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Another pretty healthy one.

 

Spinach salad with warm bacon dressing

 

Get a bag of fresh spinach. I think they are like 10 oz or so.

 

Render 6 to 8 strips of bacon. Reserve the fat. Thinly slice a medium union. Add a tablespoon of bacon fat back to the fry pan and sweat the onion. But the spinach in a large bowl. Add the cooked onions a mix well. Return three (or four tablespoons of bacon fat back into the frypan and add 4 tablespoons red wine or apple cider vinegar, 1 tablespoon sugar, a teaspoon Dijon mustard. Heat until sugar and mustard are dissolved. Just short of boiling. Pour hot dressing over spinach and onions. Mix well to distribute."Unless you eat like duanester" Divide into 4 portions and top each with some sliced hard boiled eggs.

Fixed it Tom

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Yeah... well... I usually eat two portions.

a

After re-reading your fix... I noticed I forgot to say you need to crumble up the bacon and mix in also. Thanks for your edit. If not for that I could be in big trouble. A person could get arrested for forgetting the bacon. Sometimes I throw some mushrooms in also. I just add a handful or two of sliced mushrooms in with the onion.

 

For full disclosure... I should point out that I don't measure anything. I'm guessing at the quantities of everything in the above recipes. I'm not a cook. I just throw things together so things I make never come out exactly the same twice.

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Hey Tomk_! Here's a good sounding recipe for venison jerky that you might want for some of that elk...

 

3 lb. boned venison (sliced into 1/4x5" strips & fat removed)
2 tbsp. water
1/2 tsp. liquid smoke concentrate (water may be substituted
by liquid smoke, for a deeper smoked taste)
1 tsp. Tabasco sauce
1 tsp. steak sauce
Salt & pepper to taste

Brush strips with above liquid mixture and place in layers
in crock or other heavy duty pan. Place plate and weight on
top of meat. Let stand in cool place (refrigerate) overnight
or at least 6 hours. Remove meat from brine, dry on paper
towel. Arrange on oven racks, no closer than 4 inches from
top or bottom of oven. Do no overlap meat. If meat drips,
oven is too hot.

 

 

 

 

:geezer:

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Probably a good recipe... but I prefer to actually smoke the jerky. My dad and I built a smoker out of some scraps of pan decking. It's 2 ft square and stands 4 ft tall. Top is just a piece of 1 1/8 inch plywood. There is a light angle iron on two sides near the top with some holes in them. For jerky, I just run some tie wire through the meat, space out and fasten the wire (fairly taut) to the holes in the angle. I hang the sausage casings from rods made out of rebar and they just set on the angles. I bought a hot plate at goodwill for $5. I put an old pan on the hot plate and fill with chips. makes lots of smoke. Once the initial smoking is done, I slip a milk house heater in the bottom and run it up to 200 degrees. Not to important for jerky... but I made 35 lbs of elk thuringer (summer sausage) in it last new years. You need that heat to finish it. It was below zero last new years so I ended up wrapping the whole smoker box with a concrete blanket. Really made a difference in holding the heat steady.

 

My brother makes jerky in a little store bought smoker. I think it is actually called a li'l smoker. Or mabe li'l chief smoker. Something like that. He will actually do a course grind of the venison and then mix spices in it. He then extrudes it into strips on a tray, kind of like making christmas cookies. Once he puts it in the smoker, it kind of solidifies back into a strip and kind of looks like the jerky you see on the front counter at many stores. It's pretty good. It's not as chewy as jerky made out of actual strips of meat.

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Found this one online somewhere and I LOVE it!

