Thursday September 18, 2008

Shrimp Ceviche

Thanks to midvalleytiger for this submission

SHRIMP CEVICHE

Ingredients
1 lb. cooked frozen shrimp (36-45 count), thawed, drained, chopped
1 cup fresh lime juice
1/2 cup KRAFT Zesty Italian Dressing
1 red pepper, seeded, chopped
1 celery stalk, chopped
1 Tbsp. chopped cilantro
tortilla chips

Make It
Place shrimp in large glass or plastic bowl. Pour combined lime juice and dressing over shrimp. Add red pepper, celery and cilantro; mix lightly. Cover. Refrigerate several hours to marinate.

DRAIN shrimp mixture; discard marinade. Spoon 1 tsp. of the shrimp mixture onto each tortilla chip. Serve immediately.

Ceviche mixture can be prepared in advance. Cover and store in refrigerator up to 3 days.

Sorry that it has been a while since my last update, my computer has been out of commission and i have been really busy with a new job. keep sending in the recipes!

Thursday August 07, 2008

Recipe of the Week!!! Clemson Caviar

Today we have our first "Recipe of the week" submission to Tailgating with tigerchef®. This terrific recipe comes from Tillman Girl® and is absolutely FANTASTIC. It just happens to be one of my all time favorite "chip dips"

Clemson Caviar

1 green pepper, finely chopped
1 red pepper, finely chopped
1 orange or yellow bell pepper, finely chopped
1 red or sweet onion, finely chopped
2 avocados, peeled and finely chopped (optional)
1 can black-eyed peas, rinsed and drained
1 can black beans, rinsed and drained
2 cloves garlic, finely chopped
1 (8 ounce) bottle Kraft Zesty Italian salad dressing (regular or lowfat)

Directions

Mix all together.
Let sit at least 2 hours before serving. (overnight is best)

Serve with Tostitos scoops chips.

Congrats to Tillman Girl® and remember to keep sending in your recipes and maybe you will have next weeks "Recipe of the week!!"

Send recipes to tigerchef via tmail, or email them to him at tag240@jwu.edu

Monday August 04, 2008

101romad®'s Smoked Fatty

This recipe can be modified to use pretty much any meat such as lamb,
beef, italian sausage, any stuffing, and any sauce or topping. Be
creative with your ingredients. I've made breakfast fatties with boiled
eggs. Some people wrap them in bacon but it won't crisp unless put
directly over hot coals.

1lb. Bulk sausage
approx. 1/4 cup chopped red onion
approx. 1/4 cup chopped tomato
approx. 1/4 cup chopped bell pepper
approx. 1/4 cup shredded cheddar or mozzarella
Sea salt (or kosher)
Fresh ground pepper
Mrs. Dash Original Blend
Sweet Baby Ray's BBQ sauce
Hickory, mesquite, or oak for smoking

Roll out the sausage to make a rectangle about 1/4 inch thick, approx
5"x7".
Put the onion, tomato, and pepper down the middle of the sausage
Sprinke cheese over filling
Salt and pepper to taste
Fold over sides of sausage to make what looks like a mini-meatloaf, seal
up well
Sprinkle Mrs. Dash, salt, and pepper over top. Rub in lightly

Put on grill set up for indirect cooking or smoker for low and slow
(somewhere around 225-275 for either method)
Once preheated and smoke started, place fatty on and cover grill/smoker
Keep smoke flowing for at least 30 minutes and don't open for at least
30-45 minutes, preferably 1 hour, to let sausage set
After 1 hour you can lightly baste with BBQ sauce and add a little more
smoke
Monitor temp until it reaches at least 165 internal(approx 2-3 hrs
total). Take off, let it rest a few minutes, and slice.

I've made these with 2-3 lbs of meat also. The larger ones make a great
alternative to burgers.

Thanks for the recipe 101!!

keep sending in your recipes via tmailing tigerchef or email them to
tag240@jwu.edu

don't forget, we still have our recipe of the week coming up on thursday so get your submissions in before then!

Monday August 28, 2006

another AWESOME recipe from Tiger TC. this one looks AMAZING!

Hot Italian Focaccia

1 loaf of Focaccia bread sliced lengthwise in half
Provolone cheese
Pesto
Genoa salami
Smoked ham
Smoked turkey

Spread both sides of bread with pesto to form a medium layer. Place a layer of cheese on pesto sides. Cover cheese with a layer of Genoa salami. Cover Salami with a layer of smoked turkey. Cover turkey with a layer of smoked ham. Cover ham with a layer of cheese. Top with remainder of bread. Wrap in foil and bake at 350 until cheese is melted about 20-30 minutes.

Slice into servings. Serve hot or cold.

Thanks to Tiger TC for these 2 awesome recipes. they look absolutly devine!

Great jalapeno recipe from Tiger TC... THANKS!!!

Tom’s Jalapeños

12 fresh whole jalapeños (sliced down one side and as many seeds removed as you want—the more seeds, the more heat)
½ stick cream cheese—room temp—I use low fat
½ stick sharp cheddar grated
1 clove garlic minced
½ onion minced
½ green bell pepper minced
1 tomato minced
salt and fresh ground pepper to taste
12 slices of smoked bacon—thick sliced is best

Run cream cheese, cheddar, garlic, onions, peppers, tomatoes and salt and pepper through food processor until you have a squeezable paste. Transfer to Ziploc bag and seal without air. Cut a small hole in one corner, so you can pipe mixture into jalapeño. Pipe mixture into jalapeño. It works best to slice down one side and cut seed lining…but if you accidentally split in two, you will hold the jalapeño together with the bacon wrapped around the jalapeño and skewered with a tooth pick. Grill stuffed/wrapped and tooth-picked jalapeños over medium high heat until bacon is cooked.

Yummy!

Thursday August 24, 2006

Boiled Peanuts. simple, yet extremly delicious

this recipe calls for a HUGE POT. one that will hold 8 quarts of water, and 4 pounds of peanuts. it would be very easy to change the quantities, just be sure to use a 2:1 ratio of water to peanuts.

4 lbs of green peanuts.

***this is the same as raw, what ever you do, do NOT buy pean uts for planting as these have been treated with insecticide (yes i am speaking from personal experience). most grocery stores these days have green peanuts in the pruduce section, usually in a big wooden crate***

8 quarts of water (spring water is the best, but tap water will do just fine)

8 tbs of salt. rember you can always add more, it is really hard to take the salt away

and if you like to add a little kick to it, throw in your favorite cajun seasoning, or OLD BAY. there is not limit as to how much to throw in, but a little will go a looooong way.

wash the peanuts, and put them in the pot with the water and salt. cover the pot (this will help it come to a boil a lot quicker), and boil for aboit 90 min. it may take as long as 2 hours.

drain after the peanuts are soft, but not mushy.

i find that the peanuts are best when hot. some like them cold though.

hope every one enjoys this, keep the recipes coming!