KABOBS!!! Beef, Pork, Chicken and Tuna

It does not get any easier than this! Makes for a great dinner and the best breakfast omelet you will ever have!

Pre cut all your meats and place in a separate container. I use three different rubs on the meat. A Montreal steak for the beef with a little Soy Sauce, an applewood rub for the pork with a little ceasar salad dressing, and a chicken spice rub on the chicken. For the tuna, I add a little jerk seasoning. Marinate for a few hours.

Next cut all your veggies into nice chunky pieces and also soak your wooden skewers. Assemble the Kabobs and be sure to not overcook on the grill. Also use some non stick spray on the Kabobs so they won't stick.

Leftovers here are da bomb. Just take the grilled leftovers and place in a bowl, add eight eggs and two cups of fresh cheddar cheese. 1\4 cup of milk and stir. Cook in pan with some bacon grease. Makes one fantastic omelet! Give it a try!



Steak





Chicken





Pork



GOOD STUFF!!

Chicken Wings by "GG"





Here is a great recipe that hands down beats my old stand by wing recipe. This dish was made from my buddy Gary Gatlin also known as “GG”. This is not difficult to make however does require some Habanera sauce.

 

The sauce is a mix of regular hot sauce, use what you like, my fav is Franks Red Hot Sauce. Then add some Habanera, ground cloves, some cinnamon, garlic, black pepper, ginger and a dash of nutmeg.

Mix together and put in a pot with one stick of melted butter, keep warm.

WINGS-

A lot of people make the mistake of getting extra large wings and the fact is you want just the opposite. Shop and find the smallest wings you can buy and then clean and cut them.

When it comes to frying, you can deep fry or like tonight we used my 30 yr old cast iron skillet. What ever you use just be sure to double fry the wings. This just means to fry them for an extra long time. You really want the meat to start to shrivel some and brown before taking out.

When they are done cooking, drain and then toss the wings in a large mixing bowl with the hot sauce.

Usually we serve the wings with a variety of dipping sauce with blue cheese being the most popular.

These “GG” wings are so good you don’t really need any sauce at all. To celebrate these delicious wing treats I smoked up a side of baby back ribs using mesquite and apple wood. I also used a apple wood rub

Try these wings! You will love um!!!!

JB

Steak um Up!!! Sandwich Time!!



Serve with side of steamed Shrimp



There are a ton of ways to cook up a steak sandwich, and mine is not all that different than what you would find in Philly. It is all good! Great thing about fixing this dish is that it taste fantastic, is cheap, and is just to easy to make.

The traditional meat used in a Philly is Rib Eye, which is just great. If you use Rib Eye a simple trick to slicing it super thin is to partially freeze the meat and then slice. This does work well, or if you have a slicer use that, or, just get your butcher to have a wack at it.

MEAT-I like to use what ever is on sale at the local grocer. Usually I will get a London Broil or a Flank steak.

A simple marinade for the steak is Italian dressing and Worcestershire sauce. I also add a little Jerk seasoning. You can marinade with what ever you like.

Next, grill both side of the steak and cook to a medium rare and take off the heat. Let rest in a bath of beef stock, then slice VERY thin with a knife, set aside.

VEGGIES- Simple one. Onions Peppers and Schrooms pan sear with a little red wine vinegar, pepper and sea salt. If you have some fresh oregano, use that as well. Caramelize the veggies and set aside.

CHEESE- Cheese wiz is fine, however I like a combination of Swiss and Extra Sharp Cheddar. Slice and get ready to prepare the loaf.



Baugh's Baguette

 BREAD- Just use our Baugh’s Baguette’s recipe CLICK HERE.




First-Meat on Bread

  TO PREPARE- Preheat oven to 375. Take your Baguette and slice open. Dig out some of the bread inside to make room for a pile of beef!

Second-Veggies on meeat

Third-Layon the Cheese then Bake

First place your sliced beef on the loaf, then the peppers, then the cheese on both sides of the bread. Salt and pepper and place in the oven.

Cook until Cheese is nice and bubbly

Bake until cheese in melted and bubbly. You can add lettuce tomato, and May if you like, or just serve as is.

Now that was pretty easy now wasn’t it! We like to take the entire Baguette and fill um up, then slice into small pieces for game day appetizers. Goes great with wings and shrimp!

Steak um up!!

Jim B

Pool Drinks! Get me to the Keys Please!

It is time to head to the Keys! Boy I wish I was there now! Here is JB’s top five pool drink recipes. Try these sometime soon and you will thank me!

