Home Forums Hunting & Shooting Food, Cooking, and Game Preparation 2011 Campfire Recipes.

I do. This is a family favorite to accompany beef, either grilled or roasted. It was originally called Golden Onions, but is now affectionately know as Onion Pie at our house.

6 medium onions, sliced
3/4 cup of butter divided
1/4 cup of all purpose flower
1/2 t salt
1/4 t black pepper
2 cups of milk
2 T chicken bullion granules
1/4 Cup of burgundy wine
3/4 pound of swiss or gruyere cheese, shredded
1 french baugette sliced into 1/2 inch rounds
4 T melted butter

In a large skillet, saute the onions in 1/2 cup of butter over medium heat stirring frequently until translucent. About 15 minutes. Transfer onions to a buttered 2-quart shallow baking dish and set aside.

In a large sauce pan over low heat, melt the remaining 4 tablespoons of butter. Whisk in the flour and stir for for 2 minutes. Add salt, pepper, milk and bullion granules ( I substitute chicken soup base)stirring constantly until thickened. Stir in the burgundy. Pour the sauce over the onions.

Sprinkle with shredded cheese. Dip one side of the bread slices in 4 T of melted butter. Place slices buttered side up over the sauce covering the sauce completely.

Bake at 350 for 30 minutes or until bread is completely browned.
After baking let it set up for a few minutes and enjoy!

It is supposed to serve 8. Enjoy! Jeff

If you have any questions about the prep, fire away! I generally use a smaller baugette than the picture and crowd them closer so everyone gets a baugette with every spoonful.

Not sure it was blind luck or not, but being the February recipe allows me to give you a great Valentine's Day dish. I've made this several times, and it's been well-received. The original recipe I used says it serves 4, but you'd better augment with veggies, salad & bread if you're going to feed that many (it only calls for a 24 oz. roast); it's better for 3 people and there will be leftovers for 2 people. Now, I've made for 4 people, but there are no leftovers.

You prepare a flour & kosher salt crust which becomes its own oven in which you'll bake the tenderloin. It continues to cook after you've removed from the oven. You crack open the crust in front of your guests, remove the fragrant roast and carve tableside. Always a crowd-pleaser. I've always done with beef, but you could probably use the tenderloin from certain types of game (i.e., for those animals where it's safe to cook on the rarer side).

In a large bowl, mix 2 1/2 cups AP flour, 1 1/2 cups kosher salt, 2T black pepper and 1/4 cup assorted fresh herbs. (I like Italian parsley, thyme, oregano and rosemary. I know a lot of recipes ask for fresh herbs, and many of us say "Yeah, right. Dried is fine." If at all possible, try to use fresh. It literally makes the dish.) In another small bowl, beat 2 egg whites until foamy. Gradually pour 1/2 cup + 2T water into the flour mixture, then egg whites, and stir with a wooden spoon until it begins to clump together. Knead in bowl, adding more water by the tablespoon until a moist dough forms. (I wouldn't use more than a couple additional tablespoons of water, though, as you don't want dough goopy.) Transfer to a floured surface and knead until it smooths out, about 3-4 min. (Do not become alarmed by dough's consistency. It's not a conventional flour dough; about 40% of it is salt, so it's grainy, etc.) Form the kneaded dough into a ball, cover in plastic wrap and let rest at room temperature for approximately 4 hours.

Preheat a 400 degree oven. Heat approx. 2T olive oil in large skillet over med-high heat. Brown a 1.5# center cut, trimmed tenderloin on all sides. Set aside.

Roll out dough to an approx. 13"x10" rectangle. Place beef in center of dough, and cover with another 1/4 cup of assorted fresh herbs. Wrap beef. (Again, don't get concerned or frustrated about the dough or wrapping process. Wrap as best as you can, pinching openings closed. Use excess scraps of dough to plug holes. It'll take a few minutes, but you'll quickly see that you can fully encase the tenderloin.)

Place encased beef on baking dish and roast until rare (120-125 degrees, checked at the thickest part of the roast), approx. 25-30 min. Then remove and let stand for additional 30-60 min. (30 min. seems to get you to about med-rare.) I served with creamed horseradish sauce, roasted winter veggies, salad and a mellow red table wine.

Ok folks sorry for the delay.....and the recipe is ...
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.
I invited a new lady friend over for dinner last night,she lived in Maryland for many years and she was impressed with them.

