Category: Cooking Ideas

Buffalo Pork Chops Recipe

Picture of Buffalo Pork Chops recipeBoneless center cut pork chops are an excellent choice for a simple, and easy to make dinner. Because many pork producers raise pork in overcrowded conditions, we try to buy humanely raised pork products when possible. Locating stores that sell organic and humanely raised pork is a bit difficult. We’ve had some success with Super Fresh, and Weis; you can usually find organic pork at a Whole Foods market, but if you have a local butcher, you could ask if the pork is raised local. Many local farmers will raise and sell pork that are raised in a comfortable setting.

Porks chops can be cooked in a variety of ways including pan fried, broiled, baked and grilled. We have a couple of excellent baked pork chop recipes which we’ll share in future posts. Todays recipe is for Buffalo Seasoned Pork Chops that are pan fried. These will go from refrigerator to table in about 15 minutes, so this is a great weeknight meal idea.

We chose to serve our pork chops with a vegetable of green beans and almonds, and buttered mashed potatoes.

Buffalo Seasoned Pork Chops Recipe

  1. Season the pork chops liberally with Durkee Buffalo Wing Seasoning
  2. Pan fry in a non-stick skillet about 8 – 10 minutes per side until the pork chops are cooked thru.
  3. Meanwhile, cut and prepare the green beans by steaming for 8 minutes, and then mixing in about 1-2 tbsp of Almond Slivers. Also, prepare mashed potatoes by following the package directions.

Cajun Catfish Sandwich Recipe

Cajun Catfish SandwichWe like to keep frozen farm raised catfish around in our freezer. They’re an easy main dish to make, and can be used in a wide range of recipes such as breaded deep fried, grilled, baked and pan fried. Plus eating fish is part of a healthy diet. So, as a quick weekend lunch we often make Cajun Catfish Sandwiches served with Macaroni Salad. If you have a microwave, and the prepared macaroni salad, this meal goes from freezer to plate in about 15 minutes.

Recipe for Cajun Seasoned Catfish Sandwich

  • One frozen catfish fillet per sandwich [adjust according to size of fillets]
  • McCormick Cajun Seasoning
  • Kaiser rolls
  • Mayonaise or tarter sauce
  • Sliced tomato
  • Lettuce leaves

McCormick Cajun Seasoning

To make Cajun Seasoned Catfish Sandwiches

  1. Thaw catfish fillets in microwave. 2 fillets thaw in about 5 minutes on defrost. Adjust time to the power and number of fillets you’re thawing.
  2. Add about 2 tbsp per fillet of McCormick Cajun Seasoning to a reclosable zipper bag. Add the catfish fillets, and shake to distribute the seasoning evenly over the catfish fillets.
  3. Cook the fillets in a non-stick skillet that has been lightly oiled with olive or canola oil for about 5 minutes per side.
  4. While the fillets are cooking toast the number of kaiser rolls required.
  5. Place the cooked catfish fillet on a Kaiser roll, top with mayonaise or tarter sauce, and lettuce and tomato (if desired).

    Serve Cajun Seasoned Catfish with Macoroni Salad.

What type of charcoal do you use?

Kingsford briquetsWhen asked what charcoal is, many folks would describe Kingsford charcoal or the knock offs of Kingsford. Kingsford is a fine quality charcoal, and is made with hardwoods, ground, then bound together and pressed into briquets. Kingsford’s origin comes from the Ford Motor Company, and the product was created to find a use for all of the scrap lumber from the production of Ford Automobiles. We use Kingsford all of the time, and don’t bother with the knock-offs as we find the knock-offs are inferior to Kingsford.

