Roger Stringer   About ▾

I'm Roger Stringer: a father, writer, developer, consultant, chef, speaker. Founder of TheInterviewr.

Food Archives


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Nacho Lasagna

 

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This recipe works great with leftover chili from the night before, or you can buy store bought chili instead…

What you need

  • 6 cups of chili (can be substituted with 3 cans of store bought chili)
  • 2 bags of corn tortillas
  • 32 oz shredded cheddar cheese
  • 6 oz diced pickled jalapeños (canned and strained)
  • Garnishes:
    • 16 oz tomato salsa
    • 6oz diced pickled jalapeños (canned and strained)
    • 16 oz sour cream
    • Cilantro

How to make it

  1. In a shallow roasting pan, spread a thin layer of chili on the bottom.
    Layer tortilla on top, spread chili, sprinkle with cheese, dash with jalapeños and continue to layer until you’ve reached the top of the pan. Make sure the last layer is cheese.
  2. Place pan in oven and cook for 1 hour at 325 degrees.
  3. When serving, flip the pan over, and slice into squares.
  4. Top with salsa, sour cream, pickled jalapeños, and cilantro.

Now, why use chili instead of a meat sauce like lasagna usually uses?

Mostly because chili is usually spicier, and has a nicer consistency than normal lasagna sauce has. Since your not using lasagna pasta, you want something to match the nachos better and chili does that nicely.

Filed Under: Food

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Baked Onion Dip

 

This is a pretty simple recipe, but it’s absolutely tasty with crackers, or pita chips. I love to make this dip for get togethers.

What You Need:

  • 2 cups sweet onion, peeled and chopped
  • 2 cups mayonnaise
  • 2 cups Parmesan cheese

How To Make It:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Prepare a 2 quart baking dish with cooking spray.
  3. In a large mixing bowl, combine the mayonnaise, onions and cheese.
  4. Pour the mixture into the baking dish and bake for approximately 45 minutes, until the top is slightly brown.
  5. Serve hot with round crackers or pita chips.

Filed Under: Food

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Scotch Bonnet Hot Sauce

 

This is a hot sauce that is easy to adjust. The base peppers are scotch bonnet and jalapeño peppers, but you can also easily switch it up a little by leaving out the scotch bonnet peppers, or adding habaneros instead.

I’ve made this sauce for years, and it goes quick every time we make it, as it gets added to chilli, fries, or just about anything you’d want to add hot sauce too.

What you need:

  • 1 teaspoon vegetable oil
  • 18 fresh Scotch Bonnet peppers, sliced
  • and seeded
  • 6 fresh jalapeño peppers, sliced
  • 6 cloves garlic, crushed
  • 1/2 cup minced onion
  • 3/4 teaspoon salt
  • 2 cups water
  • 1/4 cup distilled white vinegar
  • 2 tablespoons white sugar

How to Make it:

  1. In a large sauce pan over medium-high heat, combine oil, peppers, garlic, onion, and salt
  2. Cook for 5 minutes, stirring frequently.
  3. Pour in water, and cook for 20 minutes, or until the ingredients are soft.
  4. Stir frequently.
  5. Remove from heat, and allow mixture to cool to room temperature.
  6. Transfer the mixture to a blender, and puree until smooth.
  7. Pour in vinegar and sugar; blend until mixed.
  8. Keep refrigerated .

Filed Under: Food

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Orange-braised slow cooked ham

 

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It’s the holidays, and each year, we vary between a turkey or a ham, and this year, we are cooking my orange-braised ham at the request of my five year old…

A ham glistening with spicy orange glaze makes a deceptively dramatic dish, especially considering how simple it is to prepare.

