Thursday, August 30, 2012

Noodle Nite

For those of you who are unaware, I am full-time Associate Director of Youth Ministry in Katy, Texas.  On Wednesday nights, our youth gather for an evening of food, fun, and reflection.  Each week is themed with something to hopefully draw intrigue to other students who might want to join.  Here is our flyer of the theme nights.

Last Night, we celebrated Noodle Nite.  We made some homemade meatballs and spaghetti (although the sauce was out of the can (I got lazy)).  Meatballs are easy to make but can be a little time consuming.  I prefer homemade because then I know what goes in them.  The freezer stuff  you can buy from Sam's Club are okay, but I like fresh stuff better.  

Here's what we did.  Take out your ground beef and put it in something large enough to mix it.  Add eggs, bread crumbs, parsley, salt pepper, and garlic.  Mix it up right.  

Using an ice cream scoop, scoop the meat into balls and place them on a baking tray.  6 pounds of meat made about 75 large meatballs.  Bake in the oven at 400 degrees for 15 minutes or until cooked all the way through.  
yum, right? haha
Once they are finished, put them in your spaghetti sauce.  Let them simmer for another 20-25 minutes.  Serve over noodles.  duh.

I started eating then remembered I needed a picture.  The kids loved it.  I loved it.  Happy Plates.  BOOM!

Monday, August 27, 2012

Shrimpy Isaac

I can only imagine how the shrimp handles the hurricane.  As humans, we can be hard-headed and reluctant to evacuate from the path of danger.  I hope everyone in the storms path is hunkered down and prepared for soon-to-be "Hurricane" Isaac.

A while back I took a week off work and had the opportunity to go down to the gulf for a day with my friend Alyssa.  I attempted to fish but we spent most of the day hanging out and enjoying the breeze.  One the way back we picked up some fresh gulf shrimp to grill up. (I owe her some!)

BBQ Bacon Wrapped Shrimp.

large gulf shrimp
the mix of stuff
wrap them in love
put them on skewers

put em on the fire and slap dat sauce on dem
On the side, salad with blue cheese dressing, fruit salad with homegrown cantaloupes, and artisan bread from Kroger (whole garlic gloves)

Happy Plates.  

And may you be safe from the storm!

Thursday, August 23, 2012

Kick Started

Sometimes you need a real kick in the behind to get after it.  I had forgotten about this book I bought for a student a while back.  He enjoyed grilling hamburgers so I thought this would be good gift to expand the knowledge of grill mastering.  I came across the copy I bought for myself Tuesday night and it reminded me what I enjoy doing! I apologize if I've posted on this before...

Even if you "know how to grill," I would still recommend this book.  It has endless possibilities and will for sure inspire you to cook somethin', good lookin'.

Here's my personal dry rub I like to use on my pork products from ribs to shoulders and the loins (I make a lot at a time): 2 cups brown sugar, 1 cup chili powder, 1 cup paprika, 1/2 cup black pepper, 1/4 cup cumin, 1/4 cup garlic powder, 1/4 cayenne, 2 oz Kosher Salt.  Feel free to make changes. This is America after all.

I recently bought two shoulders from J and J Packing Co in Brookshire, Texas.  Freshest pork in town. Seriously.  I injected them with Tony Chachere's Honey Bacon BBQ and finished it off with the rub.  Let them marinade over night.  

The best method for these is on the pit for 6-8 hours at 250 degrees.  However, they cook very nicely in the oven and can make your house smell really good.  I keep them wrapped in foil or cook them in an aluminum tray to hold all of the juices.  The most important things to remember are slow and low, and LET IT REST for at least 15 minutes before messing with it.

Serve with beans or chocolate cake.

Happy Plates.

and finally here's a song to get the fire started: The Prodigy- Firestarter