Author Archives: culinarypirate

Orange, Pancetta, and baby kale salad with honey-Pancetta vinaigrette

Orange, Pancetta, and baby kale salad with honey-Pancetta vinaigrette

Honey Pancetta Salad 2
As we ease into these cooler months, we tend to crave warm, heartwarming comfort foods like roasts, stews, casseroles and soups. Though it probably doesn’t first come to mind when thinking of autumn and winter foods, salad certainly shouldn’t be an option that’s taken off the (dinner) table. Sure, iceberg with Ranch dressing will be a little out of season to serve, but there are many other roughage and topping ingredients that are plentiful in the produce aisle during these next two seasons. Apples, avocado, citrus, beets, figs, and grapes, are great fruit and vegetable options, while arugula, spinach, escarole, baby kale, and endive all make great lettuce bases.

A great example of a salad that’s fit to serve in fall or winter is the following recipe that features citrus, crisp and salty Pancetta, hearty baby kale greens and a tangy, salty, sweet vinaigrette. Best of all, this salad can be served warm, as the vinaigrette is essentially cooked and and be rewarmed on the stove top just before serving if need be.
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Leftover turkey pot pie with Stubb’s Chicken Rub and Marinade

Leftover turkey pot pie with Stubb’s Chicken Rub and Marinade

Stubbs Turkey Pot Pie 3After Thanksgiving Day or Christmas, you’ll probably have leftovers coming out of your ears, namely turkey. If you become tired of eating it plain or simply topped with gravy, then try it out in something else. Read the remixed turkey dish ideas below and scroll down further for some full recipes using leftover turkey that have been kicked up with Stubb’s Bar-B-Q sauces and rubs.

The obvious go-to with excess turkey is to eat it between two slices of bread — slathered with cranberry sauce and/or gravy is great, but it’s also amazing smothered in barbecue sauce in between two slices of Texas toast. Another option is to build it and press it: make it a melt, panini, or even in a tortilla, dressed up as a quesadilla.

Another option is to tuck the turkey into a heartwarming casserole or pot pie. Mix it up with some canned condensed soup mix or a cream sauce and serve on top of pasta or bake it as a casserole; or omit the noodles and place it in a baking dish topped with biscuit dough.
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One-pan Smokehouse Bourbon roast chicken thighs and vegetables

One-pan Smokehouse Bourbon roast chicken thighs and vegetables

Stubbs One Pan Chx 3

There are some nights when most of us have a hankering to cook dinner for family or friends, wanting to make something savory and satisfying, but then we realize that making dinner also means dealing with dirty dishes afterward. If you’re anything like me, this is certainly a buzz kill. I enjoy making healthful and tasty dinners, but loathe the thought of having to scrub all of those pots pans directly following the meal. That’s why I adore one-pan meals: all ingredients are cooked (and sometimes even served in) the same pan. That means just one pan to clean.

Here’s a great option for an easy week night or weekend meal to share with your loved ones: one-pan roasted chicken thighs with onions, carrots, potatoes, and peas. While great on its own, I decided to kick up the flavor by using Stubb’s Smokehouse Bourbon Cookin’ Sauce Pack. I seasoned the chicken thighs with the Spice Pack, which is full of sea salt, garlic, ancho chile, before searing them, then simmered the chicken and vegetables in the smoky and savory Smokehouse Bourbon Sauce before placing the whole pan in the oven to finish cooking.
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A summery twist on caprese salad: Peach, Watermelon and Tomato Salad with Fresh Mozzarella

A summery twist on caprese salad: Peach, Watermelon and Tomato Salad with Fresh Mozzarella

Peach Watermelon Salad 2

If the sweltering summer heat has you cringing at the thought of slaving over a hot stove or dreading turning on your oven, then I’ve got the perfect, no-cook side dish recipe for you.

This summery take on a caprese salad is a light, refreshing side dish that showcases some of the best flavors of this season: savory tomatoes, sweet watermelon, juicy peaches and bright, verdant herbs. The best part: no pots, pans or hot ovens needed to throw this together. All you need is a cutting board, knife, whisk and a couple of bowls.

Perfect for picnics, dinner parties or a quick, weeknight side dish, this salad with white wine vinaigrette and herbs can be whipped up in a jiffy, a day ahead or à la minute. It can also be changed to your tastes — ditch the basil and add add tarragon or thyme, swap out the mozzarella for goat cheese or feta (or leave out the cheese altogether).

