1 pound bag of dried black eyed peas
3 large meaty smoked ham hocks
1 pound bacon, cut into 1" pieces
2 large yellow onions, chopped
2 stalks of celery, chopped very fine (include leaves)
1 teaspoon onion powder
1-1/2 teaspoons garlic powder
1 Tablespoon dried thyme leaves, crushed
1 tablespoon Tabasco brand pepper sauce
1/4 teaspoon black pepper
1 teaspoon salt
Place the blackeyed peas in a pot of water in the refrig. over night, be sure they are covered by at least 2" if not more.
Please the meaty ham hocks in a large pot of water and cook for 45 minutes.
In a heavy dutch oven pot cut up the bacon and cook slowly until it renders its fat but don't let it get crisp. Add onions and celery cook until they get soft. Add presoaked blackeyed peas and 2 Cups of the ham hock water. Add more as needed. When the peas come to a boil reduce the heat to medium and add the ham hocks seasonings and a generous amount of tabasco and salt. Cook slowly, stirring to prevent sticking and adding more ham hock water, or water as needed. Whey they are done taste to see if they need another round of seasoning. Use onion powder instead of salt second time around. The onion powder lessens the need for salt actually.
Instead of using dried peas, use da fresh frozen peas wid da snaps (maybe tree or so pounds) in your recipe. Day taste much better IMHO. ;-)
C.J.V. - hada buy da frozen peas dis year as da storm ruinet my garden ;-(
3 good and meaty ham hocks
1 pound bacon, cut into 1" pieces
1 medium onion, corsely chopped
3 cloves of garlic, minced
4 one pound bags of frozen collard greens, and/or mustard greens, plus a few bunches of fresh collards if you can find them. (I use fresh and not frozen but its up to you.)
1 Tablespoon salt
2 Tablespoons cider vinegar
1-1/2 teaspoons onion powder
1-1/2 teaspoons garlic powder
3/4 teaspoon black pepper
1 Tablespoon tabasco brand pepper sauce
Boil ham hocks in water for about 45 minutes. In a large deep pot, add 1 pound of bacon and cook over med. heat until fat is rendered. Add onion and garlic and cook until soft.
In pot with ham hocks, cook frozen greens according to package directions. Using ham hock water. Add onions and bacon. Add cider vinegar and seasonings, tasting before adding salt. Add several generous dashes of tabasco. Cook greens until well done but not overcooked.
Serve with rice, peas and cornbread, sliced tomatoes, green onions and meat if you feel up to cookin' it. Most of the time I don't fix additional meat.
Click Here for Pics of the Pizza!
LOL... I don't have a recipe really I don't but this is what I do.
Combine ingredients in a food processor and pulse a few times.
1-1/2 cups of spelt flour
1/2 cup of King Arthur Bread flour
1 tsp. salt
In a cup mix a package of instant yeast, 1/4 tsp sugar and warm water, let sit for 5 min.
Then I start the processor and add the yeast mixture through the tube until I have a dough ball that is the consistency I like (LOL you have to figure out what that is for you).
If I am going to add anything to the dough I do it before I add water. For instance sometimes I add basil and finely chopped garlic to the crust. I dry the garlic as much as possible and the basil before I add it to the flour. You might have to add more flour and you can either add spelt or bread flour. It just depends on what the dough looks like and what I am in the mood to do. Sorry I can't be more specific. Sometimes if it comes together real fast and looks like it could handle it easily I add a tablespoon of olive oil to the dough. Other times I leave it out. Since I don't actually have a recipe I just have to tell you all the things I do and you can experiment along with Blue! Spelt flour spreads from here to eternity and probably doesn't even need the yeast but I love the yeast and use it. I have never even tried it without the yeast. It doesn't rise like regular flour either but I let it rise an hour the first time and then punch it down and let it rise again for about 45 min. It makes absolutely wonderful pie dough and we like the pizza better than an all white crust. I roll this crust and put it on one of those wire pizza pans. I also use a stone. You can look at the pictures and see that I chopped garlic and basil and add olive oil and paint the crust with that before I put sauce or sliced tomatoes on. I add other spices after the tomatoes, oregano, and whatever you like really. Then goes the cheese and whatever toppings I want after that.
