Brisket

Ingredients

• 5 lb trimmed beef brisket (use whatever size you need)
• 1 large yellow onion
• 1 large container of sliced mushrooms
• 1 large bottle of Italian dressing
• 1 jar of Cajun Injector Creole Garlic Marinade
• Cajun Seasoning

Directions

      Inject brisket with marinade.  Season with cajun seasoning generously.  Place in garbage bag.  Slice onion into rings and place in bag on top of brisket.  Pour mushrooms in bag.  Pour remaining marinade and bottle of Italian dressing in bag.  Seal tightly and place in fridge for 1-4 days.
      Remove the brisket for the bag ( brisket only) and sear on grill for 1 hour.  Place the brisket in large aluminum pan and pour all juices, onions and mushrooms in pan with brisket.  Cover tightly with foil.  Place back on grill with indirect or low heat.  Cook for 3 hours or until desired tenderness is reached. 

Crabmeat Cheesecake

Ingridents 

• 1 cup pecans
• 1 cup flour
• 5 Tbsp butter
• 3 Tbsp water
• 5 oz Lump Crabmeat
• 8 oz cream cheese
• 1/2 cup sour cream
• 2 eggs
• 1 Tbsp hot sauce
• 1 lemon
• 1/2 cup Worcestershire sauce
• 1/4 cup heavy whipping cream
• 2 cups sliced mushrooms
• 1/2 cup hot sauce (for meuniere sauce)
• 1 pound butter cubed (for meuniere sauce)
• salt and pepper

Directions
                
 Crust
                 
    Preheat oven to 350°. Finely grind pecans in a food processor. Add flour and salt. Mix well. Transfer to a large mixing bowl and cut in 5 Tbsp butter, working butter into flour with two knives until dough is in crumbs. Add ice water and evenly incorporate into the mixture, which should remain fairly crumbly. Roll out dough to an 1/2-inch thickness on a lightly floured surface. Press dough into a lightly greased 9-inch tart pan, starting with the sides and then the bottom. Bake crust for 20 minutes, or until golden.

Filling

 Sauté onion in 1 Tbsp of butter until translucent. Add crabmeat and cook just until heated through, then remove from heat. Blend cream cheese until smooth in a mixer fitted with a paddle, or by hand using a wooden spoon. Add sour cream and mix well. Mix in eggs one at a time. Gently fold in crabmeat mixture. Stir in hot sauce and season to taste with salt and pepper. Spoon filling into prepared crust. Bake at 300°F for 30 to 40 minutes, or until firm to the touch.

Meuniere Sauce

Peel and quarter lemon, then combine with Worcestershire sauce and hot sauce in a heavy saucepot.  Reduce over medium heat, stirring constantly with a wire whisk until mixture becomes thick and syrupy. Whisk in heavy whipping cream. Reduce heat to low and slowly blend in butter one cube at a time, adding additional butter only after previously added butter has completely incorporated into the sauce.  Remove from heat and continue to stir.  Season with salt and pepper to taste. Strain through a fine strainer and keep warm. Sauté mushrooms in 2 tablespoons butter until tender and all moisture has cooked off. Excess water from the mushrooms may break your sauce if it isn’t cooked off. Stir mushrooms into meunière sauce.

Serve a slice of the cheesecake and top with the sauce.
 

Pork Chop Casserole

Ingridents

• 1 lb. sausage
• 4-5 assorted pork chops
• 1 lg yellow onion (cut in rings)
• 1 bell pepper (cut in rings)
• 1 tomato (sliced)
• 1 cup uncooked rice
• 1 can beef consume'
• Salt, pepper, cajun seasoning

Direction
        Brown  pork chops and sausage.  Pour rice in to bottom of casserole dish. Layer meat, onion, bell pepper and tomato.  Add seasoning and pour consume' over everything.  Wrap tightly with foil and put in oven at 375 degrees for 45 minutes. (If rice not tender cook for 15 min. longer, add little water if needed)
      

