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  • Another GREAT 4th of July dish!

    Posted by Mike DuBord

    Pork Tenderloin With Plum BBQ Sauce

     

    Ingredients

    • 1/2 cup sugar
    • 1 cup water
    • 1 (1-inch) piece peeled ginger, grated
    • 4 plums, sliced
    • 1 teaspoon five-spice powder
    • 1/2 lemon, juiced
    • 1/3 cup hoisin sauce
    • 2 pork tenderloins, silver skin removed
    • Vegetable oil
    • 2 tablespoons grill seasoning
    • 1 tablespoon ground coriander

    Directions

    Heat a grill pan, broiler or grill to high heat.

    Heat the sugar and water in a medium pot over medium-high heat. When the mixture reaches a bubble, reduce the heat to medium-low and add the ginger, plums and five-spice powder. Simmer for 10 minutes, then stir in the lemon juice. Remove from the heat and let cool for about 5 minutes. Add the plum mixture to a blender or food processor and process until smooth. Pour into a medium bowl and stir in the hoisin sauce. Reserve.

    While the plums are cooking, put the pork tenderloins on a sheet pan and coat with oil, grill seasoning and coriander. Grill, or broil 6 inches from heat, until just firm, about 20 to 22 minutes. Remove from the grill to a cutting board and tent with foil. Let rest for about 5 minutes, then slice and arrange on a platter. Top with the plum barbecue sauce and serve.

     

  • Beer Can Chicken

    Posted by Mike DuBord

    Beer Can Chicken, A Yooper Tradition

    Ingredients

    Beer Can Chicken Rub:

    • 2 tablespoons smoked paprika
    • 2 tablespoons salt
    • 2 tablespoons onion powder
    • 1 tablespoon cayenne pepper
    • 1 tablespoon ground cumin
    • 2 teaspoons dried thyme
    • 2 teaspoons dried oregano
    • 2 teaspoons black pepper
    • 2 teaspoons garlic powder

    For the Chicken:

    • 4 pounds chicken, washed and dried
    • Vegetable oil
    • Beer Can Chicken Rub
    • 1 (12-ounce) can beer

    Directions

    For the chicken rub:

    In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.

    For the chicken:

    Preheat your grill to medium-high heat.

    Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

     

  • Chicken Tetrazzini

    Posted by Mike DuBord

    Chicken Tetrazzini   One of my favorite Pasta Dishes!

    Lots Of Ingredients But Trust Me...WELL WORTH THE TIME.

    Ingredients

    • 9 tablespoons butter
    • 2 tablespoons olive oil
    • 4 boneless skinless chicken breasts
    • 2 1/4 teaspoons salt
    • 1 1/4 teaspoons freshly ground black pepper
    • 1 pound white mushrooms, sliced
    • 1 large onion, finely chopped
    • 5 cloves garlic, minced
    • 1 tablespoon chopped fresh thyme leaves
    • 1/2 cup dry white wine
    • 1/3 cup all-purpose flour
    • 4 cups whole milk, room temperature
    • 1 cup heavy whipping cream, room temperature
    • 1 cup chicken broth
    • 1/8 teaspoon ground nutmeg
    • 12 ounces linguine
    • 3/4 cup frozen peas
    • 1/4 cup chopped fresh Italian parsley leaves
    • 1 cup grated Parmesan
    • 1/4 cup dried Italian-style breadcrumbs

    Directions

    Preheat the oven to 450 degrees F.

    Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

    Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.

    Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

    Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

    Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

  • A Flashier Corn On The Cob

    Posted by Mike DuBord

    Jalapeno-Lime Corn On The Cob

    Ingredients

    • 1 stick butter
    • 1 lime, juiced and zested
    • 1 small jalapeno, seeded
    • 1 clove garlic
    • 1 teaspoon sweet paprika
    • 6 ears corn on the cob, husked
    • 1 slice bread, of any kind
    • Coarse salt

    Directions

    Combine butter, lime, jalapeno, garlic and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place in freezer until ready to serve.

    Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (and fight over the hot buttered bread slice!)

     

  • Great Side Dish For Your 4th Of July Feast

    Posted by Mike DuBord

    ALFREDO POTATO? YUM!

