Im back!!!!

Hi ya folks,
Been away for a while, didnt really feel like posting.I do have new treats for ya and will start anew this evening. Juicy Lucy burgers, Cheese stuffed meatloaf and the like.Please let me know if there is something special you want to make and I will do my best to put something together for you!!
Art/Chef Moofus

I dream of....Pork? Chicken? Possum?? No, not possum

Did you ever have a idea that came to you in a dream, that you tried in the waking world....and it worked?? Well, the following recipe came to me a couple of nights ago (I guess sleeping with the Food Network on does something?).This is a combo of French haute cuisine, bar snack food and killer kid chow. Im still working on a name. This recipe combines chicken cordon bleu, buffalo wings and french cheese. Ideas , anyone?
I think it will be called "Buffalo Blues Chicken bites" That works.Please try this one at your next party and let me know how it works for you and yours.Namaste

Buffalo Blues Chicken Bites

12 skinless,boneless chicken tenders
4 slices good boiled ham (or cappicola if you like it mo' spicy)
1 tub blue cheese crumbles
1 small block Monterey Jack cheese
2 eggs
1 cup AP flour (seasoned with garlic powder,onion powder , salt and pepper)
1 cup corn flour
1 stick butter melted
1/2 bottle Franks hot sauce
12 toothpicks
Deep fryer or deep vessel with oil for frying
Ranch or Blue cheese dressing for dipping


Pound chicken tenders flat and thin
Cut ham into strips, a little smaller than chicken strips
Cut Jack cheese into 1/2" blocks
Lay ham onto flattened chicken strip
Place Jack and Blue cheese into center of ham
fold corners to make a little bundle
Secure bundle with toothpick
place bundles in fridge to get cold (this helps the batter stick)

Heat oil
beat two eggs with a couple of drops of water in a small bowl
place corn flour in zip top bag
place seasoned flour in another bag
Dip chicken bundle into egg, then shake off excess
Place chicken in seasoned flour bag and shake
Dip coated chicken back in egg
Place the chicken in the corn flour bag and shake
Put chicken on a drying rack till all are battered well (the longer you wait ,the crisper the chicken will be)
Fry chicken in small batches at 375 till brown and crispy (if they float,they done)
Keep warm till ready to coat with buffalo sauce

Mix melted butter and Franks Hot sauce in a bowl
dip cooked chicken to coat

Serve with Ranch or Blue cheese dressing
WARNING*WARNING*WARNING
When the bundles come out of the oil, the cheese will be liquid LAVA
Do not, repeat , do not eat right out of the fryer, you will burn your lips off !!

For Your Eyes (and Tummy) Only...Secret BBQ Rub

Hi Ya Foodies,
I know its been a while, but Ive been busy. The music store world sucks dead doggie buttholes (hows that for whetting your appitite?).Alot of food buddies want to know how to make my BBQ rub for all pork (the beef rub is slightly different).So here ya go.Make a bunch becuase you will use it for everything on the grill!! if kept in a airtight contanier and away from light, it lasts forever!! Just remember, you can do your own mod on this very easily (if you want it hotter, sweeter etc etc)
O yes, all the measurments are in "parts" a part is cayup, coffee cup, mayo jar, whatever !!!Like I said, make a bunch, its even good on ice cream (not really)

Arts BBQ Rub

1 part white table sugar
2 parts dark brown sugar
1 part salt
1/2 part cayenne pepper
1/2 part garlic powder
1/2 part onion powder
1/4 part Old Bay seasoning
1/4 jalapeno powder

Thats it.put it in a MASON JAR....If i have to explain what that is,you are a Yankee
and wouldny know good bbq if it bit you on your yankee ass.....sorry, that was rude.
take one Mason lid and poke holes in it (show you can shake it on your meat...shut up) then cover it with a none-poked lid !! store in the fridge 4-ever.

Massage this into your pork, wrap in plastic and let sit in the fridge for 24 hours (or at minimum 1 hour) Sprinkle a tiny bit in your tomato soup in the winter,its killer

Making Ice Cream for my Max

Robyn was cleaning out the cabinets one day and found my Rival Ice Cream Maker.If you have never seen one, it has a 1 quart tub that you freeze for 24 hours and a lid/paddle assembly.You mix together your ingredients, let them get cold, pour into the machine and 20 minutes later you have really good homemade soft serve ice cream.No Ice,No salt, no cranking!!!This week I have made peach sorbet,Strawberry and chocolate Ice cream.Maxy,s fav is chocolate, so he gets the choice tonite.You can use these recipes in a standard ice cream machine too !!

Max's Super Chocolate Ice Cream
1 pint heavy cream
1 small can sweetened condensed milk
1/4 cup of chocolate syrup (the kind you make chocolate milk with)
1 teaspoon chocolate powder (ditto)
1 egg

Get all ingredeints ICE COLD
Mix in a large bowl
pour into ice cream machine
wait till its as hard as you like (please, no jokes here)
Serve and gain the love and respect of your kids!!!

