The Eat Food NOT Money Cookbook

Barbecue sauce

Barbecue, or as we have always called it, BBQ is just not the same without a good sauce. I’d like to share three of mine today. They are all good on any kind of meat or grilled seafood. This first one is very simple and is particularly good on chicken. The second takes a little time but is worth the wait. It’s excellent on pork. The third is perfect when grilling fish or shrimp. It can be used to baste the seafood while it is grilling or is also good as a marinade before grilling.

BBQ sauce #1
(Makes about 3/4 cup)

What you’ll need:

  • 2 Tbl Worcestershire
  • 1/2 lb (2 sticks) butter
  • 2 Tbl vinegar
  • 12 drops Tabasco sauce

Mix all together and heat over medium heat until mixture comes to a boil. Remove from heat. Use immediately.

Cost:
Worcestershire sauce – $1.79
butter – $2.38
vinegar (small) – $0.92
Tabasco sauce – $1.59
Total – $1.66

BBQ sauce #2
(Makes about 3 cups)

What you’ll need:

  • 1 clove garlic, chopped finely
  • 1 medium onion, minced
  • 3 Tbl butter
  • 2 Tbl vinegar
  • 1 Tbl orange juice
  • 6 Tbl brown sugar
  • 2 c ketchup
  • 1 c water
  • 1 1/2 c finely diced celery
  • 3 tsp salt
  • 1 tsp mustard
  • 1 tsp cinnamon
  • 4 Tbl Worcestershire
  • small can of crushed pineapple

In a large, deep pot, saute the garlic and onion in the butter. Mix in remaining ingredients. Allow to simmer for 45 minutes adding water if it becomes too thick. Let cool 10 minutes before using.

Cost:
garlic clove – $0.50/1 head
yellow onions (3 lbs) – $0.99
butter – $2.38
vinegar (small) – $0.92
orange juice – $2.99/gallon
brown sugar – $1.44
ketchup (small) – $1.58
celery – $0.99
mustard – $1.28
Worcestershire sauce – $1.79
crushed pineapple – $1.09
Total – $3.55

BBQ sauce #3
(Makes about 1 3/4 cups)

What you’ll need:

  • 1 c peanut or sesame seed oil
  • 1/4 c soy sauce
  • 1/2 c sherry

Mix all together well.

Cost:
oil (small) – $2.28
soy sauce $1.89
sherry – $2.00
Total – $2.89

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January 3, 2010 Posted by | -sauces/toppings/marinades/dressings, MAIN DISHES | , , , , , , , , , , , , , , , , , , , , | 1 Comment

Shrimp & Okra Gumbo

This recipe is quick and easy if you need to feed a crowd.

What you’ll need:

2 Tbl bacon fat
3 c sliced okra
2 onions, chopped
6 green onions, chopped
2 lb shrimp, peeled and deveined and cut in half
½ can tomato sauce
2 red peppers, chopped
3 cloves garlic, roughly chopped
1 bell pepper, chopped
1 bay leaf
8 c water
1 tsp salt

Cook, covered, the okra, onions and bell pepper in the bacon fat until okra is almost tender. Stir in the tomato sauce and cook 1 minute. Add remaining ingredients except shrimp. Heat to boiling then cook an additional 10 minutes. Add shrimp. Cover and simmer over low heat for 20 minutes. Serve with steamed rice. Feeds 8.

Cost:
okra – $3.99/lb
onion – $1.12
small onions – $1.50/bunch
bell pepper – $0.90
tomato sauce – $0.33/can
garlic cloves – $1.12
1/2 lb 30/40 shrimp – $2.50
Total – $14.68/$1.84 per serving

July 25, 2009 Posted by | -bacon, -shrimp, MAIN DISHES, SEAFOOD/FISH | , , , , , | Leave a comment

Louisiana-Style Shrimp Casserole

I thought this would be a perfect recipe to post for Fat Tuesday! I got this from the Bisquick version of my Betty Crocker newsletter 🙂 Good stuff! And don’t forget your King Cake!

