I've got to have Wolf post his Roast Steaks recipe in this thread!
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International Canna'Community Cookbook Meats/Main Dishes
- Thread starter Boink
- Start date
G
Guest
You don't need no stinking blanket... pig
You don't need no stinking blanket... pig
Running joke around here, looks like been ate once, but it rocks... and cheap too...
Naked Pigs (Cabbage rolls, down n' dirty style)
makes alot
1 Lb ground meat
1 large onion diced
1 large pepper diced
3/4 cup rice
1 12oz beer or broth
1 bag fresh slaw mix
2 cups tomato sauce or beef gravy
Brown meat/vegs in a pan add rice, beer bring to a boil turn down heat, cover simmer 20 minutes(Follow your rice instructions for time and how much beer/broth). let stand covered for aleast 5 minutes after you turn off heat.
In a greased baking pan 9"X13" add slaw then meat/rice, top with sauce bake for a hour at 350. Serve over mashed potatoes.
A friends mom turned me on to cabbage rolls with gravy instead of tomatoes, maybe someone didn't like tomatoes. Try it one time, it's a whole new dish with gravy.
You don't need no stinking blanket... pig
Running joke around here, looks like been ate once, but it rocks... and cheap too...
Naked Pigs (Cabbage rolls, down n' dirty style)
makes alot
1 Lb ground meat
1 large onion diced
1 large pepper diced
3/4 cup rice
1 12oz beer or broth
1 bag fresh slaw mix
2 cups tomato sauce or beef gravy
Brown meat/vegs in a pan add rice, beer bring to a boil turn down heat, cover simmer 20 minutes(Follow your rice instructions for time and how much beer/broth). let stand covered for aleast 5 minutes after you turn off heat.
In a greased baking pan 9"X13" add slaw then meat/rice, top with sauce bake for a hour at 350. Serve over mashed potatoes.
A friends mom turned me on to cabbage rolls with gravy instead of tomatoes, maybe someone didn't like tomatoes. Try it one time, it's a whole new dish with gravy.
Last edited:
Boink
Member
Alright 
excellent recipes guys and gals! From genkisan lutefisk to
Jacksons ground meat and gravy they look very interesting. I'm deffinately trying Jacksons bacon wraped filets and Mooses tamales. I've been jonesing for tamales. That last post Jackson looks good and easy too. Thanks for all the effort all!!!
excellent recipes guys and gals! From genkisan lutefisk toJacksons ground meat and gravy they look very interesting. I'm deffinately trying Jacksons bacon wraped filets and Mooses tamales. I've been jonesing for tamales. That last post Jackson looks good and easy too. Thanks for all the effort all!!!
James Morrison
~*MR.MOJORISIN*~
Chicken A la King
Chicken A la King
chicken A la king (AKA "Chicken Shit")
(courtesy of Mrs. Morrison lol)
2 lbs of boneless skinless chicken breast
8-12 oz fresh mushrooms, sliced thick
1-2 nice green peppers, cut into about an inch squared
1-2 sweet white onions, cut into about an inch squared
1 Large can of Cream of Muchroom soup
1 12 ounce container of sour cream
Flour for homemade noodles
2 eggs for noodles
(a pinch of baking powder for noodles)
a little oil to cook chicken with
a very large skillet
a lvery arge pot
1)cut the chicken into little pieces, fry over medium heat till cooked through, lower heat a little...
2)Add in sliced green peppers, onions, and muchrooms; cook over low-med till allmost done, do not drain juice, set aside
3)fill large pot with water for boiling noodles, set on stove on high untill raging boil.
*noodles: you have to do this by eye
In large mixing bowl poor flour and a dash of baking power with eggs, beat with fork untill the mixture is kinda tough allmost elastic like, if too runny add more flour to thicken it up. Poor mixture onto large plate. Use a knife to slice noodles from mixture on plate and drop them into boiling water, make sure you touch the knife to the water each time as it heats the knife witch makes cutting the noodles easier. Let them boil for a bit till el dente, drain, set aside.
4)In the pot you cooked the noodles in, add your cooked chicken, onions, peppers, mushrooms, and noodles together. Add in the sour cream and the mushroom soup. Stir gently over medium heat untill heated through.
Serve immediately!!! ENJOY!!!!
Chicken A la King
chicken A la king (AKA "Chicken Shit")
(courtesy of Mrs. Morrison lol)
2 lbs of boneless skinless chicken breast
8-12 oz fresh mushrooms, sliced thick
1-2 nice green peppers, cut into about an inch squared
1-2 sweet white onions, cut into about an inch squared
1 Large can of Cream of Muchroom soup
1 12 ounce container of sour cream
Flour for homemade noodles
2 eggs for noodles
(a pinch of baking powder for noodles)
a little oil to cook chicken with
a very large skillet
a lvery arge pot
1)cut the chicken into little pieces, fry over medium heat till cooked through, lower heat a little...
2)Add in sliced green peppers, onions, and muchrooms; cook over low-med till allmost done, do not drain juice, set aside
3)fill large pot with water for boiling noodles, set on stove on high untill raging boil.
*noodles: you have to do this by eye
In large mixing bowl poor flour and a dash of baking power with eggs, beat with fork untill the mixture is kinda tough allmost elastic like, if too runny add more flour to thicken it up. Poor mixture onto large plate. Use a knife to slice noodles from mixture on plate and drop them into boiling water, make sure you touch the knife to the water each time as it heats the knife witch makes cutting the noodles easier. Let them boil for a bit till el dente, drain, set aside.
4)In the pot you cooked the noodles in, add your cooked chicken, onions, peppers, mushrooms, and noodles together. Add in the sour cream and the mushroom soup. Stir gently over medium heat untill heated through.
Serve immediately!!! ENJOY!!!!
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G
Guest
I should add that the tamale recipe above is for 45-65 tamales, depending on how much filling and how much masa is used per tamale.
We used the masa more sparingly than some might (as we don't like too much masa in tamales anyway, as it's the flavor of the filling -with- the masa that makes a tamale taste so good). We still ran out of masa early anyway, and made more. No big deal...
To get the number of tamales that we did, we made a 3/4+ batch of chicken, and a 3/4+ batch of beef, as well as a full batch of pork.
When making the filling, even though the peppers (especially the darker ones) can make a very pungent flavored sauce, don't fret, as it is truly moderated by the masa.
DON'T LET THEM DRY OUT!! Whether in re-heating them, or in leaving them open to the air. Leave them in corn husks, preferably wrapped in seran wrap, until time to re-heat, and as stated earlier, if nuking them, leave them wrapped individually in seran wrap.
In making the masa, you can go to 3/4-7/8 cup of lard/shortening/bacon drippings if you so desire. They'll work fine that way as well. 1 cup of either of them for 7 cups of masa harina was easy to remember in our case.
Albeit past Christmas, we're now in tamale heaven.
moose eater
We used the masa more sparingly than some might (as we don't like too much masa in tamales anyway, as it's the flavor of the filling -with- the masa that makes a tamale taste so good). We still ran out of masa early anyway, and made more. No big deal...
To get the number of tamales that we did, we made a 3/4+ batch of chicken, and a 3/4+ batch of beef, as well as a full batch of pork.
When making the filling, even though the peppers (especially the darker ones) can make a very pungent flavored sauce, don't fret, as it is truly moderated by the masa.
DON'T LET THEM DRY OUT!! Whether in re-heating them, or in leaving them open to the air. Leave them in corn husks, preferably wrapped in seran wrap, until time to re-heat, and as stated earlier, if nuking them, leave them wrapped individually in seran wrap.
In making the masa, you can go to 3/4-7/8 cup of lard/shortening/bacon drippings if you so desire. They'll work fine that way as well. 1 cup of either of them for 7 cups of masa harina was easy to remember in our case.
Albeit past Christmas, we're now in tamale heaven.
moose eater
Ok, I hope by now all you folks have recognized that the two recipes I posted were for comedic relief......Tubbed Lambchops is from a book of humor, and lutefisk, while real, would never be anything I would honestly recommend....at least to anyone I liked.
I was a professional chef for 16 years, and have more dish ideas in my head than I care to count. Here's a list of some of my best ones, if any of them piques folks interest, let me know and I'll post the recipe.
