All information presented on this website is presented 'as is', with no warranty, suitability, or fitness of purpose implied.
I do not accept any responsibility for any injury resulting from use or misuse of this information.

Your use of this information constitutes acceptance of these terms.

blah blah, like food? 
You cant live without it? Good!

Then start with some of these, and you can become a do-boy seeking a po-boy
 (sandwich that is). 

These recipes got me, chubby, laid, and married, not in that order, but pretty close.

Most of em can be sloppy, I like eating with my hands, licking fingers clean (I told you these can get ya laid), a lot of them are done on the grill, so you got a good reason to have a drink in your hand while making em.

Beef's Burnin' Salsa - Purty Herb Grilled Cluck - Ahi Sesame - PCPC - Blazing Margarita

Beef's Burnin' Salsa

This is a good one, easily adjustable, 
makes about a quart of tasty salsa.
That equates to me and a bag of tortilla chips with some hefty scoops. Or you and 3-5 friends.


green onion 3
Vidalia or yellow onion 1 slice from 3-4" onion 1/4-3/8" thick
yellow bell pepper 1/2 nice size pepper
cilantro stemmed - 1/2 cup
garlic 2 average size cloves minced
tomato large 3-4" slicing tomato
salt (preferably sea salt) 1/8 teaspoon
balsamic vinegar 1 teaspoon
lemon 1/2 or 1 tablespoon juice
habanera pepper to your heat level

This sucker will take 20 minutes tops, best if allowed to sit overnight after prepared.

Slice green onions, onions, yellow bell pepper, cilantro, and tomato, mix together in a bowl that will hold 2 quarts, add minced garlic, salt, balsamic, to the mix.
Now take juice your 1/2 lemon and add that in, or if not from fresh lemon, use lemon juice, and add that in.

Stir together. Let rest for a few minutes.

Now, you add habanera if you want heat, I start with a small piece, about 1/8th of a fresh pepper, and its pretty much smokin" more than most folks can handle it. Add to suit your buds and sphincter factor.

If you have a food processor, pulse all ingredients for about 10 seconds total, to get a nice mince, but not a slurry.

If you don't have a food processor, you can do the same thing, 2 cups at a time, in a blender.

Purty Herb Grilled Cluck

Purty danged easy, fairly brainless, and can be done with any chicken pieces, though I prefer to just by a roaster or fryer, and split it into all the parts. A 4 lb. bird does the trick, or 2-3 lbs of pieces parts. Serves 3-4.

Fire up the grill to get it nice and hot while preparing this,
or the oven if you don't have a grill.


Olive Oil 1/2 cup
Balsamic Vinegar 1 tablespoon
Rosemary 1 tablespoon
Sage 1 tablespoon
Oregano 1 tablespoon
Marjoram 1 tablespoon
Savory 1 tablespoon
Basil 2 tablespoons
Thyme 1 tablespoon
White Pepper 1/2 teaspoon
Garam Marsala 1 teaspoon
Garlic 3 cloves
Mustard 2 tablespoons
Ginger 1 teaspoon
Curry 1/2 teaspoon
Sea Salt 1/4 teaspoon

This should take you 10 minutes to prep and mix the seasonings, another 10 to cut up the chicken if you don't use pieces parts.

If you can, use fresh herbs, the food will really "pop" with flavor. If you cant get fresh herbs, use half described of rosemary, sage, oregano, marjoram, savory basil and thyme dry.

Garam Marsala is an Indian spice, you can likely find it in the ethnic section of your supermarket.
For mustard, either use powdered, or ready made, if ready made, use a cracked grain mustard, not yellow mustard, like a nice Dijon. The amount will be the same either way

Mince the garlic very fine, or use 1 teaspoon granular (no salt blend please).

Mix all the herbs and spices except the salt and pepper into a LARGE mixing bowl, and then top with the oil. You can use just olive oil, or you can add a tablespoon of sesame oil if you like, heck I have done it all sesame, but I think it overpowers the seasonings .Mix the herbs into the oil so they become saturated and the whole mix becomes a slurry. You can let this stand for a while to infuse the oil with more of the flavor, in fact it can sit up to 3 days in the fridge.

Add the chicken to the bowl, pour the balsamic over the chicken now, plus the salt and pepper. Mix the chicken into the herbs and oil, covering the chicken with the mix evenly.

Now, lay those chicken parts on the grill, turn the heat to medium, and let cook for 20-30 minutes, checking often to turn the chicken, and to make sure it isn't burning from flare ups due to the oil.

If in the oven, cook at 375 for 30-40 minutes, broil it for the last 5 to add some crispyness.

Ahi Sesame


Tuna (Ahi) 5 oz Sushi grade Steak cut 
Sesame Seeds 1/2 Teaspoon
Cracked Black Pepper 2 pinches
Sea Salt 3 pinches
Oil 1/2 Teaspoon
Orange Peel 1/4 Teaspoon

I cannot implore how important it is to get the best chunk of Tuna (Ahi) that you can for this. Sushi grade is ideal, cut as steaks at least an inch thick, 1.5 -2" is better.

