Archive for the 'Recipes' Category

January 15, 2014

Bleg: Carrot Juice

The wife started some hippie diet and it said she should drink some sort of carrot juice smoothie concoction. This concoction apparently tasted like warmed over donkey butt.

So, I have about 2 gallons of carrot juice I need to use.

Suggestions?

December 08, 2013

Deer Neck & Wine

Someone was nice enough to give me some venison. One of the bits was the neck, with bone and all. And if you’re like me, you said thanks and then wondered what you’d do with a neck. After a bit of googling, I discovered that it’s a pretty tough cut of meat and should be cooked at low temperature for a long time. So, I browned the outside of the neck and put it in a crock pot with 4 cups of red wine, orange peel, a clove of garlic, fresh ginger root, and some bay leaves. I added some parsnips, carrots, cabbage, onion, and mushrooms. Turned out pretty good:

IMG_20131208_151135

March 03, 2013

Cucumber Gin and Tonic

I love cucumbers and make cucumber water, cucumber Popsicles, pickles, grilled cucumbers and on and on. Based on a friend’s suggestion, I made a cucumber gin and tonic. Easy to do. Just cut up half a cucumber and place it in a pitcher. Cover with gin and let soak in the fridge for a few hours. Then, pour the gin into a glass and add some tonic. Garnish with a cucumber.

delicious

delicious

Delicious.

June 18, 2012

Food Fight: Pedantic edition

One of the things that cracks me up in it’s sheer pointlessness is how devotees of certain food types get upset if someone else makes a similar dish and calls it the same thing. The classic is how chili doesn’t have beans in Texas but in 49 other states it does. So, those 49 states are clearly wrong. Or if you don’t boil it, it’s not a bagel! And here in the south, all soft drinks are cokes. Doesn’t matter if it’s a Coca Cola product or Pepsi. It’s still a coke.

Now, PawPaw is upset that I referred to some Cajun boiled peanuts. Having just got back from South Carolina, let me tell you Cajun boiled peanuts are everywhere. In this case, I don’t think Cajun refers to the group or ethnicity that came up with the food. But the style of spices that go in the pot. For instance, when I get in a Korean barbecue mode and, for an appetizer, toss some cucumbers on the grill before the meat, they’re not Korean barbecued cucumbers in that I think Koreans actually made them. But they are in the style I used to cook them.

But we can all agree this is not chili.

April 18, 2012

Random Food Things I Just Found Out About

An easy garlic peeler. I never knew these existed. I did know about the two bowl method.

Also, peeling ginger made easy.

Making mustard

April 17, 2012

Strawbecue

A bit back, I posted the recipe for my barbecue sauce. That was the mango version. I’ve also done a peach. But this weekend, I did something new. Strawberries:

Not sure how the sauce tastes yet but I will say that cooking strawberries have the most amazing smell.

April 04, 2012

And I named him Sutherland

After my various GI issues, the docs found nothing. So, I made some dietary changes. First, I started having only two cups of coffee a day instead of my usual pot. The other thing is I started drinking kefir. A dear friend told me of its health benefits, I read up on it and gave it a shot. You can get this brand in the hippie tree-hugging section at Kroger. It’s delicious and, actually, pretty filling.

After a bit of research, I discovered I could make my own. However, I wasn’t too keen on keeping a culture in my house and fermenting milk. But someone much braver than me gave it a shot and approved. So, I hopped on the internet where you can have the grains shipped right to your door. Simple process to make consists of putting the grains in milk and waiting. I leave mine out for 48 hours instead of 24 because it thickens it up. Then, in the morning, I add some kefir and frozen fruit to a blender for a nice breakfast smoothie.

I’m not sure at exactly what point I become a hippie. But it’s odd, though, keeping cultures in your house that you eat. It’s like a pet that you eat.

Anyway, now that I told you all that, I had this weird dream the first day I got my kefir. It grew into a blob, a rather large one. And started moving around. Next thing you know, it’s running around the house and it’s apparently intelligent. And it’s freaking the cats out because it chases them and tastes like milk. So, I tell it that it’s freaking people out. Then, the blob assumes the shape of a dog and starts acting like a dog. I had a pet with a wet, squishy bark who I occasionally used to flavor a drink.

Weird.

March 09, 2012

Placeholder for later

Some artichoke recipes. Yum.

February 03, 2012

So, I hear there’s a game this weekend

My Top Ten Food Picks for Super Bowl Sunday

Bonus: Spicy, Crunchy Tailgatin’ Wings

February 02, 2012

Admit it, you want one

Super Bowl Meat Stadiums!

January 31, 2012

nom

The super bowl of bacon

January 20, 2012

Ginger and honey julep

My new favorite and, almost, made up adult beverage:

sippin on ginger and not juice

On a recent outing, I had dinner at the Dancing Bear Restaurant. They have a signature drink called the whiskey cask, which seems to be some sort of ginger liquor mixed with Prichards. I tried one and while it was good, I thought it could be better. So, here’s what I came up with.

Take one slice of ginger root and place it in the bottom of a whiskey glass. Add a splash of water and muddle for a bit.

Add about a teaspoon of honey and two shots of bourbon and stir vigorously.

Fill remainder of glass with ice. Then take a spoon and, with an up and down motion, churn the ice.

Enjoy. It’s delicious. I think next time, I may add a sprig of mint with the ginger.

Green Tomato Bacon Pie

I must try this.

January 19, 2012

Beer Cooler Cooking

Les is cooking a steak in a cooler. This, I must try.

January 10, 2012

News you can use

Clara’s kitchen, 90 year old woman who lived through the depression on cooking frugally. And she has a book.

