Jims Galley

Jims Galley
Welcome!

Monday, December 15, 2014

The Best Taquito Recipe by JB


Mexican, always a fav of mine!! First off the filling can be varied a hundred different was. Always best is to slow cook some seasoned pork shoulder or butt with onion, cumin, garlic, black pepper, crushed red pepper and salt. This can even be done in a crock pot and it is fantastic. Also of course you can use a pot roast and crock pot it, using all your favorite Mexican seasoning, just do everything low, slow, and at least overnight.


Fillings can also include seafood like shrimp or meaty fish like Rockfish or Red Fish. Lobster is also good and imitation sea legs are not a bad substitute for this dish. My favorite is to prepare a combination of surf and turf Taquito’s, that is sure to bring smiles from everyone.

Veggie Taquitos are also wonderful! Bean and cheese is great as well as seasoned jalapeño. All good to use as filler.

Cheese? What ever you like. I like it all but have no problems with simple extra sharp cheddar. This has always been a favorite of mine as well as Monterey jack. Use what ever you like.


While the fillers can range greatly depending on what your preference is, there some basic instructions that are going to be the same regardless of the filling. Here is a quick, “Must Do” in Taquito prep.

Fresh Veggies: Fresh spring onion and romaine lettuce for plating, & cilantro.

Tortilla: CORN ONLY! Never Flour. Yellow corn if you can find it, white is ok as well.

Cilantro Salsa: You can look this up and vary how you like. However my main ingredients are canned tomatoes then hand crush, fresh garlic, garlic powder, crushed red pepper, one bunch of fresh cut cilantro, cut spring onions, black pepper, sea salt, soy oil, red wine vinegar, chopped jalapeño, water, chopped parsley and tomato sauce.

Oil: fresh canola or canola olive oil mix.

You will also need a cast iron skillet, cumin, sheet pan, tongs, what ever cheese you like, tooth pics, and paper towels.

TO PREPARE

Here I will do my fav and most simple, ground beef tortilla, but use what ever you would like for a filling. Beef, pork, seafood, veggies or anycombination is all good. Just one thing, prepare your filling in advance and set aside on warm heat. You can even make the day ahead if you like, just make sure all fillings are finished before moving forward. I have a three crock pot server and will make the fillings early in the day then prep time is very quick once dinner time comes.

For my ground beef I use a basic asada seasoning I make, garlic pepper, cumin and salt, all equal parts. Brown off the ground beef then add the seasoning as well as some water. Then I add one cup of cilantro salsa to the mix, then set aside in a warming crock pot. The longer it sits the better.

The bottom line here is to pre cook all fillings and set aside.
 
PREPARING TORTILLAS
Here is a BIG trick! What you do is take the corn tortillas and place them in the hot oil in the skillet for only about 15 seconds on each side, drain and set aside on a sheet pan. Then let cool, and you will be ready to stuff them prior to frying them. This also makes the tortillas SUPER crunchy once finished.


NEXT
Stuff your tortillas with your pre-prepared filling and add a little of your favorite cheese. Do NOT over stuff the tortilla and push the filling from both ends about 1\2 inch towards the inside. Then roll the tortilla gently and insert a tooth pic on both ends sealing the tortilla shell. This does work very well and keeps the filling from escaping during te next stage of frying.


FRYING
Place taquitos in medium high oil in your cast iron skillet. It will not take long to cook both sides. Cook until golden brown then set aside to drain.

SERVING
Plate with a side of slow cooked black beans. Also plate with fresh cilantro and more cut spring onions. I use lettuce as a bed for the taquitos. Sides also can include sour cream and of course more cilantro salsa.

Serve hot and fresh. Truly a delicious dish that is super festive and fun. It is my wife Donna’s favorite Mexican, she loves it and she s not a huge Mexican food fan like me,  guess it’s the German Italian in her I guess. But she LOVES this dish. It is one of those break out dishes for the weekend or if you really want to surprise your dinner guest with something super fun and wildly tasty.


Tight lines, good reads, and Godspeed!

Jim Baugh


Just to good for words!!

Click Here



Tuesday, December 9, 2014

Jim's Christmas Recipe Countdown! Top Ten all time favorites we cook up over the Holidays


Probably one of my favorite things about Christmas, besides of course celebrating Christ birthday and what it represents, is cooking up a fun feast for family and friends. The holidays have always meant to me a large mix of culinary delights and many of which are harvested during the fall and winter. The following is my top 10 picks of “MUST” make dishes during Christmas and New Years. No doubt, everyone of these recipes has been truly tested and enjoyed for many, many years. All of them are “Can’t Miss” recipes. The top 10 list is in no particular order at all, they are all number one. These ten dishes also offer a great variety of table fare that will accommodate the most discriminating palate. If you are looking for a great Christmas company dish just pick out of these, your family and friends will love you for it.

