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Brine Pork Roast


  Brine Pork Roast

Look at the beautiful pink color



6 Quarts cold water, divided

1.5 cups of sugar

3/4 cup of fine sea salt

8 large fresh thyme sprigs

8 fresh rosemary steams

6 bay leaves, crumbled

2 teaspoons of whole black peppercorn


1- (6 to 6.5 lbs center-cut pork rib roast) 8- bone

2 tbs. of chopped fresh thyme

2 tbs. of fresh rosemary

2 tsp. of whole black peppercorn, crushed in mortar.

Preparation: For the Brine

 Combine 1 quart of water and all remaining ingredients in a medium saucepan. Bring to a boil, stirring until sugar and salt dissolves. Pour brine into a wide pot or container large enough to hold pork (3 to 4 gallon capacity). Add remaining 5 quarts of cold water, stir to blend. Let stand until brine is cool to touch, about 1 hour.

Preparation: Pork

Place the pork on a work surface. Trim off some of the fat from the roast. Place the roast in the brime, submerging the roast completely and weighing down with a heavy pot if necessary. Cover and refrigerate for up to 24 hours. Remove the pork from the brine, discard the brine. Rinse pork under cold running water for 5 minutes to reduce saltiness. Pat dry with paper towels. Cover and let stand at room temperature 2 hours. Position rack in the center of the oven and preheat to 400F. Place the pork on a rack in a large roasting pan. Mix thyme, rosemary and crushed peppercorn in a small bowl, sprinkle mixture over pork. Roast until instant read thermometer inserted into center of pork registers 140F, about 1 hour. Remove from oven. Let roast rest for 30 minutes (internal temperature of the roast will increase from 5 to 10 degrees) Cut meat into slices and serve.

Baby!!! Now this is what I am talking about.

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Oven Fried Shrimp

Oven Fried Shrimp

Mouth watering Tasty



Extra-virgin olive oil, for the pan

1 cup of corn meal

1/2 cup of all purpose flour

1 teaspoon smoked paprika

2 teaspoons of dried parsley flakes

2 teaspoons of lemon zest

1/2 teaspoon of kosher salt

1/4 teaspoon of garlic powder

2 pounds of large shrimp, peeled and deveined, tail on

6 tablespoons unsalted butter, melted and slightly cooled


Preheat the oven to 400 degrees. Oil a large rimmed baking sheet. In a bowl, whisk together flour, cornmeal, smoked Paprika, parsley, lemon zest, salt and garlic powder. Using your left hand, hold a shrimp by it's tail and dunk into the butter, allowing the excess to drip back into the bowl. Toss the shrimp in the bowl of corn meal & flour mixture. Use your right hand to lightly press on the coating and shake off any excess. Put the shrimp on the prepared baking sheet.

Repeat with the remaining shrimp (place the shrimp in a single layer). Drizzle the remaining butter over the shrimp and bake until the shrimp are cooked through and the topping is golden, about 10 minutes.


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Herb Crusted Salmon

Herb Crusted Salmon

Mmmmmmy Favorite Fish


1 1/2 lbs. of salmon steaks

2 tbs. of olive oil

1 tbs. of fresh dill

1 tbs. of fresh thyme

1 garlic clove, minced

1 tbs. of lemon juice

Salt and pepper to taste


In a small bowl, combine oil, herbs, garlic, lemon juice, salt and pepper. Using a pastry brush, brush salmon with herbed mixture. Cook salmon on griddle. Salmon is done when it flakes when tested with a fork.



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Lightly Blackened Red Fish

 Lightly Blackened Red Fish

MMM MMM This looks Amazing




Six, 8 oz pcs. of red fish fillets

1 cup of melted butter

6 tbs. of blackened seasoning mix

1/4 cup of water


Heat a large cast iron skillet over very high heat until it is very hot and almost forming an ash in the skillet bottom. Pour the melted butter into a flat dish. Add the seasoning into another flat dish. Press the fish fillet sin to the melted butter on both sides then press into the seasoning on one side. Lightly sprinkle the other side of the fillets with seasoning. Place fish in the hot skillet, with the heavily seasoned side down. Don&#039:t don't be alarmed if the butter flares up a bit. Cook until the underside forms a nice crust, about 2 minutes. Turn the fish over and cook about 2 more minutes. Add the water and let the vapor finish cooking the fish for an additional 1 minute. Remove from the skillet and set aside on a warmed platter.