I have a Pizza Stone like this one and also the paddle is the same.
I also use a 17" Pizza Screen like the one shown here.
I cook my pizza on the screen until the last 10 or so minutes of cooking time then push the pizza off on the stone and it gets and nice brown crust. The pizza usually takes about 20 minutes to cook. I preheat my oven to 500 degrees, put the pizza in and turn down to 450º for about 10 minutes or so and then push the pizza off the screen onto the stone to finish cooking.
It was so good. I made a new pizza dough and since I was going to tell you about how good it was I will just type the recipe for Billf to swipe.
1 package active dry yeast
1 cup warm water (105º to 115º)
1 egg
3 tablespoons olive oil
1/4 teaspoon salt
3-1/2 to 4 cups all purpose flour (I used bread flour)
Mix the yeast with the warm water in a cup. Let stand 5 minutes
If using an electric mixer: In a small bowl, combine egg, olive oil, salt and the yeast mixture and mix. Add 1-1/4 cup of flour and beat with electric mixer on low speed for about 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out on flour board and knead, adding more flour until a moderately stiff and elastic dough is reached. Put dough into a lightly greased bowl and cover with damp towel or plastic wrap. Let rise until doubled in size, about 30 minutes.
If using a KitchenAid type mixer: Combine egg, olive oil, salt and the yeast mixture and mix together on low speed. Then add 2 cups of flour using the Paddles. Then use the Dough Hook and add 1/2 cup flour at a time until flour is used or until the dough is moderately stiff and elastic and the internal temp of the dough reaches between 78 to 80º. Put the dough into a lightly greased bowl and cover with damp towel or plastic wrap. Let rise until doubled in size, about 30 minutes.
Punch dough down.
Makes two 12" pies, one 17" & one 8" pie, or one 16" by 12" rectangle pie.
Put dough into a greased baking pan, cover with a damp towel and let rise for 20 minutes for a thick crust.
Add desired toppings.
Tonight I made a 17" pie: Half with sauce, garlic, mozzarella, and pepperoni AND Half with sauce, garlic, mozzarella (a little) parmesan (a lot), fresh tomato, basil, and Greek olives. I should have taken a picture as they were beautiful and the taste was out of this world.
I bought a about a 6-1/2 to 7 lbs. boston butt. I took a lot of the fat and all the sinew I could get off it. I cut it into chunks and then in strips. I had it good and cold and then run it thru my meat grinder. When I finished that I put it back in the ref. to cool down again. I then added about 2 tablespoons of salt, 1-1/2 teasp white pepper, 1 tablespoon of sage, maybe a little more, 1/2 teasp ginger, 1-1/2 teasp nutmeg, freshly grated (love that smell), 1-1/2 teasp thyme and 1-1/2 teasp ground red peper flakes and about a cup of ice water.
Mix it thoroughly and put in back in the refrigerator until after dinner. I cooked up a sausage to see if I had enough spices in it and after that decision was made I made it into patties and put it in the freezer.
It really is good sausage and I am going to try it again but next time I will have casings around in case I want to make links. Couldn't wait this time because I was impatient to try making the sausage.
3 cups coarse kosher salt
1 (6 to 8-pound) standing rib roast, trimmed
In a bowl, stir together the kosher salt and 3/4 cup water until mixture forms a slightly stiff paste.
Arrange the rib roast, fat side up, in a roasting pan and coat it completely with the salt mixture, patting the mixture on about 1/4-inch thick.
Roast the beef in the middle of a preheated oven 325*F oven for 2 hours (about 22 minutes per pound), or until a meat thermometer registers 130°F if you want medium-rare meat.
