Spicy Baked Beans

This is a slightly-modified version Steven Raichlen's Best BBQ Beans On the Planet. For some amazing grilling recipes and techniques, check out his books: The BBQ Bible and How to Grill.

Ingredients:

• 1 pound bacon cut into 1/4-inch slivers and fried
• 1 can (15 ounces) black beans (drained, rinsed and air-dried)
• 1 can (15 ounces) dark red kidney beans (drained, rinsed and air-dried)
• Bush’s Original Baked Beans (28 oz can + 15 oz can)
• 1 large sweet onion, finely chopped
• 2 chipotle chilies (finely chopped)
• 5 cloves garlic, minced
• 2 cups Famous Dave's Devil's Spit barbecue sauce
• 1 ½ cups firmly packed light brown sugar
• ½ cup Dijon mustard

Method:

Stir everything up in a large turkey pan, cover in foil, and cook at 350° for 1 hour.

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Sweet & Tangy Chicken

Ingredients:

• Chicken breasts
• Feta cheese crumbles (2 Tablespoons per breast)
• Big Green Egg Sweet Maple Seasoning
• Sea salt

Method:

Apple Big Green Egg Sweet Maple Seasoning liberally. Wrap in plastic wrap, and place in fridge for a few hours.

Remove from plastic wrap. Slice the breasts in half to create two “clamshell” halves. Put feta cheese inside. Sprinkle with sea salt, and grill.

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Raspberry Chipotle Wing Sauce

Ingredients:

• 3/4 cup seedless raspberry jam
• 1/4 cup minced sweet onion
• 2 cloves garlic
• 1 minced chipotle
• 1/4 cup balsamic vinegar
• 1/4 teaspoon kosher salt

Method:

Melt the butter. Add onion and cook until translucent. Add garlic and chipotle, and cook for another minute. Add the rest of the ingredients and simmer for 10 minutes.

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Buffalo Wing Sauce

Ingredients:

• 1 stick butter, melted
• 1/2 cup Franks Red Hot sauce
• 1 tablespoon Sriracha
• 2 tablespoons light brown sugar
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1 tablespoon balsamic vinegar
• 1 teaspoon cayenne pepper

Method:

Mix all ingredients together, and heat in a small saucepan. Let it cool, and pour it into a shakable container. Shake like crazy before coating cooked chicken wings.

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Italian Wedding Soup

Meatball Ingredients:

• 1 1/4 lb ground beef
  
• 3/4 lb hot Italian sausage
  
• 2 tablespoons grated parmesan
  
• 1 tablespoon garlic powder
  
• 1 teaspoon ground oregano
  
• 1 teaspoon kosher salt
  

Soup Ingredients:

• 5 quarts chicken broth
  
• 2 cups orzo pasta
  
• 26 ounces spinach
  
• 2 small diced yellow onions
  
• 4 sliced carrots
  
• 3 stalks chopped celery
  
• 2 cloves minced garlic
  
• 4 tablespoons extra virgin olive oil
  
• 1 cup white wine
  
• 1 teaspoon dried dill weed
  
• 1 teaspoon fresh ground black pepper
  
• 2 teaspoons salt
  

Method:

Combine all meatball ingredients, mix well, and let the mixture sit in the refrigerator for 30 minutes.  Roll it into tiny balls (3/4” to 1”) and fry them up. This may have to do this in 2-3 batches.

In your stock pot, combine the onions, carrots and celery with the salt and olive oil, and cook until they are slightly soft.  Add the garlic, and cook for another minute or two. While that’s going on, use some of the chicken broth to deglaze the meatball pan, and dump that yummy goodness into the stock pot.

Add the rest of the chicken broth, wine, black pepper, and dill weed. Bring to a boil.  Reduce heat, and let simmer for 30 minutes.

Add the pasta, and continue simmering until it’s almost al dente. Add the spinach and meatballs, and cook for a few more minutes. Just long enough to re-heat the meatballs, which probably need it by now.

Serve with fresh grated parmesan.

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Habanero Papaya Salsa

Ingredients:

• 7 roma tomatoes
• 1 large white onion
• 1/2 bunch cilantro
• 1/2 cup diced papaya
• 1 habanero chilie
• 1 clove minced garlic
• 4 ounces pineapple juice
• Juice from 1 fresh lime
• 1 teaspoon kosher salt

Method:

Finely dice all vegetables. Combine all ingredients in a large mixing bowl. Stir, and let sit for an hour or two. Serve with tortilla chips.

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Southwest Heart Attack

Ingredients:

• 1 lb bacon
• 12 medium-sized shrimp
• 2 medium-to-large white mushrooms
• 1 clove garlic
• 2 tablespoons roasted/diced green chilies
• 1 tablespoon butter
• 1/3 lb shredded colby-jack cheese
• 1/2 teaspoon kosher salt

Method:

Pre-heat oven to 400 degrees.

Weave your bacon into a bacon quilt. Place the bacon quilt on a cooling rack, and place the cooling rack on a cookie sheet.

Bake your bacon until it’s just about done, but not crisp.


If your chilie isn’t already prepped, now would be the time to do that. Roast them over an open flame (I use an element on my gas stove). Once they’re blackened everywhere, place them under a bowl for about 10 minutes to sweat. Then rinse under running water while wiping the skin away. Pat dry and dice.


While the bacon is in the oven, sauté the mushrooms in the butter and kosher salt. When they’re almost done, Add the shrimp and the garlic. Continue cooking until the shrimp is done.


When your bacon is almost done, spread the sautéed mixture over it. Dump the cheese on, roll it up, then bake for an additional 7-10 minutes. Just long enough to melt the cheese.


When done, let it cool for a few minutes, then slice and serve.

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