Hot Spiced Nuts

This is a very simple recipe, yet it adds a bit of class to an otherwise lackluster bowl of nuts. You can use mixed nuts or, for some real decadence, use fancy cashews.

2T        Fresh Rosemary, minced

2t         Brown Sugar

1T        Kosher Salt

½ - 1 t     Cayenne (This is according to your taste)

1T        Butter

1½ lb.  Cashews

As with most recipes, these quantities are just a suggestion. Tinker with it so it suits your taste!

Heat nuts in a skillet until the oils start to ooze. Empty into a bowl. Combine dry ingredients. Melt butter in the skillet. Add dry ingredients and mix. Then add nuts and mix well. Turn off heat. Spread on a cookie sheet to cool individually so the nuts don't clump.

Brats & Peppers - Appetizer Style

You're having a party, serving a variety of delicious appetizers, some new and different and some old favorites. This is a slight twist on the tried and true bratwurst with peppers and onions. It is a great way to enjoy this classic without stuffing yourself. Remember, there are so many other things to try that you don't want your guests filling up on one main dish.

I don't list any amounts because your quantities will depend on the size of your party.

Bratwursts 
Beer - several cans of a beer that you can do without.
Onions, slivered 
Peppers, red & green, slivered
Dollar rolls, or small buns - any small roll will do.


Saute onions & peppers.Boil the bratwursts in beer just until they change color.* Grill bratwursts and do not let them burst. Allow them to cool enough to handle. Slice into ¼” pieces. Mix together with bratwursts.


Keep hot in crockpot. Have your choice of rolls set up next to the crockpot so your guest can serve themselves.

*I used to think this was a wasted step, but I was wrong! Boiling the bratwursts will remove a bit of grease and will infuse them with moisture that will help with the grilling stage. Don't worry, you won't taste the beer when you eat them, but they will be so much juicier than without this step. Remember, any time a bratwurst bursts on the grill, it makes for a nice sizzle, but that is because some of that wonderfully flavored juiciness is spilling into your fire. Try not to let that happen.

Stuffed Jalapenos

This is a great appetizer that goes especially well with a rowdy occasion such as a football game party. (Some may even say that these snacks go great with beer!)

You can do the preliminary work ahead of time and simply pop them in the oven when it's game time. I will give quantities, but as with most recipes, varying portions won't ruin a dish; it will only affect the taste and texture and since people have different preferences, you can skew things your way.

15 jalapenos, halved lengthwise. (Remove seeds & membranes)
1 - 2 T Cooking oil

¼ C minced onion (I prefer red)

¼ C minced bell pepper (Red for color)

3 T minced garlic

2 Lbs. Bulk Italian sausage

2 C Mascarpone or cream cheese

¼ C grated Parmesan, plus more for garnish

½ C Shredded Mozzarella

Minced chives for garnish

Preheat oven to 300° F. Place jalapenos on cookie sheet and roast for 5 minutes. Remove and allow to cool.

Heat oil in a skillet. Add onions, peppers, and sausage. Cook until sausage is browned. When you have a couple of minutes of cooking time remaining, add the garlic. (Cooking it too long can make it bitter.) Remove from heat and place in a large bowl to cool until you can work with it. 

You might want to use surgical gloves to keep you from wearing that garlic and onion scent for days. They'll also give you a slight heat barrier. Add the mascarpone (or cream cheese) and Parmesan. Mix thoroughly and season with salt and pepper. Fill each jalapeno half and top with Mozzarella, then Parmesan.

Bake for 5 minutes or until cheese has melted. Remove from oven and garnish with chives.

Snacks For The Big Game

For the next couple of weeks, I am going to share some ideas that have worked well for Super Bowl parties that I have had in the past.

Mexican Egg Rolls (Sort of)

Use a package of large wontons. Saute 1½ cups of chicken meat, flavored with Mexican seasonings. (I use dark meat; it is juicier.) Combine with a half cup of sour cream and a third cup shredded Mexican cheese blend. Add a 4 oz. can of green chilis and 2 tablespoons chopped cilantro. Adjust your quantities to get the flavor and texture you want. (I use more cheese than this.)

Place a wonton on a flat work surface with a corner toward you. Put a small amount of filling near the nearest corner of the wrapper. Fold that corner over the mixture toward the center of the wrapper. Tightly roll up 1 turn and then fold in the sides. Dip your finger in water and run it along the open corner and edge. Tightly roll up the rest of the way, sealing the edges and seam shut. Place "egg rolls" on baking sheet that you have sprayed with cooking spray. Bake 10 to 12 minutes at 400°, until golden brown.

