Peel and cut onion in half. Using melon scoop, hollow out some of the middle. Put several drops of smoked canola oil on onion half. Add blue cheese crumbles and top with crumbled bacon. Wrap in foil and bake on grill or in oven for about 20 minutes. Wonderful side dish.
2 tablespoons smoked canola oil
1 medium onion, chopped
1 tablespoon Chicken Base
1 teaspoon black pepper
1 teaspoon basil
1 teaspoon garlic powder
2 each bay leaves
1 tablespoon parsley
1 teaspoon red pepper flakes
1 teaspoon thyme
3 cans red kidney beans
1 cup water
1/2 pound smoked beef sausage, sliced
2 teaspoons kosher salt
Instructions
Saute onions in smoked canola oil until soft, add diced sausage and all spices. Add water & beans slow simmer for 2 or more hours. Serve over rice. Great Monday lunch in New Orleans. Personally I use dried beans soaked overnight.
Great dinner with quail bog, red beans (omit sausage) and rice. Sliced tomato, smoked garlic bread, and a glass, make that a bottle, of Malbac! Good friends, good food, and good wine!
2 ounces smoked canola oil
1 medium onion, chopped
1/2 pound smoked beef sausage
2 teaspoons black pepper
1 teaspoon cumin
1 each chicken, cut in pieces, Quail or Dove Breast
2 cups water
2 tablespoons Chicken Base
1 cup rice
1 teaspoon kosher salt, to taste
Saute onions in smoked canola oil, add sliced sausage and spices. Add water & chicken and bring to high simmer until chicken is tender and falling off bones. Remove chicked and debone, return meat to pot. Add rice and reduce to low simmer. Stir occasionally. Cover and cook until rice is tender. Remove from heat and let sit until moisture is absorbed. Stir rice. You can also cook this in a covered pan in a 325 oven for about an hour. Stir several times.
Quail or doves are absolutely great cooked this way! Use 2 quail breast or 3 dove beast per person.
Lightly coat salmon with Smoked Canola Oil and season with dried dill. We prefer cooking on a western red cedar plank in front of a bed of oak coals in the fireplace. You can cook in 225 degree oven for one and a half hours. This is wonderful when served with Camp Fire Grits. Life is great!
Cover 6 oz peeled garlic cloves with 1 cup Smoked Canola Oil. Simmer for 30 minutes until garlic turns slightly brown and is soft. Store in jar and use oil to season garlic bread or anything that you want a rich smoked garlic flavor. We use to season lamb before we grill. Wonderful with chicken and garlic mashed potatoes.
1 cup yellow stone ground grits(never quick grits)
4 cups water
1 tsp baking soda
2 tsp kosher or sea salt
2 tbl Smoked Canola Oil
Bring water to rapid boil. Add canola oil, salt & soda. Pour grits into water & immediately turn heat to low. Stir until smooth. Cover and cook for 30 minutes. Stir from time to time and if too thick, thin with cold water.
Grits can be topped with sharp cheese, green onions, crisp bacon or sauted shrimp. Absolutely the best plate warmer ever!
SOUTHERN BLESSING BEFORE EATING GRITS
May the lord bless these grits,
May no Yankee ever get the recipe,
May I eat grits every day while living,
And may I die while eating grits.
AMEN
Hanger Steaks is the “best-kept secret” of steak lovers. This cut is the meat that “hangs” from the last rib. It is juicy and tender when cooked medium rare. Prized it for its robust, beef flavor and tender texture. Brush on Smoked Canola Oil and season with kosher salt and black pepper for a great feast.
Great on grill or pan seared to medium rare! Rib eyes are also wonderful cooked this way!