Tamales with Sylvie

MrsMista and I spent Saturday afternoon with Sylvie from Soul Fusion Kitchen and her husband G

rolling tamales. Sylvie had all of the ingredients prepared including two smoked pork butts for the meat filling. We used a variety of different fillings and they were all good. So were the drinks. We had Sasquatch beer, pomegranate wine, champagne, martinis and even some Georgia moon corn whiskey. It was a great with great food and great company.

Tamale plate

If you would like see more pictures just follow this link to my photobucket site:

Enjoy!

Bigmista

The Survival Gourmet

Pineapple Coleslaw

Coleslaw

I helped cater a wedding with my friend Steph from Simply Marvelous BBQ in Ventura, CA last weekend. We had a great time cooking and serving together and the wedding party loved the food. Steph asked me to make one of the side dishes but to keep it simple. I went with Pineapple coleslaw because it is a simple and tasty treat.

Here are the ingredients:

1 bag pre-shredded cabbage
1 can pineapple chunks
1/2 cup apple cider vinegar
2 tsp salt
2 tsp black pepper
1/4 cup brown sugar

Pour the juice from pineapple chunks into a bowl. Add the vinegar, salt, pepper and sugar. Mix and set aside.

Chop up the pineapple into small bits and put in a large bowl with the cabbage. Pour in the dressing and toss well. Eat.

See? I told you was simple!

Enjoy!

Bigmista

The Survival Gourmet

A Good Steak

Sometimes you just want a good steak for dinner. Nothing fancy. Just steak. This doesn’t happen often in our house but it does happen. So I looked in the freezer and pulled out a couple of Porterhouses and thawed them out. Then I went outside and lit a chimney of charcoal in the ol’ Weber Kettle.

When the steaks were thawed out, I seasoned them up.
Seasoned Steak

For MrsMista’s steak, I used Lawry’s seasoning salt, black pepper and garlic powder. For mine, I used Montreal Steak Seasoning and some cayenne.

I tossed these bad boys on on the grill when the coals were hot and cooked them 8 minutes. I only flipped them once. That’s all you need. They came out great! Tender and juicy.

Juicy Steak

Served them up with some rice and corn and some green beans. A nice, simple dinner.

Enjoy!

Bigmista

The Survival Gourmet

Spaghetti Salad

Want a dish that’s easy and quick to make? Want something cool but filling during these hot summer months? You want Spaghetti Salad!

This dish is simple to put together and very colorful. And it tastes good too!

Here are the ingredients:

8oz. of your favorite spaghettie noodles, cooked al dente
1 medium tomato, diced
1 small red onion, diced
1/2 cucumber, diced
1 medium bell pepper, diced (green is good. other colors are better)
1/4 cup of your favorite Italian dressing
2 tbsp Salad Supreme Seasoning

Here’s the hard part:

Put everything in a bowl. Toss it. Eat.

Here’s an even better solution:

Put everything in a bowl with a lid. Shake it. Eat.

Toldja it was simple.

Make this tonight. Impress your friends.

Enjoy!

Bigmista

The Survival Gourmet

Hawthorne Holiday Parade & Cookoff

The City of Hawthorne officially celebrates the kick-off of the holiday season with our 7th Annual Hawthorne Hometown Holiday Parade.

The parade begins at 138th and Hawthorne Blvd. and travels north along Hawthorne to El Segundo. The route turns west to Grevillea Ave., and then north to the City Hall at 4455 W. 126th st.

1st Annual BBQ/Chili Cookoff:
The BBQ/Chili cookoff will be held immediately following the Hometown Holiday Parade at the City Hall.

Four Q BBQ will be participating in both the BBQ and Chili cookoffs. This promises to be a great time and I hope that you will come out and join us!

Banana Pudding

Sometimes you just need some banana pudding or as we used to call it, Naner Pudd’n! It’s cool. It’s creamy. It’s just what you need on a warm summer evening.

Banana Pudding

Now I am going to give you my Aunt Sara’s recipe. Just besure to keep it to yourself because if she finds out, she will go upside my head!

Here are the ingredients:

1 large package Jello instant pudding, vanilla or banana cream flavor
1 cup of cold milk
1 cup sweetened condensed milk
1/2 container Cool Whip
1 tsp Pure Vanilla extract (brandy works in a pinch)

1 package vanilla wafers
2 large bananas, sliced

Pour the pudding mix into a mixing bowl and add the cold milk. Mix by hand or with an electric mixer for 1 minute. Add the condensed milk and vanilla and mix until the mixture strats to thicken (about another minute). Fold in the Cool Whip and mix until it is smooth an fully incorporated.

In the bottom of a large bowl or casserole dish, put 1 layer of vanilla wafers. Next, put a layer of bananas. Pour in half of the pudding and smooth it out so it covers all of the bananas and cookies. Repeat with more cookies, bananas and the rest of the pudding. Add a few cookies on top to decorate. Put it in the fridge for a couple of hours to chill. I suggest you hide it in the back because they tend to disappear when you aren’t looking!

Enjoy!

Bigmista

The Survival Gourmet

The Survival Gourmet

Sorry I haven’t written much lately. I have been busy with the new woman in my life!

Say hello to Morgan Patrice Strawder! She was born yesterday, July23rd (our anniversary) at 5:36am. She was 2lbs, 9 oz and 15 inches long. She is in intensive care and breathing on her own. She will be in the hospital for a coupla months. MrsMista had a c-section and will be home in a coupla days.

Labor day burnt ends

I’ve been running back and forth to the hospital to see my new baby girl Morgan so I haven’t reall had time to cook. However since this was a long weekend I got up early today to do some BBQing.

I was rummaging around in the freezer and found brisket point from a previous cook so I decided to make some Burnt Ends. Burnt ends are basically parts of the brisket that have been sauced, reseasoned and put back in the smoker.

I started by cutting my point into chunks.
Cut up Brisket

Then I added some BBQ sauce and some of my rub
sauced and rubbed bbq brisket chunks

After that I put them in the smoker for about 3 hours at 225. This is what I ended up with…

Tender, juicy chucks of beef. What a great taste!

Enjoy!

Bigmista

The Survival Gourmet