First I would like to thank you folks for your patience and understanding. It was, and is, appreciated.

I made this with my granddaughter Cavelle (5), it took quite a while to make as we both took turns with the prep work and taking pictures. We both love Dr Pepper and pork, and we both love this recipe, so I thought this would be a great recipe to share with you folks even though I know it is not as sophistacted as previous ones posted. But we hope you will enjoy it despite that fact.

NOTE: We also found by using the Dr Pepper from a large bottle we had plently left over for Dr Pepper Floats using Chocolate Ice Cream. I mean honestly, could we let it go to waste ???? NOOOOOOOOO, NEVER !

The flavour of the pork with the earthy spiciness of the chipotle peppers and adobe sauce, mixed with the unique flavour of the Dr Pepper turns out to be one amazingly delicious combination. The meat is succulent and tender beyond belief. Honestly it takes a while to cook, but it is sooooooooo worth it in the end !

Now, on with the recipe:

Spicy Dr Pepper Pulled Pork

2 whole Large Sweet Onions
1 whole Pork Shoulder (Butt) about 5 To 7 Pounds
Salt And Freshly Ground Black Pepper
2 cans (7 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper (I used 20 ounces from a large bottle)
1/2 tsp Cumin
2 Tablespoons Brown Sugar

Preheat your oven to 325 degrees.

Peel the onions and cut them into wedges. Place them in the bottom of a large dutch oven, sprinkle cumin across the top of the onion wedges.

Salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the cans of chipotle peppers over the pork (including the sauce.) Now pour in both cans of Dr Pepper. Add brown sugar, stir in. (After 4 hours of cooking I tasted the sauce for the balance of heat against sweet, which led to me using an extra tablespoon of brown sugar).


Put the lid tightly on pot, then place pot in the oven. Cook for at least six hours, turn the roast two or three times during the cooking time. After 6 hours check the meat, it should be falling apart (use two forks to test.) If it�s not, return to the oven for another hour.

Take the meat out of the pot and place on a cutting board. Use two forks to shred meat, pick out any large pieces of fat and discard. Strain as much of the fat off the top of the cooking liquid as you can and discard. Return the shredded meat to the cooking liquid, and keep warm until ready to serve (I placed it in the oven, covered at 200 degrees).


Apple Cider Coleslaw

1 small head cabbage, cored and sliced thinly
1 half vidalia onion, sliced thinly
1 green bell pepper, sliced thinly (i prefer small dice)
1 c. shredded carrots (depends on how much you like carrots)
1/4 c. hot water
3/4 c. cider vinegar
1/3 c. oil
1/2 c. sugar
1 tsp. dijon mustard
1 tsp. celery seeds
1 tsp. kosher salt

Put all the vegetables in a really large bowl. In a separate bowl, mix the hot water and sugar until sugar is dissolved, then add the cider vinegar, oil, mustard, celery seeds and salt. Stir to combine.

Pour the vinegar mixture over the vegetables, stir well to coat. Cover with plastic wrap (or the lid of the bowl) and refrigerate. Is best made 12-24 hours ahead of time, because flavors will meld.



Onion wedges on bottom of pan. I put the ingredients initally in this white dish so the process could be seen better as my dutch oven dish is a black/blue and nothing really shows up in it. I later transferred it for the cooking.


I left a layer of fat on for the cooking process, later it come of with just the light scrape of a knife.


(Excuse the background mess, I am having the living room and dining room renovated) Use 2 cans of these little puppies, and do not underestimate the power within


Pretty picture before the smearing of the sauce.


Only the real thing will do !


An angle shot.

[img]http://i78.photobucket.com/albums/j89/Lynn_D_1961/sixthtolast.jpg[/img]
A close up ! (Posssibly too close, the picture is a bit fuzzy Sorry)

[img]http://i78.photobucket.com/albums/j89/Lynn_D_1961/IMG00440-20110507-1733.jpg[/img]
The midget wanted her's with pepperjack cheese and some of the sauce smeared on the inside top of the toasted kaiser roll she had hers on.

[img]http://i78.photobucket.com/albums/j89/Lynn_D_1961/last.jpg[/img]
We prefer the coleslaw on the side, though it is traditional to serve it as a topping for the pulled pork. The midget finished the plate off with BBQ chips (not shown).

Grandma's Sweetbread.

