The 4th of July Holiday week-end was long, and very fun. I began my Holiday by waking up early in the morning, and preparing my dishes. I cooked Mustard Greens,Collard Greens, and cabbage mixed together. I put 4 ham hocks in the greens after carefully cooking the ham hocks separate. What a treat ! I included BBQ hot links, potatoe salad, BBQ Ribs, and BBQ Chicken. It was a perfect day to cook at the park. Everyone had their table filled with several dishes. Kids were playing in the water, and having a great time. Every section of Blue Lake park was filled. The spirit of the holiday was a live, and the fire works were outstanding. The 4th is a special holiday, and everyone should take pride in our country birthday ! after all, more than 25 thousand people was at Blue Lake.... what a site ! All the Blue, Red, and White ! Hopefully, the troops over seas had a great holiday, and thank you for allowing me to have a great 4th... God Bless America !
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Wednesday, July 7, 2010
Tuesday, June 29, 2010
Mac and Cheese Recipe
1 tablespoon vegetable oil
1 pound elbow macaroni
1/2 cup butter PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon
1/2 cup shredded Muenster cheese
1/2 cup shredded mild Cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 cups half & half
1 cup Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
Directions:
Preheat oven to 350:. Lightly butter a deep 2 1/2 quart casserole. Bring a large pot of water to a boil over high heat, add the oil then the elbow macaroni and cook until macaroni is just tender (about 7 minutes). Do not overcook. Drain well and return to the pot.
In a small saucepan, melt the first measure of butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar cheese and the Monterey Jack cheese. To the macaroni, add the half & half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of cheese and dot with the remaining butter.
Bake until it is bubbling around the edges, about 35 minutes. Serve hot.
Cooking is whatever you want it to be. Cooking is a mandatory life skill, like it or not, that we all have to learn. It've been known to compare it to toilet cleaning when speaking to someone about their dislike concerning cooking? Even if you don't like it, it's something that you need to know how to do if you care about being healthy.
Cooking is an art, much like painting. To produce good art, we must rely on our instincts and feelings as much as our knowledge of materials and methods.Cooking is now considered an elite exercise? That seems so crazy to a man who grew up in the city and comparatively poor. I've always enjoyed the passion, and smell of the aroma. There is nothing better than to sit down and enjoy a great meal.
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1 pound elbow macaroni
1/2 cup butter PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon
1/2 cup shredded Muenster cheese
1/2 cup shredded mild Cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 cups half & half
1 cup Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
Directions:
Preheat oven to 350:. Lightly butter a deep 2 1/2 quart casserole. Bring a large pot of water to a boil over high heat, add the oil then the elbow macaroni and cook until macaroni is just tender (about 7 minutes). Do not overcook. Drain well and return to the pot.
In a small saucepan, melt the first measure of butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar cheese and the Monterey Jack cheese. To the macaroni, add the half & half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of cheese and dot with the remaining butter.
Bake until it is bubbling around the edges, about 35 minutes. Serve hot.
Cooking is whatever you want it to be. Cooking is a mandatory life skill, like it or not, that we all have to learn. It've been known to compare it to toilet cleaning when speaking to someone about their dislike concerning cooking? Even if you don't like it, it's something that you need to know how to do if you care about being healthy.
Cooking is an art, much like painting. To produce good art, we must rely on our instincts and feelings as much as our knowledge of materials and methods.Cooking is now considered an elite exercise? That seems so crazy to a man who grew up in the city and comparatively poor. I've always enjoyed the passion, and smell of the aroma. There is nothing better than to sit down and enjoy a great meal.
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Monday, June 7, 2010
Cooking is Hip and Fun
Cooking is hip and there is nothing better than a romantic dinner for two prepared with love. This is the best way to win someone's heart and cooking together is a very sensual thing. Cooking is made an enjoyable and effortless activity thanks to these appliances. Nobody in their right mind wants to set the house on fire, but even than it is far less difficult and dangerous to ignite a fire outside the house for cooking purposes, greatly aided by suitable equipment. Cooking is fun with food games. You learn different recipes while at the same time, having fun with it.
