HungryBastard.com

The picture here really doesn’t do it justice. We will try to work on our photography skills and post a better pic next time we make it. Unfortunately, I find myself saying this about more pics than I would like. Anyway, we prepared this delicious pork tenderloin with our yummy Risotto! They go perfectly together!

Ingredients:

• 3-4 lb. Pork tenderloin
• 5-6 cloves of garlic, minced
• 2 tbsp. fresh thyme leaves
• 2 tbsp. fresh Rosemary, minced
• Olive oil

Directions:

1. Preheat your barbecue grill to medium-high. Clean and oil the grate with olive oil, if necessary.
2. Cut a slit in the tenderloin horizontally leaving the sides and the backside intact. Leave the fatty side up.
3. Rub the tenderloin on both sides and inside the slit with olive oil.
4. Generously, rub minced garlic on the top (fatty side) and inside the slit.
5. place thyme leaves and minced rosemary on the inside of the cavity.
6. Place on the grill, fatty side up, and cook for 15 minutes. Turn and cook another 15 minutes. Turn and cook for 10 more minutes on EACH side. Check the internal temperature with a meat thermometer and pull off the grill when the internal temperature reaches 160°.
7. Let the roast rest for 5-10 minutes and cut into 1″-1 1/2″ slices. Serve hot!

If you’ve had Brussels Sprouts in the past and didn’t like em, give them one more try using this recipe!  VERY simple to make and they go well with almost any dish!  You see ours pictured here with Chicken Roulade.

Ingredients:

• 1 1/2 lbs Brussels Sprouts, ends trimmed and yellow leaves removed
• 3 tbsp. olive oil
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Directions:

1. Preheat oven to 400°.
2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag.  Seal tightly, and shake to coat.  Pour onto a baking sheet and place on the center of oven rack.
3. Roast in the preheated oven for 30-45 minutes, shaking pan every 5-7 minutes for even browning.  Reduce heat when necessary to prevent burning.  Sprouts should be darkest brown, almost black, when done.  You can adjust seasoning with kosher salt, if necessary.

We came across a new recipe blog that we really like here and found this recipe. This Chicken is pounded flat and stuffed with Italian Sausage, Fennel, Crimini Mushrooms, and Mozzarella. I have to say it was a bit of work but very much worth it. The ingredients were simple to find unlike some other recipes we’ve tried. This dish would really be a hit for a dinner party.. However, I suggest pounding the chicken and preparing your filling ahead of time-maybe even stuffing the chicken ahead of time (so you can enjoy yourself, of course). We served ours with Roasted Brussels Sprouts as they did on their site… Great combination!!!

Ingredients:

• 4 boneless skinless chicken breasts
• 1/2 lb. spicy Italian sausage
• 1/2 bulb of fennel, diced small
• 8 crimini mushrooms, sliced
• 2 tbsp. red wine
• 2/3 c. fresh mozzarella, small cubes or shredded
• 1/2 c. sun dried tomatoes (packed in oil), diced
• 6 tbsp. olive oil
• kosher salt and fresh cracked black pepper
• butcher’s twine

Directions:

1. Preheat oven to 350°.
2. Heat a sauté/skillet pan over medium heat. Add to tbsp. olive oil to the pan. Once the oil is heated add the mushrooms. Sauté them while stirring occasionally for about 5-7 minutes. Season the mushrooms with a pinch of kosher salt and a little pepper. Add red wine and de-glaze the pan using a wooden spoon to scrape up all the bits stuck on the bottom. Remove mushrooms from the pan and set aside in a medium-sized mixing bowl.
3. Put the pan back over heat then add two more tablespoons of olive oil. After the pan has reheated, add the fennel. Season with salt and pepper and sauté over medium heat for about 10-15 minutes, or until the fennel is tender. Remove from heat and add to the bowl with the mushrooms.
4. Now, add the sun dried tomatoes, uncooked italian sausage, and mozzarella to the same bowl. Mix thoroughly to combine the ingredients. Try not to overwork the meat.
5. Place a large piece of plastic wrap on a cutting board, then p,lace 1 chicken breast onto the plastic wrap. Place another large piece of plastic wrap on top of the breast. Wrap a rolling pin in plastic wrap and pound the chicken with swift firm hits. Start from the center and work out to the edges until the breast is about 1/4″ thick. Repeat this process with the remaining breasts.
6. Lay out one of the pounded breasts on a flat surface. Season both sides of the ckicken lightly with kosher salt and black pepper. Put about 1/4 of the sausage mixture into the center of the layed out flat chicken breast and begin rolling the breasts like a burrito by folding in the sides of the breast then rolling the edge of the chicken closest to you over the filling until the breast wraps around and completely covers the filling. Slide a piece of butchers twine under one side of the chicken - about 3/4″ from the edge. Tie the twine tightly around the chicken. Repeat this step with 2-3 more pieces of twine evenly spaced across the roulade with the last tie about 3/4″ from the other edge. Using a long piece of twine, tie the roulade lengthwise, weaving the twine in and out of the perpendicular ties to ensure the ends stay tucked well. Stuff and tie the remaining pounded breasts the same way.
7. Preheat an oven-safe pan (such as a cast-iron skillet) over high heat. Once the pan is hot, add two tbsp olive oi9l and the roulades to the pan. Brown the roulades on all sides. Once the chicken has completely browned, turn the roulades seam side down, then place the pan in the preheated oven. Bake at 350° until a meat thermometer positioned in the center of the roulade reads 155°. Remove the breasts from the oven and loosely cover with aluminum foil. Allow to rest for at least 5 minutes. After the breasts have had a chance to rest, remove all of the twine, then cut the roulades into about 3/4″ thick slices.

