Southside Market Hot Beef Sausage

       Founded in 1882, this is the oldest BBQ joint in Texas.  Started out primarily as a meat market it evolved into a successful operation, both restaurant and market with several locations throughout Texas.  We have been there many times.  The BBQ is very good, but our primary purpose is to stock up on our favorite sausage.  SSM offers several very good sausage products, but our favorite is the 1882 Hot Beef Sausage. 

 

      Old-timers will tell you that Southside’s original sausage recipe was spicier, with more cayenne and cracked black pepper.  In tribute to them, and their own spicy history, they brought that hotter recipe back and named it for the year of Southside’s birth – 1882.  This is a premium all beef sausage, coarsely ground in a natural pork casing, made fresh, in-house daily just as it has been done for over 139 years.  Delicious beef with large cracked black pepper.  A little heat, but not HOT.  

      Available at all their locations, it is also available for order online.  1882 Hot Beef Smoked Sausage | Southside Market & Barbeque

      You can use this in practically any recipe calling for beef sausage.  You can even simply grill and eat it.  Some recommended recipes include:  

1882 Hot Beef Sausage & Hatch Green Chile Cheese Dip 

This spicy, gooey dip is a popular appetizer. The recipe involves combining diced and sliced 1882 Hot Beef Sausage with cream cheese, sour cream, hatch green chiles, and Mexican blend cheese. This mixture is then baked at 375°F until bubbly and served warm with chips.

 

Southside Sausage & Shrimp Cajun Foil Packets

This versatile dish can be cooked in the oven or on the grill. The recipe includes Southside 1882 Hot Beef Smoked Sausage cut into circles, corn, shrimp, red potatoes, white onion, and green bell pepper. These ingredients are combined with butter and Creole seasoning, sealed in foil packets, and cooked until the potatoes are tender, and the shrimp are done. Garnish with parsley and lemon. 

Southside Smoked Sausage & Hash Brown Breakfast Bake

This is a hearty breakfast option suitable for feeding a crowd. The recipe uses diced Southside Smoked Sausage (Hot Beef is recommended), thawed hash brown potatoes, diced bell peppers, and onion. These are mixed with a whisked mixture of eggs, milk, cheddar cheese, and seasoning, then baked at 350°F in a greased dish until golden brown and set. 

      You can Google any of the above recipes to get the exact recipe.  Obviously with this sausage you are only limited by your own imagination.  We picked up 4 more pounds during our Texas trip in December.  

"Love and sausage are alike. Can never have enough of either."

Dean Koontz

      

Crockpot Flanken Ribs

 

     Flanken ribs are short ribs cut across the bone rather than along it into thin slices, popular in Korean and Eastern European Jewish cuisine. Each piece typically contains 3 to 4 small cross-sections of bone. 

      Flanken ribs have a rich, flavor and good marbling. The thin cut makes them suitable for quick, high-heat cooking methods, distinguishing them from thicker, "English-style" short ribs, which require slow cooking or braising to become tender. 

2 lbs. Beef Flanken Ribs

1 small Yellow Onion sliced into thin pieces

1 cup carrot pieces

1 cup redskin potatoes or rutabagas

Sesame Seeds garnish

Green Onion garnish

Sesame Oil for searing

Ramen noodles or broccoli slaw

Marinade

1 Bartlett pear, cored and chopped

1 1/2 cup Soy Sauce

1/2 cup Mirin or Sherry

1 cup water

1/3 cup brown sugar

2 Tbsp honey

4 cloves garlic minced

1 tsp dried ginger

      Remove the flanken ribs from the packaging and pat them dry to remove excess moisture.  Place the ribs into a shallow dish or container and set this aside.

      Make the marinade by adding all the ingredients together into a bowl and whisk to combine. Set aside about 1/2 cup and store in a separate container.  Pour over the ribs and make sure they are fully coated.  Add in the sliced onion and mix everything together, cover with plastic wrap and refrigerate for at least 2 hours or overnight.

      In a small pot on the stove, cook down the saved 1/2 cup of marinade and let it reduce in half on low heat.  Remove from the burner and set aside.  Remove the flanken ribs from the marinade and discard the remaining liquid.  Pat the flanked ribs dry and prepare them for searing.

      Heat a large cast iron griddle over medium high heat or heat a grill to medium direct heat.  If searing on the cast iron griddle, add a little sesame oil and then sear each side of the flanken ribs for 1-2 minutes.  Add to crockpot with carrots and potatoes/rutabagas; adjust heat to high.  

