Camping Recipes for Your Dutch Oven
Love to camp and cook outdoors? There’s nothing as satisfying as making camp and cooking your meal over a campfire. The food just tastes better, and the atmosphere can’t be beat. Every year families pack up and head for their favorite camping destination. Some may go as fancy as an RV while others prefer a simple family tent. Either way you choose, camping is a wonderful family activity.
Even though you may be ‘roughing’ it in the great outdoors this summer, you don’t have to settle for plain old hot dogs cooked on a stick you find in the woods nearby. There is a fantastic utensil that’s been around forever called the ‘Dutch Oven’, and with it the cooking possibilities are endless, as are the delicious recipes.
There are very many sizes and options available for Dutch Ovens, but for the most part, with one you can bake, stew, roast, fry, boil etc. There are basically two dutch oven types of cooking, either cooking with it or cooking something inside of it. Absolutely amazing biscuits can be baked in a Dutch Oven; imagine how great they would be outdoors with fresh campfire coffee and bacon frying in your cast iron skillet.
Here are some tried and truly wonderful camping recipes using a cast iron Dutch Oven.
Corned Beef & Cabbage
2 lb Well trimmed corned beef boneless brisket or round
1 sm Head green cabbage, cut into 6 Wedges
6 md Carrots cut into quarters
1 sm Onion, quartered
1 Clove garlic, crushed
Pour enough cold water on corned beef in Dutch Oven to just cover. Add onion and garlic. Heat to boiling, reduce head. Cover and simmer until beef is tender, about 2 hours. Remove beef to warm platter, keep warm. Skim fat from broth. Add cabbage and carrots, heat to boiling. Reduce heat and simmer uncovered 15 min.
Dutch Oven Biscuits
2 c Flour
1/2 ts Salt
3 ts Baking powder
4 tb Solid shortening
1 c Milk (or dilute canned milk)
Blend flour, salt, baking powder and mash in shortening with a fork until crumbly. Add milk and stir until the dough sags down into trough left by spoon as it moves around the bowl. Turn dough out on a floured surface, knead for 30 seconds, pat out gently until it is 1/2 inch thick. Cut with a round cutter or pinch off pieces of dough and form by hand. Put biscuits into a greased Dutch Oven, cover, and bury in bright coals for 5 or 10 minutes or until golden brown.
Campfire Meatloaf
1 1/2 lb Ground beef
3/4 c Quick oats
1 Eggs
1/4 ts Dry mustard
1/4 c Bell pepper
1 pk Onion soup mix
3/4 ts Salt
Mix all ingredients and put in casserole pan. Place in dutch oven. Bake 1 hour, covered.
When you’re making your plans to head out for your family camping trip this year, make sure to include your Dutch Oven and some of these great tasting camping recipes. You’ll treasure the experience and your family will too!
For more delicious quick and easy dinner ideas and easy crock pot recipes please visit ‘Quick and Easy Dinner Recipes’ http://quickandeasydinnerrecipes.blogspot.com and ‘Family Crock Pot Recipes’ http://familycrockpotrecipes.com
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Steak Grilling Instructions - How to Grill the Perfect Steak
Steak grilling enthusiasts all over the world have searched long and hard for the answer to the question: “How do you 
grill the perfect steak?”
This is a wonderful question and deserves a wonderful answer. After all, a good, quality steak does not come cheap these days. My hopes with this article are to give you all the necessary instructions and techniques possible so that your investment in a is not wasted. This guide will work equally well for both gas and charcoal grills and is in my opinion, the best way to grill a steak.
Grilling the Perfect Steak - Step 1
The first step is to choose the right piece of meat for grilling.
A great steak starts with a quality piece of meat. The problem for many beginners when they go to the supermarket or local butcher is choosing the good meat from the bad. There are a variety of steaks to choose from and it can be very confusing. If you have a butcher shop nearby, you should definitely buy your meat there as opposed to the supermarket. Supermarket steaks have been sitting on a shelf for God knows how long whereas the steak from a butcher shop is cut fresh.
