Tag Archives: Spicy Mustard

A Twist

For most of my blog entries, I put a lot of time and effort into each creation, working hard to connect with my reader and trying to bring a little levity to an otherwise “stale” subject matter.  However, as most of you may have figured out by now, I am no master of the English language and writing/grammar has never been one of my strong points.

As we enter into the holiday season, I have many recipes I want to share with you.  In the past, I have tried to post new recipe blogs every 7 to 10 days, with most of the time span being the result of creating a good lie and/or story to highlight a great recipe.  With the eating season upon us, my “twist” is to post recipes more often, with the emphasis being more about the recipes and less about the connection.  As much as I would like to keep you entertained, I don’t have a strong enough liver or enough bullschit to keep up with this aggressive plan.  So sit back, put on that apron and hope you enjoy the change.

Holidays are a time for sharing and a time to make lasting memories.  Some of my fondest memories are holidays at Grand Lake O’ The Cherokees, surround by friends and family.  As with most Lake memories, food and beverage played a vital role.  From White Trash Hors d’ Oeuvres1 to Welch’s Holiday Beef Tenderloin, food was ever plentiful and always taste better at the Lake. 

As its name might suggest, White Trash Hors d’ Oeuvres are less about appearance and more about taste.  Without fail, they are the first to go at any holiday gathering, though few will actually admit to liking them.  I assure you, it has nothing to do with the taste, for they are one of the most delightful holiday treats around.  No, it’s about perception; it’s about trying to be something you aren’t.  Admit it or not, deep down, we all have a little “white trash” in us; some just have the courage to embrace it.

White Trash Hors d’ Oeuvres

1  cheap canned biscuits

1  package Li’l Smokies

Preheat oven to recommended temperature on canned biscuits.  Next quarter the biscuits (use halves if you prefer a little more bread) and around a Li’l Smokie.  Place wraps on a non-stick cookie sheet and baked for approximately 8 minutes.  Once golden bread, remove and let cool.

Aunt Lynne’s Hot Mustard

1c  Coleman’s Dry English Mustard

1c  malt vinegar

1c  sugar

3  eggs

The night before, combine mustard and malt vinegar in a glass bowl and refrigerate overnight.  After allowing the mustard mixture to sit overnight, combine mixture and remaining ingredients in a double boiler, place over medium heat and stir constantly until thickened.  Let cool and serve with Hors d’Oeuvres.  

Special Note:  This recipe comes from an amazing book written by Mary Ann Hille, called Ruby The Rowboat, Stinkbait, And Other Fishy Stories.  It is a memoir about her husband Joe Bob and the influence he and everyone else from Boat & Bottle Cove had on all of our lives.  We are truly blessed to have lived these experiences and are better people today because of Joe Bob.  

For your holiday treats and accoutrements, check us out at www.schitbird.com


Seasonal Wood

As the dog days of summer come to a close and fall is ushered in, a sense of delight and excitement has come over me.  Hot, oppressive days have been replaced by cool, crisp mornings.  Say what you will, but autumn is a magical time and seems to make my trousers feel kinda funny. 

If you are like me, there is no better way to spend an afternoon than with friends and family watching football, drinking beer and munching on a few nibblets.  The old game time standby amongst my family would have to be a big bowl of Rotel; however, from time to time, a seven layer dip or a vat of guacamole will tied us over.  That said, what I am about to share with you may change the rules a bit.

If you have not tried any of the Schitbird sauces or seasoning blends, then shame on you.  If you have, you know that I love me some “spicesty”.  One of my favorite fiery culinary treats is the stuff jalapeno.  As with most things I do, I like to go full throttle with my japs.  With the help of a little Hell Bitch Cajun Seasoning, some Mexican chorizo and of course a little pork fat, these poppers will make your lips go “Ump, Bop, Bop”.

Bad Ass Jalapeno Poppers

24   jalapeno peppers

¼ lb smoked gouda, grated

¼ lb Monterey jack, grated

½ lb. ground Mexican chorizo

¼ c  red onion, chopped

1   egg

½ c  cream cheese, softened

3 T  sour cream

1 t   Hell Bitch Cajun Seasoning

 24 slices bacon

 Brown chorizo in skillet over medium-high heat.  Drain and let cool.  Once cooled, combine chorizo, cheese, red onion, egg, cream cheese, sour cream and Hell Bitch Cajun Seasoning.  Make a slit down the middle of the pepper lengthwise and remove seeds.  Stuff cheese mixture in middle of pepper, wrap with bacon and secure with a toothpick.  Grill over medium heat for 15 to 20 minutes.

To make stuffing the peppers easier, place cheese mixture in a large plastic Ziploc bag, cut one end and use it like a piping bag.

Check us out at www.schitbird.com 


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