Granny Smith Apples Flambeed in Goldschlager on Hazelnut Waffles
Morel Mushrooms Stuffed with Salmon Gratinee on Rusks
Shanghai Noodles With Kimlan Tofu (kinda like spareribs)
12 Cheese Lasagna Tricolore (three layer of fillings, red, white and green, with home made pasta)
Raspberry Shrimp
Salmon Turnovers Stuffed with Leeks, Wild Mushrooms and Cream sauce
Asparagus and Smoked Cheese Vol au Vents with Pine Nuts and a Morel Beurre Blanc
Roasted Rosemary Salmon (or other fish) Fillets Served on Wild Rice and Balsamic Wilted Rapini with a Rosemary/Wine/Fumet sauce
Braised Venison and Mushrooms in Morel Cream Sauce
I was a professional chef for 16 years, and have more dish ideas in my head than I care to count. Here's a list of some of my best ones, if any of them piques folks interest, let me know and I'll post the recipe.
Granny Smith Apples Flambeed in Goldschlager on Hazelnut Waffles
Morel Mushrooms Stuffed with Salmon Gratinee on Rusks
Shanghai Noodles With Kimlan Tofu (kinda like spareribs)
12 Cheese Lasagna Tricolore (three layer of fillings, red, white and green, with home made pasta)
Raspberry Shrimp
Salmon Turnovers Stuffed with Leeks, Wild Mushrooms and Cream sauce
Asparagus and Smoked Cheese Vol au Vents with Pine Nuts and a Morel Beurre Blanc
Roasted Rosemary Salmon (or other fish) Fillets Served on Wild Rice and Balsamic Wilted Rapini with a Rosemary/Wine/Fumet sauce
Braised Venison and Mushrooms in Morel Cream Sauce
Last edited:
Boink
Member
We want all of them................ Damn if someone held a gun to me I guess it would have to be the Salmon Turnovers Stuffed with Leeks, Wild Mushrooms and Cream sauce, or the Asparagus and Smoked Cheese Vol au Vents with Pine Nuts and a Morel Beurre Blanc. But please do post them all.
By the way the Naked pigs sound so good James please tell Mrs Morrison thx. I'm sure she's got more, do share!
Damn if someone held a gun to me I guess it would have to be the Salmon Turnovers Stuffed with Leeks, Wild Mushrooms and Cream sauce, or the Asparagus and Smoked Cheese Vol au Vents with Pine Nuts and a Morel Beurre Blanc. But please do post them all. By the way the Naked pigs sound so good James please tell Mrs Morrison thx. I'm sure she's got more, do share!
G
Guest
I have bought fresh fish maybe three times in my life...
I have bought fresh fish maybe three times in my life...
Started one night with spilling the flour on the floor...
Worlds Bestist fried fish?
Serves two
2 fish fillets 4-6oz each (I’ve been using large mouth bass)
1 large egg
¼-cup mayonnaise
5 oz wavy potato chips finely crushed (your favorite)
Olive oil for frying
mix egg/mayo in a shallow bowl, it should be just a little thinner then ranch dressing if not add a few drops of milk. Put about 1/3 of the chips and put on a plate, coat fish with egg wash throw onto plate cover with about half of leftover chips, turn a few times to get it good and covered, repeat with next piece.
In a heavy pan, heat oil to medium-high heat, add fish turn when golden. When fish flakes, it’s done.
Serve with a vegetable melody of your choice.
Try boneless chicken, cube steak any meat you like as long as it is thin and cooks quick. Just cook with a little lower heat you don’t want it too brown. For fish, I like plain best; chicken, sour cream and cheddar cheese; cube steak, BBQ, or sour cream and chive if I serve it with gravy.
I have bought fresh fish maybe three times in my life...
Started one night with spilling the flour on the floor...
Worlds Bestist fried fish?
Serves two
2 fish fillets 4-6oz each (I’ve been using large mouth bass)
1 large egg
¼-cup mayonnaise
5 oz wavy potato chips finely crushed (your favorite)
Olive oil for frying
mix egg/mayo in a shallow bowl, it should be just a little thinner then ranch dressing if not add a few drops of milk. Put about 1/3 of the chips and put on a plate, coat fish with egg wash throw onto plate cover with about half of leftover chips, turn a few times to get it good and covered, repeat with next piece.
In a heavy pan, heat oil to medium-high heat, add fish turn when golden. When fish flakes, it’s done.
Serve with a vegetable melody of your choice.
Try boneless chicken, cube steak any meat you like as long as it is thin and cooks quick. Just cook with a little lower heat you don’t want it too brown. For fish, I like plain best; chicken, sour cream and cheddar cheese; cube steak, BBQ, or sour cream and chive if I serve it with gravy.
G
Guest
So it's gonna' be fish, is it, eh?? ;^>)
Deep-fried halibut, ling cod, cod, black sea bass, yellow eye, or whatever you were able to drag off the bottom of the ocean floor.
-------------------------------------------------------------
Take desired amount of fish. (This recipe should work with 1-1/2 to 2 lbs. make more breading if you run out...)
Cut clean skinless, boneless fillets of fish (I prefer halibut) into either 'fingers' (strips), or flat fillets.
Let sit in their own liquid on a covered plate so that they don't lose their moisture.
Take three bowls; 2 larger mixing bowls, and a medium-sized mixing bowl.
In the first bowl, add 1-1/2 cups flour, 1 cup grated parmesan cheese, 1 tsp. salt, and 1/2-3/4 tsp or so freshly ground pepper or lemon pepper. You can add some granulated garlic &/or onion powder if you like, but not much. (not garlic salt!!)
In the second (medium-sized) bowl, break 4-5 eggs. Add 2-3 Tbsp. lemon juice, and whisk 'til well-blended.
In the 3rd bowl, take crushed cracker crumbs, cereal, potato chips, etc. of your choice (I prefer some ritz or butter-flavored crackers, mixed in equal proportion to corn flakes cereal, some saltine crackers, and a bit of finely ground corn meal; play with it, as you've likely got nothing better to do if you're actually reading this).
Set some sort of plates or pans at the end of the table to collect the fish once it's breaded.
Use forks as much as possible, and if able, let one person work each 'station.' It's a 'family affair' of sorts (Thank you, Sly Stone..."One child grows up to be someone who just loves to.. "), or one that you can do with your guests. But if you do all three stations in this process by yourself, not only, especially if you do it without forks, your fingers are likely to look like the abominable dough boy had his way with ya' when you're done!! ;^>)
Heat deep-fryer to at least 375 degrees f.
At first station roll fish in well-mixed flour and cheese bowl,
Pass to 2nd station, where floured fish is well-coated in egg and lemon mix with a separate fork. (If you like, you can dip a second time in flour and egg, but it gets pretty disgusting in those bowls after a bit...)
Pass to the poor individual standing impatiently at the third station, (likely tapping their foot or listening to music by then), where they take their -own- damned fork, and gently roll the fish in cracker/cereal/etc. crumbs. I prefer using the fork to 'toss' crumbs over the fish until it's safely covered enough with crumbs to touch more directly with a fork. Be gentle, or you'll forfeit some of your hard-earned breading in places..
Gently lay breaded fillets on plates in single-layer until enough are made, and oil is hot enough to proceed with deep-frying.
---------------------------------------------------------
If you like, you can have a second deep-fryer going to do french fries/'chips' (I prefer either a 400+ degree f. deep-fryer -or- German Butterball potatoes for the french fries or 'chips,' as the GB potatoes tend to crisp up at a lower temperature, due to a higher sugar content in the spud, allowing it to crisp rather than turn into a limp 'grease mop.' The GB potatoes are the only spud that I've grown thus far that does this so nicely, too). Leave skins on the potatoes, so that you can claim that they're actually good for you.... No one will believe you, but it makes a nice debate for the dinner table.. Tell 'em that spuds are high in potassium; 'cause they are!!
----------------------------------------------------------
**Deep-frying isn't all that healthy, so we use canola oil when ever possible; it's better for you than other oils in many ways.
----------------------------------------------------------
Fry both the fish and the 'chips' 'til golden brown. As Jackson mentioned, the fish is done when it flakes, but rely on the first pieces as samples to tell if it's done. The translucent color inside should have mostly vanished, and the fish should flake easily apart, with the middle being a slightly shiny, steaming white color, but not 'dried out.'
