Cooking With DIRT

Rib Eye, Porter House or your favorite steak
One Large Onion
2 Large Portobello Mushrooms
3 tablespoons Olive Oil
One tablespoon butter
3 tablespoons Balsamic Vinegar
Original Todd's DIRT  (to taste; I suggest to Dirty them up real good).      

Turn the grill on high or get the coals hot.   Cover the meat on both sides with Original Todd's DIRT.  Place the meat in the refrigerator for a half an hour or so.  Slice the onion and the mushrooms into strips. In a sealable bag put the mushrooms in with the Balsamic Vinegar, and shake well.  Let them sit for a half an hour.   In a saucepan put the olive oil and butter and let the butter melt over medium heat.  Put the onions and dump the bag of mushrooms with the Balsamic Vinegar into the pan.  Add about two tablespoons of Original Todd's DIRT into the pan and mix.  Let it cook down until onions are translucent. Stir often. When contents in the pan are half way cooked, put the steak on the grill.  When the steak is done the way you like it, plate it and put the mixture of onions and mushrooms on top of the steak. Remember to always let your meat rest for a couple of minutes after taking off the grill.  Your taste buds are going to go into overtime with this recipe.

Hint: You can use The BAYOU DIRT  instead of the Original Todd's DIRT, to spice this steak up.  I have to warn you that this steak is going to blow your mind.  This is the what the DIRT MAN's  does.  It's my job!!!!  If you do not like mushroom's, try red or green peppers.  It is all Goooooood, when you get DIRTY!.

1 Hanger Steak
4 or 5 Mushrooms
1 Yellow Onion
1 or two Green Peppers
1 can of Cream of Mushroom Soup
1/4 cup of milk and quarter stick of Butter (approx)

2 to 3 teaspoons of Original Todd's DIRT

Crepes

3 eggs
1/4 tsp salt
1 cup milk
3/4 cup flour
3TBS butter

Starting with the Crepes mix all the ingredients together till smooth.  Spoon mixture on the pan to desire size.  Cook in frying pan at high heat this will cook fast so keep an eye on it.  Place on plate and refrigerate. 

Take the hanger steak and well season it with Original Todd's DIRT .  Heat your grill to High.  Sear meat at high heat to lock in those juices and then cook to a medium to medium well. DO NOT OVER COOK THE MEAT please!!  Then let it rest on a cutting board.  In another pan with lots of butter and a good sprinkle of Original Todd's DIRT, cook the mushrooms,onions and green peppers, When tender, add 1 can of cream of mushroom soup and about 1/4 cup of milk and stir till smooth and veggies are well covered. Turn off heat!!

Once the meat has had time to rest, use an electric knife and cut the hanger against the grain for more tender cuts and slice as thinly as you can.  Then add the steak to your pan of veggies and mushroom cream mix and stir it around so the meat gets covered with the sauce.  Take out the crepes and start building!! Start with one crepe in a dish and spoon in some of that great mixture then top with mozzarella cheese. Close the crepe and top with cheese again.  Put it in a cooking pan.  Bake in preheated oven at 325 degrees for about 20 to 25 minutes or until golden brown!   Let it set to cool off a bit and then enjoy!!!
 

Hint: You can use The BAYOU DIRT instead of the Original Todd's DIRT , to spice this steak up.   This is sooooo good.

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One Bottle of Extra Virgin Olive oil
8 teaspoons of Original Todd's DIRT  

Using a funnel put the Original Todd's DIRT  in the olive oil.  Shake really well.  Use this olive oil for all your cooking.  I use it all time with sautéing or grilling.

Hint: Always shake up the bottle really well before using.  You will be surprised how good this is.  I would still use Original Todd's DIRT  as you normally would.  Just not as much.  CRABBY DIRT  and The BAYOU DIRT  can be used as well.  Add a little more DIRT to taste for a dipping sauce.

2 teaspoons Original Todd's DIRT  
2 teaspoon Dijon Mustard
1/2 cup Rice Vinegar
1 cup of Olive Oil

In a two cup capacity jar with a tight fitting lid, combine Todd's DIRT , Dijon mustard and vinegar.  Shake Well.  Add olive oil.  Just before using, shake dressing well.  Yields about 1 1/2 cups.

Try it on a salad, cold pasta for a great tasting pasta salad.  Toss it with shredded cabbage for a refreshing take on cole slaw. 

Ok you do not believe the DIRT Man  knows what he is talking about.  How about from a food columnist and a recipe developer.  Thanks Kerry!!!!! 

1 whole Frying Chicken
1 12oz can (soda or beer)
1 Cinnamon sticks and one tablespoon of honey (if you like it sweet)
10 oz of Apple Juice
Shake Original Todd's DIRT (Thick and Heavy)


Preheat oven to 350 degrees.  Clean the whole chicken real good. Dry off the chicken well inside and out.  Season outside of chicken and under the skin with Original Todd's DIRT.  Also put DIRT  in both cavities.  Empty the liquid out of the can.  Cut the top off the can and add the apple juice.  Place the cinnamon stick and or the honey in the can and mix with the apple juice.  Place the whole chicken legs down over the can and put it on a baking sheet.  Put the chicken in the oven for one hour and fifteen minutes.  After chicken has finished cooking, let the chicken rest for fifteen minutes.   

Hint: Put Original Todd's DIRT  on thick and heavy, DIRTY  it up like the DIRT Man says.  You will get hooked on this chicken.  Your lips will be smacking.  Recipe would also work well on a grill.  Use indirect heat.