Post by mightyspuds on Aug 24, 2018 0:17:53 GMT -8
Chicken Paprikash Oyster Stew Muffuletta Sandwich Red Tomato Marmalade Smokin Don's Spicy Beer Mustard Der Wienerschnitzel Chili Sauce Making and Canning Sauerkraut ------------------------------- Page 2
Jimmy Dean Breakfast Sausage Clone Hubs' EZ Pastrami What is Sous-Vide? Sous Vide Corned Beef Sous Vide Chuck Steak 500 Calorie Meal Sous Vide Sirloin Steak Sous Vide London Broil Smoked Turkey Breast Real Mexican Tacos EZ Burritos Healthy Microwave Potato Chips? Zucchini Parmesan Baked Medalions Blackened Chicken ---------------------------------- Page 4
Rotisserie Goose 3 Meals From A Roast... Roast,Stew,Tacos Smoked Rare Round Roast Deli Sliced Wet Burritos Complete Meal,This is Insanely Good! Beet Pickled Eggs American Macaroni Salad
Post by mightyspuds on Aug 24, 2018 0:19:23 GMT -8
This is comfort food supreme,my Hungarian Grampa's favorite dish.
Boil chicken for 20-30 minutes in 7 quart pan,we used 3 chicken breasts.
Saute one medium onion in butter,add to pot
Remove chicken when done,remove skin and bones and cut into chunks if you like.Save the chicken broth.
Dumplings 2 cups flour,5 eggs,around 1/2 cup milk,we used buttermilk,1/2 tsp salt.Make a firm dough.
Scoop about a half spoonful per dumpling into boiling broth,cook 6 minutes,turn once while boiling.Then remove and set aside.
Pour broth into measuring cup,we had 2 cups left as dumplings really soak up the juice when they cook.
In empty pan make a roux of 1 TBS butter and 2 TBS flour,stir that up in pot and add back broth,stir until it thickens on medium heat.DO NOT BOIL or Sour Cream will curdle.Now add 1 TBS paprika and 3/4 cup sour cream and mix to a light orange/brown color (depends on type of paprika the color).Should have a gravy consistency.
Add in the de-boned,skinless chicken in bite sized pieces (can use whole chicken parts if you made a whole cut up chicken).
Add dumplings until they heat through for a couple minutes,then rest for 10 minutes for dumplings to absorb flavors.Do not allow to boil or sour cream will curdle.
Serve it up!
Eat with spoon with a bit of sauce in each bite.
You can substitute plain Yogurt for Sour Cream if you like,though sour cream is better.
Approved by Girl and Snookie who are NOT Hungarian.
================================================ This is a family favorite,and it could be made with your pantry storage supplies too. Its potato,onion,canned oysters,butter,pepper and powdered milk.
Peel 2 medium potatoes and 1 medium onion,cover with just enough water to boil
as they boil to just Al Dante,dont overcook!
prepare 1/2 pint water with 1/4 cup or so powdered milk,to a heavy cream consistency
When potato has just a bit of crunch left add milk and pour in oysters and juice,add pepper and pat of butter.Heat through a couple minutes without boiling to cook oysters and potatoes now soft but still have form.
Serve it up.Quick 10-15 minutes,tasty,filling and can all be done with your pantry supply food using dehydrated onion and taters.Can add a little flour or potato flakes in beginning if you want it thicker,I like it fine this way.
Post by mightyspuds on Aug 24, 2018 0:23:09 GMT -8
I'm making this. Granted it's not the recipe from Central Grocery's! I made my olive salad yesterday. and baked a muffuletta bread today. I'll let you know how it tastes! I can't wait!
OLIVE SALAD (Make a day ahead)
3 large cloves garlic, crushed 1 cup chopped pimiento-stuffed green olives 1 cup pitted and chopped "black-ripe" olives or Calamatas 1/2 cup roasted sweet red peppers cut into chunks 1 Cup Marinated Italian vegetables 1 cup olive oil ( A good quality kind not cheap stuff!) 3 tablespoons chopped fresh parsley 2 tablespoons Red wine vinegar Mix with clean hands!
FOR THE SANDWICH
1 large, round, freshly baked Italian bread loaf (a loaf with a "holey" texture is great. 1/3 pound salami, sliced thin (Genoa or Italian-wine cured) 1/2 pound provolone, sliced thin 1/2 pound Swiss cheese, 1/3 pound Madella or prosciutto or coppa or ham, sliced thin
Mix all the ingredients for the salad and let stand overnight.
TO ASSEMBLE THE SANDWICH:
Cut the bread in half horizontally, as you would for a sandwich. Drizzle olive oil from the salad on both halves of the bread. Use plenty! On the bottom half, place the salami, olive salad, provolone, Swiss cheese, and mortadella. Top with the other half of the loaf. Slice into wedges. Enjoy! =============================== Made some rolls....
Scoop out bread from bottom to make room for salad
Fill bottom with salad,and add Salami,Swiss and provolone cheese
More salami,Prosciutto and dry coppa
Ham and salad
More Swiss and provolone
Wrap tightly to mash it down and let set overnight in refer
Now thats a sandwich!!
Approved by Girl and Snookie
=========================== Some more great pics weve made.This is my favorite sandwich ever.These are fun.You can make your own breads or buy them,Its an expensive sandwich and would be great for company.
Post by mightyspuds on Aug 24, 2018 0:24:44 GMT -8
This is a red tomato marmalade,or jam if you like.
Makes 5 to 6 pints approximately.You may either can them,freeze it,or leave in refrigerator 2-3 weeks
* 2 oranges * 2 lemon * 7 pounds tomatoes, skinned and cut in small pieces * 1 cup sugar per pound of tomatoes * 1 TBSP ginger, grated *1 tsp ground cinnamon
1. Skin tomatoes,cut out stem 2.Thinly slice 2 oranges and 2 large lemons,remove seeds,cut slices into quarters 3. Place the citrus , tomatoes, sugar and ginger in a large pot. Bring to a boil and boil uncovered for 2 hours or until the jam thickens. 4. Meanwhile, prepare the preserving jars. 5. Fill jars with hot marmalade, leaving a 1/4 inch head pace. Wipe the rims clean. Seal according to manufacturer’s directions. 6. Process the jars in a boiling water bath for 10 minutes at sea level,add 1 minute for each 1000 feet higher. -------------------------------------------- Gather up your tomatoes.I have cherries,large,and romas,both fresh and frozen,will be using the red ones here
Take tomatoes,cut out stem,slice an X through skin,then throw into boiling water 30-60 seconds.Should just note skins falling off.Into ice water and peel off skins.
Put all ingredients into pan,boil lightly so it doesnt boil over.I stirred it every 15 minutes for 2 hours.
After 2 hours I took a wand mixer to it as the citrus wasnt breaking up,and got this
90 minutes more boiling,stirring every 10 minutes I had reduced it to this,and had this consistency on a spoon turned sideways,a jam like thickness.Started my lids boiling for the dishwasher cleaned pint jars.
Waterbath canned.Im at 5,000 feet,book calls for 15 minutes of boiling,I did 30 minutes because.... why not? Not worried about over processing it.
Aren't they pretty!
Toast with cream cheese and marmalade.This would be super on a toasted bagel with cream cheese,or on pork,or biscuits.