Drain fish or chips for about a minute or so in the fryer basket after removing them, then transfer to plates lined with paper towells.
**Don't over-cook the fish (especially most types of cod) as they will turn fairly rubbery or tough.
---------------------------------------------------------
Home-made tartar sauce; Approx. 1-1/2 cups mayonaise, 2-3 tbsp. horse radish (the more pure the horse radish, the better, but if it's 100% horse radish, use less, unless you like a really hot and tangy tartar sauce), 2 tbsp of grated onion, 4 cloves pressed garlic, 1/2 to 3/4 cup sweet pickle relish, a splash of Worchesterchire sauce, 1 to 2 tbsp of ketchup, 2 tsp. of lemon or lime juice, either a splash of soy sauce or a 1/2 tsp. of salt, a dash of tabasco or other pepper sauce, and mix. Again, I measure very little, so this is a guestimate. Play with it 'til it's yours!!....
--------------------------------------------------------
Oh yeah!! try to figure out some sort of green or other healthy veggie dish to serve with this!! Cole slaw, steamed green veggies, green dinner salad, or something!! Anything!! We almost never get that far.... Just standing around shoveling freshly deep-fried fish and home-made tartar sauce into our mouths, and muttering unintelligible, barely audible sounds...
---------------------------------------------------------
**The breading adds a lot to the fish, and it will go further than you might think, in terms of the amount of fish that you need to prepare.. Then again, there've been times that it didn't go quite far enough..
** You can also slam the fillets -or- fingers onto a toasted kaiser roll with some fresh crisp romaine lettuce leaves, a thin slice of fresh cut tomato, a thin slice of fresh sweet onion, and tartar sauce, etc. -THAT'S- truly decadent!!
moose eater
Deep-fried halibut, ling cod, cod, black sea bass, yellow eye, or whatever you were able to drag off the bottom of the ocean floor.
-------------------------------------------------------------
Take desired amount of fish. (This recipe should work with 1-1/2 to 2 lbs. make more breading if you run out...)
Cut clean skinless, boneless fillets of fish (I prefer halibut) into either 'fingers' (strips), or flat fillets.
Let sit in their own liquid on a covered plate so that they don't lose their moisture.
Take three bowls; 2 larger mixing bowls, and a medium-sized mixing bowl.
In the first bowl, add 1-1/2 cups flour, 1 cup grated parmesan cheese, 1 tsp. salt, and 1/2-3/4 tsp or so freshly ground pepper or lemon pepper. You can add some granulated garlic &/or onion powder if you like, but not much. (not garlic salt!!)
In the second (medium-sized) bowl, break 4-5 eggs. Add 2-3 Tbsp. lemon juice, and whisk 'til well-blended.
In the 3rd bowl, take crushed cracker crumbs, cereal, potato chips, etc. of your choice (I prefer some ritz or butter-flavored crackers, mixed in equal proportion to corn flakes cereal, some saltine crackers, and a bit of finely ground corn meal; play with it, as you've likely got nothing better to do if you're actually reading this).
Set some sort of plates or pans at the end of the table to collect the fish once it's breaded.
Use forks as much as possible, and if able, let one person work each 'station.' It's a 'family affair' of sorts (Thank you, Sly Stone..."One child grows up to be someone who just loves to.. "), or one that you can do with your guests. But if you do all three stations in this process by yourself, not only, especially if you do it without forks, your fingers are likely to look like the abominable dough boy had his way with ya' when you're done!! ;^>)
Heat deep-fryer to at least 375 degrees f.
At first station roll fish in well-mixed flour and cheese bowl,
Pass to 2nd station, where floured fish is well-coated in egg and lemon mix with a separate fork. (If you like, you can dip a second time in flour and egg, but it gets pretty disgusting in those bowls after a bit...)
Pass to the poor individual standing impatiently at the third station, (likely tapping their foot or listening to music by then), where they take their -own- damned fork, and gently roll the fish in cracker/cereal/etc. crumbs. I prefer using the fork to 'toss' crumbs over the fish until it's safely covered enough with crumbs to touch more directly with a fork. Be gentle, or you'll forfeit some of your hard-earned breading in places..
Gently lay breaded fillets on plates in single-layer until enough are made, and oil is hot enough to proceed with deep-frying.
---------------------------------------------------------
If you like, you can have a second deep-fryer going to do french fries/'chips' (I prefer either a 400+ degree f. deep-fryer -or- German Butterball potatoes for the french fries or 'chips,' as the GB potatoes tend to crisp up at a lower temperature, due to a higher sugar content in the spud, allowing it to crisp rather than turn into a limp 'grease mop.' The GB potatoes are the only spud that I've grown thus far that does this so nicely, too). Leave skins on the potatoes, so that you can claim that they're actually good for you.... No one will believe you, but it makes a nice debate for the dinner table.. Tell 'em that spuds are high in potassium; 'cause they are!!
----------------------------------------------------------
**Deep-frying isn't all that healthy, so we use canola oil when ever possible; it's better for you than other oils in many ways.
----------------------------------------------------------
Fry both the fish and the 'chips' 'til golden brown. As Jackson mentioned, the fish is done when it flakes, but rely on the first pieces as samples to tell if it's done. The translucent color inside should have mostly vanished, and the fish should flake easily apart, with the middle being a slightly shiny, steaming white color, but not 'dried out.'
Drain fish or chips for about a minute or so in the fryer basket after removing them, then transfer to plates lined with paper towells.
**Don't over-cook the fish (especially most types of cod) as they will turn fairly rubbery or tough.
---------------------------------------------------------
Home-made tartar sauce; Approx. 1-1/2 cups mayonaise, 2-3 tbsp. horse radish (the more pure the horse radish, the better, but if it's 100% horse radish, use less, unless you like a really hot and tangy tartar sauce), 2 tbsp of grated onion, 4 cloves pressed garlic, 1/2 to 3/4 cup sweet pickle relish, a splash of Worchesterchire sauce, 1 to 2 tbsp of ketchup, 2 tsp. of lemon or lime juice, either a splash of soy sauce or a 1/2 tsp. of salt, a dash of tabasco or other pepper sauce, and mix. Again, I measure very little, so this is a guestimate. Play with it 'til it's yours!!....
--------------------------------------------------------
Oh yeah!! try to figure out some sort of green or other healthy veggie dish to serve with this!! Cole slaw, steamed green veggies, green dinner salad, or something!! Anything!! We almost never get that far.... Just standing around shoveling freshly deep-fried fish and home-made tartar sauce into our mouths, and muttering unintelligible, barely audible sounds...
---------------------------------------------------------
**The breading adds a lot to the fish, and it will go further than you might think, in terms of the amount of fish that you need to prepare.. Then again, there've been times that it didn't go quite far enough..
** You can also slam the fillets -or- fingers onto a toasted kaiser roll with some fresh crisp romaine lettuce leaves, a thin slice of fresh cut tomato, a thin slice of fresh sweet onion, and tartar sauce, etc. -THAT'S- truly decadent!!
moose eater
Last edited:
fredster420
Member
<>
<>
What you need.
1 - rack of pork spareribs (I usually cook at least a case which is 9 racks) Cook whatever
you can get on your cooker. A rack is usually 13 to 14 bones and weighs approx. 3 to
4 pounds Tip: try to get 3 and unders if you can find them (that is 3 pounds per rack
in butcher talk). ¼ cup of worcestershire sauce
1 to 1 1/2 cups of a good BBQ RUB (http://www.texasbbqrub.com/)
Take the ribs out of the frig and let them start to get down to room temperature or close to it, approx. 70 degrees is room temperature. Start your fire and get it to a cooking temperature of 200 degrees to 235 degrees. You can cook ribs a little hotter than other meats if that is all you are cooking. Add your favorite wood to the fire for that smoke flavor. Now get the rack of ribs. You will notice that the ribs are bowed shape. One side has a white membrane covering it and you can see the rib bones through the membrane. The other side is more meaty and you can't see the bones through the meat. Turn the rack so the bone side (the side you can see the bones and membrane) is up. Take worcestershire sauce and rub all over this side of the ribs. Take a hand full of BBQ RUB and rub all over the outside of the ribs over the worcestershire sauce. Cover with a good coat of rub but not thick at all. Just enough to cover the ribs. Flip the ribs over and repeat the worcestershire and rub act again. A little more rub on this side because this is the side we want to cook up on the cooker. You should see the rub and worcestershire forming a paste on the outside of the ribs. It is ready for the grill. Place on the grill with the meaty side up. It should be bowed down on the sides. Place the thickest part of the rib rack toward your heat source and of course you will use the indirect method to cook with.
