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!!!

Lynchburg Lemonade

Nothing says TENNESSEE like Jack Daniels. Here is a classic recipe for a cool refreshing beverage that you can enjoy while making your memphis style ribs

1 part Jack Daniel's® Tennessee whiskey
1 part sweet and sour mix
1 part triple sec
4 parts Sprite® soda

remember to send in your recipes by wither T-mail or email tag240@jwu.edu

Monday August 03, 2009

Memphi style BBQ

Great recipe for some Memphis style BBQ ribs. smokers can be purchased at wal-mart for under 50 bucks usually.

We are going to go on a slightly different journey this year. Instead of just posting good tailgating recipes, I am going to focus more on posting recipes that are relevant to our opponents geography. Since we play MTSU first, i thought we would start with some memphis BBQ. As always, feel free to send in any/all recipes to my T-mail.

For the mop sauce

* 1 1/2 cups cider vinegar
* 2 cups apple cider
* 2 bay leaves
* 4 cloves garlic, finely minced
* 3 tablespoons hot sauce
* 1 tablespoon salt
* 3/4 cup BBQ Rub, recipe follows

For the rub

* 1/4 cup paprika
* 1/4 cup dark brown sugar
* 2 tablespoons black pepper
* 1 tablespoon salt
* 1 tablespoon celery salt
* 2 teaspoons garlic powder
* 2 teaspoons dry mustard
* 2 teaspoons cumin
* 1 teaspoon cayenne pepper

Preparing the ribs - Wash the ribs and blot dry with paper towel. Place the ribs meat-side up. Cut the line of fat on the base of the ribs to remove the cartilaginous rib tips. Flip the meat over and cut off the flap of meat on the inside of the ribs. This is not essentially but will help prevent them from burning. Remove the membrane on the back of each rack of ribs. You can use your fingers to pull it off but sometimes it’s easier to use a paper towel or a dishtowel to get a secure grip.

Combine the ingredients for the rub and mix well. Liberally rub the ribs on both sides with the mixture. Wrap each rib in plastic wrap then aluminum foil and let marinate for at least 4 hours, but over night is best.

Preparing the smoker Presoak your wood chips in water for roughly an hour. Place a drip pan in the center of your smoker with plenty of water. A charcoal chimney is best to get your coals started. Once you have hot coals spread them out and put a health amount of your chips down.

Smoking the ribs Place aluminum foil on the rack before placing the ribs down and another loose piece on top of the ribs. Place the ribs on the smoker over the drip pan and cover the smoker. Start basting with the mop sauce after 30 minutes, basting every 20-30 minutes. You will need to replenish the coals and wood chips form time to time as needed. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. At temperatures ranging from 200-250 your ribs should take roughly 4-5 hours however every smoker is different.

Cut each slab between the rib bones and serve with your favorite barbecue sauce on the side.