    Ingredients

    • 2 large baking potatoes
    • 1 cup prepared Alfredo sauce
    • 1 teaspoon garlic powder
    • 1/2 teaspoon pepper
    • 1/8 teaspoon dried thyme
    • 1 cup shredded Cheddar cheese, divided
    • 1/2 cup shredded mozzarella cheese

    Directions

    1. Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 6 minutes or until tender. Allow potatoes to cool slightly.
    2. Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme. Stir in 1/2 cup cheddar cheese and mozzarella cheese.
    3. Cut potatoes in half lengthwise. Scoop out the pulp, leaving a thin shell.
    4. Mash the pulp and add to the sauce mixture; mix well. Spoon into potato shells. Sprinkle with remaining cheddar cheese. Microwave on high for 1 minute or until cheese is melted.

     

  • 4th Of July Grilled Steak Recipe

    Posted by Mike DuBord

    Grilled Beef Tenderloin With A Brandy-Cream Sauce

     
    2 to 4 servings Prep: 20 minutes
    Bake: 10 minutes
    View Nutrition Facts

    Ingredients

    • 1  tablespoon olive oil
    • 2,  1-1/2-inch-thick beef tenderloin steaks (8 ounces each)
    •   Salt and pepper
    • 2  cups sliced fresh mushrooms
    • 2  green onions, thinly sliced
    • 1/3  cup brandy
    • 1  cup whipping cream

    Directions

    1. In a large skillet, heat olive oil over medium heat. Sprinkle both sides of steaks with salt and ground pepper; add to hot skillet. Cook for 2 minutes on each side or until brown. Transfer to a 2-quart rectangular baking dish. Bake the steaks, uncovered, in a 400 degree F oven for 10 to 13 minutes for medium-rare doneness (145 degree F).

    2. For brandy-cream sauce, in the same skillet cook mushrooms and onions over medium heat till just until tender. Remove the pan from heat; add brandy. Carefully ignite brandy with a long match (mixture will flame up). Or don't ignite brandy; return to heat and simmer, uncovered, for 4 minutes or till most of the liquid is evaporated. When the flame is gone or most of the liquid has been evaporated, add whipping cream. Bring the sauce just to boiling. Boil gently for about 8 minutes or until reduced to 1 cup, stirring frequently. Season with salt and pepper.

    To serve, place steaks on warm serving plates and spoon the sauce over the meat. Makes 2 to 4 servings.

     

  • A Great Side Dish For Your 4th Of July Menu

    Posted by Mike DuBord

    Grilled Sweet Potatoes With Lime & Cilantro

    Ingredients

    • 3 sweet potatoes, unpeeled
    • Kosher salt
    • 2 teaspoons finely grated lime zest
    • Pinch of cayenne pepper
    • 1/4 cup canola oil
    • Freshly ground pepper
    • 1/4 cup finely chopped fresh cilantro

    Directions

    Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.

     

    Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.

     

    Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

  • Holiday Grillin At It's Finest!

    Posted by Mike DuBord

    Your 4th Of July Celebration Will Rock With This Double Cheddar Cheeseburger With Grilled Vidalia Onion And Horseradish Mustard!

    Ingredients

    • 2 pounds freshly ground chuck
    • Salt and freshly ground black pepper
    • 8 slices white Cheddar, sliced 1/4-inch thick
    • 8 slices yellow Cheddar, sliced 1/4-inch thick
    • 8 hamburger buns
    • Horseradish Mustard, recipe follows
    • 8 leaves Romaine Lettuce
    • Grilled Vidalia Onions, recipe follows
    • Dill pickles, sliced
    • Ketchup

    Directions

    Preheat grill or a cast iron skillet to high.

    Divide the beef into 8 (4-ounce) burgers. Season on both sides with salt and pepper, to taste. Grill or cook in the skillet for 3 to 4 minutes on each side for medium-rare doneness. During last minutes of cooking add 2 slices of cheese to each burger, cover grill and let melt, approximately 1 minute. Place burger on bun and top with Horseradish Mustard, lettuce, Grilled Vidalia Onions, pickles and ketchup.

     

    Horseradish Mustard:

    1/2 cup Dijon mustard

    2 tablespoons prepared horseradish, drained

    Whisk mustard and horseradish together in a small bowl.

     

    Grilled Vidalia Onions:

    • 2 Vidalia onions, sliced crosswise, 1/4-inch thick slices
    • 2 tablespoons olive oil
    • Salt and freshly ground black pepper

    Brush olive oil on both sides of the onions and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side until golden brown.

     

     

  • You Can't Enjoy A Great Father's Day Meal Without A Great Dessert

    Posted by Mike DuBord

    GRANNY DUBORD'S APPLE CRISP...YUM!

