Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Posts Tagged ‘texas select seasonings’

BBQ Cod Tacos

Posted by Caveman Cooking on April 23, 2010

BBQ Cod Tacos
Now that the initial hoopla of our Want Beef? Giveaway has mellowed a bit, I can finally post a new recipe – Wooo HOOOO!
I’m always looking for a deal. So, I usually go nuts when something tasty goes on sale and buy way too much of it … this week it was fresh Alaskan Cod! Mmmmm MMMMMM!!
😉

INGREDIENTS

1 Pound Fresh Cod Fillets
1-2 TBSP Butter
1/4 Head of White Cabbage or Iceberg Lettuce, shredded
2 Tsp Herbal Red Seasoning
1/2 Fresh Lime
6 Corn Tortillas
1 Preparation of Rockin’ Guac

RECIPE

Rinse Cod fillets and pat dry. Place them onto large sheet of foil sprayed with cooking oil. Slice butter as thinly as possible into pats, and place on top of fish. Evenly squeeze the juice from half a lime over the fillets. Then evenly sprinkle the TSS Herbal Red seasoning over the fillets, and add a pinch of Kosher or sea salt if desired.
Seasoned Cod Fillets

Heat grill until hood temp is around 325°. Reduce the middle burner to low or, if using charcoal, be sure to leave a gap in the middle of the grill for some indirect cooking. Place foil with fish onto center of the grill and cover for 3-5 minutes, until fish has lost most of it’s translucence.
Cod on Grill

With a large spatula, flip fillets and place directly onto the grill uncovered to give the fish a little grill-crusting on the outside. Just a minute or two does the trick. Take the melted butter that remains on the foil and evenly pour it over the fillets.
I like to give both sides some browning, so I do a re-flip for an additional minute before taking them off the grill.
NOTE 1: There are many ways to heat up your tortillas (a must do unless they are fresh off the griddle). One of my faves is to roll up three at a time in some foil and place ’em right on the grill … very Cavemanesque, don’t ya think?!? ;))
Cod Fillets on the Grill

The fish should easily flake up into bite sized chunks. Place shredded cabbage or lettuce (the Cavekids have been on a binge of the latter, lately) onto tortillas, then add fish, and top with some Rockin’ Guac. You can also top with shredded cheese and/or your favorite salsa or hot sauce.
BBQ Cod Tacos

With any luck, you’ll get a response something akin to what the Cavekids gave these. They had each already wolfed one down before I could even get to the table and take my first bite!
Cavekids Love These Tacos

Prep Time = 10 minutes
Cook Time = 7 Minutes
Serves 3-4

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Latin, Main Course, Seafood | Tagged: , , , , , , , , | 20 Comments »

2x Baked Potatoes

Posted by Caveman Cooking on February 9, 2010

2x Baked Potatoes
These may be the “Angioplasty Special”, but they are so amazingly good you won’t care!

INGREDIENTS

8 Russet Potatoes
2 Sticks of Butter, cut into pats
2 Cups Cheddar Cheese, shredded
1 Cup Sour Cream
1 Tbsp Garlic, minced
1 Green Onion, chopped
1/4 tsp TSS Texas All Season, or other seasoned salt
1/4 tsp Black Pepper

RECIPE
Preheat oven to 400°. Scrub and rinse potatoes. With a pointed knife or fork, stab potatoes several times to prevent them from blowing up in the oven … yeah, it happens!
Rinsing and Stabbing Potatoes

Place potatoes into oven, directly on rack. Bake for 60-70 minutes.
HINT #1: Don’t over bake them or the skins get too tough and chewy. We blew it just by going 75 minutes!
Baking Potatoes

Place ONE cup of the cheese, butter, sour cream, garlic, seasoned salt and pepper into a bowl. Mix well using a zig-zag wire potato masher.
Mixing Ingredients

When potatoes are done, remove from the oven. Carefully slice potatoes in half lengthwise. Use a dry rag or clean potholder to hold the potatoes and scoop out the “meat” into the bowl, leaving the skin intact. Put the skins on an ungreased baking pan.
NOTE #1: I have to call something in this dish “meat” … I’m a Caveman.
Scooping Out Potatoes

Mash potato “meat” together well with cheese mixture. Then, fold in the green onion. Adjust seasonings, if necessary.
Mixing Ingredients

Spoon enough of the potato/cheese mixture into the empty skins so that it doesn’t quite fill up the skin. Then, top each one with some more shredded cheddar cheese.
NOTE #2: You’ll likely have some leftover filling … go ahead … eat it! MmmmmMMMMMM!!
Preparing 2x Baked Potatoes

Place potatoes halves back into the oven for about 20 minutes. Potatoes should be hot and cheese well melted.
2x Baked Potatoes

Remove from oven and enjoy as a side dish to just about any meal. Served here with Juicy Beer Can Chicken.
HINT #2: Yes, you’ll have plenty for leftovers. But, they reheat very well, plus there are some other things you can do with these babies. Check out 2nd Day 2x Baked Potatoes.
2x Baked Potatoes

Prep Time = 20 minutes
Cook Time = 85 minutes total
Serves 16

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Side Dishes, Vegetarian | Tagged: , , , , , , , | 35 Comments »

Baked Texas Fries

Posted by Caveman Cooking on December 9, 2009


Who says tasty fries have to be bad for you?

