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Marinated Venison
Ingredients
2 (or however much) pounds venison
1/4 bottle Worcestershire sauce
1/2 bottle BBQ sauce of choice
1 1/2 cups all-purpose flour
1 tablespoon onion salt
1 tablespoon garlic powder
Some dillo dust, gunpowder, or other seasoning sauce/powder
vegetable oil for frying
Directions
Pound venison flat, (after pounding I like to take a fork and stab it.. helps tenderize) and cut into 1 inch strips; place in a large bowl. Pour in Worcestershire sauce and BBQ sauce/etc. Cover, and refrigerate for 1 hour or more.
In a shallow bowl, combine flour, onion salt and garlic powder. Drag soaked meat through the flour mixture. Heat oil in a large heavy skillet, and fry meat until golden brown.Serve with veggies (stirfry I like), taters, french bread, and ice cold beverage. Enjoy and thank BigBear!
nutritional information? :)
nutritional information? :)
Nutritional Info: Mmmmhmmmm Tastes good.
Is that what you were looking for?
I've tried to lose weight for 20 something years. I've finally given up. HAHAHAHA
This is a good type of thread to start. High five.
Troublco
01-27-2010, 15:43
Yeah, I like this idea. May have to prevail upon Marlin again, make this a sticky! I'll contribute.
I'm a Southern boy, what can I say? I like my food and my ice cold sweet tea.
Yeah, I like this idea. May have to prevail upon Marlin again, make this a sticky! I'll contribute.
See how it goes... There might be a few I could contribute also..
funkfool
01-27-2010, 17:18
Good thread BigBear!
Some dillo dust, gunpowder, or other seasoning sauce/powder
[ROFL3]
Great-Kazoo
01-27-2010, 17:20
no pics??
rhineoshott
01-27-2010, 17:42
how about this?
http://img.foodnetwork.com/FOOD/2007/06/18/sh0801_steak_lg.jpg
Oh man, wow that looks good!
I'm a Southern boy, what can I say? I like my food and my ice cold sweet tea.
same here.....[Beer]
KevDen2005
01-27-2010, 21:28
Big Bear, that is awesome and plan on trying that very soon. As a bachelor I have to say I am getting extremley tired of Ramen and Little Juan Burritos (okay I'm not that bad) but I run out of ideas for meals really quickly.
I wouldn't mind if you shared some more good food ideas....
Originally Posted by BigBear http://www.co-ar15.com/forums/images/buttons/viewpost.gif (http://www.co-ar15.com/forums/showthread.php?p=157873#post157873)
I'm a Southern boy, what can I say? I like my food and my ice cold sweet tea.
same here.....[Beer]
I growed up in TX and never heard of this sweet tea nonsense. If we wanted "sweet tea" there was a little contraption called a sugar jar that was on every table of every cafe I was ever in. [Coffee]
I wouldn't mind if you shared some more good food ideas....
As requested:
Meat Pie:
1 pound ground beef
1 string sausage
1/3 cup chopped green pepper
1 small chopped onion
1 can tomato paste
1 can speghetti sauce mix
parmesean cheese
as much other grated cheese as you like
some dillo dust or other seasoning as desired
1 deep dish taco type pie shell
Brown meat, drain. Add green pepper, onion. Saute. Add tomato and spagehtti. Layer meat and cheese in pie shell. Bake at 400 for about 20 min.
Enjoy with ice cold beverage and veggies!
I growed up in TX and never heard of this sweet tea nonsense. If we wanted "sweet tea" there was a little contraption called a sugar jar that was on every table of every cafe I was ever in. [Coffee]
Sacriligious! Dr. Pepper and sweet tea are the only beverages (besides beer) which are allowed to grace the hallowed throats of Texans!!! lol.
KevDen2005
01-28-2010, 15:59
That sounds really delicious also! I am going to try it, Thanks man!
theGinsue
01-29-2010, 14:23
Since I know we have quite a few bird hunters here I thought I'd pass this one along that I got from someone else (might have even been from this site):
PHEASANT OR CHUKAR FOR THE TABLE
4-6 Pheasant or Chukar
Breast them out so there is no bones. Lay them flat in a cake pan.
Mix one can or Queso (cheese) Soup (I like Campbell's the best) with one can of Cream of Mushroom Soup
1 tablespoon of Worcestershire Sauce
1 Cup of Picante Sauce
Pour over the meat.
Cook for 30 minutes at 350 degrees
Serve with rice or stuffing or potatoes
You can add salt and pepper to taste, and or add more birds. It is a fast way to cook them and one that most everyone likes.
Sorry, no pics.
ETA: "Enjoy with an ice-cold beverage and veggies!"
Ginsue, that sounds delicious... pheasant on rice with some grilled green/red peppers and onions/mushroom on teh side... oh yeah.
btw, you forgot the staple: "Enjoy with an ice-cold beverage and veggies!"
TriggerHappy
01-30-2010, 11:59
My family calls this caribou salad as it has been on many caribou hunts. It packs and stores great. If it is layered correctly is doesn't get soggy, i do not prefer the water chestnut layer but I think it helps with the moisture seal.
1-2 heads lettuce
1 cup diced celery
2 cans water chestnuts (sliced)
1 package frozen peas (cooked to boil - then drained
1-2 cups Mayo
2 tablespoons sugar
3-4 cups grated cheddar cheese
8-10 slices bacon (crumbled)
In a 9x13 Deep Tupperware, place washed and torn lettuce. Next layer is chopped bell pepper, then layer of sliced celery. Drain water chestnuts, then place them side by side to form single layer on top of celery. Cook and drain peas, rinse in cold water, place layer of peas over water chestnuts. With spatula spread mayonaise over peas, sealing to edges of dish. I usually sprinkle salt and pepper on top of this layer. This is where you would add the sugar, I have never used this ingredient. Now spread a layer of grated cheese, and on top of this sprinkle your bacon. Put on lid to seal and place into fridge. Keeps up to a week in fridge. Travels well in a cooler, we took this on many hunting trips, always tasted wonderful.
Enjoy!
" ice cold bevy and some meat" will do the trick..LOL
Breakfast:
Line the bottom of 9x13 casserole pan with bread slices, crust cut off if you wish. ( used cinnamon bread last time and it was great)
Fry 2 lbs sausage, I use hot or sage, and crumble. Scatter sausage over bread slices.
Sprinkle dry mustard,1 tsp, over the top. add 1 cup shredded swiss cheese over the top.
Mix eggs, cream, Worcestershire, salt, pepper and nutmeg and pour it over the top. Cover and refrigerate overnight. Preheat oven to 350, bake casserole for 30 minutes or until lightly browned. I use 4 eggs and also add chopped green onions to egg mix and sprinkle swiss on top with 10 minutes left to cook.
6 slices of bread
2 lbs sausage
1 tsp dry mustard
1 cup shredded swiss
3-4 eggs slightly beaten
2 cups half and half
1/2 teaspoon salt and pepper
1 tsp Worcestershire
Dash or two of nutmeg to taste.
Green onion, chopped, if wanted.
1/2 cup of swiss, grated on top if wanted
Chicken breast dinner:
6 boneless, skinless chicken breasts
1 can cream of chicken soup
1 can sliced water chestnuts
1/2 cup chopped green pepper and/or 1/2 cup celery (I use both)
1 tsp Thyme. I use fresh since I have an herb garden. Dry works too.
1/4 cup butter
Salt and pepper to taste
3/4 cup Sauterne or other dry white wine.
Brown chicken breasts in butter or olive oil. Move breasts to baking dish, add soup to butter in in pan over low heat, add wine slowly to blend. Add Thyme water chestnuts and peppers/celery. cook over med heat until bubbly stirring to prevent burning. Pour over chicken breasts. Cover dish with foil. Bake at 350 fo 30 minutes, remove foil and bake for another 30 minutes.
theGinsue
01-30-2010, 21:53
Ginsue, ...btw, you forgot the staple: "Enjoy with an ice-cold beverage and veggies!"
Fixed! Thanks for the heads-up!
theGinsue
01-30-2010, 22:32
This is a marinade for chicken that I received from my best friend Kris about 10 years ago. While Kris says he got the recipe from a magazine, I've always just called it "Kris' Chicken".
My family still asks me to make this recipe regularly - I don't get that with ANYTHING else I make.
Kris’ Chicken Marinade
4 Chicken Breasts (breast halves)
6 tbsp extra virgin olive oil
4 tbsp lemon juice
½ cup packed brown sugar (light or dark)
3 tsp grainy mustard (brown/spicy/dejon – your choice)
3 garlic cloves – crushed
Mix olive oil, lemon juice, brown sugar, mustard, and garlic with a wisk until well mixed.
Pour over chicken breasts (you’ll get better marinade coverage and more even cooking if you pound out the breasts slightly).
Allow chicken to sit in marinade for at least 2 hours – even better overnight.
Grill chicken.
Serve -it's great with brown rice.
"Enjoy with an ice-cold beverage and veggies!"
clublights
01-30-2010, 22:38
I call it My "Raider Hater Chili" Since I mostly make this for football parties ( tho I'm a Bears Fan)
It scales up rather nicely and I normally make a 3X batch ( biggest my crock pot will hold ) for our parties and it is normally gone by half time
1 Large Onion Chopped
4 garlic cloves minced
1.5 lbs of lean ground sirloin
Montreal Steak Seasoning
1/2 bottle of beer( 6 ounces) of your choice ( I've used PBR and Blue moon )
1 can ( 14oz) of beef broth
1 can ( 6 oz ) tomato Paste
1.5 tablespoons of dark chili powder
1 tablespoon of ground cumin
2 oz of Franks Red Hot
1 28 oz can of diced stewed tomato's
heat a large pot on medium with a small amount of oil saute onions and garlic for 3-5 mins
add beef and brown season with Montreal steak seasoning ( about 1-2 tablespoons per pound of beef )
add beer and reduce by about half
At this point I transfer it to a crock pot but you can keep it in the same pot if wanted
stir in Broth, Tomato Paste, chili powder. cumin, and franks red hot.
reduce heat to medium low and simmer for about 10 mins or an hour+/- on medium in the crock pot ( I even will do low over night for an early football game)
the longer it sits the more flavorful it gets.
serve with shredded cheese of choice and corn chips
umm umm good.
Troublco
01-30-2010, 22:55
I really like this one. I like steak anyway, but this is really good.
Sesame Sirloin Steak
Ingredients:
1 pound top sirloin steak
1/2 cup beef broth
1/4 cup dry sherry
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 teaspoon cornstarch
2 teaspoons butter
2 teaspoons peanut or olive oil
1 teaspoon Asian (toasted) sesame oil
2 green onions - thinly sliced, or cut lengthwise into slivers
Directions:
Cut steak into equal portions. Place each piece between 2 pieces of plastic wrap. With a heavy, flat-sided mallet, pound meat firmly but gently all over to a thickness of 1/3 to 1/2 inch.
In a small bowl, stir together broth, sherry, soy sauce, ginger, and cornstarch. Set aside.
Melt butter in oil in a wide nonstick frying pan over medium-high heat. When butter sizzles, add steak.
Cook, turning once, until steak is well browned on both sides and still pink in center; cut to test (2 to 3 minutes). Transfer to a platter and keep warm.
Stir broth mixture, then add to pan, increase heat to high, and bring to a boil, stirring. Then continue to boil and stir until slightly thickened (1 to 2 minutes).
Pour sauce over steak; drizzle with sesame oil to taste, then sprinkle with green onions.
I don't know about BigBear's veggies, but this goes great with a baked potato and a nice Risotto, all washed down with a Blue Moon Belgian White, Shocktop, or one of my personal favorites: Hoegaarden Belgian White Ale.
KevDen2005
01-31-2010, 00:04
I love this thread....and so does my stomach
jason303
01-31-2010, 22:32
Simple breakfast recipe:
***Breakfast Tostada***
Preheat oven to 400
Spread a thin layer of refried beans (canned) over a corn tortilla.
Top with shredded cheese (cheddar or mexican blend works good).
Bake on a sheet sprayed with cooking spray.
Top with a fried egg of your preference of doneness. Salt and pepper
to taste (optional). Top with salsa and serve.
The tostada should be done or close to it when your egg is ready. Maybe start the tostada before starting the egg if you fry the egg fast. It comes together pretty fast which is good. Don't spread the beans on too thick or the tortilla gets soggy. 1/8 inch works well. Make at least two for breakfast.
Good lord... some good stuff in here. I'm going to have to get my wife to start posting some stuff. We have a few Irish and French recipes that are mmmhmmmm...
Don't forget the tag line though: "Enjoy with an ice-cold beverage and veggies!"
theGinsue
02-01-2010, 11:30
Okay, so we have this event next week at work that comes up from time to time and they always have a theme for the event as well as for the food.
The theme for the event is Young Frankenstein (I've got to come up with some sort of costume for that).
The theme for the food is Deutsch (German).
Does anyone have any German food recipes they could post? I appreciate any and all sincere inputs.
German Chocolate Cake isn't actually German. That's all the help I can offer I'm afraid.
French fries do not originate in France either...
Not my recipe, but it is a German favorite from the Parmeasen and lower mountain region.
Schweinshaxe
with Roasted Pork Ribs, Sauerkraut and PotatoesThis feeds 6 to 8 people
Ingredients;
1 Schweinehaxe (Pork Knuckle)
1 rack of Pork Ribs cut into 4 pieces
3 carrots coarsely chopped
1 Onion coarsely chopped
2 cups Celery coarsely chopped
12 Garlic cloves
8 potatoes
2 lbs. Sauerkraut
this is usually 1 large bag or 2 large jars.
1 lb bacon ,
3 small or 2 large apples
1 large onion
1 tblsp Caraway seeds
1 tblsp Juniper berries ( optional)
I quart beef or chicken stock </STRONG>
It is a Pork knuckle, that has often been cured in a brine. This of course would work with a pork roast but you should see if you can get it with the rind on. Score the skin all the way around in 4 places and poked in garlic cloves. Season the skin with salt and pepper as well. It is easier to cut the skin if you par boil the Schweinshaxe for 30 minutes. I put this in the oven for 45 minutes on very high heat to crisp the rind.
Then I add the pork rib sections which I have seasoned with a seasoning salt, or salt , pepper and garlic salt.
Add 2 cups of stock, turn down the oven and roast this for 2 to 3 more hours.
Every hour add some more stock. Pour the stock over the skin. This helps to crisp it.
The temperature should be about 210 - 220 degrees to be tender.
Now we can work on the sauerkraut.
I always rinse the sauerkraut when I cook it.
If I am eating it raw I don't but when you cook it the sour juice intensifies and gets too strong.
For the sauerkraut we will need
2 lbs. Sauerkraut - this is usually 1 large bag or 2 large jars.
1 lb bacon
3 small or 2 large apples
1 large onion
1 tblsp Caraway seeds
1 tblsp Juniper berries ( optional)
I quart beef or chicken stock
Sweat the bacon in a Dutch oven.
While the bacon is frying I chop my onions
My bacon is ready for the onions, I will cook for several minutes till the onions are tender.
While the onions and bacon are cooking I chop the apples
Here I measured out my caraway seeds and Juniper berries.
If you can not find the juniper berries that is ok.
Now I add the kraut and the stock and cook for several hours at a simmer while the Schweinshaxe is roasting. During the last hour I will add the ribs to give extra flavor to the kraut. this is optional.
http://www.kitchenproject.com/german/recipes/Schweinshaxe/Schweinshaxe/FinishedHaxe.jpg
The last hour I put the potatoes in the roasting pan.
When the Schweinshaxe is done I put the sauerkraut in the roasting pan and serve the whole pan on the table.
Enjoy with an ice-cold beverage and some veggies!
There is always, Hassenpheffer (sp?) There was a Gasthuas just down the road from Garlstadt, just on the outskirts of the actual town. Use to get it on friday's before nights of debauchrie.. Good stuff..
Bein' a southern boy (and not liking sweet tea), one of my favorite breakfasts involves grits.
1 serving;
1 Bowl of grits.
2 Eggs over easy or sunny side up.
4 Bacon strips or breakfast sausage.
1 Handful of grated sharp cheddar cheese.
1 Healthy dose of hot sauce (Crystal, Red Hot, Cholula).
2 Pads butter.
Grits are a 4-to-1 mix ratio. Boil 1 cup of water with butter and a dash of salt. Shake/sift in 1/4 cup of grits while stirring water. Don't just dump them in! Put a lid on and simmer. Simmer for five minutes, stir, simmer for five minutes, stir, let sit unheated for five minutes. Dump 'em in a bowl. Crumble bacon/sausage on top. Add cooked eggs, cheese, hot sauce, salt and pepper. Stir it up and enjoy.
jason303
02-01-2010, 14:35
You know you're a yankee when you put sugar on your grits like me!
KevDen2005
02-01-2010, 19:21
I didn't even know what a grit was until I got to FT. Benning. And I also put sugar in mine.
jason303
02-01-2010, 20:10
My wife, from Louisiana, cannot understand me. I don't get how she puts cheese on them. At least I didn't call it hillbilly oatmeal. Anyhow my wife has a great shrimp & grits recipe if anyone wants it.
What is the difference between grits and Cream of Wheat? I like Cream of Wheat a lot and flavor it like Oatmeal. Butter, honey, sugar, etc.
Also, I went and bought some stuff to make pho tonight. I didn't buy anything for the broth and didn't realize how involved it was. I'll probably just go out and buy the broth later, but if anyone has some ideas for pho, let's have them.
theGinsue
02-01-2010, 23:46
BigBear - Thanks for the recipe. You just confirmed what I expected of German cuisine - it take plenty of time and effort to put it together!
Ah Pook - you lost me as soon as I read "grits". Despicable stuff. I guess it's a good thing I was an Ozark hillbilly from MO and not a true Southerner since I've never been able to stomach the stuff. Of course, my in-laws (KY folk) like to offer whenever they can.
What is the difference between grits and Cream of Wheat? I like Cream of Wheat a lot and flavor it like Oatmeal. Butter, honey, sugar, etc.
Flavor and texture. Cream of Wheat is yummy and smooth, grits ain't. (sorry folks, I know lots of you love grits. I'm just not one of those people)
ETA (Based on post below): Yeah, I can'y stand hominy either - probably why I have such a problem with grits.
Grits are ground hominy. Cream of wheat is...well...crap. I can only eat the ones I make. Grits in restaurants, diners and other places have the constancy of wall paper paste.
I'd be interested in shrimp grits.
I remember sitting at my grandparents table eating grits with milk, sugar and butter. Grits are also good with garlic and cheddar.
I have a couple of recipes I can toss in here. Posting here so I can remember to do it later. [Beer]
BBQ Burgers with homemade sauce -
Ingredients:
1 cup soft bread crumbs
1/2 cup of milk
1 lb. lean ground beef
1/2 cup chopped onion
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 cup homemade barbecue sauceMoisten the bread crumbs with the milk. Add ground beef, onion, and seasonings. Mix it all together. Shape the mixture into large patties. Cook the patties on one side on the grill. Flip the patty when ready. Pour barbecue sauce over patties; cover and cook until done.
BBQ Sauce
Ingredients:
1 1/4 cup ketchup
1 cup water
1/4 cup dark brown sugar
2 tablespoons molasses
1/3 cup cider vinegar
1 tablespoon onion powder
1 tablespoon black pepper
1 teaspoon celery salt
1 tablespoon garlic powder
1 teaspoon allspiceMix all of the ingredients in a saucepan over medium heat, stirring constantly. After 5 minutes, reduce the heat to a simmer as the sauce thickens. It couldn't be any easier! This sauce is more of the Kansas City tradition. For a little more spicyness, double the black pepper, or just a pinch of cayenne for some burn without altering the taste.
As always, enjoy with an ice cold beverage and some veggies!
I like to use 3 lb of 92% lean ground beef 1 lb of johnsonville hot breakfast sausage, 1/2 cup italian bread crumbs 2 eggs, 1 package of liptons soup mix. Just mix by hand in a large bowl and make into patties, and grill
I like to use 3 lb of 92% lean ground beef 1 lb of johnsonville hot breakfast sausage, 1/2 cup italian bread crumbs 2 eggs, 1 package of liptons soup mix. Just mix by hand in a large bowl and make into patties, and grill
mmhmmm... that sounds good hobo.
Mr Will's Mango Shrimp
2lbs large shrimp get 10-12 count if you can
2 mangos peeled, remove seed, and cut into 1/4 - 3/8" chunks
1 large tomato chopped (i have used a can of diced tomato as well)
2 garlic cloves
1/4 of an onion, you can use a half if you like onion
1/2 teaspoon basil
about 2 tablespoons (small handful) of fresh cilantro leaves removed from stem, rolled and sliced
1 Juicy lemon, or 2 not so juicy lemons
about 2 tablespoon of good honey, i use orange blossem honey
salt and pepper to taste
a jalapeno, or chili of your choice. i use a serrano pepper you can desead it to take some heat out.
*Peel, clean and devain shrimp, sprinkle with olive oil and sprinkle with a little bit of salt, mix them up a little in a bowl and let then sit until you add them to the pan.
*in a large skillet that is on medium heat pour about 1.5-2 tablespoons of olive oil in the pot
*put the mango in the skillet, and let cook for about 3 or so minutes, it will just start turning a deeper color on the edges.
*add onion and cook about 2-3 of minutes
*add garlic and cook about 2-3 minutes
*add tomatoes, jalapeno, salt and pepper, cilantro, basil, honey and lemon juice.