What you need

  • 1 cured ham from the shank end, 7 to 8 lb.
  • 1 Tbs. grated orange zest
  • 2 cups fresh orange juice
  • 1 cup firmly packed brown sugar
  • 1 cinnamon stick, 3 inches long, broken in half
  • 6 cloves
  • 6 peppercorns

How to make it

  1. Using a large, sharp knife, remove the skin from the ham if necessary and shave away all but a 1/2-inch layer of the fat.
  2. In a saucepan over medium heat, combine the orange zest, orange juice, brown sugar, cinnamon, cloves and peppercorns. Cook, stirring frequently, until the mixture is thick and syrupy, about 15 minutes. Set aside.
  3. Place the ham, fat side up, in a slow cooker. Cover and cook on low for 6 hours.
  4. Pour the orange mixture over the ham, cover and cook until the juices in the cooker are bubbling and the top of the ham is glistening, about 2 hours more.
  5. Transfer the ham to a cutting board, cover loosely with aluminum foil and let rest for 15 minutes.
  6. Using a sharp knife and working against the grain, cut the ham into thin slices, arrange on a warmed platter and serve immediately.

Filed Under: Food

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Almond Espresso Bars

 

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It’s the holidays, and I like to find recipes that are less-sweet and slightly more diabetic friendly, especially sweet recipes.1

I came across this one a year ago, and it went over well, so enjoy…

What you need

  • 1/4 cup butter, softened
  • 1 cup packed brown sugar (I’ve also found brown coconut sugar to work as well)
  • 1/2 cup brewed espresso
  • 1 Eggland’s Best Egg
  • 1-1/2 cups self-rising flour
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup chopped slivered almonds, toasted
  • The glaze:
    • 1-1/2 cups confectioners’ sugar
    • 3 tablespoons water
    • 3/4 teaspoon almond extract
    • 1/4 cup slivered almonds, toasted

How to make it

  1. In a large bowl, cream the butter, brown sugar and espresso until blended.
  2. Beat in egg.
  3. Combine flour and cinnamon; gradually add to creamed mixture and mix well.
  4. Stir in chopped almonds.
  5. Spread into a greased 15-in. x 10-in. x 1-in. baking pan.
  6. Bake at 350° for 18-22 minutes or until lightly browned.
  7. In a small bowl, combine the confectioners’ sugar, water and extract until smooth; spread over warm bars.
  8. Sprinkle with slivered almonds.
  9. Cool on a wire rack.
  10. Cut into bars.

Makes: 4 dozen.
Nutritional Facts: 1 bar equals 68 calories,


  1. I’m a type 2 insulin-dependent diabetic remember?

Filed Under: Food

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Fried Shrimp Po’boy

 

I love Po’boys, and you can use just about any type of meat for them, but this recipe uses the classic fried shrimp, and it as favorite..

What You Need

  • Vegetable oil, for frying
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 3 tablespoons creole seasoning, recipe follows
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon cayenne
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups yellow cornmeal
  • 2 small French bread loaves, each about 10-inches long
  • 4 tablespoons melted butter
  • 1/4 cup mayonnaise, or more to taste
  • Red pepper sauce
  • 1 cup shredded lettuce
  • 1 large ripe beefsteak tomato, thinly sliced
  • Sliced dill pickles, optional
  • Hot sauce, for serving, optional
  • Potato chips, for serving, optional (recommended: Zapp’s)
  • Creole Seasoning
    • 2 1/2 tablespoons paprika
    • 2 tablespoons salt
    • 2 tablespoons garlic powder
    • 1 tablespoon black pepper
    • 1 tablespoon onion powder
    • 1 tablespoon cayenne pepper
    • 1 tablespoon dried oregano
    • 1 tablespoon dried thyme
    • Combine all ingredients thoroughly.

How To Make It:

  1. Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F.
  2. Season the shrimp with 1 tablespoon of the creole seasoning, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne.
  3. In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the creole seasoning, 1 teaspoon salt and 1/2 teaspoon cayenne.
  4. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely.
  5. Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes.
  6. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce.
  7. Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter.
  8. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce.
  9. Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired.
  10. Serve with potato chips.

Filed Under: Food

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