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Sunday, April 26, 2015

The San Andreas Malts Oyster BBQ 2015!

Today I had the honor of attending the annual San Andreas Malts Oyster BBQ.  OMG, I can hardly move. : )

I was a guest of Kevin Johnson, ... The World Cup Home Brewing Champion 2015!  Kevin taught me how to make beer, and being a home brewer, I get invited to some bitchin parties, and this annual event is one of the best!

Fresh BBQ Oysters with Home made Pesto Sauce.

Every year since 1978, the members of the San Andreas Malts, a San Francisco home brew club, have been throwing themselves a party. What began in club founder Terry Brandborg’s back yard has evolved into the club’s biggest event of the year. And while many home brew clubs have get together's, this is the only one we know of that celebrates with both beer and barbecued oysters.
 
The picnic is held in San Pedro State Park in beautiful Pacifica, CA, a quaint coastal town along Highway One a few miles south of San Francisco. The lush green space is ideal, with picnic tables and a bank of grills. Everywhere you look is green, from the wide-open grassy plain to the surrounding hills, thick with trees.

The club supplies all the oysters and members and their families each bring a potluck dish to share. I brought a huge pan of Rump Shaking Dirty Rice with Smoked Sausage.  It was a hit, but let's talk about the epic Oysters!  They were sensational!

Pesto BBQ Oysters!
Some are grilled plain, but the majority are grilled with one of two sauces developed specifically for the event. The first, a traditional red sauce created by Mark K.  He mixes up ketchup, horseradish, lemon juice, and dried cayenne peppers to taste. It's like Teriyaki, but BETTER!  The other is Fresh Pesto, OFF THE HOOK GOOD!

The oyster Shucking Team worked their beer brewing booties off!

The home brewers brought there own beer for all of us to enjoy, I can barley type this.
Outstanding Home Brew!
GREAT HOME BREW!
It's easier with beer!
Shucking Lots and Lots of Oysters!
Mark at work on the grills.
An amazing band made the day complete!
Shucking ain't easy.
Good Friends, Great Beer, Fun Music & Fabulous BBQ'd Oysters!!




Tuesday, April 21, 2015

Rump Shaking Good Dirty Rice Recipe


Dirty rice is a traditional Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of chicken liver or giblets, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. Parsley and/or chopped green onions are common garnishes. Dirty rice is most common in the Creole regions of southern Louisiana; however, it can also be found in other areas of the American South. In some southern regions, it is also called rice dressing.  

To me it’s just about one of the most satisfying one bowl meals of comfort food EVER!  It’s also a great side dish to bring to a BBQ!  This is Rump Shaking Good stuff!

INGREDIENTS: 
2 cups enriched rice
1 tablespoon butter
4 cups chicken stock
4 cloves minced garlic
1 1/2 cups diced yellow onion
1 cup diced red bell pepper
2 tablespoons vegetable oil
Salt and pepper
1 teaspoon dried thyme
1 bay leaf
1 teaspoon Cajun seasoning (Slap Ya Mama)
1/4 teaspoon cayenne pepper 

1/4 teaspoon ground cumin
1/4 teaspoon ground sage
4 Tablespoons Apple Cider Vinegar
3 Tablespoons sugar
1/4 pound pork sausage meat
1/4 pound ground beef
1/2 pound chicken livers (cut into small pieces)

1/4 cup Whiskey
1 bunch green onions, (minced)

1/2 cup Sun dried tomatoes 
1/2 cup fresh chopped parsley (chopped)
1 cup of water

DIRTY RICE RUMP SHAKING MUSIC SELECTION: Dr. John - Right Place Wrong Time

PREPARATION:
In colander, rinse rice several times until water runs clear. Place rice in pot and add butter and chicken stock. Bring to a boil then cover and simmer for 20 minutes.  Cook sausage, ground beef and chicken livers together garlic, onions and bell peppers in sauté pan until they start to brown up nicely, add the Cajun seasoning, whiskey, sun dried tomatoes, salt, pepper, herbs and cayenne pepper. Then add the cooked rice. Add the cup of water, apple cider vinegar and sugar. Mix rice well, cover the pot and let simmer on lowest heat for an additional 20 minutes, stirring continuously, until flavors meld.  Toss in the parsley and the minced green onion before serving. ENJOY!

Monday, March 16, 2015

Mushroom, Leek & Gruyere Savory Bread Pudding


Need a good side dish for almost any meat or seafood main course?  Try this one!  It’s amazing and really easy, and so delicious.

INGREDIENTS: 
7 cups (1/2 -inch-diced) bread cubes from a rustic country loaf
2 tablespoons olive oil
3 tablespoons butter
5 ounces pancetta, (diced)
4 cups sliced leeks, white and light green parts (4 leeks)
2 pounds mushrooms, (sliced)
2 tablespoons chopped fresh tarragon leaves
½ cup sherry
½ cup minced fresh flat-leaf parsley
5 eggs
1 ½ cups heavy cream
2 cups chicken stock
2 cups grated Gruyere cheese (6 ounces), divided
Kosher salt and freshly ground black pepper

COOKING MUSIC SELECTION: Ultra Lounge - Bossanova Ville

PREPARATION:
Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly toasted. Set aside.

