Sauteed Brussel Sprouts

 So most people are suspect of brussel sprouts, for whatever reason. I believe that you haven't had them prepared correctly. If you like cabbage, then you should love brussel sprouts. I prefer them sauteed as opposed to boiled.

 So cut the bottom of the brussel sprouts off, and rinse them off. Make sure you check the brussel sprouts leaves to ensure there are no worms between the leaves. Set the sprouts to the side so the water can continue to drain off.

 Heat up a skillet on a medium to high heat. Add one tablespoon of olive oil. I also uses a tablespoon of whipped butter. The whipped butter gives it the rich taste.

 Once the skillet is hot, place the brussel sprouts in the skillet.

 Turn the brussel sprouts over after 5 minutes. You want to make sure that they do not burn. Once they are cooked on both sides, add the following.

1 tablespoon of sea salt

1 tablespoon of garlic powder

1 tablespoon of garlic salt

1 tablespoon of mixed or black pepper

Once both sides are cooked thoroughly, place a top over the skillet and let them continue cooking for another 15 minutes with out any additional heat. This makes them soft, and not soggy. Remove from heat and Enjoy!

Grilled Ribeyes (One bone-in & One Bone-out)

Sea Salt- 1 tablespoon (1/2 tablespoon each side)

Garlic & Wine seasoning or Garlic Powder-1 tablespoon (1/2 each side)

Pappy's Seasoning 1 tablespoon- (1/2 each side)

A1 Dry Rub- 1 tablespoon (1/2 each side)

The red seasoning is from Winco and is called the steak marinade. Use 1 tablespoon of that if you are able to locate this in your local supermarket or something comparable.

Place wax paper on the counter. Rinse steaks off and place on wax paper

Add seasoning evenly to both steaks on both sides. Let the steaks marinate over night in the refrigerator or you can leave them on the counter top for no more than 1 1/2 to have a instant marinade.

Place steaks on grill and watch for desired level of wellness. I cooked this on a medium fire for a total of 15 minutes. The level of these particular steaks are more of a medium well

Remove from grill and serve. Enjoy!

Roasted Corn

Take fresh corn and open it.

Once the corn husk are pulled completely down (NOT OFF) remove the silk from the corn

Remove all silk and rinse off the corn, thoroughly. Pat dry and place to the side.

Sprinkle garlic powder on both sides of the corn ears. Cut butter chips small pieces and place two pieces on each side of the corn ear.

Once you have spread the garlic powder and butter chips evenly on corn ear. Pull the husk up completely to recover the ear. Cook on the top shelve of the grill and constantly turn over to ensure all sides are cooked. To check on the thoroughness you can pull the husk down occasionally.

Take off the grill and serve hot! Enjoy!

BBQ Lemon and Garlic Prawns

 

Take your prawns, clean and split them open on their tail.

 

Once the prawns are clean and split open devein the shrimp. Deveining is when you remove the vein that runs along the tail of the shrimp.  

 

Once the shrimps are deveined mix the prawns with 1 tablespoon of sea salt and garlic powder 

 

Cook shrimp on both sides until they turn pink on both sides. Do not over cook or they will be tough. You can grill half of a lemon and squeeze on prawns when they are completely cooked. Served with melted butter and Enjoy! 

Cajun Salmon marinated in orange juice

2 cups of orange juice

1 tablespoon of Chicken Poultry rub

2 tablespoons of Creole Seasoning

1 tablespoon of Pappy's Seasoning
 

 

Rub 1 tablespoon of Olive Oil on the bottom of a glass dish

Place the salmon over the Olive Oil (2pound fillet used)

Mix the seasoning together and spread liberally over the fish 

 

 Preheat oven to 350 degrees. Cover the fish with foil and cook for 30 minutes covered. Remove foil and cook for another 20 minutes. Remove from oven and serve while hot. Enjoy!

Belizean style pork chops

 

This is a red clay used in Central America to season meat and make soups. It comes in the above clay form or the below loose seasoning. When using the above you must add water to it and make it pasty.

 

 

1. 5 tablespoon of Pappy's Seasoning

1 tablespoon of Tone's six pepper seasoning  

3 tablespoons of Recardo Powder

 

3 pounds of boneless pork chops. These are about 2 to 3 inches thick. 

 

Mix the seasonings and spread evenly and liberally to both sides

 

Preheat oven to 350 degrees, cover with foil and cook for 30 minutes. remove foil and cook another 30 minutes. Remove from oven and serve hot. Enjoy!