Yeah, this should be fun. Making bread is quite a trick. We make sweetbread for Easter and Christmas every year. We have it together for holiday breakfast with Italian Sausage and eggs. We also toast it with lots of butter. Mmmmm. This is my Grandma's recipe from our church's 1971 cookbook. I've been making it since I was old enough to stand on a chair. I'd love to see you all make sweet bread.


2 Envelopes of dry yeast. I use the rapid rise
1 Cup Sugar
1/2 Cup 105 degree Water
1 tsp Salt
1 Tbs Anise Seeds
1 Tbs Vanilla Extract
3/4 Cup Milk
1/2 Cup Butter - 1 Stick!
4 Large Eggs
7 to 7 1/2 Cups Sifted All Purpose Flour

1.

Melt butter into the milk and set aside to cool. *** Use 1 stick. I had to double the recipe because I had to give most of it away. Carry On!


2.

Beat together your eggs, sugar, and salt.


3.


Proof yeast. Add it to warm water with a pinch of sugar. It should foam up. If not, toss it and start over.

4.

Choose your flavorings. We use 1T of Anise Seeds, and 1T of Vanilla.


5.


Combine proofed yeast with the butter mixture and begin adding flour 1 cup at a time, beating together. You'll have to switch to a strong wooden spoon, or get your hands dirty.

6.


7. When the dough starts to pull away from the bowl, flop it out onto a flour covered board (or counter top). Sprinkle with flour and begin kneading. I roll dough forward, ball up, and roll forward again. Over and over. For 10 minutes! You should have a nice soft, smooth dough.

8. Place dough in a large oiled bowl and cover with clean towels. Let rise in a warm place 2 hours, or more, until doubled in size. I like to light the oven for about a minute, turn it off, and pop the dough in there. Warm, no drafts, perfect!

9. Punch dough down, flop back on your cutting board and divide into 3 or 4 loaves. Place onto oiled baking sheets and cover with towels. Let rise again 2 hours or more, until doubled. Again, warm, draft free place.

10. Bake at 350 degrees for 20 - 25 minutes. You have to stop, pull out loaves and tap them. They shouldn't feel very dense. You're going to get nice brown loaves, but you want to go a little more, until they cook through.

11. [img]http://i240.photobucket.com/albums/ff37/puckett93/014-1.jpg[/img]

Brush loaves with melted butter. Set aside to cool.

12. [img]http://i240.photobucket.com/albums/ff37/puckett93/015.jpg[/img]


Slice and enjoy.

Pork Crown Rib Roast

This is a relatively simple dish that has a lot of presentation value and with one additional side can be an entire meal. If you are tired of turkey this makes a great substitute for the Thanksgiving meal and guests just love it.


A crown roast is made from a center cut bone-in roast, typically I figure � lb to 1 lb per person and this usually works out to one bone per person. Make sure you start with a center cut loin, if it�s less than 7 bones chances are you�re not going to be able to make it into a single roast and you will need to join two loins. Joining two loins makes a prettier crown roast because it allows the bend to happen without the deep slits needed to make smaller loin into one roast. Most butchers will prepare the loin for you, just tell them how many bones you want, some will require a few days advance notice. Most charge a small very reasonable fee but beware, lately I�ve heard some butchers have gotten pretty crazy on the cost to cut and tie the roast so ask before you order. Our local Publix stores will prep the roast for no additional charge. If you plan to have your butcher prep the roast stop reading here and skip down to the recipe, if you are a little handy with a knife and a "do-it-yourself type like me keep reading.


I originally had a step by step put together with a few pics but I think the video clip I included is easier to follow so I�m just going to give an overview with some tips I�ve picked up over the years.

- When you get your loin have your butcher remove the backbone, this will be a saw cut above the loin and opposite of the curved rib section, it will result in a triangular section of bone being removed.
- Remove the chine bones, these are very thin bones that will start just below the backbone cut on the opposite side of the roast from the ribs, typically one per rib bone but they are offset. All should come off with one cut (see pic and video for detail).
- Remove the membrane from the ribs, I know it�s been debated here but I still say remove it!!
- Remove the small �spoon� bones between the rib tips and where the chime bone came off
- �French� the rib ends, this simply means to remove the meat and expose the rib tips
- If making a small roast out of a single loin score meat between bones on the rib side to allow it to turn back on itself, if joining two loins do not score the meat
- Use a knife and cut a hole behind the end bones and insert a long section of string through both ends (two per end per loin section) prior to bending the loin
- Wrap loin back on itself with ribs facing out, tie string and cut off excess

Video of meat prep from start to finish

http://www.youtube.com/watch?v=ze9dVDw6r3I


Sections of a center cut loin




At this point it should look something like this for a dbl loin, (hint - a little trimming on the ends to make the gap between adjoining bones of the two loin sections would make this loin look a lot better in the end



Recipe

Now the easy part, cooking it!!