*cover and let this all cook about 5 minutes stir it a couple of times.
*add shrimp and stir. cover and let cook about 5 minutes (depending on shrimp size) or cook to your liking
Remove from heat stir and let sit for a few minutes
SERVE IT UP My GF doesn't like mango but will eat this all day long. I sometimes eat it over rice, sometimes just eat it out of a bowl. Depends on my mood.
cowboykjohnson
02-05-2010, 14:42
Crock pot Green chile
2-4 lbs of pork
6 Tbs flour
5-6 cups water
1 large can whole hatch chiles or about 15 fresh chiles roasted
1 small can diced jalapenos
2 Tbs chile powder
1 diced onion
4 cloves diced garlic
1/4 cup butter
Dice chiles into 1/2 inch squares and de seed chiles, add to crock pot (with juice if canned)
Add jalepenos to crock pot
Cut pork into 1 inch chunks and fry in pan until brown then add to crock pot
Put butter, oinions, and garlic into frying pan. cook until onions are tender.
Stir in flour.
add water and chile powder to frying pan and cook untill it begins to thicken, then add all to crock pot.
simmer in crock pot all day on low the longer you cook it the better it tastes, then salt and pepper to taste.
I had to make this twice last week since my dad ate the whole pot in 1 day.
mmhmmm... sounds good cowboy.
I've been playing around with brines lately. Here is one that works well with chicken and pork. The instructions are generic preparation instructions.
* 4 quarts cold water
* 1/4 cup sugar
* 1/4 cup plus 1 teaspoon kosher salt
* 5 1/2 to 6 pounds chicken parts with skin and bones
* 3 fresh squeezed limes and halves
* 2 fresh squeezed oranges and halves
* 1 large garlic clove, minced
* 3 tablespoons finely chopped fresh mint
* 1/4 cup finely chopped fresh cilantro
* 1 teaspoon dried hot red pepper flakes
* 1/2 cup vegetable oil
Dissolve salt and sugar in hot water add remaining ingredients and 2 cups of ice cubes to cool it. Place cleaned and dried chicken in a freezer zip lock bag pour brine over chicken and top with water to cover. Close bag trying to remove as much air as possible. Brine in refrigerator overnight 8-12 hours. If not ready to cook remove from brine rinse well and place back in the refrigerator till ready to cook.
Grill or bake. It's good either way.
theGinsue
02-16-2010, 22:41
No one has posted a recipe in here for 11 days so I thought I'd get us back on track here. I've saved every recipe that has been posted here so far so keep 'em coming.
This recipe is really easy, and only has 3 ingredients but once you eat it you'll swear it's got more in it. The ingredients can easily make the sodium level of the soup high so consider getting low sodium items where you can. Also, butterbeans aren't too easy to spot on the shelves in the grocery store, but I assure you that most (if not all) of the chains DO carry cans & they really are labeled "butterbeans".
ETA: My wife went to the store today and got the ingredients to make this. I have adjusted the recipe based on the size/weight of the cans of stuff she was able to get. The cans of stewed tomatoes are actually 14.5oz and the butterbeans are 15oz cans. Since I think these are smaller than what I've used in the past 9not sure though), I cut the number of Keilbasa from 2 to 1, but you should have 2 available in case 1 just doesn't look like it's enough.
Butterbean Soup
1 or 2 Packages Beef Kielbasa
6 - 15oz Cans Butterbeans (do not rinse off or discard the juice) -
2 - 15oz Cans Stewed Tomatoes (and the juice)
Cut the Kielbasa into smaller slices. Brown. Drain off the grease and return to pot.
Add the butterbeans and their juice.
Add the stewed tomatoes and juice. Use your hands to break the pieces of tomatoes into smaller pieces. [Clean your hands first - PLEASE]
While this can be cooked on a higher temperature for an hour or two to get it competed more quickly, it has better consistency and flavor if you cook it on medium or low in a crock pot all day.
As always, enjoy with an ice cold beverage and some veggies! (Oh wait, veggies are IN this one).
If you make this, I expect reports!
funkfool
02-17-2010, 22:55
German Chocolate Cake isn't actually German. That's all the help I can offer I'm afraid.
Oh hell....
Next thing you know you'll be telling me Texas toast didn't originate in Texas!!!
BTW - I used to eat my Texas toast into the shape of the state of Texas!!!
[LOL]
theGinsue
02-17-2010, 23:33
BTW - I used to eat my Texas toast into the shape of the state of Texas!!!
[LOL]
Oh hell. And people say **I'm** weird!
[ROFL1]
Easy bread recipe
6 cups bread flour
2 cups warm Water
1 tbl spoon salt
2 tbl spoons sugar
1 tbl spoon yeast
3 tbl spoon Italian seasoning
Add flour, salt, and italian seasoning to bowl. In a measuring up mix warm water, sugar and yeast, mix well. Let the water mix sit for 10 minutes to activate the yeast then pour into dry ingredients and mix til it forms a ball, you may need to add a little extra water to intigrate all the dry ingrediants completely. remove from bowl spray bowl with pam place bread back in bowl, cover and let rise for 90 minutes. Punch the bread back down into bowl then place it on a cookie sheet, or stone that has been sprinkled with corn meal and recover for 60 minutes. Then bake in a preheated 400 degree oven for 30 minutes.
You can change up the seasoning, I also like garlic herb, and mesquite seasoning mixes in the bread.
New york style cheese cake
Makes 2
6, 8 oz tubs of cream cheese
1/3 cup of heavy cream
2 sticks of butter
5 eggs
2 egg yolks
1 3/4 cups white sugar
3 tablespoons all-purpose flour
4 package of graham crackers
preheat oven to 475 degrees F Lightly coat 2 9 inch springform pans with spray oil. To make the crust: Crush 2 packages of graham crackers, and mix with 1 stick of melted butter, repeat for second cheese cake.
In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.
Pour filling over crust and bake for 10 minutes at 475 degrees. Reduce temperature to 200 degrees and continue to bake for one hour. Turn oven off, but leave cakes in for another hour. Don't worry if it looks a little jiggly in the center.
Chill overnight.
I put these on top of a cookie sheet when baking because some of the butter will run out of the pans
Today's recipe;
CORNBREAD
* 1 3/4 cups stone ground cornmeal * 3/4 cup all-purpose flour
* 1 teaspoon salt
* 2 teaspoons baking powder
* 1 1/2 cups whole milk
* 1 large egg
* 1/4 cup brown sugar
* 4 tablespoons melted butter
* 1 to 2 teaspoons butter or bacon fat for the pan or skillet
Options
*1/2 cup grated sharp cheddar cheese
*1/4 cup diced jalapeños
*1 tsp cayenne powder
*2 good squirts honey
Preparation:
Heat oven to 425°. Put a sturdy 8- or 9-inch iron skillet or square baking pan in the oven.
In a medium bowl, combine the cornmeal, flour, salt, and baking powder. Whisk to combine.
In a large glass measuring cup or a bowl, whisk the 1 1/2 cups of milk with the egg and melted butter. Stir into the dry mixture until blended.
Pour into a 9x9 pan or 12" cast iron skillet.
Bake for 15-20 minutes.
http://pic100.picturetrail.com/VOL686/2648371/18919133/383074354.jpg
http://pic100.picturetrail.com/VOL686/2648371/18919133/383074353.jpg
theGinsue
02-20-2010, 22:20
Hey, Ah Pook, it seems like you're missing part of the recipe under the Preparation section.
Specifically, the parts that say:
Now pour the mixture into the pre-warmed iron skillet and bake for ___ minutes.
BTW: The pics are great!
Also, is this recipe set for "high altitude" (anything over 6k ft)?
Hey, Ah Pook, it seems like you're missing part of the recipe under the Preparation section.
Specifically, the parts that say:
Now pour the mixture into the pre-warmed iron skillet and bake for ___ minutes.
BTW: The pics are great!
Also, is this recipe set for "high altitude" (anything over 6k ft)?
Details details. [Shy]:D
I live over 8500' and have no problem with the recipe.
theGinsue
02-21-2010, 01:00
Awesome. Thanks for the fix!
Tallerine:
8 oz egg noodles
2 lb ground beef
1 or 2 large onions, chopped
1/2 bell pepper, chopped
2 garlic buds, minced
2 tsp chili powder
salt and pepper to taste
1 can whole kernel corn, drained
1 can tomato soup
1 can Rotel
1 1/2 lb American cheese, grated
Brown the beef in small amount oil. Add onions and bell pepper and cook until tender. Add garlic, chili powder, salt and pepper.
While the beef cooks, boil noodles until tender.
Put half the cooked noodles in the bottom of a 3-quart casserole dish. Spread the meat mixture over the noodles, then the corn, then a layer of cheese. Save some of the cheese for topping. Spread the remaining noodles on top. Pour over this: tomato soup diluted with 1/2 can of water. Then the Rotel.
Cook 1 1/2 hours at 250 or 1 hour at 300.
Just before removing the tallerine from the oven, sprinkle with remaining cheese.
Mexican Casserole:
9 to 12 canned chipotle chiles en adobo or stemmed, dried chipotle chiles
12 garlic cloves, unpeeled
4 1/2 lb tomatoes (or 3 28-oz cans)
2 Tbsp and 1/2 cup vegetable oil
1 3/4 tsp salt
6 cups loose spinach
2 medium zucchini
1 12 cups frozen corn kernels
16 corn tortillas
1 lb cheese (monterey jack)
1/3 cup chopped cilantro
Remove chiles from sauce in the can. Roast the unpeeled garlic on griddle until soft, about 15 minutes; cool and peel. Roast tomatoes on baking sheet 4 inches below a very hot broiler until blackened - about 6 minutes on each side. Cool, then peel, saving the juices. Puree tomatoes with juice, chiles and garlic to medium-fine puree. Heat 2 Tbsp oil in 4-quart heavy pot on medium-high. Add puree and stir constantly 8-10 minutes. Season with 1 1/2 tsp salt.
Steam spinach 2-3 minutes. Spread to cool, then roughly chop. Steam diced zucchini 2-3 minutes, then cool. Sprinkle with 1/4 tsp salt.
Pour 1/2 cup oil into skillet on medium heat. Line baking sheet with lots of paper towels. Quick-fry tortillas one at a time for a few seconds per side to soften them. Drain in single layer on towels, blot dry. Cut in half.
Preheat oven to 350. Grease a 9x13 pan. Spread thin layer of sauce over the bottom, then lay out 8 tortilla halves. Evenlt spread on teh greens, 1 1/2 cup of sauce, and 1 cup of cheese. Top with tortilla halves. Spread on corn and same amount of sauce and cheese. Top with tortilla halves, zucchini, and same amount of sauce and cheese. Top with remaining tortillas, sauce, and cheese. Cover with foil and bake 25 minutes. Uncover and bake 10-15 minutes until bubbly and lightly browned. Let cool. Sprinkle with cilantro.
Jackpot Casserole:
1 lb ground beef
1 bell pepper, chopped
1/4 cup (or more) chopped onion
salt and pepper to taste
1 can tomato soup
1 1/2 cans water
8-oz can corn
2 tsp worcestshire sauce
5 oz noodles
1 cup grated cheese (i think it was cheddar)
Brown meat, add bell pepper, onion, salt, and pepper.
Cook slightly. add soup and water.
Add noodles and cook until noodles are tender.
Add corn and 1/2 cup cheese and worcestshire sauce.
Pour into greased 2-quart casserole dish.
Sprinkle top with remaining cheese.
Bake at 350 for 45 minutes.
There are a couple to get us back up and running
theGinsue
03-06-2010, 17:12
Thanks for those - I do believe that I'll have to try those out.
vegas976
03-30-2010, 08:02
I'm in need of a GREAT Easter Bunny stew. I have a 3lb rabbit in the freezer waiting to be eaten, but I can't find my favorite recipe[Bang]. If anyone has a good stew recipe that they are willing to share, please PM me.
1 rabbit, about 3 pounds, cut up,
1/2 cup all-purpose flour
3 tablespoons butter
1 cup chopped celery
2 medium onions, thinly sliced
1 teaspoon seasoned salt
1 teaspoon salt
dash pepper
1 bay leaf
4 cups water
4 cups dry red wine
2 cups diced carrots
4 medium potatoes, peeled and diced
4 ounces sliced mushrooms, sauteed
1/4 cup all-purpose flour
1/3 cup water
Dredge rabbit pieces with 1/2 cup flour. Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides. Add celery, onion, salt, pepper, bay leaf, 4 cups water, and wine; bring to the boil. Reduce heat to a simmer, cover, and simmer rabbit stew for 2 hours. Add carrots, potatoes, and mushrooms; cook for about 25 to 30 minutes longer, or until vegetables are tender. Combine 1/4 cup flour and 1/3 cup water; stir until well blended and smooth. Stir flour mixture into the broth; cook and stir until thickened.
vegas976
03-30-2010, 10:46
Thanks! Looks like the basic recipe I had. Will try and let you know how it worked out.
Apple Turnovers
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter, divided
1/4 cup ice water
Filling
1/3 cup sugar
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
2 medium tart apples, peeled and thinly sliced
1 teaspoon lemon juice
2 tablespoons beaten egg
1-1/2 teaspoons water
Glaze
1/4 cup confectioners' sugar
1 teaspoon water
Directions
In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll dough into a 12-in. x 6-in. rectangle.
Cut remaining butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6-in. x 4-in. rectangle. Roll dough into a 12-in. x 6-in. rectangle.
Repeat steps of butter layering and dough folding, ending with a 6-in. x 4-in. rectangle. Wrap in plastic wrap; refrigerate for 15 minutes. Roll dough into a 12-in. x 6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic wrap; refrigerate for 1 hour.
Meanwhile, in a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 5-10 minutes or until apples are tender, stirring often. Remove from the heat.
In a small bowl, combine egg and water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover.
Bake at 450° for 17-22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm
theGinsue
04-02-2010, 19:09
Thanks for the last couple of recipes Hobo!
I doubt I'll ever make the rabbit, but it never hurts to have it.
theGinsue
04-03-2010, 13:24
ETA: I just looked back on this thread and saw this post I made. I have no idea what I was doing by posting ronaldrwl's recipe again.
Pot Roast Italian
by ronaldrwl of CO-AR15.com
http://denverresearch.com/Charger/IMG_0332.JPG
Ingredients
16" Hot Italian sausage
Med sized cut of Pot Roast
Your favorite Veggies
onions & Potatoes
little sugar
garlic
fresh sprig of rosemary
Directions
sear the meant first.
cook in oven 5 hours
remove meat andveggies.
add wine and cook down for gravy
Serve with veggies and an ice cold beverage.
theGinsue
04-04-2010, 05:03
Backpacker Bars
Don't be afraid to play around a bit with the ingredients. Don't like almonds? Use peanuts. Not so hot on raisins? Substitute dates or even dried apricots. Ditto butterscotch chips for chocolate. Or any combinations, thereof. You get the picture.
1 C butter (http://www.fabulousfoods.com/school/glossary/ingredients/butter.html)
1 1/2 C brown sugar (http://www.fabulousfoods.com/school/glossary/ingredients/brsugar.html)
1 C quick cooking oats
1 C whole wheat flour
1 C all purpose flour
1/2 C wheat germ (http://www.fabulousfoods.com/school/glossary/ingredients/wheatgerm.html)
[4 tsp. grated orange zest (http://www.fabulousfoods.com/school/glossary/ingredients/zest.html)
4 eggs (http://www.fabulousfoods.com/school/csingred/eggs.html), lightly beaten
2 C sliced almonds
1 C chocolate chips
1 C chopped raisins
1/2 C shredded coconut (http://www.fabulousfoods.com/school/glossary/ingredients/coconut.html)
Preheat oven to 350°F.
Cream (http://www.fabulousfoods.com/school/glossary/techniques/cream.html) butter with 1 cup brown sugar. Stir in oats, wheat flour, white flour, wheat germ, and orangezest. Press mixture into bottom of an ungreased 9 x13" baking pan.
Combine eggs, almonds, chocolate chips, raisins, coconut (or whatever mixture you decide to use) and remaining 1/2 cup brown sugar. Mix gently, but thoroughly. Pour over butter mixture. Spread evenly. Bake 30-35 minutes and cool before cutting into bars.
Makes 12 Bars
As always, enjoy with veggies and an ice cold beverage (okay, maybe not on the veggies, but I had to add that part to make BigBear happy).
theGinsue
06-07-2010, 21:58
Venison Chili
(Recipe from the Food Network)
http://a123.g.akamai.net/f/123/41524/1d/api.foodnetwork.ca/images/DMM/V/E/Venison_Chili_003.jpg
This chili is even better the next day! Serve with Johnny cakes or cornbread!
Yield: 6
Ingredients
2 pounds ground venison (908 grams)
1 dried ancho chile or other dried chile, toasted and soaked in hot water, chopped
1 cup dry red wine (use Shiraz or Pinot) (250 ml)
2 tablespoons vegetable oil (30 ml)
2 slices smoked bacon, diced
Coarse salt and cracked black pepper, to taste
1 onion, chopped
2 cloves garlic, chopped
1 teaspoon cumin (5 ml)
1 teaspoon paprika (5 ml)
2 bay leaves
2 tablespoons tomato paste (30 ml)
1x14 ounce can plum tomatoes, diced and juice from tomatoes
4 cups veal stock or chicken stock (750 ml)
2 sprigs thyme, whole
1 carrot, diced (about ½ cup)
1/4 celery root, diced (about ½ cup)
1 small sweet potato, diced (about 1 cup)
1 1/2 cups dried adzuki beans, soaked in cold water overnight, drained (375 ml)
1/4 cup dried cherries (60 ml) Directions
Heat a Dutch oven or large heavy bottomed pot on medium heat. Cook bacon until golden and crisp, about 3 to 4 minutes. Remove from pot and let drain on plate lined with paper towel. Remove some of the bacon fat from the pot, leaving about 1 tbsp in the pot. (If desired remove all the bacon fat and add more oil to brown the venison).
Increase heat to high. Add 1 tbsp. oil and venison to pot. Season the mixture with salt and pepper. Cook meat until browned, about 5 to 8 minutes.
Reduce heat to medium. Add another 1 tbsp. of oil if pot looks dry. Add onion and sauté until soft and lightly golden, about 3 to 4 minutes. Add garlic, cumin, paprika, bay leaves and chopped dried chile. Sauté for 1 minute. Add tomato paste and cook for another minute. Add red wine. Cook until liquid has reduced by half. Add the chopped tomatoes, juice and stock. Bring to a boil. Add thyme, carrots, celery root, sweet potatoes, soaked beans and dried cherries. Cover and simmer on very low heat until beans are softened, about 1 to 1 ½ hours. Taste and check for seasoning. Add salt and pepper if needed.
Good bump. Anyone have a good sauerkraut recipe?
TriggerHappy
06-07-2010, 22:11
Some of the best hot wings I have ever eaten. I don't tend to like them too hot, these were perfect. Adjust the cayenne to how hot you want.
1. 7lbs. wings (32)
2. Tony Chachere's Seasoning
3. Cayenne Pepper
4. Garlic Powder
5. Onion Powder
6. Worcestershire sauce
7. Italian Dressing (dry mix)
Place wings in large bowl (several at a time) and add items #2-5 above. Go light on the cayenne! Mix with hands. Add #6-7 and mix again. If you are grilling, the wings can go directly onto the grill from this point.)
Those sound good, I'd like to try them.
theGinsue
06-07-2010, 23:47
All right Stuart, I must admit to never trying this one, but it's from Alton Brown - who always has amazing recipes....
Sauerkraut
Recipe courtesy Alton Brown
· Cook Time: --
· Level: Intermediate
· Yield: 12 cups
Ingredients
5 pounds green cabbage, shredded
3 tablespoons pickling salt
1 tablespoon juniper berries
2 teaspoons caraway seeds
1 quart water, in a sanitized glass jar Directions
In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, and caraway seeds, using hands or tongs. If using your hands, make sure that they are very clean prior to mixing. Let stand for 10 minutes.
Pack cabbage mixture down into a large plastic food container. Top with a lid smaller than the opening of the container and place a glass jar filled with the quart of water on top of the lid. Place in cool area overnight (65 to 70 degrees F). In a day, the cabbage should have given up enough liquid to be completely submerged. The jar serves as a weight to keep the cabbage submerged and away from air.
Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months.
Prep Time: 15 minutes
Inactive Prep Time: 4 weeks
Oh man, a little more intense than I was looking for. We bought this large jar of kraut and it is pretty plain. So I've just been cooking the brats in the frying pan, and then the last two minutes or so, tossing the kraut into the pan and letting it soak up the grease. I also add some salt (I've been using Margarita salt actually) into the mix and it has been coming out marginally better than just the "cold and wet" taste from the store bought jar. Thank you for the recipe though.
hollohas
06-08-2010, 15:05
I like to start my brats on the grill meanwhile I have a pot of beer with sliced onions and kraut on the stove simmering. After the brats have a nice skin take them off the grill and finish them in the beer. When time to eat, brats, onions and kraut all come out of the beer and go on the bun. Yum. Say goodbye to those grilled, overcooked, dry, gameday tailgate brats.
I also have a kraut recipe somewhere from an old issue of Brew Your Own magazine. If I find it I'll post it.
Oh, and +1 Alton Brown. That guy is awesome.
theGinsue
07-25-2010, 20:23
It's been a little while since we've had a post here and, while this isn't a good hearty dish, this is an excellent summertime dessert.
