Roxy

BBQ Mini-Meatballs: 1/2 Can Evaporated Milk 1 lb. Ground Beef 1/2 lb. Ground Pork 1 Cup Quick Cooking Oats 1 Egg, Slightly Beaten 1/2 Cup Finely Chopped Onion 1 Tsp. Salt 1 Tsp. Freshly Ground Black Pepper 1 Tsp. Cayenne Pepper 2 Cups BBQ Sauce Preheat oven to 350 degrees. In a large bowl, combine all the ingredients except BBQ Sauce. Mix well with hands. Shape mixture into the size of walnuts and place in a single layer in a 13 by 9-inch pan. Pour BBQ sauce over meatballs and bake for 45 minutes. Remove and serve with toothpicks as an appetizer. BBQ Sauce: 2 Cups Ketchup 1 Cup Water 1/2 Cup Apple Cider Vinegar 5 T. Light Brown Sugar 5 T. Sugar 1/2 T. Fresh Ground Black Pepper 1/2 T. Onion Powder 1/2 T. Ground Mustard 1 T. Lemon Juice 1 T. Worcestershire Sauce In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes.

Crab-Salsa Stuffed Mushrooms: 36-40-2-in. Diameter Fresh Mushrooms 1 Cup Extra Virgin Olive Oil 1/2 Cup White Wine Vinegar 1/4 Tsp. White Pepper 2-3 Coves Garlic, Finely Chopped 1-(5-oz.) Pkg. Cream Cheese 4-oz.s Fresh Crab Meat, (Drained, Flaked and Cartilage Removed) 4 Tsp. Green Onions, Finely Chopped 1/2 Cup Salsa-(Mild or Hot) 2-3 Dashes Hot Sauce-(Opt.) Clean mushrooms and let dry. Remove stems from mushrooms and place in resealable bag set in a bowl. In another bowl, mix oil, vinegar, pepper and the garlic and pour over the mushrooms. Place the mushrooms in the refrigerator for at least 6-24 hours (the longer the better). Stir cream cheese and salsa together and fold in the crabmeat. Drain the marinade from the mushroom caps. Pat the caps dry. Place the mushroom caps on a baking sheet and fill with crabmeat mixture. Broil (4 inches from heat) for about 5-7 mins until hot and starts to bubble. Serve warm with extra salsa on the side and sprinkle with chopped green onions. If you want, add hot sauce to crabmeat mixture before broiling

This is really great...take 2 steaks of your choice-we like Ribyes or Sirloins..put 2 steaks in a zip-lock bag and pour a bottle of Lawry's Mesquite Marinade over them...refrigerate the steaks overnight and grill the steaks. You will have a tasty tender steak to eat.

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Hot Buffalo Wings: Creamy Roquefort Dip: 1/2 Cup Roquefort Cheese, Crumbled 1-(3-oz.) Pkg. Cream Cheese, Softened 1/2 Cup Mayonnaise 1 T. Lemon Juice 1 T. Wine Vinegar 1/2 Cup Sour Cream Buffalo Wings: 12 Chicken Wings, Disjointed or Party Wings Vegetable Oil 1/2 Cup Butter 1 Cup Frank’s Hot Sauce In a medium size bowl, cream the Roquefort and Cream Cheese until smooth. Mix in the remaining ingredients and blend well. Chill for 2 hours. Using a fryer or a large pot, heat oil to 350 degrees. Deep fry the wings until golden and crispy, approximately 10 minutes. In a separate bowl, melt the butter, add the Hot Pepper Sauce and heat thoroughly. Immediately toss hot wings into sauce. Place wings on a platter and serve with Creamy Roquefort Dip. ***Can Use Ranch Dresssing For Dip. ***Can Add A Splash Of Vinegar To Butter/Hot Sauce Mixture.

