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Shrimp/Seafood brunch Bloody Mary
Thanksgiving our family eats about 5 doz raw oysters with lots of other stuff. In San Antonio this year I tried a drink/appetizer I loved, it was basically raw oysters, raw clams + cooked shrimp in a bloody Mary
So I now make own that is great, to debut thanksgiving to the family
Shrimp/seafood brunch Bloody Mary.
3 large shrimp per glass
(2 scallop optional)
Raw clams and or oysters (over half the glass should be seafood)
Good spicy Bloody Mary (I like Mrs Ts)
Big green olive (on a tooth pick)
Celery stick to stir
Extra horseradish (to taste love mine extra spicy)
Course salt for rim
Shot of good vodka for adults
Chunk seafood, keep one shrimp whole Add liquids that are strained over ice to be very cold. Pile in seafood with a shrimp, celery and olive as garnish
Looks and eats best in a jumbo margarita glass.
Thought you may like something to wow your guest and family.
I still to this day and make it. Straight from the 70's and the campus school lunch line. Mmmm less than 5 min prep bake for less than 10. Cost about $2 pp
Tuna burger recipe: mix one can of tuna with mayo and bit of chopped celery (adult option add a bit of chopped onion).
Hamburger buns. Separate, On both halves spread tuna.
Take a slice of America cheese fold in half - break and fold each 1/2 once more. Cross the 4 slim pieces cheese to make a x on each bun.
Bake in oven to cheese just starts to brown. 375 degrees.
Serve with Campbell tomato soup. It's 1970 and your 10 again
How to get family food love & never order lasagna out again.
We start with Kathy's sauce to use in meat and top layer. Freeze leftover or add meatballs and sausage and have for dinner. (modified from Joey's Sunday sauce) Make a head.
1 pound pork boneless pork chop
Salt & pepper to taste
1/2 cup olive oil
1 ounces salt pork,
1 pound chuck steak,
1 cup diced onion
5 cloves minced garlic
2 (6-ounces each) cans tomato paste
1 cup red wine not sweet
5 (28-ounces each) cans crushed tomatoes
2 tbs of Italian seasoning. to taste with
1 1/2 Tablespoons salt
Freshly ground pepper (discard meats or eat them on a plate)
3 lbs ground beef
1 lb hot sausage out of casing Brown both in olive oil.
Next in a sperate pot chop super fine or in food processor bring to boil and reduce.
2 med - large onions.
6 cloves of garlic (add last)
2 large carrots shaved then chopped small.
in 1/4 of olive oil and one cup of beef broth. Reduce to 1/2.
Next, combine reduction with meat and 2-3 cups of red sauce. Heat on med-high to boil and whip in 3 egg yokes one at a time. Adjust seasoning to your taste. This is the finished meat sauce to be layered.
3- 12oz boxes of pre-cooked lasagna noodles (they do make it too soggy and speed the whole prep up)
Line pan (s) with uncooked spinach (frozen is ok) add 1st layer of meat sauce (thin layer)
1st noodle layer- 1st cheese (provolone) layer with 2nd meat sauce.
2nd Noodle layer, mozzarella, ricotta (with lots of parsley and Italian seasoning) 3rd meat (should have used most of the meat at this point. If any left stuff peppers with it and have for lunch.)
3rd final layer Noodles. This is where I now switch to topping layer of red sauce (no meat) more mozzarella on top then grated Parmesan over it generously
Option add pepperoni to last layer under cheeses. Use a high grade local red sauce to simplify. Bake for 35- 45 min at 350 degrees. Pull when cheese is brown and bubbling let sit for 20-30 min to set and enjoy, I no longer can eat lasagna out this is so good.
Kickin Pot Roast
This a huge family hit and not your mother's pot roast. It was inspired by a food network one that claimed to be the best, but I kicked it up a notch.
Turn on oven to 300 degrees F.
Generously coat the chuck roast with your favorite seasoning. I use a good Cajun for Beef one or in our area "Bucks" You will not be adding other salts so do not go lightly.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add meat to the pot and sear it for about 2 minutes on all sides until it is nice and brown all over. Remove the roast to a plate.
Add the quartered onions to the pot, cook to brown them on both sides. Remove the onions to a plate.
Throw the carrots into the same pot and move them around a bit until slightly browned, about 1-2 minutes. Add to the onions reserved.
With the burner still on high, use 1 cup red wine or beef broth to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway. (about 2- 3 cups)
Add back in the onions and the carrots, along with Italian seasoning 1 tbs. Add two cloves of Garlic and 2-4 tsb of roux (flour and butter) Add two potatoes cut to a the size of a golf ball and two large whole garlic cloves (I add four love garlic)
Put the lid on, then roast in oven for 1- to 1 & 1/4 hour per lb of meat. The roast is ready when it's fall-apart tender.
