The Cookbook

ok heres my take on a Tex-Mex classic

3 pounds of dried pinto beans, washed
4 quarts of chicken stock~ NOT Broth
2 tablespoon of salt
1 tablespoon of ground black pepper
2 (12 fluid ounce) cans or bottles of dark beer
4 (14.5 ounce) cans chopped stewed tomatoes
2 white onion, diced
1/2 cup pickled jalapeno peppers
12 cloves garlic, chopped
3 tablespoons dried oregano
3 cups chopped fresh cilantro

Wash the beans, and fill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir the beans occasionally through out the entire cooking process to make sure they do not burn or stick to the bottom of the pot.

Stir beer, tomatoes, onion, jalapeno peppers, garlic, oregano, and cilantro into the beans. Continue to cook uncovered for at least 1 hour, or until beans are tender. (Cook these beans as long as you can...the longer you cook them the better they are.)
Bust up the beans with a wisk or masher to thicken the bean liquid.
Serve and enjoy.

Serves 4 with enough to freeze for later

Chronos

Library Lady's Husband's Brisket

Here is how my husband does it, with a regular charcoal grill, not a smoker. He creates a smoker. Here is how:

Rub brisket down with Adams brisket rub, salt and pepper.

Create a pan using heavy aluminum foil - to match your size meat. On the grill make a small mound of coals, about 15 or so. Light the coals. When the coals are white and smoking, put meat on. Arrange air vents so that the smoke is drawn over the meat. As the meat smokes, you will need to add 2-3 coals (charcoal briquets) from time to time. Smoke it for about 6-8 hours....(Time consuming, but the taste is worth it.) After this, wrap meat in foil and put in oven for at 250 for 2 hours. Remove from oven. Let cool then slice. Be sure and slice against the grain so the meat won't be stringy.

This is time consuming, but worth it!

librarylady

Ryan's Brisket

This is my favorite brisket recipe...it does have a little kick to it......

2 tbsp salt
2 tbsp sugar
2 tbsp brown sugar
2 tbsp ground cumin
2 tbsp chili powder
2 tbsp black pepper
2 tbsp paprika
1 tbsp cayenne

Combine all ingredients and rub all over the brisket before cooking.

Makes one cup of rub...enough for a small brisket, but a 10 pounder will require 2 cups.

Cook the brisket as you normally would. I like to use the smoker for the first few hours, then put it in the oven to finish it up.

Basting sauce

3 cups white vinegar
2/3 cup stale coffee
1/2 cup vegetable oil
1 tsp cayene
1 tsp black pepper
1 tsp dry mustard

Periodically slop this on the meat during the cooking or smoking process.

Ryan

Blueberry Cream Pie

1 cup sour cream
2 tablespoons all-purpose flour
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 egg, beaten
2-1/2 cups fresh blueberries
1 unbaked 9-inch pastry shell
3 tablespoons all-purpose flour
1-1/2 tablespoons butter
3 tablespoons chopped pecans
Preheat oven to 400°F.

Combine sour cream, 2 tablespoons flour, sugar, vanilla, salt and egg in large bowl of an electric mixer. Beat 5 minutes at medium speed or until smooth. Fold in the blueberries. Pour filling into pastry shell, and bake for 25 minutes. Remove from oven.

Combine remaining 3 tablespoons flour, butter and chopped pecans. Sprinkle over top of pie. Return pie to oven, and bake an additional 10 minutes. Chill pie before serving.

Jami

My ex-MIL used this recipe and it was some of the best brisket that I have ever had:

Cover brisket with pepper, garlic powder and onion salt.

Marinate brisket overnight in hickory liquid smoke (found in the BBQ sauce section at gro store).

Cook in 275 degree oven an hour per pound in a covered roasting pan.

For the last hour, uncover brisket and pour your favorite BBQ sauce over it - she used KC Materpiece.

Once it is done, let it sit for about 15 minutes and then use the flat side of a knife to scrap the top layer of fat off the brisket. This part is critical if you don't want huge chucks of fat on your sliced brisket.

Slice it up and enjoy. Good stuff and pretty easy to do.

Michael in LH

Bermuda Triangles

1 lbs frozen dough
2 lbs frozen chopped spinach, thawed and drained
2 large onions, chopped fine
1 large lemon, juiced
Salt and pepper
2 T+ olive oil

Preheat oven to 375.

Except the dough, mix all ingredients together, blending well, and set aside.

