COOK OF THE WEEK: Presly Wallace

By NEMS Daily Journal

5 by 5
1 stick butter
1 pound smoked sausage
2 red potatoes, cubed
1 onion, roughly chopped
1 can whole kernel corn, drained
1 can green beans, drained
Salt, pepper, Tony Chachere’s Creole seasoning
In a large skillet, melt butter. Cut sausage lengthwise, then quarter each piece. Place sausage in skillet and brown. Remove sausage from skillet and set aside. Arrange potatoes, onion, corn and green beans in quadrants in the skillet. Place sausage on top of vegetables and cover. Cook for approximately 30 minutes over low heat or until potatoes are tender. Season to taste using salt and pepper and/or Tony Chachere’s.
Good Base Barbecue Sauce
4 (No. 10) cans (Sam’s Club) ketchup
1⁄2 gallon Worcestershire sauce
1 large (Sam’s Club) yellow mustard
1⁄2 pound black pepper
1⁄2 gallon apple cider vinegar
Jalapeños to taste, chopped
Place all ingredients in large stock pot. Simmer for about 1 hour. Can in quart jars while sauce is still hot.

Mexican Pickles
13 to 14 jalapeño peppers
1 pound sharp Cheddar cheese
2 boneless, skinless chicken breast halves, seasoned
1 pound bacon
Cut stems and slice peppers lengthwise. (For milder flavor, scrape seeds and ribs out and discard.) Cut cheese and chicken into small strips. Cut bacon strips in half.
To assemble, place a piece of cheese and a piece of chicken inside each pepper half. Wrap each with bacon and cook over indirect heat about 45 minutes or until peppers are done. Do not turn.
Note: You may use steak, pork or smoked sausage in place of chicken, and you may substitute cream cheese for Cheddar.

Pop’s Beer Cheese
1 pound grated Cheese
1 medium onion, grated
1 clove garlic, finely minced
Tabasco sauce
Several dashes of Worcestershire sauce
Red and black pepper
6 ounces beer
Combine first six ingredients in a bowl. Add a small amount of beer at a time to achieve a smooth and spreadable consistency (too much will make ingredients separate).

Chili for the Masses
5 pounds stew meat
Oil for browning
10 pounds ground beef
6 pounds onions, diced
3 (No. 10) cans diced tomatoes
2 (No. 10) cans tomato sauce
1 (No. 10) can red beans
1 bottle Worcestershire sauce
2 sticks butter
Minced garlic
12 ounces chili powder
Cayenne pepper
Black pepper
Salt
Start browning stew meat in a little oil over medium-high heat in a large stock pot. As it begins to brown, add the ground beef. When meat has browned, drain off excess grease. Add onions, diced tomatoes, tomato sauce, red beans, Worcestershire sauce and butter. Add garlic and seasonings to taste and bring to a low boil. Reduce heat and simmer for at least a couple of hours, the longer the better. Adjust seasonings (some like it hotter).

Sausage and Pasta
1 pound hot sausage
1 pound mild sausage
2 large onions, cut in half and sliced lengthwise
2 red bell peppers, cut in thin strips
1 large container fresh spinach
1 pound bowtie pasta, cooked and drained
8 ounces grated Parmesan cheese
Brown sausage in a large skillet and drain, reserving 3 tablespoons of drippings. Set meat aside.
Sauté onion and bell pepper in drippings for 2 to 3 minutes. Add spinach and cook until it wilts. Return sausage to skillet, add cooked, drained pasta and mix well. Top with grated cheese.