If you really enjoy these recipes, you can always say thank you buy buying us an appetizer here on Jim’s Galley. Tis the season!

Ok, here we go!!

1)    Baugh’s Baguettes
I don’t know what else I can say, everyone loves gourmet artisan home baked bread. It goes with everything over the holidays and fresh baguettes served with an olive oil dipping spice mix is a dinner within itself. You can always vary this recipe with your own blended flowers. These days I usually do a mix of half whole grain and half high glutton or bread flour. This recipe is also one of our top five most requested recipes of all time, it is a darn good one. Here ya go!


2)     Sea Bass
This here in the Mid Atlantic is one of our favorite Holiday and Wintertime dishes. Fresh Sea Bass caught deep offshore is one of thhe tasetyest fish yu could ever pan fry. You won’t be disappointed with this one!

3) Cajun Injected Smoked Brined Turkey 
Cajun injucted brined Turkey.
Well, nuff said. Just DO IT!! Also be sure to make some “Muff” sandwiches with some of those Turkey slices. WOW!! Now that is some leftovers!


4) Apple Wood Smoked Salmon with Asparagus
Salmon goes with just about any celebration. If you have not planked it up yet, make a point to this Christmas. A VERY good way to prepare Salmon and it is something your guest will not often have the pleasure of having. Cheers!

5) Jim Bo Lyia
Jim Bo Lyia is always a Christmas Fav and breaks up the traditional with a little spice. This recipe is from a buddy of mine who is a world renowned chef. This is a sure “Fire” recipe that every Holiday should enjoy. We Do!!

6) Linguine and clam sauce
Clams! Clams! Clams! A SUPER MUST during Christmas. Clams anyway and every way you can fix them Clams Casino is a fav and the recipe is also here on the Galley. This Linguine is a stable recipe that we prepare a lot and can also go as a side with man other main entrees. It is fantastic alongside a nice think Holiday steak!! Have fun with this one!

7) Oyster Stuffing Patties
Well, if you’re not going to have Oyster stuffing, then just call off the whole darn shootin match! This is a MUST HAVE HOLIDAY DISH!

8) Muffuletta
The key here is the oiva salad, it goes with everything. Make it a couple weeks before Christmas and enjoy it with everything. You don't have to use the authentic meat ingredients, the smoked Turkey your going to have on hand is awesome with this olive salad. What ever else you may do over the Holidas, make SURE you do this one. You will be sooooooo glad you did!

9) Jim's Chicago Deep Dish Extravaganza
Nothing better on a chilly Holiday evening to break up the smoke smell in the house from all that TUrke than a great deep dish pie. This is one of our top five requested recipes. A gooden!!

10) Steamed Lobster with Clams and Drawn Garlic Butter
 This one just needs no explanation at all. Just do it!


Merry Christmas From "Santa Jim"
1978 Regency Square Mall
Richmond VA
















Friday, November 28, 2014

Easy weight loss with King Kale Super Food Super Sex Shake. Lose weight fast and have a great time while juicing your way to thinness.

Ok, for all you folks that would like to drop a few pounds the easy way I have a solution. This is not a diet I read about or saw on tv, it simply is the easiest way I have ever lost weight and came by this health plan mostly by accident and some trial and error. The thing is this works so good and it is so easy no one really believes me when I tell them how good this works.

If you want to know how effective this meal plan is here is the deal. I went from a size 48 to a 40 in a little over two months. (over 20 pounds). I have not stopped either, this meal plan is so nutritious, delicious, easy and cheap, I really don’t crave anything else.

Besides being an incredibly healthy meal plan that will reduce high blood pressure, lessen your chance of diabetes and arthritis, there is another side benefit that may surprise you. My King Kale Super Food shake is basically natures Viagra. No kidding.

The BIGGEST problem with this replacement meal plan that I cannot fix is this. The ingredients sound AWFUL!!! No one will believe that this super food shake actually taste good. Actually, it taste great and I look forward to them everyday.

All you have to do is do two of these blended shakes a day and have a regular meal for dinner, preferably one high in amino acids (lean steak, chicken, or fish) and low in carbs.

This diet consist of three main things.

