Monday, June 22, 2015

Johnnys All-Purpose Rub . . . and pulled pork

Ever since we brought our awesome smoker/grill home, I've been on a search for a spicy flavored rub to use on ribs, pork roast or chicken.  We have not tried this recipe yet, but it seems to be what I've been looking for thanks to The Food Network and Diners, Drive-Ins and Dives.

Recipe courtesy of Johnny White, owner of Johnny's Bar-B-Q in Mission, KS.
SHOW: Diners, Drive-Ins and Dives
EPISODE: Kansas City Barbecue Tour

All-Purpose Rub

5 cups kosher salt
2 1/4 cups paprika (for color)
1 cup sugar
2 tablespoons celery powder
2 tablespoons onion powder
1 tablespoons garlic powder
1 cup black pepper
1 tablespoon powdered vegetable oil
2 tablespoons cayene pepper (optional)

Add all of the rub ingredients to a small bowl or container and mix well.

Pulled Pork with Some Serious Bite

3 to 5 pounds pork butt, rinsed with cold water


Heat a smoker to 225 degrees F.

Generously rub the entire butt with 1 1/2 cups Johnny's All-Purpose Rub. Put it in a pan, cover and refrigerate overnight.

Remove pork from the refrigerator, uncover and put it in the smoker for approximately 7 to 8 hours. 

Cooks Note: This can also be cooked in a home oven at 425 degrees F for 2 hours. 

Remove the pork from the smoker or oven to a cutting board and pull pork apart while still hot. 

You are now ready to serve it your favorite way.

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Thursday, June 11, 2015

New Orleans Style BBQ Shrimp

OMG, these shrimp look and sound awesome . . . we will be making this ASAP.

No BBQ sauce, not cooked on the grill!  Quick and easy.

I would only change one thing . . . shrimp with heads off.  Shrimp served with heads creep me out!


    • 1 medium lemon
    • 8 oz. (1 cup) unsalted butter
    • 2 Tbs. Worcestershire sauce
    • 1 Tbs. chopped garlic
    • 4 bay leaves
    • 1 tsp. sweet paprika
    • 1/4 tsp. cayenne pepper
    • 1/4 oz. kosher salt (1 Tbs. if using Diamond Crystal, 1/2 Tbs. if using Morton’s)
    • 1/2 tsp. freshly ground black pepper
    • 1/2 tsp. freshly cracked black pepper
    • 24 colossal shrimp (12 to 15 per lb.), unshelled, preferably domestic wild-caught and head-on


Cut the lemon in half crosswise, and juice it. Press each half flat on a cutting board, and then cut into 1/2-inch-wide strips.

Melt the butter in a 12-inch skillet over medium-high heat. Reduce the heat to medium low and add the lemon juice and peel, Worcestershire sauce, garlic, bay leaves, paprika, cayenne, salt, ground pepper, and cracked pepper. Stir and simmer for about 5 minutes to blend the flavors, being careful not to let the garlic brown.

Add the shrimp and increase the heat to medium. Cook, turning with tongs, until all the shrimp are beginning to turn pink, 4 to 5 minutes.

Cover the skillet and remove it from the heat. Let sit for 15 minutes so that the shrimp can absorb the flavors and finish cooking, stirring every 5 minutes or so. Serve.

nutrition information (per serving): 
Calories (kcal): 670; Fat (g): fat g 50; Fat Calories (kcal): 440; Saturated Fat (g): sat fat g 30; Protein (g): protein g 47; Monounsaturated Fat (g): 13; Carbohydrates (g): carbs g 8; Polyunsaturated Fat (g):3.5; Sodium (mg): sodium mg 1270; Cholesterol (mg): cholesterol mg 465; Fiber (g): fiber g 2;

Source:    from Fine CookingIssue 128

Wednesday, June 10, 2015

Mama's Baked French Fries by Trishia Yearwood

I've been thinking about these french fries since I saw Trishia Yearwood prepare this dish on the Food Network.  They are healthier than deep fried french fries, full of flavor and I love the crispiness of the fries.