 

Iowa Style Pork Tenderloins:

1 boneless pork tenderloin, 2-3 pounds
2 cups all purpose flour
1 1/2 cups buttermilk
1 sleeve Saltine crackers
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
Vegetable or Grapeseed oil, for pan frying
For serving: hamburger buns, ketchup,
mustard, mayonnaise, pickles
Instructions:
Trim the excess fat from the tenderloin and
cut it into 6 equal pieces, approximately
2" wide for each piece. Butterfly each
piece by slicing almost all the way through
it vertically, flattening it on a cutting
board, then pounding into a thin cutlet
with a meat mallet, rolling pin, or bottom
of a heavy bottomed frying pan. Cover the
meat with a piece of plastic wrap to make
the process cleaner. Depending on how big
your tenderloin is, the final cutlet should
be 6" to 8" wide.
Make the cracker crumbs by pulsing the
Saltine crackers in a food processor 15-20
times until fine crumbs form.
Set up your dredging station. In a pie
plate or other wide plate, sprinkle the
flour. In a separate deep plate or bowl,
add the buttermilk. In a third pan, add the
cracker crumbs, garlic powder, onion powder,
paprika, and pepper and mix to combine.
Since the Saltines are already salty, you
don't need to add any additional salt.
Add 1" of oil to a large cast iron skillet
and heat over medium high heat.
To dredge the pork tenderloin cutlets, dip
one piece into the flour on both sides then
lightly tap off the excess flour. Dip it
into the buttermilk then into the seasoned
cracker crumbs, coating completely.
Lower the breaded tenderloin gently into
the hot oil and pan-fry until golden brown,
2-3 minutes per side. Remove to a cooling
rack set over a paper towel lined baking
sheet. Repeat with the other tenderloins.
Serve each tenderloin on a hamburger bun
with condiments of your choice.

YUMMY!

 

And another courtesy of BBQ Pit Boys:

Pepperjack Cheesesteak...

1 1/2 lb. pork loin, silver skin removed
Pepper Jack Cheese
Red bell pepper
Green bell pepper
Poblano pepper
Onion, chopped
Olive oil

S/P/G (salt, pepper, garlic powder or granulated garlic)
Hoagie buns or sub buns

Slice pork loin 1/2 in thick "medallions".
Slice peppers into 1/4 in strips.
Slice onion into 1/4 in strips.
Sprinkle with olive oil and S/P/G.
Saute veggies in cast iron pan till
tender, don't overcook! Remove from
heat.
Layer pork loin like dominoes and cover
with plastic wrap. Pound with mallet to
combine and thin. Fry on iron pan 3-4 min
per side. Set aside.
Slice buns lengthwise and coat with a
little olive oil. Chop loin and place on
buns, top with pepper jack. Flatten bun and meat grill lightly
till bread is toasted and cheese melted.
Add veggies and eat!

 

Made this one for dinner last night...

Shrimp Scampi:

4 tablespoons butter, divided
1 pound medium shrimp, peeled and deveined
½ teaspoon red pepper flakes (I didn't use this, too spicy for the wife)
salt and freshly ground black pepper to taste
½ cup white wine
1 shallot, diced
1 fresno pepper, seeded and diced (I didn't use this, too spicy for the wife)
3 cloves garlic, minced
juice of 1 lemon
½ teaspoon Italian seasoning
2 tablespoons chopped parsley
1 pound angel hair pasta, cooked according to package

Instructions
1. Melt 2 tablespoons of butter in a large skillet over medium-
high heat. Add the shrimp and season them with the red pepper
flakes, salt and pepper. Cook until pink, about 3 minutes.
Remove them from the skillet and set aside.
2. Deglaze the pan with the white wine and add the remaining
butter. Add the shallots, peppers and garlic. When the shallots
begin to turn translucent, add the lemon juice and herbs. Add
the shrimp back to the pan and turn the heat off. Toss the
shrimp in the sauce to combine and serve over warm pasta.

 

 

 

 

:geezer:

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The pork loin burger looks especially tasty. It's so hard not to dry out a pork tenderloin when cooking. Basically "breading" it and cooking similar to a chicken fried steak should help alleviate that while adding some great layers of flavor. Making a burger out of it sounds like a wise choice also.

