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Due to OVERWHELMING (Not to mention extremely loud and vociferous) popular demand, it is my distinct pleasure to present our Hammerin' Recipes for turning your party into the full blown, GOTTA BE THERE event that we all like to host. And everybody knows that a real "ROCK AND ROLL ANIMAL" not only rocks out on stage and in the club, but also in the Kitchen and (MOST ESPECIALLY) in the bedroom.

And in the spirit of good clean healthy (Albeit RAUNCH DRENCHED) fun it is my sincere pleasure to offer a few Selections from A&H's private collection:

Without a DOUBT the most requested recipe of them all is GRIFF's "YANKEE JAMBALAYA". Now this one is named for something that Griff's Ol' Lady told him about when she lived down south (back in the BLACK OAK Arkansas days). She said that they called you Yankee if you were born north of the Mason Dixon and you came down there. But if you came down there to LIVE then they called you a "DAMN YANKEE"! This recipe is based on their traditional Acadian fare (CAJUN) but you'll note the deliberate absence of ROUX in the recipe. Griff sez he can cook as dark and rich a ROUX as most of the southern chefs but he doesn't like it because it makes the flavor too dark and greasy (That and the fact that his Crazy Assed Hillbilly Cajun Stepmother used to make the greasy shit every time he'd visit his dad when he was a kid). Anyway here's the recipe, I'll add the section for making Roux at the end if that's that way you want to go. So here it IS:

Ingredients:

1 lb Smoked (Beef) ring Sausage
1 lb Hot Italian sausage
1 large red pepper
2 large Anaheim chiles
1 large onion
1/2 lb lg sliced Mushrooms (Champignons)
2 cups wild or Brown rice (Instant OK)
1 15 oz can Tomato sauce
1 cup+ sweet Red Wine (Lambrusco or Spanada)
4 Oz+ Louisiana Hot sauce
2 Tsp+ Hot Madras Curry Powder
2 Tsp Konriko or Luzianne Cajun Season Salt
1/4 cup+ Brown sugar
1/2 cup Brooks Hoosier sweets Ketchup
1 Tbsp Butter or Margarine.

First of all drop the rice into a stock cooker with the cup of wine and water (3 cups for wild, 1 cup for instant).
Heat to boil and continue cooking covered over LOW heat till cooked through (10 Min Instant, 25 minutes firm)
chop peppers and onions and cook in medium fry pan with Ground Italian sausage until Sausage is well
browned (And browned means BROWNED, not GRAYED). Season with 1 Tbsp of Hot Madras curry and a Tbsp of
Cajun season salt (Also a dash of red wine and a generous sprinkle of Louisiana hot sauce). Meanwhile slice
beef sausage ring in half in the center, then halve the two pieces lengthwise and slice in 1/4-3/8 inch thick
pieces. Empty sausage/pepper/onion mixture over rice (which by now has cooked through and absorbed the wine).
Add the Tomato sauce, and a Tsp each of Curry and Cajun seasoning, and a GENEROUS dousing of Louisiana
hot sauce. Stir Mixture together and simmer over low heat while...Take the sliced Beef smoked sausage and
the sliced mushroom with the Tbsp of butter and combine them into the skillet the Italian sausage just came
out of. Sauté the sausage and mushroom over medium heat until the sausage starts to give up it's fat (There isn't
Much actually) and the mushrooms start to shrink. Add a good dash of wine, a generous sprinkling of Louisiana
hot sauce and the 1/2 cup of ketchup. stir into the mushroom sausage mixture and dust with Madras hot curry
powder and half of the brown sugar. Continue cooking until sauce reduces and starts to glaze. then pour the
mixture into the stock pot with the rest of the ingredients. Stir together and dump in the remaining Brown sugar,
Stir and simmer, and finish to taste with Curry, Cajun Seasoning, Hot sauce, and wine. Serves... A small Army!
Bon Appetit'

Optional ingredients: Okra, Celery, Shrimp, Crawfish, Clams.

Roux

Take 1-1/2 cup of high heat vegetable oil or Bacon Grease (Griff prefers Bacon Grease) and 2 cups of flour and combine in a medium "CAST IRON" skillet. Cook over low to medium heat, stirring gently but constantly with a wooden spoon, scraping roux from bottom and sides of skillet. If any lumps develop, whisk with a wire whisk until they break up. Cook until the color is almost a mahogany or chili powder red-brown. This will take from 30 to 60 minutes, depending on your pan and heat of your stove. Be patient.

Once roux has started to color, never leave the stove: ignore telephones, doorbells, children and the pets, and keep stirring. If a roux burns (it will develop a burned smell and blackened patches), throw it out and start over. Roux can't be rushed, it's a gradual process and needs patience. When cooked too rapidly, roux may brown but it won't develop its characteristic flavor. When roux is done, it will smell like well-cooked flour; it may taste and smell slightly bitter when sampled 'as is', but this doesn't mean it is burned.

After the roux is done, remove from heat to cool, but keep stirring constantly for the first few minutes. Then stir frequently for 10 minutes longer, since roux will continue to cook from its own heat for a few minutes. As the roux cools, some of the oil will float to the top. Spoon it off.

Empty roux into a container, and store in the refrigerator. Before using, skim off any oil that has separated out, and let roux come to room temperature.