      Prepare serving dish with a bed of cooked ramen noodles, mashed taters, or broccoli slaw.  

      When they are cooked, place them on the bed of noodles, taters, or slaw and brush them with the reduced marinade, garnish with sesame seeds and green onions and serve!

"Push your boundaries, when it comes to cooking always look for more"

Rich Hilts

Governor Shrimp Tacos

 

       

        Another recipe from Mexican Chef Pati Jinich. The story goes, governor shrimp tacos, or tacos gobernador de camarón, were created in the state of Sinaloa in the early 1990s to surprise governor Francisco Labastida Ochoa, after he told a few friends how much he loved his wife’s shrimp tacos. That bit of information was passed on to the owners of Los Arcos in Mazatlán restaurant, before he headed there to visit.

      The chef was given the quest not only try to match the governor’s wife’s tacos, which no one besides the governor had tried, but to beat them. So quite a few taco recipes were developed and tested. When the governor showed up to eat, he liked them so much he named them “tacos gobernador.”  I have modified this recipe for less heat.  

4 Tbsp unsalted butter

1 1/2 white onion slivered

2 poblano chiles stemmed, seeded, slivered

5 garlic cloves finely chopped

1/2 cup Grape Tomatoes, halved

1 tsp each of smoke paprika

A splash of vinegar 

2 Tbsp tomato paste

2 tsp Worcestershire sauce

1/2 tsp kosher or sea salt or to taste

1/4 tsp freshly ground black pepper or to taste

1 1/2 pounds (about 11-15) shelled xtra large raw shrimp cut into large chunks

3 cups shredded Oaxaca, mozzarella, asadero or Muenster cheese

6 to 8 medium flour tortillas

Sliced avocado for garnish

1 Chile Manzano sliced and mixed with the juice of a lime, 1/4 red onion and salt to taste

       (you can use Habanero or Scotch Bonnet peppers, but they will be hotter, use less) 

      Heat the butter in a large nonstick skillet set over medium-high heat.  Once it melts and begins to bubble, add the onion and poblano and cook until wilted, about 3 minutes.  Add the garlic, stir, and cook until fragrant, about 1 minute.  Incorporate the tomatoes, cook for a minute, and as they begin to soften, add the sauce from paprika, tomato paste, vinegar, Worcestershire sauce, salt and pepper.  Stir well, cook for another minute, then add the shrimp and cook just until they change color, about 1 to 2 minutes.  Turn off heat and scrape into a bowl to prevent the shrimp from overcooking.

      Heat the tortillas on both sides in a warmer for a minute.  Add about 1/2 cup of shredded cheese onto each one. Once the cheese begins to melt, add a generous amount of the shrimp mixture, fold in half and continue heating until cheese has completely melted and the tortillas have begun to lightly brown and create a crust.  Serve with sliced avocado and choice of chiles and onion.

Yeah, these are sloppy, but still DELICIOUS

 “Preservation of one’s own culture does not require contempt or disrespect for other cultures.”

 Cesar Chavez

Ahi (for the Sushi Intolerant)

 

      I have enjoyed Ahi many times for my own dining in sushi, but Barb doesn't care for it.  It is the 'raw' thing.  For me it has always been for sushi or Poke' Bowls.  I set out to find a recipe she could enjoy.  Tuna has several very important health benefits, including lowering LDL cholesterol, eye health, a very lean meat, but high in protein.  

1 lb fresh ahi tuna

1/4 cup melted butter

Cajun Blackening Seasoning

1 tsp paprika

1/2 tsp salt

1/2 tsp cayenne pepper

1/4 tsp ground ginger

1/4 tsp black pepper

1/4 tsp oregano

1/4 tsp fennel seeds

1/8 tsp ground clove

      Rinse the fish and pat dry with paper towels. Slice into 1-inch steaks.  In a small bowl mix together the spices and set aside.

      Place a wok pan or cast-iron skillet over high heat until it starts to smoke.  Keep kitchen area well ventilated.

      Bathe the ahi tuna in melted butter and then coat with spice mixture on both sides.  Press spice mixture to adhere.  Immediately sear on high heat each side for 10 seconds for pink in the middle, or for no more than 30 seconds per side to cook through well.  130-140F done temps.  Serve immediately.  Goes well with simple sliced cucumbers, rice, root vegetables such as rutabaga, or a salad.  You can also serve garlic or an infused mayo with sesame seeds as a dressing over the fish.  I loved it......Barb is still a 'hard sell'. 