Bloomin Onion: Dip: 2 T. Mayonnaise 2 T. Sour Cream 1/2 Tsp. Ketchup 1/2 Tsp. Worcestershire Sauce 1 T. Drained Horseradish 1/4 Tsp. Paprika Pinch Cayenne Pepper Kosher Salt and Freshly Ground Black Pepper For the Onion: 1 Large Vidalia Onion-(About 1 lb.) 2-1/2 Cups Flour 1Tsp. Cayenne Pepper 1/2 Tsp. Dried Thyme 1/2 Tsp. Dried Oregano 1/2 Tsp. Ground Cumin Freshly Ground Black Pepper 2 Large Eggs 1 Cup Whole Milk 1 Gallon Soy or Corn Oil Kosher Salt Combine all of the dip ingredients in a bowl, cover and refrigerate. Slice the onion (see below). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water. Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour. Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil. Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip. How To Slice A Bloomin Onion: 1. Cut off 1/2 inch from the pointy stem end of the onion, then peel. 2. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board. 3. Repeat to make four evenly spaced cuts around the onion. 4. Continue slicing between each section until you have 16 evenly spaced cuts. 5. Turn the onion over and use your fingers to gently separate the outer pieces. *** Be sure to cut the onion all the way through, or it wont fan out like it should.

Mushrooms Neptune: 1-(8-oz.) Pkg. Cream Cheese 1 Can Shrimp, Drained Or Fresh Baby Shrimp 1 Can Crabmeat, Drained Or Fresh Crabmet 2 Green Onions, Finely Chopped 1/4 Cup Grated Parmesan Cheese 1Tsp. Worcestershire Sauce 1/8 Tsp.. Garlic Powder 1 T. Lemon Juice Dash Frank’s Hot Sauce 30 Large Mushrooms In large bowl of electric mixer, beat Cream Cheese until fluffy. Add shrimp, crab, green onions, ParmesanCcheese, Worcestershire Sauce, Garlic Powder, lemon juice and Franks Hot Sauce. Beat until fluffy. Remove stems from mushrooms. Spoon cheese mixture into mushroom caps, filling generously. Place caps onto cookie sheet. Bake at 425 degrees for 8-10 minutes or until puffed and lightly browned. Serve immediately.

Shrimp Dean Martinis: 1-1/2 lbs. Super-Size Jumbo Shrimp-Precooked Or Peeled and Deveined, Tail On 2 Ribs Celery, Finely Chopped 2 Rounded Spoonfuls Prepared Horseradish 1/2 Lemon, Juiced 1 Tsp. Frank’s Hot Sauce or any kind of Hot Sauce you prefer 1/2 Cup Chili Sauce 1/2 Cup Ketchup 1/2 Cup V8 Juice Salt and Black Pepper 1 Lemon, Wedged If you buy raw shrimp, steam shrimp until pink, about 5 minutes, then cold shock under running water. Place in freezer until ready to serve. Mix celery, horseradish, lemon juice, Frank’s Hot Sauce, Chili Sauce, Ketchup and V8 Juice together and season with Salt and Pepper. Pour sauce into 4 martini glasses and surround rim with chilled shrimp. Serve lemon wedges alongside glasses on cocktail forks.

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Crab STuffed Mushrooms: 1 Cup Crabmeat 1/2 Cup Cream Cheese ½ Cup Fresh Parsley Leaves, Chopped 1/2 Cup Green Onions, Chopped 4 T. Parmesan Cheese House Seasoning 2 Portobello Mushroom Caps, Or 10 White Mushroom Caps 1/2 Cup Bread Crumbs Non-Stick Cooking Spray Preheat the oven to 375 degrees. Combine the crabmeat, Cream Cheese, parsley, green onions and Parmesan Cheese. Season with House Seasoning, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted. House Seasoning: 1 Cup Salt 1/4 Cup Black Pepper 1/4 Cup Garlic Powder Mix ingredients together and store in an airtight container for up to 6 months. ***Can add some Old Bay Seasoning and some Shredded Cheddar Cheese. Add small pieces of cooked bacon on the top

Shrimp Cocktail: 32 Large Fresh Shrimp Or Frozen Shrimp For The Brine: 1/4 Cup Kosher Salt 1/4 Cup Sugar 1 Cup Water 2 Cups Ice Cocktail Sauce: 1-(14-1/2-oz.) Can Diced Tomatoes, Drained 1/2 Cup Prepared Chili Sauce 4 T. Prepared Horseradish 1 Tsp. Sugar Few Grinds Fresh Black Pepper 1/2 Tsp. Kosher Salt 1 T. Olive Oil Sprinkle To Taste- Old Bay Seasoning Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, Chili Sauce, Horseradish, Sugar, Pepper, and Kosher Salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve. Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired. Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately. Once shrimp have chilled, arrange with Cocktail Sauce in a martini glass or as desired.

