Tonight,, Shake and Bake Pork Chops, Scalloped Potatoes, Spinach, Cottage cheese/Peaches,,,,, Mmmmmmmm :tongue_smilie:
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Tonight,, Shake and Bake Pork Chops, Scalloped Potatoes, Spinach, Cottage cheese/Peaches,,,,, Mmmmmmmm :tongue_smilie:
Fresh Blackberry pie and syrup. Yummy, seeds and all. LOL! strained the seeds outta the syrup and now I'm having an egg sandwich.
Last night I made beer-butt chicken and brocc, and to go with, corn griddle cakes. They turned out pretty tasty.
http://farm5.static.flickr.com/4082/...c38a5e98_b.jpg
I cut the kernels off of 3 leftover ears of corn, and added some diced up some pickled jalapeņos, cumin, salt, and pepper.
Then made a quick batter of:
3/4 c (maybe more) flour
1/4 c (maybe less) corn meal
-- they added up to one cup, whatever the ratio.
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 egg
Mixed it all together. There was just enough batter to hold the corn together.
I heated up about 1/4" peanut oil in a cast iron skillet, on medium. Then plopped it the batter, in discs about 4" across.
Wait until brown, then flip.
The lime yogurt is just plain, non-fat yogurt, with lime juice added. And it's totally an unnecessary addition.
Im saving that recipe, that sounds good.
I love corn meal.
MMMM jonny cakes
Ahmm Whats a "?
Shrimp on the barbie, tonight.
in a spray bottle combine olive oil, Worcestershire sauce and water. Your call on how much. I use about a third cup of oil and sauce and fill the bottle (1 pint) with water. Give it a good shake to mix it up. Toss the shrimp on the grill and spray the concoction liberally over the shrimp. Cook for a couple of minutes, turn the shrimp and spray again. A couple of more minutes and enjoy.
I believe I'll have a few of them corn griddle cakes and a mess o' barbie shrimp, thank you very much. The beer's on me!
LOL! Copied from my Flickr page. Apparently VBulletin no likey special characters. :blushing:Quote:
Originally Posted by huntermj
Fixeded.
Last night I made grilled chicken with a prickly pear glaze
http://farm5.static.flickr.com/4081/...a0494ecb_b.jpg
Most random ingredients ever.
Marinaded in:
lime juice
hoisin sauce
tamari
olive oil
salt
water
Then, while the chicken was on the grill, I put the marinade on the stove and brought it to a boil. Then turned it down, and added:
prickly pear syrup
apricot-jalapeņo jam
And allowed it to reduce.
When the chicken was almost done, I brushed it thoroughly with the glaze, turned off the heat, and shut the lid.
Flip, brush, shut.
Flip, brush, shut.
Until done.
THAT CHICKEN LOOKS GOOD!
I am going simple today, red beans and rice.
I made a big pasta salad Friday and ate it all weekend.
Yesterday, we picked a bunch of wild black currants, so we'll be making jam today. We also picked some yellow squash, so casserole is in the plans. Also picked raspberries and made a cobbler. Cherries were ripe for pie. Now we're just waiting for the plums and apples to get ripe. I head out Wednesday to take my little girl to college, and I know of some great huckleberry bushes along the way. I just love this time of year!
I tossed a couple of pork shoulders on the smoker yesterday and pulled them off this morning about 2:30 a.m. It was all I could do not to set down with a fork right there and dig in but they are chilling in the fridge for a family gathering this week-end.
Here's what they looked like before...
http://i348.photobucket.com/albums/q...kshoulder1.jpg
And what they looked like just before going in the fridge....
http://i348.photobucket.com/albums/q...kshoulder2.jpg
Seventeen hours on the smoker.....................MMMMMmmmmmmmmmmmmmmmmmm m.
Boy, that looks good enough to make me want to switch teams.
(for those who don't know, I'm a vegetarian...that's all)
Me, too. I'm a carnivore, too. And an omnivore. I'll eat anything.
Oh man. I love pulled pork, and that looks incredible!:drool:
I put about 6 hours of Hickory smoke on it. That's probably way more than I needed to. After about 1.5 hours the meat doesn't pick up much more smoke but it does leave a nice black smokey exterior that comes through when you shred the meat. It also seals the meat. It was so juice, even after 17 hours, and the meat fell apart so easily that I had trouble getting it into the bowl.
