Good Eating
If you visit our home at any time, you will find that there is never a shortage of good food. We always make more than is necessary so we don't run out when we have company. In fact, we normally send people home with food. Here are a couple of our favorite recipes. We will have more to come in the future.
Gary's Bacon Cheeseburger
1 pound of ground sirloin
4 slices of bacon
2 ounces of shredded cheddar cheese
2 tbs Garlic Dude Dust®
1 tsp salt
Bar-b-que sauce
Cook the bacon until crispy. Combine the ground sirloin, cheddar cheese, Garlic Dude Dust, salt and crumbled bacon. Form into four burger patties. Grill on the bar-b-que, basting with bar-b-que sauce during the last five minutes of cooking time. Garnish with sauteed onions and pickles.
Note: Garlic Dude Dust is from the Garlic Shoppe in Gilroy, CA.
Pastalaya
This is a different twist on a favorite of ours from Rain Forest Café.
One package cooked linguini noodles
One package Emeril Lagase's Kicked-up smoked sausage, sliced
Eight ounces of cubed boneless chicken breast
Two pounds of medium shrimp, peeled and deveined
One small onion, chopped.
One half cup of chopped green bell pepper
Two cloves of garlic, chopped
Two tablespoons of Emeril's Bayou Blast (bottom of the webpage link)
Two cubes of butter, softened
Two teaspoons of worstershire sauce
One roma tomato, chopped
Eight green onions, chopped
Two cups of fish or chicken broth
Combine the softened butter and Bayou Blast until thoroughly mixed. Stir the worstershire sauce into the butter mix. Heat the butter mixture in a large skillet until bubbly and brown. Add the chicken and cook until 1/4 done. Add the shrimp and cook until half done. Add the sausage, garlic, peppers, and onion. Ladle the broth, being careful not to wash off the seasoning from the chicken and shrimp. Cook until thoroughly heated. Combine with the cooked noodles and garnish the top of the Pastalaya with the roma tomatoes and green onions. Serves eight people.