============================ This time did 4 lbs red tomatoes,3 lbs green.
Skinned and ran through blender the reds,chopped green in food processor in tiny chunks.
One cup sugar to one pound tomatoes,I had seven pounds. 2 TBSP Cinnamon 1 tsp ground cloves
took 6 hours to boil down.
Got about 5 pints after 30 minutes in waterbath canner at 5000 feet,can per your canning book times.
1/3 cup yellow mustard seeds 1/4 cup brown mustard seeds(No brown here so we used 1/3 black and 2/3rds yellow for our triple batch) 1/2 cup cider vinegar 1 cup dark beer, divided, I used Deschutes Black Butte Porter 3 tablespoons dark brown sugar 2 tablespoons honey 1 teaspoon Kosher salt 1/2 teaspoon turmeric 1/8 teaspoon ground allspice 1 heaping teaspoon of ground yellow mustard(We made a triple batch and only used the 1 teaspoon ground mustard)
In a small bowl, cover yellow and brown mustard seeds with vinegar and 1/2 cup of beer. Cover and place in the refrigerator overnight.
In a small saucepan, mix together remaining ½ cup of beer, sugar, honey, salt, turmeric, and allspice. Bring to a boil and remove from the heat to cool.
In the jar of a blender add mustard seeds with their soaking liquid and cooled mixture from saucepan. Puree until smooth or coarse as you prefer. Transfer to an airtight container and refrigerate overnight before using.
OK,thats basically Dons version that we tweaked a little from the LTBBQ site. ----------------------------------------------
These are the seeds after the soak.A 3X batch. I didnt have brown,so for the brown substituted 1/3rd black,2/3rd yellow.Also only used 1 tsp mustard powder,for first tries we always go a little light on spices.
Ground up and ready,we used Deschutes Black Butte Porter beer. Heated back up to make a hot pack for the waterbath canning,using 1/2 pint jars.
Canning supplies all ready...
Came out great.All jars sealed,1/4 inch headspace on jars and processed for 15 minutes,YOUR TIMES MAY VARY,use what is recommended for your situation.This works for us from what I read at canning sites.6 half pints to store,a half jar into refrigerator.VERY nice!
Makes a beautiful jar,and tastes great already,cant wait til it mellows a while.Some of this will be gifted to family. This is super easy and tastes Great!
============================ Im making a 10x batch now.Christmas would like to give out a couple qts for gifts.Should get about 4 qts total I reckon.Soaking now.
Making a 10 times recipe batch thats about 5 cups seeds and 3 beers after soaking all night
Heres the liquid portion boiled up
The 2 mixed together and cooked,into blender in portions
Into boiled jars,pint sized
We did 30 minutes in a roiling water bath,read anywhere from 10-20 minutes on web.You are on your own on times,thats just what we did.All sealed.
Sure are pretty,would like to do 4 times that in a single batch if we had room.
Approved by Girl and Snookie
============================= OK,got this recipe off the web...We made a triple amount. ===================== Der Wienerschnitzel Chili Sauce This is Top Secret Recipe's version of Der Wienerschnitzel's Chili Sauce. DW is a chain of fast food hot dog joints.
6 Cups (change servings and units)
This is Der wienerschnitzel chili recipe:
Ingredients 3/4 lb ground beef 1/4 lb ground pork 6 cups water 1/4 cup cornstarch 1/2 cup Wondra Flour 1 (6 ounce) can tomato paste 1/4 cup chili powder (McCormick) 3 tablespoons white vinegar 1 tablespoon salt 1 tablespoon dried onion flakes 1 1/2 teaspoons granulated sugar 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper
Brown ground beef and ground pork in a large saucepan over medium heat, making sure that the meat is well crumbled.
When the meat is completely browned cover saucepan and turn heat to low.
After ten minutes, remove the ground meat from the heat and drain off most of the fat.
Keep some of it in the pan.
While the meat is still off the heat, mix the water and the cornstarch.
Whisk the cornstarch thoroughly as it's added until it's dissolved into the water.
Do the same for the Wondra flour.
Add water mixture to the pan.
You can now set the pan over medium heat and add the remaining ingredients.
Bring mixture to a boil stirring often.
When chili begins to boil, reduce heat and simmer for 30 minutes.
When chili is done it will be much thicker and darker, like the real thing.
You can use this chili sauce on hot dogs, hamburgers, french fries or take it solo.
NOTE: Wondra flour is a finely-ground quick-mixing flour used in sauces and gravies.
It is made by Gold Medal and can usually be found in the baking aisle next to the other flour. Source(s): =================== Ingredients
Ground and browned meat and drained off most of the fat....
Whisk the flour and cornstarch...
All the ingredients in....heat to boil,and simmer for 30 minutes...
Pressure canned at 15 pounds (5000 foot elevation here) for 90 minutes.Use meat canning times temps for your elevation. We got 5 quarts and 4 pints...The shiny particles are fat that hasnt settled yet.
Use about 2 TBS sauce for each dog.It isnt a thick sauce,kind of thin that soaks into the buns.If you know Der Wienerschnitzel you will like this,almost identical,very very good!
You can also just put chili in bowl,add onions and cheese,yumm!!
Approved by Girl and Snookie
===================================== Making a batch ,cabbage on sale is 6 lbs for a dollar. Soooo...cabbage cost 2.50,4 ounces salt 25 cents maybe,so 213 ounces of sliced cabbage. 27 ounces wasted cabbage core. $2.75 dollars,not bad!
Recipe is 2% salt,so 1% is 2.13 ounces kosher or sea salt,double that gets 4.26 ounces salt.We used 4 ounces to lighten salt just a tad.
OK,slicing it on the mandolin...
As its added to pot sprinkle salt in evenly...
Press it down with inner lid,added about 1/4th filtered cup water to get it started...
Put on lid and set on floor for about 2 weeks.Workable temp is 60-72F,ideal is 64-68.Floor temp is 66,perfect.Lower temps takes longer,higher temps ferment too fast and it can get mushy...
7 days later.....Wound up after 2 days adding enough water to completely cover the cabbage.Now fermenting away,lots of bubbles,no scum and a perfect 66.5F degrees.Looking back Im getting pretty fancy,special briner bucket,laser thermometer.
Next day....I just checked it,reckon its got a week to go yet,and absolutely will be saving a live bunch in the refer,yumm city!
============================ 9 more days and its done. You can do a traditional water bath for canning.At my house its water bathed for 35 minutes at 5000 foot elevation.Check on net for your times.
Im going to use a NON USDA method to can it.DO THIS AT YOUR OWN RISK!!!!Its called Low Temperature Pasteurization for PICKLES.It calls for putting the jars in a waterbath canner,covered with water,at 140F.Then raise the temp to 180F to 185F.Hold that temp for 30 minutes.
It took 45 minutes to get temp to 180.Then I processed for 40 minutes as a denser pack than pickles.I will be careful to make darn sure the jars are fully sealed when opened and air rushes in.Smell must be good.
So,its 140F,in go jars...2 jars held back and into refer for live culture kraut,should be good for a year or 2,toss if they get mushy.
