|
Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
Coney Island Hot Dog Sauce!!!I found this recipe in the newspaper. This is reportedly "THE" original recipe for REAL Coney Island Sauce.
Les Fuller of Niles, Illinois, is a food scientist involved in product development who worked at one time for Wolf Brand Chili Company, owned by Quaker Oats Company. He has applied scientific methods and the know-how of years of eating Coney Islands to break the secret of the Coney Island Sauce topping on hot dogs.
LES FULLER'S CONEY ISLAND SAUCE
¼ Cup Olive oil ¾ lb. Ground beef (70% lean) 1 8 oz. can of tomato sauce 4 Dried chile pods, finely ground 3 Large cloves of garlic, mashed 1½ tsp. Sugar ½ tsp. Turmeric ½ tsp. Oregano ½ tsp. Cumin ½ tsp. Paprika 1½ tsp. Cornstarch ¼ Cup Water
1) Heat oil in skillet. Fry beef for 3 minutes, breaking it up well. 2) Add remaining ingredients except the cornstarch & water. 3) Cover and simmer for 20 minutes, stirring frequently to prevent sticking or burning. 4) Add just enough water, if necessary, to keep the mixture "flow-able". 5) Mix cornstarch thoroughly with the water. Add the meat mixture. 6) Mix the mixture and simmer, stirring, for about 10 minutes until desired thickness is achieved. Serve over hot dogs with minced onion & mustard.
AUTHOR'S NOTE: Most recipes that claim to duplicate genuine Coney Island Sauce call for cinnamon, cloves, allspice, etc. With turmeric, Fuller is right on the mark for that elusive flavor secret. real deal
Ingredients 1‐1/4 lb 80/20 ground chuck 5 Koegel Viennas 1 Tbs shortening or lard 1 Tbs unsalted butter 1 tsp minced garlic 1 Tbs prepared yellow mustard 6 oz tomato sauce 6 oz water 3 Tbs mild chili powder Kosher salt and ground pepper Equipment 1 12ʺ skillet 1 colander 1 meat grinder 1 8ʺ x 8ʺ glass dish 1 2‐quart sauce pan Lid for 2‐quart sauce pan Brown the ground chuck in the skillet till itʹs nice and tender. Dump it into the colander and let it drain. Push on the browned meat in the colander with the back of a spoon until most the grease is out, and then dump the meat into the sauce pan. Install discs onto the front of the meat grinder for a fairly small grind and grind the hot dogs into the glass dish. After digging the rest of the ground hot dogs out of the inside of the grinder, add the ground hot dogs to the browned meat. With the exception of the chili powder and the salt and pepper, add the remaining ingredients to the sauce pan and mix it all as completely as possibly. Start heat‐ ing the sauce on the stove over medium heat. When it comes to a simmer, cover the saucepan, set the burner for low heat, and let the sauce simmer for 20 minutes, stirring occasionally to prevent scorching. Add the chili powder to the sauce and stir it in well. Check the flavor of the sauce and add the salt and pepper to taste. Cover the sauce again and let it simmer another 10 minutes to let the flavor develop before serving on grilled Koegel Viennas in natural casings on decent (not wimpy) steamed buns, all topped with a squiggle of a rich yellow prepared mustard and some chopped onion … or on nacho chips with cheese and jalapeños
Proud to be a true Sandlapper!!
Go Nats!!!!
|
|
|
|
Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
Jumbo Lump Crab Cakes!!!Sean those look great!..not to step on your toes here's my recipe for crab cakes I posted a few years back Jumbo Lump Crab Cakes...I have been making these for quite a few years now and they seem to be a big hit. Ingredients 16 oz. lump crab meat 2 eggs beaten 1/4 red bell pepper finely diced 1/4 small sweet onion(vadalias are best when in season)finely diced 4 tbs mayonnaise 1 1/2 tbs Old Bay seasoning 1/4-1/2 tsp hot cayenne pepper 1 1/2 tsp dry yellow mustard 1 tsp garlic powder 2 tbs chopped fresh cilantro Fresh ground black pepper to taste 1 pinch of sugar 2/3 cup crushed corn flake crumbs(these can be purchase in a box already to use (This is the ingredient that really sets these crab cakes apart from others ) extra virgin olive oil 2 tbs butter Mix all ingrediants together except the lump crab meat. After everything is mixed GENTLY incoropate the crab meat.You want everything mixed but don't want the crab meat broken up. now form into cakes cover with wax paper or I use freeze paper (the coated side)refrigerate the cakes for an hour or two or longer if you want to pre prepare them. Next coat a pan with olive oil and 2 tbs butter heat and when hot add the cakes. Fry till brown and flip and repeat till golden brown on other side. remove from pan on to plate with paper towel to drain excess oil and then plate for eating. I make a quick remolade with french dressing,honey, apricot preseve and 2 tbs mayo. I tend to just see what I have on hand and get creative.
