My Rants & Raves
Recipes
Just The Cook
Houston’s Honey Mustard (Really)
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Easier Pancakes
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Just The Enchilada Sauce
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Just The Taco Seasoning
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Smokey Sweet Mayo
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Catfish Ravioli with Black Eyed Pea Puree And an Andouille-Red Pepper Sauce
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Benihana Mustard Sauce
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Spicy Chicken with Spanish Chorizo Rice
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Oxtail Ragu
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Potato Gnocchi
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Squid Ink Pasta, Pan Seared Scallops with a White Wine Piment D’Espelette Sauce
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Pescado Frito
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Lasagna Roll-up!
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Oregano Vinaigrette
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Balsamic Vinaigrette
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Family Challah
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Easiest Ever Pancakes
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Shakshouka, Shakshuka or Chakchouka
It does not matter how you spell it, it's GREAT!
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Duke Potatoes
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Homemade Pasta
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Ernesto’s French Onion Soup
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Easiest French Bread Ever
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Grady’s Pizza Florentine
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Homemade Ricotta
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The 8 Hour Deviled Egg
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Flat Iron Fajitas
The use of Flat Iron Steak in this recipe sets it apart from all others. Then we use the Reveo Marinator!!
Check out this recipe
The Crab Trap
The Crab Trap is the perfect Valentines Day meal as Crab meat is naturally sweet and a little known aphrodisiac! The meal itself is lite but layered in flavors.
The Bolillo roll traps all of the flavors into one bite as you enjoy the sweet with the slight heat of the Mango Salsa, the beautifully sweet Crab and the finishing flavor of the Blue Agave in the Cilantro Slaw.
Check out this recipe
Andouille Hash
The answer to making great hash is to keep the flavors balanced and not to overcook the ingredients! Over cooked hash tastes like, one flavor hash, all of the great flavors kind of get lost, muddled together. With each bite you can taste the freshness of each ingredient. It’s breakfast in a bowl, it’s a great side item for that Ribeye Steak, It’s Andouille Hash! For this recipe I like to use Golden Potatoes, Reds will do but don’t use a baking Potato. It will take forever to cook and it will taste grainy. Feel free to play with your food, if you like more Andouille add a little more, just don’t go over board or that one flavor hash will come back!
Check out this recipe
Roasted Red Pepper and Tomato Soup
Just The Cook
Roasted Red Pepper and Tomato Soup
Yes, it's as good as it sounds!
Ingredients
- 3lb Various Tomatoes Cored and Halved
- 1 Lg Sweet Onion Quartered
- 6 Garlic Cloves Skinned and smashed
- 3 Bell Peppers Seeded and cut in half
- 2 Celery Stalks Cut in 2 inch segments
- 1 Carrot Sliced thin
- 1/4 Tsp Red Pepper Flakes
- 1/2 Tsp Thyme
- Salt
- Olive Oil
- 2 Cups Basil Leaves
- Tellicherry Pepper
- 2 Bay leaves
- Chicken Stock Thinner, only if needed
Instructions
- Pre-Heat Oven to 425 Degrees
- Arrange the first 7 prepped ingredients on a large sheet pan lined with aluminum foil.
- Drizzle with Olive Oil, Season with Salt and sprinkle on the Red Pepper Flakes
- Place in oven for 20 minutes or until roasted.
- Once roasted, move the ingredients to a large stock pot. Add the Bay Leaves, bring ingredients To a boil and reduce to a simmer for 15 minutes. Remove Bay Leaves!
- Add the Basil Leaves to the mixture (You can add the Basil Leaves in batches to match the desired flavor) and with either an immersion or counter top blender, blend the ingredients together. Return to the sauce pan. Season as needed. Add Tellicherry Pepper for flavor. Enjoy!
Just The Cook
Homemade Ricotta
Just The Cook
Homemade Ricotta
Ingredients
- 6 Cups Fresh Whole Milk For this you want the fat, don't cheat on the Milk!
- 2 Cups Fresh Heavy Cream
- 3 Tbsp Distilled White Vinegar
- 1/2 Tsp Table Salt Fine grind, nothing fancy
- Olive Oil For Finishing
- Tellicherry Pepper For Finishing
Instructions
- Using a Med sized sauce pan over medium high heat add the MIlk, Heavy Cream, Vinegar, Salt and stir to combine. Bring the mixture to a simmer. Be patient. Don't rush it! Once you see the Curds forming and rolling to the center of the pot set a timmer for two minutes.
