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"Sending a Special Greeting to all my
PARROTHEAD  
friends at 
Margaritaville and
around the world
From New Orleans!"

"Love and peace,"
Chef Darrin


It's been a busy summer!!!
I've been traveling the beaches and highways discovering some delicious new recipes and cocktails and I'd like to share them with you my friends! I'll be posting some new recipes for you to enjoy and share with your friends and family, so lets get started...


Pirate Punch
(for the whole crew)

32 oz sweet and sour cocktail mixer
32 oz pineapple juice
32 oz orange juice
1 fresh squeezed lemon
1 fresh squeezed lime
1 bottle of white rum
dark rum for a splash on top when served

mix all ingredients except for the dark rum in a large punch bowl or punch dispenser -add slices of lemons, oranges and limes for added excitement- serve over ice and top with a splash of dark rum-enjoy!


Love Boat Cocktail

2oz white rum
2oz pomegranate syrup
1/2 oz lime juice
 club soda
lime slices

add all ingredients "except club soda" into a highball glass with ice -top off with club soda-transfer to a cocktail shaker- shake shake shake- then return to glass garnish with a twist of lime- enjoy

New Orleans Shrimp Remoulade

2cups mayonnaise
1/2 cup chopped dill pickles
1 tsp mustard
1/2 cup horseradish
1/2 tsp chopped garlic
hot sauce to taste
for shrimp- 1/2 gal water
1 tsp salt
2 tsp liquid crab boil
1 1/2 lbs peeled and deveined shrimp

(1 head lettuce shredded)

place mayo, pickles, mustard, horseradish, garlic and a splash of hot sauce in a bowl -
mix and refrigerate- add salt and crab boil and water in a pot and bring to a boil- carefully add shrimp and bring back to a boil- when shrimp turn pink, remove shrimp and place in cold iced water-drain shrimp when chilled- on 4 small plates or bowls, place shrimp over a bed of shredded lettuce, then dress with remoulade sauce




Cajun Lasagne

Ingredients

1 lb ground turkey
1 lb andouille chopped
1 box lasagne noodles
1 red onion diced
1 bell pepper diced
1 stalk celery diced
1/4 cup chopped parsley
4 cloves garlic minced
2 cups chicken broth
28 oz can crushed tomatoes
6 oz can tomato paste
1 1/2 Tbsp Creole seasoning
1 tsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 Tbsp Italian seasoning
1 tsp crushed red pepper flakes
1 tsp sugar
1 cup Parmesan cheese
2 cups sharp cheddar
2 cups jack cheese
8 oz mozzarella
2 cups ricotta
2 eggs beaten
olive oil

Preheat oven to 375°F. Bring a large pot of salted water to boil. Cook pasta for 6 minutes. Rinse pasta with warm water, drain, coat with oil and set aside. Mix seasonings, reserve 1 tablespoon for ricotta/cheese mixture, and divide remaining seasons in half, set aside. In a large soup pot heated over medium heat add 2 tablespoons of olive oil, add onion, bell pepper, and celery. Sauté for about 5 minutes, add garlic and cook 1 minute more. Add ground turkey and andouille sauce, break into small chunks. Season with half of the seasoning blend and cook until browned about 15 minutes. Add tomato paste and mix well, cook for 5 more minutes. Add crushed tomatoes and chicken broth, season with remaining seasoning blend and mix well. Lower heat to medium-low and cook uncovered for 30 minutes, stirring occasionally. Add chopped parsley and mix well and allow sauce to cook about 15 more minutes. TO ASSEMBLE RICOTTA/CHEESE MIXTURE: Mix eggs, ricotta, Parmigiano Reggiano, 1 cup sharp, jack, and mozzarella cheese with remaining seasoning blend and set side. TO ASSEMBLE LASAGNE: In a large greased 13X9-inch casserole dish, place about 1 cup of pasta sauce on the bottom. Top with lasagna noodles, slightly overlapping noodles. Top with more pasta sauce, top with about 6 heaping tablespoons of ricotta/cheese mixture. Top with a handful of remaining grated cheeses and repeat with another layer of lasagna noodles, meat mixture/ricotta cheese mixture/grated cheese. For the last layer top with noodles, pasta sauce and remaining grated cheeses. Cover casserole with greased foil and bake at 375°F for 30 minutes. Remove foil and cook 20 minutes more. Remove from oven, allow to cool 10 minutes. Serve with garlic bread.



Bourbon Chicken



1 lb chicken in bite sized pieces
1/2 cup soy sauce
1/2 cup brown sugar
1/2 tsp garlic powder
1 tsp powdered ginger
2 Tbsp onion powder or dried minced onion
1/2 cup bourbon

2 Tbsp white wine



Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350 degrees  for one hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 tablespoons white wine. Stir and add chicken. Cook for 1 minute and serve.







More to come.......


"Lets get ready for some football!!!"



"I love grilled chicken. There's nothing like the smell of chicken roasting on the grill with a cold drink and some good music. Man o man that's a good thing! I'd like to share some grilling recipes with you. I really like boneless skinless thighs and breast portions grilled and sauced, but I also enjoy cutting up a whole chicken- slicing cuts across the pieces with the skin on-seasoning it and slow roasting, while turning and basting with sauce.


SLOW ROASTED
Chicken on the Bone
2 chickens cut into pieces (skin on)

chicken rub
2 Tblsp paprika
2 Tblsp brown sugar
1 Tblsp chili powder
1 Tblsp sea salt
1 Tblsp black pepper
2 tsp granulated garlic
2 tsp granulated onion
1 tsp ground cumin
sauce
1 & 1/2 cup ketchup
2 Tblsp maple syrup or molasses
1 Tblsp red wine vinegar
1 Tblsp Worchestershire sauce
1 tsp chili powder
2 tsp granulated onion
2 tsp black pepper
2 Tblsp butter
2 Tblsp lemon juice
1/3 cup beer
1/4 cup water
1 tsp liquid smoke
mix all ingredients together- put in a sauce pan or small pot and simmer for about 3 or 4 minutes

cut slices into chicken pieces through the skin about 1/4 inch deep-season pieces well and let marinate in a bowl refrigerated for about an hour-put chicken pieces in an aluminum roasting pan on the grill with 1 cup of beer in the bottom of the pan and let pre-cook in the pan over direct heat for 15 to 20 minutes covered with foil-put chicken  directly on the grill and roast slowly over med indirect heat- turning frequently for even cooking-after15 minutes on the grill, start brushing with sauce each time chicken is turned- cook until juices run clear-usually roasts for about 30 to 40 minutes


CREOLE CHICKEN THIGHS

1 Tblsp light brown sugar
1 Tblsp granulated garlic
1 Tblsp granulated onion
1 Tblsp paprika
2 tsp dried thyme
2 tsp dried oregano
2 tsp black pepper
2 tsp sea salt
12 to 16 boneless skinless chicken thighs
combine all ingredients in a bowl- season chicken well with rub-drizzle chicken with veg oil or non-stick cooking oil spray, grill over med heat until meat is firm and juices run clear


 The Meat Turtle

Start with 6 pieces of bacon weaved- place a thin burger patty in the middle-cut 3 hot dogs in half-place in the patty for the head, tail, and legs of the meat turtle- top with another patty- fold the bacon in to seal- pan fry both sides to sear and seal the bacon- place in foil and put on indirect heat on the pit to cook through, about 8 minutes- take out of foil and finish on direct heat on the grill as shown in the above picture- finish with bbq sauce- serve as is, or on a burger bun for a unique super burger-
(for lower fat, substitute turkey bacon, turkey dogs and half ground turkey/  half ground chuck mixture) 


 


 

 

Delicious Bloody Mary

 

Zing Zang bloody mary mix (bottle)
Tabasco
Worchestershire sauce
Absolut vodka (use good vodka)
black pepper
lemon wedges
pickled okra
large stuffed queen olives
pickled green beans
red solo cups
ice
fill cup w/ ice- add 2 shots of vodka- 2 shakes of Tabasco- 3 shakes of Worchestershire sauce- sprinkle w pepper-squeeze in lemon wedge- fill w zing zang - pour back and forth into another solo cup to mix- garnish w pickled bean, okra, 2 olives on a skewer- enjoy!

Creole Jambalaya

 ½ stick of butter
3 Tblsp onion powder
3 Tblsp garlic powder
½ cup parsley flakes
¼ cup Creole seasoning
3 lbs smoked sausage
3 lbs boneless skinless chicken (thighs or breasts or a little of both)
2 cans rotal tomatoes 1 mild 1 reg
1 ½ cups chopped green onions
2 quarts chopped seasonings (such as Pictsweet onion celery bell pepper blend)
3 Tblsp kitchen bouquet browning sauce
3 quarts chicken stock
1 ½ quarts long grain or uncle bens parboiled rice

brown sausage- add chopped seasonings, saute til wilted-add chicken and dry seasonings, parsley- cook til liquid cooks out- add
rotels, stock, butter, green onions, kitchen bouquet- bring to a boil- then to a simmer- let cook 10 minutes- cut fire to low, add rice, stir in well and cover- stir to the bottom every 5 minutes then cover- do this for about 25 to 30 minutes- when rice fluffs and most of the liquid is incorporated well into the rice, cut off the fire and let rest 5 to 10 minutes before serving

 

"Cooking for a crowd? Here are my jambalaya and gumbo recipes for the large pot 5 and 10 gallon jambalaya and 5 gallon gumbo.