Proud to be a true Sandlapper!!
Go Nats!!!!
|
|
|
|
Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
Shrimp & Grits!!Sam's recipe I found turned out pretty damn good, if I DO say so myself. Cooked the grits up to about 17 min, and added in two dozen 41/50 shrimp, peeled, deveined. Sauteed bell pepper, jalapeno, onion and a bit of tasso ham, and added that towards the end. Beat in about a third cup of cream, and topped the bowl with fresh scallions. Oh MY!
Proud to be a true Sandlapper!!
Go Nats!!!!
|
|
|
|
Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
Shrimp & Bacon Curry!!!Here's a really good one: Shrimp & Bacon Curry 5 strips bacon 1 medium onion chopped 1 lb. shrimp cut up 1/2 red bell pepper 2 cloves garlic 1-2 cups chicken broth as needed for desired consistency 1 teaspoon curry (add more) 4-5 leaves fresh basil 1 tablespoon flour Brown bacon as dark as possible without burning. Add onion & saute briefly. Add red bell pepper. Add flour & blend. Add broth, add curry, add basil, reduce heat. After 5-10 mins. when above is all blended nicely, add shrimp. Simmer Serve over your choice of rice. I like basmati or jasmine. Lately, I'm almost always doubling this recipe because it goes so fast. You should end up with something that looks like this:
Proud to be a true Sandlapper!!
Go Nats!!!!
|
|
|
|
Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
Spaghetti is all about the sauce Hence the reason for large batches when I make it,it's then frozen in smaller containers and defrosted as needed. Also nice is a vodka sauce but I prefer that over penne or gnocchi but spaghetti will work Olive oil small onion garlic cloves 2 cans(28oz) crushed tomatoes crushed red pepper flakes 3/4 cup vodka 3/4 heavy cream(or half and half) Grated parmesan cheese heat enough EVOO to coat a large frying pan saute diced onion and dice garlic cloves along with the red pepper flakes Add the crushed tomatoes and let come to a slow boil Now lower the heat and add the vodka you can also season with salt,pepper,garlic powder, a dash of sugar and some basil(fresh is bonus) Let simmer approximately 10-12 minutes Now add the cream and stir in and lower heat. Your spaghetti should have been boiling and be al dente Grandma used to take a piece throw it at the wall and when it stuck it was cooked. I'd say jut taste it Drain pasta and I like to put a scoop of the sauce right in this the pasta and stir then add more over the top Add the parmesan cheese and you are ready to mangia Here is gnocchi with homemade vodka sauce
Proud to be a true Sandlapper!!
Go Nats!!!!
|
|
|
|
Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
Peppered Tenderloin!!Wifey bought a beef tenderloin on sale this weekend. We slice them into steaks and vacuum seal individual meals. But that little tail end is always too thin to reasonably cut into steaks so I cut it off and smoked it. First I put it in a ziplock with some Worcestershire and red wine. Then I made up a rub and gave it a rubdown. Here is the rub, use one tablespoon of each: Black Pepper Kosher Salt Paprika Garlic Powder Onion Powder Lemon Pepper Beau Monde Tony Chachere's Creole seasoning Dark Brown Sugar Rub-a-dub-dub... Then sprinkled with minced garlic Then I put it back in the ziplock and into the refrigerator for an overnight rest. I kept the smoker temp at about 220°. I wanted right between medium and well done. I prefer medium, wifey prefers well done. So I kept the temperature kind of low and 4 hours later I hit an internal temperature of 155°. I took it off and let it rest for 10-15 minutes and sliced it up. The color was perfect! Very slight pink. I'd prefer medium but this was just fine. It was very moist and fork cutting tender. The rub had a very thin layer of intense flavor that enhanced the meat without overpowering or masking the beef flavor. I thought it was just great. I made parmesan roasted potatoes to go with it. Those always makes Mrs Snubbie happy! Overall I thought it was superb. A successful smoke! Dang. Looking at that last photo makes me want to go to the fridge and clean up the (meager) leftovers!