    Ingredients

    Filling:

    • 5 Granny Smith apples, peeled, cored, chopped small
    • 1/4 cup finely chopped pecans
    • 3 tablespoons all-purpose flour
    • 1/2 cup brown sugar
    • 2 tablespoons maple syrup
    • 1 tablespoon lemon juice

    Topping:

    • 3/4 cup all-purpose flour
    • 1/3 cup brown sugar
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 6 tablespoons chilled butter, cut into pieces
    • 1/4 cup coarsely chopped pecans

    Directions

    Preheat oven to 350 degrees F.

    For the Filling:

    • Mix all the ingredients together. Place into 7 to 8-ounce ramekins.

    For topping:

    Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.

    Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.

  • Dad's Breakfast In Bed

    Posted by Mike DuBord

    APPLE-MAPLE CHICKEN SAUSAGE BREAKFAST SAMMIES

    Ingredients

    • 1 tablespoon vegetable oil, 1 turn of the pan
    • 4 tablespoons butter, divided
    • 1 pound ground chicken breast
    • 1 small McIntosh apple peeled and finely chopped
    • 1/4 cup pure maple syrup, eyeball it
    • 1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
    • 1 teaspoon poultry seasoning
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon freshly grated nutmeg, eyeball it
    • 4 jumbo/sandwich size English muffins, fork split
    • 8 large eggs
    • Splash of cold milk
    • Salt and pepper
    • 1/4 pound Cheddar, thinly sliced or shredded

    Directions

    Preheat broiler and preheat a medium skillet over medium-high heat with 1 tablespoon oil and 1 tablespoon butter. Mix chicken with apple, syrup, grill seasoning, poultry seasoning, cinnamon and nutmeg and score the meat into 4 sections. Form 4 large, thin patties and set into hot butter and oil. Cook 5 minutes on each side.

    Place fork split muffins on broiler pan and toast. Butter toasted muffins and reserve.

    Heat a second nonstick skillet over medium heat and melt a tablespoon of butter in the pan. Beat eggs with milk, salt and pepper and scramble to desired doneness.

    Pile 1 sausage patty, 1/4 of the eggs and Cheddar cheese on each of 4 muffin halves. Return muffins to broiler to melt cheese, 1 to 2 minutes, then set tops into place and serve.

     

  • Grilled Salmon That Will Make Dad Forget About All The Bad Things You Did When You Were A Kid.

    Posted by Mike DuBord

    GRILLED SALMON WITH SHERRY VINEGAR HONEY GLAZE

    If you don't have sherry vinegar on hand, replace with balsamic.

    Ingredients

    • 1 cup sherry vinegar
    • 2 tablespoons Dijon mustard
    • 1/4 cup honey
    • 1 tablespoon ancho chile powder
    • Salt and freshly ground pepper
    • 4 salmon fillets, 6 ounces each

    Directions

    In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey, and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium.

  • Father's Day Chicken He WON'T Forget

    Posted by Mike DuBord

    CORN FRIED CHICKEN WITH ANCHO HONEY    AND    BUTTERMILK - BACON SMASHED POTATOES

    Ingredients

    Chicken:

    • 1 whole chicken (3 to 4 pounds) cut up
    • 3 cups buttermilk
    • Peanut oil
    • Salt and freshly ground pepper
    • 3 cups all-purpose flour seasoned with salt and pepper
    • 4 large eggs, mixed with 2 tablespoons of water and seasoned with salt and pepper
    • 2 cups blue cornmeal, seasoned with salt and pepper

     

    • ANCHO-HONEY SAUCE
    • 1 cup honey
    • 2 tablespoons ancho chile powder

    Buttermilk-Bacon Potatoes:

    • 2 pounds red bliss potatoes, skin on and boiled
    • 3 tablespoons butter
    • 1 cup buttermilk
    • 4 cloves roasted garlic, smashed to a paste
    • 1/2 cup cooked bacon, crumbled
    • Salt and freshly ground pepper

    Directions

    For the Chicken: Place chicken in a large baking dish, add buttermilk, turn to coat. Cover and place in refrigerator for at least 4 hours. Heat 1-inch of the peanut oil in a cast iron skillet to 350 degrees F. Remove the chicken from the buttermilk, pat dry and season with salt and pepper. Dip each piece of chicken in the flour and pat off excess. Dip in the eggs then cornmeal. Slowly add the chicken pieces to the hot pan skin-side down in batches. Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes. Drain on paper towels and transfer to a platter. Drizzle with the Ancho Honey Sauce.

    For the Ancho Honey Sauce: Mix all ingredients together until blended.

    For the Buttermilk-Bacon Potatoes: Combine all ingredients in a medium bowl and smash, don't puree.