Monday, December 8, 2014

Bacon Wrapped Pork Tenderloin with Sweet and Sour Honey Mustard Galze

Bacon Wrapped Pork Tenderloin

with Sweet and Sour Honey Mustard Glaze!

Bacon Wrapped Pork Tenderloin with Sweet and Sour Honey Mustard Glaze



When you live in Texas, the ability to cook meat is simply in your DNA (Deoxyribonucleic Acid).  Its a skill and ability that we are born with and this Bacon Wrapped Pork Tenderloin with a delicious Sweet and Sour Honey Mustard Glaze will change your life!

Sunday, November 30, 2014

Baked Spaghetti in Bolognese Sauce with Brisket Meatballs


Baked Spaghetti in Bolognese Sauce with Brisket Meatballs

Spaghetti in Bolognese Sauce with Smoke Brisket Meatballs.

This is my interpretation of the traditional Bolognese meat sauce.  This variation is rich with flavor and very meaty, so it can actually stand on it own.  But I'm going to take this dish to another level with Smoked Brisket Meatballs, baked in the spirit of a spaghetti pie, with Mozzarella and Parmesan cheese.  

Sunday, November 23, 2014

Con Queso Augratin Potatoes

Con Queso Au Gratin Potatoes

Con Queso Au Gratin Potatoes


This is a rich variation of the traditional Potatoes Au Gratin.  I'm sure there are tons of recipes for this kid friendly version of the old classic but this inspiration came to me in church this morning.  Not sure why, but it did.  Con Queso Au Gratin Potatoes are sure to be a hit with the kid's!

Sunday, October 19, 2014

Baked Jambalaya with Creole Peppercorn Sauce

Baked Jambalaya with Creole Peppercorn Sauce




This meaty rice dish is a Cajun staple in the South.  It combines rich buttery flavors with taste bud tingling spice.  The addition of a light roux makes this version of Jambalaya special and just a little different.  The creamy Creole Peppercorn Sauce is a mind blowing finish that takes it up several notches!  
This is an event so set aside some time for this Jambalaya.  Perfect for watching pre-game shows or a cold rainy day.


Here's what you need for Scotty B's Baked Jambalaya with Creole Peppercorn Sauce:  As with all of my recipes, add and subtract to fit your tastes.

Tuesday, October 14, 2014

Bangkok chicken with Thai Honey Rice Balls

Bangkok Chicken with Thai Honey Rice Balls






Bangkok Chicken with Thai Honey Rice Balls


This is a loosely inspired dish from a local restaurant in Southeast Texas.  It combines the sweet and spicy tastes found in Thai cuisine with the more traditional Asian staples such as Soy.
Bangkok Chicken is a lively, very flavorful dish that is easy to make.

Saturday, September 20, 2014

Raspberry Chipotle Cheddar Burgers Video

Raspberry Chipotle Cheddar Burgers



Using 80/20 Ground Sirloin and the ground pork adds a great deal of juicy flavor.  These burgers have tons of flavor and fill up the bun!

This is my first ever cooking video.  Geez I have a lot to learn.  Here's hoping that the videos get better.

But the Raspberry Chipotle Cheddar Burgers are the real deal.  I hope you enjoy!

video

Friday, August 29, 2014

Salt lick BBQ Review

Salt Lick BBQ Restaurant - Review




This is a review of my experience at The Salt Lick BBQ Restaurant in Driftwood Texas.  I am not in any way affiliated with the Salt Lick or anyone that works there.
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On my recent trip to Austin Texas to visit my Brother In Law (Todd Howard - Guitar player for Granger Smith Band) I posted something on Facebook to the effect of me going to some vineyards in Driftwood, just outside of Austin and a friend of mine suggested that since I was going to be in the area that I should try The Salt Lick BBQ restaurant.  Since they also have a vineyard I said, duh!  No brainer!

To me, BBQ is fantastic and I love it (I'm from Texas so it's in my blood) but can you honestly say that one BBQ place stands out over another? I mean isn't it like Tex Mex? Other than subtle differences aren't they all the same?  Well, Salt Lick is truly fantastic BBQ.  No complaints at all. And it does stand above many, if not most others.  From the ranch atmosphere to the wonderful hospitality, The Salt Lick delivered!




It's about 10 miles off of any main highway but not difficult to find.  When you drive up you are instantly greeted by the beautiful vineyards cascading along the rolling hills of the Big Hill Country. It's 10:45 in the morning and you get the since that this huge operation has been busy since the wee hours of the morning!  They must cater or deliver off site, because there were large trucks leaving the place with what I assume is tons of wonderful BBQ.