Keep your cool when cooking this summer and try out this sweet, savory, tangy and herbaceous side dish that I guarantee you’ll be making a staple in your kitchen.
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Slow-Cooker Carne Guisada with a New Mexican Hatch Chile Twist

Slow-Cooker Carne Guisada with a New Mexican Hatch Chile Twist

Carne Guisada text

Carne guisada (CAR-nay gee-SA-da) is a Mexican-style beef stew that hails primarily from south Texas. It’s main ingredient is cubed beef stew meat that is braised low and slow for hours with varying combinations of chilies, onions, tomatoes, and spices. The flour used to coat the seared meat causes the sauce to end up thickening to a gravy-like consistency. While fantastic on its own, served straight up in a bowl with a spoon, carne guisada also makes a savory taco or burrito filling.

For this version of carne guisada, I gave it an injection of Hatch chile flavor with Stubb’s new Hatch Chile Cookin’ Sauce pack. The package comes with a Cookin’ sauce, which I used for the braising, a spice packet, which I used to saute the vegetables with, and a Finishing Sauce, which I stirred into the thickened gravy sauce just before serving. This trio gives a fun, updated kick of flavor to this classic Tex-mex comfort food dish. Best of all, everything but the meat and veggies come in one package. The second best part about this dish is that you can easily use a slow cooker to do most of the work — just set it and forget it. A few hours later, you’ll have the makings of an incredibly flavorful meal.

I suggest serving this Hatch carne guisada on or with a side of warm tortillas, limes for squeezing on top of the meat, and a sprinkling of chopped cilantro and crumbled Mexican cotija cheese.
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Hatch green chiles in dessert! Peach and Hatch Chile Cobbler

Hatch green chiles in dessert! Peach and Hatch Chile Cobbler

Stubbs Hatch Peach Cobbler 1text

It’s finally Hatch chile season again here in Texas and the Southwest. These chilies are probably more popular in this state than in their home state of New Mexico, seeing as they’re used in just about every edible form imaginable in restaurants and grocery stores during the late summertime.

The only food category that’s usually lacking in these smoky, spicy chilies is dessert. I’m a huge proponent of using items that are typically attributed to savory dishes in sweets, so I thought, “why not use Hatch chilies in dessert form?” I chose another fabulous seasonal piece of produce to accompany these chilies in my creation: peaches. Their honeyed sweetness perfectly complements the spicy and slightly tangy flavor of the chilies, especially when they’re baked up with a simple cake base like a Southern cobbler. To further enhance the Hatch chile taste, I also used a dash of Stubb’s Legendary Bar-B-Q’s Green Chile Marinade. The Hatch chilies, pineapple and lime juices, and brown sugar in the marinade add a sweet and tangy flavor that takes this cobbler to the next level of deliciousness.

Try out this sweet, savory, and smoky peach and hatch chile cobbler for dessert tonight or when entertaining a crowd this summer. It’s incredibly easy to whip up and is great served warm, topped with vanilla ice cream or whipped cream.

Check out the recipe on Stubb’s Legendary Bar-B-Q’s website!

Spice Rubbed Grilled Asparagus and Bell Peppers with Roasted Corn on the Cob

Spice Rubbed Grilled Asparagus and Bell Peppers with Roasted Corn on the Cob

Stubbs Rub Grilled Veg Corn text

Barbecue spice rubs may be great on grilled and roasted meats, but have you ever thought to use them to spice up your vegetable side dishes? Stubb’s Legendary Bar-B-Q’s variety of spice rubs are also perfect for seasoning veggies because they contain great blends of spices and flavors, like paprika, ancho chili, mustard, coffee and lime. The best part: all the seasoning you need is in one jar.

The following recipes for grilled, spice-rubbed bell peppers and asparagus, and roasted corn on the cob with rub, are great for grilling in the summertime but equally as easy to roast in the oven or on the stove top in a grill pan any time of the year. I used Stubb’s smoky Steak Rub on the bell peppers and asparagus, which has pepper, garlic, onion, and ancho chile, and I picked Stubb’s Bar-B-Q Rub because the paprika and turmeric give the corn an injection of savory flavor and a pop of orange-red pop of color.

