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Submitted by: Brian Johnson P.M.
Ingredients:
1 cup Bulgur Wheat (Cracked Wheat)
1 ½ cups Water
3 Roma Tomatoes diced small
½ Cucumber peeled, seeded and diced small
1 Serrano Pepper seeded and diced fine
3 cloves fresh Garlic diced fine
½ Red Onion diced small
1 bunch fresh Parsley chopped
1 bunch fresh Cilantro chopped
3 Lemons juiced3 Limes juiced
2 tablespoons Olive Oil
Kosher Salt & Ground Black Pepper to taste
Preparation:
At least 3 hours in advance, soak the Bulgur Wheat in the Water (can be done overnight in the refrigerator.) The Bulgur Wheat will absorb all the water and the amount of water can be adjusted to more, to make the wheat tender, or less for more crunch.
Combine all the other ingredients in a bowl (chopped and diced) and mix thoroughly. Mix in the prepared Bulgur Wheat and let stand refrigerated for an hour. The Tabbouleh should be flavorful on its own but a little Kosher Salt will bring out the flavors.
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| Gorgonzola Stuffed Meatloaf |
Submitted by: Brian Johnson P.M.
Ingredients:
2 pounds Ground Chuck
½ pound Bacon
½ pound Gorgonzola or any Blue Cheese
1 medium Onion
2 cloves Garlic
2 tblsp. Thyme
2 Eggs
1 cup (approx) Bread Crumbs
1 small can Tomato Sauce
Kosher Salt and Pepper to taste
Olive Oil
Preparation:
Medium dice the bacon and onion. Chop the garlic. In a sauté pan with some olive oil cook the bacon, onion, garlic and thyme until browned. Remove from the heat and cool.
In a mixing bowl combine the ground chuck, eggs and tomato sauce. Season with the kosher salt and pepper. Mix in the bread crumbs until the meat mixture is stiff. On a sheet of aluminum foil spread the meat mixture about 1 inch thick. Make sure there is room on the sides and the ends for rolling.
Crumble the Gorgonzola and mix with the cooled bacon and onions. Spread the cheese and bacon over the meat. From one side roll the meat into a round loaf. Twist the ends of aluminum foil to tighten the mixture and get the air out. Bake in the foil at 350 degrees for one hour. Allow the meat to rest before cutting.
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Submitted by: Brian Johnson P.M.
Ingredients:
½ Head Cabbage
1 Green Bell Pepper
2 or 3 Jalapenos (depending on how much of a ‘kick’)
1 Bunch Radishes
1 Bunch Cilantro
½ Onion
2 Cloves of Garlic
3 Limes 2 Tblsp. Olive Oil
2 Tblsp. Kosher Salt Black Pepper and Salt to Taste
Put it together:
Slice the cabbage thin and then chop lightly. Do the same for the green bell peppers and jalapenos. Remember to seed them first. Grate the radishes. Mix these all together and sprinkle them with the Kosher salt. Let it sit and ‘sweat’ for 15 minutes. Pour off any water. Chop the cilantro, onions and garlic fine. Mix in with the olive oil. Squeeze the limes into the salad and mix thoroughly. Taste before you add any more salt because there is already the Kosher salt in it. Add black pepper to taste. The cole slaw should sit a little while before serving. It is actually better the second day as the flavors meld.
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Submitted by: Brian Johnson P.M.
Ingredients:
1 Whole Chicken (4 to 5 lbs.)
2 Cactus Paddles (Napoles)
½ Red Onion
3 Serrano Chiles
3 Cloves Garlic
2 Tblsp Oregano
2 Tblsp Cumin
3 Tblsp Red Chile Puree
1 Bunch Cilantro
Kosher Salt
Olive Oil
Corn Starch
Preparation:
In a pot cover the Chicken with water and approx 1 Tblsp. of Kosher Salt. Boil until the Chicken is cooked thoroughly. Remove the Chicken and let cool, reserving the stock. Meanwhile, dice the Red Onion, Garlic and Serrano Chiles. In separate bowls dice the Cactus Paddles and chop the Cilantro. Save all the peels from the onion and garlic, cilantro stems and seeds from the chiles. Put them into the stock.
