Sunday September 06, 2009

Peach Cobbler

To continue with this years theme of posting recipes from the opponents region, here is one using Georgia's best known food... peaches ( we all know South Carolina peaches are bigger, juicer and sweeter though!!!)

Cobbler filling:

* 4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins)
* 3/4 cup brown sugar
* 1 teaspoon cinnamon
* 1 teaspoon vanilla
* 1 tablespoon flour
*

Cobbler crust:

* 1 cup flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 3 tablespoons brown sugar
* 4 tablespoons unsalted butter, cut into small pieces
* 2/3 cup buttermilk
* 1 tablespoon brown sugar, for topping
* Whipped cream

Directions

Preheat the oven to 425 degrees F.

Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.

Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.

Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes.

Thursday August 20, 2009

another New dish from Terry Don Phillips. Peach Pound Cake

1 cup butter, softened
2 cups sugar
6 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
½ cup sour cream
3 cups diced peaches (fresh preferred, but can use frozen that have been thawed and drained)

Preheat oven to 350 degrees. Grease and flour a 10-inch fluted tube pan. Cream together butter and sugar in a large bowl. When light and fluffy, add eggs one at a time, beating after each addition. Stir in almond and vanilla extracts. In a separate bowl, combine flour, baking soda and salt. Add flour mixture alternately with sour cream to creamed butter mixture. Fold in peaches. Do not overstir. Spoon into pan. Bake 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes before inverting onto plate. Dust with confectioners’ sugar or top with a light lemon glaze. Serves 12 to 14.

Thanks again to Mr. Phillips for these recipes.

NEW From Mr. Terry Don Phillips Dill Sour Cream Potato Salad

3 lbs. unpeeled new potatoes
2/3 c. light mayo
8 oz. light sour cream
2 T. chopped fresh dill
2 T. grated onion
2 T. chopped fresh parsley
1 t. salt
1/2 t. pepper

Cook potatoes on stovetop or in microwave. Cool completely, then cut into bite-size pieces. Mix remaining ingredients and add to potatoes. Refrigerate. Makes 8 servings.

It seems the blog is reaching new heights! our wonderful athletic director at Clemson has decided to share some of his favorite saturday dishes! a Special thanks to TDP!!!

bdog94tiger01® Phesant Pate

1) Defrost whole pheasant and remove head.

2) Make up brine solution with lukewarm water and about 1/4 cup of salt.
Use enough water to fully cover the bird. Soak bird in brine for at least
30 min. (This pulls all the blood out of the tissues and makes for a
cleaner tasting meat.)

3) Make up a glazing/basting sauce; I used:
a: 12 oz of Blenheim Ginger ale (cause I had it available)
b: 4-5 Tblspns of Honey (or Pure Cane Syrup)
c: 2-3 Tblspns of Chipotle Sauce (either Tabasco Chipotle or some
Mexican Chipotle Sauce)
d: Salt and Pepper to Taste

4) Slowly cook the sauce and reduce the volume of the sauce by about half
until sauce becomes fairly thick.

5) Heat up Smoker to about 210-215 Deg F (I had mine at 225 and I thought
it was a little warm for the bird). I used a mixture of both apple and
cherry wood chips in the smoker. (Don't forget to soak the chips in water
at least 30 minutes prior to putting chips in the smoker.)

6) Take pheasant out brine and dry off bird. Crack some black pepper on
the breast and legs.

7) Find some thick cut bacon (mine was peppercorn coated) and wrap the
bacon around the legs and breast of the bird. Secure the bacon onto the
bird by using toothpicks.

8) Baste the bird once with the sauce prior to putting bird in smoker. (Be
sure to save at least one third of the basting sauce for after the bird is
smoked, this will help give the bird a smoky sweet taste.)

9) Place bird in smoker for no more than 2 hours and 10 minutes at the
target temperature. About half way though smoking time, open the smoker and
turn over the bird. While the smoker is open, add another cup of woodchips
onto the chip pan/tray.