That is it. You don't need to touch them again until they are ready. Approx. cooking times are as follows:
200 degrees – 51/2 hours
235 degrees – 41/2 hours
TIP: The ribs are done when you can take your hands and twist the ribs at the bone (you will see the bone sticking out of one end of the rack) and the meat tears away from the bone with just a slight twist. Take them off the grill and let them rest for approx. 10 minutes. Then stand the ribs on their edge, meaty side facing you, with the exposed bones on top and let your knife follow down the area between the bones. Don't try to push it through, just let the knife follow the shape of the rib.
Boink said:We want all of them................
By the way the Naked pigs sound so good James please tell Mrs Morrison thx. I'm sure she's got more, do share!
Well, none of them are written down anywhere, so it might take me a bit o time to get them typed out....I'll try for one a week.
G
Guest
Below you will find several recipes that I have expanded and modified, according to my family’s needs, etc. In some cases I have reduced ‘prague powder’ (a form of sodium nitrite that kills organisms in meat that might otherwise infrequently cause a health risk). Some persons don’t use it at all, while I take a more moderate path, using less, but using some.
_______________________________________________
_______________________________________________
Moose or (other meat) jerky
-----------------------------------
9 lbs. steak meat, cut to roughly one inch thick +/- (2" works too)
2 ½ Tablespoons canning and pickling salt (non-iodized)
2 to 2 ½ teaspoons prague powder
1 Tablespoon plus ½ teaspoon+ onion powder
1 Tablespoon+ granulated garlic powder (NOT garlic salt)
1 Tablespoon plus ½ teaspoon+/- ground black pepper
¾ to 1 cup soy sauce
¾ to 1 cup worchestershire sauce
2/3 cup packed brown sugar
Several sprinkles of your favorite hot sauce if you’re so inclined. Or you can add various amounts of finely ground cayenne, red pepper flakes, etc.
-Cut meat across the grain (this will allow it to pull apart more easily when cured, making eating it less of a challenge. Make strips that are roughly 1/8 to ¼ inch thick, and at least the width of the steak's thickness (1" to 2").
Cutting the strips at a diagonal angle, still going cross-grain with give you strips wider than the steaks actual thickness, if that is desired.
When done your strips will be approximately one inch by 1/8 to ¼ inch, by whatever length you’ve cut from your strips across your steaks.
-Mix up the other ingredients in a large bowl capable of holding the meat, etc..
Mix in strips of meat to already mixed brine ingredients, and stir around well. Stir again every 6 hours or so.
After 24-36 hours, when all liquid is mostly absorbed by the meat, place on food-safe (preferably stainless steel) rack, and smoke lightly with favorite smoking wood at low-moderate smoker temp (100-110 Fahrenheit approximately, though you can play with it.)
After the first minimal amount of smoke, just dry heat will work. You can either leave it in an electric smoker with no wood, leave it in an unheated wood-burning smoker on a hot day, or place it in a barely warm oven. Leave racks until meat is almost entirely dry but not necessarily crispy, unless you like it that way. The more lean the meat (such as moose) the more brittle it will seem when dried.
Refrigerate or freeze in sealed packs or jars until used. Though this meat would take a while to spoil, it can indeed spoil. If on the trail or road, reconstituting it in a soup base with some boullion cubes will make a good soup stock to add either fresh or freeze-dried veggies to as well.
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Smoked salmon (or other fish) brine
----------------------------------------
3 lbs brown sugar
1 lb pickling and canning salt (non-iodized salt)
¼ oz- ½ oz prague powder
2 quarts hot water
**Spice to taste (or no other spices at all)
**(This can include only a simple single spice, or a complex combination of spices, and is really where you can employ some ‘art’ and devise a smoked fish that truly meets your tastes and desires over time. Your own personalized product of sorts. Some of the possibilities include fresh or prepared garlic, hot sauces, maple syrup, hot peppers, black pepper, or anything else that you like to taste in smoked products. If using maple syrup or molasses reduce the amount of other sugars accordingly.
Mix your ingredients in a 5 gallon food-safe bucket (white plastic works great)
Fill remainder of bucket with 2.5 gallons of room temperature water.
Brine standard, whole-side, fish fillets (or strips) in liquid for 6-8 hours. (thin fillets from smaller fish, or thinly cut strips will brine for less time as they reach saturation faster).
Then allow to glaze on tray lined with wax paper for an hour or so, skin side down, to open, bug-free air.
Smoke in smoker at roughly 120-130 degrees Fahrenheit for at least 8-12 hours. Longer if you like a harder smoke instead of a softer more tender meat.
Seal fish, and either freeze or refrigerate. This food should always be refrigerated when not being immediately eaten.
Whether you like a hard smoke or a soft smoke fish, take some cream cheese, a small amount of onion powder or fresh grated onion, a tiny amount of garlic, and a small amount of worchestershire sauce and mix with smoked salmon fish flakes to eat as a serious snack or appetizer on a good cracker..
_______________________________________________
_______________________________________________
Corned moose, bear, or other game meat. Beef can be used too, if you’re a traditionalist or purist in the kitchen.
---------------------------------------
10 quarts water in a large stainless steel stock pot big enough to put a dinner plate inside of as a weight to hold meat down.
3 or 4 (3-lb) roasts, preferably uniform in dimension, as the brine will work better if the thickness is relatively uniform throughout the roasts.
Brine:
15+ cloves fresh garlic chopped
1+ cup sugar (you can use a combination of brown and white sugar if you like; I do)
15-18 bay leaves
10 tablespoons (+/-) pickling spices (if you wish you can use either regular or spicey, or a combination, which is what I do)
2 ¼ cups canning and pickling salt (non-iodized)
2 1/3 cups Morton’s Quick Tender or Tender Quick salt (I never can remember)
Bring brine ingredients to boiling in stock pot by themselves. - DO NOT BOIL MEAT!!!!- (**The smell of this brine when it's cooking is the most home-like smell that I know.)
Remove stock pot with liquids and spices from stove top, and let cool.
When pot of liquid is room temperature, place in refrigerator to continue cooling.
After stock pot liquid is cooled, place your 3 or 4 (3 lb.) roasts in the stock pot ( I use a 20-22 quart pot with a good width to it.... Big enough in diameter to accommodate a standard dinner plate when it's laid flat, up-side-down.)
Place a ceramic dinner plate inverted over meat to hold it weighted beneath the surface of the liquids. Let soak in brine for 5-6 days in the refrigerator.
After 5-6 days of brining, place meat in stock pot with FRESH water (discarding the brine altogether), and boil until tender. (often times 2 to 2-3/4 hours.
If you like, about 30 minutes (+/-) before the meat has finished boiling, you can drain all but enough of the remaining liquid to submerge the meat and whatever amount of cabbage is needed for a meal. Then add the cabbage (possibly including rutabeggas, onions, carrots, etc., if desired), and resume boiling for the remaining 20-30 minutes, or until both meat and veggies are tender.
Let cool and either eat with cabbage as a traditional meal, or slice for use on moose rubens with swiss cheese (preferably a good Jarlsberg), good sauerkraut, sour rye or sour dill rye bread, a touch of horse radish and mayonaise.
I put mayo with a slight amount of horse radish mixed in on the bread slices, ample thinly-sliced meats on both pieces, <face up or ‘open face'>, drain the ‘kraut‘ by squeezing it in my hands over the sink or pressing it in a small callander, and place it in thin layers over the sliced meat, then put a nice layer of medium-thin-sliced swiss on top of the kraut, on both sandwich halves, placing it 'open face' under the broiler until the swiss cheese just starts to turn golden brown and the edges of the bread are obviously toasted. Adjust distance between broiler and sandwich to arrive at point of toasted bread and golden brown spots on cheese at the same time; don't burn the cheese or the bread... Mmm!! The sandwich that makes processing large game animals all worth it!! ;^>)
_______________________________________________
_______________________________________________
moose eater
_______________________________________________
_______________________________________________
Moose or (other meat) jerky
-----------------------------------
9 lbs. steak meat, cut to roughly one inch thick +/- (2" works too)
2 ½ Tablespoons canning and pickling salt (non-iodized)
2 to 2 ½ teaspoons prague powder
1 Tablespoon plus ½ teaspoon+ onion powder
1 Tablespoon+ granulated garlic powder (NOT garlic salt)
1 Tablespoon plus ½ teaspoon+/- ground black pepper
¾ to 1 cup soy sauce
¾ to 1 cup worchestershire sauce
2/3 cup packed brown sugar
Several sprinkles of your favorite hot sauce if you’re so inclined. Or you can add various amounts of finely ground cayenne, red pepper flakes, etc.