Proud to be a true Sandlapper!!
Go Nats!!!!
|
|
|
|
Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
Mac & Cheese!!!! 5 cheese Mac and cheese 2 cups White Sharp Cheddar 1 cup Longhorn or Mild Cheddar 1.5 cups Mozzarella 1 cup Provolone (smoked has more flavor) 1 cup Parmesean 1 stick butter or margarine 1 cup Romano, Asiago, or salty cheese of preference 1 pint light cream or milk 1 pound box of elbow macaroni 1 tsp salt 4-6 eggs (for large 6, for jumbo 4) Cooking Instructions Preheat oven to 350 degrees. Boil a large pot about 3/4 full of water. Add a healthy pinch of salt to the water. Pour entire box of pasta in water and stir. Boil pasta for about 7-9 minutes or until it's "al dente" or has a bite. While your pasta cooks, in a large bowl, mix all of the cheeses together. With your hands, blend the cheeses so the color looks even. From this mixture remove about a cup of the cheese blend and set aside for later. To the cheese mixture, add your eggs, salt, and light cream. Melt the stick of butter in microwave and add to mixture. Stir this wet cheese mixture until it has the consistency of a wet oatmeal. Usually takes about 2-4 minutes. Drain pasta and pour half of the cooked pasta into the wet cheese blend. Stir in contents thoroughly, then repeat with second half. In a 9"x13" pan ( or one near that size), grease/butter the entire pan very well. This prevents the mixture from sticking and creates great color. Pour the entire mixture from the bowl into your greased pan and spread it evenly. Finally, take that cup of the dry cheese blend and sprinkle that evenly across the top of the mixture. Place the dish in the oven and bake on the top rack. Bake for 35-40 minutes. Remove when bubbly and golden on top. Allow to cool for 5- minutes, serve and enjoy!
Proud to be a true Sandlapper!!
Go Nats!!!!
|
|
|
|
Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
Italian Beef!!!Must people from the midwest can appreciate Italian Beef (insert dick joke here) or combos (Italian beef and Italian sausage and yes you can throw another dick joke on top of the other one) Problem is when you leave the midwest, nobody knows WTF you are talking about. So here is how you make your own: 1 big ass pot roast/chuck roast. Package of italian sausage. 2-4 packages of zesty italian dressing seasoning. Salt and pepper roast to taste. Place in crock pot. Fill water to just below the top edge of roast. Turn on to low. Leave for 4-5 hours. Open crock pot. Add package of italian sausages, as well as italian dressing packets. Put lid back on. Leave for another 4- 5 hours. Take two forks and shred while inside the crock pot around the 8-9 hour mark. Will look like this. Sautee some green peppers and onions. Put your beef and sausages on buns. Add peppers. Add cheese. Throw in oven @ 350 to lightly toast and melt cheese. Serve with potato chips. You'll want to FY when you're done eating. They're that good. Travis
Proud to be a true Sandlapper!!
Go Nats!!!!
|
|
|
|
Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
DESSERT!!This is my favorite dessert
Sour cream apple crumble pie
Ingredients
Crust 1 Pillsbury refrigerated pie crust (from 15-oz. box)if you are good at making scratch crust do it(I'm not and this is easier), softened as directed on box Filling 1 1/4 cups sour cream 3/4 cup granulated sugar 1/4 cup all-purpose flour 1/4 teaspoon salt 2 teaspoons vanilla 1 egg 6 cups 1/4-inch slices peeled granny smith apples Topping 1/2 cup all-purpose flour 1/2 cup chopped walnuts 1/4 cup granulated sugar 1/4 cup packed light brown sugar 1/2 teaspoon ground cinnamon Dash salt 3 tablespoons cold butter or margarine
Directions
Heat oven to 400 degrees F. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat sour cream, granulated sugar, flour, salt, vanilla and egg with wire whisk until well blended; stir in apples. Pour into crust-lined pie plate. Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 30 minutes longer. Meanwhile, in medium bowl, mix all topping ingredients except butter. With fork, cut in butter until mixture looks like coarse crumbs; refrigerate until ready to use. Sprinkle topping over pie. Bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, about 2 hours. Cover and refrigerate any remaining pie. If you want to go more traditional italian this is excellent!