This recipe was inspired by www.allrecipes.com, but was changed quite a bit from the original! We love any sort of burrito in our family but this has turned into an absolute favorite! Would also be good with your favorite marinated flank steak or other meat! Very easy and sooooo good!!!

Ingredients:

• 3 skinless, boneless chicken breasts cut in 2″ slices
• 2 tbsp. Canola corn oil (Mazola corn oil)
• 1 bunch green onion, minced
• 1 small red bell pepper, minced
• 1 c. frozen corn kernels
• 1 can black beans, rinsed and drained
• 1/2 c. frozen chopped spinach, thawed and drained
• 1 or 2 jalapeño peppers, diced (how spicy do you want it?)
• 3 tbsp. fresh cilantro, minced
• 1 tbsp. ground cumin
• 1 tbsp. chili powder
• 1 tsp. ground cayenne pepper
• 1 1/2 c. shredded Monterey Jack cheese
• 8 burrito size tortillas
• 8 c. oil for deep frying (optional)
• Guacamole (optional)

Directions:

1. Rub 1 tbsp. Canola oil over chicken breast pieces. In a medium skillet over medium heat, cook chicken about 8-10 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
2. Heat another tbsp. Canola oil in same pan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
3. Shred chicken with your fingers and mix into the pan with onion and red pepper. Mix in corn , black beans (after rinsed and drained in a colander), spinach, jalapeno peppers, cilantro, cumin, chili powder, and cayenne pepper. Cook and stir for 6-8 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. Heat each tortilla in the microwave for 15 seconds or until hot and pliable.
5. Spoon even amounts of the mixture into each tortilla, fold ends of tortillas, then roll tightly around mixture. Secure with two toothpicks to keep closed.
6. If you have a deep fryer, prepare your oil and cook each burrito for approximately 2-4 minutes, until a light golden color. If you do not have a deep fryer, cover the bottom of a skillet with oil and fry on each side until golden brown. If you prefer not to cook in oil, you can also brown each side of the burrito in a skillet with no oil.
7. Serve with guacamole, salsa and/or sour cream. YUMMY and easy!!!

Yup, another shrimp dish! Startin’ to feel like Bubba. This one is very simple. Shrimp is very delicate and cooks rather quickly. If you follow this recipe to the T– you will have perfect shrimp too!!

Ingredients:

• 1.5 lbs uncooked shrimp, peeled and deveined
• 1 stick butter
• 1 1/2 tbsp. garlic, chopped

Directions:

1. In a large skillet, melt the stick of butter over medium heat. Add chopped garlic and mix well.
2. Stir in shrimp and cook for approximately 3 minutes over medium heat (do not stir).
3. Cook an additional two minutes while stirring constantly (do not overcook the shrimp).
4. Pour into a serving dish with butter/garlic mixture and serve!

We got the inspiration for these cakes from www.allrecipes.com.. However, after reading through the user reviews we did make some revisions to the original recipe…  SOOOO good!!!

Ingredients:

• 1 1/8 c. crushed butter crackers
• 1 c. mayonnaise
• 1 tsp. brown mustard
• 1/4 c. chopped onion
• 1 stalk celery, chopped
• 1 tsp. Old Bay seasoning (this is a must)
• 18 oz. crabmeat (not immitation)

Directions:

1. In a medium bowl, mix together crushed butter crackers, mayonnaise, brown mustard, onion, celery, and Old Bay seasoning.  Gently stir in the crabmeat (don’t break it up too much).
2. Shape into patties then lightly cover the bottom of a skillet with olive oil.  Heat the skillet over medium high heat then reduce to medium heat.
3. Cook patties on medium heat for approximately 3-4 minutes on each side (until they are golden brown).

Man we are on a shrimp roll lately(no pun intended). The shrimp were cooked perfectly! There are so many times where we’ve overcooked our shrimp and they’ve turned out rubbery– not with this one! Served with a mixture of corn, green beans, garlic and cherry tomatoes cooked lightly in olive oil. Perfect and Yummy!!!

