Billy Bob's Stuffed Cabbage

Ingredients:
8 large cabbage leaves
1 can tomato soup
1 pound ground beef
1 cup cooked rice
1/4 cup chopped onion
1 egg, slightly beaten
1 tsp salt
1/4 tsp pepper

Method:

Cook cabbage leaves in boiling water for about 10 minutes to soften. Drain. Mix 2 tablespoons of the soup and rest of ingredients. Divide the mixture among cabbage leaves. Fold the sides in, roll up, and secure with toothpicks.

In large skillet, place rolls, seam side down. Add rest of soup to pan, cover, and simmer for 40 minutes, stirring often to avoid sticking. Spoon soup over cabbage rolls often while stirring.

Chicken Tikka Masala

An Indian Dish sure to perk your taste buds.

Ingredients:

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
salt to taste
boneless skinless chicken breasts: cut into bite-size pieces
skewers for the chicken
1 tablespoon butter
1 clove garlic minced
1 jalapeno pepper: finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 can tomato sauce
1 cup heavy cream

Method:

In a bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne,black pepper, ginger, and 4 teaspoons salt.

Stir in chicken, cover, and refrigerate for 1 hour.

Prepare Barbeque grill for a hot fire.

Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 60 seconds. Season with 2 teaspoons cumin, paprika, salt to taste.

Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.

The Grand Salsa Experiment: Black Bean Variety

Ingredients:

3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can of white shoe peg corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish

Method:

Just mix it up in a bowl and stick in the fridge. Sometimes I add some balsamic vinegar, or sometimes chile powder, I like those small cans of green chile too, and in some stores you might find a bottle of cactus sliced which is also good to add.

Salsa can be a grand experiment just start adding things. Basil is good, garlic powder, a dash of olive oil, and I might just try throwing in some chopped mint leaves sometime. If you try the mint leaves let me know, you might just save me from a bad experiment.

Jeff's Southwest Dip

Ingredients:

16 oz package of mild sausage (I like the kind with sage in it, but that is optional)
1 package of Philly cream cheese (you can use the Neufchatel fat free kind)
1 can of RoTel Original chilies (Use the hotter varities if you are into pain)

Method:

Brown & drain sausage

Melt cream cheese into sausage

Stir in the chilies.

Put in a bowl

Dip with Tostitos chips.

Get fat :)


For bigger parties, or for those wishing to get really fat, just double or triple all ingredients.

Tequila Marinade For Steaks and Chicken

Ingredients:

1/4 cup lime juice
2 tablespoons vegetable oil
2 tablespoons tequila or more hehehe
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper (cayenne)
2 cloves garlic, finely chopped

Method:

Mix all ingredients. Pierce steak or chicken and let soak in a sealed plastic bag for at least one hour.

Spinach Artichoke Dip

Ingredients:

2 cloves garlic - minced
2 Tbls. minced onion
1/4 cup real butter
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup chicken broth
2/3 cup fresh-grated Romano cheese
2 tsp. fresh-squeezed lemon juice
1/2 tsp. hot sauce
1/2 tsp. salt
1/4 cup sour cream
2 10 oz. boxes frozen chopped spinach - thawed, squeezed dry through a fine sieve
12 oz. jar artichoke hearts - drained, coarsely chopped1/2 cup shredded white cheddar cheese

Method:

In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 - 5 minutes.
Stir in flour and cook for 1 minute.
Slowly whisk in cream and broth and continue cooking until boiling.
Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
Sprinkle cheddar evenly over tops.
At this point, the dip can be refrigerated until ready to serve, if desired.
Microwave dip on 50% power just until cheese has melted.

Serves: 12

White House Christmas Menu 2005: BillyBob Still Waiting for his Invite

2005 Christmas Reception Menu

Christmas Buffet Reception
Artisanal Domestic and French Cheeses served with Rustic Breads and Seasoned Fruits
Brown Sugar Baked Ham served with Horseradish-Mustard Sauce (served with Hot Sweet Potato Biscuits)
Spinach Gnocchi with Winter Greens, Pancetta Bacon, Baby Vegetables and Brown Butter
Farfalle Pasta with Maine Lobster, Asparagus and Lemon-Vanilla Sauce
Smoked Salmon Display with Yukon Potato Crepes, Chive Créme Fraiche, and Red Onion Marmalade
Maryland Crab Cakes with Lime-Ancho Remoulade
Thai Peanut Chicken Skewers with Cilantro Dipping Sauce

Christmas Buffet Suppers
Hot Tomato Bouillon
Holiday Waldorf Salad with Kiwi, Pineapple, and Lemon Yogurt
Hickory Smoked Bourbon Turkey with Cranberry-Orange Relish
Crown Roast of Lamb with Spiced Pecan Apples
Honeyed Sweet Potato Soufflé
Glazed Beans with Bacon, Sugar and Shallots
Christmas Reception Desserts
Cookies:
Peppermint-Chocolate Meringue Kisses
Chocolate Cracklin'
Barney Bush
Miss Beazley
Snowflakes
Ginger-Orange-Cherry Molasses
Other Specialities:
Warm Apple Oatmeal Crisp with Vanilla Sauce
Warm Grand Marnier Savarin with Cherry Sauce and Whipped Cream
Spicy Pumpkin Custard
Buche Noel Cake
Trifle
Truffle Tree
Dark Chocolate and Milk Chocolate Roasted Whole Almonds
Glace Fruits
Fondant Gift Petit Fours
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