Transfer the beef to a cutting board and let it stand for 15 minutes.
Remove the crust with a hammer and carve the roast.
Makes 6 to 8 servings
I browned a pot roast on both sides in a little olive oil. I removed it from the pan. Added a heaping tablespoon of bacon grease then I sautéed a couple cloves of smashed garlic, a carrot, onion and some celery. Put the roast back in the pot with a couple cups of water and salt and pepper. Cooked it a couple hours. Took the roast out of the pot and strained the liquid and put it back in the pot. I then chopped up the roast into about 1/2" pieces and added back to the liquid along with a large turnip, chopped into bite sized pieces. 3 leeks cut into 1" pieces, 2 carrots cut into 1" pieces. Added about 1/4 cup of parsley flakes and a bunch of spinach. Let that cook until the veggies were done.
While the veggies were cooking I mixed up some Manischewitz Matzo Ball Mix and put it in the frig until time to cook them. When the veggies were done I scooped out the veggies put them in a bowl and brought the liquid back to a boil and cooked the matzo balls, added the veggies back in and had a Too Die For Soup! By the way I also added more liquid "beef broth" as I cooked this. Salt and pepper to taste of course.
Dough:
2 cups pre sifted all purpose flour
pinch of salt
1/2 cup boiling water
1. Put flour into bowl. Add salt and boiling water.
2. Stir well with chopstick. Pour onto floured board. Knead 10 minutes until dough is smooth and elastic.
3. Cover dough with a damp cloth. Let stand at least 10 minutes.
4. Roll dough into long sausage shape about 1 inch in diameter.
5. Cut dough into 24 pieces.
6. Each piece of dough must be rolled into a circular shape until it is very thin and 3 inches in diameter. The center must be thicker than the edges.
Filling:
1/2 pound celery cabbage blanched in boiling water 1 minute, rinsed in cold
1/2 lb minced pork
1/2 tsp ginger, finely chopped
1/2 tsp scallion, finely chopped
3 tablespoon light soy sauce
1 teaspoon sherry
2 tablespoon cooking oil
1 teaspoon salt
4 ounces shrimp, shelled, deveined and chopped
2 tablespoon vinegar
2 tablespoon ginger shredded
1. Wring cabbage in cloth to remove water. Chop fine.
2. Combine cabbage with pork, ginger, scallion, 2 tablespoons of soy sauce, sherry, oil, salt, and shrimp. Stir thoroughly until mixed.
3. Put 1 tablespoon of filling in each piece of dough.
4. Fold over into half moon shape. Pinch edges together to seal. To be professional or fancy, one pleats the edges of the upper layer of Chow-Tse, then seals it together.
5. Place Chow-Tse on damp cloth on steamer tray. Steam over boiling water 10 minutes.
6. Combine 1 tablespoon soy sauce, vinegar and shredded ginger. Serve with Chow-Tse immediately.
Maybe be prepared in advance and refrigerated or frozen after step 4.
Yesterday's corned beef leftovers, 1/2 pound is good
1 small leftover potato
1/2 medium onion
1 clove of garlic, minced (Go ahead, use the pre-minced stuff. It'll be okay.)
1 teaspoon of hot sauce, if you're a baby. More if you're a man.
Pull the leftover corned beef apart with your fingers then dice until you have a pile of shredded beef. Leave enough fat on the meat or your hash will dry out when you're cooking it. Dice the leftover potato into very small cubes, as small as you can get them. Do the same with one small or half of a medium onion.
Fire up a frying pan or a griddle and toss a few tablespoons of butter or margarine on. When the pan is hot enough, start frying the onions and add the garlic. When the onions are just starting to brown, add the corned beef and potatoes. Then add some Tabasco or your favorite hot sauce. Grill until everything is nice & hot (remember, everything was cooked yesterday) or until its brown the way you like it.