"Remember in the vast infinity of life, all is perfect, whole, and complete.....and so are you"

Louise L. Hay 

Rodizios Brazilian Steakhouse Oklahoma City

 

      Oklahoma City has many fine steak houses and having lived there once for 13 years I have visited more than a few.  This restaurant chain has been in existence for 30 years now with 25 locations throughout 13 states.   Rodizio Grill | Brazilian Steakhouse Restaurant | Best Restaurants | Rodiziogrill.com

      I have experimented with several Brazilian beef recipes with Picanah being my favorite.  This is mostly due to the easy availability of it in Texas during our winter sojourns.  

      They offer 6 excellent beef dishes as well as other chicken, pork, lamb, and seafood selections.  They do offer many hot side dishes such as hot rice, black bean stew, creamy whipped potatoes, Brazilian cheese bread and many others.   They also offer over 17 gourmet salads and a complete dessert menu.  

      We visited during an overnight on our mid-winter trip to check on our Texas property this winter.  Reservations are not required but recommended during peak times.  This place draws rave reviews.  

      When we arrived, we were seated promptly.  The parking lot was an adventure in QR Codes and online parking pay.  The menu was explained to us very well, but it was a surprise.  There are only two choices on the menu:  Full Rodizio's or Full Salad & Hot Bar. We of course went the Full Rodizio's. This includes EVERYTHING THEY HAVE...ALL THE MEATS.  You are first given your order 'chit' which when placed 'red up' means STOP.  'green up/ means keep it coming, and laid on it's side means 'we're done'.    

      The 'Gauchos' bring the meat on a spit to your table and carve what you wish.  They will provide you with whatever doneness or temp you like.  Barb likes well done, while I am a medium rare guy.  We tried several different types of beef, pork, chicken, sausage, and turkey (as well as some interesting salad choices).  You can take as much or as little as you want, including to pass on any as well.  

      After you're finally finished they bring the dessert selections...like I had any room left! 

      This place is an adventure.  We found the service to be outstanding (our server Allie was TOPS) the meats came continually and hot till you've had your fill.  The Picanah was easily our favorite.  Probably the most outstanding selection of beef I've ever had.  WE LOVED IT ALL.  It is not cheap as our total dinner came to $112, but every bite was worth it; we deserved a night out.  

"Panela velha e' que faz comida boa"  (an old pot makes good food)

An old Brazilian proverb

  

Cajun Chicken Sloppy Joes

 

           This is a delicious, simple meal that defines creativity ala Cajun style.  Time and prep simple.  Delicious.  

1 lb ground chicken

1 Tbsp extra virgin olive oil

½ onion finely diced

1 bell pepper finely diced

2 cloves minced garlic

1 Tbsp Tony Chachere's Cajun Seasoning

Salt n pepper

¼ cup chicken broth

¼ cup heavy cream

½ cup shredded cheddar

¼ cup shredded mozzarella

2-4 burger buns 

     Brown chicken in skillet with olive oil.  Add onion, bell pepper, and garlic, simmer till softened.  Add Tony’s and salt n pepper; mix.  Add chicken broth, cream, and cheeses.  Simmer till all melted and blended.  Keep it sloppy. 

      Meanwhile, toast insides of buns, then plate.  Ladle mix sloppily on buns and serve. You can eat it whole like a burger or like a hot sandwich with fork.   Don't forget plenty of napkins.  Delicious!

"Boux Yah!!!"

Rich Hilts

The New Truck Saga (Columbus got to America faster)

 

      Note:  This saga encompasses the past 8 months

      Although not completely unexpected, this is difficult.  We have had our Chevy Silverado 2500 Diesel for 12 years now, 208,000 miles with 2 trips each to Alaska and Mexico.  We've had our share of problems and glitches throughout, although most were covered by warranty.  However, in the past 2 years these issues have increased in severity.  Nearly all are due to issues with the emission control/catalytic converter systems and sensors.  This past spring our trip to Washington was seriously lengthened by nearly $10,000 in repairs.  This included a complete replacement of the catalytic converter system including all plumbing from manifold to exhaust.  This was accomplished by MIDAS, whose mechanic was highly recommended by our son and his wife.  