January 09, 2012

Stuff I’m meaning to try

A placeholder of recipes I need to try:

Asparagus Blue Cheese Soup

Slow Cooker Thai Chicken Soup

Pickled Brussels Sprouts

January 04, 2012

Recipe round up

Sofya rounds up her favorites.

December 23, 2011

Foodie blogging

One of my favorite food blogs now has a book out: Food in Jars: Preserving in Small Batches Year-Round.

November 23, 2011

Bacon

A round up.

And, hey, 86,000 calories for Christmas. I was into it up until the cheese wiz.

November 10, 2011

More pickle recipes

Spicy

November 09, 2011

Refrigerator pickles

Made some last night and someone wanted to know the recipe. Since I typed it up for facebook, may as well post it here:

From Home Life

These are refrigerator pickles and should be made in small batches. I usually do four at at time but the recipe is, roughly, per jar:

4-5 pickling cukes cut how you like
3 cloves garlic
2 dill sprigs
2 peppers of choice (usually jalapenos, but thai chilis here)
1/4 large onion chopped
1 tablespoon kosher salt
1 tablespoon peppercorns
1 tablespoon mustard seed
1 cup white vinegar
1 cup water

Cut the cukes, in this case some spears and some chips. Sprinkle some salt and put in the fridge for a couple of hours. While doing that, boil the garlic for about 30 minutes to soften. You can skip this step but it makes the pickled garlic taste bad if you try to eat it. After two hours, take the cukes out and rinse them thoroughly. Mix 50/50 water vinegar and bring to a rolling boil and add a little salt. In the bottom of the jar add 1 dill sprig, 1 tablespon salt, peppercorns, mustard seed, peppers and onion. Stuff the jar as full of cucumbers as you can, add another dill sprig on top. When the vinegar/water is boiling, ladle it in and fill the jars as full as you can. Let sit on the counter for about an hour, put the lids on them, turn them up to get the brine flowing, then put them in the fridge. Ready to eat the next day and will last about a month in the fridge.

The onions, peppers and garlic at the bottom are the best part.

October 18, 2011

Recipe Dump

Or clearing out greader notes.

A placeholder for stuff I need to try:

Everything on this blog, specifically the white barbecue sauce.

Bacon wrapped squash bites

Bacon and bourbon collards

Fig, Caramelized Onion, and Bacon Jam

Muffins.

Pickled grilled vegetables.

Homemade mustard

Boiled peanut hummus.

How To Make Flubber, Glurch and Other Homemade Art Supplies at Home

Dill Pickle Soup

Crock pot blue cheese steak roll ups

One ingredient ice cream

Chimichurri.

101 fast grilling recipes.

And now, google reader is uncluttered.

As you were.

October 14, 2011

Placeholder

For some bourbon drinks to try.

Grapefruit bourbon sour

Ginger + apple + bourbon

October 07, 2011

Bacon, pumpkin and bacon

A list of yummy.

I don’t know that I’ve blogged it but my facebook friends know that I have taken to making my own beer and making wine for the wife. I don’t drink wine myself. Anyway, tomorrow, I’ll begin making my first pumpkin beer. It will contain roasted pumpkin, brown sugar, and some molasses. Should be good, in theory.

October 03, 2011

How to Peel a Head of Garlic in Less Than 10 Seconds

This looks handy to know.

September 14, 2011

Make your own Sriracha sauce

I love cock sauce. Wait, what?

I love the stuff. It’s flavorful and goes with everything from chicken nuggets to pizza. I decided to try my hand at making my own based loosely on this DIY recipe. First, you’ll need a pound of Thai chilies:

From Cock Sauce

Up next, I removed the green ones because, well, Sriracha is red, right? This will come up again later. After, I assembled the ingredients, which are 3 table spoons of minced garlic (forgot to buy fresh), 1/3rd cup of rice wine vinegar, salt to taste, and a couple table spoons of oyster sauce. Adult beverage in a kitty cup optional but recommended:

From Cock Sauce

Next, cut off the stems:

From Cock Sauce

Turn on the stove and add a bit of oil to a sauce pan while you mix the ingredients that aren’t chilies in a bowl:

From Cock Sauce

Add peppers to sauce pan and cook for a minute or two on medium heat then add mixture:

From Cock Sauce

Cook for a few minutes, just enough to make the chilies tender. Allow to cool for a bit. Then put that concoction in a blender and hit frappé:

From Cock Sauce

Place contents into jar or bottle or whatever and allow to sit for about an hour:

From Cock Sauce

Put a lid on it and keep it in the fridge. A few notes:

I took out the green chilies trying to preserve color. That was a waste of time since it turned out orange anyway. No matter, it’s still delicious and better than the store bought kind. Next time, I’ll just include the green ones.

Do all of your cooking and prep with stain resistant kitchen tools (i.e., steel or glass). The peppers will stain.

Do not touch your face while chopping chilies and make sure to wash your hands thoroughly after. And do not go and, uhm, relieve yourself without washing hands first.

Recipe blogging

Watercress (and Papaya) Bisque

August 17, 2011

Pickles

How to make canned and refrigerator pickles.

I’m a fan, even though my cucumbers are doing poorly this year.

Mmmm

A twist on hot dogs.

I’ve done similar with my former brother in law’s Italian Redneck Hotdog.

August 01, 2011

Grilled Lettuce

Simple and delicious. Get some romaine hearts and cut them in half, lengthwise. Brush with olive oil and add some salt and pepper (or Cavender’s Greek Seasoning):

From New Grill

Toss on the grill with some meat (here we have pork wrapped in more pork):

From New Grill

Give it a couple of minutes and flip it to flat side down. Take it off the grill when it looks about like this (probably 10 minutes at 400 degrees):

From New Grill

Cut it up and eat. Or use it as greens for a salad.

Remember, I do this to entertain me, not you.

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