Ingredients:

• 1.5 lbs. fresh shrimp, shelled and deveined without tails
• 1 c. flour
• 1/2 tsp. salt
• 1 tsp. freshly ground black pepper
• 1 tsp. chili powder
• 1 c. olive oil
• 8 cloves garlic, minced
• 2 shallots, chopped
• 1 c. fresh parsley, chopped
• 1 tsp. dried oregano, crushed
• 1/4 c. white wine
• 1/4 c. brandy

Directions:

1. In a large freezer bag, combine flour, salt, pepper and chili powder. Mix thoroughly. Add the shrimp and shake well to coat each shrimp.
2. In a large skillet, saute dredged shrimp in olive oil for about 5 minutes over medium-high heat. Stir frequently to prevent burning. Transfer shrimp with a slotted spoon/ladle to a serving dish, leaving the oil in the pan.
3. In the same pan, saute the garlic, shallots, parsley, and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat.
4. Pour the wine and brandy into the skillet and cook on high for about 2 minutes, stirring freqently to loosen any browned bits on the bottom of the skillet; pour over shrimp.
5. Mix the shrimp dish well and serve.

INGREDIENTS

• 2 cups uncooked jasmine rice
• 1 quart water
• 1/4 cup red curry paste (less if you want a milder spice)
• 2 (13.5 ounce) cans coconut milk
• 2 skinless, boneless chicken breast halves - cut into thin strips
• 3 tablespoons fish sauce
• 1/4 cup white sugar
• 1 1/2 cups sliced bamboo shoots, drained
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1/2 small onion, chopped
• 1 cup pineapple chunks, fresh or canned (drained, if canned)

DIRECTIONS

1. Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer for 25 minutes (or use rice cooker).
2. In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
3. Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

This recipe is a bit time consuming but very much worth the effort! Better than any high-end restaurant Filet Mignon I’ve ever had! It’s delicious –stuffed with crab, wrapped in bacon and topped with whiskey-peppercorn sauce. As you can see in the picture, we like ours fairly rare. We served it with salad and baked potato! Very STUFFED afterwards, but worth it!

Ingredients:

Crab Stuffing:

• 2 tbsp. olive oil
• 1 tsp. onion, minced
• 1 tsp. green onion, minced
• 1 tsp. garlic, minced
• 1 tsp. celery, minced
• 1 tsp. green bell pepper, minced
• 2 tbsp. water (or shrimp stock)
• 1 (6 oz) can crab meat, drained
• 2 tbsp. Italian bread crumbs
• 1/2 tsp. Cajun seasoning

Peppercorn Sauce:

• 1 1/4 c. beef broth
• 1 tsp. cracked black pepper
• 1 oz. whiskey
• 1 c. heavy cream

Steaks:

• 4 (6 oz.) filet mignon steaks
• 4 slices bacon, cooked lightly
• salt and cracked black pepper to taste
• 1 tbsp. olive oil
• 1 clove garlic, minced
• 1 tsp. shallot, minced
• 1 c. Crimini mushrooms, sliced (easily found in the produce section)
• 1 oz. whiskey
• 1 tsp. Dijon mustard

Directions:

1. Make crab stuffing: Heat 2 tbsp. olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in water (or shrimp stock), crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
2. Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add 1 oz. whiskey and 1 c. cream. Continue simmering until reduced to 1 cup (about 20-30 minutes). Remove from heat, and set aside.
3. Prepare steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
4. Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. De glaze skillet with 1 oz. whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

This recipe is really for the meatballs. They are excellent. We chose to serve them on a pita with cucumbers, lettuce and cucumber ranch sauce. The original recipe called for a pound of ground lamb. We used extra lean ground beef instead and plan to try ground turkey next time. These are simple to make and very very tasty!

Ingredients

• 1 lb. ground beef, extra lean
• 1/2 c. fresh parsley, chopped
• 2 tbsp. onion, finely chopped
• 1/2 c. feta, crumbled
• 3/4 c. Italian bread crumbs
• 1/2 c. chopped green olives or Calamata olives
• 2 cloves garlic, minced
• 2 eggs
• 1 teaspoon Italian seasoning

If you are making pitas and not just the meatballs, you’ll also need:

• Pita Bread
  
• Lettuce
• Tomato, sliced
• Cucumber Ranch dressing
  

Directions:

1. Preheat your oven to broil.
2. In a large bowl, mix together ground beef with parsley onion, feta cheese, green olives, eggs, garlic, bread crumbs and Italian seasoning. Shape into 16 meatballs, and place 2 inches apart on a baking sheet.
3. Broil about 3-5″ away from the heat until browned on top (about 5 minutes). Turn over, and broil on the other side. Now turn down the heat to 350° and reposition the pan to the middle rack. Bake for 5 minutes.
4. Serve meatballs on pitas with tomatoes, cucumbers, lettuce and Cucumber Ranch dressing.

