Entries tagged ‘garlic’

This was formerly called lazy man’s chicken but the ladies seem to love it so much that my slugging percentage dramatically increases whenever I make it – if you know what mean.

Better make a lot of this appetizer. It goes fast! Serves about 4 people.

Don’t miss out on the Turkey Rub if you’re going to be deep frying a turkey! This is a great alternative to packaged seasoning.

We’ve said it before… what could be better than shrimp. Oh yeah, cajun shrimp.

Nothing beats a great rack. And ribs are no exception. We like ours steamed and grilled. Get your grill fired up on medium and lets get started.

Whether cajun cooking thrills you or scares you, here is a recipe we can all deal with—unless you don’t eat pork.

This recipe is great for a few reasons… obviously one of them is because you get to eat pork.. hot pork. Have copious amounts of beer standing by to extinguish the flames coming off your tongue.

About as easy as it gets. Great flavor, nicely spiced. Serves 6 people.

Historically, the very first contribution to our website from a girl. Belly Babe Laurissa James takes aim at our beloved textiles but delivers a good chicken teriyaki recipe.

Great way to use up left over steaks or roast beef. Serves 6 people.

Braised Sirloin Tip roast with hot giardiniera, dark beer, herbs and spices.

I first enjoyed this morsel in a funky restaurant/bar downtown in Manhattan. They are a terrific starter or a party dish. The level of heat depends on the heat of the pepper. These little buggers can burn you mouth so be careful, especially if you’re using the merciless peppers of Quetzlzacatenango! Grown deep in the jungle primeval by the inmates of a Guatemalan insane asylum.

Here is an all purpose dry-rub recipe that is sure to please all of the subjects at your next barbecue. To make it interesting, we’ve included an easy to follow pork spare rib recipe.

March 17th may be the greatest day corned beef has ever known, but the day after St. Pat’s is the perfect time to mince the remains of the previous day into a hash fit to side the breakfast of kings.