Frozen Lemonade Pie
http://www.meals.com/imagesrecipes/144425lrg.jpg
· Prep: 10 min
· Cooking: 1 min
· Cooling time: 4 hrs freezing
· Yields: 8 servings
Ingredients
· 1 can (12 fl. oz.) Evaporated Milk or Evaporated Fat Free Milk
· 1 package (3 oz.) lemon-flavored gelatin
· 2 tablespoons grated lemon peel
· 1/2 cup (3 to 4 lemons) fresh lemon juice
· 1 container (8 oz.) frozen whipped topping, thawed, divided
· 1 (9 oz.) prepared 10-inch graham cracker crumb crust
· 2 candied lemon half slices, cut into 8 wedges or sliced fresh lemon (optional)
Directions
MICROWAVE evaporated milk in medium bowl on HIGH (100%) power for 1 minute or until warm. Whisk in gelatin. Refrigerate uncovered for 30 minutes. Add lemon peel and juice; mix well. Gently whisk in 2 cups whipped topping. Pour into crust.
FREEZE for 4 hours. Dollop remaining 1 cup whipped topping around edge of pie. Top each dollop with lemon wedge. Let stand at room temperature for 20 minutes before serving.
ETA: As always: Serve with veggies and an ice cold beverage. (sorta)
Chicken Noodle Aspic
Congealed chicken noodle ring
Cream of chicken topper
http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs231.snc4/38874_432512041584_66980416584_4627983_2726591_n.j pg
http://www.nopatternrequired.com/wp-content/uploads/2009/10/AWCB003-500x454.jpg
http://www.nopatternrequired.com/wp-content/uploads/2009/10/AWCB002-500x231.jpg
Yum Yum
theGinsue
07-26-2010, 23:40
So, I've been keeping track of the recipes we're all posting (yeah, I'm OCD).
Here's what I've got so far:
http://i598.photobucket.com/albums/tt65/theGinsue/RecipeIndex-1.jpg
Keep 'em coming.
And dont forget "Serve with veggies and an ice cold beverage". Right BigBear?!
And dont forget "Serve with veggies and an ice cold beverage". Right BigBear?!
BIG 10/4-Rgr that on that one!
Another entry: Great for a campfire if you bring all the spices, etc.
Lemon-Pepper Salmon
2 tablespoons butter
2 tablespoons olive oil
4 (4 ounce) salmon steaks
1 teaspoon minced garlic
1 tablespoon lemon pepper
1 teaspoon salt
1/4 cup water
1 cup chopped fresh tomatoes
1 cup chopped fresh cilantro
2 cups boiling water
1 cup uncooked couscousDirections:
Heat the butter and olive oil in a large skillet over medium heat, or campfire!! Place salmon in the skillet, and season with garlic, lemon pepper and salt. Pour 1/4 cup water around salmon. Place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
Bring 2 cups water to boil in a pot. Remove form heat, and mix in couscous. Cover, and let sit 5 minutes. Serve the cooked salmon over couscous, and drizzle with sauce from skillet.Then serve with veggies and an ice-cold beverage! [Beer]
http://www.guardian.co.uk/lifeandstyle/gallery/2010/apr/07/how-to-make-shooters-sandwich
Just made one of these. I'll post the verdict in six long, long hours time :D
Todays' recipe for dinner is a treat from our British brothers:
Beef Wellington!
Is the recipe really nessecary?! Let me know and I'll post it.
As always, enjoy with a side of veggies and an ice cold beverage!
I, or more accurately my wife, couldn't wait six hours like we were supposed to. But damn, it's one sumptuous sandwich. Next time, I'm going to get better bread, add some garlic and maybe a bit less Worcestershire Sauce, and make it earlier so it's ready in time for dinner!
ronaldrwl
10-11-2010, 17:52
1/2 cup chopped onions
1 lb ground beef (or chicken...)
3 potatoes chopped
2 cups Vegies
1 cup beef broth or gravy
1.5 cups flour
1 cup cheese
2 tsp sugar
2 tsp baking powder
1.5 cups milk
1 Jalapeno (optional)
For vegies i use whatever is in the frig (red peppers, cariots, peas...).
Preheat oven to 350.
In skillet brown the potatoes, onions, gralic and vegies. Season to taste.
Add to a greased 12x8 baking pan.
Brown the ground beef and add it to baking pan with the gravy (I snuck in a few mushrooms).
Now add a layer cheese.
Mix flour, sugar, baking powder and milk. Poor on top of pan.
Sprinkle with cheese and bake for 1 hour.
Anyone got a good recipe for haggis? I love it and want to make my own!
theGinsue
10-17-2010, 14:19
You are a sick man.
But, given that you asked, here's a Haggis recipe from Alton Brown...
Haggis
Cook Time: 5 hr 0 min
Level: Difficult
Yield: Depends on how much you throw
Ingredients
1 sheep stomach
1 sheep liver
1 sheep heart
1 sheep tongue
1/2 pound suet, minced
3 medium onions, minced
1/2 pound dry oats, toasted
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried ground herbs Directions
Rinse the stomach thoroughly and soak overnight in cold salted water.
Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
As always (per BigBear): Serve with veggies and an ice cold beverage. Enjoy! (yuck!)
.
You are a sick man.
But, given that you asked, here's a Haggis recipe from Alton Brown...
Haggis
Cook Time: 5 hr 0 min
Level: Difficult
Yield: Depends on how much you throw
Ingredients
1 sheep stomach
1 sheep liver
1 sheep heart
1 sheep tongue
1/2 pound suet, minced
3 medium onions, minced
1/2 pound dry oats, toasted
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried ground herbs Directions
Rinse the stomach thoroughly and soak overnight in cold salted water.
Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
As always (per BigBear): Serve with veggies and an ice cold beverage. Enjoy! (yuck!)
.
That was the same recipe I was going to post.:D
Never been much of a haggis fan.
You are a sick man.
But, given that you asked, here's a Haggis recipe from Alton Brown...
Haggis
Cook Time: 5 hr 0 min
Level: Difficult
Yield: Depends on how much you throw
Ingredients
1 sheep stomach
1 sheep liver
1 sheep heart
1 sheep tongue
1/2 pound suet, minced
3 medium onions, minced
1/2 pound dry oats, toasted
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried ground herbs Directions
Rinse the stomach thoroughly and soak overnight in cold salted water.
Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
As always (per BigBear): Serve with veggies and an ice cold beverage. Enjoy! (yuck!)
.
Don't knock it till you've tried it. It tastes better than you think.
I am of Scottish descent. We kinda have to like it. Especially on saltine crackers...yum. It can also be made with chicken livers and cooked in a cheesecloth since sheep stomach is not sold in America.
TriggerHappy
10-28-2010, 22:00
This one is awesome and super easy.
1-2lbs ground beef (how ever meaty you want it, or turkey)
2 cans butter beans
2 cans kidney beans
brown sugar to taste ( i like mine sweet)
Optional 1 or 1/2 onion.
-Brown burger and onion - drain
-add all cans and brown sugar, DO NOT drain cans.
Bring to simmer (let that brown sugar get into the meat and beans)
Add salt and pepper to taste.
ENJOY!
*Per Big Bear: Serve with veggies and an ice cold beverage.*
Since I'm at work I will forgo my duties and responsibilities and would like to enlighten you on what I lovingly refer to as;
"MAZINS MEATLOAF"
I always make this in bulk so adjust ingredents for your own preference's
5lbs of lean ground beef (or bison)
1 Green peper
1 Yellow Peper
1 - 1.5 onions
1 Package of saltine crackers
3-4 eggs
1 bottle of ketchup (hate tomato paste tops)
3-4 Table spoons of miracle whip
pepper
2-3 Tblsp of mustard
Dice all the peppers and onions and put them in a bowl
Throw in your meat aka the hambuger.
Add the eggs, pepper, miracle whip, mustard, and 2 Tblsp of ketchup.
Add about half the pack of crackers and need with your hands untill all is
blended (wash your hand prior to needing unless your serving the in-laws).
Form this hunk of pretty meat into a loaf shape and put in a oven safe dish.
Now take the ketchup and coat the top and sides of the loaf very liberaly.
Put in oven @ 350-425 (most times I slow cook it at low temp)
Depending on size takes 45-65 min
To check if its done I use the grandma trick and stab it a few different places with a toothpick, if it comes out clean then its done!
"Serve with veggies and an ice cold beverage". [Tooth]
*Per Big Bear: Serve with veggies and an ice cold beverage.*
Thank you, lol.
The last two sound great. The wife and I are actually trying some of these. They are tasty.
I just tried this recipe out using Antelope stew meat and it was tasty! This is definately a keeper.
1/4 cup shortening
2 pounds cubed venison (or antelope)
1 cup onion, sliced
1 small garlic clove, minced
3/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoon salt
2 teaspoon paprika
1/2 teaspoon dry mustard
1/4 cup water
Dash of hot pepper of choice (I used Chili powder)
Melt shortening in large skillet. Add meat, onion, garlic
Cook and stir until meat is brown and onion is tender
Stir in ketchup, Worcestershire sauce, sugar, salt, paprika, mustard, hot pepper and 1-1/2 cups water.
Cover and simmer for 2 to 2-1/2 hours
Blend flour and 1/4 cup water, stir gradually into meat mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Serve over noodles. ENJOY!
TriggerHappy
01-11-2011, 00:41
-1 bag of Rhodes frozen dinner rolls
-2 sticks margarine
-1 cup brown sugar
-2 teaspoons cinnamon
-1 box butterscotch cook and serve pudding mix
Place about 10-12 rolls in bottom of bundt pan. Melt margarine in microwave, stir/whisk in brown sugar, pudding mix, cinnamon. Poor over rolls. Place in oven for 5-7 hours to rise (overnight, unless you dont sleep in like me). Turn oven on to 325 (leave rolls in oven for preheat). Bake about 50min (mine were done about 40) or until brown on top. Turn upside down onto foil covered cookie sheet. Done. These are super simple.
*put foil underneath pan in oven, sometimes they overflow and cause one hell of a mess*
I dont think this applies but:
*Per Big Bear: Serve with veggies and an ice cold beverage.*
1 Egg
1/4 cup Milk
1 cup shredded Cheddar Cheese
1/2 cup quick-cooking Oats
1/2 cup chopped Onion
1 teaspoon Salt
1 pound ground Elk/Deer
1/3 cup ketchup
1/4 cup packed Brown Sugar
1 teaspoon Mustard
In large bowl, whisk the egg and milk. Stir in the cheese, oats, onion, and salt.
Add the Elk/Deer and mix well. Shape into two loafs. Place into a loaf pan treated with nonstick cooking spray.
Combine the ketchup, brown sugar and mustard in a small bowl. Spoon sauce over the loaves. Bake uncovered at 350 degrees for 45 minutes.
Slice and serve on bread with some mayo and sharp cheddar
TriggerHappy
02-15-2011, 11:41
This one is solid, made it in the slow cooker last night and had a little for breakfast, it was that good. Still needs some tweeking with bbq sauce's.
Pulled pork
no real measurements just eyeballed it:
I used about 3-5 pounds of pork shoulder.
I fully layered the bottom of the slow cooker with thinly slice onions, lay shoulder over these.
add favorite bbq sauce (about 1 cup)
Dr pepper to cover about 1/3-2/3 of the meat i guess.
light salt. and pepper to taste
slow cooked for 10-12 hours on low.
TriggerHappy
02-15-2011, 11:46
BBQ Sundae's:
Layer a Kerr jar, medium size.
1st layer baked beans, 2nd coleslaw, 3rd pulled pork.
drizzle with bbq sauce and garnish with a dill pickle spear.
Great tailgating food.
http://i39.photobucket.com/albums/e156/jake82/bbqsundae.jpg
Troublco
02-15-2011, 13:00
Now I'm drooling after seeing that BBQ sundae...
Here is, at Ginsue's request, my posole recipe. This was my grandmother's, and a legacy of the decades that my family lived in Albuquerque. I got it from my aunt.
1 pkg Posole, frozen (I like the New Mexico Distributing brand, can get it at King Soopers. Or can use canned, eliminate corn cooking step but I don’t think it’s as good)
4-5 Pork Chops
1 medium size white onion
1 tsp salt
½ tsp oregano
1 can Red Enchilada sauce
Put posole in pan, cover with water. Bring to a boil and simmer. Cook until corn starts to ‘break’, usually after about 1 - 1½ hours. Cut pork chops into cubes. Cut onion into quarters, or smaller pieces if desired. Add pork cubes, onion quarters, salt and oregano. Add red enchilada sauce by spoonful until nice color and smells right. DO NOT add whole can (This was my Grandma’s note. I ALWAYS use the whole can, see note below) Cook for about 1 hour, or until done. I like it with fresh tortillas, sometimes homemade ones.
(When using the New Mexico Distributing Frozen Hominy, and about 1.5 lbs pork, the whole can of enchilada sauce is about right.)
Trigger, we're trying that pulled pork tomorrow... Sounds great.
As always: Enjoy with veggies and an ice cold beverage!
TriggerHappy
02-15-2011, 16:53
Trigger, we're trying that pulled pork tomorrow... Sounds great.
As always: Enjoy with veggies and an ice cold beverage!
Edited to include "*Per Big Bear: Serve with veggies and an ice cold beverage.*"
Also added that I used a 3-5lb pork shoulder. Let me know how it goes. I ate one this morning and it was filling.
Been playing around with polenta. I'm likin' this.
Banana Polenta
2 cups – Half and Half
1 cup – Heavy Cream
1 cup – Corn Meal
1 lb – Ripe Banana
1/2 cup brown sugar
1/2 cup honey
In pot place all ingredients except corn meal; bring to boil, then simmer for 5 mins or till bananas break down; slowly whisk in corn meal; stir often so it does not stick.
DSB OUTDOORS
02-18-2011, 19:29
Is this like a banana bread?? Sounds good!! [Beer]
jerrymrc
02-26-2011, 18:23
I made these for the canning class and a couple of people wanted the recipe.
Two ways to do this. By hand or a bread machine dough cycle.
1 C water (1Tbs over for up here)
3 Tbs butter
1 large egg
3-1/4C bread flour
1/4 C sugar
1 ts salt
3 ts instant yeast
Run dough cycle or mix all ingredients. kneed until smooth. Let warm rise for 20 min, punch down and kneed again. let rise for 30 min.
after last rise or dough cycle punch down and make into 12 balls and place on greased cookie sheet. Let rise for 40 min. Brush with butter and Bake @ 375 11-14 min.
These are truly melt in your mouth rolls. I have made them by hand a couple of times but the machine makes them easy.
theGinsue
02-27-2011, 03:34
And, if I do say so, those rolls were fan-freaking-tastic!
THanks Jerry!
DSB OUTDOORS
02-27-2011, 17:16
Take a Elk or Venison roast, size doesn't matter.
Slice garlic cloves in 3 pieces
Cut deep slits in roast and insert garlic slices , about 1 1/2" apart all over roast.
Pour Teriyaki Ginger sauce over roast. Found in the oriantal section at King soopers.
Pre heat oven to 300*F and using a meat thermometer cook until 140*F
Any more than that it tends to get a little tough.
Remove from oven, slice and serve!!
http://imageplay.net/img/m7Gbd148393/ELK_ROAST1.jpg
I made these for the canning class and a couple of people wanted the recipe.
Two ways to do this. By hand or a bread machine dough cycle.
1 C water (1Tbs over for up here)
3 Tbs butter
1 large egg
1/4 C sugar
1 ts salt
3 ts instant yeast
Run dough cycle or mix all ingredients. kneed until smooth. Let warm rise for 20 min, punch down and kneed again. let rise for 30 min.
after last rise or dough cycle punch down and make into 12 balls and place on greased cookie sheet. Let rise for 40 min. Brush with butter and Bake @ 375 11-14 min.
These are truly melt in your mouth rolls. I have made them by hand a couple of times but the machine makes them easy.
Hey Jerry - those rolls were fantastic and I am planning to make some soon. Is there supposed to be some flour in the ingredients list though? ;)
You guys are seriously slacking...
Gotta include the: Enjoy with veggies and an ice-cold beverage!!!
[Coffee]
ChadAmberg
02-28-2011, 10:22
I do love the Chili Rellenos, hate the work. Found this easy way and made a batch last night.
2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can enchilada sauce
Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray.
Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
Bake in the preheated oven for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top, and continue baking another 15-20 minutes. Sprinkle with remaining Jack and Cheddar cheeses, let sit about 5 minutes, and serve. I've got a good several days of leftovers with this. Sure you could take the time to stuff each chili and batter dip 'em, but this was less than 5 minutes of work.
jerrymrc
03-03-2011, 17:14
Hey Jerry - those rolls were fantastic and I am planning to make some soon. Is there supposed to be some flour in the ingredients list though? ;)
Oops. 3-1/4 C bread flour. I scoop and let it fall into the cup and card off with a knife. I do not try and pack it at all. I will go fix the recipe.
Thanks for catching that. ;)
theGinsue
03-04-2011, 09:03
Excellent catch. I hadn't looked too closely at the recipe but I'm planning to make some of these rolls this weekend.
- Served with warmed melted butter.
SOrry Bear, no veggies with this one, but plenty of "cold beverages".
theGinsue
03-06-2011, 19:03
I made these for the canning class and a couple of people wanted the recipe.
Two ways to do this. By hand or a bread machine dough cycle.
1 C water (1Tbs over for up here)
3 Tbs butter
1 large egg
3-1/4C bread flour
1/4 C sugar
1 ts salt
3 ts instant yeast
Run dough cycle or mix all ingredients. kneed until smooth. Let warm rise for 20 min, punch down and kneed again. let rise for 30 min.
after last rise or dough cycle punch down and make into 12 balls and place on greased cookie sheet. Let rise for 40 min. Brush with butter and Bake @ 375 11-14 min.
These are truly melt in your mouth rolls. I have made them by hand a couple of times but the machine makes them easy.
So, I've been wanting to make these since enjoying them at the canning class. Finally did so yesterday.
We were going over to a friends for dinner and I thought these would be a nice side item to take over. They stole the show!
My wife, son, and my friend and his family just LOVE these. In fact, my wife had me make some more today.
While I've tried to give Jerry credit for these, my wife and our friends have taken to calling these "Ginsue's buns". Geesh!
Thanks again for the recipe Jerry!
jerrymrc
03-06-2011, 19:35
Knew I should have kept it a secret. [Rant2]
Actually the recipe came from my mom about 15 years ago. And I believe it was in one of the tupperware books in the early 90's. And I have modified it a little over the years. It has more butter and sugar than the original one. :)
DSB OUTDOORS
03-06-2011, 22:02
Sounds like a good one!! I can't wait to try it! [Beer]
jerrymrc
03-07-2011, 17:15
Sounds like a good one!! I can't wait to try it! [Beer]
I have to say they are fantastic.
I have to say they are fantastic.
I believe these are the best dinner rolls I have ever tasted. And they were delicious with the homemade jam that Jerry served with them - yum, yum!!!
Made this a couple months back
Cherry wood smoked pork tenderloin with a red wine smoked porter glaze.
Fingerling potatoes roasted with olive oil kosher salt and cracked pepper.
small sweet peppers and crosaint
grilled shrimp with sea bay seasoning
http://farm6.static.flickr.com/5137/5507920672_07545828b7.jpg
DSB OUTDOORS
03-07-2011, 20:56
Damn DFBrews!! That looks awsem!! [Pepsi]MMMM!!
Damn DFBrews!! That looks awsem!! [Pepsi]MMMM!!
Thanks cooking is something i strive to be amazing at.
tonights dinner was a 3 egg omelet, pan fried fingerling potatoes (see a theme? I love those potatoes) and homemade chorizo. a touch of marble cheddar and some homemade salsa.
There is also a loaf of bread for sammiches for the next week rising that is going into the oven in t minus 10 min.
http://farm6.static.flickr.com/5015/5508361662_4891fc19bc.jpg
40min in the oven was not quite done really really moist. this was a fairly wet dough used to much milk trying to finish the gallon but it will make great bread for lunch this week
http://farm6.static.flickr.com/5052/5508497036_78fa90a14f.jpg
theGinsue
03-07-2011, 23:30
DFBrews - you can't just tease us with pics and telling us how great something is .... RECIPES man, recipes!
DFBrews - you can't just tease us with pics and telling us how great something is .... RECIPES man, recipes!
K i was working them up i do alot of throwing stuff together Here are my estimates not gospel by any means
Smoked pork tenderloin:
2-2.5 lb pork tenderloin
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon white pepper
fresh cracked black pepper
some fresh sage
olive oil
mix all the spices together coat the tenderloin in olive oil and rub the rub on the loin (sounds dirty)
smoke for 2-3 hrs at 220 deg until temp reaches 155 using a fruit wood of your choice. pull out and wrap in foil and let rest for 15-20
Glaze:
a half bottle of a good porter beer
a cup or so of a robust red wine
1 cup of coke
1/4 cup of BBQ sauce from rudies in COS
1 tsp of emerils pork rub
1/4 stick of butter
put it all in a sauce pan and bring to boil reduce to a simmer reduce until the consistency of maple syrup. do this right before the pork is ready to be served.
