Phil's Famous Stuffed Tex-Mex Burgers

                    Phil's Famous Stuffed Tex-Mex Burgers

1 1/2 lb hamburger 80/20 

1 lb ground pork

1 (4.25 oz) can minced olives

2 tbs ketchup

2 tbs Tapatio

1 1/2 tsp chili powder

1 1/2 tsp fajita seasoning
6 slices Pepper Jack cheese

8-10 oz shredded Pepper Jack cheese or feta, Blu-cheese, sharp cheddar etc...for stuffing.

5 pasilla peppers

12 slices thick cut bacon

6 onion rolls or your favorite hamburger bun

Toppings: shredded lettuce, onion, sliced tomato, avocado/guacamole, jalapenos

Tex/Mex sauce

3/4 cup sour cream

1/4 cup ketchup

1/4 cup Tapatio
1 tbs minced cilantro

Stir all ingredients together, cover and chill until ready to serve

1. Roast the peppers over an open flame until it bubbles, place the peppers in a zip-lock with a          damp paper towel and let then steam, 5-10 minutes. Peel, seed and save for later.
2. Combine first 7 ingredients. Shape mixture into 12 patties. Mold cheese into the middle of 6           patties and the top with remaining 6 patties. pinch around to seal all edges and mash slightly to         form a hamburger patty. Put patties on a tray and place in the refrigerator for 2 hours.
3. Pull patties out and let them get to room temperature.
4. Place on med/high heated grill (350-400) and cover, 4-6 minutes on each side or until done. A         minute before you pull the burgers top with bacon then cheese slices then your pasilla pepper.         Once melted pull and let set for 3-5 minutes before serving.
5. Serve on our rolls/buns.

* For the heat seekers grill some Serrano chilies (about 2 dozen) slice them up pretty small then          stuff them in the middle with the cheese and put some on top with the cheese and bacon.
   I love it this way!!! Till the next day anyway.

Sausage and Egg Hoagies

                              Sausage and Egg Hoagies

4 fresh sausage links (Italian, German, Polish your choice)

1 tbs extra virgin olive oil

1 clove garlic minced

1 lg coarsely chopped onion

1 lg coarsely chopped red bell pepper

1 tsp sugar

1/2 cup dry white wine

4 eggs

1/3 cup sour cream

Butter or margarine

4 hoagie buns

 smoked pepper sauce or your favorite pepper sauce

1. Lightly brown sausages evenly in skillet over med-high heat with 1/2 tbs olive oil

2.reduce heat to low, add wine, and cover and simmer until cooked throughout (about 15 minutes)

3. In a separate skillet, cook garlic onions and pepper in remaining olive oil over med-high heat.           Sprinkle with the sugar and cook stirring until they are caremlized.

4. Transfer cooked vegatables to pan with the sausage, cover and place over low heat to keep             warm.

5. Whisk together the eggs and sour cream in a bowl.

6. Scramble eggs in butter or margarine.

7. Serve sausages in a split hoagie bun topped with the scrambled eggs, pass the hot sauce.

   Can top with a crumbled Feta or anything you want to experiment with.

3 Peri-Peri Chicken Recipes

                            3 Peri-Peri Chicken Recipes

Peri-Peri Chicken #1

2 tbs coarsely chopped hot dry chilies

1 tsp salt

3 large cloves of garlic, crushed

1 cup sunflower oil

1 small chicken cut into 8 serving pieces

Serving Sauce

1/2 cup melted butter

1/4 cup lemon juice

1. Combine peppers, salt, garlic and half of the oil in the food processor and process until smooth

2. Pour mixture into a deep bowl and stir in remaining oil.

3. Place chicken into mixture and make sure all pieces are coated. Cover the bowl and marinate for     4-6 hours, turning once.

4. Broil chicken 2 inches away from the burner 7-8 minutes per side.

5. Melt butter with lemon juice; pour over the chicken and serve.

Peri-Peri Chicken #2

1 lb chicken tenderloins

1 cup flour. seasoned with salt and pepper

1/4 cup olive oil

3 cloves garlic, crushed

3 tbs chopped cilantro

2 tbs chicken bouillon

1 dried chile, seeded and crumbled

3 tbs lemon juice

3 tbs olive oil (for frying)

2 lbs potatoes, par broiled and quartered

Peri-Peri Basting sauce (see previous page)

1. Sprinkle chicken with the seasoned flour

2. Mix next 6 ingredients making a paste.

3. Toss chicken into the paste and coat.

4. Stir fry in the olive oil in hot frying pan for 5-8 minutes until chicken is cooked

5. Add the potatoes and peri-peri basting sauce and heat through.

6. Serve with extra peri-peri basting sauce.

7. Make a fresh salad with chopped onions,cubed avocados, diced cucumbers, cubed tomatoes,          cubed pineapple, etc.

