"The Best of My Recipes"

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Beef and Pork & Bacon Chili with Beer
 Ingredients: 

6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces 

4 cloves garlic, finely chopped 

1 bell peppers Any color works good 

1 medium red onions, finely chopped 

3 tablespoons chili powder 

1 tablespoon ground cumin 

1 tablespoon chipotle chili powder 

2 teaspoons dried oregano 

1 tablespoon smoked paprika 

1 tablespoon Salt and freshly ground black pepper 

1 pound 85 percent lean ground beef 

1 pound ground pork 

1 tablespoon minced fresh cilantro 

1 bottle (12 ounces) beer "Recommended"   (Samuel Adams Black Lager) If you can find it, If not then (Samuel Adams Octoberfest) 

Note: (don't worry The Alcohol content will evaporate in heat) 

One can each Light & Dark kidney beans,   

One can butter beans,   

One can black beans,   

One 24-ounce can crushed tomatoes with Chili pepper 

One 24-ounce can diced tomatoes, with juice 

To thicken use MASA mix well with worm water add to chili   

Before you add chili, add a small amount of Fritos corn chips to bottom of serving
"For Garnishing" your choice Lime wedges, for garnish <or> splash of Lime juice Sour cream, for garnish Shredded Cheddar, for garnish Sliced scallions, for garnish
 
 cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours.  Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.   Note: If to spicy hot add 1 tbs of Sugar will tame it down 

Pig Out and Y'All Enjoy 

  Low Country Boil  
  Ingredients

1 (12-ounce can) beer, such as a pale ale or summer wheat  

2 sweet onions, quartered  

4 lemons, quartered  1/2 cup seafood boil seasoning 

2 bay leaves, preferably fresh  

2 tablespoons whole black peppercorns, plus additional ground pepper for seasoning  Coarse kosher salt  

1 & 1/2 cups (3 sticks) unsalted butter 

6 cloves garlic, minced  1/2 teaspoon red pepper flakes or 1 finely chopped fresh red chile (or chiles, to taste)  

2 tablespoons freshly chopped flat leaf parsley  

3 pounds new potatoes, each about the size of golf balls  

1 & 1/2 pounds smoked spicy sausage, such as andouille or kielbasa, each cut into 6 pieces  

6 ears fresh corn, Bread & butter works the best shucked and broken into 3- to 4-inch pieces  3 pounds shell-on large shrimp  

2 pounds of Crabs Legs (dungeon crabs legs)  

1 pound of muscle clams  

1 pound of  cherrystone clams  

1 pound of craw fish  Hot sauce, for serving (Texas Pete)   Instructions  Fill a large pot with 

5 quarts of water. 

(Add more if needed; the volume will depend on the size and shape of your pot.) 

Add the beer, onions, two of the lemons, seafood boil, bay leaves, peppercorns and 

2 tablespoons salt. Cover and bring to a rolling boil. Reduce the heat to a lazy simmer and let cook until the flavors marry, about 15 minutes. The liquid should be highly seasoned and aromatic.Meanwhile, prepare the garlic sauce: Melt the butter in a medium skillet over medium heat. Add the garlic and red pepper flakes. Let simmer until fragrant, 45 to 60 seconds. Add the parsley and season with salt and pepper. Remove from the heat and cover to keep warm.Once the cooking broth is flavorful, add the potatoes and cook, covered, until just tender, about 10 minutes. Add the sausage and corn, and cook until tender, 5 to 7 minutes. Add the shrimp and cook until just pink, about 3 minutes. Drain through a large colander.Transfer the shrimp, sausage and vegetables to a large platter or tray. Serve immediately with hot sauce, remaining lemon quarters, and the warm garlic butter sauce.  
  

Note: Follow this in steps when cooking the low country boil  add potatoes then the corn first! cook for 15 mins then add the seafood remember that the shrimp to be added last

Pig Out and Y'All Enjoy
 

  Cheese Mac
Ingredients
4 cups cooked elbow Macaroni, drained 

2 cups Crated cheddar cheese (Sharp) 

3 Eggs, Beaten 

½ cup Sour Cream 

4 tbs Butter cut into pieces 

½ ts Salt 1cup Milk 

▼Mix together▼
3 Eggs, Beaten ½ cup Sour Cream 4 tbs Butter cut into pieces ½ ts Salt 1cup Milk   (This should make 2 cups)
 1hr 5 min  prep 10 min per heat oven to 350* Put Macaroni  in lg bowl add Cheese while still hot and combine reining Ingredient  and add Macaroni Mixture. Pour Macaroni Mixture into casserole  Dish  Bake 30-45 Min. Top with extra Cheese 

Pig Out and Y'All Enjoy
 

  
Pre-heat oven to 425  3lbs

potatoes, peeled and sliced 1/4″ thick ( to do the job)  

1 medium onion, chopped small 

2 cloves garlic, grated finely  

3 tbsp butter  

4 tbsps all purpose flour  

1 tsp salt  1/2 tsp pepper  

3 cups milk  

3 1/3 cups extra sharp cheddar cheese <or> Italian Four Cheese  Chopped

fresh parsley, for garnish   

INSTRUCTIONS  Preheat the oven to 425°F.  Grease a 9″x13″ glass baking dish with butter and set aside.  Prepare

the potatoes by peeling and slicing to 1/4″ thick. While you

prepare the rest of the recipe, allow the potato slices to sit in a

large mixing bowl filled with cold water. It's important not to skip this step – keeping the potatoes in water while preparing the rest of the recipe will prevent them from turning brown from air exposure. This will also remove any excess starch.  In a medium saucepan on medium heat, melt the butter.  Add the onions to the pot and cook for about 5 minutes until softened.  Add the garlic to the pot and cook for about 1 minute.  Add the flour, salt and pepper to the pot and combine with the butter mixture using a whisk.  Cook for about 6 minutes or until everything thickens up. You may need to increase the heat a little. Also make sure you continually whisk so nothing burns or sticks to the pot.  

Once the contents of the pot of cooked and thicken up a bit, pour the milk into the pot.  Increase the heat to high, and bring the contents of the pot to a boil. Stir the pot with the whisk as it cooks for about 5 minutes more. The milk mixture should start to thicken up a bit.  

Turn down the heat to LOW.  

Add 3 cups of the shredded cheese to the pot and continue to stir, allowing the cheese to melt.  

Cook for 45 min.  Turn off the heat and remove from the stove.  

Into the glass baking dish, layer half of the potato slices evenly on top of each other.  Pour half of the cheese sauce mixture from the pot over the potato slices. Try to make sure the sauce is poured evenly.  

On top of the cheese sauce layer the remaining half of the potato slices like you did before.  Pour the remaining cheese sauce evenly over the potato slices.  

Sprinkle the top with the remaining 1/2 cup of shredded cheese.  Place into the oven to bake uncovered for 1 hour.  The top should become golden.  Set the dish on the counter to cool down for about 5 minutes before serving. It's going to be very hot as soon as it comes out of the oven, so be careful!   Sprinkle the top with some chopped fresh parsley for garnish.  

Pig Out and Y'All Enjoy  

We enjoy this as a side with pork chops, baked chicken, and more.