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The pork loin burger looks especially tasty. It's so hard not to dry out a pork tenderloin when cooking. Basically "breading" it and cooking similar to a chicken fried steak should help alleviate that while adding some great layers of flavor. Making a burger out of it sounds like a wise choice also.

 

I just buy a whole boneless tenderloin (preferably about half frozen), and slice it about 1/2 -3/4 in. thick myself, then take my meat mallet and pound 'em out to about 1/4 in thick. Dip in buttermilk, then flour (with seasoning) and then panko or crushed crackers and fry till golden. YUM! And it's not too bad on my diet if I use canola oil...

Having a hankering to try that pepper-jack cheesesteak. ;) Sounds larrupin'! I'd have to watch the cheese tho' and make my own hoagie/sub rolls.

 

 

 

 

:geezer:

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Pickled Eggs

1 quart white vinegar 5%
1 quart water
1 pint sliced Jalapeno or Habenero
peppers
1 bottle Tabasco peppers
4 dozen small or 3 dozen medium hard
boiled eggs, peeled
Mix all and let stand at least 2
weeks.
very good if you like hot....if not
use Jalepano peppers instead of
Habeneros.

 

 

Hot Pickled Sausage or Eggs

1/2 cup water
2 cups white vinegar
1/2 tbs Ground Cayenne Pepper
1 tbs red pepper flakes
1 tsp minced Garlic.
1 tbs dried minced onion
1 tsp Paprika
1/2 tsp white pepper
1 tbs salt
Lg pinch all spice
28 oz pkg Hillshire Farms 'lil Smokies,
or other precooked link sausage, cut in
two. (MUST be precooked!) Kielbasa sliced
about 1/2 inch thick works also. NO Hot Dogs!

Or, use to pickle Boiled Eggs!

Directions
1* On medium-high heat, combine the
water, salt, vinegar, and spices.
2* Bring the mixture to a boil. Cover
and simmer for 5 minutes in a well
ventilated area.
NOTE: when you're simmering the brine,
make sure you have a ventilator fan
running or a window and door open,
the vinegar and Cayenne pepper boiling
is kinda' hard on the eyes! Almost
like mace...
3* Place precooked sausage into a 1
qt sterile jar. Fill jar but don't
pack tightly.
4* Pour the hot vinegar mixture in
with the sausage, If there isn't
enough, add some vinegar. Secure the
lid.
5* Let cool, then place in the 'frige.
keep refrigerated after opening.
6* Ready to eat in 5 to 7 days.

When opened for the first time, there
will be a layer of fat on top and the
underside of the lid, remove if you
want too, and I do!

 

I have used both of these and prefer the last one for both sausage AND eggs... ;) Sausage contains so much fat tho' that I don't plan to make it anymore, the eggs however are wonderful and I love 'em!

 

 

 

 

:geezer:

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Homemade Chorizo:

2 lb. of ground pork
2 tbsp. cumin
2 tsp. coriander, ground
10 whole cloves ( I convert to ground cloves) > 3 whole cloves = 1/4 teaspoon ground
4 bay leaves
1/2 tsp. ground cinnamon
1 tsp. oregano
1 tsp. thyme
2 tbsp. granulated garlic
2 tsp. salt
1 tsp. ground black pepper
4 tbsp. paprika mixed with 1 tsp.
cayenne powder OR
4 tbsp. paprika mixed with 2 tsp. red
chili powder
6 tbsp. apple cider vinegar

Instructions
Wear Gloves! You can convert seeds to ground if you search the web... http://www.smithandtruslow.com/spice_conversions.php
In a mortar and pestle grind the cumin seed, coriander seed and cloves.
Break up the bay leaves with your hands as much as possible and add them to the spices in mortar and pestle, grind until you have a fine powder. Next add the remaining spices to the mortar and pestle and grind/ mix until everything is well combined.
In a large glass bowl using your hands break up the the ground pork. Pour in the vinegar and half the spices, spread them evenly on the pork, and start working it into the ground pork. Adding more of the spice mixture until it has all been used up.
Keep working the meat until it turns red (from the chile) and all the spices have been well combined into the meat.
*** Note
It is best to let the chorizo sit overnight before cooking with it. This will allow all of the flavors to come together and make for a better tasting chorizo.
Alternatively you can freeze the
chorizo until you are ready to use it.