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Cooking is a science
Cooking is a science and has terms you need to learn before you become an accomplished cook. Learn to decipher a cooking recipe in this lesson. Cooking is one of the best way to de-stress yourself with the day?s work and at the same time, treat yourself to something delectable and most importantly, they are made with your two hands. Cooking is also an essential part of household routine, a good mother,father, and a housewife/househusband must be able to provide their children with delicious treats every now and then. Cooking is less elaborate and quicker, with more emphasis on local and seasonal ingredients.
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Monday, May 24, 2010
CHOPPED BARBECUE
INGREDIENTS:
3 pounds pork shoulder roast, bone in
or
2 1/2 lbs pork roast, boned & rolled
2 tablespoons red pepper flakes, crushed
2 teaspoons salt
1 teaspoon black pepper, freshly ground
3/4 cup white vinegar
2 medium onion, finely chopped about 1 1/2 cups
1 green bell pepper, cored seeded and chopped
2 cups barbecue sauce
1) Rinse the pork roast and pat it dry with paper towels. Combine the red
pepper, salt, and black pepper. Rub the mixture into all sides of the pork.
Cover loosely with wax paper and refrigerate overnight.
2) Place the seasoned pork in a shallow roasting pan and let stand at room
temperature 1 hour.
3) Preheat the oven to 300¼ F. Pour the vinegar to taste over the pork
(more for a sharper flavor, less for a more mellow flavor). Scatter the
chopped onions and green peppers into the pan. Roast the meat until a
thermometer inserted into the thickest part of the roast registers 180oF.
Spoon the pan juices over the pork a few times during roasting. Remove the
roast and let stand 1 hour. Keep the pan juices.
4) Remove the meat from the bone, if necessary, and chop it into roughly
1/4-inch pieces. Heat the barbecue sauce in a large saucepan over a low
heat until hot. Skim the fat from the pan drippings and add the drippings
to the barbecue sauce. Stir the pork, onions and green peppers into the
sauce and warm without boiling until heated through. Serve hot.
3 pounds pork shoulder roast, bone in
or
2 1/2 lbs pork roast, boned & rolled
2 tablespoons red pepper flakes, crushed
2 teaspoons salt
1 teaspoon black pepper, freshly ground
3/4 cup white vinegar
2 medium onion, finely chopped about 1 1/2 cups
1 green bell pepper, cored seeded and chopped
2 cups barbecue sauce
1) Rinse the pork roast and pat it dry with paper towels. Combine the red
pepper, salt, and black pepper. Rub the mixture into all sides of the pork.
Cover loosely with wax paper and refrigerate overnight.
2) Place the seasoned pork in a shallow roasting pan and let stand at room
temperature 1 hour.
3) Preheat the oven to 300¼ F. Pour the vinegar to taste over the pork
(more for a sharper flavor, less for a more mellow flavor). Scatter the
chopped onions and green peppers into the pan. Roast the meat until a
thermometer inserted into the thickest part of the roast registers 180oF.
Spoon the pan juices over the pork a few times during roasting. Remove the
roast and let stand 1 hour. Keep the pan juices.
4) Remove the meat from the bone, if necessary, and chop it into roughly
1/4-inch pieces. Heat the barbecue sauce in a large saucepan over a low
heat until hot. Skim the fat from the pan drippings and add the drippings
to the barbecue sauce. Stir the pork, onions and green peppers into the
sauce and warm without boiling until heated through. Serve hot.
CHITLINS AND MAW
INGREDIENTS:
2 pounds pork maw
2 tablespoons salt
2 teaspoons crushed red pepper flakes
4 stalks celery, finely chopped
4 small onions, finely chopped
4 small green bell peppers, cored, seeded and
finely chopped
5 pounds precooked chitlins
1. Wash the pork maw thoroughly in several changes of cold water. Drain thoroughly and place in a large pot with enough cold water to cover by 2 inches.
Add the salt, red pepper, and half of the celery, onions, and green peppers. Heat to boiling, reduce to simmering, and cook, covered, until tender. This could take anywhere from
1 1/2 to 3 hours, depending on the maw.
