SECRET INGREDIENT Jalapeno Cornbread - Jiffy Mix Upgrade

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 OH BOY CORNBREAD...

But not just any cornbread.  This recipe uses "America's Favorite" CornBread mix but we do a major upgrade from the recipe on the box to make this a family favorite that pops up at a lot of get togethers, Chili feeds and potluck suppers!

I have a secret ingredient that will make this pan memorable.  Memorable since most cornbread becomes grainy, dry and has an unpleasant texture after being left out for only a fraction of an hour.

This cornbread is different because of the secret ingredient... Sour Cream in place of the milk that is called for on the box.

Yeap, Sour Cream will add fat content to your bread.  Fat is not a dirty word, fat in bread will add moistness.  When creamed with Jiffy Mix, the batter looks and acts the same, just has extra fat content... extra moistness in the mix.

For this particular bread I did add some fresh Jalapenos, minced fine.  Be sure to remove the seeds and especially the white inner rib membrane before adding to the bread.  It's the seeds and the white membrane that is the real HOT part of the pepper.

Of course add the pepper "to taste".  If you and your guests like a little extra spice, add extra jalapenos.   If you prefer a calmer bread, add a little less.  You can easily add a minced Green Bell pepper to the batter to get the speckled green look.

Give the secret ingredient a try.  You may never make cornbread the old way again...

And of course, ENJOY!

 OK... Here's what I did...

Jalapeno CornBread
Super-Moist Jiffy Mix Upgrade

Ingredients

• 2 Boxes Jiffy Mix Cornbread mix
• 2 Eggs, whipped
• 1 Cup Sour Cream
• 4 Jalapeno Peppers, seeds and white membrane removed, minced
• Non-Stick Spray
• Serve with Honey or Butter

Cooking Directions

1. Preheat oven to 400 degrees.
2. Prepare a 9X13 Casserole pan with non-stick spray.
3. In a large bowl, combine the Jiffy Mix, Eggs, Sour Cream and Jalapenos
4. Pour the batter into the pan.  Bake 20 minutes until the top just starts to brown.
5. Serve Warm with honey or butter
   ... and ENJOY!

Parmesan Herb Baked Chicken Fingers

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 OH BOY Chicken Fingers...

But Not just any Chicken Fingers, these are baked with a crispy coating of Nutty Cheesy Parmesan with hints of savory herbs.  Add a simple honey dipping sauce and you have a fast and easy appetizer (10 minutes hands on work) that pleases everyone.  The baked fingers are a must for diet and health conscious eaters.

There are a couple of hints in the recipe.

Most important is to dry the chicken.  Simple, just dry with a paper towel.  This helps to get a crispy finger.  the math is simple.  If you start with a water wet coating on the chicken you will get a gummy wet flour coating that will just never crisp up.

Next is also important for easy fast clean up... line the baking pan with aluminum foil.  But also use a non stick spray on the foil.  You are coating the chicken with an egg.  That will stick to the foil, leaving more coating on the dish than the chicken.  Non stick spray equals a well coated baked eggy crispy crunchy coating.

And finally, flip the chicken half way through baking.  Both sides deserve that crunch.

Savory crispy crunchy and BAKED... What a great idea!

ENJOY!

 OK... Here's what I did...

Parmesan Herb Baked
Chicken Fingers

Ingredients

• 4 Boneless Skinless Chicken Breasts, thin about 1 pound total, cut into finger size pieces
• 1-1/2 Cups Panko style Bread Crumbs
• 1/2 Cup Parmesan
• 2 TBS Herbs (I used an Herbes de Provance mix... use whatever dry herbs you have on hand, Oregano, Parsley, Basil, Thyme, Sage, etc.)
• 1 TBS Garlic Powder
• Large pinch Salt
• Large pinch Pepper
• 1/2 Cup Flour
• 2 Eggs, Beaten
• 1/2 Cup Honey for dipping or drizzle

