FOR MUSHROOMS:
Mushrooms are pretty easy! (~:
Get the whole mushroom packs or a good sized bag of the shrooms from the market! I like the lighter colored ones over the darker colored ones for the grill.
Get Two Packs or Three Packs or a Half to a Whole Bag (Plastic Bags for Vegetables are Available on a Roll) inside most stores.
Place them in a high-sided foil pan. Add two cubes of butter, un-salted. Then add one can of Budweiser.
The kicker is this small little bottle:
Add the (Kikkoman Roasted Garlic & Teriyaki Marinade Sauce, 10 oz)
Then simply bring the mushrooms & sauce to a slow boil. Once that boil sets in, stir occasionally. Then reduce the heat to a simmer pretty quickly. (After the boil starts you must reduced to a simmer)
Simmer for 40 min to 45 min approx.
Thatβs it.
Make sure to Leave the Mushrooms in the Sauce for the Serving. This helps keep them warmer & if they get cold just toss the pan back on the grill for a bit longer.
If you prefer more Mushrooms add more beer and another 10oz bottle + one more cube of butter before starting and use a large turkey foil pan.
We've added cheese before but we like the mushrooms better just in the plain sauce. Allow the Mushrooms to Cool Down for 10 to 15 minutes after cooking fully or before serving. Mushrooms can be to hot for family and friends to enjoy right away.
I like to turn off my BBQ and leave them under the cover, lifting the lid when I choose to grab another shroom with a toothpick.
These are best to eat right out of the pan on or off the grill for best results because plating mushrooms is a mistake since they just cool to quickly.
With a larger group do this pan style slow heating under the lid because the sauce amount and the heat kills bacteria. If the mushrooms cool down just reheat the grill on low and leave them on low with the pan under the cover of the grill because temp keeps for quite awhile this way and this is also fun to watch people attack these shrooms like sharks in a small area on the grill:~) Get yours first or you may loose out especially if your the chef...
We prefer the foil toss away pans on the BBQ for this item because if adding cheese is way more desirable since a foil pan can just be tossed once the mushrooms are consumed and the party is over.
We all love easy cleanup!
It Seems ~ Sometimes ~ We just add a little cheese just before serving and eating these tasty mushrooms usually all to ourselves sometimes because these little babies are tasty morsels of love plus slow little bites are best encase they are still hot you have less chance of a kick back from these love bites -
Adding cheese if at all, that just seems to work a little better after cooking as the cheese doesn't blend as much and to us that just taste a little better too!
I'm still searching for the perfect cheese on this one. I kinda like fine Swiss or the Jack/Cheddar Mexican Mix. (Not to much)
Plain is still the best taste to us. Since the consistency changes with added cheese. The mushrooms also cool much quicker once cheese is added into this combo thus leaving less time to really enjoy them slowly with friends and family.
Outside by the grill or still on the grill with toothpicks is where we love to eat these most :~) (~:
"Recommended Here is Only the Best for You & Yours to Enjoy Over Time"
(This one is one our long-time favorites) ~ CJ
"This also works well with Chicken Gizzards & Hearts"
Small packages of these little tasty morsels are in the meat sections at most large markets.
Use Less Butter for Chicken Pieces +
Add Some Other Dry Seasonings :~)
Except Garlic ~ because its already in the Small 10oz Bottles!
Yummy, you gotta try this:
Squeeze some fresh juice from actual Lemons or Limes with some Added BBQ Sauce or some folkes prefer Added Hot-Sauce instead.
This is by far Our Favorite when it comes to oysters, clams, muscles or abalone!
Sellfish are always a HIT and consumed quickly.
The medium-size to large sized oysters were cooked in about 15 minutes at 350 on the BBQ Grill. This is way better than some restaurants Slimy Crustations.
I feel no sauce can hide slime in my opinion ... Yuck :~(
The grill is a much better flavor so just try this + its way cheaper and enjoyable to toss the left over shells into your yard or into your friends yards! Free decorations!
"You Might Actually Like This Style Even if You've Hated Slimy Oysters Forever"...
1. Just be sure to follow the steps & exercise some caution, there is a small risk of one or more Oysters Bursting Open & Squirting!