I like to arrive early and thankfully this day was no exception.  We were greeted outside and seated immediately.  Within 10 minutes after we sat, there was a line forming outside.  As we walked in we are instantly greeted by a large open pit with mouth watering sausage hanging by hooks with the hard wood fire nurturing the flavor in front of my very eyes.  Wow!  

We were seated in an open area with a great view of the outside, in fact it was like sitting outside. Windows all around us! We sat at long picnic tables that encourage community type seating.  Kirby, our waiter greeted us quickly.  He was very friendly and knowledgeable.  We inquired about the vineyard and the wine tasting and he gave us some helpful tips.  




My wife and I split a combo plate of sausage and brisket because we simply can't eat that much food and that's kind of our routine.  Before our plates arrived, Kirby delivered some wonderful bread and it was devoured immediately (my 12 year old loves bread!).  Kirby also tabled our BBQ sauce and explained the difference of the two.  Well this was the difference maker.  Their BBQ sauce has a heavy mustard base or at least it looks like it does.  It had a creamy golden look and texture that beckoned the old anticipation commercials (Insert Carly Simon song here) as it slowly poured from the container and lathered its way onto the meat.  Its not over-powering like mustard can be, not at all.  It was truly fantastic.  It was different than the obligatory ketchup based sauce you get most other places.  I couldn't get enough.  OK, I'm getting a little worked up, let's move along!



Our combo plate arrived and it didn't disappoint either.  Both the sausage and the brisket were terrific!  I wish I could say that it was very different than most really good BBQ places but I can't.  It was fantastic, but there was nothing there that said OMG, this is the most unique BBQ I've ever had.   Let's face it, that place may not exist.  The Brisket was tender and and very flavorful and you could taste the smoke and the wonderful seasoning of aging cook boxes.  The sausage was tender as well and had the perfect amount of heat.  It wasn't over-powering.  I'm a sausage freak and this was good stuff man!





The accompaniments were awesome as well.  I typically don't like to eat potato salad at BBQ places because many times it's over the top in my opinion with pickles and mustard.  This was much more mild and I enjoyed it.  The beans were very tasty as well.  As usual I ate most of the plate and Michele ate her small portions and we were happy.  Admittedly I ate a great deal of my sons sausage as well and swore I wouldn't eat for the rest of the week....but I did.  I mean come on, it's Austin right!

By the time we left, it was close to noon and the place was packed.  They must be proud at the Salt Lick because its so far off the beaten path and miles away from a major town and they still pack'em in!  So cool!

I strongly recommend The Salt Lick if you are ever in the area.  I purchased some of their seasonings and will be using them soon and most likely posting what I cook.  Look them up on the world wide web if you're interested and see what their all about.  Tell them that Scotty B sent ya!

Y'all come back now, ya here!

Wednesday, August 27, 2014

Honey Blackened Chicken with Cajun Roux Rice

Honey Blackened Chicken with Cajun Roux Rice


Honey Blackened Chicken

I'm channeling my Southeast Texas, Southwest Louisiana, Coon-Ass roots on this one.  When the summer starts to come to a close and Autumn is near, I start getting in the mood for Cajun food.  So with the first week of school, and homework and all it's glory....I'm officially in the mood.

I have many fetishes (food of course) and rice is one of them.  I like it plain and I also like to create other rice recipes to liven things up.  I've been thinking about this recipe all day and I can't wait to put it together and see how it comes out.  If this blog makes it to "publish", well then I must have liked it.

The Honey Blackened Chicken is a little something different that was really inspired by my brother in law Aaron.  I was looking at a Honey jar from his personal collection and it came to me.   Of course the recipe is below and if you are interested in fresh locally farmed honey, let me know and Ill put you in touch with Aaron.

The Honey Blackened Chicken takes a little planning, not much but a little.  I use thin chicken breasts or you can use thighs if you wish.  If you have the time to let it soak in the marinade for at least an hour, it's a difference maker.  See ingredients below.

I use my All Purpose Seasoning on this and it's perfect!  You can order it here or get the recipe on my Rubs and Seasonings page.  

 OK here we go..........
Here's what you need:
Honey Blackened Chicken:

1 pound chicken breast flattened or thin - Cut into strips
1/2 cup cooking Sherry
1/2 cup Olive Oil
2 heaping Tbl Spn Bee Sweet Honey - Or your favorite available Honey
1 Tbl Spn Cayenne Pepper
2 Tbl Spoon Chili Poweder
1 Tsp Salt

1 Cup or so of Cajun Seasoning
Or you can use my All Purpose Seasoning on the Rubs and Seasoning Menu or purchase it here!




Put everything in a bowl except the chicken and Cajun Seasoning and stir well.  Place the chicken in the marinade and dunk all of the pieces and let sit for at least an hour.