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Succulent Scallops

Succulent Scallops

The Golden Nuggets



16 sea scallops, rinsed, cleaned and dried on paper towels

1 lemon

2 tbsp. butter

1 tbsp. canola oil

1 tbsp. of garlic powder

Pinch of cayenne pepper

1 tbsp. of smoked paprika

1 tbsp. of sea salt

1 tbsp. of fresh cracked black pepper


Mix all the dry ingredients together. Make sure scallops are rinsed, cleaned and most important, DRY! Remove any excess skin. Layer some paper towels over a plate and place the scallops there. Lightly press the tops of the scallops with dry paper towels. Season the scallops lightly with the seasoning blend.

Heat a large skillet over high heat. Add butter and canola oil. You add the oil so the butter doesn't burn. When it is hot, place the scallops in the pan, making sure the you are not overcrowding the pan. Lower heat. Cook each side for 1-2 minutes or until the scallops feels slightly firm to the touch. Cut a lemon and remove seeds. Squeeze the lemon over the scallops towards the end of cooking while they are still in the pan. Pour excess dripping in pan over the scallops when serving.

MMMMM!!! Just Amazing.


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Peach Tarte Tatin


 Peach Tarte Tatin

This really looks like a tasty tarte



2/3 cup of sugar

3 tbs. of water

2 tbs. of light corn syrup

2 tbs. of unsalted butter

1 tbs. of fresh lemon juice

1/8 tsp. of salt

5 medium unpeeled peaches, quartered and pitted

1 sheet frozen puff pastry, thawed

Whipped cream




Preheat oven to 375 f. Combine sugar, 3 tbs. of water, and light corn syrup in a small nonstick skillet.

Stir over medium heat until sugar dissolves. Increase heat, boil without stirring until syrup is an amber color,

occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 7 minutes.

Remove from heat. Quickly stir in unsalted butter, fresh lemon juice, and salt. Place peaches in circles

atop caramel covering caramel completely.

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Perfect Steaks Every Time

Perfect Steaks Every Time

Simply the Best!


1 1/2 tsp. of fresh minced fresh thyme

1 1/2 tsp. of fresh minced fresh rosemary

Kosher Salt and crack black pepper to taste

2 tbs. of rough chopped garlic

4 (6-ounce) beef tenderloin steak, trimmed (1inch thick)

Vegetable oil

Drizzle of olive oil


Combine first 3 ingredients in a small bowl, rub evenly over steaks. Heat a large nonstick skillet over medium-high heat and drizzle vegetable oil in the skillet. Add steaks to the pan, and cook for 4 minutes on each side or until desired. When almost finished, drizzle a little more olive oil in the skillet and add garlic. Baste steak for about a minute with the fresh garlic oil.

BABY!!! Talk about good and Tasty...



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New Orleans BBQ Shrimp


If this doesn't make your mouth water, my guess is nothing will!



3lbs. of extra-large unshelled shrimp, tail on

1 lemon

1 tsp. of smoked paprika

1 tsp. of ground cumin

1 tsp. of sugar

1 tsp. of fresh thyme and rosemary

1 stick of butter

1 tsp. of minced garlic

2 splashes of Worcestershire sauce

1/3 cup of shrimp stock

Salt and pepper

1 loaf of good French bread


Mix the smoked paprika, cumin, sugar and salt, pepper, thyme & rosemary together in a larger bowl. Add the shrimp to the spices and toss to coat evenly. Set aside. Melt the butter over medium heat in a 12 inch skillet. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown. Add the shrimp and continue cooking over medium heat, stirring frequently, until the shrimp are almost cooked but still opaque in spots, 3-4 minutes. Add the Worcestershire sauce, lemon juice and shrimp stock. Cook until shrimp are done, 1-2 minutes more. Talk about some good eating.

BRUH!!! Make sure you dip some French bread into the broth....BABY!!!!