- Place a strainer on top of another pot that is equal in size to the one you are cooking in. Line the strainer liberally with Cheese Cloth. Slowly pour the mixture on to the Cheese Cloth. Be careful, HOT.
- Bring the edges of the Cheese Cloth together forming a ball. Give it a light squeeze. Tie the Cheese Cloth off and rest it back in the strainer for 15-20 minutes.
- Please eat the Ricotta while warm!
8 Hour Deviled Eggs
Just The Cook
The 8 Hour Deviled Egg
Ingredients
- 6 Large Eggs
- Mayo
- Spicy Mustard
- Cayenne Pepper
- Pulled Pork From the 6 hour pulled Pork recipe
- Mexican Table Cream
Instructions
- Prepare your grill for smoking! See video on Twitch.tv/JustTheCook
- Place the Eggs In the bottom of a very large pot, add enough COLD water to cover Eggs by about two inches.
- Turn the heat on high, as soon as the water boils, remove the pot from the heat and cover the pot with a lid.
- Prepare an ice bath! Big glass bowl, add water and ice.
- After ten minutes, remove the Eggs from the hot water and transfer to the cold bath with a large slotted spoon.
- Once the Eggs are cool enough to touch, crack the shells off under running water.
- With a sharp knife, slice the Eggs in half and remove the Egg Yolks. Place the Egg Yolks on a sheet pan covered with aluminum foil.
- Take the Egg Yolks to the smoker and smoke the eggs for 1 1/2 hours – 2 hours depending on the color. Again, see the video!
- Once the Yolks are cooked, rest them to cool. Smash with a fork and combine with a fork.
- Blend the Yolks with Mayo, Spicy Mustard, Cayenne Pepper then fold in the pulled pork. Place the folded mixture into the cavity of the Boiled Egg. Drizzle with Mexican Table Cream
Mexican Pulled Pork Tacos
Just The Cook
Mexican Pulled Pork
My version of One Pot Mexican Pulled Pork
Ingredients
- 2 lb Boston Butt Pork shoulder only if you have to LOL
- 4 Lg Onions Quartered
- 4 10 Oz Mexican Stewed Tomatoes
- 4 Tbsp Ancho Chile Powder
- 4 Tbsp Cayenne Powder
- 4 Tbsp Ground Cumin
- 8 Bay Leaves
- Vegetable Oil
Instructions
- Rinse and pat dry the Boston Butt
- Lightly season with salt on all sides. BURY that puppy in fresh cracked Tellicherry Pepper!
- In a very lerge pot, cover the bottom with Vegetable Oil and bring to medium heat.Sear all sides of the meat, make sure you end up with a uniform crust.Add Onions and Garlic. Allow the Onions to Saute!Add all of the Stewed Tomatoes, stir. Add all of the spices!Add enough water to just barley cover the meat, you want the liquid to absorb!Bring to a boil, reduce to a simmer. ^hour cook time or until the meat freely shreads!
Notes
I do not like to cover the pot with a tight lid. Here is why, some of the steam created by the cooking process will get past the lid however, more of the steam with stay circulating in the pot, this added moisture will effect the flavor. Not in a good way.
It is better to add water as needed, stir and partially cover only to help the Liquid to come back to a boil.
Flat Iron Fajitas
Just The Cook
Flat Iron Fajitas
The use of Flat Iron Steak in this recipe sets it apart from all others. Then we use the Reveo Marinator!!
Ingredients
- 1 Orange Juiced
- 2 Limes Juiced
- 4 Tbls Vegetable Oil
- 2 Garlic Cloves Rough Chop
- 3 Chipotle Chili Peppers in Adobo sauce Rough Chop
- 1/4 Cup Cilantro Chopped
- 1 1/2 Tsp Cumin
- Salt As needed
- 1 1/2 lbs Flat Iron Steak
- Tellicherry Pepper
- 1 Red Bell Pepper Julianne
- 1 Lg Sweet Onion Jullieanne
- Flour/Corn Tortillas
Instructions
- Put the first eight ingredients into your marinator or a large zip lock bag. If using a plastic bag, place the prepared Flat Iron steak (see Below) in the plastic bag, shake, and refrigerate for 24 hours.
- Place first eight ingredients into your marinator, add the prepared Flat Iron Steak (see Below) Turn on marinator for 20 minutes.
- Season the meat with Cumin, Corriander and Tellicherry Pepper. Using a handheld meat tenderizer, not a hammer. Poke and tenderize the meat. If you donot own one you can use a fork. Tenderize both sides of the Steak.
- Once the desired marinated time has passed, remove the steak but reserve the marinade mixture.
