The Readers Recipe Exchange

“The Readers Recipe Exchange” Recipes …

Please check back on a regular basis as we’ll be updating this page regularly .

Since I am so far behind, (from missing all of my writing deadlines), we shall do something different this month. I am going through all of my request and recipes from the last several years, looking for recipes that say they would LOVE to have a recipe or any mention of Love since it is the Month of Love. Now, the recipes of Love.

Our first recipe is for Paul Adkins of Xenia, OH. Who, stated that he loved raspberries and chipotle peppers and does anyone have a recipe for Raspberry Chipotle Barbecue Sauce?

“RASPBERRY CHIPOTLE BARBECUE SAUCE”

1/4 cup unsalted butter

1/4 cup shallots, minced

2 cloves fresh garlic, pressed

1/2 cup cane sugar

1/2-cup orange juice, concentrate

1 tablespoon fresh ginger, peeled and grated

1 teaspoon sea salt

1-teaspoon fresh ground black pepper

1/2 teaspoon ground cinnamon

1/4-teaspoon ground clove

1-can chipotle peppers in adobo sauce, pureed

1 cup seedless raspberry jam

1 32 ounce bottle ketchup

1/4 cup Grand Marnier (optional)

Melt the butter in a saucepan over medium hot heat and saute the shallots and garlic cook until soft, stirring, about 5 minutes. Add the sugar, orange juice, ginger, salt, pepper, cinnamon, and cloves, blending with a wire whisk heat until the sugar has dissolved. Blend in the chipotle puree, jam, and ketchup, stirring until well blend. Bring to a boil. Reduce heat and simmer for 30 minutes. If you are using the Grand Marnier add it the last 5 minutes of cooking. Yield 6 to 7 cups. From the files of Paul Kirk, Roeland Park, Kansas.

Our next recipe is for all lovers and Anne Braly of Chattanooga, TN. Chateaubriand

CHATEAUBRIAND with BÉARNAISE SAUCE

1 1/4 to 1 1/2 pound center cut beef tenderloin at room temperature

2 tablespoons olive oil

1-tablespoon garlic salt or kosher salt

1 tablespoon coarse ground black pepper

Béarnaise Sauce

2 tablespoons dry white wine

2 tablespoons tarragon vinegar

2 tablespoons shallots, minced

1 tablespoon fresh tarragon, minced

1/4 teaspoon white pepper

1/8 teaspoon sea salt

2 large egg yokes

1 tablespoon fresh lemon juice

1/8 teaspoon sea salt

2 to 3 drops Tabasco or hot sauce

1 cup hot melted butter

Combine the wine, vinegar, shallots, 1/2 of the tarragon pepper and salt in a small saucepan. Bring to a boil. Reduce mixture down to 1 tablespoon, 2 to 3 minutes. Set aside.

Combine the egg yolks, lemon juice, salt and hot pepper sauce in a blender cup with a steel blade. Cover and blend on medium-low speed. Pour the hot butter through the feed hole in a steady thin stream. When the sauce thickens add the tarragon reduction and the rest of the tarragon. Blend briefly, taste and adjust seasoning if desired. Keep the sauce warm to serve; being careful not to get it too hot, the sauce will break.

Rub the tenderloin all over with olive oil and season with garlic salt and pepper. Grill over medium hot coals, covered for 10 to 12 minutes per side for medium rare, longer id desired.

Slice the tenderloin into 1/2-inch slices. Top with a small amount of sauce; serve the rest of the sauce on the side. From Wayne Davis of Spartanburg, SC.

Dessert is for Ernie Hagen of Grandview, MO. and all of you lovers or should I say all of you chocolate lovers it’s Pears Belle Helene (chocolate topped pears)

PEARS BELLE HELENE

4 to 6 evenly-sized Anjou or Bartlett pears, pared

Sugar Syrup

2 cups water

1/2 cup sugar

1 vanilla bean split

1 1/2 cups orange chocolate sauce

Combine the water, sugar and vanilla bean in a saucepan over medium heat, stirring until the sugar has dissolved. Place the pears in the saucepan making sure that the pears are covered, if not add more water. Gently poach for 20 to 30 minutes. Remove from heat and cool in the syrup. Be sure the pears are thoroughly cooked or they will discolor after they are drained. To serve, drain the pears, set on a platter or in an attractive dish and spoon over the orange chocolate sauce.

ORANGE CHOCOLATE SAUCE

1 large orange

6 squares (6 ounces) unsweetened

1 1/2 cups water

1/2 cup sugar

pinch of salt

4 sugar cubes

Rub the sugar cubes over the orange until saturated with zest oil.

