The Colonel's All-American Burgers

I first started concocting this recipe during some late-night festivites back when I was in Lubbock, TX and it has become a favorite for me to make and for peers to mouth-water over. A great meal to make while kicking back on a lazy saturday while you enjoy some cold beverages, listen to good tunes and hang out with great friends.

Ingredients

• 2 Lbs Ground Beef
• 1 Lb Ground Bison Beef
• 3 Tablespoons Worcestershire Sauce
• 1 Tablespoon Cajun BBQ Seasoning
• 1 Package Ranch Salad Dressing Mix (Makes 16 oz)
• 2 Jumbo Egg Yolks

Makes 7-8 Patties

Directions

Mix all the ingredients together except for the egg yolks together in a bowl, evenly distributing the ingredients throughout the beef. Then flatten and spread the meat so that there is more surface area exposed. Add the egg yolks to the flattened beef and spread over the top of the beef. Then knead the beef until the egg is evenly distributed throughout the beef. Roll the beef into a large ball and then grab patty sized amounts and roll into individual patties. Cook each side about 4-5 minutes on a charcoal grill. Add cheese during the last minute of cooking. I prefer using Muenster or Pepperjack cheese. You can also butter your buns and add them to the grill surface during the last minute as well if you prefer a toasty bun. Add desired condiments.

A good side to enjoy with the burgers is to take 1 can of regular flavored Ranch House beans and combine with 1 can of Jalapeño flavored Ranch House beans and mix over low heat until desired temperature is reached.

New Orleans Style Barbeque Shrimp

One of the first cookbooks I ever received, which was a gift from my always thoughtful sister, was "Commander's Kitchen" by Ti Adelaide and Jamie Shannon. A cookbook that truly accomplishes capturing the unique tastes of New Orleans by giving accentuating tastes to your palate. The cookbook is fantastic but one of my favorite dishes is by far the New Orleans Style Barbeque Shrimp. Although, this isn't your stereotypical barbeque dish, it actually doesn't even call for barbeque sauce! This is a must try dish and can be very difficult with the fast pace that you must add ingredients. Be careful not to overcook the shrimp as that can definitely take away from the amazing flavor when prepared correctly.

"When you want a quick dish full of lusty New Orleans flavor, barbecue shrimp is worth every messy drip. Three tips: Don't overcook the shrimp; cook the shrimp with their heads on because that's where all the flavor is; and have lots of crisp French bread on hand to dip into the sauce. And you've just got to eat these shrimp with your hands—the better to peel them and soak the bread in the sauce.

Ingredients

• 2 pounds large shrimp, heads on
• 2 tablespoons Creole Seafood Seasoning or any Creole seasoning mix, or to taste
• 1 tablespoon olive oil
• 1 large head garlic, cloves peeled and minced
• 2 tablespoons chopped fresh rosemary
• 3 tablespoons Worcestershire sauce
• 3 tablespoons hot sauce or to taste
• 1 large lemon, juice removed, quartered (reserve the juice)
• 1/3 cup beer
• Kosher salt and freshly ground pepper to taste
• 8 tablespoons (1 stick) butter, at room temperature

Directions

Lightly toss the shrimp with half the seasoning. Preheat a large skillet over high heat, put the oil in the pan, and heat until the oil begins to smoke. Place the garlic and rosemary in the pan, and stir to lightly brown the garlic, being very careful not to burn it. Add the shrimp and stir carefully. Add the Worcestershire, hot sauce, lemon juice, and lemon quarters.
Deglaze the pan with the beer, stirring to release any bits clinging to the bottom, and boil the mixture to reduce while shaking the pan. Allow the shrimp to cook for 2 to 2½ minutes (timing will depend on size) and add the remaining seafood seasoning, salt, and pepper. When the shrimp have finished cooking, the liquid should have a saucy consistency. Reduce the heat to medium-high and add the butter a bit at a time, stirring, until the sauce is thick. Adjust seasoning, Remove lemon pieces.

Notes

Serve with French bread, lots of paper napkins, and finger bowls. Garnish each serving with a lemon piece."

Mishka

Mishka's album "Above The Bones" debuted at #1 on the Billboard Reggae charts. "His lyrics speak to his engaging perspective on life, distrust of authority, distaste of corruption, and faith in love and in our world’s people." The album is stellar from start to finish and is a great record to put on and just sit back and unwind to, the only thing better than listening to this record at home is taking it out to the shoreline with a few chairs, good friends, and a few brews. This is also the first album released on Matthew McConaughey's label J.K. Livin'. A couple of favorites off this album are "Love & Peace" and "Coastline Journey". Check out more of Mishka at his website.