But Kingsford isn’t the only charcoal on the market that’s worth cooking on. There is also a variety of charcoal known as lump charcoal. The brand we have a picture of here is Cowboy Brand, but there are other brands as well. 10 years ago or so, you had to go to a roofing supplier like The Roof Center to get lump charcoal. This type of charcoal is used by the folks that solder copper gutters together because of it’s quick lighting and hot temperature. Lump charcoal is light in weight — almost feather like compared with charcoal briquets.
Lump Charcoal

The choice of whether to use Kingsford charcoal briquets or lump charcoal depends on what you’re cooking, how long the cooking time is, and whether your grill has a way to easily add more charcoal. Since the lump charcoal lights fast, cooks hotter, and burns faster, it’s the choice charcoal for cooking fairly fast cooking foods like hamburgers, steaks, and hot dogs. It’s easy to light including in windy locations such as on the beach. But since lump charcoal burns faster then the Kingsford briquets, you’ll need to add more fuel to your grill if you’re trying to cook something longer cooking such as a roast or ribs. So we choose lump charcoal for the burgers, hot dogs, and steaks; Kingsford briquets are our choice for the beef roasts, chicken, and pork butts.

So as you’re planning your barbeque cooking, there’s more to consider then simply what to cook, there’s a choice of the type of charcoal to use as well. In the US, you can find lump charcoal in season at Trader Joe’s stores, and at roofing supply wholesalers like The Roof Center.

Recipe: Grilled Jamaican Jerk Chicken Thighs & Breasts

Prepared Jamaican Jerk Chicken RecipeWe’ve been trying to perfect Jamaican Jerk Chicken and have come to realize that the secret is in preparation and planning. We bought a bunch of chicken breasts and chicken thighs, and decided to try making the Jamaican Jerk Chicken two ways. The first way was straight following the recipe on the package of McCormick Carribean Jerk Seasoning which called for marinating the chicken for 2 hours. The second way was to mix up another batch of the jerk marinade, and allow the chicken time to soak up the flavors by marinating overnight.

What we discovered from these two trials is that the longer marinating resulted in a much more flavorful meal. We were a little afraid that the longer seasoning time would result in an overpowering taste of the Jamaican Jerk Seasoning, but that didn’t happen at all. The 2 hour seasoned chicken still had a nice jerk flavor and is acceptable in a pinch. If you have the time, we recommend marinating the chicken overnight, or for 24 hours.

Recipe for Jamaican Jerk Chicken

  1. In a 2 cup pyrex cup, combine the jerk seasoning mix, with 1 cup canola or olive oil, and 1/3 cup lemon juice. Mix well.
  2. Wash the chicken, and place in a large heavy duty reclosable plastic bag.
  3. Pour the jerk marinade into the bag, seal tightly, and turn to evenly distribute the seasoning.
  4. Place the chicken in the refrigerator, and turn every so often to allow the marinade to cover other pieces of chicken.
  5. Marinate 2 – 24 hours. The longer the more flavor with infuse to the chicken.
  6. To grill, cook the chicken close to but not over hot coals until cooked through.
  7. To bake, place the chicken in a single layer in a 2″ deep baking pan, and bake at 325° F for 1 hour 20 minutes.

Note, we find that chicken thighs are best with the recipe. Since not all folks like dark meat, we added some chicken breasts. But the thighs are exceptional juicy and flavorful.

Mesquite Seasoned Pork Ribs

Mesquite Ribs and ColeslawHere’s one of our favorite ways to make pork ribs that are simply marvalous. The secrets are slow cooking, and Grill Mates Mesquite Seasoning from McCormick. You should plan on cooking these slowly for 3 hours. Make sure to keep water in the cookie sheet so that the ribs stay moist. And for safety, take the ribs off the rack but leave the cookie sheet in the oven to cool before removing so you don’t get burnt by the hot water.

Mesquite Seasoned Pork Ribs

McCormick Mesquite Seasoning

  1. Preheat oven to 275° F.
  2. Mix 1/4 cup McCormick Mesquite seasoning with an equal amount of water and 2 tbsp
    canola oil. Mix enough to make a seasoning paste that can be rubbed on the ribs.
  3. Spread the seasoning mixture over the ribs and coat all sides. Mix more mesquite seasoning if needed.
  4. Place seasoned ribs on wire rack on a cookie sheet [we use a large professional chef’s baking sheet].
  5. Place the pan on an oven rack, add water to cookie sheet, and then cover loosely with aluminum foil.
  6. Cook slowly for several hours, check every so often that there is still water in the cookie sheet.
  7. Remove foil for the last 30-45 minutes to allow ribs to brown.
  8. Remove ribs from pan, and allow water to cool before removing the pan from the oven.

