my favorite – love a double meat, double cheese smashburger.

October 1, 2021 by Becky Spoon

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I’ve been eating smashburgers my entire life. This double meat, double cheese smashburger is nothing new to me. I don’t eat a double/double but for blog purposes, I forced myself! LOL!!

Before smashburgers world renowned like they are today, I grew up spending every summer at my “granny’s” cafe. She had a plate of ground beef balls on a plate in her restaurant refridgerator at all times. Fresh meat that had never been frozen that she had purchased from the local meat market next door, English’s.

She would place a ball of beef on the hot griddle and allow it to sit there for a few minutes so it’d begin to carmalize. Then she would turn it over, smash it on the hot griddle with a wide spatula, salt and pepper them. At that point she’d allow them to cook for a few minutes, then flip and add the cheese! Amazing! The very best burgers ever.

I added onions to the griddle that I will combine into the beef pattie.

my favorite – love a double meat, double cheese smashburger.

I have a griddle that is built into my stove top. If you don’t these Lodge gridles are great. Here’s the link for those: https://amzn.to/3ASljKf.

Want another burger recipe? Try this Hatch Green Chile Cheeseburger! Amazing! we love a new mexico green chile cheeseburger.

my favorite – love a double meat, double cheese smashburger.

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Course Lunch, Main Course

Cuisine American

Servings 4 Burgers

Ingredients

2 lbs 80/20 ground beef (if you're making double-double)
salt and pepper
8 slices American Cheese
4 hamburger buns of your choice
Lettuce, sliced tomatoes, sliced pickles, sliced onions
Mustard, Mayonnaise, Ketchup

Instructions

Divide each pound of ground beef into 4ths. Roll into 8 balls of beef.
Heat your griddle to 375 to 400 degrees. You want it hot when the beef hits the grill. When the grill is hotplace the 8 ground beef balls on the hot griddle and allow them to sit there for a few minutes. The beef will start to carmalize, that's what you want.
In still a ball formation, flip it over, then with a solid spatula, or another type of press, smash the ground beef ball down to a pretty thin patty. Try to make them uniform as much as possible. Salt and pepper the patties after you smashed them.
Allow them to cook on the first side for about 5 minutes or so, then flip them over to cook on the other side. Immediately add the cheese. By the time the cheese has melted, the burgers will be done. If you're making double-double, stack a patty onto another patty. Prepare your buns.
I butter my buns and heat them on the grill turning to toast both sides. Add your favorite spread to the buns. Add a lettuce leaf to the bottom, then the onions, pickles and tomatoes, topping with your double meat and double cheese patties. Place the top on and get ready for the juices to run down your arm!!! Enjoy!

Keyword burgers, cheese, cheeseburgers, double double, ground beef, smashburgers

Delicious! So Easy #1 Louisiana red beans and rice.

September 19, 2021 by Becky Spoon

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I love beans of any kind, but I especially love beans that have tons of flavor like Red Beans and Rice! These beans have are cooked with ham hocks, Andouille sausage, the holy trinity, onions, peppers and celery, along with traditional spices of Louisiana creole cuisine. Add some rice and you have a complete, so inexpensive hearty meal that has so many things that are good for you.

Delicious Red Beans and Rice

I served this with hot water cornbread. Have you heard of hot water cornbread? It’s a very southern cornbread that I grew up eating. It’s so easy and basically is a fried cornbread. Here’s just a really quick recipe:

Hot Water Cornbread

5 from 1 vote

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Ingredients

2/3 cup cornmeal
1/3 cup flour
1/2 tsp salt
1 tbsp oil
boiling hot water
oil for frying

Instructions

Add enough peanut oil, vegetable oil or canola oil to a skillet to fry the cornbread. Heat to medium high. You don't want it hot, because the outside will brown before the inside is done.
Bring a cup of water to boil (you may not need all of it). Combine all the ingredients.
Pour the hot water a little at a time into the mixture until completely combined. Your dough will be soft enough to form a disc with your hands. Too much water and you won't be able to do that.
Take golf size balls from the dough and form into a disc or a cylinder shape. Gently add to the hot oil and fry until golden brown.

An alternative is my basic cornbread with bacon:1 of My Favorites, Easy – Basic Cornbread Recipe with Bacon

delicious! so easy Louisiana red beans and rice.