- lightly oil a large cast iron skillet over med heat. Add the Steak and cook till just before the desired doneness. Transfer meat to cutting board and allow to rest.
- Add the reserved marinade mixture to the skillet, then add the Bell Peppers and Onions. Slice the Flat Iron Steak and add to mixture when you have one minute to go! Saute the mixture but do not over cook, the vegetbles should still have a crunch to them once done.
- Remove Mixture and Steak to a glass or ceramic pot with a lid. Set aside.
- Here's the best part! Heat your Flour or Corn Tortillas in the same skillet, hold in a Tortilla warmer or wrap in aluminum foil.
- Serve at once! Go to www.JustTheCook.com for Pico De Gallo recipe and don't forget to locate Mexican Table Cream!
Dan-D-Donut Burger
Just The Cook
Dan-D-Donut Burger
Not the only Donut Burger on the planet, Just The Best!
Ingredients
- 1 Box Glazed Donuts Let them age two days on the counter before using!
- 5 Lbs Chuck
- 16 g Rosemary
- 27 g Red Onion sliced
- 2 Garlic Pods Chrushed
- Vegetable Oil
- Canadian Bacon Diced
- 2 Slices Swiss Cheese
- 1 Roasted Red Bell Pepper Sliced in half
- 1 Cup Baby Spinach
- Salt
- Tellicherry Pepper
Instructions
- Pinch out the Chuck flat onto wax paper – See video – Season with Salt and Tellicherry Pepper
- In a small blender add the Rosemary, Garlic, Red Onion and Vegetable Oil as needed to make a soft paste.
- Pour the mixture onto the Chuck, fold the Chuck onto itself fully incorporating the mixture into the Chuck.
- Weight out burgers to 5.5 oz. Shape. Cook on grill to desired done-ness. Top with, Canadian Bacon, Swiss Cheese, Blue Cheese and then the Roasted Red Pepper.
- Using two Donuts, take a very thin slice off of the top of both donuts, paint with or dip in butter! Sear the Donuts on the grill. The cooked sides are where fingers touch! Place Baby Spinach on bottom Donut.
- Place the cooked Burger onto the Donut Bun, top with other bun and use skewer to secure.
Ernies Queso Fundido
Just The Cook
Ernie’s Queso Fundido
My spin on a traditional Mexican favorite!
Ingredients
- 2 Tbsp Canola Oil (if needed)
- 6 oz 6 ounces Chorizo – casing removed
- 1/4 Cup Diced Onions
- 2 Cloves Garlic – Minced
- 1 Serrano – Minced
- Flour or Corn Tortillas
- 1 Poblano Pepper – Diced or sliced!
Instructions
- Pre-Heat Oven to 400
- In a medium non-stick skillet, breakup and saute the Chorizo over medium-high heat, the Chorizo will release oils and turn dark. Remove the Chorizo to a plate. Add the Onions Serrano Peppers , Poblano Peppers and Garlic to the oil left in the skillet and cook until soft, about 5 minutes. Return the Chorizo to the skillet stir to combine. Reserve.
- Put some of the cheese in your baking dish and sprinkle with half of the chorizo mixture. Top with the remaining Cheese. Bake until the Cheese is bubbling, about 20 minutes. Serve with Flour or Corn Tortillas.
The Crab Trap
Just The Cook
The Crab Trap
The Crab Trap is the perfect Valentines Day meal as Crab meat is naturally sweet and a little known aphrodisiac! The meal itself is lite but layered in flavors.
The Bolillo roll traps all of the flavors into one bite as you enjoy the sweet with the slight heat of the Mango Salsa, the beautifully sweet Crab and the finishing flavor of the Blue Agave in the Cilantro Slaw.
Ingredients
- Crab Ingredients:
2 Eggs, lightly whisked
2 Tbls Mustard
5 Tbls Mayo*
4 Tsp Worcestershire
2 Tbls Cilantro, chopped
2 Tsp Paprika
1/8 Tsp Cayenne
1/8 Tsp Salt
1/8 Tsp Tellecherry Pepper
10 Ritz Crackers, crushed
1 Lb Lump Crab Meat, pick through for shells
Package of Bolillo Rolls**
Instructions
Combine the first eight ingredients together in a glass bowl, stir thoroughly.
Using a fork, add the crushed Ritz crackers and stir to combine.
Add 1 lb of lump Crab meat, use your hand or a rubber spatula to carefully
mix the Crab into the mixture. Try not to over blend so that the Crab will not fall apart.
Cover and Refrigerate for up to two days.
*You can substitute plain Yogurt for mayonnaise.