Serve with coleslaw, and a baked potato.

Old Bay Beef Stew Recipe

Picture of Old Bay Beef StewThis is a recipe for a deliciously different beef stew made using Old Bay Seasoning. The ingredients are for the most part the standard beef stew items. The difference in this recipe is the seasoning, which is, of course, Old Bay. We love Old Bay Seasoning, and are always seeking new uses.

Old Bay Beef Stew Ingredients

  • 1/2 pound beef rib eye steak
  • 3/4 cup finely chopped onion
  • 1 1/2 tsp chopped garlic
  • 1/2 cup chopped celery
  • 1/2 cup chopped red pepper
  • 1 tbsp Old Bay Seasoning
  • 1 can mushrooms, stems and pieces
  • Fingerling potatoes

To make Old Bay Beef Stew

  1. Cut the rib eye steak into about 1/2 cubes.
  2. Place beef in a 3 quart stock pot, and cook until browned.
  3. Add chopped onion, celery and chopped garlic. Cook 3 – 4 minutes or until onion is translucent.
  4. Add chopped red pepper, and cook for another 5 minutes, stirring often.
  5. Season with 1 tbsp Old Bay Seasoning, and cook for 5 – 10 mintues.
  6. Add 10 – 15 fingerling potatoes (or 1 potato chopped fine).
  7. Cook, stirring often, for 20 minutes.
  8. Add canned mushrooms, and cook for another 5 minutes.

Deviled Eggs

Deviled Eggs PictureSince spring is here, and picnic season is right around the corner, we thought we’d share our world class Deviled Eggs recipe. This is a recipe of one of our employees, and they are always a hit when we have pot luck luncheons.

To make the hard boiled eggs called for in this recipe, place the eggs in a large pot and cover with tap water. Place on the stove, and bring the water to a slow boil. Cook for 10 – 15 minutes at slow boil, then remove from heat. Carefully place pan in sink, turn on the faucet, and add cool water until the water is cool enough to safely drain. Carefully place eggs in a large bowl to cool.

Deviled Eggs Recipe

  • 12 Hard Boiled Eggs
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp dry mustard
  • 1/2 cup tbsp light mayonnaise
  • Ground paprika
  1. Cook eggs until they become hard boiled.
  2. When eggs cool enough to handle peel off the shell.
  3. Slice eggs in half length wise.
  4. Scoop out egg yolks into a bowl.
  5. Mash egg yolks with a fork.
  6. Add to the mashed egg yolks, the ground pepper, dry mustard and 4 tbsp mayonnaise.
  7. Mix egg yolk mixture well, and add more mayonnaise to get desired consistency.
  8. Spoon the deviled egg mixute into the opening ih egg white.
  9. Sprinkle top of deviled eggs with paprika for flavor and presentation.
  10. Keep deviled eggs refrigerated until ready to serve.

Makes 24 Deviled Eggs.

Garlic Tabasco Mashed Potato Recipe

Picture of Garlic Mashed PotatoesThis recipe for Garlic Tabasco Mashed Potatoes is a treat. That is, of course, if you like garlic like we do. This recipe isn’t too garlically in taste, and the Tabasco Sauce adds its own twist to the flavor of the mashed potatoes.

Garlic Tabasco Mashed Potatoes

  • 4 to 5 medium new or red potatoes
  • 1 tsp Nina chopped garlic
  • 2 tbsp finely chopped fresh onion
  • 1/2 to 1 tsp Tabasco Sauce
  • 1/2 cup milk
  • 2 to 3 tbsp softened butter
  1. Place milk and butter in a warm location to soften butter, and warm milk.
  2. Peel and cut the potatoes into large chunks.
  3. Place the potatoes into a 3 quart non stick saucepan and cover with water.
  4. Add the finely chopped onion, and chopped garlic to the saucepan.
  5. Cover the saucepan, heat to a boil, and cook for 20 minutes.
  6. Drain potatoes, and place into a mixing bowl.
  7. Add the Tabasco Sauce, 2 tbsp softened butter, and 1/4 cup milk. Beat the mashed potatoes with a hand mixer until smooth and creamy adding additional milk and butter as needed to make creamy.

