From the kitchen of Kevin Taylor, the BBQ Guru

This is one I discovered during my early cooking endeavors. Notice the first ingredient…that’s right mashed potatoes! You must try this. It is very rich and you can’t tell it is made with potatoes. Truly one of my favorite desserts.

2 cups mashed potatoes
3/4 cup butter
2 1/4 cups granulated sugar
3 eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1 1/2 teaspoons cinnamon
1/2 teaspoon cream of tartar
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
2 ounces unsweetened chocolate, grated

Preheat oven to 350 degrees F. Grease AND flour baking pan.

Beat together butter and sugar. Beat in potatoes (make sure they are cool) and eggs, one at a time. Mix flour, baking powder, salt, cream of tartar and all the spices. Add flour mixture and milk to potato mixture, alternating and blending after each. Stir in chocolate. Bake for 50 minutes. Let cool and glaze (dissolve 3 tablespoons water in 1 cup powdered sugar).

Source: Bon Appetit magazine – Clyde Cooper’s Barbecue, Raleigh, North Carolina

3/4 cup mayonnaise
1/2 cup sweet pickle relish
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1 head green cabbage, thinly sliced (about 12 cups)
2 large carrots, peeled and grated

Mix first four ingredients in a large bowl. Add cabbage and carrots; toss to coat. Season to taste with salt and pepper. Can be made 2 hours ahead. Cover and chill.

1 (16 ounce) can peaches in heavy syrup
2 tablespoons peach chutney
2 teaspoons brown sugar
1/4 cup minced onion
1/2 teaspoon Worcestershire sauce
3 tablespoons minced pickled jalapenos
1/2 teaspoon salt
2 teaspoons jalapeno pickling liquid from jar or
    1/4 teaspoon ground cumin

Makes about 2 cups.

Mix the ingredients in a saucepan and bring the liquid to a simmer. Reduce the heat to low and cook the mixture until the onions are tender and the sauce thickens, approximately 25 to 30 minutes.

Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks. Serve bacon glazed with Jalapeno-Peach Barbecue Sauce. Bake thick-sliced strips of bacon for about 10 minutes at 350 degrees F, then brush both sides with the sauce and continue cooking for another 5 to 7 minutes per side.

1/4 cup fresh lemon juice
2 tablespoons chopped fresh oregano
1 garlic clove, minced
1/2 teaspoon freshly ground pepper
1/2 cup Star? Extra Virgin Olive Oil
12 ounces fresh salmon (1-inch thick)
2 large (about 6 ounce) Portabella
    mushroom caps, cut into thick strips
2 medium green or golden zucchini,
    halved lengthwise
1/2 pound capellini or spaghetti pasta,
    cooked al dente
1/4 cup chopped Star? Spanish Olives
Sprigs of fresh oregano (for garnish)

Prepare barbecue grill for direct cooking (medium heat).

Thirty minutes before needed, combine lemon juice, oregano, garlic, pepper and olive oil. Reserve two thirds of olive oil mixture. Brush remaining olive oil mixture onto salmon, Portabella mushrooms and zucchini while grilling. Repeat brushing with olive oil mixture several times during cooking.

When cooking is completed, break salmon into bite-size pieces, cut mushroom strips and zucchini halves into 1-inch pieces; set aside and keep warm.

Heat reserved olive oil mixture in large skillet and add cooked capellini; heat thoroughly. Divide capellini and grilled ingredients among 4 plates and sprinkle 1 tablespoon chopped Spanish olives over the top of each serving. Garnish each plate with fresh oregano sprig.

Serves 4.

1 (5 pound) pork loin
2 teaspoons salt
2 teaspoons black pepper, coarsely ground
2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons paprika
1 teaspoon dried sage
1/2 teaspoon cayenne pepper
Olive oil

Coat loin with olive oil. Score loin in several places cutting through 1/2 of the thickness. Combine all spices and apply liberally to loin making sure to rub into score marks. Wrap in plastic wrap and refrigerate for 2 overnights.

Add 1 cup of water to a crockpot and place loin in water. Water should just cover the bottom of the crock and come up a fraction of an inch on the meat. Slow roast for the entire day. Baste as often as possible.

Remove loin and reserve the juices still in the crock. Pull the meat apart in small chunks. The meat will appear fairly dry but should pull apart easily. Strain the juice to get rid of any fat chunks. Once the sammich is made, top with these juices.