2. That's what you really want is for them to pop open on the grill from the heat but sometimes a bit of Hot Juice can squirt out quite a distance when the grill is open so be careful or mindful of the hot jucies inside these babies...
3. This method works with any type of oyster but some super small Olympias,
Kumamotos, or other Pacific oysters can get lost through the cooking grate.
If you want to grill particularly small oysters, set them on a piece of foil with a few holes punched in it. You can then grill as many oysters as desired or any amount that will fit on your grill safely.
Plan on 4 to 6 Oysters per person as an appetizer.
The grilled oysters are pretty easy to bbq and the oysters are clearly a favorite with these simple seasonings.
We serve our oysters with melted butter, a drizzle of hot sauce and a bit of squeeze bottle lemon juice or lime juice. Cheap and quick!
Once the shells open remove the top half and then add your sauces or lemon juices on the grill before taking them off the grill so the sauces are warm before serving close the lid and let them steam a little longer for best results.
4. The key is to Wait for the Shells to Open. This means they are probably ready but
some never open, so please "Try Not to Grab Oysters Straight Off the Grill" :~)
5. "Remove in Full Shell & Then Open the Closed or Stubborn Ones Later"..
WARNING:
The Shells Are Really HOT STRAIGHT OFF THE BBQ
USE GLOVES ~ TONGS ~ OR PLIERS
To Open & Hold Shells ~
I practice this method using a Knife & Pliers.
If You Can't Wait Like Myself!
Juices & sauces can be added this way quickly. Shell-fish can be eaten right away but it does takes some practice.
"If you do this, we are not responsible."
It's kind of a game for my brother's & I to just try this once & awhiile. We just see who gets a bit of a burnt tongue or fingers 1st ~ It's fun for us guys!
"MAKE SURE To REMOVE the OYSTERS SAFELY FROM THE GRILL"
The Best Policy is to turn off the grill. Once more than half the shells have opened then wait for them to cool a little bit and just return to sauce & feast as you desire later.
Go have a drink & relax, then remove the top shell. Add sauce and juice. Then Re-Close the grill for a little steaming, low heat action. Then eat and enjoy!
"Sharing Only the Best for You & Yours" CJ
We just take our fish.:
A few different types usually!
Season it with a couple small lemon squeeze bottles. Add some Sprinkles of fresh basil plus a little dill with some garlic pepper mixed in.
Then we gently stuffed the fish with lots of real bacon plus some butter, salted is recommended.
The bacon does not cook all the way in some places inside the fish so some of the un-cooked bacon had to be removed.
We placed the un-cooked bacon on the outside of the fish leaving the remaining cooked bacon strips inside the fish while still surrounded by seasonings plus a bit more pepper was added. We also added some more lemon juices! It's best to cook the bacon a bit 1st :~)
The bacon gives the fish a great flavor that's for sure. We wrapped the fish in foil x2 on both sides. Also long ways twice since the bacon did not cook inside the fish as much as we expected.
We explore cooking fish outside on the gill allot because we almost always get a comment about how smelly it is.so naturally we suggest moving the cooking outside to the grill.
I hear from folks with sad tales of losing fillets to the white-hot coals or winding up with overcooked, dried-out food.
A few tips. First, this is not the time for that thick-cut, bacon. βI buy Oscar Mayer center-cut." This thinner bacon needs to sit out for about 20 minutes until it loses its chill.
That way it will wrap easily around the fish and require no messy toothpicks to keep it in place.
Center cut is important because it's leaner Bacon if it's too fatty the Bacon will shrink as it cooks, leaving your fish naked in spots and the fat can also cause flames to jump up and ignite your fish into a ball of flames. We recommend indirect heat on any barbecue or the top rack on a gas grill utilized.
Next, we placed the fish back on the BBQ. Grill at 350 for like 10 more min on a higher heat. About 45 to 50 min total c@@k TimE for like six to eight large fish. Less time of course is required if a smaller amount of fish is used or no bacon.
The bacon was wonderful after some higher heat on the outside of the foil was achieved, plus the fish was double protected by the foil. The bacon insulated the fish even further, so it was really juicy with a nice smokey bacon flavor with a smaller hint in some places. Very tasty!
I would cook most of the bacon a different way now. Only adding a few pieces of raw bacon on the inside of the foil wraps next time over the fish works better.
