swibirun
Knoxville TN
homemade pizza
Recipes I've Posted (all 127)
I love smoking foods, especially pork. Growing up in the south, I like southern cooking but I also have an affinity for southwestern food, italian, and oriental foods. I am a huge fan of the Big Green Egg ceramic grill/smoker/convection oven.
My Most Recent Ratings
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Award Winning White Chicken ChiliMade it with just a few substitutions (thighs instead of breasts, used a green chili rub instead of taco seasoning, and used 2 cans of black beans instead of all white beans). Family loved it.
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Kraft Thousand Island DressingThis makes an excellent topping for a "Big Mac" style burger.
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Olive Garden's Pasta E FagioliMy wife came home from work and said, "So and so at work had Pasta Fagioli from Olive Garden today and it tasted so good, I wish you would try to make it for dinner." I found this on BigOven, made minimal changes and she loved it. I used Italian sausage instead of beef and a slightly different seasoning mix.
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Pennsylvania Dutch Potato Salad
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South Carolina Barbeque SauceThis is a very popular SC style mustard sauce and has been around the BBQ forums for 13 years or more, giving it good credibility. I've used it for about 6 years, good sauce. I like to add a little chipotle mustard and apple/cinnamon flavored moonshine to give it a bit of a kick.
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Crockpot Taco Soup #1I made this in a dutch oven on the grill (times drastically reduced of course) and it turned out very good. I substituted 1 lb of beef tenderloin cubed for the ground beef and an aji salsa for the green bell pepper. Also added 1 cup of beef stock.
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Fire Roasted Sriracha Chicken WingsYes, I do indirect the last 10 minutes, mainly because I am using a big green egg and don't want to bother to take the plate setter out to switch to direct heat. You can burn oven mitts up that way ;) But you are right, finishing over direct heat would work very well for a more crispy wing.
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Pimento Cheese Stuffed Burger[I posted this recipe.]
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Live Fire Roasted Naked RavioliI have been wanting to try these for about a year but just got around to making them tonight after Alexis scored some great spinach from the Market Square Farmer's Market on Saturday. I based the recipe on Naked Ravioli from Johnny Carrabba's book Ciao Tuscony, was influenced by Fabio Viviani's technique, and then improvised as things went awry & I brought live fire into the mix. [I posted this recipe.]
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"myhop" Cheese BlintzesThe batter recipe makes 10 crepes. The filling is enough for 6 blintzes but you can save the other crepes for other uses. [I posted this recipe.]
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Mahi Mahi Maui StyleMade this again tonight and wanted to add some specifics on the grilling. Preheat your grill to 375f. If you have mahi fillets that have skin on one side, grill meat side down for 3 minutes, then flip to skin side down and grill about 5-8 minutes (until the fillet hits 140f internal temp). If the fillet is skinless, do about 3-4 minutes per side.
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Cajun Blackened Spice Mix And Blackened FishUsed this rub on boneless pork chops. Did them on a cast iron griddle over rocket hot lump coals and they came out perfectly. The crust flavor was intense but when thinly sliced, the pork chop was perfectly balanced. Will definitely make again.
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Grilled Lettuce Wraps[I posted this recipe.]
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Boursin Cheese Mashed Potatoes[I posted this recipe.]
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Greek Fire Roasted Chicken[I posted this recipe.]
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Blues Hog Bbqueban SandwichIf you can't find the Blues Hog or other commerical mustard based BBQ sauce, there are several on BigOven that you can make for yourself. [I posted this recipe.]
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Grilled Thai High Thighs[I posted this recipe.]
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Thai Me Up Stir Fried NoodlesI was surprised about the heat of the noodles, since there wasn't that much red pepper flake but I guess the ginger kicked it in. Don't get me wrong, it made my mouth happy but it was as hot as I would like it. If you don't like spicy heat, cut the red pepper flake to 1/4 tsp. I used dried egg noodles from an Asian market but you could just use spaghetti. [I posted this recipe.]
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Southwestern Chicken CacciatoreWe served it with rice topped with the veggie mixture and some quickie "non-refried refried beans"(one link chorizo crumbled and browned, mixed with one can of Bush Mixed Beans [pinto & northern] topped with cheese). [I posted this recipe.]
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Nibble Me This Artichoke & Spinach BisqueModified from Artichoke Bisque for which I can't find the original source although it's in several places on the web. First made this for my wife in 2003 for Mother's Day and she loved it. It was a huge hit at our anniversary brunch too. [I posted this recipe.]
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on Tuesday, October 02, 2012
on Saturday, January 07, 2012
on Friday, November 25, 2011
on Wednesday, September 01, 2010
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Wow. In the past two hours you've posted some of the best food photos I've ever seen. Really, really well done!
1 years, 7 months, 2 weeks, 4 days, 2 hours, 45 minutes ago
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Thanks for posting the Pub Beer/Cheese soup details! I have been looking for my old printout from about 5/6 years back and couldn't find it anywhere! However, the first search today and there you were with the directions exactly as I remembered them. Thanks for sharing and thanks for helping me achieve another fine kettle of Cheese and Beer on this dreary, cooler, fall-like day in Mid MO!!!!
Cliff
2 years, 7 months, 3 weeks, 6 days, 3 hours, 15 minutes ago
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Chris? is that you, Chris?
have you done a brisket?
2 years, 11 months, 2 weeks, 1 days, 5 hours, 7 minutes ago
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Hey, thanks for the medal Chris - too cool! I found this great site from your blog, just recently signed up. Guess I better think about learning what I'm doing here and get to posting some recipes soon. Thanks again! *hugs* :-)
3 years, 2 months, 2 weeks, 4 days, 2 hours, 43 minutes ago
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You totally rock Chris :-)
3 years, 2 months, 2 weeks, 4 days, 12 hours, 11 minutes ago
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I love smoking foods, especially pork. Growing up in the south, I like southern cooking but I also have an affinity for southwestern food, italian, and oriental foods. I am a huge fan of the Big Green Egg ceramic grill/smoker/convection oven.
