COOK OF THE WEEK: Mike Cliett recipes

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Mike’s Rib Recipe
2 racks baby-back ribs
Steak and rib seasoning
2 or 3 bottles Budweiser beer
8 to 10 ounces sweet red wine
Rub ribs down with steak and rib seasoning. Put ribs in a ziptop bag and refrigerate 12 to 24 hours.
Put ribs on a slow fire (275 to 300 degrees) over a pan with Budweiser in it. Baste every 30 minutes with sweet red wine. Cook until ribs are tender and done, but not falling off the bone. Take up, cut into single ribs and serve with favorite sauce and condiments.

Grilled Skillet Vegetables
2 yellow squash, sliced
2 small potatoes, quartered
1⁄2 onion, cut in rings
1⁄2 bell pepper, chopped
1 tomato, cut in wedges
Salt and pepper to taste
2 teaspoons butter
2 to 3 tablespoons water
Layer vegetables in a cast iron skillet. Add salt and pepper, butter and water. Cover with foil and place on a moderate-temperature grill and cook until tender, about the same amount of time it takes to cook a chicken breast or pork chop.

Stuffed Pork Chops
3 ounces dried apricots
1 small sweet onion, chopped
1⁄4 bell pepper, chopped
1 tablespoon slivered almonds
4 boneless pork chops, 1-inch thick
1 tablespoon teriyaki sauce
3⁄4 cup sweet white wine
Stew apricots until tender. Spray a skillet with nonstick cooking spray and sauté onions and bell pepper until onions are translucent. Add stewed apricots and almonds. Slice almost through pork chop to make a pocket. Sprinkle inside of each pork chop with teriyaki sauce and stuff with apricot mixture. Secure with toothpicks. Lightly brown pork chops on each side in skillet. Put chops in baking dish with sweet wine. Cover and bake at 400 degrees for 1 hour. Just before pork chops are done, remove cover and allow to brown in oven for a few minutes.

Red Beans and Rice
1⁄2 pound small red beans
2 onions, chopped
1 bell pepper, chopped
1 tablespoon fresh minced garlic
3 to 4 ribs celery, chopped
1 (28-ounce) can crushed tomatoes
1 can Ro-tel tomatoes and diced chilies
1 tablespoon paprika
11⁄2 teaspoons basil
11⁄2 teaspoons rosemary
11⁄2 teaspoons thyme
1 pound smoked sausage, sliced on the bias
Salt and pepper to taste

Brown Rice
4 cups water
11⁄2 teaspoons butter
3⁄4 teaspoon sea salt
11⁄2 cups brown rice
Cover beans with water and bring to a boil. Add onions, bell pepper, garlic, celery, crushed tomatoes and Ro-tel tomatoes, along with spices. Simmer until beans are tender. Add smoked sausage and simmer another 45 minutes. Season with salt and pepper to taste.
When you add the sausage to the red beans mixture, start making the rice. Bring water, butter and salt to a boil in a saucepan. Add rice and simmer 45 minutes. Serve red beans mixture over hot cooked rice.

Mike’s Brownie Surprise
1 box brownie mix
6-inch cast-iron skillets*
1 carton fresh strawberries
Vanilla ice cream
Prepare brownie mix according to package directions. Pour about 3 tablespoons of prepared mix into each 6-inch seasoned skillet that’s been sprayed with nonstick cooking spray. Bake at 350 degrees for 10 to 15 minutes.
Remove from oven and top each with a small scoop of vanilla ice cream and a sliced strawberry or two. Serve in the hot skillet.
* If you don’t have individual 6-inch skillets, pour batter into a muffin tin and follow directions for cooking. When muffins are done, cut them in half and spoon ice cream and strawberries on top.

Vanilla Ice Cream
3 cans sweetened condensed milk
3 tablespoons vanilla extract
Few drops of rum extract
Pinch of salt
Whole milk
In a 1-gallon ice cream freezer, pour sweetened condensed milk, vanilla, rum and salt. Finish filling freezer with whole milk up to the line. Freeze according to directions on the freezer.
Ingredients for Brunswick Stew
12 pounds beef roast
10 pounds chicken
10 pounds pork
2 gallons corn
2 gallons diced tomatoes
4 gallons crushed tomatoes
2 gallons lima beans
2 gallons green beans
2 gallons sweet green peas
3 bunches celery
4 pounds carrots
6 (24-ounce) bottles ketchup
1 large bottle Louisiana hot sauce
6 pounds onions, chopped
1 pound butter
Salt and pepper
15 pounds of potatoes
1 large bottle Worcestershire sauce
Mike Cliett says this recipe is for people who know how to cook Brunswick stew, but don’t have a recipe. If you don’t know how to cook the ingredients, or what order to cook them in, don’t bother to make this.
Makes 20 gallons.