Deep Fried Turkey
Recipe By : Larry A. Willrath
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 11 lb Whole Turkey -- (11 to 14)
2/3 cup Wishbone Italian Dressing
1/3 cup Sherry the real stuff not cooking
2 teaspoons Garlic powder
3 teaspoons Lemon pepper
1 teaspoon Onion powder
2 teaspoons Cayenne Pepper
5 gallons Peanut oil
Mix all the ingredients wall and place in an injection syringe. If it
doesn't pass through the needle holes you may have to strain the marinate.
Inject the marinate into all parts of the bird
Place the bird in a large plastic bag and allow to disperse throughout the
bird for at least 2 hr.
Turn the bag and massage the bird from time to time. Optionally you can
make a rub of the dry ingredients and rub over the surface of the bird after
the first hour of marinating.
Preheat the cooking oil in a kettle large enough to hold the entire bird. to
350-375. Tie the legs of the bird together with wire. It helps hold the
bird together and provides a way to lift it in and out of the oil.
Carefully place the bird into the oil and fry 3 1/2-4 min per lb. You
should carefully time your cooking as each cooker has it's own
peculiarities. The resulting bird is tender and tasty and very juicy.
Glenn
Smoked Mashed Potatoes
Recipe By : Dallas Morning News Food
Ingredients:
8 smoked Idaho potatoes -- peeled
6 cups chicken broth
4 tablespoons butter
1 1/2 teaspoons salt
1/2 cup cream or half-and-half -- heated
black pepper -- to taste
white pepper -- to taste
To Smoke Potatoes:
The day before smoking (two days before serving) wash and air dry the
potatoes. If you wash them immediately before smoking, the skin pours will
be closed and the smoke will not penetrate.
Next day, smoke the potatoes for 2 1/2 to 3 hours at 225 degrees using
hickory if possible. Mesquite should be avoided. After smoking, while
potatoes are still hot, wrap them tightly in plastic wrap and refrigerate
overnight. The potatoes also may be frozen, peel on, for later use.
On serving day, peel the outer layer of skin from each potato. Peel only
the outer skin, not down to the white because a thin layer of brown smoke
discoloration should be left on the potato. The smoked potatoes may be used
for soups, chowders and stews.
Mashed Potatoes:
Halve the peeled potatoes lengthwise and cut into 1/2 inch slices. Place
potatoes and 4 cups chicken stock in a large covered saucepan over
medium-high heat. As soon as broth comes to a boil, lower heat and simmer
gently until potatoes are tender, about 10 to 15 minutes. Add additional
broth if necessary. Drain potatoes and transfer to a large bowl.
Mash the potatoes with butter, leaving some lumps for texture. Stir in
cream and season with salt and peppers to taste.
Grapefruit, Avocado and Spinach Salad
New Texas Cuisine
1 bunch fresh spinach (1 1/2 pounds)
3 red grapefruit
2 ripe avocados
2/3 Cup Grapefruit Vinaigrette fruit Vinaigrette --
1 grapefruit juice
1 lemon juice
1 orange juice
1 Teaspoon sugar
2 Tablespoons champagne vinegar
1/2 Cup corn oil
salt -- to taste
Remove stems from spinach. Wash spinach thoroughly and dry. Tear leaves
into bite-size pieces. Wrap gently in paper towels and refrigerate in
zip-lock bags until ready to toss salad. Peel and section grapefruit. Slice
avocados into quarters, then cut each slice into two inch chunks. At
serving time, toss spinach with vinaigrette. Add grapefruit and avocados and
gently toss again. Or, arrange grapefruit and avocado slices decoratively
on bed of dressed spinach on individual serving plates. Pass additional
dressing, if desired.
Grapefruit Vinaigrette
Place the grapefruit juice, the lemon juice, the orange juice and the sugar
into a small sauce pan over medium heat. Reduce to about 2 tablespoons.
Transfer to a glass bowl and add the champagne vinegar and oil. Salt to
taste.
Makes about 1 cup.
Gravy with Mushrooms and Onions
Ingredients:
1/4 cup butter
1 large onion -- halved, sliced thin
1/2 pound mushrooms -- sliced
1/4 cup fat (from turkey) or butter
1/4 cup flour
3 cups turkey juices plus chicken stock
salt -- to taste
pepper -- to taste
Heat butter in a wide skillet.
Add onion and mushrooms and sauté until browned. Remove and reserve.
In a saucepan, heat fat separated from roasting juices or butter.
Add flour and stir until blended.