2. Meanwhile, wash the chitlins carefully in several changes of cold water.Drain thoroughly. Refrigerate until needed.
3. Drain the cooked maw and reserve the cooking liquid. Place the chitlins in a large pot and add enough of the maw cooking liquid to cover by 2 inches. Add the remaining celery, onions, and green peppers. Heat to boiling, reduce to simmering, and cook, covered, until tender, about 1 hour and 30 minutes.
4. Meanwhile, when the pork maw is cool enough to handle, cut it into1-inch pieces.
5. When the chitlins are tender, stir in the maw pieces and simmer togethera few minutes. Check the seasoning and serve hot.
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2 pounds pork maw
2 tablespoons salt
2 teaspoons crushed red pepper flakes
4 stalks celery, finely chopped
4 small onions, finely chopped
4 small green bell peppers, cored, seeded and
finely chopped
5 pounds precooked chitlins
1. Wash the pork maw thoroughly in several changes of cold water. Drain thoroughly and place in a large pot with enough cold water to cover by 2 inches.
Add the salt, red pepper, and half of the celery, onions, and green peppers. Heat to boiling, reduce to simmering, and cook, covered, until tender. This could take anywhere from
1 1/2 to 3 hours, depending on the maw.
2. Meanwhile, wash the chitlins carefully in several changes of cold water.Drain thoroughly. Refrigerate until needed.
3. Drain the cooked maw and reserve the cooking liquid. Place the chitlins in a large pot and add enough of the maw cooking liquid to cover by 2 inches. Add the remaining celery, onions, and green peppers. Heat to boiling, reduce to simmering, and cook, covered, until tender, about 1 hour and 30 minutes.
4. Meanwhile, when the pork maw is cool enough to handle, cut it into1-inch pieces.
5. When the chitlins are tender, stir in the maw pieces and simmer togethera few minutes. Check the seasoning and serve hot.
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SEAFOOD GUMBO
INGREDIENTS:
2 quarts beef stock or canned beef broth
1 cup smoked ham, chopped
2 bay leaves
2 tablespoons crushed red pepper -- flaked
1 tablespoon salt
3 tablespoons vegetable oil
3 cups okra, frozen or fresh
2 large onion, chopped
1 green bell pepper -- cored, seeded,and minced
2 stalks celery chopped
2 cloves garlic, minced
1 16 - oz can whole tomatoes
1/4 cup catsup
1 tablespoon hot pepper sauce
1 tablespoon worcestershire sauce
1/2 teaspoon dried thyme
1 pound shrimp
1 pound crab meat or 6 hard-shell crabs cooked and cleaned
1 bunch scallions, chopped
12 oysters, shucked with liquid
1 cup cooked rice, plus more for serving
1 tablespoon gumbo filŽ
1. Combine the stock, ham, bay leaves, red pepper, and 2
teaspoons of the salt in a large kettle. Heat to boiling over
high heat. Reduce the heat to a simmer, cover, and cook
1 hour.
2. Meanwhile, make the roux: Heat the bacon drippings
in a skillet over a medium heat. Stir in the flour until
absorbed.Cook over very low heat, stirring constantly, until
flour is dark brown and the roux smells nutty, about 25
minutes. Be careful not to burn the flour or the roux is
ruined.
3. In a separate large skillet, heat the oil over medium
heat. Add the okra, onions, green peppers, celery, and
garlic. SautŽ until almost tender, about 10 minutes. Add
the tomatoes and cook 5 minutes longer.
4. Add the sautŽed vegetables and the roux to the hot beef
stock along with remaining 1 teaspoon of salt, the catsup,
hot pepper sauce, Worcestershire sauce, and thyme.
Reduce the heat to very low and simmer, covered, 1 hour.
5. Stir in shrimp, crabmeat, and scallions into the gumbo.
Cook 10 minutes. Add the oysters, rice, and gumbo filŽ
and cook 10 minutes. Check the seasoning and serve
over rice.
