Toby Keith's Black-Eyed Peas

No, Max, I am not a Good Ole Girl heading off to watch NASCAR races, but I do like some Country Music. I have to. The only radio stations that we can seem to pick up in the shop are country. So, yes dear, I know who Martina McBride is–and her Favorite Smoked Pork Chops sound divine.

Want a real Country meal? Serve those chops with Toby Keith’s Black-Eyed Peas. As you know black-eyed peas are a Southern tradition on New Years. Supposed to bring you good luck for the next year. So, of course, when we were in Las Vegas two years ago on New Year’s Eve, we had to go to The I Love This Bar & Grill to have REAL Southern comfort food. That was a pretty good year for the company, so maybe there is something in that superstition.

Toby Keith’s Black-Eyed Peas as Prepared at the I Love This Bar & Grill:

1 10 ounce can black-eyed peas
4 strips bacon
2 tablespoons bacon fat
¾ cup of diced red onion
2 tablespoons Cowboy Mix (below)

Dice the bacon and place in a Dutch Oven type heavy pot. Along with the bacon fat and the red onion. Fry until the onion begins to change color. Add the can of peas and the Cowboy Mix. Cook for 20 to 30 minutes at a hard boil.

Makes 2 to 4 servings

Cowboy Mix:

4 tablespoons kosher salt
¼ tablespoon pasilla powder
2 tablespoons granulated garlic
2 tablespoons sugar
2 tablespoons ground cumin
2 tablespoons black pepper

Mix and use where ever a Tex-Mex flavor is wanted. Store in a small, tightly covered container. This will “fire up” any thing it touches.

NASCAR's Tony Stewart's Shrimp

Well, Max, now that it FINALLY feels like Fall Football Weather, Tailgating Parties are becoming fun again. Of course, Kentucky’s recent exciting football wins–and spectacular losses–add to the Saturday afternoon excitement. Since I don’t care all that much about football, I concentrate on the Tailgate Party end of it.

Ours is a competitive bunch of Football Widow-Tag-Alongs. Every week it is who can come up with the most interesting dish. Last week’s hands down winner was Bev Miller with her “Tony Stewart Smoke’s Shrimp.” The fellows were inhaling this appetizer even before she told us that this recipe came from the well known NASCAR driver. At that point, all the men demanded another round of this neat grilled shrimp.

The Smoke’s in the name, according to Bev, is Stewart’s nickname. So we kind of have a little play on words here?

NASCAR or Tony Stewart lover or not, this is one Smoking Good Recipe!!

NASCAR’s Tony Stewart’s “Smoke’s” Shrimp:

One pound of large, uncooked shrimp
Garlic powder
Dried onion flakes
12 ounce package of bacon
Pepper
Jar (18 to 20 ounce) smoky style barbeque sauce

Peel, clean, and devein the shrimp, but leave the tails on. Rinse well. Dry with a paper towel and season with garlic powder, onion flakes, and black pepper. Guys like them SPICY

Pour the smoky barbeque sauce in a glass or corning wear type casserole, about 8 x 8 inches like the CorningWare French White Casserole. Cut each slice of bacon in half and wrap around a shrimp. Secure with a toothpick. Place shrimp in the marinade and store in the refrigerator for at least an hour.

Grill the shrimp over low heat until the bacon begins to turn crisp. They can also be broiled in the oven.

Serves 6. That’s normal people. Hungry guys at a football game? Might serve 2 or 3.