Roll dough into a tube of about 4”. Slice off from ends 1 ½” slices. Roll slices flat into circles. Put a generous helping of the spinach mixture in center of circle. Fold into a triangle, crimping edges well. Place up to 5 triangles on a greased cookie sheet (greased with olive oil). Bake 20 minutes until the dough almost begins to turn golden. Store airtight. May be served warm or at room temp.

crackertoes

THE ORIGINAL BEER BUTT CHICKEN Recipe
Beer Butt Chicken Recipe courtesy of Grilling America, by Rick Brown (2003 ReganBooks).
(Rick Browne is also host of public television’s “Barbecue America”)

DRY RUB
1 tsp. brown sugar
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. savory or oregano
1/4 tsp. cayenne pepper
1 tsp. paprika
1 TBS. sea salt –ground
1 tsp. dry yellow mustard

BASTING SPRAY
1 cup apple cider
2 TBS. olive oil
2 TBS. balsamic vinegar
6 oz. warm beer

To cook a large 4-5 pound chicken with indirect heat on a charcoal or gas grill.
Cooking time 1 1/4 – 2 hours.
Use a grill with lid large enough to cook a chicken standing upright.

Mix the rub in a small bowl until it’s well incorporated. Wash, dry and season the chicken generously inside and out with the rub. Work the mixture well into the skin and under the skin wherever possible. Place in medium bowl, cover and set aside at room temperature for 20 to 30 minutes.

Using a 12-oz. an of your favorite beer, pour out half the contents into a spray bottle, add the cider, olive oil, vinegar and set aside. Take the beer can in one hand and insert it into the ChickCAN (The beverage can may be used alone, with the bird’s legs creating a pedestal.)

OPTIONAL: You may add Worcestershire sauce, liquid smoke, minced garlic, onions, etc. to liquid. You can also use fruit juices, colas, or wine instead of beer.

Place the chicken over the ChickCAN rack and beer can and place on the grill over indirect heat. To prevent flare ups on the grill place the rack into a disposable aluminum pie pan and add 1/4 cup of water

CAUTION: “Cook with indirect heat”! This method of cooking chicken does two things: first, it helps drain off the fat as the chicken cooks, second, the beverage steams the inside of the chicken, while the outside is cooked by the BBQ heat, making it the most moist bird you’ve ever laid yer eyes, or gums, on. Some people put a small potato or carrot in the neck opening of the chicken to keep the steam inside.

For Charcoal Grills: Place coals on one side of barbecue grill, cook chicken over the other side. Add 6-8 coals every 30 min.

For Multiple Burner Gas Grills: Turn gas to medium on one burner, place chicken over an unheated burner.

For oven use: Place in a disposable pie pan and add 1/4 cup of water. Cook at 350°.

Cook for 1 1/4- to 2 hours. During the cooking time spray the chicken all around with the basting spray several times. The chicken is done when it is dark golden brown and the internal temperature reaches 180o in the thigh. Carefully remove the bird on the ChickCAN rack, and place it on heatproof counter top to rest for 5-10 minutes. Remove the chicken from the beer can with tongs while holding the rack with an oven mitt.

WARNING That aluminum can, and the liquid in it, is very hot and can burn you.

Give the chicken one more spritz of the basting spray and then carve. Serve and enjoy!

Stoli

Boston Cookies

They're delicious.

1 cup of sugar
1 cup butter
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups dates, cut up
1/2 cup chopped walnuts

Blend the sugar and butter. Add the eggs and beat until light and fluffy. Add the vanilla.

Mix the flour, baking powder and baking soda together. Gradually add to creamed mixture and stir until combined. Stir in dates and walnuts.

Drop spoonfuls onto ungreased cookie sheet. Bake at 350 degrees about 15 minutes.

Just Me

Beer Margaritas

one can of concentrate lime juice (large can)
one bottle Corona beer
one bottle ginger ale
tequilla: fill concentrate lime juice can at least 1/2 way) or tip some more....if you like more
Ice (do not blend)
Mix and drink

Orphie

The Best Tortilla Roll-Ups

(appetizer)

2 - 8oz. cream cheese
1 bunch green onions, chopped
1 can chopped black olives
1 tsp. garlic salt
1 tsp. chili powder
1/2 cup Medium Pace (or other) salsa
10 burrito sized (LARGE) flour tortillas

Soften cream cheese. Add all ingredients EXCEPT TORTILLAS :) and mix well. Soften tortillas for just a few seconds in the microwave right before filling them. Spread with cream cheese mixture and roll. Cover and chill overnight, cut into rounds for serving the next day.

klh6656

Bourbon Chicken

2 lbs. boneless breasts cut into bite-size pieces (I like all chicken pounded first)
1-2 tbsp. olive oil
1 clove garlic, crushed
1/4 tsp. ginger
3/4 tsp. crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tbsp. ketchup
1 tbsp. cider vinegar
1/2 cup water
1/3 cup soy sauce

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned, remove chicken. Add remaining ingredients, heating over med. heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 min. Serve over hot rice and sprinkle w/ crunch rice noodles (a good alternative to chow mein noodles, in a smaller can) if desired. I usually stir fry some veggies to go alongside.

klh6656

stemyn's Brisket

14 oz beer
12 oz Coke
1/2 tsp of chopped garlic
1 tsp garlic powder
1 tsp + of Lawry's Season salt