Louisiana-Style Shrimp Casserole

Prep Time: 20 min
Total Time: 50 min
Makes: 4 servings

What you’ll need:

2 tablespoons butter or margarine
1 clove garlic, finely chopped
2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
1/4 cup finely chopped celery
2 tablespoons Original Bisquick® mix
1 can (14.5 oz) diced tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
12 oz cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
3/4 cup Original Bisquick® mix
1/4 cup milk
1 egg

1. Heat oven to 400°F. In 10-inch skillet, melt butter over medium-high heat. Add garlic, stir-fry vegetables and celery; cook about 5 minutes, stirring frequently, until vegetables are crisp-tender.

2. Stir 2 tablespoons Bisquick mix into vegetable mixture until blended. Stir in tomatoes, salt, pepper sauce and shrimp. Reduce heat to medium-low. Cook about 7 minutes, stirring occasionally, until bubbling and thickened. Pour shrimp mixture into ungreased 8-inch square (2-quart) glass baking dish.

3. In small bowl, stir 3/4 cup Bisquick mix, the milk and egg with fork until smooth. Pour over shrimp mixture.

4. Bake 20 to 30 minutes or until crust is golden brown.

Cost:
butter – $1.75/pound
garlic cloves – $1.12
frozen mixed vegetables – $2.12
celery – $0.99
biscuit mix – $3.00
diced tomatoes – $0.89
1/2 lb 30/40 shrimp – $2.50
milk – $3.99/gallon
eggs – $1.09/ dozen
Total – $10.67

February 24, 2009 Posted by | -casseroles, -party ideas, -shrimp, HOLIDAYS/SPECIAL OCCASIONS, MAIN DISHES, SEAFOOD/FISH | , , , , , , , | 1 Comment

Gumbo

So good on a cold day. This recipe feeds 10 but it freezes well. It can be kept in the refrigerator up to 4 days and in the freezer up to 6 months.

What you’ll need:

1 lb okra, washed and sliced
2 bell peppers, chopped
2 onions, chopped
2 c celery, chopped
3 Tbl butter
1 tsp sugar
¼ tsp garlic salt
1 tsp paprika
½ tsp thyme
1 can corn, with juice
1 can whole tomatoes, with juice
2 c water
1 lb 30/40 shrimp, peeled with tails removed
¼ tsp celery salt (optional)

Sauté onions, peppers and celery in the butter. In a large pot, put sautéed vegetables and remaining ingredients except shrimp (add it about halfway through cooking). Cook over medium heat for about 30 minutes, stirring occasionally, until sauce has reduced and thickened. Serve with crackers.

Cost:
okra – $3.99/lb
bell pepper – $0.90
onion – $1.12
celery – $0.99
butter – $1.75/pound
sugar – $1.99/4 lb bag
whole kernel corn – $0.40
canned whole tomatoes – $1.19
½ lb 30/40 shrimp – $2.50
Total – $13.86

January 6, 2009 Posted by | -shrimp, -vegetables, MAIN DISHES | , , , , , , , , , , | Leave a comment

Stuffed tomatoes

What you’ll need:

8 medium tomatoes
2 Tbl olive oil
1 c pepper jack cheese, shredded
2 c shrimp, peeled and chopped
½ c cilantro, chopped
1 tsp seafood seasoning

Cut top ¼ off tomatoes and scoop out the pulp. Brush the outside of each tomato with olive oil. Set aside. Mix together tomato pulp, cheese, shrimp, cilantro and seasoning and toss to coat. Stuff each tomato with ¼ cup of mixture and set on a rack coated with non stick cooking spray. Bake @ 375 degrees for about 5 – 8 minutes or until shrimp is cooked and cheese melts. These are also very good cooked on the barbeque pit. Makes 8 servings.

Cost:
tomato – $1.00
shredded cheese – mixed Mexican blend – $1.69
1/2 lb 30/40 shrimp – $2.50
Total – $12.19

December 30, 2008 Posted by | -party ideas, -shrimp, -vegetables, SEAFOOD/FISH, SIDE DISHES | , , , , , | Leave a comment