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...

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...

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 minu...

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

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.

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 ...

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!

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,...

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 minu...

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 gri...

6 tablespoons unsalted butter, melted, plus butter for the iron skillet 1 cup cornmeal 3/4 cup all-purpose flour 1 tablespoon sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large eggs, lightly beaten 1 1/2 cups buttermilk ½ cup Cheddar Cheese, Grated ¼ cup mixed hot peppers, Jalapeño, Serrano, whatever you have on hand Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, Cheddar Cheese, hot peppers, and salt. In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into an iron skillet that has been preheated in the oven and has been coated with about 1 tablespoon of butter. Bake until the top is golden brown and toothpick inserted into the middle of the corn bre...

4 lbs. frog legs 1 cup all-purpose flour 1 cup cracker meal 1/2 teaspoon Redneck Chef Seasoning 1 tablespoon Salt 1 tablespoon Black pepper 1 teaspoon cayenne pepper 2 eggs 2 or 3 lemons 20 cloves garlic chopped 2 sticks butter 1 cup oil for frying Separate the frog legs into single legs and season with 1 tablespoon Redneck Chef Seasoning rubbing it in well, set aside. In a zip bag combine flour, cracker meal, remaining 1 tablespoon Redneck Chef Seasoning, salt and pepper, cayenne pepper and shake well. Place the frog legs in the zip bag and shake to coat. In a large bowl beat eggs with a little water, add the frog legs to coat. Place back in the zip bag and shake until well coated, leave in the bag for at least 15 minutes. Heat oil in an iron skillet sauté frog legs in a single layer until brown on both sides about 2 minutes per side. Do not overcook or the legs will be tough. Transfer to a platter and fry remaining frog legs in small batches. In a sauce...

Andouille is a spicy Cajun smoke sausage made from pork butt and seasoned with cayenne pepper and garlic. It is used in gumbos, jambalaya and many other dishes from south Louisiana. 1 lb. Ground Pork Butt 1/4 pounds’ pork, fat rough Chopped 1/2 tablespoon Salt 1/3 teaspoon Cayenne Pepper 1/2 teaspoon Rubbed Sage 1/2 teaspoon Ground Cloves 1/2 teaspoon Ground Mace 1/2 teaspoon Ground Allspice 1/3 teaspoon Ground Black Pepper 1/2 teaspoon Ground Bay leaf 1/4 teaspoon Thyme 1/2 clove Crushed Garlic Rinse the casings thoroughly in cold water, then place in just warm water to soak. Using a meat grinder fitted with a coarse (3/8″ or 1/2″) plate, grind meat and pork fat. In a 4-quart mixing bowl, combine ground pork mixture with remaining ingredients; knead well using hands. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is.  Make changes if needed. Make a small patty about the size of a quarter. Plac...

This is the recipe I cooked every day at the Starlight Grill when I was the cook. I learned this recipe from one of my favorite cooks, my Aunt Dottie, and every time I make it I reminisce about her. I hope you all will enjoy this recipe as much as I do. 3 lbs. Chopped Steak 2 cups All Purpose Flour 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon garlic powder ½ teaspoon onion powder Oil for frying 1 to 1 ½ cup cold water 1 beef bouillon cube 1 small dash of Kitchen Bouquet In an iron skillet heat about ¼ inch oil over medium heat. In a shallow dish add flour and seasonings and mix well. In a shallow bowl add about 1 cup water. Dip the steaks in the water and then dredge in the flour mixture. Place the steaks in the oil and brown both sides cooking until the juices run clear. Drain on paper towels. Do not over crowd the pan as you are cooking the steaks. When all the steaks are cooked pour off most of the oil but save the small cooked bits in the pan, a...

Herbs and Spices I like to keep small pots of herbs growing year-round for cooking and I keep a small herb garden for cooking. I feel most recipes have a fresher taste and are just plane better with homegrown herbs. That being said it is not always feasible to grow all your own herbs so some herbs are best purchased dried. Allspice:  Always buy whole and grind yourself. Taste like a blend of cinnamon, nutmeg, and cloves. Use in baked goods, jerk seasoning, homemade sausage, and stews Basil:  Is a member of the mint family. It has a sweet and slightly licorice taste and is used with tomatoes, peas, squash, lamb, fish, eggs, in salads, cheese dishes and potatoes. I like to use basil fresh and vary rarely use it dried. I also recommend not cooking basil much so add it at the end for best flavor. Bay leaf:  Bay Laurel is a sweet resinous leaf with a vanilla-like flavor used in vegetables, fish, soups, stews, and tomato sauces. I keep a bay laurel tree in a pot ...

This is a new blog about The Redneck Chef aka Acie Vincent and his recipes and the art of BBQ and Redneck cooking with reviews of outdoor cooking equipment, indoor cooking equipment and implements. Where to obtain ingredients to make the recipes and helpful hints. All with the special brand of the Rednecks Chefs humor. Please check here when looking for interesting things all Redneck.