It is now sitting in the fridge. I will turn it over when I come home from work at midnight or so. Put it on the grill about 6 AM, Let it grill until about 10 hours.

stemyn

Cliff's Brisket

I don't have a smoker and cook mine in the oven all the time. I trim off lots of the fat, coat it with Brisket rub ( I use Fiesta brand ) put it in pan fat side up, and then pour some Claudes Brisket "marinade" sauce over the top. This gives it the smokey flavor and some kick. I add about 2 cups of water and then SEAL the top with Aluminum foil. I cook mine at 350 degrees for about 4 hours then check it. When the meat is about to fall apart I take it out, let the meat set for at least 30 mins to firm back up and slice it up. I take the juice and fats, put it in a jar, and set it in the freezer. The fat rises to the top, I skim it off and I have some super "juice" to add to the cut meat. This works great for us, but it is not the "dryer" type brisket so many places serve, but we love it.

Cliff

Bacon Candy

Ingredients:
1 lb bacon (not thick-cut)
1/4 cup brown sugar

Directions:
1. Pre-heat oven to 350 degrees F.
2. Slice bacon into 1/2-inch strips and dredge in brown sugar until thoroughly coated.
3. Crumple aluminum foil to allow for grease drainage and place it on a baking sheet. Lay out the bacon on the foil making sure not to overlap pieces.
4. Bake until crispy. Allow to cool and harden before serving.

chronos

Bloody Maria

1/4 cup fresh pico de gallo
1 1/2 cups tomato juice or V8
2 tablespoons fresh lime juice
2 jiggers (3 ounces) tequila
Garnish with cilantro sprig


Blend first 3 ingredients in blender. Stir in tequila. Pour into glass filled with crushed ice. Garnish with cilantro. Makes 2.

I make this to go with Mexican food when I already HAVE the pico on hand.
(2 cups diced tomatoes, 1/4 cup minced cilantro, 2 or 3 finely chopped jalapenos, 1/2 small onion, minced, 1 tsp. lime juice)

Flash McCord

Beer Margaritas #2

1 (6 oz.) can frozen limeade concentrate
6 oz. Tequila
6 oz. beer
Crushed ice

Empty limeade concentrate into blender jar. Use the limeade can to measure Tequila and beer and pour these into blender jar. Add crushed ice to fill jar and blend at high speed until slushy.

jude

Sanger Steve's Beans

Dice 4 slices of Wright's pepper bacon, toss in a heavy pan, brown the bacon. Throw in a whole diced onion, cook till soft. Chunk in a pound of dry pintos, stir the pintos around in the bacon grease and onion mixture. Add one can of chicken stock and deglaze pan. Cover with water. Boil the crap out of them while watching the water level. They will be done in three hours.

Pour on top of cornbread.

Take a nap.

sangersteve

THE BEST EASY BEEF & BROCCOLI STIR-FRY
(originally from Taste of Home Magazine)

3 tbsp. Corn Starch, divided
1/2 cup water, plus
2 tbsp. water, divided
1/2 tsp. garlic powder (+ to taste)
1 - 1 1/4 lb. sirloin or boneless round steak, cut into 3" strips
4 tbsp. veg. oil, divided (3 if you're really watching it)
2 cups broccoli florets
2 small onions, cut into wedges
2 bell peppers, one red and one green, cut into strips
1/3+ cup soy sauce
4 tbsp. brown sugar
1 tsp. ground ginger (more wouldn't hurt if you really like ginger)
hot cooked rice

In a bowl, combine 2 tbsp. cornstarch, 2 tbsp. water and garlic powder until smooth. Add beef and toss. In a large skillet or wok, over medium high heat, stir fry beef in half of oil until beef reaches desired doneness; remove and keep warm. Stir fry veggies in remaining oil for 4-5 minutes. Return beef to pan. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to pan. Cook and stir approx. 2 min. Serve over rice. (If you have them, the thinner crunchier "cousins" of chow mein noodles - RICE NOODLES - are delicious over the top of any stir-fry).

klh6656

Char's Breakfast Things

Lay the pie crust/wonton square in muffin tin
Add bacon (cooked and chopped)
Beat eggs, pour into muffin tin
Add shredded cheese

Bake on 350 for 20-30 min until egg is cooked...

It's quick and easy especially if you have company for breakfast.

Char

Beurre Mani'e

A butter and flour paste used for thickening soups or stews without altering the taste.

In a bowl, mash together:
1 Tablespoon softened butter
1 Tablespoon all purpose flour

Add a cup of soup or stew liquid and mix until the butter and flour mixture is incorporated completely into the liquid. Stir the mixture back into the soup or stew and bring to a boil to thicken.

Karen Elizabeth Watts - Dallas Morning News

Note: This works and by using any broth and a few left over veggies as an extender can change a small quantity meat into a rich something over rice or toast.