Cook for a few minutes, stirring constantly. Slowly whisk in 2 cups of pan
juices and stock.
Cook and stir until gravy is smooth.
Simmer 5 minutes. Add more stock if needed to thin mixture.
Salt and pepper to taste. Add reserved mushrooms and onions.
Makes about 3 1/2 cups.
Marinated Bean Salad
1/2 Cup salad dressing (see recipe below)
1 can (15 oz) black beans
1 can (15 oz) pinto beans
1 can (15 oz) white navy beans
2 jars (7 oz) roasted bell peppers -- drained & chopped
1 large sweet onion -- sliced paper-thin
1/4 cup cider vinegar
2 teaspoons sugar
1/2 teaspoon salt -- to taste
-- Salad Dressing --
1 tablespoon balsamic vinegar
2/3 cup olive oil
1 teaspoon cilantro -- minced
1/2 teaspoon thyme -- minced
1/2 teaspoon basil -- minced
1/4 teaspoon ground cumin
1 teaspoon honey mustard
1 clove garlic -- minced
Salad Dressing:
In a mixing bowl, combine all ingredients. Process in food processor until
smooth. Makes 2/3 cup.
Salad:
Drain beans in colander.
Place in large bowl with peppers.
Add 1/2 cup of prepared salad dressing and toss gently. Cover and
refrigerate at least 1 hour, preferably overnight. Reserve and refrigerate
remaining salad dressing.
In another bowl, toss the onion with the vinegar, sugar and 1/2 teaspoon
salt. Cover and refrigerate.
At serving time, adjust seasoning on beans. Add remaining salad dressing,
if desired.
Garnish with sliced onion mixture.
Sweet Potato Mold
2 1/2 pounds sweet potatoes, boiled until soft -- peeled & mashed
2 tablespoons butter -- melted
1 teaspoon orange peel -- grated
3/4 cup applesauce
1 teaspoon salt
1 cup low-fat milk
3 eggs -- separated
1/2 cup brown sugar -- divided
1 1/2 cups pecans, halves or chopped
Preheat oven to 350 degrees. Butter bottom and sides of 10 cup cake pan,
ring mold, or oven proof baking dish. Set aside. In a large bowl, mix
mashed potatoes, butter, orange peel, applesauce, salt and milk with a spoon
until blended. Mix in eggs yolks and 1/4 cup brown sugar.
Beat egg whites until stiff peaks form. Gently fold into sweet potato
mixture.
Place pecan halves or pieces in bottom of baking dish with tops of halves
facing the bottom. Sprinkle with remaining 1/4 cup brown sugar. Spoon
sweet potato mixture into dish.
Bake until firm, about 30 to 40 minutes.
Remove from oven and let stand for 5 minutes before unmolding.
To unmold, place serving platter over the top of dish, invert and shake
gently to loosen.
Jalapeno Cornbread Dressing
Recipe By : Texas Home Cooking
Serving Size : 8 Preparation Time :0:00
Categories : Dressing
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter
2 medium onions -- chopped
4 ribs celery -- chopped
5 jalapeno peppers -- seeded and minced
4 cloves garlic -- minced
2 teaspoons dried thyme
1 teaspoon salt -- to taste
8 cups day-old cornbread -- crumbled
3 cups chicken stock
400 degrees 2 quart baking casserole buttered
Preheat oven to 400 degrees. In a heavy skillet, melt butter over medium
heat. Add onion, celery, jalapeno and garlic and sauté until softened. Add
thyme and salt and cook for another minute or so. In a large bowl, mix
cornbread with 2 cups stock. Add more stock if mixture is too dry. It
should
be very moist but not soupy. Spoon the mixture into a buttered 2 quart
ovenproof pan or casserole. Bake for 30 minutes or until firm.
Perfect Pecan Pie
Recipe By : Texas Home Cooking
1 cup dark brown sugar
2/3 cup cane syrup
1/4 cup unsalted butter
3 tablespoons bourbon
1/2 teaspoon vanilla
1/2 teaspoon salt
4 eggs
3 tablespoons half-and-half
2 cups pecan pieces
1 unbaked 9 inch pie crust
whole pecan halves
Preheat oven to 350 degrees. In a large saucepan, melt the brown sugar,
syrup and butter together with the bourbon, vanilla and salt. Continue
heating the mixture to the boiling point, stirring frequently.
Boil for 1 minute, stirring constantly. Remove pan from heat and let
mixture cool. In a bowl, beat the eggs with the half-and-half until they
are light and frothy. Add to the cooled syrup, beating until the mixture is
well incorporated. Stir in the pecan pieces.