Cooking Directions

1. Preheat oven to 350 degrees.
2. Spread the Panko crumbs on a rimmed cookie sheet, bake for 5 minutes until the crumbs just begin to brown.
3. Mix the Panko crumbs with the Parmesan, Herbs, garlic, Salt and Pepper on that same cookie sheet.
4. VERY IMPORTANT - Dry each of the chicken pieces with a paper towel to insure a crispy coating.
5. Dump the flour into a large ziplock plastic bag.  Add the dried chicken fingers to the bag, seal and shack until well coated.
6. Set up a three step dredging system, the floured chicken gets dipped in the egg.  Then dredged onto the Panko spiced mix.  Then arranged on a cookie sheet for baking (I always line the sheet with aluminum foil for easy clean up.  Spray the foil with a non stick spray.)
7. Bake at 350 for 20 minutes (flip them at 10 minutes) until the internal temperature reaches 160 degree and the crumb coating has begun to brown and crisp (Golden Brown and Delicious).
8. Serve with a simple Honey dip and ENJOY!

Lemon Poppy Seed Mini Muffins

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 OH BOY... Mini Muffins!

But not just any mini muffins, these have such a rick full flavor of LEMONS combined with the Earthy savory flavor of Poppy Seed.

They have a wonderful presentation look.  Not only the speckles of poppy Seed but also the mild lemon yellow color.

BUT ALSO...

The hints of deeper lemon yellow color from a sprinkling of lemon sugar.  The lemon sugar is the key to these muffins, on a couple of levels.  Lemon sugar is very simple to make, but will turn a simple muffin into a star of Pow Zap Zing extra flavor.

I did a separate post on DIY Lemon Sugar.  Just follow the Blue Letter links to see the details.  But really, there are only 2 ingredients, Lemon Zest and sugar.  The trick is to ise your fingers and rub the zest (with the oils) into the sugar.  There is far more lemon flavor in the zest than there is in the juice.  Just keep rubbing until the zest and sugar combine into a sandy texture.

Once you have your lemon sugar, just follow the simple recipe.  Lemon sugar is baked into the muffins and then a sprinkle of extra flavor of additional lemon sugar is added to the tops just as they come out of the oven.

Lemony Sweet and Lemony Delicious!

ENJOY Indeed!

 OK... Here's what I did...

Lemon-Poppy Seed
 Mini Muffins

Ingredients

• For the Lemon Sugar -
  Zest from 3 Lemons (Also juice the lemons, you will use the juice later)
• 1-1/2 Cup Sugar
• 3/4 Cup (1-1/2 Stick) Butter, softened to room temperature
• 3/4 Cup Lemon Sugar
• 3 Large Eggs, slightly beaten
• 2 Cups Flour
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 4 TBS Poppy Seeds
• 3/4 Cup Buttermilk
• 1/4 Cup Lemon Juice
• 1 tsp Vanilla
• Use remaining lemon sugar to sprinkle on top of each muffin

Cooking Directions

1. Prepare a 48 mini muffin size  pan with non-stick spray.  Preheat the oven to 350 degrees
2. First, make the Lemon Sugar
   Zest 3 Lemons, mix with 1-1/2 Cup Sugar.  Using your fingers, rub the zest into the sugar until the oils have combined the sugar and the zest.  Will be the texture of sand.  Juice the lemons, saving the juice on a separate bowl.
3. In bowl of a stand mixer, cream together the butter and the Lemon Sugar.  use the whisk and cream for about 5 minutes.
4. Meanwhile, In a large bowl, combine the dry ingredients, Flour, Baking Powder, Baking Soda, and Poppy Seeds
5. Back to the stand mixer, add the eggs.  Then hand whisk in the remaining wet ingredients, Buttermilk, Lemon Juice and Vanilla.
6. Mix the wet ingredients into the bowl with the dry stir to evenly mix.  But only mi until just combined.  Do not over mix.
7. Add the batter into the muffin pan, filling to the top of each cavity. 
8. Bake 25 minutes until the tops just starts to brown.  Remove from the oven.  While still HOT, sprinkle a bit of additional Lemon Sugar on the tops of each Muffin.
9. Let the muffins rest in the pan for another 5 minutes.  Remove from the pan and allow to cool,
10. Serve Warm.  Store in an airtight container.
    ... and ENJOY!

Grandma's Classic DILL PICKLE DEVILED EGGS

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 OH BOY, Deviled Eggs...

But not just any deviled eggs.  These are the deviled eggs of your youth.  The ones your Granny made.  Sweet and creamy "goo", with hints of the tangy pickle brine from Dill Pickles.

