Pat Ramsey

Simple but Delicious Apple Brandy

by — Leave a Comment

Simple but Delicious Apple Brandy
Print

Simple but Delicious Apple Brandy

Recipe by Pat RamseyCourse: DrinksCuisine: DrinksDifficulty: Easy
Prep time

20

minutes

Brandy is pretty good on its own, especially during colder weather. A tasty alternative is apple brandy, especially this DIY version. Smooth and warming, without the usual sharp brandy bite.

Ingredients

  • 1 bottle brandy (750ml size)

  • 2 apples, cored, sliced, peeled

  • 2 cups sugar

  • 1 cup water

  • 3 – 4 whole cloves

  • Cinnamon stick, about 4 inch size

Directions

  • In small pan, add the sugar to water, over medium low heat. Stir till sugar is completely dissolved. Let sit with heat off.
  • Add apples to glass container. Add spices, then sugar water mixture. Stir to mix, then add brandy.
  • Store complete mixture in sealed glass container for at least 10 days.
  • Open container and pour contents through sieve. Set solids aside, discarding cloves and cinnamon. Store apples in sealed container for use later. (Makes great bread)
  • Save brandy in sealable jar. Serve and enjoy.

Got skirt steak? Why not make enchiladas?

by — Leave a Comment

Carne Enchiladas
Print

Carne Enchiladas

Recipe by Pat RamseyCourse: MainCuisine: MexicanDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

25

minutes
Total time

55

minutes

Enchiladas don’t have to be made with just cheese or chicken. Try making them with skirt steak. It gives a hearty rich flavor to a warm comfort-food meal.

Ingredients

  • 1.75lb skirt steak, fat trimmed

  • 1.5 medium onion, diced

  • 8oz shredded cheese. Preferably Oaxaca or a Mexican blend

  • 18 Corn tortillas

  • 8oz diced green chili

  • 11oz (1 can) black beans

Directions

  • Preheat oven to 370F.
  • Grill or cook in a hot pan, the skirt steak. No more than 5 minutes per side. Season each side with Hardcore Carnivore Meatchilada before flipping. Set aside to rest.
  • Without rinsing the pan, add the diced onion along with a couple of tablespoons of olive oil. Sauté onions till translucent, scraping the pan to deglaze.
  • Set onions aside, dice the steak, place in bowl. Add green chili and onions, stir to mix.
  • Place layer of tortillas in 13 by 9 inch pan. 6 tortillas should do. Add steak mix, spread to cover tortillas. Add cheese.
  • Add another layer of tortillas, steak mix, cheese.
  • Cover with one more layer of tortillas. Pour black beans over tortillas, spread to cover. Top with remaining cheese.
  • Bake in oven for 25 minutes. When done, you will see that the cheese is melted and you may see some bubbling of juices.

Notes

  • You should have enough cheese to do three layers, 2 thicker than the third.

Grilled Chicken with Spinach & Wild Rice

by —

Grilled Chicken with Spinach and Wild Rice
Print

Grilled Chicken with Spinach and Wild Rice

Recipe by Pat RamseyCourse: LunchDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

Full of flavor, this is a tasty single-dish meal. The rub adds a good amount of spice to the dish, but not overwhelming or “hot.” By finishing in a skillet, everything comes together – the nuttiness of the wild rice, the depth of the spinach, and the tangy grill flavor of the chicken.

Ingredients

  • boneless chicken thighs (I cooked two packs – about 4 to 5 pounds – in order to have several for leftovers)