The Colonel's Favorite

My favorite anytime drink is a very simple mix. But I figured I’d put it up here anyways.
• 2 Ounces Forty Creek Canadian Whisky
• 12 Oz Coke
• Lime Juice (For Tasting)
• Ice
Makes 1 Serving

Add the Whisky, Coke, and Lime over ice in a glass and stir.
A very simple drink mix, but the key is the Forty Creek Whisky, by far one of my favorite liquors on the shelf, an award winning whisky for a relatively cheap price.

Dr. Pepper Ribeyes with Bandera Butter

While at home over Spring Break I picked up an eye-catching cookbook entitled "The Texas Cowboy Kitchen" by Grady Spears and June Naylor with a foreword written by fellow Texan fireball hurler Nolan Ryan. This cookbook did not disappoint in the least bit and many more concoctions will come from it in the future. However, I was able to mix and match a couple of recipes and came up with a delicious entree that should be easy enough even for the novice cook. On a side note the process is a bit time consuming.

First, you start by making Oven-Dried Tomatoes.
• 12 Roma or Plum Tomatoes
• 2 Tablespoons Vegetable Oil
• 2 Tablespoons Chopped Fresh Thyme Leaves

Makes 3 Cups

Preheat the oven to 250 degrees and cut each tomato in half lengthwise. With a spoon scoop out the pulp and discard. In a bowl, toss the tomato hulls, oil, and thyme until the tomatoes are well coated. Place the tomatoes, skin side down, on a baking sheet, arranging so they are not touching. Cook until the tomatoes are dried. This process can take a while as cook time can range from 1 ½ hours to almost 8 hours. Be careful and keep a watch on them until they are fully done. Remove and refrigerate in an airtight container.

Next, you make the Bandera Butter.
• 1 Cup Unsalted Butter, Softened, Not Melted
• ¼ Cup Chopped Cilantro Leaves
• 1 Tablespoon Kosher Salt
• 3 Cloves Garlic, Minced
• 5 Oven-Dried Tomatoes, Chopped (See Above)

Makes 8 to 10 Servings

Using a food processor, blend all ingredients until smooth. Wrap tightly in parchment or wax paper, removing all air bubbles, and place in the freezer for about an hour before serving. The log will store up to one month in the freezer.

Finally, it’s time for the steaks themselves.
• 2 Tablespoons Vegetable Oil
• 1 ½ Cups Brown Sugar
• ¼ Cup Kosher Salt
• ¼ Cup Coarsely Ground Black Pepper
• 4 16 Ounce Dry-Aged Rib Eye Steaks
• 16 Ouces Dr. Pepper
• Bandera Butter
Makes 4 Servings

Although the acutal recipe calls for Dry-Aged Rib Eyes I used the regular Rib Eyes you can purchase at your local market and was not disappointed in the taste one bit. You start by placing the steaks in a baking pan and pouring the Dr. Pepper over them and letting them sit for 4-12 hours. I went with letting them soak for 6 hours in the refrigerator. When you’re ready to cook the steaks remove them from the Dr. Pepper and place the oil in one bowl and the sugar, salt, and pepper in another. I found it best to just pour the oil in a bowl and use a brush to brush the oil on as to not overcoat the steaks. After brushing the oil on the steaks cover them completely in the sugar and seasonings on both sides. When your grill is ready, cook the steaks to your desired likeability. I usually cook each side for 4-5 minutes for a medium-rare, medium finish. Be sure to be careful and watch the steaks as the oil can cause the steaks to catch fire and you’ll be left with charred meat you most likely will not want to eat. So be extremely careful especially if using a propane grill. After the steaks are done remove them and take a slice of the Bandera Butter and melt it on top of the steak before serving. The taste is a flavorful explosion for your taste buds that will not leave you disappointed. For sides I just went with some Garlic Mashed Potatoes and a Ranch Salad, however, you can leave that up to your imagination. Enjoy!

Stonewall Slush

For when the sun is fierce and you don't feel like dehydrating your body, here's a great non-alcoholic slush that will cool you down.

• 2 Cups Sliced Peaches, Frozen
• 1 Cup Sliced Strawberries, Frozen
• 1 ½ Cups White Grape Juice
Makes 2 Servings

In a blender, combine the peaches and strawberries with the white grape juice. Blend until smooth. Pour into tall glasses. Also, try a variation of different fruits if you fancy something else.

Kentuck Club Margarita

With Spring among us, there's no better way to enjoy the warm weather than sitting outside on your porch enjoying a Mexican favorite. This current favorite was introduced in 1942 in Juárez by a bartender named Francisco Morales. This concoction comes recommended from “The Texas Cowboy Kitchen”.