Pour the filling into the pie shell. Top with a layer of pecan halves.
Bake 45 to 50 minutes until a toothpick inserted into the center comes out
clean.
Here are a couple good recipes for your taste buds.
Old Settlers' Beans
1/2 lb. Bacon, chopped
1 lb. Ground Beef or Deer Meat
1 Diced Onion
1/3 Cup Brown Sugar
1/3 Cup Sugar
1/4 Cup Catsup
1/4 Cup Your Favorite BBQ Sauce
2 Tbsp. Molasses
2 Tbsp. Mustard Powder
1/4 Tsp. Chili Powder
1 Tsp. Salt
1/4 Tsp. Pepper
Biggest (1 Great Can) Pork & Beans or equal amounts of smaller cans ( About
five, maybe four).
Brown bacon, ground beef (or Deer) and onion together and drain. Mix
remaining ingredients. Blend all and bake at 350 degrees from 30 minutes up
to 2 hours, covered.
The longer you bake this, the better it is.
Sweet Smoked Bourbon Ribs
Marinade:
1/2 Cup Firmly Packed brown Sugar
1/2 Cup Bourbon
1/4 Cup Soy Sauce
Juice Of 1 Lemon
1/2 Cup Beer
1/2 Tsp. Salt
1 TBS Coarse Black Pepper
1/4 Tsp. Onion Power
1 TBS Garlic Juice
1 Slab Pork -- Spare Ribs
In a sauce pan combine all ingredients and bring to a boil. Let marinade
cool.
Marinate ribs for 6 to 24 hours, the longer the better.
Take ribs out of marinate and BBQ your favorite way.
Briskets done this way are very good. Some experimentation may be necessary
to suit your taste buds.
Marinade:
2 Cups Red Wine
2 Cans Beer
1/2 Cup Lemon Juice
1/4 Cup Worcestershire Sauce
2 TBS Liquid Smoke
8 TBS Garlic Salt
8 TBS Accent
4 TBS Italian Seasoning (Powder)
(Play around with this marinade, it is also good on ribs. )
Mix above ingredients in a sauce pan. Warm to almost boiling on stove,
turn off heat and let sit until cool (to blend).
Marinate full brisket for two days. (When marinating, mess with the meat as
often as possible (meaning: move it around in the marinate)
Take brisket out of marinate.
Cookin instructions
Start smoker after work at 5
m
Rub brisket with olive oil and heavy garlic salt then place brisket on
smoker (fat side down) at 180 degrees with good white smoke for 2 hours.
Flip brisket and keep on smokin' for 2 more hours. Keep that heat low now.
Remove brisket from smoker and wrap (fat side up) in heavy duty foil,
sealing very well.
Lay brisket FLAT (fat side up) in deep pan.
Time bake oven at 200 degrees for five (5) hours and go to bed.
Get up next morning and place cool brisket in refrigerator then go to work.
After work, slice cold brisket. Reheat when ready to eat.
For the fun of it prepare the brisket your favorite way and then follow (
GOTO Cookin instructions ) the cooking instructions above. A brisket
cooked this way will be very tender and juicy.
If you want to spend a little more money:
Buy a beef tenderloin and marinate it for four (4) days. Then smoke the
tenderloin at 150 degrees with good white smoke for three (3) hours,
flipping every 30 minutes. Place in refrigerator and let chill over night.
Then slice in to (your desired thickness) steaks and singe on a grill for a
great steak.
Keep on Smokin ..... K
These are from further south but are the best I have found so far:
"Tallahassee Hushpuppies
(from Jeanne Voltz Barbecued Ribs, Smoked Butts and Other Great Feeds)
1 3/4 cups white corn meal, preferably water-ground
1/4 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon freshly ground pepper, or more to taste
1 large onion, finely chopped
1 1/2 cups buttermilk or beer [I use beer]
2 eggs
oil for frying
In a bowl combine corn meal, flour, baking powder, baking soda, salt,
pepper, and onion. Stir in buttermilk or beer and eggs until well mixed.
Hushpuppies customarily are fried in drippings from fried fish. You need
1/2 inch hot fish drippings or oil. Drop batter into hot oil by tablespoons
and cook until browned and puffed. Turn and brown the other side. Remove
from fat and drain on paper towels. Continue cooking until batter is used.
Serve hot with fried fish, barbecue, or vegetables."