A Cool,Crabby,Southern Dinner

Hi ya Foodies !!
I had a HORRIBLE day at work.One of those "climb the watertower and take aim" type days.Well, sometimes cooking up a new dish will make me feel better. With the temps edging 100 degrees the last thing you want to do is fire up the oven !! Other than a little shallow frying this dish is all no-cook, chilled goodness.Trace, my oldest boy, and I were working on a new chip /dip recipe when I made some small mods to have a wonderful Creole Crab Salad. Mix that with a crisp ,tangy fried green tomato, you have a Crab/Tomato Napoleon !! You can charge more for a dish when you name it all fancy like that!! To wash it down, we had some tropical fruit that was at that perfectly ripe. almost too ripe stage, so I made a mango/pineapple/strawberry smoothie, that can
be "adulterated" with a little of the Mr. Bacardi's 151 proof "make Daddy happy juice" !!
Please someone make this tonite and let me know how you like it!!

Creole Crab Salad Napoleon

1 8 oz can white crab meat (if ya wanna be fancy buy the jumbo lump crabmeat in the deli, but jeez its way more costly ,Thanks BP !)
4 slices (per serving) fried green tomatoes (Look at my past posts, its there)
1 cup sour cream
1/2 cup Dukes Mayo
1 tsp good hot sauce (I like Franks, but any Tabasco style will do)
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon good quality chilli powder
lettuce leaves (butter lettuce or even iceberg)

Mix together sour cream,mayo and spices
fold in crab very easily
chill for 30 minutes

to assemble:
Place lettuce on plate
add a slice of tomato
cover with crab salad
repeat tomato and crab salad 2 times.
Your done !! Enjoy

Dance on de tables smoothie (IF SERVING TO KIDDIES LEAVE OUT STRAWBERRIES, JUST KIDDIN!!)
1 Very ripe mango
1 large pineapple
1 pint strawberries
lemon juice
2 cups simple syrup
1 cup sugar
ice
151 dark rum (leave this out, and its a good healthy smoothie)

Peel and chop mango
peel and chop Pineapple
hull and quarter strawberries
place all in a bowl and cover with sugar and 2 squeezes of lemon juice
let stand in fridge.The longer you wait the better your drink

place 1 cup of ice in blender then add
2 cups of fruit mix
1 cup of simple syrup
blend on high till smooth
pour into sugar rimmed glass
add 2 shots of 151 rum
Drink up Shriner!!!!

p.s Simple syrup is 1 part sugar to 1 part water boiled for 10 minutes
until all sugar is disssolved.This makes a great sweetener for tea or Kool aid and stays good for months in the fridge

Cheese ,Please...

Hi ya,
Sorry for the long delay between posts, but things have been a bit....lets say, trying? Summer is the season of death in the music biz and Im fighting for my (business) life.Enuff of that, this is for fun!! I have really wanted to make cheese for a long time and have been researching different ways to make cheese that are simple for the first timer.The first cheese I am going to make is a Indian "Paneer" cheese. It is very light, fresh and non-aged (I guess you could age it and give it a rind)I love this stuff in Indian curries and spread on a nice round of Garlic nan bread.It is not a melting cheese, think more like a less tangy cream cheese. Wish me luck !! Into the (fromage) abyss!!

Paneer Cheese

1 quart plain, full fat yogurt, live cultures please
1 tsp salt
1 large piece cheese cloth
1 large metal bowl
2 chop sticks

Empty yogurt onto cheese cloth
Tie cheese cloth into a hobo bundle
Twist tightly until liquid begins to seep from yogurt
Run chopsticks thru top of bundle
hang sticks to suspend bundle over bowl
place in fridge over night
Next morning, open bundle, remove cheese to flat dry surface
sprinkle with salt
shape to a round
You can eat and enjoy now or cook with later
Enjoy your new title of "Fromagier" which either means cheese maker or frog likker
Im not sure? :)

Diablo Shrimp and Grits for Joy

Yes, I know I have been away for a bit and there have been no new mouthwatering foods for you to check out.Tonite I will reverse that trend.My old buddy Joy had asked about shrimp and grits so, I guess this one is for her !! I call them Diablo, cause well, they can be really spicy, adjust the hot pepper down for a more wimpy version !! Please leave me comments and let me know how Im doing !!

Diablo Shrimp and Grits

1 pound large shrimp
1 large onion chopped
1 bell pepper chopped
1 bunch green onions chopped, save the greens for garnish
1 tsp chopped garlic
2 cups chicken broth
2 cup heavy cream
1 jalapeno pepper chopped fine
2 cups uncooked REAL grits (no instant allowed)
1 stick butter
Creole seasoning to taste
8oz shredded sharp cheddar cheese

Bring large pot of water to boil with a pinch of salt
add shrimp, let cook till pink (about 1 minute)
remove shrimp and reserve

Follow directions for grits
when creamy, add 1 cup cream and cheese
whisk till cheese is melted and grits are smooth
cover and keep warm

Melt butter
add flour (your making a roux, again)
stir,stir and stir
stir till roux is a peanut butter color
add all vegetables, cook till soft
add chicken broth and stir
add 1 cup of cream
salt pepper and creole seasoning to taste

to serve:
place grits in bottom of bowl
add 3to 4 shrimp
cover with the gravy
Enjoy!!
Be sure you have lots of french bread to sop up all the jucies !!