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2 quarts beef stock or canned beef broth
1 cup smoked ham, chopped
2 bay leaves
2 tablespoons crushed red pepper -- flaked
1 tablespoon salt
3 tablespoons vegetable oil
3 cups okra, frozen or fresh
2 large onion, chopped
1 green bell pepper -- cored, seeded,and minced
2 stalks celery chopped
2 cloves garlic, minced
1 16 - oz can whole tomatoes
1/4 cup catsup
1 tablespoon hot pepper sauce
1 tablespoon worcestershire sauce
1/2 teaspoon dried thyme
1 pound shrimp
1 pound crab meat or 6 hard-shell crabs cooked and cleaned
1 bunch scallions, chopped
12 oysters, shucked with liquid
1 cup cooked rice, plus more for serving
1 tablespoon gumbo filŽ
1. Combine the stock, ham, bay leaves, red pepper, and 2
teaspoons of the salt in a large kettle. Heat to boiling over
high heat. Reduce the heat to a simmer, cover, and cook
1 hour.
2. Meanwhile, make the roux: Heat the bacon drippings
in a skillet over a medium heat. Stir in the flour until
absorbed.Cook over very low heat, stirring constantly, until
flour is dark brown and the roux smells nutty, about 25
minutes. Be careful not to burn the flour or the roux is
ruined.
3. In a separate large skillet, heat the oil over medium
heat. Add the okra, onions, green peppers, celery, and
garlic. SautŽ until almost tender, about 10 minutes. Add
the tomatoes and cook 5 minutes longer.
4. Add the sautŽed vegetables and the roux to the hot beef
stock along with remaining 1 teaspoon of salt, the catsup,
hot pepper sauce, Worcestershire sauce, and thyme.
Reduce the heat to very low and simmer, covered, 1 hour.
5. Stir in shrimp, crabmeat, and scallions into the gumbo.
Cook 10 minutes. Add the oysters, rice, and gumbo filŽ
and cook 10 minutes. Check the seasoning and serve
over rice.
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Monday, May 17, 2010
Blackened Catfish Recipe
Recipe ingredients:
6-8 - catfish fillets, thinly sliced
1 – teaspoon crushed dried thyme leaves
1 – teaspoon cayenne pepper
1 – teaspoon black pepper
1 – teaspoon salt
1/2 - teaspoon garlic powder
1/2 – teaspoon onion powder
1/2 - teaspoon paprika
1/2 – cup butter, melted
lemon juice
Cookware and Utensils:
1 – cast iron skillet or large heavy skillet
1 – mixing bowl
1 – spatula
Recipe instructions:
As always the key to great cooking is to be prepared and to use quality ingredients.
Rinse catfish fillets under running cold and then thoroughly pat dry with paper towels.
Make your seasoning mixture by combining crushed dried thyme leaves, cayenne pepper, black pepper, salt, garlic powder, onion powder and paprika in a small bowl.
Brush melted butter lightly over catfish fillets and sprinkle with blackened seasoning mix. Repeat for other side. Be sure to completely coat each fillet.
Heat iron cast skillet until it is very hot, about 10 minutes. Pour the leftover butter into your skillet. Carefully place the catfish fillets into the skillet and cook for about 4 minutes on both sides. This blackened seasoning mixture will produce some smoke so another way to tell when to turn over you fillets is when the smoke turns gray.
Serve finished fillets over a bed of white steamed rice. Add lemon juice to the top of each fillet. I also recommend Caesar or Garden salad with baked potato.
Enjoy Your Skillet Fried Catfish.
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6-8 - catfish fillets, thinly sliced
1 – teaspoon crushed dried thyme leaves
1 – teaspoon cayenne pepper
1 – teaspoon black pepper
1 – teaspoon salt
1/2 - teaspoon garlic powder
1/2 – teaspoon onion powder
1/2 - teaspoon paprika
1/2 – cup butter, melted
lemon juice
Cookware and Utensils:
1 – cast iron skillet or large heavy skillet
1 – mixing bowl
1 – spatula
Recipe instructions:
As always the key to great cooking is to be prepared and to use quality ingredients.
Rinse catfish fillets under running cold and then thoroughly pat dry with paper towels.