Here are some things to keep in mind when choosing the perfect steak for grilling:
Grade
There are generally three different grades of beef in the United States: Prime Grade, Choice Grade and Select Grade. Prime is at the top of the grading scale and only makes up for a very small percentage of beef produced in this country. Prime Grade beef is usually reserved for restaurants. Choice and Select are usually the grades that are available to today’s consumer at supermarkets or butcher shops. So when going to your local butcher or supermarket, be sure to choose the best quality you can find. If it is not labeled on the package, be sure to ask for help.
Marbling
Marbling is the visible lines of fat that you see on the meats surface. Marbling is what gives your steak its great flavor. Now of course the more fat you have on your beef, the less healthy it will be. But I think many of us would rather enjoy a flavorful steak once in a while than the healthier alternative. The marbling should be thin lines of fat and should be evenly distributed throughout your steak. Stay away from thick marbling as this will give you a tougher steak. If you visit a butcher shop, they will definitely be able to help you.
Cut of Steak
The last factor I would like to talk about is the cut of steak. There are a variety of different cuts available today and it can be quite confusing. The best cuts for grilling in my opinion are the Rib-Eye, T-bone, Porterhouse, Strip Steak & Sirloin. There is of course the Tenderloin cuts which give you your filet mignon and Chateaubriand. These cuts are very tender but contain very little fat and are not very flavorful. I recommend avoiding these cuts for grilling. The Rib-Eye probably contains the most fat out of the bunch, but is definitely one of the more flavorful cuts. My recommendation would be test out a rib-eye, T-bone, Porterhouse and Strip to see which one you like the best, as we all have different preferences.
Step 2
Now that you know how to choose a good steak, let us talk about how to grill it to perfection. Now this is more of a craft than anything else, so it will take some practice to get things just right. This guide is catered to a steak with a thickness of about 3/4 - 1 inch, which is a descent size.
Bring Your Steak to Room Temperature
Never grill a frozen or cold steak. Your steak needs to be brought up to room temperature before you grill it so that the inside can cook properly without the outside becoming burnt. If your steak is frozen, thaw it in the refrigerator first then sit it on the counter top for around 30 minutes or so.
Season
The best way to season a steak is with salt and pepper. This really allows the true flavor to shine through. If you over season your steak with other spices or marinades, then you really aren’t going to taste that wonderful beef flavor.
Get your Grill Nice and Hot
One of the reasons why restaurant steaks are so tasty is because of the heat of their grills. The high heat sears the outside and produces a much tastier steak. Now you probably won’t be able to get your grill to the temperatures that restaurants have them, but you can still get your grill hot enough to cook a very tasty piece of meat. Here is how you know if your grill is hot enough. Carefully place your hand about 2 inches above the grill grate and start counting. If you can only keep your hand there for two seconds, then your grill is hot enough.
Time to Start Cooking
Now take a deep breath, grab your room temperature steak and throw that bad boy on the grill (Don’t literally throw it. Its a figure of speech). You may want to oil the grates of the grill lightly before you start grilling to prevent sticking.
Now here comes the tricky part: how long do you cook the steak? This is not an exact science unfortunately. It really depends on the thickness and how you like it cooked.
As indicated in the beginning of this article, this guide was written for a normal size steak of about 3/4 - 1 inches. For this thickness I usually grill it for about 4 minutes per side and then check for doneness using the touch technique (explained further below).
There are two techniques that I am aware of, that will accurately tell you the doneness of your steak. The first choice is to use an instant read thermometer, which is the most accurate method. The only downside of this method is that when you pierce the meat, all of those wonderful juices that give you that great flavor can leak out. So I avoid the instant read thermometer and use the touch method, which does take practice.
Here is a great technique that I learned on a cooking show and it is the only method I use now.