Peri-Peri Chicken #3

1 chicken cut into serving pieces or 1/2 pound chicken meat cut into chunks

1 cup peri-peri sauce (any of the recipes from the previous page)

1/4 melted butter

1/4 cup lemon juice

1. Place the chicken in a zip lock bag, pour the peri-peri sauce inside, zip n' shake place in refrigerator for 2-3 hours.

2.Broil chicken 2 inches from the heat for 6-9 minutes on each side depending on temperature.

3. Melt butter and lemon juice with remaining peri-peri till melted and pour over chicken before           serving.

Peri-Peri Roasted Pork Loin

                             Peri-Peri Roasted Pork Loin

1 red bell pepper

4 cloves garlic

1 tsp salt

4 tbs olive oil

3 tsp peri-peri sauce (see recipes next blog page)

2-3 lb pork loin

1. Cut bell pepper into slices and place all ingredients in food processor, puree until smooth.

2. Pour marinade over the pork loin, cover and refrigerate over night.

3. Preheat oven to 350 degrees and cook pork for 40-45 minutes per pound, uncovered.

4. Slice and serve with pan juices drizzled over the top. 

Peri-Peri Sauces

                                  Peri-Peri Sauces

Peri-Peri Sauce #1

4-6 hot chilies (cayenne, pequins)

2-4 cloves garlic

2 tbs lemon juice

1 cup olive oil

dash salt

1. Remove stem from chili's and chop

2. Mince garlic

3. combine all ingredients in a glass jar place in refrigerator will keep for 30 days

Peri-Peri Sauce #2

1/2 cup olive oil

3 gloves garlic crushed

1-2 tsp dried peri-peri

1 tbs cilantro

Salt & pepper to taste

1. Place all ingredients in the food processor, process until smooth store in glass jar and refrigerate

Double Whammy Peri-Peri Sauce

1 cup olive oil

1 cup whiskey

1 handful dried cayenne or pequins

1. Combine all ingredients in a glass jar, let stand for a month or two, shake before using.

Peri-Peri Paste for Milder Taste Buds

4 tbs lemon juice

4 tbs olive oil

1 tbs peri-peri powder

1 tbs paprika

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1. Mix all above into a paste

Peri-Peri Sauce for Chicken Basting

1/2 cup olive oil

3 cloves garlic, crushed

3 tbs chopped cilantro

2 tsp chicken stock powder

2-4 tsp peri-peri powder

3 tbs lemon juice

1. Mix all above into a paste

P.T.'s Sweet-Hot BBQ Sauce

                            P.T.'s Sweet-Hot BBQ Sauce

2 8-oz cans tomato sauce

1 1/3 cup cider vinegar

1/2 cup light brown sugar

1 tsp molasses

2 tsp whole grain mustard

1 tsp garlic powder

1 tsp onion powder

1- 2 tsp crushed red pepper flakes (or 1 tsp Dave's Insanity*)

1 tsp salt

1 tsp black pepper (or more to taste)

1/2 tsp cayenne

dash of hot pepper sauce

dash of Worcestershire

Mix all ingredients in a sauce pan, cook over medium heat 10 min. or until thickens.

Put in the fridge.

* I have Dave's and 3 other HAH (hot as hell) sauces, use any you have they all work.

Tex-Mex Chicken Crunchies

                             Tex-Mex Chicken Crunchies

8-10 servings takes about 1 hour 

Ingredients

1/2 cup Bisquick original all purpose baking mix

1 lg egg

1/2 cup red enchilada sauce

2 cups crushed spicy tortilla chips

1/4 cup minced fresh cilantro leaves

6 skinned and boned chicken breast halves, cut into 1 1/2-inch pieces

1 cup vegetable oil

Ranch dressing

Barbecue sauce

Directions

Place baking mix in a shallow dish. Whisk together egg and enchilada sauce in a small bowl. Stir together tortilla crumbs and cilantro in a separate shallow dish.

Dredge chicken pieces in baking mix; dip in egg mixture, and dredge in crumb mixture. Cover chicken, and chill 30 minutes.

Pour oil into a large skillet; heat to 375 degrees F. Fry chicken, in batches, 3 minutes on each side or until brown. Drain on wire racks over paper towels. Serve chicken with ranch dressing or barbecue sauce.