Roast
- 11 to 18 bone prepped crown roast (smaller roasts will just have left over stuffing)

Wash
- 1 teaspoon fresh thyme finely chopped
- 1 teaspoon fresh sage finely chopped
- 2 teaspoons salt
- � teaspoon black pepper
- 2 cloves garlic mashed
- � cup olive oil

Stuffing
The sky is the limit; this sausage and wild rice stuffing has been around forever and is always popular
- 1 lb favorite ground sausage
- 2 apples chopped
- 1 onion finely chopped
- 4 oz button mushrooms - sliced
- 4 oz [bleep] mushrooms -sliced
- � cup chopped celery
- 2 tablespoons unsalted butter
- � teaspoon salt
- � teaspoon black pepper
- 3 cloves garlic finely chopped
- 2 teaspoons fresh sage finely chopped
- 1 teaspoon fresh thyme finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Pinch cayenne (optional)
- 1 � 8oz package wild rice
- 3 cups chicken stock
- 1 cup water

Baste (optional)
- 5 tablespoons honey
- 5 tablespoons Vidalia onion jelly (any sweet onion jelly will work, you can find in most grocery stores and its simple to make)
- 2 cups pulp free orange juice
- Mix together in a sauce pan and cook over low heat, stir until reduced by half


Cooking Instructions

Preheat oven or cooker to 350F, place the roast on a rack with a drip pan underneath. Thoroughly mix all wash ingredients together and brush all sides of roast. Cover rib tips with aluminum foil. Place roast in oven/cooker and start on the stuffing. (BGE cookers use a plate setter)


Brown the sausage and drain, in a separate pan melt butter and cook onions, celery and garlic until soft, add apples and cook for 2 additional minutes, add rice, stock, water, sage, thyme, oregano, paprika, salt, cayenne and pepper and bring to a rapid boil while stirring, boil for 2 minutes and reduce heat to simmer. Add mushrooms and cover pot. Cook rice according to directions which is usually about 40 minutes on simmer and another 10 off of the heat. When rice is done (all moisture absorbed), fluff rice and add sausage.

Pull roast and add stuffing to center, use a spoon to fill entire center cavity and take time to get roast in as perfect a circle shape as you can.

Once roast reaches 125F internal temp in the thickest part of the meat start basting all exposed meat with a brush. Cook until internal temp reaches 145F. Pull and let rest for 15-20 minutes.

Should look like this






Crown caps are optional, if not using them remove the aluminum foil for the last 5 minutes and the bones get a nice brown color. Transfer to a serving platter and dress up with some curly parsley and cherry tomatoes and it makes quite the center piece.

You can make a gravy or dipping sauce from the pan drippings

To serve just slice between bones and plate with the stuffing

Hey, I'm prepared! I was at work!!!

The choice for this recipe was a difficult one. I wanted to make it special, so my shrimp salad was top of the list. However, one of the guidelines was looming over me, "affordable", and another was "easy to locate", and some of you "inlanders" might find Prince William Sound shrimp a little scarce. We'll save that one for some other time.

So the month of December is no special shrimp recipe, but it is one without a lot of starch, unless you want to add a good bread on the side. It's one you can use with your game meat, so the cost will be low. I've done it with deer and moose. (And besides, no one had done a salad yet...)

Enjoy!


Thai Beef (or deer or moose or caribou or...) Salad
4 servings

6 fresh cilantro sprigs
2 � tablespoons soy sauce
2 tablespoons sugar
3 garlic cloves, minced
1 tablespoon lime juice
2 teaspoons minced lemon peel
2 tablespoons vegetable oil

1 pound flank (or sirloin or something similar) steak

1 red leaf lettuce head, leaves separated
4 green onions, thinly sliced
3 dried hot red chilies, crushed
� cup chopped fresh cilantro

Combine first 6 ingredients in processor and blend until as smooth as possible. Heat oil in heavy small saucepan over high heat. Add contents of processor and bring to boil. Set aside.