Take your index finger and gently touch it to your thumb. Don’t push your fingers together hard. Now push down on the fleshy part of your hand. It should feel soft and mushy. That is a close representation of how a rare steak feels when you push down on it. Now do the same thing with your middle finger and you have medium rare. The same with your index finger and you have medium . Lastly, the same with your pinky finger and you have well-done.
Let it Rest
When your steak has reached its desired doneness, take it off the grill and transfer it to a plate and let it rest for about 5 - 10 minutes. This allows the juices in the meat to settle and evenly distribute throughout .
That’s it! You are done. Now Dig In!
Videos on Choosing the Right Steak
Videos on Grilling the Perfect Steak
Frugal, Healthy Cooking Will Help You Save Money and Truly Nourish Your Body
By Sue Merriam
Frugal, 
healthy cooking is not only a great way to give you the energy you need for a successful homestead, it also gives a boost to your budget. Cutting back on food expenses is the easiest way to save money and get out of debt. But limiting yourself to boxed macaroni or other cheap foods isn’t the wisest of choices. A lot of cheap food has been highly processed. It’s full of chemicals and low on nutrition.
It may seem like a good deal at the time, but such choices are costly in the long run. Deprived of the proper nutrients it needs, your body becomes less resistant to disease. Also, studies have shown that highly processed food is a significant contributor to obesity. If you have a weight problem, it may not be because you over eat. Rather, you are eating the wrong types of food.
Does High Quality Mean High Cost?
The good news is, you don’t have to spend a lot of money to obtain high quality food. But you do have to make a time commitment. Things like brown rice, beans and grains are not “instant foods.” They take time to prepare. But once you taste the difference, I’m sure you’ll agree, these delicious foods are worth the extra time.
Rethink Ground Beef
Many people consider hamburger meat to be a staple of the American diet. The problem with this is, unless you’re raising a steer on your back 40 acres, you’re going to be consuming a lot of extra things that may not be good for you. Recently, I watched a documentary called “King Corn,” in which two young men had a DNA sample taken of their hair. They were shocked to discover that despite their fast-food diet, they were made primarily of corn. They decided to rent a corn patch, grow some feed corn and trace where it ends up. It turns out that most farmer in the farm belt are raising feed corn.
Feed corn tastes awful and has little nutritional value. But that doesn’t matter because it’s fed to cattle anyway. Problem with this is, cattle are not meant to eat corn. They’re designed to eat grass. If they’re given a strict corn diet, and no grass, a cow will die within six months. They just can’t digest the corn. It makes them sick. Yet, that’s all these cattle eat. Furthermore, they’re crammed into feedlots where they can barely move.
Naturally, they get sick, so they’re pumped full of antibiotics to keep them from dying prematurely. So when you buy ground beef at the store, you’re buying the meat of an animal that was probably sick, stressed out and crammed with steroids. Suddenly, that burger doesn’t look so good, does it?
Lentils, Wonderful Lentils
Fortunately, there is a wonderful, healthy, low-cost substitute for that ground beef. It’s the lentil, an often overlooked, unappreciated member of the legume family. This wonderful little bean can be cooked quickly without pre-soaking (20 minutes generally) and can be used as a substitute for ground beef in tacos, chile and any casserole calling for beef.
Brown Rice - And We’re Not Talking Instant
Another important staple that should be on your shelf is brown rice. Not the processed stuff that can be prepared in ten minutes, but real whole grain brown rice. It takes 45 minutes to prepare and is worth every second. One of the main reasons people get colon cancer is because they don’t have enough fiber in their diet.
White rice is nothing but starch. Brown rice on the other hand provides not only fiber, but wonderful nutrients your body needs. Brown rice with butter and sugar makes a delicious breakfast food. Plus, brown rice can be added to any casserole for both texture and flavor.
Whole Grains
Buying a loaf of whole wheat bread at the store isn’t really the answer to including whole grains in your diet. Unfortunately, several brands of commercially prepared bread has a chemical called potassium bromate. Sometimes it is called “dough enhancer.” This chemical is used to give the flour a finer texture and kill bugs.