Make your seasoning mixture by combining crushed dried thyme leaves, cayenne pepper, black pepper, salt, garlic powder, onion powder and paprika in a small bowl.
Brush melted butter lightly over catfish fillets and sprinkle with blackened seasoning mix. Repeat for other side. Be sure to completely coat each fillet.
Heat iron cast skillet until it is very hot, about 10 minutes. Pour the leftover butter into your skillet. Carefully place the catfish fillets into the skillet and cook for about 4 minutes on both sides. This blackened seasoning mixture will produce some smoke so another way to tell when to turn over you fillets is when the smoke turns gray.
Serve finished fillets over a bed of white steamed rice. Add lemon juice to the top of each fillet. I also recommend Caesar or Garden salad with baked potato.
Enjoy Your Skillet Fried Catfish.
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Tuesday, May 11, 2010
Grits
INGREDIENTS:
3 cups water
1 1/2 cups grits, white (not instant)
1 tablespoon salt
Heat the water to boiling in a large saucepan over medium
heat. Pour in the grits very gradually, stirring the whole time
to prevent lumps. Add the salt, reduce the heat to low (one
or two bubbles should rise to the top at a time), and cook,
stirring constantly, until tender, about 10 minutes. Grits
should be as thick as oatmeal, not runny or stiff. If the grits
get too thick toward the end of the cooking time, stir in a
little hot water. Serve hot.
3 cups water
1 1/2 cups grits, white (not instant)
1 tablespoon salt
Heat the water to boiling in a large saucepan over medium
heat. Pour in the grits very gradually, stirring the whole time
to prevent lumps. Add the salt, reduce the heat to low (one
or two bubbles should rise to the top at a time), and cook,
stirring constantly, until tender, about 10 minutes. Grits
should be as thick as oatmeal, not runny or stiff. If the grits
get too thick toward the end of the cooking time, stir in a
little hot water. Serve hot.
Fried Catfish
INGREDIENTS:
2 pounds catfish fillets -- 1/2 inch thick
1 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cups cracker meal or coarsely crushed unsalted crackers
1 cup vegetable oil
1. Trim the catfish of any skin or membrane. Stir the garlic powder, salt, and pepper together in a small bowl.
Sprinkle the mixture over both sides of the fillets. Dredge the fillets in the cracker meal, pressing gently so the
meal sticks to both sides of the fillets. Shake off the excess and set the fillets aside.
2. Heat the oil in a large heavy skillet over a medium heat until a little cracker meal sprinkle in the oil gives off
a lively sizzle. Slip the fillets into the skillet and fry, turning once, until the fillets are cooked through and golden
brown on both sides, about 8 minutes. Remove and drain on paper towels before serving.
2 pounds catfish fillets -- 1/2 inch thick
1 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cups cracker meal or coarsely crushed unsalted crackers
1 cup vegetable oil
1. Trim the catfish of any skin or membrane. Stir the garlic powder, salt, and pepper together in a small bowl.
Sprinkle the mixture over both sides of the fillets. Dredge the fillets in the cracker meal, pressing gently so the
meal sticks to both sides of the fillets. Shake off the excess and set the fillets aside.
2. Heat the oil in a large heavy skillet over a medium heat until a little cracker meal sprinkle in the oil gives off
a lively sizzle. Slip the fillets into the skillet and fry, turning once, until the fillets are cooked through and golden
brown on both sides, about 8 minutes. Remove and drain on paper towels before serving.
The Term Soul Food
Soul Food" This term originated from the cuisine developed by the African slaves mainly from the American South. A dark and despicable period in the history of the United States resulted in a cuisine fashioned from the meager ingredients available to the slave and sharecropper black families. The meat used was the least desireable cuts and the vegetables, some bordering on weeds, were all that was available for the black slaves to prepare nutritious meals for their families.
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Monday, April 26, 2010
Cooking with the Neely
Many say the fastest way to the heart is through the stomach, and for celebrity chefs Pat and Gina Neely, that statement seems to be true. The Food Network stars and husband-and-wife share some tips on cooking with your spouse and on how couples can make dining in just as fun as dining out. This is a great program to watch with your spouse, and you'll get a few laughs. The show will teach couples how to get alone in the home and especially the kitchen.