Preheat broiler (or grill). Season steak with salt and pepper. Grill to desired doneness, about 3 minutes per side for rare. Transfer steak to cutting board and let stand for 5 minutes.

Arrange lettuce leaves on plates. Thinly slice steak across grain. Transfer steak to medium bowl. Add green onions and chilies. Bring dressing to simmer. Pour over steak mixture in bowl and toss to coat. Divide steak mixture among lettuce-lined plates. Garnish with chopped cilantro and serve.

Beef ribs with kraut and diced tomatoes, this is a hearty �easy� (only 3 items ) to make dish�. eating it, as a kid in the 60�s ( in the MN & WI ) Mississippi river bottoms where I grew up, it has to be German as there is so many in the fam-damy that we could form our own 3rd Reich)��.-some of u have already ran away because of the word sauerkraut ---(So my wife tossed in her chicken curry below!) ---- For the real eaters in the crowd, get ready for some really good eats ���. 1st off go find some beef ribs with meat on them,( this is hard in some areas as �they� cut off/notch the meat for burger grind ) 2. Set the oven to 335 3. Get a 9x13 pan 4. Peel the �skin � off the back side of all and score it like so (see pic) 5. Very, very, lightly dust the meat with salt and pepper 6. Place the biggest rack �outside� of cow down/liner up. 7. Top with a layer of kraut then diced /sliced stewed (juice and all) tomato�s 8. Repeat ending with the tomatoes on top. 9. tent with foil fairly tight just so some steam can get out. 10. Into the center of the oven, for 4.5 to 5 hours (read as) as long as it takes the meat to fall off the length of the bone ( the big end of the bone will and should still have meat hanging to it) that�s it! The juice that the kraut and �maters �makes, as it cooks, could make a old car tire tender and tasty. Boil up (or add some of the same sized taters to the dish during the last hour )�.add a veggie and some bread and u will have some great eats .


Chicken curry ��wife made this some 30 years ago when we 1st married ,I said I liked it (must have pressed a button there, as I had to ask to �not have it� after eating it once a week for a year!) simple cheap and good eats - 1. Cook 3 pkgs of top ramen at one time, with the seasoning pkts in 3 cups of water, until the water is gone. 2.finely chop up a regular yellow onion and saut� in 2 tbs of butter adding 1 tsp of curry powder about � way thru. 3. Add 1 can cream of chicken soup,1/2 cup mayo,1/2 cup milk,1tsp lemon juice and 2cups of cooked diced chicken heat thru , stir/mix. 4 place the noodles in a casserole and pour the curry & chicken mix over��u can give �the works� a little stir, serve it up---u don�t need anything else to go with it! There!, more good eats!........this is also easy to save covered in the fridge and reheated in the oven for a quick weekday meal. One of my kids (24yo) asks for this to be served at his birthday every year��.

[img]http://i1119.photobucket.com/albums/k632/atvalaska/IMG_0052.jpg[/img] [img]http://i1119.photobucket.com/albums/k632/atvalaska/IMG_0053.jpg[/img] [img]http://i1119.photobucket.com/albums/k632/atvalaska/IMG_0054.jpg[/img] [img]http://i1119.photobucket.com/albums/k632/atvalaska/IMG_0056.jpg[/img]

October Recipe Duck911


But the Chili was UNBELIEVABLE!

It was a wholesome, think, beef chili. BEEF, and CHILI. And the beef was smokey, charred, tasty stuff, not ground beef.


First, the real secret is to grill the beef. I use london broil or top round, but the truth of the matter is, just about any steak works because it gets cooked down and tenderized in the chili. I made this with a tri-tip roast last spring and it was fantastic.

All measurements approximate, and to taste:

2-3 lbs seasoned grilled beef, cubed into 1/2" chunks
3 cans beef broth
1 diced white onion
3 to 4 crushed cloves fresh garlic (to taste)
5 T. (regular) Chili powder
2-3 T. Ancho Chili powder
1 t. smoked paprika (important to get the smoked paprika!)
1/2 t. (regular) paprika
2 t. cumino
1 1/2 t. oregano
Salt, to taste
Pepper, to taste

That's it! Add the beef and all ingredients and boil down until the desired thickness is reached. If the chili reduces before it's come together and the beef is tender, add a touch of water and continue to boil. I have also crock-potted this all day while at work and it worked well too.