5 Gallon pot Jambalaya

1 stick of butter
6 Tblsp onion powder
6 Tblsp garlic powder
3/4 cup parsley flakes
1/2 cup creole seasoning
6 lbs  smoked sausage
6 lbs boneless skinless chicken
4 cans rotel tomatoes (2 reg 2 mild)
3 cups chopped green onions
4 quarts chopped seasonings(onion, celery, bell pepper)trinity 
6 Tblsp kitchen bouquet
6 quarts chicken stock
3 quarts rice( long grain-restaurant style parboiled works well)
brown sausage- add chopped seasonings, saute til wilted-add chicken and dry seasonings, parsley- cook til liquid cooks out- add
rotels, stock, butter, green onions, kitchen bouquet- bring to a boil- then to a simmer- let cook 10 minutes- cut fire to low, add rice, stir in well and cover- stir to the bottom every 5 minutes then cover- do this for about 25 to 30 minutes- when rice fluffs and most of the liquid is incorporated well into the rice, cut off the fire and let rest 5 to 10 minutes before serving



10 Gallon Jambalaya

2 sticks butter
2/3 cup onion powder

2/3 cups garlic powder
1& 1/2 cups parsley flakes
1 cup creole seasoning
12 lbs smoked sausage
12 lbs boneless skinless chicken
8 -10 oz cans rotel tomatoes 4 reg 4 mild 
6 cups chopped green onions
8 quarts chopped seasonings(trinity)
2/3 cup kitchen bouquet
3 gallons (12 quarts) chicken stock
1.5 gallons rice (6 quarts) long grain or restaurant style parboiled)
raw

same method for 5 or 10 gallon recipe- brown sausage- add chopped seasonings, saute til wilted-add chicken and dry seasonings, parsley- cook til liquid cooks out- add
rotels, stock, butter, green onions, kitchen bouquet- bring to a boil- then to a simmer- let cook 10 minutes- cut fire to low, add rice, stir in well and cover- stir to the bottom every 5 minutes then cover- do this for about 25 to 30 minutes- when rice fluffs and most of the liquid is incorporated well into the rice, cut off the fire and let rest 5 to 10 minutes before serving

5 Gallon Chicken Sausage Gumbo

6 Tblsp garlic powder
6 Tblsp onion powder
3/4 cup parsley flakes
6 Tblsp creole seasoning
8 lbs smoked sausage
1 lb andouille sausage
4 lbs boneless skinless chicken
3 cups chopped green onions
2 quarts water

4 cups chopped seasonings(trinity)
6 Tblsp kitchen bouquet
8 quarts chicken stock
3 cups roux

brown sausages- add chopped seasonings, saute til wilted- add chicken, green onions, parsley and dry seasonings, cook 5 minutes- add roux, mix in well, let simmer for a few minutes, add stock, kitchen bouquet, water- bring to a boil- let cook on a low boil for 1 & 1/2 to 2 hours- let sit til warm- skim the oil off the top and discard oil- reheat to desired temp for serving- serve in bowls over cooked rice


Slow Cooker Pulled Pork with
Andouille sausage

1 & 1/2 cup water 
1/2 cup cider vinegar
1/3 cup ketchup
1/4 cup Creole mustard
1 Tblsp cane syrup
2 Tblsp brown sugar
2 tsp paprika
 sea salt and pepper
3 to 4 lb pork butt cut into large chunks
2 links andouille sausage cut into chunks
whisk 1 & 1/2 cup water with the vinegar, ketchup, mustard, syrup
and brown sugar- lightly season the pork with salt and pepper- add to slow cooker along with the andouille sausage- pour in liquid mixture- cover and cook on low for 8 hours-remove meat-skim off the fat from the liquid- put the liquid in a skillet or saucepan and bring to a boil- reduce by about 1/3 about 10 minutes-shred the pork and chop the sausage- return to the liquid and mix well- serve on sesame seed buns or toasted ciabatta rolls with mayo, mustard and pickles

STEAK AND GROUND BEEF CHILI

4 strips bacon fried
2 lbs ground beef
2 onions chopped
1 Tblsp chopped garlic
 1 bell pepper chopped 
1 jalepeno pepper chopped
1- 14 oz can stewed tomatoes
1- 6 oz can tomato paste
1 Tblsp chili powder
1 tsp ground cumin
2 grilled ribeye steaks cut into chunks
2 -16 oz cans  pinto beans
2 handfuls of crushed tortilla chips
1 Tblsp Southwest seasoning
salt to taste
in a lg pot, fry bacon then add onions, garlic and bell pepper- saute until wilted-add jalepeno pepper and ground beef- cook until browned-add chili powder and cumin- stir together well and add all other ingredients cook for about 2 hours on med to low simmer- salt to taste- serve with tortilla chips- top with shredded cheese and sour cream

"We found out that Saints quarterback
 Drew Brees eats beefy mac before every game, so now we do too! Here's our version of this pre-game treat"


"Drew Brees-Worthy" Beefy Mac
1 Tblsp butter
1 cup chopped andouille
1&1/2 lbs lean ground beef
1 Tblsp flour
1&1/2 cups heavy cream
2 tsp Worchestershire sauce
1 cup chopped tomatoes
1 Tblsp chopped jalapenos
1/2 tsp salt
1/4 tsp black pepper
1&1/2 cups shredded cheddar- (plus another cup for topping) 
1/2 cup velveeta
1 cup uncooked macaroni pasta

cook pasta in boiling water and drain, set aside
- melt butter in a deep skillet- add andouille and saute- when andouille is browned and crispy, add ground beef- break it up as it cooks, stirring the mixture-when beef is cooked, add flour and stir until mixed in-add cream and Worchestershire sauce- simmer until it thickens-add tomatoes, jalapenos, salt and pepper and cheese-cook and stir until cheese melts and is smooth-
add cooked pasta and mix well-transfer to a baking dish (aluminum baking pan) top with more shredded cheese and bake at 350 degress for about 10 to 15 minutes or until it's cooked through and cheese topping is browned-let rest 10 minutes before serving-
(Make this ahead and bring to your tailgate and reheat in the bbq pit on indirect heat)


"Serve in a bowl and top with a scoop of
STEAK AND GROUND BEEF CHILI and shredded cheese"


CREOLE SEASONING
2 Tablespoons salt
2-1/2 Tablespoons paprika
2 Tablespoons garlic powder
1 Tablespoon black pepper
1 Tablespoon onion powder
1 Tablespoon cayenne(1 tsp to keep it mild)
1 tablespoon oregano
1 tablespoon thyme

SOUTHWEST GRILL SEASONING
4 Tablespoons chili powder
3 Tablespoons black pepper
2 Tablespoons paprika
2 Tablespoons garlic powder
3 Tablespoons sea salt
1 teaspoon ground cumin (optional)






Crawfish Beignets

1 cup all p flour
1 tsp baking powder
1 cup water
2 tsp chopped garlic
1/2 cup chopped pimiento
3 scallions chopped
8 shakes of Tabasco sauce(whaaat!)
1 pinch of salt
1/2 lb cooked crawfish tails
veg oil for frying
lemon wedges
combine all ingredients in a bowl except for oil and lemon-cover bowl with a damp towel- put in the fridge for 30 minutes-preheat oil to 360 degrees-gently drop the batter into the oil by spoonfulls and fry til golden brown 5-6 minutes-only a few at a time don't crowd them-drain and serve- garnish with lemon wedges



Crab  Pico di Gallo

1 & 1/2  cups diced tomatoes
1/4 cup diced red onion
2 Tblsp diced jalapeno
3 Tblsp lime juice
1 tsp white vinegar
1/3 cup chopped cilantro
1/2 lb lump crabmeat
salt to taste (about 1/2 tsp)
mix ingredients together - let marinate 2 hours refrigerated before serving

Pineapple Pico di Gallo
(Grilled fish topping)

1 & 1/2 cups diced tomatoes
1/4 cup diced red onion
2 finely chopped green onions (scallions)
2 garlic cloves minced or smashed fine
2 Tblsp chopped cilantro
1 Tblsp chopped jalapeno
1 cup chopped fresh pineapple
1 tsp lime juice
1/2 tsp salt
mix ingredients and let marinate chilled 2 hours before serving- great on grilled fish or fish tacos, shrimp tacos, grilled shrimp, lobster or grilled chicken
(substitute fresh mango for the pineapple and make mango pico)




"Try some new ideas for the grill!"