Melt the chocolate in the water over gentle heat, add the sugar and salt and simmer, uncovered, until the sauce is syrup and coats the back of a spoon. Take from heat, stir in the orange-soaked sugar cubes until dissolved; chill. From Chef Tom Ingalls of Buffalo, NY.

Our first recipe is for Patrick Brennan of Kirkland, IL. And is a great accompaniment to any barbecue. It’s for Smoked Roasted Garlic Smashed Potatoes.

SMOKED ROASTED GARLIC SMASHED POTATOES

5 pounds Yukon Gold potatoes

1 tablespoon sea salt

6 to 8 cloves smoked roasted garlic

1/4 pound butter

2 cups half and half warm

1 teaspoon sea salt

1/2 teaspoon white pepper

1/2 cup Parmesan cheese, grated (optional)

Wash the, potatoes, place in a stockpot and cover with cold water and 1 tablespoon sea salt. Bring to a boil. Reduce heat and simmer until tender. Drain potatoes and place in a bowl, (with skins) add garlic, butter and warm half-and-half, and mash and whip until you get the desired texture. Blend in the cheese if desired. Serves 8 to 10. From the files of Paul Kirk.

Our next recipe is for Larry Reed of Pawnee, OK., Mediterranean Flank Steak.

MEDITERRANEAN FLANK STEAK

2 flank steaks 1 1/2 pounds to 2 pounds each

Mediterranean Marinade

1 1/2 cups strong bodied red wine

1/2 cup virgin olive oil

1 tablespoon Italian seasoning

1 tablespoon granulated garlic

1-teaspoon fresh ground black pepper

1 teaspoon sea salt

Combine all of the ingredients and blend well with a wire whisk. Place the flank steaks in a glass-baking dish or in zip lock plastic bags and pour the marinade over the steaks, making sure that the steaks are covered. Marinate for 4 to 6 hours or over night in the refrigerator. Remove from the marinade and grill to desired doneness. From Famous Dave ‘s BBQ of Minn., MN.

 

Our next recipe as I under stand it, that things go better with Coke. It’s a barbecue sauce made with Coke.

COKE-A-COLA CLASSIC BBQ SAUCE

1-32 ounce bottle of ketchup

1 can Coke, flat

1 cup brown sugar, packed

1/2 cup white vinegar

2 tablespoons chili powder

1 tablespoon black pepper

2 teaspoons dry mustard

1 teaspoon ground ginger

1 teaspoon salt

1 teaspoon liquid smoke

1/2 teaspoon allspice

1/2 teaspoon cayenne

1/4 teaspoon ground mace

Combine the Coke, brown sugar, vinegar, chili powder, pepper, mustard, ginger, salt, smoke, allspice, cayenne, and mace in a saucepan over medium heat and stir well, until the spices have dissolved. Add the ketchup and bring to a boil, stirring. Reduce heat and simmer for 30 to 45 minutes or to the desired thickness. Yields about 6 cups. From Dean Bury of Blue Springs, MO. and Mean Dean’s Smoking Machine.

Spring is in the air as one of the particapents of the BBQ Forum stated so start your smokers! My question would be who ever stopped? My smoker goes year round! I guess what I’m trying to say is on a cold winter night there is (almost) nothing that is better than barbecue right off the pit.

Our first recipe is for Ms. Pig Out Publication Karen Adler. I wonder if this recipe will be re-worked and end up in a new marinade cookbook. Whole Citrus Marinade.

“WHOLE CITRUS MARINADE”

4 lemons

2 limes

1 juice orange

2 tablespoons sugar

2 shallots, minced

2 fresh cloves garlic, pressed

2 teaspoons fresh ginger, peeled and grated

1 teaspoon sea salt

1/2 teaspoon black pepper

1 cup pure olive oil

Juice the lemons, limes and orange, in a large non-reactive bowl. Add sugar, shallots, garlic, ginger, salt and pepper, stirring to dissolve the sugar and spices. Whisk in the oil or put the citrus mixture in a food processor with a steel blade and add the oil in a slow thin stream, until all incorporated.

From Mike Kupstas (Wizards of Hog), Town and Country, MO.

Our next recipe is for Paul Hood of Monterey, TN. for Green Chile Pickle Relish.

“GREEN CHILE-PICKLE RELISH”

4 poblano chilies, grilled, peeled, seeded and diced

3 medium dill pickles, diced

1/4 cup red onions, diced

3 tablespoons fresh lime juice

1 tablespoon honey

2 tablespoons fresh cilantro, minced

1 teaspoon kosher salt

1 teaspoon black pepper

Combine the peppers, pickles, onions, lime juice, and honey in a medium bowl and season with the salt and pepper.