Spiced Pita Chips: 2 T. Olive Oil 1 Tsp. Ground Cumin 1/2 Tsp. Ground Coriander 1/4 Tsp. Cayenne Pepper 1/2 Tsp. Garlic Powder 1/4 Tsp. Fresh Ground Black Pepper 1/4 Tsp. Salt 3 Whole Wheat Pitas, Cut Into 1/8’s Preheat oven to 350 degrees. Combine Olive Oil and all spices in a large bowl. Add Pita Wedges and toss to coat, Spread in 1 layer on a baking sheet and bake for about 15 minutes, tossing once, or until pita is brown and crisp. Cool completely before serving.

Smashed Potato Cakes: 6 Cups Cubed-(1-in.) Yukon Gold Potatoes 3-1/2 Cups Panko Bread Crumbs, Divided 1 Large Egg, Lightly Beaten 1/2 Cup Shredded Cheddar Cheese 1/2 Cup Cooked and Crumbled Bacon 1/2 Cup Chopped Green Onion 1/4 Cup Butter 1/4 Cup Sour Cream 1 Clove Garlic, Minced 1 Tsp. Salt-Can Use Garlic Salt or Seasoned Salt 1/2 Tsp. Ground Black Pepper 3 T. Extra-Virgin Olive Oil In a large Dutch oven, combine potatoes and add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10 to 12 minutes, or until tender. Drain well and mash. In a large bowl, combine potatoes, 2 cups Panko Bread Crumbs, egg, cheese, bacon, onion, butter, sour cream, garlic, salt, and pepper. Form potatoes into 3-in. patties; dredge in remaining Panko Bread Crumbs. Put potato patties in a covered container and put in the refrigerator for a few hours until ready to fry. In a large skillet, heat oil over medium-high heat. Add potato patties, and cook, 3 to 4 minutes per side, or until brown and crisp. Top with a dollop of sour cream on each potato patty-(opt.)

Bacon Crisp: 1/2 Cup Freshly Grated Parmesan Cheese 1 Sleeve Waverly Wafers 1 lb. Sliced Bacon, Cut In Half Freeze bacon. When bacon is frozen, take out and cut in half; thaw in refrigerator. When ready to make: Preheat the oven to 250 degrees. Place 1 teaspoon of the cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a broiler rack on a baking sheet and put the baking sheets on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature *** You can also bake on a rack at 350 degrees for 40 minutes if you're in a hurry!

Molasses-Mustard Glazed Pork Skewers: 1/4 Cup Molasses 1/2 Cup Dijon Mustard 1 T. Honey Salt and Freshly Ground Black Pepper 2-(1-lb.) Pork Tenderloins, Cut Into Medallions and Pounded Thin Olive Oil 16-(6-in.) Wooden Skewers, Soaked In Cold Water For 30 Minutes Heat grill to high. Whisk together the molasses, mustard, and honey in a small bowl. Season with salt and pepper, to taste. Skewer 1 piece of pork onto 2 skewers so that the meat lies flat. Brush the meat with oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until cooked through, brushing with the glaze every minute. Remove from the grill and brush with more of the glaze.

Bloody Mary Shrimp Cocktail: 1 Lemon, Juiced, Plus Lemon Wedges For Garnish 16 Jumbo Shrimp, Cooked and Cleaned Salt 1-(28-oz.) Can Chunky-Style Crushed Tomatoes 2 T. Horseradish 2 T. Worcestershire-(Eyeball It) 2 Tsp. Hot Sauce-(Eyeball It) 2 Ribs Celery, Finely Chopped 4 Shots Ice Cold Vodka 1 Tsp. Ground Black Pepper Squeeze half of the lemon over the shrimp and sprinkle them with a little salt. Mix together the remaining lemon juice, tomatoes, horseradish, Worcestershire Sauce, Hot Sauce, celery, vodka and pepper in a small pitcher. When ready to serve, pour the sauce into martini glasses. Hook the shrimp, 4 per glass, around edges. Make garnish wedges of lemons to hook on the edges of the glasses and serve. TIP: Chill some martini glasses in your freezer the morning of your dinner club party to serve these cocktails.