I dressed 'em up a bit with a piece of that dill pickle for a bit of crunch in the texture.

Then for a bit of garnish, I added a sprinkle of a red spice mix (in this case, a Cajun mix).  this adds a slight extra flavor, as well as the color for presentation.  If you don't want to have the extra flavor added, use a sprinkle of paprika.  still a bit of additional flavor, but not as strong.

And where there is a red garnish, a green garnish for a contrasting look  makes for one beautiful plate.

And as with all things, Granny was right, her classic recipes are a classic for a reason, DELICIOUS!

Enjoy!

 OK... Here's what I did...

DEVILED EGGS - PERFECT Mom's
"Old School" Recipe

Ingredients

• 12 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• 1/4 Cup Mayonnaise
• 1/4 Cup Minced Dill pickle
• 2 TBS Yellow Mustard
• 1 tsp Sea Salt
• 2 tsp Fresh Ground Black pepper
• Sprinkle of Paprika for Garnish
• Lemon Juice as needed to get a smooth consistency (for Piping, not to thick, not too liquid)
• 24 Small pieces of Dill Pickles for Garnish
• Sprinkle of Red Spice Mix (I like to use a lightly seasoned Cajun Mix, taco also works or simple Paprika)
• Chopped Chives Garnishes make a Red, Green contrast to the bright yellow and stark white colors of the Eggs!

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
4. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
6. Fill the hollow of each egg . Garnish with sprinkles of Paprika and top with a small slice of Sweet Pickle. This helps keep the plastic wrap covering from pressing into the star pattern look of the yolk mix. Store loosely covered with cling wrap.
7. Serve chilled and ENJOY!

Chicago Dogs Chicago Style Hot Dogs - Go Cubs Go

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 Oh BOY HOT DOGS...

But not just any Hot Dogs...

These are the LEGENDARY CHICAGO DOGS... A Chicago-style hot dog, Chicago Dog, or Chicago Red Hot is an all-beef frankfurter on a poppy seed bun, originating from the city of Chicago, Illinois. The hot dog is topped with yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato slices or wedges, pickled sport peppers and a dash of celery salt.  The complete assembly of a Chicago hot dog is said to be "dragged through the garden" due to the many toppings.  The method for cooking the hot dog itself varies depending on the vendor's preference. Most often they are steamed, water-simmered, or less often grilled over charcoal (in which case they are referred to as "char-dogs").

The canonical recipe does not include ketchup, and there is a widely shared, strong opinion among many Chicagoans and aficionados that ketchup is unacceptable.   A number of Chicago hot dog vendors do not offer ketchup as a condiment.

It may be difficult to find Poppy Seed Hot Dog Buns.  If so, I have a recipe for easy to make (Bread machine easy) Poppy Seed hot Dog Buns.  Just double click the blue letters for the easy to follow recipe.

The whole "Dragged through the Garden" feel of this dog is true.  Most folks get their dog, start picking off the peppers, tomatoes, even the pickle spear.  My personal theory is that mid-westerners are smart and frugal enough to order a salad with their dogs.

Chicago Dogs are indeed the PERFECT food for your GO CUBS GO World Series Party...

Enjoy indeed!

 OK... Here's what I did...

Chicago Dogs
Chicago Style Hot Dogs

Ingredients

• 8 All Beef Hot Dogs
• 8 Poppy Seed Hot Dog Buns
• 8 Kosher Pickle Spears
• 8 Dashes of Celery Salt
• 8 Squirts of Yellow Mustard
• 16 Sports Pickles (Two each dog)
• 8 TBS Neon Green Relish
• 8 TBS Diced Onions
• 8 Fresh Tomato Slices cut in half
• 1 Egg for egg wash
• 4 tsp Poppy Seeds

Cooking Directions

1. Assemble your Dog
2. Serve for your Cubs Celebration
3.  and ENJOY!

Go Cubs Go!!!

Poppy Seed Hot Dog Buns Honey Wheat Bread BREAD MACHINE EASY

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Oh Boy, fresh made Hot Dog Buns...

But not just any hot dog buns, these are Poppy Seed Hot Dog Buns, an essential ingredient for making a classic Chicago Style hot Dog...

A perfect storm of combinations of ingredients (Poppy Seed Bun, All Beef Hot Dog, Onions, Tomatoes, Sports peppers, Tomatoes, Sweet Pickle relish and Mustard (Never ever ask for ketchup on a Chicago Dog.