Shrimp and Tasso with Garlic Cream Sauce over Pasta

Ingredients

• 8 cloves garlic, unpeeled
• 12 large shrimp, peeled
• 1 cup chopped tasso
• 2 tablespoons olive oil
• 1 1/2 cups heavy cream
• 1/4 cup finely chopped parsley
• 1/2 cup grated Parmesan
• 8 ounces angel hair pasta, cooked and drained
• Salt and pepper

Directions

In a saucepan bring 6 cups of water to a boil. Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add garlic to water and boil for two minutes. Add the shrimp to the water and cook with the garlic for 2-3 minutes. Drain the shrimp and garlic. Peel the garlic and finely chop. Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer. Cook until cream begins to thicken. Stir in parsley, Parmesan, tasso and shrimp. Season with salt and pepper. Pour sauce over pasta in a large bowl and toss to coat. Garnish with parsley and Parmesan uin

Roasted Chicken Nachos With Green Chili-Cheese Sauce

Ingredients

• 4 medium tomatillos, husked and rinsed
• 2 jalapenos, stemmed
• 1/2 medium onion, peeled and quartered
• 2 garlic clove, peeled
• 1 handful fresh cilantro leaves, coarsely chopped
• 1 lime, juiced
• 1 teaspoon toasted cumin seeds
• Kosher salt
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken stock, at room temperature
• 4 cups shredded Jack cheese
• 1 (1-pound) bag salted corn tortilla chips
• 1 (3-pound) whole roasted chicken, meat finely shredded, skin and bones discarded

Quick Salsa:

• 1 pint cherry tomatoes, halved
• 2 green onions, white and green parts, chopped
• 1 jalapeno, chopped
• 2 handfuls fresh cilantro leaves, hand shredded
• 2 limes, juiced
• Kosher salt and freshly ground black pepper
• Sour cream and guacamole, for serving

Directions

Bring a pot of water to a boil; add the tomatillos, jalapenos, onion, and garlic. Simmer for 10 to 15 minutes, until the tomatillos are soft. Drain and cool slightly, then put them in a blender. Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in about a 1/4 cup of water and process to a coarse puree; taste and season with a generous pinch of salt. You should have about 2 cups of this salsa verde.
Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don't allow it to brown. Gradually whisk in the chicken stock and simmer for 8 minutes to thicken. Once you have a good base, fold in 2 cups of the shredded Jack cheese; mix until completely melted into a sauce. Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat.
Make a quick salsa by combining the cherry tomatoes, onions, jalapeno, cilantro, and lime juice in a bowl; season with salt and pepper, tossing to combine.
To build these awesome nachos: Preheat the oven to 350 degrees F. Get a very large oven-proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining shredded jack. Make 3 or 4 layers of the nachos, depending on the size of the platter. Bake the nachos until they are all hot and gooey, about 5 to 10 minutes.
Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side.

Jambalaya Grits

Ingredients:

• 1Tbsp olive oil
• 1 stick of butter
• 1 C chopped yellow onions
• ½ C chopped green bell pepper
• ½ tsp. celery salt
• 1 tsp. salt
• 1/8 tsp. black pepper
• ½ tsp. cayenne
• 1 package smoked sausage – sliced
• 1 package ground pan sausage – browned and drained
• 1Tbsp chopped garlic
• 2 cans Rotel tomatoes
• 5 C half & half
• 2 C old fashion grits
• Green onions
• ½ lb. cooked ham – cubed (I used thick sliced cured ham, cut into pieces)
• 1 lb. sharp white cheddar cheese – grated
• 1 small package shredded cheddar cheese
• 8 oz. package cream cheese

Directions:

1. In a large pot, heat the olive oil and butter over medium-high heat. Add the onions, bell pepper, celery salt, salt, pepper, and cayenne.
2. Cook, stirring until the vegetables are soft and lightly golden – about 4 minutes. Add the sausage and continue to cook, stirring occasionally for 2 minutes.
3. Add the garlic and Rotel. Cook for 2 minutes. Add the half & half and bring to a boil. Reduce heat to medium and stir in the grits.
4. Stir for 2 minutes. Add the ham. Cook, stirring until grits are tender and creamy – 15-20 minutes.
5. Stir in the green onions, and add the cheeses and cream cheese. Stir until it is completely melted – about 30 seconds.
6. Serve hot and ENJOY!