These HPs are lighter than the dense dough bricks sometimes passed off as
food.
Marius Johnston
Hey Bear...
Here's a couple recipes for hushpuppies. The first is pretty good and
fits the Carolina type you mentioned.
Calabash Hushpuppies
1 cup yellow corn meal
1 cup plain flour
1 t baking powder
1 t salt
1 t baking soda
1/2 t onion salt (RL note: I'll usually sub regular salt and add some fresh
red onion, chopped)
1/2 t granulated garlic
1 egg (well beaten)
3/4 to 1 cup buttermilk
1/2 cup green onion (finely chopped)
Preheat oil in deep fryer or cast-iron skillet to 350 - 375.
Stir all dry ingredients together.
Make a well in dry ingredients; add egg and 3/4 cup buttermilk. Stir
thoroughly; add 1/4 cup buttermilk if needed. Add green onions; mix well.
Drop by spoonfuls into hot oil for 3-4 minutes or until brown. Drain on
absorbent paper.
Hushpuppies #2
3 1/2 cups white cornmeal
1 1/4 cups plain flour
2 T baking powder
2 t salt
1/4 t pepper
3 large eggs, beaten
1 1/4 cups milk
2/3 cups finely chopped onion
1 T sugar
1/2 cup oil (RL note: bacon grease is much better!)
Stir dry ingredients together.
Combine eggs, milk, onion and oil together. Add to dry ingredients and stir
until blended.
Measure into stirring spoon (a little bigger than a Tablespoon) portions and
place on trays.
Fry in deep fryer at 350 for 3-4 minutes or until browned.
Drain on absorbent paper.
Enjoy.
Rodney
Bear wrote:
Alright here's your assignment should you choose to accept it. I am looking
for the classic hushpuppy recipe common to the NC bbq temples.
Straight from my old Grammy's sister in Raleigh:
HUSH PUPPIES
2 c. Cornmeal
1 tsp. Baking soda
1 tsp. Salt
6 tbl. Chopped Onions
2 tbl. Flour
1 tbl. Baking powder
1 Egg
2 c. Buttermilk
Red pepper to taste
Mix all dry ingredients, add chopped onion; then milk and egg, beaten
together.
Drop by small spoonfuls into boiling deep fat. They will float when done.
Drain on brown paper.
O.K., since it is colder than a well diggers ass all over most of the good
ole USA, I figure you need a good
Cornbread Recipe
to go with all that Bad Attitude Chili, and Deer Stew Kent and buddies are
cooking up.
Here goes.
1 cup white cornmeal ( yellow is o.k. )
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon salad oil
1 tablespoon sugar
1 egg
1 cup butter milk (if you don't have any, a cup of milk with a TBS. Of
vinegar will work)
Mix all dry ingredients, and put GREASED (use Crisco or something similar)
10 inch cast iron skillet into 425 degree oven.
Let skillet get hot enough that it starts to smoke a little, and take out
of oven. Take a small hand full of cornmeal, and slightly coat bottom of hot
skillet as soon as it comes out of oven
Mix oil, buttermilk, and egg into dry ingredients...shouldn't take over
15-20 seconds, and poor into HOT skillet.
Let mixture bake at 425 on medium high rack in oven until light to medium
brown on top. Takes about 17-20 min.
Take out of oven, turn over on wire rack, and let cool.
Best darn cornbread you ever ate. Promise.
Danny
P.S.
The most important thing about cornbread is that you make sure your skillet
is HOT when you pour in the ingredients. More people mess up good cornbread
by not doing this, and it sticks to the bottom of the skillet. Then they
give up on making it from scratch...what a shame. Bet THE Belly, and Rodney
have made a few batches of a similar recipe.
The following recipes are taken from the National Cowboy Hall of Fame Chuck
Wagon Cookbook. The Annual Chuckwagon Cookoff is held every spring in
Oklahoma City to recognize the "best of the West" in ranch style cooking.
Cookie's Dry Rub
2 Tbsp. sweet Hungarian Paprika
1 Tbsp. garlic salt
1 tsp. freshly ground pepper
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. onion powder
1/4 tsp. ground hot red (cayenne) pepper
Make the dry rub: In a small bowl, combine all ingredients. Makes about 1/4
cup. Good on beef.
Cowboy Barbeque Sauce
2 Tbsp. bacon grease or vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 cup catsup
1 cup bottled chili sauce
1/2 cup packed light brown sugar
1/2 cup lemon juice
2 Tbsp. Worcestershire sauce
Hot red pepper sauce to taste
In a large saucepan, heat the bacon grease over low heat. Add the onion,
garlic and cook, stirring, until the onion is softened, about 5 minutes.
