Touchdown.

Crunchy Onion Cheeseburger
Ingredients:
1 1/2 lbs. ground beef
2 cups (4 oz.) French’s French fried onions
3 tbsp. worcestershire sauce
3/4 tsp. garlic powder
6 slices Swiss or Muenster cheese

Directions:
1. Mix beef, 1 cup French fried onions, worcestershire and garlic powder. Shape into 6 burgers.
2. Grill burgers about 10 min. until cooked through in center.
3. Top each with 1 slice cheese. Cook 1 min. until cheese melts.
4. Serve burgers on rolls with lettuce and tomatoes, if desired. Top each burger with remaining French Fried Onions.

Serves 6.

Keep reading for more…

Kevin’s Famous West Coast Wings
The trick to my tasty and healthy wings is I boil them first. That knocks off a lot of the fat and makes them nice and tender. Then you can throw them on the grill and get ‘em nice and crispy.

Ingredients:
2 1/2 lbs. chicken wing pieces (flats & drummies, no tips)
1/2 cup cayenne pepper sauce (Frank’s Red Hot preferred)
1/2 cup barbecue sauce (Cattlemen’s Classic preferred)

Directions:
1. Boil wings in a large pot for 10 minutes. Drain water and excess fat when done.
2. Grill wings on the barbecue until brown & crispy
3. Mix equal parts hot sauce & BBQ sauce and toss wings to coat.

Serves 6 to 8.

Pickleslaw:
This is the clean version of your regular coleslaw that you can actually leave out in the sun. The pickles give it a nice tangy crunch too.

Ingredients:
4 cups shredded cabbage
1/2 cup green onions, include tops
1 cup celery, chopped
1/4 cup baby kosher dills, chopped
1/3 cup Italian Salad Dressing, low-fat or regular
1/2 teaspoon seasoned salt
1/4 teaspoon pepper

Directions:
1. In a large mixing bowl, lightly toss together the cabbage, green onions, celery and pickles.
2. Pour salad dressing over salad, add the salt and pepper and toss.
3. Chill thoroughly for at least twenty minutes.

Serves 8.

Twinkies on a Stick:
Ingredients:
1 (24 ounce) box Hostess Twinkies (they come in a 10 pack)
1 (16 ounce) package milk chocolate confectionary coating (your choice) or 1 (16 ounce) package white candy coating (your choice) or 1 (16 ounce) package dark chocolate confectionary coating (your choice)
10 candy apple sticks
Colored sprinkles or toasted coconut or miniature M&M baking bits or chopped Oreo cookies or drizzle with chocolate.

Directions:
1. Unwrap twinkies and place a candy apple stick into each one so it looks like a popsicle.
2. Place each on a waxed paper lined cookie sheet and freeze until firm.
3. Melt the chocolate on top of a double boiler or in the microwave until smooth.
4. Dip twinkies, one at a time, coating completely and returning to waxed paper. Top with desired topping before the chocolate dries (that is why it important to do one at a time).
5. Continue until all are dipped and decorated.
6. Allow to dry completely before wrapping or serving.
7. Note: if you have chocolate left you can save it for another use or dip something else you may have on hand like pretzels, oreos or marshmallows.

Keep reading for more…

Twinkie Turkey
Ingredients:
1 (8 1/2 ounce) package yellow corn muffin mix, prepared and baked according to package instructions
6 Twinkies halves lengthwise
1 (14-18-pound) turkey
1 tart apple, peeled, cored and diced
1/4 cup honey

Directions:
1. Remove the muffins from the oven and allow to cool on a wire rack. Preheat the oven to 350 degrees.
2. Scrape the creme-filling out of the Twinkies with a small spoon and reserve in small bowl.
3. Cut the Twinkie pastry into cubes and spread in a single layer on a baking sheet. Bake for 8 – 10 minutes, until lightly toasted. Remove from oven and allow to cool completely. Decrease the oven temperature to 325 degrees.
4. Rinse the turkey. Crumble muffins into a bowl, add the apple and toasted Twinkies and mix lightly. Loosely stuff the mixture into the turkey and truss the legs. Place the turkey, breast side up, on a rack set in a roasting pan. Roast the turkey for 12 to 15 minutes per pound, until the thigh temperature reaches 175 degrees to 180 degrees and the juices run clear.
5. In a small bowl, combine the honey with the reserved creme filling and mix well. Brush the turkey with the honey mixture during the last ten to fifteen minutes of roasting time.
6. Remove the turkey from the oven and let stand for 20 minutes before carving.

Serves 15 – 20.