I love food from Louisiana, especially New Orleans. I’ve made these beans many times but this time I kind of followed John Besh’s recipe from his cookbook “My New Orleans”. It’s pretty much the same as I always make but because I love this book and his recipes from New Orleans, I felt I needed to try it! He doesn’t use Kielbasa and I used pork belly to render my pork fat. I think the addition of these things added to his recipe. You could use Andouille Sausage, but it’s a little harder to find.

Here’s the link for John Besh’s cookbook: https://amzn.to/2SHF6ar. This is a great cookbook but you have to follow the instructions and not improvise. I only say that because the first recipe I tried from his book, I thought I knew what I was doing and didn’t necessarily follow to a T. The result was a recipe I really didn’t like. Years later I picked the book up and tried the recipe again following his instructions completely, and I loved it!

Other methods to cook this delicious dish.

I have cooked the beans in my instant pot many times making this recipe. I have also made them in a slow cooker. I think the hint I would have about a slow cooker it doesn’t really thicken your broth much and I do like my bean broth to cook down and thicken a little. This is the Instant Pot I use for so many things: https://amzn.to/4hHQ7m3.

Simple, Delicious Red Beans and Rice

Here are a couple more recipes I’ve made from his book. this is amazing – louisiana shrimp and grits.

Ok, add this new recipe to your Louisiana cooking repertoire!

Red Beans and Rice

5 from 1 vote

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Course Appetizer, dinner, easy side dish, Lunch, Main Course, Side Dish

Cuisine cajun, creole

Servings 6 servings

Ingredients

For the Beans

2 onions, diced
1 green bell pepper, seeded and diced
1 stalk celery, diced
2 tbsp rendered bacon fat (I used pork belly, you can use bacon or salt pork)
1 pound dried red kidney beans
2 smoked ham hocks
3 bay leaves
1/2 tsp cayenne pepper
3 green onions, chopped
salt
freshly ground black pepper
Tabasco
3 cups cooked Basic Louisiana White Rice (recipe follows)

For the Basic Louisiana White Rice

1 tbsp chicken fat, extra virgin olive oil or butter
1 small onion, minced
1 1/2 cups long grain white rice
3 cups chicken stock
1 bay leaf
1-2 pinches salt

Instructions

For the Red Beans

Sweat the onions, bell peppers, and celery in the rendered bacon fat in a heavy soup pot over medium-high heat.
Once the onions become translucent, add the kidney beans, ham hocks, bay leaves, and cayenne, then add water to cover by 2 inches.
Increase the heat and bring the water to a boil. Cover the pot, reduce the heat to low, and allow the beans to slowly simmer for 2 hours. Periodically stir the beans to make sure that they don't scorch on the bottom of the pot, adding water if necessary, always keeping the beans covered by an inch or more of water.
Continue cooking the beans until they are creamy and beginning to fall apart when they're stirred.
Remove the ham hock meat from the bones, roughly chop it, and add it back to the pot of beans.
Stir in the green onions and season with salt, black pepper and Tabasco. Serve with the Basic White Rice.

For the Basic Louisiana White Rice

Put the fat, oil or butter and the onions into a medium saucepan and sweat the onions over moderate heat until they are translucent, about 5 minutes. Pour the rice into the pan and stir for 2 minutes. Then add the chicken stock and bring to a boil. Add the bay leaf and salt.
Cover the pan with a lid, reduce the heat to low, and cook for 18 minutes. Remove the pan from the heat, fluff with a fork and serve.

Keyword cajun, creole, New Orleans food, red beans, red beans and rice

the best – amazing San Antonio style puffy tacos.

September 17, 2021 by Becky Spoon

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I’d honestly drive to San Antonio just to have these San Antonio Style Puffy Tacos and every time I’m there I eat them! Ray’s is the originator of Puffy Tacos https://www.raysdriveinn.net/ and Henry’s Puffy Tacos http://henryspuffytacos.com/.

the best – San Antonio style puffy tacos.

So what are puffy tacos? They are freshly prepared masa that you’ve pressed on a tortilla or have rolled out and carefully added to really hot oil between 375 and 400 degrees. When the masa hits the oil they immediately puff up. Then you take a spatula and press in the middle to form a taco shell.

I should have made a video, I will later but until then here’s a video I’ll share that will show you what I’m talking about!

https://youtu.be/vKrjFaIvCqA

the best – San Antonio style puffy tacos.

Here’s a couple of tips for making these puffy tacos.

