chef blade's

39

Recipes

Teriyaki Kabobs

(1 reviews) Posted by chef blade  

These are great made with beef sirloin or pork tenderloin; whatever you're in the mood for. Blanching the green peppers will soften them a little, but not necessary. Grilling over charcoal is a plus. MORE»

Recipe #91330

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Devil's Fire Baked Chicken

Posted by chef blade  

Much better than eating hot wings for dinner. This chicken has a bite of it's own....good flavor combo. MORE»

Recipe #78105

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Baked Country Cheese Grits

(1 reviews) Posted by chef blade  

This savory grits dish is not only great for brunch, but really any time of day. Top with freshly ground black pepper and your favorite hot sauce. MORE»

Recipe #76629

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Blackened Turkey Breast

(1 reviews) Posted by chef blade  

A different way to serve turkey. This is not a slow roasted bird! If you are grilliterate, this can be done using the indirect method with a little hickory or mesquite added to the charcoal. MORE»

Recipe #76518

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Sweet and Savory Venison

(1 reviews) Posted by chef blade  

This is really good served with garlic smashed potatoes and green beans. MORE»

Recipe #75610

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Baked Pumpkin Wedges

Posted by chef blade  

A different way to serve pumpkin as a side dish. The subtle flavorings let the pumpkin taste come through very well MORE»

Recipe #75373

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Peppered Venison with Mushrooms

(1 reviews) Posted by chef blade  

I'm not a fan of the crockpot, but this worked great.....use FRESH mushrooms and FRESHLY GROUND BLACK PEPPER....serve with wide noodles MORE»

Recipe #75334

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Kicked Up Marinara Sauce

(2 reviews) Posted by chef blade  

I've made this for years in the kitchen, usually in 3 gallon batches or more. It freezes well and is a good base for meat sauce if you want to add equal portions of browned, ground beef and Italian sausage MORE»

Recipe #74125

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White Bean Turkey Chili

(2 reviews) Posted by chef blade  

A recipe from a friend. Not real spicy, but flavorful. Great served in bowls and topped with tortilla chips and cheddar, and in my case, a ton of jalepenos. MORE»

Recipe #73934

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Spiced Black Beans

(5 reviews) Posted by chef blade  

Really good and spicy bean dish that goes well with grilled beef and pork. Add a few splashes of hot sauce towards the end of cooking time.( Without the bacon, this is very good as a vegetarian dish; OR, an ounce or two of chorizo sausage can be... MORE»

Recipe #73906

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Sauteed Pork Chops Milanese

(2 reviews) Posted by chef blade  

This technique can be applied to bone-in chicken thighs (remove flesh from the bone, and pound)or an even easier option of boneless, skinless chicken breasts. Serve with warm pasta, steamed potatoes, or rice, with a little marinera sauce on both... MORE»

Recipe #71552

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Herb Grilled Flank Steak

Posted by chef blade  

AKA Carne Asada in Spanish circles. Serve as is, or cut the meat slices into bite-sized bits and wrap in warm tortillas! Pico de gallo, cilantro, cheddar cheese and salsa go great with this. MORE»

Recipe #71249

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Carolina Style Barbecued Venison

Posted by chef blade  

This technique is time consuming, but worth the wait. Adds a little fat to a non-fat piece of venison (and a lot of moisture) Deer heaven instead of Hog heaven MORE»

Recipe #70346

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Texas Two-Step Pork Chops

(16 reviews) Posted by chef blade  

From Weber's 'Grill out Times' newsletter. I didn't even change the corny name. Added cayenne pepper the second time around for more heat. Nice, unmessy way to grill chops MORE»

Recipe #60136

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Panned Creole Shrimp

(1 reviews) Posted by chef blade  

Lot of restaurants in New Orleans serve a version of this with shells on. I like them peeled. Not a low fat dish. Use really fresh shrimp, pepper and thyme. MORE»

Recipe #57061

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Herbed Habanero Dip for Calamari

(1 reviews) Posted by chef blade  

Can't take credit for this spicy dip. From food writer Rich Rubin. Lots of herb, big bite. Really neat on fried calamari or shrimp! MORE»

Recipe #56058

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South West Pan Fried Pork Chops

Posted by chef blade  

The are great with Tex Mex side dishes, or just a huge salad with Ranch dressing and cornbread. Bone-in chops are fine; just increase the cooking time a little and have a bit more "dry rub" on hand.Enjoy MORE»

Recipe #46422

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Turkey Thigh Cacciatore

(2 reviews) Posted by chef blade  

Little effort here, but great results! Leftovers are nice on toast. MORE»

Recipe #45596

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Dutch Oven Country Hen

(1 reviews) Posted by chef blade  

A regular chicken can't match the taste of a fresh hen. Very little fat here. Let this bird rest for 20 min. before quartering. Serve with the vegetables and buttermilk biscuits! MORE»

Recipe #40350

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Garlic French Dip

(1 reviews) Posted by chef blade  

We served a ton of these every week. Slice thin, serve on crusty French rolls with home made or canned beef stock for dipping MORE»

Recipe #40227

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