Quick Fix Spicy Pickles

These quick fix spicy pickles absolutely hit the spot. I love dill pickles, and I love a little spiciness so it was easy to love these pickles. They aren’t overly sweet and they aren’t overly spicy, though you can certainly make them spicier (or less) if you want. I found them to be just right, and perfect for sharing with the neighbors without having worry that they’d be too hot for them.

Whatever you do, do not discard the brine from the jarred pickles. Save it for making Nashville hot chicken or for use as a brine for chicken wings. I always save my pickle juice. I also cut off the ends of the pickles. Since that left me with a bowl of pickle pieces, I decided to make a quick and easy pickle relish.

Quick Fix Spicy Pickles
Author: 
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 (46 ounce) jars whole dill pickles (not Kosher)
  • 4 cups sugar
  • 1 1/2 tablespoons (or more) hot sauce
  • 1 tablespoon dried minced garlic
  • 2 teaspoons (or more) dried red pepper flake
Instructions
  1. Drain the juice from the pickles, reserving it for other uses (as a brine for Nashville hot chicken or wings!).
  2. Slice the pickles into 3/8" pieces and transfer to a large bowl.
  3. Add the remaining ingredients and stir.
  4. Let the pickles set on the counter top for 2 hours, stirring occasionally.
  5. Store pickles along with the accumulated sauce in jars for 3 days before consuming.

Grilled Corn Grits

“My, oh, my” is about all we could say when we both took a bite of these grilled corn grits. The talking stopped and the enjoyment began. Creamy grits with fire-roasted corn. The corn adds just a hint of smokiness, a little crunchiness, and even more corn flavor to what are already fantastic corn grits. This is definitely a favorite side dish in our house.
You can roast the corn in the oven, under the broiler, if you’d like. You won’t get that nice grilled smoky flavor, but the roasted corn will still add a lot of flavor to the grits. I grilled my corn on a charcoal grill, directly over the hot coals. It didn’t take long and it was well worth the effort.

If it’s not quite corn season where you are, you can use canned corn. Just drain the corn and spread it out on a baking sheet. Place under your broiler and broil until lightly charred, keeping an eye on it as it broils.

Grilled Corn Grits
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 2 large ears corn, shucked
  • 1 cup (or more) chicken broth
  • 4 tablespoons unsalted butter, divided
  • 1 cup (or more) half and half
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste\
  • 1 cup yellow grits
  • 1 green onion, sliced, for garnish
Instructions
  1. Fire up your grill for direct cooking.
  2. Place the corn directly over the fire. Cook, rotating the ears frequently, until all sides are lightly charred. Remove from the grill and let cool slightly before cutting the kernels from the ears.
  3. Add the chicken stock and 3 tablespoons of butter to a medium sauce pan.
  4. Bring to a boil and stir in the milk, salt and pepper.
  5. Continue boiling while whisking in the grits. Add the corn. Cook for 10-15 minutes, stirring continuously, until the grits are creamy. You may have to add more stock or half and half if they get too thick.
  6. Serve topped with the remaining butter and garnished with the sliced green onion.

Po Boy Bread from the Bread Machine

This is my go-to bread dough recipe for the bread machine. No way am I enough of a baker to make a dough from scratch without a bread machine. I could never make something as good as this dough. It makes for the perfect po boy. The bread gets a nice crunchy, but thin, exterior. The insides are light, soft and airy.
I’ve made this dough at least 30 times and every time it has come out great. Well, or it did after I got the hang of rolling it into a nice loaf shape. I also learned that cutting the slits isn’t just for making it pretty, the bread seems to keep a better shape. To get the slits just right you need to use a very, very sharp knife. You don’t want to manhandle the dough cutting it. You want the knife to go through it effortlessly.

Check out The Southern Po’ Boy Cookbook for ideas on how to use your po boy bread!

Po Boy Bread from the Bread Machine
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
Ingredients
  • 1 cup lukewarm water
  • 1 1/2 teaspoons melted unsalted butter
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 3 cups (plus a little more, if needed) bread flour
  • 1 teaspoon instant yeast
For the glaze
  • 1 egg white
  • 1 teaspoon water
Instructions
  1. Place ingredients into your bread machine in the order listed.
  2. Process on the dough settings. After 5-10 minutes check the consistency of the dough. It should be sticky but not stick to the sides. If it is too dry add water, but in 1/2 teaspoon increments. If it is too wet add more flour 1 teaspoon at at time.
  3. When the dough cycle is completed remove the dough to a lightly floured surface.
  4. Roll the dough out into a rectangle that is approximately 16" wide and 12" deep.
  5. Roll up the dough along the long edge.
  6. Pinch the seam and ends closed and place onto a lightly greased baking sheet, seam-side down.
  7. Cover with a cheesecloth and place into a warm place to rise until doubled, about an hour.
  8. After about 30 minutes of rising preheat your oven to 425 F.
  9. Uncover the bread and, using a very sharp knife, make a few 1/2" deep slits along the top of the dough, about 2" apart.
  10. Whisk together the glaze ingredients and brush over the top of the dough.
  11. Bake for 20 minutes.
  12. Reduce the temperature to 350 F and bake another 5-10 minutes or until golden brown.
  13. Let cool slightly before slicing.

