, until the sauce is thick enough to coat a spoon. Pour the sauce over the seafood, dust with parsley and serve over pasta immediately.
  7. Red Sauce:
  8. Place the canned tomatoes in a large bowl and place your (clean) hands in the bowl and crush the tomatoes so they breakup into a range of small pieces.
  9. In a 5-quart Dutch oven heat the olive oil over medium heat until it is fragrant, but before it smokes, about 40 seconds. Add the bay leaves and stir them in the oil until they begin to brown, about 10 seconds. Add the garlic and cook for 1 minute until it starts to turn golden brown, then add the onions, carrots, and oregano. Cook the vegetables until they are very brown, about 15 to 20 minutes. Stir occasionally, just enough to prevent them from scorching.
  10. Add the crushed tomatoes with their juice, the tomato paste, salt and pepper, and 1 1/2 cups of water, (white wine or clam juice can be added depending on the intended use) and bring to a boil. Lower the heat, and simmer, partially covered until the sauce level has reduced by 2 or 3 inches and the sauce is thick enough to coat the back of a spoon. Cook the sauce on low for about 1 1/2 hours, stirring occasionally so it doesn't stick.
  11. Remove from heat, cool down in the pot, then when at room temperature, transfer to a sealed plastic container and refrigerate until ready to use.
  12. This sauce will keep 10 days in a well-sealed container in the refrigerator.
  13. Variation: Fra Diavolo Sauce:
  14. Using my recipe for basic Red Sauce, you can make a quick and spicy "fra diavolo" sauce that is delicious drizzled over grilled squid and other seafood. For equipment you will need a 3-quart saucepan and a wooden spoon.
  15. Heat the olive oil in a 3-quart saucepan slightly over medium heat and saute the garlic and crushed red pepper until the garlic is fragrant and beginning to brown, about 40 seconds.
  16. Add the Red Sauce, clam juice, and salt, to taste, and simmer, stirring occasionally over medium-low heat, until the sauce returns to the thickness and quantity of the Red Sauce, about 15 minutes.
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http://havingfun.org/2017/11/seafood-fra-diavolo-2/

Souvlaki Chicken

Souvlaki Chicken

Ingredients

  • Marinade
  • 1.5lb / 750g chicken thigh fillets (or breast), cut into 1"/2.5cm pieces
  • 2 tbsp olive oil
  • ¼ cup lemon juice
  • 3 garlic cloves, minced
  • 1 tbsp dried oregano
  • ½ - ¾ tsp salt
  • Black pepper
  • To Cook / Serve
  • 1 tbsp olive oil
  • Flatbreads / wraps / pita bread
  • Lettuce
  • Tomato slices
  • Tzatziki
  • 2 Lebanese cucumbers (to make about ½ cup grated cucumber after squeezing out juice)
  • 1¼ cups / 300g plain Greek yoghurt
  • 2 tsp white wine vinegar (or red wine or apple cider vinegar)
  • 1 tbsp lemon juice
  • ½ garlic clove, minced
  • 1 tbsp extra virgin olive oil (or more if you want richer)
  • ½ tsp salt
  • Black pepper

Instructions

  1. Place chicken and Marinade into a bowl and set aside to marinate for at least 3 hours to overnight.
  2. Thread chicken onto 8 skewers.
  3. Heat oil in a large skillet over high heat (or BBQ). Cook skewers for 3 minutes on each side, or until cooked through.
  4. Serve Chicken Souvlaki with tzatziki, flatbreads (make your own!), lettuce and tomato slices.
  5. Tzatziki
  6. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
  7. Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.
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http://havingfun.org/2017/08/souvlaki-chicken-with-tzatziki/

Hometeam BBQ Chicken Wings

Hometeam BBQ Chicken Wings

Ingredients

  • INGREDIENTS:
  • Brined Chicken Wings
  • 1 gallon water
  • 1 cup brown sugar
  • 1 cup kosher salt
  • 1 bunch thyme
  • 3 tablespoons crushed red pepper
  • 24 large chicken wings
  • Dry Rub
  • ½ cup ground chile powder
  • 2 tablespoons ginger
  • 2 tablespoons dry mustard
  • 3 tablespoons light brown sugar
  • 2 tablespoons garlic powder
  • 2 teaspoons cayenne powder
  • 2 tablespoons coarsley ground black pepper
  • 2 tablespoons kosher salt
  • Smoked Chicken Wings
  • Red oak
  • Alabama White Sauce
  • 2 cups Duke's mayonnaise
  • ⅔ cup apple cider vinegar
  • 3 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon cayenne pepper

Instructions

  1. For the Brined Chicken Wings:
  2. In a large pot, bring water to a simmer and turn off heat. Add all ingredients and whisk until dissolved. Refrigerate until fully chilled. In refrigerator, submerge chicken wings in brine for 4 hours.
  3. For the Dry Rub:
  4. In a mixing bowl, combine all ingredients and stir till combined.
  5. Smoked Chicken Wings:
  6. Prepare a smoker with red oak and heat to 225°F. Remove Brined Chicken Wings from liquid and pat dry. Add chicken wings to a large mixing bowl and evenly distribute all but 4 tablespoons of Dry Rub. Smoke chicken 2 hours and 30 minutes.
  7. For the Alabama White Sauce:
  8. In a large bowl, whisk together mayonnaise, vinegar, sugar, salt, pepper, and cayenne. Chill.
  9. To Assemble and Serve:
  10. In a deep fryer, heat peanut oil to 350°F. Fry Smoked Chicken Wings 4 to 6 minutes, until crispy and just caramelized. Remove from fryer, shake off excess oil, and rest 30 seconds. In a mixing bowl, toss together wings and reserved Dry Rub. Serve with ramekin of Alabama White Sauce.
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http://havingfun.org/2017/08/hometeam-bbq-chicken-wings/