This recipe is easy,  and quick, multiply ingredients for each additional serving.

You want to have a griddle if possible, or at least the heaviest fry pan you own, heat it up and add a very light coating of oil (dont count towards ingredients).

By the time you finish prepping, the griddle should be the right heat.

On one plate, pour your oil, flavored oil is preferable, if you have sesame, great, infused with a season, just fine too.

Personally I use black truffle oil I get from Dean & DeLuca the stuff is incredible.

On another plate put the sesame, pepper, salt and orange peel mixed together.

Take your Ahi chunk and smear the sides of it, but not on the top and bottom of the steak in the oil on the plate, roll the sides of the Ahi on the spices on the other plate, crusting the sides all the way around.

Place the Ahi on the griddle, one face down, allow to sear until the tuna turns from red meat to white 1/4 to 3/8" up from the face. Should take all of 4 minutes if your griddle was just barely smoking before you placed the Ahi on it.

Flip to the other face, notice the golden brown on the face up side now, yummmmm.
Cook this side 4 minutes, same as the other, you want the red stripe in the middle in the steak. While it cooks that 1/4 to 3/8" on this side, add a couple of drop of your flavored oil on the face of the Ahi.

Take that slab o' fishie off the griddle plate it up with a nice ol' salad, say "Ahi Sesame", take your first bite and curl your toes in delight. 

(Pear Chipotle Compote Pork Chops)


Pork Chop (Thicker the better) (2) 6 oz 1"+ cut 
Bartlett Pear cored and diced
Yellow Onion 1/3 onion diced
Chipotle Pepper 1 pepper julienne
Cracked Black Pepper 2 pinches
Sea Salt 1 pinches
Butter 3 Tablespoons
Garlic 3 cloves minced
Sugar 1 pinch
Sherry 3 ounces

Once again, the thicker the cut, the better off you will be with this recipe. Cut as chop steaks, at least an inch thick, 1.5" is better.

This recipe is easy,  and quick, multiply ingredients for each additional serving.

In a skillet, heat on medium flame and add melt 2 of the 3 tablespoons of butter. Next add the pear, onion, and chipotle to the pan and caramelize.

Now heat up the grill while the stuff in the pan caramelizes lightly.
Take you chops and slice them with a sharp knife thru the side to make a pocket.

In each chop pocket, add 2-3 tablespoons of the Compote you just made. and press closed as much as you can. Slat and pepper them now on both sides.

Place the remainder of the Compote to the side, in a bowl, this will top your chops as you plate them.

Now deglaze you skillet with the Sherry, deglazing will take up any of the cracklins and juices that have begun to stick to the skillet from making the Compote, adding flavors to the sauce you are about to make. Add the last tbsp. of butter to this on a low flame, and let simmer for 2 minutes, just enough to thicken slightly.

Turn off the heat on the skillet and go grill the chops, 5 minutes to a side, on high, on the top rack. If you don't have a top rack, then set the flame to medium, and cook 3 minutes per side flipping 2x (total 12 minutes).

Just before plating the grilled chops, turn the heat back on thye skillet, brinfg to a simmer, and add the minced garlic, heat for no more than a minute!.

Plate this all chops, compote on top, and the sauce poured over both.

Get ready to roll your eyes in delight, and have something to quench your thirst handy!

Blazing Margarita


Lime Sliced in 8ths
Tequila 3 oz.
Roses Lime Juice 
(or Key West Lime Juice)
1 oz.
Triple Sec 1/2 oz.
Cointreau (or Curacao) 1/4 oz.
Orange 1 section
Habanera Pepper Sliced 1", split rounds
Rock or Kosher Salt on small plate

You need a hefty margarita glass for this, about 8 ozs.

Mix the liquors and lime juice in a shaker with a little bit of ice (honestly I prefer to freeze the shaker beforehand and forgo the ice).

Cut the lime in half, put aside one half, slice the rest into eighths. 

Rim margarita glass with slice of lime, then with orange slice, followed last by the habanera.

Dip rim of glass in the salt, then garnish glass with lime slice and habanera slice, drop the orange slice into the glass.

Into the glass juice half the lemon, and add 3 -4 cubes of ice, crushed.

Pour in liquor mix from shaker to glass over the crushed ice, serve up right away.

Clear a path to the water, watch out for flames shooting from mouths and stay away from the bathroom for a while!

Coming soon:
 "Pizza to dough for", "That will do, Pig", "Beefs Bug Boil", " You Aint Po-boy", "Slimp on the Barby", "Cholesterol Clam Sauce" "What did you do to my MOO?", and "The Clam Aint Baked".
You are visitor #  to this web page since July 28th, 2002
You are visitor # to this WEBSITE Since October 7th, 2001
Copyright © 1999-2005 Ten Men Productions. All rights reserved. Revised: April 25, 2005