The Stargate Recipe Spell Book

• 1 lb. (96% lean) ground beef
• 1 lb. loose ground pork sausage
• 1 medium green bell pepper, seeds and ribs removed, finely chopped
• 1/2 lb Chopped Bacan bits
• 1 small yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 4 cloves garlic, finely chopped
• Zatarain's Blackened Seasoning, 3 oz 
• 2 bay leaves
• 3 c. cooked Rice
• 6 sprigs parsley, finely chopped
• Tabasco sauce, for serving

1. Step  In a large skillet, preferably cast-iron, over medium-high heat, cook beef and sausage,& Bacan bits stirring frequently and breaking into bits, until browned, about 5 minutes. Using a slotted spoon, transfer meat mixture to a medium bowl; discard all but 2 tablespoons fat.
2. Step  In same skillet over medium-high heat, cook bell pepper, onion, celery, garlic, Cajun seasoning, and bay leaves, stirring occasionally, until vegetables soften, 5 to 7 minutes.
3. Step Return meat mixture to skillet, then add rice. Cook, stirring frequently to break up rice, 3 to 4 minutes. Add more Cajun seasoning, if needed; discard bay leaves.
4. Step Transfer rice to a platter. Top with parsley. Serve with Tabasco sauce alongside.
    

Pig Out and Y'All Enjoy

• My Famous Beef and Pork & Bacon Chili with Beer
   Ingredients: 
• 8 slices thick-cut applewood smoked bacon, Fully cooked then cut into 1/2-inch pieces
•  4 cloves garlic, finely chopped 
• 1 bell peppers Any color works good 
• 1 medium red onions, finely chopped 
• 3 tablespoons chili powder 1 tablespoon ground cumin 1 tablespoon chipotle chili powder 
• 2 teaspoons dried oregano 
• 1 tablespoon smoked paprika 
• 1 tablespoon Salt and freshly ground black pepper
•  1 pound 85 percent lean ground beef 1 pound ground pork
• 1 tablespoon minced fresh cilantro
•  1 bottle (12 ounces) beer "Recommended"   (Samuel Adams Black Lager) If you can find it, If not then (Samuel Adams Octoberfest) Note: (don't worry The Alcohol content will evaporate in heat} 
• 1 can each Light & Dark kidney beans,   
• 1 can butter beans,   
• 1e can black beans,   
• 1 24-ounce can crushed tomatoes with Chili pepper One 
• 1 24-ounce can diced tomatoes, with juice To thicken use MASA mix well with worm water add to chili   

• Before you add chili, add a small amount of Fritos corn chips to bottom of serving
   "For Garnishing" your choice Lime wedges, for garnish <or> splash of Lime juice Sour cream, for garnish Shredded Cheddar, for garnish Sliced scallions, for garnish
   
   cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.   Note: If to spicy hot add 1 tbs of Sugar will tame it down 

Pig Out and Y'All Enjoy

  Ingredients  

16oz cooked elbow Macaroni, drained

•  2 cups Crated cheddar cheese (Sharp) 
• 3 Eggs, Beaten 
• ½ cup Sour Cream 
• 1 cup Milk
• ½ ts Salt 
• 4 tbs Butter cut into pieces 
•  ▼Mix together▼
  3 Eggs, Beaten ½ cup Sour Cream,½ ts Salt 1cup Milk   

(This should make 2 cups)
 1hr 5 min  prep 10 min per heat oven to 350* Put Macaroni  in lg bowl add Cheese while still hot and combine reining Ingredient  and add Macaroni Mixture. Pour Macaroni Mixture into casserole  Dish, Add 4 tbs Butter cut into pieces add to the mixture, then Bake 30-45 Min. Top with extra Cheese
 