When the Chicken has cooled, pull the meat from the bones and dice into large pieces. Put the bones back in the stock pot and boil along with the ‘scraps.’ Cook the stock down to approx. 1 quart.
In another pot sauté the Onions, Garlic, Chiles, Oregano and Cumin. Add the diced Cactus and Chile Puree. Strain the stock into this and cook for approx. 15 minutes to let the flavors come together. Add the diced Chicken and thicken slightly with some cornstarch. Right before serving stir in the chopped cilantro.
This soup can be served over rice or pasta for a complete meal.
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Submitted by: Gil Mowbray
Ingredients:
4 - Boneless, skinless chicken breasts
2 - Large Onions
1 - Large Green Bell Pepper
2 - 6 oz cans Tomato Paste
1 - 4 oz jar Slices Mushrooms (drained)
3 - Cloves Garlic (minced)
1 - Tsp Salt
¼ - Tsp Pepper
2 - Tsp Oregano
1 - Tsp Basil
2 - Bay Leaves
½ - cup dry white or red Wine
Put it together:
Thinly slice onions and bell pepper and throw half into bottom of crock pot. Throw in the chicken. Add rest of onions and bell pepper. Mix tomato paste, mushrooms, garlic, salt, pepper, oregano, basil, bay leaves and wine in a bowl. Pour over chicken, onions and bell pepper. Cook on low 7 to 9 hours or 3 to 4 hours on high. Serve over spaghetti or rice.For more robust flavor substitute burgundy for the wine and if you’re really daring substitute ¾ cup beer for the wine and add 1 tspTobasco sauce.
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Submitted by: Brian Johnson P.M
As we approach the Labor Day weekend we are thinking of the last days of the BBQ season, but for those of us in Arizona we think of this as the beginning of the BBQ season. In July and August we fear to go outside and battle the heat so we prepare salads and such which require little or no cooking to heat up our air conditioned environment.
So, to kick off the real BBQ season here in Southern Arizona, I am offering a tip and recipe to enjoy the famous BBQ ribs. The recipe is simple: create a rub, place the ribs on a BBQ for several hours and finish for many more hours in an oven or crock pot (slow cookers as they are now marketed.)
Almost 20 years ago I was challenged, as a food service professional, as to how to deliver a product that required at least 24 hours of cooking in a makeshift kitchen in what was a parking lot for Tampa Stadium. The company I worked for had obtained the contract for the NFL Property Owner’s “Tail-gate Party” at Super Bowl 25 in Tampa. We had 8 different ‘Stations’ which were a tribute to the food of regions of past Super Bowl Champions and Dynasties. We had Brats and Beer for Green Bay, Pierogies and Polish Sausages for Pittsburgh, Cuban Specialties for Miami, etc.
When it came to Dallas we definitely had to do BBQ. Well, BBQ is a long and arduous process so we had to find some way to ‘cheat’ and still come up with a decent, if not perfect, product. The following ‘recipe’, if you want to call it that. Though, it is more of a hint as to how to make good BBQ, will help you do at home what the professionals do.
One popular item is called Country Style Ribs. These are boneless pork ribs. To prepare them you first need to season them with a rub. I concoct a rub that is equal parts of Kosher Salt, Black Pepper , Garlic Powder and Chile Powder. I do add a few Red Pepper Flakes for a moderate heat. Then I rub this all over the Boneless Pork Ribs ( also called ‘Country Style Ribs.) and let them sit in the refrigerator overnight.
Then I BBQ them on a charcoal grill or smoker for several hours. And then to make sure they are tender I put them in a crock pot, or slow cooker, for about 5 hours on low. You can also put them in a 250 degree oven for 5 hours or so with a little vinegar and water to keep them from drying out and burning.
About an hour before they are to be done, add your favorite BBQ Sauce and coat each rib individually. When they are ready to be eaten these ribs will be tender, flavorful from the BBQ and the Sauce and they will be envy of every BBQ joint in the area.
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