Recipe for the Day

[Ah Pook]

Recipe

• 1 gallon apple cider with pith/bung
• 1 gallon apple juice
• 1 1/2 cup sugar
• 1 1/2 cup dark brown sugar
• 10 2"-3" cinnamon sticks
• 1.25 liters Everclear

Add everything, except Everclear, to a large pot and bring to a boil. Low boil for about half an hour. Turn off heat and let sit for the day or over night.

Strain through a sieve or cheese cloth into another pot. Add Everclear and stir. Pour into mason jars.

I set mine in the water heater closet, that maintains about 40˚-50˚, for about a month. The frig. works too.

Why am I making it a month early? It's good now but has a bite to it. Give it a month and the flavor mellows. I have kept it out to six months and it still tastes fine.

Notes;

• Use cider with lots of pith. You'll be glad you did.
• I use non processed sugar for just about everything. The taste is better.
• Dark brown sugar adds more flavor then light.
• Used good quality cinnamon sticks. As Mags says, "the cinnamon sells it".
• Pour it over vanilla ice cream brings the nom.

Warnings;

• Everclear is 190 proof!!
• This stuff will sneak up on you.

Boiling goodness.


End results.

[Ah Pook]

Hat trick for the evening.

Had this one for a while but finally got around to making it last night.

• 2 cup corn meal
  
• 1 tsp baking powder
  
• 1 tsp baking soda
  
• 2 tsp salt
  
• 6 eggs
  
• 2 15oz cans cream corn
  
• 3 chopped bell peppers (red and/or green)
  
• 1 1/2 chopped onion
  
• 2 bunches green onion
  
• 1 jar pickled jalapeno or 2-3 chipotles with adobo sauce
  
• 1 lb grated cheddar cheese
  
• 1 lb crawfish or shrimp
  

In a big bowl mix dry good.
Add eggs and cream corn and mix.
Add veggies and mix.
Cut in cheese and crawfish.
Oil a 9x13 pan and add contents of bowl.
Bake at 375˚ for between 1-1 1/2 hr.
Top should be light brown and a toothpick should come out clean.

Before cooking. The brown bits on the left are chipotles.


Golden brown and delicious.

[One Shot]

Recipe

• 1 gallon apple cider with pith/bung
• 1 gallon apple juice
• 1 1/2 cup sugar
• 1 1/2 cup dark brown sugar
• 10 2"-3" cinnamon sticks
• 1.25 liters Everclear

Add everything, except Everclear, to a large pot and bring to a boil. Low boil for about half an hour. Turn off heat and let sit for the day or over night.

Strain through a sieve or cheese cloth into another pot. Add Everclear and stir. Pour into mason jars.

I set mine in the water heater closet, that maintains about 40˚-50˚, for about a month. The frig. works too.

Why am I making it a month early? It's good now but has a bite to it. Give it a month and the flavor mellows. I have kept it out to six months and it still tastes fine.

Notes;

• Use cider with lots of pith. You'll be glad you did.
• I use non processed sugar for just about everything. The taste is better.
• Dark brown sugar adds more flavor then light.
• Used good quality cinnamon sticks. As Mags says, "the cinnamon sells it".
• Pour it over vanilla ice cream brings the nom.

Warnings;

• Everclear is 190 proof!!
• This stuff will sneak up on you.

Boiling goodness.


End results.

This stuff is really good! My father had some a couple years back at Sturgis. Would be good to sip around a camp fire or fishing.

[theGinsue]

Tonight I was getting hungry but didn't want to cook another full meal (made a huge pot of Goulash last night). Also, I'm not one to let food go to waste sitting in the refrigerator.

With my wife still at work, I figured it was a perfect time for me to check out what's sitting in the frig that I could make into a dish.

I immediately spied the more-than-bun-length Hebrew National hot dogs. Hmm; good start but it needs more.

I then saw the container of Sloppy Joe meat my wife made up a few nights ago. I'm not too fond of Sloppy Joe's so I knew this needed more - and KC Masterpiece Original BBQ Sauce was just the thing.

When I got the dog, 3/4 cup of Sloppy Joe meat and a couple of Tbsp of BBQ sauce on the bun I still wasn't satisfied so I looked in the pantry & found a bag of "medium" New Mexico orange chili powder we got from a native in Taos last April. I put a couple of good pinches of this across the top of the dog mix and found that it's insidious powder that mixes into the air quickly and easily - I was racked with a sneezing fit.

Once recovering, I still wasn't satisfied so a couple of Tbsp of Frank's "Hot Buffalo" HotWing Sauce was in order.

Now, I was almost satisfied with this dish. The coup de gras needed to be 1/2 cup of shredded cheese across the top.

After a minute in the microwave, I had my dinner; a treat I've affectionately labeled the "DevilDog" (given the toppings, I'm certain you understand why it got that name).

I wolfed this thing down and I'm thinking of making another but I've got to tell you that these aren't for the faint of heart because this dog bites back!



