DeBone a chicken

http://www.youtube.com/watch?v=kAekQ5fzfGM

Pepin's recipe for Lox

Cured Salmon In Molasses 

    

1 large salmon fillet (about 1-1/2 pounds), preferably center cut of even thickness throughout, de-skinned and de- 

boned 

1/4 cup coarse (kosher-style) salt 

1 Tbs. sugar 

1 tsp. ground cumin 

1/2 tsp. ground allspice 

1/2 tsp. paprika 

1/4 tsp. ground nutmeg  

1/4 tsp. cayenne pepper 

1/4 cup dark molasses 

2 tablespoons dark soy sauce  

Place the Salmon in the center of a large piece of plastic wrap. In a small bowl, mix together the salt, sugar, 

cumin, allspice, paprika, nutmeg, and cayenne. Spread the mixture evenly on both sides of the salmon and wrap 

the salmon tightly in the plastic wrap. Place on a tray and refrigerate overnight, or for at least 24 hours to cure. 

When ready to proceed, mix the molasses and soy sauce together in a small bowl. Unwrap the salmon but don’t 

remove it from the plastic wrap. Pour half of the molasses mixture over the top of the salmon and spread it 

evenly over the surface. Then turn the salmon over and coat the other side with the remainder of the molasses 

mixture. Rewrap the salmon in the plastic wrap. Place it on the tray and return it to the refrigerator for at least 

24 hours more. Unwrap the salmon and remove it from the marinade. (It will have absorbed most of the 

marinade.) Discard any remaining marinade. Pat the fish lightly with paper towels and arrange it on a wire rack 

over a tray. Refrigerate it for another 24 hours to dry out. At serving time, slice the salmon thinly on a slant, and 

serve two or three slices per person with dark rye bread. Optional: Garnish the salmon with chopped onion, 

capers, and a drizzle of olive oil, if desired. 

Pad Thai

Delicious living.

1/2 cup fresh lime (1 med lime = 1/4 cup)
6 T  Soy sauce
6 T natural cane sugar
1-2 t crushed red pepper flakes
4 T virgin coconut oil
8 oz chicken
8 oz Thai rice noodles
4 large shallots thinly sliced
3 cloves of garlic
2 carrots thinly sliced diagonal
8 ounces about two handfuls of bean sprouts
1/3 cup roasted peanuts crushed
lime wedges of garnish

combine lime juice, sugar, soy sauce and pepper flakes in a small bowl, stirring thoroughly.

Place 2 T coconut oil in a skillet over high heat and add chicken. Fry until browned about 3 minutes.

In a large bowl pour hot water over noodles to cover and let soak for 6-8 minutes.

Place 2 T coconut oil a wok with high heat. Add shallots and garlic, add carrots, lime juice mixture, chicken and noodles. Remove from heat and add bean sprouts.

Garnish with lime and cilantro.

Taken from Tasty Touch blogspot

Taken from Tasty Touch blogspot

Mexican Gumbo (Qdoba Style)

People who know me well, know that I love NYC. Over the years that I have stayed in the East Coast,

 it wouldn't be an overstatement if I said, I visited NYC at least twice an year.And every time I visit, the 

place gets me excited even more. I could walk down the streets & avenues without feeling monotonous.

I don't believe I felt that with any other place that I visited.

My SIL and my brother got us into this Gumbo at Qdoba. PA does not have many locations within a 

decent driving distance and while I would like to call NYC my backyard with just an 1.5 hr drive, it 

wouldn't be practical for me to drive all the way every time I crave for the Gumbo:-(..So I have 

decided to make my own Gumbo of course to mimic the original 'masterpiece'.

Recipe:Internet

1 Tbsp Vegetable Oil or Olive Oil. I think Olive Oil workes best

2 Yellow Onions, chopped

3 Garlic Cloves, minced
2 tablespoons Cumin Powder

3 Banana Peppers , chopped
1 tsp Black Pepper POwder
32 Oz Vegetable Broth
16 oz water

1 Big Can of diced Tomatoes

1/4 cup Medium/Hot Salsa
1 cup cooked rice, preferably short grain
Lime Wedges
1 cup Black Beans, soaked overnight and cooked till tender;Alternately you can use 

the canned version but use it after draining all the liquid and washing the beans through the sieve
1/2 cup Parmesan Cheese
Sour Cream
Chopped Corainder
4-5 Tortilla Strips; If you cant find them in the store, cut the tortillas into strips and deep fry them.

• Heat the oil in a large nonstick pot
• Add the onions and cook till soft.
• Add the garlic and banana peppers and cook for a few min.
• Stir in the Cumin Powder and black pepper
• Add the Broth, water and diced tomatoes
• Simmer it for about 20 - 30 min.
• Stir in the Salsa and garnish with chopped coriander

To layer-

• Place a scoop of cooked rice,2 tbsps of black beans, a big ladle of the soup, sprinkle with parmesan cheese, a few lettuce leaves (optional).
• Serve with a scoop of sour cream and a lime wedge on the side with a few tortilla strip on top.
• Serve hot.