Fresh Grilled Lobster

lemon butter
- season melted butter with fresh squeezed lemon, sea salt and fresh cracked black pepper
 (fresh chopped garlic optional, but delicious)
 
separate the head of the lobster
from the tail- using a large chef knife or cleaver, split the tail from the top of the shell down through the shell into the meat - put on the grill over direct heat (med high) flat side down- season with lemon butter- turn when meat changes color- grill on both sides while basting with lemon butter until meat is firm and slightly charred and sizzling- serve with boiled-buttered potatoes , corn and cole slaw


Lobster in a foil pack- split lobster tail-open up tail and fill with butter, creole seasoning, chopped garlic and a slice of lemon- seal in a foil pack(heavy duty foil) with a generous splash of beer- seal and grill over direct heat about 10 minutes till cooked through- open and enjoy




 

 

 


BOILED CRAWFISH

 
We love our crawfish here in South Louisiana and have many recipes to enjoy them in. Here's a few ideas for your crawfish adventures, and I hope you all have a good time preparing and sharing them with your family and friends!

"When I boil crawfish I usually go for a 40 pound sack. I really like the Zatarain's seafood boil. The 73 oz. pkg of granulated crab boil works well as an all in one-salt included boil.
If i use the liquid crab boil I use 2 of the 8 oz. bottles, one lemon and the other one garlic and onion flavored, along with 2 & 1/2 boxes of salt- 1 whole celery-4 onions- 4 heads of garlic-3/4 cup cayenne-5 lemons and 1 bottle of Louisiana hot sauce.

I bring it to a boil- let boil for 5 minutes- add crawfish- bring back to a rolling boil- let crawfish boil for 7 minutes- cut fire and let soak for 30 to 45 minutes


Fried Crawfish Tails
1 lb crawfish tail meat
juice of 1 lemon
1-1/2 cups plain flour
 Louisiana Hot sauce
1-1/2 tsp baking powder
put crawfish in a large bowl- sprinkle the crawfish with hot sauce and drizzle with lemon juice-season with Creole seasoning- mix flour and baking powder together- add crawfish meat and coat well with flour mixture- put in a sifter and shake off excess flour- fry in vegetable oil at 375 degrees until golden


Crawfish Pies
1 lb crawfish tail meat
1 bunch green onions chopped
1/4 cup flour
1 can cream of mushroom soup
1 can cream of celery soup
1 stick of butter
juice of 1 lemon
1/4 cup bread crumbs
salt and pepper to taste
Creole seasoning to taste
16 small pie pastry shells
melt butter over med heat- add green onions and saute until wilted-add flour and cook until bubbly-add both soups and cook 5 minutes- add crawfish and lemon juice-salt and pepper and Creole seasoning to taste- cook about 5 to 10 minutes longer- sprinkle over mixture with bread crumbs- mix together well- fill pastry shells and bake in oven at 350 degrees until browned 

 

 

 Nice day in Key West at Louie's Back Yard Bar 




 

Crawfish Etouffee


2 lbs. crawfish tail meat
1/4 lb. butter
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped bell pepper
1 can rotel tomatoes(mild or reg)
1 head of garlic peeled and chopped fine (garlic press if u have one)
1/2 cup tomato sauce
1 cup flour
2 quarts seafood stock or water
6 oz. beer
1 bunch chopped green onions
1/2 cup chopped parsley

heat pot over med heat melt butter- add onions, celery and bell pepper-sauté three minutes- add tomatoes, tomato sauce, garlic and crawfish-gradually add flour while constantly stirring and mixing to make a roux-continue to cook and stir til you get a light brown color on your roux- gradually add stock and beer, whisking as you go to blend it all together- add green onions and parsley- mix well- bring to a boil then reduce to a simmer-cook 30 to 45 minutes- taste then salt, pepper (and hot sauce if you wish) to taste. Serve over rice






 "Jamaican Me Crazy"
Jerk Seasoning

1 tsp white pepper
1 tsp dried onion bits
1 tsp onion powder
1 tsp cayenne
1 tsp ground allspice
1 tsp black pepper
1 tsp ground thyme
1/2 tsp ground cinnamon
1 tsp garlic powder
1 tsp red pepper flakes
2 tsp kosher salt
1 tsp lemon pepper

Use this as a dry rub on meats and fish before grilling. Lightly coat with veg oil or non sick spray, then season before grilling. Works well on vegetables as well as meats and fish. If you like sauce as well, finish with your favorite sauce right at the end of grilling.



Teriyaki Ribeyes


2 ribeye steaks 1 inch thick

Marinade- 1/3 cup Teriyaki sauce
2 Tblsp chopped green onions
1 Tblsp honey
1 Tblsp lemon juice or rice vinegar
1 Tblsp chopped fresh ginger
1 tsp sesame oil
2 cloves garlic minced
1/4 tsp black pepper
1 small fresh pineapple cored and cut into long thick strips
4 thick slices of tomato seasoned with salt and pepper
cooking oil

mix marinade in a zip bag- add steaks and let marinate 4 hours- grill over med high heat until grilled to desired doneness- coat tomatoes and pineapple with light coat of veg oil and grill until slightly browned -serve with grilled steaks


Strip Steaks with Roasted Garlic Marinade

2 thick New York Strip steaks
seasoned with sea salt and fresh cracked black pepper

marinade-1 whole head of garlic (slice off the top of the head of garlic place in aluminum foil and drizzle with olive oil- close top and bake on a baking tray at 360 degrees for 20 to 30 minutes til browned and soft. Let cool and squeeze out garlic into a bowl and mix with the following ingredients-  

6-Tblsp olive oil
1/2 tsp dried basil
1/2 tsp dried rosemary
mix marinade in a zip bag -add steaks and let marinate 4 hours- grill over med high heat to desired doneness serve with a fresh salad and warm bread



Jamaican Style Pork Chops

6 boneless pork loin chops
4 green onions chopped
4 Tblsp veg oil
1 Tblsp molasses or syrup
1 Tblsp rum
1 Tblsp lime juice
1 fresh jalapeno seeded and chopped
1 Tblsp fresh grated ginger
2 cloves garlic finely minced
1/2 tsp allspice
1/4 tsp salt 
mix marinade in a zip bag add chops and marinate 2 to 4 hours- grill over direct heat until browned and juices run clear



Grilled Corn Relish

3 Tblsp lime juice
1 Tblsp cooking oil
2 cloves garlic minced
2 ears of corn cleaned and husked
1 tsp chili powder
1 avocado seeded peeled and cut up
1/2 cup chopped red bell pepper
1/4 cup chopped cilantro
1/4 sp salt
combine oil, lime juice and garlic-brush mixture on ears of corn- save the remaining wet mixture for later- sprinkle corn with chili powder and grill 25 minutes- turn to cook evenly- mix avocado sweet pepper cilantro and salt in a bowl with the remaining wet mixture-cut corn from the corn cobs and toss in the mixture bowl mixing well-serve with grilled meats or as a salsa or relish over tacos or in burritos

Delicious Bloody Mary

 

Zing Zang bloody mary mix (bottle)
Tabasco
Worchestershire sauce
Absolut vodka (use good vodka)
black pepper
lemon wedges
pickled okra
large stuffed queen olives
pickled green beans
red solo cups
ice
fill cup w/ ice- add 2 shots of vodka- 2 shakes of Tabasco- 3 shakes of Worchestershire sauce- sprinkle w pepper-squeeze in lemon wedge- fill w zing zang - pour back and forth into another solo cup to mix- garnish w pickled bean, okra, 2 olives on a skewer- enjoy!



Sloppy Joe Pita Sandwiches

4 lbs lean ground beef
4 cans manwich sloppy joe sauce(15.5 oz cans)
1 cup chopped onion
1 chopped bell pepper
5 pita pockets-cut in half
 sliced jalapenos
4 cups cole slaw
sauté onions and bell pepper in a large skillet with veg oil til wilted- add ground beef and cook til browned- drain excess fat- add sloppy joe sauce and mix well- cook until simmering and heated through-cut pitas in half- half fill pitas with mixture then top with jalapenos and coleslaw

Tailgate Coleslaw

1 head green cabbage shredded
1 cup grated carrots
3 Tblsp finely minced onions
 3/4 cup mayonaise
2 tsp sugar
1 Tblsp rice vinegar or cider vinegar
1 tsp black pepper
pinch of sea salt
1 tsp horseradish
mix all ingredients together except cabbage and carrots- add wet mix to cabbage and carrots-mix well-refrigerate 30 to 45 minutes-if it looks like it needs more dressing, dont worry- the cabbage releases water as it chills and will adjust itself- mix well before serving (this slaw is delicious  served as a topping on burgers, bbq sandwiches, etc. as well as a tasty side dish) 

 



 SWEET AND SOUR COLESLAW

  • 1 head cabbage, cleaned, cored, and shredded
  • 1 cup shredded carrots
  • 1 bunch green onions, chopped
  • 2 packages ramen noodles
  • 1 ramen noodle seasoning packet
  •  1/2 cup canola oil
  • 1/4 cup sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup sunflower seeds
  • 1/4 cup slivered almonds
  • 1 tbsp butter

In a saute pan, melt butter on medium low heat. Put ramen noodles in a food storage bag and break them up. Add to butter along with almonds and sunflower seeds and lightly toast them. Put to the side.

