Ingredients:  Sauce 2 tablespoons extra virgin olive oil 1 small yellow onion, halved lengthwise and thinly sliced crosswise 1 can (14-1/2 ounces) ready-cut tomatoes with juice 1/3 cup stuffed green olives, coarsely chopped 2 tablespoons capers, rinsed and drained 2 teaspoons finely chopped jalapeno chile 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon
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This is the best basic spanish rice recipe I’ve ever used. You’ll need: a large frying pan 2 Tbls. bacon fat or butter 2 onions thinly sliced 1 cup uncooked rice. I prefer jasmine rice. 1 lg. green pepper, chopped 1 lg. tomato, chopped 1/4 tsp. chili powder salt & pepper to taste a pinch
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Simple, take your loin, for beef use Reggae rub or Rajun rub, for pork or venison use Radical rub or Rowdy rub. Just use about 2 teaspoons per pound and rub the meat well. (marinate as long as possible). Place on a rack in a pan, and roast at 375f until the proper internal temperature is almost met.
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At a recent family get-together, my brother brought his rendition of ceviche. The best I’d ever tasted. Being a world traveler seems to give him an edge. So I asked him for the recipe, and here it is. Thanks bro, you rock! “Actually, I never do use a recipe, but if I did, it would
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Two 6 to 8 oz fresh salmon steaks Salt and pepper Vegetable oil 2 tbs chopped green onions 1/4 tsp each salt and grated ginger root 3/4 cup each diagonally sliced asparagus, zucchini and sliced mushrooms 2 tbs water 1/2 tsp grated lemon peel Lemon slices Season salmon with salt and pepper. Saute in 2
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My favorite way to do a big piece of pork roast is in my slowcooker. I like to use a rump roast.  After trimming the fat, coat it in rub and work it in good. Drop it in the pot and pour in a bottle of beer. Cover it and simmer for 6 or more
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