Don’s Nude Wings
This is our basic hot wing recipe. We spent years of messing around trying to make the perfect wings, but never really quite nailed it. Then we discovered Frank’s Wing Sauce, and with a little tweaking, made this very simple recipe. You can fry them if you like, but we avoid the wheat and oil this way, so it’s a ‘bit’ healthier. Ingredients 1 stick up butter 1 bottle of Franks Hot Wing sauce 1/2 bottle of Chululu hot sauce, regular, Tabasco or other hot sauce would be OK 1/2 cup chopped jalapenos (we used mild, jarred, pre-sliced) 1 tsp fresh ground pepper 1 tsp paprika 1 large package of chicken wings, or 2 or 3 small packages. This makes a good amount of sauce, so you might even be able to stretch it and do 2 large packs of chicken...
Standing Rib Roast
One of our holiday traditions is cooking a standing rib roast on Christmas day. This year’s was an original, instead of following a recipe, Don improvised the rub and cooking time based on previous experience. The amounts below are guestimated, we just ground stuff into a small mixing bowl. Just go with what feel right, but these amounts should be close. WARNING: Cooking and prep time is 5 hours, plan accordingly. Ingredients: Sanding Rib Roast, we buy around 8 lbs. Rub ingredients: 1 tsp fresh ground sea salt 1 tsp paparika 1 tsp fresh ground black pepper 1/2 tsp fresh ground white peppercorn 1/2 tsp garlic powder 1/2 tsp onion powder 1 tsp dried oregano 1 tsp dried parsley 1 tsp dried basil Instructions: Take the rib roast out of the fridge at least an...
Chicken Tortilla Soup
1 Qt. Chicken broth 2 lbs. of skinless, boneless chick breast (I use whatever I have and sometimes stew a chicken for just soups and casseroles) 1 T. vegetable oil 1 large onion, chopped 2 cloves of garlic, minced 1 green bell pepper, diced (I use red or orange peppers) 2 carrots, peeled and sliced 1 small serano (or jalapeno) pepper, seeded and diced 1/2 c. corn kernels (optional) 2 t. cumin 2 t. chili powder 14.5 oz. can chopped tomatoes, drained, or two medium fresh tomatoes, peeled, seeded, and chopped 19 oz can cannellini beans (or other white beans) 1/3 c. uncooked rice Tortilla strips grated cheese (Monterey Jack) for garnish In soup pot, bring broth to simmer. Add chick and simmer 8-10 min. until cooked. Let chicken cool to handle and then cut into 1”...
Don’s Fall Gumbo
Working the rue (roux) Don loves cooking a good gumbo, but has never written it down. So every time it’s a bit different, and maybe that’s the way a good gumbo should be. But for the sake of passing down the tradition, here’s his gumbo recipe, we’ll call it Fall/Halloween Gumbo, because this is (in Florida) usually the first time of the year it’s cool enough to enjoy a gumbo. Gumbo takes time. One person can spend a couple hours on this. It’s worth it. Don’t rush it. Most recipes just line everything up and expect you to cook it. I’m not doing that. It diminishes the rue. So, here’s your rue. Cook it and go on vacation, if you’d like. It’ll wait in the fridge. You get the point, don’t rush...
Football Nachos
We’ve been making these nachos for the past three or four years. The tradition is that on any given Saturday in the fall, we’re eating SOMETHING while watching the Gators most often win the National Championship than any other team over the past several years. We’d like to think that the nacho tradition has aligned perfectly with our string of GATOR victories. It’s either the nachos, wings or chili. Those will follow, but all are included in our fall football recipe mainstay. Our nachos are a simple recipe that really came from the idea that most nachos really suck and we wanted flavor and substance without a lot of bother. And we also wanted to keep it a bit healthy…other than the chips and cheese. Gotta have those. Ingredients 1...
Don’s pasta salad
A family favorite, serve chilled. Ingredients Box of Goncci (or Rotini) Pasta. Don’t overcook. 1 Diced red bell pepper Big handfull (or two) Shredded carrots (we buy a bag of matchstick carrots) 1 medium can of sliced black olives 1 handful of fresh parsley (we use flat parsley from the garden) Minced up pepperoni to taste, half a small bag is good Italian dressing to taste…about half a bottle 1 cup parmesan cheese (or more to taste, we use shreeded parm, not the dry stuff) 1 small to medium sweet onion, diced 1 can of artichoke hearts (2 if you really like them) Directions Dice and slice ingredients as needed. Wash everything well, only the pasta will be cooked. Cook the pasta following the directions on the box, rinse well until pasta is cool. Toss...