Twinkie Sushi
Ingredients:
3 hostess twinkies
Dried fruits (assorted)
Candies (assorted fruity decorative like Swedish Fish)
2 fruit (green, leather)
Dried mango (pickled ginger)
Fruit Roll-ups

Directions:
1. Slice Twinkies into pieces about an inch tall.
2. Slice fruit rollups in strips to be long enough and wide enough to wrap around the Twinkie pieces.
3. Place dried fruits and candies into the cream filling.
4. Place Twinkie rolls on a plate
5. Garnish with strips of dried mango to resemble pickled ginger if you wish.
6. Serve with chopsticks.

Twinkie Tiramisu
Ingredients:
8 cream-filled sponge cakes (recommended: Twinkies)
1 cup espresso or strong coffee, unsweetened
1 1/2 cups heavy cream
1/3 cup sugar
2 (8 3/4-ounce) packages mascarpone cheese, at room temperature
Yellow food coloring
10 vanilla wafers

Directions:
1. Cut the sponge cakes in half lengthwise and fit the bottom halves into a 7 by 11-inch pan. Drizzle half the coffee over them.
2. Whip the cream to soft peaks and sweeten it with the sugar. Whisk the mascarpone cheese a bit to loosen it and fold in the whipped cream.
3. Pour half of this mixture over the sponge cakes and spread it out evenly. Make another layer with the tops of the sponge cakes and drizzle them with the remaining coffee.
4. Mix about 10 drops of food coloring into the remaining cream mixture, enough to make it the same yellow color as the sponge cakes. Spread this evenly over the sponge cakes.
5. Coarsely crush the vanilla wafers and scatter them over the top.
6. Cover and refrigerate for at least 2 hours before serving.

Twinkie Milkshake:
Ingredients:
1 cup Vanilla Bean Ice Cream (about 2 big scoops)
1/2 cup Cold Milk (Whole or 2%)
2-3 tablespoons Malted Milk Powder
1/2 teaspoon Vanilla Extract
1 Twinkie

Hot Chicken Wings
Ingredients:
4lbs Wings (drumstick and legs separated, tips removed)
1 Tbsp Vegetable Oil
½ Tbsp Kosher Salt
½ Tbsp Cracked Black Peppercorns

Keep reading…

Directions:
Preheat oven to 400 degrees Fahrenheit.
Place wings on a parchment-lined tray and bake for 20 minutes. In the meantime
prepare the ingredients for the sauce below by cutting everything up and measuring
for making the sauce.

Hot Wing Sauce
Ingredients:
4 Tbsp Butter
2 Tbsp Vegetable Oil
2/3 C White onion finely diced
5 pieces Lemongrass smashed (bottoms only)
12 medium sized Scotch Bonnet peppers sliced very thin
5 Jalapeno Pepper sliced very thin
1 Tsp Cumin ground
1 Tsp Szechuan Peppercorns cracked
1 Tsp Black Peppercorns ground
6 cloves Garlic sliced very thin
1 thumb Ginger finely julienned
5 Key Limes cut into 8 pieces
Cooked Chicken wings (above)
2/3 C White Balsamic Vinegar
3 Tbsp Honey
2 bunches Basil chopped rough
½ Tsp Lemon zests fine

Directions:
In a wok or large heavy skillet add vegetable oil and butter immediately followed by onion and lemongrass. Allow to sauté quickly for about 30 seconds then add scotch bonnets, jalapeno, cumin, Szechuan peppercorns, and black pepper. Saute everything in the pan for another 2 minutes or until everything becomes fragrant without burning the ingredients in the pan. Add garlic, ginger, key limes and sauté for 1 minute. Add cooked chicken wings and toss till all mixed together. Deglaze with balsamic then add honey and allow a glaze to coat the wings. To finish, add chopped basil and lemons zests. Combine all together and serve hot.

Mango Salsa
Ingredients:
1 unripened mango, peeled and cut into strips
Juice of 1 lemon
3-teaspoon sriracha, or hot sauce
Pinch sugar
Salt and pepper

Directions:
Place all ingredients in a bowl, toss. Allow to marinate for 1/2 an hour.

Calabacitas Con Queso
Ingredients:
2 tablespoons extra virgin olive oil
1 garlic clove, very finely chopped
1 pound zucchini, cut into large dice
1 large tomato, cored, seeded, and diced
1 scallion, thinly sliced
1 tablespoon Cilantro-Cotija Pesto (page 42)
½ cup crumbled queso blanco (preferably
the Cacique brand) or lightly salty feta
Freshly squeezed lime juice
Salt and freshly ground black pepper

Keep reading…

Directions:
1. Put the olive oil and garlic in a large skillet and set it over medium heat. Once the garlic
begins to sizzle, cook, stirring, for 1 minute so the oil gets some of that garlic flavor. Add
the zucchini and cook, stirring occasionally, until the zucchini has softened slightly, about
3 minutes. Add the tomato and scallion and cook until the tomato begins to break down,
about 5 minutes.

