Makes 8 appetizers
3 large shrimp, peeled and deveined
2 teaspoons extra virgin olive oil
Pepper, freshly ground
Sea salt, coarsely ground
2 ten inch flour tortillas
1/4 small red onion, sliced thin
1/2 cup grated Monterey Jack cheese
2 Roma tomatoes, sliced on the vertical
1 Tablespoon chopped flat leaf parsley
Heat your grill to medium-hot and place the grate about 4 inches above the coals. Brush one side of the tortilla with olive oil. Place the tortilla with the olive side down on to a plate.
Place shrimp in a bowl and drizzle with 1 teaspoon of the olive oil. Season with salt and pepper. Place on the grill and cook until the interior meat just turns white, about two to three minutes per side. Remove from grill and slice into one inch pieces.
Top the tortilla with cheese. Add red onion, slices of the Romas, shrimp pieces and the parsley. Season to taste with salt and pepper. Top with the other tortilla and clamping both tortillas, carefully slide onto the grill. Brush the top surface with olive oil.
When the lower tortilla browns on the side touching the grate, flip over and grill the other side. Cut into 8 slices and serve to your happy friends and family.
Makes 4 servings
They call Macaroni and Cheddar comfort food. Some folks think of it as kiddie food. Well deep down no matter the level of food snob, you know you love it!
1 pkg. (14 ounces) Kraft Deluxe Macaroni & Cheese Dinner
1 cup frozen peas
1/2 cup chopped onion
1/2 cup chopped celery
1 can (6 ounces) tuna, drained, flaked
1 teaspoon dry mustard
Prepare your trusty Deluxe Macaroni & Cheese dinner following the basic instruction. Add the vegetables during the last three minutes of cooking time.
Stir in tuna and mustard; cook until heated through, stirring gently. Season to taste with salt and pepper.
Attributed to a Kraft Mac & Cheese package, found while cleaning out a back-pack from a recent fishing trip.
A smoker bag is a very popular tools for many cooks in Finland. In the winter when the winds and the air are forbidden and cold, too cold for an outdoor grill, folks in Finland take advantage of smoker bags. Here is a recipe for pork.
2 pounds pork loin roast or chops
1 teaspoon salt
1/8 teaspoon of black pepper
1/8 teaspoon of dried thyme leaves (crushed or crumbled)
1/8 teaspoon ground nutmeg
1/4 teaspoon dried basil leaves
Mix the above seasonings and rub them all over the meat. Place the meat in a smoker bag, seal it and cook based on a timeline for oven based roasting.
Where can you find a supply of smoker bags? Take a look at this Finnish manufacturer’s website at http://www.savu.fi/in_english.iw3
Attributed to: Williams Smoker Bags
Cooking a brisket or a large roast can produce mouth watering, juicy and more importantly tender slices of meat. The trick is to use a roasting bag safe for an oven. To use one on the grill, try a Finnish style version with embedded wood chips. It will add the smoke flavor to the roast without overpowering the rest of the grill.
2 – 1/2 pounds of beef brisket or roast
2 teaspoons salt
2 teaspoons sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
For a SEASONING BLEND
2 – 3 Tablespoons Worcestershire Sauce
1 teaspoon sugar
SEASONING RUB; Mix all of the above seasonings. Rub the surface of the meat covering any remaining fat. Place the meat into a smoker bag. Seal the bag and cook for the same amount of time as a covered roast.
SEASONING BLEND; Simply blend in a mixing bowl and coat both sides of brisket or roast.
For more information on smoker bags, look up http://www.savu.fi/in_english.iw3
Attributed to: Savu and Williams (US Distributor of Finnish smoker bags)
This excellent recipe is a basic variation on a favorite south eastern US staple. The yellow mustard BBQ, familiar to South Carolinians who frequent places like Maurice’s Piggy Park and Shealy’s in Lexington.
1 Cup prepared mustard
1/2 Cup vinegar
4 teaspoons Worcestershire sauce
3 large onions, chopped fine
1/4 Cup vegetable oil
1 Cup chicken or beef stock
1/2 Cup brown sugar
or Substitute 1/4 Cup honey
salt and pepper to taste
Cook onions in a medium saucepan until tender, add the above ingredients and simmer on medium to low heat for twenty minutes. Makes about 2 cups.
Goes great on any grilled meat
Attributed to: “Ragtop” Judy
Excellent as a dip or topping for crackers and toasted french bread.
1/2 Cup butter, room temperature
1 – 8 ounce package of cream cheese also at room temperature
1 – 4 ounce package of crumbled blue cheese
2 Tablespoons roasted red pepper, drained, chopped into fine pieces
2 Tablespoons chopped green onions
1/2 teaspoon dry mustard
1/4 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire
Combine all the above ingredients in a bowl suitable for dipping. Beat with a hand mixer at medium speed. Fold over into the bowl to mix evenly.
Cover and refrigerate. Serve this mix slightly chilled with crackers for spreadinf or vegetable strips for dipping
Attributed to: a pacakage of Land O’ Lakes butter