#1Sep 4th, 2008
Last edited by #juan; Mar 26th, 2009 at 12:25 PM..
Recipes
#2
Re: Recipes
Sep 4th, 2008
Really Good Ribs
I have two racks of back ribs that I was going to have Sunday but we had a fridge full of leftovers that had to be cleaned up. I took the ribs out of the freezer early this morning. I'm going to use what a lot of people call a Kansas City rub, which is made of the following:
Ingredients
Three quarters of a cup of catsup
One quarter cup lemon juice
one tablespoon instant coffee powder
two teaspoons chili powder
two tablespoons brown sugar
Mix well.
Spoon and spread sauce over both sides of ribs. Cook covered with meaty side up for three quarters of an hour in 350 degree oven. Remove from oven, let stand for ten minutes ....enjoy with baked potatoes, salad , corn on the cob, etc...
I have two racks of back ribs that I was going to have Sunday but we had a fridge full of leftovers that had to be cleaned up. I took the ribs out of the freezer early this morning. I'm going to use what a lot of people call a Kansas City rub, which is made of the following:
- 1/2 cup brown sugar
- 2 tablespoons paprika
- 3 teaspoons black pepper
- 3 teaspoons salt
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Ingredients
Three quarters of a cup of catsup
One quarter cup lemon juice
one tablespoon instant coffee powder
two teaspoons chili powder
two tablespoons brown sugar
Mix well.
Spoon and spread sauce over both sides of ribs. Cook covered with meaty side up for three quarters of an hour in 350 degree oven. Remove from oven, let stand for ten minutes ....enjoy with baked potatoes, salad , corn on the cob, etc...
#3
Re: Recipes
Sep 4th, 2008
That is exactly the recipe my mother used with the exception of vinegar instead of lemon juice. I have six pigs running arround the pasture right now, they all have ribs.
#4
Re: Recipes
Sep 4th, 2008
Pork tenderloin Medallions
Ingredients
two one pound pork tenderloins
a dozen small onions well-peeled (2 inches in diameter or less)
two cups chicken stock
generous handfull of dried oregano
half cup butter
quarter cup flour
Remove all the fat and membrane from two one pound pork tenderloins. Roll the tenderloins in a handful of dried oregano and lightly brown them in butter on all sides. Brown onions in same pan. Remove tenderloins and onions to Dutch oven. pour flour into hot butter, blend well with wooden spoon and add chicken stock. Stir over medium heat untill stock thickens. Pour thickened stock over tenderloins and onions. Cook uncovered in 350 degree oven for twenty five minutes. Now would be the time to saute a few dozen tiny new potatoes and a few baby carrots. Remove tenderloins to cutting board. Slice tenderloins into half inch slices. Arrange slices in a circle around serving platter. Pile potato, carrots, and onion in middle of platter. Drizzle the gravy over the lot and serve. For a wine, I would suggest a very cold Chardonnay.
Ingredients
two one pound pork tenderloins
a dozen small onions well-peeled (2 inches in diameter or less)
two cups chicken stock
generous handfull of dried oregano
half cup butter
quarter cup flour
Remove all the fat and membrane from two one pound pork tenderloins. Roll the tenderloins in a handful of dried oregano and lightly brown them in butter on all sides. Brown onions in same pan. Remove tenderloins and onions to Dutch oven. pour flour into hot butter, blend well with wooden spoon and add chicken stock. Stir over medium heat untill stock thickens. Pour thickened stock over tenderloins and onions. Cook uncovered in 350 degree oven for twenty five minutes. Now would be the time to saute a few dozen tiny new potatoes and a few baby carrots. Remove tenderloins to cutting board. Slice tenderloins into half inch slices. Arrange slices in a circle around serving platter. Pile potato, carrots, and onion in middle of platter. Drizzle the gravy over the lot and serve. For a wine, I would suggest a very cold Chardonnay.
#5
Re: Recipes
Sep 4th, 2008
You know of course that it will be impossible to look at them the same old way in the morning.
In the past five days I have provided them with arround two-hundred pounds of apples, this partially converts them to sweet and sour from the inside out, you can actually taste the apple in the meat.
In the past five days I have provided them with arround two-hundred pounds of apples, this partially converts them to sweet and sour from the inside out, you can actually taste the apple in the meat.
#6
Re: Recipes
Sep 5th, 2008Quote: Originally Posted by darkbeaver
I once read that on some farm the pigs got into a large crop of garlic and onions. As near as I could tell, those pigs got themselves a reprieve while they got rid of the garlic taste and the smell. A lot of pork dishes call for garlic but if you don't want garlic, it is a little difficult if you don't have a choice.You know of course that it will be impossible to look at them the same old way in the morning.
In the past five days I have provided them with arround two-hundred pounds of apples, this partially converts them to sweet and sour from the inside out, you can actually taste the apple in the meat.