Favorite beef seasoning like " Bucks" or Tony Chachere’s Creole Seasoning
One 4 to 6-pound chuck roast (two smaller ones are ok and brown easier)
2 or 3 tablespoons olive oil
2 whole onions, peeled and 1/4 cut
1.5 to 2 lbs of whole carrots, unpeeled, cut into 2-inch pieces
2 cloves garlic whole
2 potatoes cut in 1/4s
1 cup red wine,
3 cups beef broth
2 tbs Roux (flour & oil or butter) using just flour and water is also ok.
1tbs Italian seasoning or better fresh herbs.
For Tony Chacheres season recipe link below.
A non-meat one today- Do your kids not eat carrots? cook them like this and they will love Carrots!
- 1 lb baby carrots, whole
- 3 Tbs honey
- 2 Tbs dijon mustard.
- 1 Tbs lemon juice
- 3-4 Tbs butter
- Option 2 Tbs chopped parsley
- salt and white pepper, to taste
Bring a medium-sized pot of lightly salted water to a boil. Add carrots and boil until tender, about 8 minutes, then drain. Heat up a large saute pan with butter, honey, mustard and lemon juice; then add the carrots and chopped parsley. Cook on medium-high heat and stir until the sauce thickens a bit and a glaze coats the carrots, about 7-8 minutes. Season with salt and white pepper, garnish with parsley and serve. This will be your kids favorite veggie.
Our founder's oven grilled cheese.
An old time recipe for a cold, quiet day.
My grandfather, our founder, loved to eat some strange things. He was a long time tobacco chewer after giving up smoking. He chewed Redman, but he never spit, said real men do not spit.
Gramps lived to be 84 so something was going right for him. One of his and his brothers all time favorite sandwiches is todays recipe. It is a grilled cheese sandwich done in the oven, not the pan.
Now you're likely saying you love grilled cheese and so do I. But his was not your mother's grilled cheese. His featured not just cheese but a thick slice of red onion. Sounds ok still right? Well, let me tell how he made the rest. The cheese was Limburger and he added a thick slice of liverwurst. Yep a Grilled Limburger, Liverwurst, and onion! The whole house would stink and the I would run trying not to gag. So for the daring of you, here it is.
2 slices of thick white or pumpernickel bread
Butter both sides
Limburger cheese cut thick 1/4 "
Liverwurst cut thick 1/4"
Red Onion whole slice 1/8- 1/4."
Broil open face, put onion on 1/2 slice then Liverwurst on the other 1/2, cheese. When the cheese starts to melt put both together and broil, turning when brown, flip and brown 2nd side.
When whole house stinks, everyone is complaining and leaves, the sandwich is done. Sit down and eat by yourself with a cheap can of beer as you enjoy your favorite show. You will have 1-2 hours of peace and quiet before anyone comes home to bother you.
Seafood Boil at cabin
1/2 bag of salt Potatoes 1/3 salt
1 lb small onions
1 bag 50 count clams
3 lb mussels
2 lb shrimp
1 lb scallops
Option if in budget Small lobster tails or crab legs. about a 1-2lb. 1 lb firm fish
2 cloves garlic
1 bag small carrots
6 oz mushrooms
2 red or green sweet peppers
1 lb asparagus
1 bag cajun crab boil do not rip bag.
3 tbs cajun spice
Add salt potatoes in huge pot with onions boil for 20 min, add clams and mussels + vegetables. Cook 10 min, then add rest of seafood 5 min. Drain, remove spice bag, put on table in big bowls, dig in enjoy!. Feeds 6-8 normal people or 4 friends with lots of beer.
Simple biscuit/rolls your family will demand more of.
It is so simple, and you will love how moist they come out. Across between a biscuit and roll, more along the lines of a popover. I call John's biscuits. I bet you have all you need for this at home right now! So - Happy eating!
2 cups Bisquick
1 cup milk
2 heaping tablespoons mayonnaise.
1 tsp sugar
Thats all mix it up and let sit 10 min.
Heat oven to 375, get a muffin tin and put some oil in each cup wipe it around to coat. Fill each one equally and bake to they are golden brown about 20 min. The family will eat them all, so grab your own quick . They will be asking for them all the time after you do the first batch.
Grated cheese on top - bake
Coat with garlic butter -bake
Use some melted beef fat in place of oil about tsp in each muffin cup and they will pop over even more.
Share some recipes with us.
