Category Archives: Misc. Recipes

The Kentucky Not Brown (FJ Style – cooked on the grill)

Winston’s Restaurant in Louisville is a favorite stop when haunting the environs around that annual event called the Kentucky Derby. This recipe is a variation on the one served from under a broiler. I designed it to cook from the bottom up using a black bottomed skillet directly on the grill. Similar to the original recipe for the Hot Brown, note the seafood switch from turkey.

 
2 servings
 
INGREDIENTS:
2 cups whole milk
3 Tablespoons unsalted butter
3 Tablespoons all purpose flour
1/2 cup coarsely grated Gruyere cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
4 large shrimp with the tail on
2 thick cut fried green tomatoes
2 Tablespoons cooked and shredded crab
2 Tablespoons steamed spinach
4 slices of cooked bacon
2 large slices of Texas Toast or thick French bread. Toasted lightly.
 
DIRECTIONS:
For (2) servings of Not Browns on the Grill start by prepping a mornay sauce. In a 2-quart saucepan, Melt butter over low heat. Add flour. Cook over low heat whisking constantly for no longer than 3 minutes. Add milk continually while whisking. Bring to a boil stirring constantly. Reduce to low heat. Allow the mornay to gently simmer. Whisk occasionally for about 10 minutes.
 
Remove from heat. Fold in the Gruyere until it is melted. Stir in salt and pepper. Lastly add nutmeg.
 
For each Not Brown, place a slice of bread in a black bottomed skillet. Cover with shredded crab. Top this with spinach. Cross with two slices of cooked bacon. Add the slab of fried green tomato. Pour mornay sauce over each Not Brown. Crown with cooked shrimp. You can leave the shrimp off and add after bringing the sandwich up to a suitable heat for serving.
 
Set on top of a hot grill. Cover, and cook until sauce bubbles and the entire stack is hot. Watch the shrimp so it doesn’t over cook, or leave it off and add just before serving.
 
Attributed to: John Castro’s version at Winston’s Restaurant in Louisville Kentucky.

Fondue Bourguignone

When working up steaks on a hot grill, nothing goes better than cubes of steak served as a grilling time appetizer. Break out the oil and the Fondue and let your guests get the taste buds ready for action with this one.

INGREDIENTS:
2 pounds of steak fillet (at least 1/2 to 3/4 inch thick)
1 Tablespoon oil
2 shallots, chopped into fine pieces
1 clove garlic, crushed
14 oz can of chopped tomatoes
2 Tablespoons tomato puree (from paste tube or tin)
1 Tablespoon lightly chopped parsley
Sea salt and fresh ground pepper to taste

DIRECTIONS:
Heat oil in a saucepan until it pops. Add the shallots and cook until soft. Lower heat to medium. Add the garlic and the chopped tomatoes with their juice from the can. Bring to a simmer add the tomato paste and season with salt and pepper.

Simmer the tomato sauce mix for about 30 minutes allowing it to thicken. Stir in the parsley and pour into a dipping bowl or into individual dipping trays. In the meantime fire up the fondue and bring about 1 to 1 – 1/2 to 2 inches of oil to a boil. Control heat to avoid smoke.

Slice the steak into 1 inch cubes, lightly season with fresh ground black pepper and coarse Sea Salt directly before serving ready for immersion into the hot oil of the fondue. Pass out the fondue forks and offer the tomato sauce as a finishing dip.

Attributed to: A memory of Switzerland all along the Alpe de Suisse.

Foster’s Favorite Tequila Shooter Chase Car

Tradition can give way to an interesting variation when it comes to lemon and salt after every Tequila shot. Here’s a recipe I created on a weekend in Baja California. And no. I wasn’t wasting away again in Margaritaville.

INGREDIENTS:
1 – 1/2 Cup of Orange Juice. Fresh squeezed is best.
1 Tablespoon Grenadine
1 Tablespoon of your favorite hot sauce. I prefer Cholula for this one.

DIRECTIONS:
Mix all ingredients using a spoon or a bartender’s mixing cup. Do not blend. The unique pairing of hot and sweet needs to be maintained. This helps to enrich the flavor as each replaces the more robust elements of the preceding shot of Tequila.

Shoot a shot of Tequila. Pause judiciously. Sip a shot of this smooth yet spicy chaser. Repeat.

Attributed to: A small saloon on the Northeast entrance to Old San Felipe.

Vegetable Stuffed Onions

Randy Ferguson from California provides this recipe for a side that “is great with grilled steaks, chicken, or seafood.

INGREDIENTS:
6 large white onions
1/2 red bell pepper, trimmed
1/2 green bell pepper, trimmed
1 carrot, trimmed and peeled
1 stalk celery
1 small tomato
1/3 cup extra virgin olive oil or substitute melted butter
2 Tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper

DIRECTIONS:
Cut off the tops of the onions. Leave the bottom (roots) intact. Peel outer onion skin from the top down; discard the outer skin. Rinse onions in cool water and drain. Hollow out the centers, leaving two or three outer layers. Reserve the centers and chop fine. Finely chop red and green pepper, carrot, celery and tomato.

Combine 1/2 cup chopped onion with red pepper, green pepper, carrot, celery and tomato. Place in large mixing bowl. Add oil, Worcestershire sauce, salt, black pepper and cayenne pepper. Toss. Fill onions with equal amounts of the vegetable mixture.