1)      Jim’s King Kale Super Food Super Sex Shake two times a day.
2)      Counting calories
3)      Exercise

A couple of months ago my wife Donna (who really does not need to loose any weight) and I did some canned replacement meal drinks. They were ok and I had used them before once in a while. Donna then got the same thing but in powder form and blended them in the blender and the taste was much better. She then suggested maybe to put some spinach in and blend that in as well.


BARF BARF BARF! No thanks. I thought I would skip that. However a few days later on a whim I tried it. Loaded up the blender with a handful of spinach and even threw in a half of a banana and a quarter of an avocado. Blended away and it tasted just great. For an additional flavor profile I then would add some dry roasted peanuts, only about 10.

Now we are kicking!!! This thing taste great and after a couple of weeks, the pounds start shedding off.

Well, my beautiful wife is at the store and in an effort to save money, she notices that the big bag of Kale is almost twice the volume as the bag of spinach and cost half as much. Hmmmmm. Twice as much product, at half the cost? So she mentions to me about replacing the spinach in our super shake with Kale.

BARF BARF BARF BARF!!! I HATE Kale!!! It is the WORST most nasty crap you could ever put in your mouth and there is not a snow birds chance in hell I am going to put that green nasty leafy garbage in my Super Shake!! NO FREAKIN WAY!!


Of course I am saying this realizing that in my 53 years of life, I had never ONCE ever eaten or even tried Kale. I truly had no idea what it tasted like, but I did NOT want to find out.

Ok, about a week passes and I am at the store. There is that big bag of Kale sitting next to the spinach and my curiosity starts to get the better of me. So along with my bag of spinach I pick up a bag of Kale and head home to try one for lunch.

I load up the blender with my King Kale Super Shake ingredients stuffing as much Kale as I could into the blender.

BRRRRRRRRR BRRRRRR BRRRRRR It is ready! I take a sip of what I thought I would throw out and to my surprise the darn thing tasted fantastic. The best way to describe it is it is sort of like a chocolate mint milk shake. It is green, a little nutty flavor from the peanuts and just a wonderfully rich flavorful delicious shake. It was so good, I skipped dinner and had another one.

Now the next morning I hurry down to the kitchen because I really like theses things and I whip up another tasty Super Shake. Once I sit down and start savoring my liquid Kale something starts to happen. I start to feel like I am 17 years old and popped five Viagra. Someone hand me a baseball bat and put this thing out of it's misery! What da hell!

This is all true and immediately again my curiosity got the best of me. I start researching Kale and come to find it is a Super Food and it is one of the BEST foods you could ever eat for your sex life. I won’t get into all that with this post but you’re free to look to up online.

So the Kale, spinach combination along with the banana, nuts, and avocado really is a magic combination. I have never felt this good in my life and one thing is for sure, NEVER have I consumed so many leafy vegetables.

The old saying eat your vegetables and leave the table a little hungry is a good motto, The King Kale shake is probably the easiest way to get a ton of great vegetables into our diet without the bother of even cooking them!

Counting calories is easy with this meal plan because the calories for your two meals a day are set. Depending on what type of protein powder you use the large shake will range between 225 to 300 calories.

Exercise is key as we all know not just for dieting but for overall health. Here is what some people don’t realize. Exercise subtracts your calorie intake for the day. If you have 2000 calories in a day and you burned 1000 calories biking for a couple of hours, your back down to 1000 calories for the day. The math is pretty simple, just google the calorie burn for the exercise that you like to do and factor that into our calorie count for the day. Its simple!!

Calorie counts for people will vary. Find out your metab rate and how many calories you need to maintain your current weight. Then simply don’t consume that many calories. Cutting the count in half is not that hard to do especially if you are exercising.

So, if you want to loose weight and have the effect of popping Viagra make this shake and have it twice a day. Here is what you will need, all cheap and available at any store.

*Protein Powder: Usually available in Chocolate of Vanilla. Use one that has between 15 and 25 grams of protein per serving. (use one serving)

*8 Almonds

*8 Dry roasted unsalted peanuts

*3 Handfuls of Kale

*1 Handful of spinach

*1 half banana

*1 quarter avocado

*1 cup of one percent milk

*5 or so ice cubes

*Fresh Mint (optional)

Blend it up!! Pour in a tall glass.

That’s it! Delicious, very nutritious, great side benefits and the pounds will melt off.

Compare Labels
IT WORKS!!

Just get over the idea that raw liquid Kale cant taste very good. It does!!!

Lastly “KING KALE” is the name my wife gave me as a nickname. I have an apron from the King Arthur Flour Company and now she calls me King Kale.

