mikeystraildust

Eat My Dust!

BBQ Bacon Tri-tip Roast with Mikey’s Original Old West Trail Dust

This is a truly special tri tip that you will be proud to serve to company. Remember, the better the grade of meat, the better the meal. (I always use Choice grade beef.)

1 Tri tip Roast
1 Thick slice of bacon
Mikey Original Old West Trail Dust
Olive oil spray

Trim excess fat from the Tri-tip. On one end cut into the middle and slice all the way through to the end making a slot to put the bacon into.

Pour a generous amount of “Trail Dust” into the slot and shake the tri tip to distribute within. Then pour the excess spice out and then rub the “Trail Dust” onto the tri tip. Since that will not be enough of the Magic, you will need to sprinkle more Mikey’s Original Old West Trail Dust all over the tri tip. Stuff the bacon slice into the tri tip with a table knife.
Then spray olive oil on all sides of the tri tip and rub in Mikey’s Original Old West Trail Dust.

Place on a hot grill, about 450 degrees. Turn after six minutes. Turn again after 5 more minutes and every two minutes thereafter until done to your preference. Use a meat thermometer to determine when meat is done. Take the tri tip off the grill when the center reaches 120˚ (for medium rare.) Allow to sit for five minutes on a cutting board with a means to catch the au-juice before slicing.

Slice across the meat grain into ¼ inch slices. You may put the au-juice on the meat in the platter or place in a creamer to be added as needed.

A good Cabernet wine, our Veggies recipe, Baked Potato, or our Ranch Beans recipe goes wonderful with this dish. I always keep a bottle of “Trail Dust” on the table to use as you would salt and pepper.

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SAUTÉED MUSHROOMS With Mikey’s Original Old West Trail Dust

This is a great condiment. Serve on top of meat, fish or poultry, or as a side dish. This will serve about 2 to 3 people.

8 oz Packaged mushrooms
2 Tbs of Butter
Splash of olive oil
2 Tbs Finely chopped onion
1 Tbs Finely chopped green or red pepper
1 Lg clove garlic minced
Mikey’s Original Old West Trail liberally applied about 4 to 5 shakes.
¼ to Cup White Zinfandel wine.

1. Sliced the mushrooms a 1/4 of an inch thick.
2. Melt one tablespoon of butter and a splash of olive oil and add onion, garlic and
pepper. Sauté till onions are translucent.
3. Add the remaining butter and the mushrooms and mix to coat with butter.
4. Sauté on medium heat till most of the moisture is cooked off.
5. Add about 4 to 5 Shakes (more or less to taste) of “Mike’s Trail Dust” on top of
mushrooms, mixing thoroughly and cook for about 2 more minutes.
6. Add the wine and mix thoroughly.
7. Let mixture cook down till wine is reduced to a gravy with mushrooms.

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CRABMEAT AND ASPARAGUS QUICHE WITH MIKEY’S ORIGINAL OLD WEST TRAIL DUST

This is a really an easy quiche to make, and is great for brunch or dinner.

1 Pie crust (I used frozen crust & followed their directions and make sure to prick the crust all over with a fork)
4 to 5 large Eggs
¾ Cup canned milk
3 Tablespoons Whiskey or dry sherry
1 Cup or a can of crabmeat that has all the liquid squeezed out. You can also use canned salmon
¼ Cup Mozzarella or Gruyere cheese
10 to 12 pieces of Asparagus lightly cooked (put asparagus in covered steamer bring water to boil and turn off and remove from heat, it will continue to cook)
Mikey’s Original Old West Trail Dust used liberally

Bake pie crust for 9 to 10 minutes at 400 degrees till slightly browned. While crust is still warm sprinkle on the cheese. Whisk the eggs, milk and whiskey together for a minute or so. Add the asparagus and crabmeat to the pie crust and then sprinkle on a generous amount of Mikey’s Original Old West Trail Dust. Then add in the egg and milk mixture and sprinkle again a generous amount of Mikey’s Original Old West Trail Dust. Bake in a pre-heated 350 degree oven for 40 to 50 minutes till a knife comes out clean when inserted about 1 inch from the edge (the center should be set, but still soft) the residual heat in the quiche will finish cooking the custard. Make sure to eat while still really hot, as the crust will become soft if allowed to sit. Have your salad or side dishes ready before taking the quiche out of the oven.

I always have a bottle of “Mikey’s Original Old West Trail Dust” on the table to be used as you would salt and pepper.