Yield about 3 cups. From Rosella Meyers of Cheektowaga, NY.

 

Next we have a very tasty recipe for is much better than StoveTop Stuffing, it’s for David J. Frary of Salem, MA. Jalapeno-Cornbread Dressing.

“JALAPENO CORNBREAD DRESSING”

(Stuffing)

6 to 8 cups cornbread, cubed

1 cup (2 sticks) butter

2 cups chopped onions

2 cups chopped celery

1/2 cup finely chopped jalapeno peppers

2 teaspoons ground sage

2 teaspoons dried thyme leaves

2 teaspoons poultry seasoning

Salt and pepper to taste

2 eggs slightly beaten

1 1/2 cup stock (turkey, chicken, pork or vegetable)

Place the cornbread in a large bowl and set aside. Melt the butter in a large skillet over medium heat. Add the onions, celery, jalapenos and saute until tender, but not browned. Remove from the heat. Stir in the sage, thyme, poultry seasoning, salt and pepper. Add the mixture to the cornbread. Stir in the eggs. Blend in the stock a half-cup at a time, until mixture is moist but not wet. Taste and adjust the seasoning. Spoon dressing into a large buttered baking dish. Cover and bake 45 to 50 minutes, until the dressing is browned, or stuff your turkey, pork chop or chicken with dressing and bake as directed. Yields 9 to 10 cups. From Bill Rusk of Tulsa, OK.

It’s a new barbecue year and it’s time for the Super Bowl, so instead of the regular The Reader Recipe Exchange, it will be recipes for a Super Bowl party. May your team win. Go Chief’s!

Once you try these, you’ll understand the name—they’re utterly, totally addictive! These are a bit messy and time-consuming to make, but they’re worth every minute. They’ll impress the heck out of your friends, too, and you’ll wish you’d made more of them. They also taste great the next day.

Heroin Wings

4 pounds chicken wings

1 cup grated Parmesan cheese

2 tablespoons dried parsley

1 tablespoon dried oregano

2 teaspoons paprika

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup butter

Preheat the oven to 350°F. Cut the wings into two sections discarding the tips. Combine the Parmesan cheese and the parsley, oregano, paprika, salt, and pepper in a bowl. Line a shallow baking pan with foil. (Do not omit this step, or you’ll still be scrubbing the pan a week later.)

Melt the butter in a shallow bowl or pan. Dip each drumstick in butter, roll in the cheese and seasoning mixture, and arrange in the foil-lined pan.

Bake for 1 hour, and kick yourself for not having made a double recipe!

Yield: About 50 pieces.

For all of the non-cooks here is a simple and good cold spread or dip.

Egg Salad – Cheese Spread

  2 cups shredded process cheese
4 hard cooked eggs — chopped
1/2 cup mayonnaise or salad dressing
1/4 cup sweet pickle relish
1 teaspoon prepared mustard

1/2 teaspoon cayenne (optional or to taste)
Salt and pepper — to taste

Combine first six ingredients in a mixing bowl; season with salt and
pepper.
Makes about 3 cups.

 

This is a very delicious hot crab dip and it’s easy to throw together.

Cheesy Crab Dip

1 lb. lump crabmeat 1 (8 oz.) pkg. softened cream cheese 1/2 c. sour cream 2 Tbsp. Miracle Whip or mayonnaise 1 Tbsp. lemon juice 1 tsp. Worcestershire sauce 1/2 tsp. dry mustard Pinch garlic salt 1 Tbsp. Milk 1/2 c. grated Cheddar cheese In large bowl, combine cream cheese, sour cream, mayonnaise or Miracle Whip, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make creamy. Stir in half of grated cheese. Fold crabmeat into cheese mixture. Pour into 1-quart casserole. Top with remaining cheese. Bake 325 degrees until mixture is bubbly and browned, about 30 minutes. Serve with Sociable or other crackers.

Since almost everyone likes stuffed mushrooms, these are great for putting people in a party mood.

Crimini Stuffed with Spicy Guacamole

2 medium tomatoes, seeded and diced

1 small onion, diced

2 Serrano chilies, finely diced

1 teaspoon salt

1 ripe medium avocado

1/2 bunch fresh cilantro, stems removed

1 tablespoon white wine vinegar

Juice of 1 lemon

1 to 2 pounds fresh crimini mushrooms, cleaned and stems removed

Combine the tomatoes, onion, chilies, and salt in a medium bowl and allow to marinate for 15 minutes.

