steak, stuffed baked potato, leftover BBQ beans and Southern style green beans.

These steaks were on sale at Hen House Market.  We have tried the marked down steaks several times and they have always been very good.  I was going to cook them outside yesterday but it rained all day.  Today was too cold so they got cooked inside.

 

Ingredients for the baked stuffed potatoes

• 8 

  baking potatoes, washed

• 2 

  sticks of butter, cubed

• 8 

  slices cooked bacon, crumbled or finely chopped

• 1 c. 

  sour cream

• 2 c. 

  cheddar jack cheese, divided

• 1 c. 

  whole milk

• 2 tsp. 

  seasoned salt

• 1/2 tsp. 

  ground black pepper, plus more for serving

• 4 

  green onions, thinly sliced

1. 1Preheat oven to 425 degrees. Prick each potato with a fork, 3-4 times. Place on a baking sheet and roast for 1 hour 15 minutes, or until tender when pressed. Let rest until cool enough to handle. Reduce the oven temperature to 375 degrees.
2. 2Place the butter in a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise. Scrape out the flesh of the potato and add it to the the mixing bowl, being careful not to tear the skin. (Leave a thin layer of potato intact all over the skin so that the filling has some support). Place the potato skins on a baking sheet.
3. 3Using a potato masher, mash the potatoes into the butter, bacon and sour cream. Add 1 cup of cheese, milk, seasoned salt, ¾’s of the green onions and black pepper. Mix well to combine. 
4. 4Fill the potato shells evenly with the mashed potato mixture. Divide the remaining 1 cup of cheese evenly over top of each potato piece. Bake the potatoes once again until golden brown on top and heated through, about 20 minutes. Top evenly with the remaining scallions and a little more black pepper before serving

• Southern style green beans 

  
  

  
  

  
  

  • 4 slices bacon diced
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 lbs fresh green beans trimmed
  • 2 1/2 – 3-1/2 cups chicken broth
  • Optional 1 teaspoon Cajun seasoning (please see notes)
  • 2 tablespoons butter
  • Salt and black pepper to taste
  • INSTRUCTIONS

  1. In a large pot or Dutch oven over medium heat, cook the bacon until almost completely browned. Add the onion and cook for an additional 5 minutes. Turn heat to low and add garlic; cook for 30 seconds. Remove the bacon/onion mixture to a bowl using a slotted spoon. Reserve the bacon grease. Do not wash the saucepan.
  2. Add the green beans and enough chicken broth to cover the green beans. Add the Cajun seasoning.
  3. Bring to a low boil. Cover and reduce to simmer. Simmer for 1 – 1 1/2 hours, stirring occasionally. Drain chicken broth, return bacon/onion mixture, and heat for 1-2 minutes. Add butter, stir, and serve. If needed, season with salt and black pepper to taste. 

  This is the original Gates Baked Beans. I cut it down. I put them it in a small open pot in the smoker while meat is cooking and get the smoke flavor from that instead of liquid smoke. I leave out the fat drippings and chop up and add a little meat from whatever I was cooking that day or leave the meat out.  This batch had some pork ribs meat added.

  
  

  GATES BAKED BEANS  from Ollie Gates

  2-55 Oz cans B&M pork and beans

  3 TBS Rub seasoning

  1/2 C. Firmly packed brown sugar

  3/4 C. BBQ sauce

  1/2 C. Molasses

  1 TSP Liquid smoke

  1 c. beef drippings

  1 c. brisket fat

  
  

  1. In cast iron kettle, combine all ingredients about 20 minutes before ribs are done, place over hot coal and cook, stirring occasionally until a crust forms on top of the beans, (about 20minutes)