INGREDIENTS

3 Medium/Large Russet Potatoes
1 Tbsp. Olive Oil
2 tsp. Texas Select Seasonings “Texas All Season”

RECIPE

Pre-heat oven to 450°.
Wash potatoes well. Peel them only on sides leaving skin on the ends. Julienne cut potatoes and place on baking sheet lightly coated with non-stick spray. Brush potatoes with Olive Oil, liberally sprinkle Texas All Season over potatoes, and place in oven.

Check fries after 20 minutes. Remove from oven when edges turn golden brown (usually 22-25 minutes) and serve with with Poppa Mike’s Legendary Gnarly Burgers or other appropriate dish.

Prep Time = 10 minutes
Cook Time = 22-25 minutes
Serves 3-4

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Side Dishes, Vegetarian | Tagged: , , , , , , | 8 Comments »

Juicy Beer Can Chicken

Posted by Caveman Cooking on October 26, 2009

Easy to make and incredible on the palate. May be the juiciest chicken you will ever eat! Leftovers make great tacos, salads, chicken salad sandwiches, or just old-fashioned cold leftover chicken.

INGREDIENTS

1 Whole Chicken (5-6 lbs)
1 Can of Beer (warm, 2/3 empty)
2 Tbsp of Texas Select Seasonings™ “The Juicy Pig”
1/2 Lemon, juiced
1 Very Shallow, Oblong Aluminum Cake Pan (disposable)

RECIPE

Place cake pan centered under BBQ grill, then light. (NOTE: If using charcoal, first light coals and allow to grey-out. Then spread coals evenly around perimeter of grill, leaving hole in the middle of grill, and place cake pan in hole.) This is important in order to avoid flame-ups!

Remove neck, liver and gibblets from chicken and rinse bird well inside and out in cool water. Rub entire outside of bird with lemon juice, reserving some to put on the inside. Then liberally apply TSS The Juicy Pig seasoning to both inside and outside if chicken.

Take can of warm beer and pour out 2/3 of it. (NOTE: I know this is sacrilege for many of you. So, pour it into a beer mug and throw it in the freezer … it will be perfect by the time the bird is done!) Use a small punch or finishing nail and poke numerous holes in the top 1/2 of the can.

Hold the bird vertically and place the can as far as possible into the large hole between the legs (insert joke here). Then place bird with can centered on grill over drip pan.

If using gas grill, turn off middle burner. If using charcoal, see note above. Cover grill and try to keep hood temperature around 300°. Should be done in 70-80 minutes.

Don’t peek for at least an hour, but keep an eye out for flame-ups or rising temps. Whatever you do, don’t take your kids out for a quick bike ride or your bird may end up looking like this:

The skin should be very crispy. But, even if the skin gets overdone a bit, no worries! Just peel off the burnt parts and the meat underneath will still be the juiciest you’ve ever had … REALLY!

Serve with any sides you’d like. This time, we made rice pilaf and a caprese salad made with homegrown tomatoes and basil:

Prep Time = 10 minutes
Cook Time = 70-80 minutes
Serves 4-6

©2009 UFishClub.com/UFC – Unemployed Fishing Club™ All rights reserved. This recipe originally appeared on the UFC – Unemployed Fishing Club Forums at http://ufishclub.com/ufcfishingforum.html authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Main Course | Tagged: , , , , , , , , , | 2 Comments »

Texas Red Grilled Shrimp Tacos

Posted by Caveman Cooking on October 25, 2009


Quick, easy and absolutely delicious.

INGREDIENTS

12-20 (depending on size) Raw, peeled, and veined medium-sized Shrimp
4 Corn Tortillas
1 Tbsp of Texas Select Seasonings™ “Herbal Red” (or more, to taste)
1 Cup shredded White Cabbage
1 Tbsp Mayonaise
1 Tbsp Sour Cream
1 Tsp Chipotle Chili Powder (or more, to taste)

RECIPE

In small bowl, mix together mayo, sour cream and Chipotle Chili Powder. Cover and chill until needed.
Place shrimp onto skewers and cover liberally with TSS Herbal Red seasoning:

Place shrimp skewers on the grill and cook until done. I like ’em on the “crispier” side:

Just before removing shrimp from grill warm up the corn tortillas:

Put White Cabbage and Chipotle sauce on tortilla, add 3-5 (depending on size) shrimp, and garnish with avocado and/or salsa:

Prep Time = 10 minutes
Cook Time = 10 minutes
Makes 4 tacos

©2009 UFishClub.com/UFC – Unemployed Fishing Club™ All rights reserved. This recipe originally appeared on the UFC – Unemployed Fishing Club Forums at http://ufishclub.com/ufcfishingforum.html authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Latin, Main Course, Seafood | Tagged: , , , , , , , , , | 3 Comments »