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 Cooking with Charlie

     In the make, is this cookbook featuring Charlie's own recipes, those handed down from his grandmothers and finally some of the many collected from his travels around the world.  This Cook book should be available by Fall 2006, so in the meantime here are a few of my favorites:

Whole Smoked Brisket

1 bottle of Fajita or Liquid Smoke 

Rub #2:  Mix and rub into meat
4 Tbls Cheyenne Chili Powder, Sea or Kosher Salt
2 Tbls Cumin, Blaz’in Hot Chili Mix
1 Tbls each garlic powder, brown sugar, ground black pepper, thyme, oregano, rosemary, allspice, cloves, sage

     I like to trim the fat or even buy an already trimmed brisket.  Most BBQ’er would disagree as the fat has most of the flavor, but mine comes out quite flavorful and is easier to serve and eat.  I also place the meat directly on the grill and do not wrap it in foil.  Place brisket in plastic trash bag and rub 1 bottle of fajita or liquid smoke flavor to it.  My may also use your favorite brisket marinade from the grocer.  Before placing in smoker pat dry the meat with paper towel and apply rub.  I use mesquite wood and place about 1 large 32oz cup of tree fallen pecans into the fire over the time period.  Don’t have all day.  Smoke for 4 –5 hours, the taste of the smoke gets in by them and finish at 350 on the stove.  This way you can cleanup before your friends show and not smell like the smoker. 



Roasted Chicken 

1 Baking Chicken or Capon
10 peppercorns
15 pearl onions (if you like them like I do add some more)
5 cloves
2 tbl Butter
Sea Salt

Rub whole chicken inside and out with seas salt.    To cavity add about 5 peppercorns and 5 pearl onions.  Dust with parsley and seal skin back to enclose cavity.   Place in center of aluminum foil 18inch wide by 23 Long.  Brush melted butter over chicken and add remaining ingredients.  Place a top piece of foil of same size and roll it with the bottom piece to form oval around chicken.  Place on cookie sheet and bake at 400 degrees for about 1 hour.  I like my chicken a bit golden brown so I split the top and pull it back at let it cook 1:15 minutes with the last 30 minutes being open.  Serve on table with foil pulled back. 

Hatch Green Chili Stew

3 lbs Boston Pork Butt, cut into 1 1/2 " cubes
2 tbsp vegetable oil
2 lg onions, peeled and chopped
2 cloves garlic, peeled and minced
2 qts Free range chicken stock
18 hatch chiles, roasted, peeled, seeded, and chopped (approx. 1 1/2 cups)
6 sm tomatoes, peeled, seeded and chopped
6 med potatoes, peeled and diced
1/2 tsp toasted Mexican oregano
1/2 tsp toasted ground cumin
salt to taste
1 bunch cilantro, fresh
1 jar crema mexicana


In a large skillet, brown pork over medium-high heat for about 10 minutes. Transfer pork to large stockpot. Add oil to skillet. Add onions and cook over medium heat until softened, about 7 minutes. Reduce heat, add garlic and saute for 1 minute. Transfer onions and garlic to stockpot. Add one-quart stock to skillet and deglaze it. Add this stock, the remaining stock, chilies, tomatoes, potatoes, oregano and cumin to stockpot. Salt to taste. Simmer on low heat for 1 1/2 hours, until pork is very tender. Ladle into bowls, garnish with cilantro leaves. Stir crema mexicana into soup for a creamy consistency.


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