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Post by jasoninsd on Jan 13, 2021 21:53:11 GMT -5
RickB - the Hot Pepper Vinegar sounds amazingly delicious! Out of curiosity, what do YOU use this for? Jason. Here in the Southeast we use it to spice up the food a little. I use it on collard and turnup greens this time of year and I'm running low. Made some this afternoon so I figured I'd post it. Texas Pete hot sauce Co. has a hot pepper sauce with little green peppers in it but I like to make my own. Found this info below and copied it. RickB "Good ole Southern Pepper Sauce is a favorite condiment to serve with any number of dishes in the south – from black eyed peas to pinto beans, collard or turnip greens and some even like a little bit of it with their BBQ. A jar of this spicy sauce could just about always be found on the supper table, making it a staple item to make each year." I can't believe I didn't think of that! Growing up in the northern midwest, we didn't really have collard or turnip greens. My mom would make spinach and put apple cider vinegar on it. Once in awhile she'd cook up some beet greens and do the same. I like the idea of using the Hot Pepper Vinegar instead of plain apple cider vinegar. I can't believe this just popped into my head...but this reminded me we used to use Pickapeppa Sauce. Wheat Thin Crackers with cream cheese on them and a couple drops of Pickapeppa Sauce. It was a tasty hors d'oeuvres ( or horse-dee-overs as I used to say...) I know, not exactly the same...but I just stumbled down amnesia lane here! LOL |
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Post by stephan on Feb 22, 2021 16:01:54 GMT -5
Hand pies:  DSC_2928_Handpies by Stephan T., on Flickr Leftover chicken (this used half a roasted chicken) about 1-2" cubes (I prefer smaller) -- use any juices you have 2 TBS EVOO (unless you have juices with chicken fat, in that case use that) 4 carrots, chopped 1 large yellow onion, chopped 1 head garlic, minced (there is no such thing as too much garlic) 1 lb. mushroom (crimini, shiitake, trumpet, lion's mane all work well) salt, pepper, rosemary, thyme and cayenne to taste 1 tsp tapioca starch in 1/4 cup cold water 2 pie shells or sheets of puff pastry Sautee carrot in oil 5-10 minutes to soften (note: beta carotene is fat soluble, so this makes it more bio-available) Add onions and garlic. Sweat until onions are soft and translucent. Add chicken and spices. Sautee 5 minutes. Add mushrooms. Sautee 10-15 minutes to liberate juices. Stir in starch mixture and remove from heat. This thickens the juices and keeps the pastry from getting saturated with liquid. Allow to cool to room temperature. Fold half the mixture into one pie shell and seal. Cut slits to vent steam Place into preheated (400 degree) oven Bake 10 minutes Reduce to 350 degrees and bake another 20-30 minutes, until golden brown. Let rest for 10 minutes Enjoy. Excellent with an IPA. |
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RWA3006
Cave Dweller 
Member since March 2009
Posts: 4,633 
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Post by RWA3006 on Feb 28, 2021 21:07:26 GMT -5
Here's a good beef stew recipe. I made a double batch today and added a teaspoon of soy sauce which I think improved it.  |
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RWA3006
Cave Dweller
Member since March 2009
Posts: 4,633
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Post by RWA3006 on Feb 28, 2021 21:08:48 GMT -5
Instead of using crock pots I just use dutch ovens on the stove top.  |
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Post by hummingbirdstones on Feb 28, 2021 22:03:07 GMT -5
Instead of using crock pots I just use dutch ovens on the stove top. That looks delicious!  |
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RWA3006
Cave Dweller
Member since March 2009
Posts: 4,633
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Post by RWA3006 on Mar 1, 2021 0:36:50 GMT -5
Instead of using crock pots I just use dutch ovens on the stove top. That looks delicious! I must say it was very good. I put a bunch of it in the freezer and left the rest out for leftovers. |
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Post by parfive on Jun 2, 2021 2:33:13 GMT -5
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Post by parfive on Jun 2, 2021 23:55:04 GMT -5
Update 6/2/21: The FDA warns people with seafood allergies not to eat cicadas,
“these insects share a family relation with shrimp and lobsters.”