In a large bowl, combine vinegar, sugar, oil, and the ramen seasoning packet until well blended. Then add in cleaned cabbage, carrots along with toasted noodles and nuts. Top with green onions for garnish. If you want to make this ahead, make the dressing and the veggies the night before and refrigerate to blend flavors even more. Add the noodles and nuts right before serving.

 

 

Party Muffuletta Po'boys

2 French bread loaves
1 16 oz. jar olive salad
1 lb sliced mozzarella cheese
 1 lb sliced provolone cheese
1 lb sliced ham
1 lb sliced salami
1 lb sliced bologna
1 lb sliced pastrami
slice French breads in half lengthwise- press down on bottom half with your fingers to create a trench in the middle of the bottom half- start layering in first the mozzarella, then the ham, then salami, bologna, pastrami, top with provolone, then the olive salad- top with the top half of bread- wrap in foil- put on top rack of bbq pit or in the oven at 365 degrees about 25 to 30 minutes- unwrap and cut into party pieces and serve

PITA BREAD PIZZA

"I've been making some wonderful pizza on pita bread, so delicious! The sky is the limit on what you do, just use a pita bread in place of regular pizza dough and give it a whirl!
Works great in the oven or broiler or even better on indirect heat on the grill. Give it a try at your tailgate party and kick back with cold beer for a delicious treat!
   cheese base- spread cream cheese or laughing cow cheese spread instead of sauce as the base for your pizza then top w/veggies and meats along with shredded cheeses
White sauce- use store bought alfredo pasta sauce
 -chicken spinach feta
-mushroom, mozzarella, black olive
-crab, artichoke, mozzarella
Red sauce-
-sun dried tomato, mozzarella, mushroom
-black olive, Italian sausage, mozzarella
-pepperoni, mushroom, mozzarella




Smoked Sausage Bites

2 lbs smoked sausage cut into 1 inch pieces
16 oz bbq sauce
1/2 cup grape jelly or jam
brown the sausage in a skillet over med high heat til well browned and starting to sear-set aside- heat sauce and jelly in a sauce pot and whisk together over med heat til blended and bubbly- toss with sausage in a bowl- serve over a bed of shredded lettuce on a platter  


 

 

 

 

 

 


 More recipes coming soon...


Refreshing Summer Cocktail
Sparkling Sangria

combine 1 cup of white grape juice- 1/2 cup cognac- the juice of 1 lemon- 3 Tablespoons of superfine sugar and 1 cup of water in a pitcher add 1 cup of grapes and maraschino cherries both sliced in halves- also 1 peach, peeled and cut into slices- chill 3 hours- add 1 bottle of chilled sparkling wine or champagne-pour into flute glasses 

"A True Key West Sailor's Original"
 
"Mother's Milk"
2 ounces dark rum
4 ounces club soda
splash of Coca Cola
lime wedge
fill tall glass with ice- add rum- fill with club soda almost to the top- add a splash of coca cola- garnish with lime wedge


The Cuban Coffee Queen in Key West has one of the best Cuban sandwiches I've ever eaten. Don't leave Key West without trying one. Another treat was the esspresso. It was truly delicious. You can get your food, then walk to the dock for a tropical picnic overlooking the harbor.




Having some Pirate Punch at Capt.Tony's Saloon


Chef Darrin's
Key West Rum Punch

1/2 cup orange juice
1/2 cup pineapple juice
1 shot coconut rum
1 shot white rum
add to a cocktail shaker with ice- shake and pour into a cocktail glass- finish with a splash of dark rum floating on top- garnish with a slice of orange and a cherry
(for a twist on the recipe, add 1 shot of whiskey sour liquid drink mix)
 

Another great Cuban sandwich in Key West is at Sandy's on White St. It's a small venue connected to a local laundry where you walk up to the window and order your food for takeout, or you can sit there and eat. They have an interesting menu and everything there is delicious. I highly recommend this place for takeout in Key West.


 Visiting a roadside stand in Maui


"Keep it fresh and tasty"
 
"Add some fresh fruit to your Summer meals. Grilled pineapple is wonderful with bbq chicken or pork- fresh fruit salad in place of cake or ice cream makes a healthy refreshing dessert- or try something new- grilled fresh watermelon and pineapple chunks (cut in 4 inch slices-peeled) and grilled peach halves(peeled) drizzled with agave nectar served with vanilla yogurt. Delicious!!!


"Fire up the grill"
"Whatever you may be famous for on the grill, it's time to get it going! Have you ever made chimichurri sauce? Try this South American treat for some delicious grilled meats. It can be used for both a marinade as well as a sauce to compliment your grilled beef, chicken, fish, kabobs, pork, or even pasta!

CHIIMICHURRI SAUCE

1 cup chopped parsley or cilantro (or a mixture of both)
4 cloves garlic chopped fine
2 tsp dried oregano
3/4 cup olive oil
3 Tblsp red or white wine vinegar
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp red pepper flakes

for a marinade- place meats in a zip bag and pour marinade- squeeze out the air and seal- refrigerate and marinate an hour before grilling
For a sauce- serve either at room temp or warm- can be served on the side after marinated grilling as well
"Delicious!"


"I've been on a chicken wing rollercoaster. 
I've been
 trying all sorts of recipes- They're so delicious! Here are a few recipes for you to try. It doesn't matter what method you prefer to cook them, they're all good. Oven roasted, grilled, or fried, you can season them how you like for a great treat!"

I usually start with at least 10 wings to make it worth my while. Cut the drumette from the flat and cut away and discard the point. They cook and toss better when separated

Rinse wings in cold water and put in a collander to drain. Season with seasoned salt or Creole seasoning and chill in the fridge for 30 minutes to let seasonings set on the chicken.
Frying- Fry them naked (no coating or batter) at 350 to 365 degrees for 8 to 10 minutes until crispy.
 Oven roasted- bake at 425 degrees for 45 minutes. Grilled- grill on med- high until juices run clear. Now, get a large bowl ready, make some sauces and get creative!

Classic Buffalo- toss with 6 Tablespoons of melted butter and Buffalo hot wing sauce, serve with celery sticks and blue cheese dressing

Soy Honey- toss with 6 Tablespoons of melted butter, 1/4 cup honey and 2 Tablespoons of soy sauce

 Chinese BBQ- 1/3 cup hoisin sauce, 2 Tblsp honey, 2 Tblsp melted butter, 1 tsp grated ginger, 1/2 tsp sesame oil and 1/2 cup finely chopped green onions- heat in a saucepan- drizzle over the wings and toss  

Mango BBQ- simmer 1 cup of mango nectar with 1 cup BBQ sauce, let simmer on med for 10 minutes-toss with wings.

Honey mustard- mix 1/2 cup honey with 2 Tblsp creole mustard- mix well and toss with wings.

Garlic-Parmesan- mix 1/2 cup melted butter with 3 Tblsp minced garlic- toss wings with mixture, then sprinkle over wings with parmesan cheese and toss again to coat


Spinach Lasagna Rollups

9 strips lasagna noodles cooked and drained- 2 Tblsp butter-1 Tblsp flour- 1&1/2 cups half-and-half-1/2 cup parmsan cheese (for the sauce) - 1/8 tsp pepper -16 oz ricotta cheese-10 oz frozen spinach chopped , thawed and drained-1 cup shredded mozzarella cheese- 1/4 cup parmesan cheese (for the filling)1 egg- fresh chopped parsley to sprinkle on top when baking
in a medium saucepan melt the butter, stir in flour-gradually add half and half-mix well-over low heat, cook and stir until slightly thickened- stir in 1/2 cup parmesan cheese-season with pepper- set aside
preheat oven to 350 degrees- in a bowl combine ricotta, spinach, mozzarella, 1/4 cup parmesan, and egg- mix well and spread about 1/3 cup of filling on each strip- roll up- pour 1/2 cup of sauce into the bottom of an 11 x 7 inch baking dish-arrange rolls seam side down and top with remaining sauce- sprinkle with parsley-cover and bake for 35 minutes- uncover and bake another 5 minutes


Shrimp Spaghetti Pasta

1 lb pasta cooked and drained
2 lbs med shrimp peeled and deveined
1/4 cup chopped basil
1/4 cup chopped parsley
4 Tblsp olive oil
1/2 cup white wine
24 oz jar of your favorite spaghetti sauce
salt and pepper to taste

saute shrimp in olive oil with parsley and basil over med heat for 3 minutes until shrimp turn pink- add the wine and cook until most of the wine cooks out-add pasta sauce and heat through-taste and season to taste with salt and pepper if needed- serve over cooked pasta



 
Simple Tuna Pasta Salad

12 oz canned albacore tuna
12 oz macaroni pasta cooked and drained (cooled)

1/2 cup fine chopped celery
1 cup frozen peas thawed
1 & 1/2 cups light mayo or salad dressing
salt and pepper to taste
combine all ingredients and mix until tuna and pasta is evenly covered with dressing- chill

"It's crawfish season, so...