I suggest trying this and tweaking to your tastes some like less of the rudys sauce
Potatoes:
1.5 lb bag of fingerling potatoes washed and cut into 1 in+ chunks
olive oil
kosher salt
fresh cracked pepper
in a glass casserole dish put in the potatoes and douse with the olive oil sprinkle salt and pepper and toss and evenly cover the spuds. put in the 350 degree oven for 30 -40 minutes until they are slightly crispy.
crosiants are basic pilsbury and the peppers I found at King Soopers
Shrimp:
basic 40 ct precooked deviened and peeled frozen shrimp thawed
something bay seasoning it is in a yellow can red lid.
skewer and grill until good marks show up.
Omelet basic 3 eggs milk salt pepper and some sharp white cheddar grated super fine.
potatoes just pan fry 3/8-1/2 in chunks with onion garlic and bell pepper
Chorizo:
My dad mixes up all the different sausage seasonings from brats to italian and sends me packets of them so i dont know i just buy ground pork and mix it [Swim]
Bread:
3 cups King Arthur Unbleached All-Purpose Flour
1/2 cup milk (skim, 1%, 2% or whole, your choice)
1/2 to 2/3 cup hot water, enough to make a soft, smooth dough
4 tablespoons (1/2 stick) melted butter, margarine or vegetable oil
2 tablespoons sugar
1 1/4 teaspoons salt
1 packet active dry yeast
mix until it starts leaving the bowl
knead for 6-10 min on a greased surface until a smooth dough is formed
set aside to rise for 1-2 hrs punch down
form into a loaf i used a 9 1/2x4 1/2 pan let rise until the dough is about an inch over the pan bake for 35-45 min at 350 deg until is sounds hollow or reaches 190 deg let cool before slicing
DSB OUTDOORS
03-12-2011, 21:07
DFBrews - you can't just tease us with pics and telling us how great something is .... RECIPES man, recipes!
Damn!! DFBrews [Tooth] Thomas you ask and ye shal receive!!!! [Beer]
I'm gona try these!
jerrymrc
03-12-2011, 21:48
And they thought we were nothing more than a bunch of dumb rednecks. :)
KevDen2005
03-21-2011, 00:52
knead for 6-10 min on a greased surface until a smooth dough is formed
set aside to rise for 1-2 hrs punch down
form into a loaf i used a 9 1/2x4 1/2 pan let rise until the dough is about an inch over the pan bake for 35-45 min until is sounds hollow or reaches 190 deg let cool before slicing
I may have missed or am misunderstanding it...
Are you saying bake the loaf for 35-45 min at 190 degrees?
Thanks, the bread looks amazing and I really want to try and make this one
theGinsue
03-21-2011, 22:07
I tried to make the bread this weekend but even with rapid rise yeast and using a warm rise, I couldn't get it to rise as well as the bread in the pic. It was still tastey, just a little heavy. I plan to use fresh bread flour the next time I try this.
So, I mentioned "fresh" bread flour; why? Welllll, I made made a couple more batches of Jerrymrc's Dinner Rolls this weekend too. I used some bread flour I found in the back of my pantry (already went through 1 - 5lb bag of bread flour making these delicious rolls). The bread flour I found had a "best if used by" date of a year ago. Trust me, it makes a difference unless you're protecting it in mylar or something. While the rolls are still good, these too (like the bread) didn't rise well this time and didn't smooth out and were (are) heavy. Not nearly as good my 2 previous double batches I've made.
I may have missed or am misunderstanding it...
Are you saying bake the loaf for 35-45 min at 190 degrees?
Thanks, the bread looks amazing and I really want to try and make this one
edited my post bake at 350 degrees
thanks for the catch.
And Ginsue I first tried this with bread flour and it was thick and heavy too switched to all purpose and made a fairly wet dough and walla have not looked back[Beer]
KevDen2005
03-21-2011, 23:46
edited my post bake at 350 degrees
thanks for the catch.
Thanks, and no problem. I can't wait to make this bread this weekend
Thread seems to have stalled and yes it is spelled wrong.
Makes One 2-pound loaf
• 3 tablespoons unsalted butter, melted, plus more for the pan
• 3 large, ripe bananas
• 1 large egg, lightly beaten
• 3/4 cups sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
1. Heat the oven to 350 degrees F, and butter a 5-by-9-inch loaf pan.
2. Peel the bananas and in a large mixing bowl, mash them well with a fork. Stir in the sugar and then the egg, mixing thoroughly. Stir in the butter.
3. Sift together the flour, baking soda, baking powder and salt. Fold the dry ingredients gently into the wet, mixing just until you no longer see any streaks of raw flour. (Do not over-mix, or the banana bread will be tough!)
4. Pour the batter into the prepared pan and bake for 45 to 55 minutes, until a toothpick inserted into the middle of the loaf comes out clean and the bread is just starting to come away from the sides of the pan.
5. Cool in the pan on a rack for 5 minutes, and then turn out onto the rack to cool completely before slicing and serving.
Buiscuits yup still spelled wrong
Ingredients double or triple this
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup milk
Directions
1.Preheat oven to 425 degrees F (220 degrees C).
2.In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
3.Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
4.Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
makes about 8
Gravy
1lb each italian and hot sausage
Aprox 3-4 cups of flour I start with 2 and add to desired thickness
1/3 gal milk
2 tbl spn italian seasoning
scosh of cheyene
1-2 tbl spn salt
cook sausage on med heat adding seasoning as cooking
add 2 cups flour to pan and mix
add milk and mix
add additional flour till a little runnier than desired thickness as the heat will continue to thiken the mixture.
taste and add seasoning to taste.
This is a good one for the kids to help with mine love to make it
Forgot to mention the buicut dough makes a good pizza if spread thin on a stone and cooking before putting on toppings and cooking for apron 7 mins
mcantar18c
10-07-2011, 03:00
Pig Candy!
Ingredients:
-Bacon (IMO thick cut works best for this)
-Brown sugar
-Cayenne pepper
-Maple syrup
1. Preheat the oven to 375*. While it's heating up...
2. Put some tin foil on a baking sheet. Take some butter and put a nice coating on the tin foil. Cooking spray or oil would work too, and this IS bacon so you probably don't even need it, but the butter gives you the best artery-clogging flavor.
3. Lay the strips of bacon out over the buttered tray. However many you want.
4. Sprinkle some cayenne pepper on the strips. You don't need much to get good flavor.
5. Spread a generous coating of brown sugar over the strips.
6. Stick em in the oven for 10-15min.
7. Remove from oven, put the maple syrup on as a glaze, and put back in the oven for another 5 min or until level of crispiness is achieved.
8. Remove the tray from the oven and let it cool.
For crispier bacon you could use a rack of some sort. A grill will also work for this, but an oven tray is easier to clean. I'm eating some right now and holy crap it's awesome.
GilpinGuy
05-18-2012, 21:51
Here's my recipe for homemade smoked maple bacon (my fav). I copied this from a book I have. PM me if you want a copy of the original. My comments are after the *.
* If you've never done this before, you'll need "curing salt" which is colored pink. It's toxic and should not be eaten straight up. It's ONLY for curing meat. You can get that at any spice shop or online. You only need a little bit for 5 pounds of bacon so it goes a long way.
THE CURE
2 ounces kosher salt (about 1/4 cup)
2 teaspoons pink salt (curing salt)
1/4 cup maple sugar or packed dark brown sugar
1/4 cup maple syrup (use REAL maple syrup for best results. The "2% maple syrup" fake stuff just doesn't cut it)
One 5 pound slab pork belly, skin on.
1. Combine the salt, pink salt, and sugar in a bowl and mix so that the ingredients are evenly distributed. Add the syrup and stir to combine.
2. Rub the cure mixture over the entire surface of the belly. Place skin side down in a 2-gallon Ziploc bag or a nonreactive container just slightly bigger than the meat. (The pork will release water into the salt mixture, creating a brine; it's important that the meat keep in contact with this liquid throughout the curing process.)
* I use big garbage bag size plastic bags (kitchen size garbage bags work great) and just tie them closed. 2 gallon Ziplocks are like $1.50 each. F-that. I then put the bag(s) into a baking pan just in case a leak happens when curing in the fridge.
3. Refrigerate, turning the belly and redistributing the cure every other day, for 7 days, until the meat is firm to the touch.
* I turn the bellies over every day, just because I'm anal.
4. Remove the belly from the cure, rinse it thoroughly, and pat it dry. Place it on a rack set over a baking sheet tray and dry in the refrigerator, uncovered, for 12 to 24 hours.
* This allows the meat to dry out slightly, making it more receptive to smoking. It will just absorb more smoke, and be more tasty, if you do this.
5. Hot-smoke the pork belly to an internal temperature of 150 degrees F., about 3 hours. Let cool slightly, and when the belly is cool enough to handle but still warm, cut the skin off by sliding a sharp knife between the fat and the skin, leaving as much fat on the bacon as possible (* the skin should come off very easily). A slab of pork belly should have equal proportions of meat and fat.
* I smoke with Alder and Apple usually.
6. Let the bacon cool, then wrap in plastic and refrigerate or freeze it until ready to use.
Yield: 4 pounds smoked slab bacon
* As for a source of pork belly, you'll have to shop around. I looked for a while and had butchers want up to $6.00 a pound for pork belly which is just insane (good store bought bacon is cheaper!!). I get mine from a local butcher for $2.50 a pound, which is about right.
And in case it's not obvious, you need to cook the bacon after you smoke it, just like the store bought stuff. The smoking process is for flavor only.
Enjoy! Start doing this and you'll never buy bacon again. When I make another batch I'll take a few pictures during the process and post them.
Here's my last batch cut into approx. 1 lb. chunks:
http://i1018.photobucket.com/albums/af308/juanez3248/IMG_0497.jpg
http://www.myteespot.com/images/Images_d/img_LjFAHq.jpg
GilpinGuy
05-30-2012, 23:20
Next I'll be doing jalapeno bacon and black pepper bacon. I'll post results.
Tonights dinner.
beer can chicken and grilled veggies
the chicken has gloves of garlic and pats of butter shoved under the skin with onion more garlic and rosemary in the cavity the rub is random stuff i throw together based loosly on emeril's chicken rub. on the grill for about an hour and a half smoking wood is pecan and alder. beer is a really malty stout.
http://farm8.staticflickr.com/7098/7366079410_ae439535c8_z.jpg (http://www.flickr.com/photos/34834090@N02/7366079410/)
IMAG0818 (http://www.flickr.com/photos/34834090@N02/7366079410/) by post_james86 (http://www.flickr.com/people/34834090@N02/), on Flickr
http://farm9.staticflickr.com/8162/7366078110_767aa8cbb2_z.jpg (http://www.flickr.com/photos/34834090@N02/7366078110/)
IMAG0817 (http://www.flickr.com/photos/34834090@N02/7366078110/) by post_james86 (http://www.flickr.com/people/34834090@N02/), on Flickr
http://farm8.staticflickr.com/7231/7180869373_ae81eb04ab_z.jpg (http://www.flickr.com/photos/34834090@N02/7180869373/)
IMAG0819 (http://www.flickr.com/photos/34834090@N02/7180869373/) by post_james86 (http://www.flickr.com/people/34834090@N02/), on Flickr
http://farm8.staticflickr.com/7086/7180873357_67957129f8_z.jpg (http://www.flickr.com/photos/34834090@N02/7180873357/)
IMAG0821 (http://www.flickr.com/photos/34834090@N02/7180873357/) by post_james86 (http://www.flickr.com/people/34834090@N02/), on Flickr
GilpinGuy
06-15-2012, 00:27
http://farm8.staticflickr.com/7098/7366079410_ae439535c8_z.jpg (http://www.flickr.com/photos/34834090@N02/7366079410/)
I LOVE beer can chicken. The breasts on that bird need a lift though. [LOL]
GilpinGuy
06-15-2012, 00:28
Next I'll be doing jalapeno bacon and black pepper bacon. I'll post results.
I have both of these curing in the fridge now. I'll let you know how they come out in a week or so.
GilpinGuy
07-06-2012, 23:57
I have both of these curing in the fridge now. I'll let you know how they come out in a week or so.
Both of these came out great (Jalapeno and Black Pepper Bacon). I've been experimenting with the recipes for a while and have friends/family buying it from me now. Pretty cool. The Maple Bacon is still my favorite though. Shoot me a PM if you're interested in getting your hands on some. Once you have homemade slab bacon you won't buy that crap in King Soopers again.
The Jalapeno is EXCELLENT. I'm very happy with this. It's not hot at all, but it has jalapeno flavor which is great.
For both, I use the exact recipe as above for the maple bacon, but I do not add any maple syrup.
For the Jalapeno Bacon:
Instead of the maple syrup, add a 12 ounce jar of sliced jalapenos (the peppers AND the juice) to the cure for a 5 pound slab. I evenly place the slices all over the slab on both sides. Otherwise, cure it and smoke it exactly like the maple bacon.
For the Black Pepper Bacon:
Instead of the maple syrup, add 4 tablespoons of black pepper to the cure for a 5 pound slab. After washing off the cure and drying the slab for a day, put a thick coat of black pepper on the meaty of the slab right before smoking it.
[Beer]
Jalapeno Poppers
Slice off top, remove seeds and placenta.
Lightly salt the insides.
Stuff with cream cheese. Don't leave an air pocket at the bottom of the pepper.
Poke the head of the shrimp into the cream cheese.
Wrap a 1/3 cut piece of bacon over the top of the pepper and secure with a toothpick.
Bake on the grill, at 250˚, for about an hour.
Remove the toothpick and eat with a cold beer.
Another version is to slice sideways, so they lay down on the grill or baking pan.
http://pic100.picturetrail.com/VOL594/13497691/24146879/403318804.jpg
SuperiorDG
07-07-2012, 14:06
OMG good stuff there. [Beer]
GilpinGuy
07-09-2012, 01:24
http://pic100.picturetrail.com/VOL594/13497691/24146879/403318804.jpg
[Wow2] [Dinner]
Those look GREAT!
Vanniek71
08-21-2012, 09:46
Looks awesome!
I made something kind of like that.
Lightly fry bacon (Save grease)
Slice the top off jalapenos (The larger the pepper the better....can stuff in more bacon!)
Use the end of a spoon or fork to remove the seeds/guts of pepper
Stuff with partially cooked bacon
Fry bacon stuffed peppers in the leftover grease
These turned out amazing, would have been better with cheese in them, but I didn't have any so I went with what was left in the fridge!
http://img.photobucket.com/albums/v168/vanniek/photo4-2.jpg
GilpinGuy
09-02-2012, 01:37
Holy cow, I'm drooling over the pics of both jalapeno poppers. I'm making these tomorrow night.
Thanks! [Beer]
Mykidsdad
09-02-2012, 07:32
Jalapeno Poppers
Slice off top, remove seeds and placenta.
Lightly salt the insides.
Stuff with cream cheese. Don't leave an air pocket at the bottom of the pepper.
Poke the head of the shrimp into the cream cheese.
Wrap a 1/3 cut piece of bacon over the top of the pepper and secure with a toothpick.
Bake on the grill, at 250˚, for about an hour.
Remove the toothpick and eat with a cold beer.
Another version is to slice sideways, so they lay down on the grill or baking pan.
http://pic100.picturetrail.com/VOL594/13497691/24146879/403318804.jpg
THOSE look great...
BUT...ya gotta have quantity!
http://i66.photobucket.com/albums/h279/backcountrybbq/IMG_7894.jpg
Mykidsdad
09-02-2012, 07:58
Butterfly a pork loin
Make a mixture of goat cheese cheese, chopped pappadew peppers and cracker crumbs
Spread mixture on pork loin, roll, and tie with butcher twine.
Coat outside with your prefered bbq rub
Smoke over hardwood (oak and apple) until internal temp of 135
Glaze with melted pepper jelly
Continue cooking until internal temp of 140
LET MEAT REST FOR AT LEAST 15-20 MOINUTES BEFORE SLICING
http://i66.photobucket.com/albums/h279/backcountrybbq/P1000720.jpg
ChunkyMonkey
09-02-2012, 11:40
Looks so good
theGinsue
09-02-2012, 15:42
You guys are killin me. That food looks awesome and delicious.
THOSE look great...
BUT...ya gotta have quantity!
http://i66.photobucket.com/albums/h279/backcountrybbq/IMG_7894.jpg
okay, whose grill is that? That's some serious popper action going on.
Mykidsdad
09-02-2012, 16:09
You guys are killin me. That food looks awesome and delicious.
okay, whose grill is that? That's some serious popper action going on.
That baby is MINE!
http://i66.photobucket.com/albums/h279/backcountrybbq/IMG_8856.jpg
http://i66.photobucket.com/albums/h279/backcountrybbq/P1020772.jpg
http://i66.photobucket.com/albums/h279/backcountrybbq/P1020773-1.jpg
http://i66.photobucket.com/albums/h279/backcountrybbq/P1020811.jpg
theGinsue
09-03-2012, 11:28
That baby is awesome. Been wanting one like that for years!
SouthPaw
09-11-2012, 12:39
Shrimp ceviche cocktail
2 bags of small cooked shrimp (de-tailed and de-vained)
1 lemon
* enough limes to get 1/4-1/2 cup of juice
1 small thing of cilantro
1 whole cucumber
3 whole jalapenos (more or less depending on how hot you like it)
3 celery stalks
1 small red onion
1 bottle of Calmato juice
Tabasco to taste
Boil shrimp in water for 10 minutes to insure they are cooked and shock them in ice water after to cool. Squeeze lemon and limes into a measuring cup until you get about 1/4-1/2 cup (depending on taste buds, I prefer a strong lime taste so I like more) of juice. Once juice is gathered from lemon and limes marniate the shrimp with it in the fridge while the other ingredients are being prepared (the longer the better). Cut cucumber and celery into small cubes and thin slice cilantro, jalapenos and onion. Pour half amount of Clamato into a big bowl and add veggies. After shrimp has marinated to desired taste add to mixture, stir and serve chilled. Add tabaso to taste. Great with chips or crackers or just eat with a spoon.
This recipe is pretty easy and can be modified to your own taste. The first time I made it, I did not cut the veggies as small as I would like. I also added to much cilantro, even though I love it, just a lot green. Still working on "perfecting" it but it is still a good base to start with.
http://imageplay.net/img/tya22283842/ceviche.jpg (http://imageplay.net/)
If any one wants info let me know this is the finish.
https://sphotos-a.xx.fbcdn.net/hphotos-prn1/546460_10151148044674223_769279077_n.jpg
Sharpienads
10-14-2012, 16:29
Chicken, bacon, ranch pizza.
I made this last night, and it was pretty delicious. I not much of a cooker, so I bought mostly pre-made stuff. It would probably be better with fresh stuff. Also I'm not sure of what the proportions are, but just use as much as you want. There is enough sauce for two pizzas.
Pizza crust or flatbread (I used store bought flatbread)
1 jar of alfredo sauce (15oz or so)
1 packet of Hidden Valley Ranch Seasoning
Boneless skinless chicken breast (I bought mine pre-sliced)
Some spinach
Some 5 cheese Italian mix, shredded
Some pepper jack cheese, shredded
Bacon bits (or homemade bacon, chopped into little pieces)
Cook the chicken in a pan with some olive oil and spices (I used salt, pepper, and some Italian seasoning stuff) Once it's cooked a little, I chopped it up with my spatula into pieces a suitable size for pizza. Mix the ranch seasoning in with the alfredo sauce. Chop up the spinach into little pieces. Put the sauce on the crust, add the chicken, add the bacon, add the Italian cheese mix, add spinach, top with pepper jack cheese. Bake at 400 degrees for 10-12 minutes (or whatever you pizza crust directions say). Take out of the oven and enjoy!
Also consider adding artichoke and/or black olives.
1 green Pepper chopped
1 large chopped onion
3 cups okra slices
3 cups whole skinned tomatoes
3-4 stalks chopped celery with leaves
1 stick butter
1/2 cup bacon grease
2 1/2-3 cups flour
3 cups shrimp broth (boiled shrimp shells)
2 cups chicken Broth
1-1 1/2 lb shrimp
1 lb clams
1 lb andouille sausage sliced
2-3 cloves garlic
2-3 bay leaves
Spices Estimated
2-3 tablespoons Worcestershire sauce
1 tablespoon thyme
1 1/2 tablespoons oregano
2 teaspoons pepper
2 teaspoons sea salt
1-2 teaspoon cayenne powder
2-3 teaspoons gumbo filé (sassafras)
Chop and prep all veggies.
Slice andouille sausage about 1/2” or less.
Add stocks into a stock pot and start to boil with the bay leaves..
The roux
Heat a cast iron or heavy skillet to medium-med/high.
Add stick of butter and bacon grease. This will equal 1 cup of oils.
When oils are hot, slowly add flour and whisk. DO NOT STOP WHISKING!
Once 2 1/2-3 cups of flour are whisked in, the roux should have a consistency of baby poo.
The roux will start to toast and turn a mahogany color. The darker the better.
Continually whisk for 30-45 minutes. DO NOT STOP WHISKING!
Turn off heat but continue to whisk.Once the roux is ready, stir the veggies (minus the tomatoes) into the roux one hand full at a time, until all veggies have been added.
The veggies will cook in 2-4 minutes.
Add the roux/veggie mixture into the stock pot one spoon full at a time and stir to dissolve.
Keep the stock pot boiling.
Heat a skillet and add the sliced andouille sausage. Cook until the ends have a light crust.
Add the andouille and any residual grease to the stock pot.
Add tomatoes.
Add water to submerge pot contents.
Add spices to taste (except gumbo filé). I do not measure spices. Never have.