• Juice of 4 Limes
• ¼ Cup Kosher Salt
• 2 Ounces Silver Tequila (Herradura is recommended)
• 2 Ounces Cointreau
• Ice
Makes 2 Servings

Moisten the rims of the glasses with lime juice and invert in a saucer of salt. Shake the tequila, Cointreau, lime juice, and ice together in a shaker and strain into the glasses. If the tart of the Lime is a little bit too much for your liking try adding a tablespoon of sugar to your glass.

The Eric Tessmer Band

I had the opportunity to see this band in Lubbock, TX a few years back and was absolutely shell-shocked at the talent this group from Austin, TX displayed. They're a blues playing, jaw-dropping, high-octane performance to see live and their compact disc "Blues Bullets" gives the listener a taste of the rockability of the band. My all-time personal favorite from this band is "Ain't With You". If these guys are ever in your area, I highly recommend you do your best to see them live, you'll instantly become a fan especially if you're a live-music enthusiast. Check out their upcoming shows.

JB Roberts

JB Robert's "Every Step" compact disc was brought to my attention by a music loving friend of mine. I will have to admit I was not disappointed. JB's from a small Alabama town and makes his circuit on the collegiate circuit throughout the Southeast. This first album of his gives off a southern rock/alternative country vibe and shows that the artist has a promising future. A couple of favorites off the album are "Friends of Mine" and "Little Trip". He also has his next six songs available for acoustical listen on his website. Personal favorites from those six are "Drinking and Thinking" and "Trucks and Mud".

The Band of Heathens

The Band of Heathens from Austin, TX is a band I was just introduced to even though they have been receiving accolades for some time now. Their mix of blues, rock, country and folk give a great alternative to the country music that mainstream Nashville has been producing. Their self-titled album produced by Ray Wylie Hubbard should be a must have for any claim-to-be southerner as their music ranges from southern-fried gospel blues to a lazy New Orleans drawl to radio-ready alternative country. A few personal favorites from this compact disc would be "Heart on my Sleeve", "Second Line", and "Nine Steps Down"

Check them out at their website.

The Greatest Salesman in the World

"The Greatest Salesman in the World" was written by OG Mandino and should be a must-read for everyone regardless of what your professional background is.

"Everyone of us is a salesman, no matter what his occupation or profession. Most of all, first he must sell himself to himself in order to find personal happiness and peace of mind. This book, if carefully read and absorbed and heeded, can help every one of us to be his best salesman."

I read this book in one sitting and it was definitely an absorbing piece of literature. If one can make their best attempt to follow each of the lessons the scrolls suggest then I believe you can be on the right track to personal happiness and success.

Listed below are the summarizations of the scrolls as well as an accompanying prayer to follow. Hope you all can enjoy this book as much as I did.

“Failure will never overtake me if my determination to succeed is strong enough.”

• Today I begin a new life.
• I will greet this day with love in my heart.
• I will persist until I succeed.
• I am nature’s greatest miracle.
• I will live this day as if it is my last.
• Today I will be the master of my emotions.
• I will laugh at the world.
• Today I will multiply my value a hundredfold.
• I will act now.


Oh creator of all things, help me. For this day I go out into the world naked and alone, and without your hand to guide me I will wonder far from happiness.

I ask not for gold or garments or even opportunities equal to my ability; instead, guide me so that I may acquire ability equal to my opportunities.

You have taught the lion and the eagle how to hunt and prosper with teeth and claw. Teach me how to hunt with words and prosper with love so that I may be a lion among man and an eagle in the market place.

Help me to remain humble through obstacles and failures; yet hide not from mine eyes the prize that will come with victory.

Assign me tasks to which others have failed; yet guide me to pluck the seeds of success from their failures. Confront me with fears that will temper my spirit; yet endow me with courage to laugh at my misgivings.

Spare me sufficient days to reach my goals; yet help me to live this day as though it be my last.

Discipline me in the habit of trying and trying again; yet show me the way to make use of the law of averages. Favor me with alertness to recognize opportunity; yet endow me with patience which will concentrate my strength.

Expose me to hate so it not be a stranger; yet fill my cup with love to turn strangers into friends.

But all these things be only if thy will. I am a small and a lonely grape clutching to the vine yet thou hast made me different from all others. Verily, there must be a special place for me. Guide me. Help me. Show me the way.

Let me become all you planned for me when my seed was planted and selected by you to sprout in the vineyard of the world.

Help this humble man.
Guide me, God.

First Post

Hey Y'all. I decided to create this blog to inform friends of what's going on in my life from a broad point of view. Basically, I'll just be posting information on new recipes I come across, music that is playlist worthy, and destinations I'll be traveling to, have been to, or would like to go. As well as random posts about sports, financials, books and various other interests. Hope y'all like it and feedback is recommended.