Archive | February 4th, 2010

The Rib King Dies

The Rib King Dies

The "Rib King" Randy Goss in front of The County Line.

The County Line’s Randy Goss, known to many as “The Rib King,” died in his car Thursday.

Goss, 55, was found inside his car, which was submerged in water.

His barbecue has been a popular fixture in San Antonio for years, and his face was known to many from the billboards seen around town for years. He will also be remembered for the weekly music series at the I-10 restaurant that raised canned goods for the San Antonio Food Bank.

According to a statement released by the restaurants, “Today we lost a friend, a husband, a father, a King. In respect to the Goss family and all of us at The County Line who loved him dearly, we will wait until the weekend to announce his memorial services. Thank you for your consideration.”

The restaurant’s I-10 location planned on closing Thursday evening but would be open again Friday.

The County Line is at 111 W. Crockett St. and at 10101 W. I-10.

(photo provided by The County Line)

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Bacon and Cheddar Dip

Bacon and Cheddar Dip

This dip is not for most dieters, though it would certainly work on a low-carb plan. Just serve it with celery instead of chips. It can be made up to two days in advance.

Bacon and Cheddar Dip

6 slices bacon, divided use
1 cup (4 ounces) shredded extra-sharp cheddar
1 cup mayonnaise
1 cup sour cream
3 scallions, white and green parts, finely chopped, divided use
Hot sauce, to taste

Cook the bacon in a large skillet over medium heat until browned and crisp, about 6 minutes (starting the bacon in a cold skillet reduces shrinkage and splattering). Transfer to paper towels to drain and cool.

Chop the bacon. Wrap and refrigerate 2 tablespoons for the garnish.

[amazon-product]0060002239[/amazon-productStir the cheese, mayonnaise, sour cream, the remaining bacon and two-thirds of the scallions together in a bowl. Season with hot sauce. Cover and refrigerate until chilled, at least 2 hours or up to 2 days.

Transfer to a serving bowl and top with the reserved bacon and the remaining scallions. Serve chilled.

What to dip: potato chips, tortilla chips, baguette slices, crostini, flatbread crisps, broccoli florets, carrot sticks, celery sticks, cherry tomatoes, zucchini slices.

From “Dip It!” by Rick Rodgers

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Cajun Shrimp and Artichoke Dip

Cajun Shrimp and Artichoke Dip

This spicy dip can be made 1 day in advance.

Cajun Shrimp and Artichoke Dip

1 cup mayonnaise
1 cup sour cream
2 teaspoons Cajun Seasoning (see below) or salt-free store-bought seasoning
8 ounces cooked, peeled and deveined shrimp, coarsely chopped
2 (6-ounce) jars marinated artichoke hearts, drained and chopped
1/3 cup drained and coarsely chopped sun-dried tomatoes
3 scallions, white and green parts, finely chopped
Salt, to taste
Freshly ground black pepper, to taste

Cajun Seasoning
2 tablespoons sweet paprika
1 tablespoon dried basil
1 tablespoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper

For dip: Mix the mayonnaise, sour cream and Cajun Seasoning in a medium bowl. Add the shrimp, artichokes, sun-dried tomatoes and scallions, mixing well. Season with salt and pepper. Cover and refrigerate to blend the flavors, at least 1 hour or overnight.

[amazon-product]0060002239[/amazon-product]For Cajun Seasoning: Mix paprika, basil, thyme, onion powder, garlic powder, black pepper and cayenne pepper together. Makes about 1/3 cup. Use as a seasoning for dips, popcorn, salads, grilled foods and in Cajun and Creole cooking.

What to dip: potato chips, tortilla chips, baguette slices, crostini, flatbread crisps, carrot sticks, celery, sticks, cherry tomatoes, cucumber slices, mushroom caps and zucchini slices.

From “Dip It” by Rick Rodgers

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New Orleans-style Muffuletta Dip

New Orleans-style Muffuletta Dip

The muffuletta, a round submarine sandwich with olive salad on it, is a New Orleans creation dating back to the early 1900s. “This chunky, salty, almost spicy dip does credit to its inspiration,” writes Sally Sampson in “Party Dips!”  It can also be made a day ahead.

New Orleans-style Muffuletta Dip

1/2 cup pitted Spanish green olives, drained
1/2 cup pitted brine-cured black olives (such as Kalamata), drained
1/4 cup coarsely chopped red onion
1 garlic clove, peeled
2 to 4 tablespoons chopped fresh basil or parsley leaves, to taste
1/2 teaspoon dried Greek oregano
Juice of 1/2 lemon (about 2 tablespoons)
1 teaspoon Dijon mustard
1/4 teaspoon Tabasco sauce, or more to taste
1/2 cup mayonnaise


Place the olives, onion, garlic and basil in a food processor and pulse until chopped. Transfer to a small mixing bowl and stir in the oregano, lemon juice, mustard, Tabasco and mayonnaise until well combined. Cover and refrigerate at least 1 hour and up to overnight to let the flavors develop.