Heat the oil and butter in a large (14-inch) cast iron skillet over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Turn off the heat, stir in the parsley.

In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 1 hour to allow the bread to absorb the liquid. Stir well and pour back into the cast iron skillet. Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot and enjoy!


Thursday, February 26, 2015

The Very Best Beef Jerky Recipe



I have tested out all kinds of beef jerky recipes out on my friends, and THIS WAS THEIR FAVORITE ONE!  Make this low carb easy snack that will keep you feeling satisfied until your next meal, protein has a way of doing that!  I brought this up glamping and it makes a great gift too.  It's salty, tangy, spicy, smoky, chewy and slightly sweet.  THESE ARE ADDICTIVE!  I recommend these for the perfect bar snack for your next party. 


INGREDIENTS: 
3 lbs. thinly sliced beef brisket or flank roast
2 cups Soy Sauce
2 cup Worcestershire sauce
½ cup Molasses
1 tablespoon of Garlic Powder
1 tablespoon Onion Salt
1 teaspoon Chipotle Powder
1 teaspoon ground black pepper
1 tablespoon Paprika
3 tablespoons Liquid Smoke
1 cup pineapple juice
2 tablespoons brown sugar
2 ½ gallon zip lock bag


PREPARATION:
If you have a nice electric meat slicer, good for you.  If you don’t, do what I do and buy some nice big round roast or flank steak from your local butcher and have him slice it for you about 1/8 inch thin slices. With a pair of sharp clean kitchen scissors, cut the slices of meat into thin strips and place the plain meat into a big Ziploc bag. 

In a blender add all of the ingredients and blend on medium until well mixed and pour over the meat into the bag.  Seal the bag and shake it up and lay it out flat to make sure all of the pieces are well coated.  Place in the refrigerator to marinate for 24 hours.

I suggest to do this next part before you go to bed:
Preheat the oven to its lowest setting, 150 – 170 degrees F.  I always like to line the bottom of the oven with aluminum foil for easier clean up.  Lay out the strips of marinated beef onto the baking racks. Sprinkle the wet slices with black ground pepper, or Harissa, or ground chili pepper, if you like them a little hotter.  Place in the oven and let them cook for 5 hours, or overnight if you get up early.  Place them in large clean Mason Jars and seal tight.  Good for at least 3 weeks, but it won’t last, it will be eaten up fast.  I promise, your friends and family with LOVE THIS STUFF!



Tuesday, February 17, 2015

I love you Chef Bourque!

As far as foodie website stalking goes, I love Chef Bourque's Youtube Channel. He makes me happy! He also cooks with some beautiful cast iron! 
 I want to order some of your crushed peppers Chef!  
GET YOURS HERE:   
http://chefbourque.wix.com/chef-bourque-store?fb_ref=Default
Chef Bourque's channel is all about his Cajun Cooking, and life on the bayou. I hope you enjoy the meals, wine making, beer brewing, and the tales. We're here to have a good time. Welcome to my Louisiana bayou. Aieee!

 
Here he is cooking Tailgate Party Drunken Chickens...Cajun Style!
 
Here he is cooking Shrimp Creole with Low Air-time Johnny in the back yard....
  
 Here he is cooking Cajun Shrimp Boil With Alligator Sausage... 
His Way, by the Big Birdhouse BBQ!
  
Here's his Chicken Fried Eggs On The Bayou. Babay Point Style!
 

GUESS WHAT?  
He is also a published author, Ted Bourque !
 http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=ted+bourque

Monday, February 9, 2015

The REAL Deal ~ New Orleans Barbecue Shrimp




It’s almost Mardi Gras time and it’s time to start planning for a great New Orleans feast!  Try this classic dish to make for your FAT TUESDAY!  

This is the buttery, savory, TO DIE FOR New Orleans Barbecue Shrimp recipe.  Get your napkins ready for this dish, IT'S SO GOOD, you may need a shower!

New Orleans Barbecue Shrimp
INGREDIENTS: 
4 pounds unpeeled, extra large fresh raw headless gulf shrimp, shell on, cleaned and deveined (21/25's or 26/30's)
1 cup butter
¼ cup chili sauce
½ cup Worcestershire sauce
3 lemons, sliced
5 garlic cloves, minced
3 tablespoons fresh lemon juice
1 tablespoon minced fresh parsley
1 teaspoon fresh minced oregano
Crusty French baguette

PREPARATION:
Spread shrimp in a non stick cookie sheet pan with nice size edges. Combine butter and the rest of the ingredients in a saucepan over low heat, stirring until butter melts, then pour the liquid over shrimp. Cover and chill to marinade for 2 hours, turning shrimp every 30 minutes.  Bake shrimp uncovered, at 400 degrees for 20 minutes; turn once. Serve with bread to sop up all that goodness!!!!