Meanwhile, split the avocado in half and remove the seed. Scoop out the avocado meat and place in a food processor. Add the cilantro, vinegar, 2 tablespoons water, and the lemon juice and blend until smooth.

Fold the avocado puree into the tomato mixture and refrigerate for 1 hour before using.

Adjust seasoning for filling with salt if necessary. Stuff the mushroom caps with the guacamole and serve.

Enjoy

Chef Paul

Our first recipe is great for entertaining and for Mark Novak of The Twin Rivers BBQ Social club of Mankato, MN. So mark when is the party?

Crab Cakes

1 large egg

2 tablespoons real mayonnaise

2 tablespoons minced green onions, white and green parts

1/4 teaspoon Old Bay seasoning

1/4 teaspoon Tabasco Sauce

1 pound fresh or pasteurized lump or backfin crabmeat

1 tablespoon plus 1 teaspoon half and half

Salt and fresh ground black pepper

1/2 cup (10) saltine crackers, crushed

6 tablespoons light olive oil

Lemon wedges for garnish

Mix egg, mayonnaise, onions, seasoning and Tabasco sauce in a small bowl and blend well.

Very carefully break up the crabmeat in a medium bowl and pat dry with a paper towels to remove excess liquid, making sure not to break up the lumps. Check for shells. Add the milk and season with salt and pepper to taste; toss gently to coat. Add saltine; toss gently to combine. Add egg mixture; gently toss once again to combine. Let stand for about 5 minutes, for crackers to soften.

Meanwhile, heat oil in a large skillet over medium-low heat. Using a standard 1/3-cup measure, scoop up a portion of the crab mixture, pressing it into the cup to make a compact cake. Shake cake onto a large plate. Repeat the process to make a total of 8 crab cakes.

A couple minutes before frying, increase heat to medium. Carefully add crab cakes to the skillet. Sauté, turning once, until golden, about 3 minutes per side. Transfer cakes to a paper towel-lined plate. Serve immediately with lemon wedges. From the files of Rick and Kate Naug of Edgewood, WA.

This next is for one of my favorites Rib-Eye Steaks and for Curtis Lehew, Possom Town Pit, of Lebanon, TN.

Dry-Rubbed Rib-Eye Steak

2 tablespoons cane sugar

1 tablespoon kosher salt

5 large cloves garlic, pressed

1 tablespoon crushed red pepper

1 tablespoon fresh ground black pepper

1/4 cup dry porcini mushrooms, ground to a fine powder in a spice grinder

1/4 cup extra-virgin olive oil

1-28 to 30 ounce rib-eye steak (roast)

Best-quality extra-virgin olive oil, for drizzling

Beat-quality balsamic vinegar, for drizzling

In a small bowl combine the sugar, salt, garlic, red and black pepper, mushroom powder and olive oil and stir to form a thick paste. Rub the paste all over the steak, wrap in plastic wrap and refrigerate for 12 hours or overnight.

Remove the steaks from the refrigerator and un-wrap and brush off any excess rub- marinade with a paper towel. Grill, covered, over hot coals for 25 to 30 minutes, turning every 6 minutes or to an internal temperature of 135 F degrees for medium rare.

Allow the steak to rest for 10 minutes, then slice against the grain. Drizzle with the olive oil and balsamic vinegar and serve immediately. From Jack Hataway, Circle J Bar B Q of Harrison, AR.

Our next recipe is for David Klose of BBQ Pits by Klose of Houston, Texas for Grilled Quail that rivals the one’s he serves.

Quail with Bacon and Honey

1/3 cup honey

1 tablespoon balsamic vinegar

1 teaspoon finely chopped fresh sage

Sea salt and freshly ground black pepper

8 semi boneless quail with wings and legs attached

8 slices thin bacon, practically cooked

2 tablespoons extra-virgin olive oil

1/2 cup dry white wine

2 fresh rosemary sprigs, each 6 inches long

1 tablespoon unsalted butter

Preheat the oven to 350 F degrees. In a small bowl, whisk together the honey, vinegar, sage, and salt and pepper to taste. Season the quail with salt and pepper, then tuck the wing tips under the body of each quail. Wrap each bird with a slice of bacon. Put two quail side by side. Don’t let the quail touch or the bacon won’t crisp properly. Run 2 parallel skewers through both birds. Repeat with remaining quail. Trim the skewers to fit in a skillet. Generously brush the birds with the honey mixture.