Pig Out and Y'All Enjoy

• 1 (12-ounce can) beer, such as a pale ale or summer wheat
• 2 sweet onions, quartered
• 4 lemons, quartered
• 1/2 cup seafood boil seasoning
• 2 bay leaves, preferably fresh
• 2 tablespoons whole black peppercorns, plus additional ground pepper for seasoning
• Coarse kosher salt
• 1 1/2 cups (3 sticks) unsalted butter
• 6 cloves garlic, minced
• 1/2 teaspoon red pepper flakes or 1 finely chopped fresh red chile (or chiles, to taste)
• 2 tablespoons freshly chopped flat leaf parsley
• 3 pounds new potatoes, each about the size of golf balls
• 1 1/2 pounds smoked spicy sausage, such as andouille or kielbasa, each cut into 6 pieces
• 6 ears fresh corn, Bread & butter works the best shucked and broken into 3- to 4-inch pieces
• 3 pounds shell-on large shrimp
• 2 pounds of Crabs Legs (dungeon crabs legs) 
• 1 pound of muscle clams
• 1 pound of  cherrystone clams
• 1 pound of craw fish
• Hot sauce, for serving (Texas Pete) 

Fill a large pot with 5 quarts of water. (Add more if needed; the volume will depend on the size and shape of your pot.) Add the beer, onions, two of the lemons, seafood boil, bay leaves, peppercorns and 2 tablespoons salt. Cover and bring to a rolling boil. Reduce the heat to a lazy simmer and let cook until the flavors marry, about 15 minutes. The liquid should be highly seasoned and aromatic.Meanwhile, prepare the garlic sauce: Melt the butter in a medium skillet over medium heat. Add the garlic and red pepper flakes. Let simmer until fragrant, 45 to 60 seconds. Add the parsley and season with salt and pepper. Remove from the heat and cover to keep warm.Once the cooking broth is flavorful, add the potatoes and cook, covered, until just tender, about 10 minutes. Add the sausage and corn, and cook until tender, 5 to 7 minutes. Add the shrimp and cook until just pink, about 3 minutes. Drain through a large colander.Transfer the shrimp, sausage and vegetables to a large platter or tray. Serve immediately with hot sauce, remaining lemon quarters, and the warm garlic butter sauce.

Note: Follow this in steps when cooking the low country boil

add potatoes then the corn first! cook for 15 mins then add the seafood remember that the shrimp  to be added last
 

Pig Out and Y'All Enjoy

• 8 Chicken Thighs
• 2cups whole Buttermilk
• 4cups flour
• 2tablespoons Old Bay Seasoning
• 2tablespoons paprika
• 2 1⁄2teaspoons sage
• 1teaspoon salt
• 2tablespoons pepper
• oil, Best to use Peanut oil to deep fry

• Wash the chicken parts and pat dry with paper towles
• Mix all the dry ingredients together in a large bowl. Dip chicken into buttermilk and dredge in flour mixture. Repeat.
• Deep fry at 360°F for 20 minutes.
   

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• 6 tablespoons (3-ounces) unsalted butter
• 1 1/2 cups coarsely chopped onion
• 1 tablespoon minced garlic, from about 3 or 4 garlic cloves
• 3 cups diced potatoes
• 1 1/2 cups frozen baby lima beans
• 2 cups frozen corn kernels
• 3 cups chicken stock
• 1 (14 1/2-ounce) can diced tomatoes
• 1 cup North Carolina-style (vinegar-based) barbecue sauce, more to taste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon packed brown sugar, optional
• 1/2 teaspoon kosher salt, more to taste
• 1/4 teaspoon freshly ground black pepper, more to taste
• 1/4 teaspoon cayenne pepper, more to taste
• 2 cups shredded, cooked chicken thighs
• 2 cups shredded, cooked pulled pork, or leftover pulled pork

1. Gather the ingredients.
2.  Melt the butter in a  Crock-Pot over medium heat. Add the onion and cook, stirring frequently, until the onion is translucent, about 3 minutes. 
3.  Cover, reduce heat to low, and simmer for about 15 minutes, ​or until the potatoes are tender. 
4.  Add the barbecue sauce, Worcestershire sauce, brown sugar, if using, salt, black pepper, cayenne, chicken, and pork. Mix well to combine. 
5.  Simmer, covered, for 15 minutes. Adjust the seasonings to taste with more BBQ sauce, salt, black pepper, and cayenne pepper, if desired. 

 Serve with cornbread or biscuits, along with coleslaw on the side.
 

Pig Out and Y'All Enjoy