Stir in the catsup, chili sauce, sugar, lemon juice, and Worcestershire.
Bring to a simmer and cook, stirring often to prevent sticking, until
slightly thickened, about 45 minutes Season with hot sauce to taste.
Chili & Lime Wings.
They're great in the summer with ice cold beer.
5 lbs. separated wings
1 cup lime juice
1 small can of peeled and diced green chilis ( I think it's 4 oz.)
4 tablespoons garlic powder
2 1/2 tablespoons paprika
2 tablespoons salt
1 tablespoon lemon-pepper
1 tablespoon soy sauce
1/4 cup of vegetable or olive oil
Puree the chilies in a food processor or blender
Mix all ingredients in a bowl. Marinade for at least 2 hours refrigerated.
I usually marinade 3 or so.
Grill wings, basting as needed with saved marinade. Wings are done when
they don't stick to the grill.
Pour a cold one and enjoy.
If you want to add a little kick to 'em, throw a tablespoon of cayenne in
the mix. Let me know what you think.
Steve Hopkins
Norman, OK
Here are 4 recipes I have for bratwurst:
Bratwurst
1/4 c White bread with no crust
3/4 c Milk
10 oz Veal
22 oz Pork with some fat
1 Ts Salt
1/4 Ts White pepper
1/4 Ts Mace
1/2 Ts Minced fresh marjoram,
-or 1/4 Ts. dried (crumbled)
Prepared hog casings
Soak the bread in the milk for 10 minutes. Then drain, reserving the
milk. Grind the bread, veal, and pork in a food processor, in batches if
necessary, until emulsified.
They can also be coarsely ground in a meat grinder for a more unusual, but
still authentic bratwurst.
Stir the salt, pepper, mace, and marjoram into the milk, then stir or
process the milk into the meats.
Stuff firmly into prepared hog casings and tie off in 4" lengths. It is
easier to stuff the casings if you let the mixture stiffen, covered, in the
refrigerator for 1 to 2 hours, but not essential.
Prick any air pockets with a pin. Poach the sausages for 20 minutes.
You can eat them right away, or you can fry them in butter over low heat
until browned all over. You can also barbecue them raw. Never fry the
sausages until you're ready to eat them.
Raw sausages can be refrigerated for 2 to 3 days, poached for 1 week. They
can also be frozen, raw or poached, for up to 3 months.
Makes 2 1/2 pounds raw sausage
Bratwurst 2
3 Feet small (1-1/2-inch -diameter) hog casings
1 1/2 lb Lean pork butt, cubed
1 lb Veal, cubed
1/2 lb Pork fat, cubed
1/4 ts Ground allspice
1/2 ts Crushed caraway seeds
1/2 ts Dried marjoram
1 ts Freshly ground white
-pepper
1 ts Salt, or to taste
"Bratwurst resembles plump hot dogs. This recipe makes three pounds."
1. Prepare the casings.
2. Grind the pork, veal, and pork fat separately through the fine
blade of the grinder.
3. Mix the ground meats and grind again.
4. Add the remaining ingredients to the meat mixture and mix thoroughly.
5. Stuff the mixture into the casings and twist off into four- or five-inch
lengths.
6. Refrigerate for up to two days. The bratwurst can be pan fired or grilled
over charcoal.
Tandika * From: Rich Harper
Bratwurst 3
Yield: 10 servings
4 lb Pork butt; fine ground
2 lb Veal; fine ground
1/2 ts Allspice, ground
1 ts Caraway seeds
1 ts Marjoram, dried
1 1/2 ts Pepper, white
3 ts Salt
1 c Water, cold
Combine all ingredients, mix well and put through the fine blade of the
grinder again. Stuff into hog casing.
Sausage-Making Cookbook by Jerry Predika **Recipe from the collection of
Clarence Fontish**
Bratwurst 4
3 lb Pork; fine ground
2 lb Veal
1 tb Salt
1 tb Pepper
2 ts Nutmeg
2 ts Mace
1 c Water
Combine all ingredients. Stuff into hog casing with above mixture.
Cover the Bratwurst with hot water, bring to a boil and then remove from
heat. Allow sausages to stay in water until they feel firm, then drain them.
Dip in milk and broil until they are golden brown on all sides.