Put the Cajun seasoning in a plate and prepare a frying pan on a medium high stove.  Add about a table spoon of Vegetable Oil in the pan and coat the entire pan.  Coat each piece of chicken with the Cajun seasoning like you would a frying batter and cook until chicken is cooked all the way through.  Set aside and prepare your rice.

Cajun Roux Rice:
Ingredients:

1 Cup Cooked Rice (Try this: 3/4 cup water, 3/4 cup chicken stock to 1 cup rice)

Celery Stalk chopped
1/4 white onion chopped
1/2 green onion chopped
1 Roma Tomato cut into small pieces
1 Tbl Spn Cajun Seasoning or to Taste
Salt to taste
1 red bell pepper
1 Tbl Spn Butter
1 Tbl Spn Flour
1/2 Cup Chicken Broth
1/2 Cup Water
1 Tbl Spn Cajun Seasoning (Purchase My All Purpose Seasoning here!)




In a medium skillet on medium high heat, saute the white onion, celery and bell pepper and set aside.  In the same skillet melt the butter.  Add the flour and stir simi-continuously.  The flour will thicken.  Continue this for about 15 minutes.  The flour should start turning a medium dark brown.  The longer you cook it the darker and richer it is.  I like it medium brown for this recipe.  Add the chicken stock and stir for 1 minute.  Add the water.  Stir continuously for about 5 minutes.  It will thicken and once again turn a medium brown.  Add the celery, white onion, bell pepper and stir well.  Let this cook for about 5 minutes.  Add the rice to the roux and incorporate well.  Add the tomato, green onion, Cajun Seasoning and salt to taste.  Mix well.  Let this cook for about 3 minutes to let all of the ingredients get to know each other.

Serve and enjoy!  Perhaps consider some swamp music, or maybe some Led Zeppelin to enhance the mood.





Saturday, August 9, 2014

Raspberry Chipotle Blue Cheese Steak with Baked Mac n Cheese with Sun Dried Tomatoes

Ribeye Steak with Raspberry Chipotle Blue Cheese Sauce
with Baked Three Cheese ALFREDO Mac N Cheese with Sun Dried Tomatoes




Steak

Prepare your favorite cut of steak.  I like to punch holes all through it with a fork to help tenderize it.  Rub it with one of my steak rubs. and set aside.  I like to leave it room temp for at least an hour before cooking.  3 hours is perfect in my opinion.

Raspberry Chipotle Blue Cheese Steak Sauce and Topping



Ingredients:
1 Cup Raspberry Chipotle Sauce from a jar
1/4 Cup Soy Sauce
1 Tbl Spn Honey
1 Tbl Minced Garlic
1 tsp Red Pepper Flakes
1/4 Cup Blue Cheese clumps

If you can't get Raspberry Chipotle get it in my spice store and Ill send it to you.

Put all ingredients in a medium pot and stir well.  Bring to a slow boil then let simmer for about 20 minutes or so or until it reduces by 1/3 or so.

Baked 3 Cheese Alfredo Mac N Cheese 
Ingredients:
Cooked Macaroni Noodles 1.5 Cups or so.
2 Tbl Spn Butter
1/2 Cup Ricotta
1/2 Asagio
1/2 Mozzarella
1/2 Cup Sun Dried Tomatoes from a Jar
1/4 Cup Pesto from a Jar
Salt and Pepper to taste.
Fresh Basil Chopped
1/4 Cup Chives

Homemade Alfredo:
2 Tbl Butter
1 Cup Heavy Cream
1 tbl spn nutmed
1/2 tble spoon each garlic powder, dried Italian seasoning
Salt and Pepper to taste

Instructions for Alfredo Sauce:
In a medium skillet, melt butter, then add heavy cream.  Whisk frequently until it comes to a slow boil.  Add all of the seasonings.  Simmer for about 10 minutes stirring occasionally.

Keep the pot warm from cooking the noodles and put all of the above ingredients in there except the Alfredo Sauce, and let it melt.  As it melts, stir from time to time.  When it's about half melted, stir in the Alfredo and mix well.   Timing is not very important here so don't stress of when you add everything.  Just get it in there and melted.  You can put the pot on a low heat if you wish.

Preheat oven to 350.  Pour the melted Mac N Cheese in an oven proof skillet.

Bake for 10 minutes!

Prepare you charcoal or gas grill for the steaks.
Place the steaks on the direct heat, season side down first.  Cook for about 4 minutes. Flip the steak and spoon a small amount of the Raspberry Chipotle Blue Cheese Sauce over it.  