Kraut came out excellent.That Low Temperature Pasteurization is interesting.The 180F is enough to kill bugs,and over 185 the veggies start to denature and head to mushiness.Hit the sweet spot they should be safe and still keep veggies nice and firm.Very interesting stuff.
We did some pickles and they were our best yet crunch wise.
The live kraut did last in the fridge for a year with a loose fitting lid on jars.
One live jar got contaminated and it got tossed,dont know why that happened.Best kraut Ive ever eaten or that weve made putting it away live cultured.
Post by mightyspuds on Aug 24, 2018 0:29:11 GMT -8
This is the ubiquitous online recipe
3 cups unbleached all purpose flour 1 3/4 teaspoons salt 1/2 teaspoon yeast 1 1/2 cups water
I made 1.5 the amt to cook in the #12 Lodge DO.
Whisk dry ingredients in a dish,then add water.Mix just until flour is all moist and thats it!
Let sit 12-18 hours on counter in covered container but able to breathe.Then I poured out onto floured counter-top and wrapped it over itself about 12 times,adding about 1-2 tsp flour as just too wet,then sprinkled with bit of flour and cornmeal.Dont over handle bread,just gently form,dont knead.
Preheated oven and DO to around 475F,while that happened bread rose about 30 minutes.Tossed bread into DO,a couple slits with scissors on top.Put in folded side up for making the rough looking top.No need to oil DO,just drop it in.Put on lid and bake
After 20 minutes take off top of DO.
Drop temp to 450F and cook about 25 minutes more until toasty top and bread is hollow sounding when thumped. Then just used a gloved hand and it easily comes out of DO.
Came out crusty,chewy and excellent.This would be super with soup or stews.The internet is right,this is very easy very forgiving bread thats hard to screw up,gotta love it!
Approved by Snooky
============================== I made a double batch in dutch oven,20 minutes covered at 475F and 25 uncovered at 450F.Excellent crunch and rise,dough sat 14 hours before use.A little corn meal in DO and bread was sliding around in DO,no stick at all and no oil on DO,just the cure on pan,amazing this bread/DO.Added a quarter cup dried onion flakes and sprinkled with sesame seeds on top,tastes like San Francisco Sour Dough.Mighty fine!
=============================== Makes GREAT pizza dough.Roll out,pre-bake 10 minutes or so,make pizza,into oven.Really tasty,and holds up real well
Approved by Snookie and Girl
============================== Thought I would give this a try.....from Survivalblog =========================
Recipe of the Week: Permalink | Print
Brad's Budget Artisan Bread
In the spirit of sharing, I thought I would offer a recipe for bread that high-end bakeries charge a lot of money.
You will need the following reusable items (and after these purchases sit is very inexpensive):
Baking (aka Pizza) Stone Pizza Peel (The thing you slide pizza into an oven with, but you could use the back or a sheet pan if you flour or corn meal it well so the dough can slide off easily) Food grade container or tub with a lid (not air tight, but so it will keep stuff out) A pan for holding water in the oven (I use the bottom part of my Broiler Pan)
Ingredients: 6 cups of water that feels barely warm to the touch. 3 Tablespoons Kosher or Sea Salt 3 Tablespoons of SAF Instant Yeast 13 cups of unbleached white flour. A little extra flour for sprinkling. Corn Meal if you prefer it to flour for coving your peel.
Stir ingredients together in order listed above in the container you purchased. No need to Knead the bread, just stir it all together. The dough will look wetter than your usual bread loaf would, but this is how it should be. Let stand on the cupboard for 2 hours. You will be amazed at how much it grows in the container. Place in the fridge for at least 4 hours ( you can use it after it has stood on the counter for two hours, but this will make it easier to handle)
It can now be kept in the fridge for up to a week.
When ready to use, sprinkle a little flour on your hands and on the top of the dough then just tear off a hunk the size you want to use, and shape it into a ball. You don’t want to handle the dough too much and it really doesn’t need it. Place the dough on the floured / Cornmeal covered Pizza Peel and then gently rub flour on the top of the round of dough (this is called a gluten cloak) and score the top of the dough with a sharp knife. This will help enable it to rise. You can be as creative as you want to with the scoring. I prefer just cutting lines shaped like “((|))”, but you could do a square or any other design you wish. Let it stand for 20 minutes on the peel, and then set your oven to 450F with the baking stone and pan in the oven. When the oven hits 450 the dough will be ready. If the bread hasn't risen much don’t worry, it will in the oven (this is called Oven Spring). With the hottest tap water you can get out of your sink, fill a glass to about one and a half cups. Take the glass and your pizza peel to the oven. Open the oven and with a jerking motion, slip your dough onto the baking stone. Next quickly pour the water into the pan (which should be below the baking stone) to 'flash' your oven. Then close the door and let the bread bake for about 30 minutes. Remember the bread is really going to rise so make sure you have no racks above the stone.
When the bread comes out of the oven it will have a crackling crust you can thump, but it will soften quickly. Let it rest on a rack for a while if you are not eating it right away (I dare you to wait....yeah you won’t) then the crust will become chewy and crunchy again, but the inside will be moist and delicious.
If you use a grapefruit sized round of dough, you should get about 8 loaves out of this recipe and it will take less than 15 minutes of hands on time each day. There is a bakery near my house named 'Kneaders' and they charge $6 for one of these loaves. When I make it, I make at least two loaves and then give one away to someone in the neighborhood or at work. I also barter with it for eggs, so enjoy the fruits of your labors. We find that we pay about $1 for each loaf we make, and I know exactly what is in it.
When serving this bread, I recommend real butter and raw honey for an exceptional treat. These loaves also make really great bread bowls for chili, stews, and especially chowders.
======================= Wet ingredients
Stir in the flour and let sit for 2 hours,then into refer
Hmmmm,rising awful fast.I had to knock it down 3 times in 2 hours,use a bigger container or 1/2 recipe
pull off a bit....
onto pizza paddle with cornmeal and on top a bit of flour,let rise 20 minutes
Rise for 25 minutes
Coming along nicely
Temp fell to 350F so wound up cooking 50 minutes.only last 10 minutes reached 450F. Nice crunchy crust,filling,would be perfect with soup. I call this a winner,and have lots of dough in refer for making more!
Post by mightyspuds on Aug 24, 2018 0:30:43 GMT -8
Add ingredients as they are prepped.
This is making 4 quarts at approximately 3 dollars/quart for very meaty sauce.Thats 8 dinners at least for a family of 2,or about 1.25 a dinner for 2,(and some spaghetti noodles,they are cheap)
You will also have about 1 lb. hamburger meat (4 1/4 pound burgers) and 1/2 lb. teriyaki/broccoli stir fry meat left over.Thats 2 more main courses for dinners for 2- 4.50 dollars (+ buns and broccoli). What a deal!
Chop 2 large yellow onions-25 cents 1 Head of Garlic,you might like less.I used a lot because I like garlic,and its cold and flu season.Garlic is good for your immune system.-1.00 dollar 2 four ounce cans mushrooms,drained and rinsed.Fresh use 8-16 ounces.-1.60 dollars 1 can diced tomatoes with juice-80 cents 1/2 TBS Oregano-25 cents 1/2 TBS Thyme.-25 cents 4 four ounce mild sausage links cut into bite sized pieces-3.00 dollars 16 ounce ground burger,add thyme and oregano,make bite sized balls,fry in pan until cooked,stirring to cook evenly.Add to sauce-3.00 dollars
Lets make meat balls...Take out your Kitchen Aid mixer with the metal vintage meat grinder attachment.You do have that,right?
