Author: Kirk

Tartar Sauce, Bring on the Fish & Chips

Ingredients

  • 1 Cup Mayo
  • 1/2 Cup Chopped Gerkins (about 4 or 5)
  • 1/2 Lemon – Juiced
  • 1 Tsp Capers – Finely Chopped
  • 1 1/2 Tsp Fresh Flat Leaf Parsley – Finely Chopped
  • 1 1/2 Tsp Fresh Dill – Finely Chopped
  • 1 Tsp White Sugar

Directions

  1. Combine all ingredients in a medium-sized bowl and mix well.
  2. Place in a container and chill for at least 30 minutes.

Migas con Huevos y Salchicha

Ingredients (4 servings)

  • 1 10 Oz Can Rotel
  • 1/2 White Onion – Diced
  • 1 Green Bell Pepper – Diced
  • 2 Jalapenos – Diced
  • 3 Hot Dogs – Halved and Diced
  • 6 Tostada Shells
  • 8 Eggs
  • 1/2 Cup Pepper Jack Cheese – Shredded
  • 1/4 Tsp Cumin
  • 1/4 Tsp Chili Powder
  • 1/4 Tsp Oregano
  • 1/4 Tsp Ground Black Pepper
  • 1/4 Tsp Salt
  • 1/8 Tsp Garlic Powder
  • Taco Bell Fire Sauce

Directions

  1. Drain the liquid from the can of rotel. In a large pan, warm 1 Tbs of olive oil over medium-high heat. Add the rotel, onions, green bell pepper, jalapenos, a pinch of salt, and ground black pepper to the pan. Sauté for 2 to 3 minutes.
  2. Break the tostada shells into one inch pieces.
  3. Add the hot dogs, broken tostada pieces, the seasonings, and continue to sauté for another 3 to 5 minutes.
  4. While you are sautéing, crack the eggs in a bowl and whisk them together.
  5. Reduce the heat of the pan to low and add the eggs. Slowly stir the eggs around to combine everything.
  6. Add the pepper jack cheese and continue to stir the eggs periodically to avoid any burning or over cooking the eggs.
  7. When the eggs are done to your liking, whether you like them a little runny (3 minutes) or well done (over 6 minutes), remove from the heat.
  8. Serve on a plate, in a burrito, as a taco, however you want, and top with your favorites. I like the Taco Bell Fire Sauce myself, with a dash of sour cream and cilantro.

Chesapeake Bay Sauce

Ingredients

  • 1 Cup Mayo
  • 3 Tbs Lemon Juice
  • 1 Tbs Capers – Finely Chopped
  • 2 Tsp Dijon
  • 1 Tsp Ketchup
  • 1 Tsp White Vinegar
  • 1 Tbs Parsley – Finely Chopped
  • 2 Tsp Old Bay
  • 1/2 Tsp Worcestershire
  • 1/2 Tsp Louisiana hot sauce
  • 1/4 Tsp Garlic Powder
  • 1 Tsp Ground Black Pepper
  • 1/4 Tsp Cayenne
  • 1/2 Tsp Smoked Paprika
  • 1/8 Tsp Salt

Directions

  1. Add all of the ingredients into a bowl and mix well. Taste and adjust the seasonings to your liking. Add some hot sauce if you want, it’s all on you.
  2. Place in a jar or container to chill in the refrigerator at least one hour before using.
  3. Taste again for seasoning after the remoulade has had a chance to merry all of the flavors together.
  4. Serve it with crab cakes, onion rings, fries, anything that you want!