Don’t press your masa dough too thin because it will tear.

Be patient. They likely won’t turn out like you want them the first time. I still need lots of practice.

Make sure your oil is hot or they will not puff.

Use a good masa. I use https://masienda.com/shop/chef-grade-masa-flour-harina/. This is a great masa product and they supply to restaurants.

the best – San Antonio style puffy tacos.

The filling is really basic. Because the flavor of this fresh masa is so delicious, the ground beef is seasoned with salt, pepper and a little granulated garlic. Then I too with shredded lettuce, fresh tomatoes and grated cheese. Add some guacamole, sour cream if you like and your favorite salsa!

I have lots of tacos on my blog because I love Mexican food. Here’s one of my favorites. https://the2spoons.com/the-best-beer-battered-fish-tacos/.

Here’s the recipe! Enjoy!

San Antonio style Puffy Tacos

Fresh made masa pressed and deep fried filled with beef or chicken.

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Course dinner, Lunch, Main Course

Cuisine Mexican, Texmex

Servings 4 servings

Ingredients

For the Puffy Tacos

1 1/2 Prepared Masa
1/2 tsp kosher salt
3/4-1 cup warm water
peanut oil for frying

For the filling

1 lb ground beef
salt and pepper to taste along with a pinch of granulated garlic
shredded lettuce
diced tomatoes
grated cheese like cheddar or Monterrey Jack
Garnishes like guacamole, sour cream and your favorite salsas

Instructions

In a stand mixer with the hook or paddle add your masa and your salt and combine. Alternatively, mix in a large bowl. Gradually add 1 cups warm water, combine with your mixer or stir the mixture with a wooden spoon or silicone spatula until an evenly-mixed dough begins to form. Continue kneading with your mixer running until a smooth and cohesive dough forms or use your hands to knead the dough for 2-3 minutes. The dough’s texture should feel springy and firm, similar to Play-Doh. If the dough feels too wet and is sticking to your hands, add in a few extra tablespoons of the masa. If it feels too dry and crackly, add in an extra tablespoon or two of warm water. You want the dough to be soft but not stick to your hands.
Use a spoon or a medium ice cream scoop to portion the dough into a 2-tablespoon ball (about the size of a golf ball), then use your hands to roll the ball until it is nice and round.
Place the dough ball between two pieces of plastic in a tortilla press preferably a zip lock bag that you've cut and opened or wax paper or I use parchment paper sheets that came with my tortilla press that are perfect for me. Then gently press the dough ball until it forms a 4- to 5-inch tortilla.
Heat your tortilla in a large deep pan or deep fryer that is big enough for you to place your tortilla. Heat the oil to 375 to 400 degrees.
Peal the plastic from your tortilla, being careful not to tear your tortilla and place in the hot oil. This is why you don't want your tortilla disc to be too thin like if you were cooking on a comal, because they easily tear.
The dough will immediately start to puff. Allow it to completely puff, ladling or spooning oil over it to help in the process. With a spatula, make an indention in the middle to form a pocket like you would forming any tortilla shell. Drain on paper towels when set.
Watch the video to give you an idea of how they will look.
Cook your ground beef seasoning with your desired amount of salt, pepper and granulated garlic. You can add taco seasoning, but I don'[t think you need it in these type of tacos. These are about the fresh masa so you want to taste that flavor with every bite.
Shred your lettuce, dice your tomatoes, grate your cheese. Divide the meat among your 8 taco shells, add the lettuce, tomatoes, cheese and the garnishes you desire. Enjoy! These are delicious and practice makes perfect. Don't be discouraged the first time, try them again.

Video

https://youtu.be/vKrjFaIvCqA

Keyword mexican food, puffy tacos, san antonio style puffy tacos, tacos, Texas, texmex

bucatini with easy bolognese! bon appetite!

September 15, 2021 by Becky Spoon

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Oh how I love this Bucatini with Easy Bolognese recipe! This is such a comforting dish and it comes together in 30 minutes! Throw some delicious garlic bread into the mix, a nice salad and this is a perfect weeknight meal for your hungry family.

bucatini with easy bolognese! bon appetite!

What is Bolognese?

“Bolognese sauce known in Italian as ragù alla bolognese, ragù bolognese, or simply ragu) is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.

Genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. White wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce.”