Just grab a coupla packs of Johnsonville or other High grade fresh Bratwurst and haul em' Home. Better yet get party Packs cuz they won't last long once the guys in the band and the fan club get a whiff of em' cookin'.

Just unwrap em and grab a meat fork and start jabbin' (SCREW BELUSHI, "Never poke a brat"...YEAH RIGHT)! once you have the skins perforated thoroughly, pour 3 or 4 cans of beer into a large deep skillet (If you have a Shitload of em use a 6 pack and a Dutch oven) and slide in the brats. Sprinkle onion powder, dark chili powder, garlic powder, paprika, and Curry powder over that stanky floater slurry in the skillet. turn the heat up HIGH and roll em over every 20 minutes of so. After all the fat and unhealthy cholesterol and heart poisoning shit has cooked out, grab yer tongs and pull em out and into a bowl. To finish em in the summer just throw em on a hot grill and stand over em and keep turning em until they brown up nicely. In the winter just throw em onto the broiler rack and into the toaster oven, set it to broil @ 500F and turn em until browned.

To serve, Use buns onions and spicy mustard for traditional, or curry powder and sweet ketchup if you prefer German Currywurst (These kick SERIOUS ass incidentally), or you can experiment and maybe kick it Chicago style (the WORKS)!

Some Restaurateur will prob'ly steal this one and use it to get rich. Anyway it's simple too. Just 5 ingredients, check it out

Take a large bread knife and slice the top off of the Hawaiian bread. hollow out the inside of the bottom and top of the bread by digging the bread out with your hands. In a large nonstick skillet scramble the ham, eggs and milk until eggs just firm up (medium heat). set aside. cover the bottom of the Hawaiian bread with slices of American cheese laid side by side, overlapped, whatever! Scoop the scramble ham-egg mixture into the cheese layered bread (Shell). pat scrambled ham-egg mixture down into a mound and then layer with American slices over the top of the formed dome (side by side, overlapped, whatever). Replace the (Now hollowed out) top of the bread back onto the loaf and bake at 350F for 20-25 minutes. Slice like a pie and serve. Note: make sure you have lots of Cold milk to serve with this one cuz it's almost as good as SEX! Enjoy!

7 jalapeño peppers, stemmed and seeded
2 Tbsp. Butter
1 cup finely diced sweet yellow onion
4 cloves of minced garlic
1 cup diced Haas avocado
2 cups diced fresh or roasted tomatoes
8 cups heavy cream ( I use 1 quart heavy cream and 1 quart half and half)
1 bunch cilantro, stemmed and chopped
sea salt and pepper to taste

Carefully mince jalapeños and chop onions, then slow cook in butter in a heavy-bottomed pan. Add garlic and stir until onions are translucent. Turn heat off and add avocados, tomatoes, and cream. Turn heat to low and carefully bring to a simmer. Cook at a gentle simmer for 30 minutes. Stir often to keep liquid from scorching. Add generous amounts of salt, cracked black pepper and cilantro. Garnish with edible flower petals and cilantro leaves.

This Chili is as AMERICAN as it gets. This is the chili that has been served in every greasy spoon restaurant from New York to LA and at literally every roadside cafe in between for over 80 years. It's simple, it's satisfying and it tastes great

Ingredients:

1-1/5 Lb. Ground Chuck (Angus works very well)

Brown Ground Chuck with Onion, Red pepper, and Jalapeno in a large skillet (cast iron for best flavor). transfer to large stock pot or Dutch oven after draining fat (should be very little). Add beans, Puree, catsup, chili seasoning, brown sugar, and water, and heat to a slow boil. reduce heat and simmer for 30 minutes. Serve with Sharp Cheddar cheese, Sour cream, fresh chopped onions, Crackers and tortilla chips. Yield is about 2-12 quarts.

1-1/2 Lbs Ground Chuck
1/4 Cup water
3 Tbsp Brown sugar
1 Lg Tomato
1 Med Onion
2 Medium chiles (Anaheim or Poblano)
1/2 Lb Sharp Cheddar cheese (Shredded)
1/2 Lb Monterrey Jack Cheese (Shredded)
1/2 Lb Queso Fresco (Crumbled)
2-15 Oz Cans Enchilada sauce (Salsa Roja)
2 Pkg Taco seasoning mix
2 Dz soft corn tortillas

Chop onions and Chile's and separate into halves. Mix half of each into the ground chuck and fry over medium heat until beef is well "BROWNED"! Add taco seasoning mix, water, and Brown sugar and stir into browned beef and onion, pepper mix. Microwave soft corn shells for 1 minute and 15 seconds then remove and set with beef. spray a 9X13 Pyrex baking casserole with Pam (or rub with Margarine or butter) and fill the Corn tortillas' with a LARGE Tbsp of beef/pepper/onion mix and rolls up. Lay in two rows and fill dish end to end. Sprinkle the three cheeses over the top of the mixture. Chop tomato finely and mix with remaining Chiles and onions and sprinkle over the cheese topping the corn shells. Finally pour the two cans of Salsa Roja over the entire mix and bake in a 375 degree oven for 40 minutes or until the cheese is browned and bubbling. Serve with lettuce (Shredded), Sour cream, Refried Beans, Salsa, and Guacamole (optional). Ole!