Please excuse the paper plate - I didn't want to have to do dishes either.

[wes56]

That looks amazing!!!! I'm hungry now!

how about this?




Oh man, wow that looks good!

[GilpinGuy]

I haven't posted a recipe in a while. In the spirit of getting ready for BBQ season, here's a really simple cole slaw recipe that I love more than any other slaw I've ever had. I prefer the vinegar based slaws myself.

GilpinGuys Cajun Cole Slaw

3 lb. bag of Sams Club or Costco slaw mix (or shred a head of cabbage and add some shredded carrots)
1 cup sugar
3/4 cup veggie oil
3/4 cup white vinegar
2 tbs Cajun Seasoning
Salt and Pepper to taste

Mix everything together, pour over the slaw mix and mix it up well. It's best after it sits for a little while (a few hours) but is fine right away too. It keeps in the fridge for a few days.

I usually do 1/2 a head of cabbage at a time and use half the ingredients. This serves the 4 of us fine and we have some leftovers.

[GilpinGuy]

I got kinda tired of the same rib recipe that I usually make, so I tried this the other night instead. These came out great. (sorry no pics)

Thai Baby Back Ribs

2 Racks Baby Back Ribs


Thai BBQ Sauce:
6 cloves minced garlic
2 tablespoons finely minced ginger
8 serrano peppers or other hot chiles, minced, including seeds
4 small green onions, green and white parts, minced
¼ cup minced cilantro sprigs
1 tablespoon grated or minced lime zest
juice from 3 limes
1 cup hoisin sauce
½ cup rice wine vinegar
¼ cup Thai or Vietnamese fish sauce
¼ cup honey
2 tablespoons dark soy sauce
2 tablespoons flavorless cooking oil


Remove the membrane from the underside of the ribs.


Combine all of the BBQ ingredients and stir well.


Marinade the ribs in about ½ of the sauce in the fridge for a few hours. I cut the racks in half and marinade the ribs in gallon ziplock bags. Save the other ½ of the sauce to serve with the cooked ribs.


I smoked the ribs, but you can cook them any other way you normally cook ribs as well. I smoked them at 220F for a few hours, then wrapped them in foil and coated them with more sauce. I smoked them for another 45 minutes or so until they were perfectly tender.


I also had plenty of the sauce left and used it on kabobs the next day.

[generalmeow]

Anyone got any good and simple family recipes? I do all the shopping in my household, otherwise we get stuff like crepe mix gathering dust in the pantry. But recently I've turned up the home cooking a notch, so come the weekend I'm always looking for new recipes for the upcoming week. I don't like a ton of ingredients.

Here's mine:

P'skettis - Grandma's old old recipe.

16oz bag of macaroni
6-7 pieces of bacon, cooked
3/4 of an onion, or all of a small onion, diced
2 small cans Campbell's condensed tomato soup

Cook the bacon in a pan. Don't burn it to a crisp, just regular cooked. Pull the bacon out and set aside. Cook the onions in a little bit of the bacon grease, then drain. Boil the macaroni and drain. Break the bacon into little dime sized pieces. Combine all in a pot, and put in about 1.5 cans of the condensed tomato soup (don't add in the water, or the milk, or whatever they call for to make the soup). Mix well. Put in the fridge and wait a few hours. Then reheat in the microwave and eat.

It's not anywhere near as good fresh as it is for leftovers (don't even try it). Give it a chance for all the flavors to soak into the the pasta, and the bacon gets nice and soft again. I could eat this stuff all week long, but it won't last long once everyone gets their hands on it. It's so simple and so tasty. And I hate tomato soup.

Anyone else care to post something for me to try this week?

[fj605]

1lb ground beef
1 can tomato soup
1 can whole kernel corn (drained)
1 bag of egg noodles

Cook the noodles and the ground beef. Add everything together. Season w/ salt and pepper and/or whatever your heart tells you. lol



This is one of my favorite "next-day" lunches.

[Squeeze]

South Texas Chili:

2 lbs Ground Turkey
1 ½ Table Spoons of Paprika
5 Table Spoons of Masa Flour
1 ½ Table Spoons of Cumin
1 Table Spoon of Oregano
1 Table Spoon of Salt
1 Table Spoon of Pepper
¼ cup (or ½ cup) of chili powder
2 cans of Ranch Style beans
2 cans of diced tomatoes
½ - ¾ of a large onion
2 Garlic Cloves (May want to substitute with minced garlic)
(add jalapenos or cayenne pepper if desired)

Directions:
Brown meat
Combine all dry ingredients along with beans in a pot over medium heat, stir occasionally. Add 1 can of water to thin.
Dice onion, and caramelize by adding onion to frying pan mixed with olive oil & 1 table spoon of brown sugar.
Add meat to all ingredients when done browning.
Add onion to all ingredients when done caramelizing.
Let cook for 30 minutes with all ingredients added, then serve.