Tiramisu
6 egg yolks 3/4 cup white sugar 2/3 cup milk 1 1/4 cups heavy cream 1/2 teaspoon vanilla extract 1 pound mascarpone cheese 1/4 cup strong brewed coffee or expresso, room temperature 2 to 3 tablespoons rum 2 (3 ounce) packages ladyfinger cookies 1 tablespoon unsweetened cocoa powder
Directions In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set. Pineapple Upside Down Cake!!!I had not made one of these in ages. Dusted off my old recipe, and whipped one up today. Still an excellent cake, with the crusty sugar/pecan/pineapple topping, and the soft sponge cake. I always make the cake in a Cast Iron skillet. Today, it was in a 100+ year old Griswald. Pineapple Upside Down Cake Preheat over to 350F 1/3 cup Butter 1/2 cup, packed Dark Brown Sugar Tablespoon Bourbon sliced pineapple half cup chopped pecans 1 cup flour 1 teaspoon baking powder dash salt 2 Large Eggs 2/3 cup sugar 1/4 cup pineapple juice Melt the butter in a 9 inch Cast Iron skillet. Add the Dark Brown Sugar, and mix well. Over low heat, bring to a bubbling boil, and continue to mix well. Add the Bo urbon, and mix in. Set pan aside. Place the pineapple slices into the pan, as many as will fit. Sprinkle the chopped Pecans all over the Pineapple and syrup. Sift the flour, with the baking powder and salt, three times. Break the eggs into a mixing bowl, and beat on medium speed until they thicken. Gradually add the sugar, beating until the mixture is thick and frothy. In thirds, add the dry ingredients into the beaten egg. Fold in with a spatula or spoon, do not use the the mixer. Alternate adding the dry ingredients with the Pineapple juice. Beginning and ending with the dry mixture. Spoon the batter over the Pineapple slices. Gently smooth the batter. Place the skillet into the over, and bake for 25 minutes. Check for doneness. When finished, remove from the oven, and rest on a cake rack for 10 minutes. Place a plate over the skillet, and invert. The cake will drop out. Best eaten when still warm.
Proud to be a true Sandlapper!!
Go Nats!!!!
|
|
|
|
Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
Venison Mongolian BeefHad some sirloin tips of venison out for dinner tonight,was gonna do a stir fry and found this recipe,a knock off on PF Changs Mongolian beef It was quick,easy and so delicious!
Ingredients: Vegetable oil 1 tsp. fresh ginger, minced 2 tbsp. garlic, minced 1 cup low sodium soy sauce 1 cup water 1⅓ cup dark brown sugar 2 pounds flank steak, sliced ½ cup cornstarch Green onions, sliced Instructions: 1. In a small saucepot, over medium heat, add 2 tsp. of vegetable oil and sauté ginger and garlic until fragrant, about 2 minutes. Add the soy sauce, water, and brown sugar and stir to combine. Bring mixture to a boil and let boil for 3 minutes, then remove from heat and set aside. 2. In a large bowl, toss sliced flank steak with cornstarch, shaking off the excess. Place in fridge for 10 minutes to allow coating to stick better on the beef. 3. After 10 minutes, in a heavy bottom saucepan, over medium high heat, add ½ cup of vegetable oil and add the beef to the pan, in batches, to sear the outside on all sides, but barely cooked in the middle. Remove and let drain on paper towels as you finish up the rest of the beef. Pour out any excess oil in the saucepan. 4. Place the saucepan back on the burner, but on medium heat, and pour in the sauce from earlier. It should come to a boil immediately. Add in the steak and coat with the sauce. Continue cooking beef and sauce at a boil for 2 minutes, stirring constantly. The sauce will thicken gradually. Add in the scallions. 5. Serve hot over white or brown rice. 6. Place leftovers in an airtight container in the refrigerator
You can half the recipe if you only use 1 lb of meat
Ahhhh there was no leftovers!
Proud to be a true Sandlapper!!