A perfect combination of ingredients, much like the National League pennant champion Chicago CUBS of 2016!!!

GO CUBS GO...

World Series parties would not be complete without a Chicago Dog... Complete with these poppy Seed Hot Dog buns made easy in a Bread machine.  The machine does all the work for you, mixing, kneading and even setting the right temperature for the first rise, getting the yeast to do it's thing.

About the only tricky part is to get the shape.  You can either make full size buns (the center four buns in the photo), or what I prefer for a party are half size buns... Hot Dog Slider size Buns!

To get the shape, divide the dough into 8 (or 16) equal size pieces.  Then line them up with 1 inch separating them.  During the second rise, the buns will touch.  I like to bake my slider buns in standard size bread loaf pans.  same rules, 1 inch separation and they also rise to touch.. Do an egg wash, sprinkle the seeds and bingo bango bongo... Poppy Seed buns for your Cubs victory party!

Go Cubs Go indeed and ENJOY!  The Cubs haven't been here since the day we dropped the bomb on Japan.  Who knows when we will pass this way again.

 OK... Here's what I did...

Honey Wheat Bread

BREAD MACHINE EASY

Ingredients

• 1 Cup plus 2 TBS Warm (100 degrees) 2% Milk
• 2-1/2 Cups White Bread Flour
• 1/2 Cup Wheat Flour
• 1-1/2 TBS Powdered Milk
• 2 TBS Honey
• Large pinch Salt
• 2 TBS Butter
• 1 package (2-1/4 Oz) Bread Machine Fast Acting Yeast
• 1 Egg for egg wash
• 4 tsp Poppy Seeds

Cooking Directions
Set your bread machine to the "Dough" setting. This recipe makes 8 Full Size or 19 Slider size "mini" buns.

1. Put all of the ingredients in the machine in the order listed. NOTE: be sure to warm the milk slightly to about 100 degrees but NO HOTTER than 120. I microwave mine for 30 seconds.
2. Run the machine according to manufacturer's instructions. Meanwhile prepare the loaf pan(s) with nonstick spray.
3. When the machine has run it's course, the dough should be rising, double in size. Remove from the machine box and knead for just a minute. You may need to add a sprinkle of flour if the dough is too sticky.
4. Preheat the oven to 350 degrees. 
5. For full size Hot Dog Buns, Form the dough into a ball.  Divide into 8 even sized pieces.  Roll each piece into a tube shape.  Place side by side, about one inch apart on a Silipat or parchment paper lined cookie sheet.  During the second rise the buns will expand into each other.  Alternatively, cut each of the eight pieces in half, forming 16 tubes for half size Hot Dog Slider size buns (my favorite for parties).  Repeat side by side instructions or alternatively line them up 4 in a Bread loaf pan (4 loaf pans).  Just the right size for hot dog slider buns.
6. Set on top of the oven, cover with a towel and allow the bread to rise a second time for 20 minutes.  
7. Make an egg wash, simply whip an egg and brush onto the top of each bun,  Sprinkle a bit of Poppy seeds on top of the wash.  Slice the top of each bun about 1/2 way through. 
8. Move to the oven and bake for about 25 minutes (only 20 minutes if you are using the mini loaf pans).
9. Allow to cool in the pans for 30 minutes before removing and serving.
10. Serve with hot dogs and enough toppings to make an authentic Chicago Hot Dog and ENJOY!

GO CUBS CO Parmesan Cheesy RANCH Snack Mix

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As I am writing this I am basking in the glow of October baseball unlike anything I have ever had in my life.  Last night, my beloved Chicago Cubs won their first post season pennant series in Wrigley Field in over 100 years... Indeed, party like it's 1908!  50 years of being a Cubs fan and I was reduced to a few tears as I watched the celebration.

50 plus years ago I was a wee lad loving the Cubs of the 60's.  Living just under 200 miles away from the friendly confines I even have a few memories of attending some games live!  The line-up included some of the greatest ball players of all time, Ron Santo, Don Kessinger, Randy Hundley, Fergie Jenkins and possibly the greatest player to ever wear the uniform... ERNIE BANKS!