Simmer at a light boil for an hour, stirring occasionally.
Go get a beer and sit down.
Once the spices are dialed in stir in the shrimp, clams and gumbo filé.
Simmer for about 15 minutes and serve.
Serve over basmati rice or with corn bread.
Cornbread (http://www.ar-15.co/forums/showpost.php?p=166271&postcount=56)
That baby is MINE!
http://i66.photobucket.com/albums/h279/backcountrybbq/IMG_8856.jpg
http://i66.photobucket.com/albums/h279/backcountrybbq/P1020772.jpg
http://i66.photobucket.com/albums/h279/backcountrybbq/P1020773-1.jpg
http://i66.photobucket.com/albums/h279/backcountrybbq/P1020811.jpg
You Sir, Are just not right! That looks Awesome.[Beer]
Here is a quick and easy one that is always a hit.
Beer Bread
3 Cups – Self Rising Flour
1 Cup – Sugar
1 – Beer
1 – Stick Butter
Preheat oven to 375 degrees.
Mix flour, beer, and sugar. Melt ½ stick of butter and coat inside of a bundt pan. Poor mixture into pan. Bake 30 minutes. Melt other ½ stick of butter and pour on top of bread. Bake 10 minutes more.
mcantar18c
11-19-2012, 07:38
Steak and potatoes. Had this for dinner last night.
Steak: You know how you like your steak. Ours was cooked over charcoal for 4.5 min per side, threw a few dashes of Liquid Smoke per side, some black pepper and some coarse ground garlic sea salt.
Glaze for steak:
-onion, slice
-minced garlic
-brown sugar
-maple syrup
-honey
-butter
-liquid smoke
Sauté onions and minced garlic in butter, enough of it to cover the pan and be halfway to completely covering the onions. Let it sizzle for a little while, then add some brown sugar (at least enough to lightly cover all of the onions, more if you want. I use more when the ol lady isn't watching.) Then add the maple syrup and a little tiny bit of honey, and just a dash of the Smoke. Let that simmer over low heat until the sauce gets nice and thick and looks like when you make caramel. Put it on the steak and eat.
Potatoes:
-5lbs Yukon Gold potatoes (not Russet or anything else. Gold freakin taters).
-1 clove garlic
-2 sticks of butter
-1 8oz pack of cream cheese
-milk
-garlic powder
-basil
-oregano
-chili powder
-black pepper
-salt
-sugar
-honey
Place one stick of butter and the 8pz package of cream cheese into a bowl, put it in the sink, and fill it with warm-ish water. Leave that there. Peel the garlic and take some tin foil and wrap it around your fist to make a cup thing. Put the cloves in there with a little bit of olive oil and one rosemary, close up the tinfoil, and put it in the toaster oven on 300 until you need them for the potatoes.
Boil peeled and chopped potatoes for 20-30 min, until you can stick a fork into a piece without resistance and it just about falls apart. If you're weird and like chunky mashed potatoes, don't boil them so long. Pour into a pasta strainer thing and shake it a bit to get the water out... nobody likes watery potatoes. Put the potatoe chunks back into pot (should be no water in it) and add 3/4 cup of milk (you can add more later if you want them thinner, or use half and half for thicker), and the stick of butter and cream cheese that you we're warming. They should be nice and soft now so they'll mix well. Mash that all up with one of those wavy-line potatoe mashers (don't use electric beaters, it doesn't come out right with those). When that's got a good consistency, add the roasted garlic (that you mashed after you took out of the toaster oven... they can be microwaved for 15 sec at a time if they're not soft enough coming out of the toaster), chili powder to taste (not a lot, you only want a little hint of it), some basil and oregano, a tablespoon or so of salt, another one of sugar, little honey, a couple teaspoons or more of black pepper, and some garlic powder if you really like garlic. Mix that all up and then mash it a bit more just for shits. Pour that into something you can put in an oven, like a Pyrex dish, and smooth it out. Put some slices of butter from that second stick over the top of it, spaced somewhat evenly, and give it a light coating if garlic powder. Bake that uncovered at 350 for 30 min or so, giving it a nice buttery golden brown crust.
Enjoy.
http://photos-e.ak.fbcdn.net/hphotos-ak-prn1/s720x720/532360_10151153431356903_233252371_n.jpg?dl=1
http://photos-a.ak.fbcdn.net/hphotos-ak-ash4/s720x720/293804_10151153431401903_1140084307_n.jpg?dl=1
Great-Kazoo
11-19-2012, 09:07
White garlic sauce (for those who cannot use tomato products) or prefer not to.
reserve the grease from 1lb hot italian sausage cooked. (Clydes, Boulder sausage etc)
Drain grease from sausage place in small sauce pot.
add flour until you have a nice consistent roux.
Take 2 cloves of Garlic chopped (fine) dump in to roux
pour 1 cup whole milk, slowly Stirring with a whisk.
once milk has been added season with black pepper, red pepper flakes & salt to tast
heat over med heat until sauce thickens to desired consistency.
I add all sorts of seasoning (onion, more garlic, black, red or white pepper to taste)
This makes a nice topping for shrimp scampi, clams, homemade pizza , pasta etc.
If you like a real snappy white garlic sauce use the grease from 1lb or chorizo (yeah Baby!)
A real/good hot n sour soup recipe has been very illusive for me. I’ve poured through many, many Asian cook books just for the hot n sour. Most all weren’t even worth trying.
This one is pretty good. I’m not a tofu fan but left it in the recipe.
Ingredients:
2 ounces pork tenderloin
Marinade:
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon cornstarch
1 cake tofu
1/2 cup bamboo shoots
3 - 4 Chinese dried black mushrooms
1 small handful dried lily buds
6 cups chicken broth
1 teaspoon salt
1 teaspoon sugar
2 tablespoons soy sauce
2 tablespoons white rice vinegar
1 teaspoon sesame oil
1 Tbsp cornstarch dissolved in 1/4 cup water
1 egg, beaten
1 green onion, chopped
black pepper
Hot chili oil (Orchids, Gochu Gireum…)
Directions:
Slice pork into thin strips.
Marinade pork in soy sauce, sesame oil and corn starch mixture for about 30 minutes.
Cut tofu into small squares.
Cut bamboo shoots into thin strips.
Soak black mushrooms and lily buds in medium hot water for 20-30 minutes. Rinse and slice mushrooms. Trim lily buds if needed.
Bring stock to a boil.
Add bamboo shoots, mushrooms, lily buds and tofu.
Once stock is brought back to a boil add pork, salt, soy sauce, sesame oil, sugar and vinegar.
Mix cornstarch with a 1/4 cup cold water and slowly add to pot while stirring.
Once soup is back at a boil turn off heat.
Slowly pour in beaten egg while stirring in one direction.
Add green onion, pepper and hot chili oil to taste.
Recipe
1 gallon apple cider with pith/bung
1 gallon apple juice
1 1/2 cup sugar
1 1/2 cup dark brown sugar
10 2"-3" cinnamon sticks
1.25 liters Everclear
Add everything, except Everclear, to a large pot and bring to a boil. Low boil for about half an hour. Turn off heat and let sit for the day or over night.
Strain through a sieve or cheese cloth into another pot. Add Everclear and stir. Pour into mason jars.
I set mine in the water heater closet, that maintains about 40˚-50˚, for about a month. The frig. works too.
Why am I making it a month early? It's good now but has a bite to it. Give it a month and the flavor mellows. I have kept it out to six months and it still tastes fine.
Notes;
Use cider with lots of pith. You'll be glad you did.
I use non processed sugar for just about everything. The taste is better.
Dark brown sugar adds more flavor then light.
Used good quality cinnamon sticks. As Mags says, "the cinnamon sells it".
Pour it over vanilla ice cream brings the nom.
Warnings;
Everclear is 190 proof!!
This stuff will sneak up on you.
http://www.ar-15.co/attachment.php?attachmentid=16213&d=1354159376&thumb=1 (http://www.ar-15.co/attachment.php?attachmentid=16213&d=1354159376)
Boiling goodness.
http://www.ar-15.co/attachment.php?attachmentid=16215&d=1354159443&thumb=1 (http://www.ar-15.co/attachment.php?attachmentid=16215&d=1354159443)
End results.
http://www.ar-15.co/attachment.php?attachmentid=16217&d=1354159488&thumb=1 (http://www.ar-15.co/attachment.php?attachmentid=16217&d=1354159488)
Hat trick for the evening.
Had this one for a while but finally got around to making it last night.
2 cup corn meal
1 tsp baking powder
1 tsp baking soda
2 tsp salt
6 eggs
2 15oz cans cream corn
3 chopped bell peppers (red and/or green)
1 1/2 chopped onion
2 bunches green onion
1 jar pickled jalapeno or 2-3 chipotles with adobo sauce
1 lb grated cheddar cheese
1 lb crawfish or shrimp
In a big bowl mix dry good.
Add eggs and cream corn and mix.
Add veggies and mix.
Cut in cheese and crawfish.
Oil a 9x13 pan and add contents of bowl.
Bake at 375˚ for between 1-1 1/2 hr.
Top should be light brown and a toothpick should come out clean.
Before cooking. The brown bits on the left are chipotles.
16277
Golden brown and delicious.
16279
One Shot
11-30-2012, 01:02
Recipe
1 gallon apple cider with pith/bung
1 gallon apple juice
1 1/2 cup sugar
1 1/2 cup dark brown sugar
10 2"-3" cinnamon sticks
1.25 liters Everclear
Add everything, except Everclear, to a large pot and bring to a boil. Low boil for about half an hour. Turn off heat and let sit for the day or over night.
Strain through a sieve or cheese cloth into another pot. Add Everclear and stir. Pour into mason jars.
I set mine in the water heater closet, that maintains about 40˚-50˚, for about a month. The frig. works too.
Why am I making it a month early? It's good now but has a bite to it. Give it a month and the flavor mellows. I have kept it out to six months and it still tastes fine.
Notes;
Use cider with lots of pith. You'll be glad you did.
I use non processed sugar for just about everything. The taste is better.
Dark brown sugar adds more flavor then light.
Used good quality cinnamon sticks. As Mags says, "the cinnamon sells it".
Pour it over vanilla ice cream brings the nom.
Warnings;
Everclear is 190 proof!!
This stuff will sneak up on you.
http://www.ar-15.co/attachment.php?attachmentid=16213&d=1354159376&thumb=1 (http://www.ar-15.co/attachment.php?attachmentid=16213&d=1354159376)
Boiling goodness.
http://www.ar-15.co/attachment.php?attachmentid=16215&d=1354159443&thumb=1 (http://www.ar-15.co/attachment.php?attachmentid=16215&d=1354159443)
End results.
http://www.ar-15.co/attachment.php?attachmentid=16217&d=1354159488&thumb=1 (http://www.ar-15.co/attachment.php?attachmentid=16217&d=1354159488)
This stuff is really good! My father had some a couple years back at Sturgis. Would be good to sip around a camp fire or fishing.
theGinsue
01-24-2013, 20:43
Tonight I was getting hungry but didn't want to cook another full meal (made a huge pot of Goulash last night). Also, I'm not one to let food go to waste sitting in the refrigerator.
With my wife still at work, I figured it was a perfect time for me to check out what's sitting in the frig that I could make into a dish.
I immediately spied the more-than-bun-length Hebrew National hot dogs. Hmm; good start but it needs more.
I then saw the container of Sloppy Joe meat my wife made up a few nights ago. I'm not too fond of Sloppy Joe's so I knew this needed more - and KC Masterpiece Original BBQ Sauce was just the thing.
When I got the dog, 3/4 cup of Sloppy Joe meat and a couple of Tbsp of BBQ sauce on the bun I still wasn't satisfied so I looked in the pantry & found a bag of "medium" New Mexico orange chili powder we got from a native in Taos last April. I put a couple of good pinches of this across the top of the dog mix and found that it's insidious powder that mixes into the air quickly and easily - I was racked with a sneezing fit.
Once recovering, I still wasn't satisfied so a couple of Tbsp of Frank's "Hot Buffalo" HotWing Sauce was in order.
Now, I was almost satisfied with this dish. The coup de gras needed to be 1/2 cup of shredded cheese across the top.
After a minute in the microwave, I had my dinner; a treat I've affectionately labeled the "DevilDog" (given the toppings, I'm certain you understand why it got that name).
I wolfed this thing down and I'm thinking of making another but I've got to tell you that these aren't for the faint of heart because this dog bites back!
http://i598.photobucket.com/albums/tt65/theGinsue/image-1_zps10364e6d.jpg
Please excuse the paper plate - I didn't want to have to do dishes either.
That looks amazing!!!! I'm hungry now!
how about this?
http://img.foodnetwork.com/FOOD/2007/06/18/sh0801_steak_lg.jpg
Oh man, wow that looks good!
GilpinGuy
04-08-2013, 20:17
I haven't posted a recipe in a while. In the spirit of getting ready for BBQ season, here's a really simple cole slaw recipe that I love more than any other slaw I've ever had. I prefer the vinegar based slaws myself.
GilpinGuys Cajun Cole Slaw
3 lb. bag of Sams Club or Costco slaw mix (or shred a head of cabbage and add some shredded carrots)
1 cup sugar
3/4 cup veggie oil
3/4 cup white vinegar
2 tbs Cajun Seasoning
Salt and Pepper to taste
Mix everything together, pour over the slaw mix and mix it up well. It's best after it sits for a little while (a few hours) but is fine right away too. It keeps in the fridge for a few days.
I usually do 1/2 a head of cabbage at a time and use half the ingredients. This serves the 4 of us fine and we have some leftovers.
GilpinGuy
04-26-2013, 12:19
I got kinda tired of the same rib recipe that I usually make, so I tried this the other night instead. These came out great. (sorry no pics)
Thai Baby Back Ribs
2 Racks Baby Back Ribs
Thai BBQ Sauce:
6 cloves minced garlic
2 tablespoons finely minced ginger
8 serrano peppers or other hot chiles, minced, including seeds
4 small green onions, green and white parts, minced
¼ cup minced cilantro sprigs
1 tablespoon grated or minced lime zest
juice from 3 limes
1 cup hoisin sauce
½ cup rice wine vinegar
¼ cup Thai or Vietnamese fish sauce
¼ cup honey
2 tablespoons dark soy sauce
2 tablespoons flavorless cooking oil
Remove the membrane from the underside of the ribs.
Combine all of the BBQ ingredients and stir well.
Marinade the ribs in about ½ of the sauce in the fridge for a few hours. I cut the racks in half and marinade the ribs in gallon ziplock bags. Save the other ½ of the sauce to serve with the cooked ribs.
I smoked the ribs, but you can cook them any other way you normally cook ribs as well. I smoked them at 220F for a few hours, then wrapped them in foil and coated them with more sauce. I smoked them for another 45 minutes or so until they were perfectly tender.
I also had plenty of the sauce left and used it on kabobs the next day.
generalmeow
05-30-2013, 16:35
Anyone got any good and simple family recipes? I do all the shopping in my household, otherwise we get stuff like crepe mix gathering dust in the pantry. But recently I've turned up the home cooking a notch, so come the weekend I'm always looking for new recipes for the upcoming week. I don't like a ton of ingredients.
Here's mine:
P'skettis - Grandma's old old recipe.
16oz bag of macaroni
6-7 pieces of bacon, cooked
3/4 of an onion, or all of a small onion, diced
2 small cans Campbell's condensed tomato soup
Cook the bacon in a pan. Don't burn it to a crisp, just regular cooked. Pull the bacon out and set aside. Cook the onions in a little bit of the bacon grease, then drain. Boil the macaroni and drain. Break the bacon into little dime sized pieces. Combine all in a pot, and put in about 1.5 cans of the condensed tomato soup (don't add in the water, or the milk, or whatever they call for to make the soup). Mix well. Put in the fridge and wait a few hours. Then reheat in the microwave and eat.
It's not anywhere near as good fresh as it is for leftovers (don't even try it). Give it a chance for all the flavors to soak into the the pasta, and the bacon gets nice and soft again. I could eat this stuff all week long, but it won't last long once everyone gets their hands on it. It's so simple and so tasty. And I hate tomato soup.
Anyone else care to post something for me to try this week?
1lb ground beef
1 can tomato soup
1 can whole kernel corn (drained)
1 bag of egg noodles
Cook the noodles and the ground beef. Add everything together. Season w/ salt and pepper and/or whatever your heart tells you. lol
This is one of my favorite "next-day" lunches.
South Texas Chili:
2 lbs Ground Turkey
1 ½ Table Spoons of Paprika
5 Table Spoons of Masa Flour
1 ½ Table Spoons of Cumin
1 Table Spoon of Oregano
1 Table Spoon of Salt
1 Table Spoon of Pepper
¼ cup (or ½ cup) of chili powder
2 cans of Ranch Style beans
2 cans of diced tomatoes
½ - ¾ of a large onion
2 Garlic Cloves (May want to substitute with minced garlic)
(add jalapenos or cayenne pepper if desired)
Directions:
Brown meat
Combine all dry ingredients along with beans in a pot over medium heat, stir occasionally. Add 1 can of water to thin.
Dice onion, and caramelize by adding onion to frying pan mixed with olive oil & 1 table spoon of brown sugar.
Add meat to all ingredients when done browning.
Add onion to all ingredients when done caramelizing.
Let cook for 30 minutes with all ingredients added, then serve.
Here's another easy one for quick meals:
1 pot roast cooked and fed through a food processor with an onion. This can be frozen until a later date.
Add pickle relish and mayo to desired consistency. Spread on bread.
BuffCyclist
05-30-2013, 17:49
Sausage Biscuits
1 pound Jimmy Dean Breakfast Sausage - I like the Maple
1 pound Sharp Cheddar Cheese
3.5 - 4 cups Bisquik
Preheat oven to 350F.
Melt the cheese in a double broiler or other preferred choice of melting cheese. Mix uncooked sausage and 3.5-4 cups of bisquik together in a large mixing bowl. Its easiest to just get your hands in there and squeeze it together between your fingers. Pour melted cheese into sausage/bisquick mixture. Mix until it makes a nice dough.
Either form dough into 1" balls and place on a baking sheet, or my preferred method is to pack into a mini-muffin tray, level with the top. Bake in oven for 8-12 minutes or until brown/crispy on top.
This is not my pic, but almost exactly how they turn out from the mini-muffin tin. Best when eaten right after baking, but taste just as good microwaved for 30 seconds per 4 sausage biscuits.
http://foodembrace.com/wp-content/uploads/2008/11/ohc_sage_sausage_biscuit2.jpg
Here is a whole dinner on the grill, a family favorite...
You will need to make 4 baked potatoes and homemade ice cream the day before...
Put 6 chicken breasts, 2 tbs of McCormicks Smokehouse maple and and ounce of whiskey in a ziplock and shake. Fire up the grill while you let sit for 15 minutes.
Split and remove meats of potatoes and mix with 1/3 cup sour cream, 1/3 cup cheddar and crumbled bacon. Fill skins and top with sliced jalapeno and split cherry tomatoes.
Core and slice pineapple and angel food about 1/2" thick.
Put the chicken on the grill and when it has about 10 minutes left, put the potatoes on the grill. When you remove the chicken and potatoes, turn the grill to low and put the angel food and pineapple on the grill, 3 minutes a side, then turn off grill and let cool. Serve chicken and potatoes with a fresh salad.
Layer the toasted pineapple, angel food and ice cream together in about 3 lifts.
Your family will beg for this again and again over the summer.
generalmeow
05-30-2013, 18:00
1lb ground beef
1 can tomato soup
1 can whole kernel corn (drained)
1 bag of egg noodles
Cook the noodles and the ground beef. Add everything together. Season w/ salt and pepper and/or whatever your heart tells you. lol
This is one of my favorite "next-day" lunches.
Im doing this one. So the corn isnt cooked at all? What kind of egg noodles, and what size bag? And the tomato soup is the condensed Campbell's kind?
generalmeow
05-30-2013, 18:01
South Texas Chili:
2 lbs Ground Turkey
1 ½ Table Spoons of Paprika
5 Table Spoons of Masa Flour
1 ½ Table Spoons of Cumin
1 Table Spoon of Oregano
1 Table Spoon of Salt
1 Table Spoon of Pepper
¼ cup (or ½ cup) of chili powder
2 cans of Ranch Style beans
2 cans of diced tomatoes
½ - ¾ of a large onion
2 Garlic Cloves (May want to substitute with minced garlic)
(add jalapenos or cayenne pepper if desired)
Directions:
Brown meat
Combine all dry ingredients along with beans in a pot over medium heat, stir occasionally. Add 1 can of water to thin.
Dice onion, and caramelize by adding onion to frying pan mixed with olive oil & 1 table spoon of brown sugar.
Add meat to all ingredients when done browning.
Add onion to all ingredients when done caramelizing.
Let cook for 30 minutes with all ingredients added, then serve.
I would do this one, if it were winter. Sounds great.
generalmeow
05-30-2013, 18:03
Sausage Biscuits
1 pound Jimmy Dean Breakfast Sausage - I like the Maple
1 pound Sharp Cheddar Cheese
3.5 - 4 cups Bisquik
Preheat oven to 350F.
Melt the cheese in a double broiler or other preferred choice of melting cheese. Mix uncooked sausage and 3.5-4 cups of bisquik together in a large mixing bowl. Its easiest to just get your hands in there and squeeze it together between your fingers. Pour melted cheese into sausage/bisquick mixture. Mix until it makes a nice dough.