Enjoy

Or maybe we start a new sticky recipe thread/book!

Hey rob if you're lurking would that be okay with you?

David

errrr.....I have to do everything around here!!

ok but you're in charge!! a'ite?

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

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.

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!

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:

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

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!

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!

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

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.

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.

Had 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!

I 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.

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.

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.

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.

Haven't made this in a while, so decided to make it last night.

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.

Look 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

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.

I love this recipe

http://allrecipes.com/recipe/apple-pie-by-grandma-ople/

Ready for the oven



Out of the oven (along with some applesauce, all from our tree)

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
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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.

Found a couple of what I thought were pretty good recipes. I never completely follow recipes, anyway. So here it went. (pic heavy to share and also to remind myself what the heck I did).
Sauce ingredients were all mixed together and then pulsed in blender. Didn't want it pureed 'cause I wanted some texture to the sauce, so used whole Italian Romas in 2 28 oz cans + other goodies, then pulsed.

The goodness. 2 lbs of ground chuck. 1.3 lbs ground pork. And a bunch of other stuff.


First layer of cabbage rolls. Kinda getting it down. A layer of sauce and chopped cabbage is underneath.

2nd layer of cabbage rolls. Another layer of sauce and chopped cabbage underneath.

Final layer of sauce and into the oven at 350 for 1 hour.

After looking at that apple pie thread a few days, I wanted to make a pie. Did not have enough dough, so I made a tart instead.
Did not have a lemon, so I made a balsamic vinegar solution instead. Granny Smith apples.
Made too many apples to fit in a tart, so I sauteed the rest of 'em, and made an apple topping for icecream. That worked well too.

3-4 cups of roasted, peeled, deveined and seeded Hatch green chiles, roughly chopped.

2 lbs. Pork loin or shoulder, cubed bite sized, dusted with 1 tablespoon cumin powder, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper.

1 small onion, peeled and sliced.

3-4 cloves garlic, smashed and chopped.

1 bottle Pale Ale (can substitute chix stock)

1 jar Herdez salsa verde (optional)

1 large can White Hominy (can substitute pinto beans, or nothing at all)



Brown season pork in canola oil, in high side pot, medium high heat.
Add onions and garlic, saute until onions are limp, do not brown onions.
Add green chile, continue to saute for a few minutes more.
Add beer. (some folks add chicken stock, I do beer)
Add green salsa (purely optional - used to cut the heat so I don't blow the kids up. If salsa not added, might need to throw some more beer in.)

Cover, let simmer for 20-30 minutes.
Add drained, rinsed Hominy or beans (or nothing), simmer covered additional 20-30 minutes.

Adjust S&P to taste.

Serve with warm flour tortillas.

3 avocados
3 tomatoes (less ripe, even green is fine), cut into chunks
4 tomatillos, cut into chunks
3 tbls minced garlic
1 handful cilantro leaves
7 or 8 chile's (jalapeños are fine, but use what ya' like), I like to de-seed em' and cut em' into chunks
16 oz tub of sour cream
salt

Peel the avocados and put em' in a blender with the cilantro leaves

Boil, over medium heat, the tomatoes, tomatillos, garlic, and chile's, for 15 minutes while stirring occasionally, don't scortch it, and don't add any liquid

Put all of it in the blender with the avocados and cilantro leaves, and salt

Blend until smooth, then pour in a large bowl and fold in the sour cream and mix it all up well.

Refrigerate, then make a pig outta yourself eating it with your favorite tortilla chips

You can give or take on any of the ingredients to suit your taste

For those that like hot sauce, my Tabasco pepper sauce is about as hot as you will find. It is much hotter than my habanero based sauces.
I think the heat is intensified by the method used to make it.
My plants were killed in the freeze last winter, but yesterday, a friend invited me over to harvest two of his plants.

This is an old, old recipe of mine. I change things with it from time to time, but it makes a good, basic cake. Single layer.
This time, I used a Flexipat mold, to make 9 little cakes. These molds are the bomb. No prep needed, like the old buttering and dusting with flour crap. The cake just falls out when done.
For icing, I used a well known and proven quick mix. You can vary the flavor by using a different jam or perserve. For these, I used some of my Kumquat marmalade.

cake recipe

For those that like hot sauce, my Tabasco pepper sauce is about as hot as you will find. It is much hotter than my habanero based sauces.
I think the heat is intensified by the method used to make it.
My plants were killed in the freeze last winter, but yesterday, a friend invited me over to harvest two of his plants.

