I’m always looking for something new to make on my Char-Broil Big Easy oil-less fryer. This time I roasted a few kielbasa sausages and made a fantastic sauerkraut dinner. I could’ve made this dish with fresh sausages, but I had a 3-pound pack of pre-cooked sausages on hand, so that’s what I used. You can use fresh too.
So, like I said, it’s easy… Just skewer the sausages…
Into a fired-up Big Easy for about 20 minutes… The sausages came out moist and very flavorful…
Meanwhile I cooked up some kraut with onion and carrots. For the final dish I added a bit of our favorite mustards from Zatarain’s.
You could just as easily leave out the carrots and just serve these sausages on buns topped with kraut and mustard. Yum!
I’ve been contemplating how I would start this post for two days now. Not because I was searching for what to write, but because any time I started thinking about these wings I got hungry and had to go make something to eat. I wish I’d made a big extra batch of them.
I have made and eaten a lot of really great chicken wings. I smoke them, grill them, roast them in the Char-Broil Big Easy, and deep fry (like these) them. Any way, any time.
We were in Gatlinburg, TN, not too long ago.I stopped in to All Sauced Up, a little gourmet grocery store (full of nice folk) on main (Parkway) street in downtown Gatlinburg. I grabbed two bottles of wing sauce from Torchbearer Sauces, one of spicy chipotle and one of buffalo wing. One thing I noticed was that both sauces were made from stuff I wouldn’t expect in a wing sauce, like mandarin oranges. Say what?
Well, say hello to absolutely unbelievably good. I coated these wings with the spicy chipotle sauce. Yep, its spicy. It’s got some of the best heat I’ve had. Not in-your-face-crying-tears-of-sadness heat, but good heat with fantastic flavor. The sauce comes out thick and sticks to your wings. It doesn’t roll off and create a sauce lake in your plate (or basket). It’s just spot-on great sauce. I could not get enough of these wings. I coated them first (ala Hooter’s wings) and then deep fried them. Tossed them in Torchbearer sauce and chowed down. And kept chowing. It was borderline embarrassing the sounds I made, but that’s what happens when you’re eating some of the best wings ever. (Note: Anita says these were the best wings I’ve ever made, and that’s saying something).
Get you some of this sauce. You will not be sorry. At all. Oh, and the Torchbearer web site also recommends using this sauce on pork chops and in stir fry. You don’t get that from any ole normal wing sauce.
I made a copycat version of Subway’s Italian BMT sandwich early last year. And it was good, mighty good… But, I used a loaf of French bread I picked up at my local grocery store. Not that there’s anything wrong with that, it just has been nagging at me ever since. It just wasn’t quite like the real Subway bread.
But this is. And it makes all the difference in the world. Every sandwich I made with this bread was to die for. Perfect.
I should add that I can’t bake. I’ve had numerous failures. Many more failures than successes. But, I don’t give up. This recipe is actually very easy, though not quite fool-proof. Even if you’re a bad baker like I am you can pull it off.
Place warm water, yeast, sugar, salt and olive oil into the bowl of a mixer with a dough hook and let stand for 5 minutes until well bloomed.
Add 1 cup of all-purpose flour and mix for 3-5 minutes until combined.
Add 1 more cup of flour and mix until combined.
Continue adding flour 1/4 cup at a time until the dough is nice and soft, about 8 minutes. It should not stick to the sides of the bowl, but will stick a bit to the bottom. If it crumbles and falls apart, it is too dry, so add water (a teaspoon at a time) with the mixer running until the consistency is correct.
Lightly flour a work surface. Knead the dough until it is smooth and soft. This took me 5 or so minutes. It's a workout, too, but worth it. Don't give up!
Wipe out the mixer bowl and wipe with a paper towel that has been very lightly oiled.
Shape the dough into a ball and return to the mixer bowl. Cover with wrap and let rise in a warm place for one half to one hour or until it has doubled in size.
Line a baking sheet pan (or two) with parchment paper.
Dump the dough onto your lightly floured surface and divide into 4 equally sized pieces.
Shape (roll) each dough piece until it is a 9" long loaf that is roughly the same thickness all over. Mine came out about 1 1/2" - 2" thick.
Transfer dough to the baking sheet, keeping them 2" apart. I needed two pans.
Cover with plastic wrap that has been sprayed lightly with non-stick spray.
Place in a warm place and let rise until doubled, about an hour.
Meanwhile, preheat your oven to 350 F.
When loaves have doubled, remove plastic wrap and bake for 25 minutes.
When loaves are done, remove from the oven and immediately rub the tops with the stick of butter. You don't need much, but you do want to rub the entire top of the loaf. This will give the loaves the perfect crust and texture.
Cover with a clean towel and let cool for 30 minutes.
It’s football watching season, and that means dips. And for me that usually means dips with a little kick. Like this T-N-T dip. I served it up over a bed of Fritos and dug in like it was plate of a lovely nachos. In fact, this dip would be great over nachos. Or a baked potato for that matter. Anything. It’s easy, creamy, and flavorful.
Looking for a seriously big batch of rich, creamy, a-bit-spicy-but-not-too-spicy cheese dip for the big game? Well, this is it. Courtesy of my old favorite margarita spot in Fayetteville, Arkansas, Jose’s Restaurant. This makes a really big batch of dip. It’s not a super thick dip like the usual cheese dips you find (you could cut back on the cream and milk if you want a thicker dip, but I find this dip is perfect as it is). It’s very tasty, which just the right combination of spices. Perfect with warmed tortilla chips (I also thick this dip makes a great sauce for nachos, hot dogs, and just about anything).
I usually make my own sauce when it comes to Cajun-flavored chicken wings. But, for something new I grabbed a bottle of Cravin’ Cajun Wing Sauce from Louisiana Fish Fry Products. Our local grocery store has a number of Cajun-seasoned items. Thankfully. Cravin’ Cajun wing sauce has a nice hot sauce kick to it, sort of like a traditional wing sauce, but with some great southern spice.
So I just made up a batch of wings my usual way, cooking them on the Char-Broil Big Easy for a bit. You can also make them on a grill, smoker, in the oven or in a deep fryer. Then I tossed them in some Cravin’ Cajun sauce and served them with Ranch dipping sauce. Easy. Great.
(Want a really great way to cook up a huge batch of kickin’ good chicken nuggets? Just heat your favorite frozen pre-cooked nuggets as the package says, then put them in a large bowl. Pour on the Cravin’ Cajun sauce and toss to coat. Perfect for a huge party and down-right absolutely delicious!)
A glance around the internet would make one think I am the last person on earth to make kale chips. Well, I’ve never been accused of rushing to follow a fad!
Eating these chips reminds me a lot of eating the leaves off of roasted Brussels sprouts (I like to eat the ones that fall off in the oven). Crunchy, salty and light. In fact, if I close my eyes I can’t really tell a difference. I found kale chips to be rather addicting.
Truth be told, I’d be happy at Thanksgiving or Christmas with just a big ole plate (or bowl… I’d prefer a bowl) of Cajun mashed potatoes topped with roasted turkey gravy, with a side of good ole fashioned dressing. Oh sure, I love (and make) a great turkey. And all the other dishes that make up a big holiday meal, but these potatoes… They are something special. Oh so buttery and creamy, with just a little kick to them… just enough to make them incredible. These are well worth the extra time you might have to spend at the gym after eating them.
Sure, I normally roast my garlic in the oven or on the grill, but I found this technique which uses a slow cooker to be completely fool-proof, and it has the added benefit of making the house smell wonderful all day long.