Woods Dweller
45 Cal.
- Joined
- Nov 28, 2009
- Messages
- 642
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HOT BUTTERED RUM
Ӣ 3 cloves (whole)
Ӣ 1 1/2 oz. dark rum
Ӣ 1 generous tbsp. brown sugar
Ӣ 1 Cinnamon stick
¾ mug Boiling water
butter
Grated nutmeg
Size of a 25 cent piece Lemon peel
Add boiling water to large mug then add brown sugar, cinnamon stick, and a lemon peel studded with cloves. Stir until sugar is dissolved. Add rum and stir, then place pat of butter on top of drink, and sprinkle with grated nutmeg.
In a Colonial inn, a short rod iron pokers would have been placed in the fire until they were red hot, Then they would have been put into the mug and stirred to heat up the ingredients
Stuarts Brisket
About a 5lb Brisket,
Salt & pepper
Garlic powder
Onion flakes
BBQ sauce
Sweet wine
Cover with kosher salt for one hour, rinse off very well, and poke with a fork all over fat side of brisket about 100 times.
Sprinkle very well with salt & pepper, Garlic powder, Onion flakes.
Place in Dutch oven fat side up, cover with B,B,Q sauce (use all of sauce).
Add 1 cup of sweet wine. Cover with lid.
Place in the oven at 200. Start at 9:00 am and finish at 9:am the next morning. 24hr.
By slow cooking Brisket the fat melts away and leaves a very tender Brisket.
Pumpkin Stew
2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons cooking oil, divided
1 cup water
3 large potatoes, peeled and cut into 1-inch cubes
4 medium carrots, sliced
1 large green pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
1 medium onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons / cube beef bouillon
1 can (14-1/2 ounces) tomatoes, untrained, cut up
1 pumpkin (10 to 12 pounds)
In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes.
Wash pumpkin; cut a 6- to 8-in. circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a Dutch oven. Spoon stew into pumpkin and replace the top. Brush outside of pumpkin with remaining oil. Set pumpkin next to fire turning every so often, [Bake at 325° for 2 hours or just until the pumpkin is tender (do not over bake)]. Serve stew from pumpkin, scooping out a little pumpkin with each serving. Yield: 8-10 servings.
Recipe for lamb or venison
1 leg of Lamb or venison
1/2 bell pepper, cut into long thin slivers
4 clove of garlic, each clove quartered
6 or 7 twigs of fresh Rosemary
Garlic powder
Onion powder
Salt & pepper
1 box kosher salt
Wash leg of Lamb, cover with kosher salt, let sit for 1hr, rinse off well, Take a small knife and stick wholes all over meat and stuff them with, garlic, bell pepper, and rosemary. Cover meat with a good coating of Garlic powder, & Onion powder a little rosemary. Salt & pepper to taste. Cook on grill. But not with charcoal under meat but around meat. Turn as needed. or in oven, About 1 to 1&1/2 hr to cook.
Middle East Chicken
1 chicken cut into quarters or 4 hind quarters.
2 tsp turmeric
2 tsp paprika
2 tsp cumin
2 tsp garlic powder
Pepper/salt
Olive oil to coat pan
2 large onions ¼ or 3 small
5 or 6 chop garlic.
1/2 cup of wine
In a bowl, combine about 2 tsp each of turmeric, paprika, cumin, garlic powder. Sprinkle pepper/salt on each piece of chicken, and then rub the spice mixture on both sides of each piece of Chicken. Brown the chicken on both sides in olive oil. .in Dutch oven, Also, may need to add more oil as you brown the chicken. As each piece browns, remove it to another bowl. While browning, slice two large onions and chop garlic. After all of the chicken is browned, and removed from the Dutch oven , add the onions and garlic to the Dutch oven and sauté until wilted. Add about 1/2 cup of wine to the skillet to de-glaze the Dutch oven. Layer the chicken and onions in the Dutch oven. Cook on Med high for about 3 to 4 hours then turn down to low. Serve over rice or Cous-Cous.
Smoke Salmon
Salmon flays, or flay whole Salmon. Cut Salmon flays up as wide as your hand. [This recipe is for 3lb of Salmon]
1 cup unsulphured Molasses
1 & 1/2 cup of brown sugar
1 Onion cut into ¼
4 or 5 crushed garlic cloves
Juice of 1 lemon
Soak Salmon in brine for; 1 hour per pond.
