Cracklin’ Cornbread

This is my basic cornbread recipe, with the addition of cracklins. Cracklins, as you may or may not know, are delicious yummy bits of fried pork rind also known as chicharrones. My note: you can get as crazy (or not) with this recipe as you want. Add in cheese, green chilis, diced pepper – whatever…

Hamichangas

Yes, I invented this (as far as I can tell, anyway. So I’m just going to claim it, okay?) I had some tortillas leftover and some ham and monterrey jack cheese, so my initial thought was to make a “Hamchilada”. But I Googled it. Hamchiladas have been around since the 1970’s. Undaunted, I created this…

Judiyaki Chicken

Okay. It’s totally not your traditional teriyaki sauce. But I like it. So we’ll call it “Judiyaki chicken” INGREDIENTS: Sauce: 1/4 cup Mirin (sweet rice wine) 2 or 3 fresh Thai firecracker chiles, chopped 1 piece of fresh ginger, about the size of ½ a deck of cards, peeled, sliced and crushed 1 head of…

Tri-Pepper Tomato Steak

INGREDIENTS: 8 oz beef tenderloin, flank steak or sirloin steak, thinly sliced 2 1/2 tablespoons cooking oil 1 clove garlic, minced 1 teaspoon grated fresh ginger 1/2 small green bell pepper, deseeded and cut into pieces 1/2 small red bell pepper, deseeded and cut into pieces 1/2 small yellow bell pepper, deseeded and cut into…

Brats and Beer

Okay, I don’t actually make the beer. BUT, I have developed a kicking beer boil that will transform your ordinary bratwurst into something spectacular… 1 large onion, peeled & thinly sliced 1 clove garlic, crushed bratwursts, pricked with a fork (uncooked, Johnsonville is our favorite) 2 (12 ounce) bottles beer (Expensive brewskis are not a…