      Unfortunately, once we left heading east it was only about 110 miles till the same problem resurface and seriously hampered our travels.  We would get "ENGINE POWER REDUCED" which we took about a mile or two each time till we could no longer maintain reasonable speed, especially when towing.  We had to pull over, turn it off for a few minutes, then restart our journey for only a short while.  Rinse and repeat.  It took 2 days to limp into Spokane, 300 miles.  We got a campsite, a rental car, and took the truck to a Chevy dealer.  Upon investigation they discovered many more faulty codes whose cause was several unconnected sensors and an unconnected DEF pump, which burned out.  None of this was inexpensive.  After a week, we were once again on the road uneventfully with a well running truck.  We would still experience the occasional 'CHECK ENGINE' light, but it would often reset.  After 9 more days (and lots of conversation) we arrived home and decided it was time to upgrade.  This is hard for me as I have always loved this truck.  The towing capability and ride were top notch, but age and practicality have a way of changing your perspective.  We filed a complaint against MIDAS and after nearly 6 weeks of negotiations all they offered was $400 in labor costs.  CUSTOMER SERVICE MY ASS.  

      Recently this issue resurfaced and required another service call.  The technician informed me that part of the problem is that the exhaust system (installed in Olympia) is not the proper one; it was jerry rigged to fit.  

      Now comes the research.  We wanted to stay with Chevy or GM, but they no longer offered the Super Cab doors we wanted, among other packaging anomalies.  Similar searches with Ford and Dodge offered better, but Dodge was easily 15% higher in price.  After enough searching and recommendations from friends we decided on this truck, a 2025 Ford F250 Super Duty 3/4-ton diesel with a full 8-foot bed and the setup we wanted.  No, prices have not gotten any better, but hopefully this is our last truck (I said this once before 12 years ago).  At our age we weren't excited about another payment, but Barb did just pay off her Jeep so we're trading one vehicle payment for another.  

      After much negotiating between my bride and I as to features, we met with the dealer and ordered the truck the last week in May.  They said to expect delivery about 4-6 months out.  Not ideal, but we had no choice.  

Argon Blue

Full 8 bed with tow package, HD Axle/Rear End, 

and electric telescoping/retractable mirrors 

Super Cab with Suicide Doors and Slate Interior 

with 60/40 bench seats, the back seats are all for furbabies

Full instrumentation package, touch screen, 

center console, towing break controls, and several USB ports 

front and back

6.7L V-8 Hi Capacity Diesel Engine

Co-located DEF/Fuel Fill Caps....VERY COOL

     Unfortunately, we were notified on September 8th that since the manufacturing lines were being retooled for the 2026 models 129 orders, including us, were balanced out (cancelled).  The dealer checked our 4-state area and came up with nothing.  I also did some online checking in Texas, finding a few, but not completely what we wanted.  So, on September 15 we decided to order a new 2026 and over winter this year.  Our wait time for this is 3-5 months.  We still got the "Invoice Discount" and prices very nearly the 2025 models.  

     On 25 September we were notified the new truck would be built 27-29 October.  On October 18th we got notice our truck had been 'pushed' till November 3rd.  It was in production starting November 4th, built on November 7th, shipped Nov 11th.  It was built in Louisville, KY and shipped via rail to Dearborn, MI and then trucked north to us.  It arrived on November 16.  I accepted delivery November 18.  The dealer informed me the VIN # was the lowest they'd seen and subsequent investigation showed this truck was the FIRST ONE OFF THE LINE IN LOUISVILLE FOR THE NEW MODEL YEAR.  

 

         The engine on this rig is a BEAST.  They obviously built the truck around the engine mounted truck frame.  Been on a couple of drives (171 miles) breaking it in and mileage has varied from 17.8 to 24.8 mpg depending on terrain and break in varying speeds.  The ride is more 'firm' than the Silverado; something I'm sure will settle down when towing.  The new Leer truck cap is on order and due in 4-6 weeks.  Engine oil capacity is 15 quarts, same as the Silverado with fuel tank at 30 gallons.  There are 4WD locking hubs with the setting being AUTO or LOCKED.  Learning as I go.  Mileage once we tow will be another investigative adventure (next summer).  This rig has a 10-year bumper to bumper warranty and as such I will use Motor craft oil and fluids at least for the near future.  I believe in synthetic oils.  

      Unfortunately, due to timing on many things, mostly unexpected medical appointments and tests we will not be traveling south this winter.  We'll survive.  Many nights of fireplace cuddling with Barb, the furbabies, and I.  

 "Your master plan has holes big enough to drive a truck through"

  Ilona Andrews