Here are some of our favorite Pool Drinks that old JB loves to mix up pool side. From simple, to having to use a gas powered blender. Here is our top five favorites.

Rum and Tonic

This is a cocktail I first had while I was entertaining doing close up magic shows in Atlantic City many years ago. Pretty simple recipe that was given to me by dear friend Rick Lake (RIP). My x wife never forgave Rick for showing me this cocktail. I have enjoyed it a lot over the years. Still do

• Rum in a tall glass with Ice.
• Diet tonic water with a slice of fresh lime.

This is about the only thing old JB drinks when it is cocktail hour. Good Rum to use is Mount Gay and any other medium dark Rum. Save the spiced Rum for the Coke. Spiced Rum and tonic does not taste to good at all. This is also about the lowest calorie cocktail you can have. This is what keeps my Brad Pitt Abbs. LOL

Reds-mopolitan

Here is a goodie!

• Diet Cranberry juice
• Vodka
• Club Soda and a straw.

In a tall glass add Vodka with a lot of ice. Three ounces of juice, then splash with Club Soda. Ladies love this one.

Barbados meets Cancun

For this one, you will need a blender with a lot of ice and good horsepower

• Three shots of Mount Gay Rum
• Two shots of Two Fingers Tequila
• One shot Grand Marnier
• Three teaspoons line juice concentrate
• One teaspoon sugar
• Juice of Three limes

Mix all ingredients into a blender, blend until well mixed then serve in a double insulated glass over crushed ice. Very good.

Grand Sangria

• Six cups red wine
• One cup of Ginger Ale
• Two ounces of Grand Marnier
• Cut fruit, oranges, lemons and limes

Mix ingredients in a glass tea container and add sliced fruit last. Serve in chilled wine glasses.

 

Uncle Toms’ Purple Passion (Awesome)

Yes, this was also known as “The Recipe”. This one got pretty famous and is a great pool drink. You will need

• Bottle of ginger ale
• One bottle of grape juice
• One bottle of orange juice
• Six ounces of Pineapple juice
• One fifth of Gin or grape Vodka
• Juice of five lemons

Mix all in a one gallon container and chill in fridge for three hours. Keep on ice and serve chilled in a tall glass. Best pool drink ever!

NOTE: All these cocktails are best served in a double insulated TALL plastic glass. They are not cheap, around $15 bucks for one Glass, but they are guaranteed for life. I buy them at BB & Beyond. They cheaper ones just don't last and these are dishwasher safe. They are made by Turvis. "Turvis Tumbler"

These are top five fav’s and all go great with just about any pool side BBQ. Try one! Or two!

Have fun!

Cheers!

Jim Baugh

PS: Alcohol and certain pool toys don't mix very well, be careful. Don't drink and drive, use in moderation.

Cajun Phil Brussard's "Cajun Lasagna"




Legandary Cajun Phil Brussard known as "Cajun Phil" has been producing his popular TV show for over 20 years. A serious tournament fisherman that is also known for his fantastic recipes. I ask Cajun Phil if he would not mind donating one of his favorite recipes for our Galley Blog, and he was happy to send us this one!! Just love it. Thanks Phil!! You can find more about Phil on his web site and Facebook.

http://www.cajunphil-captkevin.com/

Check out this recipe!

CAJUN LASAGNA  

10 uncooked lasagna noodles

2 cans Rotel tomatoes with green chilies, drained

12 oz. peeled small shrimp, (or Crawfish tails)


Crawfish



1/2 lb. Venison Spicy Deer sausage, cut in 1/4in. slices

1, 16oz. jar Alfredo pasta sauce

2 cups shredded mozzarella cheese 1/2 cup shredded Parmesan cheese

2 tablespoon chopped onions

1 tablespoon chopped garlic
2 tablespoons chopped parsley
good helping of Cajun All Purpose Seasoning..



Shrimp



Heat oven to 350F, cook & drain noodles...

spread 1 cup of Rotel in ungreased glass dish, top with 5 noodles, overlapping slightly, layer with half each of the remaining Rotel, shrimp, sausage, Alfredo sauce, & mozzarella cheese. Repeat layers until all is used up, then sprinkle the Parmesan cheese over the top.



Tomatoes



  Cover dish with foil & bake for 30 minutes, or until center is hot, uncover and bake another 20 minutes or until cheese is melted, let stand for 15 minutes, cut & sprinkle with parsley..

serve & enjoy..goes great with Cold Beer...

Thanks Cajun Phil!!!

"Cajun" Phil