 

Being on a low-sodium diet I only use 1/2 the salt called for...

Makes great Chorizo for use in tacos, chili, and other Mexican dishes. I buy Boston Butt pork shoulder and grind it myself with no extra added fat, just what comes on the shoulder.

I put in gallon zip-lock bags and mash 'em out flat before sealing that way they store well in the freezer. ;)

 

 

 

 

:geezer:

 

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My brother used to raise coturnix quail (he's a falconer). He would hatch out 100 or so at a time... but that would always leave him with many dozens of more eggs than he needed... so both myself and another guy would take the extra's to pickle.

 

As you know, the fresher the egg - the harder to peel after boiling. And with the size our coturnix eggs, it takes several dozen to fill a jar (seem like 60+ in a quart). I'm talking a full evenings work to boil and peel. Anyhow, I'm lazy. Often I'd just finish a jar of garlic dill pickles and then stuff the jar full of coturnix eggs into the remaining brine. Not quite as good as fresh brine... but quite good.

 

When I made my own brine, sometimes I'd just use some store bought pickling spices and sometimes I'd just use a handful of garlic cloves and a pinch of red pepper flakes. I've pickled with both white vinegar and apple cider vinegar. Both work well and I could never decide which I liked better.

 

He got rid of his quail several years ago (he has 8 kids and is plenty busy) so I haven't had them in awhile. Just a couple weeks ago, Mick (the other guy that used to take his eggs to pickle) and I were telling him he needed to start raising them again as we should have a jar in the fridge getting ready for Christmas Eve snacks.

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pepper-jack cheese <== yuckerPoo!

What? You can't be serious. I didn't think anyone disliked pepper jack cheese.

 

How about pickled pigs feet? (and I don't mean the nasty stuff they sell in the store).

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lol

far from it

I am not eating pickled pigs feet for nobody. Saw those things in a jar once, most gross sight on this earth.

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When I was young... they were my favorite treat. I looked forward to them when we killed pigs more than I did bacon. Of course, they were made by my grandfather. When I was around 10, I convinced my other grandfather to pick some up at the store. They were one of the most disgusted things I've ever tasted. Kimchi is the closest thing to it.

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Never made them in to stew. That's what the tails are for (in either beef or pork varieties).

 

I do like smoked ham hocks in beans... or even in pasta without any sauce except for a little Worcestershire sauce sprinkled on.

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Boil them in a Sauce pot till tender and reduce Liquid, Add water, Chick Peas, Garlic, Corn, Plain Tomato Sauce, Potatoes, Cooked Chorizo Sausage, Olives, Sazon seasoning, Sofrito.

 

Potatoes should be fork tender when done.

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Made a big skillet of this the other night...

Shrimp Creole:

1 lb. raw shrimp, cleaned
1 lg. onion, chopped
1/2 bell pepper, chopped
2 cloves garlic, chopped
1/2 stick butter
1 c. water
1 c. chopped celery
1 (16 oz.) can tomatoes
1/4 tsp. each basil & thyme
1 or 2 bay leaves
creole seasoning

Saute vegetables in butter in skillet
20 minutes. Add water and tomatoes.
Add basil, thyme and bay leaves.
Slowly add creole seasoning. When it
tastes salty enough it will be
seasoned to perfection. Cook down
about 2 hours. Add shrimp, cook 30
minutes. If too thick, add more water.
Serve over spaghetti or cooked rice.
Serves 4 to 6.