Pick your favorite Stubb’s rub flavor combination and try it out on your grilled, roasted, sauteed, or even raw vegetables to add a quick, easy and flavorful kick to your next home-cooked meal.

Check out the recipe on Stubb’s Legendary Bar-B-Q’s website!

BBQ Patty Melt with Smoked Cheddar and Caramelized Onions

BBQ Patty Melt with Smoked Cheddar and Caramelized Onions

Stubbs Patty Melt

The next time you’ve got a craving for a juicy burger, give it a BBQ flavored twist and take it up another notch by ditching the boring old bun and making it a pressed patty melt.

To set it apart from the standard patty melt, I gave it a BBQ-inspired makeover my mixing ground beef and pork along with Stubb’s Original Bar-B-Q Sauce in the patty mix. I also put Stubb’s Bar-B-Q sauce on top of the cooked patties in the sandwich and added sweet caramelized onions and savory smoked Cheddar. This patty melt is like a barbecue sandwich, burger, and gooey grilled cheese all in one! Just like Texas BBQ tradition, serve it with pickles tucked into the patty melt or on the side.

Great for any time of the year, this can be made on your stove top, as no grill is needed to create this quick and easy comfort food classic.

Check out the recipe on Stubb’s Legendary Bar-B-Q’s website!

Asian Style Noodles with Roast Pork and Peanut Sauce

Asian Style Noodles with Roast Pork and Peanut Sauce

Stubbs Noodles sm text

Tired of takeout or bland freezer food for those busy weeknight dinners? Here’s a quick, easy and exotic meal idea that’s a breeze to prepare and sure to please everyone at your dinner table.

For this Asian-inspired dish, I used Stubb’s Pork Marinade as the base for marinating a pork tenderloin. The flavors of lemongrass, chilies, and lime in Stubb’s Pork Marinade make the perfect flavor base for an Asian-style dish. With the addition of a little extra garlic, ginger and fresh lime juice, I marinated pork tenderloin for a few hours, then seared and roasted it to give it a nice browned crust. Noodles in a zesty peanut sauce make a great accompaniment to the pork and can be quickly whipped up while the pork is cooking.

Besides the marinating time, this meal can be prepared and on the table in about thirty minutes or less. Better yet, you may already have some of the ingredients on-hand, like peanut butter and soy sauce, and the rest of the ingredients can be easily found at your grocery store. Don’t have any Asian noodles? No problem. Standard spaghetti or fettuccine pasta make great substitutions. And if peanuts pose an allergy issue, simply substitute almond butter and almonds for the peanut products.

Try these Asian-style noodles with roast pork tenderloin and peanut sauce tonight and you may never have to dig out those takeout menus again.

Check out the recipe on Stubb’s Legendary Bar-B-Q’s website!

Fiesta Layer Dip, Stubb’s Style

Fiesta Layer Dip, Stubb’s Style
Stubb's Fiesta Layer Dip

Stubb’s Fiesta Layer Dip

Now that summer is here, it means we’ve got plenty of reasons to celebrate — Father’s Day, 4th of July, Labor Day, pool parties, backyard barbecues, you name it. But what’s the most important part of a great summer party? The food, of course! Here’s a fun, festive and easy-to-prepare snack for summertime entertaining.

Mexican layer dip seems to be a staple at many parties during these warmer months. Why have one dip when you can have multiple in one big bite, right? Well here’s a twist on the original where Mexican layer dip gets an injection of Texas barbecue flavor, thanks to Stubb’s Legendary Bar-B-Q sauce and rub.

For this recipe, I blended Stubb’s Spicy Bar-B-Q Sauce with some black beans, onion, garlic, and cilantro for a smoky and slightly spicy kick to the dish. To take it up another notch, I mixed Stubb’s Pork Rub into the sour cream layer — it features chili pepper, paprika, and lime, and is a perfect complement to the other flavors in the dish. The result is a Tex-Mex barbecue makeover that’s sure to have you and your guests wishing you’d made a second batch. The black bean dip and spiced sour cream are even great on their own as solo dips if you’re in need of quick-fix appetizers.

Try this out for your next fiesta and you’ll surely be asked to make it again.

Check out the recipe on Stubb’s Legendary Bar-B-Q’s website!