Cook of the Week: Chip Prestage recipes

Lauren Wood | Buy at Camphouse Baked Beans

Lauren Wood | Buy at
Camphouse Baked Beans

Pan Grilled Pork Loin

1 pork loin, 3 to 4 pounds

13 cup Worcestershire sauce

3 tablespoons soy sauce

12 tablespoon red wine vinegar

1 tablespoon olive oil

2 teaspoons kosher salt

1 teaspoon course black pepper

Trim white membrane from loin. Combine sauces and vinegar. Place loin in marinade and refrigerate for 6 to 8 hours, turning loin after 3 to 4 hours. Remove from marinade and pat dry. Coat with oil and sprinkle with salt and pepper. Let stand at room temperature for 30 minutes.

Preheat oven to 425 degrees. Sear loin on all sides in a cast iron skillet. Place in oven for 15 to 20 minutes. Roast until internal temperature reaches 135 to 140 degrees. Let stand 10 minutes before slicing.

Camphouse Baked Beans

1 large onion, chopped

2 bell peppers, chopped

1 to 112 pounds ground beef

1 (22-ounce) can Bush’s Bourbon and Brown Sugar Grillin’ Beans

1 (22-ounce) can Bush’s Smokehouse Tradition Grillin’ Beans

1 (27-ounce) can Showboat beans

2 tablespoons brown sugar

2 tablespoons yellow mustard

2 tablespoons Worcestershire sauce

12 cup ketchup

4 to 5 strips bacon

Cook onion, bell pepper and ground beef in a skillet until meat is brown. Drain on paper towels and set aside.

In a large bowl, combine beans, brown sugar, mustard, Worcestershire and ketchup.

Mix well.

Add beef mixture and mix again. Pour bean mixture into a greased 3-quart casserole. Place bacon strips on top. Bake at 350 degrees for 35 to 40 minutes, or until beans are bubbly and bacon is done.

Oven Fried Potatoes

4 to 6 red potatoes

1 tablespoon olive oil

12 teaspoon kosher salt

14 teaspoon course black pepper

1 packet dry ranch dressing mix

12 stick butter

Preheat oven to 425 degrees. Wash and peel potatoes and cut in cubes. Place potatoes in a bowl and coat with olive oil. Sprinkle with salt and pepper and ranch dressing mix and toss to coat completely.

Spread potatoes in a greased 3-quart casserole. Dot with butter. Bake 20 minutes, flip over and cook another 10 minutes, and continue flipping and baking until brown.

Easy Crawfish Bisque

1/2 stick butter

12 bunch green onions, chopped

2 (12-ounce) packages crawfish tails

2 cans potato soup

1 can cream of mushroom soup

1 can white shoepeg corn, drained

14 teaspoon crushed red pepper flakes

2 cups half and half

4 ounces cream cheese

1 teaspoon liquid crab and shrimp boil

In a skillet, melt butter and sauté green onions until soft. Add crawfish and simmer 10 minutes or until liquid is reduced by half.

In a Crock-Pot on high, add soups, corn, pepper flakes, half and half, and cream cheese. Add crawfish mixture and liquid crab boil and mix well. Turn heat to low when cream cheese has melted. Cook 3 hours, stirring every 20 to 30 minutes.

Country Fried Cabbage

6 slices bacon, chopped

12 stick butter, divided

1 cup chopped onion

1 large head cabbage, chopped

2 teaspoons apple cider vinegar

1 teaspoon kosher salt

14 teaspoon freshly cracked black pepper

14 to 12 teaspoon Cajun seasoning

18 teaspoon red pepper flakes

Cook bacon in a skillet until done. Set bacon pieces aside and reserve 2 tablespoons drippings. Add 2 tablespoons of butter to drippings and cook onion for 4 minutes. Add half the cabbage and stir. Add remaining cabbage, remaining butter and vinegar. Season with salt and pepper, Cajun seasoning and pepper flakes. Turn heat to low. Cover and cook 30 minutes, stirring often. Add crumbled bacon and toss to serve.

Crawfish and Rice Casserole

1 medium onion, chopped

3 ribs celery, chopped

3 small bell peppers, chopped

1 stick butter

Salt and pepper

2 pounds crawfish tails

1 teaspoon liquid crab and shrimp boil

1 can golden mushroom soup

2 cups cooked rice, divided

4 cups grated Cheddar cheese, divided

Sauté vegetables in butter. Salt and pepper crawfish and add to vegetables. Cook 10 to 12 minutes. Add liquid crab boil and mix well. Add soup. Cover and cook 5 minutes.

In a greased 3-quart casserole, put 1 cup cooked rice. Add half of crawfish mixture and top with 2 cups cheese. Repeat layers.

Bake at 350 degrees for 20 minutes.