Sunday, I'll transfer the meat to a roasting pan, cover with foil and put into a slow oven just to heat it back up. Dang it. Got drool on the keyboard.
There goes Rick, again. Not only ruining his own keyboard, but everyone else's too!
OK Rick, I have a big pot of fresh green beans in the slow cooker. They have a big onion, some garlic and a half smoked sausage in the pot with them.
I will supply the green beans and a big skillet of corn-bread and will be on the road for Indiania as soon as you give the word.
Got fresh tomatoes right out of the garden too!
I can be there before the cornbread gets cold.
Bring the beans and bread. Leave the maters for the poor folk. We have maters in the garden, too. Come on down! (or up in this case).
Just as a word of caution. Don't no one be licking their computer screen.
OK - time to look at anothr thread. Dang drool on keyboard.
Wll I've learned something today. I finally know what pulled Pork is. I was afraid to ask:blushing:
We call it slow roast Pork, and yes it looks mighty good, Rick:drool:
I put together a small package for QC. Well, I would have if Crash wasn't on that darned diet. Anyway, here 'tis ready to be covered with foil and popped into a 200°F oven for the next 2 1/2 hours just to warm it up.
I have a nice vinegar and brown sugar based finishing sauce that I put together this morning. It's just marinating to mingle the flavors. There's also a really good BBQ sauce. So diners can add whatever they want or nothing at all. Up to them. I have to confess, I didn't make the BBQ sauce. I've tried and tried and I've made some really good sauces but I've never found anything better than Sweet Baby Ray's. So that's what we're having.
Dinner is at 1:00 SHARP!
http://i348.photobucket.com/albums/q...kshoulder3.jpg
What kind of meat is it ? you didnt kill the neighbors cat did you ? :innocent:
You just look at the pictures don't you? See post 731.
Now you're talkin'!!! Around here, that IS the BBQ sauce.:drool:Quote:
Originally Posted by Rick
Winnie, (and others.)Check out this video. After you watch this one, look below it, and you can click on a few others....like how to make his dry rub, how he does ribs, pulled pork, brisket,.....even some sauces.:drool:Quote:
Originally Posted by Winnie
http://www.monkeysee.com/play/2199-h...e-carolina-bbq
LOL, "Monkey see.com" ?? Only you 2d :innocent:
Oh lordy..... That's just not fair! Living alone really is the pits at times......
I fixed a blackberry cobler and a peach cobler for desert along with the requisite ice cream. I had lunch, dinner and breakfast for the next three days all rolled into one meal. Even my fingers are full.
Sounds like nap-time, to me.:innocent: LOLQuote:
Originally Posted by Rick
I like the vids. Good find 2d. Thanks.Quote:
Originally Posted by 2dumb2kwit
Autumn olive fruit leather
Despite the amount of fruit Autumn Olive puts out the state of Indiana recommends no one plant it because it's so invasive and so danged tough to kill. Russian Olive is similar.
Are your plants wild or cultivated?
Cooking up two big juicy deer steaks tonight on the wood burning grill, baked beans, collar greens, potatoe salad, mac and cheese, and corn on the cob. Having a brew and sitting with the wifey on the deck in the cool evening just hanging out and being together... gonna miss that kinda stuff for a while.
Beo,
Last night I made poutine
http://farm5.static.flickr.com/4078/...92653f99_b.jpg
I've never had it before, so I can't compare it to the real thing. But it tasted good.
I make a pretty mean gravy, I must say.
I'll bet that our Canadian friends have had it. Fries with gravy - yummmm. Never tried it with the cheese curds.
Now ---- chili, cheese fries.....oh wait......diet.:blush:
Just ordered Pizza,,,,,,, Pizza Hut.
MMMmmmm Jamboree!!!!Quote:
Originally Posted by Rick
'Zactly.........
Hey Rick........Have you worked off all that pulled pork yet???:innocent: LOL
(I'm not even gonna ask about the cobbler.)
You've made some bold assumptions there, 2D. I've been accused of a lot of things but working is rarely one of them. I have, however, put my time in on any number of projects preferably in a supervisory capacity as that tends to yield the greater sum of money and the lesser expenditure of sweat.
Uncle Joe is my hero.
http://3.bp.blogspot.com/_vjvlUc8ad1.../unclejoje.bmp