Cowboy Beans

Oh yeah, pardner! You’ll take to these cowboy beans like a horse takes to water! You’ll think you’re out on the prairie sitting by the chuck wagon after a long day of rustling steer. Pinto beans in a sauce of coffee and BBQ sauce, the smoky goodness of a ham shank, and plenty of your favorite toppings. These cowboy beans don’t have to be a side dish, they’re a meal by themselves.
You won’t be learning anything while you’re eating these cowboy beans. Why is that? Well, because like the old cowboy saying goes, “you ain’t learning while your mouth’s a jawwin'”. Or something like that. You certainly won’t be telling a long tale about the calf you saved down by Dry Gulch. You’ll be too busy eating. You will be telling the chuck wagon cook that he’s a genius, though.

Cowboy Beans
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1 pound dried pinto beans
  • 2 tablespoons vegetable oil
  • 1 medium sweet onion, chopped
  • 3 teaspoons minced garlic
  • 1 smoked ham shank (or hock)
  • 2 cups water
  • 2 cups brewed black coffee
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 cups your favorite BBQ sauce
  • Chopped roasted jalapenos, chopped red onion and shredded cheese (for garnish)
Instructions
  1. Place the beans into a large pot or Dutch oven and cover with 1" of water.
  2. Bring to a boil, then reduce heat to a simmer and simmer, covered, for 15 minutes.
  3. Drain and reserve the beans.
  4. Add the oil to the pot or Dutch oven over medium-high heat.
  5. Add the onion and saute for 3 minutes, stirring, until just starting to soften.
  6. Add the garlic and cook another 1 minute.
  7. Add the beans back into the pot along with the ham shank, water, coffee and salt and pepper to taste.
  8. Bring to a simmer and cover. Cook for 40 minutes or longer until the beans are just soft.
  9. Stir in the BBQ sauce and cover again and continue to simmer until the meat falls away from the ham shank bone, about 2 hours.
  10. Remove the shank and remove any meat. Chop and return the meat to the pot, stirring.
  11. Serve hot with chopped roasted jalapenos, chopped red onion and shredded cheese.

Copycat Buffalo Wild Wings Spicy Garlic Wings

Ok, time to fess up. If I was forced to choose my favorite wing sauce at Buffalo Wild Wings, spicy garlic would be it. The BW3 website says the sauce is ‘spicy and garlicky’ and that’s exactly what this copycat of the restaurant sauce is. Same great flavors, same great heat. Lick-your-fingers good.
I so love this spicy garlic wing sauce. It’s still Buffalo-sauce like, but with a nice twist making it just different enough but still familiar. The sauce keeps for a bit, so I didn’t hesitate to double the recipe. This sauce is good on grilled chicken or pork wings too.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Copycat Buffalo Wild Wings Spicy Garlic Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper, to taste
For the Buffalo Wild Wings Spicy Garlic Sauce
  • 1 cup Frank's RedHot sauce
  • 1/3 cup vegetable oil
  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne powder
  • 1/2 teaspoon Worcestershire sauce
  • 1 egg yolk (from a pasteurized egg)
  • 2 teaspoons water
  • 2 teaspoons cornstarch
Instructions
  1. Place wings in a large resealable baggie or container.
  2. Add the oil, salt and pepper. Seal and toss to coat.
  3. Refrigerate for 4-8 hours.
  4. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  5. Toss wings with sauce before serving.
For the Buffalo Wild Wings Spicy Garlic Sauce
  1. Combine all but the yolk, water and cornstarch in a medium saucepan over medium-high heat. Bring to a boil and reduce to a simmer.
  2. Simmer for 5 minutes then remove from heat and let cool for 10 minutes.
  3. Whisk together the egg yolk and water. Whisk in the cornstarch until dissolved.
  4. Slowly whisk the mixture into the saucepan.

Pickled Black-Eyed Peas

I need a t-shirt that says “Don’t get between me and my pickled black-eyed peas”. I found them to be so dangerously good that I didn’t want to share with anyone. Ever. The peas absorb the vinegar, getting a really nice tart kick to them. For a little heat, jalapenos (they do get tamed down a bit the longer they pickle). Crispy red onions and a little garlic round out what is a perfect side dish.

