3 Seedless Cucumbers (2½ cut on a bias into ¼ inch thick rounds, ½ cucumber tiny dice)
|½ Red Bell Pepper (tiny dice)|
½ Green Bell Pepper (tiny dice)
2 Bulbs Shallots (tiny dice)
½ Head Garlic (tiny dice)
1 Lemon (juiced)
1 Lime (juiced)
1/8 cup Cilantro (minced)
1 Tbsp Extra Virgin Olive Oil
1 firm Avocado (seed and skin removed, tiny dice)
1 Tsp Salt
½ Tsp Pepper
1 Tsp Louisiana Hot Sauce
½ lb Shrimp
¼ lb Lump Crab Meat (blue/local)
¼ oz chives (rough chop, for garnish)
The next two recipes come from the "Eddie Ray's and BR's Food Club" group on Facebook
Brats and Drunken Pepper Sandwich
1 package Bratwursts
1 whole Yellow bell pepper
1 whole Red bell pepper
1 whole Red onion
4 cloves Minced Garlic
1 package Hoogie buns
1 tablespoon Olive oil
1 teaspoon Butter
1 tablespoon Red chili flakes
1 teaspoon Kosher salt
1 teaspoon Black pepper
1/2 cup Flavorful Beer
4 tablespoons Spicy Brown Mustard
1.Slice the peppers and onions into thin strips
2.Grill the brats on the grill or a grill pan
3.While the brats are grilling, in a sauce pan add the onions, peppers olive oil, butter and garlic cook over medium low heat.
4.In about 3 minutes pour in the beer and season with the red chili flakes, kosher salt, and pepper.
5.Let the pepper mixture simmer and reduce.
6.Set the brats aside when they are finished cooking
7.Split and Toast the hoogie buns
8.Assemble the sandwich by putting the mustard on the bun, with the brat, and then add some of the peppers.
BR’s Blackberry Chipotle BBQ Sauce
• 3 cups ketchup
• ½ cup chopped onion
• ½ cup water
• 1 can chipotle chilies (smoked jalapenos), chopped
• ½ cup brown sugar
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• ¼ cup honey
• ½ cup - yellow mustard
• 2 cups blackberries
• 1 teaspoon red pepper flakes
• Sea salt, to taste
• 1 cup Thick & Chunky Salsa
Puree Blackberries, onions and chipotle peppers. Add all ingredients together in a pan and simmer for 1 hour. Let cool and it is ready… Great Flavor with a little kick.
Makes just over 5 gallons - enough for @ 50 12 oz drinks. When you want to make alot of new friends...
1 1/2 Gallons Pineapple Juice
1 1/2 Gallons Orange Juice
3/4 Gallon Sweetened Lime Juice (8 small bottles)
3/4 Gallon Dark Rum
3/4 Gallon Myers rum
1 bottle Grenadine
Here's one for a traditional New Orleans Sandwich you can make in advance - when you don't feel like grilling but still want something more than just a boring hoagie...
Ingredients For Olive Salad:
1 Cup Each Pitted Green and Black Olives, Coarsely Chopped
1 Tbsp Tiny Capers
1/3 Cup Diced (1/4 inch) Roasted Bell Pepper
1/4 Cup Diced (1/4 inch) Celery, with leaves
2 Tbsp Chopped, flat-leaf Parsley
2 Teaspoon Finely Minced Garlic
2 Tbsp Olive Oil
Salt and Pepper To Taste
For Sandwich1 Round Peasant Bread (about 7 inches in diameter, 5 inches high) halved crosswise, insides pulled out.
4 Oz Each Thinly Sliced Genoa Salami and Mortadella
4 Oz Thinly Sliced Provolone Cheese
Prepare the Olive Salad ahead of time: Combine all the ingredients and set aside in the refrigerator for 4 hours or longer.
Assemble the sandwich: Spread half of the Olive Salad on the bottom half of the bread. Layer with salami, provolone and mortadella, then top with the remaining Olive Salad. Cover with the top of the bread, press down and let stand for 10 to 15 minutes. Wrap the sandwich in plastic wrap and let stand for 1 hour. Unwrap, cut into 6 wedges using a serrated knife, then wrap them for the road. Be sure to hollow out the bread so the salad can fit inside. TIP: Wrap the sandwiches in wax paper and cut in half ahead of time.
Wings and Burgers...
Grilled Cilantro Lime Wings
3 lb chicken wings
1 cup Greek yogurt
The night before: Combine honey, ketchup, vinegar, Worcestershire sauce, mustard, salt, pepper and Tabasco. Add wings; toss to coat well. Refrigerate over night.
Combine 1 cup of Greek yogurt with 1 lime juiced and zested, 2 tablespoons of chopped cilantro and 1 clove of minced garlic. Place in refrigerator.
At the tailgate: Place wings on a barbecue grill; grill over medium high heat 10 to 15 minutes, turning often and basting with reserved marinade, until wings are cooked.
For super saucy wings, reserve or make extra marinade....reduce on low heat on stove top and toss wings again once they are off the grill. Serve with a cilantro lime yogurt sauce.
Maui Onion and Pineapple Burgers
1 lb. ground beef