It’s the “kill bugs” part that should have you alarmed. Researchers found a link between consuming bromate and developing cancer. Want a really radical way to include whole grains in your diet?
The Miracle of the Grain Mill
A few months back I took the plunge and bought a grain mill. The difference has been huge. Breads made from freshly ground flour taste fabulous. I was amazed at the amount of energy I had after I began eating bread made from flour I ground fresh.
Even my gravies and sauces taste better. I often bake bread for my mom, and she prefers the bleached white flour. Recently I was out of my own fresh ground flour and in a hurry, so I borrowed some of hers. The sauce I made was awful! I could taste the chemicals in it. Once you start using your own freshly ground flour, you won’t want to go back.
Sue Merriam is author of the website, Organic Gardening and Homesteading.
http://www.organic-gardening-and-homesteading.com
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Small Kitchens - How to Make Them Work For You
When I was going to Culinary Arts School in Los Angeles, I spent 8 hours a day working in a college kitchen and attending classes, then another couple of hours a day doing homework. On top of that, I had a husband to take care of. Well, he pretty much took care of himself, but his friends all thought he must have it easy, being married to a chef-in-the-making.
Ha! After putting in all those hours in a working kitchen, do you really think I cooked when I got home?
We actually had a great thing going on at that time in our lives because he was interested in learning what I learned. So what I learned that day, I taught to him that evening. We learned together. Meanwhile, he “practiced” by doing the cooking. Pretty smart, heh?
But we moved into this tiny apartment the size of a shoebox because it was safe and clean and had a jacuzzi in the Clubhouse and even though the kitchen looked small, it never occurred to us that any kitchen could really be that small. That the cupboards could be so tiny. That the stove was really electric and electric only. That the sink could be so shallow that turning the water on caused water to splash all over us and the entire kitchen every time. Every time. This would be fine if the kitchen were only to look at-not to be used. Problem. we needed to use the kitchen for cooking and eating and living. What are the options?
1. Buy our own, deeper sink, install it and take it with us wherever we go-Costs $100 if we do the installation myself. (We are proceeding under the premise that all repairs and installation are done by me or some other free worker.) I go to Home Depot. There are many different kinds of sinks. Are all sinks the same size? Did I measure mine before I went to the store? Will the faucets in the present sink fit in the new sink? How much does a faucet set-up cost? Will the resident plumbing fit the old faucet-new sink/new faucet-new sink? Can a sprayer be included? How does all this fit with the resident garbage disposal? Where can I buy an easy to understand book on plumbing?
2. Buy an attachment for the faucet which will allow ud some control over the flow of the water. I go to Orchard Supply Hardware. There are several types of attachments available. The cost range is $2.99-5.99. The most expensive one is threaded and made of metal. It says it will aereate the water; it has a swivel head. More control of the water! I buy it. The kit includes washers. I put it on. It works great. I love it. After two weeks, the aereator isn’t working. I take it apart to see what’s wrong. The washer falls into the garbage disposal. I try to get it out, but the disposal is so shallow and the opening so narrow that my hand won’t fit. Give up finding the washer. Put the attachment back on. It doesn’t work at all. It is now broken. Go back to OSH and buy the cheaper one. It, too, is threaded. Install it. It works okay for a few minutes. Then the bottom blows off and the little strainer is gone. Eaten by the garbage disposal. Last time I went to OSH I bought a backup just in case. For now this works. But for how long. And the water still splashes, just not as far as before.
3. And last, but not least, GET OVER IT!
I’ll bet you think that good cooks don’t use microwaves. I’ll even bet you think you don’t use your microwave to cook. However, what I found when I moved to my miniscule kitchen was that I depend on my microwave for all sorts of things other than warming up a cup of coffee. I use it to melt butter, chocolate, reheat food, steam vegetables, cook potatoes, even to warm something called a “somethingorother” log which I use to warm my feet and comfort my sore shoulders.