Brine: 1gal warm water; add salt till a raw egg- (in shell) floats.
Add to this brine, Molasses, brown sugar, Onion, garlic, and lemon juice. Let cool before placing Salmon into brine. Place a plate on Salmon to keep it submerged in brine.
After 3hr rinse well, then pat dry with a towel.
Smoke with Hickory or Oak wood.
Put some south in your mouth Cornbread
use a 12inch cast iron skillet.
2 cups cornmeal
2 cups flour (not self-rising)
½ cup sugar (very necessary)
6 teaspoons of baking powder
1 heaping teaspoon baking soda
1 ½ teaspoon salt
2/3 cup oil (not olive oil)
2 eggs
1 can drained corn
1 can chopped green chilies
2 cups buttermilk
Mix dry ingredients stirring well to incorporate all. Add liquid ingredients then corn and green chilies. Mix well but don’t over beat. Pour into well-greased cast iron Dutch oven and bake until golden and light brown on top.
quiche
1 large onion chopped
mushrooms chopped
1 TB olive oil
10 oz. pkg spinach, drained, and squeezed dry
5 eggs
1/4 tsp salt
1/8 tsp pepper
3 cups shredded cheese (it can be a mixture of 2 or 3 kinds)
about 1/2 cup flour
about 1/4 milk
Saute mushrooms & onion in oil. Add spinach and cook until dry. Mix eggs with cheese, salt & pepper. Stir until spinach mixture. Stir in almost 1/2 cup flour and almost 1/4 cup milk. Pour into a greased pie plate. No pie crust necessary. Bake.
Smoke hard boiled egg
Boil the egg peal them lay on the smoke rack so they don’t touch each other and smoke until they have a nice brown look. Can be pickled with just white vinegar or your favorite recipe.
Dry-Roasted Grasshoppers
Start with 24 live insects. Place them in a colander and cover with cheesecloth. Rinse with lukewarm water and place in the freezer. After 20 minutes or so, they will be dead but not frozen. Remove the head, wings and hind legs. Spread them on a cookie sheet and bake at 200°F for 2 hours, until they are dried. Eat them as they are or dip them directly into melted chocolate or warmed honey.
Ӣ 3 cloves (whole)
Ӣ 1 1/2 oz. dark rum
Ӣ 1 generous tbsp. brown sugar
Ӣ 1 Cinnamon stick
¾ mug Boiling water
butter
Grated nutmeg
Size of a 25 cent piece Lemon peel
Add boiling water to large mug then add brown sugar, cinnamon stick, and a lemon peel studded with cloves. Stir until sugar is dissolved. Add rum and stir, then place pat of butter on top of drink, and sprinkle with grated nutmeg.
In a Colonial inn, a short rod iron pokers would have been placed in the fire until they were red hot, Then they would have been put into the mug and stirred to heat up the ingredients
Stuarts Brisket
About a 5lb Brisket,
Salt & pepper
Garlic powder
Onion flakes
BBQ sauce
Sweet wine
Cover with kosher salt for one hour, rinse off very well, and poke with a fork all over fat side of brisket about 100 times.
Sprinkle very well with salt & pepper, Garlic powder, Onion flakes.
Place in Dutch oven fat side up, cover with B,B,Q sauce (use all of sauce).
Add 1 cup of sweet wine. Cover with lid.
Place in the oven at 200. Start at 9:00 am and finish at 9:am the next morning. 24hr.
By slow cooking Brisket the fat melts away and leaves a very tender Brisket.
Pumpkin Stew
2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons cooking oil, divided
1 cup water
3 large potatoes, peeled and cut into 1-inch cubes
4 medium carrots, sliced
1 large green pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
1 medium onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons / cube beef bouillon
1 can (14-1/2 ounces) tomatoes, untrained, cut up
1 pumpkin (10 to 12 pounds)
In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes.
Wash pumpkin; cut a 6- to 8-in. circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a Dutch oven. Spoon stew into pumpkin and replace the top. Brush outside of pumpkin with remaining oil. Set pumpkin next to fire turning every so often, [Bake at 325° for 2 hours or just until the pumpkin is tender (do not over bake)]. Serve stew from pumpkin, scooping out a little pumpkin with each serving. Yield: 8-10 servings.