Here are a couple of the modifications I do: The day before I am going to make the hash I boil a potato or two depends on how much corned beef I have.
I also chop the corned beef fairly fine sometimes and not it chunks. I have even put it in the food processor and ground it even finer. That is the way DH likes it. I think he thinks its more like corned beef hash in a can LOL.
Lot of tabasco, we are not whimpy around here :)
Blue (not sure I would use the butter if I were using that corned beef from the can)
1/3 cup (about 1-1/2 oz) grated Parmesan cheese
4 ears corn, husks and silk removed, cut in half (I didn't cut it in half)
1 T butter, room temp.
coarse salt and ground pepper
2 T mayonnaise
1/4 tsp chili powder, preferably chipotle
1 lime, cut into wedges, for serving
1. Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside.
2. Brush corn with butter, and season with salt and papper. Grill turning every 2 to 3 minutes until tender and slightly charred, 10 to 12 minutes; let cool 2 to 3 minutes.
3. Brush corn with mayonnaise, and roll in cheese to coat. Sprinkle with chili powder; serve with lime wedges......by Zach Churchill, Bedford, Iowa
Ok I got this recipe from my favorite bread book "The Bread Baker's Apprentice" by Peter Reinhart.
1-1/8 cups (5 oz) unbleached all purpose flour
1-1/8 cups (5 oz) unbleached bread flour
3/4 tsp (.19 oz) salt
1/2 tsp (.055 oz) instant yeast
3/4 cup to 3/4 cup plus 2 Tbsp (6 to 7 oz) water, at room temperature
1. Stir together the flours, salt, and yeast in a 4 qt. bowl (or in the the bowl of an electric mixer). Add 3/4 cup of the water, stirring until everything comes together and makes a coarse ball (or mix on low speed for 1 min. with the paddle attachment). Adjust the flour or water, according to need, so that the dough is neither too sticky nor too stiff. (It is better to err on the sticky side, as you can adjust easier during kneading. It is harder to add water once the dough firms up.)
2. Sprinkle some flour on the counter and transfer the dough to the counter. Knead for 4 to 6 minutes (or mix on medium speed with the dough hook for 4 minutes), or until the dough is soft and pliable, tacky but not sticky. The internal temperature should be 77° to 81° F.
3. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap and ferment at room temperature for 1 hour, or until it swells to about 1-1/2 times its original size.
4. Remove the dough from the bowl, knead it slightly to degas, and return it to the bowl, covering the bowl with plastic wrap. Place the bowl in the refrigerator overnight. You can keep this in the refrigerator for up to 3 days, or freeze it in a airtight plastic bag for up to 3 months.
THE NEXT DAY:
"This is the perfect dough for creative shaping and the one used throughout France for many types of breads sold under various local names. The dough is similar to regular French baguette dough, but it includes a small percentage of whole grain, either whole wheat, pumpernickel-grind or white rye, or cornmeal. This additional grain gives the bread more character and grain flavor, and contributes to the brownish-gold, country-style crust that distinguishes it from white flour French bread. Most important, this is the dough, as I learned it from Professor Raymond Calvel, that opened my thinking to the use of large percentages of pre-ferment." Peter Reinhart
Makes 3 loaves of various shapes or numerous rolls
3 cups (16 oz) pate fermentee
1-3/4 cups (8 oz) unbleached bread flour
1/3 cup (1.5 oz) whole wheat or rye flour (or a combination)
3/4 tsp (.19 oz) salt
1 tsp (.11 oz) instant yeast
3/4 cup (6 oz) water, lukewarm (90 to 100° F)
Semolina flour or cornmeal for dusting
1. Remove the pate fermentee from the refrigerator 1 hour before making the dough. Cut it into about 10 small pieces with a pastry scraper or serrated knife. Cover with a towel or plastic wrap and let sit for 1 hour to take off the chill.
