Recipe Thread

One last one for you to end the year. It's still not too late to make this appetizer for New Year's day.
Fixed this yesterday afternoon and they are now ready. RickB

Marinated Button Mushrooms

1 lb white button mushrooms (trim end of stems off)
4 oz apple cider vinegar
4 oz water
4 oz Wishbone Italian salad dressing
1/2 tsp salt
1 tbsp white cane sugar
1 quart canning jar

Trim the stems and wash the mushrooms in a colander.
Put the cleaned mushrooms into a stock pot of boiling water
and boil until they start to darken and reduce in size - they will
be cooked enough at this point. Using a slotted straining spoon,
take the mushrooms out and put them directly into a glass
quart canning jar

In a small sauce pan, add the vinegar, water, Italian salad
dressing, salt and sugar then bring to a boil. Pour the liquid
over the mushrooms that are in the canning jar until it
reaches the neck of the jar. Screw on the lid and set aside
to cool. the lid should make a pop as the jar starts to cool,
but don't worry if it doesn't. When the jar has cooled,
store in your refrigerator. Ready to eat the next day.

my favorite new year dish
is a dish of French Onion


what are others favorite New Year dishes?

Mohs, they'll check in with us soon. Many are still stumbling around with their beer goggles on.

right on Rick

I'm up & moving pretty good
always have
regardless
of what I've imbibed on
New Years Eve

I had high tolerance against hangovers
and that's bad
because I never knew when to quit


so I'm headed out to
A.J. Fine Foods
for a dining experience


keep on rocking that soul kitchen !

ha ha Tela
the French Onion hasn't been totally successful
either



well hon we can have a little music




while we enjoys our soups...

As promised, here is a copy of my shrimp and grits recipe that was featured in the September 2018 issue of Primitive Archer Magazine.
Yes, those are green jadeite Fire King bowls. We have a large collection of jadeite.

Shrimp and Grits
Rick Bernotas

Living in South Carolina near the coast, I've fished, crabbed, shrimped,
and gathered oysters and clams much of my adult life. I like shrimp and
grits and everyone has their own recipe. I've tried many. Some were good,
some not so. I decided to come up with my own recipe and spent many
years working on this dish, adding and tweaking ingredients while trying
to perfect it. Here are the results of my efforts. This is a great dish to make
at home or while camping along the coast, close to the source of the shrimp.

The recipe is broken down into sections (ingredients listed) in the order
the dish is prepared. I do prep all the ingredients before I start to cook.
Prep time less than 30 minutes. Cook time appx 20 minutes. Enjoy, Rick B

Ingredients:



Step 1:
Using a large frying pan, crisp 6 pieces of bacon, coarsely crumble it and
retain in a bowl for the next step. Pour bacon grease out of the frying pan
but don't clean the pan much as you will need a small amount of grease and
bacon bits that remain for additional flavor.

Step 2:
Using medium heat, melt one 1/4 lb stick of butter in the frying pan and then
add these ingredients, stirring as it sautees:
Do not overcook as you want the vegetables to retain some crispness
for the next step.

1 heaping teaspoon of fresh minced garlic from a jar (don't use dry minced garlic)
1 medium size sweet onion - coarsely diced
1 red bell pepper - coarsely diced (use red as green bell peppers are bitter)
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
Crumbled bacon

Step 3:
Add these ingredients to the mixture and continue to cook over medium
heat until the tomato starts to break down and turn the butter sauce a light
pink color:

1 medium size fresh tomato - sliced and coarsely diced
1/2 tsp fresh parsley - chopped fine
Texas Pete hot sauce or similar brand - 4 or 5 dashes for flavor but not
enough to make it hot.

Step 4:
Using a small sauce pan, begin making creamy yellow grits (with 2
to 3 slices of American cheese) just before you move on to Step 5.
I prefer the corn taste of stone ground yellow grits but white grits can
be substituted. Follow directions on the package for 4 servings.

Step 5:
Add 1 lb fresh peeled and deveined shrimp to the frying pan mixture.
Some of the larger shrimp can be cut into smaller pieces before adding
them. Stir until the shrimp are cooked (turn pink). At this time you may
need to thin the butter sauce by stirring in a little water. Turn off the
heat and remove the pan from the burner.

On the stove:



Step 6:
Plate a generous amount of cheese grits in the center of each plate and
ladel on the shrimp mixture. Spoon any remaining butter sauce onto the
plates around the edge of the grits.

Chopped scallions for garnish if desired
Salt, pepper & additional hot sauce on the table for each diner's taste

Serves 2-4

Plated shrimp and grits:



Featured in the 2018 Aug/Sep Issue of Primitive Archer Magazine which is
available at Bass Pro Shops and Barnes and Noble

Author requests that any republication of the Work include the following credit:
“Reprinted from PRIMITIVE ARCHER® magazine.”

ALL these recipes look worth trying. Many will become favorites.

If some tricky person were to put them together along with the poster and the story that goes with it, I would be delighted to pay for the ability to copy and print it out.

Any takers? Thanks.

The RTHLINGS COOKBOOK

Easy Okonomiyaki

1/4 green cabbage, finely shredded
spring onions, chopped,
1/2c flour
1/2c water
1 egg
soy sauce
1 slice bacon, chopped

make a batter with flour, water, egg and dash of soy sauce. mix in shredded cabbage and white parts of green onions
heat well oiled skillet to medium-high heat and add the batter mix. spread evenly to form a pancake.
Cook on one side until browned, top uncooked side with bacon, flip pancake, let bacon side brown.
When cooked through, transfer to plate, top with okonomiyaki sauce, drizzle kewpie mayonnaise, top with bonito flakes and green onions.

Okonimi is "anyway you want it" so you can change up the veg, protein and toppings to whatever you prefer. It's basically a savory pancake. okonomiyaki sauce can be made with ketchup, oyster sauce, Worcestershire sauce and sugar mixed together.