Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Easy, Quick and GOOD

When the ole lady did alot of cooking, I used to make fun of some of her "recipes". These are easy and very good, and certainly no tougher to do than frying up a venison steak in butter.
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<br>PEPSI HAM - Put ham slices in skillet, cover with Pepsi, cook until the ham is dried up.
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<br>KETCHUP/MUSTARD PORK CHOP - Put pork chops in skillet, cover with a mixture of, you guessed it, ketchup and mustard, get 'em covered real good, fry until done.
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<br>Regards, sse
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Doesn't anybody else have any one or two step recipes that doesn't involve opening up a can of something??
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<br>Regards, sse

Nope,but yours sounds better than my brother in laws.Opened a couple cans of pork and beans,dumped some tomato sauce and chili powder in it and said it was .......chili!!! He almost got divorced over that one.
<br>Jeff

Jeff - If I was hungry, I'd eat it.
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<br>Regards, sse

Steelhead trout meets micro wave.
<br> Place fillet of steelhead on plate skin side down...never on the bottom of the mirowave with out bennifit of plate unless you are living alone or soon plan to be. Nuke for 45 seconds to two min. the thicker the longer. while you are nuking the fish heat up a non-stick or well seasoned iron pan to hot. When the micro goes ding remove the fish and put skin side down in the hot pan, no oil is added the fish has plenty, fry for a bit then flip er over. I can do it with out a spatula by flipping the fish in the air with the pan, can you? Tip saute pans work best for tossing fillets.Finish frying skin side up till done to your liking. Make mine rare. Add pepper and eat. The skin should slide off.
<br>Salmon works the same way.
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<br>Bullwnkl.
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wnkl - That fits all the criteria. Gonna try it. Flip, don't spatch. I flip anything I can and sometimes things I can't. Its nice having easy over eggs.
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<br>Regards, sse

SSE, remember to pepper after the cooking not in the pan, pepper burns and turns bitter, salt if you must when cooking but never pepper in a frying pan.
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<br>Bullwnkl.

winkster - Bog and Dog gave the same advice on another thread. But don't be afraid to pepper if you're gonna add some liquid, et cetera, in the scheme of a brasing or stew!
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<br>Boy, do I love the flavor of fresh ground black pepper.
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<br>I brought home a big jug of them oysters the last time I was in your neck of the woods. Not as good as fresh, but I ate 'em.
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<br>Best to you, sse

SSE if you happen out to the left coast in my neck of the woods again get in touch beforehand and lets see if we can get together for some real fresh oysters, right on the beach, they don't get any fresher than that, shuck and suck em down, good raw oysters with a shot of tabasco the next thing to Nirvana.
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<br>Bullwnkl.

Thanks for the invite, wink. I get out there every so often, bro. lives in Fed Way. Quite a place for a midwesterner to visit. Last time I was there finally tried some of the legendary razor clams.
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<br>While back, I went to the market in Seattle and one of the vendors had two live King crabs sittin' on ice. That was quite a sight since I guess they don't often bring them in w/o the hot/cold treatment.
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<br>Regards, sse

SSE, Fed Way is just accross the pond over the hill and accross the canal from my place, about an hours drive down through Tacoma over the narrows bridge down 16 to Gorst then up 3 to Belfair then down 106 16 miles to Union...nothing to it, takes longer to get out of the airport than to get here. Besides if you show your face there might be other fellas who would get together to meet up. We NW guys are a great bunch of fellas that like to eat.
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<br>Bullwnkl.
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I just had some Pepsi ham last night. Sprinkled a bit of brown sugar on it, too. Got the ham from Costco and it had a nice smoky flavor. Yummy!

Regards, sse

Pepsi ham.

Alright, who the h*ll erased my picture??

Its been setting there so long the Pepsi probably disolved the ham. Nothing left but goo don't you know.

<img src="/ubbthreads/images/graemlins/grin.gif" alt="" />


BCR

Bog - OK, that's one explanation. Hey check this out. Sundee dinner for the bride. Not bad for a yankee, eh? <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />


Regards, sse

Now that looks down right tasty sse. Is that potato salad or english pea? That little green dealy-bob next to the corn has me wondering if it is a pea or a pickle piece.
What is the entre? Oven glazed or bar-b-qued what?

BCR

Bog - Ha, ha, knew I could get yer pulse racing. <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

That's a BBQ'd western style pork rib cooked in a weber, indirect heat (over charcoal, of course), slow and low. That's just a tater salad, probably a hunk of sweet pickle sittin there. The Michigan sweet corn isn't ready yet, so that's a piece that wasn't too bad, for K'tucky . <img src="/ubbthreads/images/graemlins/smirk.gif" alt="" />

Regards, sse

P.S. - I just ate the last hunk of rib.

Only problem I see is just one rib. Must eat like a bird. <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />
All the sweet corn here is long past mature and still too early for fall garden and fresh. What I see is imported from somewhere.
Glad to see that you make chunk style potato salad and don't resort to instant potatoes. Looks mayo base.
I have a prime recipe for English pea salad. I usually don't like the stuff so I sort of developed one that I like.

BCR

Bog - What in the heck is english pea salad?? Vinegar pie?? Where do you get this stuff?? <img src="/ubbthreads/images/graemlins/confused.gif" alt="" />

Regards, sse

sse you don't know English pea salad? Man that is a staple of every buffet line around. Usually tastes like bird poop too. I wonder how you people won the war. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
My version of this old stand-by is good if I do say so myself. Make up a batch and let me know what you think.

ENGLISH PEA SALAD

1 15 oz can English peas (sweet peas) drained. The smaller peas are better.

1/2 cup minced onions

3 diced hard boiled eggs

1/2 cup chopped celery

1/2 cup grated cheese, American or Colby or chunked Velveta if you like it

1 small can water chesnuts drained and chopped (optional)

1 small can pimentoes drained and chopped

1/2 cup sweet pickle relish drained

dash garlic powder

Salt and fresh ground pepper to taste

Mix all above in a bowl gently until combined. Don't mash up the peas.

Mix together 1/2 cup Thousand Island dressing and 1/2 cup sour cream and stir in as a dressing.

Put in refrigerator until chilled and serve.


BCR

Bog - OK, I just printed out the recipe, thanks. I think I have had some kind of salad that had peas, recall I like it, too. I got a batch of that pickled stuff from the other thread going right now. See what it tastes like tomorrow, then I'll give your stuff a try. Family's away at a cottage for awhile, so I got a lot of eatin to do. <img src="/ubbthreads/images/graemlins/tongue.gif" alt="" />

Regards, sse

OK you guys you want simple ....you want good... here is the answer to your dreams.... one live Dungeness crab a pot of boiling water with a bit of salt but better yet good clean sea water drop mr crab into pot cook at full boil 5-8 minutes remove from water crack shellas soon as you can handle the hot crab and eat. Ice cold beer to accompany and you think you have died and gone to heaven.

Bullwnkl.

winkl - You forgot one ingredient. 1 round trip ticket to the coast. <img src="/ubbthreads/images/graemlins/crazy.gif" alt="" />

Regards, sse

SSE, that round trip ticket would bring the price of the crab up just a bit wouldn't it. <img src="/ubbthreads/images/graemlins/smirk.gif" alt="" /> Besides a crab does not require a round tripticket to the coast if you are going to eat him does he? <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Bullwnkl

Bog - First thing I hope your wife is healing up, take good care.

Next, I tried the pea salad, and its exquisite. I'm already thinking of ways to tweek the recipe a bit. All in all, very nice and unusual, a keeper. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

Thanks again, sse