2. Stir together the flours, salt, yeast and pate fermentee pieces in a 4 quart mixing bowl (or in the bowl of an electric mixer). Add the water, stirring until everything comes together and makes a coarse ball (or mix on low speed with the paddle attachment). Add a few drops of additional water, if needed, to gather any loose flour into the ball. The dough should be soft and pliable.
3. Sprinkle flour on the counter, transfer the dough to the counter, and begin to kneed (or mix on medium speed with the dough hook). Knead for 8 to 10 minutes (6 minutes by machine), sprinkling in bread flour if needed to make a soft, pliable dough. It should be tacky but not sticky. The dough should pass the windowpane test and register 77° to 81° F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
4. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size. If the dough doubles in size more quickly, knead lightly to degas it and let it rise again, covered, until it doubles from original size.
5. Sprinkle a small amount of flour on the counter and gently remove the dough from the bowl, being careful to degas it as little as possible. Divide the dough into 3 or more pieces by cutting it with a pastry scraper or a serrated knife, again trying to avoid degassing any more than necessary. Shape the dough into baguettes or whatever shape you desire. Line 2 sheet pans with baking parchment and sprinkle with semolina flour or corneal and transfer the dough to the pans. Mist the dough with spray oil and loosely cover with plastic wrap or towel.
6. Proof for about 1 hour, or until the pieces are approximately 1-1/2 times their original size.
7. Bake in 450° F oven until done. Internal temp. should be 200° to 205° F in the center of the loaf.
Good luck with this recipe. I want to mention that I weighed everything instead of measuring by the cup and teaspoons etc. Don't know if that will make a difference but I think it would. My cup measure might weight more or less than someone else' therefore I weigh. A pound should always weigh a pound, but a measured cup doesn't always measure a pound.
Blue
This is called "Pickin Pork" (Men love it)
Hey, I am just typing what it says in the book.
Fresh pork ham, whole or shoulder or butt half (must be a fresh ham, not smoked or cured)
Vinegar
Seasoned pepper
Trim ham, leaving a small amount of fat for flavor during cooking. All skin and brine shold be removed. Rub the fresh ham with a liberal amount of vinegar. Cover the ham completely with seasoned pepper, pressing the pepper into the sides so most of it adheres. Wrap the hamp in heavy duty foil tightly. Place in roasting pan and bake at 200 degrees overnight, at least 10 hours. When unwrapped, the pork should "fall apart" or shred when pulled with a fork. Place on a large wooden platter on a buffet table and your guests will "pick" at it forever. Serve with your favorite barbecue sauce. Also great for sandwiches.
Recipe from: Best of the Best from Florida (Seasons in the Sun)
I have made this recipe a lot and it is very very good. I don't use it anymore since I put them on the grill now.
Now this is for the good ole Boston Butt and it is some kind of good. Your neighbors will want to know what you are cooking because the smells from this dish travel on the ethers. I am serving yellow rice with it. Also am making a Spanish bar cake for dessert. If you need any help finding the spices.....I got mine mostly in the regular grocery store, however, we did go down on the bank by the river and cut the banana leaves. You can buy them frozen I think in Spanish grocery stores (again I think)...The dish is not HOT....thought I would say that since it does have those Habaneros in it.
Ingredients:
5 pounds pork butt, cut into 2 inch cubes
5 tablespoons annatto seeds
2 teaspoons cumin seeds
1 tablespoon whole black pepper
1/2 teaspoon whole cloves
8 whole allspice berries
2 Habanero Peppers, fresh or dried, cleaned and minced (optional) (I take the seeds out)
1/2 cup orange juice
1/2 cup white vinegar
8 garlic cloves
2 tablespoons salt
5 lemons
1 shot of tequila
banana leaves (optional)
Preparation Instructions:
Grind the annatto seeds, cumin seeds, whole peppercorns, whole cloves, and whole allspice in a mortar and pestle, Molcajete y Tejolote, spice grinder or coffee grinder.