Go Nats!!!!
|
|
|
|
Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
Squash Cassarole and Parmesan Romano Crusted Cod FiletsI have made the squash casserole many times, so I usually just wing it. The original recipe came from my GF several years ago as Broccoli Casserole, using chopped frozen broccoli. Very simple to make, and I thought it was really tasty. I really like yellow squash and zucchini, so figured "Why Not". You can easily scale the size up for a larger crowd. Here's how I made this last one: Squash Casserole Ingredients 2 medium yellow squash chopped 1 medium zuchini chopped 1/2 large onion chopped 1/4 red bell pepper chopped fresh parsley 4-6 ozs cheddar cheese (depending how cheesy you want it) 2 eggs 1 cup Hellman's Real Mayonnaise salt & pepper small pinch of crushed red pepper flakes (and/or 1/2 tsp sambal) Directions Bake at 350 for 1 hr in covered dish (I use Corningware) sprinkle smoked or sweet paprika on top (whichever you like) Turn oven down to 275 and bake for another 20 mins with lid off Voila. Because you're using fresh and not frozen vegetables, you'll need to drain the water off at the 1 hour mark, then a bit more after finishing with lid off. You can leave the crushed red pepper flakes and/or sambal out completely, if you want. I just like a little kick. Sometimes I use pepper jelly. As for the cheese, I sometimes do a mix. I've used everything from Havarti to Asiago, with cheddar. --------------- Parmesan Romano Crusted Cod Filets Ingredients 1 lb cod filet 1/2 cup flour 1/2 cup milk 1 egg Extra Virgin Olive Oil 4-6 tbsp shredded Parmesan Romano shredded cheese fresh parsley 1 clove chopped garlic red pepper sauce salt & pepper Directions pour flour onto a dinner plate pour 1/2 cup milk and 1 egg into bowl sprinkle salt & pepper into milk and egg wash sprinkle Parmesan Romano cheese onto another plate roll cod filets in flour dip filets in milk and egg wash roll filets in Parmesan Romano place cod filets in baking dish(es) pre-greased with EVOO add 1 clove chopped garlic sprinkle a bit more Parmesan on top of fish Directions Bake at 350 for 20 mins or until fish flakes with a fork. Pull from oven and sprinkle fresh chopped parsley over top of fish, drizzle with EVOO, hit with 1 or 2 grinds of fresh black pepper, and drizzle with a dollup here and there of red pepper sauce. Put back in oven for 5 minutes. Serve with lemon wedges. Voila. Red Pepper Sauce 1 or 2 red bell peppers roasted in the oven for about 40-45 mins 1 clove garlic 2-4 tbsp EVOO depending on consistency and texture you want salt & pepper white wine fresh squeezed lemon juice cilantro and/or parsley Pulse in blender to your desired consistency I usually make the red pepper sauce ahead of time and keep it around. It may or may not get a kick of some kind of heat, depending on if I'm feeling it that day. Enjoy.
Proud to be a true Sandlapper!!
Go Nats!!!!
|
|
|
|
Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
Made a batch this morning. Too lazy to put up a pictorial, but the stuff is damn good. I do like cold soups on a day like this. 90+F, and very humid. Avocado and Leek Soup
Three or four ripe Avocados, peeled, cut into slices One Leek. Thinly slice the white portion, and some of the more tender green Two tablespoons butter 1/2 cup Heavy Cream One quart Chicken stock Kosher Salt, fresh ground Black Pepper Penzey's Medium Chili powder
In a heavy pot, brown the sliced Leek in the butter. Place in Food processor, along with 1/4 cup of the Chicken Stock, and puree Add the Avocado slices and another 1/4 cup stock. Puree Transfer back to the heavy pot, add the rest of the stock, and bring to a slow boil. Check the seasoning, add in the Heavy Cream, return to a boil. Stir well, and remove from the heat. Cool on top of stove for 10 min, then transfer to a glass or metal bowl, and place in the refrigerator until chilled.
Serve, garnished with an Avocado slice, Lump Crab Meat, Cold Boiled Shrimp, or a mixture of fresh Parsley and Scallions. Top with Sour Cream, or Creme Fraiche.
Proud to be a true Sandlapper!!