YUMMY!!

This recipe is definitely a keeper! So tasty and really only takes about 40 minutes once you have your chicken cooked and sliced! Give it a try!

Ingredients:

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp. olive oil
• 2 tsp. chili powder
• 1 tsp. dried oregano
• 1 (28 oz) can crushed tomatoes
• 2 (10.5 oz) cans chicken broth
• 1 1/4 c. water
• 1 can yellow sweet corn
• 1 can white hominy
• 1 (4 oz) can chopped green chiles
• 1 (15 oz) can black beans, rinsed and drained
• 1/4 c. fresh cilantro, chopped
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces.
• Crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• chopped green onions.

Directions:

1. In a large pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5-10 minutes.
2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Spoon soup into serving bowls and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

We found this recipe on www.allrecipes.com and gave it a try. It’s a really tasty sauce, almost like an Alfredo but much spicier. The shrimp and sea scallops came out perfect! We served it with garlic bread and sliced pineapple tonight. (A bit of an odd combo but the pineapple needed to be eaten).

Ingredients:

• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• 2 c. heavy whipping cream
• 1 tbsp. fresh basil, chopped
• 1 tbsp. fresh thyme, chopped
• 2 tsp. salt
• 2 tsp. ground fresh black pepper
• 1 tsp. ground white pepper
• 1 1/2 tsp. crushed red pepper flakes
• 1 c. green onions, chopped
• 1 c. parsley, chopped
• 1/2 c. swiss cheese, shredded
• 1/2 c. Parmesan cheese, grated
• 1 lb. dry fettuccine pasta

Directions:

1. Start by preparing all of your herbs, salt, peppers, onions, and parsley and putting them in a bowl, combined.
2. Cook pasta in a large pot of boiling salted water until al dente (about 11 minutes).
3. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling.
4. Reduce heat, and add herbs and spices mixed in step 1; simmer 7-8 minutes, or until thickened.
5. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
6. Drain pasta. Serve sauce over noodles.

You will have to excuse the sloppy presentation here. I was starving and rushed! Ugly or not, I enjoyed them thoroughly!

Ingredients:

• 3 pounds of flank steak (I have substituted London broil which also works well)
• Taqueria Marinade
• Lime Onion Relish
• Roasted Tomato Chipotle Puree
• 24 pack of corn tortillas
• Olive oil
• 1 cup shredded cheese (jack or cheddar) (*optional)
• 2 limes, wedged

Directions:

1. Marinate beef in a large freezer bag with Taqueria marinade for 1-2 hours.
2. Preheat grill on high and reduce to med high
3. Using a skillet and just enough olive oil to keep them from sticking, crisp your tortillas on each side (About 1 min. each side once oil is hot).
4. Cover tortillas with paper towels to absorb excess oil.
5. Grill steak on each side for 4-5 minutes or until about medium rare (nice and pink through out but not red)
6. Once grilling is complete, allow the meat to rest 5 minutes.
7. In a food processor, using the slicing blade, shred the beef.
8. Load up 2-3 tortillas with beef, cheese, salsa and relish and enjoy!

This is a great alternative to your standard salsa. I frequently do this with Fish Tacos.

Ingredients:

• 2 large tomatoes
• 2 jalapeño peppers
• 1 white onion halved
• 4 cloves of garlic peeled
• small can chipolte peppers in abado sauce
• smidge of olive oil

Directions:

1. Preheat oven to broil high.
2. Set tomatoes, peppers, garlic and onion halves on a cookie sheet or broiler pan.
3. Lightly brush vegetables with olive oil.
4. Broil on high for 3-5 minutes on each side being careful to turn before exposed side is blackened.
5. Add everything you just roasted, 2-3 of the chipotle peppers and about a tablespoon of the abado sauce to your food processor or blender and puree until smooth.
6. Refrigerate until cooled or until you are ready to use it.
7. I’m sure results will vary but it seems to keep for about 4-5 days for me.

Super rich, sweet and nutty flavor. A real crowd pleaser when served with Avocado Eggrolls.

Ingredients:

• 3-4 teaspoons white vinegar
• 1 teaspoon balsamic vinegar
• 1/2 cup honey
• 1/2 teaspoon tamarind pulp (or, prune pulp).
• 1 pinch powdered saffron

• 1/2 cup cashews
• 2/3 cup fresh cilantro
• 2 garlic cloves
• 2 green onions
• 1 tablespoon granulated sugar
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/4 cup olive oil

Directions:

1. Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
2. Stir until tamarind is dissolved.
3. In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Refrigerate until ready to use.