Either form dough into 1" balls and place on a baking sheet, or my preferred method is to pack into a mini-muffin tray, level with the top. Bake in oven for 8-12 minutes or until brown/crispy on top.
This is not my pic, but almost exactly how they turn out from the mini-muffin tin. Best when eaten right after baking, but taste just as good microwaved for 30 seconds per 4 sausage biscuits.
http://foodembrace.com/wp-content/uploads/2008/11/ohc_sage_sausage_biscuit2.jpg
Im doing this one. Can you give more info on melting the cheese? im not familiar with a double broiler. Can I just dice it and melt it in the microwave?
generalmeow
05-30-2013, 18:03
Here is a whole dinner on the grill, a family favorite...
You will need to make 4 baked potatoes and homemade ice cream the day before...
Put 6 chicken breasts, 2 tbs of McCormicks Smokehouse maple and and ounce of whiskey in a ziplock and shake. Fire up the grill while you let sit for 15 minutes.
Split and remove meats of potatoes and mix with 1/3 cup sour cream, 1/3 cup cheddar and crumbled bacon. Fill skins and top with sliced jalapeno and split cherry tomatoes.
Core and slice pineapple and angel food about 1/2" thick.
Put the chicken on the grill and when it has about 10 minutes left, put the potatoes on the grill. When you remove the chicken and potatoes, turn the grill to low and put the angel food and pineapple on the grill, 3 minutes a side, then turn off grill and let cool. Serve chicken and potatoes with a fresh salad.
Layer the toasted pineapple, angel food and ice cream together in about 3 lifts.
Your family will beg for this again and again over the summer.
This also sounds great. Might have to wait for company and will have some questions for clarification.
generalmeow
05-30-2013, 18:06
Here's another easy one for quick meals:
1 pot roast cooked and fed through a food processor with an onion. This can be frozen until a later date.
Add pickle relish and mayo to desired consistency. Spread on bread.
This is very intriguing. Is the onion cooked? What do you mean fed through a food processor? Liquified, or chunky? And about how much relish and mayo, and and dill or sweet pickle? Is it supposed to be like toothpaste, or more or less liquidy?
generalmeow
05-30-2013, 18:38
I've got another favorite. This isn't a family recipe, but it would be if the wife liked it. She doesn't like "marinara", which to her is basically anything that's red. This is excellent.
6 pack of hot Italian sausage links
can or two of the cheapest Kroger value canned pasta sauce
1 green pepper, julienned (strips)
1 onion, julienned
1 bake it yourself king soopers baguette (it's half baked, you just heat it up and make it crusty)
put the sausage links, pasta sauce (just enough to cover everything), onion, and green pepper in a crock pot all day. Whe you get home bake that bread, cut it into pieces and open and put the sausage link in there with some of the green pepper and onion. Holy crap it is good. Tastes like a filthy italian restaurant made it. Last time I made it I had to eat the whole batch myself.
DingoGuac..... :-)
6 avacados mashed to a paste consistency.
2 cups finely chopped onions (should be enough to give it texture)
3 heaping tablespoons hot salsa
3-4 tablespoons of PLAIN yogurt
cayenne pepper, garlic, salt, pepper all to taste.
30 ml's of lime juice
1 bunch of cilantro chopped, de-stemmed.
I make it once a week, full of healthy oils and protein.
generalmeow
05-30-2013, 18:45
DingoGuac..... :-)
6 avacados mashed to a paste consistency.
2 cups finely chopped onions (should be enough to give it texture)
3 heaping tablespoons hot salsa
3-4 tablespoons of PLAIN yogurt
cayenne pepper, garlic, salt, pepper all to taste.
30 ml's of lime juice
1 bunch of cilantro chopped, de-stemmed.
I make it once a week, full of healthy oils and protein.
Does I keep for a while with the Iime juice? The whole bunch of cilantro, or like a quarter sized bunch of stems worth?
Great-Kazoo
05-30-2013, 18:49
Im doing this one. Can you give more info on melting the cheese? im not familiar with a double broiler. Can I just dice it and melt it in the microwave?
Never use a microwave to melt chese
1) everything under it over cooks
2) everything under it can get real soggy
3) 10 seconds is the difference between delicious & DISASTER
4) melting the cheese as the recipe calls for gets a nice bubbly cheese .
5) a microwave only melts (depending on fat content of cheese, No browning, gooy dripping cheese to enjoy.
generalmeow
05-30-2013, 18:50
Never use a microwave to melt chese
1) everything under it over cooks
2) everything under it can get real soggy
3) 10 seconds is the difference between delicious & DISASTER
4) melting the cheese as the recipe calls for gets a nice bubbly cheese .
5) a microwave only melts (depending on fat content of cheese, No browning, gooy dripping cheese to enjoy.
Fuck Jim. Light a candle instead of cursing my darkness.
I use the whole bunch, but only the leaves. The more lime juice you add, the longer it lasts. One trick I use that stretches it out to about a week, is layering saran wrap for storage. Take one layer and mold it flat on top of the guac, leaving no air. Then a second layer on top of container to seal the whole thing. The less air it gets, the less oxidation. The brown layer is safe to eat, it's just not very appetizing.
+1 to Jim's comment re: microwaves. They suck for heating water for tea too. They leave cold pockets in everything they heat up.
BuffCyclist
05-30-2013, 19:03
Im doing this one. Can you give more info on melting the cheese? im not familiar with a double broiler. Can I just dice it and melt it in the microwave?
I usually just take a larger metal mixing bowl and place it on top of a 2-3qt sauce pan filled half with water. Get the water boiling, slice the cheese up into smallish strips/cubes (like half in cubes), and toss them in. Once the water is boiling, turn the heat down to medium to medium-low heat to keep it at a high temp. Make sure you stir and it takes a while, but it'll melt the cheese. I used to just toss the cheese in the sauce pan, but if you don't constantly stir it, it'll burn on the bottom and make cleanup a real PITA.
eta: Get the cheese melting first, THEN work on the sausage/bisquick mixture as there will be plenty of time to do that while you wait for the cheese to melt. And if you use a mini-muffin tin, that recipe will make around 50 sausage biscuits (my mini-muffin tin has 24 spaces on it)
generalmeow
05-30-2013, 19:18
I usually just take a larger metal mixing bowl and place it on top of a 2-3qt sauce pan filled half with water. Get the water boiling, slice the cheese up into smallish strips/cubes (like half in cubes), and toss them in. Once the water is boiling, turn the heat down to medium to medium-low heat to keep it at a high temp. Make sure you stir and it takes a while, but it'll melt the cheese. I used to just toss the cheese in the sauce pan, but if you don't constantly stir it, it'll burn on the bottom and make cleanup a real PITA.
eta: Get the cheese melting first, THEN work on the sausage/bisquick mixture as there will be plenty of time to do that while you wait for the cheese to melt. And if you use a mini-muffin tin, that recipe will make around 50 sausage biscuits (my mini-muffin tin has 24 spaces on it)
Alright, I'm going to make it this upcoming week. Sounds good. Thanks
BuffCyclist
05-30-2013, 19:37
Alright, I'm going to make it this upcoming week. Sounds good. Thanks
Oh they're quite addictive. It really helps if you have someone to help eat them with you, because I could eat half a batch in one sitting. I've never attempted to make them with other cheeses, but I don't see why you couldn't if you wanted to fancy them up.
jerrymrc
05-30-2013, 19:49
Um, gang. we have a sticky on this so I am going to move it into that.[Flower]
jerrymrc
05-30-2013, 20:18
And I am going to add a very old family recipe to the list. I guess I would call this. "Old time non southern BBQ" I was raised in Oregon and this came from my grandmother that was born here in the springs. It is different but I like it a lot.
Sauce; T= table spoon t= teaspoon
2Tbls brown sugar
1Tbls papreka
2tsp salt
1tsp dry mustard
1Tbls chili powder
2Tbls Worcester sauce
1/4C vinegar
15oz can tomato sauce
1/4C ketchup
1/3-3/4 C water
2lbs or so boneless country pork ribs.
Mix the sauce up in a glass or baking dish, add ribs, bake at 350 2-3 hours turning the ribs once. I use a covered corning ware dish. the trick to how much and the size of the dish is that I make the sauce and add ribs until they about 1/2-3/4 covered in sauce.
Make up some rice. serve the ribs and use the sauce over the rice. this is an easy deal and is partially dependent on cooking the ribs in the sauce. the result is one the kids used to love.[Flower]
Simple and quick and good: Scrambled eggs, steamed spinach or kale, salsa. I make my own salsa, you can add in some onions if you like. Sea-salt the eggs and kale a bit, to your taste.
GilpinGuy
06-02-2013, 23:48
GilpinGuy’s Beef Jerky
This jerky is sweet with a bit of a spicy kick, but not too HOT.
INGREDIENTS:
3-5 lb lean beef sliced thin (1/8" or so) with the grain (London broil, eye of round, whole sirloin, flank steak, etc. will do just fine)
1 cup Soy Sauce
3/4 cup Brown Sugar
1/2 cup Pure Maple Syrup (not the fake crap)
1 tsp Onion Powder (or to taste)
1 tsp Garlic Powder (or to taste - don't use fresh garlic - it will make the jerky bitter)
1 tsp Black Pepper (or to taste)
1 tsp Cayenne Pepper (or to taste - avoid liquid hot sauce because of the vinegar)
DIRECTIONS:
Marinade the beef several hours at least. I typically do it overnight. I have marinated it for as little as 12 hours and as long as 2 days with basically the same results.
Dehydrate the beef. I don’t have a dehydrator (I need to get one) so I do mine in the oven set at the lowest temp it will allow. Mine goes down to 170 but 150 would be better.
I lay the beef strips flat on cookie drying racks placed on cookie sheets. The racks allow for some air movement beneath the beef. I also cover the cookie sheets with foil to reduce the mess from drippings.
It takes me between 4 and 6 hours to get the jerky to my tenderness preference. You may like it tougher or more tender – experiment to see what is right for you.
generalmeow
06-13-2013, 08:19
I made this recipe last night, and it was awesome. Boneless Buffalo Wings. If you're gaining weight for a movie role, this is a good start to learn deep-frying.
I used canola oil, and Frank's Original Red Hot sauce, and it tasted exactly like Buffalo Wild Wings hot. Probably better and fresher. The nuggets without the sauce tasted like KFC. You could really coat them with whatever you want.
http://allrecipes.com/recipe/boneless-buffalo-wings/
The frying wasn't too scary, like I thought it might be. I used a medium sized pot, and about 3/4 of a bottle of canola oil. I have a cheap thermometer than hangs on the side of the pot and dips into the oil. Once it got to 375 degrees, I dropped the first batch in. I really just kept an eye on the temperature, and you can see that it drops to around 350 after you drop a batch in, and it starts rising back to 375 just around the time they were finished (5-6 minutes). Beautiful.
I used the thin cut breast fillets from King Soopers, and cut each one into 3-4 pieces. It made a good 25 pieces, and cooked in 4 batches. I used a slotted spoon to pull them out.
I found that the flour mix you make with the recipe ran out once I got down to coating the last 1/4 of the nuggets for the 2nd time, so I might make increase the size a little bit the next time. But they were still all coated fine in the end.
When deep frying, you should be prepared for the unlikely event of a fire. I read it's a good idea to have a wet towel there to throw over the pot if it catches fire, and it will extinguish it. Water is absolutely the worst thing you could throw on it.
theGinsue
07-02-2013, 20:02
There's lots of negative stuff to focus on lately. Two things that always cheer me up are eating and camping. Here's an idea that combines the two - even if you do this on a grill in your backyard.
You can put each ingredient in a pint glass mason jar, mixing bowls, or if you have a small family a muffin tin might be a good option.
Ingredient suggestions:
Waffle (or sugar) cones
Aluminum foil (to wrap them)
Blueberries
Strawberries
Peaches
Pineapple
Apples
Banana
Mini Marshmallows
Chocolate Chips
Butterscotch Chips
Chocolate chips
Walnuts
Peanuts
Almonds
Toffee pieces
Brown sugar
Coconut
Dried fruit
Raisins
Peanut Butter
Here's a suggestion of what to do:
1. Chop up the fruit like the bananas, etc. and get some marshmallows and chocolate chips ready. (Using these ingredients on a camping trip is good because they don't need to be refrigerated and you can easily slice the bananas with a plastic knife.)
2. Spread some peanut butter on the inside of the cone, then put in the bananas, marshmallows and chocolate chips.
3. Wrap the whole cone in aluminum foil, then put in over the hot coals/medium heat grill for 5-10 minutes or so, turning every so often.
4. Unwrap your cone, check to see that everything's ooey, gooey, and melted... then dig in and enjoy!
The combination of the melted peanut butter, chocolate and marshmallows with the warm bananas is awesome. Making it in the waffle of sugar cone gave it all a nice crunch and made it a little less messy than a regular s'more. (At least for some of us)
http://thehomesteadsurvival.com/wp-content/uploads/2013/06/Campfire-Cones.jpg
Recipe from: http://thehomesteadsurvival.com/campfire-cone-recipes/#.UdN-zMu9KK1
Now I want to go camping.....[Dinner]
Great-Kazoo
07-03-2013, 07:29
There's lots of negative stuff to focus on lately. Two things that always cheer me up are eating and camping. Here's an idea that combines the two - even if you do this on a grill in your backyard.
You can put each ingredient in a pint glass mason jar, mixing bowls, or if you have a small family a muffin tin might be a good option.
Ingredient suggestions:
Waffle (or sugar) cones
Aluminum foil (to wrap them)
Blueberries
Strawberries
Peaches
Pineapple
Apples
Banana
Mini Marshmallows
Chocolate Chips
Butterscotch Chips
Chocolate chips
Walnuts
Peanuts
Almonds
Toffee pieces
Brown sugar
Coconut
Dried fruit
Raisins
Peanut Butter
Here's a suggestion of what to do:
1. Chop up the fruit like the bananas, etc. and get some marshmallows and chocolate chips ready. (Using these ingredients on a camping trip is good because they don't need to be refrigerated and you can easily slice the bananas with a plastic knife.)
2. Spread some peanut butter on the inside of the cone, then put in the bananas, marshmallows and chocolate chips.
3. Wrap the whole cone in aluminum foil, then put in over the hot coals/medium heat grill for 5-10 minutes or so, turning every so often.
4. Unwrap your cone, check to see that everything's ooey, gooey, and melted... then dig in and enjoy!
The combination of the melted peanut butter, chocolate and marshmallows with the warm bananas is awesome. Making it in the waffle of sugar cone gave it all a nice crunch and made it a little less messy than a regular s'more. (At least for some of us)
http://thehomesteadsurvival.com/wp-content/uploads/2013/06/Campfire-Cones.jpg
Recipe from: http://thehomesteadsurvival.com/campfire-cone-recipes/#.UdN-zMu9KK1
Now I want to go camping.....[Dinner]
Camping? i'm going to crank out a few this weekend on the grill.
USAFGopherMike
07-09-2013, 01:18
Reviving the recipe thread? Excellent. Here is an easy Vinaigrette Recipe:
Ingredients:
Extra Virgin Olive Oil (3 to 1 ratio of Olive oil to Vinegar - you'll know if you get it wrong)
White Wine Vinegar
Splash of Lemon Juice
Pinch of Oregano
SHake o Sea Salt
Couple grinds of Fresh Black Pepper
A dallop of Dijon or spicy brown mustard
One diced clove of garlic
Pour the Olive oil into a salad dressing mixer or plastic pour bottle
Whisk in Vinegar or shake
Combine mustard and lemon juice separately with a little olive oil
Add to oil/vinegar, again whisk or shake to immulsify
Add remaining ingredients and whisk or skake vigorsely
Put in fridge and let the flavors combine 30-60 mins
Remove, re-whisk or shake, serve over favorite salad or fresh cut tomatoes, cucumbers, onions.
TriggerHappy
07-15-2013, 21:10
SLOW COOKER
- Chuck roast
- 1 packet hidden valley ranch dressing mix (not dip)
- 1 packet McCormick's dy powder Au Jus mix
- 1 stick of butter
- about 4-7 pepperocini's
Set on low, when pulls apart it's done, about 7 hours.
You can thank me later!
SLOW COOKER
- Chuck roast
- 1 packet hidden valley ranch dressing mix (not dip)
- 1 packet McCormick's dy powder Au Jus mix
- 1 stick of butter
- about 4-7 pepperocini's
Set on low, when pulls apart it's done, about 7 hours.
You can thank me later!
It was disgusting! If any of you guys make it let me know. I'll save you and take it off your hands... You know.. For the dog
Sent by a free-range electronic weasel, with no sense of personal space.
whistlepig
07-17-2013, 13:28
2 lb elk roast 1 lb hickory smoked bacon corse grind them together 2 times through the grinder, grill till medium serve on a sweet bun with cojack and a fresh roasted chilli pepper. try it! Its the Best.
Made these a few weeks ago and they were awesome!
http://www.howsweeteats.com/wp-content/uploads/2012/05/bakedb-4.jpg
Crockpot Bacon Bourbon Baked Beans
serves at least 6-8
1 pound dry navy beans
10 slices thick-cut bacon, cut into pieces
1 medium sweet onion, chopped
1 clove garlic, minced
2 cups water
3/4 cup of your favortie BBQ sauce
1 cup loosely packed brown sugar
1/4 cup ketchup
2 tablespoons molasses
1 cup bourbon
1 1/2 tablespoons ground mustard
1/4 cup apple cider vinegar
2 tablespoons worcestershire sauce
The night before, add beans to a large pot and cover with water. Drain the next morning.
Bring beans to a boil in a large pot of water, let simmer for 30-40 minutes, then drain. While beans are cooking, heat a large skillet over medium heat and add bacon. Cook until crispy and fat is rendered, then remove bacon with a slotted spoon and let drain on a paper towel. Reduce heat to medium-low and add onion, cooking for 8-10 minutes, until caramely and soft. Add in garlic, cook for 30 seconds, then turn off heat.
Add water, bourbon, brown sugar, bbq sauce, ketchup, ground mustard, vinegar, molasses and worcestershire sauce to the crockpot and whisk well to combine. Add in beans, onions (and all of the bacon fat) and bacon to the crockpot. Cover and cook on low for 10-12 hours, stirring occasionally. After 10-12 hours, turn crockpot to “warm” setting or turn off completely and let sit anywhere from 30 minutes-2 hours, which will help the sauce for the beans thicken even more.
Note: after 10-12 hours the liquid may still seem “liquidy.” It is imperative to let the beans sit for a while on the lower setting (or on the off setting, still covered) so they become thick and syrupy like traditional baked beans.
Recipe from: http://www.howsweeteats.com/2012/05/crockpot-bacon-bourbon-baked-beans/
I made this last night with my daughter.
UI4Js35pZ68
I kept it in the cheesecloth in the fridge over night and it turned out like a softer cream cheese. I don't know what I did wrong, but someone in the comments section said they did the same thing. I also used chives and basil and probably too much salt (I like salt though). I ended up putting it together with whole grain crackers, salami, and an olive medley to have the most fancy lunch at work today. I really like the taste of this cheese and plan on making some more for Christmas.
https://lh4.googleusercontent.com/-El0gWGoXUGw/UmlfI-THPMI/AAAAAAAAFOA/EqNJy6teGnw/w1109-h624-no/20131024_115426.jpg
I did just use regular old Muslin that I got out of the fabrics section of Wal-mart.
I made this cheese two more times and and each time it turned out better than the first. Very good and pretty fast once you get practice.
My daughter and I made this one tonight. I'm not a huge fan of bread, but I was pretty impressed with the outcome considering I'm not sure I've ever baked anything before.
Ua5Cg0Z1cY8
https://lh6.googleusercontent.com/-PJgemqu94eY/UoxEZQFK81I/AAAAAAAAF3g/Vmz-MMMX_cA/w1109-h624-no/20131119_221048.jpg
https://lh5.googleusercontent.com/-G2CABLzYzIw/UoxEoKL-teI/AAAAAAAAF3s/uiMk5VuoZHA/w1109-h624-no/20131119_221155.jpg
SMOKED CHEESE PASTA
Cook 16 ounces of noodles (large tubes or twists) to al dente. Mix together 1 cup each of shredded cheddar cheese and shredded Gouda cheese with ½ cup shredded parmesan cheese in a bowl. Make cheese sauce (cream, butter, flour) with 1/2 cup each of cheddar and cream cheese. Mix noodles with cheese sauce. Add salt and pepper to taste. Put 1/2 noodle mixture in bottom of 9x9 pan. Sprinkle with 1 cup of shredded mix, repeat. Smoke 1 hour with Hickory (225F) under pork.
36705
GilpinGuy
12-30-2013, 03:46
Not a recipe, but pretty cool if you ever peel garlic:
http://m.wimp.com/bestgarlic/
TriggerHappy
02-18-2014, 11:29
I made Beer Cheese fondue the other night for me and the lady. It turned out almost as good as melting pot and about 1/18th the price. Super easy!! I added Jalepenos with the garlic.
Heat 12 oz. light beer, 1/2 tsp. Dijon mustard, 1 garlic clove, crushed with press, 1/4 tsp. hot sauce in 4-qt. saucepan on low; whisk in 4 c. shredded sharp Cheddar cheese tossed with 2 Tbsp. cornstarch until melted and smooth.
Serve with sliced cooked sausage, cooked new potatoes, bread cubes, and apple slices for dipping.
