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Shrimp Grilled Cheese with Spirit

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If you like a little spice in your mouth this is the grilled cheese for you. Take some of the best Gulf shrimp and spice them up with Redneck Chef Seasoning add 3 great cheeses along with a nice cooling but spicy jalapeno ranch dressing and your taste bud will sing. 1 pound large Gulf Shrimp, cleaned and deveined 2 tablespoons chopped pickled Jalapeno peppers, with 1 tablespoon of the pickle brine 1/3 cup Ranch Salad dressing 4 ounces Monterey Jack with Habaneros Cheese, sliced 1/8 inch thick 4 ounces Sharp Cheddar Cheese, slices 4 ounces Fontina Cheese, grated 3 tablespoons Redneck Chef Seasoning 8 tablespoons Butter 8 Slices of Sourdough Bread, slice ½ inch thick 2 tablespoons canola oil Season the shrimp with the Redneck Chef Seasoning. In a skillet over Medium High heat add the oil then the shrimp and cook about 1 minute on each side until done, remove and set aside. To Build the Sandwich – On the bottom slice of bread place 1 slice of Cheddar Che
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Te Salud Sandwich

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Te Salud Te Salud translates to To Your Health. So make a toast at your next gathering or get together by serving this unique flavor combination. 8 Slices Sourdough Bread, sliced ½ inch thick 8 Ounces Weyauwega Provolone Wisconsin Cheese, sliced into 8 slices ½ pound Broccoli Rabe 2 tablespoons Olive oil 4 tablespoons butter 4 ounces Italian Genoa Salami, very thinly sliced For the Broccoli Rabe - Bring a larger pot of water to boil add ¼ cup salt add the Broccoli Rabe and boil for 1 minute, remove the Broccoli Rabe to a ice bath to stop the cooking. Strain well and dry as much water off as possible. In a saucepan over medium high heat the olive oil and add the dry Broccoli Rabe and saute until crisp tender. Reserve For the Sandwich -   Take two slices of the sourdough bread on the bottom half add 1 slice of the Weyauwega Provolone Wisconsin Cheese, top with 1/4 th of the Broccoli Rabe, add 1 ounce of the Genoa Salami, add one additional slice of the Wey
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I have not shared a recipe in quite a while so I thought I would share one today. When you are on a diet but want a good meal. In the kitchen with Red Gold Tomatoes, Gotham Steel Pans, and Gunter Wilhelm. The Redneck Chef Tomato Sauce and  Healthier Turkey Meatballs  The Redneck Chef Tomato Sauce You can make this ahead of time and freeze for your favorite recipes. The longer you allow the sauce to cook at a low temperature the better this sauce gets. 1 large can Red Gold Tomatoes 1 large can Red Gold Tomato Sauce 1 large sweet onion chopped 2 carrots finely grated 5 cloves garlic finely grated 1 nice pinch of red pepper flakes 1 tablespoons extra virgin olive oil ½ cup white wine 2 cups water 1 small can tomato paste 3 or 4 bay leaves ¼ cup fresh oregano or 1 tablespoon dried Salt and pepper to taste 1/2 teaspoon Redneck Chef Seasoning Sauté onion, until tender about 4 to 5 minutes, add garlic and cook another minute. Add a
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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
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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.
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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 Ho
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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!
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