Although we love the all day cooking of a proper bolognese, this is quick and easy and can substitute in a pinch. I do have a closer to authentic bolognese recipe and here it is when you have time: Hearty, Satisfying Bolognese Sauce

bucatini with easy bolognese! bon appetite!

So, truth is sometimes store bought is fine. Just because we’re using a store bought red sauce, we are still using the required sofrito, heavy cream or milk and I used 80/20 ground beef and ground pork that lends to the fat required for a proper bolognese that develops after hours of cooking with different cuts of meats.

I used Rao’s Arrabiata Sause. https://amzn.to/2Z0VqK9

I like it because it has a little kick, likely red pepper flakes, but a marinara sauce will work great. This is a hearty meat sauce so it will stand up to a pasta like bucatini or pappardelle.

Any leftover sauce is perfect for lasagna. Here’s my lasagna recipe using Bolognese. the best lasagna bolognese with spinach and béchamel.

bucatini with easy bolognese! bon appetite!

I hope you love this easy Bolognese sauce recipe.

bucatini with easy bolognese! bon appetite!

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Prep Time 10

Cook Time 30

Course Main Course

Cuisine Italian

Servings 6 servings

Ingredients

2 tbsp olive oil
1 cup grated carrot
1 cup celery, chopped
1 cup chopped onions
1 lb ground beef (I use 80/20)
1 lb ground pork
1 25 oz marinara (I used Rao's Arrabiata)
1/2 cup heavy cream
1 tsp salt
1/2 tsp black pepper
16 oz bucatini or pappardelle
parmesan cheese

Instructions

In a large saucepan heat olive oil over medium heat. Add in carrots along with celery and onions and sauté until they're just tender. Add the ground beef and ground pork, and cook until browned, breaking up the meat as you stir.
Pour in the jar of store-bought marinara sauce along with salt and pepper and simmer for 30 minutes, stirring occasionally, until sauce thickens.
When the Bolognese sauce has reached your desired consistency, stir in the heavy cream.

Keyword bolognese, bucatini, bucatini with bologese, Easy, Italian, main course, meat sauce, pasta

you will love this southern potato salad.

September 14, 2021 by Becky Spoon

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Just looking at this picture you can see all the deliciousness that is in the Southern Potato Salad. Just because that potato salad is a side dish doesn’t mean it can’t be the star of your meal or the best side dish ever. When I was growing up there was never a family reunion, picnic or BBQ that we didn’t have potato salad.

Mom made delicious potato salad. It was basic and I’ve just worked on this recipe forever, tweaking it along the way. For example, I add a little Old Bay. Unlike the jar of pimento that is traditional in Potato Salad, I made this recipe with the addition of red bell pepper and green bell pepper.

Are you familiar with Old Bay? It is so versatile and can be used in so many different Southern recipes. https://amzn.to/3AcFnql

Here’s some tips to making this potato salad:

As soon as you’re able to handle the potatoes, peel the potatoes. If you leave skin on, that’s ok.
Add the potatoes to a bowl, chop into medium size chunks and douse with a good amount of apple cider vinegar or red wine vinegar and salt and pepper. Toss a little and let them sit for about 30 minutes to absorb the vinegar. You don’t want enough for the vinegar to stand in the bowl, just enough that will be absorbed.

you will love this southern potato salad.

I served this with my pulled pork sandwich the other day. It’s the absolute best side dish for bbq!

here’s the recipe for the pulled pork sandwich ! love these! best texas pulled pork sandwich.

Southern Potato salad

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Course Side Dish

Cuisine American

Servings 6 servings

Ingredients

7-8 whole Youkan Gold Potatoes
2 tbsp red wine vinegar or apple cider vinegar
4 hard boiled eggs, diced
1/4-1/2 red onion, diced
1/2 red bell pepper, diced
1/2 green pepper, diced
1-2 celery stalks, thinly sliced
2-3 tbsp dill relish (depends on your preference)
1 tsp sweet relish
1 tsp fresh dill, chopped or a pinch of dried dill
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp Old Bay (optional)
pinch of cayenne (optional)
pinch of smoked paprika
1/2 tsp yellow mustard
quality mayonnaise like Hellman's or Dukes
salt and pepper to taste

Instructions

Add the potatoes whole, skin on to a pot of salted water. Cook until fork tender. When done, drain and place the potatoes in a large bowl that you can easily mix your ingredients. When the potatoes are cool enough to handle, yet still warm, remove the skin. If you leave some of the skin on that's fine.
Dice your eggs and add to your potatoes that you have allowed to sit with the vinegar and a little salt and pepper. Add your onions, bell peppers, celery and your dill and sweet relish. Add your seasonings, your mustard, and start with a little mayonnaise at a time until you reach the creaminess you desire. Check for salt and pepper.
Place your potato salad in a serving dish and sprinkle with a little smoked paprika. Chill until ready to serve.

