Creative Living

The other parts of Jere


  1. This is something I created when I was asked to cook for the Memphis in May BBQ Contest courtesy booth for a wine cooler distributor in Memphis. This received honorable mention from the judges at Memphis in May.
    4 Gallons Cider Vinegar
    2 Gallons Ketchup
    ¼ Gallon Yellow Mustard
    1 Pound Butter
    24 ounces Chili Powder
    24 ounces Paprika
    ½ to 1 pound Dark Brown Sugar
    Salt to taste
    32 Ounces Pepper (to taste)
    32 Ounces Cayenne Pepper (to taste)
    ½ Cup Angostura Bitters
    Tabasco Sauce to taste
    Choice of wine coolers, to your liking or your choice of any malt beverage, 6 pack or better

    Melt the butter in a large pot, when melted add the ketchup and vinegar, stirring so the tomato ketchup will not stick to the bottom of the pot. Add the rest of the ingredients and use as basting for the cooking pork meats.
    For this event, feeding a thousand plus at the courtesy booth, I used Boston Butts, about 500 of them and slow cooked with hickory charcoal and wood.
    Served with BBQ Baked Beans and Hot Vinegar Mustard Slaw….Yum Yum

    BBQ Baked Beans
    3 Cans Pork and Beans
    2 Cans Red Beans
    1 Pound Bacon
    2 Cups Molasses or Brown Sugar
    2 Cups BBQ Sauce (Jere’s Memphis in May BBQ Sauce) thickened with equal parts ketchup and mustard. I use about a ½ cup of each added in for good measure
    2 Diced Onions
    3 Diced Green Peppers
    Cayenne Pepper to taste
    1 Pound BBQ fresh cooked or frozen

    Drain the red beans and add to the pork and beans in a large bowl.
    Dice the Bacon, Onion and Green Pepper, add to the mix in the bowl.
    Mix the wet ingredients together and add to mix.
    Add the BBQ Pork in and place in casserole or baking dish big enough to hold. Use your eye to figure that out Mildred.
    The Cayenne pepper is to your personal liking. Me, I put a lot in there, makes for good endings that evening.
    Have a great one! I sure did that day and still do making these things in my lil bitty kitchen…

  2. Sirloin Steak With Onion Gravy
    I just made this tonight and it was really good.
    2 Pounds Sirloin Beef Steak cut into strips
    Seasoned with onion powder, garlic powder, pepper and salt.
    EEVO for skillet app 3 tablespoons
    Sear steaks in hot skillet, turn to medium and cover. Cook until pan juices develop and center of strips is app 130 degrees.
    Remove steaks and turn stove eye to high to reduce the juices. Meanwhile have 1 cup of beef broth and 1 medium onion in mince. Add 4 tablespoons butter, melt in pan juices. Add onions when butter is melted and sautee’ on medium heat until almost translucent. Add 2 to 3 tablespoons of flour and brown. Pour in 1 cup of beef broth and simmer until thickens, seasoning to taste with onion powder, garlic powder, salt, pepper and a dash of sugar.
    I cheated and used Kitchen Bouquet to add the dark brown color and the extra browning flavor to the onion gravy.
    Serve steaks with sauce over and yum yum.

  3. Watermelon Margarita’s
    1/2 cup sugar
    1/2 cup water
    3 wide strips orange zest
    12 ounces watermelon cubes (about 2 cups)
    1/4 cup fresh lime juice
    3/4 cup white or silver tequila
    Lime wedges
    Jar of pickled jalapenos

    In a small saucepan, bring sugar, water, and orange zest to a boil over high heat. Once it boils reduce to a simmer and cook it until the sugar dissolves about 3 minutes. Let the syrup cool in a bowl. In a blender, puree the watermelon cubes until smooth. Strain it through a fine-mesh sieve, pressing on the solids right into a pitcher (you should end up with about 1 cup juice). Stir in your syrup, lime juice, and tequila. Fill salt-rimmed glasses with ice, then pour margarita mixture over top. Splash some jalapeno juice on top and garnish the whole shootin match with lime wedges. (And you can add a small cube of watermelon or even a slice of jalapeno from the jar if you want.)

  4. Quick Homemade Chicken Noodle Soup
    5 Chicken Strips Diced
    2 Stalks Celery Diced
    1 Medium Carrot Diced
    3 Tablespoons Butter
    3 to 4 cloves Garlic Chopped fine
    2 Handfuls Left Over Cooked Spaghetti Noodles
    Italian Herbs
    2 Knorr Chicken Cubes
    4 Cups Water

    Melt butter in saucepan, add garlic and saute’. Add chicken pieces, brown, add celery, carrots and continue to saute’. When softened, add 2 Knorr Chicken Broth Cubes and 4 cups of water, cover and simmer. Add salt and pepper to taste.
    Toward end of cooking, add spaghetti noodles and bring to boil. Serve with cheese toast or crackers and a glass of sweet tea, southern style.
    Nice filling but light dinner!

  5. Marinated Mushrooms

    2 pounds fresh mushrooms, washed and stems removed
    Two thirds cup olive oil
    2 cloves garlic, minced
    2 Tbsp. fresh parsley, chopped
    Two thirds cup white vinegar
    1 tsp. dried oregano
    1 tsp. dried marjoram
    1 tsp. dried rosemary
    Salt and pepper to taste

    Combine all ingredients in a large glass bowl and refrigerate overnight to allow flavors to blend. Serve chilled or at room temperature.

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