Last edited by #juan; Sep 7th, 2008 at 11:03 AM..
#7
Re: Recipes
Sep 5th, 2008Quote: Originally Posted by #juan
I once read that on some farm the pigs got into a large crop of garlic and onions. As near as I could tell, those pigs got themselves a reprieve while they got rid of the garlic taste and the smell. A lot of pork dishes call for garlic but if you don't want garlic, it is a little difficult if you don't have a choice.
lol.. yeah typically if a recipe is calling for garlic in a pork dish, it's because the sweetness of the meat is balancing it. You wouldn't want garlicky pork.
Last edited by #juan; Sep 7th, 2008 at 11:04 AM..
#8
Re: Recipes
Sep 7th, 2008Quote: Originally Posted by darkbeaver
There is another variation that calls for thinly sliced lemon to be spread among the ribs during the steaming. That works too.That is exactly the recipe my mother used with the exception of vinegar instead of lemon juice. I have six pigs running arround the pasture right now, they all have ribs.
#9
Re: Recipes
Sep 7th, 2008
You can also dry rub the ribs when you buy them and then toss them in the freezer. When you take them out to thaw for cooking, they really take on the falvours of the rub. I've done this the last few times and I'm quite pleased with the results.
#10
Re: Recipes
Sep 7th, 2008Quote: Originally Posted by Unforgiven
You know Unf, I thought about that when I first bought the last batch of back ribs. They were on sale at the local supermarket for about eleven dollars for two one pound racks. As it turned out I didn't have all the ingredients and I was in the middle of a busy afternoon so they didn't get rubbed. I bought ten racks and these two were the last of them. Hope they go on sale again soon..You can also dry rub the ribs when you buy them and then toss them in the freezer. When you take them out to thaw for cooking, they really take on the falvours of the rub. I've done this the last few times and I'm quite pleased with the results.
#11
Re: Recipes
Nov 4th, 2008
MMMmmm supper tonight was SO good.
Pork, pepper medley, onions, canned mushrooms, cream of mushroom soup, shell pasta.
One dish perfection. MMMmmm. So not good for you but SO GOOD. lol.
Pork, pepper medley, onions, canned mushrooms, cream of mushroom soup, shell pasta.
One dish perfection. MMMmmm. So not good for you but SO GOOD. lol.
#14
Re: Recipes
Nov 4th, 2008
They have been stuffed for months by hand with every good vegetable and fruit thing I could scrounge, for instance--apples, ears of corn, plums, cherrys and choke cherries, raspberries, squash, cabbage, tomatoes, and pumpkin, a neighbour of mine had as a haloween display a four-hundred pound pumpkin, it lasted two days but there isn't even the tiniest fragment of it left. Pigs are truly among the best bio conversion units I'v seen.
#15
Re: Recipes
Nov 4th, 2008Quote: Originally Posted by darkbeaver
Scraps go in, meat comes out (not to mention fertilizer while the meat is growing)... they are mighty handy if you've got the room for them.They have been stuffed for months by hand with every good vegetable and fruit thing I could scrounge, for instance--apples, ears of corn, plums, cherrys and choke cherries, raspberries, squash, cabbage, tomatoes, and pumpkin, a neighbour of mine had as a haloween display a four-hundred pound pumpkin, it lasted two days but there isn't even the tiniest fragment of it left. Pigs are truly among the best bio conversion units I'v seen.
#16
Re: Recipes
Nov 6th, 2008
So, tonite I had something I have all the time for dinner; salmon, and I'd like to share my recipe.
I've done the brown sugar thing, the teriyaki thing, but this is my favorite(other than BBQ).
First of all, if you live on the east coast, and don't know or haven't seen a salmon in years, please see my post next week for my recipe bad-ass chicken....
Second, and I can't stress this enough, if you live on the prairies, do not use salmon from a can. That's totally disgusting. Go to your supermarket and inquire about pacific wild salmon.
So I start with whole fillets. 750g - 1.1kg
a light dash of salt
a light dash of pepper
a liberal amount of thyme(used fresh if you got it)really get it on there!
a medium - liberal amount of Montreal Salmon Spice
do both sides...
oil up a tin foil laden cooking tray and place fillet in...
in ten minutes, take it out, and with a pastry brush apply a ton of honey...
do it again in another ten minutes.....
375 degrees, middle rack, about 30 - 35 min
it easy to overcook fish, and trust me, you don't want to that.....open it up a bit at the thickest point.......very little or no liquid should be visible.....it should break away in big flakes......
let it rest for about four to five minutes.
enjoy.
I've done the brown sugar thing, the teriyaki thing, but this is my favorite(other than BBQ).
First of all, if you live on the east coast, and don't know or haven't seen a salmon in years, please see my post next week for my recipe bad-ass chicken....