From Blog www.chef-in-training

Honey Sauced Chicken

I love finding new crock pot recipes, especially when those 
recipes have chicken. 

Chicken is my favorite meat.  This meal was absolutely delicious! 

The flavor in it was amazing!  

My hubby came home for lunch the other day and this is what I made.  

My entire family gobbled it up!

Honey Sauced Chicken

recipe from: Mmm...Cafe

• 3/4 pound chicken (of your choice)
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/2 cup honey
• 1/4 cup soy sauce
• 1/8 cup chopped onion (or 1/16 cup onion flakes)
• 1/8 cup ketchup
• 1 Tbs. vegetable oil
• 1 clove garlic, minced
• 1/4 tsp. red pepper flakes

Season both sides of chicken with salt and pepper, put into crock pot. 
In a small bowl, combine honey, soy sauce, onion, ketchup, oil,
 garlic and pepper flakes. 
Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. 
Chicken into bite size pieces, then return to pot and toss with sauce. 
Serve over rice or noodles.

To bake chicken as a 30 minute meal:

Dice chicken and season both sides with salt and pepper, 
place in 8x8 pan. 
Pour sauce over chicken and bake at 350 for 20 minutes, 
stirring after 10 minutes.

Serves 2.

One more hummus recipe

Recipe Details

---

Easy Roasted Red Pepper Hummus

2 Servings, Prep Time: , Cook Time:

Description

This hummus can be made 1 day ahead. Keep it refrigerated, and bring to room temperature before serving. Tahini is a paste made from sesame seeds and can be found in many grocery stores.

Ingredients

• 2 cloves garlic, minced
• 1 (15 ounce) can garbanzo beans, drained
• 1/3 cup tahini
• 1/3 cup lemon juice
• 1/2 cup roasted red peppers
• 1/4 teaspoon dried basil

Directions

1. In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

Nutritional Information Servings Per Recipe: 2 Amount Per Serving Calories: 445 Dietary Fiber: 10.8g Fat: 26.9g Carbohydrates: 44.1g Protein: 15.9g Sodium: 908.5mg Cholesterol: 0.0mg

Hummus

Hummus

Makes 3 3/4 cups

Ingredients:

• 2 – 15 ounce cans of chick peas (garbanzos), one drained, one undrained
• 1/4 cup raw sesame seeds mixed in coffee grinder
• 1 tbsp olive oil
• 1/4 cup lemon juice
• 1 garlic glove, minced
• 1 tsp cumin

Directions:

• Place all ingredients in blender in order listed.
• Blend until smooth.
• If necessary, use the tamper to push the ingredients into the blades while processing.

After blending the “plain” hummus, I portioned-out about half and added it to a storage container for later. To the remaining hummus, I added approximately 1/2 cup sun-dried tomatoes in their olive oil, then continued to blend.

copied from carrotsncake.com

Turkey Pastrami

3 tablespoons Coriander seeds
3 tablespoons cracked black pepper
6 cloves of garlic
1 1/2 teaspoon mustard seeds
1/4 cup coarse salt
1/4 cup brown sugar
1/4 cup paprika
1 tablespoon ground ginger
1 teaspoon ground mace optional
4-5 lb turkey breast

Grind in a coffee grinder
Done once turkey is 170 f

Next time: Try to brine the meat in a standard brine then add the rub. This time it was a bit more dry than I would have liked it to be.

White BBQ Sauces (Taken from hotsaucedaily.com)

White BBQ Sauce From Big Bob Gibson Bar-B-Q

by BRIAN on MAY 30, 2009

White BBQ Sauce from Northern Alabama

Ifirst learned about the white bbq sauce that Big Bob Gibson made famous in Decatur, Alabama, from reading “Peace, Love and Barbecue” by Mike and Amy Mills. Mike writes:

Big Bob’s chicken is among the best I’ve ever eaten. The birds are simply seasoned with lots of salt and black pepper and smoked with hickory wood at a temperature higher than I usually suggest. Then they pull ‘em off the pit and dunk ‘em in a 5-gallon bucket of white sauce, leaving the crispy, smokey skin with a thin coating of the tangy sauce. The flavor is just awesome.

Now Chris Lilly’s “Big Bob Gibson’s BBQ Book” comes out, with yet another variation on the same recipe. As Chris points out:

There is now a large number of “authentic” versions of Big Bob’s original secret recipe and cooking method – all different from one another.

First I tried the recipe I saw in “Peace, Love and Barbecue”. It was different from this Marylander’s love of the red, sticky BBQ sauces. But very good. Would I make it again? Maybe, maybe not. It was so unique and different, and while delicious as it was… would this be something I’d make again?

