Author: phomlish

Chocolate Sauce

 

Chocholate Sauce
Ingredients
  1. 1/2 cup unsweetened cocoa powder
  2. 1 cup sugar
  3. 1/8 teaspoon kosher salt
  4. 1/2 cup cold water
  5. 1 1/2 teaspoons vanilla
Instructions
  1. 1/2 cup unsweetened cocoa powder
  2. 1 cup sugar
  3. 1/8 teaspoon kosher salt
  4. 1/2 cup cold water
  5. 1 1/2 teaspoons vanilla
Notes
  1. The chocolate sauce will be very thin when it finishes boiling, but it will thicken quite a bit as it cools. The chocolate sauce may be stored in the refrigerator for up to two weeks. Simply reheat before serving.
  2. This recipe makes 14oz of chocolate sauce and can easily be doubled if desired.
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Smoked Pork Shoulder

Pulled Pork Shoulder
Ingredients
  1. 1 8-10 pound bone-in pork shoulder roast AKA Boston butt
  2. Use the ribs dry rub but add some mustard.
Instructions
  1. 225 degrees F
  2. Smoke the pork until it reaches an internal temperature of at least 195 degrees F. You can cook to 201 degrees F if you like softer pork. This process can take anywhere between 15-20 hours, depending on the consistency of heat in your smoker and the size of your pork shoulder.
  3. Remove rest for at least an hour before shredding.
  4. Pull apart the shoulder, discarding any chunks of fat or gristle.
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Smoked Pork Belly

Smoked Pork Butt
Ingredients
  1. Use the ribs dry rub but add some mustard.
  2. 2 cups apple juice
  3. 4 lb slab pork belly uncured
  4. BBQ sauce
Instructions
  1. 225 degrees F
  2. Score the top layer of fat on the pork belly in 1 inch squares.
  3. Smoke until the internal temperature reaches 165 degrees F (about 6 hours). Spritz with the apple juice every hour while it is cooking.
  4. Once the belly reaches 165, remove from the grill and wrap in heavy duty tinfoil with 1/2 cup of the apple juice. Seal the edges of the foil completely and return to the grill until the internal temperature reaches 200 degrees.
  5. Carefully remove the belly from the foil and drizzle with the apple juices from the foil. Return the pork belly to the grill and brush with BBQ sauce. Cook on the grill for 10 more minutes.
  6. Remove the finished pork belly to a cutting board and let it rest for 10-15 more minutes before serving, You can shred like pulled pork or slice into cubes to serve.
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Smoked Rib Roast

Smoked Rib Roast
Ingredients
  1. rib roast, at least 3 ribs
  2. garlic
  3. dried or fresh rosemary (I grow a variety called BBQ rosemary which works great for this recipe)
  4. salt
  5. pepper
Instructions
  1. Cut slits in the top of the roast and insert a clove of garlic and (if you have fresh rosemary) a sprig of rosemary in each.
  2. Combine salt, pepper (and finely crumbled dried rosemary if that's all you have). Rub over the top of the roast wrap it or bag it and refrigerate 6 hours.
  3. Preheat smoker and keep it in the range of 200F-211F.
  4. Place roast over water pan on top grate.
  5. Add wood chunk and another after 45 minutes.
  6. Cook for 3 to 4 hours until 120F @ middle rib and 130F to 140F @ outer ribs.
  7. Remove and sear over hot coals.
  8. Remove to a pan suitable to collect juices and rest under foil tent for 30 minutes.
  9. Slice to serve.
  10. Serve with au-jus.
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I always buy at a rib roast with at least 3 ribs. I try to keep the middle rib rare while the two outer ribs are medium rare.