Having established that I was crippled without my microwave (which I thought I didn’t use at all), what to do? We know how limited the counter space is in this MK (Micro Kitchen). I went to Sears and bought the smallest (Micro Wave) I could find. It’s made by Sharp and is called a Half Pint. It’s square and takes up less space than others and has enough head room inside to actually put something in. It’s uncomplicated to use and has a built-in turntable. Coincidentally, the wooden cutting boards which I bought fit exactly on top of each other and on top of the Half Pint. I put a kitchen towel between the top of the microwave and stack the two cutting boards on top of it. The Half Pint fits to the right of the sink next to the wall where nothing else really fits because the sink is so shallow that the water splashes all over every time it’s used. (Did I already mention that?) There’s also a plug there and enough room in front of the appliance to set another appliance. But that’s a dangerous concept and it’s also another story.
Let’s talk about size. I was surprised how big all of the things I owned before in a normal-sized house look in my new place. It was necessary to buy the smallest variety of all kinds of things–things it never entered my head would be important. Chairs, stools, everything of the dwarf variety. God forbid I should own a couch. Only a love seat will do. I also noticed that I have had to learn to work with my elbows tucked against my sides to avoid spilling, nudging, bumping up against-things. I think it helps to live in this place if you’re only 5′2″ tall. I bought what’s called a lobby broom. That means it’s half as big as a regular broom. I bought a deck mop, which, again, is half the size of a regular mop. These both fit my size, but would be ludicrous for someone considered “normal” in size. And I have to let you know right now: This is a one-way kitchen! If two people attempt to use it at the same time, you’d better hire a choreographer!
Coffee may no longer be prepared for 10-now it is necessary to take up less counter space with this most important appliance, the coffee maker. Buy a four-cupper. Luckily, expresso machines come small. There are space-saving options, I know, to the myriads of appliances I own to do various tasks. One such is the Oster Kitchen Center Appliance. The machine gives me a common rotary base for a blender, salad maker, citrus juicer, food processor, stand mixer, bread dough maker, ice crusher, and food grinder. All these operate off one base which takes up very little space. The accessories, of course, also take up space, but they can be stored away until they need to be used. I find this to be very efficient in terms of money and space.
Walls become important hanging places to store things that normally would lie on the now non-existant counter top. That counter top which one would think would be wide enough to hold a plate and a pair of elbows has also been cut to the bone to save space. Cup hooks must be hung under it to hold keys and dusters, and dog leashes and purses.
The MK pantry in my place had been converted to hold a washer on one side and dryer on the other. Each unit has one shelf built above it. This shelf also happens to be the only place to mount my acrylic stemware holder. How to extend this storage space? Well, I already owned several small white plastic stackable shelves. I used those to expand this over-the-washer-and-dryer storage space. In the hardware and building stores there is an entire aisle of white-plastic-coated metal storage cages. I’ve used these extensively-especially on the insides of doors to hold cans and jars of things. But when I bought a small one (four shelves as opposed to eight) and tried to hang it on the wall in the pantry, I found yet another fly in the ointment. The only way to get to the back of the dryer to check on it if there happens to be a problem, is to pull it straight out from the wall and crawl over the top of the unit and behind it. Claustrophobia incarnate! Not to mention the stemware dangling about. And in addition to all the other stuff, the shelf I mounted blocks pulling the dryer out far enough to crawl behind it, and the wallboard is so thin and flimsy that it takes an architect to hang anything from it which will be weight bearing.
This wall problem extends to all the rooms. There is no space in the living room by the door for a coat-hat rack, so I buy attractive wall hooks. Then after I’ve drilled the holes and put the hooks up, I find that hanging coats on them pull them out of the wall—not to mention having to buy super glue to permanently attach the protective tips on the hooks. If I don’t do that, I have to watch them fly across the room every time I take a coat off the hook to wear it. I learned everything I never wanted to know about wall anchors, their various types and sizes.