This way if the bacon is not all the way cooked on the outside of the fish the flavor would still seep in a bit so it would still have that nice flavor of smokey bacon with lemon goodness! If the bacon was not fully cooked it could just be tossed.
You can also just lay the fish on the BBQ wrapped in bacon, thinner cuts only no fatty bacon, this way the bacon protects the fish and keeps it moist then just keep flipping the pieces of fish like every 5 to 10 minutes. Bacon holds it together and keeps the juices locked in.
It's a little safer in the oven since the flames don't flare up to catch the dripping butter and bacon juices at some points like on the BBQ! In the oven is defiantly a safer route than on the BBQ but the bacon gets way more done out on the BBQ Grill + it's quicker and it keeps your home fresh, I prefer to cook fish outside on the grill :~)
Please make sure to place your fish on a baking pan with high enough edges surrounding the pan before placing it in the oven. Just go this route so the butter does not go everywhere inside your stove. This way if the stuffed fish pieces sweat and leak a bit of butter it's all caught by the pan plus just a-little butter or bacon juices seeping into the pan actually helps steam rise! Creating more moisture around the fish. I also put a little water in the bottom of my pans with the fish in foil wrappers so if they sweat out it's just a nicer taste of tenderness.
Removal of the fish from the Oven or BBQ on-time is key. Let fish stand on the countertop for like 10 to 15 minutes while remaining in the foil after cooking and just before serving, remove the foil.
Steak Fajitas Recipe ππ
Ingredients
2 pounds skirt, flank, sirloin, or hanger
steak sliced into Β½ inch strips
1 red pepper de-seeded & sliced
into thin strips
1 green or yellow pepper de-seeded &
sliced into thin strips
1 medium onion peeled & sliced
into thin strips
3 tablespoons olive oil
1 tablespoon lime juice
1/2 teaspoon chili powder
1 teaspoon ground cumin
Pinch of Cayenne pepper
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
2 cloves garlic minced
6-8 tortillas warmed
OPTIONAL GARNISH:
Sour Cream
Guacamole
Salsa
Instructions:
Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour β of the marinade over steak, β of marinade over vegetables and reserve the remaining marinade in the jar for using when cooking the steak fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
When ready to cook, heat a large skillet over medium-high heat. Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add steak strips to the same skillet. When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the reserved marinade.
Serve with warm tortillas and desired optional garnishes.
Iβve taken grandmaβs recipe and modernized it with only real, simple, and clean ingredients. Itβs honestly just as savory and, perhaps, more delicious. (Sorry, Grandma. I still love your version)
Ingredients for the hamburger steaks- one and a half pounds of ground beef, preferably 80/20, two tablespoons of extra virgin olive oil, kosher salt, and black pepper. For the mushroom and onion gravy- two tablespoons of unsalted butter, two cups of onion, thinly sliced, about one large onion, one teaspoon of kosher salt, half a teaspoon of freshly cracked black pepper, half a teaspoon of garlic powder, half a teaspoon of onion powder, half a teaspoon of Cajun seasoning or more to taste, half a teaspoon of dried thyme, one and a half cups of mushrooms, thinly sliced, about five mushrooms, two teaspoons of arrowroot starch, one cup of beef broth, two tablespoons of coconut aminos, two teaspoons of yellow mustard, two teaspoons of apple cider vinegar, and one tablespoon of freshly chopped parsley for serving. For the mushroom and onion gravy- Once the burgers are cooked, reduce heat in the same skillet to medium and add butter to melt. Once the butter is melted, add onions and cook, stirring, until tender, about four minutes, and scraping up any brown bits in the bottom of the skillet. Season with salt, pepper, garlic powder, onion powder, Cajun Seasoning, and dried thyme. When the onions are very tender, add the mushrooms and stir to combine. Cook, stirring, for about two more minutes to develop some flavor on the mushrooms. Add arrowroot starch and stir until well-combined into the onion mixture. Reduce heat to a simmer and add the beef broth, coconut aminos, yellow mustard, and apple cider vinegar. Continue to cook, stirring, until the sauce thickens, and all flavors are combined, four to five more minutes. Return the hamburger steaks to the skillet and ladle gravy over the burgers. Top with parsley and serve. Enjoy!