half sour pickels

half sour pickels
Ingredients
  1. 4 tablespoons Pickling Salt
  2. 4 Quarts Non-Chlorinated Water
  3. Pickling Cucumbers, as many as will fit
  4. 4 Garlic cloves (smashed)
  5. 2 heads of fresh dill
  6. 2 grape leaves (keeps them crisp)
  7. 2 tsp cinnamon
  8. 2 Tbs coriander seeds
  9. 2 Tbs mustard seeds
  10. 15 bay leaves, crushed
  11. 1 Tbs black pepper
  12. 3 cloves
  13. 1 Tbs ginger powder or root
Instructions
  1. Wash cucumbers and trim off the blossom end of the cucumber.
  2. Stir salt and water together in a jar, then add cucumbers and seasonings leaving at least 2" of headspace.
  3. Keep produce submerged in brine with the special crock weights.
  4. Cover with lid, add water around the moat, and let sit in a cool dark place for 7-10 days, or until it reaches your desired sourness, then refrigerate in brine to stop fermentation and store. Perhaps add some seeds and garlic from the crock.
  5. Pickles will become more sour each day they ferment and the brine will turn cloudy.
Notes
  1. First try was 8 days - too spicy hot, too much clove, too sour.
  2. try checking them at 3 days.
  3. Edited recipe- untried
  4. targeting 1 gallon of liquid
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My crock is 10 litters (10.5 quarts)

Day 0

 

 

Smoked Beef Brisket

Smoked Beef Brisket
Ingredients
  1. For dry rub
  2. 1/2 cup paprika
  3. 3 tablespoons ground black pepper
  4. 3 tablespoons coarse salt
  5. 3 tablespoons sugar
  6. 1 7 1/2- to 8-pound untrimmed whole beef brisket
  7. For mop
  8. 12 ounces beer
  9. 1/2 cup cider vinegar
  10. 1/2 cup water
  11. 1/4 cup vegetable oil
  12. 5 pounds (about) 100% natural lump charcoal
  13. 4 cups (about) oak or hickory wood smoke chips, soaked in cold water at least 30 minutes
  14. 1 cup purchased barbecue sauce (such as Stubs)
  15. 1 tablespoon chili powder
Make dry rub
  1. Mix first 5 ingredients in small bowl to blend.
  2. Spread dry rub all over brisket. Cover with plastic; chill overnight.
Make mop
  1. Mix ingredients heavy medium saucepan. Stir over low heat 5 minutes. mop into bowl
  2. Start cooking.
  3. Light fire in smoker. When charcoal is ash gray, drain 1/2 cup wood chips and scatter over charcoal. Bring smoker to 200°F. to 225°F., regulating temperature by opening vents wider to increase temperature and closing slightly to reduce temperature.
  4. Place brisket, fat side up, on rack in smoker. Cover; cook until tender when pierced with fork and meat thermometer inserted into center registers 185°F., about 10 hours (turn brisket over for last 30 minutes). Every 1 1/2 to 2 hours, add enough charcoal to maintain single layer and to maintain 200°F. to 225°F. temperature; add 1/2 cup drained wood chips. Brush brisket with chilled mop in pan each time smoker is opened.
  5. Get ready to eat.
  6. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Cool 1 hour. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350°F. oven about 45 minutes.) Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired.
  7. Thinly slice brisket across grain. Serve, passing sauce separately.
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Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese
Ingredients
  1. 2 1/2 cups uncooked elbow macaroni
  2. 1/4 cup unsalted butter
  3. 1/4 cup all-purpose flour
  4. 1/2 teaspoon ground mustard
  5. 2 cups whole milk
  6. 2 cups shredded Cheddar cheese (8 oz)
  7. Salt to taste
  8. 1 cup chopped cooked chicken Save $
  9. 1 stalk celery, cut in half lengthwise, then cut into 1-inch pieces
  10. 1/4 cup crumbled blue cheese (1 oz)
  11. 1/4 cup Buffalo Wings Sauce
Instructions
  1. Heat oven to 425°F. Cook and drain macaroni as directed on package, using minimum cook time.
  2. Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour and mustard with whisk; cook and stir until smooth. Gradually add milk. Heat to boiling, stirring constantly. Boil 1 minute until mixture is hot and bubbly. Add Cheddar cheese; stir until cheese is melted and sauce is smooth. Season with salt.
  3. Gently stir cooked macaroni into cheese sauce. Stir in chicken. Spoon into ungreased 8-inch square (2-quart) glass baking dish. Sprinkle celery and blue cheese over macaroni mixture. Drizzle with Buffalo wing sauce.
  4. Bake uncovered 5 to 10 minutes or until bubbly and blue cheese is melted. Serve immediately.
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German Potato Pancakes