2. Take the skillet off the heat and stir in the Cilantro-Cotija Pesto and queso blanco until
the cheese starts to melt. Season with lime juice, salt, and pepper to taste, and serve.

Scallop and Shrimp Ceviche
Ingredients:
½ cup Habanero Love
2 tablespoons mango puree
¹⁄³ cup freshly squeezed orange juice
¼ cup freshly squeezed lime juice, plus
more as needed
2 tablespoons finely chopped red onion
2 tablespoons finely chopped seeded tomato
2 tablespoons chopped fresh cilantro
Salt
1 pound shrimp, peeled, deveined, and
halved lengthwise
½ pound bay scallops, or ½ pound sea
scallops cut into small pieces
Plantain or tortilla chips, for serving

Directions:
1. Whisk together the Habanero Love, mango puree, orange juice, and lime juice in a large
bowl. Add the onion, tomato, and cilantro, stir well, and set aside.

2. Prepare a big bowl of ice water. Bring a big pot of salted water to a simmer.

3. Add the shrimp to the simmering water and cook, stirring occasionally, just until
they’re cooked through, 45 seconds or so. Use a skimmer or slotted spoon to remove the
shrimp and drop them into the bowl of ice water to stop the cooking.

4. Bring the water back to a simmer and cook the scallops, stirring occasionally, until they’re
just cooked through, about 45 seconds. Scoop them out and drop them into the ice water to
stop the cooking.

5. Drain the shrimp and scallops really well and pat them dry with paper towels. Add
them to the Habanero Love mixture. Stir well, cover the bowl with plastic wrap, and stick the
bowl in the fridge for 1 hour.

6. When you’re ready to serve it, season with salt and lime juice to taste. Serve with plantain
or tortilla chips.

Kimchi Reuben
Ingredients:
4 slices Swiss cheese
2 slices rye bread
1/4 cup kimchi
3 tablespoons of Thousand Island salad dressing
Nonstick cooking spray
(Makes one sandwich)

Keep reading for more…

Directions:
Preheat sandwich press to 350 degrees. Put two slices of thinly sliced Swiss cheese on each slice of rye bread. Spread ¼ cup of kimchi evenly between 2 slices of bread. Distribute ¼ pound of corned beef the two slices of bread. Drizzle 3 tablespoons of dressing on top of meat. Close sandwich and cook for 2-3 minutes, or until cheese is melded and meat is hot.

Winter citrus and fennel salad
Ingredients:
1 handful baby mixed greens
4 half moon slices of green apple
4 orange segments
4 pink grapefruit segments
1 Tbsp juice of the orange
1 Tbsp juice of the pink grapefruit
1 quarter of a bulb thin sliced fennel
4 flat leaf parsley leaves
Sprinkling of fennel fronds
1 Tbsp extra virgin olive oil
Salt to taste

Directions:
Place mixed greens, fennel slices, apple slices in a small mixing bowl. Add citrus juice, olive oil and a sprinkling of salt to salad and mix to dress. Place dressed salad on to plate and finish with citrus segments, parsley leaves and fennel fronds.

Cucumber lemonade
Ingredients:
1 seeded cucumber
2 cups fresh squeezed lemon juice
2 cups sugar
1 cup hot water
1 gallon cold water
4 rinds of lemon
(Makes one gallon)

Directions:
Pour 2 cups of sugar into large pitcher and add 1 cup of hot water and whisk until dissolved. Whisk in 2 cups of fresh lemon juice, then whisk in 1 gallon of cold water. Add 1-QUART lemonade mixture and cucumber to blender. Blend until completely liquefied. Flip 4 lemon rinds inside out and add them to pitcher. Pour cumber mixture from blender back into pitcher of lemonade and whisk. Serve cold.

Cookin’ with The Neelys!

Simple Deviled Eggs
Ingredients:
12 large eggs, hard- boiled
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon dill- pickle relish
1 tablespoon freshly squeezed
lemon juice
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground
black pepper
Fresh chives, finely sliced, for garnish

Keep reading…

Directions:
Peel and halve the hard- boiled eggs, and remove the yolks to a small bowl. Add the mayonnaise, Dijon mustard, relish, lemon juice, cayenne, salt, and pepper to the bowl, and mash everything together with a wooden spoon until smooth.