  • 1 cup Adams Reserve Cowboy Campfire Rub

  • 1 Tbsp dill

  • 1 1/2 cups wild rice, uncooked

  • fresh spinach leaves

  • 2 Tbsp butter

  • salt & ground pepper to taste

Directions

  • Place chicken thighs in a 13-inch glass dish.
  • In a small bowl, mix the Cowboy Campfire and dill. *Note: feel free to experiment here. A small amount of a citrus spice would be a nice addition, for example, to the smoky flavors from the campfire spices.
  • Spread the spice mix across the chicken thighs. Using clean hands or some tongs, mix the spice into the chicken, making sure all the pieces are covered well.
  • Cover the chicken and refrigerate for at least 3 hours.
  • After the time has passed, remove the chick and place on a counter to come up closer to room temperature.
  • Prepare a grill, making sure to get a nice bed of coals.
  • When the grill is ready, place the chicken over the coals and cook, turning every few minutes and watching for flareups. Cook till inside of the thighs is at 165 deg (F).
  • Remove and place in clean dish. Cover with foil.
  • Add rice to a 2-quart pot, along with 3 cups water. *Note: you can substitute chicken broth for the water
  • Cook according to rice instructions. This should be something like: bring to boil, cover and reduce flame to its lowest temperature. Simmer for 15-17 minutes.
  • Using a 10-12 inch skillet, add butter and melt over low flame.
  • Scoop about half the cooked rice to the skillet. Stir into butter, coating the rice evenly.
  • Add about a handful of fresh spinach, tearing into uneven pieces. Mix into the rice.
  • Cut three or four pieces of grilled chicken and add to the rice mix. Stir well.
  • Stir over low flame for one or two minutes. Remove from heat and serve. chicken with spinach and rice

Notes

  • There is enough of the prepared ingredients to make for at least one round of leftovers.

Farfalle di Salsiccia Italiana

by —

Farfalle di Salsiccia Italiana
Print

Farfalle di Salsiccia Italiana

Recipe by Pat RamseyCourse: MainCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

25

minutes
Total time

45

minutes

Easy to make, this can be a single-pot dish, but I find it’s easier to use two. A covered skillet for the sausage, then a 3 to 4 quart cast iron dish (like a braiser) for bringing it all together. Add some toasted ciabatta and a bottle of Italian Primitivo and you’re set!

Ingredients

  • 6 links, sweet Italian sausage

  • 1/2 red onion, diced

  • 1 red bell pepper, diced

  • 14 oz crushed tomatoes (San Marzano or your local favorite)

  • 4 tbsp fresh basil, chopped

  • 4 cloves minced garlic (more if desired. it’s garlic. go nuts)

  • salt & ground pepper to taste

  • 1 1/2 cup farfalle pasta, uncooked

Directions

  • Place sausage in a large skillet; add 1/2 inch of water.
  • Bring water to boil over High heat; reduce heat to Med-Low. Cover tightly. Simmer gently 8-10 minutes
  • While the sausage is cooking, add 2 tbsp olive oil to the second skillet or braiser. Add the chopped bell pepper and onion. Stir and cook over medium heat till softened, five or so minutes.
  • When the sausage is done, remove from skillet and chop roughly into small pieces. Add to the peppers and onion.
  • Add the crushed tomatoes, basil, and garlic. Stir together.
  • Add the pasta, and about cup or two of water, enough to thin the mixture and give the pasta something to soak up.
  • Cover, reduce heat to low, let sit for about 10 minutes or until the pasta is at the desired softness.
  • Serve and enjoy!

Scottie’s Crawfish Bisque

by —

From the man, the myth, the legend – Scottie Mac.
This is enough for 10-12 bowl size servings.
If doubling for a big batch, maybe don’t double the flour and oil, go with about 2 cups of each

PrintPrint

Ingredients

  • 1.25 cups vegetable oil

  • 1.25 cups flour

  • 1.5 cups diced onion

  • 1 cup diced celery

  • 1/2 cup diced bell pepper

  • Garlic – i’m heavy handed here, i dunno, 5-6 cloves

  • 1/4 cup tomato sauce

  • 3 quarts crawfish stock, shrimp stock, or seafood stock

  • 1/2 cup chopped green onions

  • 1/2 cup chopped parsley

  • sea salt, fresh ground pepper, & red pepper flakes – to taste

PrintPrint

On a Stove Top

  • ON STOVE TOP:
    In a big magnalite, heat oil over medium-high heat.
  • Add flour and, stir continuously using a wire whisk or a wooden spoon (i go for a medium brown roux).
  • Add onions, celery, bell pepper and garlic and sauté until all are wilted, approximately 3 to 5 minutes.
  • Add tomato sauce, blending well into vegetable mixture.
  • Slowly add crawfish stock a little at a time until you achieve a sauce-like consistency. (Additional stock may be needed during the cooking process).
  • Bring to a rolling boil, reduce to simmer, add crawfish tails, and add stuffed crawfish heads(if you’re stuffing heads).
  • Stir well into the mixture and simmer 30-40 minutes, stirring occasionally.
  • Add green onions and parsley at the end, I also add fresh chives, and a capful of vinegar, plus the juice from one lemon.