Upon removing from refrigerator, mix well, transfer to a serving bowl and serve immediately.

Serve with pita chips or thin slices of toast.

From “Party Dips!” by Sally Sampson

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Anything Goes Pulled Pork

Anything Goes Pulled Pork

Season your pulled pork with a sauce of your favorite ingredients.

Most of my cooking is done without a recipe, and most of my dishes don’t end up in recipes.  But, when this strange mishmash of ingredients, basically anything I could grab that seemed to fit,  it turned out well.  (I was kind of surprised.)  So, I wrote it down. Or, I wrote down whatever I could remember. I love to cook this way.

Anything Goes Pulled Pork

5-6 pound pork butt (shoulder) roast
2 tablespoons dried onion
5-6 dried allspice berries, ground to a powder
1 pinch red pepper flakes
1 yellow onion, peeled and chopped
2-3 large cloves garlic, peeled and minced
3-4 tablespoons (or more) Worcestershire sauce
3 tablespoons liquid from jar of peperoncini
1 bay leaf
1 8-ounce can (plain) tomato sauce plus one can beer OR water

1 jar Fisher and Wieser Southern Barbecue Sauce (or sauce of your choice)
All the liquid, reduced until slightly thick, and strained, from the crock pot
3-4 tablespoons Worcestershire sauce
4-5 tablespoons Frank’s Red Hot sauce
1/4 cup Bill Miller barbecue sauce
4-5 tablespoons red wine vinegar
Alderwood smoked salt or regular salt, to taste

Put the pork (you might need to cut it into a few pieces to fit) in crock pot and cook on low for 8 hours or overnight with the dried onion, allspice, red pepper, onion, garlic, Worcestershire sauce, peperoncini liquid, bay leaf, tomato sauce and 1 (tomato sauce) can of beer or water.  Cool until the pork is easily shredded on a large cutting board or cooking area, with two forks or with your fingers.  Cool the liquid, then strain off most of the fat. Put liquid in a pan and simmer until it reduces down to a couple of cups, and is slightly thickened.

Put the shredded pork in a pan on the stove and pour over the barbecue sauce, reduced pork liquid, hot sauce, Bill Miller sauce, vinegar and alderwood or regular salt. Let simmer gently, stirring once or twice, until sauce is reduced.

Serve with garlic buttered and toasted sourdough rolls or hamburger buns, sliced onion, shredded cabbage or coleslaw, and pickles.

Serves 10-12.

From Bonnie Walker

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Dip into Something Creamy and Delicious

Dip into Something Creamy and Delicious

Dips are not the most visually attractive foods on the planet. Yet few dishes are as easy to make and versatile at parties. So, whenever we can, we haul out the sour cream, the mayonnaise, the cream cheese, the mustard and whatever seasonings  we choose to create something you can sink a carrot or a tortilla chip into, stuff into a rib of celery, or just eat by itself (please, no fingers).

The possibilities are endless. You can even create themed dips to reflect the occasion. Think of a red and blue berry mixture with white yogurt for the Fourth of July, as an example, or pairing red and green salsas for Christmas.

Today, we offer three dip recipes for Super Bowl Sunday. All can be made in advance, all taste much better after the flavors are allowed to meld together. The Bacon and Cheddar Dip is for Colts fans, a reminder of the city where bacon, cheddar and hot sauce are all part of chili. So why not feature them in a dip of their own?

The Saints’ home turf is a known a bit more for its culinary treasures. In its honor, try New Orleans-style Muffuletta Dip or Cajun Shrimp and Artichoke Dip.

But what should you serve to dip with?

For vegetables, think of spears of raw asparagus, pepper slices, radishes celery, cherry tomatoes, cucumber slices, carrots, broccoli and cauliflower as well as strips of jícama, snow pea pods, fennel matchsticks and slightly shocked green beans (blanch with boiling water and set immediately on ice).

For crunchier bases, you can use pita chips, toasted baguette slices or crostini, hearty tortilla chips, hearty potato chips, pumpernickel and rye cocktail squares, bagel chips, crackers, black bread, and melba toast.

Recipe: Cajun Shrimp and Artichoke Dip.

Recipe: Muffuletta Dip

Recipe: Bacon and Cheddar Dip

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