Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 4 cloves crushed garlic
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

• 1 pound large shrimp, peeled, deveined
• 1 teaspoon salt, plus additional as needed
• 1 teaspoon dried crushed red pepper flakes
• 3 tablespoons olive oil, plus 1 to 2 tablespoons
• 1 medium onion, sliced
• 1 (14 1/2-ounce) can diced tomatoes
• 1 cup dry white wine
• 3 garlic cloves, chopped
• 1/4 teaspoon dried oregano leaves
• 3 tablespoon chopped fresh Italian parsley leaves
• 3 tablespoon chopped fresh basil leaves

Directions

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Ingredients

• 12 ounces wide egg noodles
• 1 Tbsp salt
• 8 ounces sliced fresh mushrooms
• 1 medium onion, chopped
• 2 Tbsp butter
• 2 cups chopped broccoli (about 1/2 lb)
• 2 (6-ounce) cans tuna, drained
• 1 (10 3/4 oz)can  cream of mushroom soup
• 1 lb grated cheddar cheese
• 1/3 cup milk
• 1 Tbsp cream
• Salt and pepper to taste
• 1 cup crushed saltine crackers
  

 Note: I had 2 lbs of crab so I quadrupled this recipe on the episode

 Ingredients

• 1/4 cup finely chopped onion
• 1/4 cup finely chopped green bell pepper
• 3 tablespoons finely chopped celery
• 3 tablespoons unsalted butter
• 1 large egg
• 1 tablespoon sour cream
• 1/2 teaspoon yellow mustard
• 1/2 teaspoon Worcestershire sauce
• 3/4 teaspoon cayenne
• 3/4 teaspoon salt
• 2 tablespoons thinly sliced scallion greens
• 16 saltines, finely ground
• 1/2 lb jumbo lump crabmeat, picked over
• 1 tablespoon vegetable oil

• Accompaniments: tartar sauce and lemon wedges

  Cook onion, bell pepper, and celery in 1 tablespoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes.

  Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1/4 cup saltine crumbs. Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter). Dredge cakes in remaining saltine crumbs.

  Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.

Recipe

Ingredients:

2 slabs baby back ribs

Rub:
1 tbs mustard powder
1 tbs paprika
1 tbs dark brown sugar
1 1/2 tbs garlic powder
1 1/2 tbs celery salt
1 tbs cayenne pepper
1/2 teaspoon ground allspice

note: i used a store bought mix called Pappy's Mix. Zataran's creole seasoning is also a favorite of mine.

Sauce:
1 1/4 cups ketchup
1/4 cup molasses
1/4 cup cider vinegar
1/4 cup water
1/8 teaspoon liquid smoke


1. Soak 1 cup hickory chips in water for 15 minutes
2. Trim membrane off bone side of ribs. Place on a baking sheet
3. In a bowl, combine rub ingredients
4. Set BBQ grill for indirect heat. Place Hickory chips on hot coals. If using a gas grill, place wood chips in an aluminum pan and place them on burner set to high. Set the other burners to medium. close lid and preheat for 15 minutes
5. Reduce burner under wood chips to medium and turn other burners off. Place ribs above burners that are turned off, bone side up. Cook 90 minutes, turning once halfway through.
6. Place a rack over a baking sheet . Pour enough water in bottom to just cover.
7. Combine Ketchup, molasses, vinegar, water, liquid smoke and some of the spice rub. Whisk together thoroughly. Mop ribs with sauce, using about 1 cup of the sauce.
8. Transfer ribs to rack and wrap tightly in foil. Place pan in preheated 250 degree oven for another 3 hours. Transfer to cutting board, tent with foil and rest 10 minutes.
Serve with remaining sauce on the side

Recipe:

Most sausage has enough seasoning to make extra salt unnecessary. The hearty sauce makes a meal when paired with 2 pounds of rigatoni, ziti, or penne.

Serves 8 to 10. 
Ingredients
1     tablespoon vegetable oil
1     pound sweet Italian sausage
1     pound hot Italian sausage
2     onions , chopped medium
12     garlic cloves, minced
2     teaspoons dried oregano
1     (6-ounce) can tomato paste
1/2     cup dry red wine
1     (28-ounce) can diced tomatoes, drained
1     (28-ounce) can tomato sauce
2     pounds bone-in country-style spareribs , trimmed of excess fat
1 1/2     pounds flank steak
3     tablespoons chopped fresh basil
    Pepper
Instructions

   1.

      1. Heat oil in Dutch oven over medium-high heat until just smoking. Add sweet sausage and cook until well browned and fat begins to render, about 8 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate to drain, then place in slow-cooker insert. Repeat with hot sausage.
   2.

      2. Cook onions in sausage fat over medium heat until well browned, about 6 minutes. Stir in garlic and oregano and cook until fragrant, about 1 minute. Add tomato paste and cook until paste begins to brown, about 5 minutes. Stir in wine and simmer, scraping browned bits from pan bottom with wooden spoon, until wine is reduced, about 3 minutes. Transfer to slow-cooker insert and stir in diced tomatoes and tomato sauce.
   3.

      3. Submerge spareribs and flank steak in sauce in slow-cooker insert. Set slow cooker on low, cover, and cook until meat is tender, 8 to 10 hours. (Alternatively, cook on high for 4 to 5 hours.)
   4.

      4. About 30 minutes before serving, transfer sausages, ribs, and flank steak to baking sheet and set aside until cool enough to handle. Shred ribs and flank steak into small pieces, discarding excess fat and bones; slice sausages in half crosswise. Use wide spoon to skim fat off surface, then stir sausages and shredded meat back into sauce. Stir in basil and season with pepper. Serve. (Leftover gravy can be stored in airtight container in refrigerator for up to 3 days.)
   5.

      Make Ahead: The recipe can be prepared through step 2 up to 2 days in advance. After reducing the wine in step 2, add the diced tomatoes, tomato sauce, and browned sausages to the Dutch oven and simmer over medium-low heat until the sausages are cooked through, about 12 minutes. Refrigerate the sausage and sauce mixture in an airtight container until ready to use. When ready to cook the gravy, warm the sauce and the sausages together over medium heat until heated through and transfer to slow-cooker insert. Proceed with step 3.
 

Ingredients:

1 brick wrapped in foil

1 chicken
Fresh herbs : thyme, oregano, chives, rosemary
3 cloves garlic
1/2 cup olive oil

Preheat Oven to 400°
Soak chicken in water with salt and pepper for 2 hours or more.
Cut backbone out of chicken
Remove wingtips
Remove herbs from stems and chop
Mix herbs, garlic and olive oil
Separate skin from chicken and put some herb mixture between skin and meat
Spread the rest all over the chicken
Heat frying pan on high and add a couple of turns of olive oil
Place chicken in pan breast side down
Put brick on chicken to weigh it down on the pan
Reduce heat to medium high and cook for 20 minutes, turning the pan after 10 minutes to cook chicken evenly

After 20 minutes, turn chicken over in pan and place pan in oven for 10 minutes

Let chicken rest for a few minutes and cut chicken into serving sizes.

Serve with some vegetables, a salad and a fine beer.

Enjoy.

Get Laid for cooking such a delicious meal.

Call 706-621-ROCK and let me know this meal got you laid!

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Recipe: 

Ingredients

Chicken:

• 1 (2 1/2-pound) chicken, cut into 8 pieces
• 3 ribs celery, chopped
• 1 large onion, chopped
• 2 bay leaves
• 2 chicken bouillon cubes
• 1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup

Dumplings:

• 2 cups all-purpose flour
• 1 teaspoon salt
• Ice water

Directions

To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.