Ernie is one of those rare childhood heroes who never disappointed.  He played to win as much in his declining years as in his glory years.  He set record after record.  His personal life was a shining example of sportsmanship and enthusiasm.  He knew he had fans that read about his every move and he led his life accordingly.  My hero then and still now.

It's time to plan those World Series parties.  I am living in the heart of the American League World Champs of 2015... The Kansas City Royals.  Sadly, last year the Cubs were just a few runs short of a Cubs/Royals series.  Although I would have been just a little torn between who to root root root for (Nah, Cubbie Blue all the way).

This year I have lined up a dozen friends who have promised to cross league lines and cheer on the Cubs... 'Course I have promised a fully catered Game 7 Party.  I would gladly forego that party of the Cubs can win in 4... Dare to dream!

So, I am working out my Blue Food, my Cub (and Ernie) inspired dishes and just general World Series worthy food.

Starting with this Appetizer snack munch mix... I love a good Chex Mix... Since the 60's, this idea pops up just about everywhere.  It is easy, it is a crowd pleaser and it is certainly delicious.

But there always seems to be 2 problems... Buying all the ingredients can make this snack a little expensive.  If you don't shop sales.  The only reason I made this is the perfect storm of sales came along... Chex cereal was only ONE DOLLAR a box!!!  The Cheez-Its were less than $2.  I ended up spending less than $5 for a BIG bowl of snacks!

The other problem is that usually there is one ingredient in a mix that is just not your favorite.  For me, I just do not like those tiny melba toast things that occasionally pop up in other people's mix (besides, those things are usually among the most expensive items).  Feel free to just use your favorites.  For me, I just want cereal, snack crackers, pretzels and the flavoring!

You could add Peanuts only, Mixed Nuts, those Melba Toast things, Cajun Spices even Chocolate chips... There are plenty of options.

This just happens to be my favorite to share...

So, watch those sale ads and of course... ENJOY!

OK... Here's what I did...

Parmesan Cheesy
RANCH Chex Mix

Ingredients

• 1 Box (About 4 Cups) Favorite flavor of Chex Cereal
• 1 Box (About 3 Cups) Cheez-It brand snack crackers
• 2 Cups Small Pretzels
• 3/4 stick (6 TBS) Butter, melted
• 1 Cup Grated Parmesan Cheese
• 1 Package (1 Ounce) Hidden Valley Ranch Seasoning Mix

Cooking Directions

1. in a LARGE Mixing bowl, add all of the ingredients.
2. Mix well, be gentle, don't turn the Chex cereal to powder
3. Microwave the entire bowl on high for one minute.
4. Stir to mix (again, be gentle)
5. Repeat microwave step 3 more times (total 4 minutes), stirring to mix each time.
6. Spread Chex Mix on a single layer to cool
7. Eat, Snack and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

GO CUBS GO - Adult Lemonade in Cubbie Blue

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Once again another blast from my past as I reprint a recipe from an old food blog.  I've been trying to move over some of my favorites.  This not only tastes FANTASTIC, but has fond memories for us as this was served at a LARGE neighborhood BBQ event in my back yard!

The Cul de Sac is where it's at and the my back yard is the place to be!

Enjoy!

As I am writing this I am basking in the glow of October baseball unlike anything I have ever had in my life.  Last night, my beloved Chicago Cubs won their first post season pennant series in Wrigley Field in over 100 years... Indeed, party like it's 1908!  50 years of being a Cubs fan and I was reduced to a few tears as I watched the celebration.

50 plus years ago I was a wee lad loving the Cubs of the 60's.  Living just under 200 miles away from the friendly confines I even have a few memories of attending some games live!  The line-up included some of the greatest ball players of all time, Ron Santo, Don Kessinger, Randy Hundley, Fergie Jenkins and possibly the greatest player to ever wear the uniform... ERNIE BANKS!

Ernie is one of those rare childhood heroes who never disappointed.  He played to win as much in his declining years as in his glory years.  He set record after record.  His personal life was a shining example of sportsmanship and enthusiasm.  He knew he had fans that read about his every move and he led his life accordingly.  My hero then and still now.

It's time to plan those World Series parties.  I am living in the heart of the American League World Champs of 2015... The Kansas City Royals.  Sadly, last year the Cubs were just a few runs short of a Cubs/Royals series.  Although I would have been just a little torn between who to root root root for (Nah, Cubbie Blue all the way).