Brush onions with additional olive oil. Place each onion upright in the center of a piece of heavy-duty aluminum foil. Bring up the edges and seal, leaving a small space for steam to expand.

Over indirect or medium heat place foil onion packets upright in the center of the cooking grate. Cook for 45 minutes to an hour. Check for tenderness and serve when done.

Roasted Hazelnut Butter

This sweet custom butter recipe creates a fine balance of country style nuttiness and spreadable goodness. It’s like Nutella without the look and consistency of auto yard mud.

INGREDIENTS:
4 ounces of fresh hazelnuts
1/2 cup (1 stick) of unsalted butter
1/4 teaspoon of lemon zest

DIRECTIONS:
Bring the butter just to the softening point.

Roast the hazelnuts in a preheated 400 degree oven for 10 minutes. Remove the skin after they cool down a bit. Chop them into small pieces or blend half chopped with half crushed.

In a storage crock or bowl that can be covered tightly, mix the hazelnuts with the butter. Add the lemon zest and store in the fridge.

Goes well with any bread or breakfast style rolls or muffins. Excellent for waiting around a noon time grill.

Carrot Soup Smooth and Creamy

Carrot soup might not get you all excited as far as side dishes go. This recipe however, delivers a creamy and slightly silky blend that goes well with any meat dish typically served with mashed potatoes.

INGREDIENTS:
4 and 1/2 cups of sliced carrots
1 cup of chopped onion
1/4 cup of butter, cut into pats
1 large white potato, peeled and cut into cubes
Two 14-1/2 ounce cans of chicken broth
1 teaspoon freshly ground ginger
1 teaspoon dried rosemary crushed fine
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups of whipping cream

DIRECTIONS:
Grab your Dutch oven and saute the onion and the butter until glassy and just tender. Add the sliced carrots, the potato cubes, the broth and the ginger. Cover and cook on medium heat for about 30 minutes. Set off of the heat and allow to cool for 15 minutes.

Carefully pour the soup in small amounts to a food processor or a blender. Process or blend until silky smooth. Pour the blended mixture back into the Dutch oven. Return the heat to low. Stir in cream. Add rosemary, salt and pepper. Cook for about 10 – 20 minutes until well heated.

Serve bowls of this tasty soup on those winter and fall grilling nights instead of mashed potatoes. You will be well rewarded by the happiness of friends and family.

Mixed Veggies with that Wood Smoked flavor

I cannot believe how much I love food cooked in a smoker bag. Chop and toss a medley of veggies in your smoker bag and have one unique flavor for veggies separate from the meat on the grill.

INGREDIENTS:
1 cup of mushrooms
1/2 to 1 cup cup minced onions or leave in chop into ring edges
1 cup sliced zucchini. Slice diagonally for greater surface exposure
1 cup of sliced red or bell peppers. Chopped into 1/2 or 2 inch pieces
1 cup of small potato pieces. Grill for 20 minutes or boil until halfway cooked through
2 Tablespoons garlic salt

DIRECTIONS:
Toss all of the chopped vegetables in a bowl with to evenly coat each piece with a bit of garlic salt.

Place the medley in a smoker bag and seal. Cook on a hot grill for about 15 minutes until all vegetables are tender. If potatoes are added without pre-cooking add about 5 more minutes.

Jennifer Honeycutt sells smoker bags direct in the U.S. from her company found at Hot Diggity Cajun. Google it!

Smoke Bag recipe for Corn on the Cob

One cannot complain about the addition of a tasty corn on the cob when added to a plate heaping with grilled chops. Especially if that corn on the cob wafts up with a distinct flavorful aroma of smoked wood.

INGREDIENTS:
4 ears of corn
1 Tablespoon butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS:
Prep ears of corn by dehusking and washing. Soak the ears for 20 minutes in cold water. Remove from water and pat dry.

Rub the butter or margarine over the corn. Sprinkle with salt and pepper.

Place the corn in a Smoker Bag, seal it and cook on a hot grill for about 40 minutes.

My Favorite Cinnamon Biscuits

Toss out a platter of these sweet little cinnamon infused biscuits for a special dessert.

INGREDIENTS:
1/2 cup milk
1 teaspoon cinnamon
3/4 cup sugar (granulated)
2 cups sifted all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk
1 stick butter, room temperature
1/4 cup vegetable oil

DIRECTIONS:
Preheat the oven to 400 degrees Fahrenheit. Mix up flour, baking powder, salt and baking soda in a mixing bowl. Combine ingredients until they are blended. Stir in 1/4 cup vegetable oil. Add buttermilk and stir until blended.

Knead the biscuit dough on a flour coated counter-top until smooth. Roll the dough into a 13 inch by 9 inch rectangle. Grease a nine inch round pie pan.

Spread butter on the top of the dough. Blend the sugar, the cinnamon in a small bowl. Sprinkle on top of the butter topping. Roll up the rectangle like a jelly roll. Pinch the seam into the roll to seal off the end.

Cut the roll into 1 – 1/2 inch long slices. Arrange the slices with the cut side up in the greased pie pan. Bake about 15 to 20 minutes (at 400) until lightly browned. Sprinkle milk over the top of the biscuits and server while still hot.