Toast Skagen/Skagenrora, Shrimp on Toast Swedish Edition

Ingredients

  • 16 Oz Frozen Small Cooked Shrimp, Peeled-Deveined-Tail Off
  • 3 Tbs Mayo
  • 3 Tbs Sour Cream
  • 3 Tbs Fresh Dill – Chopped
  • 1 Tbs Dijon
  • 1/2 Tbs Lemon Juice
  • 1/2 Tbs Horseradish
  • 1 Tbs Chives – Chopped
  • 1/4 Tsp Hot Sauce
  • 1/4 Tsp Ground Black Pepper
  • 1/4 Tsp Salt
  • 6 Slices of White Bread
  • Butter
  • 4 Lemon wedges

Directions

  1. Thaw your shrimp and then lay out on paper towels. Dry the shrimp very well to remove most of the moisture.
  2. Divide the shrimp in half and give half of the shrimp a rough chop. Place all of the shrimp in a bowl.
  3. Add the remaining ingredients, minus the bread-butter-lemon wedges, to the bowl and mix well.
  4. Place the mixture in the refrigerator to set and chill for at least 1 hour.
  5. When ready to serve, toast the six slices of white bread. Cut two of the slices of toasted bread diagonally.
  6. To serve, place just under 1 cup of the mixture on each of the 4 whole slices of toasted bread. Top with some fresh dill and enjoy with a lemon wedge on the side and an extra half slice of bread.

“Hot-Ketchup” BBQ Sauce, Kid Creation

Ingredients

  • 2 Cups Ketchup (No fructose)
  • 1/2 Cup White Vinegar
  • 1/3 Cup Dark Brown Sugar
  • 1/3 Cup Molasses
  • 2 Tsp Cayenne
  • 1 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1 Tsp Smoked Paprika
  • 1/2 Tsp Chili Powder
  • 1/8 Tsp Onion Powder
  • 1/8 Tsp Garlic Powder

Directions

  1. In a medium sized bowl, combine all of the ingredients and mix well with a whisk.
  2. Place the mix in a jar, bottle, or whatever you have to store the sauce.
  3. Best to prepare at least 1 day in advance of use to maximize the flavors.

BBQ Sauce, Sweet-Heat With a Hint of Smoke

Ingredients

  • 2 Cups Ketchup (No fructose)
  • 1/2 Cup White Vinegar
  • 1/3 Cup Dark Brown Sugar
  • 1/3 Cup Molasses
  • 1 Tsp Cayenne
  • 1 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1/2 Tsp Worcestershire
  • 1/2 Tsp Liquid Smoke
  • 1/2 Tsp Ground White Pepper
  • 1/2 Tsp Smoked Paprika
  • 1/2 Tsp Chili Powder

Directions

  1. In a medium sized bowl, combine all of the ingredients and mix well with a whisk.
  2. Place the mix in a jar, bottle, or whatever you have to store the sauce.
  3. Best to prepare at least 1 day in advance of use to maximize the flavors.

Classic Marinara

Ingredients

  • 28 Oz Crushed Tomatoes (Large Can)
  • 1/2 Yellow Onion – Diced
  • 2 Tbs Extra Virgin Olive Oil
  • 3 Garlic Cloves – Minced
  • 1 Tbs Dried Oregano
  • 1 Tbs Dried Basil
  • 1 Tbs Dried Parsley
  • 2 Tsp Crushed Red Pepper
  • 1 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1/2 Tsp Granulated Sugar
  • 2 Bay Leaves

Directions

  1. Heat the olive oil in a small to medium sized pot on the stove over medium heat.
  2. Add the minced garlic and crushed red pepper and sauté for 2 to 3 minutes.
  3. Add the crushed tomatoes and stir to combine.
  4. Season the sauce with the remaining herbs and bring to a simmer for 30 minutes.
  5. Remove the bay leaves before using.