GERMAN POTATO PANCAKES
Ingredients
  1. 6 large potatoes, peeled and grated
  2. 4 eggs, well beaten
  3. 2 tablespoons milk
  4. 3 TB flour
  5. ¼ tsp. baking powder
  6. 1 tsp. salt
  7. 1 TB finely chopped onion (optional)
Instructions
  1. Mix all together; drop by large spoonfuls into skillet.
  2. Sauté in hot oil till undersides are brown; turn and fry other sides.
  3. Remove first batch onto warm plate.
  4. Keep these in a warm oven while frying the rest of the pancakes.
  5. Serve with applesauce, sour cream, and/or stewed tomatoes
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Turkey PotPie

Turkey PotPie
Ingredients
  1. left over turkey
  2. 1 cup turkey broth
  3. Bay leaves
  4. mixed veggies
  5. potatoes
  6. 1/3 cup flour
  7. 2 pie crust
Instructions
  1. Use left over turkey. Boil bones for 1 hour, strain broth.
  2. Add bay leaves and mixed veggies, simmer for 1/2 hour.
  3. dice potatoes, cook 1/2 hour in water. Stain.
  4. Add all above plus flour.
  5. One crust under, one over.
  6. cook 375 for 15-20 minutes or until bubbly. cook 450 until brown. Let sit for 10.
Notes
  1. can be frozen. Thaw for 30 minutes, cook 375 for 30 to 50 minutes. Let sit for 10.
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Brown Sugar-Glazed Sweet Potatoes with Marshmallows

Brown Sugar-Glazed Sweet Potatoes with Marshmallows
Ingredients
  1. 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
  2. 2/3 cup packed golden brown sugar
  3. 5 tablespoons butter
  4. 1 teaspoon ground cinnamon
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon ground nutmeg
  7. Pinch of ground ginger
  8. 2 cups miniature marshmallows
  9. 1/2 cup sliced almonds
Instructions
  1. Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
  2. Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.
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Pie Crust Lard

Pie Crust w/ Lard
Ingredients
  1. 1-1/2 cups all-purpose flour
  2. Pinch salt
  3. 1/2 cup lard
  4. 3 to 4 tablespoons cold water
Instructions
  1. In a bowl, combine flour and salt.
  2. Cut in lard until mixture resembles coarse crumbs.
  3. Sprinkle in water, a tablespoon at a time, until pastry holds together.
  4. Shape into a ball; chill for 30 minutes (no longer than 30 minutes or you will need to wait for it to warm back up and it might get dry)
  5. On a lightly floured surface, roll dough to 1/8-in. thickness. I don't even worry about thickness. I just compare the pie pan with what I have rolled out and when it fits I use it. I waste about 1/4 of the dough when I cut off the edges.
  6. Transfer to a 10-in. pie plate.
  7. Flute edges
  8. fill and bake as pie recipe directs.
Notes
  1. Excellent. I doubled the recipe for 2 deep dish 10" pies. It was a tad short, barely enough for pans. I pre-baked 10 min @ 400. After allowing the crust to cool I added the pumpkin mix. The pumpkin pie filling was wet I baked for 20 min @ 425, then 45 min @ 350. Even with the pre-bake and long cooking time, the crust was golden. The family said this was best ever pumpkin pie crust crust
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roasted sweet potatoes

roasted sweet potatoes
Ingredients
  1. 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
  2. 2/3 cup packed golden brown sugar
  3. 5 tablespoons butter
  4. 1 teaspoon ground cinnamon
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon ground nutmeg
  7. Pinch of ground ginger
  8. 2 cups miniature or regular marshmallows
Instructions
  1. Preheat oven to 375°F.
  2. Arrange potatoes in 13 x 9 x 2-inch glass or foil baking dish.
  3. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat.
  4. Bring to boil, stirring until sugar dissolves.
  5. Pour over potatoes; toss to coat. Cover dish tightly with foil.
  6. Bake potatoes 50 minutes.
  7. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes.
  8. Increase oven temperature to 500°F. Top potatoes with marshmallows.
  9. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.
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Biscuits

