1 egg
6 hamburger buns, split
1/2 C. Coca-Cola, divided
1/2 C. crushed saltine crackers
1/4 C. finely chopped onion
6 T. creamy French salad dressing, divided
2 T. grated Parmesan cheese
1/4 t. salt
1- 1/2 lbs. ground beef

In a mixing bowl, combine the egg, 1/4 cup of Coca-Cola, cracker crumbs, onion, 2 tablespoons of the dressing, cheese and salt.

Add the meat and mix well; Form into six 3/4-inch thick patties.

For the sauce: Mix the remaining Coca-Cola and dressing.

Grill the meat over medium coals until desired doneness. Turn once, basting occasionally with sauce. Serve on buns. Remaining sauce may be used as a topping.

2 tbsp. olive or vegetable oil
2 tbsp. ground cumin
2 c. medium-diced white onion
4 tbsp. chopped fresh garlic
3 lbs. very lean ground beef
1 tbsp. ground black pepper
3/4 c. ground pure California chili powder
3 tbsp. salt ( or to taste )
2-28 oz. cans diced tomatoes with juice
3 fresh habanero chilies finely diced-BE CAREFUL! These are extremely hot. Use food handling gloves.
2-12 oz. cans pinto beans (can substitute kidney beans)
1 tbs. cayenne pepper or to taste
3 c. clarified beef stock or enough to cover (canned stock or water can substitute)
1 tbsp. Mexican oregano

Use heaviest pot if possible for even heat distribution. Sauté onions in olive oil until translucent. Add ground beef and cook thoroughly while stirring frequently. Do not overly “brown” the meat: cook thoroughly. Add ALL other ingredients and stir to fully incorporate.

Bring to low boil for three minutes. Turn heat down to medium simmer and cook for 1 hour skimming any fat that rises to surface. Stir frequently. Serve hot in earthen bowls topped with shredded cheddar, Monterey jack, and fresh salsa.

1pound beef stew meat, cubed
3 red potatoes, diced
1 pint oysters in liquor
6 button mushrooms, sliced
2 tbsps butter
1 tbsp parsley
1/2 cup onions, chopped
salt and pepper to taste
1/2 cup celery, chopped
2 (9-inch) pie crusts, with tops
1 tbsp garlic, chopped
2 tbsps flour
1 quart beef broth

Preheat oven to 350 degrees F. In a cast iron dutch oven, melt butter over medium-high heat. Season beef with salt and pepper and sear until brown on all sides. Remove from pot and set aside. Add onions, celery and garlic and sauté five minutes, or until vegetables are wilted. Add flour and, using a wire whisk, stir constantly until roux is achieved. Should black specks appear, discard and begin again. Add beef broth and meat and bring to a rolling boil. Reduce heat and simmer until beef is tender, approximately 20 minutes. Add potatoes and mushrooms and cook an additional 10 minutes. Add oysters and parsley and adjust seasonings to taste using salt and pepper. Spoon mixture into 2 (9-inch) pie crusts. Place pies on a large baking sheet and bake in oven for 35 minutes until golden brown. Serve while hot and bubbly.

1 1/2 cups crunched up tim’s cascade style hot jalapeno potato chips or spicy potato chips
1 lb hot pork sausage
1/2 cup Southern Comfort
3 tablespoons spicy horseradish seafood cocktail sauce
3-4 garlic cloves, minced
1/2 teaspoon dried ancho chile powder
3 tablespoons dried onion flakes (dried minced onion)
1/2 cup grated parmesan cheese
2 eggs, beaten
1 lb lean hamburger

Preheat oven to 350 degrees F.

Crunch up a bunch of Tim’s Cascade Style Hot Jalapeno Chips until you get about 1.5 cups worth.

Mix it with about 1/2 cup of Southern Comfort and 3 or 4 minced cloves of garlic and let it sit for about 15 minutes to soak inches Throw in 1/2 teaspoon of ancho chili powder, 3 tablespoons dried minced onion, 1/2 cup of grated Parmesan cheese, and 2 eggs, and stir it all together well.

Add 1 pound of lean hamburger and 1 pound of hot pork sausage and squish it all together really, really well with your hands (after you washed ‘em).

Pack the whole mess into a meatloaf pan, top it off with spicy horseradishy cocktail sauce, and bake it at 350 degrees for about an hour and a half.