Then I got my copy of “Big Bob Gibson’s BBQ Book” with yet another version of the white sauce. OK, now I HAD to make it again. Especially considering the additional ingredients this recipe called for.

Here’s a comparison of the two recipes:

Mike Mills’ Version

• 1 cup mayonnaise
• 1 cup apple cider vinegar
• 1 tbl lemon juice
• 1 1/2 tbls black pepper
• 1/2 tsp kosher salt
• 1/4 tsp cayenne

Chris Lilly’s Version

• 2 cups mayonnaise
• 1 cup distilled white vinegar
• 1/2 cup apple juice
• 2 tsps prepared horseradish
• 2 tsps black pepper
• 2 tsps fresh lemon juice
• 1 tsp salt
• 1/2 tsp cayenne pepper

Combine all ingredients in a very large bowl. Season your chicken and grill or bbq it as you like. When it’s done, take that hot, smokey chicken and dunk it in the bowl of white sauce, turning to coat. Serve immediately with your favorite sides. Delicious!

Let me point out that I’ve learned that the *best* bbq sauce recipes don’t always taste great “out of the bottle” – rather they *need* to be cooked to really bring out the flavor. I think this is going to be my mantra… if it’s just ok “out of the bowl”, it will improve with cooking!

This second cooking of the chicken with the Chris Lilly version of the recipe was even better.

Still, would we cook it up again? Yes. How soon? Well, not for a while. It’s now a “been there done that” thing. If tonight I could visit the restaurant in Decatur, AL of the famous Big Bob’s and have the “real thing”… I might come home all fired up and do it all again.

But for now, I’m sticking with the sticky… sticky, red, saucey, spicey BBQ sauces that we in the Mason-Dixon “Old Line State” of Maryland love.

New rub recipe

This is my version of the pork rub recipe:

Ingredients:

2/3 C brown sugar

1/3 cup sugar

2 tbsp ground black pepper

2 tbsp kosher salt( I use reg salt)

2 tsp ground ginger

4 tsp garlic powder

4 tsp onion salt

1 tbsp dry mustard

1 tsp crushed red pepper

1 tsp cayenne pepper

2 tsp cumin

2 tsp paprika

1 tsp dried thyme



First use about 2 tbsp of lime juice and brush onto pork tenderloin. Then allow to set for 5-10min. Mix all other ingredients in a mixing bowl. Put all ingredients in a 1gal ziploc bag and add tenderloins. Shake well. Refrig for 8hrs.  Cook on Grill.  Seer on high temp(450) 6-8 min flipping 3 times. Reduce heat to low(350) cook additional 10-15 turning every 5 min.(8-10min total for pink center).

(I am told that this is rather spicy so if there is mixed company back off of the cayenne a bit)

Book

Just started reading Brian Tracy goals book and also who stole my church

Sonny Bryan's

Had dinner this evening at Sonny Bryan's in Dallas. ALL YOU CAN EAT BBQ. Had brisket, pulled pork, two types of sausage, ribs, potato salad, beans, deep fried okra, pickles, and rolls.

Soccer Game

3 games, in 2 days, 1 win, 1 tie game and 1 loss

Painting his lighthouse

Ryan is painting his lighthouse for school

What to do when you have one bathroom in the house, your brother is taking a shower and you just woke up and have to go?

Cadet night at Craig;s Cruisers. It is hard to tell but that is Ryan going around on the go cars by himself. He did very well by himself.

230 lbs of pork shoulder on Saturday. I also smoked a turkey, a few fatties and some meat balls.

Started at 6:00am and was done by 10:30.

I had fired up all three smokers due to the fact that I did not have enough room in the smoker.

I smoked a few of the shoulders in the Wookie with Hickory. It was ok but I enjoy apple wood more.

In total it was three cases but it would have been better to do two cases.

Have not tried this yet but found this post on the Meatsmokingforum site posted by Don Marco

Cut a 5 pound pork butt into small strips and chilled it in the freezer



And made a Marinade out of this :




1/4 cup allspice
1/4 cup brown sugar
4 garlic cloves
4 Habanero peppers
1/2 Tablespoon Thyme
1 spring onion
1/2 teaspoon cinnamon
1/4 "--" nutmeg
5 "--" sea salt
3 "--" frisch gemahlener Pfeffer
Juce of 1 lime
1/4 cup EVOO
2 Tablespoon Soy Sauce




Ground the meat with the coarse blade, mixed it with the marinade and ground again with the medium blade




Then stuffed into 1" hog casings



I just cooked a couple of those on the mini egg with some allspice in the charcoal and im very pleased with the results. Flavour was awesome, next time ill just add some some more fat to the mix.

Spring break 2010

Over Spring Break this year we went to St. Augustine Florida. While we were there we took a look around at the Alligator Farm. They have two albino alligators. We stayed at the BlueGreen World Village Golf resort.

We enjoyed great weather there usually around 75 to 80 degrees