Cook for about 4 minutes.  Flip and cook for another 3 to 5 minutes or until it's the desired doneness.
Spoon more of the sauce over the cooked steak and enjoy!








Thursday, June 19, 2014

Skirt Steak with Scampi Rice

Grilled Skirt Steak with Scampi Rice



Skirt Steak and Rice Scampi

Skirt Steak with Sweet Cilantro Balsamic Garlic Sauce.
That's a mouthful!


Tuesday, June 17, 2014

Polynesian Chicken and Shrimp

Polynesian Chicken and Shrimp

Grilled Polynesian Chicken and Shrimp
Polynesian Chicken and Shrimp



Simple and flavorful!


Struggling for something to make during the week that doesn't take forever to prep and cook?  Try this easy version of Grilled Polynesian Chicken and Shrimp with Grilled Green Beans.  This is also one of those dishes that if your trying to impress that special someone with something flavorful and exotic, will seal the deal....so to speak.  Only a few ingredients and it can be complete in less than an hour.  Ohhhh so easy!

Wednesday, June 11, 2014

Sweet Chipotle Salmon

Sweet Chipotle Salmon
Pasta with Garlic Butter Sauce

Sweet Chipotle Salmon
Quick Hit Recipes!

Minimal Ingredients...Fantastic Flavor

Monday, June 9, 2014

Texas Style Smoked Spare Ribs

Texas Style Smoked Spare Ribs



Texas Style Smoked Spare Ribs

Spare Ribs with Sweet and Smokey Slather


Many men have that desire to be a professional pit master and travel and do their thing at shows and contests all over.  I had my stint doing something similar and I have to say that it was truly fun...hard work but fun!  By the way, I love the word slather!

Sunday, June 8, 2014

Feta and Goat Cheese Burgers

Feta and Goat Cheese Hamburgers


Feta and Goat Cheese Burger

This is not a boring burger!



I love the flavor of different types of cheeses and I wanted to incorporate something different on a burger than the traditional sliced or grated cheddar cheese.  I had a Goat Cheese and Basil Pizza at an Italian restaurant recently and fell in love with Goat Cheese.  So....inspiration struck again.


Sunday, March 9, 2014

Cowboy Burger on Texas Toast with Sausage Spicy Chili Garlic Maynnaise

Cowboy Burger on Texas Toast with Sausage
and Spicy Chili Garlic Maynnaise

Hearty Cowboy Burger with Sausage, Chili Garlic Mayonnaise and Texas Toast



I eat chicken or fish about 5 days a week in an effort to stay healthy and keep my manly figure.  BUT....On this day I needed some meat, some pork, some cheese as it were.  This hearty burger is the perfect storm of beef, pork, Cajun seasonings, and cheese.  The spicy Chili Garlic Mayonnaise is the perfect window dressing for this grilled juicy hamburger.  I topped it with a Green Onion Sausage Link from a local company - Zumo's.  Pile it on a thick slice of Texas Toast and oh boy!  So, fire up your grill, light some charcoal and try this Cowboy Burger with Green Onion Sausage, Cheese and Chili Garlic Mayonnaise.  Smile and think if me after each bite!

Sunday, February 23, 2014

Chorizo Enchilada Nachos

Chorizo Enchilada Nachos



Homemade Nachos
Chorizo Enchilada Nachos


So I had some meat left over from my Enchilada Bites and I thought I would continue the Tex Mex theme (which I love by the way) and make some Nachos!  I'm a Nacho freak and I'm always experimenting with different types and this one turned out really good!  Very flavorful and a hit at parties.  Try and enjoy!


Tuesday, February 4, 2014

Baked Chicken Alfredo with Whole Grain Pasta

Baked Chicken Alfredo with Whole Grain Pasta

Baked Chicken Alfredo with Whole Grain Pasta

I cheated on this somewhat...I used frozen chicken breasts from HEB - Precooked.  But geez they are really surprisingly good.  Its hard to cook chicken breast and not dry it out, or at least I haven't figured it out.  I used whole grain Angle Hair Pasta for this Baked Alfredo dish with a mix of medium cheddar and American cheese on top.  This is a quick meal that isn't super filling.

Sunday, February 2, 2014

Chorizo Enchilada Bites

Chorizo Enchilada Bites





OK the Super Bowl is about to start and I'm running late, so lets get to it.  No stories, just good grub!

Sunday, January 26, 2014

Sausage and Boudain Kolaches

Scotty B Cooks - Sausage Kolaches and Boudain Kolaches


In 2001 we opened a Daylight Doughnut restaurant in Sour Lake Texas and one of the most popular items that we sold was our homemade Kolaches.  Once word got out about our kolcahes, people would drive for 30 minutes just to get their hands on them.