Confessions of a Holiday Junkfood Junkie - Page 4

Jorge · 12-07-2006, 10:49 AM

Any chance I can talk a moderator into making this a seasonal sticky?

bbqbull · 12-07-2006, 11:37 AM

Quote:

Originally Posted by Jorge

Any chance I can talk a moderator into making this a seasonal sticky?

Excellent idea Jorge!

I will have to try these recipes. Thanks all.

Mike

Jorge · 12-07-2006, 12:18 PM

I don't think the results of smoking the meatballs were ever posted. Scott and I PM'd and talked about it.

A disposable perforated veggie tray works great. I usually add them in batches while I have something else cooking. 20-30 minutes while I have something else cooking, and then finish in the oven. For a longer smoke time I will cut back on the liquid smoke by 25% in the sauce. Setting the pan on a grate in the firebox with a little sauce on the meatballs adds a nice touch. Just keep them moving and pull them when the sauce is starting to set up so that you don't burn it. They keep well in the fridge if there isn't too much sauce on them, and reheat fine with the addition of sauce that has been set aside.

brdbbq · 12-07-2006, 05:36 PM

Stuck as requested, Good Ider by the way

Norcoredneck · 12-10-2006, 07:21 AM

Spam is always an option.

tony76248 · 12-11-2006, 08:53 AM

Quote:

Originally Posted by bbqjoe

Favorite T-day junk food? Bloody marys made with clamato!!!!
Vegetable overload.

plus add a little (or a lot) of horseradish.

Now we talking!

There is more to my recipe but Absolute Peppar Vodka, Clamato and horseradish are the basic ingredients. Anything after that is all added according to taste.

Some optional ingredients:

Worchestershire
Garlic salt/powder
tabasco- class all in itself
celery salt
cajun spice/cayenne or Oldbay
lime juice (key lime juice is my favorite)
lemon juice
black pepper - course or fine
white pepper
any type of hot sauce

Garnish with:

olives
okra
celery
green beans
carrots
Sea salt the rim or use the cajun spice here

I like a good BM!

Kevin · 12-17-2006, 01:53 PM

Found some jalapeño cheddar little smokies at the store yesterday. Got them in the crock pot with some good Carolina sauce acquired from a past trade. Good chit Maynard.

brdbbq · 12-17-2006, 08:51 PM

Quote:

Originally Posted by Kevin

Found some jalapeño cheddar little smokies at the store yesterday. Got them in the crock pot with some good Carolina sauce acquired from a past trade. Good chit Maynard.

Where might one find such smokies ? I have not seen a Jalapeno in MoFo country yet. At least not a "REAL" one. Going to duck now.

Kevin · 12-18-2006, 12:32 AM

Quote:

Originally Posted by brdbbq

Where might one find such smokies ? I have not seen a Jalapeno in MoFo country yet. At least not a "REAL" one. Going to duck now.

Looks like only available in northern MO.
http://www.wimmersmeats.com/mktregion.html

Jorge · 12-22-2006, 09:22 AM

We've become hooked on this recently. I pulse the blender to leave some chunks, and add a little milk or cream to thin it out just a little bit. Let it rest in the fridge overnight before deciding to add more jalapeno. It takes a while for the flavors to really blend and let the heat come out.

Chuy's Creamy Jalapeno
The Unauthorized Chuy's Creamy Jalapeno Dip
16 oz. (or 24, it matters little) sour cream
1 packet of Hidden Valley Ranch Dip Mix powder
1 handful cilantro leaves (more or less to taste)
3/4 cup pickled jalapeno slices (more or less to taste)
Put the ingredients in a blender (or use a nifty hand blender) and blend until smooth. Eat immediately or, even better, chill for a few hours letting the flavors meld

tommykendall · 12-22-2006, 09:30 AM

Quote:

Originally Posted by Jorge

I pulse the blender to leave some chunks

Please refrain from using the term 'chunks' in recipes. I just had a bad vision although the food itself sounds good. WTF is Chuy's?

Jorge · 12-22-2006, 09:37 AM

Quote:

Originally Posted by tommykendall

Please refrain from using the term 'chunks' in recipes. I just had a bad vision although the food itself sounds good. WTF is Chuy's?

Point taken

Chuy's is a Tex-Mex place with a New Mexico influence. Good stuff.

Kevin · 12-22-2006, 03:47 PM

Quote:

Originally Posted by Jorge

We've become hooked on this recently. I pulse the blender to leave some chunks, and add a little milk or cream to thin it out just a little bit. Let it rest in the fridge overnight before deciding to add more jalapeno. It takes a while for the flavors to really blend and let the heat come out.

Chuy's Creamy Jalapeno
The Unauthorized Chuy's Creamy Jalapeno Dip
16 oz. (or 24, it matters little) sour cream
1 packet of Hidden Valley Ranch Dip Mix powder
1 handful cilantro leaves (more or less to taste)
3/4 cup pickled jalapeno slices (more or less to taste)
Put the ingredients in a blender (or use a nifty hand blender) and blend until smooth. Eat immediately or, even better, chill for a few hours letting the flavors meld

Sounds like a plan for tomorrow. Thanks Jorge.

Jorge · 12-12-2007, 01:34 PM

The holiday season is here, and it's cool and wet outside so I've been playing in the kitchen.

For years I've used part of a casserole recipe that's been in the family for years to make a dip.

