Mr Sean's Favorite Recipes

Mountain Garlic Bread

1            White Mountain Bread - Publix

2  Tbsp   Italian spice

1  Tbsp   Garlic Powder

8  oz   Finely Shredded Italian Style Cheese

2  oz   Olive oil

4  oz   butter cut into small pieces

Black Pepper to taste

Take a sheet of foil and crumble into long straight stick.  Bend into spiral and place on bottom of Dutch Oven.  Line above foil with parchment paper.  Prepare coals for 350 degree cook ~ 25 coals on the lid and 8 under the Dutch oven.

Mix cheese, oil, butter and spices in bowl

Slice top op inch off bread, reserve

Hashtag cut the bread to just above the bottom leaving the bottom intact.

Place bread in Dutch Oven and evenly distribute the cheese mixture between all the hashtag cuttings. Place sliced top of bread on top of the bread with mixture.

Place lid and coals 25 on top and 8 under.  Cook until cheese is melted about 12-14 min

Mr Sean's Chili

1.5   lbs  Ground Beef 88%

½ lbs  Dried Pinto Beans

1            Medium onion diced

4            Serono peppers diced use Jalapenos to reduce the heat

1            15 ounce can of petite cut tomatoes

4  cups   Beef broth or stock

3            Beef bouillon cubes

3  Tbsp   Chili Powder

1  Tbsp   Cumin

2  Tbsp   Garlic Powder

Soak beans 24 hours prior to making chili.

In large pot brown the ground beef; note: if the ground beef is less than 88% drain off some grease. Remove beef and set aside

Sauté onions for 2 minutes on medium heat.  Add the peppers sautéing until onions and peppers are soft. Add tomatoes, beef, bouillon and spices, mix thoroughly.  Add half the broth and mix the beans in.  Only add the remainder of the broth until beans are covered.

Bring to a boil.  Reduce heat with lead partially on to let steam out.  Cook for two hours adding broth as the level goes down. If needed add water to keep it from getting too thick.  If you put to much water in turn up heat to reduce to preferred thickness.  Thicker for hot dog chili, more liquidly for chili soup.

When beans are soft and cooked turn off heat.  Let rest for an hour.  Cover and place bot in refrigerator at least overnight.

Remove pot from fridge and place on medium heat to bring temp up about 20-30 min.

Serve hot 

Chorizo Sweet Potato Hash with Dropped Egg 

Serves 4

9      oz Cacique Pork Chorizo

3      Tbsp olive oil, divided

2      lbs sweet potatoes, peeled and cut into ¼-½ inch cubes

¼     tsp kosher salt

½     tsp ground black pepper

1            medium yellow onion large dice

2            roasted poblano pepper, large dice

3            cloves garlic sliced

15      oz can black beans, rinsed and drained

12            large eggs

Heat a large Cast Iron- skillet over medium-high heat.

Once hot, add the chorizo. Use a spatula to break it apart and cook for 5-minutes. Use a slotted spoon to transfer the chorizo to a bowl for later.

Reduce heat to medium and add the two tablespoons of olive oil to the skillet followed by the sweet potatoes, salt, and black pepper. Toss to coat and cook in a single layer for 10-minutes stirring occasionally.

Add 2 tablespoons of olive oil.  Add onions and poblanos; cook for three minutes then add the garlic and black beans; cook for one more minute. Stir in the chorizo with lid on until chorizo is hot

Fry or poach an egg for each person.  Serve hash and with egg on top.

Add salt and pepper to taste, top with fresh herbs if desired, and serve warm with hot sauce (optional).

Turkey Bacon Club on Sour Dough

2 slices bacon

3 slices Sour Dough grain bread, toasted

3 tablespoons mayonnaise

3 leaves lettuce

4 (2 ounce) slices cooked deli turkey breast

4 slices tomato

2 slices of cheese

Spread each slice of bread with mayonnaise. On one slice of toast, place the turkey, slice cheese and lettuce. Cover with a slice of toast, then the bacon, slice cheese and tomato. Top with last slice of toast.

Layered Chicken Three-Cheese Enchilada

2    Tbsp olive oil

2    Tbsp cummin

1           large yellow onion, dice

1.5   lbs picked rotisserie chicken breasts, cooked and shredded

2      10 oz cans red enchilada sauce

12         corn tortillas, each about 6 inches in diameter

2           sliced jalapenos

20    oz shredded mex blend cheese

Kosher salt and freshly ground pepper, to taste

Sliced green onion tops for garnish

Chopped fresh cilantro for garnish

Prepare 25-30 coals for 350 degrees.

In a large nonstick sauté pan over medium-high heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until the onion is soft, 6 to 7 minutes. Remove from the heat and let cool.

Add the chicken to the onion and stir well to combine.

Spread ¼ cup of the enchilada sauce on the bottom of a 12 inch Dutch oven. Arrange 3 tortillas in a single layer on the sauce, overlapping them as needed to cover the sauce. Top with a generous 1 cup of the chicken-onion mixture, ½ cup of the sauce and ¼ cup of each cheese. Repeat the layering 2 more times, alternating the direction of the tortilla layers and finishing with ½ cup sauce and ¼ cup of each cheese.

Place 8 coals on bottom and coals on top.  Bake until the ingredients are heated through and the cheese is melted, about 30 minute rotating Dutch Oven and lid 90 degrees in opposite directions twice during cooking.  Remove from coals and remove lid.  Garnish with green onions and cilantro. Serve family style

Omelet Begal Sandwich

6                  Begal

6                  Large Eggs

6                  Slices of Colby Jack Cheese

6      oz    Mex shredded cheese

12    oz    Ham diced

1                  Medium onion diced

½                 Red Bell Pepper diced

1                  Jalapeno diced

1                  Roma Tomato diced

½                 stick unsalted butter

Salt and Pepper

One egg at a time mix in bowl egg, dash of dairy and spices

Toast bagels, butter each side, place on plate open with slice of cheese on bottom side

Spray egg pan with pam.  Add pat of butter and sauté vegetable until soft. Add precooked meats until warm.  Use any leftover vegetables or meats desired

Add egg spice mixture covering all vegetables and meats.  Once cooked enough on one side flip.  Add cheese to mixture and fold to match bagel size. And serve