Smoked Paprika Onion Rings: Vegetable Oil 1 Large Vidalia Onion, Sliced About 1/4 in. Thick 3 Cups Buttermilk 1-1/2 Cups Flour 1-1/2 Cups Cornmeal 2 T. Smoked Sweet Paprika-(A Couple Of Palmfuls) 1 T. Chili Powder-(A Palmful) 1 T. Ground Cumin-(A Palmful) 1 Tsp. Salt 1-1/2 Cups Sour Cream 2 Pimiento Peppers Or 1 Roasted Red Pepper, Patted Dry and Chopped 3 T. Fresh Dill Leaves Heat a couple of inches of oil in a deep pot over medium to medium-high heat. The oil, 6 cups or so, will take 10 minutes or so to heat evenly. To test, a piece of bread dropped into oil should brown in a count of 20 or bubbles should form on the handle of a wooden spoon inserted into oil. Separate and toss the rings in buttermilk. Cover a large, deep plate with plastic wrap for easy-clean up. Combine flour, cornmeal, spices, and salt on the plate. Toss 1/3 of the rings in the breading at a time and coat evenly. Fry 3 to 4 minutes until deep golden. Drain on a paper towel lined plate. Repeat. Combine the sour cream with peppers and dill in food processor and process until a smooth sauce forms. Transfer to a dish for dipping. Surround with Onion Rings and serve.

Fried Fish Fingers With Tartar Sauce: Vegetable Oil 1lb. Whiting Filets Salt Freshly Ground Black Pepper 1 Cup Corn Flour 1 Cup Flour 2 Eggs, Beaten With 2 T. Milk 2 Lemons, Halved Tartar Sauce Preheat the oil in a large cast iron or heavy bottom pot, over medium heat. Cut the fillets, horizontally into strips, 1/2-in. thick. Season the fish with salt and pepper. Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely. Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and Tartar Sauce.

Spiced Pita Chips: 2 T. Olive Oil 1 Tsp. Ground Cumin 1/2 Tsp. Ground Coriander 1/4 Tsp. Cayenne Pepper 1/2 Tsp. Garlic Powder 1/4 Tsp. Fresh Ground Black Pepper 1/4 Tsp. Salt 3 Whole Wheat Pitas, Cut Into 1/8s Preheat oven to 350 degrees. Combine Olive Oill and all spices in a large bowl. Add Pita Wedges and toss to coat, Spread in 1 layer on a baking sheet and bake for about 15 minutes, tossing once, or until pita is brown and crisp. Cool completely before serving.

Fried Shrimp: 1 Cup Milk 1 Cup Buttermilk 1 Cup Frank’s Hot Sauce or whatever kind you prefer 2 Cups Self-Rising Flour 1/4 Cup Self-Rising Cornmeal 2 T. Coarse Ground Black Pepper 2 lbs. Medium Fresh Shrimp 1 Pkg. Shrimp Seasoning Peanut Oil Preheat oil to 375 degrees. Line a baking tray with paper towels and set aside. In a shallow baking dish, whisk together milk, buttermilk and Franks Hot Sauce. In a separate shallow baking dish, whisk together flour, cornmeal, Black Pepper and Shrimp Seasoning. Make sure your shrimp are dry and dredge in the dry mixture first, then wet mixture and finally the dry mixture again. Shake off excess between each dredging. Deep-fry in batches, but do not overload the fryer. Fry for 2 minutes or until golden brown. Remove from oil with a slotted spoon and drain on the paper towel lined baking tray.

Seafood Nachos: 1-(16-oz.) Bag Tortilla Chips 2 Cups Shredded Sharp Cheddar Cheese 2 Cups Shredded Pepper Jack Cheese 1 T. Butter 1 Clove Garlic, Minced 8-oz.s Lump Crabmeat, Picked Clean Of Shells, Chopped 1/2 lb. Shrimp, Boiled, Peeled, Deveined and Tails Removed, Chopped-(Use l b. Shrimp, If Not Using Scallops) 1/2 lb. Scallops, Muscle Removed, Chopped 1 Cup Heavy Cream 1/2 Tsp. Garlic Powder 2 Cups Grated Parmesan Cheese Salt and Freshly Ground Black Pepper 1 Cup Shredded Iceberg Lettuce, For Topping 1 Cup Pico De Gallo, For Topping 10 to12 Pickeled Jalapeno Slices, For Topping Sour Cream, For Topping Preheat the oven to 350 degrees. In a large baking pan or cast iron pan place a layer of the tortilla chips and cover with the shredded Cheddar and Pepper Jack cheeses. Bake the chips for 2 to 3 minutes, or until the cheeses are melted. Remove the dish from the oven and set aside. In a large saute pan over medium-high heat, melt the butter and saute the garlic until soft. Add the crabmeat, shrimp, and scallops and saute for 3 minutes. Add the cream, garlic powder, Parmesan, salt and pepper, to taste, to the seafood and stir for 2 to 3 minutes, until the sauce has thickened. Remove the seafood mixture from the heat and pour over the tortilla chips. Top the nachos with shredded lettuce, Pico De Gallo, Jalapenos, and a large dollop of sour cream.