Other benefits, I don’t waste time cooking veggies for dinner, after about 10 cups of kale and spinach (mix) I get more veggies than I need in a day. This makes cooking dinner a snap. Also, you still get to eat what you want for dinner. If you stay with less carbs it will help in the weight loss. When we make pasta we always use whole wheat and when I make bread I use a multigrain flour that I mix up.

Well, if you want to drop some pounds and have a lot of fun while doing it, this is the diet for you!!

Works for me!

JB



Sunday, November 2, 2014

BBQ-Jim’s reveals his secret and all time best pulled pork recipe from Jim’s Bar B Q (JBBQ)

I had a unique opportunity for a period of two years to partner with two of my close friends and start a smoke house BBQ restaurant featuring my own recipes located at Victorian Station in Phoebus Virginia. The venue was nicknamed “The Big Pink” because the old Victorian building was painted the color of pepto bizmol. My partners gave me free reign to do the menu how I wanted and featured many dishes we had cooked on Jim Baugh Outdoors TV. The JBBQ story with all of its uproarious humor is chronicled in my new book “AFTERMATH” and I am posting the number one recipe here in Jim’s Galley.
JBBQ smoker, wood deliver, and pitshack in the back

To me, any BBQ smoke house has to cut its teeth on pulled pork. In other words, the pulled pork has to be the center of the menu and done to perfection. If a BBQ joint does not have at least decent Q, then the rest of the menu will probably suffer. My thought at JBBQ was two things, have the best pulled pork that could be found anywhere, and serve ribs that people would stand in line for. We accomplished our goal on both points.

To be fair, there are a lot of different variations in Q. Some like it smothered in brown sauce, others like it not even smoked, and some like huge chunks of fat and gristle in their Q. None of these things are a part of JBBQ. I designed the best recipe and sold it regardless of what people told me they liked. Our customers LOVED JBBQ and many North Carolina fans of the NC Hickory Q would come to our restaurant and fall in love with our recipe. There just is nothing else that has the complexity and layered flavors that JBBQ has.
The band Rickey Shack at JBBQ enjoying dinner

Where did the recipe come from? I have been asked that a lot over the years. It is an original recipe that covers a lot of different cooking techniques from all over the world. From California, to North Carolina and even Jamaica. (Notice we skip Memphis and Kansas City.) If you’re a fan of heavy brown thick sauce mixed with non smoked Q, then don’t waste your time with this recipe. Go dine at McDonalds and have their McRib sandwich.

I must give credit to Captain Earl Williams who also owned and ran a great BBQ restaurant in Roanoke Virginia. Captain Earl and I have together been working on the perfect Q recipe for over 30 years. While my recipe is still quite different that his, I did use one key ingredient and technique for cooking Q.—THE PAN TRICK!
JBBQ at Jim's Bar B Q at "The Big Pink"

The good news is you can make this Q right at home, you do NOT need anything commercial and you can use the most basic of smokers or grills. The size of the grill is only determined by how much Q you want to make at one time. This is really an EASY recipe however does take three times the amount of time as regular Q and there are some MUST have ingredients that you cannot substitute.

The other thing about this recipe is the finished product is extremely flexible in other dishes. At my restaurant we added an entire Tex Mex menu of burritos, massive nachos, soft tacos, all made with this pulled pork recipe. This Q as in most, does freeze very well and is inexpensive to make.
Karen Benson to the left, Chris Jacobson to the right and
 center my daughter Casey, my JBBQ partners.

Here we go! First you need to know that if you want your JBBQ pulled pork dinner for Saturday night, you will need to start prepping it on Wednesday.







JBBQ SAUCE


JBBQ uses very LITTLE sauce, but it is homemade and is a necessary ingredient. For the sauce here is what you do.

1 Gallon of apple cider vinegar. Put it in a large pot on the stove and crank it to medium and add:

8 cups ketchup
3 tbsp coarse black pepper
4 tbsp sea salt
2 tbsp Worchester sauce
3 tbsp cayenne pepper
2 tbsp white pepper
3 cups crushed red pepper flake
2 tbsp white sugar

Heat until all ingredients are dissolved then put in container in the fridge.

Making JBBQ at home-EASY!!


JBBQ
Here are the things you will need to make JBBQ.

JBBQ Sauce
1 Boston Butt
McCormick Caribbean Jerk Seasoning
Thick sliced bacon
Black pepper
Sea Salt
Apple cider vinegar
Thick Bacon slices (4)
Lots of apples (15)
Cherry wood
Hickory Wood
Apple Wood
Charcoal
Aluminum large basting pan
Electric oven
Grill\smoker
Time, as in a lot of it.