Biscuits
Ingredients
  1. 3 cups Flour
  2. 1 teaspoon salt
  3. 1 tablespoon baking powder
  4. 1 tablespoon sugar
  5. 6 tablespoons butter, at room temperature
  6. 1 to 1 1/8 cups cold milk (use whole milk for the most tender biscuits)
  7. Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer
Instructions
  1. Preheat your oven to 425°F with a rack in the upper portion. Get out a baking sheet; there's no need to grease it. Line it with parchment if you like, for easiest cleanup.
  2. Weigh your flour; you'll find its weight by toggling to ounces or grams at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess.
  3. Mix together the flour, salt, baking powder, and sugar.
  4. Work the butter into the flour mixture using your fingers, a fork or pastry blender, a stand mixer, or a food processor; your goal is an evenly crumbly mixture (think breadcrumbs).
  5. Drizzle the smaller amount of milk evenly over the flour mixture. Mix quickly and gently for about 15 seconds, until you've made a cohesive dough. If the mixture seems dry and won't come together, don't keep working it; drizzle in enough milk — up to an additional 2 tablespoons (1 ounce) to make it cohesive.
  6. Place the dough on a lightly floured work surface. Pat it into a rough rectangle about 3/4" thick. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4" thick again.
  7. Cut the dough into circles with a biscuit cutter for traditional round biscuits; a 2 3/8" cutter makes nice-sized biscuits. Or to avoid leftover dough scraps, cut the dough into squares or diamonds with a bench knife or sharp knife.
  8. Place the biscuits bottom side up on your prepared baking sheet; turning them over like this yields biscuits with nice, smooth tops. Brush the biscuits with milk, to enhance browning.
  9. Bake the biscuits for 15 to 20 minutes, until they're lightly browned. Remove them from the oven, and serve warm.
  10. Store any leftover biscuits, well wrapped, at room temperature for several days. Freeze for longer storage. Biscuits are always best when they're rewarmed before serving.
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Smoked Trout

Smoked Trout
Ingredients
  1. 5 to 7 lbs trout
  2. 2 Liters (1/2 Gallon) Water
  3. 120 mL (1/2 Cup) Sugar
  4. 120 mL (1/2 Cup) Brown Sugar
  5. 120 mL (1/2 Cup) Salt
  6. 30 mL (2 Tbsp) Garlic Powder
  7. 30 mL (2 Tbsp) Chili Powder
  8. 45 mL (3 Tbsp) Lemon Juice
Instructions
  1. soak 8 hours
  2. rinse
  3. smoke 1.5 to 4 hours
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USDA Complete Guide to Home Canning

Processing Jams and Jellies

Steps in Processing Jams and Jellies

Complete Guide To Home Canning
Guide1, Principles of Home Canning
Guide2, Selecting, Preparing, and Canning Fruit and Fruit Products
Guide3, Selecting, Preparing, and Canning Tomatoes and Tomato Products
Guide4, Selecting, Preparing, and Canning Vegetables and Vegetable Products
Guide5, Preparing and Canning Poultry, Red Meats, and Seafoods
Guide6, Preparing and Canning Fermented Foods and Pickled Vegetables
Guide7, Preparing and Canning Jams and Jellies

Peach Cobbler

Peach Cobbler (canned)
Ingredients
  1. Batter
  2. 1⁄2 cup melted butter
  3. 1 cup flour
  4. 1 cup sugar
  5. 2 teaspoons baking powder
  6. 1⁄4 teaspoon salt
  7. 2⁄3 cup room temperature milk
  8. room temperature egg
Filling
  1. 1 (28 ounce) cansliced peaches, drained
  2. 1 cup sugar
  3. 1 teaspoon cinnamon
  4. 1⁄2 teaspoon nutmeg
Instructions
  1. Melt butter in a 9 x 13 inch pan.
  2. Mix together flour, sugar, baking powder & salt.
  3. Stir in milk & egg.
  4. Pour evenly over melted butter.
  5. Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
  6. Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
  7. Serve warm with ice cream.
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