You dont have one? Get one on ebay for around 60 dollars is a good price
Take about 2 lbs 10.4 ounces or so of meat like London Broil out of freezer,the stuff you bought on sale for 2.99/lb.You do have a freezer and a scale,right?
Slice up partially frozen meat,save back 1 lb ground meat for hamburgers and slices for Broccoli teriyaki stir fry later
Add 1/2 tsp oregano and 1/2 tsp thyme,sprinkle a little salt and pepper,mix for meat balls.
Roll em up,into a cast iron pan with a drizzle of olive oil.You do have a cast iron pan,right?
OK,they are done and added to sauce.Add a little water to pan and using silicon brush sweep up all the goodies and pour into sauce.You do have a silicon brush,right?
Carefully dry with a couple napkins,and use that oil left in pan to treat your pan.Let it cool and put it away.Boy thats an easy clean-up
Now simmer for an honest 6 hours minimum,the long slow cook is the key to making the flavors meld so well.If you add bell peppers I will jump thru your monitor and cut your hands off.So dont do that!!!
6 hours later...note the small fat/oil on top,thats a sign its done.Ignore the hurricane forming off of Baja,its camera flash
Break out some spaghetti noodles you canned 7 years ago at the Mormon Cannery,you do have...oh,nevermind.
Takes 10 minutes to cook at my altitude.Use just enough water,then drain.DO NOT RINSE,you want the starch to hold the sauce on
Add some parmesan cheese.Let plate set a few minutes for noodles to absorb excess moisture.Yumm,this is VERY good spaghetti.
Approved by Girl....
============================ Start with a Cornish Game Hen...
Rinsed and ready to go...
First step,cut out the wishbone...
Next step is to cut at wing/rib cage to free wings...
Now with the paring knife make 2 slits along side and top of backbone and rib cage...
Now cut the drumstick joints.Bird folded outwards to show cuts...
Next we cut as close to ribcage as possible to carve out ribcage...
And continue to cut out cage until the very back,and remove the entire ribcage and back...
No,he's not slashing his wrist after cooking with me
Leaving us with this flat chicken,perfect for the BBQ...
The ribcage and backs we cut out? Into the pot for broth.The leftovers from this went to feed the chickens,or what have you....
Now onto a hot propane grill. Paint the birds with sauce of your choice.Sauce is very important,without it bird will be dry.
Turn birds every 5 minutes,slather with sauce with each turning.Cover with grill top and leave a slight vent,like 1 inch or so of grill not covered so it doesnt get too hot.Cook for 20 minutes...
Bird is done...
Now we added a colorful setting with a vinegar salad of thinly sliced red onions and cucumbers soaked a couple hours in a 3 part water,one part vinegar and one teaspoon sugar solution.Added salt and peppered yellow and red tomatoes to each serving right before served.
A little macaroni salad,pickle,radish and black olives.Dinner is served!
Approved by chicken BubbleHead
Let me say thats as good a chicken as I have ever eaten,ever.You can also do this for full sized birds and I will be trying that too.There is a Mexican Market by us that cooks full sized birds this way,wondered how they did it,now we know.
Post by mightyspuds on Aug 24, 2018 0:32:31 GMT -8
Add 3 cups flour
2 TBS Gluten
1.5 TBS powdered milk.MOO!!
2 TBS sugar
1.5 tsp salt
2.5 tsp active dry yeast,NOT rapid rise
2 TBS softened butter
This much garlic powder
This much celery powder
This much dried onion flakes
1 and 1/4 cup warm water
Mix to this consistency in bread machine,2 cycles.
Powder with flour on counter,divide 8 equal pieces
Grease,butter or veggie spray pan
roll into 7 balls
Rise 1 hour in warm spot,then into oven at 375 for 20 minutes until toasty brown
============================== White bread flour,4 cups, with 2 TBSP wheat gluten.Top shelf in oven at 375F for 35 minutes,middle of oven pan took 40 minutes.
Been learning cast iron is also awesome to bake in.I powdered these well seasoned pans with light coat of cornmeal bottom and sides,no additional non sticking ingredient was used.Nothing stuck at all.
I rinse the pans and dry on stove,add a light coat of Crisco inside and out,heat to smoke for 5 minutes and let cool,thats my pan after-care protocol. ================================== Found this floating on net and the version by Tammy. This turns out like Wonder Bread in texture,and I even forgot the butter,LOL!
Finally wheat bread that isnt heavy,I baked these at 350F for 30 minutes.
1.5 cups warm water (more/less) 1 tablespoon milk 1 teaspoon salt 2 tablespoons brown sugar 2 tablespoons oil or softened butter 2 tablespoons honey a sprinkle of ground ginger a pinch of citric acid (can use ascorbic acid instead) 2 teaspoons granulated lecithin 4 tablespoons (1/4 cup) vital wheat gluten/gluten flour (75% protein) 3 cups whole wheat flour 2 teaspoons instant active dry yeast -------------------------------------- They are REALLY spongy,cool!
Thats one bun cut,will make double burgers.Hows that for wheat bread texture,amazing!!!!
Post by mightyspuds on Aug 24, 2018 0:34:33 GMT -8
Simple,basic cornbread.If I can do this ANYBODY can do this.
1 cup white flour 1 cup cornmeal 1 TBSP baking powder 1 tsp salt 1/3 cup cooking oil 1 cup milk 1 lightly beaten large egg
Put all ingredients in large bowl and mix well with a fork
Pour into 8 inch square buttered baking pan and bake in preheated 400F oven for 30-35 minutes.Toaster oven is ideal for this.
Done when a toothpick inserted in middle pulls out clean
Butter and tomato marmalade,not bad!
I use Carl Griffith's 1847 Oregon Trail Sourdough Starter. VERY robust!-This picture is after sitting for a couple months in refer,poured off the alcohol and added water and flour to feed it,those bubbles are after 10 minutes,this is very STRONG sourdough starter.
USA Residents Send a self-addressed, stamped (41¢) #10 envelope [SASE41] to:
Oregon Trail Sourdough P. O. Box 321 Jefferson, MD 21755 USA
A #10 envelope, also called, in the USA, a "business-size envelope", measures about 9-1/2 inches by 4-1/8 inches (24 cm by 10.5 cm). European size DL is close enough. If such an envelope is not available, simply send postage (or currency as below) plus your postal address, and we will provide an envelope.
Normally, it could take up to six weeks for your start to get to you, but it probably won't. See why...
Other Countries Requests require 90¢ US postage* or substitute a U.S. one-dollar bill or an IRC (International Reply Coupon) for a SASE41. If you send currency, include this instruction: "Send Starter." Send your name and address and fold your instruction note around currency to reduce possibility of pilferage. (The currency option is recommended for Canada and other places in the world where U.S. dollar bills are not unusual.) Otherwise, non-domestic requesters should contact a volunteer. (You might want to do that before you pay an unreasonable price for an IRC.) Any currency sent without an instruction will be treated as a donation.
