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."