Posts Tagged ‘recipe’

Welsh Rarebit Recipe

Saturday, September 12th, 2009

I’ve got a simple little recipe for ya today that I’ve been making for over 20 years.  Welsh Rarebit (Rabbit) is a wonderful cheese dish similar to a fondue sauce.  Traditionally, it’s served over toast, but you can dip in it like a fondue but I love to use it over grilled fish.

Let’s get to the recipe.  The key to this particular dish is to have everything you need ready to go right by the pot before you start.  It’s easy but requires constant (and I mean constant) attention.  Here’s what you’re gonna need.

  • 2-3  bags(16 oz) of extra sharp cheddar cheese
  • 1 cup of cream (you can also use milk)
  • one egg, beaten
  • 1 tbls worcestershire sauce.
  • tabasco sauce
  • cayenne pepper

Whatever you are going to serve this on/with (toast, fish, as a fondue, etc..), ensure it is ready BEFORE you begin making the welsh rarebit.  It should be served immediately.

Stir constantly throughout the following process.  In a pot over medium heat bring the cream to a boil.  Slowly stir in about 1 1/2 packets of the cheese.  (add a little bit, let it melt, add a little bit, let it melt, etc…)  When the sauce is smooth, add the egg.  Again, when the sauce is smooth, add the worcestershire.  A couple of dashes of the tabasco and a couple of shakes of the cayenne.  Stir until it’s smooth.  If you want it a little thicker, stir in some more of the cheese.  Remove the pot from the heat and immediately serve.

As long as you are prepared and keep stirring, this recipe is as easy as it gets.  If you stop stirring and the cream/milk or cheese burns, throw it out and start over.

Lans’s Cajun Turkey Chili

Monday, August 10th, 2009

This is a repost from my blog.  It seemed like it belonged over here, so I moved it.  (If you notice at the end, it’s not just this year that I whine and complain about the heat in South Texas)


It’s been real hectic for me recently. I have been majorly stressed and somewhat depressed, (don’t worry, I am not going to spontaneously write poetry here) so I decided today that I needed a little comfort food. Unfortunately, I had a few things in mind that sounded good and couldn’t decide. I love good Chili, so I thought about that. I was craving some cajun/creole also. So I just grabbed some ingredients and started playing. It turned out really well, so I decided to share the reciepe (well…actually, I wanted it somewhere so I wouldn’t forget what I did…but, sharing is good too). Since how much of each depends on the size of your pot/crockpot, I am only giving vague quatities. So here is the reciepe for Lans’s Cajun Turkey Chili:


Bunch of Celery
Bell Pepper
1/2 of a Large Onion
2-3 Cans of Tomato Sauce
1 Can of Rotel Chili Fixings
1 Polska Kielbasa
Cooked Ground Turkey
Package of frozen corn
Can of Cream of Chicken Soup
Tablespoon of chopped garlic
2 Bay Leaves

Turn the crockpot on high and put in the Tomato Sauce, the Rotel and the Cream of Chicken Soup and the Bay Leaves. Add some Kosher Salt and some ground Black and/or White pepper, whichever you prefer (I use both). While this is warming, cut and saute’ the Trinity (Onion, Bell Pepper and Celery) in some butter. Add the chopped garlic at the end just to mix the flavors. When it is done, add it to the pot and begin browning the ground turkey. At this point I also added a little cumin (the rotel already has some, so not too much) and some Paul Purdhomes Cajun spices. Use whatever creole/cajun spice salt you like. Emrils is good if you want to stay with a milder taste After the Turkey is brown, put it in the pot and add the frozen corn. Cut the Keilbasa in to bite size pieces and add to the pot. If you like it hot, add some “Slap Yo Mama” salt, if you can find it.  If not, tabasco or cayenne will do nicely. If you like it mild, ignore this step. Let it simmer until you get really hungry, then remove the Bay Leaves and chow down. Top with some cheese if you like.  (I love to top it with an extra sharp cheddar)

I think this reciepe would be even better if a cold snap just hit. I wish that would happen. I am sick of the heat!

See…every now and again you can show up here and I will actually talk about something that you can use!

Texas Cream Corn

Sunday, August 9th, 2009

This recipe is my attempt to copy the Cream Corn from Rudy’s BBQ in here in South Texas.  It is without a doubt THE BEST I have ever had, bar none!  Be aware that this is CREAM corn, not CREAMED corn. Cream Corn is in a cream sauce. Creamed corn is mushed. This particular version is in a very sweet cream sauce, which sounds odd, but one you taste it, you are guaranteed to be a convert and it is so simple to make:


3 Cans of whole kernel corn
1 Pint Heavy Cream
Pinch of salt
1/4 teaspoon black pepper
1 cup brown sugar
2 tablespoons honey
3 tablespoons Karo Syrup – light
2 tablespoons Corn Starch

Place all ingredients except Corn Starch in a pot and heat. Stir frequently to ensure that the cream doesn’t burn. After the mixture is simmering, combine the cornstarch with a small amount of cool water. (It must be cool. Warm water with a thickener like corn starch will just make a mess). Slowly stir it into the pot and continue stirring for a couple of minutes. The sauce will thicken. Remove from heat and serve.

If you have never eaten at Rudy’s, I highly recommend it. It is the best BBQ around here. Of course, being from Arkansas I am totally loyal to Pulled Pork BBQ sandwiches with Cole Slaw. In my home town, BBQ means pork, but here in Texas, it means beef.

Maybe next time, I’ll post my pulled pork sandwich with slaw reciepe.

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