Pickle Spear Egg Rolls with Havarti Cheese and Sriracha-Ranch Dipping Sauce

Ingredients

Egg Roll

  • 6 Egg Roll Wrappers
  • 3 Kosher Dill Pickle Spears
  • 6 Havarti Cheese Slices

Dipping Sauce

  • 3 Tbs Ranch Dressing
  • 1 Tbs Sriracha

NOTE: Just double or triple the amounts as needed or desired

Directions

  1. Slice your kosher dill pickle spears in half lengthwise and pat them dry with paper towels. You want to remove some of the pickle juice from the spears so they do not soak through the egg roll wrappers.
  2. Lay out your egg rolls, diamond shaped, and place a single slice of Havarti cheese in the middle of the wrappers.
  3. Using water, wet the edges of the egg roll.
  4. Place a pickle spear in the bottom corner and fold the wrapper over the pickle. Roll the pickle in the wrapper up towards the top.
  5. Fold in the right and left corners of the wrapper toward the center. Lightly press down to seal the edges. Adding more water to the wrapper if necessary.
  6. Continue rolling up until the pickle is completely wrapped inside the egg roll. Press and seal all of the edges.
  7. Pre-heat your air fryer to 400 degrees F.
  8. Place the egg rolls into the air fryer and lightly spray them with cooking spray. Cook for 3 to 4 minutes, rotate the egg rolls, and repeat the cooking instructions.
  9. Meanwhile, in a small bowl mix the ranch and the sriracha for dipping.
  10. Remove the egg rolls, let them rest for a few minutes and enjoy!

Sun Dried Tomato with Pesto and Goat Cheese Pizza

Ingredients

  • 5 Thin Crust 6-inch Pizza Crust
  • 8 oz Jar Classico Traditional Basil Pesto
  • 7.5 oz Jar Sun Dried Tomatoes
  • 8 oz Creamy Goat Cheese

Directions

  1. Pre-heat your oven to 425 degrees F.
  2. Slice the sun dried tomatoes into strips, about 2 to 3 tomatoes per pizza.
  3. Spread 2 Tbs of pesto from edge to edge, covering the pizza crust.
  4. Top the pizza with the sun dried tomato and place pieces of the goat cheese around the pizza, about 1.5 oz per pizza.
  5. Either on the rack, a pizza stone, or pizza pan, cook the pizzas in the oven for 8 to 10 minutes.
  6. Remove the pizzas and place on a rack if possible to keep the crust crispy for 3 to 4 minutes.
  7. Slice the pizza and serve.

Buffalo Chicken Cheeseburger

Ingredients

  • 1 Lb Ground Chicken
  • 1 Tbs Chopped Parsley
  • 1 Tbs Frank’s RedHot Wings Sauce
  • 1 Tsp Salt
  • 1/2 Tsp Ground Black Pepper
  • 1/2 Tsp Ground Onion
  • 1/2 Tsp Ground Garlic
  • Frank’s RedHot Wings Sauce
  • 4 Slices Pepper-jack Cheese
  • 1 Cup Chopped Lettuce
  • 2 Roma Tomatoes – Sliced
  • Dill Pickle Slices
  • Ranch or Blue Cheese
  • Hamburger Buns

Directions

  1. In a bowl, combine the ground chicken, parsley, Frank’s RedHot Wings Sauce, salt, ground black pepper, ground onion, and ground garlic. Mix until combined and separate into 4 – 4 oz chicken patties.
  2. Heat-up a cast iron skillet, a large frying pan, or a flat griddle of your choice over medium/high heat.
  3. Toast your hamburger buns until golden brown and set aside.
  4. Cook the chicken patties two at a time, if space is available, for 4 to 5 minutes. Place a spoonful of Frank’s on top of the burger while it is cooking. Flip the patties and cook for an additional 4 to 5 minutes. Again, place a spoonful of Frank’s on top of the burger. Ensure you cook the chicken past an internal temperature of 165 degrees.
  5. Flip one last time, place another spoonful of Frank’s on the burger and top with a slice of pepper-jack cheese.
  6. Cook an additional 30 seconds to minute to help melt the cheese.
  7. Remove the chicken and set aside to cook the remaining chicken. Repeat these steps for the remaining chicken patties until you have cooked all of your patties.
  8. Assemble your burger by first spreading some Frank’s on the top and bottom buns. Next, starting from the bottom, place a layer of pickles and then some of the shredded lettuce. Follow that with a couple slices of tomato. Add the chicken burger and top with either ranch or blue cheese. Get a napkin, a beer, and enjoy!!!