Post by tomishereagain on May 12, 2016 13:54:54 GMT -6
First, Hard-boil some eggs. I use large. Put enough water in a pot to cover the eggs 1 inch but don't put the eggs in the pot. Bring the water to a boil & add a bit of vinegar (Just a lil) Use a strainer or a slotted spoon to lower the eggs into the boiling water. Boil for about 10-15 minutes and immediately run cold tap water till the eggs are cold to the touch. Crack each egg around its center and return them to the cold water for a few minutes. If you cooked them long enough the shells will peel right off. Test one egg before you crack them all - If it won't peel right - reboil the others for a few minutes. Rinse and place the peeled eggs in a bowl.
Get yourself one of those big pickle jars. The kind that have those huge pickles whole. Worsh it out real good, including the lid. Leave the lid off till you fill the jar.
For Baseline Pickled Eggs
You need: 1 Cup of Water 1 Cup of Vinegar 1 Cup of Sugar
This will give you clear brine. Ya gotta bring those ingredients to a boil and pour it over the eggs you placed in your jar. Put in fridge. After 3 days they will taste pickled after a few weeks they will be completely pickled.
For Beet Pickled Eggs
Make the baseline brine above. Add 1 cup of beet juice to the brine while cooking it Add the beets only to the jar with the eggs. I like to add chunks of onion too. Pour the brine over the eggs and put the lid on. Put in fridge for at least 3 days. For best brine penetration into the yoke don't touch them for at least 2-3 weeks.
Cajun Super Hot Pickled Eggs
Make up the beet brine as above. Add the Following:
Habanero Peppers (sliced or dried & crumbled) Red Pepper Flakes Black Pepper Cayenne Pepper Blacken Seasoning (I also add) Swamp Dust Firehouse Blend Seasoning
Cook that brine while stirring it every once in awhile. When it boils, reduce the heat and let it simmer for 15-20 minutes Pour onto eggs, beets, onions and a few garlic cloves. Seal the jar and let them set in the fridge for about 3 weeks.
Variations on a Theme
Honey & Apple Cider Eggs Bacon & Maple Eggs Bourbon Eggs Brandy Eggs Sage Eggs
Different seasonings in the brine results in different tastes.
Try pickling multiple flavors in those smaller pickle jars and only doing 4-6 eggs of each flavor.
Post by tomishereagain on May 13, 2016 9:54:58 GMT -6
We used to make Cucumber Salad by putting cut up cucumbers, onions & tomatoes in a bowl of vinegar. It was okay but I make better.
Here's What Ya Need:
Cucumbers Sweet Onions Roma Tomatoes A pack of Mozzarella Balls Mushrooms Pepperoni or Ham Balsamic or Malt Vinegar Olive Oil Coarse Sea Salt Seasonings
Here's What Ya Do:
Peel the Cucumbers Drain & Separate the Mozzarella Wash the Mushrooms
Slice the Roma Tomatoes thick then quarter those slices Peel and Slice the Sweet Onion into 1/2 to 1 inch bites Quarter the Mushrooms from the stems down Slice the Pepperoni or Ham to 1 inch or less chunks Cut the Cucumbers into bite size chunks
Combine it into a bowl and use a wooden spoon to mix it up. Add a little olive oil and mix it up Add some seasonings (I use Italian Blend) Add some Sea Salt (I use coarse)
Place in fridge covered for a bit till it gets cold. Spoon some out into your bowl and SPRINKLE the Balsamic or Malt Vinegar on top mixing gently.
Post by tomishereagain on May 13, 2016 12:03:52 GMT -6
Fried Beef Kielbasa, Peppers & Onions Over Rice
Kielbasa is kinda salty. Buy the Beef kielbasa, its a bit more expensive but well worth it
Here's what Ya need:
Beef Kielbasa (any will do, I prefer beef only) Red or Yellow Sweet Peppers (Green Peppers are POISONous) Sweet Onions Roma or a hard tomato (optional) Zucchini (optional) Broccoli (optional) Brown Sugar Honey Worcestershire Sauce Red Cooking Wine (optional) Rice (and the stuff you need to cook the rice.) (I use those 1 cup boil bags) A little Olive Oil (butter optional) Raspberry Blush Vinegar (any malt or balsamic vinegar works) Seasoning
Here's What Ya Do:
Cut the kielbasa lengthwise down the center then into 1-2 inch chunks Add a little olive oil to your frypan (or butter) A few splashes of Worcestershire and a little cooking wine Fast cook the kielbasa. Set the pan aside but do not drain.
Cut up the veggies. Put them in a seal-able bag with some vinegar, oil and seasonings. Add a little brown sugar and honey to the bag. Mix the shit out of it till everything is coated. Then, dump that into the frypan and reheat till the veggies are cooked. I like my veggies with a crisp snap Some like theirs soft.