These taste best when served on nice hard rolls.

Posted by bettyboop at recipegoldmine.com 1/3/2002 8:41 am

This is a light and easy version of chicken quesadillas that you can grill on your George Foreman grill, if you have one. If you don’t have an indoor grill, a fry pan will work just fine.

1 teaspoon vegetable oil
1 1/2 cups chopped green bell pepper
1 cup minced purple onion
2 teaspoons cumin
2 cups cooked chicken breast
1 (14.5 ounce) can no salt added diced tomatoes, drained
1/4 cup minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground pepper
8 (8-inch) fat-free flour tortillas
3/4 cup shredded reduced-fat Monterey jack cheese
Butter flavored cooking spray
Fresh cilantro sprigs (optional)

Place oil in a large nonstick skillet over medium-high heat until hot. Add chopped pepper and onion; cook 3 minutes, stirring often. Add cumin, and cook 1 minute, stirring often. Add chicken and tomato; cook 3 minutes, stirring often. Stir in minced cilantro, salt, and ground pepper.

Place about 1/2 cup chicken mixture on half of each tortilla. Sprinkle cheese evenly over turkey mixture on tortillas; fold tortillas in half.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add 2 filled tortillas; cook 30 seconds on each side or until lightly browned. Set aside, and keep warm.

Repeat procedure with remaining 6 tortillas. Garnish with cilantro sprigs, if desired. Serve immediately.

Serves 8.

NOTES: Simply grill the folded tortillas on the grill until the cheese is melted and they are lightly browned.

From the kitchen of Kevin Taylor, the BBQ Guru

Burgers are the easiest meal to grill, but can sometimes be very boring. Let’s get away from the "traditional" toppings and try something more adventurous!

2 pounds ground beef
2 tablespoons olive oil
3 green onions, minced (white part only)
2 teaspoons cumin powder
2 teaspoons chili powder
2 teaspoons oregano, dried
1 medium jalape?o pepper, diced
2 teaspoons garlic, minced
1 teaspoon black pepper, coarsely ground
6 slices Monterey jack cheese

Mix together all ingredients except the cheese slices.

Form 6 patties that are 3/4 inches thick.

Grill patties and top with cheese the last 2 minutes of grilling.

Toast buns and serve.

A guacamole topping is very good on these!

2 cups tomatoes, canned or fresh
1/4 cup chili sauce
1/4 cup A-1 Sauce
1/3 cup vinegar
2 tablespoons brown sugar
2 onions, minced
1 tablespoon paprika
1 teaspoon salt
1 tablespoon Worcestershire sauce
Garlic, to taste

Break tomatoes into small pieces. Add all other ingredients. Simmer until well cooked. Pour over chicken which has been layered in a baking dish, and bake one hour at 325 degrees F. If mixture becomes thick before meat is done, add a little water. May be used over ribs, also.

From the kitchen of Kevin Taylor, the BBQ Guru

1 (5 pound) pork butt
3 1/2 teaspoons kosher (coarse) salt
5 teaspoons white pepper
2 teaspoons nutmeg
1 1/2 teaspoons granulated sugar
1/2 teaspoon ginger
1/2 teaspoon MSG
1 cup cold water

Grind pork for sausage.

Mix all ingredients thoroughly.

Shape into links or leave in bulk.

This can be frozen immediately.

From the kitchen of Kevin Taylor, the BBQ Guru

2 chicken breasts, cubed
1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
2 cups oil
1/2 cup peanuts, skinless and roasted
10 red dried chile peppers
2 scallions, chopped
2 garlic cloves, minced

Sauce
1 teaspoon chili sauce
2 tablespoons dark soy sauce
1 tablespoon sake (sherry will work)
1 teaspoon red wine vinegar
1 teaspoon sugar
1/4 cup chicken stock
1 teaspoon cornstarch
1 teaspoon sesame oil

Combine chicken, salt, egg white and cornstarch. Mix sauce ingredients and set aside.

Heat oil to 375 degrees F and fry chicken till golden brown. Drain and set aside.

Re-heat oil and deep fry peanuts. Drain and set aside. Heat 2 tablespoons oil to very hot and cook chile peppers till dark. Turn down heat and add scallions and garlic and fry for 30 seconds. Add chicken and stir fry for 1 minute. Add sauce and cook until thickened. Add peanuts.

Serve hot over rice.