Pipe the filling back into the eggs halves with a frosting bag with a large star tip (or spoon it in with a teaspoon). Sprinkle with chives.

Note: To avoid pockmarked eggs, use older eggs. Th ey are generally
easier to peel than fresh, and I hate peeling eggs!

Tip: Place the eggs in a large saucepan, and cover with cold
water. Once the pot has come to a boil, cover the pot and
remove from heat; let the eggs sit in the water for 14 minutes.
Rinse under cold water, then peel.

Smoked Cheesy Piggies in a Blanket
Ingredients:
Two 8- ounce cans prepared
crescent dough
1/4 cup Neely’s BBQ sauce (see page
00), plus more for serving
1/4 cup shredded cheddar cheese
48 smoked cocktail wieners
Butter, for greasing
2 eggs, lightly beaten
3 tablespoons raw sesame seeds

Directions:
Preheat the oven to 350 degrees F. Cut each triangle of crescent- roll dough into thirds lengthwise, making three small strips from each roll.

Brush the dough strips lightly with BBQ sauce, and sprinkle with cheese. Place a cocktail wiener on the wider end of each piece of dough, and roll up.

Place the piggies, seam side down, on a greased sheet tray. Brush with the beaten eggs and sprinkle with sesame seeds. Bake for 12 to 15 minutes, or until golden brown. Serve while warm with extra BBQ sauce for dipping.

Neely’s Barbecue Sauce
Ingredients:
2 cups ketchup
1 cup water
1/4 cup brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons freshly ground black
pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard powder
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple- cider vinegar
2 tablespoons light corn syrup
1 tablespoon Neely’s Barbecue
Seasoning

Directions:
Combine all of the ingredients in a large pot or Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to very low and simmer, uncovered,
for at least 2 hours, stirring occasionally.

Remove from the heat, cool, and use as needed. Stored in a tightly sealed container,
this sauce will keep in the fridge for up to 2 months.

Sparkling Raspberry Lemonade
Ingredients:
4 cups fresh raspberries
1 1/2 cups sugar
1 1/2 cups water
Two 1- inch strips lemon zest
2 cups freshly squeezed lemon juice
2 liters seltzer water, chilled

Directions:
Put the raspberries, sugar, water, and lemon strips in a medium saucepan, and bring the liquid to a boil, stirring frequently so the sugar can dissolve and the fruit can soften. When it reaches the boil, turn off the heat and allow the mixture to steep for 10 minutes.

Strain the syrup through a fi ne sieve, and press on solids to extract all the juice and pulp from the berries. Discard the seeds and lemon strips. Refrigerate the syrup for 30 minutes, or until chilled.

Pour the chilled raspberry- lemon syrup and the lemon juice into a tall, large glass pitcher. Stir with a wooden spoon, then top with seltzer water. Serve in ice- filled glasses.

To buy a copy of “The Neelys’ Celebration Cookbook: Down-Home Meals for Every Occasion,” log onto amazon.com.

Cheers!

Nothing says the holidays like a good party with family and friends.

And nothing gets the party started like some festive cocktails!

Here are a few merrily delicious drinks for the holiday season from Dr. Mixologist, Darryl Robinson.

Keep reading…

Cocoa Rising
1 oz “Santa Teresa 1796″ Rum
1 oz Baileys Chocolate Mint
2 – 4 oz Godiva Hot Cocoa
Whipped Cream
Dark Chocolate Shavings
Maraschino Cherry

In a coffee mug, combine 2 – 4 oz hot chocolate with spirits, stir, top with whipped cream, chocolate shavings and a cocktail cherry.

Winter Wonderland
3/4 oz Louis Royer VSOP “Force 53″ Cognac
1/4 oz Campari
Hibiscus Tea w/
1 Tbsp Maple Syrup
1/4 oz Fresh Lemon Juice
1 Slice Muddled Fresh Ginger
1 Slice Orange, Squeezed
Cinnamon Stick & Orange Garnish

In a coffee mug, add 1 hibiscus tea bag with all ingredients to 4-6 oz of hot water, stir in spirits, and garnish with an orange slice and cinnamon stick.

Holiday Romance
1/3 oz Santa Teresa Anejo Rum
1/3 oz Marie Brizard Apry Liqueur
1/3 oz Domaine De Canton
Absinthe Float

Directions: In a 1 1/2 oz shot glass, pour 1/3 oz each of the indicated spirits, slowly top with a few dashes of absinthe and ignite with a match or a lighter.

For other drink recipes, click here and for more information about Darryl Robinson, visit his website, drmixologist.com.

