Here’s a great use for that turkey stock. You can substitute any other vegetables you like for these.
Dr. BBQ’s Pulled Pork Stuffing
I’ve been making and promoting this recipe for years. It has never caught on, but maybe it will now.
Snappy Snow Pea Soup
Here’s a soup that’s fast and easy to make. It depends almost entirely on the flavor of the fresh snow pea, one of nature’s great vegetables. Add firm Japanese silken tofu to make a complete protein soup if you like soybean products. For a complete meal, serve this before a entrée of vegetable tempura. Read Dave DeWitt’s entire spicy spring soup article here.
Ingredients
6 cups Vibrant Vegetable Stock (see recipe here) or substitute your favorite stock
2 tablespoons sugar
4 tablespoons minced parsley
2 tablespoons minced garlic
4 tablespoons minced scallion
1/2 cup soy sauce
2 teaspoons ground ginger
4 teaspoons freshly ground white pepper
2 tablespoons chopped watercress
2 tablespoons chopped cilantro
2 cups snow peas cut diagonally
3 lemons, sliced thinly
Asian hot sauce, such as Sriracha, to taste
Instructions
In a pan, combine the water, sugar, parsley, garlic, scallion, soy sauce, ginger, and pepper and boil for 5 minutes. Add the watercress, cilantro, and snow peas and boil 3 more minutes. Transfer the soup to bowls, add the hot sauce to taste, and float the lemon wheels for garnish.
Snappy Snow Pea Soup
Here’s a soup that’s fast and easy to make. It depends almost entirely on the flavor of the fresh snow pea, one of nature’s great vegetables. Add firm Japanese silken tofu to make a complete protein soup if you like soybean products. For a complete meal, serve this before a entrée of vegetable tempura. Read Dave DeWitt’s entire spicy spring soup article here.
Ingredients
6 cups Vibrant Vegetable Stock (see recipe here) or substitute your favorite stock
2 tablespoons sugar
4 tablespoons minced parsley
2 tablespoons minced garlic
4 tablespoons minced scallion
1/2 cup soy sauce
2 teaspoons ground ginger
4 teaspoons freshly ground white pepper
2 tablespoons chopped watercress
2 tablespoons chopped cilantro
2 cups snow peas cut diagonally
3 lemons, sliced thinly
Asian hot sauce, such as Sriracha, to taste
Instructions
In a pan, combine the water, sugar, parsley, garlic, scallion, soy sauce, ginger, and pepper and boil for 5 minutes. Add the watercress, cilantro, and snow peas and boil 3 more minutes. Transfer the soup to bowls, add the hot sauce to taste, and float the lemon wheels for garnish.
Bacon-wrapped Bratwursts with Grilled Garlic and Habanero Relish
This recipe appeared in the article Bacon-Wrapped Brats and Dogs, Oh My on the Burn! Blog. (excerpted from The Tex-Mex Grill and Backyard Barbacoa Cookbook by Robb Walsh
Ingredients
1 package of your favorite hot dogs (usually 5-8 in a pack)
A matching number of center cut bacon slices
A matching amount of club rolls (sliced open like a clam shell)
1 chopped habanero pepper
10 chopped cloves of garlic
1 sliced green bell pepper
1 sliced medium onion
Olive oil
1 teaspoon cumin
1 teaspoon fresh ground black pepper
1 teaspoon sea salt
Assorted condiments (mustard, ketchup, hot sauce, mayo, etc)
Instructions
Make sure you wear gloves while chopping the pepper. Mix it in a small bowl with the garlic, a light drizzle of olive oil, the salt, pepper, and cumin. Next, make an aluminum foil packet, scoop the mixture into it, and fold it shut to seal it.
Fire up the grill. While it’s heating, sauté the onion and green bell pepper in a little olive oil with a little salt and pepper until the onion slices are clear and the bell pepper has changed to a more olive green in color. Turn off the heat but put a cover over the pan to keep the veggies warm.
When the grill reaches a medium-high heat, place the brats and the foil packet on it. Turn the sausages every 3 minutes until they’re almost done (they shouldn’t droop when you lift them with your tongs). You’ll also want to flip the packet after five minutes and let it grill during the next step. Take them off the grill for about five minutes. During that time, brush a little olive oil on one side of each bacon slice. Then, wrap each brat with a slice, corkscrew style, and place it back on the grill. Move the foil packet off to the side or remove it from the grill completely when you put the bratwursts back on the grill. Turn the sausages as before until the bacon is done. Grill the rolls at the same time, if desired.
Once the bacon is sufficiently grilled, remove everything from the grill. Make a bed of the vegetables in each roll, set a brat on it, garnish it with the relish, and add the condiments of your choice.