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Chicken Tortilla Soup

Chicken Tortilla Soup

 An easy to make and quite tasty soup, flavorful, and filling! Personalize with your favorite garnishing.

(30 minutes prep time, serves 4)


2 large boneless, skinless chicken breasts, cut into cubes

2 cloves of garlic, minced

2 tbsp. chili powder

1 tsp. of oregano

1 28oz can of crushed tomatoes or 1 1/2 cup of your favorite salsa

1 10oz can of chicken broth

1 cup of water or 1 cup of milk (to make creamy)

1 tbsp. of olive oil

1 4oz can of Ortega green chili, diced

1 cup of chopped onion

1 cup of sweet corn kernels

1 cup of black beans drained and rinsed

1/4 cup of chopped cilantro

1/2 cup of shredded Monterey Jack cheese

1/2 cup of chopped green onions

and Tortilla chips


Using a large pot over medium heat, cook and stir the chopped chicken in olive oil for 6 minutes. Using your cuttingboard, prepare all your ingredients than increase heat to high and stir in oregano, chili pepper, garlic, chopped onion and green chiles for 3 minutes, Next add crushed tomatoes or salsa, chicken broth, water or milk, corn and black beans and reduce heat and simmer for 30 minutes.

Add tortilla chips to each serving bowl, pour in the soup, top with cilantro, green onions, avocados and cheese than serve.

OMG! tasty.



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Southwestern Stuffed Portobello Mushrooms

Southwestern Stuffed Portobello Mushrooms

One of my favorite dishes is to take a mushroom and make it taste like a steak, and this one has a southwestern pop! (15 minutes prep time, serves 2)


2 Large 4-6 inch Portobello mushrooms, stem cut

1 red bell pepper

1/4 cup of sweet corn kernels

1/4 cup of black beans drained

1/4 cup of grated jalapeno cheddar cheese

1/8 cup of your favorite salsa (I like Peach Mango by Pace, it adds sweet to the heat)

Or make your own by taken and chopping a tomatoes, onion, cilantro, deseeded Serrano chili, and quickly blend together, add freshly ground black pepper and salt

1 Large avocado, sliced

4 tbs. of Worcestershire steak sauce

2 tbs. of lime juice


Preheat the oven to 375 degrees, line a cookie sheet with tin foil (for easy cleaning).

Remove the stems from the mushrooms and rinse. Place mushrooms belly up on a cookie tin, sprinkle 2 tbs. of Worcestershire steak sauce to each mushroom, salt & pepper than cook for 5 minutes.

Using a mixing bowl and a Cut N Board, chop the red bell peppers into (1/2 inch slices), add corn, black beans and your choice of salsa, and mix together lightly. Don't forget to pre slice the avocados and refrigerate until ready to serve.

Once the mushrooms have cooked for the preset 5 minutes, remove from oven, stuff with ingredients from the mixing bowl and sprinkle on the cheese. Drop oven temperature to 250 degrees, return to oven and cook for 10 more minutes. When finished, plate the mushroom and add a few avocado slices on top. Sprinkle on the lime juice and maybe a little more cheese for the real cheese lovers and serve. (keep the steak sauce close)

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New Recipe

 Freshly made Guacamole...

There are 100's of ways to make guacamole, each one having it's own special twist. This is a real family favorite with pureed Serrano chiles & onions. (15 minutes prep time, serves 8)


4 large ripe Hass avocados, pitted 

1/4 cup of chopped Serrano chiles

1/2 chopped onion

1/8 cup of chicken broth

2 Tbs. minced fresh cilantro

2 Tbs. of fresh lime juice

Add salt and Tabasco sauce as needed   


In a blender or bullet, combine 1/8 cup of chicken broth, 1/2 chopped onion, 1/4 cup of chopped Serrano chiles, 2 Tbs. of lime juice and a couple dashes of original Tabasco sauce. Puree until smooth.

Cut the avocados in half, remove the pits and scoop the flesh into a large bowl. Add the puree from the blender, along with the cilantro and salt. Use a large fork or masher, mash the ingredients until they are combined but not completely smooth. Adjust the seasoning to taste. Chill in refrigerator until ready to use. (it will keep in fridge for up to 2 days)



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