By Pat Savoie
1/3 cup lemon juice
2 Tbsp dry mustard
1/4 tsp salt
1 Tbsp black pepper
1/2 cup red wine vinegar
1/4 cup Worcestershire sauce
1/2 cup soy sauce
1/4 tsp garlic powder
1 cup oil
Combine all ingredients.
Pour over steaks and cover. Store in the refrigerator for up to 8 hours.
Filed under Grill/BBQ
My friend Emma Welsch shared this recipe with me several years ago as an idea for Friday Lenten suppers. She claimed it was very easy and delicious. I have to agree. While the original recipe calls for marinading the fish and then grilling it over coals, Emma’s version of baking it in the marinade and then serving the fish over a bed of rice with the sauce is simple and quite tasty.
By Emma, Elizabeth’s friend
Fish fillets or steaks to fit in a 9×13 dish
Vegetables such as matchstick carrots or sliced red or yellow bell peppers
Sliced green onions
Marinade
1/2 cup white wine
1/4 cup brown sugar
3 Tbsp soy sauce
3 cloves garlic, minced or pressed
1/2 tsp ground ginger or 1 tsp fresh grated
1.Arrange defrosted fish in a 9×13 dish.
2. Combine marinade in a glass measuring cup and heat slightly in the microwave to help the brown sugar dissolve.
3. Pour marinade over fish and let sit for 15 minutes. If you are pressed for time, omit this and bake immediately. Preheat oven to 350 degrees.
4. Place vegetable in dish, reserving the green onions for later.
5. Bake for 15 minutes. Serve over rice and top with sliced green onions and a spoon of marinade/sauce.
*Leftovers are perfect for a school lunch. Pack hot meal in a thermos.
**If you prefer, marinade the fish for 15 minutes and then place the fillet or steak on the grill for 3 minutes, brushing with marinade, and then flip for another 4-5 minutes.
Ingredients
5 cups Sweet baby rays BBQ sauceFiled under Grill/BBQ, Vegetarian
These are great “Company Burgers”. I love the sweet taste of the pineapple and pepper jelly. Kent and I use the pepper jelly we make from the jalapeño peppers and banana peppers from my dad’s garden.
By Pat Savoie
1/4 cup soy sauce
2 Tablespoons corn syrup
1 Tablespoon lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
2 green onion — thinly sliced
2 pounds ground beef
1/4 cup chili sauce
1/4 cup jalapeno jelly
1 can pineapple, sliced
1 large onion, sliced
8 hamburger bun
Stir together first 6 ingredients. Pour into a shallow baking dish.
Shape beef into 8 patties and place in marinade turning to coat both sides. Cover and chill a few hours.
Grill patties over medium heat 5 minutes on each side brushing several times with remaining marinade.
Grill pineapple slices.
Grill onions until clear.
Stir together chilli sauce and jelly. Serve patties on buns with mixture and toppings.
Filed under Grill/BBQ, Main Dish, Sandwiches
by David Savoie
1 Teaspoon Paprika
1 1/2 Teaspoons Salt
1 1/2 Teaspoons Brown Sugar
3/4 Teaspoon Cumin
1/2 Teaspoon Pepper
1/4 Teaspoon Cayenne
Combine all ingredients. Sprinkle generously on pork ribs or any beef. Rub it until paste forms. We like it best on baby back ribs.
Filed under Grill/BBQ
Summer’s here and Kent is at his grill. It must be Sunday and relatives are coming for supper. This is a great way to feed a lot of people with a little meat. I like to serve them over Buttery Rice with Vermicilli.
By Kent and Pat Savoie
2 pounds pork tenderloin
Salt & Pepper
1/4 cup Wish Bone Italian Dressing
1 can pineapple chunks
1 small jar maraschino cherries
1 Bell pepper, chunked
1 Large onion, chunked
1 Cup Pineapple Juice
1/2 Cup Brown Sugar
1/4 Cup Wishbone Salad Dressing
Season pork with salt & pepper. Cut pork into large chunks and marinate in Wish Bone Italian Dressing. Load a skewer by alternating pork, onion, bell pepper, pineapple and cherries.
In a small sauce pan, boil pineapple juice and brown sugar reducing heat to simmer and volume is reduced by half. Add Wish Bone Italian dressing. Baste with sauce after each turn of the skewers while grilling – about 3 minutes per side.
*If you don’t eat pork, use this same marinade and basting mixture for tofu or shrimp.
My father, Garfield Savoie, had a meat locker business for many years in Sulphur. I began brining and smoking turkeys in the early 1970s utilizing his outdoor smokehouse and walk-in cooler for my friend M.L. After I was married, I smoked one for my wife’s family and now they insist that I make one for Thanksgiving and Christmas every year. My son David now smokes a turkey for Kayla’s family. Like father, like son. If there is any leftover, we make a gumbo.
I’ve also used this technique with wild geese and ducks. Every year my friend Kane and I make a gumbo out of smoked geese and duck for the Sulphur Rotary Club and donate the proceeds to Care-Help, a local charity.
by Kent Savoie
12 lb turkey, frozen
1/2 cup Morton’s sugar cure/Morton’s Tender Quick (brown sugar cure preferred)
Tony’s Original Seasoning
Find a covered container that will hold the turkey and fit in your refrigerator. I use about a 30 quart pot. Place the frozen turkey in the container. Don’t worry about removing the giblet package in the cavity. It will float out when defrosted. Pour in the sugar cure and add water until the turkey begins to float. I do this outside and use a water hose to fill the pot. Let soak for a minimum of 3 days. Remove the turkey. Drain and season liberally inside and out with Tony’s Seasoning. Do not rinse.
Smoke on a water smoker like “Cajun Cooker” for about an hour a pound. I put it on at night and take it off in the morning. If traveling, store in an ice chest so it will keep warm until it’s ready to serve.
*I use about 12 pounds of charcoal. At the beginning, periodically add soaked oak or pecan or mesquite wood pieces to enhance the smoke flavor.
*We soak our turkey in an outside refrigerator. If a refrigerator is not available, use a 48 quart ice chest. Add ice to the mixture to keep the turkey cool. Add ice frequently; there should always be ice.
*Any curing salt will do. Sometimes I add brown sugar to the mixture or charcoal.
Be sure to look over the recipes for other Savoie family favorites for Thanksgiving: Kayla’s Corn Casserole, Mom’s Sweet Potato Casserole, Elizabeth’s Onion Cheese Tart, and Granny’s Rice Dressing. And of course, it would not be Thanksgiving without pie. Here’s our go-to recipe for the perfect crust.
Adam & Sadie at the Locker
Savoie Secrets: It's a Family Recipe 