1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 bay leaf
1 tablespoon powdered mustard
1/2 teaspoon paprika
Dash of Hot sauce
2 cups sharp cheddar, shredded
1/4 cup Pepperjack cheese, shredded
1/2 teaspoon kosher salt
Fresh black pepper
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, bay leaf, mustard and paprika. Simmer for ten minutes or until thick then remove the bay leaf.
Stir in the cheese and stir till the cheese is melted. Season with Hot sauce, salt and pepper. Fold the macaroni into the mix and pour into a baking dish.
Bake for 35-40 minutes. Remove from oven and rest for five minutes before serving.
1 pork butt (8 pounds)
6 to 7 heaping tablespoons olive oil
Rub olive oil evenly over butt. Season pork butt generously with dry rub seasoning. Place pork in a resealable plastic bag or wrap with plastic wrap and refrigerate overnight.
Preheat smoker to 225°F.
Place butt on middle rack of smoker and smoke for 7 to 8 hours or until internal temperature reaches 165°F. Remove from smoker. Cover with heavy-duty aluminum foil and return to smoker. Continue to cook until internal temperature reaches 185°F. Increase smoker temperature to 275°F. Smoke for an additional 2 hours or until internal temperature reaches 210°F. Let meat rest inside foil for 30 minutes. Then pull pork.
2 cups water (I add a little more water as it cooks.)
6 cups beef broth
1/4 cup worcestershire sauce
2 bay leaves
2 tablespoons Old Bay Seasoning (or more to taste. I add more.)
2 (14.5 ounce) can diced tomatoes
2 (14.5 ounce) can tomato sauce
Dash hot sauce
2 cups fresh lima beans
2 cups frozen corn kernels
2 cups sliced carrots
2 cups celery
2 cups diced cabbage
1 medium yellow onion, chopped
2 cups cubed red potato
1 pound blue crab lump crabmeat
10 blue crab claws, steamed (optional)
Bring the water and broth to a boil in a stockpot, then add seafood seasoning, worcestershire sauce, bay leaves, tomato sauce and hot sauce; stir to combine. Add the tomatoes, carrots, celery, corn, green beans, lima beans, cabbage, and onion, bring to a low boil, and cook for about 20 minutes. Add the potatoes and cook until carrots and potatoes are tender. Add the crabmeat and cook for 10 minutes. Season with salt and pepper. Serve garnished with chopped parsley.
We tend to make this after having crabs, so I have extra crab meat left over and still get a 16oz thing of lump crab meat. I play with the water to make sure it’s soupy enough. If I add more water I add a little more Old Bay.
2 lbs meat (ground beef or sausage)
2 garlic cloves, minced
2 jars hot or medium salsa
4 can tomato sauce
2 (15 ounce) cans red beans or chili beans
2 to 5 tablespoons chili powder
1 teaspoon cayenne
1 tablespoon cumin
1 teaspoon ground coriander
Dash of cinnamon
In a large dutch oven pan, brown the meat. Drain fat.
Add remaining ingredients and simmer for at least 2 hours, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeño garnish or sour cream on top and of course a cold beer.
Note: You can add more or less of the chili powder, cayenne and cumin to taste. I tend to play with the amount till it smells like chili. Don’t go overboard on the cinnamon better to have too little than too much. If you like thinner chili you can add more tomato sauce or beer. You can add little kick with a shot of rum or tequila.
Slow cooker method:
Brown the ground beef Transfer to a slow cooker. Add the rest of the ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours.
I made this, but added a couple of grilled chicken breast chopped up and some Italian seasonings. Crazy good.
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
1 medium onion, chopped
2 carrots, peeled and thinly sliced
2 ribs celery, chopped
1 small zucchini, sliced
2 cups vegetable or chicken stock
1 (15-ounce) can diced tomato
1 (15-ounce) can tomato sauce
1 (15-ounce) can small white beans or cannellini beans
1 (10 ounces) box, cut frozen green beans
Salt and pepper
1 cup fresh basil, torn or shredded
Grated Parmigiano or Romano, to pass at table
Crusty bread, to pass at the table
Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.