Let the taste of Brazil simmer in your home all day. When you're ready, spoon out this hot, hearty stew and count down the days till Festival.
Pulled pork in the slow cooker with an easy barbecue sauce.
“Who doesn’t love a good pulled pork or brisket sandwich?” Derk asks. With that as the main attraction topped with Derk's own barbeque sauceand with a
honey mustard coleslaw on the side, it’s party time! Serve on toasted, buttered brioche buns.
If you, like me, enjoy a good--dare I say, great--corned beef sandwich, try this recipe. Corned beef: it's not just for Saint Patrick's Day.
Fresh and tasty salsa thats easy to make
Making a spread for vegetarians? You won't miss meat too much with this hearty, flavor-packed vegetarian dip.
Bean dip, that easy football appetizer, taken to the next level with a hefty dose of seasoned ground beef.
A very tart salsa, thanks to a large helping of fresh lime.
Up the manliness quotient of your nachos with the addition of pork rinds. If you're on a low-carb diet, this recipe is actually a pretty good call, very high in protein.
A simple way to improve jarred pesto. Like any handy guy, you can take anything and make it just a little bit better--a tuned-up motor on a lawnmower, a new finish for a bookcase, racing stripes on the boy's wagon. Do the same for that jar of pesto sauce. Just a few minutes of work (and a hefty helping of mayo) boost the flavor big time.
Do yourself a flavor and throw out that store-bought stuff. This is the real deal, powered by lime juice, fresh cilantro, and habanero pepper. Respect the habanero--it can and will hurt you! I dump this stuff on nachos, smear it on pizza, fold it in my omlette, and put it in my chili. Legends are made when you add additional habanero peppers!
Real men rarely agree how they like their chili. That's why I developed this recipe. I say prepare the rice and beans on the side and use my chili as a topper.
You want bragging rights? Add a pinch of habanero powder (or more) to your bowl!
This is also excellent on hot dogs, and of course, NACHOS!
The chicken leg is often the redheaded step child of the bird. I say no more! This recipe elevates the leg to culinary heights normally reserved for the now legendary wing. It's gonna take some time in the brine so plan ahead...it's worth it! Gentlemen, start your grills...... it's time for legs over buffalo!
Everyone thinks of Texas when they think of Chili, but we eat lots of it up here in Minnesota where it's cold 9 months out of the year. I like this version because you don't have to do much measuring and it sticks to your ribs real good.