10) After the birds are smoked, remove the birds from heat and allow them
to cool on the rack. (About 15 minutes)

11) Remove the strips of bacon and set aside. Hand pull all of the meat
from the legs and cut the breasts away from the breast bone. (Take special
care on the legs, on the "calves" of the bird there are little tendons on
the meat that are kind of spiny. Try and remove the meat from the tendons
and throw the tendons away.)

12) Lightly mince the breasts, leg meat and bacon and place into a
Cuisinart. Pulse chop the meat until it is finely cut. (Don't turn on the
Cuisinart, this just turns the meat into paste.)

13) Remove the meat and place into a mixing bowl.

14) Cut up 3 oz of Fontina cheese and place it in Cuisinart. Pulse chop it
until it is finely cut. Add into bowl with meat. (I like Fontina here
because it is a soft, yet tangy cheese that helps balance the sweet from
the glaze.)

15) Use remaining glaze, if needed add a little Extra Virgin Olive Oil (EVO)
and your favorite BBQ sauce (but it needs to be a mildish type sauce) into
the mix and then use a big spoon to roll the mixture together until cheese,
sauce and meat is fully homogeneous.

16) Let meat pate rest for a few hours as this really allows some of the
flavors to meld.

17) Serve with Triscuits and a cold beverage and ENJOY!!!

Thursday September 18, 2008

Shrimp Ceviche

Thanks to midvalleytiger for this submission

SHRIMP CEVICHE

Ingredients
1 lb. cooked frozen shrimp (36-45 count), thawed, drained, chopped
1 cup fresh lime juice
1/2 cup KRAFT Zesty Italian Dressing
1 red pepper, seeded, chopped
1 celery stalk, chopped
1 Tbsp. chopped cilantro
tortilla chips

Make It
Place shrimp in large glass or plastic bowl. Pour combined lime juice and dressing over shrimp. Add red pepper, celery and cilantro; mix lightly. Cover. Refrigerate several hours to marinate.

DRAIN shrimp mixture; discard marinade. Spoon 1 tsp. of the shrimp mixture onto each tortilla chip. Serve immediately.

Ceviche mixture can be prepared in advance. Cover and store in refrigerator up to 3 days.

Sorry that it has been a while since my last update, my computer has been out of commission and i have been really busy with a new job. keep sending in the recipes!

Thursday August 07, 2008

Recipe of the Week!!! Clemson Caviar

Today we have our first "Recipe of the week" submission to Tailgating with tigerchef®. This terrific recipe comes from Tillman Girl® and is absolutely FANTASTIC. It just happens to be one of my all time favorite "chip dips"

Clemson Caviar

1 green pepper, finely chopped
1 red pepper, finely chopped
1 orange or yellow bell pepper, finely chopped
1 red or sweet onion, finely chopped
2 avocados, peeled and finely chopped (optional)
1 can black-eyed peas, rinsed and drained
1 can black beans, rinsed and drained
2 cloves garlic, finely chopped
1 (8 ounce) bottle Kraft Zesty Italian salad dressing (regular or lowfat)

Directions

Mix all together.
Let sit at least 2 hours before serving. (overnight is best)

Serve with Tostitos scoops chips.

Congrats to Tillman Girl® and remember to keep sending in your recipes and maybe you will have next weeks "Recipe of the week!!"

Send recipes to tigerchef via tmail, or email them to him at tag240@jwu.edu

Monday August 04, 2008

101romad®'s Smoked Fatty

This recipe can be modified to use pretty much any meat such as lamb,
beef, italian sausage, any stuffing, and any sauce or topping. Be
creative with your ingredients. I've made breakfast fatties with boiled
eggs. Some people wrap them in bacon but it won't crisp unless put
directly over hot coals.