Nothing being sacred, they’ve stuffed the refrigerator back into a hole so that the teeny cabinets extend over the top, stealing even the top of the refrigerator as storage space. Another strange thing about this particular refrigerator is that the bottom shelf (you know, the one on top of the vegetable bin) is slanted down toward the opening of the door. That means that if I want to use the shelf, things are constantly sliding toward me, as if trying to get out! So I thought (mistake!)the shelf is in backwards. Take it out and simply reverse it and all will be well.
I open the refrigerator door to remove the shelf and find that because of its positioning in the hole in the wall next to the pantry, the door will not open wide enough to remove the shelf! In order to remove the offending shelf, all other shelves must first be emptied and removed. Ever patient (who am I kidding?) I empty and remove the shelves, finally getting to the bottom one-only to find that it is, indeed, properly seated and can only be put in the way it is. AND, lucky me, I got to clean the fridge. It needed cleaning anyway.
But there is hope! Because in this kitchen with the smallest of accouterments is a giant useless appliance-THE DISHWASHER. Tell me, when you cook for only two, how often did you find it necessary to have a dishwasher? What to do when I find one taking up valuable space in my MK? I go to the manager and say ” Hey, I don’t need this thing. Can you take it out and store it for me until I move?” When I asked this of the people where I live, I was told that they had no storage space. And anyway, what if when it was time for me to leave, they couldn’t find it? Then I would be responsible for replacement costs. But I used the old bean. In my dishwasher you will find, tube pans, bread pans, cake pans, pie pans, extra cups that there is no room for in my MK cabinets, either inside or hanging under them. I’ve talked to people who keep their cereal and crackers in the dishwasher.
Another secret to cooking in a MK is making things ahead of time and freezing them. This not only gives you gourmet meals in literally minutes, but it enables you do all of your “accessory” cooking at once and get it cleaned up and put away. However, one of the absolutes of operating in the MK is that nothing can be left un-put-away.
In Culinary Arts School the saying which is considered most important, which hangs posted everywhere you look is: CLEAN AS YOU GO. This seems a given, but it is surprising the different interpretations which can be given to that phrase. In real life professional kitchens, it is amazing the amount of work a person must turn out in a short period of time using almost no physical space. Space is always at a premium. A person must use the same space over and over again with different product. Thus, the space must be kept clean and sanitary at all times.
This also follows in the home MK. There isn’t room for more than one person to work there at a time, and even one person can’t work effectively unless CLEAN AS YOU GO is a very real practice.
I learned after trying to live in this place just what kind of person is expected to inhabit it. I notice that the bathroom is the same size as the kitchen with a mirror taking up one entire wall. Even the toilet itself is miniature. There’s plenty of storage space under the VANITY! I also notice that there are closets in every room for all the CLOTHES! As a matter of fact, the closet in the bedroom is half the size of the kitchen. The balcony is twice the size of the kitchen. It even has its very own electrical outlet and sprinkler–and a giant storage CLOSET!
I suggest the purchase of an upright vacuum cleaner because it can be stored in one of the closets without taking up too much space. Just don’t get one that’s too small, or, unlike your apartment, it won’t suck. Oh yes, I forgot something. Apparently the person who lives here is never supposed to iron any of the CLOTHES, as there is no room to store an ironing board. Yes, I found an answer. I got a board that attaches to the back of any door, flipping up and down as needed. It requires no tools or drilling to install and the door will still close.
“So what?”, you say. Call me crazy, but I was under the impression that apartments were for living in, not just to use as stopovers. And they seem to be getting smaller and more useless than ever, while becoming more expensive to rent. And let’s face it, most of us will never be able to own a house of our own unless we move you-know-where (read: Back where we escaped from)!
So I suppose the only option we have is to go along with the program as it stands. But we don’t have to like it. We don’t have to keep our mouths shut. I don’t want to keep my Kitchen Aid ProLine mixer and my bread machine in storage. I do want to have my butcher block work surface in my kitchen instead of the garage. We have to stand up for our rights as people and as Cooks! I realize that the world is full of injustice, but in my life, right now, the saddest thing of all is the picture of me as The Cook Without A Kitchen!
