Salado Eggfest 2014 Recipes

Chorizo Heaters
by Hotch

Homemade Chorizo
1 lb. ground pork
5 Tbs. Fiesta Chorizo Spice (available https://www.fiestaspices.com/)
1 ½ oz. Vinegar
Combine all and mix well, refrigerate for 24 hours
Heaters
2 lbs. ground sirloin (90/10)
1 lb. ground pork
1 lb. Previously prepared Chorizo (see above)
2 Tbs. Oregano
1 Tbs. Smoked Paprika
1 ½ tsp. Pepper
½ tsp. Cumin
1 Cup Dry Bread Crumbs
2 Tbs. Chili Powder
1 Tbs. minced Garlic
1 ½ tsp. Salt
1 tsp. Honey
2 beaten Eggs
Dash of lime juice
In a large bowl break up the Chorizo into small pieces, add ground sirloin and ground pork until all meat is mixed well.  Add all other ingredients and mix well (as if making an old fashioned meatloaf).  Take your Meatloaf pan and line with Plastic wrap – leaving enough overlapping so that you can cover the entire top of the pan when full.  Start at one end and fill your pan to the top with the meat mixture pull the plastic wrap over the top and place in the refrigerator for approximately 2 hours.  Remove and place in freezer to firm up your meat for slicing (usually about 45 minutes to 1 hour).  Turn your meat from your pan onto a cutting board and measure the meatloaf into equal pieces and cut slices (12-13), then cut the slices in half (this should yield 24-26 sliders). 
Bring your BGE up to 375-400 degrees, plate setter legs up and pan to catch the drippings. I pre-spray a disposable grill topper 16x12 (search for Oscarware on Amazon or look for them at HEB) with “PAM” so I can place and remove all at one time. Place your heaters on the grill topper spaced close together but with spacing between them and roll up the ends a little or place directly on the grate. Try to keep them over the plate setter.  You may apply your glaze now or wait 10-15 minutes.  Cook each to internal temp of 160 -165⁰ (Appx. 18-20 min).
Serve on Sunbeam Dinner Rolls with American cheese (in order to be the perfect size we cut the typical Kraft slices into ¼’s) and one dill pickle slice.  Depending on the amount of glaze you might want to also put some glaze on your roll.  These make for a perfect two to three bite “slider”.

Chorizo Heater Glazes (Each will do 10-20 Sliders)
Pineapple Jalapeno
1/3 Cup Crushed Pineapple
1 Tbsp. diced (jarred) jalapenos
1 tsp. Honey
1 tsp. of Jalapeno juice (from the jar)
½ tsp. Soy Sauce
Pinch of salt
Combine all ingredients into a blender or food processor and pulse for approximately 1-2 minutes. Spoon on.

Chipotle Adobo Ketchup
1 large Chipotle Pepper in Adobo Sauce (we use the La Costena: In Adobo Sauce Chipotle Peppers)
¼ Cup Ketchup
1 Tbsp. Brown Sugar
¼  cup Stubb’s Original Barbeque Sauce
1 Tbsp. Sauce from the Peppers
Pinch of salt
Combine all ingredients into a blender or food processor and pulse until the pepper is consumed

Grilled Pineapple With Caramel Rum Sauce
1 ripe pineapple or use spears
1/2 cup dark rum
1/2 cup golden brown sugar
4 tablespoon butter
1/4 teaspoon cinnamon
2 teaspoons vanilla (My add to brighten it up)
Peel, core and trim the pineapple into spears, then sprinkle with the cinnamon and toss around. I used a BGE Mini for grilling (you can use your outdoor grill, indoor grill or heat in a non-stick frying pan). Brush the grill pan with some vegetable oil or cooking spray, then (med/high heat) grills the pineapple spears for 2-3 minutes on each side. Set aside as we get the sauce ready. Try not to over-grill or you’ll find the pineapple will go soft and loose its shape.

In a fairly deep sauce pan on medium heat, add the brown sugar and butter and cook/stir until its melted and starts to go a darker color and develop big bubbles (frothy). Takes about 4-6 minutes. Remember to keep stirring. Add two teaspoons of vanilla. Now take off of the heat and gently pour in the rum. Have a whisk handy as it will clump and you’ll think it’s ruined. Fears not, keep stirring. After 2 minutes of stirring, put back on the heat (the alcohol should have dissipated by now) and keep stirring until you have a semi-thick consistency. Have the heat on medium. Now add the grilled pineapple pieces to the pan and gently toss the sauce all over them. (Thanks to the Caribbeanpot.com for this one)

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SMOKED BRISKET CHILI

by Kelley “EggObsessed” and Bruce “No Joke Smoke” Underwood

Here's the recipe:

Yield: 1 ½ gallons

3 cups celery, chopped
3 small jalapenos, thinly sliced
3 purple onions, chopped

Sauté the vegetables in vegetable oil or bacon grease until translucent. Then add:

4 cloves of garlic, pressed

Sauté for about 30 seconds. Add the following spices and bloom them in the hot oil with the veggies.