Tasty Spaghetti Sauce with Garlic Bread

Spaghetti SauceSpaghetti sauce is a good weeknight meal because you can go from idea to table in 30 minutes. You don’t need to buy the expensive prepared sauces from the grocery and can make a better sauce at home almost as quick. We’ve seasoned our sauce in the recipe below using McCormick Spaghetti Sauce Mix, but you can feel free to replace the mix with 1/4 to 1/2 tsp basil leaves, 1/4 to 1/2 tsp oregano leaves, 1/8 tsp black pepper, and about 2 tbsp whole wheat or white flour [as a thickener]. We simply find the mix is a little easier to use as all of the ingredients are in the proper proportions already. Note in the pictured recipe we used whole wheat spaghetti noodles for the pasta.

Spaghetti Sauce Ingredients

  • 1 pound lean ground beef
  • 1/2 cup finely diced onion
  • 1/3 to 1/2 cup finely diced green pepper
  • 1/2 tsp chopped garlic
  • 1/3 cup McCormick Spaghetti Sauce Mix
  • 1 can tomato sauce
  • 1 can water
  • 1 can mushroom stems & pieces
  • Grated Parmesean Cheese

McCormick Spaghetti Sauce Mix

To make Spaghetti Sauce

  1. Brown the ground beef in a 3 quart non-stick sauce pan. Drain any grease.
  2. Add the diced onion, and pepper to the ground beef and simmer about 4 – 5 minutes until onion is translucent.
  3. Add the tomato sauce and water, mix in McCormick Spaghetti Sauce Mix, and stir well.
  4. Simmer to spaghetti sauce, stirring often at least 10 minutes, until desired thickness is reached.
  5. While the spaghetti sauce is simmering, prepare your favorite pasta noodles according to directions on package.
  6. Add mushrooms last, stir, and serve with spaghetti noodles, grated Parmesean cheese and garlic bread.

Garlic Bread

  • Any white bread or rolls. We use 2 sub rolls, tops and bottoms.
  • 2 tbsp butter, melted
  • 1 tsp chopped garlic
  • Grated Parmesean Cheese
  1. Cut butter in small 1/4 – 1/2 slices and place in a pyrex cup.
  2. Microwave the butter about 10 – 15 seconds at a time until butter is melted.
  3. Add chopped garlic and stir well.
  4. Let the butter garlic mix sit about 5 mintues. Stir.
  5. Meanwhile, preheat broiler and place a layer of aluminum foil on a cookie sheet.
  6. Place bread on sheet, and spoon and try to evenly spread top of bread with the butter garlic mix. Be careful not to add too much garlic to any single slice of bread. If making a large amount of garlic bread you can double the garlic butter quanities as required.
  7. Spinkle top with grated Parmesean cheese and broil about 1 minute. Watch carefully as this will burn quick.

Corned Beef and Cabbage made with Old Bay Seasoning

Since it’s Saint Patrick’s Day today, we thought we re-share a favorite recipe of ours, Old Bay Seasoned Corn Beef and Cabbage. We shared our unique and different recipe here with our original post to the blog back in December. Our staff had been considering making a different recipe for corned beef and cabbage to share today, but in the end we decided our recipe using our favorite seasoning (Old Bay) is so good it was best just to re-visit our original and classic recipe. Picture of Old Bay Corned Beef in Stock Pot

The picture to the right shows the recipe for Old Bay Corned Beef and Cabbage in a dutch oven all prepared and ready to cook. Note the tea ball in the center of the pot. It contains the pickling spices is a neat trick to keep the mustard seeds in the pickling spices from spreading throughout the pot, yet lets the pickling spices season the food.