Go Nats!!!!
|
|
|
|
Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
With the hot weather upon us, it's time for some delicious cold soup. I make several different ones, but the timeless Leek and Potato is about my favorite. I had a dental implant done this week, and for a few days, have to eat only smooth, cool foods. I made a bucket of Vichyoisse. For some reason, this soup always turns out best, if made by hand, not with a blender. Vichyssoise Potato and Leek Soup
Sam Guy
4 leeks (all the white parts, just a little of the more tender green part) One Vidalia onion, sliced very thin Half stick unsalted butter About three large potatoes, sliced thin with the mandolin Quart of defatted chicken stock, or vegetable stock Salt and white pepper to taste Several grates of fresh Nutmeg Three cups milk Two cups heavy cream
Method: In a stock pot, brown the leeks and onions in the butter. Add the potatoes, stock and seasonings. Bring to a boil, and cook 30 min. Using a hand blender or a sieve, puree the soup. (Use a blender or food processor if necessary) Add the milk and half the cream. Bring back to a boil. Remove from the stove, And put through the sieve again. The soup should be very smooth. Chill. Before serving, add the remaining cream, and mix well.
Serve, and garnish with chopped scallions or parsley.
Proud to be a true Sandlapper!!
Go Nats!!!!
|
|
|
|
Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
Canning Dill Pickles!!This will make 2 quarts
Ingredients • 4-6 medium cucumbers, or 8-10 small pickling cucumbers • 4 cups water • 2 cups white vinegar • 8-12 cloves of garlic • 6 tablespoons of pickling/canning salt or non-iodized kosher salt • A few sprigs of fresh dill, or substitute with 2 tablespoons of dill seed • 1 teaspoon coriander seed • 1 teaspoon celery seed • 1 teaspoon mustard seed • 1 teaspoon black peppercorns • 2 Hungarian hot wax peppers
Directions
Start by bringing the water to a simmer in a saucepan. While the water is heating, peel the garlic. For a subtle garlic flavor, use 8 cloves (4 in each jar). Use more for a stronger garlic flavor. Leave the cloves whole. Once the water is up to a simmer you can add the garlic and cook for about five minutes. While the garlic is cooking, prepare your cucumbers by slicing into quarters lengthwise for spears, or cut thin chips. After the garlic has cooked for five minutes, add the vinegar and salt and bring to a boil until the salt is dissolved and then remove from the heat.
In two one-quart canning jars (wide-mouth jars work best for this) add the fresh sprigs of dill and remove the garlic from the pan and distribute equally in both jars. Then divide the remaining spices between the two jars. If you want a touch of heat, add one Hungarian hot pepper, halved lengthwise, to each jar. Next, take the cucumbers and pack them tightly into each jar. Bring the brine back up to a boil and pour immediately into both jars, filling very close to the very top so that the cucumbers are completely covered.
Let cool to room temp and then refrigerate overnight. They are really good after sitting overnight, but amazing after another day or two.
Proud to be a true Sandlapper!!
Go Nats!!!!
|
|
|
|
Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
Proud to be a true Sandlapper!!
Go Nats!!!!
|
|
|
|
Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
Sam's Crab Cakes!!!Neighbor traded me some lump crab meat, for teaching his wife how to make these. I always bring these to our neighborhood cook outs, and he felt it was a skill she needed to learn. Held cooking class after she got off work today. Killed a bottle of chilled Chardonnay during class. Cooked them in an old LeCreuset cast iron skillet. Nothing works as well as cast iron for crab cakes. Made dinner out of my share. Finished off the rest of the cold Avocado and Leek soup, and some redskin 'tater salad as well. <burp> The recipe is one that I developed, and used for many years in my restaurants. I have not tasted a better one. Redolent with rich crab inside, crispy, crusty on the outside. Crab Cakes
One beaten egg 1/4 cup Hellmann's Mayo Several tablespoons of chopped scallion/ parsley mix Dash of Salt, 1/4 tsp white pepper 16 ounces of Lump Crab meat
1/2 cup bread crumbs. (A Hot Dog roll in the food processor works great for the crumbs). Add in 5 or 6 Ritz crackers when you make the crumbs. I like a bit of Tony Chachere's seasoning in the bread mix.
In a bowl, mix the first 4 ingredients, then add in the crab meat. Mix in the crumbs, until you get a mixture that will hold together when you make a patty. Add a little more Mayo if needed to keep the cakes together. Do not add much more though.
Form patties in your hands. Have some of the crumbs on a plate. Briefly lay them in some of the crumbs, and sauté in a mix of butter and olive oil. Brown on one side, then turn and brown on the other side.
Proud to be a true Sandlapper!!