½ cup + 2 TBL chili powder (I use Pendery’s Original Chile Blend which is available in the Central Market bulk section or here: http://www.penderys.com/ )

2 tsp. smoked paprika
2 tsp. cayenne
1 TBL cumin
2 tsp. Mexican oregano
2 tsp. granulated onion
2 tsp. granulated garlic

Once this mixture has bloomed, add:

1 c. red wine (Pinot Noir or Claret)

Reduce the wine down for about 10 minutes. Then add:

1 14 oz. can tomato sauce
3 15 oz. cans diced tomatoes
3 cups LOW SODIUM beef stock/broth
12 oz. V-8 juice
3 TBL Knorr Tomato Bouillon w/ Chicken Flavor (powdered)
2 TBL of whatever rub you used on the brisket (if other than salt and pepper)
2 ½ lbs. of cooked smoked brisket, cut into 3/8” cubes

(Optional: 1-2 20 oz. cans of pinto beans, drained and rinsed. I always include these.)

Test for need to add salt

Bring up to a slight boil, then turn heat down and simmer until brisket starts falling apart (about 3 hours. 

I always put a Simmer-Mat-5200-Diffuser under my pot to prevent scorching. Works like a charm!

Enjoy!!

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Magnum Loads

by Spring Chicken

  

These are definitely not for everyone, especially not for those who are concerned about their health, their heart, their weight, their blood pressure or their long-term plans.  But for the short haul, they are delicious and go great with cold beer and sports, or just for a pre-dinner snack.  They could also become addictive to those who like pork.  That said, here's the recipe which, by the way, can be cooked on any grill or even in an oven.  The flavors merge together wonderfully...

Ingredients:

Servings: 16 or 32 or 48 depending on serving size

32 or 48 toothpicks depending on how you wish to serve them.

2 ea one pound Jimmy Dean pork sausage (preferably HOT)

1 ea  one pound package of your favorite Smoked Sausage

16 ea Little Smokey cocktail sausages

16 slices of regular sliced bacon.

Slice Smoked Sausage into 1" long pieces.  There should be about 16 of them in a 1 pound link.

Using an apple coring knife, cut out the center of the Smoked Sausage. Set the plug aside.

Insert a Little Smokey into the hole, allowing some to stick out each end.

Slice each package of Jimmy Dean Pork Sausage into 8 equal size patties per package.

Gently flatten the pork sausage patty and wrap evenly around the entire smoke sausage.

Now wrap one slice of bacon around the outside of the sausage.  You may need to stretch it.

Evenly space and pin the toothpicks either in two places or three places. You will slice between them when done.

Place on a raised grid in a pan if using an oven.  Or place on the grid of a bbq grill set up for indirect.

Cook @ 375° to 400° until done about 45 minutes. check doneness (165°) with a meat thermometer.

You will need to gently rotate and turn a couple of times to even out the cooking.

Serve warm.

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Sweet Hot Pickles
By Mrs. KolbDriver

3 - Qt jars of Hamburger Dill Pickles
2 - 12oz Jalapeno Sliced Peppers
4 lbs sugar

Drain all juices into large pot.  Add sugar and heat until sugar is dissolved, then remove from heat.

Add pickles and peppers to mixture.  Let sit for around 12 hours or overnight.

Then spoon into the jars and enjoy.


Spicy Pickles
as shared by Benny but not cooked at Salado

Take a medium jar of small or petite kosher dills.
drain off and discard the brine. eat a pickle or so to make room for other stuff to add.

Add to jar:

Slice up a couple of jalepenos
Slice up three or four clove garlic.
add a cup or cup and a half sugar ( I don't measure it)

put in fridge for at least a week shake up every so often, the longer the better the pickles.

the sugar will draw out moisture making pickles crunchy and will transfer the heat and garlic to the pickles.

quite addictive and great with any bbq, Sammy or by itself.

just thought about these today, as I had a bottle going for a few months and had a few today.