CRAWFISH CHILI

1 lb lean ground beef
1 lb crawfish tails
1 Tblsp chopped garlic
1/2 tsp Creole seasoning(see home page)
1 Tblsp Southwest seasoning (see home page)
1 Tblsp dried parsley flakes
1 Tblsp chili powder
1 -16 oz can tomato sauce
1-16 oz can diced tomatoes
3 Tblsp tomato paste
1 - 16 oz can black beans or kidney beans
1 cup water
1 tsp lemon juice
1 cup chopped onions
1 stalk celery (chopped)
1 bell pepper(chopped)
1/4 cup veg oil for sauteing
salt to taste

Brown ground beef and drain off excess oil. In a large skillet, add vegetable oil and put to med heat. Sauté onions, celery and bell pepper until wilted and starting to brown. Continue to sauté for three minutes. Combine all other ingredients with meat and bring to a simmer. Let simmer covered for an hour, stirring every 10 or 15 minutes to make sure it’s not sticking to the bottom. If it’s reducing too fast just add a little water to get desired thickness of liquid you’re looking for. Salt to taste.

 

 

 
Fried Crawfish Tails
1 lb crawfish tail meat
juice of 1 lemon
1-1/2 cups plain flour
 Louisiana Hot sauce
1-1/2 tsp baking powder
put crawfish in a large bowl- sprinkle the crawfish with hot sauce and drizzle with lemon juice-season with Creole seasoning- mix flour and baking powder together- add crawfish meat and coat well with flour mixture- put in a sifter and shake off excess flour- fry in vegetable oil at 375 degrees until golden


Crawfish Pies
1 lb crawfish tail meat
1 bunch green onions chopped
1/4 cup flour
1 can cream of mushroom soup
1 can cream of celery soup
1 stick of butter
juice of 1 lemon
1/4 cup bread crumbs
salt and pepper to taste
Creole seasoning to taste
16 small pie pastry shells (in pie tins)
melt butter over med heat- add green onions and saute until wilted-add flour and cook until bubbly-add both soups and cook 5 minutes- add crawfish and lemon juice-salt and pepper and Creole seasoning to taste- cook about 5 to 10 minutes longer- sprinkle over mixture with bread crumbs- mix together well- fill pastry shells and bake in oven at 350 degrees until browned 

Crawfish Etouffee
1 lb crawfish meat
1 stick butter
1 Tblsp flour
1 cup chopped onion
1 bell pepper chopped
1 cup chopped celery
3 garlic cloves chopped fine
1/4 cup chopped parsley
Creole seasoning & salt and pepper to taste

melt butter in skillet- add flour and stir until blended- cook until simmering and cook to a blonde roux- add onions, bell pepper, garlic and celery- cook until wilted and tender-add crawfish meat and cook about 15 minutes covered-add green onions and parsley- season to taste-simmer another 15 to 20 minutes on a low simmer- serve over rice

NEW ORLEANS CRAWFISH CREOLE

1 cup chopped onion
1 cup chopped celery
1 chopped bell pepper
3 cloves garlic chopped fine
1 bunch green onions chopped
1/4 cup chopped parsley
3 Tblsp butter
1- 16 oz can stewed tomatoes
1 -8oz can tomato sauce
salt and pepper to taste
Creole seasoning to taste
1 tsp sugar
1 Tblsp worcestershire sauce
1 tsp chili powder
1/2 tsp Louisiana hot sauce
2 lbs crawfish tail meat
2 tsp corn starch
1/4 cup room temp water
saute onion, celery, garlic, and bell pepper in butter until wilted but not browned-add tomatoes, tomato sauce, sugar, worcestershire sauce, chili powder and hot sauce- simmer uncovered for about 30 minutes-add crawfish, parsley and green onions- mix cornstarch with water and add to mixture stirring as you add- mix well and as it simmers it will thicken mixture-season with salt and pepper and Creole seasoning to taste-simmer another 15 to 20 minutes- traditionally served over rice- can also be served over pasta





 "NEW ORLEANS STYLE"

 Crawfish Bread
This dish is world famous. It's just not a trip to the Jazzfest without an order of crawfish bread. You can use a pre-made frozen dough- just thaw and fill to bake- or use our fresh dough recipe and enjoy! This is my version of what I love to eat when I go to the Jazzfest.

Dough Recipe
1 pkg yeast
1/4 cup water (room temp)
1 Tblsp sugar
3 & 1/2 cups bread flour
2 & 1/2 tsp salt
1 Tblsp softened butter
1 beaten egg
1 cup milk
add packet of dry yeast into 1/4 cup water and mix- set aside-put 3 cups flour into mixer fixed with bread hook for kneeding-mix egg, butter, and milk together-add to flour-start mixer on low- as it mixes, add yeast mixture, then sugar-let mix for a minute then add salt-as it comes together slowly add remaining 1/2 cup of flour as needed to get a nice doughball formed- place doughball into a large greased bowl covered with plastic wrap or a damp towel in a warm place (if available) or at least a place where no one will touch it for at least an hour or two so it will double in size when it rises  
Crawfish Filling
1 cup chopped onion 
1/2 cup chopped bell pepper
1/2 cup chopped celery
1/2 cup chopped green onions
1 tsp Creole seasoning
1 tsp granulated garlic
2 lbs crawfish tails
1 lb colby-jack cheese
juice of 1 lemon
veg oil for sauteing
(1/2 cup milk for brushing on bread before baking)

coat bottom of skillet with veg oil and heat to med- saute onions, celery, and bell pepper until wilted well-add crawfish tails and all other ingredients except for the cheese saute well for about 5 minutes until all things are cooked together and mixed well- let cool-remove dough from bowl and divide in half- on a floured surface roll out two rectangles about 1/4 inch thick-divide crawfish mixture in half- on each rectangle of dough spread a portion of the crwfish mixture on evenly to 1 side of the rectangle and top with half of the cheese mixture fold the dough over to cover and roll the edge to seal (wet with a little of the milk to help seal the edge) do this to both crawfish breads transfer to a parchment paper lined baking sheet and brush top with milk cut 4 slits across each bread for venting during baking- let sit 5 minutes, then bake at 375 degrees for about 30 to 45 minutes until golden- (for an added level of flavor, sprinkle sesame seeds on top of the breads after brushing with milk before baking)

If you have a problem with using fresh dough to make crawfish bread, there is an alternative. Make the crawfish filling and spread it on slices of French bread either in cross slices like discs or slice in half length ways and bake at 350 degrees until bubbly and the bread is crispy on a baking sheet pan.


 
Kansas City Style BBQ Ribs
sauce- 1 Tblsp veg oil
1/4 cup finely chopped onion 
1 tsp minced garlic
3/4 cup ketchup
1/2 cup cider vinegar
1/4 cup brown sugar
3 Tblsp Worchestershire sauce
1 &1/2 Tblsp yellow mustard
2 tsp soy sauce
1/2 tsp chili powder
Tabasco sauce to taste
2 to 3 slabs ribs - season salt and pepper 
saute onion and garlic in oil til wilted- add all other sauce ingredients and simmer for 10 minutes- grill ribs over medium indirect heat until tender- baste with sauce as needed


Sweet Asian Style Ribs

marinade-3/4 cup sugar
1/2 cup soy sauce
3 Tblsp hoisin sauce
2 Tblsp dry sherry
1 Tblsp minced fresh ginger
2 tsp minced garlic
2 to 3 slabs ribs- mix marinade ingredients- pour over and evenly coat ribs in a large roasting pan- cover with plastic wrap and refrigerate 20 to 30 minutes before grilling-remove the ribs from the pan, reserving the marinade liquid- heat the reserved liquid to a simmer for 3 to 5 minutes to use as a basting sauce later- grill the ribs over indirect med heat until tender- baste with reserved liquid as needed

Key West Grilled Chicken
8 boneless skinless thighs
1/2 cup soy sauce
4 Tblsp honey
4 Tblsp veg oil
2 Tblsp key lime juice
2 Tblsp finely chopped garlic
rinse and dry chicken thighs- put in gallon size zip bag with all ingredients- squeeze out all of the air and seal- shake it and flip it around to season the chicken- place bag in a bowl (in case it leaks) put in fridge or ice chest for a couple of hours before grilling- grill on med / high heat, turning and grilling until juices run clear.

"When it starts getting chilly, soup is great at a tailgate party. Load up the thermos bottles and enjoy!"