Go Nats!!!!
|
|
|
|
Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
Mikes Grilled Duck BreastLook guys, there's no secret to it. Hoop and I learned this simple but delicious method from Chris Capell the owner of Dizzy Pig rubs when we were at his competition school. Chris served the sliced breasts as appetizers and everyone inhaled them. This is honestly in my top five of best things I've had to eat. Fire up your grill and preheat for a hot fire, at least 450F. A charcoal fire is best. Wash the breasts in cold water and pat dry. With sharp knife, score the skin through, just to the fat layer, in a crosshatch pattern. Flip over (skin down) and apply a generous layer of Tsunami Spin rub. Other rubs will work, but Tsunami Spin is a perfect match, and really makes this dish special. After the rub has set up (5 or 10 minutes) flip over so the skin is up, and shake a lighter even layer of Tsunami Spin. When grill is hot, put duck breast on skin down on a clean grate. This is the tricky part. You have to keep a close eye on it as the fat can quickly catch fire and scorch your breast. I watch through the top vent of my cooker, and when I get a flare up I close the vents until the flame goes out. In less than 5 minutes (if your fire is hot enough) you should have developed a nice brown crust with a little bit of char. It makes sense to cook in small batches, 1 or 2 at a time, to reduce flare ups from fat. Flip over skin up once you get the brown color you want. Take it as far as you can on the skin side to render out as much fat as possible (watch for flames!) without charring it black. Go a few more minutes on the second side, being careful not to overcook. Good duck breast is best served rare to medium rare...we pull it off at 130-135F internal temp, and usually get a carryover to 140F during the rest. The hotter you cook, the more the internal temperature will rise after removing from heat. Let duck breast rest on a cutting board for five minutes. Slice with a very sharp knife against the grain so each slice has a piece of skin and fat (yummy fat). Recipe and photo credit Chris Capell, Dizzy Pig Mike Mooners!!Let them sit out for an hour or so to get to room temp. S&P on both sides.
Small(tsp) amount of oil/bacon fat in a skillet on med heat. Put the duck breast in skin down and cook for maybe 8-10 minutes. You're going for a nicely browned and crisp skin. drain the fat if they start to drown. Skin won't crisp if they're floating.
Flip and cook another 5 minutes. Let rest. Should be medium or so.
For herbs, I'd do fresh sage or thyme in the skillet with the breast.
While the breast are resting, you could do a killer pan sauce with the herbs in there.
Proud to be a true Sandlapper!!
Go Nats!!!!
|
|
|
|
Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
Apple Pies!!
Sour cream apple crumble pie
Ingredients
Crust 1 Pillsbury refrigerated pie crust (from 15-oz. box)if you are good at making scratch crust do it(I'm not and this is easier), softened as directed on box Filling 1 1/4 cups sour cream 3/4 cup granulated sugar 1/4 cup all-purpose flour 1/4 teaspoon salt 2 teaspoons vanilla 1 egg 6 cups 1/4-inch slices peeled granny smith apples Topping 1/2 cup all-purpose flour 1/2 cup chopped walnuts 1/4 cup granulated sugar 1/4 cup packed light brown sugar 1/2 teaspoon ground cinnamon Dash salt 3 tablespoons cold butter or margarine
Directions
Heat oven to 400 degrees F. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat sour cream, granulated sugar, flour, salt, vanilla and egg with wire whisk until well blended; stir in apples. Pour into crust-lined pie plate. Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 30 minutes longer. Meanwhile, in medium bowl, mix all topping ingredients except butter. With fork, cut in butter until mixture looks like coarse crumbs; refrigerate until ready to use. Sprinkle topping over pie. Bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, about 2 hours. Cover and refrigerate any remaining pie.
