Dirty Goat Crostini

Posted on September 9, 2012 by

Ingredients

  • Pulled Pork covered in your favorite bbq sauce
  • Goat Cheese
  • Todd’s Dirt
  • Fresh Bread

Directions

  • In a small bowl, combine the goat cheese and some Original Todd’s Dirt.  Mix in some Dirt until there is good coverage throughout the cheese.
  • Cut the bread into hearty slices – 3/4 – 1 inch thick.
  • Spread a thick coating of the goat cheese dirt mixture prepared above on each slice of bread.
  • Place the slices on a grill on low-medium heat.
  • Heat pork in a frying pan
  • Grill bread slices until the bottom has some nice color and is crispy.  Top with pork and serve immediately

Great for an appetizer or a meal!

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Grilled Sweet Potatoes

Posted on July 21, 2012 by

Ingredients

  • 4 sweet potatoes, unpeeled
  • 1 lime
  • Course sea salt
  • Cayenne pepper
  • Todd’s Cajun Dirt
  • Olive oil
  • Black Pepper
  • White Pepper
  • Fresh Garlic
  • Fresh Cilantro

Directions

  • Partially cook the potatoes whole, in boiling water until they can easily be stabbed with a fork.
  • In a large ziplock bag, add 1/4 cup of olive oil, fresh lime juice, and spices.  Mix well.
  • Once potatoes are cool, cut into wedges and places in the ziplock bag.  Mix around to get a good coat on all sides.
  • Let the potatoes sit in the bag and marinate for 5 – 10 minutes.
  • Grill over medium heat until golden brown on all sides

That’s it – enjoy!

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Carne Asada Marinade

Posted on December 2, 2011 by

Ingredients

  • 1/2 Cup Olive Oil
  • Salt/Pepper
  • Original Todd’s DIRT
  • 2 limes, juiced
  • 1/2 bunch fresh cilantro, chopped
  • 2 jalapeno peppers, seeded and diced
  • 4 tablespoons white vinegar
  • 3 pinches of sugar
  • 2 pinches of cumin

Directions

  • Combine all ingredients in a zip-lock bag and mix well together.
  • Add in flank/skirt steak.
  • Mix around in bag to get coverage on all pieces of meat.

Seal bag and let marinate in fridge for 24 hours before cooking.

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Green Bay Packers 9-0 Chili

Posted on November 14, 2011 by

This recipe was crafted from a number of other recipes out there, and made for the first time on November 14th, 2011 for the Monday Night Football Green Bay Packers 45 – 7 victory over the Minnesota Vikings.

Ingredients

  • 2lb Ground Beef
  • 1lb Ground Pork
  • 1-2lb Bacon
  • 3 cans chili beans (15 oz)
  • 1 can spicy chili beans (15 oz)
  • 3 cans diced tomatoes (15 0z)(unseasoned)
  • 1 can stewed tomatoes (15 oz)(unseasoned)
  • 1 can tomato paste (6 oz)
  • 2 large yellow onions, diced
  • 2 green peppers, diced
  • 3 jalapeno peppers, diced
  • 5 stalks of celery, diced
  • beef bouillon, 3-4 cubes or 2 tablespoons of granulated
  • 12oz beer (miller highlife is what I used)
  • 1/2 cup of chili powder
  • 6 cloves of garlic
  • 1 teaspoon of: basil, salt, pepper, sugar
  • 1 tablespoon of: oregano
  • 2 tablespoon Worcestershire sauce
  • 3 tablespoons of: cayenne pepper, paprika, Todd’s Bayou Dirt
  • Louisiana Hot Sauce
  • Tabasco

Directions

  • Cook bacon, and cut into strips/bacon bits.
  • In large stock pot, add in ground beef and ground pork until browned.  Drain excess grease.
  • Once browned, add in chili beans, diced tomatoes, stewed tomatoes, tomato paste and bacon – stir mixture
  • Add in onions, celery, green peppers, jalapeno pepper
  • Add in Worcestershire sauce, hot sauces (to taste), beef bouillon, beer and seasonings
  • (Optional) Add in a small box of elbow macaroni 30 minutes before serving

Let mixture simmer on stove on low heat for 3 to 4 hours.  Serve with sour cream, cheese and saltines.

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DIRTY Oven Roasted Potatoes

Posted on October 16, 2011 by

Ingredients

  • 4lbs Red Potatoes
  • Onion
  • Garlic
  • Butter
  • Olive Oil
  • Todd’s Cajun DIRT

Directions

Wash red potatoes.  Cut them into quarters and place in large bowl.  Melt 1/2 cup of butter, mix with 1/2 cup of olive oil and generous amounts of Cajun Dirt.  Poor butter/oil mixture over red potatoes and mix well.  Lightly cover potatoes with Parmesan cheese.  Pour into 9×13 pan and cover with foil.

Bake at 375 degrees for 50 – 60 minutes, or until potatoes are golden brown and soft when poked with a fork.