2 lbs. ground beef (the leaner the better, unless you don't mind draining the grease)
1 med onion chopped
1 7 oz. can chopped green chiles
1 can Rotel
2 cans cream of chicken or cream of mushroom soup
salt a pepper or other seasoning to taste

Brown meat and onion together, seasoning with salt and pepper. Drain grease.

Add remaining ingredients and simmer until thick enough to dip chips, crackers, etc.

Having read a recent thread about Bolner's Fiesta Spices....Uncle Chris Steak Seasoning is a winner with this.

A dip similar to the Chuys version I posted above:

2 C mayo (the real stuff)
1 punch cilantro
2 T garlic
2-6 jalapenos
2 T vinegar
2 T water

Remove stems from jalapenos and puree all ingredients together. Let sit over night.

Options: Cut back on the garlic 1/2-1/3 and add 1 package of Hidden Valley Ranch Dip mix.

Sub sour cream for the mayo, are split it 50/50.

Final option: Add some of the latter dip, to the former and let it simmer.

Jeff_in_KC · 12-15-2007, 02:34 PM

Simple and quick... my wife takes delie sliced ham and spreads garlic cream cheese over it and rolls around a green onion. These sound ridiculously simple but for a change of pace appetizer, they are pretty damned good.

12-07-2006, 10:49 AM	#46
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx Downloads: 0 Uploads: 0	Any chance I can talk a moderator into making this a seasonal sticky? __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa BOOGITY, BOOGITY, BOOGITY!!! Recipient of a Huggies box! Shut up, and cook!!!!

12-07-2006, 12:18 PM	#48
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx Downloads: 0 Uploads: 0	I don't think the results of smoking the meatballs were ever posted. Scott and I PM'd and talked about it. A disposable perforated veggie tray works great. I usually add them in batches while I have something else cooking. 20-30 minutes while I have something else cooking, and then finish in the oven. For a longer smoke time I will cut back on the liquid smoke by 25% in the sauce. Setting the pan on a grate in the firebox with a little sauce on the meatballs adds a nice touch. Just keep them moving and pull them when the sauce is starting to set up so that you don't burn it. They keep well in the fridge if there isn't too much sauce on them, and reheat fine with the addition of sauce that has been set aside. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa BOOGITY, BOOGITY, BOOGITY!!! Recipient of a Huggies box! Shut up, and cook!!!!

12-10-2006, 07:21 AM	#50
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Spam is always an option. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

12-17-2006, 01:53 PM	#52
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	Found some jalapeño cheddar little smokies at the store yesterday. Got them in the crock pot with some good Carolina sauce acquired from a past trade. Good chit Maynard. __________________ Kevin

12-22-2006, 09:22 AM	#55
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx Downloads: 0 Uploads: 0	We've become hooked on this recently. I pulse the blender to leave some chunks, and add a little milk or cream to thin it out just a little bit. Let it rest in the fridge overnight before deciding to add more jalapeno. It takes a while for the flavors to really blend and let the heat come out. Chuy's Creamy Jalapeno The Unauthorized Chuy's Creamy Jalapeno Dip 16 oz. (or 24, it matters little) sour cream 1 packet of Hidden Valley Ranch Dip Mix powder 1 handful cilantro leaves (more or less to taste) 3/4 cup pickled jalapeno slices (more or less to taste) Put the ingredients in a blender (or use a nifty hand blender) and blend until smooth. Eat immediately or, even better, chill for a few hours letting the flavors meld __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa BOOGITY, BOOGITY, BOOGITY!!! Recipient of a Huggies box! Shut up, and cook!!!!

12-07-2006, 05:36 PM	#49
brdbbq Quintessential Chatty Farker Join Date: 12-05-03 Location: Derry NH Downloads: 0 Uploads: 0	Stuck as requested, Good Ider by the way

12-12-2007, 01:34 PM	#59
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx Downloads: 0 Uploads: 0	The holiday season is here, and it's cool and wet outside so I've been playing in the kitchen. For years I've used part of a casserole recipe that's been in the family for years to make a dip. 2 lbs. ground beef (the leaner the better, unless you don't mind draining the grease) 1 med onion chopped 1 7 oz. can chopped green chiles 1 can Rotel 2 cans cream of chicken or cream of mushroom soup salt a pepper or other seasoning to taste Brown meat and onion together, seasoning with salt and pepper. Drain grease. Add remaining ingredients and simmer until thick enough to dip chips, crackers, etc. Having read a recent thread about Bolner's Fiesta Spices....Uncle Chris Steak Seasoning is a winner with this. A dip similar to the Chuys version I posted above: 2 C mayo (the real stuff) 1 punch cilantro 2 T garlic 2-6 jalapenos 2 T vinegar 2 T water Remove stems from jalapenos and puree all ingredients together. Let sit over night. Options: Cut back on the garlic 1/2-1/3 and add 1 package of Hidden Valley Ranch Dip mix. Sub sour cream for the mayo, are split it 50/50. Final option: Add some of the latter dip, to the former and let it simmer. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa BOOGITY, BOOGITY, BOOGITY!!! Recipient of a Huggies box! Shut up, and cook!!!!

12-15-2007, 02:34 PM	#60
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO Downloads: 0 Uploads: 0	Simple and quick... my wife takes delie sliced ham and spreads garlic cream cheese over it and rolls around a green onion. These sound ridiculously simple but for a change of pace appetizer, they are pretty damned good. __________________ Big Creek BBQ Competition Team KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org

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