-Cut meat across the grain (this will allow it to pull apart more easily when cured, making eating it less of a challenge. Make strips that are roughly 1/8 to ¼ inch thick, and at least the width of the steak's thickness (1" to 2").
Cutting the strips at a diagonal angle, still going cross-grain with give you strips wider than the steaks actual thickness, if that is desired.
When done your strips will be approximately one inch by 1/8 to ¼ inch, by whatever length you’ve cut from your strips across your steaks.
-Mix up the other ingredients in a large bowl capable of holding the meat, etc..
Mix in strips of meat to already mixed brine ingredients, and stir around well. Stir again every 6 hours or so.
After 24-36 hours, when all liquid is mostly absorbed by the meat, place on food-safe (preferably stainless steel) rack, and smoke lightly with favorite smoking wood at low-moderate smoker temp (100-110 Fahrenheit approximately, though you can play with it.)
After the first minimal amount of smoke, just dry heat will work. You can either leave it in an electric smoker with no wood, leave it in an unheated wood-burning smoker on a hot day, or place it in a barely warm oven. Leave racks until meat is almost entirely dry but not necessarily crispy, unless you like it that way. The more lean the meat (such as moose) the more brittle it will seem when dried.
Refrigerate or freeze in sealed packs or jars until used. Though this meat would take a while to spoil, it can indeed spoil. If on the trail or road, reconstituting it in a soup base with some boullion cubes will make a good soup stock to add either fresh or freeze-dried veggies to as well.
_______________________________________________
_______________________________________________
Smoked salmon (or other fish) brine
----------------------------------------
3 lbs brown sugar
1 lb pickling and canning salt (non-iodized salt)
¼ oz- ½ oz prague powder
2 quarts hot water
**Spice to taste (or no other spices at all)
**(This can include only a simple single spice, or a complex combination of spices, and is really where you can employ some ‘art’ and devise a smoked fish that truly meets your tastes and desires over time. Your own personalized product of sorts. Some of the possibilities include fresh or prepared garlic, hot sauces, maple syrup, hot peppers, black pepper, or anything else that you like to taste in smoked products. If using maple syrup or molasses reduce the amount of other sugars accordingly.
Mix your ingredients in a 5 gallon food-safe bucket (white plastic works great)
Fill remainder of bucket with 2.5 gallons of room temperature water.
Brine standard, whole-side, fish fillets (or strips) in liquid for 6-8 hours. (thin fillets from smaller fish, or thinly cut strips will brine for less time as they reach saturation faster).
Then allow to glaze on tray lined with wax paper for an hour or so, skin side down, to open, bug-free air.
Smoke in smoker at roughly 120-130 degrees Fahrenheit for at least 8-12 hours. Longer if you like a harder smoke instead of a softer more tender meat.
Seal fish, and either freeze or refrigerate. This food should always be refrigerated when not being immediately eaten.
Whether you like a hard smoke or a soft smoke fish, take some cream cheese, a small amount of onion powder or fresh grated onion, a tiny amount of garlic, and a small amount of worchestershire sauce and mix with smoked salmon fish flakes to eat as a serious snack or appetizer on a good cracker..
_______________________________________________
_______________________________________________
Corned moose, bear, or other game meat. Beef can be used too, if you’re a traditionalist or purist in the kitchen.
---------------------------------------
10 quarts water in a large stainless steel stock pot big enough to put a dinner plate inside of as a weight to hold meat down.
3 or 4 (3-lb) roasts, preferably uniform in dimension, as the brine will work better if the thickness is relatively uniform throughout the roasts.
Brine:
15+ cloves fresh garlic chopped
1+ cup sugar (you can use a combination of brown and white sugar if you like; I do)
15-18 bay leaves
10 tablespoons (+/-) pickling spices (if you wish you can use either regular or spicey, or a combination, which is what I do)
2 ¼ cups canning and pickling salt (non-iodized)
2 1/3 cups Morton’s Quick Tender or Tender Quick salt (I never can remember)
Bring brine ingredients to boiling in stock pot by themselves. - DO NOT BOIL MEAT!!!!- (**The smell of this brine when it's cooking is the most home-like smell that I know.)
Remove stock pot with liquids and spices from stove top, and let cool.
When pot of liquid is room temperature, place in refrigerator to continue cooling.
After stock pot liquid is cooled, place your 3 or 4 (3 lb.) roasts in the stock pot ( I use a 20-22 quart pot with a good width to it.... Big enough in diameter to accommodate a standard dinner plate when it's laid flat, up-side-down.)
Place a ceramic dinner plate inverted over meat to hold it weighted beneath the surface of the liquids. Let soak in brine for 5-6 days in the refrigerator.
After 5-6 days of brining, place meat in stock pot with FRESH water (discarding the brine altogether), and boil until tender. (often times 2 to 2-3/4 hours.
If you like, about 30 minutes (+/-) before the meat has finished boiling, you can drain all but enough of the remaining liquid to submerge the meat and whatever amount of cabbage is needed for a meal. Then add the cabbage (possibly including rutabeggas, onions, carrots, etc., if desired), and resume boiling for the remaining 20-30 minutes, or until both meat and veggies are tender.
Let cool and either eat with cabbage as a traditional meal, or slice for use on moose rubens with swiss cheese (preferably a good Jarlsberg), good sauerkraut, sour rye or sour dill rye bread, a touch of horse radish and mayonaise.
I put mayo with a slight amount of horse radish mixed in on the bread slices, ample thinly-sliced meats on both pieces, <face up or ‘open face'>, drain the ‘kraut‘ by squeezing it in my hands over the sink or pressing it in a small callander, and place it in thin layers over the sliced meat, then put a nice layer of medium-thin-sliced swiss on top of the kraut, on both sandwich halves, placing it 'open face' under the broiler until the swiss cheese just starts to turn golden brown and the edges of the bread are obviously toasted. Adjust distance between broiler and sandwich to arrive at point of toasted bread and golden brown spots on cheese at the same time; don't burn the cheese or the bread... Mmm!! The sandwich that makes processing large game animals all worth it!! ;^>)
_______________________________________________
_______________________________________________
moose eater
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hey man the thread is running like crazy . Good jobBoink said:Welcome to the new Canna community cookbook! Meats & Main Dishes
This is the place for food! The place we will get together and share recipes, pictures and stories.....hopefully with everyone's help. Our fine member Wamen came up with the idea originally and it has grown from there. With an ok from womens MOD Mrs Babba we will begin.
This thread will be for Meats and main dishes. This would include anything that would be considered a main dish. From meats and casserole's to hearty soups etc. IMHO anyway but certainly doesn't matter.
It would be easier for search purposes if we seperated recipe's with threads. Meats/Main dishes- Salads/Vegetables- Breads/Pasta/Rice- Deserts- and Appetizers/Snacks/Beverages.
We all love to eat and who doesn't need a new idea for dinner now and then. Coming to our favorite place (IC Mag) and finding recipe's to cut and paste will make it our one stop web shop. Get envolved everyone has a favorite recipe or food. Maybe someday we can compile them all and make a members cook book. Wamen may start a threat with just Italian recipe's feel free to follow suit but lets have a little fun with this.
i have no clue why i didnt see this one lately.. im glad everyone liked the idea of a recipie thread.Im putting together de "documentation" (lol) for my thread.. soon to come.. Im just one of those lazy asses too lazy to do whatever they have to do
lol c ya all soon ........wam
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Boink
Member
Since I do 97% of the cooking in my house and cook for a straight edge vegetarian along with a big meat eater I have to come up with some new stuff to try. This one here I get rave reviews from my straight edge vegetarian rocker stepson. He's a great kid and I like to make him happy so I make it quite often. It can be done Vege or meat. For the vege version I just use my favorite marinara without meat that I usually have a jar or two of in the freezer.
