Lenox Barbecue & Catering

Still Smokin’!

Our Remarkable Recipes

Noni’s Spaghetti Sauce
Serves 50

10 lbs. ground beef
2 quarts green bell pepper (chopped)
2 quarts yellow onion (chopped)
1 1/2 gallon diced tomatoes (3 each # 5 cans)
1 gallon tomato sauce (2 each #5 cans)
1 lb. fresh mushrooms (sliced)
1/2 cup garlic powder
3/4 cup Italian seasoning
8 oz. spaghetti seasoning
15 bay leaves
1 cup water

In a large pan, brown ground beef. Drain grease. Add all ingredients. Let simmer on low heat for 3 hours. Add water as needed.

Stuffed Jalapenos

12 pickled jalapenos (small cut on top, cleaned, and deveined)

Batter for frying:
3 eggs (separated)
1/4 tsp. salt
Pinch of black pepper
1/3 cup flour

Stuffing: The jalapenos can be stuffed with cream cheese, chicken, beef, rice, potatoes, pork, or any combination. The peppers should be stuffed just before frying.

Batter: Beat egg whites until soft peaks form. Add salt and pepper and beat egg yolks in one at a time. Heat the oil at a depth of 1 inch to 350 degrees. Have paper towels laid on a tray to fit the peppers in a single layer. After stuffing the peppers, dredge lightly in flour, coat in egg mixture letting excess run off, and place in oil. Turn until all sides are golden brown. Place on paper towels and let drain. These can be reheated in a 350-degree oven.

Crab Cakes

1/4 cup onion (finely chopped)
1/4 cup red bell pepper (finely chopped)
1/4 cup celery (finely chopped)
3 garlic cloves (minced)
1 lb. lump crabmeat (cleaned)
2 eggs
6 drops Tabasco
Cayenne to taste
Fresh bread crumbs (only enough to bind)
1/2 cup oil
Salt and pepper to taste

Sauté onion, bell pepper, celery and garlic in 1/4 cup of oil until onion is translucent and drain. Carefully mix crabmeat, eggs, sautéed vegetables, and spices. Be very careful not to break the crabmeat. Add bread crumbs. Heat 1/4 cup oil over medium-high heat. Loosely form 4 crab cakes and place in heated pan. Let brown to golden and turn. Brown other side, remove, and place on paper to drain. Place on plate and drizzle lightly with thickened warm cream spiced with a touch of cayenne and Creole mustard.