These pickled black-eyed peas remind me of the Georgia caviar I made a while back. Black-eyed peas are wonderful in a cold salad and even better when pickled. Don’t let the jalapenos worry you if you aren’t into spicy foods. You can of course leave them out but I found that they do not overpower the salad at all. You don’t have to eat them, but leave them in to add flavor.

Pickled Black-Eyed Peas
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
Ingredients
  • 2 (15 ounce) cans black-eyed peas, drained, rinsed
  • 1/2 medium red onion, sliced thin
  • 2 cloves garlic, minced
  • 1 jalapeño, cut into rings
  • 1/2 cup (or more) olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
Instructions
  1. Combine the beans, onion, garlic and jalapeno in a large bowl.
  2. In a separate bowl whisk together the oil and vinegar.
  3. Add the oil mixture ot the peas and stir to combine.
  4. Season with salt and pepper.
  5. Note: If you find the peas to be too dry, now is the same to add a bit more oil.
  6. Refrigerate for at least 4 hours before serving.

Fiery Smoked Chuck Roast

Chuck roast goes on sale here every so often and since I’m huge fan of smoked chuck, I always rummage through the meat case and find some that has a nice marbling and is the same thickness throughout and rush home to toss it on the smoker. I’ve smoked Cajun chuck roast, Barbacoa-style, and just ‘plain’ ole chuck roast and all were fantastic. This time I decided to go the spicy route and marinate the roast overnight in Goya’s chipotle marinade. The beef took on a wonderful flavor that wasn’t overly spicy but still had a really nice kick. Perfect on a sandwich, and much cheaper than brisket.
Smoked chuck roast looks and ‘acts’ pretty much like smoked brisket. It slices well if you prefer yours sliced. It chops well if you’re into that. And it pulls great too. I like mine pulled just like pulled pork BBQ. Mounded high on a bun I’m a very happy guy. Fiery smoked chuck roast makes me happy.

Fiery Smoked Chuck Roast
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 servings
 
Ingredients
  • 3 pound chuck roast
  • 1/2 (24 ounce) bottle Goya Mojo Chipotle Marinade
  • Chipotle chili powder, to taste (or substitute your favorite spicy rub)
Instructions
  1. Place the chuck roast into a resealable container or bag.
  2. Add the marinade. Seal and toss to coat.
  3. Refrigerate overnight.
  4. Fire up your smoker for cooking at 250 F.
  5. Shake off any excessive marinade and sprinkle the roast with the chipotle chili powder.
  6. Smoke for two hours.
  7. Transfer meat to a large piece of foil and seal tightly.
  8. Return to the smoker and smoke another 4-5 hours or until the internal temperature reaches 200 F.
  9. Remove from the smoker and let rest 30 minutes before slicing or chopping.

French Bread Pizza Rustica

Don’t let the fact that this French bread pizza rustica doesn’t have a sauce on it throw you off. Every bite is incredible. All of your favorite toppings, but with a little twist. Spinach. Yes, spinach. You can play around with the toppings, substituting whatever suits your fancy, but don’t leave out the spinach.
French Bread Pizza RusticaI’ve found variations on this French bread pizza rustica online, and some have you cook the vegetables a bit before putting them onto the bread. I opted to skip that step. We found the slightly crunchy (they do cook a bit in the oven) vegetables to be perfect. If you do want to cook the vegetables, just add to the skillet after you cook the Italian sausage and saute for about 5 minutes.

French Bread Pizza Rustica
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 1 large loaf French bread
  • 1 pound Italian sausage
  • 1 tablespoon extra-virgin olive oil
  • 1/2 small red bell pepper, seeded, chopped
  • 1/2 small green bell pepper, seeded, chopped
  • 1 small red onion, chopped
  • 2 cloves garlic, chopped
  • 1 (12 ounce) package frozen chopped spinach, defrosted, squeezed dry
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups Ricotta
  • 1/2 cup grated Parmesan
  • 1/2 stick pepperoni, chopped
  • 4 cups shredded Mozzarella and Provolone cheese mixture
  • 1/4 cup Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon (or more) dried red pepper flakes
Instructions
  1. Preheat your oven to 425 F.
  2. Split the bread lengthwise. Optionally, hollow out the loaf by removing some of the bread. Love toppings? Hollow it out. Want less topping? Don't hollow it out. (You might have topping left over).
  3. Crumble sausage into a large skillet with the oil and cook until done.
  4. Remove and let cool. Optionally, transfer sausage to a food processor and pulse a few times to make the meat finer.
  5. Transfer meat to a large bowl.
  6. Add the remaining ingredients and stir.
  7. Spread mixture out onto the bread halves.
  8. Place bread on baking sheets and bake for 10-15 minutes or until the bread is crunchy and the cheese starts to melt. Place under the broiler to brown lightly if desired.