*except Canada and Mexico -- 69¢ US postage
Cost There is no charge for the starter. Occasional unsolicited donations offset costs of distribution and production to allow us to carry on Carl's tradition of not requesting a fee. --------------------------------------------------- I have a 50/50 success rate with Sourdough bread.Some folks have no issues.If you can do it consistently I salute you!
Been a long time since I used the starter so I did about 6 feeds over 2 days....pour out half,add equal parts white flour and water and repeat.
Starter was STRONG,doubled in size twice in an hour so decided time to make sourdough bread.
Used 2 cups starter,2 cups flour and added water to right consistency in bread machine to mix.Added salt,sugar and powdered milk and butter per standard white bread recipe.Added just a sprinkle,maybe 1/8 teaspoon yeast just in case.Ive had some flat loaves before,as it turned out starter was STRONG,didnt need any yeast.Wasnt paying attention so in about 2.5 hours it was overflowing the pans.Punched it down and went for a second rise.
Anyhow....10 minutes in oven....
20 minutes into it.....
30 minutes and done great.Was done in a 375 F. degree oven preheated to temp.
Turned out SUPER! That bread is so freakin' good! Great flavor and NICE texture with a slightly crunchy crust. Hands down best Sourdough Ive made yet! Guess the standard bread experience has paid off now in making sourdough,this batch was a piece of cake!
=============================== The NIGHT BEFORE mix 1/2 cup starter....See bread above for starter story....
with 1 and 1/4th cup water,1/2 cup flour...and let sit in a warm place until the next MORNING...
Next morning,right before cooking add 2 eggs,1TBSP sugar,1/4 tsp salt,1/2 cup flour,2 TBSP oil,and add last RIGHT BEFORE COOKING 1 tsp Baking Soda....
Cook on hot griddle (Water bounces)
For waffles just add a little more flour.
Sour Dough Biscuits:If you have enough dough left over,mix in more flour,kneed for a few minutes,cut with biscuit cutter,dip in butter or oil and bake at 375 until lightly browned. =================================
Post by mightyspuds on Aug 24, 2018 0:36:07 GMT -8
Mexican Market had pork skins for 1.89/lb,got 10 lbs.Rolled up the skin,cut off about 1 inch thick,then cut each roll section in half
Fried in electric skillet at 400F in lard about 6-8 minutes till browned and crunchy
Salted and done.Will be great work snacks.Into freezer and refer to keep
Snookie and Girl really listen when I say "Chicharrone!"
=========================== Ceviche (also spelled as cebiche, seviche or cevice) is a form of citrus marinated seafood salad, popular in many Latin American countries.It isnt cooked but instead is pickled by the citrus juices.
In Mexico and Central America, it is served in cocktail cups with crackers, or as a tostada topping (How Spousal Unit likes it) and taco filling.It can also be eaten like a cold soup,my favorite way to eat it.
Shrimp, octopus, squid, tuna, and mackerel are popular bases for Mexican Ceviche.Generally any firm white fish can be used.As can oysters and clams and mussels. The ingredients include salt, lemon, onion, chile, avocado, coriander, and parsley. Tomatoes are often added to the preparation.
One major difference, however, is that citric acid will not kill any parasites in the fish like heat will. Fortunately, most fish are parasite-free, as any sushi chef will tell you. So the rule of thumb is: if you are comfortable eating sushi or sashimi, go ahead and try ceviche. If you are not, don’t. When in doubt, freeze the fish according to the following guidelines:
7 days at -4 F; or *
15 hours at -31 F; or *
Freeze to -31 F then store for 24 hours at -4 F or colder
These will kill the parasites, making the defrosted fish safe to be eaten raw or in the 'citric acid cooked' ceviche. ===================================
I forgot to mention to use frozen fish as most of what you buy is previously frozen anyhow or precooked and frozen.I dont eat any raw fish myself. =========================================
Lets get started.... ========================== Your ingredients.....
Pollock on left,catfish on right.Cut into dime sized pieces...
Drain your 2 15 ounce cans of mixed seafood (squid,calamari,and shrimp) and add to your large bowl...
Drain 2 of your 8 ounce cans of oysters and add to rest.Not happy with those South Korean oysters,have a green tint but smell OK...
Add 8 ounces salad shrimp,cleaned and precooked is what I had.You can use uncooked shrimp too,just remove shells and clean...
Add this much salt and 1/2 as much pepper...
Add a little bit more than this of cilantro (coriander) flakes or chop up 2 bunches fresh cilantro (better)...
Dice 4 medium tomatoes and slice onion into thin slices,then quarter those and add to bowl.Add 16 ounces concentrated lime juice,enough to cover completely...
Gently mix ingredients with slotted spoon...
Make sure juice covers all,cover with Saran wrap and into refrigerator to marinate overnight...
====================================== This is 48 hours later.You could do this at 24 hours but I like the lime juice to do the cooking,then add the tomato juice...
Pour out all the lime juice...
Add the tomato juice or tomato veggie juice...
Cover completely and lightly stir/mix...
Serve as a dip with tortilla chips...
Or as civeche soup,YUMM! Cold seafood soup! Too bad my avocado wasnt ripe,the little green/yellow chunks make a pretty presentation,or a couple slices sticking up on inside of bowl, and also is fine flavor too.
Avocado must go on fresh when served,it will not remain good in the bowl,
==================================== It will last up to 2 weeks covered in refrigerator.Best at one week. The seafood will continue to pickle in the tomato juice.
Post by mightyspuds on Aug 24, 2018 0:37:32 GMT -8
Found on Web,unknown author.....
SPICES AND STUFF Most recipes simply require measuring out the spices and liquid and then mixing into the meat mixture. I generally sprinkle some of the spice mix over the meat as I am grinding. Grind a fourth of the meat and add a fourth of the spice etc. After grinding, mix will with your hands but avoid the urge to squeeze it through you fist... just a thorough mixing and then return it to the freezer.
I usually grind my meats twice and chill between. I start with the smaller 3/16" plate and follow this with the larger 1/4" plate. By the time it has gone through the second grind, it is well mixed and a nice texture for typical sausage.
All this assumes you own a grinder, if not just have the butcher grind it up for you. ---------------------------------------------------------------
Just use the cheapest cut you can get.Today that was Pork Cushion? at 1.89/pound.Chop it for grinder..
Spice per pound of meat.....
SALT, pickling (non iodized)................. 1 tsp PEPPER, ground ......................................1/4 tsp SAGE, rubbed.............................................1/4 tsp GINGER.........................................................1/16 tsp NUTMEG.......................................................1/8 tsp THYME...........................................................1/4 tsp PAPRIKA........................................................1/4 tsp WATER..........................................................2 oz (we skipped that and just added dry mixture to ground pork)
All mixed and ready,I added a bit of onion flakes.
Grind pork through a 3/16" plate adding dry spices as you grind
Mix into ground meat.
Through grinder one more time
Now spray a cookie sheet with vegetable spray like Pam,and put on Patties.Use wax paper between each layer and spray both sides with Pam so they dont stick.We are out of wax paper so used freezer parchment paper
And into freezer for a flash freeze,about 2 hours or so.
Once frozen,remove and place into large ziplocks bags.Flash freezing makes it so they wont stick together in bag.Actually took overnight to 'flash' freeze,LOL!
