Barbecue Bob's BBQ and Beer Bash!

Listen/Watch to the Show Here

Hi folks,
We really haven't done very many dessert recipes - so I gave you a loaded weapon. My Two Ton Bourbon Pecan Cake!

Don't be drivin' or operatin' heavy machinery after you eat this cake - it's that strong!

Perfect with a scoop of vanilla bean ice cream. Miss Claudia likes hers with chocolate sauce drizzle and a cup of coffee....

This is DEEE-LICIOUS!

God Bless!

BBQ Bob & Miss Claudia

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Recipe for BBQ Bob's Two Ton Bourbon Pecan Cake!

Ingredients:

3 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon ground nutmeg

1 3/4 cups bourbon

3/4 cup milk

1 teaspoon vanilla extract

1 1/2 cups butter

1 pound dark brown sugar

6 eggs

2 pounds chopped pecans

7 ounces pecan halves

This one makes ol' Bob happy! Fragrant with vanilla and nutmeg, and loaded with brown sugar and pecans, and remember, enough bourbon to sink a ship!

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an angel food cake pan.

Sift flour, baking powder and nutmeg together in large bowl. In a small bowl, mix 3/4 cup bourbon, the milk and vanilla.

In a large bowl, use an electric mixer at medium speed to beat the butter until smooth and creamy. Beat in brown sugar until the mixture is fluffy. Add the eggs to the mixture, beating one in at a time. Mix the flour mixture and the bourbon mixture into the large bowl, small amounts at a time. Using a wooden spoon, stir the pecan pieces into the batter. Transfer the batter to the prepared angel food cake pan. Arrange the pecan halves in circles on top of cake.

Cover the pan with foil. Bake 1 hour 40 minutes at 350 degrees F (175 degrees C). Remove foil and bake another 20 minutes. Let the cake cool 20 minutes before removing it from the pan. Pierce the cake with a fork or knife in a few places and pour 1 cup bourbon over the cake.

I infuse mine a lot more -- I put about fifty holes in the top of the cake - THEN I pour the cup of bourbon on top!

This soup didn't have a name, other than plain ol' Chicken Tomatillo Soup - then one day, Miss Claudia got mighty sick and wanted some of my famous tomatillo soup.
I took a picture of her that day - and honest to God, she looked just like this mummy - hence, the name:

Sopa de Las Momias de Guanajuato! (Soup of the Mummies of Guanajuato).

Listen to the show here.


Google the Mummies of Guanjuato to have a little history lesson. ;-)


The reason I gave it this name is because after Miss Claudia had a bowl or two, she felt much better. I'm not sayin' it has medicinal properties - but who knows?! Maybe it does!

God Bless,

BBQ Bob and Miss Claudia

For the Chicken Stock use the stock from my Wild Ass Gumbo minus the shrimp.

Ingredients:
Chicken Stock (from wild ass gumbo)
strained

1 whole chicken

2 bunches of cilantro - 1/2 Cup Chopped -- rest for Garnish/Topping
4 cloves garlic
juice of two (2) limes
2 lbs of tomatillos

1 green jalapeno pepper
1/4 pablano chile

For the HOT version use:
2 Jalapenos
1 Pablano

1 large onion
2 cups shredded monterey pepper jack cheese (for garnish)

1 tsp. thyme
2 tsp. garlic salt

Let everything simmer for thirty mintues (after stock is completed!)
The stock is what takes the time......

Have plain tortilla chips to put either on the bottom of your bowl or on top of the soup....with cheese on the top.

Eat up and Eat Hearty!!!