Glenda Glayzer
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Cajun Bourbon Grilled Chicken Recipe
Cajun Bourbon Grilled Chicken Recipe
By Lee Griffith
I just put this simple recipe together and tested it yesterday. Talk about layer upon layer of flavor! The brown sugar and bourbon marinade gives the meat sweetness and full flavor from within. The Creole spices provide a nice tangy surface.
While you can use pre-mixed Cajun or Creole spice blends as a substitute for my mix (described below the chicken recipe), it would be well worth your while to mix from my instructions (or tweak it a little if you’d like). In “I’m Just Here for the Food,” Alton Brown describes how he bought a jar of spice mix with a full color photo of a celebrity chef on the label. At the same time he bought all of the individual ingredients that were listed in the chef’s mix. He put together his own blend of the raw ingredients and, using a pharmacy scale, discovered that the markup on the chef’s mixture was about 500%! It will take a little time to mix these, but if you do, you’ll have plenty left over for when you make jambalaya, gumbo, blackened fish or chicken, etc.
Griff’s Cajun Bourbon Grilled Chicken
Ingredients:
4 to 6 boneless and skinless chicken breasts
1 cup bourbon
1/2 cup canola oil
1/2 cup brown sugar
1/2 cup Worcestershire sauce
1/2 cup soy sauce
3 cloves minced garlic
2 to 3 tbsp. Griff’s American Creole Seasoning Mix (see below)
Instructions:
Combine the bourbon the brown sugar, the Worcester sauce, the soy sauce, the minced garlic and 1/4 cup of the canola oil in a deep dish and mix well with a spoon. Add the chicken and cover. Refrigerate for four hours. Pour off and discard the marinade and place the chicken breasts on a well oiled, hot grill. When grilling each side, brush on oil (from the remaining 1/4 cup of canola oil) and sprinkle on Griff’s American Creole Seasoning Mix (see below). Makes 4 to 6 servings.
Griff’s American Creole Seasoning Mix
Ingredients:
4 tbsp. paprika
2 tbsp. garlic powder
2 tbsp. onion powder
1 tbsp. chili powder
1 tbsp. cayenne pepper
1 tbsp. white pepper
1 tbsp. Lawry’s® seasoned pepper (or black pepper)
1 tbsp. celery seed
1 tbsp. dried oregano leaves
1 tbsp. dried basil leaves
2 tsp. kosher salt
2 tsp. dried thyme leaves
Instructions:
Mix together in a roomy plastic food storage container, put the lid on and shake everything together real well. (For best results, use fresh spices!)
Copyright © 2007 Lee Griffith. All rights reserved.
ABOUT THE AUTHOR: Lee Griffith, a.k.a. “Griff” is the author of several blogs. Griff describes himself as a “former kitchen klutz” who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email.
To receive, simply click on http://optin2.griffsrecipes.com
Check out “Griff’s Recipe Report” at http://GriffsRecipeReport.com
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How to Cook Catfish
For much of my early life I had a love-hate relationship with catfish.
I would go fishing with my dad, who liked to cast a line from one of the many piers built out into the Gulf of Mexico from the shores of Louisiana, Alabama and Florida. His fellow anglers frequently reeled in catfish, which too often were left to expire on the planks of the pier, their stiff dorsal fin sticking almost straight into the air, ready to deliver a painful sting to any barefooted kid unfortunate enough to step on it. One day, one of those unlucky barefoot kids happened to be me.
All I can remember from that misadventure is searing pain shooting through my foot and up into my leg, and being taken to a hospital emergency room. Lesson: When handling catfish–dead, alive, or dying–be very careful. (I’ve since learned that a catfish’s stinging ability lies with a particular protein that it can deliver via its fins. True biology fact!)