A few times a month more or less we will be sharing a recipe, not something pasted from the web, never tried or tasted but a dish one of us here at Mitchell's Speedway Press has made and wants to share with all of you.
Yesterday Kelly one of our wonderful designers brought in a healthy snack she made. So this is our first one "Kelly's banana oat chocolate chip cookies". She brought two plates of them in and they went fast. So here is her healthy sweet treat that tastes too good to be healthy - Happy eating!
2 ripe bananas
1 cup quick oats
1/2 c choc chips
1 heaping tablespoon of natural peanut butter
Mix well (be sure to mash bananas into a paste), plop spoonfuls onto baking sheet, bake at 350 for 15 mins. Delicious!
Calories: 54.5 kcal
Water 17.37 g
Carbohydrate (52%) 7.86 g
Protein (6%) 1.07 g
Total Fat (42%) 2.71 g
Monounsaturated 1.01 g
Polyunsaturated 0.37 g
Saturated 1.17 g
Cholesterol 0 g
Dietary Fibre 0.93 g
Summer and grillin and BBQ time!
John's Grill Rub Seasoning
1 cup kosher salt
3 tablespoons Coarse ground pepper
3 tablespoons ground garlic
1 tablespoon ground onion
1 tablespoon cayenne pepper
1 teaspoon chili pepper
Combine all ingredients thoroughly.
Smoking with a gas grill!
I use my gas grill, yes gas! To smoke. Buy a bag of wood chunks or grab out of the woods some hard wood pieces: oak, hickory, apple, and cherry, anything but pine. Put them in the grill, on the sides. Add a few pieces and more if they burn up as the bird cooks. Heat the grill on high; when hot, turn one side down as low as it will go and shut the other one off. You need the temp to be 200-250 max to BBQ. Close off all the vents, you can even block the back vents on the grill with foil to keep the smoke in.
The dictionary defines a brisket as:"Brisket--[BRIHS-kiht] A cut of beef taken from the breast section under the first five ribs. Brisket is usually sold without the bone and is divided into two sections. The flat cut has minimal fat and is usually more expensive than the more flavorful point cut, which has more fat. Brisket requires long, slow cooking and is best when braised. Corned beef is made from brisket."
The ones I buy use both the 'flat' and the 'point', untrimmed of fat, known in the meat industry as the 'Packer's cut'. The typical full brisket weighs in at 8-12 pounds and is about 12-20 inches long and about 12 inches wide. The 'point' is the thicker end and the 'flat' is the thinner end. The deckle end is the 'point' end.
How too barbecue a beef Brisket
The only way to make them good and tender is good slow cooking over good hardwood smoke. So here's the way to cook beef brisket.
Smoking a Beef Brisket
Pick a well-marbled brisket--one where most of the fat is down in the meat and not all fat on the outside--but you do need a layer of fat on the outside too. Fat inside the meat will help keep it moist, so you still need some fat both on inside and outside, but remember selecting a good brisket is half the technique of good barbecue. Get one in a Cryovac package. I get mine from Davis Brothers Meats on Hall road. The cost is around $2 a pound and they may need order (1 day). You can also find trimmed brisket at Price Chopper, Sam's and BJ's at times, you will pay more.
Size of your brisket--a real good size is a brisket from 8 to 12 pounds. The size, big or small, will be more of a personal choice. Just remember slow cooking for 1 1/2 to 2 hours per pound is a pretty fair timetable for cooking a brisket at 225F. But first, you got to season it! Seasoning your brisket--there are as many ideas on the best way to season a brisket as there are brisket cooks. No two will do it the same and very few will do it the same way two times in a row.
Dry Rub---I use a mix of Garlic powder, black pepper, salt, cumin, red pepper and a little brown sugar, paprika But there's lots of good dry rubs out there on the market. Try them. Rub it in good, don't just sprinkle it on.
Fire--it don't make a big difference on what or how you're cooking as long as you have a good, low, long-time steady heat. It may be wood, electric or gas. I still say you can cook good barbeque in anything, as long as you watch your fire. What you want is a good steady low fire with a temperature between 220/240F at the meat level.
Smoke-cooking the brisket--Put the brisket on the grill fat side up. I have found that I do better with my brisket if I cook it about an 1-1.5 hr per pound on a good low fire of hardwood and then wrap it in foil and put it in a picnic cooler or Styrofoam dry ice chest for up to eight hours (wrap it in some towels for more insulation, so it keeps warm longer). I slow cook the 12-24 larger brisket for 18/20 hours in the smoker if done that long they are dryer. Good smoke will have a sweet flavor and that is what you want, not a bitter flavor. You will get a smoke ring of 1/32 to 1/2 inch most of the time. The presence or absence of a smoke ring don't make a big difference in the taste of your brisket but do make a better looking brisket. Different seasonings will make a difference in the size of your smoke ring.