Ingredients:
1 (16 ounce) package of Barilla
uncooked rotini pasta
1 (25 ounce) jar marinara sauce
3 cups water
1 (14 ounce) package fully-cooked
miniature (cocktail-size) meatballs
(if using frozen meatballs, make sure that they are completely thawed before using)
2 cups Kraft shredded mozzarella
(or Italian blend) cheese
Optional:
Parmesan cheese & fresh chopped herbs (such as basil, oregano, & parsley) for garnish
Instructions:
Preheat oven to 425 degrees F.
In a large baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 30 minutes.
Uncover; stir.
Sprinkle mozzarella over the top and bake uncovered for 10 more minutes
(or until cheese is melted & pasta is tender).
Enjoy!
THROW TOGETHER MEXICAN CASSEROLE
Ingredients:
1 pound ground beef
(1) (15 oz) can sweet corn, drained
1 cup mild, chunky salsa
ΒΌ cup sliced black olives
3 Β½ cups cooked egg noodles
(1) (15.25 oz) can of kidney beans,
drained and rinsed
ΒΌ cup taco sauce
1 (1.25 oz) package taco seasoning mix
Β½ cup tomato sauce
Directions:
Preheat oven 325 degrees F (165 degrees C).
In a skillet, add and cook ground beef over medium heat until evenly brown.
Drain.
In a 9Γ13 inch baking dish, combine beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix, and tomato sauce.
Bake for 1/2 hour until thoroughly cook in the preheated oven.
"Don't Lose This" ππ
Ingredients :
1 pound spicy pork sausage
1 onion (chopped)
4 garlic cloves (minced)
1 green bell pepper
1 cup celery
1 head green cabbage
1 can (14 ounces) diced tomatoes.
(undrained)
1 cup chicken broth
1/2 cup of water
1 cup uncooked brown basmati rice
1 tablespoon chilli powder
1/2 teaspoon of salt
1 teaspoon paprika
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper.
Instructions :
In a large saucepan, cook the pork sausage with the onion and garlic until browned.
Stir in green pepper and celery; cook and stir for 3 more minutes.
Add all rest ingredients & bring to a boil.
Covering, reduce heat to low, & cook, stir occasionally, until rice is tender, for
40 to 50 minutes.
Enjoy β€
Million Dollar Spaghetti Casserole ππ
INGREDIENTS :
1 lb of ground beef
1 jar of spaghetti sauce
8 oz of cream cheese
ΒΌ cup sour cream
Β½ lb cottage cheese (equals 1 cup)
Β½ cup butter (1 stick)
1 pkg spaghetti 16 oz
Grated cheddar cheese
DIRECTIONS:
Preheat your oven to 350Β°. Boil your spaghetti noodles until al dente (firm). Drain and set aside until ready to assemble. Combine the cream cheese, sour cream and cottage cheese until well blended. Brown your hamburger and when done, drain well. Combine the hamburger with your spaghetti sauce. Put a few slices of butter into a 9Γ13 pan then pour half of your spaghetti noodles on top. Take your cream cheese mixture and pour on top of the noodles. Spread well over noodles. Pour the rest of the noodles on top of the cream cheese mixture. Put a few more slices of butter on top of the noodles.
Pour your spaghetti and meat sauce on top of your noodles. Now it is ready to put into the oven for 30 minutes. After 30 minutes, pour the desired amount of grated cheese on top and return to the oven for 15 minutes to allow cheese to melt...
Ingredients:
1 lb. ground beef
1 large egg
1/3 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 garlic cloves, minced
1 Tbsp. chopped parsley
Kosher salt
Freshly ground black pepper
1 Tbsp. olive oil
2 cup marinara sauce
4 crusty Italian sandwich rolls
12 slices provolone
1/2 cup shredded mozzarella
1/4 cup shredded parmesan
Directions
Preheat oven to 375Β°F. Spray a baking sheet with non-stick spray.
Meatballs:
In a large bowl, combine ground beef with egg, breadcrumbs, parmesan, garlic, and parsley.
Season with salt and pepper. Mix well.
Form into 12 evenly sized meatballs.
In a large skillet over medium heat, heat oil.
Cook meatballs until seared on all sides, about 4 minutes.
Add marinara sauce, gently stir, and cover with a lid.