** Bolillo Rolls are a savory Mexican roll, If you substitute try using a soft buttery roll.
Preheat your over to 375 degrees. Using an Ice cream scooper, scoop out the desired
amount of Crab cakes. Shape and place the Crab onto a cookie sheet, place the cookie
sheet into the pre-heated oven for 13 minutes.
To plate, slice the Bolillo roll open but not completely in half. Spoon the Cilantro slaw onto the bottom of the bun. Place the cooked Crab on top of the slaw and then top the Crab with Mango Salsa, Mangia!
Notes
Cilantro Slaw
8oz Shredded Slaw
1 Tbls Mayo*
2 Tbls Cilantro, chopped
2 Tbls Blue Agave, drizzled onto mixture
Salt and Pepper as desired. Mix the Cilantro Slaw ingredients together and toss.
Refrigerate until needed.
Mango Salsa
6 Tbls Mango, Cubed
3 Tbls Roasted Red Pepper, Cubed
2 Tbls Cilantro, Chopped
1/2 Tsp Sriracha
2 Tbls Mae Ploy Sweet Thai Chili Sauce Mix the Mango Salsa ingredients together and toss.
Refrigerate until needed.
8oz Shredded Slaw
1 Tbls Mayo*
2 Tbls Cilantro, chopped
2 Tbls Blue Agave, drizzled onto mixture
Salt and Pepper as desired. Mix the Cilantro Slaw ingredients together and toss.
Refrigerate until needed.
Mango Salsa
6 Tbls Mango, Cubed
3 Tbls Roasted Red Pepper, Cubed
2 Tbls Cilantro, Chopped
1/2 Tsp Sriracha
2 Tbls Mae Ploy Sweet Thai Chili Sauce Mix the Mango Salsa ingredients together and toss.
Refrigerate until needed.
Andouille Hash
Just The Cook
Andouille Hash
Andouille Hash
The answer to making great hash is to keep the flavors balanced and not to overcook the ingredients! Over cooked hash tastes like, one flavor hash, all of the great flavors kind of get lost, muddled together. With each bite you can taste the freshness of each ingredient. It’s breakfast in a bowl, it’s a great side item for that Ribeye Steak, It’s Andouille Hash! For this recipe I like to use Golden Potatoes, Reds will do but don’t use a baking Potato. It will take forever to cook and it will taste grainy. Feel free to play with your food, if you like more Andouille add a little more, just don’t go over board or that one flavor hash will come back!
Ingredients
Ingredients:
- 1 lg Golden Potato Skin on medium dice
- ½ Cup Vidalia Onion large chop
- 1 Garlic Clove Minced
- ½ Cup Andouille Sausage medium dice
- 1 Slice of Bacon Small chop
- 1 Serrano Pepper without cleaning the pepper, cut about 12 thin slices.
- They should look like little green wheels when you’re done
- 2 Lg Eggs whisked
- 1 Tbls Unsalted Butter
- 2 Tsp Vegetable Oil
- Salt
- Tellicherry Pepper
- 1 Tsp Chef Paul Prudhomme’s MAGIC Six Spice Seasoning
- 1 Tsp Herb de Province
Instructions
- Instructions:
- In a large skillet over medium heat add the 2 tsp of Vegetable Oil. Once the skillet is warm add the diced Potatoes. Add Salt and Pepper and toss to coat the potatoes in the oil. You will be tempted to increase the heat, just don’t do it. If you increase the heat the outside of the Potato will look cooked but the inside will remain raw. Every two minutes or so give the Potatoes a toss. Notice that the white color of the Potato is slightly looking translucent. Of course, the next stage is browning however if the heat was too high you would not see that change.
- Test the doneness of the Potato with a fork or a spoon. Does it cut in half with just a little resistance? If yours are still tough then continue to cook. If your Potatoes are “Fork Tender” then it is time to add all of the ingredients, except the whisked Eggs, but including 1 Tsp Chef Paul Prudhomme’s MAGIC Six Spice Seasoning. Toss the ingredients to blend and continue to cook. Continue to toss and cook the ingredients for about 5 minutes. Keep an eye on the chopped-up Bacon, this is a very good indicator. You want the bacon cook but NOT be crispy. If the Bacon is crispy then you will have one flavor hash. At the end of five minutes pour the whisked egg over the hash and stir. Stir to incorporate the Egg and to ensure that it cooks through.
- Once the Eggs are cooked through then it is time to plate! Notice that the Potatoes are not burnt and not raw. You will also notice that all of the flavors are present and blend well together. Manjia!
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