Blend the cleaned and chopped Habanero peppers with the orange juice, vinegar, garlic and salt.
Mix the dry spices with the liquid.
Add the juice of 5 lemons and a nice splash of tequila.
Place the cubed pork butt in a large zip lock bag and add the marinade. Soak 4-6 hours, in refrigerator, turning several times.
Line (8x13) baking pan with banana leaves. Pour in pork along with the marinade. Cover with Banana leaves and seal the pan with foil. Bake in a 325 F degree oven for 4 hours.
Helpful Hints:
Banana leaves are optional, because I haven't found any locally yet.
Take it easy on Habanero peppers. HOT! HOT!! HOT!!!
Pre-ground spices can be used in place of the whole spices, but the brilliant flavor of freshly ground spices really makes this dish what it is!
The original recipe was just tomato and olives which I love but sweetie thinks he hasn't had anything to eat if there's not a chunk of meat in it somewhere so....chicken added.
Recipe? Why of course....
Tomato and Olive Penne
salt and pepper
1 lb penne or other short pasta
1/4 C olive oil
2 garlic cloves, thinly sliced
2/3 lb. cherry tomatoes (2 cups) halved or quartered)
1 tsp dried oregano
1/4 tsp crushed red pepper (optional)
1/4 C kalamata olives pitted and sliced
1/4 C chopped fresh parsley
1/4 C grated parmesan cheese, plus more for serving
1. In a large pot of boiling salted water, cook the penne according to package instructions until al dente, about 13 minutes. Drain
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic, and cook, stirring, until just golden, about 1 minute. Add the cherry tomatoes, oregano, crushed red pepper. 1/2 tsp. salt and 1/4 tsp pepper. Reduce the heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
3. Add the penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.
PS: If I don't have cherry tomotoes, I have used grape tomatoes, tonight I used roma tomatoes, quartered, seeded and chopped.
I added chicken tonight. I used 2 large chicken breasts that were boiled and then chopped.
If you try this recipe I hope you enjoy it as much as we do. Also I love the crushed red peppers in this dish and it is not optional for me but may be for you..
Blue
I was given a new cookbook yesterday "Taste of Home's Cooking for One or Two." What a loverly book!! This recipe is from that loverly book.
This can be doubled or tripled if necessary.
2 green onions, chopped
1 to 2 tablespoons chopped seeded jalapeno pepper
2 garlic cloves, minced
1-1/2 teaspoons plus 1 tablespoon butter or margarine, divided
1/4 teaspoon rubbed sage
1/4 teaspoon ground cumin
1/8 teaspoon ground ginger
1/2 pound boneless skinless chicken breast, cut into 1 inch cubes
1 Tablespoon all purpose flour
1-1/4 cups chicken brother
2 Tablespoons milk
1 can (15-1/2 ounces) great northern beans, rinsed and drained
Shredded cheddar cheese
In a skillet, sauté the onions, jalapeno and garlic in 1-1/2 teaspoons butter until crisp tender. Add sage, cumin and ginger; cook for 1 minutes. Add chicken; cook and stir until lightly browned.
In a small saucepan, melt remaining butter. Stir in flour until smooth; gradually add the broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Add beans. Pour over chicken mixture. Cook over medium heat until heated through. Sprinkle cheese on each serving. Yield 2 servings.
Have you ever heard of this? This works great! Good for when all your family is together and no one has to wait for their special omelet.
Have guests write their name on a quart-size Ziploc freezer bag with permanent marker. Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. Each guest adds prepared ingredients of choice to their bag and then shake to mix. Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets at once in a large pot. For more, make a second pot of boiling water. Once they're done cooking, open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
If anyone wants their omelet "browned", they can just drop their omelet into a pan and brown over medium heat for a few minutes.
Nice to serve with fresh fruit and coffee cake. Everyone gets involved in the process and it's a great conversation piece.
MsBlue
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