Small world. : )
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Post by RickB on Jul 24, 2021 13:23:23 GMT -5
South Carolina Style Shrimp Dip
For years while we have traveled and camped along the South Carolina Coast we have been buying an outstanding shrimp dip
that is made and sold on the docks of the old and small fishing village of McClellanville. When you buy an 8 or 16 oz plastic
container they will give you a bag with enough Captain's Wafer crackers to go with it. This is not their exact recipe. I do know
what the main ingredients are though and have tried making some a few times. I've worked with the spices and this is very close
and similar to others like it that are made and sold along our coast. Shrimp in a blender, RickB
Ingredients:
1 lb boiled, peeled and deveined shrimp
2 tbsp sour cream
2 tbsp Duke's Mayonaise
1 tbsp lemon juice
1/2 small sweet onion (finely grated to produce pulp with juice)
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp "Old Bay" brand seafood seasoning
Directions:
1. Use a blender and pulse shrimp several times until coarsely chopped. Set aside in a
bowl and proceed to step two.
2. Place every ingredient (except shrimp) in a separate bowl and mix thoroughly with a spoon.
3. Fold in the shrimp until mixture is completely blended.
4. Chill in the refrigerator before serving on Captain's Wafers crackers or Club Crackers.
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Post by rockpickerforever on Jul 24, 2021 17:55:28 GMT -5
Chef Fred's Hush Puppy Recipe
2 and 1/2 C cornmeal
1 and 1/2 C flour
1 tsp sugar
2 tsp baking powder
1 tsp baking soda
1/8 tsp cayenne
1/8 tsp garlic powder
1 TBL chopped green onion
1 C evaporated milk
3/4 C water
1 egg beaten
1 small handful chopped parsley
Mix all dry ingredients, then whisk in the green onions through to the parsley. Refrigerate a couple hours. Get your fryer or oil to 350.
I like to use a #30 or black disher portion scoop to drop them into the hot oil. You can use a teaspoon as well. Deep fry to golden brown.
Try not to make more than you can use as the mix will lose its aerating puffy quality over time.
I sometimes add a bit of jalapeño or whole kernel corn to the mix. Pro tip: dip the scoop periodically in the hot oil as it makes the batter release more cleanly.
Enjoy!
I have not made or had these yet, but I understand they are to die for. I'm wondering if adding some bacon crumbles would improve it any?
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Post by rockpickerforever on Jul 24, 2021 18:04:13 GMT -5
Not a recipe, just a suggestion  |
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Post by mohs on Jul 29, 2021 18:58:24 GMT -5
I’m not the one to post a proper potato salad recipe
Although I would think one the first steps
would be:
boil the potatoes thoroughly!
I suppose there is a test.
Something like where a tooth pick
can easily enter into the center of the potato
with out the potato crumbling.
In example-- don't over cook
I know this is a difficult process
But damn mankind as been boiling spuds for hundreds of years
There must be a sweet spot
Having a tender spud will allow the other flavors and spices
to permeate the potato making for a much more tastier picnic treat.
Mohs tip for the day...mostly
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Post by RickB on Jul 29, 2021 20:50:31 GMT -5
I’m not the one to post a proper potato salad recipe Although I would think one the first steps would be: boil the potatoes thoroughly! |
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Post by mohs on Jul 29, 2021 21:38:05 GMT -5
Cool rick Manfreed probably wouldn’t be my first chef choice But he did do the knife test & boiled a potato pretty wonderfully There is an art to it I suppose in the supermarket deli enviro their theory is less boiling is better than over-boiling That leads to waste So they errr on side of thriftyness & hardness What does the client know ? I went over to Chompies there potato product salad was pretty good & big difference  |
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agatemaggot
Cave Dweller
Member since August 2006
Posts: 2,195
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Post by agatemaggot on Jul 30, 2021 18:21:42 GMT -5
Removed receipt , weak flavor, must have missed an ingredient !