Vegetable Beef Soup

3 Tblsp veg oil
1&1/2 lbs beef roast (diced) 
1&1/2 tsp salt
1 tsp pepper
1 cup chopped onion
1 cup diced carrot
1 cup diced celery
1 Tblsp minced garlic
1/2 tsp dried thyme
2 tsp Creole seasoning
15 oz can diced tomato
1& 1/2 quarts beef broth
1 cup v8 juice
1 cup whole kernel corn
1 cup diced potato
1 Tblsp worchestershire sauce
1 Tblsp kitchen bouquet
brown beef in veg oil- add onion and celery- saute til wilted- add all other ingredients and bring to a boil- reduce to a low boil or heavy simmer- cook for an hour- taste and re season w/ salt and pepper to taste if needed


Potato Soup

1/2 lb bacon diced
1/2 cup butter
1 cup chopped onion
1/2 cup diced celery
1/2 cup diced carrot
2 tsp minced garlic
2 tsp salt
1 tsp pepper
2 lbs potatoes peeled and diced
1& 1/2 cups chicken stock
3/4 cup flour
3 cups heavy cream
1 cup sour cream
1 cup shredded cheddar cheese
1 tsp hot sauce
1/2 cup chopped green onions
cook bacon til crispy- add veggies, salt and pepper- cook 5 minutes- add potatoes and stock and bring to a boil- in a separate skillet melt butter , add flour and whisk together to make a light roux- add roux to the soup and mix well- add remaining ingredients, bring to a boil- reduce to a low boil for an hour 


This soup will change your life!
"I got this recipe from my wife's good friend "Jen" years ago, and it has been shared with so many friends that it's become part of us! We make it with beef, chicken, turkey, or whatever we're in the mood for on a cold day or when we cook mexican meals. Try it and I'm sure your family will start asking for it. It's easy to make and it's delicious! 

TACO SOUP

2 lbs ground chuck
1 onion (chopped)
1 can yellow corn w/liquid
1 can white hominy corn w/liquid
1 can pinto beans
1 can rotel tomatoes
1 can black beans
1 chopped jalapeno pepper
5 cups beef broth
2 cans stewed tomatoes
1 pkg dry taco seasoning mix
1 pkg dry ranch dressing mix
3 cups water
brown the ground beef in a soup pot- add all ingredients- bring to a boil- reduce to a low boil and cook for an hour- serve with tortilla chips and salsa




Mini Burgers, Sliders, whatever you call 'em- they're delicious!
( use small buns such as Hawaiian rolls
or small  dinner rolls)


Beef Sliders
form 1 pound of ground beef into 12 thin burger patties- cook in skillet on med high heat- season with salt and pepper-serve on mini buns with lettuce pickles and tomatoes

Why stop there? Using the same idea, go for it all!

Cheeseburger Sliders
BBQ Chicken Sliders
Pulled Pork Sliders
Fried Fish Sliders
Fried shrimp sliders
Bratwurst sliders
Hot Sausage sliders
Smoked sausage sliders
Sloppy Joe sliders

go as far as your imagination will take you!!!


"Cook the brisket ahead, slice, put in aluminum pan covered w foil, reheat on the grill at the tailgate"

Irish Karen's Hurricane Brisket

3 -5 lb brisket (trimmed)
rub recipe-2 Tblsp chili powder, 1&1/2 Tblsp salt, 1 Tblsp onion powder, 1 Tblsp garlic powder, 1 Tblsp black pepper, 1 Tblsp sugar, 2 tsp dry mustard powder, dash of cayenne

1 Tblsp liquid smoke- 1 Guiness beer

season brisket with dry rub- refrigerate 2 hours- bake uncovered for 1 hour at 350 degrees- pour in 1 can of Guiness beer and liquid smoke into the baking dish over the brisket - cover dish w/ foil bake another 2 &1/2 to 3 hours- let cool to warm- slice across the grain- serve w/ your favorite sauce or horseradish if desired ( it's good on it's own!)

 Norky's Key Lime Pie Martini

2 shots vanilla vodka
1 shot key lime juice
2 Tblsp coco lopez
1 shot pineapple juice
add all ingredients into a cocktail shaker with ice- shake it like your life depends on it- strain into a martini glass- garnish with a slice of lime




CHEF DARRIN'S TROPICAL MARTINI
(good dessert drink)
2 shots vodka
1 shot creme de banana
 2 Tblsp coco lopez
1 shot pineapple juice
1 Tblsp vanilla ice cream
pour ingredients into a cocktail shaker w/ lots of ice- shake it- shake- it shake it up baby! strain into a martini glass-




Parmesan Breaded Grilled Scallops

the coating-
1/2 cup Italian bread crumbs
1/4 cup parmesan cheese
1/2 tsp sea salt
1/2 tsp black pepper
20 large sea scallops
 olive oil cooking spray
lemon wedges
 mix dry ingredients together to make coating
rise and dry scallops- coat with olive oil- press scallops into coating and coat both sides- place on a baking pan and cover with plastic wrap and refrigerate for 30 minutes to set coating- spray both sides of coated scallops with olive oil spray and grill over direct high heat until firm in the center about 4 to 6 minutes turning once- drizzle with lemon before serving- serve with lemon wedges  

 
Tequila-Lime Grilled Shrimp

the marinade-
1/3 cup tequila
2 Tblsp olive oil
2 Tblsp lime juice
1 Tblsp minced garlic
1 Tblsp minced jalapeno pepper
1 tsp ground coriander
1/2 tsp black pepper
2 pounds large shrimp peeled
skewers
( if using bamboo skewers, soak them in water for 15 minutes before threading on shrimp to prevent the skewers from burning on the grill)

 mix marinade ingredients together and place in a large zip top bag- add shrimp- seal and refrigerate for 30 minutes-remove shrimp from the bag and thread on skewers- lightly season with sea salt- grill over direct high heat until shrimp turn pink and meat is firm- about 3 to 4 minutes- serve with fresh lime wedges


Cajun Grilled Chicken Thighs

for the rub-
1 Tblsp brown sugar
1 Tblsp granulated garlic
1 Tblsp granulated onion
1 Tblsp paprika
2 tsp dried thyme
2 tsp dried oregano
2 tsp black pepper
2 tsp sea salt
16 boneless skinless chicken thighs
 olive oil cooking spray
mix dry ingredients together and set aside- rinse chicken thighs and shake off excess water- coat chicken thighs with dry rub- spray chicken with olive oil cooking spray- grill over direct medium heat- grill until meat is firm and juices run clear


 Summer Grilled Shrimp-RomaineSalad

1 romaine lettuce washed and chopped
1 red onion thin sliced
3/4 cup olives (kalamata)
1 diced cucumber
2 lg tomatoes chopped
3/4 cup feta cheese
black pepper
vinegarette dressing
1 lb lg shrimp seasoned w salt & pepper on skewers drizzle w olive oil and grilled until done drizzle w lemon juice
use either 1 large or 4 separate bowls- add lettuce- top with onions, cucumber, tomato, and feta cheese- drizzle over salad w vinegarette dressing-add olives and grilled shrimp- season with black pepper 
Same salad works great with grilled chicken breasts or fresh grilled fish for delicious summer salads

"Some folks avoid wine w/salads, but I do enjoy a light pinot grigio or a white sangria (see cocktails page) w/ a summer salad"

 

 "My oh my, I love that
key lime pie"

Key Lime Pie

9 inch pie shell (reg pie crust or graham cracker crust)
5 egg yolks
1 cup- canned sweet condensed milk
1/2 cup key lime juice ( or reg lime juice)
1 Tblsp grated lime rind
whipped cream topping

beat the egg yolks until thick and creamy- add condensed milk and beat until blended- stir in the lime juice and grated rind-pour into the pie crust and bake at 350 degrees for 15 to 20 minutes- let cool then refrigerate for an hour- top with whipped cream and serve

(for a crazy twist, freeze the pie- cut into slices- stick in ice cream sticks through the crust and dip into chocolate-refreeze to set and serve)



A little on the lighter side
of the menu as follows...

BLT PASTA SALAD

1 cup light mayonaise or salad dressing
1/4 cup lemon juice
2 tsp sugar
2 tsp chicken flavored bouillon powder
8 oz rotini pasta cooked and drained (cooled)
8 slices cooked and crumbled bacon
1 large tomato sliced and diced
1/4 cup chopped green onions
4 cups thin sliced lettuce
combine mayo, lemon juice, sugar and bouillon for the dressing- combine pasta, bacon, tomato and green onion- mix right before serving so lettuce is crisp
(you can substitute shredded cabbage for the lettuce for a twist on the recipe)


Simple Tuna Pasta Salad

12 oz canned albacore tuna
12 oz macaroni pasta cooked and drained (cooled)

1/2 cup fine chopped celery
1 cup frozen peas thawed
1 & 1/2 cups light mayo or salad dressing
salt and pepper to taste
combine all ingredients and mix until tuna and pasta is evenly covered with dressing- chill
 
Italian Olive Salad- Pasta

16 oz rotini pasta cooked, drained and cooled
1 pint Italian olive salad
1 tsp garlic powder
1/4 cup balsamic vinnegarette
1/4 cup grated parmesan cheese
salt and pepper to taste
mix all ingredients together- taste and season with salt and pepper as needed-chill for an hour- serve
(for a twist, add diced pepperoni and salami for an added boost of flavor)

Light Lemon Chicken
2 lemons
2 tsp cornstarch
1 tsp sugar
1/2 cup chicken broth
2 Tblsp dry sherry

2 Tblsp soy sauce
1/4 cup veg oil
2 chicken breasts boneless cut into 1/4 inch strips
1/2 tsp salt
1/8 tsp white pepper
4.5 oz jar sliced mushrooms
8 green onions sliced on angles
1 red bell pepper cut into small strips

mix juice of 1 lemon with cornstarch and sugar-
add soy sauce, sherry and broth-blend well, set aside-heat wok or skillet- add oil- season chicken w/ salt and pepper-stir fry until chicken is cooked-remove chicken-add mushrooms, green onions and bell pepper to skillet-stir fry 1 minute -add lemon juice mixture to vegetables-stir fry 1 minute or until thickened-return chicken to skillet and stir fry another minute or two until mixed and coated well-serve over fresh cooked rice- garnish with lemon slices