Slicing and Presentation. Last but not to be overlooked, is the presentation of your brisket. I don't care if it just for your wife and kids or your mother-in-law or your boss. Always slice your brisket across the grain of the meat. This is very important, as it will make a more palatable and tender slice of meat. Remember, a good barbecued brisket doesn't need a sauce poured over it--serve it on the side.
John's Texas-Style Brisket BBQ Sauce
1/2 cup butter; 1 stick
2 cups minced onion
4 cloves garlic; or tbs of chopped garlic
2 cups ketchup
1 cups chili sauce (or extra ketchup)
3/4 cup brown sugar; packed
1/2 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon cayenne
Heat the butter in a large saucepan over medium-high heat. Add the onions and garlic and sauté for 2 to 3 minutes, until just soft. Pour in the ketchup and chili sauce, and blend in well. Add the rest of the ingredients. Bring the mixture to a boil, then reduce the heat and simmer for 30 to 45 minutes, stirring occasionally.
EASY oven finished briskets
Would you like to smoke briskets but need it to fit your schedule of when you want to serve for eating instead of when you have time to spend 1+ days smoking or just want to eat BBQ without having to eat all that smoke at the same time.
Want your BBQ simple and tasty?. The following is for a 10-12 pound briskets (1 or more). Adjust time for different sizes. You can use most any recipe or one above - there are many good ones.
Smoke: Ideally, I smoke, meat side down, at least 6 hours at 200F using oak and a little mesquite at the beginning and end of process. Just be careful not too let the wood smolder and get a bitter taste if you use all wood. Otherwise this method is pretty forgiving. Charcoal and wood chips a minimum of once an hour will do just as good. I think any grill or smoker that has a lid and enough room to offset the heat from the meat will suffice. Even if it gets a little too cool or warm once in a while the meat will survive.
Next Oven cook: Place the brisket on the foil with the foil sides sticking up. I cook overnight, 14 hours, at 200F. just cook 12 hours Terrific smell: The great aroma while cooking is just a free extra. If you do not fill your home with a light BBQ smell then you probably did not get enough smoke. Do not worry. It will be good any way.
Seasoning recipe: Mix seasoning ingredients in a snap or zip and seal plastic bag. Apply seasoning: Remove meat from oven 30 minutes to 2 hours before cooking time is complete. I cannot tell that timing is too critical. Pour off the grease and using the mitts turn the meat fat side down in pan, meat side up. Quickly as possibly sprinkle a heavy coat of the seasoning on the meat side. Be liberal with the seasoning. Finish cooking: Fold the foil edges over the meat. Remember, the brisket is meat side up now for the first time. Get a fresh piece of foil and place over meat and fold edges over pan. A perfect seal is not necessary. Just be sure the meat is not exposed. Place back in oven and finish cooking for the remaining time.
Done? Now Slice: Place some paper on counter to soak up splattered or spilled grease and place cutting board on paper. Using mitts take brisket and place meat side up on board. Using a fork or knife, carefully check meat for tenderness. If it is not obviously tender, rewrap and cook 2 more hours. If it passes the tenderness test and you are ready to slice, turn meat fat side up. With a long knife or spatula scrape off the excess top fat, which should come off easily, and discard. Turn meat side up again, slice against grain with sharp knife only and serve now if you must.
Finish and hold: take half the brisket and slide it off the board onto a fresh piece of foil and wrap meat, (may take two pieces of foil). Do the same with the other half. Take and the wrap packages of meat and immediately place in a small insulated chest. It will keep warm for hours.
Super Dad Sandwich
My Favorite football Sunday family lunch.
1 whole loaf of Italian Bread
1/4 lb of hard salami
1/3 roast beef
1/4 provolone cheese (or your favorite)
2 Dark Beers
(or your favorite cold beverage)
Split bread in 1/2 and spread mayo and mustard on both. Layer Cheese and meats (use what you have or like) , then chop lettuce. Pile the other items till your happy and drip some dressing then combine the top and bottom of bread. Next cut in 2 pieces and very important place the largest of the 2 on one plate - YOURS. Then slice the other in 1/2 into 2-3 sandwiches for the family. Sit down and turn on the pre-game show, open beers and enjoy!
fit for a king, King Henry that is....
INGREDIENTS FOR 6 SERVINGS:
3 onions, chopped
2 large cloves garlic
1/4 cup margarine
12 oz. mushrooms, chopped (fresh when possible)
2 pounds veal, pounded (we use veal chops and trim them)
1/2 pound sea scallops
1 pound shrimp peeled
1/4 cup milk
1/8 cup spaghetti sauce
3 tablespoons flour, or whatever needed to thicken
2 tablespoons sherry
1/4 cup Romano cheese
Option add a lobster tail cut up, to kick it up a notch!