Remove from the oven and let it sit for about 10 minutes before cutting into it. Enjoy!

1-1/2 pounds ground beef
2 slices Monterey jack cheese
2 teaspoons onion powder
1 packet brown gravy mix
1 teaspoon minced garlic
1 whole egg
1 teaspoon seasoning salt
1 onion
1 cup fresh sliced mushrooms
2 slices cheddar cheese

In a medium sized mixing bowl, put the first 5 ingredients, Mix Well.

Shape meat into burgers, grill. Saute’ onions and mushrooms until soft.

Prepare brown gravy mix as directed on package.

Serve hot on a hamburger bun.

Place onions/mushrooms on top of burgers, then cheeses, then pour on desired amount of gravy.

Add condiments as desired.

1/2 cup heavy cream
2 tsp. freeze-dried green peppercorns
3/4 cup white wine
1/4 cup unsalted softened butter
1/4 lb. gorgonzola cheese, softened
2 tsp. minced parsley
2 rib eye steaks (10-12 oz. each)

Mix together or cream the cheese and butter until smooth. Boil wine with peppercorns until reduced about 1 Tbsp. Add cream and reduce by half. Lower heat, add cheese mixture a little at a time. Add parsley. Remove from heat and keep warm. Grill steak to desired doneness. Serve with sauce when done.

1 1/2 Tbsp. chopped garlic
1 Tbsp. worchestershire sauce
1/2 tsp. Tabasco sauce
4 oz. 110/130 ct. shrimp
Ribeye filet
3 Tbsp. unsalted butter

Grill ribeye to your preference. Combine shrimp, tabasco, worchestershire sauce and garlic. Saute on medium heat until shrimp are almost done. Add unsalted butter swirling pan to incorporate.

1 cup flour
1 oz. blackening seasoning
4 oz. shredded potatoes (blanched)
1 – 10 oz. cut prime rib
1 cup milk
1 egg
2 oz. demi glace

Prime rib should be precooked by roasting in oven, rare, and sliced to a 10 oz. cut. Mix egg and milk to make an egg wash. Mix blackening seasoning with potatoes. Dust prime rib in flour, dip in egg wash, then encrust with potatoes. Pan sauté on both sides until golden brown. Make a pool of demi glace on serving plate. Place prime rib in pool of sauce. Serve with vegetable of choice.

2 Tbsp. corn
8 oz. New York strip steak
1 1/2 oz. green beans
1 oz. clarified butter
Pinch of red pepper flakes
1 oz. shrimp stock
1/4 tsp. chopped garlic
1 oz. white wine
1/2 Tbsp. shallots
Salt and pepper to taste
1 oz. clarified butter
2 oz. blackening seasoning
1 1/2 oz. crawfish tails
1 tsp. green onion
2 Tbsp. Roma tomatoes, diced

For succotash:

Heat skillet and add clarified butter. To butter, add shallots, garlic, red pepper flakes, green beans and corn. Saute for a minute, then add crawfish and diced tomatoes. Cook for another minute and add salt and pepper to taste. Deglaze with white wine and shrimp stock. Simmer for about 3 minutes. While succotash is cooking, heat skillet with 1 oz. clarified butter. Dredge steak in blackening seasoning and sear on both sides to desired doneness. Serve steak with succotash and garnish with green onion.

12 ounces bacon, diced
4 medium white mushrooms, chopped
1 small onion, finely chopped
1 1/2 lbs. extra lean ground beef
1 egg
1/4 cup evaporated milk or half and half
6 ounces shredded Swiss cheese
1/2 cup corn flake crumbs

Preheat oven to 350°F. In a large skillet, cook bacon until crisp but not burned. Remove with a slotted spoon to paper towels to drain and cool. Remove all but a tablespoon of the bacon fat from the skillet and saute the mushrooms and onions until tender. Allow to cool slightly.

In a large bowl, mix the beef, egg, and milk. Add the mushroom/onion mixture, all but a few spoonfuls of the Swiss cheese and all but one tablespoons of the bacon bits. Add the corn flake crumbs and mix well until blended. Shape into a loaf and place in a large loaf pan.

Bake at 350°F for about an hour, or until cooked through. Drain fat from the pan and sprinkle the reserved cheese and bacon on top. Bake an additional 5 minutes, or until cheese is bubbly. Allow to rest for 10 minutes before slicing.