Sausage-Making Cookbook by Jerry Predika **Recipe from the collection of
Clarence Fontish**
Tidewater Coleslaw
Recipe By : Thrill of the Grill by Chris Schlesinger
1 1/2 cups mayonnaise
1/2 cup white vinegar
1/3 cup sugar
1 tablespoon celery seed
salt and pepper -- to taste
1 head green cabbage -- finely shredded
2 carrots -- finely grated
In a small bowl, blend the mayonnaise, vinegar, sugar, celery seed, and salt
and pepper to taste, and mix well.
In a large bowl, combine the cabbage and carrots. Pour the dressing over the
mixture and blend well.
Refrigerate until serving time.
NEW ENGLAND OYSTER HOUSE COLE SLAW DRESSING
2 c Mayonnaise
1/2 c Sugar
2 TB White vinegar
2 TB Prepared horseradish
1/2 Ts Celery seed
Blend ingredients thoroughly and chill. Makes about 2 1/2 cups. Use 1 cup
of dressing for each 8 ounces of shredded cabbage, about 1/2 a small head or
2 cups.
This may be refrigerated for up to a month.
Four Vinegar Cole Slaw
Recipe By : Liz Linton & Tom Solomon
1 head cabbage -- chopped fine
1/2 large yellow onion -- chopped fine
1 cup celery -- chopped fine
2 tablespoons sugar
3 tablespoons basil vinegar
3 tablespoons balsamic vinegar
3 tablespoons malt vinegar
3 tablespoons red wine vinegar
1 tablespoon garlic powder
1 tablespoon honey
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce, superior grade
1/2 tablespoon nuoc mam-Thai fish sauce
2 tablespoons brown mustard seeds -- crushed
black pepper
crushed dried Tabasco peppers OR finely chopped jalapenos, to taste
Chop cabbage fine and soak in water and ice in the refrigerator for one
hour.
Drain. Place a small cloth towel in the bottom of a bowl. Line the bowl with
paper towels and put the cabbage in.
Chill for another one to two hours, meanwhile mixing all the remaining
ingredients together. Bring out the cabbage, remove the towels, and combine
cabbage thoroughly with other ingredients. Let warm to room temperature, and
serve.
This is the third an final BBQ sauce that I use. I call it
Randy's Secret Sauce.
It is my own creation. I have been working on this sauce for several years
trying many variations. At this point It's real good with a fresh Taste but
I think it needs some fine tuning. Give it a try and let me know if you have
some suggested improvements.
1/4 cup FIVE ALIVE (citrus beverage by Coca-Cola found by the orange juice
in the grocery store)
1/4 cup Dark Brown Sugar
1/4 cup Vinegar
1 Tablespoon Apple Cider Vinegar
1/2 Teaspoon Coarsely ground Black Pepper
2 Tablespoons WINE & PEPPER WORCESTERSHIRE Sauce
1/8 Teaspoon Cayenne Pepper
1/8 Teaspoon Cumin
1/4 Teaspoon Tabasco
1 cup Ketchup
Mix at room temperature and use as a finishing and dipping sauce
NOTES:
The Five Alive product (if you have not tried it) is a mixture of different
fruits like orange lime, tangerine grapefruit & something else. Pretty tasty
The Wine & Pepper sauce is excellent and is found usually near the regular
Worc. sauce
Substations:
Five Alive SUB the juice of 1 Valencia Orange
Wine & Pepper SUB Worcestershire sauce
Variations
one at the time)
add 1 Tablespoon Soy sauce
add 1 Teaspoon Lime
Increase Apple Cider Vinegar to 1/4 cup
add 1 Tablespoon Sherry
add a dash of Liquid Smoke
"Ha cher, her's da best, I gorantee"
ANDOUILLE
To my astonishment, after procrastinating for weeks in getting an andouille
recipe for this page, I received this recipe in email from Chef John Folse!
Consider this the ultimate source ...
Chef Folse said he is a regular visitor to The Creole and Cajun Recipe Page,
and to say I am honored may well be the understatement of the century. Many
thanks to Chef Folse for passing this along.
Andouille is the Cajun smoked sausage so famous nationally today. Made with
pork butt, shank and a small amount of pork fat, this sausage is seasoned
with salt, cracked black pepper and garlic. The andouille is then slowly
smoked over pecan wood and sugar cane. True andouille is stuffed into the
beef middle casing which makes the sausage approximately one and a half
inches in diameter. When smoked, it becomes very dark to almost black in
color. It is not uncommon for the Cajuns to smoke andouille for seven to
eight hours at approximately 175 degrees.