Second, and I can't stress this enough, if you live on the prairies, do not use salmon from a can. That's totally disgusting. Go to your supermarket and inquire about pacific wild salmon.
So I start with whole fillets. 750g - 1.1kg
a light dash of salt
a light dash of pepper
a liberal amount of thyme(used fresh if you got it)really get it on there!
a medium - liberal amount of Montreal Salmon Spice
do both sides...
oil up a tin foil laden cooking tray and place fillet in...
in ten minutes, take it out, and with a pastry brush apply a ton of honey...
do it again in another ten minutes.....
375 degrees, middle rack, about 30 - 35 min
it easy to overcook fish, and trust me, you don't want to that.....open it up a bit at the thickest point.......very little or no liquid should be visible.....it should break away in big flakes......
let it rest for about four to five minutes.
enjoy.
#17
Re: Recipes
Nov 19th, 2008
Hey Juan!
I'm really stumped on this one.
I'm looking for a recipe for shoepack pie which was a favorite of old northland lumberjacks. I understand that it is partly comprised of vinegar, cornstarch, sugar, and lemon extract or vanilla.
But what else?
Thanx!
I'm really stumped on this one.
I'm looking for a recipe for shoepack pie which was a favorite of old northland lumberjacks. I understand that it is partly comprised of vinegar, cornstarch, sugar, and lemon extract or vanilla.
But what else?
Thanx!
#19
Re: Recipes
Nov 19th, 2008Quote:
I assume a pie crust. I'll keep lookingHey Juan!
I'm really stumped on this one.
I'm looking for a recipe for shoepack pie which was a favorite of old northland lumberjacks. I understand that it is partly comprised of vinegar, cornstarch, sugar, and lemon extract or vanilla.
But what else?
#20
Re: Recipes
Nov 20th, 2008Quote: Originally Posted by gopher
I can't seem to get closer than this:Hey Juan!
I'm really stumped on this one.
I'm looking for a recipe for shoepack pie which was a favorite of old northland lumberjacks. I understand that it is partly comprised of vinegar, cornstarch, sugar, and lemon extract or vanilla.
But what else?
Thanx!
William Durbin's "Blackwater Ben" is a wonderful novel full of historical detail, memorable characters, atmosphere and humor. To help you as you read through the story, it includes a glossary of logging camp lingo, so you know your blackjack (coffee) from your shoepack pie (a pie made from vinegar, cornstarch and sugar, flavored with either lemon extract or vanilla), and the bull cook (maintenance man for the camp) from the sky pilot (the minister who travels from logging camp to logging camp).
I'll go down to the library today and see what I can find
#21
Re: Recipes
Nov 20th, 2008
Here is a link to another mention of shoepack pie but I can't believe that is the whole recipe.
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#22
Re: Recipes
Nov 20th, 2008Quote: Originally Posted by #juan
That was an interesting read!Here is a link to another mention of shoepack pie but I can't believe that is the whole recipe.
--
#25
Re: Recipes
Nov 21st, 2008
All it gave me was a pdf. I can't use Adobe as my pc is too slow and locks up.
#26
Re: Recipes
Nov 25th, 2008Quote: Originally Posted by gopher
Gopher that site is PDF and I don't think it can be changed. I will try to find another site.All it gave me was a pdf. I can't use Adobe as my pc is too slow and locks up.
#27
Re: Recipes
Nov 26th, 2008Quote: Originally Posted by gopher
All it gave me was a pdf. I can't use Adobe as my pc is too slow and locks up.
Here is a link to a PDF converter: PDF to Word Converter - deskUNPDF Professional
#28
Re: Recipes
Dec 4th, 2008
So, last night we had company over, a gentleman who works for hubby's company in Houston. Since he's been in hotel rooms for weeks doing his tour through, I figured I'd give the boys a list of homecooked meals to pick from. They chose stuffed pork loin roast (the one item on my list that wasn't a tried and true).
So, I roll cut a pork loin roast, stuffed it with microwaved store bought stuffing, wrapped and trussed it and roasted it, fat side up, at 350 for an hour and a half. MMMmmm. That will be a regular in our house GUARANTEED.
So, I roll cut a pork loin roast, stuffed it with microwaved store bought stuffing, wrapped and trussed it and roasted it, fat side up, at 350 for an hour and a half. MMMmmm. That will be a regular in our house GUARANTEED.
#29
Re: Recipes
Dec 4th, 2008
Sounds good. Stuffed loin roast is one of those things that appear to be really complicated but isn't. The toughest part I've found is roll cutting the meat. A good big kitchen needle and a ball of butcher string will help truss it up again. It presents really well and it is a very satisfying meal for the cook....As well as for those eating it.
You've got me thinking now. I've got a nice loin roast in the freezer.
You've got me thinking now. I've got a nice loin roast in the freezer.
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