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Basic Lamb Curry

By Little Steven and Caliking

3 Tbs	Vegetable oil
3 Lbs	Boneless lamb
1 Qt	Rich brown lamb stock
8	Green chilies
3 cups	Chopped red onion
6	Chopped plum tomato
Whole	Masala
6	Cloves
4	Black cardamom
8	Green cardamom
4	Bay leaves
2 Pcs	Cinnamon
2 Tbs	Coriander powder
2 Tbs	Cumin powder
2 Tsp	Black pepper
1 Tbs	Indian Red Chili powder
½ Tsp	Turmeric powder
3 Tbs	Coconut powder
½ Tsp	Hing (Asafoetida)
1 Tbs	Brown sugar
1 Cup	Coriander leaf (cilantro)
1 Tbs	Ginger paste
1 Tbs	Garlic paste

Add oil to hot pan and add whole spices

After two minutes add cumin, mustard and coriander seed

When mustard seeds start to pop add chopped onion cook till they are slightly brown at the edges 

Add salt, add turmeric, ginger and garlic paste, when cooked add cleaned lamb pieces and heat 

Add chili powder, coriander powder, cumin powder and a little hing and stir well to coat lamb

Add Lamb stick and cook for 20-30 min till lamb is 80%cooked you can also cook lamb in pressure cooker add green chilies, tomatoes, coconut powder, pepper powder and sugar

Cook for another 10 min till the sauce is thickened serve hot with rice pulao.

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Indonesian Sate By Little Steven

Ingredients • ½ lb unsalted butter • ½  Cup Thai sweet chili sauce or to taste • ½ Cup chopped onion • 1 Cup naturally brewed low sodium soy sauce • ¼ Cup grated ginger • 1 Cup kecap manis (Indonesian sweet soy sauce) • ¼  Cup lemon juice •1 Cup low sodium teriyaki sauce • 1 zest from 1 lemon • 30 or so bamboo skewers • 6 Clove garlic (rough chop) • 2 pork tenderloins • 2 Tbs or more hot chile flakes • Kecap Manis = equal parts molasses, teriyaki and soy sauce • 3 Tbs coriander seed • bunch  coriander/cilantro leaves as garnish • 2 Tbs cumin seed 4 or 5 stalks lemongrass chopped fine, white tender part only • 1 Tbs mustard seed 6 or 7 kaffir lime leaf chiffonade and fine slice

Instructions: Soak skewers in water Toast coriander, cumin chili flakes and mustard seeds in cast iron pan until fragrant (pungent). Break with mortar and pestle into large pieces(you will sneeze and cough some in this step). Melt butter in saucepan and cook onion, garlic, ginger, lime leaf, lemongrass and lemon zest over medium heat until onion is transparent. Add spices, lemon juice, teriyaki, soy and kecap manis and low boil 15 minutes. Allow to cool to room temperature Remove membrane, silverskin and excess fat from tenderloin. Cut the “tail” piece off about 2”.  Cut pork diagonally into pieces and about ½” the middle and wider where the tenderloin is narrower. Lay meat out between plastic sheets and pound out to ¼” thickness.  Pour ½ the marinade into a glass pan, layer pork pieces cover with remaining marinade. Move meat around so all is coated in marinade. Cover with lid or plastic wrap and marinate two days refrigerated. Shake or move container a few times during the marinade. Skewer pork pieces. Reserve marinade. Adjust BGE to 350*. Place skewers on grill and close for 4 minutes. Open dome, look for even browning on pieces, turn and rearrange if there are hot spots. Cook for another 3minutes and check colour for doneness. Any sates that are not brown and caramelized can be finished with the dome open. If desired some of remaining marinade can be used for a glaze.

Notes: Serve satay as a meal with rice and salad with a little of the marinade drizzled over the rice. Serve as an appetizer with spicy cashew/peanut sauce 25 to 30 skewers Can use white or dark boneless, skinless chicken or tender beef as well. ________________________________________________________________________________

Breakfast Texas Bullets

by Aleta Wallace

Jalapenos wrapped in 1/3 strip of Maple Bacon filled with 1/2 ounce each of pate made from separately cooked ingredients: scrambled eggs (1) , maple sausage (1), Velveeta (0.5), and shredded hash browns (0.5). This is not a precise type recipe; a little more or less either way isn't going to matter. Ratio works like this: 1 cup eggs, 1 cup sausage, 1/2 cup Velveeta, 1/2 cup shredded hash browns. I used a food processor to create the pate and an electrical cookie press to fill the jalapenos. You will need toothpicks to fasten the maple bacon over the top of the cleaned and filled jalapenos. I used the HEB maple products. They can be created the day before and refrigerated. Cook or grill at about 350 to 400 degrees until the jalapenos wrinkle and the bacon is done which is typically about 30 minutes. They taste amazing like a pancake breakfast with jalapenos.

Drizzle the ABT's with syrup or honey when they are done if you have a sweet tooth.

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