Tag Archives: Prairie Dust

Prairie Dust Macaroni Salad

Recipe:

1/2 lb elbow macaroni
2/3 cup mayonnaise (Hellman’s / Best Foods only)
1 tbsp. spicy brown mustard
1 tbsp. prepared yellow mustard
4 eggs (hard boiled)
1 cup whole black olives (approximately 1/2 large can)
1 cup dill pickle chips
2-3 large Cebollitas (Mexican green onion)
1 tsp. + 1/2 tsp. Prairie Dust
1 tbsp. olive oil

Prepare macaroni according to package directions. Once cooked until tender, cool and set aside.

Toss green onions with olive oil and 1/2 tsp. Prairie Dust.

Prepare grill for medium heat. Add onions, and cook until tender and exterior begins to char. Remove from heat, chop, and allow to cool.

Cut hard boiled eggs in half. Remove the yolks, place in a large bowl. Chop egg whites, and set aside.

Finely chop the pickles and olives. Set aside.

In the large bowl, combine egg yolks with mayonnaise, both types of mustard, chopped Cebollitas, and 1 tsp. Prairie Dust. Mix until smooth, and no large chunks of egg yolk remain.

Add cooked macaroni, chopped egg white, olive and pickle to dressing, toss to combine. Refrigerate.

Best if allowed to sit for 4-6 hours for flavors to meld. If making the day before, increase dressing quantity by 25-50%, as the macaroni benefits from additional moisture, as it will continue to absorb the longer it sits.

Immediately before service, add additional Prairie Dust to taste.

Thank You, Scott Shimano, Green Card Q for the recipe

Prairie Dust Chicken Bites

Recipe:

Meatballs –
20 oz (1 1/2 lb) ground chicken thigh and/or leg meat
1/2 cup chopped fresh spinach
2 tbsp. chopped flat leaf parsley
1 tbsp. chopped fresh basil
1 tsp. chopped fresh oregano
1/4 cup feta cheese (or similar brined white cheese)
1 1/2 tbsp. Prairie Dust

Combine all ingredients together in a large bowl. The mixture will be very moist. Refrigerate a minimum of 2 hours before attempting to portion.

Cover a cookie sheet or baking pan with aluminum foil. Select a sheet sufficiently large enough to fit 3 dozen meatballs (1 – 1/2 inch). Forming meatballs is best done by hand, as the mixture is too sticky for most scoops/dishers.

Once the meatballs have been hand formed and placed on the cookie sheet, put in freezer a minimum of 4 hours (or until thoroughly frozen). If making meatballs in advance, once frozen, they can be transferred to a freezer bag or similar container for extended storage.

If cooking the meatballs in the oven, freezing is not necessary. However, for grilling, it is essential that they are frozen before cooking.

Set smoker to medium heat (275° – 300°).

Generously coat a pizza screen (18″ is perfect for a Large Big Green Egg) with nonstick spray. Evenly spread the meatballs on the screen, and put the screen on the smoker.

Once the bottom of the meatballs has browned and a crust is formed, flip the meatballs over. Depending on the temperature, each side will take 5 – 7 minutes.

Remove from heat, and serve with yogurt sauce.

– Yogurt sauce
1/2 cup Greek yogurt (Greek Gods plain is recommended as it is quite thick)
1/4 cup sour cream
1/4 cup feta cheese
1 small lemon (juice and zest)
1 tsp. chopped garlic
6-8 whole fresh basil leaves
1/8 tsp. fresh oregano
1 tsp. Prairie Dust

Put all ingredients for the yogurt sauce in a blender, and puree until smooth. Refrigerate until cool.

 

Thank You, Scott Shimano, Green Card Q for the recipe

Prairie Dust Macaroni & Cheese

Ingredients

  • 1 lb. elbow macaroni
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 Tbsp. & 3 tsp. Cucamonga Cattle Co. Prairie Dust Seasoning
  • 4 cups milk
  • 1/2 tsp. salt
  • 4 cups (16 oz.) shredded Sharp Cheddar cheese
  • 4 cups (16 oz.) shredded Monterey Jack cheese
  • 2 cups (8 oz.) shredded Mozzarella
  • 2 cups (8 oz.) shredded Mild Cheddar cheese
  • 1/2 cup breadcrumbs (optional)

Directions

  1. Cook macaroni according to package directions, adding 1 Tbsp. of Prairie Dust Seasoning to the water. Meanwhile, melt butter in a large saucepan over medium heat. Add flour and 2 teaspoons of Prairie Dust Seasoning, cook and stir 1 minute. Add milk and salt. Bring to a boil, stirring frequently. Reduce heat; simmer 2 minutes or until sauce thickens. Stir in the Sharp Cheddar cheese, Monterey Jack cheese and the Mozzarella cheese one cup at a time until melted. Stir in cooked macaroni.
  2. Spread macaroni mixture into greased 9 X 13-inch baking dish. Cover with 2 cups Mild Cheddar over macaroni. Sprinkle 1 tsp of Prairie Dust Seasoning over cheese. Top with breadcrumbs if desired.
  3. Bake in preheated 350°F oven 30 to 40 minutes or until lightly browned & bubbly.

Smoked Chex Mix

 

  • 4 cup Corn Chex
  • 4 cup Rice Chex
  • 2 cup white cheddar crackers
  • 2 cup mini pretzels
  • 1 cup honey roasted peanuts
  • 1 stick butter (melted)
  • 1/4 cup maple syrup
  • 3 tbsp Worcestershire sauce
  • 2 tsp each Cucamonga Cattle Company BBQ Rubs & Sauces Prairie Dust and Trail Boss rubs
  • 1 tbsp red rooster hot sauce
  • 1 chunk of Almond Wood

Set smoker to 250-275, add wood chunk

Combine chex mixes, crackers, pretzels and peanuts in a large bowl. In a smaller bowl combine melted butter, maple syrup, Worcestershire sauce, rubs, and hot sauce. Toss everything together evenly, and pour into disposable 1/2 steam pan.

Put on smoker, stirring every 15 minutes. After 1 hr, reduce heat to 225, and cook for an additional 1 – 2 hrs, stirring every 15 min, until the Chex mix has dried and is crunchy.

Season with additional rub to taste.

Thank You, Scott Shimano, Green Card Q for the recipe

Rib Tips

 

  • 4-5 lbs rib tips trimmed from whole spareribs (usually 3 slabs)
  • Worcestershire sauce
  • Cucamonga Cattle Company BBQ Rubs & Sauces Prairie Dust and Trail Boss rubs (1 tbsp of each)
  • 1/2 cup beer
  • 1 cup Green Card Q bbq sauce (split in half) … if using commercially produced thick sauce, cut with beer/apple juice/water
  • 1 chunk of Almond Wood

Set smoker to 275-300, add wood chunk

Splash Worcestershire on rib tips, coat evenly. Apply thin layer of rub to tips, allow to sweat at room temperature for 30 min – 1 hr.

Put rib tips on smoker for 2 1/2 hours. Remove from smoker, chop into bite sized pieces. Put in foil pan with 1/2 cup beer and 1/2 cup thin bbq sauce, cover with aluminum foil.

Return tips to smoker for 1 hr covered. After 1 hr, remove foil from top. Stir after 15 min. After 30 min uncovered, stir and add remaining 1/2 cup bbq sauce. Stir after 15 min.

Remove from smoker once rib tips are tender and sauce has started to reduce. Add small amount of Prairie Dust as a finishing rub.

Thank You, Scott Shimano, Green Card Q for the recipe