Baked Stuffed Shells
Stuffing:
¼ cup boiling water
6 sun-dried tomatoes
1 cup (4 ounces) shredded part skim mozzarella cheese
¼ cup (1 ounce) grated fresh Parmesan cheese
1 tablespoon chopped fresh parsley
¼ teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (14 ounce) package reduced fat firm tofu
1 egg, lightly beaten
18 cooked jumbo pasta shells
Sauce:
1 tablespoon olive oil
1 ¾ cups chopped onion (about 1 large)
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3 garlic cloves, minced
Cooking spray
¾ pound low fat turkey breakfast sausage, casings removed
¼ cup red wine
2 tablespoons no salt added tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (28 ounce) can organic crushed tomatoes
2 tablespoons grated fresh Parmesan cheese
1. Preheat oven to 350
2. To prepare stuffing, combine ¼ cup boiling water and sun dried tomatoes in a small bowl, let stand 20 minutes or until tomatoes seem to soften. Drain and finely chop. Combine tomatoes, mozzarella, and next 6 ingredients (through egg) in a food processor; process until smooth. Spoon 2 tablespoon stuffing into each shell. Set stuffed shells aside.
3. To prepare sauce, heat oil in a large skillet over medium heat. Add onion, bell peppers and garlic, sauté 6 minutes or until tender. Place onion mixture in a bowl.
4. Coat pan with cooking spray, return to heat. Add sausage, and cook 6 minutes or until browned, stirring to crumble. Add wine; cook until wine is reduced to 2 tablespoons (about 3 minutes). Stir in onion mixture, tomato paste, and next 5 ingredients (through tomatoes); bring to simmer. Cook 25 minutes or until slightly thick.
5. Spread 2 cups sauce over bottom of a 11 x 7 inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer in pan; top with remaining sauce. Sprinkle 2 tablespoons Parmesan over sauce. Bake at 350 for 40 minutes or until bubbly. 6 servings (serving size 3 stuffed shells and about 1 cup of sauce).
Baked Stuffed Shells
Stuffing:
¼ cup boiling water
6 sun-dried tomatoes
1 cup (4 ounces) shredded part skim mozzarella cheese
¼ cup (1 ounce) grated fresh Parmesan cheese
1 tablespoon chopped fresh parsley
¼ teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (14 ounce) package reduced fat firm tofu
1 egg, lightly beaten
18 cooked jumbo pasta shells
Sauce:
1 tablespoon olive oil
1 ¾ cups chopped onion (about 1 large)
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3 garlic cloves, minced
Cooking spray
¾ pound low fat turkey breakfast sausage, casings removed
¼ cup red wine
2 tablespoons no salt added tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (28 ounce) can organic crushed tomatoes
2 tablespoons grated fresh Parmesan cheese
1. Preheat oven to 350
2. To prepare stuffing, combine ¼ cup boiling water and sun dried tomatoes in a small bowl, let stand 20 minutes or until tomatoes seem to soften. Drain and finely chop. Combine tomatoes, mozzarella, and next 6 ingredients (through egg) in a food processor; process until smooth. Spoon 2 tablespoon stuffing into each shell. Set stuffed shells aside.
3. To prepare sauce, heat oil in a large skillet over medium heat. Add onion, bell peppers and garlic, sauté 6 minutes or until tender. Place onion mixture in a bowl.
4. Coat pan with cooking spray, return to heat. Add sausage, and cook 6 minutes or until browned, stirring to crumble. Add wine; cook until wine is reduced to 2 tablespoons (about 3 minutes). Stir in onion mixture, tomato paste, and next 5 ingredients (through tomatoes); bring to simmer. Cook 25 minutes or until slightly thick.
5. Spread 2 cups sauce over bottom of a 11 x 7 inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer in pan; top with remaining sauce. Sprinkle 2 tablespoons Parmesan over sauce. Bake at 350 for 40 minutes or until bubbly. 6 servings (serving size 3 stuffed shells and about 1 cup of sauce).
G
Guest
>>>I love how you set everything out so neat, very cool <<<
Ya' know, there's a reason that some of us don't take pics of our counters and tables when we're cookin'. ;^>)
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Ukranian Perogies, via the Yukon Territory of Canada..
(Another dangerous food....);^>)
Dough:
-------
-4 cups flour
-1 tsp. salt
-2 to 2-1/2 TBSP butter (You might try to stretch that to 4 TBSP butter, if you like; see which way you prefer it.)
-1 egg (I like to cheat and use 2)
-1 cup warm water
Add salt to flour, and 'crumble' butter into flour mixture.
In separate bowl or cup, add water to beaten egg(s).
Add beaten egg and H2O mixture to flour mixture, adding a bit at a time. You can increase or decrease water in order to arrive at a soft dough consistency.
Let dough rest for 10-20 minutes before working it.. (It's probably as tired as you are...)
After dough has rested, roll out onto lightly floured surface to a 1/8" to 3/16" thickness.(use a cutting board, counter, etc.).
(**As an alternative to rolling it out flat, you can make a roll like one would for refrigerator sugar cookies, about 2"+ in diameter, and slice 1/8" to 3/16" thick slices from roll**)
If you've decided to roll the dough out flat, take a juice glass with approx. 2" to 2-1/2" opening at the mouth, and use this as a cookie cutter to stamp out discs of dough that are 1/8" to 3/16" in thickness and the diameter of the drinking glass. (If you actually have a round 2" to 2-1/2" round cookie cutter, you could probably use that too). ;^>)
Cover these discs with seran wrap for the moment, on a plate or in a suitable container so that they won't dry out..
----------------------------------------------------------------
Perogie Filling w/Cheddar Cheese or Cottage Cheese:
---------------------------------------------------------
Boil 6-8 medium potatoes of your choice (I prefer german butterball spuds for many reasons)
Boil, then peel potatoes after draining.
Add salt and pepper to taste.
Add desired amount of either cottage cheese or grated cheddar cheese to the potatoes, salt, and pepper. Mash together thoroughly, then whip into a stiff but smooth consistency.
You can start with a 1 lb. (+/-) of either cheese, and taste the filling when mixed in. Decide from there if you'd like to add more, or even if you'd like to add some non-traditional fillings/spices as well.
(** We prefer more cheese, especially a good sharp or medium Wisconsin cheddar.**)
---------------------------------------------------------------
Take dough discs, and place small amout of filling into a disc, folding the disc around the filling, and pinching the edges closed, ending up with a half-moon shaped dough pocket that is roughly 2"+ on the longest (straight) side, and with the filling sealed in the middle. The trick is to get enough filling into the things without breeching the skins of the perogies.
---------------------------------
Bring larger size sauce pan or small stock pot filled half-way or so with water to a rapid boil.
*Drop perogies one at a time into the rapidly boiling water* (*This is to minimize the chances of them sticking together, as they -will- do*), making sure not to overwhelm your cooking pot by accumulating too many in the boiling water at any one time. Take your time adding one at a time, until a comfortable number of them are in the pot and boiling away.
Stir them gently and often to prevent them from sinking to the bottom, sticking to each other, or sticking to the bottom of the pot. (*Avoid the nightmare that ensues if you don't do this...) ;^>) I prefer a good wooden spoon with worn or 'soft' edges, as it's less likely to tear at the soft dough.
When perogies float on their own on top of the water for one minute, with no life-guard assistance, they're done; you can place them on a tray in a steamer, out of the water, and on low heat, in order to keep them warm while you finish cooking any remaining perogies. (*Or you can just slam on into a casserole dish that's lightly oiled, and either covered with a lid, fol, or with a damp warm towell, and place that in the oven on warm, making sure that the towell doesn't totally dry out, as the perogies will dry next if it does...)
As a garnish, or sort of condiment/topping with perogies, you can cut a desired amount of bacon into small pieces and brown it in a skillet. Add chopped or diced onions to the bacon until carmelized/translucent, and set aside in a bowl.
Top perogies with bacon and onion mix, and a small spoon of sour cream..
Chow down the Ukranian way....