Chicken Quesadilla Pinwheels: 4 Large 10 to 12-in. Flour Tortillas 2 Cups Shredded Monterey Jack Cheese 1 Cup Chipotle Salsa 2 Cups Warm Chopped Rotisserie Chicken Heat a large skillet over medium heat. Add a Flour Tortilla, blister it on 1 side then turn it over. Scatter Shredded Monterey Jack Cheese on top and cook 1 minute. Remove to cutting board. Top the Flour Tortilla with 1/4 cup Salsa, spreading it gently with the back of a spoon back to edges. Top with 1/2 cup chicken, then roll Flour Tortilla into a log. Let stand a minute before cutting. Repeat with remaining ingredients. Cut pinwheels into 1/2-in. slices and arrange on platter.

Grilled Chicken Wings: 46 Chicken Wings Vegetable Oil Saslt and Freshly Ground Pepper Chipotle Hot Sauce Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side. Chipotle Hot Sauce: 1-1/2 Cups Red Wine Vinegar 3 T/ Dijon Mustard 2 to 3 T. Chipotle Pepper Puree 3 T. Honey 3 T. Vegetable Oil Salt and Freshly Ground Pepper 1 Stick Unsalted Butter, Cut Into Pieces 2 T. Anho Chili Powder Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste. Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Bleu Cheese Dressing, Ranch Dressing or Dressing of your choice.

Uncle Bubba’s Wings: 3 lbs. Chicken Wings 1-1/2 Cups Hot Sauce 1-1/2 T. Cajun Spice 1/2 T. Cayenne Pepper 3/4 T. Garlic Powder Vegetable Oil For Frying Buffalo Sauce Thai Dipping Sauce Combine Hot Sauce, and Cajun Spice, Pepper and Garlic Powder. Mix well and cover wings. Cover and let sit in the refrigerator for 24 hours. Heat oil in a deep fryer or deep sided pot to 350 degrees F. Remove wings from marinade and drain off excess moisture. Add wings carefully and in batches to hot oil, it splatters. Cook until crispy about 10 minutes. Serve with dipping sauces. Buffalo Sauce: 8 T. Softened Butter 8 T. Hot Sauce Combine butter and Hot Sauce. Whisk until blended. Thai Dipping Sauce: 1 Cup Sweet Chili Sauce 1 T. Soy Sauce Mix Sweet Chili Sauce and Soy Sauce until well blended.

Bacon Wrapped Prawns With Chipotle BBQ Sauce: 20 Each Shrimp, 21-25 Count, Shelled, Deviened 1/2 lb. Bacon, Partially Cooked and Cut In Half 1/2 Cup BBQ Sauce 1/4 Cup Canola Oil 3 T. Lemon Juice 1/2 oz. Dijon Mustard 3 T. Chipotle Pepper In Adobo 1/2 Tsp. Red Chili Flake 1/4 Tsp. Cayenne Pepper 1/4 Tsp. Black Pepper 5 To 8 Bamboo Skewers Soak bamboo skewers in water, to keep from burning during grilling. Cook bacon partially, cut in half, and let cool on paper towel. Wrap bacon around shrimp, and skewer with bamboo through the point where bacon ends meet, to keep from unraveling. Skewer 3 to 5 shrimp per bamboo. Combine all ingredients in blender, except bacon and shrimp, and puree. Seperate the sauce in half, one for basting, one for dipping. Cook bacon wrapped shrimp on grill over medium heat. When shrimp begin to turn pink, begin basting with Chipotle Sauce.