Recipe for lamb or venison
1 leg of Lamb or venison
1/2 bell pepper, cut into long thin slivers
4 clove of garlic, each clove quartered
6 or 7 twigs of fresh Rosemary
Garlic powder
Onion powder
Salt & pepper
1 box kosher salt
Wash leg of Lamb, cover with kosher salt, let sit for 1hr, rinse off well, Take a small knife and stick wholes all over meat and stuff them with, garlic, bell pepper, and rosemary. Cover meat with a good coating of Garlic powder, & Onion powder a little rosemary. Salt & pepper to taste. Cook on grill. But not with charcoal under meat but around meat. Turn as needed. or in oven, About 1 to 1&1/2 hr to cook.
Middle East Chicken
1 chicken cut into quarters or 4 hind quarters.
2 tsp turmeric
2 tsp paprika
2 tsp cumin
2 tsp garlic powder
Pepper/salt
Olive oil to coat pan
2 large onions ¼ or 3 small
5 or 6 chop garlic.
1/2 cup of wine
In a bowl, combine about 2 tsp each of turmeric, paprika, cumin, garlic powder. Sprinkle pepper/salt on each piece of chicken, and then rub the spice mixture on both sides of each piece of Chicken. Brown the chicken on both sides in olive oil. .in Dutch oven, Also, may need to add more oil as you brown the chicken. As each piece browns, remove it to another bowl. While browning, slice two large onions and chop garlic. After all of the chicken is browned, and removed from the Dutch oven , add the onions and garlic to the Dutch oven and sauté until wilted. Add about 1/2 cup of wine to the skillet to de-glaze the Dutch oven. Layer the chicken and onions in the Dutch oven. Cook on Med high for about 3 to 4 hours then turn down to low. Serve over rice or Cous-Cous.
Smoke Salmon
Salmon flays, or flay whole Salmon. Cut Salmon flays up as wide as your hand. [This recipe is for 3lb of Salmon]
1 cup unsulphured Molasses
1 & 1/2 cup of brown sugar
1 Onion cut into ¼
4 or 5 crushed garlic cloves
Juice of 1 lemon
Soak Salmon in brine for; 1 hour per pond.
Brine: 1gal warm water; add salt till a raw egg- (in shell) floats.
Add to this brine, Molasses, brown sugar, Onion, garlic, and lemon juice. Let cool before placing Salmon into brine. Place a plate on Salmon to keep it submerged in brine.
After 3hr rinse well, then pat dry with a towel.
Smoke with Hickory or Oak wood.
Put some south in your mouth Cornbread
use a 12inch cast iron skillet.
2 cups cornmeal
2 cups flour (not self-rising)
½ cup sugar (very necessary)
6 teaspoons of baking powder
1 heaping teaspoon baking soda
1 ½ teaspoon salt
2/3 cup oil (not olive oil)
2 eggs
1 can drained corn
1 can chopped green chilies
2 cups buttermilk
Mix dry ingredients stirring well to incorporate all. Add liquid ingredients then corn and green chilies. Mix well but don’t over beat. Pour into well-greased cast iron Dutch oven and bake until golden and light brown on top.
quiche
1 large onion chopped
mushrooms chopped
1 TB olive oil
10 oz. pkg spinach, drained, and squeezed dry
5 eggs
1/4 tsp salt
1/8 tsp pepper
3 cups shredded cheese (it can be a mixture of 2 or 3 kinds)
about 1/2 cup flour
about 1/4 milk
Saute mushrooms & onion in oil. Add spinach and cook until dry. Mix eggs with cheese, salt & pepper. Stir until spinach mixture. Stir in almost 1/2 cup flour and almost 1/4 cup milk. Pour into a greased pie plate. No pie crust necessary. Bake.
Smoke hard boiled egg
Boil the egg peal them lay on the smoke rack so they don’t touch each other and smoke until they have a nice brown look. Can be pickled with just white vinegar or your favorite recipe.
Dry-Roasted Grasshoppers
Start with 24 live insects. Place them in a colander and cover with cheesecloth. Rinse with lukewarm water and place in the freezer. After 20 minutes or so, they will be dead but not frozen. Remove the head, wings and hind legs. Spread them on a cookie sheet and bake at 200°F for 2 hours, until they are dried. Eat them as they are or dip them directly into melted chocolate or warmed honey.