Ingredients (adding pecans is good too) PIE CRUST 2 1/2 cups unbleached all-purpose flour , plus extra for dusting 1 teaspoon table salt 2 tablespoons granulated sugar 12 tablespoons unsalted butter , chilled, cut into 1/4-inch pieces 8 tablespoons vegetable shortening (chilled) 6-8 tablespoons ice water APPLE FILLING 2 pounds Granny Smith apples (4 medium) 2 pounds McIntosh apples (4 medium) 3/4 cup granulated sugar 1 1/2 tablespoons lemon juice 1 teaspoon lemon zest from 1 medium lemon 1/4 teaspoon table salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 1 egg white, beaten lightly 1 tablespoon granulated sugar, for topping Save a shopping List Directions
1 Pulse flour, salt, and sugar in a food processor workbowl fitted with the steel blade. Add butter and pulse to mix in five 1-second bursts. Add shortening and continue pulsing until flour is pale yellow and resembles coarse cornmeal, four or five more 1-second pulses. Turn mixture into medium bowl. (To do this by hand, freeze the butter and shortening, grate it into the flour using the large holes of a box grater, and rub the flour-coated pieces between your fingers for a minute until the flour turns pale yellow and coarse.) 2 Sprinkle 6 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 2 tablespoons more ice water if dough will not hold together. Squeeze dough gently until cohesive and divide into two equal balls. Flatten each into a 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes, or up to 2 days, before rolling. 3 Remove dough from refrigerator. If stiff and very cold, let stand until dough is cool but malleable. Adjust oven rack to center position and heat oven to 425 degrees. 4 Roll one dough disk on a lightly floured surface into a 12-inch circle. Fold dough in quarters, then place dough point in center of 9-inch Pyrex regular or deep dish pie pan. Unfold dough. 5 Gently press dough into sides of pan leaving portion that overhangs lip of pie plate in place. Refrigerate while preparing fruit. 6 Peel, core, and cut apples into 1/2-to-3/4-inch slices and toss with 3/4 cup sugar and lemon juice and zest through allspice. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center. Roll out other dough round and place over filling. Trim top and bottom edges to 1/2 inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits at right angles on dough top. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar, (omit if freezing unbaked pie, see below). 7 Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375 degrees; continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longer. Transfer pie to wire rack; cool to almost room temperature, at least 4 hours. 8 Do-Ahead: Freeze the unbaked pie for two to three hours, then cover it with a double layer of plastic wrap, and return it to the freezer for no more than two weeks. To bake, remove the pie from the freezer, brush it with the egg wash, sprinkle with sugar, and place directly into a preheated 425 degree oven. After baking it for the usual fifty-five minutes, reduce the oven to 325 degrees, cover the pie with foil so as not to overcook the crust, and bake for an additional twenty to twenty-five minutes.
Proud to be a true Sandlapper!!
Go Nats!!!!
|
|
|
|
Joined: Dec 2007
Posts: 25,091
Campfire Ranger
|
Campfire Ranger
Joined: Dec 2007
Posts: 25,091 |
Nice work BYC!
About time this thread got some love!
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
|
|
|
|
Joined: Dec 2007
Posts: 25,091
Campfire Ranger
|
Campfire Ranger
Joined: Dec 2007
Posts: 25,091 |
Brother Barts Chili!
Here we go...This is simple.... 1.5lb Chuck roast 32oz beef stock or broth....Broth is saltier... 4Tbsp Chili Powder 1Tbsp Garlic Powder 1Tbsp Onion Powder 1Tbsp Oregano 1Tsp black pepper 1 packet of Sazon Goya,Con Azafran(You can find this in most supermarkets) 1Tsp Cumin 1 medium onion,diced 1 8 oz.can tomato sauce 1 can Rotel Tomatoes,(Diced tomatoes with green chiles).
Method.... In a heavy soup pot or dutch oven... Cut the Chuck roast into quarter inch cubes(this is important). Cook until grey,not brown...Drain the meat and discard the grease and liquid. Set meat aside... Cook diced onions with corn oil until soft. Add beef stock. Add Sazon packet. Add tomato sauce. Add Rotel. Cook until boiling. Taste for salt....Add salt while simmering until it's right... At this point the mix should be orange..... All Tbsp & Tsp should be heaping... Add meat. Add all dry ingredients EXCEPT Cumin..... You might need to add water if it's too thick... Simmer for an hour,covered,stirring every 10 minutes and taste it for salt... Add cumin and simmer for 15 minutes... Turn off the heat and let it set for a little bit.... Serve with sharp cheddar cheese and a dollop of sour cream...
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
|
|
|
|
563 members (10gaugemag, 1lesfox, 11point, 007FJ, 12344mag, 160user, 55 invisible),
2,911
guests, and
1,244
robots. |
Key:
Admin,
Global Mod,
Mod
|
|
Forums81
Topics1,191,357
Posts18,468,926
Members73,931
|
Most Online11,491 Jul 7th, 2023
|
|
|
|