Spicy, crunchy snack, perfect for watching the game.
A wonderful New Orleans-style soup that is a best seller at my family-owned restaurant. Serve with crackers. I like to season my shrimp with 2 tablespoons of Worcestershire, 1 tablespoon of Season All(R), and 2 teaspoons of hot sauce (optional).
They may look like charcoal on a stick when done, but try it before you throw it out. Only a charcoal grill can do these legs justice.
Beans, beef, tomatoes, jalapeno and habanero peppers, onion... whatever sounds good goes in! This makes enough chili to feed an army. I cook it on the stove first, let the flavors mature in the fridge overnight, and then put it in the slow cooker all day while I'm at work.
This a wonderful salad that, by not mixing in the chips, can serve as a dip appetizer. This is always requested for our tailgating parties, and is the first to disappear.
Most of the recipes I found don't include the ingredients I placed in mine. This is another new recipe I came up with for a chili cook-off. It went just as fast as the Southwestern style chili did and many people enjoyed it, as well. This, also, is meant to be cooked and then sit overnight.
A spicy beef and bean chili that is not for the faint of heart!
When you want a Chili that is full of heat and taste that will leave you with a sweat filled forehead and a red face, but leave you craving for more, this is what you'll want to go for.
With a little advance prep, this burger goes together quickly and will hit all of your senses with heat, sweet, crunchy, and cheesy in one bite. Where's the cheese? It's stuffed inside the burger itself.
A spicy meat-filled sandwich that bites back! Chewy sourdough rolls filled with grilled pepper-infused beef, cooled by buttery slices of ripe avocado. Red onions add contrasting sweetness and crunch.
A twist on the famous New Mexico green chile cheeseburger, this stuffed burger is a favorite at our ranch's summer get-togethers. The cream cheese mitigates the heat from the jalapeños, but leaves the wonderful flavors of them and the green chilies intact. The chipotle mayonnaise, filling or even the uncooked burgers themselves can be made a day ahead and kept sealed in the 'fridge overnight. Just get them out of the 'fridge about half an hour before grilling.
This recipe puts a Cuban spin on the classic Juicy Lucy with Swiss cheese-stuffed burgers topping grilled ham slices.
If you have time, the right tools and supplies, you can make anything. A bookcase, a crib, or even fresh sausage.
I worked this recipe out after eating these delicious ribs at Z Grille in St Petersburg, FL. Turns out Dr Pepper makes a great sauce for ribs. Try to find the Dr Pepper that is made with real sugar for best results. Also you can forgo the frying step, and finish them off on the grill but they will not be crispy.
This spicy, smoky steak gets an assist from espresso beans. Inspired by jksooner's "Okie Style Steak - Coffee and Peppercorn Encrusted Steak."
Can't get enough espresso? Transfer the smoky coffee taste to your rib eye. Inspired by jksooner's "Okie Style Steak - Coffee and Peppercorn Encrusted Steak."
The drink pairing of bourbon and ginger meet again as a marinade. Inspired by stridar's "Bourbon Flank Steak"
A fearsome foursome of spices season this tender steak. Inspired by teamswitch's "Coffee-Crusted Beef Tenderloin Steak"
Thick, tasty steak powered up with the joint flavors of the bayou and the coffee shop. Inspired by jksooner's "Okie Style Steak - Coffee and Peppercorn Encrusted Steak"
Big taste courtesy of Louisiana cooking and a dash of java. Inspired by ksooner's "Okie Style Steak - Coffee and Peppercorn Encrusted Steak"