You can also spray Pam on trays and freeze like this.A pancake turner/spatula will pop em off the trays easily after frozen
======================= Im making Hubs' EZ Pastrami
This is Hub's rub...for 3-5 lbs 3 TBSP Coarse-ground black pepper 2 TBSP Garlic powder 1 TBSP Onion powder 2 Tsps Ground Coriander
Soaked corned beef meat in water in refer,changed water 3 times,each with an 8-10 hour soak
Dont put rub on too thick or it will be really hot, I think an even sprinkled layer is plenty.I packed it on,I think that was a mistake.But it was live and learn,no rub experiences here.
The bottom right is a flat,the L shaped is a point
The point tied up and the spices rubbed on after drying meat with paper towels
The flat,much higher cut of meat,far less fat and solid.
Onto the grill at 225F using Hickory dust in the electric 'bullet' smoker and using the amazen brand smoker
Meat flipped,3 of 6 hour grill time done.The amazen smoker is under the 2 racks
After the 6 hour smoke/grill,cooking half done
Double wrap in tinfoil then overnight in refer before final cook at 250F for 6 hours in oven
6 hours in oven at 250F
Back into refer to cool off for slicing....here's what we got,its good too.BUT I think I put the rub on way too heavy as it was super hot,so before slicing I scraped of what would come off....very good!
Hobart model 110 meat slicer,late 1930's,early 1940's deli model,found on craigslist for about 120 bucks IIRC
....you heat the food at the desired final temperature - there's no guesswork. For example, if you want to prepare a medium-rare steak (with a center of 130°F) your sous-vide water-bath would be set to 130°F. The result is extremely consistent, whereby the temperature and 'doneness' of the food is exactly the same from the outside to the center - perfect every time.
Sous-vide (/suːˈviːd/; French for "under vacuum") is a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled water bath environment for longer than normal cooking times—72 hours in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meats and higher for vegetables. The intention is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture. ================================= Why you may ask? A rare steak has an internal temp of 130 degrees.After 2 hours in waterbath remove it,its 130 degrees thru out entire meat,a perfect pink.Sear it in a pan 1 minute per side to chamnge outside color to normal fried/broiled color and you have a PERFECT rare steak.
Or you can take a cheap cut,say a chuck steak,cook 19 hours,and it becomes very tender.But cant overcook,meat will never go above waterbath temp thats set.However,you can spend too much time in waterbath and make texture mushy.
This is my setup.I have a Dorkfood DSV temperature controller (100 dollars US) hooked up to a crockpot with an analog controller.I turn that to HIGH,then plug it into the dorkfood.A temperature probe goes from the DSV to the crockpot.The DSV then cycles the crockpot by turning it off and on frequently,maintaining the waterbath crockpot temp within a half degree of set point on DSV.
You can use a deep fat fryer,turkey roaster,rice cooker,anything that can heat water and doesnt have an electronic control switch on it,they wont work because every time DSV turns off/on,the setting on the water heating device is lost
Crockpot plugged into DSV
Note analog controller on crockpot.Temp probe from DSV in lid
Post by mightyspuds on Aug 24, 2018 0:41:08 GMT -8
I took a frozen 2.5 lb corned beef in the butchers pre seasoned cryo package and just stuck it in the hot tub for 48 hours at 134F.From Stater Bros,2.99/lb.
Got a perfectly tender,easily sliced CB just with that simple cook.Color and texture are superb.It eats tender yet the meat doesnt fall apart like a boiled or pressure cooked CB.Cant deli slice,but darn close.
This will make crazy good pastrami or Ruben sandwiches.As always,SV never ceases to amaze,especially with the tough cuts,its as good a CB as Ive ever had,cooked wise.....
Here,needs pics,this I just dropped in water after peeling off label
Never made one I could slice this thin,a little salty,I would probably season a bit less if I spiced it
Soaking first and repackaging would probably be better,then again,while salty....if you like salty its good.
Here's what I did to serve.Sliced,into a warm water bath about 15 minutes to heat and soak a bit of salt out.
Sour dough toast,homemade mustard from here,a little horseradish cream spread,swiss cheese,and a homemade pickle sliced.
Now we are talking GOOD!Mellowed the salt (and remember,yours and mine may be different in how prepared at butchers) And fast and easy,gotta love it.SV on the pastrami I bet is excellent meld of old and new,Hubs I think would be prime,I'm going to do that at some point,I have other brining bacon projects going,and more SV corned beef to do,bought 6,going back for 6 more this is sooooo good.Ya'll are going to be blown away by the texture SV gives this meat.Firm,yet tender as all get out.Not stringy.
================= Chuck steak.Vacuum bag sealed and ready for SV pot.
15 oz steak,3 ounces juice came out.This came out a 3/4 inch steak when I measured.This was originally bought for hamburger grind so perfect for a sous vide test.
Did pan sear and a torch sear,pan sear one minute per side in screaming hot cast iron pan was better in this application,can see using a torch for uneven cuts.Not real juicy,but not dry
Dang tender for chuck,not ribeye though...
Sliced and put in refrigerator with juices.Yes,Its soaking those juices right back up.Making a sour cream,horseradish dip
Bottom line,thats a good chuck steak.
Out of cooker after 18 hours at 139F.
Tijuana Bullfight grade beef from Cardenas Market..... after sear
In to refer to cool with juices.Will add some juice to the sour cream/horseradish dip.
Steak with a little au jus,dip with low fat sour cream and horseradish and a little au jus stirred in.Steamed Kale tossed in a lemon,olive oil and soy sauce dressing.1/4 cantaloupe cubed for desert.
Last and only time Ive ever cut chuck with a fork it was ground chuck,can cut this with a fork.
Best part,whole meal only 500 calories.
============================ Food cooked: 2 Sirloin Steaks,Select Grade. 35 ounces Thickness:+/- 1 in. Time:2 hr SV Temp: 131F Doneness:Rare,juicy. Fluid loss: 2.5 ounces from a 15.25 ounce steak Taste: All beef,no spices Texture: Firm grain and tender
Additional-rare,juicy,tender.Excellent texture.Spent 5 hours in bag in refer before sear and cutting.Again,color a little off in kitchen,thats a white plate.
======================= 1.5 inches thick,each side about 15 ounces.Select Grade beef.24 hours at 132F.A little pepper and Italian seasoning
Add a sear,salted
Sliced with a little juice added back,into refer to reabsorb juice overnight
Some of the leftovers after opened faced sandwiches... pulled from a juicy ziplock bag the next day.We are talking very good,pulls right apart,taste is very beefy.
This one spent 12 hours in the bag in refer,then sliced
seared,salt and peppered
Back into refer with juices while I think of what to make out of them later
Post by mightyspuds on Aug 24, 2018 0:44:01 GMT -8
1.5 inches thick,each side about 15 ounces.Select Grade beef.24 hours at 132F.A little pepper and Italian seasoning
Add a sear,salted
Sliced with a little juice added back,into refer to reabsorb juice overnight
Some of the leftovers after opened faced sandwiches... pulled from a juicy ziplock bag the next day.We are talking very good,pulls right apart,taste is very beefy.