"This is a good side dish to go with grilled meats"
Asparagus Tomato Stir-Fry

1 Tblsp butter
1 lb fresh asparagus cut into 1&1/2 inch
pieces(trim stems)
4 green onions cut in small angled pieces
4.5 jar sliced mushrooms
2 tomatoes cut into thin wedges
1 Tblsp sesame seeds(toasted)
1/2 tsp grated lemon peel
1 Tblsp soy sauce
2 Tblsp lemon juice
1/2 tsp sesame oil
heat skillet on med high-add butter, asparagus and green onions stir fry 3 minutes-add mushrooms and stir fry additional minute-add tomatoes, sesame seed and lemon peel, soy sauce lemon juice and oil-continue to cook another 2 to 3 minutes


Grilled Veggies

2 zuchini(cut stems do not peel)
2 yellow squash(cut stems do not peel)
1 green bell pepper
1 red bell pepper
fresh asparagus(trim 1/2 inch off stems)
fresh green beans(string beans or chinese long beans)

slice zuchini and yellow squash into long angled slices- cut peppers into 4 pieces, remove seeds and stems-toss zuchini, squash, peppers, green beans and asparagus with olive oil and season with sea salt and fresh cracked black pepper
grill veggies on med high heat-grill baskets work great!-turn or toss on grill till starting to char and sizzle- drizzle with balsamic vinegarette salad dressing- remove from grill and serve



Tasty-meat marinades:
There are alot of great marinades in the grocery stores for steaks, chicken, kabobs and chops that can really make your meal something special. Here are a few that are really tasty! 

Place steaks, chicken or chops in a zip top bag- add marinade-squeeze out the air and seal- move the meat around in the bag to coat and let marinate in the fridge for an hour or two or leave in the fridge overnight and have them ready for the grill for the next day!


Ginger-soy marinade

2 Tblsp lemon juice
1/3 cup soy sauce
2 Tbsp honey
1 Tblsp minced garlic
2 tsp minced ginger
1 tsp grated lemon peel

Red wine-herb marinade

1/4 cup red wine vinegar
1/4 cup water
2 Tblsp olive oil
2 cloves garlic minced
1 tsp dried thyme
1/2 tsp red pepper flakes

Southwest marinade

1/2 cup Italian dressing
1/4 cup lime juice
1 Tblsp honey
1 Tblsp ground cumin

Balsamic-mustard marinade

2/3 cup balsamic vinaigrette dressing
2 Tblsp dijon mustard

Chili-cilantro marinade

2/3 cup Italian dressing
2 Tblsp chopped cilantro
1 Tblsp chili powder


Top what?
Want a new way to add more flavor to an already delicious grilled steak or chop? Try topping it with some of these delicious toppings right before serving:

crumbled blue cheese
pico de gallo
corn salsa
mango salsa
guacamole
basil pesto
sauteed bell peppers
sauteed onions
sauteed mushrooms


"A  True Southern Classic"
SHRIMP & GRITS

GRITS
2 cups chicken broth
2 cups milk
1 cup uncooked grits
2 Tblsp butter
1/2 tsp salt
heat milk, butter and broth together in a 3 quart sauce pot to a light boil-add grits and salt- whisk well cook 5 to 10 minutes on low heat stirring frequently until thick and creamy

SHRIMP & ANDOUILLE MIXTURE
1 lb large peeled deveined shrimp
1 lb andouille sausage cut lengthwise and into 1/2 inch slices
3 Tblsp veg oil
1/2 cup finely chopped onion
1/2 cup finely chopped bell pepper
1 tsp minced garlic
1 bunch chopped green onions
1 & 1/2 cups heavy cream
8 oz cream cheese
1/2 tsp salt 
1/4 tsp pepper
saute andouille in a skillet until browned- add shrimp and saute until shrimp turn pink- remove shrimp and andouille, set aside- add oil to skillet - add onion, garlic, green onions and bell pepper- saute until wilted and starting to brown- add cream and cream cheese, mix well & bring to a simmer- return shrimp and andouille,add salt and pepper and mix well- simmer until heated through- serve over grits and enjoy!

(for a spicy twist, add 1/2 cup drained rotel tomato when adding onions and bell pepper)





 

Corona-Rita

1  frozen margarita daquiri
ice cold Corona beer
tall glass-
half fill with margarita daquiri-top off with cold beer-stir-drink-repeat!

Chunky Guacamole

1 small onion chopped fine
1 serrano chile chopped fine
1/2 cup chopped cilantro
3 diced avacados
juice of 2 limes
salt to taste


Bacon Jalapeno Dip

mix 8 oz cream cheese w/ 2 cups shredded fiesta blend cheese- 1/2 cup sour cream, 1/4 cup mayo, 1/4 cup cream, 4 slices cooked bacon, 1 Tblsp bacon drippings, 1 tsp vinegar and 1 finely chopped pickled jalapeno pepper- spread into a baking dish- top with breadcrumbs and bake at 350 degrees until hot and bubbly
(for a delicious twist, add 1 cup crabmeat )



"CHEF DARRIN'S FAMOUS"
Bacon Wrapped-Cheese Stuffed
Jalapeno Peppers
"Yes folks, These are the famous peppers I bring to parties and serve at my home to my friends.They are easy to prepare and are absolutely delicious. You can make them ahead, then reheat in the oven or in foil on the grill"      

8 oz cream cheese
2 cups shredded (fiesta blend) cheese
1 lb. thin sliced bacon (maybe 2 if used generously)
15 fresh jalapeno peppers
( use rubber gloves if you have them or the peppers will get on your hands and could transfer a burn to anything you touch)
wash and dry the peppers-slice peppers in half from tip to stem- scrape
out the seeds and membrane-mix shredded cheese well with the cream cheese-spoon the cheese mixture into the peppers and fill them just even with the side of the peppers- don't overfill because the cheese will expand when baking and it will go everywhere-wrap the peppers with bacon, ending on the bottom if possible to prevent the bacon from falling off when baking ( the bacon will tighten around the peppers when baking)-place on baking pan with sides (to prevent bacon grease from dripping in your oven)- bake at 375 degrees for about 20 to 30 minutes until bacon is sizzling and looks cooked- remove and let drain on paper towels-transfer to a platter and serve-Delicious!




Oyster-Artichoke Dip

14 oz can artichoke hearts-choppped
1 pint oysters-chopped
1/2 cup chopped onions
1 stalk celery-chopped
1/2 cup chopped bell pepper
4 cloves garlic-chopped
 1/2 lemon-juiced
1 cup cream
3 Tblsp chopped parsley
1 cup Italian bread crumbs
1/2 cup grated parmesan cheese
4 Tblsp butter
melt butter in a skillet over medium heat-add onions, celery and bell pepper-saute until wilted-add garlic and continue to saute a few minutes more-add artichoke, parsley and oysters to skillet-drizzle over mixture with lemon juice and cook until oysters firm up-add cream and mix well until blended-add permesan cheese and bread crumbs to skillet and mix together-transfer to a baking dish and bake at 350 degrees uncovered for 20 minutes-serve with toast points, tortilla chips or crackers

Shrimp & Crab Au Gratin
4 Tblsp butter
1/4 cup veg oil
6 Tblsp ap flour
4 cups milk
1 tsp garlic powder
1 tsp onion powder
1 tsp Creole seasoning
2 &1/2 cups shredded cheddar cheese
1 lb raw shrimp (peeled)
1 lb crab meat
heat oil and butter in a skillet to med heat- season shrimp with onion powder, garlic powder and Creole seasoning-saute shrimp until cooked-blend in flour- add milk and cook until mixed and bubbly- add crab meat and half of the cheese- mix well- pour into a casserole dish and top with the remaining cheese-bake at 375 degrees for about 20 to 30 minutes until hot and cheese starting to brown- serve with toast points or sliced and toasted french bread


AVOCADO CRAB DIP

1 avocado seeded-peeled and diced
1 Tblsp lemon juice
1 Tblsp finely minced onion
1 tsp Worcestershire sauce
1  8 oz cream cheese
1/4 cup sour cream
1/2 lb crab meat
combine avocado, lemon juice, onion, and Worcestershire sauce
in a food processer and blend until smooth-add cream cheese,
sour cream, and 1/4 tsp sea salt-mix well, then fold in crab meat- chill and serve with crackers





Top what?
Want a new way to add more flavor to an already delicious grilled steak or chop? Try topping it with some of these delicious toppings right before serving:

crumbled blue cheese
pico de gallo
corn salsa
mango salsa
guacamole
basil pesto
sauteed bell peppers
sauteed onions
sauteed mushrooms





Chef Darrin and Joy out for a day of sailing,
getting thirsty out there!



Here's a few boat drinks for your outings.

