I’ve never been to a Houston’s restaurant. Their food sure looks awesome. So though I can’t say this copycat of their buttermilk garlic salad dressing is a true copycat, I can say it is fantastic. Like slurp-slurp-I-love-salad-more-than-ever-now fantastic. This is Ranch dressing to the max. Thanks mostly to the garlic.
Make sure you let the dressing ‘get happy’ in the fridge overnight before serving. It makes a huge difference. And make a double batch because this copycat Houston’s buttermilk garlic salad dressing isn’t just for salad. It’s great for dipping wings. And veggies.
When I first saw this recipe for a spicy Old Bay tartar sauce it took me all of about 2 seconds to figure out exactly what I was going to use it on. A fried shrimp po boy. The sauce is perfect on a po boy. It has a mild Dijon flavor. It has a good bit of kick. And it tastes of Old Bay. If that doesn’t scream shrimp po boy I don’t know what does.
This recipe was inspired by a recipe from Steven Raichlen’s massive book, BBQ USA. it is packed with over 400 dishes, almost all with a spicy side to them. BBQ USA sits on my bookshelf along Raichlen’s other great cookbooks.
When I am making baby or fingerling potatoes, I almost always keep them whole. I know, cutting them in half gives you more surface area for seasonings, but I really, really love the ‘pop’ of biting into a baby potato. It’s probably just me but that’s why I kept these Parmesan garlic potatoes whole. Hey, they’re not that big and boy do they cook up creamy good. Smothered in tons of garlic and cheese, I absolutely loved them. I mentioned fingerling potatoes. This dish would also be great using fingerling potatoes. Ditto with baby yellow potatoes.
Since I’m somewhat of a butter-aholic I added a few pats of butter before serving up these Parmesan garlic potatoes.
I really, really love the ‘pop’ of biting into a baby potato. It’s probably just me but that’s why I kept these Parmesan garlic potatoes whole. Hey, they’re not that big and boy do they cook up creamy good. Smothered in tons of garlic and cheese, I absolutely loved them.
Prep Time 5minutes
Cook Time 30minutes
Total Time 35minutes
Author Inspired by a recipe from The Recipe Critic
1/2cupParmesan cheesegrated, plus more for garnish
1/4teaspoonfreshly ground black pepper
parsleychopped, for garnish
Preheat oven to 350 F or fire up a grill for indirect cooking.
Combine all ingredients except for the water in a baking dish (oven) or disposable aluminum pan (grill). Toss to coat. Pour in the water.
Cover with foil and bake or grill 20-30 minutes or until tender.
Serve garnish with chopped parsley and more freshly grated Parmesan cheese.
I’ve smoked SPAM. I’ve grilled SPAM. But I’d never made SPAM burnt ends until now. I can say without hesitation that my life is now complete. No, these aren’t beef brisket burnt ends. But believe me, they’re really good. My first bite was an ‘oh, dang!’ moment for me. Heck, yeah, give me some more!
SPAM needs a bit of seasoning. Though it’ll pick up some flavor from the smoke, it’s up to you to add the rest. I decided to take a sweet heat approach. I used a spicy BBQ rub for the seasoning. And for the sauce I used a sweet tomato-based BBQ sauce. You want a sauce that will caramelize, giving you a bit of a crust to the SPAM. The sweetness of the sauce contrasted perfectly with the spiciness of the rub.
You really can’t get any easier than SPAM burnt ends. It’s a great way to use extra space on your smoker, too!
I didn’t really know what to expect when I made this copycat of Carrabba’s creamy Parmesan salad dressing. The recipe ingredients looked like they were right up my alley, but I’d never been to the restaurant to try the real thing. Well, I made it, and this is anywhere near what you get at Carrabba’s, I’ve been missing out. Perfectly creamy, with plenty of nutty salty Parmesan, this dressing was perfect on a big dinner salad.
Make sure you let the dressing ‘get happy’ in the fridge for at least an hour before serving. Give it one good last whisk or shake before serving. I wouldn’t change a thing about this copycat Carrabba’s creamy Parmesan salad dressing except to double it.
Oh. My. Goodness. Spicy honey fried chicken made using the Vortex is off-the-charts fantastic. Crispy crunchy skin. Juicy, moist, tender chicken. You’ll find it hard to believe that this chicken wasn’t deep-fried. Nope, it was made on a charcoal grill, took less than an hour to make, and with no fuss or mess at all. And the drizzle? It’s a wonderful spicy honey mixture, that brings the heat and the sweet in each and every bite.
You can adjust just how much kick your spicy honey fried chicken using the Vortex has by using a different pepper, and using more or less than the recipe calls for. I used a whole serrano pepper, which is pretty spicy. A jalapeno would be about right for most folks without having to worry about scaring them off, and of course you don’t have to use the entire pepper. A habanero will wake up just about anyone.
Oh. My. Goodness. Spicy honey fried chicken made using the Vortex is off-the-charts fantastic. Crispy crunchy skin. Juicy, moist, tender chicken.
Prep Time 1day
Cook Time 45minutes
For the crispy chicken
4-6largechicken pieces, I prefer bone-in, skin-on chicken thighs
3/4cupbuttermilkyou might need a bit more
1large eggbeaten lightly
hot sauceto taste
For the honey jalapeno drizzle
Combine the buttermilk, egg, Cajun seasoning and hot sauce in a re-sealable container. Add the chicken. If the chicken isn't completely covered in marinade, add more buttermilk. Refrigerate for 1 hour to overnight.
Fire up your grill with the Vortex BBQ insert. Fill it completely with charcoal and let the coals get ashed over and hot.
Combine the flour, Cajun seasoning, cornstarch and baking powder in a pie plate, bowl, or large baggie.
Grab each piece of chicken and shake off the excess marinade.
Dredge the chicken in the flour mixture. Coat well then shake off any excess.
Transfer the chicken to the Vortex. Close the lid and cook for 40 minutes. Rotate the lid every 15 minutes. The chicken should be near 165 F.
Meanwhile, prepare the honey jalapeno drizzle by heating the honey in a small saucepan over medium-high heat. Add the jalapeno slices. Once the honey starts to bubble remove from heat and let cool while the chicken cooks.
Lightly brush the chicken with the vegetable oil and cook another 5 minutes or until at 165 F.
Remove the chicken from the grill and transfer to a platter. Drizzle with the jalapeno honey mixture and serve.