Thread: Tasty Recipes Anyone? Post them here!

Originally Posted by gfoster

Yeah but you're talking Jack... that's like the budweiser of whiskeys. I'll take a nice singlemalt scotch instead

Of course using that to marinate meat would be a mortal sin...

-- Gary F.

Gary,

Sometimes it's not about quality, it's about quantity!

RT

Originally Posted by kyle

Very simple "Jack Burgers"
1/2 lb. hamburger per patty
garlic pepper
Jack Daniels

Kylle, I thought you would be ordering the Roast Duck with Mango Salsa.

Originally Posted by gfoster

3-4 spoonfuls of apricot preserves
a little bit of orange juice
-- Gary F.

I'm going to try this recipe G. It looks quite good. I have used assorted types of liquers and wines to dillute Apricot preserves in the past with excellent results. You might want to try Kirschwasser instead of OJ, or a Muscat wine.

Originally Posted by Korndog

Kylle, I thought you would be ordering the Roast Duck with Mango Salsa.

LOL. Gotta have some variety.

Originally Posted by kyle

LOL. Gotta have some variety.

Don't have much of an appetite?

Here's another one I like

Smoked honey chicken Kabobs

Ingredients:
red peppers, cut for kabobs
green peppers cut for kabobs
onions cut for kabobs
3 pounds chicken breast, cut up into nice size cubes squares
2/3 cup honey
2 tablespoon lemon juice
2 tablespoon soy sauce
1/2 cup melted margarine
garlic powder
Freshly ground black pepper
Salt, to taste
1/8 cup soy bean or olive pumice oil

Shish kabob sticks
foil
soaked smoking chips (if using charcoal or gas grill)

Cooking Instructions
1) Mix together honey, lemon juice, soy sauce, margarine, garlic powder, salt and pepper
2) put vegatables and chicken on kabob sticks alternating, 1 chick, one red peper, one onion, 1 green pepper, repeat until stick is full
3) make pan from foil, folding up sides to catch and hold juices. "grease" pan with oil
4) Ready smoker or grill accordingly adding soaked wood chips to charcoal or woodchip box if you're not using a wood smoker,
5) place pan on grill and kabobs in pan
6) brush kabobs thoroughly with honey mixture & pour remaining mixture into 'pan'
7) slowly smoke kabobs, basting with honey mixture every few minutes until kabobs are done.

For a more intense flavor you can marinate the kabobs in the pan with the mixture over night if you like.

Trust me gentlemen. The end product is fantastic.

A while back, I posted a recipe on here, and got all these "I'm going to try that!" responses. Did anyone actually try it, and what did you think?

Originally Posted by Joe Chandler

Did anyone actually try it, and what did you think?

You betcha! That very weekend. It was great... I've since passed the recipe on to several family members and they all rave over it too. I used pre-cooked shrimp... threw them in at the very end -- just enough to warm them up. Thanks, Joe!

Sweet! I'm going to use up all my printer ink printing out this thread, though.

Grilled Shrimp Kabobs

Shell and devein the shrimp, leave the tails on, then rinse
Skewer the shrimp with chunks of white onion and green/red/yellow bell pepper, I usually like to double the shrimp up.

Basting sauce
1 tsp. ground red pepper
1 tsp. Teriyaki Sauce
1/2 c. butter
1 tsp. lemon juice
1/2 tsp. garlic powder (I use 4 cloves, crushed)
1/2 tsp. salt
3 dashes Worcestershire sauce
1/2 tsp. white pepper

Combine all of the sauce ingredients in a saucepan, simmer and stir for 10 minutes (make sure all of the butter is melted)
Baste liberally while grilling, be careful not to overcook. I generally find 8 minutes to be just about perfect. Serve with pepper jelly or cocktail sauce