----------------------------------------------------------------
P.S.: When I asked my Ukranian friend in Canada for a recipe for perogies some years back, she chortled, stated that she didn't know if she actually had it written down anywhere, and then added that, "It's equivalent to asking an Amerikan for the recipe for making toast. It's just always been that way, and everyone knows 'it'.." ('It' referring to the recipe.)
I'm not sure that it's in the same league as toast, in terms of simplicity, taste, nutrition, etc., but apparently, at least in her family, perogies were as common as toast is to the average Amerikan family.
There's a lot of history about the plight of the Ukranians, including, and especially, during the Second World War. And through speaking with her a little bit about her own family's history, and with some others, I was able to gain an appreciation for why many of the recipes are what they are.
And my vegetarian friends dig 'em too...
moose eater
<<<Ya' know, there's a reason that some of us don't take pics of our counters and tables when we're cookin'. ;^>)
---------------------------------------------------------------
______________________________________________
Ukranian Perogies, via the Yukon Territory of Canada..
(Another dangerous food....);^>)
Dough:
-------
-4 cups flour
-1 tsp. salt
-2 to 2-1/2 TBSP butter (You might try to stretch that to 4 TBSP butter, if you like; see which way you prefer it.)
-1 egg (I like to cheat and use 2)
-1 cup warm water
Add salt to flour, and 'crumble' butter into flour mixture.
In separate bowl or cup, add water to beaten egg(s).
Add beaten egg and H2O mixture to flour mixture, adding a bit at a time. You can increase or decrease water in order to arrive at a soft dough consistency.
Let dough rest for 10-20 minutes before working it.. (It's probably as tired as you are...)
After dough has rested, roll out onto lightly floured surface to a 1/8" to 3/16" thickness.(use a cutting board, counter, etc.).
(**As an alternative to rolling it out flat, you can make a roll like one would for refrigerator sugar cookies, about 2"+ in diameter, and slice 1/8" to 3/16" thick slices from roll**)
If you've decided to roll the dough out flat, take a juice glass with approx. 2" to 2-1/2" opening at the mouth, and use this as a cookie cutter to stamp out discs of dough that are 1/8" to 3/16" in thickness and the diameter of the drinking glass. (If you actually have a round 2" to 2-1/2" round cookie cutter, you could probably use that too). ;^>)
Cover these discs with seran wrap for the moment, on a plate or in a suitable container so that they won't dry out..
----------------------------------------------------------------
Perogie Filling w/Cheddar Cheese or Cottage Cheese:
---------------------------------------------------------
Boil 6-8 medium potatoes of your choice (I prefer german butterball spuds for many reasons)
Boil, then peel potatoes after draining.
Add salt and pepper to taste.
Add desired amount of either cottage cheese or grated cheddar cheese to the potatoes, salt, and pepper. Mash together thoroughly, then whip into a stiff but smooth consistency.
You can start with a 1 lb. (+/-) of either cheese, and taste the filling when mixed in. Decide from there if you'd like to add more, or even if you'd like to add some non-traditional fillings/spices as well.
(** We prefer more cheese, especially a good sharp or medium Wisconsin cheddar.**)
---------------------------------------------------------------
Take dough discs, and place small amout of filling into a disc, folding the disc around the filling, and pinching the edges closed, ending up with a half-moon shaped dough pocket that is roughly 2"+ on the longest (straight) side, and with the filling sealed in the middle. The trick is to get enough filling into the things without breeching the skins of the perogies.
---------------------------------
Bring larger size sauce pan or small stock pot filled half-way or so with water to a rapid boil.
*Drop perogies one at a time into the rapidly boiling water* (*This is to minimize the chances of them sticking together, as they -will- do*), making sure not to overwhelm your cooking pot by accumulating too many in the boiling water at any one time. Take your time adding one at a time, until a comfortable number of them are in the pot and boiling away.
Stir them gently and often to prevent them from sinking to the bottom, sticking to each other, or sticking to the bottom of the pot. (*Avoid the nightmare that ensues if you don't do this...) ;^>) I prefer a good wooden spoon with worn or 'soft' edges, as it's less likely to tear at the soft dough.
When perogies float on their own on top of the water for one minute, with no life-guard assistance, they're done; you can place them on a tray in a steamer, out of the water, and on low heat, in order to keep them warm while you finish cooking any remaining perogies. (*Or you can just slam on into a casserole dish that's lightly oiled, and either covered with a lid, fol, or with a damp warm towell, and place that in the oven on warm, making sure that the towell doesn't totally dry out, as the perogies will dry next if it does...)
As a garnish, or sort of condiment/topping with perogies, you can cut a desired amount of bacon into small pieces and brown it in a skillet. Add chopped or diced onions to the bacon until carmelized/translucent, and set aside in a bowl.
Top perogies with bacon and onion mix, and a small spoon of sour cream..
Chow down the Ukranian way....
----------------------------------------------------------------
P.S.: When I asked my Ukranian friend in Canada for a recipe for perogies some years back, she chortled, stated that she didn't know if she actually had it written down anywhere, and then added that, "It's equivalent to asking an Amerikan for the recipe for making toast. It's just always been that way, and everyone knows 'it'.." ('It' referring to the recipe.)
I'm not sure that it's in the same league as toast, in terms of simplicity, taste, nutrition, etc., but apparently, at least in her family, perogies were as common as toast is to the average Amerikan family.
There's a lot of history about the plight of the Ukranians, including, and especially, during the Second World War. And through speaking with her a little bit about her own family's history, and with some others, I was able to gain an appreciation for why many of the recipes are what they are.
And my vegetarian friends dig 'em too...
moose eater
Last edited:
G
Guest
Sorry for the Hijack Dutchgrown check your pm´s please
Reef
Reef
G
Guest
Cornish Pasties (and some history lessons):
-----------------------------------------------
It's interesting how many of us have an oral history tied up in the foods that we eat. One of the better parts of sharing recipes with close friends is also sharing that history.
Parts of the Upper Penninsula of Michigan are sometimes referred to as the Copper Country, as that was a primary mineral mined there, often by immigrant miners, who worked there over 100 years ago, under ground all day long, with no union protections, and modest pay. Mortality was rather common in mining accidents.
It is one of many truly beautiful places remaining in the lower 48 states. Economically destitute enough to not have attracted too many people yet.
Woods, small hills (that they call mountains back there), lakes, fish, wind, snow storms, and nature at its remaining finest. Beautiful hard-wood forests gone blaze orange, red, and yellow in the Fall. The smells of leaf mold in the forest. Maple syrup boiling down in a shack, fired by maple wood in the stove/boiler.
It was a time wherein positive moments manifested themselves in the smells of home-cooking. I watched that oven door as a little guy, waiting for what sufficed as goodness to emerge.
The smells of maple cinnamon and walnut/pecan rolls coming out of the oven, fresh fudge, and a staple that the Cornish miners had frequently lived on when working many hours under-ground.
The miners had needed a high carb diet that wasn't too expensive to produce, would stick to the ribs, and could be easily eaten by hand.
Crust:
------
- 4 Cups flour
-1-1/2 to 2 tsp salt
-1 to 2 tsp. baking powder
-1-1/2 Cups shortening or lard
-1 TBSP vinegar mixed with 1/2 cup cold water
-1 to 2 eggs
Mix dry ingredients, cut in shortening as for pie crust, mix egg water and vinegar in bowl and add to dry ingredients, and roll out to thickness of a hearty pie crust; not too thin!
Using a large dessert plate or a small dinner plate, or some other round item that is roughly 8"-9" in diameter, cut out circles of the crust, and stack on a plate, using wax paper between the 'skins.' Gently re-roll remnants to be used in more crusts when you have nothing left but dough scraps.
(Makes between 6 and 9 pasties, depending on size and thickness. **We often make four to five batches when I go ice fishing for lake trout, but we're out on the lake for several days at a time, and there's 3 large men eating them during that time period. Not to mention travel time, munchies, etc. etc..)
-----------------------------------------------------------------
Filling:
-------
The filling recipe is given in measurements 'per pastie,' so multiply the number of pasties that you think you're going to make, by the amounts per pastie, and use those measurements.
Each individual pastie contains approximately:
--------------------------------------------------
-1/2 cup raw cubed potatoes, peeled and cut to approximately 3/8" to 1/2" cubed.