This year I have lined up a dozen friends who have promised to cross league lines and cheer on the Cubs... 'Course I have promised a fully catered Game 7 Party.  I would gladly forego that party of the Cubs can win in 4... Dare to dream!

So, I am working out my Blue Food, my Cub (and Ernie) inspired dishes and just general World Series worthy food.

Starting with this Blue Adult Lemonade in Cubbie Powder Blue.

This is a post i have updated for my beloved boys of summer (and now Autumn).  Originally made for a back yard BBQ, now worthy of my upcoming World Series watch party...

Well, good news for me, great news for the Cul de Sac... the now annual neighborhood BBQ party and get together is now history.  Last year, over 50 people came... this year, There were a few stragglers that came by after I stopped counting at 73.  But 73 is a pretty good number.

But, the bad news, I was serving up pulled pork, dishing the side dishes, even wrote out a couple of recipes when asked, and just got too busy to take photos.  At one point I remember going into the house to hunt for my camera, couldn't immediately find it and decided hosting the party had to take priority over hosting the blog.

So in addition to a mild hangover, I now have to type this up, knowing that I let you all down.


Keep scrolling down for this easy to follow recipe...

But, I didn't let the Cul de Sac down... The gods and stars were shining on me, I selected the pig that lived a good and virtuous life, I learned from my past cook sessions, using my now famous Raspberry Chipotle Mop and finishing sauce to make a Carolina style Pulled Pork.


I also used a rub of my own.


I used the formula for my "Big Easy in a Jar" Cajun Spice Mix, add Brown Sugar to the mix (2 parts "Big Easy in a Jar" to 1 part brown sugar).





I followed my three simple steps to a perfect BBQ, select the best meat (For pork shoulder, no large lumps of hard fat, nicely marbled fat, without large veins of fat running through, never frozen if possible), keep the meat moist (Mop every hour for the first 5 hours, every 3 hours after that), and the long and slow cook session.  Cooking at 225, it took 20 hours for the meat to get to the right temperature (195 degrees).

And it did not disappoint.  Compliments all around, techniques asked for and explained (although the time frame to get it right did seem to intimidate less enthusiastic cooks), but mostly, I was very pleased to serve up the absolute best pulled pork I have ever made.

The party started at 4 pm, plenty of food, plenty of fun.  We met new neighbors, renewed friendships we had missed while gone this year and was able to connect names and faces with the folks we wave to all year round without ever meeting.  The kids and the parents with kids stayed for a few hours, got a few games going ("Dads have to bat left handed whiffle ball" was very competitive, with the kids winning (but I think the dentist through the game in the 9th)).  By about 7, there were a dozen folks left sitting round the firepit.  A nice cool evening (in the 60's) was perfect for a night of laughs and stories.

Like I always say, the suburban Cul de Sac is the place to be, and my backyard is the place to be!

It was a huge success.  I highly recommend the party idea to everyone.  A little bit of work, but well worth it.

But, as a peace offering for not taking any photos, let me give you an incredibly simple recipe for what became a very popular drink yesterday.  So popular, one of the guys made a liquor run just to pick up a bottle of Alize Blue...



This has become my wife's favorite drink.  I posted this once as a guest post on OUR KRAZY KITCHEN, but it is worth the extra posting.


we wanted to have a theme drink to serve our friends while we bored them with our stories and photographs.



Like this one…

See that beautiful color of the ocean. This photo was taken in “the Baths” in Virgin Gorda, of the British Virgin Isles. I just fell in love with the colors of the Caribbean waters, and wanted to recreate this color in a drink.

So, I give you the “Colors of the Caribbean” Lemonade

Start with 1/2 a pitcher (about 5 cups) of your favorite Lemonade
Add 1 cup Blue Alize Liqueur (blue Alize is a French Cognac mixture with Passion Fruit, Cherries, Ginger and other exotic fruit juices).
Fill with ice
Garnish with Lemon Slices
Serve in tall Collins size glass, and garnish with Lemon Slices

Like I said, a huge hit at the party.  We went through two bottles of the blue Alize.  This is the recipe most asked for.  I have a feeling we will be seeing this around the neighborhood again.


Can a whole Cul de Sac have a signature drink???

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

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And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

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