Smoked some chickens for the 10 year old's birthday party yesterday.
Brined 4 whole chickens for 5 hours: 1/2 cup sea salt, 1/2 cup brown sugar, 1 tbs Dillo Dust, water to cover in large stock pot.
Drained and dried and rubbed with a mixture of Karo syrup and corn oil. Covered with Bad Byron's rub.
Into smoker @ 275 over hickory and Oskar Blues Pale Ale in the liquid pan. Hit 175 at 2h 40m and dropped smoker to 240, pulled liquid pan and went another 1.5 hours holding at about 175 to 180 meat temp.
Some of the best Chicken I have ever tasted. All the fat was gone, the skin was crisp. Of course we had it with the Mac & Cheese from post #204 followed up with Cherry Chocolate Cake.
BTT
Coon & Sweet Potatoes
1 Coon
3 Cloves garlic, chopped
1 Cup celery, chopped
1 Large onion, chopped
1 Green pepper, chopped
6 Sweet Potatoes, peeled.
Vinegar
Salt & Pepper
Water to cover
Cayenne pepper
Shortening
Flour
Dress coon and soak in mild vinegar/water solution for 1 hour.
Drain
Cut coon into serving-size pieces and place in a pot.
Salt & pepper to taste.
Cover with water.
Add cayenne pepper, garlic, celery, onion and green pepper.
Boil until partially tender.
Remove from heat and drain.
Brown coon pieces in a small amount of shortening, then place in a roasting pan.
Make a thin gravy with drippings and flour.
Pour over pieces.
Place sweet potatoes around coon pieces.
Bake at 350˚ until potatoes are done.
[Pot][Dinner]
Vanniek71
07-09-2014, 12:03
I eat a 100% paleo diet, but I think this recipe is something all you guys could get behind: (and if you are in to Paleo stuff or eating healthier check out my blog - recipes etc on there http://www.whole360.blogspot.com)
Coconut amino marinated chicken breast topped with bacon onion rings - with a spicy dipping sauce
First - The onion rings
http://img.photobucket.com/albums/v168/vanniek/photo15_zps70e33aed.jpg (http://smg.photobucket.com/user/vanniek/media/photo15_zps70e33aed.jpg.html)
Stuff you need:
2 decent sized sweet onions
2 lbs of Bacon (I used home cured sugar free bacon, but any works)
Sriracha sauce or chili paste if you like it spicy, if not BBQ sauce works great
fresh ground pepper
toothpicks or skewers
Cut 1-2 large onions in to 1/2"-3/4 inch strips then press out the centers so you have the larger rings
Brush the onion rings with sriracha, hot sauce or bbq sauce of choice
Wrap bacon around the onion rings and pin in place with picks or skewers (larger rings take 3 pieces of bacon - be generous!)
Once wrapped, coat generously with pepper
Toss on preheated grill or smoker at 250 or so degrees (I couldn't wait long enough to smoke them so I grilled mine) I used upper rack so they cooked on indirect heat - this will take anywhere from 90-110 minutes or so. You want to go slow so the onions cook in the bacon grease. They are done when the bacon is nice and crispy. Pull off grill and set aside
Second - marinate 4-5lbs of chicken breasts with a mixture of:
1/4 cup of olive oil
1/4 cup of Coconut aminos (teriyaki sauce works too for you non Paleo's)
1 TBS dried onion powder
I marinated it for 10-15 minutes and then made sure the chicken was well coated before tossing it on the grill
Third - the sauce
Stuff you need:
2 TBS of mayo (I make my own Olive oil mayo (http://whole360.blogspot.com/p/olive-oil-mayo-oom.html), but if you are a store bought mayo person, that's fine too)
1-2 TBS of Sriracha, chili paste or BBQ sauce (whatever you prefer)
1 TBS Lime juice
Combine ingredients well
Fourth - Plate it and inhale
Slice chicken breast and arrange on a plate, or just toss a breast on a plate - top with however many bacon/onion rings you want. Spoon ample dipping sauce over it, and enjoy.
http://img.photobucket.com/albums/v168/vanniek/photo25_zps60034cbb.jpg (http://smg.photobucket.com/user/vanniek/media/photo25_zps60034cbb.jpg.html)
GilpinGuy
09-17-2014, 07:59
Holy cow those onion rings look great!
Okay, tried the no knead bread recipe again, this time I used a bread pan with no cover to try and get a more usable bread shape.
Here is the result, the recipe I used, and an article about the science behind no knead bread, that also includes tips to help improve no knead bread. This article is fantastic and I suggest reading it if you are into baking bread. As you can see, my bread didn't come out nearly as tall as the one in the video.
https://lh4.googleusercontent.com/-kkj1OJHLwx4/VDl0N02s8dI/AAAAAAAAMjo/Yypq8tugiAk/w999-h562-no/20141011_121721_Richtone%28HDR%29.jpg
i3jt14GSi0g
http://www.seriouseats.com/2011/06/the-food-lab-the-science-of-no-knead-dough.html
I also made dinner tonight, and ended up using the fresh bread to make Bruschetta. It worked out fantastic. I don't have family recipes or anything, so I'll just link the ones online I found and followed.
Bruschetta:
http://www.simplyrecipes.com/recipes/bruschetta_with_tomato_and_basil/
Spicy Lobster Pasta:
http://www.bonappetit.com/recipe/spicy-lobster-pasta
On the pasta I didn't put in any spice, added some mushrooms, and I couldn't afford lobster so I used shrimp instead. Over all it turned out pretty good. I learned how much tomatoes suck up salt, because at the end, my dish wasn't salty at all. It was even sweet (again from the tomatoes).
Tomatoes, shallot, garlic, and mushrooms.
https://lh4.googleusercontent.com/-E0CoRX7b6mw/VDnfOeXKPuI/AAAAAAAAMlI/qbQgm4g8llU/w999-h562-no/20141011_195328_Richtone%28HDR%29.jpg
Added the noodles and shrimp.
https://lh5.googleusercontent.com/-5UUZ8DKI51I/VDnhs5nrl_I/AAAAAAAAMlY/y9O8_AtCWo0/w999-h562-no/20141011_200408_Richtone%28HDR%29.jpg
Bruschetta.
https://lh4.googleusercontent.com/-8amst3n4318/VDnjPwTiXDI/AAAAAAAAMl0/c2AUMvL1wi4/w999-h562-no/20141011_201037_Richtone%28HDR%29.jpg
All together.
https://lh5.googleusercontent.com/-9glHGEUQt2g/VDnkbzvZu7I/AAAAAAAAMmE/p_wqDVK_uZQ/w999-h562-no/20141011_201324_Richtone%28HDR%29.jpg
Sorry for the low light pictures.
SouthPaw
10-12-2014, 16:34
Made a batch of EXTRA spicey pickled eggs. Will know how they taste in a month or so! The broth was fire so I am sure the eggs will be delicious!
http://s30.postimg.org/a93kk5hk1/image.jpg (http://postimage.org/)
Hey everyone, I was telling my friend about an app I wanted him to build, and of course a bunch of other people have long beat me to the punch. Thought I'd share this recipe generating site/s with you guys. I haven't tried them yet, but hope they turn out to be helpful.
http://supercook.com/#/recipes/All%2520recipes
http://www.recipematcher.com/
http://www.recipepuppy.com/
I made pressure cooker chili tonight. I used the pressure cooker to make the rice before hand (takes 8 minutes) as well. After the chili was done, I just added the rice I made, and some black beans out of a can to a bowl, heated for 2 minutes in the microwave, and poured the chili over it. Add sour cream and cheese and serve. This recipe made about 6, 2-cup bowls worth of chili. If you are going to store in the fridge, don't mix the rice and chili together, or the rice will suck up all your moisture. Also, you could pressure can the chili after you are done, and add the rice and beans later.
Video:
Dl0cRPW4UPo
See the explanation here: http://foodwishes.blogspot.com/2010/10/beef-chili-thats-great-under-pressure.html
Beef Chili Colorado Ingredients:
2 1/2 pounds beef chuck, cut in 1-inch cubes
salt and fresh ground black pepper to taste
1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic chopped
2 tablespoon ancho chili powder
2 teaspoon Spanish paprika
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chipotle pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1 can (10.5-oz) diced tomatoes with green chilies
1 1/4 cup water
1 tablespoon ground corn chips, optional
cilantro and chopped green onions to garnish
Made a batch of EXTRA spicey pickled eggs. Will know how they taste in a month or so! The broth was fire so I am sure the eggs will be delicious!
http://s30.postimg.org/a93kk5hk1/image.jpg (http://postimage.org/)
I love spicy pickled eggs on a cobb salad...and with a beer...and... [Swim]
We made Dutch Babies for breakfast this morning.
kyxEFj7bgHI
Blog post: http://foodwishes.blogspot.com/2014/10/dutch-babies-almost-as-easy-to-make-as.html
Ingredients for 4 small or 2 large portions:3 large room temperature eggs
2/3 cup room temperature milk
packed 1/2 cup flour (really pack the measuring cup firmly with flour)
1/4 tsp vanilla extract
1/4 tsp salt
3 tbsp clarified butter
- Bake at 425 F. 20-25 min
* garnish with melted butter, fresh lemon juice (Meyer if you can find it), and powdered sugar.
SouthPaw
11-09-2014, 16:39
I love spicy pickled eggs on a cobb salad...and with a beer...and... [Swim]
As requested, my recipe for these eggs. Mind you, I made almost all of it up as I went and nothing was really measured so to speak.
(2-3) cans of Embassa sliced jalapeños and carrots (do not drain)
(1 cup) of white vinegar
(1 cup) water
(1-2 tablespoons) of pickling seasoning
Couple tablespoons of crushed red peppers
(3-5) fresh jalapeños sliced
(1) whole red pepper sliced
(1) large onion sliced
(6) cloves of garlic
Mix all all together and bring to a boil. After that reduce heat and simmer for 30 minutes. Add eggs while broth is hot and refrigerate. Let marinate as long as you can and enjoy.
We also made this Spicy Chicken Thai Soup tonight. So far it has turned out great, despite me accidentally adding ALL (12-15) lemongrass stocks instead of just 3. Also, in the video, it warns you of how hot the curry paste is, but we've been disappointed on that front. We added over 3 tsp and can't even really taste it. Some jalapenos and cayenne powder will come to the rescue. Overall this recipe is a WIN. Has some expensive ingredients we usually wouldn't have though.
His picture looks better than the screen shot from the video.
http://4.bp.blogspot.com/_TtjHZtf6vtA/Rct-c1Ar27I/AAAAAAAAADA/0E-ee9y8kcA/s1600/thaisoupthumb.jpg
cIsFJd1myBw
Blog with ingredient amounts: http://foodwishes.blogspot.com/2007/02/spicy-chicken-thai-soup-exploring.html
Ingredients:
2 1/2 pounds boneless skinless chicken thighs (about 10)
12 oz white mushrooms
1 red onion
3 tbl fish sauce
1/2 bunch cilantro
2 limes
2 14-oz cans coconut milk
2 tsp red curry paste (you’ve been warned)
4 clove garlic
4 inch piece ginger
3 stalks lemongrass (or lemon zest)
1 tbl vegetable oil
1 quart chicken stock
[MOD: What? No instruction?]
Tried my hand at Hollandaise sauce today. I actually got it my first time, except that I don't really know what hollandaise is supposed to taste like. I think it came out very lemony, but I was just impressed that I didn't screw it up. The full meal was a crab cake eggs benedict (they make one at The Egg and I and my wife loves it and won't shut up about it). Before today I've never poached an egg or even knew what hollandaise sauce was. I did NOT follow the directions of the recipe and use real crab. I used imitation crab, or as my wife coined the phrase "crab hotdog" and it came out as expected.
Here are the recipes.
Hollandaise: http://foodwishes.blogspot.com/2007/03/hollandaise-101-can-sauce-really-sense.html
1 1/2 stick of unsalted butter
2 egg yolks
1/2 lemon
salt to taste
cayenne or tabasco sauce to taste
Crab Cake: http://foodwishes.blogspot.com/2009/11/maryland-crab-cakes-good-news-is-theyre.html
1 pound fresh crabmeat, the lumpier the better, well drained
8 saltine crackers
1 egg beaten
2 tbsp mayonnaise
1/2 tsp mustard
1/4 tsp Worcestershire
1/2 tsp Old Bay seasoning
salt to taste
cayenne pepper, optional
butter for frying
Overall everything turned out okay. I can't make a meat "cake" of any kind without burning it and having it fall apart though.
https://lh6.googleusercontent.com/-Td4eQOmkuAU/VGeqJIQpItI/AAAAAAAANWM/Q0qBsYQIlSQ/w999-h562-no/20141115_123141_Richtone%28HDR%29.jpg
SouthPaw
11-16-2014, 13:33
This is an easy and very tasty recipe. It's also low in fat without sacrificing flavor. You can start it the night before and leave it all day.
Crockpot Chicken Fajita Soup
Ingreidients needed:
(5lbs) Skinless Chicken breasts
(3) red bell peppers
(3) green bell peppers
(2) yellow onions
(2) packets of fajita seasoning (spicy kind if you like it hot)
(2) cans of chopped green chiles (hot if you like spicy food)
(1) cup of water
Instant white rice
Arrange chicken breasts in the bottom of the crock pot and dust with fajita seasoning. Chop peppers and onions into rings and then cut in half. Place on top of chicken breasts and sprinkle with fajita seasoning. Add water and chopped green chiles. Turn crock pot on high and leave. I left it on high for 6 hours and then switched it to low another 4 hours. Best part about this is you can't over cook it. When you are ready to eat it, make some white rice. Place the white rice at the bottom of your bowl and top with soup and as much juice as you like. Goes great with red or green Tabasco.
http://s15.postimg.org/4mx485thn/image.jpg (http://postimage.org/)
http://s15.postimg.org/qxgdue1e3/image.jpg (http://postimage.org/)
Perfect, we've been looking for a crockpot meal. Thanks for posting.
As requested, my recipe for these eggs. Mind you, I made almost all of it up as I went and nothing was really measured so to speak.
(2-3) cans of Embassa sliced jalapeños and carrots (do not drain)
(1 cup) of white vinegar
(1 cup) water
(1-2 tablespoons) of pickling seasoning
Couple tablespoons of crushed red peppers
(3-5) fresh jalapeños sliced
(1) whole red pepper sliced
(1) large onion sliced
(6) cloves of garlic
Mix all all together and bring to a boil. After that reduce heat and simmer for 30 minutes. Add eggs while broth is hot and refrigerate. Let marinate as long as you can and enjoy.
Thanks for the recipe! [Awesom] I'll be giving it a try soon.
http://4.bp.blogspot.com/_TtjHZtf6vtA/Rct-c1Ar27I/AAAAAAAAADA/0E-ee9y8kcA/s1600/thaisoupthumb.jpg
I do a Thai catfish soup that is similar. Red curry paste isn't that hot but adds a nice warmth. I use the squeeze tubes of lemon grass and ginger and freely admit it.
Glad to see this thread getting some attention. I need some winter food ideas.
Red curry paste isn't that hot but adds a nice warmth.
I've found this to be true. It gives the spice more of a body. I used the red curry paste in my latest pot of chili, and the spice is the difference between putting your hand on a hot stove for a second, and sitting close to a blazing fire for a few minutes. Very nice body to the heat.
Had some leftover parts from a lamb we bought last year. Never done lamb shanks before.
Ingredients:
4 shanks
salt & pepper
oil to coat the bottom of the pot. I use canola or olive.
two onions
3-4 carrots
12 garlic cloves or 3 big spoon fulls of prepped garlic.
3 stalks celery. I didn't have any this time.
28oz can whole tomatoes.
22oz beef broth. Spit 1/2 beef and 1/2 chicken also works.
3/4 bottle of red wine (Cab or merlot). Got to save some for the cook.
5 sprigs rosemary.
5 sprigs thyme.
4 bay leaves.
Cooking:
Salt & pepper the shanks and let sit for about 20 minutes.
Heat a large pot or dutch over to medium high and add enough oil to coat the bottom of the pan.
Braise, two shanks at a time, on all sides. Let all sides get brown. This will take about 30 minutes.
Set shanks on a plate and add onions, carrots, celery and garlic to the hot oil. Stir and scrape the bottom of the pot. The brown bits are flavor. Cook til caramelized. About 20 minutes.
Add tomatoes and juice to pot. I cut mine in half. Bring to boil.
Add wine, broth, rosemary, thyme and bay leaves.
Bring to boil and set to medium-medium high heat. Turn down if sticking occurs. Cook 20-30 minutes.
Add shanks back into the pot. They should be covered in liquid. If not add some more stock or water.
Cover and put in a pre-heated 400˚ oven.
Cook at least 2 hours, turning the shanks every 45 minutes.
Remove pot from oven and remove shanks from pot.
Simmer juices til desired thickness is obtained. Mine was pretty thick coming out of the oven and I was hungry, so I skipped this step.
Plate shanks and pour juices over shanks or off to the side.
Eat!
Fixin's
http://pic100.picturetrail.com/VOL594/13497691/24383796/410721595.jpg
Lamb shanks
http://pic100.picturetrail.com/VOL594/13497691/24383796/410721597.jpg
Braise
http://pic100.picturetrail.com/VOL594/13497691/24383796/410721596.jpg
Ready for the oven
http://pic100.picturetrail.com/VOL594/13497691/24383796/410721600.jpg
Out of the oven
http://pic100.picturetrail.com/VOL594/13497691/24383796/410721599.jpg
Plated with roasted russets and sweet potatoes
http://pic100.picturetrail.com/VOL594/13497691/24383796/410721598.jpg
This was one of the richest sauces I have ever made. The meat fell off the bone and could be cut with a fork.
This isn't a 30 minute meal!! Set aside at least 5 hours. Yes, 5 hours!
Definitely worth the time.
theGinsue
02-22-2015, 23:50
PLEASE Post the entire recipe, not just the ingredients and a link to the rest of the recipe! (Nudge..Stu...Nudge)
It looked like I posted all the recipes, but you must have done it for me ninja style. I can try to explain stuff in the future, but I don't know how to cook, which is why I watch the videos.
My new favorite dipping sauce.
Dynamite Sauce
Ingredients:
1/4 cup kewpie mayonnaise
1 tablespoon+ (plus) Sriracha hot sauce
1 tablespoon masago orange capelin caviar
1 stalk green onion greens only – thinly sliced
Instructions
In a bowl, mix together mayo, Siracha, masago, and green onions.
Chill and serve or just dig in.
http://pic100.picturetrail.com/VOL594/13497691/24383796/410880831.jpg
http://pic100.picturetrail.com/VOL594/13497691/24383796/410880830.jpg
Nom!
Great-Kazoo
05-09-2015, 19:35
Anyone got any tips for doing some thick cut pork chops on the smoker? Neighbor picked up 1/2 a cow, and a whole pig, and couldn't fit it all in their freezer, so we got a bunch of chops, along with a bunch of ground pork, some pork belly for making bacon, and a pork shoulder that we'll smoke in a couple weeks.
I've used this one, then afterwards like other recipes we try different rubs and brines, like pineapple juice & soy sauce with red pepper flakes.
you have to wade through the authors pimping of his products, SO scroll down about 1/4 where the recipe starts.
http://www.smoking-meat.com/may-16-2013-smoked-pork-chops-extra-thick
We've used these from traegar recipe files.
1/4 cup fresh lime juice
2 tablespoons fresh orange juice
2 teaspoons honey
1 clove garlic, finely minced
1/2 teaspoon coarse salt (kosher or sea)
1/2 teaspoon hot red pepper flakes
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley or cilantro
6 pork chops, each at least 1/2-inch thick
lemon, garlic seasoning & or salt and pepper
Make the vinaigrette: In a small mixing bowl, combine the lime juice, orange juice, honey, garlic, salt, and red pepper flakes. Whisk in the olive oil until an emulsion forms. Stir in the parsley. When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Season the pork chops with Salt & pepper . We like to do an olive oil rub then dry seasonings.
Arrange the pork chops on the grill grate and smoke for 30 minutes. Increase the heat to 300 degrees F (Medium) and continue to cook the chops until they reach an internal temperature of 145 to 160 degrees F, about 30 minutes. Arrange the chops on a platter or plates and pour some of the vinaigrette over the chops. Serve the remaining vinaigrette on the side.
1 1/2 " Thick Pork Chops
olive oil
red wine
rosemary leaves (chopped)
dry seasoning of choice. preferably something that accents the pork
Marinate Pork Chops in mixture of ingredients for 2 hours. Start your grill on smoke or bring to temp of 375 - 425. Place chops on grill and cook for 30 minutes Remove from grill and season with salt and/or lemon juice to taste. Serve and enjoy!
make sure pork is cooked to temp , checking with a good temp probe.
theGinsue
07-26-2015, 14:15
It's been far too long since any of the sites culinary geniuses have posted in here so I figured I'd better get the ball rolling again.
These are my go-to rubs for pork ribs & for other smoked pork (like Pulled Pork).
Kansas City Rib Rub
Ingredients:
1/2 Cup Brown Sugar (light or dark)
1/4 Cup Paprika
1 Tablespoon Ground Black Pepper
1 Tablespoon Salt
1 Tablespoon Chili Powder
3/4 Tablespoon Garlic Powder
3/4 Tablespoon Onion Powder
1 teaspoon Cayenne pepper
(I cut the Chili Powder & Cayenne pepper in half, else the ribs are too spicy for many folks)
Directions:
Mix all ingredients. Work 1/2 mixture into meat 12-24 hours before cooking. Apply remaining rub just before smoking.