-1/4 cup ground lean meat (either beef, moose, venison, elk, etc., but LEAN!! As in, 'Not too much suet/fat.') (For the last several years, I've been using either straight moose meat with more beef fat in it than it oughta' have for this recipe, or else a mix of 50% each beef and moose, which I find tastes a lot like bison, seriously...)
-Relatively finely diced (or from a food processor) 3/16 cup (= 3 TBSP) carrot and 3/16 cup (=3 TBSP) rutabegga.
-1 to 1-1/2 TBSP of grated or finely diced onion.
-Salt and pepper to taste (The Brits weren't much on seasoning back then..)
For conversion sake, in multiplying the number of cups or fractional cups of each ingredient to make 'X' number of pasties;
3 tsp=1 TBSP
4 TBSP = 1/4 cup
16 TBSP = 1 cup
--------------------------------------------------------------
Mix all of your filling ingredients thoroughly, and place roughly 1 cup (+/-) of filling on half of one side of a pastie crust, making sure not to take filling all the way to the edges. Fold over the crust, to make a half-moon shape, and using a wetted finger that was dipped in a bowl of clean water strategically placed on/in your work area, moisten one side of the very edge where the crust will seal. Pinch crust together around the arc that froms the curved side of the half-moon shape, and gently place the pastie onto an ungreased, no-stick baking sheet.
When you have satisfactorily filled your baking sheet with pasties, making sure that they're not touching each other, place them in a 350 degree f. oven for about 1 hour, or until nicely golden brown. If desired, you can brush top side of crust with milk or milk and egg mixture in last 20 minutes or so of baking.
Let cool enough to eat, using either a metal or rigid polymer cooking spatula to carefully scrape them free from the baking sheet.
Depending on the sturdiness of your crust, and the sensitivity of your hands to warm objects, you can eat these with your hands; the miners did.
We use a bit of ketchup on them as we eat them, but they're fine without it too. Extras can be individually wrapped in seran wrap and either refrigerated or frozen and saved for later. When you thaw frozen pasties, slowly in the refrigerator, or wish to re-heat refrigerated left-over pasties, heat them at 300-325 degrees f. on a cookie sheet just until thoroughly re-heated and the crusts are re-crisped.
---------------------------------------------------------------
Out on the ice, when ice fishing or travelling cross-country, we use a mountaineeering stove, with a small stock pot, and place a tin of some sort in the bottom to keep the pasties up off the bottom of the pot so that they don't burn from the intense heat of the mountaineering stove. We then take pasties that've been wrapped in tin foil for the day's trip, and open up just the top of each foil wrapper, stacking the pasties alternately 90 degrees off from one another, placing the lid back onto the stock pot, making a small trail oven of sorts that way..
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**Micro-waving left-over pasties does an injustice to the crusts; I strongly advise against it.
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This is food of my childhood.
moose eater
-----------------------------------------------
It's interesting how many of us have an oral history tied up in the foods that we eat. One of the better parts of sharing recipes with close friends is also sharing that history.
Parts of the Upper Penninsula of Michigan are sometimes referred to as the Copper Country, as that was a primary mineral mined there, often by immigrant miners, who worked there over 100 years ago, under ground all day long, with no union protections, and modest pay. Mortality was rather common in mining accidents.
It is one of many truly beautiful places remaining in the lower 48 states. Economically destitute enough to not have attracted too many people yet.
Woods, small hills (that they call mountains back there), lakes, fish, wind, snow storms, and nature at its remaining finest. Beautiful hard-wood forests gone blaze orange, red, and yellow in the Fall. The smells of leaf mold in the forest. Maple syrup boiling down in a shack, fired by maple wood in the stove/boiler.
It was a time wherein positive moments manifested themselves in the smells of home-cooking. I watched that oven door as a little guy, waiting for what sufficed as goodness to emerge.
The smells of maple cinnamon and walnut/pecan rolls coming out of the oven, fresh fudge, and a staple that the Cornish miners had frequently lived on when working many hours under-ground.
The miners had needed a high carb diet that wasn't too expensive to produce, would stick to the ribs, and could be easily eaten by hand.
Crust:
------
- 4 Cups flour
-1-1/2 to 2 tsp salt
-1 to 2 tsp. baking powder
-1-1/2 Cups shortening or lard
-1 TBSP vinegar mixed with 1/2 cup cold water
-1 to 2 eggs
Mix dry ingredients, cut in shortening as for pie crust, mix egg water and vinegar in bowl and add to dry ingredients, and roll out to thickness of a hearty pie crust; not too thin!
Using a large dessert plate or a small dinner plate, or some other round item that is roughly 8"-9" in diameter, cut out circles of the crust, and stack on a plate, using wax paper between the 'skins.' Gently re-roll remnants to be used in more crusts when you have nothing left but dough scraps.
(Makes between 6 and 9 pasties, depending on size and thickness. **We often make four to five batches when I go ice fishing for lake trout, but we're out on the lake for several days at a time, and there's 3 large men eating them during that time period. Not to mention travel time, munchies, etc. etc..)
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Filling:
-------
The filling recipe is given in measurements 'per pastie,' so multiply the number of pasties that you think you're going to make, by the amounts per pastie, and use those measurements.
Each individual pastie contains approximately:
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-1/2 cup raw cubed potatoes, peeled and cut to approximately 3/8" to 1/2" cubed.
-1/4 cup ground lean meat (either beef, moose, venison, elk, etc., but LEAN!! As in, 'Not too much suet/fat.') (For the last several years, I've been using either straight moose meat with more beef fat in it than it oughta' have for this recipe, or else a mix of 50% each beef and moose, which I find tastes a lot like bison, seriously...)
-Relatively finely diced (or from a food processor) 3/16 cup (= 3 TBSP) carrot and 3/16 cup (=3 TBSP) rutabegga.
-1 to 1-1/2 TBSP of grated or finely diced onion.
-Salt and pepper to taste (The Brits weren't much on seasoning back then..)
For conversion sake, in multiplying the number of cups or fractional cups of each ingredient to make 'X' number of pasties;
3 tsp=1 TBSP
4 TBSP = 1/4 cup
16 TBSP = 1 cup
--------------------------------------------------------------
Mix all of your filling ingredients thoroughly, and place roughly 1 cup (+/-) of filling on half of one side of a pastie crust, making sure not to take filling all the way to the edges. Fold over the crust, to make a half-moon shape, and using a wetted finger that was dipped in a bowl of clean water strategically placed on/in your work area, moisten one side of the very edge where the crust will seal. Pinch crust together around the arc that froms the curved side of the half-moon shape, and gently place the pastie onto an ungreased, no-stick baking sheet.
When you have satisfactorily filled your baking sheet with pasties, making sure that they're not touching each other, place them in a 350 degree f. oven for about 1 hour, or until nicely golden brown. If desired, you can brush top side of crust with milk or milk and egg mixture in last 20 minutes or so of baking.
Let cool enough to eat, using either a metal or rigid polymer cooking spatula to carefully scrape them free from the baking sheet.
Depending on the sturdiness of your crust, and the sensitivity of your hands to warm objects, you can eat these with your hands; the miners did.
We use a bit of ketchup on them as we eat them, but they're fine without it too. Extras can be individually wrapped in seran wrap and either refrigerated or frozen and saved for later. When you thaw frozen pasties, slowly in the refrigerator, or wish to re-heat refrigerated left-over pasties, heat them at 300-325 degrees f. on a cookie sheet just until thoroughly re-heated and the crusts are re-crisped.
---------------------------------------------------------------
Out on the ice, when ice fishing or travelling cross-country, we use a mountaineeering stove, with a small stock pot, and place a tin of some sort in the bottom to keep the pasties up off the bottom of the pot so that they don't burn from the intense heat of the mountaineering stove. We then take pasties that've been wrapped in tin foil for the day's trip, and open up just the top of each foil wrapper, stacking the pasties alternately 90 degrees off from one another, placing the lid back onto the stock pot, making a small trail oven of sorts that way..
----------------------------------------------------------------
**Micro-waving left-over pasties does an injustice to the crusts; I strongly advise against it.
----------------------------------------------------------------
This is food of my childhood.
moose eater
Last edited:
G
Guest
Dunno about anyone else but I wanna go to Moose's house for meals.....
