Summer Sensations

It’s time for a summer wrap up, and we’ll start off with the best dishes o’ the summer. Get your taste buds ready to remember the best parties in our mouth of 2011. However, putting it out there that I was super slippin’ on the photos this year…will never happen again.

La Porte’s Italian Beef
5 lb. round bottom tip
3 beef bullion cubes
3 Garlic cloves, chopped
2 16 oz. jars of pepperoncini
2 cans of beer (lager or ale)
Salt and pepper to taste

In a crockpot cook the beef, along with the rest of the ingredients on high for 4-6 hours basting hourly.  When the beef is fully cooked, bring out Grandpa Mike’s meat slicer and go to town on that roast.  Serve with Turano brand French rolls and gairdanara. (sp?)

El Bigote
1 can, cream of coconut
Pineapple juice, amount equal to coconut
Fresh squeezed lime juice
Fresh mint

White Trash, aka La Porte Style Margaritas
1 can frozen limeade concentrate
12 oz tequila
12 oz seven up
1 12 oz Mexican beer preferable Tecate

Mix together in pitcher, pour on the rocks and get fucked up. Makes 1 pitcher, duh.

Cups of Yum
1 (16 ounce) package wonton wrappers
1 pound pork sausage (prefer Jimmy Dean spicy! in the breakfast meats)
1 bag (8 oz) shredded cheese
1-2 cup Ranch-style salad dressing
2 Tablespoon Cayenne
Preheat oven to 350 degrees F (175 degrees C). Spray a muffin pan with cooking spray.

Brown the sausage in a pan and drain off excess oil.  In a mixing bowl, mix the sausage, and other ingredients. Start slowing with cheese and ranch dressing and add to taste.

Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Pull out and fill the baked wonton wrapper cups with the sausage mixture.

Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.

Shenna’s Cheesy Potato Salad: A Summertime Classic
5 Russet potatoes
1 bag shredded cheddar cheese
Ranch Dressing
4-5 Green onions, chopped
6-8 Bacon Slices, chopped
Lawry’s seasoning
Salt and Pepper to taste

Peel and cube potatoes, boil them in stock pot until fork tender.  Remove potatoes from heat, and drain.  Put potatoes back into the dry pot and add cheese, green onions, and bacon.  Pour in ranch dressing until you reach the consistency you desire.  Add Lawry’s seasoning salt, table salt, and pepper to taste.

Lexi Myer’s Beef burgers
1 lb. Ground Beef
Diced onion
Garlic, prefer fresh
Lawry’s Seasoning
Worcestershire Sauce
1 egg, beaten
Dried bread crumbs
Salt and pepper to taste

Make patties and cook ’em.

Lexi Myer’s Turkey burgers
1 lb. Ground turkey
Diced red onion
Dived red pepper
Garlic, prefer fresh
Poultry Seasoning
Worcestershire Sauce
1 egg, beaten
Dried bread crumbs
Salt and pepper to taste

See recipe for Lexi Myer’s Beef Burgers.

Summertime Grilled Corn

Farm fresh corn shucked and removed of all silk.

Rub corn cob with butter and sprinkle with Lawry’s seasoning salt.  Wrap corn in aluminum foil and place directly on the grill.

Make sure to start this first thing on the grill, as it takes about 30-45 min!

Steamed Mussels with White Wine
2 cloves garlic
Salt and freshly ground black pepper
2 tablespoons olive oil, plus more for the bread
2 shallots, coarsely chopped
2 cups white wine
2 pounds cultivated mussels, scrubbed
2 tablespoons cold unsalted butter
1 baguette, halved lengthwise

Heat the oven to toast baguette. Heat the oil in a stockpot on the grates of the grill, add the shallots and garlic and cook until shallots soften. Add the wine, bring to a boil and stir in the mussels. Cover the pot and cook the mussels until all of them have opened, about 6 to 8 minutes, discard any that do not open.

Remove the mussels with a slotted spoon to a large bowl. Bring the cooking liquid to a simmer and whisk in the butter. Season with salt and pepper, to taste, and reduce cooking liquid by a third. Pour the mixture over the mussels and serve immediately with grilled bread.

After the baguette is toasted, rub side of baguette with garlic and oil, season with salt and pepper 

Mueller’s Potato Salad
5 lbs. of russet potatoes—peeled, quartered and boiled
2-3 stalks of celery finely chopped
4-5 radishes grated
2-3 carrots grated
4-5 scallions finely chopped
1 heaping cup of mayo
1 heaping cup of sour cream
2 tsp. white pepper
2 tsp. sea salt

Chop and set aside six hard boiled eggs, peel, quarter and boil the potatoes in a large pot.

Chop all vegetables while the potatoes boil, drain potatoes when a fork easily pierces the potatoes, cut potatoes while they are still hot and sprinkle the salt and pepper directly onto the potatoes.

Place veggies in a HUGE pot or bowl; place mayo and sour cream on top of veggies; place eggs on top of the sour cream and mayo.

Let cool a bit then place into the fridge for a few hours to completely chill.

Labor Day Chick Pea Salad
2 (15-ounce) cans chickpeas, rinsed and drained
1 small red onion finely chopped
1 cucumber, cored and chopped
1 small red bell pepper, finely chopped
A few ribs celery and leafy tops, chopped
1 clove garlic, minced or grated then grinded into a paste with salt (or garlic juice from fridge)
2 tablespoons rosemary, finely chopped, a few sprigs
21/2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper


  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Feta cheese

Combine chick peas with onions, peppers, celery, garlic, and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.

New Mexican Green Chile Chicken Enchiladas
5-6 cups diced boneless chicken breasts
4 cups shredded cheese
1 bunch green onions
14oz can sliced black olives
6-8 diced Hatch green chiles (or best you can find in the Chi)
12 flour tortillas
1 cup sour cream
1 15oz can green chile enchilada sauce
10.75oz can of condensed cream of chicken soup

Bake chicken breasts until done (or prepare before hand in crockpot).  Dice chicken.

Chop green onions and green chilies, mix with chicken, 3 cups cheese, and olives in a large bowl.

Combine sour cream, enchilada sauce, and cream of chicken soup and heat on low until barely simmering.

Roll each tortilla with chicken mixture and arrange side by side in a large baking dish. (leftover chicken mix can be spread over the top of the prepared enchiladas).

Cover enchiladas with sauce and remaining cup of cheese.

Cook uncovered at 350deg for 30 min or until bubbly hot.

Parisa’s Easiest & Most Amazing Salsa
1 lg can of whole peeled tomatoes
½ purple onion
2 cloves garlic
½ bunch cilantro
2 jalapenos
2 limes

Put all in a blender, and mix.

Add chunks of mango or avocado for an awesome mix’n it up


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