Recipes

**Buggyout** · 08-06-2012, 04:22 PM

Buckaroo beans is as cowboy beans, they are a midwest tradition!!! Sounds GREAT Gran, I will make them tomorrow!

- Buggy

**jezcruzen** · 08-06-2012, 05:38 PM

The Buckaroo beans sound great. I figure that anyone in Okla. knows about buckaroos, so I will give them a try.

I seldom cook pintos. No particular reason, I guess. Usually when I decide on a pot of beans, I either reach for mixed beans or navy beans.

Regardless, I cook them in chicken broth. Homemade broth is best. I also like using the "Trinity" - onion, celery, and green peppers. I finely chop the trinity and add to the pot once everything begins boiling. Even if you may not like any of the three, finely chopped and cooked into the liquid really gives a great flavor.

I like garlic. (I like it A LOT) I cook with it in most everything. Four or five crushed cloves add some pizzazz. I may throw in a bay leaf or two, as well.

Seasoning is always kosher salt and black pepper. But I usually don't stop there. A healthy dash of Tony Chachere's goes well. And if I want meat, too, I throw in a lb of sliced smoked sausage. I'm subject to throw in most anything that I think will taste good.

Served with a skillet of homemade cornbread (not that sweet stuff!), your tongue will beat your brains out trying to get to it! :-)

**Chefsimms** · 08-06-2012, 06:48 PM

I have used the following recipe quite a few times at home for the holidays, most people like it unless they just can`t stand blue cheese, but I am sure the recipe would work with other cheeses as well...I think goat cheese would be a good choice, if you did not like the sharpness of blue cheese. Change the recipe around a little by trying , apples, pecans, bibb lettuce or what ever you might like...

Roasted Pears with Blue Cheese salad
Serves:
6 servings

Ingredients
3 ripe but firm pears
squeezed lemon juice (3 )
3 ounces coarsely crumbled sharp blue cheese (any type you like)
1/4 cup dried cranberries (or dried cherries)
1/4 cup walnut halves, toasted and chopped
1/2 cup apple cider
3 tablespoons port
1/3 cup light brown sugar, lightly packed
1/4 cup olive oil
6 ounces baby greens
Kosher salt
Directions
Preheat the oven to 375 degrees F.
Peel the pears and slice them lengthwise into halves. With a small sharp paring knife, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking pan. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
Gently toss the crumbled blue cheese, dried cranberries & walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for about 30 minutes, or until tender. Save any liquid from the cooked pears, let it cool for a few minutes…
Just before serving, whip together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the warm liquid (saved from the cooked pears) in a large bowl. Divide the baby greens on 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.

**ZAGran** · 08-06-2012, 09:08 PM

Originally Posted by Buggyout

Buckaroo beans is as cowboy beans, they are a midwest tradition!!! Sounds GREAT Gran, I will make them tomorrow!

- Buggy

Buckroo Beans is really a basic recpie. You can use navy beans or great northern, add red pepper, black pepper, use different types of chopped pepper, and swap the meat around. I have even added 1/2 lb ground meat (cooked and added at the cook for 2 more hours point).

I dislike salt pork so I usually add ham scraps or ham hock and I really like this with navy beans as well as pintos.

**ZAGran** · 08-06-2012, 09:12 PM

This sounds so yummy to me! Reminds me of a poached pear salad my Mother used to make with a homemade blue cheese dressing. Goes in my cook book tonite!

**lady_banjo** · 08-07-2012, 12:49 PM

These sound great all! Going to give those Buckaroo Beans a try soon.

**Chefsimms** · 08-07-2012, 05:35 PM

We have had a lot of very good comments on our Chicken apple brie
With sweet potatoes, green beans and cranberry apple glaze. It is so easy to make
And something you do not see everywhere you go. It is equally enjoyed with mashed potatoes,
Rice pilaf, or what ever starch you prefer, If you don`t like green beans, just about any vegetable will be good.
Ingredients
4, 7- 8 oz skinless boneless chicken breast
1 apple cored and sliced thinly
½ lb of butter
½ tsp salt and black pepper & paprika
4 slices of brie cheese
1cup of apple juice
1 ½ cups cranberry juice
1 tsp corn starch

Preparation
Pre heat oven to 350
Put 1 tablespoon butter in a large, non-stick sauté pan over medium-high heat.
Add the apples and sauté until softened
Lay the chicken breast out flat, stuff apples & brie into the center of the breast; fold the breast around the brie and apples so that the brie can not be seen.
Season the chicken with salt and pepper & paprika, place into preheated oven for 25-30 minutes or until the internal temp reaches 165
While the chicken is cooking, make the sauce. Pour the apple juice and Cranberry juice (reserve ¼ cup of cranberry juice) into a pan and boil it over high heat until reduced to about half, add the corn starch to the reserved cranberry juice to the hot sauce until thick

Now season to taste with salt and pepper. To serve, divide the chicken among 4 plates and pour a little sauce over each.

**jezcruzen** · 08-08-2012, 08:00 AM

Questions, Chef....

I'm not a brie fan. Would another soft or semi-soft cheese work... like gouda, for instance?

I assume you slice open the breast and stuff in the goodies. The work "fold" threw me off.

I think I might add a few crushed walnuts to the apples and cheese!

**Buggyout** · 08-08-2012, 09:15 AM

Chef! I have a question? every time I try to stuff a chicken breast or a hamburger patty for that matter (Any meat) most of my stuffing ends up leaking out! How do I solve this?

Jez - I think Gouda would work amazing for his recipe! (I love me some smoked Gouda!)

- Buggy

**Buggyout** · 08-08-2012, 09:16 AM

Originally Posted by ZAGran

Buckroo Beans is really a basic recpie. You can use navy beans or great northern, add red pepper, black pepper, use different types of chopped pepper, and swap the meat around. I have even added 1/2 lb ground meat (cooked and added at the cook for 2 more hours point).

I dislike salt pork so I usually add ham scraps or ham hock and I really like this with navy beans as well as pintos.

The recipe sounds freaking amazing!!!!! I am making it today!

- Buggy