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North Carolina Barbeque Red Slaw

I have had a few versions of this type of slaw at various BBQ joints in North Carolina and I have to say I enjoy it as much as I do traditional coleslaw. It is very good on BBQ sandwiches or alongside of pulled pork with hush-puppies. Hell it is even good on hot dogs.
1 head firm cabbage, grated ¼ cup Redneck chef BBQ sauce ¼ cup apple cider vinegar ½ can diced tomatoes 1 pinch of red pepper flakes 1 pinch of sugar ¼ cup sweet green pepper 2 tablespoons ketchup
Mix all ingredients in a large bowl and let stand in refrigerator overnight. Serve with pulled pork BBQ, pork BBQ sandwiches on buns, or even on hot dogs.
Serves 8 to 10

Blue Cheese Dressing

As a child, I did not like Blue Cheese Dressing at all, but as an adult I absolutely love it. The best I ever ate was at the Ember’s Restaurant in Graham, North Carolina. This is my attempt to make a recipe that I think comes as close as possible. This creamy dressing is at its best when tossed with crisp romaine or iceberg lettuce. Use it as a dip for crudites like carrot and celery sticks, radishes and steamed asparagus spears, too.
8 ounces Maytag or better quality blue cheese 1 cup sour cream 1/2 cup buttermilk 2 tablespoons finely chopped chives or green onions 1 Tbs. sugar Double Dash Worcestershire sauce 1 lemon juiced Dash hot sauce Sea salt Ground black pepper

Mash cheese with a fork in a bowl, leaving some large chunks. Stir in sour cream and buttermilk until creamy but with bits of cheese remaining. Stir Worcestershire and hot sauce and lemon. Season to taste with salt and pepper. Chill until ready to use.

Redneck Chef Salsa

I have had a couple of request for my salsa recipe so I decided to give it out even though I don't usually. I tend to add the kind of pepper I either have on hand from the garden or I try to buy various types of hot peppers (If you do not know the Redneck Chef likes hot stuff) Also I never measure so you may have to add more liquid ingredients or salt or whatever you like. I like this salsa fresh but I will sometime can it in mason jars. This salsa is very useful in recipes of all kinds not just Mexican or Southwestern foods. Try it with fresh fish or chicken thighs wrapped in foil and grilled for a tasty treat.


2 sweet onions chopped 4 large jalapeno peppers 2 any other kind hot peppers 3 to 4 cloves garlic 4 large fresh ripe red tomatoes peeled and chopped 1/4 to 1/2 cup fresh cilantro, rough chopped 2 limes juiced 1 small can roasted green chilies, drained and chopped 1 to 2 small cans tomato juice or even V8 if you like the flavor 10 to 20 dashes of Hot sauce, I like Texas Pete brand Sal…

Barbecue Shrimp

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2 pounds’ large shrimp, peeled and deveined
1/2 cup butter
1/2 cup olive oil
3 tablespoons Worcestershire sauce
1 teaspoon black pepper
A few of dashes of hot pepper sauce, or to taste. I use Texas Pete
1/4 teaspoon Italian seasoning
1 teaspoon garlic powder
1/4 teaspoon paprika
1 teaspoon salt
1 lemons, sliced

In a large skillet, melt the butter and add the olive oil.  Add the Worcestershire sauce, pepper, hot sauce, Italian Seasoning, garlic powder, paprika and salt. Mix well. Bring to a simmer and simmer about 3 or 4 minutes. Add the shrimp and sliced lemon. Cook, stirring occasionally until the shrimp turn pink. This should only take maybe 4 or 5 minutes. This is great served over rice or just with some crusty bread on the side to sop up all of the wonderful juice!

Mom’s Jalapeno Poppers

This post is for my wonderful mom. She is a great cook!
This is a slightly healthier version of fried jalapeno poppers that I like better than any fried version I have ever eaten.
24 fresh large jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6 ounces’ cream cheese, softened 1 1/2 cups grated Jack Cheese or Colby Jack 1/2 teaspoon ground cumin 2 large eggs 2 tablespoons milk 1 cup plain dry breadcrumbs 1/2 cup all-purpose flour

Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside. In a bowl, cream together the cream cheese, Jack cheese, and cumin. In a small bowl, beat together the eggs, milk. In a shallow dish, place the bread crumbs. In a third dish, combine the flour with salt and pepper to taste. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the bread crumbs, pressing to coat. If necessary, repeat the process. Place the coated pepp…

Clam chowder

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In North Carolina you will, in my opinion, find the best clam chowder on earth in the Outer Banks. It is healthier for you since it has no cream and I find the simple taste to be more pleasing because of its lightness. I love to visit the outer banks and this recipe takes me there every time I make it.
½ lbs. salt pork or good middlin’ meat 2 onions diced 4 celery stalks chopped 5 or 6 Idaho potatoes diced 3 lbs. clams, fresh or 4 cans plus juice 1 bottle clam juice 1 tablespoons Old Bay seasoning plus more to taste Salt and pepper to taste ¼ fresh Flat-leaf Parsley 3 cups Seafood Stock or water, see note
Fry salt pork until crispy, using slotted spoon remove pork and reserve drippings. Add onion and celery to reserved pork fat and saute until tender about 3 minutes, add crispy pork and 3 cups of water, salt and pepper and Old Bay seasoning cook over medium heat for at least 15 minutes, add more water as needed. Add diced potatoes and cook for 15 minutes or until potatoes are done. Add clams and…

North Carolina Country Ham Seasoned Shrimp and Creamy Cheese Grits

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This is a dish I made for the Seafood Category at the 2016 World Food Championships.
North Carolina country ham is where these shrimp and grits get their unique flavor, the ham imparts its unique taste to the whole dish. The combination of the 2 kinds of pork and Alabama Gulf shrimp in the gravy served over creamy stone ground cheesy grits imparts a unique flavor and texture combination. This is a dish that can be served for any meal of the day from breakfast to dinner.
For the Grits
1 cups cream 3 cups chicken broth 6 tablespoons butter 1/3 teaspoon salt 1/3 teaspoon fresh ground black pepper 1 cup plus 2 tablespoons grits 1/2 cup shredded cheddar cheese
Bring cream, chicken broth, butter, salt, and pepper to a boil in a medium saucepan. Reduce heat to a simmer and stir in grits. Cook for about 5 minutes stirring constantly to prevent lumps. Continue cooking for another 15 minutes on medium-low heat. Remove from heat and stir in cheddar cheese. Keep grits warm for serving.
For the Gravy