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Country Fried Steak

Posted on October 10, 2011 by , and

Ingredients

Steak

  • Flour
  • Todd’s Dirt
  • 2 Cups Buttermilk
  • 2 Large Eggs
  • 8 Cube Steaks
  • Canola Oil

Gravy

  • Butter
  • Flour
  • Todd’s Dirt
  • Milk
  • Water
  • Onion
  • Mushrooms

Directions

Steak: Combine 4 cups of flour, and an ample amount of Todd’s Cajun Dirt.  Mix thoroughly.  In separate bowl, poor in buttermilk and two eggs – beat eggs and mix together (I prefer to use a 9×9 pyrex dish).

Take the cube steak, and dredge it thoroughly in the dirty flour mixture.  Brush off excess, and dip it into the egg and buttermilk mixture.  Finally, dredge it again in the dirty flour mixture.  Be sure everything has good dirty flour coverage, brush off excess and set aside for a few minutes.

Heat roughly a 1/2 cup of oil on medium high heat in a skillet.  Cook on each side for roughly 5 minutes – or until done.  When done frying, place in oven to keep warm.

Optional: In separate pan, saute sliced mushrooms and sliced onions which will later be added to the gravy.

Gravy: Once the steaks have been cooked, drain excess oil from frying pan and discard.  Place frying pan on stove.  Melt 4 tablespoons of butter, and mix in 2 to 3 tablespoons of the dirty flour mixture.  Add more flour as needed to get a paste like consistency.

Slowly add water and milk to the paste, stirring and bringing to a boil.  If you like the gravy thicker, cut back on the amount of liquid added.

Optional: Mix in sauteed mushroom and onion mixture and get gravy to desired consistency

Best served with biscuits and mashed potatoes.

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Apple Crisp

Posted on October 2, 2011 by

Ingredients

  • 1 Cup Soft Butter
  • 2 Cups Sugar
  • 2 Cups Flour
  • 8-10 large apples or 16-20 medium apples
  • 1 tsp cinnamon

Directions

  • Preheat oven to 375 degrees
  • Layer 13×19 pan with 1 1/2 inches of sliced, peeled apples.
  • Sprinkle apples with 1 cup of sugar and cover with cinnamon
  • Soften 1 cup of butter, and mix in 2 cups of flour, and 1 cup of sugar.  Thoroughly mix and crumble on top of apples

Bake for 50 – 60 minutes, or until bubbling and top is golden brown.  Serve warm with a scoop of vanilla ice cream for an extra treat.

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Chocolate Chip Cookies

Posted on September 10, 2011 by

Note: This recipe is based on the Nestle Toll House Chocolate Chip Cookie recipe

Ingredients

  • 2 Cups Wheat Flour
  • 2 1/2 Cups All-Purpose Flour
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 2 cups of smart balance, softened
  • 1 stick of butter (1/2 cup), softened
  • 1 1/2 cups granulated sugar
  • 1 cup light brown sugar
  • 1/2 cup dark brown sugar
  • 2 tsp. vanilla extract
  • 4 large eggs
  • 4 cups Nestle Toll House Semi-Sweet Chocolate Morsels (2 12-oz pkg) – mix it up with white chocolate chips

Directions

  • Preheat oven to 375 degrees
  • Combine flour,  baking soda, granulated sugars, brown sugars and salt in large bowl – mix well
  • Combine remaining ingredients in medium bowl (except for chocolate chips) – mix well
  • Combine medium bowl into large bowl, add chocolate chips and mix well.  Add additional flour/butter if necessary.

On greased cookie sheets, use an ice cream scoop to drop cookies on the sheet (I use a 4 table spoon – 56MM steel scoop).  Cook for roughly 20-24 minutes – or until done.

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Chicken Tacos

Posted on January 19, 2011 by

Ingredients

  • Chicken Breasts (Boneless)
  • Olive Oil
  • Taco Seasoning
  • Old Bay
  • Soft shell tortillas (I prefer wheat)
  • Taco toppings

Directions

Finely dice chicken and add it into a medium/large frying pan with olive oil.  Layer on ample amount of both taco seasoning and old bay.  Cook the chicken until done, serve on tortilla with toppings and spanish rice.  Enjoy!

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Fried Potatoes

Posted on January 16, 2011 by

Ingredients

  • Red Potatoes
  • Onion (1 medium)
  • Garlic (1 bulb)
  • Old Bay
  • Sweet Paprika (German)

Directions

  • Dice the onion and garlic, place in a pan with olive oil.
  • Coarsely chop the potatoes.  Once complete, add to the pan.  If necessary, add a little more olive oil.
  • Generously cover the potatoes with Old Bay.  Stir the mixture to combine everything together.
  • Add a light layer of Sweet Paprika on the potatoes.  Stir mixture.

Keep the stove on medium/high.  Cover the potatoes and let cook 10 – 15 minutes, stirring/flipping every few minutes.  The goal is to get a nice brown crunch on the potatoes – that’s how you know they are done.  Enjoy!

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