Smoked Jalapeño Mac and Cheese

Alas for the day! For the day of the LORD is near, and as destruction from the Almighty it comes.  - Joel 1:15

1/2 of a jalapeño, chopped

1 shallot

1 t roasted garlic, mashed

Drizzle of olive oil for sautéing pepper and shallot 

1 box of elbow macaroni, cooked al dente

1 c velveeta

1/2 c smoked Gouda

1/4 c Gruyere 

1/4 c mozzarella 

1/2 c sharp cheddar

1 t smoked paprika

1 t dry mustard

Salt and pepper to taste

1 c half and half

1/2 c heavy cream

Extra half and half

Topping

2 beaten eggs

1 c sharp cheddar

Place the cooked and cooled macaroni in a 13x9 foil pan.

Drizzle oil in sauce pan, add shallot, peppers and garlic and cook until shallots are soft.

Place the half and half, cream, and all the cheeses in the sauce pan with the pepper shallot mix.

Melt the cheese to make the sauce.

Add the seasonings.

Pour sauce on the macaroni and add more half and half so that the macaroni and cheese is creamy.

Sprinkle 1/2 c cheese on top, take a fork and swirl in the beaten eggs. Add the rest of the cheese.

Smoke for 2 hours on 250 degrees.

EJ's Citrus Bourbon BBQ Sauce

But my eyes are toward you, O GOD, my Lord; in you I seek refuge; leave me not defenseless!  - Psalm 141:8

44 oz Heinz ketchup

1/2c to 3/4c white vinegar (according to taste) 

1T Garlic Herb seasoning

1T smoky chipotle Tabasco

2T McCormick Cajun seasoning

1/2c to 3/4c white sugar (according to taste)

1/2 of lime squeezed for the juice

1 T molasses

1/2 t Salt

Cracked black pepper

Dash Worcestershire sauce

1/2 c of Jim Beam

Simmer for 15 minutes.

The flavor of this is tart, sweet and slightly spicy hot with an undertone of yummy bourbon flavor!!!

Taste by dipping a spoon in, shake off excess.

You can adjust the flavor, more sugar or more bourbon etc. as you simmer the sauce.

Limoncello Creamy Sauce Lobster and Shrimp Pasta

I give you thanks, O LORD, with my whole heart; before the gods I sing your praise;  - Psalm 138:1

4 oz of cooked Langoustine Lobster

10 cooked and cleaned Shrimp 

5 Mushrooms, sliced

1 Leek, sliced

1 pat Butter

Drizzle Olive oil

Cooked Pasta

1/4 c Limoncello 

1/4 c Parmesan

1/4 c pasta water

1/8 c Half and half

1/2 t Chicken base seasoning

Cracked black pepper

Sauté leeks and mushrooms in butter/oil mixture with seasoning base.

Add limoncello, half and half, Parmesan, pasta water and pepper.

Let sauté until thick, add shrimp and lobster.

Heat through.

Toss in pasta.

FIREBIRD'S KNOCK OFF LOBSTER SPINACH QUESO DIP

But I am the LORD your God from the land of Egypt; you know no God but me, and besides me there is no savior.  - Hosea 13:4

1 T OLIVE OIL

1/4 C GARLIC/SHALLOT MIX 

1/2 BAR CREAM CHEESE

1/2 BAG SPINACH

1 T SHRIMP BASE STOCK, RECIPE UNDER FISH/SHRIMP TAB

1/2 CAN TOMATO SOUP

3/4 C EVAPORATED MILK  

1 C PEPPER JACK CHEESE 

1/4 POUND LANGOUSTINE LOBSTER( PUBLIX FROZEN SECTION)

CHOP SPINACH AND LOBSTER. 

IN OIL, SAUTÉ GARLIC/SHALLOT MIXTURE UNTIL SOFT. 

ADD CREAM CHEESE, TOMATO SAUCE, MILK AND JACK CHEESE AND SHRIMP BASE. 

MELT CHEESE AND WHISK TOGETHER UNTIL BLENDED. 

ADD LOBSTER AND SPINACH. 

SIMMER ABOUT 10 MINUTES UNTIL HEATED THROUGH.

Shrimp Base Stock

The LORD will fulfill his purpose for me; your steadfast love, O LORD, endures forever. Do not forsake the work of your hands.  - Psalm 138:8

shrimp tails, I used 10 tails 

2 c water

1 t chicken base seasoning

1/2 c chopped leeks

1 carrot, chopped

1 celery stalk, chopped

1 t roasted garlic, mashed

4 mushroom stems

1 bay leaf

4 sprigs fresh thyme

1/4 teaspoon crushed

Fresh cracked pepper

4 parsley stems

Bring water to boil.

Add all ingredients and simmer 20 minutes.

Strain, reserve liquid and freeze.