Keyword easy side dish, picnic, potato salad, potatoes, salad, side dish, southern, southern potato salad, youkon gold potatoes

love these! best texas pulled pork sandwich.

September 13, 2021 by Becky Spoon

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Love this best Texas Pulled Pork Sandwich. I call it a “Texas” because it’s seasoned and smoked like we smoke Texas brisket. I used a pork butt, which is the shoulder. Loaded with fat, they have delicious flavor.

I don’t inject this and I season it before I put it on the smoker, not over night. The rub I use is just salt and pepper along with paprika, onion powder, paprika, and garlic powder. I mix everything up in a shaker so it is evenly distributed. I love these salt and pepper shakers to keep rubs in. https://amzn.to/39m5BtM

best texas pulled pork sandwich.

love to serve the pulled pork sandwiches with potato salad on the side. Just seems that is a must! And, we ours with a simple slaw on top. Allen likes a slaw for sandwiches with just shredded cabbage and carrots, and a dressing with just mayonnaise, a little sugar and red wine vinegar, salt and pepper. Delicious. Here’s a link for the potato salad

I make a BBQ sauce I got from Aaron Franklin’s book. If you don’t have it, it is a great learning how to smoke meats book, specifically Texas style. Here’s a link for his book. https://amzn.to/32KKiAV

Franklin Barbecue: A Meat Manifesto (Hardcover) (Aaron Franklin & Jordan Mackay) - image 1 of 2

I make my own BBQ sauce from Aaron’s book, but all of his sauces are excellent. I usually go with the original that is ketchup based, but I love his vinegar BBQ sauce and he has a delicious espresso BBQ sauce. Here’s a link for those https://amzn.to/2OQRovw

best texas pulled pork sandwich.

Here’s the recipe!! Enjoy!

best texas pulled pork sandwich.

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Course dinner, Lunch, Main Course

Cuisine American

Servings 12 sandwiches

Ingredients

1/4 cup salt
1/4 cup black pepper
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 10-11 bone in pork butt (shoulder)
olive oil
vinegar in spray bottle for spraying
Slaw, recipe follows
hamburger buns
butter for the buns
BBQ sauce of your choice

For the Slaw

1 pound green cabbage
1 large carrot, grated
1 tbsp red wine vinegar or vinegar of your choice
1/2 cup mayonnaise
1 tbsp white sugar
1/4 tsp salt
1/4 tsp pepper

Instructions

Combine the spice ingredients. I like to put them in a shaker so you can really mix them and get an even spread.
I used my Big Green Egg. An alternative if you don’t have a smoker would be to sear on all sides on your charcoal grill and even a gas grill, then finish in the oven wrapped in foil at 250. Degrees. Prepare your smoker for cooking. You want to smoke at about 250.
Pat the pork dry and rub with olive oil all over. Shake the spice mixture on all sides. Place the pork fat side up on your smoker and cook until the bone easily comes out or an internal temperature of about 200. You want to periodically spray the pork with the vinegar. After the pork has cooked about 5 or 6 hours when the fat starts to split I like to wrap in foil. Place back on the grill and cook for another 5 hours.
Remove the pork from the smoker and allow to rest. When it is cool enough to handle, shred the pork. You can probably shred it with a couple of forks, or just your hands. If you've cooked until the temperature is 200 it will just fall apart.
At this point I douse with some of the vinegar and the bbq sauce and combine.
Heat a pan or griddle . Butter each side of your buns and cook until lightly browned. Add about a tablespoon BBQ sauce to the top and bottom of each bun. Pile high with the pulled pork. Add more BBQ sauce. Pile some of the slaw on top, place the top bun and serve. Enjoy!

For the Slaw

Combine all the ingredients for the dressing. Shred your cabbage and grate your carrot. Add to a large bowl and toss with the dressing.

Notes

Keyword boston butt, Italian Beef Sandwiches, pork shoulder, pulled pork, pulled pork sandwiches, smoked pork, texas pulled pork