Post Your Recipes & Win a prize!

[sharky]

I'm in the process of having some sharky.com hats and t-shirts made up. When they arrive I will pick one recipe each week as a winner of a t-shirt or hat. We are about 30-45 days away, but once they are received I will pick 4-5 winners for the first give-a-way!

So get those recipes coming!

[fatboy]

Sharky do they have to be "grilling" recipes, or can they be oven cooked?

[Serge]

WineTalk is upping up an ante and will send the winner the matching bottle of wine to go well with the recipe.

[hulkster]

I justed posted (http://www.sharky.com/forum/showthread.php?p=3017) my (pretty darn decent IMHO) bbq shrimp recipes (http://www.komar.org/bbq/bbq_grill_recipes/bbq_shrimp.html) - should I have posted it in this thread or does that auto-qualify me for the big prizes?!? ;-)

BTW, pretty cool of you guys to be giving away stuff.

[Ghost of Winter]

ok...here is one for Y'all.

Take equal parts pineapple and apple juice and inject it into the butt. then you take and use a sweet BBQ rub. something that has a fairly high sugar content. Let this sit. Overnite would be best. Then when you are almost ready to put it on the smoker rub the pork roast down again with the rub, then cut a series of slits into the fat side (top) of the roast and insert cinnamon sticks into the roast. Smoke as usual (don't be surprised if it takes 16+ hours to reach that magical 190 degrees) Once your Butt has reached an internal temp of 190+ then pull it from the grill and let it set and rest. It should pull REAL easily at this point. ALSO your dog or neighbors dog will thank you when you give them the shoulder blade bone from the roast :)

Ok Sharky...there is a Recipe for ya. try it out and enjoy! You can even do this on a grill if you use the indirect method. Pork butts are VERY forgiving in that you can cook them at a higher temp than I normally do (which is 225-250 degrees) the only thing is that they will cook faster.

[MrAiric7]

Chicken Cordon Bleu :mouthwate

-6- Boneless Skinless CKN Breast
-6 - 12 pcs of sliced ham (grest with Prosciutto ham)
-6 - Thick slices of swiss cheese
-2 - Sticks of sweet butter
-Season Salt
-Paprika
-Corn Starch
-Heavy Whipping Cream - 2 pints
-Rice

Start by warming the oven (put it on warm)- You will need 2 frying pans to cook CKN all at the same time.

Pound out with a meat tenderizer the CKN Breast until even.
Place HAM on CKN
Place Swiss Cheese on ham

Roll CKN and pin with toothpicks - Stuff what ever Ham & Cheese hanging out back into CKN. (some cheese will melt out during cooking. It's ok you will use that later.)

Sprinkle CKN (outside Only) with Season Salt & Paprika.
Melt 3/4 stick of butter in each pan
Fry CKN in butter on Medium heat 12 min on each side.
When done frying put CKN in oven safe pan to keep warm.
(CKN will continue to cook while warming in oven)

Make rice as directed.

Take remaining juices (butter, melted cheese, etc.)from the pans, put into one frying pan.
Heat on Med or Med High
Add Heavy Wipping Cream
Bring to a boil- Then simmer (keep an eye on it so it won't burn)
mix 2-3 Tbsp of Corn Starch with 1/4 Cup of Water
Add a little at a time to the sauce until desired thickness. (might not use all or you might want more depending on how thick you like your sauce.)
Add more Season Salt and Paprika to taste.


Take CKN out of oven

Put some rice on a plate, One CKN and cover the rice and CKN with the Sauce
(You could eat the sauce by itself.) :mouthwate Add some fresh grilled Asparagus and you have an awsome meal.

Let me know how you like it.

MrAiric7
Eric

[MikeyLikesit]

Seafood Gumbo

1/2 cup vegetable oil
3/4 cup all purpose flour
1 medium tomato, peeled and chopped
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1 1/2 teaspoons minced garlic
1 1/2 teaspoons Cajun seasoning
4 oz. andouille or smoked sausage
1 1/2 quarts chicken stock
1/2 pound shelled, deveined uncooked medium shrimp
1/2 pound crabmeat
1 cup oysters, with liquid
1/4 cup green onions with tops
1/4 cup minced parsley
1 1/2 teaspoons file' powder
2 cups cooked rice

Heat large skillet over medium-high heat until hot. Add oil; heat until
hot. Reduce heat to medium-low. Add four; whisk 20 to 25 minutes or until
mixture is golden brown.

Add tomato, onion, celery, bell pepper, garlic and Cajun seasoning; cook 5
minutes. Add sausage; cook and additional 5 minutes. Slowly add all stock
except 1/2 cup; stir until well combined. Simmer 30 minutes. Add shrimp,
crabmeat, oysters, green onions and parsley; simmer 5 minutes.

In a small bowl, combine file' powder and remaining 1/2 cup stock. Stir
into shrimp mixture.

To serve, place 1/2 cup rice in center of individual serving bowl; ladle
seafood mixture over rice. Repeat with remaining rice and shrimp mixture.