This one spent 12 hours in the bag in refer,then sliced
seared,salt and peppered
Back into refer with juices while I think of what to make out of them later
Approved by Girl and Snookie
======================= This is an 8 lb. Turkey Breast,its just a Turkey minus legs and wings.
Put onto smoker with internal temp of 37F.Onion and celery tucked between skin and bird,breast up.Butter the skin.Salt and pepper.
Smoker is apple dust in amazen brand smoke generator,smoker grill is electric with temp at 235-250F as it cycles.
Starting out....Ignore the thermometer that thinks everything is BEEF and to alarm at 170F.It doesnt know any better.
Thermometer in thickest part of Breast
After about 2 hours....
And about 4 hours total,internal temp of 160F,coming off grill...
And let sit 40 minutes before serving,supposedly the temp will rise another 5 degrees as it sets up on counter for 165 final temp. Color is excellent,the bird was as moist a bird as weve ever made,think its the low temp cooking that the juices stayed in the bird. Was fine flavor.
If you have a smoker try this,its a super winner for sure!
You could try cooking your bird in oven at 250F,just remember for safety you have to reach an internal temp of 140F in no more than 4 hours.Bet it comes out just as moist,literally clear juices flow as you cut it,amazing!!
Approved by Girl and Snookie
============================ We are making Mexican Tacos,as served in Mexico.They might be a tad Anglo.
Ingredients -------------------------------------------------- Meat..... Chuck steak,can use 7 bone chuck roast,carne asada or London Broil.Chicken may be used instead
Salsa....... 1 tomato
1 jalepano pepper,use 1 teaspoon,more or less to taste,a teaspoon isnt hot,the amt. I show on tray,thats HOT.I used 1 teaspoon and its mild salsa.
Handful of Cilantro
3 large green onions,use about half the chives (the green part) and discard rest of chives,50/50 onion and chives
Tortillas.... Either white corn or flour,we are using corn
Salt,pepper,grated chedder cheese Plates and tinfoil ---------------------------------------------------------------------------- Salsa.....Tomato,Jalepano pepper,cilantro and green onion
Chop up ingredients....
Toss in bowl,sprinkle salt and pepper,put into refer for now.If you made Salsa before you know you can add a little lime juice if you like,we didnt this time.
Corn tortillas.... Wrap in tinfoil however many you are making,put in oven at 140 degrees,along with your serving plates.Important plates are warm or use paper plates,a cold plate sucks heat out of tacos and a cold taco isnt so good
Trim your chuck steak.Note we used a lot because we are freezing for future use
Meat cut into strips and small chunks.Oil pan lightly,cook at high heat until well cooked and almost dry.You dont want wet tacos leaking on you when you eat. Sprinkle with a little garlic salt and pepper to taste as it cooks.Salt really brings out flavor with chuck steak,and a little goes a long way.
Warm tortillas in microwave,or on woodstove,or over open flame on stove;takes about 20 seconds per side and some practice.Reheat beans and meat
Add meat and beans
Add salsa and cheese, and fold,bring up bottom,then roll to one side
And here is your fast 'leftovers' burritos
Approved by dos perros Snookie and Girl
=========================== Guess we can debate how healthy are potatoes,but for sure no science fiction ingredients.
Sliced red potatoes see through thin on mandolin.Into ice bath while waiting.Dry on towel.Spray plate with thin spray Olive oil,and add chips.Spray thin with Olive oil.Sprinkle Sea salt and in our case add nutritional yeast for a kind of cheese taste.
Microwave for 6 minutes until JUST starting to turn brown,you may have to remove a few before rest are done.
These are very tasty when fresh,not bad a day or 2 later,but fresh is the key to YUMM on chips,they are surprisingly really good.Also much cheaper to make than buy,cant beat that.
=========================== Im calling it healthy r/t low calories.
Zucchini Parmesan Baked Medalions-2 servings
1/3 cup 1 1/2 ounces shredded Parmesan cheese-100 cals 1/3 cup panko Japanese Panko breadcrumbs-70 cals 1/2 tsp garlic powder-5 cals 1/2 tsp dried basil-2 cals Pinch Cayanne pepper,salt and pepper to taste-0 cals 1 small egg, beaten-55 cals 2 small zucchini 12 oz-60 cals Cooking spray,canola-15 cals 1/2 cup Traditional Del Monte pasta sauce-70 cals
Total calories about 375
1. Preheat oven to 450F. 2. Add first 5 ingredients in a shallow bowl. 3. Place egg in a separate shallow bowl.Beat egg. 4. Trim ends from zucchini and cut into medalions.Dry with paper napkin. 5.Dip zucchini in egg and dredge in breading mix. Place zucchini on baking sheet after a cooking spray. Spray tops of zucchini with cooking spray. 6. Bake for 20 minutes until golden brown. Serve with pasta sauce for dipping.
Personally prefer a ranch dressing to the Pasta sauce.So that was dinner,a lot of food for 190 cals a serving. ========================== Ingredients-Chicken,1 16 oz bottle of Catalina Salad Dressing,an injector,and a brush
With bird on rotisserie and legs tied back and wings tucked under,inject 1/2 of the dressing into meaty parts of bird....
Dressing will leak some from your injection sites,bird will get a puffy look from the injections...
Start basting bird with a brush using the dressing...
Baste every 10-15 minutes with dressing and cook like any poultry,160-180 degrees and juices run clear when poked....
Bird is done....
Let rest for 30 minutes....
Serve it up!
Dont be alarmed when you find pink tinted meat,thats from the dressing.As long as temp is right and juices arent bloody and run clear,it is done.
This without a doubt among the best tasting whole chicken I have ever made,and its simple,its hard to mess this one up.
Post by mightyspuds on Aug 24, 2018 0:48:37 GMT -8
This is a bit involved but worth the effort.Makes a very special holiday meal.
Start with a 6 pound goose.Defrost in refer,then into a large pan with 4 gallons water and 1/4 cup salt.This is the Brine soak,let it soak overnight.Keep it as cold as possible.
Next we spice it.We used 2 TBSP celery Powder,2 TBSP Cilantro/Coriander Powder,1 tsp garlic powder,1/2 tsp salt and 1/2 tsp pepper. Mix together well and liberally coat inside of bird,and some on outside.
For stuffing we used 1/2 inch cubed homemade bread. I cooked and dried crouton chunks in oven then covered them with olive oil,onion and celery powder and salad spice,and cooked dry in oven again,then into a bowl adding 2 celery stalks sliced and 1 onion diced and 1 diced apple.Moisten just a bit with water so chunks hold together and fully stuff bird
Now sew/skewer both ends of bird closed and put in rotisserie rod and set up rotisserie.We use a Farberware.They cost about 150 dollars and are stainless steal.This is the perfect thrift store item,folks get them for gifts/weddings and never use em.10-15 dollars at thrift store.
Goose with trussed legs and wings,poke a lot of holes in skin,but not meat,to allow grease to drain.
Cover wings and drumsticks with foil so they dont overcook or burn...This is 45 minutes cooked...
Save the oil! Its prime cooking oil.We rendered some precooked and it came out white when in refer(1 cup),this oil came out light yellow from the spices.Got 2 cups of it.Got yet another cup of sweet oil from the glazed cooking. Point being,they are very greasy birds to cook.