Saute' onions, garlic and mushrooms in margarine. Add veal.
Simmer. Add scallops and shrimp. Stir in milk, spaghetti sauce and
flour. Add the sherry. Add Romano cheese in the end. Simmer.
Serve over linguine.
This dish is one of the finest meals you will every have and my personal favorite.
Sweet potato/pecan pie
(my, oh my, I love this pie)
INGREDIENTS FOR 8 SERVINGS:
1 lb yams or sweet potatoes, cooked and peeled
1/4 cup butter or margarine
1 14 oz can Sweetened Condensed Milk
1 tsp. each cinnamon, grated orange rind and vanilla
1/2 tsp. nutmeg
1/4 tsp. salt
1 6oz Keebler Ready Crust Graham Cracker Pie Crust
Preheat oven to 425. With mixer, beat hot yams and butter until
smooth. Add remaining ingredients except crust and pecan topping; mix
well. Pour into crust.
Bake 20 minutes, meanwhile, make pecan topping. Remove pie from oven;
reduce oven to 350. Spoon pecan topping on pie. Bake 25 mins. longer
or until set. Cool. Refrigerate leftovers.
Pecan topping: Beat together one egg, 2 tbsp. each, dark corn syrup
and firmly packed brown sugar, 1 tbsp. melted butter and 1/2 tsp.
maple flavoring. Stir in one cup chopped pecans.
Hot & Smoky Baked Beans
INGREDIENTS FOR 12 SERVINGS:
6 bacon slices
1-1/2 cups chopped onion
1-1/4 cups BBQ sauce
1/3 cup dark beer
1/4 cup light molasses
1 tablespoons Dijon mustard
3 tablespoons packed dark brown sugar
2 tablespoons worcestershire sauce
1 tablespoon soy cause
5 teaspoons minced canned chipotle chilies
6 15-16 oz cans great northern beans, drained
Preheat oven to 350. Cook bacon in skillet, drain, transfer 2 1/2
tablespoons bacon drippings from skillet to large bowl. Finely cop
bacon, add to bowl. Add onion and next 7 ingredients. Whisk in chilies.
Stir in beans. Transfer to 13x9x2 casserole. Bake uncovered 1 hour
Mom's Famous Dessert
INGREDIENTS FOR 12 SERVINGS:
3 cups water
1 3 oz pkg orange Jell-O
1 3 oz pkg. tapioca pudding mix
1 3.4 oz pkg. instant vanilla pudding mix
1 15 oz can mandarin oranges, drained
1 8 oz can crushed pineapple, drained
1 8 oz carton cool whip, thawed
In a saucepan, bring water to a boil. Whisk in gelatin and pudding
mixes, stirring constantly; boil for one minute. Remove from the heat
and cool completely. Fold in oranges, pineapple and whipped topping.
Spoon into a torte bowl. Cover and refrigerate for 2 hours.
Meatballs - cocktail- easy and tastes great
INGREDIENTS FOR 48 SERVINGS:
1 lb sausage
1 lb ground chuck
1 teaspoon garlic salt
1 can water chestnuts, diced
1 onion, diced
3 tablespoons soy sauce
5 slices bread
1 cup milk
Combine all ingredients.
Bake for no more than 18 mins.
Crab cake appetizers
INGREDIENTS FOR 24 SERVINGS:
1 cup shredded swiss cheese
1/2 cup mayo
1 package cream cheese, softened
1/4 cup Gray Poupon mustard
1 envelope Good Seasons Italian dressing mix
1 tablespoon lemon juice
1 6 oz pkg. crab meat
1 loaf cocktail pumpernickel bread
Combine swiss cheese, mayo, cream cheese, mustard, Good Seasons, lemon
juice and crab meat. Spread on small sliced cocktail bread. Broil
SOURCE: New Orleans favorite
INGREDIENTS FOR 8 SERVINGS:
4 each Bananas
1 cup brown sugar
1/3 cup rum light or dark
1/4 cup butter or margarine
1 tablespoon Cinnamon
4 tablespoon banana liquor
Vanilla Ice Cream
In pan on high melt: butter, sugar, and banana liquor then cut
banana's in 1/2 and slit add to pan. Cook for 3 mins till tender then
add the rum. Now light the rum with long handle lighter and stand
Cook till flames go out and serve over a dish of Ice Cream. Great to
impress your friends with your cooking and tastes even better.