Cook your rice and put some on your plate and spoon the cooked mixture over top. Some people like it with sour cream, some with BBQ sauce and some with Hot sauce. Personally, I like it as it is. Maybe some Cajun seasoning...maybe
The whole thing only takes a few minutes but it is something different
Post by tomishereagain on Jul 16, 2016 9:08:58 GMT -6
Crock Pot Meatballs & Sausage
Spray the Crock with Non-Stick Cooking Spray (I use Olive Oil Spray) Add: 1 bag of Small Meatballs (you can use homemade ones or the large ones too) 1 14oz can of Cranberry Sauce (I always use Jellied) 1 12oz bottle of Chili Sauce 3/4 cup of Brown Sugar 2 tsp of Hot Chili Powder 1 tsp of Black Pepper (or Cracked Black Peppercorns) 1 pkg of Sausage Links cut to bite sized chunks (I use Hot Italian or Cajun but any kind will work) I add One 6.5 oz can of Spicy V-8 (fill that can with water and add that too) I also add a few shakes of Fire Oil (Hot Chili Oil)
Set the crock pot on low and let cook all day stirring ocassionally
These can be served as an appetizer, a snack or a meal. They make awesome Meatball Subs!
Try them with: Hawaiian Rolls Fresh Pistolettes Mini Bagels Snack Crackers Baguettes French or Italian Rolls/Buns
Post by tomishereagain on Jul 26, 2016 12:52:24 GMT -6
Easy Stuffed Peppers
I like my stuffed peppers and I have a easy way to make them. I'll share it but ya gotta promise me you will NOT use Poisonous GREEN Peppers!
Here's What You Need
Four Peppers (Red, Yellow, Purple, Orange, Any color but Green!) About a Pound of Hamburger Sweet Onion Beef Rice-A-Roni (Any flavor but Chicken) (Unless you want to make Chicken Stuffed Peppers) Four Slices of Bacon or Real Bacon Bits (Crispy & Crushed) A Jar of Your Favorite Spaghetti Sauce Seasonings (Watch the salt content) Your Favorite Shredded Cheese Romano/Parmesan Shaker Cheese
Here's What You Do
Brown the hamburger in a skillet for one inch chunks. Add the seasonings you want for the meat. Add the sliced onions and saute those in the burger grease. Drain all that and set it aside.
In the same skillet prepare the Rice-A-Roni to box instructions with the cooked hamburger and onions added. (You gotta do this after you brown the vermicelli) Once the Rice-A-Roni/Beef/Onions are cooked set that aside.
Wash, top and clean out the peppers. Sprinkle the seasonings you want for the peppers inside (Sparingly) Place the peppers in a square baking dish Spoon some rice/meat mixture into the peppers add a light layer of the shredded cheese add some bacon bits Spoon some more rice/meat mixture in and repeat till the peppers are all full. Pour the spaghetti sauce over the peppers Spray some aluminum foil with cooking spray Cover the stuffed peppers with the foil, spray side against the peppers
Bake at 350 till the peppers are done and the cheese is melted. (Appx. 10-15 minutes) Uncover and sprinkle more shredded cheese and seasonings on top of peppers Bake another 10 minutes or so.
Serve with a crusty Italian bread Sprinkle the Romano/Parmesan cheese on top.
Try this variation Its good too:
Substitute the beef for chicken breast Use a chicken Rice-A-Roni flavor Substitute the spaghetti sauce for Alfredo Use shredded cheddar or taco blend cheese.
1 Small bag of Carrots - Cut in to 1/4 inch pieces
2 Bags of Fresh Spinach
1/4 Cup of Imported Pecorino Romano Cheese
1/4 Cup of Olive Oil
1 Pound Box of Acini Di Pepe Noodles
2 Pounds of Ground Meat - 85/15 is best
To make the Meatballs:
In a large bowl - add the Ground Meat/Salt and Pepper ( Lots of Pepper}/A few shakes of Basil/1/4 Cup of Romano cheese. Roll them in to 1 inch Meatballs then Fry in a Pan on Medium High heat until Golden Browned. I use Olive Oil to Fry them.
I do Not add these to the Finished Soup but only add them to each Separate Bowl as needed.
To make the Soup:
In a Very Large Pot add the Whole Chicken - Water level should be past the Chicken - I also add 1/4 Cup of Olive Oil for this process with a few Shakes of Romano cheese.
After about 2 Hours - Remove/De-bone and Chunk your Chicken then re-add to the Pot.
Now I add the Carrots/Celery/Spinach/Bay Leaves and add Salt/Pepper/Romano Cheese.
While it is cooking - I make a Pound of Acini Di Pepe Noodles and drain.
After about an Hour - It is done and I add the Noodles to it.
Remember to take the Bay Leaves out before adding the Noodles to it.
It is now time to Eat ! Add a little More Romano to your Bowl of Soup and 5 or 6 Meatballs too. It'll be Mmmm Mmmmm Good.