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Post by rockjunquie on Jul 30, 2021 18:48:31 GMT -5
I’m not the one to post a proper potato salad recipe Although I would think one the first steps would be: boil the potatoes thoroughly! I have no idea how I got sucked into watching the whole thing. LOL! |
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Post by mohs on Jul 30, 2021 19:30:49 GMT -5
ha ha rockjunquie Tela  don't think you were online yesterday when I got on my hot potato tear/roll I agree that that freeman dude seem to be dumb down version of how to boil water but in the end I'd like to show it to the personnel at my deli  and as follow up I'm not going to return the product seems to petty and I'll eat most of it waste not - want not  but I will be more careful and kindly mention it... |
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Post by rockpickerforever on Aug 1, 2021 11:37:18 GMT -5
It has been so danged hot, lately, I find myself either just nuking food, eating it cold, or cooking in a pan on the stove. Here is a quick, simple recipe that you don't have to heat up your house making. The only heating involved is boiling three eggs. Found this one on the internet. Old Fashioned Kidney Bean Salad yield: 6 SERVINGS I like that this makes just a small amount. Perfect for two people for a couple of days
prep time: 10 MINUTES total time: 10 MINUTES Colorful, crunchy and fresh, this deliciously easy Old Fashioned Kidney Bean Salad makes a perfect cold side dish and takes just a few minutes to make. Ingredients • 2 (15 ounce) cans of kidney beans • 2 stalks celery, chopped • 1/2 cup chopped sweet onion I use 1/4 cup, but only because DH is not tolerating onions very well these days.• 1/4 cup chopped sweet pickle • 3 hard boiled eggs, chopped • 1/2 cup Miracle Whip or Mayo Use less than this amount or your salad will be swimming
I was raised on Miracle Whip, now I use Mayo• Salt and pepper to taste Instructions 1. First drain and rinse off your kidney beans. 2. Add the kidney beans to a medium sized bowl along with the chopped celery, onion, sweet pickles, hard boiled eggs, and Miracle Whip. 3. Stir to combine. Season to taste with salt and pepper. 4. Will stay fresh in the fridge for several days. Just cover tightly with plastic wrap. from www.accidentalhappybaker.com/old-fashioned-kidney-bean-salad/ |
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Post by mohs on Aug 1, 2021 11:56:39 GMT -5
 I can appreciate cool foods in high dew Geez at 62 dew point 30% humidity/ heat index at or over 90degrees Eating anything, especially if its warm, causes profuse sweats unpleasant ordeal Grew up in house of 10 people Nothing but a swamp July/August was miserable in the soul kitchen Lots of lettuce, can tuna, and hard boil eggs I like 3 bean salads Deli makes it to sweet sometimes Got to discuss that with them…mostly eta even 4 bean gouda go garbanzo good orzo a fafave also not fava or lima beans not my faves
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Post by rockjunquie on Aug 2, 2021 9:42:10 GMT -5
It has been so danged hot, lately, I find myself either just nuking food, eating it cold, or cooking in a pan on the stove. Here is a quick, simple recipe that you don't have to heat up your house making. The only heating involved is boiling three eggs. Found this one on the internet. Old Fashioned Kidney Bean Salad yield: 6 SERVINGS I like that this makes just a small amount. Perfect for two people for a couple of days
prep time: 10 MINUTES total time: 10 MINUTES Colorful, crunchy and fresh, this deliciously easy Old Fashioned Kidney Bean Salad makes a perfect cold side dish and takes just a few minutes to make. Ingredients • 2 (15 ounce) cans of kidney beans • 2 stalks celery, chopped • 1/2 cup chopped sweet onion I use 1/4 cup, but only because DH is not tolerating onions very well these days.• 1/4 cup chopped sweet pickle • 3 hard boiled eggs, chopped • 1/2 cup Miracle Whip or Mayo Use less than this amount or your salad will be swimming
I was raised on Miracle Whip, now I use Mayo• Salt and pepper to taste Instructions 1. First drain and rinse off your kidney beans. 2. Add the kidney beans to a medium sized bowl along with the chopped celery, onion, sweet pickles, hard boiled eggs, and Miracle Whip. 3. Stir to combine. Season to taste with salt and pepper. 4. Will stay fresh in the fridge for several days. Just cover tightly with plastic wrap. from www.accidentalhappybaker.com/old-fashioned-kidney-bean-salad/That's looks good. I forgot how much I really like kidney bean salad. I like black bean salad, too. |
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