Thai curry coconut carrot soup made with fresh garden carrots.


SS

Dice an onion and fry in a heavy pot with a little butter. Cut up 2 lbs of carrots into pieces about 1/2" long. Toss into the pot with onions when translucent. Add 1 T of Thai curry paste (not Indian curry!) and stir for a min or two. Add 14 oz of coconut milk, 1.5 cups of water, 1 t of salt and simmer for 15 min or so until carrots are tender. Run soup through a blender or use a handheld immersion blender and blend the soup until very smooth. Add the juice from one lime. Taste it and add more curry paste, salt, or lime if desired.

Pretty simple.


SS

OK,since so many have been asking I did some reconstructing and measuring of ingredients and got as close as I could with amounts for my home made meat sauce. I cook by eye and taste so I never have any formal amounts.

Ingredients

10 28 oz cans tomato Sauce(hunts,contadina,or your favorite)

Seasoned bread crumbs (for meatballs)(approx 1/2 to 3/4 cup)

Eggs (for meatballs) 3 to 4 large

Milk or half and half (for meatballs) approx 1/2 cup

Fresh garlic cloves(2 full heads peeled and diced fine)

Garlic powder(3 to 4 tsp)

Fresh basil (for meatballs,you can substitute dried but fresh is way better)

Oregano or italian seasoning (3 tsp)

Dry basil (3 tsp)

Bay leaves(3 leaves)

Grated parmesan cheese (for meatball)(approx 1/4 cup)

Black pepper (3 tsp more or less to taste)

Crushed red pepper (optional to taste)

Salt ( 2 to 3 tsp to taste more or less,go less and add as sauce cooks if needed you can always add but can't take out)

Sugar (3 tsp)

Red wine or sherry (1/3 to 1/2 cup)

Ground beef(2 1/2 to 3 lbs)

Ground veal (2 1/2 to 3 lbs)

Italian sausage (10 links more or less)

Pork (enough to fill large frying pan)

Ok I use canned sauce(not paste or puree but sauce)
I really like fresh home canned tomatoes but since grandma passed I don't get that to often.Be careful if you use Hunts which I like but it has more salt in it so be aware when seasoning with more salt

Now how many cans will depend on how large of a batch you want to make. The big sauce pan I had pictured was 10 28 oz cans, you can also use 3 giant cans from Sam's club.

Another thing you need to know is how to make the meatballs that go into the sauce
So lets start there

Meatballs


Mix bread crumbs and milk together to moisten you don't want the bread crumbs swimming in milk like cereal but you want them to soak up the milk and make a lose slurry.
Then mix meats 80% ground chuck and ground veal equal parts( if you want you can use straight ground chuck but the veal added makes a much better meatball) and dry ingredients together--fresh basil(fresh is best if not dried 2 tsp),garlic powder(2 to 3 tsp),parmesan cheese,black pepper(2 tsp),oregano(2 to 3 tsp),salt(2 tsp or to taste),egg and bread crumb mixture and wine(just a splash)
You want the meat to be moist but not soggy

Now form into balls a bit smaller than a tennis ball
Put some EVOO(extra virgin olive oil) in a frying pan and brown the balls.
They don't have to be cooked all the way thru as they will finish cooking in the sauce
BTW the fresh basil I chiffonade(fancy name for thinly slicing)

Once you get the balls browning
chop up the garlic cloves I use enough to cover the bottom of the sauce pot

EVOO in bottom of pot not to much just enough to cover the bottom thinly and then on medium heat gently sweat(brown but not darkly) the garlic
Once its a nice light caramel color add the tomatoes sauce
Now you add the remaining dried spices listed above
stir the sauce and add the browned meat ball
Now brown some italian sausage again it doesn't have to be cooked all the way just browned then add them to the sauce
Now brown some pork(could be short or country style ribs,pork neck,pigs feet or pigs tails
The pork is really just to add flavor to the sauce but I do love me some pigs feet in sauce!
Again after browned add to sauce

Now simmer on low and stir every so often(make sure you get down to the bottom so its not burning low heat is key) and it needs to cook for a good long time at least 5 hours more is even better

I make large a batch and then after it cools put into smaller tupperware containers and freeze it so when I want sauce I just defrost it

Whew there you have it !
If Its not clear or any questions just ask







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