Pat Ramsey

Dried Cranberry Salsa

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Dried Cranberry Salsa

Recipe by Pat RamseyCourse: SidesDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Total time

10

minutes

Ingredients

  • 1 cup dried cranberries

  • 1 jalapeño pepper, seeded & diced

  • 1/2 medium/small diced red onion

  • 1/2 cup chopped fresh cilantro

  • 1 teaspoon minced garlic

  • 1/4 cup orange juice

  • juice from 1 lime

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon kosher salt

Directions

  • Combine all ingredients in a mixing bowl
  • Stir together gently, cover, and chill for at least two hours
  • Stir before serving

Pinto beans with ham shank

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Pinto beans with ham shank

Pinto beans with ham shank

Recipe by Pat RamseyCourse: MainCuisine: SouthernDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

2

hours 

Southern style pinto beans, perfect for chilly days, served I’m with fresh cornbread or rice.

Ingredients

  • 16 oz dry Pinto beans

  • 1 Smoked ham shank

  • 1 small to medium onion, chopped

  • 1 red bell pepper, sliced in rings or chopped

  • 4 medium-length celery stalks, diced

  • 4 cups chicken broth

  • 2 bay leaves

  • 1 tsp-ish black pepper

  • 1 tsp-ish garlic powder

  • 2 tsp-ish Hardcore Carnivore: Meatchelada dry rub (chili-lime rub)

  • 1 Tbsp kosher salt

  • 1 tsp-ish celery salt

  • Additional water

Directions

  • Rinse & soak the beans for 4 hours
  • Drain water, add everything to the beans
  • Place pot over medium flame, ensure there is a couple of inches liquid over the beans. Add water if necessary
  • Cover, when it reaches a rolling boil, adjust the heat down to maintain a steady low boil without it getting excessive 
  • Simmer at this level for about two hours, adding water if needed. Taste the beans on the hour till they are almost at the desired consistency
  • Remove lid, lower temperature to low and simmer for close half an hour to reduce liquid slightly. The liquid should thicken without drying out the beans
  • Remove from heat. Serve with cornbread or rice.

Simple but Delicious Apple Brandy

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Simple but Delicious Apple Brandy
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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?

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Carne Enchiladas
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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

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Grilled Chicken with Spinach and Wild Rice
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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.