Traditionally, the andouilles from France were made from the large
intestines and stomach of the pig, seasoned heavily and smoked. In parts of
Germany, where some say andouille originated, the sausage was made with all
remaining intestines and casings pulled through a larger casing, seasoned
and smoked. It was served thinly sliced as an hors d'oeuvre. It is
interesting to note that the finest andouille in France comes from the
Brittany and Normandy areas. It is believed that over half of the Acadian
exiles who came to Louisiana in 1755 were originally from these coastal
regions.
5 pounds pork butt
1/2 pound pork fat
1/2 cup chopped garlic
1/4 cup cracked black pepper
2 tablespoons cayenne pepper
1 tablespoon dry thyme
4 tablespoons salt
6 feet beef middle casing (see butcher or specialty shop)
Cube pork butt into one and a half inch cubes. Using a meat grinder with
four one quarter inch holes in the grinding plate, grind pork and pork fat.
If you do not have a grinding plate this size, I suggest hand cutting pork
butt into one quarter inch square pieces.
Place ground pork in large mixing bowl and blend in all remaining
ingredients. Once well blended, stuff meat into casings in one foot links,
using the sausage attachment on your meat grinder.
Tie both ends of the sausage securely using a heavy gauge twine.
In your homestyle smoker, smoke andouille at 175-200 degrees F for
approximately four to five hours using pecan or hickory wood. The andouille
may then be frozen and used for seasoning gumbos, white or red beans, pastas
or grilling as an hors d'oeuvre.
Recipe by:
Chef John Folse
Louisiana's Premier Products
2517 South Philippe Avenue
Gonzales, LA 70737
(504) 644-6000
Hi all,
Here are some lamb recipes that are more like indications. They seem to be
a good place to start. I got them out of the Cookshack Smokette 2 Smoked
Foods Cookbook.
Leg of Lamb
Lightly salt 6 lb. bone-in leg of lamb and smoke for 6-8 hours at 180.
Recommended wood: hickory
Lamb Rib Roast
==============
Smoke 10 lb. rib roasts for 3 to 3 3/4 hours at 200. Lamb does best with a
light smoke.
Rare meat is done to 140 degrees internal temp, and the notion that a light
smoking is best, prevails. It's interesting how they recommend that the rub
or seasonings be added only at the end.
enjoy
Charles Hersey
Randy and JoAnne - as requested here are my recipes for appropriate side
dishes for a good BBQ. Hope you enjoy. These are well researched by me and
the family and are our favorites.
Cheers,
Phil
POTATO SALAD
Boil enough potatoes (preferably red potatoes) to make 4 cups.
Refrigerate until cool.
Cut potatoes into 1/2 inch cubes
Mix the following ingredients:
1 cup Miracle Whip Salad Dressing
4 eggs, hard boiled and chopped
1 large onion, chopped finely
4 tablespoons sweet gherkin pickles, chopped finely
1/2 cup hamburger dill pickles, chopped finely
1 tablespoon Dijon mustard
2 tablespoons yellow prepared mustard (Heinz, French's)
1 tablespoon minced parsley
2 packets Equal sweetener
1 teaspoon ground celery seed
Salt and Pepper
..Add above mixture to potatoes. Blend gently - try to not break up potato
pieces. Taste and correct seasonings. Refrigerate until ready to serve.
BAKED BEANS
Open two cans of beans -place in pan
Add one large onion, chopped
4 pcs. bacon, cut in pieces and lightly fried
1/2 cup catsup
1/2 cup BBQ sauce
1 teaspoon Coleman's dry mustard
1 teaspoon liquid smoke
1/2 cup molasses or brown sugar
1 tablespoon Heinz yellow mustard
1 teaspoon Worcestershire sauce
Salt and pepper
Cook until flavors are blended.
__________________________________________________ ___________
COLE SLAW
1/2 head green cabbage, shredded
2 tablespoons onion, grated
3/4 cup Miracle Whip salad dressing
1 packet Equal sweetener
1 tablespoon yellow mustard
2 tablespoons Dijon mustard
1/3 cup apple cider vinegar
1 teaspoon celery seed
1 teaspoon salt
1/4 teaspoon pepper
Mix vegetables in a bowl. Mix remaining ingredients in another.
Mix
together and toss well.
Cover and refrigerate 3-4 hours.
APPLE PIE
Use a tart apple. The best apple to use is Gravenstein. If not available,
use Granny Smith or other tart apple. You may want to use a little more
sugar if using tart apples like Granny Smith that don't have the sweetness
of Gravenstein.
