From the kitchen of:
The Man Who Can't Cook
Not all recipes here are my own but they
have all been tried in my kitchen.
PAGE: ONE, TWO, THREE, FOUR
Reba's Tennessee-Style Corn Bread
By: Reba McEntire
2 Boxes Jiffy corn-Muffin Mix, 1 Can Creamed Corn,
1 cup Shredded Jalapeno-Monterey Jack, or your favorite kind of cheese.
Mix both boxes of corn muffin mix according to package directions.
Spread half the batter in a greased oblong baking pan.
Sprinkle with cheese.
Mix 1 can of corn into the remaining corn-bread batter, and pour on top of the cheese.
Bake 30-35 minutes until cornbread is set in center and browned.
Makes 8 Servings.
Mr. Jim Quessenberry
Grand Prize winner in the Memphis May (1996)
World Championship Barbecue Cooking Contest.
Slowly smoke pork ribs on a barbecue for several hours.
For faster cooking, roast them in the oven, then finish them on the grill.
Slow smoked: 4 1/2 hours.
Oven/grill: 50 minutes.
Makes 8 servings.
For the spice rub:
1 cup sugar, 2 tablespoons dry mustard, 2 tablespoons paprika,
1 tablespoon dried basil leaves, 1 tablespoon garlic powder,
1 tablespoon onion powder, 1 teaspoon black pepper
2 racks pork spareribs or baby back ribs, trimmed (about 6 pounds).
For the basting sauce:
1/2 cup cider vinegar, 1/2 cup cold water, 1 1/2 teaspoon hickory smoked salt.
To make the spice rub:
In a small bowl, combine all the spice-rub ingredients, then rub on
both sides of the ribs, coating them well.
If you wish, cover and refrigerate for up to 8 hours.
To make the basting sauce:
In another small bowl, whisk together the vinegar, water, and salt.
Slow smoke-cooking method:
Prepare the grill by heating the coals at one end.
Place the ribs on the other end of the rack, away from the coals.
Cover the grill and vent slightly.
Smoke for 4 1/2 to 5 hours or until tender, brushing
occasionally with the basting sauce.
Oven/grill cooking method:
Preheat the oven to 350°F.
Place a rack in a large, shallow roasting pan and pour in 1 inch of hot water.
Arrange the ribs on the rack and cover with foil.
Roast for 15 minutes, baste with the sauce, turn over, then roast 15 minutes longer.
Preheat the grill or broiler.
Grill the ribs, covered, directly over medium-hot coals, or broil 4 inches from the heat,
for 10 minutes on each side or until browned, basting frequently with the sauce.
Braising in liquid makes a roast very tender without drying it out.
Add vegetables, and you have a nutritious one-dish meal.
Serves 6 people.
Preparation time 20 minutes.
Cooking time 2 hours, 45 minutes.
To reduce fat, serve the beef with the pan juices instead of gravy.
2 pounds beef chuck roast
1 tablespoon olive oil, 2 large onions, cut into eighths, 8 carrots, cut into 2-inch pieces
4 stalks celery, cut into 2-inch pieces, 1 cup red wine or 1/4 cup red wine vinegar,
1 1/2 cups beef stock, 1 bay leaf, 1/8 teaspoon each salt and pepper.
Trim the Fat from the beef.
Cut a piece of kitchen string about 4 times the length of the roast and tie it
around the roast at regular intervals along its length.
In a large Dutch oven, heat oil over moderately high heat.
Brown beef all over, turning it with a long-handled fork, about 10 minutes.
Transfer to a plate.
Add vegetables to the pan and saute, stirring frequently, about 7 minutes
or until browned and slightly softened.
Transfer the vegetables to a plate.
Return roast to the pot and add wine, stock, herbs, salt, and pepper.
Stir to blend.
Cover and simmer gently, turning the beef every 30 minutes, about 2 hours.
Return the vegetables to the pot, cover, and continue to cook about 15 minutes
or until the beef is very tender when pierced with a table fork.
Discard bay leaf.
Transfer the beef to a cutting board and remove the strings.
Slice the meat and serve with the vegetables and pot juices.
Copyright - Bob Kelso
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