Tuesday, December 7, 2010


I thought I would share some excellent, superb recipes that I love!



  1. Best Carolina BBQ Meat Sauce

    This is delicious! I used it with pulled pork.

    1 1/2 cups prepared yellow mustard
    1/2 cup packed brown sugar
    3/4 cup cider vinegar
    3/4 cup beer
    1 tablespoon chili powder
    1 teaspoon freshly ground black pepper
    1 teaspoon freshly ground white pepper
    1/2 teaspoon cayenne pepper
    1 1/2 teaspoons Worcestershire sauce
    2 tablespoons butter, room temperature
    1 1/2 teaspoons liquid smoke flavoring
    1 teaspoon Louisiana-style hot sauce, or to taste
    1.In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
    2.Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.

  2. Cheddar Corn Chowder

    Be careful! The turmeric turns it a yellow that likes to stay on counters!


    8 ounces bacon, chopped
    1/4 cup good olive oil
    6 cups chopped yellow onions (4 large onions)
    4 tablespoons (1/2 stick) unsalted butter
    1/2 cup flour
    2 teaspoons kosher salt
    1 teaspoon freshly ground black pepper
    1/2 teaspoon ground turmeric
    12 cups chicken stock
    6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
    10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
    2 cups half-and-half
    1/2 pound sharp white cheddar cheese, grated
    In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

    Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

  3. Strawberry-Mint Soda

    I loved these! They were excellent for a 4th of July party, very refreshing!


    2 large limes, quartered
    1/2 bunch mint leaves
    7 strawberries, quartered
    1 cup white sugar
    3 cups carbonated water
    1.Squeeze the lime quarters into a sturdy glass pitcher. Toss the juiced limes into the pitcher along with the mint, strawberries, and sugar. Crush the fruits together with a muddler to release the juices from the strawberries and the oil from the mint leaves. Stir in the club soda until the sugar has dissolved. Pour into the sugared glasses over ice cubes to serve.