On the other hand, I have to say that eating a mess of fried catfish on a big screened porch on a soft southern night is an experience I’m dearly miss, and one that I wish I could share with my own children.
The South is the epicenter of catfish culture in the United States. Most catfish consumption takes place in this region. Traditionally, southerners bread it with cornmeal and fry it. But there are numerous other ways to prepare it, too.
Thanks to farmed catfish, this southern staple is showing up on seafood shelves in other regions, too. That’s a positive development. It’s an inexpensive food, yet one that is particularly high in protein and other nutritional goodness.
Nearly all U.S. farm-raised catfish, by the way, comes from four states: Alabama, Arkansas, Louisiana and Mississippi. This industry employs over 13,000 people. Catfish farming is also economically important in parts of South America and Asia.
So just what is a catfish? The name applies to an incredibly large number of different species, but they all have prominent barbels, resembling a cat’s whiskers–hence the name. Most catfish are found in freshwater habitats, though some–like the “cat” that sent me to the hospital–live in the sea. Catfish range greatly in size, too. Some are tiny, and may be kept in aquaria. Others are literally gigantic; the largest freshwater fish on record is a 646-pound Mekong giant catfish that some fishermen in Thailand somehow managed to catch.
Most of the catfish that you buy at the store will weigh between one and two pounds. This is the weight range that catfish farmers aim for in their effort to promote product consistency.
The following are some 
catfish recipes you might wish to try:
Catfish in Beer Batter
Ingredients
3 cups self-rising flour
2 cups beer, whichever brand you prefer
1 clove garlic, minced
1 teaspoon salt
1 teaspoon black pepper
6 catfish fillets
Cooking oilDirections
1. Combine 1 1/2 cups flour, beer, garlic, salt and black pepper in a bowl.
2. Dredge catfish fillets in the remaining flour, and then in the better created in step 1.
3. Heat cooking oil in skillet. Fry fillets in hot oil until golden.
4. Drain fillets on absorbent paper towels, and serve hot.
Tip: Make tabasco or other hot sauce available for your guests to put on the catfish, if they wish. Also, have plenty of cold beer on hand to drink!
Baked/Broiled Catfish
Ingredients
4 whole large catfish
1/2 cup tomato sauce
2 packages shredded cheddar or Mexican cheese
2 tablespoons Parmesan cheese, grated
1 tablespoon parsley flakes
Cooking oil
Directions
1. Brush fish, inside and outside, with tomato sauce.
2. Grease a baking large baking dish. Place fish in dish and brush with a little cooking oil.
4. Sprinkle the two cheeses and the parsley flakes over the fish and bake in an oven at 350 degrees for approximately 30 minutes.
5. Turn fish over and broil close to top heat of oven for 2 minutes.
Grilled Catfish
Ingredients
6 catfish fillets
Juice of 2 lemons
1/3 cup cooking oil
1 teaspoon salt
Directions
1. Combine all ingredients (except fillets) in a casserole dish to create a marinade.
2. Place fillets in casserole dish with marinade. Let stand in refrigerator overnight.
3. Grill marinated fillets over hot coals 4 to 6 minutes per side, or until the fish flakes when pierced with a fork.
Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah’s article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html
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Grilling Lobster Tails - Free Cooking Video
Grilling lobster tails is quick and easy thanks to this easy method from Chef Jason Hill.
Many people are intimidated on how to cook lobster, but grilled lobster tails are an impressive and simple way to go.
If you have a Maine lobster or other variety of lobster, simply split the tails in half and rinse under cool water.
Lobster tail recipes are best when made with a scampi-style butter, garlic and parsley sauce. Hill’s recipe for grilled lobster tails uses this method, first by cooking lobster tails on the grill, and then by finishing them off in a saute pan.
Side dishes for lobster dinner include garlic mashed potatoes and grilled corn on the cob. See Hill’s accompanying recipe for grilling corn on the cob.
We hope this is one of the best lobster recipes you’ll try!
Cooking Video - Chicken Biryani