************************************************** ***
Basic Pork Rub
(Great for Pulled Pork)
Ingredients:
1/4 Cup Ground Black Pepper
1/4 Cup Paprika
3 Tablespoons Granulated Sugar
2 Tablespoons Salt
2 teaspoons Dry Mustard
2 teaspoons Cayenne pepper. (I cut the Cayenne pepper in half, else some folks (wife) say it's too spicy.)
Directions:
Mix all ingredients. Work 1/2 mixture into meat 12-24 hours before cooking. Apply remaining rub just before smoking.
Refrigerator Pickled Beets
Recipe yields 1 QT of liquid/brine
Fills 3 tightly packed PINT jars
About an hour, start to finish.
Originally from whatscookingamerica.net, modified by me and I added the brand names of ingredients I use. This is not a canning recipe so it does not require canning equipment, just clean jars and some refrigerator space. Be sure to use apple cider, not white, vinegar.
You will need:
1 medium red onion, cut in wide/thick strips
6 large beets (or about 10 medium beets)
2 cups apple cider vinegar (I use Bragg organic, raw, unfiltered)
2 cups water
1 and 1/8 cup Sugar in the Raw natural cane sugar (or use 2 cups white granulated sugar)
4 garlic cloves, sliced in half
2 clean pint jars with lids
1) Wash beets with a vegetable brush and cut leaves off. Cook using preferred method until tender. I half and boil them until they are really soft, this usually takes a good 35 minutes. Another method is to oven roast, instructions online.
2) Strain and allow beets to cool enough to handle. Peel the skin off with hands or use paring knife to assist. Beet juice stains very easily so wipe splatter off kitchen appliances/counters immediately. You might also wear gloves but they don’t stain your hands for too long, if at all.
3) Prepare the brine: In a large pan, bring apple cider vinegar, water, sugar, and garlic cloves to a boil. Stir until sugar melts. Turn off heat and allow to cool while loading jars.
4) Cut peeled beets into pieces you can easily get out of your jars with a fork- any size or shape will do. Load jars with beets and raw onion. Take garlic out of brine and divide evenly into jars.
5) Pour warm brine over beets, leaving about one inch of head space between brine and rim of jar. Allow jars to cool to room temperature before adding lids and storing in refrigerator.
They are ready in 5-7 days and are safe in the fridge for at least two months. If you like vinegar, or pickled anything, these won’t last long in your house. Beets and onion excellent on their own and amazing on salads. A small cold beet salad can be made by simply tossing a few cups of beets with feta cheese and slices of either banana pepper or chopped green onion. When beets are gone, don’t toss brine immediately- instead, boil 4 or 5 eggs. Drop cool, peeled eggs in brine. Put the lid back on, store in fridge about 5 days. Amazing.
60219
Refrigerator Pickled Asparagus
Recipe yields about 3 cups of brine
Fills 1 tightly packed Quart jar (Note: picture shows 3 jars, recipe is for one.)
30 minutes, start to finish.
Originally from foodpreservation.about.com, modified by me and I added the brand names of ingredients I use. This is not a canning recipe so it does not require canning equipment, just clean jars and some refrigerator space. Be sure to use apple cider, not white, vinegar.
You will need:
1 bunch (roughly 40 spears of fresh asparagus)
2 and 1/4 cups water
3/4 cup apple cider vinegar (I use Bragg organic, raw, unfiltered)
1 and 1/2 tablespoons kosher salt
1 tablespoon Sugar in the Raw natural cane sugar
3 cloves garlic, peeled and cut in half
1 and 1/2 teaspoons Ball Mixed Pickling Spice*
1 clean quart jar with lid
(*Original recipe calls for 2 sprigs fresh dill, 1 tsp whole mustard seed, and 1/2 tsp whole black peppercorns. I tried that once, it’s great, but then I discovered Ball’s Mix. Whoa. It has these three plus: cardamom, cassia, ginger, coriander, all spice, chili pepper, cloves, and bay leaves. So good.)
1) Wash asparagus and cut/trim to fit in your selected jar. If jar tapers at all up towards the lid, cut some shorter and really pack them in the widest part of jar.
2) Remove asparagus from jar and blanch. (Drop vegetable in boiling water for 20-30 seconds. Remove with tongs and drop immediately in a bowl of ice water. Allow it to sit in water 30-45 seconds. Remove with tongs, set on a plate.)
3) Prepare brine: In a large pan, bring water, apple cider vinegar, salt, and sugar to a boil. Stir a little and remove from heat as soon as salt and sugar have dissolved.
4) Load jar with raw garlic and your chosen spice blend. Lay jar on its side and load asparagus in before standing it upright again. Pour warm brine into jar, leaving about an inch of headspace. Allow jar to cool to room temp before adding lid and storing in fridge.
These are ready in about 5 days, but they’re even better in 14 days. Stores in fridge at least 3 months before the texture starts to change. They are good alone, on salads, as a side dish with brisket or freshwater fish, and go great in a Bloody Mary.
60220
Rabbit
After field dressing and skinning, let brine in salt water for a few hours.
Separate the front half from the back half by cutting just behind the last rib. From there you can cut off the legs and you are left four legs, the shoulders, and the saddle. I think people use the shoulders for stew.
I cut along the spine to separate the saddle meat into two boneless sections that end up like small chicken breasts.
Heat oil in a pan.
While the oil is heating, dry all the cuts of meat with a paper towel and season to taste with salt and pepper.
Roast the rabbit in the oil like you would chicken.
Eat.
theGinsue
12-25-2015, 02:00
Been making this for years and it's always a holiday & potluck favorite. I got the recipe from my grandmother back in the early 80's.
Orange Tapioca Salad
Ingredients
2 small packages Vanilla Tapioca Pudding
2 2/3 cup water
1 small (0.3 oz) package Orange Gelatin (Jell-O)
1 - 11 oz can Mandarin Oranges - chunked up (keep juice)
1 - 8 oz can Crushed pineapple (must be the crushed kind, not chunked; keep juice)
1 pint Whipped Topping (Cool Whip)
Directions
Put the tapioca pudding in a pan and add water. Cook on Medium heat until thick (stirring regularly).
Remove from heat and add chunked up mandarin oranges (plus juice), pineapple (plus juice), and orange Jell-O (works better if you evenly pour the gelatin mix across the surface of the mixture versus just dumping it on top).
Stir well & ensure the Jell-O is fully blended (no chunks). Refrigerate for about 1/2 hr to help cool the mixture.
When the mixture begins to jell and has cooled significantly, fold in the whipped topping.
Refrigerate for at least 2 hours or until set.
theGinsue
02-16-2016, 00:48
And now for something completely different: (aka, Let's see who reads this thread)
Homemade Ballistics Gel
Let's face it, most of us don't have $400 or more to plop down on a chunk of ballistics gel like you see on T.V., but would love to try it out. While still not cheap, per se, you can make your own ballistics gel at home for less than $100.
What you'll need:
Stove
Refrigerator
Shoebox sized plastic food storage container(s) for your mold(s)
Pan large enough to hold your mixture which you'll later pour into your mold(s)
Kitchen sink (no, really)
Kitchen cooking thermometer
Water
Non-flavored gelatin powder
This will be messy to make AND to clean up, and you definitely don't want to get any of the mix on your stove burner or you'll never hear the end of it from your roommate(s) or significant other. Another drawback is that you'll be lucky to get two shots out of this block. If you'll be shooting it with a high-powered rifle/caliber, you'll need to use 2 or even 3 blocks of these gel blocks placed end-to-end.
Essentially, the best recipe for mixing this up is to add 1 cup of water to 1 ounce of non-flavored Knox brand (or similar) gelatin.
First, get your mold. Before you start mixing the ingredients, measure exactly how much liquid (water) your mold can hold. This will tell you how much gelatin you'll need (based on the 1 cup/1 oz recipe above). Pre-measure your gelatin.
Next, put the measured amount of COLD TAP WATER into your pot then stir in your pre-measured gelatin until all of the clumps are thoroughly stirred in. Place this pot in the refrigerator for 2 hours to allow the gelatin to "bloom".
Now, fill your sink (I told you you'd need this) with HOT TAP WATER - allowing enough space for the displacement caused by your pot - remove your pot from the refrigerator and place it into this hot water bath. This will slowly heat the gel to create a liquid. Once your gel is liquid, remove the pot from the sink and place on the stove. You need to SLOWLY HEAT the liquid on low to medium heat until the gelatin is completely melted. DO NOT allow this mix to go over 130 degrees F. Once the gelatin is completely melted, remove the pot with your mixture from the stove and carefully pour the gelatin mixture into your mold(s).
Lastly, let your gelatin set up overnight in the mold(s) and THEN place the molds in the refrigerator in the morning & leave it for AT LEAST 24 hours. DO NOT freeze the gel or let it to get too hot or you'll ruin the whole batch.
Now that all of the work is done, get out and shoot and have some fun blasting your homemade ballistics gel.
[Obligatory disclaimer/notice: While the write-up is my take on the original article, this recipe was originally printed in the Jan/Feb 2015 edition of the Rocky Mtn. Elk Foundation's Bugle magazine.]
theGinsue
05-07-2016, 21:31
Wilted Lettuce Salad
Prep 10m
Cook 10m
Ready In 20m
This wilted salad is lightly coated with a delectable warm dressing."
Ingredients
5 slices bacon
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
6 green onions with tops, thinly sliced
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.
To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.
In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.
Chorizo Olive Lasagna
Sauce
3 Nuevo Mexican chilies
3 Chipotle chilies
3 Ancho chilies
3-4cups Water to cover dried chilies
½ White onion
3 Cloves garlic, chopped
Salt to taste
1/2tsp Cumin
Place dried chilies in a pan and cover with water. Simmer on med. heat for 20-30 minutes or til chilies are soft.
Remove chilies from pan (save water) and pull off stems and seeds if desired. Add chilies, onions, garlic, cumin and salt to a blender. Add 2-3 cups of the chili water or chicken stock (if water is bitter). Add puree back to pan and simmer for 30 minutes. Add more water if needed.
http://pic100.picturetrail.com/VOL594/13497691/24146879/412691687.jpg
Filling
1lb Chorizo sausage
3 New potatoes
1½ White onion
½ Olives, sliced
Preheat oven to 350˚.
In a skillet add chorizo, onions and potatoes. Cook over med. heat til sausage is crisp. Add olives at the end.
http://pic100.picturetrail.com/VOL594/13497691/24146879/412691685.jpg
Tortillas
12-14 Corn tortillas
Canola oil
8-10oz of Monterey Cheddar mixture
Heat about ½” of oil in a skillet til it ripples. Add tortillas and cook til just chewy (not crispy).
In a 9x13 pyrex pan, 1st a layer of tortillas. Next spread some sauce, filling and cheese. Repeat. Top with sauce, olives and cheese.
Bake 20-20 minutes or until warm and bubbly. Serve hot.
http://pic100.picturetrail.com/VOL594/13497691/24146879/412691686.jpg
I am pretty sure you guys are better cooks than most of the ladies I know.[Beer]
Good bump. Anyone have a good sauerkraut recipe?
Take a green cabbage and slice or grate it. Put the shreds in a big bowl and toss it with a liberal amount of unrefined sea salt. Don't worry, if you over salt it, you can rinse some off. I just taste it when I am done. It should be nice and salty, but not way too salty. The salt will cause the water to start leaching out of the cabbage. Let it sit for a while until you start seeing the water separate. Then put all the cabbage and the liquid into a fermentation crock or a large mason jar. Weigh your cabbage down with a fermentation weight...or a really clean rock...so all the cabbage is submerged. You may have to beat it down with the handle of a wooden spoon to achieve this. Pack it in tight. If enough water doesn't come out to cover the cabbage, you can just add a little filtered water. The key is for all the solids to be submerged in the brine to protect it from bacteria. Cover with a cloth or put the lid on your crock. It needs air. I set mine on the counter or in a cupboard for up to a month, but you can start sampling it after about a week. When it tastes nice and sour, you can put it in the fridge with a regular lid. Putting it in the fridge will slow fermentation and will keep for several months. A root cellar works for this too if you have one.
I'm unlikely to put forth the effort to do this, but do you have a brine recipe for those that will?
Have you seen the pickle thread yet?
https://www.ar-15.co/threads/138693-Pickling-Veggie-Old-Fashioned-Way?highlight=pickles
I'm unlikely to put forth the effort to do this, but do you have a brine recipe for those that will?
Have you seen the pickle thread yet?
https://www.ar-15.co/threads/138693-Pickling-Veggie-Old-Fashioned-Way?highlight=pickles
Ooooooooooo. I have now. Thanks.
For brine I usually put 1-2Tablespoons of salt per quart of filtered water. Some people heat it to melt the salt. I just stir it.
You asked about Pho earlier I think. I have a long authentic Pho recipe, but it would be easier if you took the leftover carcas of your rabbit from your rabbit recipe, and put it in your crock pot covered with water. Set it on high for a day, and let it sit on warm overnight so you don't burn your house down. Next day you will have good broth for Pho or anything else.
Baked beans - take on Alton Brown's version
2 cup of navy white beans (great northern beans work well)
1 pound of bacon, chopped
1 large sweet onion
2 jalapenos chopped (optional)
1/4 cup of quality ketchup - tomato paste can be used
1/4 - 1/3 cup of dark brown sugar
1/4 cup of real maple syrup
1/4 teaspoon of cayenne pepper
1 teaspoon of fresh ground black pepper
2 teaspoons of salt
1/4 cup of spicy brown mustard
4 cups of left over water from soaking the beans – add chicken broth – water to make up the difference if you are short
Heat oven to 250 degrees F
Soak beans overnight in a plastic container - you can extend the soak period to 24 hrs. Make sure there is plenty of liquid because 4 cups of the left over bean juice will be used.
In a cast iron Dutch oven if you have it -
Fry up the bacon, onions, and peppers for about 5 mins.
If the brown sugar is lumpy and hard, I mix up ketchup, brown sugar, black pepper, salt, mustard in a bowl first add a bit of water from the 4 cups of bean water to make sure that the sugar is well dissolved.
Add the fluid to the mixture of bacon & onions for about 2 mins to make sure everything is happy.
In a ceramic bean pot (or lodge Dutch oven) I add layers of beans followed with soups of bacon / onion mix. Add remaining water from the beans making sure that the beans are well covered.
Note: you can add chicken broth versus the water from the beans if you so desire.
Put lid on container to prevent excess water loss – bake in oven for 4 -10 hrs until the beans have been cooked. To speed up cooking time I have bumped the temp from 250 degrees up to 300 after 4 hrs.
I start tasting the baked beans at the 4 hr mark to see how close to being done they are. I would expect that the bean mixture at high alt will take no less than 6 hrs if using dried navy beans.
I find that the baked beans are a bit on the wet side until the mixture can absorb the remaining water. The mixture is slightly sweet with a mild kick from the pepper.
SouthPaw
10-27-2016, 09:04
If you want a quick hearty beef breakfast, lunch or dinner, I love this one. It's a staple for when I am trying to add a few lbs.
Loco Moco
Ingredients:
1 1/2 lb Lean ground beef (you can use patties if you prefer)
2 cups white rice
3 Packets Herb Brown Gravy Mix
1/4 cup chopped onions
3 cups Water
6 Eggs
Directions1. Cook the beef and prior to loading them in your Crock-pot.
2. Add cooked beef and onions to Crock-pot; add rice, gravy mix, and water to the pot.
3. Press the rice down firmly to stop the eggs from running through; crack the eggs on topof the rice one at a time.
4. Slow cook all night or set it on high for half the night. Set a timer so the pot turns offwhen it is done.
ChadAmberg
10-28-2016, 14:01
Chicken and Dumplings
Make the Dumplings first:
1 cup flour
1 Tbs. butter
1/4 tsp. baking powder
salt to taste (I just shake some in)
about a 1/2 cup of milk
In a bowl, combine the flour, baking powder and salt.
Cut the butter into the dry ingredients with a fork, pastry blender or fingertips.
Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface.
Roll out the dumpling dough lightly till flat, maybe 3/8" thick at most. Thinner is better. Don't work the dough like bread.
Cut into inch and a half squares with a pizza cutter.
Bring 5-6 cups of chicken stock to a boil. (2+ tablespoons of the chicken Better than Bullion works great)
Add any vegetables such as finely diced carrots, etc.
Add 1 teaspoon of "chicken seasoning".
Carefully add the dumplings one at a time using a spatula.
Cook for 15-20 minutes, while watching for boil over. Reduce heat to medium when it starts to occur.
Stir often.
Add a cup and a half of cooked shredded chicken in the last 5 minutes to heat.
Good bump. Anyone have a good sauerkraut recipe?
67931
I think you will like this one Irving;
Walk into your nearest Vitamin Cottage and pick some up in the dairy aisle. I got some kimchi there and it was very good. They have tons of fresh kraut.
GilpinGuy
07-23-2017, 00:47
Awesome pulled pork recipe. My dad gave me this recipe a year or so ago and I've only made pulled pulled pork this way since. I don't use a Big Green Egg and just smoke the butt the way I usually do it.
Mojo Pulled Pork
Step 1: The Paste
The first step in making this Mojo Pulled Pork is to make a spice paste that you will use to marinate the pork butt.
Ingredients:
7-8 pound pork butt
3 Tbsp ground cumin
3 Tbsp chili powder
1/2 tsp ground allspice
1/2 tsp ground cloves
2 tsp ground coriander
1/2 tsp salt
1 Tbsp dark brown sugar
2 Tbsp crushed garlic
1 tsp Cholula Chipotle hot sauce (the small bottle to the left of the olive oil)
4-5 Tbsp olive oil
Directions:
1. Prepare the paste by combining all the ingredients, adding enough oil to make a thick paste.
2. Save 2 Tbsp of the paste for making the sauce later.
3. Rinse the pork butt and pat dry. Place the pork butt on a platter, fat side down. Apply all of the paste to the top and sides of the pork butt.
4. Cover the pork butt with plastic wrap. This will allow you to push the paste around to get even coverage, and it will make sure the paste is kept in contact with the pork.
5. Refrigerate the pork butt for at least 4 hours.
Step 2: Smoking The Butt
Once the pork butt has marinated in the paste for a good long while, it's time to smoke the pork butt. This is done just like any other low and slow pork butt smoking you have ever done. We smoked our butt at 230 degrees for about 15 hours to a final temperature of 200 degrees. We happened to use four fist-sized chunks of maple for this particular pork butt, but use whatever wood strikes your fancy.
The set up we used in the photo below was a large Big Green Egg ceramic cooker, a plate setter inverted on the fire ring, a drip pan sitting on the plate setter, a grid on the plate setter, and finally the pork butt goes on the grid.
When the pork butt is done smoking, you don't really need to do any wrapping in foil or resting. We just took the pork butt out of the cooker and pulled it. You are going to drench it in Mojo sauce (the next section) so you don't really need to worry about juices redistributing or anything like that. (You should prepare the sauce during the last 2 hours or so of smoking the pork butt so that the sauce is ready when you are ready to pull the butt.)
Step 3: The Mojo Sauce
Like we said before, you should make the sauce a couple of hours before the pork butt is done cooking. It will take some time to assemble and reduce.
Ingredients:
2 cups orange juice
1/2 cup lime juice (about 6 limes)
1/2 cup lemon juice (about 3 large lemons)
1/3 cup dark brown sugar
1/3 cup beer
1/3 cup Pyrat Pistol rum
1/2 cup Pinot Noir red wine vinegar
1 Tbsp crushed garlic
5 bay leaves
1 tsp cracked black pepper
1 packet Goya Sazon con culantro y achiote (see the photo of ingredients)
20-30 whole garlic cloves, peeled
2 Tbsp of the reserved paste from step 1
Directions:
1. Add all the ingredients to a medium sized sauce pan.
2. Bring to a boil and let simmer, stirring often. Allow the sauce to reduce by half. The sauce should begin to feel a bit thicker than it started at this point.
3. Pull the pork and place it in a aluminum or glass baking dish large enough to hold it all. Make sure you get all of the bark broken up and mixed in with the pork.
4. Pour the reduced sauce over the pork. Stir it into the pork to make sure all the pork gets coated.
5. Allow to rest for an hour or so.
GilpinGuy
09-17-2017, 00:52
Cool idea for Halloween.
https://www.youtube.com/watch?v=UNDdTzqHXR4
OtterbatHellcat
09-17-2017, 06:38
Nice.
Necro Post!! [microwave][zombie1]
I've been on a pimento cheese kick lately.
Pimento Cheese
Ingredients
12oz pimentos peppers
4 oz. cream cheese
1/2 cup mayonnaise, preferably Duke's
1/2 tsp. hot sauce
1/2 tsp. kosher salt
1/8 tsp. cayenne pepper
1/8 tsp. freshly ground pepper
1/8 tsp. smoked paprika
1/4 cup pickles chopped, plus 1/2 cup of the brine, optional
1 lb. sharp cheddar cheese, grated
Prep
Put the cream cheese in a medium bowl and beat it with a spoon until softened.
Add the mayonnaise and mix.
Add the hot sauce, salt, cayenne pepper, white pepper, and smoked paprika and stir.
Add the pickles, brine, and cheddar cheese and stir.
Add the diced pimentos and stir.
I like grilled pimento cheese samaches. [Dinner]
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