First! Marinade the Butt for two days


Take your Boston Butt and wash clean. Place in the basting pan then take about one cup of JBBQ sauce and coat the meat. You should do this first before adding the jerk and pepper.Next, coat liberally the jerk seasoning all over the roast. The jerk is one of those must have ingredients, if you cant get it in a store it is available online along with all other ingredients including the wood blocks or chips.
Lastly coat meat with some coarse black pepper and sea salt.  Set the roast in the refrigerator and let sit for two days until your ready to start cooking the butt Friday night.

FIRST STAGE of the three stage cooking process.
This is what it looks like after baking all night before going to smoker

Friday night slice your apples and place them in the roasting pan around the butt.
Bake uncovered at 225 and let it roast overnight. This may surprise a lot of BBQ chefs, but yes, the first stage is to cook the butt in the oven. The reason is this tenderizes the meat and makes it porous enabling the smoke to better penetrate the meat in less time. This is a very controlled way determining the amount of smoke flavor.

SECOND STAGE COOKING-Smoking

The next morning put the butt on your smoker without the pan. Add four slices of bacon to the top of the roast. You want to have a fire around 200-230 degrees. Be sure to wet your wood and have on standby ready to add when needed. The mix of wood is key, you want a mix of 50% cherry, 25% apple and 25% hickory. Cherry is the dominant flavor that helps set the flavor profile apart from most other Q. The blend of the cherry wood flavor in pork is about the best there is. Do not use too much hickory, because as good as it is, the flavor is strong and can overpower the other fruit woods. By tampering down the percentage of hickory, the end product has a layered flavor profile where you can really savor the different woods.
Going on smoker after all night roast

Once your smoker is smoking good with the wood, put the butt on the smoker out of the pan for at least an hour. Why? What this does is cook the bottom of the butt (fat side down) with a nice char. This will be used as a part of the burnt ends for beans and also chopped to go into the finished Q.

While the roast is on the smoker, take your pan and drain off all the drippings from cooking the previous night into a bowl and place in the fridge. Shortly the fat and proteins will separate when chilled. Then with a spoon skim off the fat and place in another bowl. Keep the remaining protein juice and use to go back on the smoker to occasionally baste the roast. The lard you will use to go into the cornbread.

After an hour to two hours of smoking, take the roast off the smoker and place back into the pan with all the apples. Then place back on the smoker. Yes, the apples are in the pan smoking along with the boston butt. The apples are there for two reasons, to add flavor and also to be used in the smoked apple casserole that will be served with dinner.
Add more apples to pan during smoking. 

Keep a heavy smoke on the grill for four to six hours, making sure the smoker does not go over 230. To high a heat will cause the meat to toughen.

THIRD STAGE- “Cleaning” and finishing in Sham or Crock Pot.

Take the butt off the smoker and then your ready for the last stage. Most homes are not gong to have a sham, so use a crock pot. BUT set it on low and keep aluminum foil over the pot with a lid on top of that. You do not want any moisture burning out of the Q.

JBBQ is not really pulled or chopped Q. I call it “Cleaned” The meat is so tender and juicy is simply falls off the bone. At this point simply take a fork and break apart the meat. If there is any fat it will just fall off. DON’T USE IT. Meat Only!! Take the charred pieces and chopped them up to add to the Q and baked beans.

Once you have “Cleaned” the Q with a fork and put it in the crock pot, for one butt add two cups of JBBQ sauce, cover and let sit in the very well sealed crock pot for 1-2 hours. Then serve.

I serve JBBQ with homemade Baugh Slaw which is made with pineapples and fresh cut granny smith apples. The smoked apples that were smoked with the pork are used to make my “Baughpple” casserole.

Without a doubt, this will be the best Q you ever had. It is the most tender, juicy flavorful Q and does not have any fat or gristle like you would find in some chopped Carolina Q.

NOTE: The bacon that was smoked on top of the roast, is cut and put in the burnt end baked beans

Give it a try, and remember  JBBQ make the best filling for Tex Mex dishes you will ever have.

You can read all about the hilarious story of how I got into the BBQ Business in my latest book “AFTERMATH”. All other recipes will be featured in my next cookbook\novel, “COOKED” the stories behind the recipes.
JBBQ with "Baugh Slaw" & "Baughpple Smoked Casserole"


Now, the JBBQ secret recipe is out!


Chow and Godspeed.

Jim Baugh
JBO TV
author of
HOOKED & AFTERMATH
Click Here

Read all about JBBQ in
  "AFTERMATH"