I cheat and use Cajun seasoning (already have it) and I add the rice right into the skillet. ;)

 

Today it was Maw Maw's Biscuits:

6 C self-rising flour
3/4 C butter, cubed and chilled
(11/2 sticks)
21/4 C cold milk
6 T butter, melted

Preheat oven to 450
In a large bowl combine flour and 3/4C butter.
Using pastry blender or hands work untilcrumbly, Add milk and mix well
with a fork, until combined. Knead gently til it comes together. Turn out
on floured surface and roll out 1/2 in. thick. Cut biscuits with a biscuit
cutter and place on cookie sheet.
Brush tops with the melted butter.
Bake 12-15 min...

Store baked biscuits in ziploc bags and freeze
up to 2 months. To serve wrap in foil and heat
in oven 20 min. @350...

I froze some today and just put 'em in the microwave for 1 min. 15 sec. and had biscuits and molasses for supper, with a tad of butter of course.

 

p.s. if you don't own a jar lid a jar ring (think lid, you city slickers) will work nicely...

edit: credit to Kimberly Roads Schlapman of Little Big Town for Maw Maw's Biscuits...;)

 

 

 

:geezer:

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Thinking of burrito's...

 

Chile Verde:

1 lb. pork, cubed or ground
1 med. onion, chopped
garlic salt to taste
pepper to taste
cumin to taste
1 can (4 oz.) green chiles, diced
1 can Rotel tomatoes
1 can (15 oz.) GREEN enchilada sauce
shredded cheddar and cilantro

Saute pork with onion and seasonings
till pork is cooked. Add enchilada
sauce and heat through. Add green
chiles and Rotel and heat 15 min. Pour
into bowls and top with cheddar and
cilantro.

***Note: makes a great burrito filling
To make burritos, place about 1/2-2/3 cup
of meat mixture on tortilla about 2
inches from sides and about 3 inches
from edge closest to you. Fold sides
in over meat mixture, then roll
tortilla up, beginning on the end
closest to you. Once rolled, make sure
seam is positioned on the bottom of
burrito. Spirnkle burritos generously
with grated cheeses and place under
broiler just until cheese melts.

 

 

 

 

:geezer:

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Supper tonight:

 

Iowa Style Pork Tenderloins (homemade BTW)

 

1 boneless pork tenderloin, 2-3 pounds
2 cups all purpose flour
1 1/2 cups buttermilk
1 sleeve Saltine crackers
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
Vegetable or Grapeseed oil, for pan frying
For serving: hamburger buns, ketchup,
mustard, mayonnaise, pickles

Instructions:
Trim the excess fat from the tenderloin and cut it into 6 equal pieces, approximately
2" wide for each piece. Butterfly each piece by slicing almost all the way through
it vertically, flattening it on a cutting board, then pounding into a thin cutlet
with a meat mallet, rolling pin, or bottom of a heavy bottomed frying pan. Cover the
meat with a piece of plastic wrap to make the process cleaner. Depending on how big
your tenderloin is, the final cutlet should be 6" to 8" wide.
Make the cracker crumbs by pulsing the Saltine crackers in a food processor 15-20
times until fine crumbs form. Set up your dredging station. In a pie
plate or other wide plate, sprinkle the flour. In a separate deep plate or bowl,
add the buttermilk. In a third pan, add the cracker crumbs, garlic powder, onion powder,
paprika, and pepper and mix to combine. Since the Saltines are already salty, you
don't need to add any additional salt. Add 1" of oil to a large cast iron skillet
and heat over medium high heat. To dredge the pork tenderloin cutlets, dip
one piece into the flour on both sides then lightly tap off the excess flour. Dip it
into the buttermilk then into the seasoned cracker crumbs, coating completely.
Lower the breaded tenderloin gently into the hot oil and pan-fry until golden brown,
2-3 minutes per side. Remove to a cooling rack set over a paper towel lined baking
sheet. Repeat with the other tenderloins.
Serve each tenderloin on a hamburger bun with condiments of your choice.

 

 

 

 

:geezer:

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