Serve plain or with dipping sauces. You can use salsa or you can combine honey, jalapenos, and vinegar for a sweet/tangy sauce.

Grilled Bananas For Dessert

This is a great way to top off a grilled meal with very little trouble. Slice several bananas crossways and place on aluminum foil. (Quantity will vary depending on how many people you have.) Add a couple of pats of butter, some brown sugar, small amount of cinnamon, and a dash of nutmeg. Wrap your foil into a tight packet - heavy duty foil works best - and place on the grill. There will be enough residual heat as your fire dies to do the job without burning the bananas.

When your meal is finished, dish up some vanilla ice cream. Get your bananas off of the grill and stir just to make sure the ingredients are well mixed. Spoon some of the hot mixture over the ice cream. This is a simple and delicious way to finish a meal prepared outdoors.

Best Corn Ever

Years ago I was introduced to the best corn-on-the-cob I have ever eaten. I have never seen it prepared like this anywhere else...except for when I fix it. It's so easy and nearly foolproof! You won't have any of those charred kernels like you see on cooking shows. It can be done on a gas grill, but I work with my Weber charcoal model.

Get your corn in the husk and do not peel it back to check the kernels. You'll just have to feel the ears and pick the best ones you can. Pull off all of the silks you can and whatever is left on the ear after cooking will pull off easily. Soak the corn in a bucket of water for 20 minutes or as long as an hour or so while your fire is getting hot and you are preparing other things to grill.

When you are about to put the corn on the grill, put the silks and any excess pieces of husk in the fire. It'll add a bit of flavor. Place the corn over a hot fire and turn when the bottom side begins to dry and the husks begin to char. Repeat this process until "browned" on all sides. The corn will be steamed from the moisture that is in the husks.

A good way to remove from the grill is to use an old oven mitt that you might dedicate to outdoor cooking. Peel the corn and butter and salt it while holding the husks. If preparing a large amount for a party, you can melt butter in a pitcher of hot water and just dip the corn in it before salting. The butter will remain on the top of the hot water. Total cooking time will be in the 15 - 20 minute range.

This method works great for freezing. Grill a large quantity of fresh corn and when you're finished, peel the corn and cut off the stalk. Put the flat end of the cob on a cutting board and run a sharp knife down the cob, slicing all of the kernels onto the board. Package immediately in freezer bags and have fresh tasting grilled corn all winter!

Tomorrow, dessert...on the grill!

Smoking: What Wood To Use?

Remember that the methods of cooking you choose are based on your personal tastes. I use a charcoal grill - never an outdoor gas cooking machine. Gas is for cooking indoors; charcoal and wood are for cooking outdoors. When smoking meat, whether barbecuing or not, you can add another layer of flavor by using wood for your smoking. There are many kinds of wood and some of the more popular woods to use for cooking are, hickory, mesquite, cherry, apple, - really any fruit wood will add good flavor.

What you use will depend on availability and personal preference. Hickory grows abundantly where I am so I was raised on hickory smoked barbecue. I was an adult before a business trip took me to Texas where mesquite is the more available wood and I tasted that wonderful and distinctly different (from hickory) flavor. I like variety so I alternate what I use.

I have found that cherry wood works well for beef when you want to add that rich, sweetness to your steaks or burgers. The more woody taste of hickory works well with pork and chicken. If I had mesquite available, I would certainly give you my opinion on that too. There is no right or wrong answer. Just use what you like.

Barbecue - Going Against Convention Adds Layers of Flavor

There are many styles of barbecue across the country. I am from Southern Indiana and most of the barbecue around here uses a tomato based sauce. I have also run across some who prefer to use a dry rub. Those who swear by one of these two distinct styles typically will not have anything to do with the other method of cooking. I like both, so I began using them together and it is fantastic!

Simply rub your choice of meat - Boston butt, ribs, etc. - with a generous amount of your favorite rub. (Mine has 16 ingredients.) Wrap the prepared meat tightly and refrigerate for a day or two. When it comes time to smoke the meat, apply your sauce while cooking.* The result will be an initial taste of that sweet - spicy - tangy sauce, followed by the distinctly separate flavors of the seasonings in the dry rub.

*Notice I said to apply your sauce while cooking. Every big time barbecue "expert" I have heard uses the terms, "low and slow with indirect heat," to describe the temperature and cooking technique. They will also tell you that you don't want to baste your meat until the finish because the sugar in the sauce will burn. Since you will be using a low, indirect heat (about 225°), the sauce won't burn on the meat and the smoking process will add another dimension to the flavor of your sauce.

I just shot down two barbecue standards, but for my taste, this method combines the best of both worlds.