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QUICK & EASY BAKED COD

3 to 4 Cod filets or your favorite white fish
1 Tablespoon each of Butter and coconut or olive oil
Mikey’s Original Old West Trail Dust
2 Tablespoons of mayonnaise for each filet
1 to 2 Teaspoons of Capers for each filet (optional)
2 Tablespoons grated white cheddar cheese or half a cheese slice per filet
Wedges of lemon to serve
Preheat oven to 450 degrees

Coat a small shallow oven proof pan (large enough for the fillets) with melted butter and coconut oil. Place the filets in the pan and sprinkle Mikey’s Original Old West Trail Dust evenly on one side of each filet. Spread one tablespoon of mayonnaise on each filet and turn over, making sure the sides of the filets are touching each other. Sprinkle the other side with Mikey’s Original Old West Trail Dust and another tablespoon of mayonnaise on each filet. Put capers on the filets and then put cheese on each filet. Bake the filets until the fish flakes apart when gently prodded with a paring knife, about 15 minutes.

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Quick & Easy Chicken Bake with Mikey’s Original Old West Trail Dust

This is a really easy to make dish that comes out moist and tender. Preparation time is about 5 minutes and total cooking time is about 20 to 30 minutes depending upon the thickness of the chicken thighs. The Chicken needs to register at 160 degrees.

Pre-heat the oven to 450 degrees
4 to 6 Chicken thighs
2 to 3 Tablespoons of Coconut oil
Mikey’s Original Old West Trail Dust, several generous shakes on each side of the chicken
2 Tablespoons of Mayonnaise per chicken thigh
1 Teaspoon of Capers per thigh
¼ Cup of grated white Cheddar cheese per chicken thigh

Melt the coconut oil in a baking pan. Generously coat the skin side of the thigh with Mikey’s Original Old West Trail Dust and then coat each thigh with a tablespoon of mayonnaise. Place each piece skin side down into the melted oil with sides touching. Then coat the other side with Mikey’s Original Old West Trail Dust and another tablespoon of mayonnaise to each piece and then put the capers on the chicken. Sprinkle a ¼ cup of cheese on each of the thighs. Place the baking pan in the preheated oven for about 20 to 30 minutes. Start checking the temperature after 20 minutes. You want the thickest thigh to register 160 degrees. When done remove from the oven and enjoy with you favorite rice or potato.

I always have a bottle of “Mikey’s Original Old West Trail Dust” on the table to be used as you would salt and pepper.

EASY POACHED SALMON WITH MIKEY’S ORIGINAL OLD WEST TRAIL DUST

Total cooking time is about 4 to 6 minutes depending upon the thickness of the salmon filets. This is an easy to prepare recipe for two.

Ingredients: 2 Salmon filets, ½ Cube of butter cut in pieces, Juice of one large or two small lemons, Mikey’s Original Old West Trail Dust, several generous shakes on each side of the salmon and 1/3 cup of toasted sliced almonds.

Toast the almonds in a heavy iron skillet or toast in the oven till lightly browned on both sides. Put aside.

Melt the butter in a non reactive pan and put in the salmon. Generously coat the salmon with Mikey’s Original Old West Trail Dust and cook for 1 to 2 minutes depending upon the thickness of the filet. Turn the salmon over and coat that side with Mikey’s Original Old West Trail Dust and add the juice of one or two lemons to the pan. Cover and cook for another 2 to 3 minutes. Turn the salmon over and turn the heat to high for one more minute and then remove from the heat.

When plating put some of the pan drippings on each salmon filet and then sprinkle with the toasted almonds.

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EASY ONE PAN SEAFOOD STIR FRY WITH MIKEY’S ORIGINAL OLD WEST TRAIL DUST

Total cooking time is about 10-minutes. This recipe is for one generous portion or for smaller eaters for two. The recipe can easily be doubled or tripled. I serve the stir fry with brown rice.

6 Ounces of a mix of shrimp, scallops and calamari
3 Green onions sliced thin
¼ Each of a green and yellow or red pepper sliced
4 or 5 Young broccoli spears
1 TBS each of butter and coconut oil
Several generous shakes of Mikey’s Original Old West Trail Dust

Melt the tablespoon of coconut oil in a large frying pan that has a cover. Add the diced green onions and stir to coat. Cover and cook for about 3 to 4 minutes till tender.
Add the Broccoli spears and stir to coat. Then add the green and red pepper slices and stir. Cook for another couple of minutes.

Stir the vegetables to the side leaving room to melt the butter. Then add the seafood to the butter and now the magic begins. Generously shake Mikey’s Original Old West Trail Dust over the vegetables and seafood and then cook covered for about 2 minutes. Remove from the heat and let sit a couple of minutes.

I always have a bottle of “Mikey’s Original Old West Trail Dust” on the table to be used as you would salt and pepper.

Visit us or contact us at: http://www.MikeysSpice.com, MikeysSpice@MikeysSpice.com, https://www.facebook.com/MikeysTrailDust, http://www.twitter.com/MikeysTrailDust, http;//pinterest.com/MikeysTrailDust