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Recipe Page
 Hello and welcome to my recipe page. I know, it a little off track, you thought you were at a paintball site and now this guy is throwing recipe's at me. Well you are here now, so have a look and start cooking.
I have always enjoyed eating since i was a little guy and started cooking as soon as my Mom would let me. It has now turned into a fun quest to find tasty new recipes for me and my family. Its hungry work no matter what you do, So here are some of the recipes that i have used and received good reviews from family and friends.
Corned Beef
The Rub
1/2 cup kosher salt
1 tablespoon black peppercorns, cracked
3/4 tablespoon ground allspice
1 tablespoon dried thyme
1/2 tablespoon paprika
2 bay leaves, crumbled
1 fresh beef brisket (1 to 4 pounds), preferably point cut, trimmed of excess fat, patted dry
Mix salt and seasonings in small bowl
Spear brisket about 30 times per side with meat fork or metal skewer.
Rub each side evenly with salt mixture; place in 2-gallon-size zipper-lock bag, forcing out as much air as possible.
Place in pan large enough to hold it (a jelly roll pan works well), cover with second, similar size pan, and weight with two bricks or heavy cans of similar weight.
Refrigerate 5 to 7 days, turning once a day.
When the time is up, rinse the meat in cold water. If you don't do this, it's likely that you'll find the meat too salty.
Cook brisket covered in water for 2-2 ½ hours then add a cabbage cut in two and some small red patatoes for a hour of boiling. Serve with mustard/mayo to dip meat in.
Red beans and Rice
1 pound red beans, dry
1 large onion, chopped
1 jalapeno I used 1/2 C no heat jalapeno
1 bell pepper, chopped
5 ribs celery, chopped
As much garlic as you like, mince (I like lots, 5 or 6 cloves)
1 large smoked ham hock or shank, 3/4 pound of Creole-style (pickled pork), or 3/4 lb. smoked ham, diced, for seasoning
1 to 1-1/2 pounds mild or hot smoked sausage
1/2 to 1 tsp. dried thyme leaves, crushed
2 bay leaves
As many dashes of hot sauce as you like
A few dashes Worcestershire sauce
Creole Seasoning blend or red pepper and black pepper to taste
Salt to taste
Soak the beans overnight. The next day, drain and put fresh water in the pot. Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.
While the beans are boiling, saute the onions, celery, bell pepper until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sauted vegetables to the beans, then add the ham hock, smoked sausage, seasonings, and just enough water to cover.
Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn or stick to the bottom of the pot.
If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.
Serve generous ladles-full over hot white long-grain rice, with good French bread and good beer. here's a good laugh
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