Turn the heat down to simmer until meatballs are no longer pink, about 8-10 minutes more. Internal temperature of the meatballs should be 160Β°F.
Prepare the Bread Boats:
Cut a long rectangle through the top of the bread loaf and hollow the top of your hoagie roll out to make a boat.
Lay three slices of provolone over the roll to cover the hollowed-out area and bake for 5 minutes, until melted.
Then place four meatballs on top of the cheese in a row.
Spoon marinara over the meatballs.
Sprinkle the mozzarella equally over the meatballs. Then sprinkle the parmesan.
Place in the oven and bake 6-8 minutes more. Broil if desired.
Ingredients:
3 teaspoons olive oil, divided
1 pound beef stew meat, visible fat removed
1 cup chopped onion
1 clove garlic, minced
2 1/2 cups homemade beef stock or
( canned. unsalted chicken stock)
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1 bay leaf
4 medium red potatoes (about 1 pound)
(cut in 1-inch chunks)
2 large carrots, sliced 1/4-inch thick
(about 2 cups)
2 celery stalks, sliced 1/2-inch thick (about 1 1/2 cups)
2 1/2 Tablespoons flour
1/4 cup stock
Instructions:
Heat 2 teaspoons of oil in a large sautΓ© pan or Dutch oven over medium-high heat.
Brown the meat on one side for 5 minutes without turning over. Sprinkle with salt & pepper.
Turn meat, add 1 tsp. oil & brown another 2-3 minutes. Sprinkle with salt & pepper.
Do not crowd the meat.
Brown in two batches if necessary.
With all the meat browned and in the pan, reduce heat to medium.
Add onion & garlic.
Cook and stir 2-3 minutes until onion is browned.
Add stock, salt, thyme & bay leaf. Meat should be submerged so add more stock if needed to cover the meat.
Bring to a boil. Cover, reduce heat & simmer for 2 hours, checking occasionally.
After 2 hours, stir in potatoes, carrots & celery and bring to a boil.
Cover & simmer 10-15 minutes until vegetables are done.
Combine flour with 1/4 cup stock or water, whisking until there are no lumps.
Stir into stew and cook 5 more minutes until thickened.
ππ»π΄πΏπ²π±πΆπ²π»ππ:
1 lb. elbow macaroni
1/2 cup unsalted butter divided
1/2 cup flour
3 cups whole milk, room temp
1 cup heavy cream, room temp
4 cups grated Gruyere cheese
2 cups grated sharp cheddar cheese
Salt to taste
Fresh ground pepper
1 1/2 lb. A mixture of crab, lobster, and shrimp
1 cup panko breadcrumbs
ππΆπΏπ²π°ππΆπΌπ»π:
Preheat the oven to 350Β°F.
Use cooking spray to coat a 2-quart baking pan.
Butter can also be used to lightly coat the dish.
Follow the instructions on the package to cook the pasta until it is al dente. Drain the pasta, rinse it with cool water, and then set it aside.
How to Make the Roux:
Melt 6 Tbsp. Place 6 Tbsp. butter in a large saucepan over medium heat.
Mix the flour with the water and continue to whisk until well combined.
This should take about 30 seconds.
Slowly add the milk, and cream, and whisk constantly until smooth. Reduce heat to low.
How to make the Cheese Sauce:
Mix the shredded cheeses one at a time into the roux. Stir to combine between each addition.
Salt and pepper to your liking
Turn off the heat
Here is how to Bake the Mac and Cheese:
Mix the seafood and cooked pasta together in the cheese sauce.
Place the mixture in the prepared baking dish.
The remaining 2 Tbsp. butter, melt it.
Mix the butter with the panko.
Sprinkle the cheese on top.
Bake for 30 minutes or until the seafood mac cheese is hot through and the breadcrumbs are golden brown.
Serve immediately. :-)(-:
Ever wondered what makes a Steak Juicy and Flavorful it's the secret weapon of every Grill Master, The unsung Hero behind every mouth-watering bike. The MARINADE at the Heart of any Cookout, Barbecue or Oven Bake, the MARINADE is the key to unlocking amazing flavors whether it's for Seafood or Steaks. A Good MARINADE can make the difference between an ordinary meal and an unforgettable feast!
Wine Country's Finest Marinades
AKA: WCF Marinades & Cooking Sauces
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