Ingredients:
2 tablespoons Ancho chili powder
1 tablespoons ground cumin
1/8 teaspoon cayenne pepper
Coarse salt and ground black pepper

4 – 16 ounce rib steaks cut on the bone, 1 inch thick
Fresh thyme sprigs
Fresh rosemary sprigs
½ fresh lemon

Keep reading…

Directions:
1. Combine the chili powder, cumin and cayenne in a bowl and set aside.

2. Pre-heat a stove top grill pan or outdoor grill to medium high heat for 15 minutes. Preheating is crucial to the type of fast cooking beef requires.

3. Season the steaks with salt and pepper and equal amounts of chili rub, placing each steak into the hot grill pan or on the barbecue grill.

4. Cook the steaks on both sides to the desired doneness, medium rare should be take approximately 4-5 minutes per side. Turning the steaks, cook to desired doneness.

5. Generally, a steak of this size, cooked over a barbecue grill, will cook to medium-rare within about 8-10 minutes (4 minutes on each side) with a blackened exterior and a warm red interior. Check for doneness by pressing gently with a cautious finger to feel for firmness—the firmer to the touch, the more well-done the beef is.

6. Remove the steaks from the grill pan and allow to rest for 2 minutes. Squeeze a little lemon juice over the steaks, serve with a sprinkle of fresh herbs.

Yield 4-6 ample portions.

Stuffed Red Bliss Potatoes with Smoky Bacon
Ingredients:
2 pounds small new Red Bliss potatoes:
1 cup sour cream
1 cup cooked, chopped bacon
½ cup chopped fresh flat-leaf parsley, chopped
Salt and freshly ground black pepper to taste

Directions:
1. Leave the potatoes whole and with skin on, and wash well under cold, running water. Put the potatoes in a large, heavy-bottomed pot. Cover with cold water, add 1 tablespoon salt and set on the stove over high heat. Bring to a boil and reduce to a strong simmer, cook until a fork easily pierces the potato. Approximately 15-17 minutes cooking time. Cook the potatoes thoroughly but leaving them firm enough to be cut and stuffed

2. Once the potatoes have finished cooking, place in a colander and drain. Allow to cool. Using a sharp knife split the potatoes in half lengthwise, scoop out the center and place the potato pulp in a bowl. Place the cored out potato skins on a cookie sheet.

3. Pre-heat the oven to 375°F.

4. Combine the potato pulp with the sour cream and cooked bacon, season with salt and pepper and refill the potato skins with the filling; place in the hot oven, roasting for 12-15 minutes.

5. Serve the potatoes with a sprinkling of chopped parsley.

Yield 4-6 ample portions.

Recipes courtesy ©Michael Lomonaco, all rights reserved. For more information visit porterhousenewyork.com.

Live It Like You Mean It.

Thanksgiving is just around the corner and families across the country are preparing to make a traditional meal.

Host of “The Chew,” chef Carla Hall and “My Black Is Beautiful” correspondent Tai Beauchamp teach us how to make a mouthwatering holiday meal.

Take a look.

Don’t forget to “like” My Black is Beautiful on Facebook and Twitter. Join the movement that celebrates the unique beauty of African American women, inside and out.

Ingredients:
1 tablespoon butter
1 tablespoon canola or vegetable oil
4 ribs celery, cut into ½” pieces
2 carrots, peeled and cut in half lengthwise and cut into ½” pieces
1 medium onion, finely diced
1 bay leaf
2 sprigs fresh thyme
2 quarts chicken or turkey stock
2 cups dark turkey meat, pulled into bite-size pieces
Salt and pepper to taste

Dumplings:
1 cup all purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon lemon zest
2 tablespoon parsley, chopped
½ cup milk
2 tablespoons canola oil

Keep reading…

Don’t forget to “like” My Black is Beautiful on Facebook and Twitter. Join the movement that celebrates the unique beauty of African American women, inside and out.

Directions:
1. In a large pot, add butter and oil. Add celery, carrots and onions and brown slightly. Add in thyme and bay leaf. Cook until onions are translucent. Pour in stock. Season with salt and pepper. Bring mixture to a boil and simmer for 30 minutes. Add in turkey meat.

2. While the soup is simmering, prepare dumpling mixture. In a medium bowl, combine flour, salt, baking powder, lemon zest and parsley. Make a well in the center of the bowl and pour in milk and oil. Stir just until combined. Do not over mix.

3. Bring the soup to a boil. Drop dumpling mix by the teaspoonfuls directly into the boiling broth. Cover the pot. Allow broth to come to a boil, then reduce heat.
Simmer for 10 – 15 minutes. Enjoy!

6 to 8 servings.