"This drink is famous at LuLu's"

Jet Ski Killer

1/2 oz spiced rum
1/2 oz coconut rum
1/2 oz blue Curacao
1/2 oz banana liqueur
4 oz pineapple juice
cherry and lemon slice for garnish
fill coctail shaker with ice- add liquid ingredients - shake well- pour into a tall glass and garnish with a cherry and lemon slice

The Boat Drink

fill tall glass with ice- add 2 ounces dark rum- top with tonic water- garnish with a lime wedge

"A True Key West original"
Mother's Milk
2 ounces dark rum
4 ounces club soda
splash of Coca Cola
lime wedge
fill tall glass with ice- add rum- fill with club soda almost to the top- add a splash of coca cola- garnish with lime wedge


Chef Darrin, Joy & Cousin Chelle' biking in Key West

From my earliest memories at my grandmothers home in South Louisiana, or family gatherings with relatives and friends, one thing remained the same, there was always good food and plenty of it! I was blessed with a great family of magnificent cooks starting with my own mother, grandmothers, aunts, and uncles who made a lasting impression on me. Family gatherings usually included a meal, and the preparation was truly a part of the gathering.
Sharing stories and catching up on everyones latest business seemed to flow as smoothly as the ingredients into the mixing bowls.There was a special feeling there that nothing else could ever match. Everyone worked together as though each person instinctively knew what to do. There was a lot of love there. Some of life's simplest tasks can make some of our best memories.
Let's make some memories! We're going to share some ideas with you that will get you excited about cooking.You will want to call your friends and start some traditions of your own. Let us give you a new perspective on cooking and entertaining so you can pass on to your family and friends some great recipes and ideas that'll make your next
event one to remember. Chef Darrin





Creole Trinity Chopped Seasonings

"This blend of chopped seasonings is used in most Cajun and Creole recipes"

2 cups chopped yellow onion
1 chopped bell pepper
1 cup chopped celery




CREOLE SEASONING
2 Tablespoons salt
2-1/2 Tablespoons paprika
2 Tablespoons garlic powder
1 Tablespoon black pepper
1 Tablespoon onion powder
1 Tablespoon cayenne(1 tsp to keep it mild)
1 tablespoon oregano
1 tablespoon thyme

SOUTHWEST GRILL SEASONING
4 Tablespoons chili powder
3 Tablespoons black pepper
2 Tablespoons paprika
2 Tablespoons garlic powder
3 Tablespoons sea salt
1 teaspoon ground cumin (optional)

SWEET RIB RUB
1/2 cup paprika
1/2 cup garlic salt
1/2 cup brown sugar
1/4 cup black pepper
2 Tblsp chili powder
1 Tblsp dried oregano


BRISKET RUB
2 Tblsp paprika
2 tsp garlic powder
2 tsp dried oregano
2 tsp dried thyme
2 tsp onion powder
2 tsp sea salt
1/4 tsp cayenne
"POTATO SKINS"

Sooooo' delicious!!!
What ever happened to potato skins?
They're great- we used to eat them all the time- and then they vanished! It's time to bring them back!

"The basic potato skin"

4 large russet potatoes
pierce them with a fork and bake them at 350 degrees for an hour- let cool, then quarter them lengthwise and scoop out the potato leaving about 1/4 inch thick potato shell- brush with butter or oil and bake at 450 degrees until crispy about 20 minutes, or deep fry until crispy- top with shredded cheese, crumbled bacon and jalapenos and bake until cheese melts- top with sour cream

Let's kick it up with some new toppings-
Make the crispy potato skin and then try some of these recipes...

cheeseburger - top with chopped pieces of grilled hamburger,cheese, lettuce , pickle, tomato and mustard
seafood delight- top with cold crab or seafood salad and diced tomatoes, or lump crabmeat and cheese sauce (heated)
chicken taco-chopped or shredded chicken cooked with taco seasoning, shredded cheese, lettuce, tomato, salsa, and sour cream
barbeque pork- chopped or pulled bbq pork, bbq sauce and shredded cheese
chili cheese- chili, chili beans, shredded cheese, chopped onion, jalapenos and sour cream
cheesesteak-chopped grilled steak or roast beef, provolone cheese, sauteed onions and peppers
muffuletta- sliced Italian deli meats, provolone or mozzarella cheese, olive salad



THE PANINI SANDWICH
Whether it's a delicious Cuban sandwich or an Italian panini sandwich, you have a great meal that will warm your appetite as well as your stomach!
The pressed or panini sandwich is an awsome way to make a sandwich into a
beautiful thing. You don't need a fancy panini press. A contact type grill works well (G Foreman grilll) or just put the sandwich into a skillet with olive oil or butter and place a heavy skillet on top to press it. You can do it at a tailgate party with 2 cast iron skillets heated on the grill, then set one on top of the sandwich in the pan to press and toast.
Basic panini- preheat skillet or panini grill with a little olive oil or butter (lightly coat the top and bottom of the bread as well)-add the sandwich-press with another pan or by closing the grill press-cook until golden and crisp- about 3 to 4 minutes per side- here are some of my favorites...



The Cuban-sliced French or Cuban bread
sliced roasted pork
sliced ham
swiss cheese
mustard
pickle

The  prosciutto Caprese-split sub roll or Italian bread
tomato
mozzarella cheese
fresh basil leaves
olive oil, salt and pepper on inside of bread
prosciutto ham

Roast beef onion- sliced kaiser roll or french bread
sliced roast beef
caramelized onions
sliced swiss or gruyere cheese
dijon mustard

Italian 3 meat-split hoagie roll or french bread
ham
salami
pepperoni
Italian salad dressing
provolone cheese
chopped olives

Corned beef pastrami- Italian roll or french bread
corned beef
pastrami
swiss cheese
mustard (dijon and yellow)

Bacon grilled cheese-sliced crusty Italian bread
cooked bacon slices
mozzarella chesse
fontina cheese
asiago cheese
butter

Meatball deluxe-sliced Italian bread
cooked meatballs (cut in half)
spaghetti or pizza sauce
mozzarella cheese
parmesan cheese
provolone chesse


"I love fried pickles with a cold beer. Here's a quick way to make a fresh batch for your friends"

FRIED PICKLES

jar of sliced dill chips
1 egg
1 cup milk
3 cups flour
mix beaten egg with milk- dredge pickle chips in flour, then dip into the egg wash and then back into the flour-dust off excess flour and fry in veg oil at 350 to 375 degrees until golden- serve with ranch dressing (season with salt and pepper to taste after frying because the pickles are naturally salty)



Grilled Chicken Tacos
3 Tblsp olive oil
4 Tblsp lime juice
2 tsp chili powder
1 tsp sea salt
1/2 tsp ground cumin
1/2 tsp black pepper
8 to 10 boneless skinless chicken thighs
 mix seasonings together and season chicken with mixture- put chicken in a plastic zip bag- refrigerate for an hour to marinate- grill on med heat until firm and juices run clear- slice and chop chicken into small bite size pieces

SALSA FOR TACOS
1 & 1/2 cup chopped tomatoes
1 ripe avacado peeled and diced
4 green onions finely chopped
1/4 cup chopped cilantro
1 Tblsp chopped jalapeno
1 Tblsp lime juice
salt and pepper to taste
mix all ingredients together and store in a sealable container
 ...on tortillas of your choice, add grilled chicken along with shredded cheese, lettuce, and salsa to create a delicious chicken taco-top with sour cream and enjoy with an ice cold beverage!

WATERMELON SLUSH
1 watermelon
large shallow pan
(cake pan or plastic shallow container)
cut and seed the melon- chop and puree in a blender
and then pour into the pan-let freeze overnight-let slightly
thaw and then scrape and chop with a fork to make a slush-serve in cups with a spoon-REFRESHING!!!



Grilled oysters ...
are very delicious and are quite popular in many restaurants in the New Orleans area. The variations are endless. The usual method is to shuck the oyster to the half shell and then place on the grill- then top with a flavored butter or aioli mixture of your choice. Try some of the store bought seafood marinades or other toppings such as chopped artichokes and spinach, crabmeat or other seafood dips, pesto sauces or cheeses.


Due to the oil problem in the Gulf of Mexico, oysters were not so easy to come by, so ..... we substituted MUSSELS !!! we just steam them to open, then top with lemon butter and parmesan cheese on the grill and HELLO!!! your back in business baby!!! Not exactly the same, but hey man, you gotta' keep livin'!

Oysters Casino

24 oysters on half shell
1 cup butter
1/2 tsp garlic powder
1/2 cup chopped green onions
3 Tblsp chopped parsley
1/4 cup lemon juice
1/4 cup crumbled bacon pieces

arrange oysters on the half shell on baking pans on top a layer of rock salt-this will hold the shells in place and hold the heat when serving-melt butter in a skillet-add garlic powder, lemon juice, parsley and green onions-set aside- top each oyster with about a teaspoon of bacon and a tablespoon or so of the butter mixture -bake at 400 degrees until the edges of the oysters curl and the oysters look firmmed up-serve with french bread for sauce dipping-this recipe can also be done on the grill 

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