If you do not use tart apples, or if the apples are bland and/or lacking in
flavor, sprinkle the sliced apples with 1 tablespoon lemon juice, 1/2
teaspoon grated lemon rind and 1 teaspoon vanilla.
Line a 9-inch pie pan with pie dough. Preheat the oven to 450 degrees.
Pare, core and thinly slice 6 cups fresh or frozen apples
Combine and sift over the apples:
2/3 cup brown sugar
1/8 teaspoon salt
2 1/2 teaspoon Minute T Tapioca
1 teaspoon cinnamon
Stir the apples gently until they are well coated. Place them in layers in
the pie shell.
Dot with 1 1/2 tablespoons butter
Cover the pie with a pricked upper crust. Brush the top of the piecrust
with milk. Sprinkle with white sugar before baking.
Bake in a 450 degree oven until done, 35 to 45 minutes or until golden
brown.
Pastramized Beef
Last weekend, I thawed 3 briskets and an 18# whole boneless beef
shoulder(chuck) and brined them for pastrami. Tuesday (after 3 days in cure)
I cooked 1/2 of the shoulder and a brisket for a large meal Wednesday night.
It was absolutely fantastic! I foiled them after about 10 hours (I hate to
admit it, but it works with beef) and left them in the smoker for another 6
hours. I could not slice the shoulder after it cooled - it fell apart. It
had a dark red 1/2" smoke ring and the interior was slightly pink. Salt was
noticeable but not too much. I have the procedure down now and have written
it for my Smokehouse curing page
http://members.tripod.com/~DanGill/Curing.HTML also linked to the
Survival Guide
http://members.tripod.com/~DanGill/Survive.HTML Here it
is:
Pastrami and Corned Beef
OK, it's not pork, but it is cured and smoked. Pastrami usually refers to
beef brisket (but may be other cuts such as plate, shoulder, neck, etc. or
other meats such as turkey and goose) which has been dry cured or cured in a
brine containing garlic and other spices, coated with cracked pepper and
coriander seeds and then smoked. It may be smoke cooked, baked, or steamed
to serve. Corned beef is brined without the garlic and usually boiled.
Commercial corned beef (which is pumped with a solution and may contain up
to 30% added water) may be made into a pastrami-like product by coating with
cracked pepper ,coriander seeds and garlic powder or adobo and slow smoking
until tender.
I have found recipes for corned beef and pastrami in old cookbooks, some
going back to around 1900. I have also found a number on the internet. The
one in Rick Theads Meat Smoking and Curing FAQ calls for prague powder and
dextrose and is roughly the equivalent of using Morton's Tender-Quick and
garlic juice. I don't use nitrates in my cures; Pink color is not an issue
with me and it is not needed for preservation. The following procedure for
old fashioned pastrami is based on a number of these recipes and I have used
it with great success.
I divide whole briskets into flats and points. Trim excess fat leaving a
thin fat cap of maybe 1/4 inch. Thicker pieces such as beef shoulder
(chuck), whole sirloin tips and rounds may be pumped in order for the cure
to be distributed throughout. Place meat into a ceramic or food grade
plastic container and fill with water to cover by about 2". Measure water
and discard. For each gallon of water or 15# of meat (approximate) mix the
following:
4 qt. Cold water
1.5 lbs. Kosher or pickling salt
1/4 lb. Brown sugar or 1/4 cup molasses
1 tsp. prague powder or saltpeter (optional)
2 TBS pickling spice
1 Tblsp garlic (juice, minced, or crushed)
Boil pickling spice and garlic in a saucepan, allow to cool. Mix salt,
molasses (and nitrates) in cold water to dissolve. The brine should float an
egg. Add boiled over meat until it shifts and starts to float. Place a plate
and weight from cure after at least 2 days, rinse, wrap in plastic and
store in refrigerator for a few days to allow the flavors to mature.
Pastrami may be cooked like brisket except not as long. The curing process
has a tenderizing effect and makes the meat firmer and faster cooking. Coat
with cracked black pepper and coriander seeds before cooking. I usually
smoke mine for about 8 hours at 220, then wrap well in aluminum foil. After
wrapping, the meat may be frozen for later reheating, left in the smoker (or
oven set on 200 deg. F) for another 6 hours or so or packed in a dry cooler.
This second phase of cooking allows the meat to "stew in it's own juices"
resulting in tender, moist and flavorful pastrami.
Dan Gill 7/24/97