Thursday, March 12, 2015

Grilled Rib Eye Steak

Here is a simple recipe for grilled rib eye steak:

Grilled Rib Eye Steak

  • 2 1/2 lbs. beef rib eye steaks
  • 1/2 cup soy sauce
  • 1/2 cup sliced bell peppers
  • 1/4 cup packed brown sugar
  • 2 cloves garlic, minced
  • 1/4 tsp. ground ginger
  • 1/4 tsp. black pepper


In a large resealable Ziploc bag combine the soy sauce, onions, brown sugar, garlic, ginger and bell peppers. Add the steaks. Seal bag and turn to coat. Refrigerate for 8 hours.

Drain and discard marinade. Grill steaks, uncovered, over medium-high for 8 to 10 minutes or longer if you like it well-done.

Once you have mastered the art of grilling you may want to check-out my son's method. Talk about goood! You can learn his way by going to Char-grilled Ribeye Steaks.
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Tuesday, March 03, 2015

Deer Chili Cajun Style (no beans)

Here is an easy way to make a delicious batch of deer chili -- Cajun style. But, to make it tasty I add a little ground pork meat (breakfast sausage will do fine) and some ground beef brisket for their fat content. And the small amount that we add contains just enough fat to do the trick without worrying about the onset of heart diseases.

Note: This recipe is comparable to a 1 alarm chili because no ground red pepper was added other than that contained in the McCormick Hot Chili Seasoning Mix. If you would like a 2 alarm chili just add 1 Tbs. extra of ground red pepper; a 3 alarm chili -- add 2 Tbs. of ground red pepper to the recipe.

  •  1.5 lbs. ground venison
  • 1/2 lb. ground pork sausage
  • 1/2 lb. ground beef brisket
  • 1 pkt. McCormick Hot Chili Seasoning Mix
  • 1 large onion, chopped
  • 15 oz. tomato sauce
  • 15 oz. water
  • 8 oz. stewed tomatoes with green chili peppers
  • 2 tbs. chili powder
  • 4 beef bouillon cubes
  • 2 tbs. cumin
  • 2 tsp. paprika
  • 2 tsp. dried oregano leaves
  • 2 tsp. sugar (light brown sugar is better)
  • salt to taste

In a large skillet, or pot, brown the meats together on medium heat but do not drain-off the fat. There should be a small amount of fat content to make up for the lack of fat from the lean ground venison. Set this aside until you have cooked the rest of the ingredients for around 10 - 15 minutes or until the chopped onions become translucent.

From this point on it's a piece of cake. Add everything together in one large pot and continue cooking the chili for about 1 hour on low while stirring every 20 minutes.

This is an easy meal to make and it taste absolutely wonderful for those who like a little extra spice in their chili. Hope you enjoy it! Ahheee!!
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Cajun-Style Pinto Beans and Smoked Ham Hocks

There's nothing quite as gratifying as Cajun style pinto beans and smoked ham hocks slow cooked on the stove top. I use a large Granite Ware 6133-2 12-Quart Stock Pot for that purpose and also when I prepare red beans with smoked ham hocks.


Pinto Beans & Ham Hocks
  • 1 lb beans
  • 2 lbs. smoked ham hocks
  • 12 cups water
  • 1 cup onions, chopped
  • 1/2 cup bell pepper, chopped
  • 1/2 cup celery, chopped
  • 1 tsp salt*
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper


Using a portion of the 12 cups of water, begin by boiling the smoked ham hocks on medium heat for a couple hours. Add more water as needed. You want to cook them down so that they become more tender. Keep the water that you boiled them in to add to your pot of beans. It will add more flavor to the meal.

Sort the dried beans to remove the blemished ones and  rocks, then use a colander to wash them thoroughly under clean running water.

Next, place the beans in a bowl, along with all the other ingredients (except the salt), and allow them to soak overnight in the refrigerator.

The next day remove them from the frig and transfer everything, including the boiled smoked ham hocks and the water it was cooked in. Add everything to the cooking pot and bring it up to a slow boil.

When you have reached a boil set the heat on medium-low and stir occasionally until the beans are cooked. I call this waiting for that tender moment (usually around 1 1/2 hours).

After that you may add the salt.

My friends love these pintos with rice or cornbread.

You may find other ways to enjoy them so explore!

Ahheee!! Bon Appetite!

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Sunday, March 01, 2015

Cajun Hobo Dinner Recipe|Slideshow Instructions

The reason I called this meal a Cajun Hobo Dinner is because I added the vegetable 'trinity' to the meal, i.e., onions, bell pepper and celery, as well as the other vegetables and seasonings outlined in the list below.

I wrapped all of the layered ingredients in aluminum foil and cooked the hobo dinners for 45 minutes at 400 degrees F.

This is a very simple and gratifying meal to prepare.


  • ground beef, (1/2 lb. for each meal)
  • slice of onion
  • slice of potato
  • slice of bell pepper
  • carrot slices
  • celery slices
  • DIY Cajun seasoning
It is best to not exceed 1/2 inch on the sliced vegetables so they can have a chance to fully cook during the allotted time (45 minutes).

Of course there are other methods of cooking the same meal at different temperatures. You can prepare this in the oven at 350 degrees F. for about an hour, or you can stack your hobo dinners in a slow-cooking crock pot and cook it for several hours. It's your choice.

Bon Appetit!

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Boudreaux and His Mule - Audio (Cajun humor)


In court, Mr. Boudreaux tries to explain his side of the story concerning a major vehicle accident involving a trucking company, himself and his mule, Clotile.
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