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1 package beans (use northern or navy) soaked for a couple hours. Soaking overnight is best.
1 onion, chopped
2 stalks celery chopped
1 clove garlic, pressed
1 bay leaf
4 TBLS medium hot salsa
4 TBLS Hot & Horsey
4 TBLS Hickory
¼ cup honey (or syrup)
1 tsp salt & pepper (or to taste)
1 tsp Italian seasonings
Combine all ingredients, bring to a boil, reduce heat to simmer and cook until tender (2 to 3 hours, less if soaked overnight)
1 29 oz. cans of Yams (1 lb. 13 oz. each can)
2 Tablespoons of butter
4 Tablespoons of Frawg N' Turtle apple butter
1 Tablespoons of brown sugar
2 Tablespoons of orange juice
¼ Cup of half and half or heavy cream
Miniature marshmallows to cover
Drain the yams reserving half the liquid from one can and put in a sauce pan to heat.
Add the butter, brown sugar and the Frawg N’ Turtle apple butter …heat through and
mash with a potato masher while adding the orange juice and cream. Move to a baking
dish and cover with miniature marshmallows. Heat in a 350 degree oven until hot and the marshmallows are golden brown.
2 medium butternut squash, halved lengthwise and seeded
4 teaspoons of butter
4 teaspoons of brown sugar
4 teaspoons of Frawg N' Turtle apple butter
Salt and pepper
Preheat oven to 400 degrees F.
Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon of butter in the middle
of each squash. Sprinkle brown sugar over each squash and add the teaspoon of Frawg N' Turtle apple butter on top.
Season with salt and black pepper. Roast 30 minutes, until flesh is fork-tender. This recipe is for small butternut squash,
If the squash are larger you need to increase the butter, brown sugar and apple-butter to 1 tablespoon.
2 TBSP Tadpole's Tuscan Rub
1 cup (2 sticks) unsalted butter, softened
2 teaspoons Tabasco brand pepper sauce
8 ears corn-on-the-cob
In small bowl, combine run, butter and Tabasco sauce. Mix well. Peel one side of corn husk away
from cob without removing completely, and loosen remaining husk. Do not remove silk. Brush
butter mixture over kernels and smooth back husk to original shape. Prepare grill. Place corn
directly onto coals. Cover grill with lid or foil tent. Cook 2 to 3 minutes. The outside husk will
be charred. Makes 8 servings.
3 large russet potatoes; (about 2 1/4 pounds)
1/4 cup olive oil
2 cloves garlic; minced
1/4 cup Frawg N' Turtle Cajn Rub
2 cups Mesquite chips
Prepare barbecue grill for direct cooking. Preheat oven to 425F. To prepare potatoes, scrub
under running water with stiff vegetable brush; rinse. Dry well and do not peel. Cut potatoes
in half lengthwise with chef's knife; then cut each half lengthwise into 4 wedges. Place
potatoes in large bowl. Add oil and garlic; toss to coat well. Sprinkle Cajn Rub over potatoes, toss to
coat well. Place potato wedges in single layer in shallow roasting pan. (Reserve remaining oil
mixture left in large bowl.) Bake in oven for 20 minutes. Meanwhile, cover mesquite chips with
cold water; soak 20 minutes. Drain mesquite chips; sprinkle over coals. Place potato wedges
on their sides on grid. Grill potato wedges, on covered grill, over medium coals 15 to 20
minutes or until potatoes are browned and fork-tender, brushing with reserved oil mixture
halfway through grilling time and turning once with tongs.
4 pounds medium sweet potatoes:
***Glaze***
2 tablespoons molasses
2 tablespoons Frawg N Turtle Apple Butter
Juice of 1/2 orange
1 tablespoon unsalted butter at room temp
salt and pepper to taste
dash nutmeg
Peel and slice lengthwise into 1/2" slices. Cook in boiling salted water to cover, 8-10 minutes.
You should be able to get a fork thru but feel resistance, and slices should not break apart -
obviously they need to hold up to the grill later. Drain 'em and cool to room temp. (I'll do this
in the AM or nite before; remove from fridge 30 minutes before grilling.) Mash glaze mixture
with back of a spoon till butter is incorporated Grill the slices 2-3 minutes per side over a
moderately hot fire, then brush with glaze and cook 30 seconds per side to finish the glaze
sprinkle a dash of nutmeg on top.
4 pounds strongly flavored greens
1 pound pork pork shoulder butt
apple hickory smoked sea salt and pepper to taste
Pepper vinegar or cider vinegar
Remove the stems from the greens and clean them thoroughly. Put them in a large pot with
just enough water to cover. Add the pork butt. Bring the water to a boil, lower the heat, and
simmer, partially covered, for 2 hours or until the greens are soft and the meat is falling apart.
Add salt and pepper to taste.