Heat the olive oil over medium high heat in an ovenproof skillet large enough to hold all of the quail. Add the quail breast-side down, and sauté for 2 minutes. Turn and cook for 2 minutes on the backside. Transfer the skillet to the oven and bake until the quail are firm and nicely caramelized, about 15 minutes.

Transfer to a serving platter and pour off any fat in the skillet. Add the wine and rosemary to the skillet and return to medium high heat. Simmer, scraping the bottom of the skillet with a wooden spoon, until all the caramelized bits dissolve and the mixture has a consistency of a sauce. Remove from the heat and whisk in the butter. Strain the sauce though a sieve held over the quail and serve immediately. From Gary Wells of Grandview, MO.

Our first recipe is for Bob Mercurio of Clarence, NY is for Lemon Grilled Salmon. Which uses a savory marinade that includes dill that gives the salmon mouth watering flavor. Since it can be grilled or smoked.

Lemon Grilled Salmon

2 teaspoons snipped fresh dill, or 3/4 teaspoon dried dill weed

1/2 teaspoon lemon pepper

1/2 teaspoon sea salt

1/4 teaspoon garlic powder

1 salmon fillet (1 1/2 to 2 pounds)

1/2 cup packed light brown sugar

3 tablespoons chicken broth

3 tablespoons vegetable oil

3 tablespoons soy sauce

3 tablespoons finely minced green onions, white and green

1 small lemon thinly sliced

2 small onions, sliced

Combine the dill, lemon pepper, and salt and garlic powder and mix well. Sprinkle all over the fillet. Place in a large reseal able plastic bag or a shallow glass container. Combine the brown sugar, chicken broth, oil, soy sauce, and green onions; pour over the salmon. Seal or cover and refrigerate for 1 hour, turning once if necessary. Drain and discard marinade. Place salmon skin side down on grill over medium heat; arrange lemon and onion slices over the top. Cover and cook for 15 to 20 minutes or until fish flakes easily with a fork, or cook indirect at 230 F degrees to 250 F degrees for about 40 to 60 minutes or until the white protein shows on top. Be careful not to over cook. Serves 6. From Bob Lyon of Bellevue, WA.

Our next recipe is for Mark Norton of Marshalltown, IA a recipe for Rosemary Pork Loin.

Rosemary Pork Loin

1 boneless pork loin roast (3 to 3 1/2 pounds)

1/2 cup chopped green onions, green and white

2 1/4 cups chicken broth

1/4cup cider or red wine vinegar

2 tablespoons olive oil

4 cloves garlic, minced

1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried rosemary, crushed

1 teaspoon black pepper

1 teaspoon salt

2 tablespoon cornstarch

1/4 cup cold water

Place the pork in a large reseal able plastic bag. Combine the onions, 1/4 cup broth, vinegar, oil, garlic, rosemary, salt and pepper, pour over the pork. Seal and refrigerate 4 to 8 hours or overnight, turning occasionally.

Remove pork from the marinade and place in a roasting pan, fat side up. Combine marinade with the remaining broth; pour over the pork. Bake of, uncovered at 350 F degrees for 2 to 2 1/2 hours or until meat thermometer reads 160 F to 170 F degrees, or smoke to that temperature. From Mark Chris, Three Little Pigs, Independence, MO.

Our next recipe is a lot of fun, a lot of work, but well worth the time and trouble. This recipe Pizza From Scratch is for Randy Sorenson, Old West Bar B-Q, Castle Rock, CO.

Pizza From Scratch

1 package (1/4ounce) active dry yeast

1 cup warm water (110 F to 115 F degrees)

2 tablespoons vegetable oil

1 teaspoon salt

1 teaspoon sugar

2 3/4 to 3 1/4 cups all-purpose flour

Sauce

1 can (15 ounce) tomato sauce

1/2 cup chopped onion

3/4 teaspoon Italian seasoning

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon black pepper

Toppings

1/2 pound bulk Italian sausage, cooked and drained

1 can (4 ounces) mushrooms stems and pieces, drained

1 medium green pepper, sliced

1 1/2 cups (6 ounces) shredded mozzarella cheese

In a mixing bowl, dissolve yeast in water. Add oil, salt, sugar and 2 cups flour. Beat on medium speed for 3 minutes. Stirring in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes.

Meanwhile, combine sauce ingredients; set aside. Divide dough in half. On a floured surface, roll each portion into a 13-inch circle. Transfer to two greased pizza pans ; build up the edges slightly. Bake at 375 F degrees for 15 minutes or until lightly browned. Spread sauce over hot crust; sprinkle with toppings. Bake 20 minutes or until cheese has melted. This can also be done in your pit! From Dave Martin, Slidell, LA.