Recipe courtesy of Trisha Yearwood
SHOW: Trisha's Southern Kitchen
EPISODE: Updated Classics


    • Cooking spray, for the baking sheet
    • 3 pounds Russet potatoes (about 8 small or 6 medium), sliced into 1/2-inch-thick slices, then again into 1/2-inch-thick French fries
    • 1/4 cup extra-virgin olive oil
    • 2/3 cup grated Parmesan
    • 1/4 cup finely chopped fresh parsley
    • 1 teaspoon salt, plus more for sprinkling
    • 1/2 teaspoon freshly ground pepper, plus more for sprinkling
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon cayenne pepper

Preheat the oven to 400 degrees F. Coat a large, rimmed baking sheet with cooking spray.

In a large bowl, combine the potatoes and olive oil and toss to coat. In a medium bowl, mix together the Parmesan, parsley, salt, pepper, garlic powder and cayenne until fully combined.

Sprinkle the parsley mixture on the potatoes and gently toss to evenly coat. Transfer to the prepared baking sheet and bake the potatoes, flipping them with a spatula every 10 minutes to prevent sticking, until golden brown, about 45 minutes. Season with salt and pepper to taste. Serve hot.

Saturday, June 6, 2015

Baklava from The Pioneer Woman

Baklava always takes me back to my childhood and the Greek family friends who were our neighbors.  I was blown away the first time I had a chance to try these syrupy sweet delicacies, I had never had anything like them.

It was a treat to see The Pioneer Woman prepare this delicious pastry on the Food Network.  While it is a rather tedious process, the results are well worth it.

1 package Phyllo Dough
4 cups Chopped Walnuts Or Pecans
1 teaspoon Cinnamon
1-1/2 stick Butter, Melted
2 cups Honey
1/2 cup Water
1/2 cup Sugar
3 teaspoons Vanilla Extract

Remove phyllo dough package from freezer and place in the fridge for 24 hours to thaw. Remove from fridge 1 hour before using.

When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth.

Toss together the chopped walnuts and cinnamon. Set aside.

Preheat oven to 350 degrees. Thoroughly butter a rectangular baking pan. Make sure the sheets of phyllo will generally fit the pan (if they're a little bigger, that's okay.) If they're much bigger, just trim them with a sharp knife.

Butter the top sheet of phyllo with melted butter, then grab it and the unbuttered sheet below it. Set the two sheets in the pan, buttered sheet face down. Press lightly into the pan. Repeat this twice more, so that you have six sheets of phyllo in the pan, three of the sheets buttered.

Sprinkle on enough walnuts to make a single layer. Butter two sheets of phyllo and place them on top of the walnuts. Add more walnuts, then two more buttered phyllo sheets. Repeat this a couple more times, or until you're out of walnuts. Top with 4 more buttered phyllo sheets, ending with a buttered top. Cut a diagonal diamond pattern in the baklava using a very sharp knife.

Bake for 45 minutes, or until the baklava is very golden brown.

While the baklava is baking, combine 1 stick of the butter, honey, water, sugar, and vanilla in a saucepan. Bring to a boil, then reduce the heat to low.

When you remove the baklava from the oven, drizzle half the saucepan evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it's thoroughly moistened.

Allow the baklava to cool, uncovered, for several hours. 

Photo and recipe source:  The Pioneer Woman

Tuesday, June 2, 2015

Dark Chocolate Ganache Cheesecake

There is something about ending a meal with a cheesecake that makes it special.  My specialty is baking and cheesecakes are my favorite dessert to make . . . I think I missed my calling to be a pastry chef!  Needless to say, I have made my share of a variety of cheesecakes.  

My favorite source for my cheesecake recipes is my old Philadelphia Cream Cheese cookbook that I have had since I was a very young adult.  Although I still refer to that old cookbook, one of my favorite food websites is Philadelphia Cream Cheese.

This cheesecake is one of the most beautiful cheesecakes I have seen . . . I will be making this on the next special occasion that comes up!


1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
6 oz. BAKER'S Bittersweet Chocolate
1 cup fresh raspberries


Heat oven to 325°F.

Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. 

Cool 15 min.; slowly pour over cheesecake. Garnish with raspberries.

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