Next made a honey/orange glaze.Use equal parts honey to orange juice concentrate,I used 3/4 cups of each.Use your whisk to mix.
At 1:45 hours of cooking I started to brush with glaze every 10 minutes.At 2:45 of cooking I took off tinfoil to cook wings/legs. At 3:45 total cooking Bird was done.Want internal temp at thickest meat parts at 160-180 degrees.Got this to 170 meat with stuffing at 175 degrees.When done let rest 1/2 hour.
Now to carve the bird.... Separate the wing from body and cut skin until you hit bone.
Pull wing backwards from body until joint snaps,then cut between joint and cut from bird.
Now cut skin from around thigh but leave leg attached.Next you cut length of backbone...
Then cut around front and rear of breast....
And then slice off the entire breast....
Slice thigh from bird until you hit leg bone,snap leg downward and separate between joint.
This is what you get from trimmed bird...
Cut breasts on the bias...
Serve it up! We have Breast,Drumstick and Thigh,steamed Green Beans and Brussels Sprouts,Stuffing and Scalloped Potatoes.
Goose is all dark meat.They need good blood supply to fly.
Since they fly,meat is muscular/dense.Very similar to Sirloin Steak,quite unlike Turkey.Very filling!A little goes a long way.
Flavor more than Turkey,Less than Duck.
While very greasy to cook,if you keep grease off of bird the meat is NOT greasy at all.
Dont forget to save that grease,its the secret of fine fried potatoes and has a 375 degree smoking point.Big users are the French and the Jews,and its also used for pastries if rendered from fat before cooking,comes out a beautiful white color.
I would consider a gravy,I think it would go well here. ======================== Meal #1
2 lbs Round roast,baked in oven with mashed potato,gravy and corn
Meal#2 Today its stew using (mostly) Kims famous stew recipe
3 carrots sliced,1 large onion chopped,8 small potatoes chunked,into a pan and boiled until JUST starting to get tender
Next transferred to slow cooker...
Add 2 packages gravy mix,about 3/4 lb chunks of leftover roast,A can each with fluid discarded of corn,green beans and peas and let it slow cook,saved veggie juice in case I need more fluid later...
Link to rolls...Just used the standard white bread machine recipe See White Bread Buns-Bread Machine recipe page 2
Add 3 cups flour 2 TBS Gluten-You can leave it out,makes em spongy 1.5 TBS powdered milk.MOO!! 2 TBS sugar 1.5 tsp salt 2.5 tsp active dry yeast,NOT rapid rise 2 TBS softened butter 1 and 1/4 cup warm water
Meal #3-Tacos...can be prepared ahead of meal time
Yep,its that roast again,about 1/2 pound or so.Shredded,1/2 large chopped onion (rest saved for condiment),1 tsp dried cilantro (can use fresh chopped),A little salad seasoning that has red and black pepper,little salt,tiny bit of celery seed,little hint of garlic.
Added a little juice from the roast and slowly simmered about 1/2 hour to cook onions and incorporate spices
Now the shells.This is important,they will make or break the dish.
These are 6 inch corn tortillas.They can be bought in large packs of several dozen then frozen 6-12 per baggie,they freeze very well.In microwave heat them 20-50 seconds,just enough that they almost come apart,then bend gently back and forth and they will come apart without being over cooked in micro,dont want that.
Separate and let thaw until no visible moisture on them,couple minutes.
Heat about 1/2 inch of veggie oil in pan about 1/3rd flame height to about 350F. When oil hot drop in a shell.Shell may try to separate,so with spatula flatten it down for about 20 seconds...
Now place spatula edge on middle of shell and with a utensil fold shell half over spatula.Hold 5-20 seconds until shell stays folded.
Cook about 45 seconds,slowly moving it about pan to get hot oil on inside and outside of side being cooked...Flip it,re insert spatula and keeping shell spread open about 1 or 1.5 inches wide stir it around too.
This shell not quite done.Second shell is perfect,when it can support the open end by itself its done
Shells should be cooked to where they arent chewy,nor should they be brittle,just a light yellow color...NOT brown,then they are seriously overcooked,ie,tortilla chips,not what we want.As they cool they will be slightly pliable yet they can be cracked. I let each drain a minute or so open end down on plate then stack em just to have room
Now prepare the condiments.We will use chopped onions,shredded lettuce,chopped tomatoes,shredded cheddar cheese (Note to self,go to thrift store and find another salad shooter,grating cheese not fun)
Optional is a bit of sour cream and hot sauce be it red or green,mild or hot,your choice.
Reheat meat and shells in microwave,stuff with drained meat,add condiments....Dinner is done!
Post by mightyspuds on Aug 24, 2018 0:50:15 GMT -8
Making a roast at 250F to an internal temp of 127F,yes we are talking rare,on the electric bullet smoker grill with smoke from amazen brand smoker.
Took just under 2 hours....let it sit a good 20 minutes
All done,dipped in sour cream/horseradish,wow!!!
Thanks to slicer I turned the rest into thin sliced Deli cuts,very cool! Now I can save another fortune using cheap cuts of meat made into expensive deli slices!
========================== Yup,you are in for a treat.The Hispanic lady at the meat counter gave us the recipe
These you use a 'wet' filling and eat with a knife and fork and are they ever good! This is fantastic to serve guests,its a HUGE success.
So taste treat coming up,and like most burritos easy to make,cant go wrong! ======================================= Lets get started... We will make the Chili Verde Carnitas first. You need 1 can of Green Enchilada sauce,we will use mild,hot is OK if youre a Cajun! 4 of the 7 oz. cans of Salsa Verde or Chili Verde Sauce. Large onion 3 cloves garlic 3 lbs Boneless Pork Loin Roast
Cut meat into chunks,add it and 4 cans Verde Salsa and 1 cup Enchilada Sauce to pan
Coarse chop large onion,add to pan...
3 cloves Garlic...
Peel,chop,and add to pan...
At this point it needs to high simmer for 8 hours! Since we are going to do this overnight we will just put it into crock pot...Add the pork...
Add the sauce,crock pot on medium or high,ours on high makes a small boil around the edges,so thats where we set it.It will be here for 8 hours now,stirring when you think about it,every hour or 2.Cook until meat can easily be pulled apart with 2 forks.After 4 hours I turned it down to low...
2 TBSP oil,heat and add 1 cup uncooked white rice and 1 chopped onion
Stir until browned
Add 1 can diced tomatoes and 2 cups water
Add 1 tsp chili powder,1 tsp salt and 1 teaspoon dried cilantro
let simmer with lid on about 1/2 hour until liquids are absorbed
Using 8 inch flour tortillas add lettuce,tomato and sliced black olives
After adding veggies,refried beans and meat...sprinkle with shredded white mozzarella and cheddar cheese
Fold them up then put in pan and cover with meat sauce and the 2 cheeses and some sliced olives
Bake about 30 minutes in 350F oven until cheese melted and burritos hot.
Make a bed of lettuce ,add re fried beans and spanish rice (eat the lettuce with beans/rice),onions on beans.Avocado slices with salt/pepper over wet burritos and enjoy!
"Make it your ambition to lead a quiet life, to mind your own business, and to work with your hands, just as we told you, so that your daily life may win the respect of outsiders and so that you will not be dependent on anybody."