1lb. Bulk sausage
approx. 1/4 cup chopped red onion
approx. 1/4 cup chopped tomato
approx. 1/4 cup chopped bell pepper
approx. 1/4 cup shredded cheddar or mozzarella
Sea salt (or kosher)
Fresh ground pepper
Mrs. Dash Original Blend
Sweet Baby Ray's BBQ sauce
Hickory, mesquite, or oak for smoking

Roll out the sausage to make a rectangle about 1/4 inch thick, approx
5"x7".
Put the onion, tomato, and pepper down the middle of the sausage
Sprinke cheese over filling
Salt and pepper to taste
Fold over sides of sausage to make what looks like a mini-meatloaf, seal
up well
Sprinkle Mrs. Dash, salt, and pepper over top. Rub in lightly

Put on grill set up for indirect cooking or smoker for low and slow
(somewhere around 225-275 for either method)
Once preheated and smoke started, place fatty on and cover grill/smoker
Keep smoke flowing for at least 30 minutes and don't open for at least
30-45 minutes, preferably 1 hour, to let sausage set
After 1 hour you can lightly baste with BBQ sauce and add a little more
smoke
Monitor temp until it reaches at least 165 internal(approx 2-3 hrs
total). Take off, let it rest a few minutes, and slice.

I've made these with 2-3 lbs of meat also. The larger ones make a great
alternative to burgers.

Thanks for the recipe 101!!

keep sending in your recipes via tmailing tigerchef or email them to
tag240@jwu.edu

don't forget, we still have our recipe of the week coming up on thursday so get your submissions in before then!

Monday August 28, 2006

another AWESOME recipe from Tiger TC. this one looks AMAZING!

Hot Italian Focaccia

1 loaf of Focaccia bread sliced lengthwise in half
Provolone cheese
Pesto
Genoa salami
Smoked ham
Smoked turkey

Spread both sides of bread with pesto to form a medium layer. Place a layer of cheese on pesto sides. Cover cheese with a layer of Genoa salami. Cover Salami with a layer of smoked turkey. Cover turkey with a layer of smoked ham. Cover ham with a layer of cheese. Top with remainder of bread. Wrap in foil and bake at 350 until cheese is melted about 20-30 minutes.

Slice into servings. Serve hot or cold.

Thanks to Tiger TC for these 2 awesome recipes. they look absolutly devine!

Great jalapeno recipe from Tiger TC... THANKS!!!

Tom’s Jalapeños

12 fresh whole jalapeños (sliced down one side and as many seeds removed as you want—the more seeds, the more heat)
½ stick cream cheese—room temp—I use low fat
½ stick sharp cheddar grated
1 clove garlic minced
½ onion minced
½ green bell pepper minced
1 tomato minced
salt and fresh ground pepper to taste
12 slices of smoked bacon—thick sliced is best

Run cream cheese, cheddar, garlic, onions, peppers, tomatoes and salt and pepper through food processor until you have a squeezable paste. Transfer to Ziploc bag and seal without air. Cut a small hole in one corner, so you can pipe mixture into jalapeño. Pipe mixture into jalapeño. It works best to slice down one side and cut seed lining…but if you accidentally split in two, you will hold the jalapeño together with the bacon wrapped around the jalapeño and skewered with a tooth pick. Grill stuffed/wrapped and tooth-picked jalapeños over medium high heat until bacon is cooked.

Yummy!

Thursday August 24, 2006

Boiled Peanuts. simple, yet extremly delicious

this recipe calls for a HUGE POT. one that will hold 8 quarts of water, and 4 pounds of peanuts. it would be very easy to change the quantities, just be sure to use a 2:1 ratio of water to peanuts.

4 lbs of green peanuts.

***this is the same as raw, what ever you do, do NOT buy pean uts for planting as these have been treated with insecticide (yes i am speaking from personal experience). most grocery stores these days have green peanuts in the pruduce section, usually in a big wooden crate***

8 quarts of water (spring water is the best, but tap water will do just fine)

8 tbs of salt. rember you can always add more, it is really hard to take the salt away

and if you like to add a little kick to it, throw in your favorite cajun seasoning, or OLD BAY. there is not limit as to how much to throw in, but a little will go a looooong way.

wash the peanuts, and put them in the pot with the water and salt. cover the pot (this will help it come to a boil a lot quicker), and boil for aboit 90 min. it may take as long as 2 hours.

drain after the peanuts are soft, but not mushy.

i find that the peanuts are best when hot. some like them cold though.

hope every one enjoys this, keep the recipes coming!