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Fried Chicken
Over the week-end I decided to make some "fried chicken." The chicken was very good and delicious. There're hundreds of ways to make fried chicken, but the key is taking your time and enjoying the aroma. There is nothing like the pleasant odor of hot chicken, and a refreshing cold beer.
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Monday, April 19, 2010
BBQ Chicken
BBQ chicken is about personal taste and there are a lot of recipes for it because it is a flexible dish. It is one that can be grilled or put in the oven. BBQ chicken is marvelously simple to prepare and a guaranteed crowd pleaser. I always smoke two or three because it disappears fast. BBQ chicken is the original and best.
BBQ chicken is a popular meal choice, but it can be very difficult to prepare. One of the major problems is cooking chicken thoroughly, making sure any harmful bacteria is killed. BBQ chicken is a must every time I go the Park or just hang out with friends.
Grilling on the Barbecue basics, and things to remember when grilling on the Barbecue. Standing outside with family and friends around a Barbecue is a wonderful way to cook food. Grilled bbq chicken is a favorite of many people all around the globe. This is one meal that men even enjoying preparing because they can use the grill and not have a large mess to clean up afterwards.
Cooking chicken on a grill is a great way to make an easy and tasty meal. There are a couple of simple rules for cooking chicken on a grill listed below. Cook until the internal temperature, using an instant-read thermometer, registers 165 degrees F, about 1 1/2 to 2 hours.
Cooking chicken is generally very easy to do. Very easy to get a lean piece of meat without paying an excessive amount. Add the barbecue sauce after the chicken is cooked, otherwise there’s a good chance it’ll burn and make a big mess in the crock pot. Add pepper and salt if you desire.
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BBQ chicken is a popular meal choice, but it can be very difficult to prepare. One of the major problems is cooking chicken thoroughly, making sure any harmful bacteria is killed. BBQ chicken is a must every time I go the Park or just hang out with friends.
Grilling on the Barbecue basics, and things to remember when grilling on the Barbecue. Standing outside with family and friends around a Barbecue is a wonderful way to cook food. Grilled bbq chicken is a favorite of many people all around the globe. This is one meal that men even enjoying preparing because they can use the grill and not have a large mess to clean up afterwards.
Cooking chicken on a grill is a great way to make an easy and tasty meal. There are a couple of simple rules for cooking chicken on a grill listed below. Cook until the internal temperature, using an instant-read thermometer, registers 165 degrees F, about 1 1/2 to 2 hours.
Cooking chicken is generally very easy to do. Very easy to get a lean piece of meat without paying an excessive amount. Add the barbecue sauce after the chicken is cooked, otherwise there’s a good chance it’ll burn and make a big mess in the crock pot. Add pepper and salt if you desire.
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Cooking BBQ Ribs
BBQ ribs are one of this country favorite meals especially in the Southwest. Finding the best recipes for BBQ pork from this area of the country will no doubt bring you a winning meal. BBQ ribs are great but the real Memphis tradition is pulled pork sandwiches. The best place to get them is at one of the local fast food establishments. BBQ Ribs are tough to beat normally, but this rub and sauce made them truely unbeatable. The dry rub was made with ground espresso beans, ancho chili powder, paprika, dark brown sugar, dry mustard, ground cumin, dried oregano, ginger, cayenne, Kosher salt and ground black pepper.
Rub your seasonings on the meat the night before you plan to cook it. I like plain old salt and lots of cracked pepper, but use what ever rub you like. Rubs are almost always added prior to putting the ribs on the grill. For a stronger flavor, apply your rub and let it sit for a while before grilling or smoking.
Smoke your spare ribs using indirect heat but keeping the smoker hot enough for safe cooking (250). You can pre-soak the wood if you like but if you are using a large smoker and the bbq ribs are far from your heat source then it won't make much difference.
Barbeque ribs are prepared by millions of people every year and mastered by only a few. All backyard cooks claim to have the best recipes, secrets and techniques for cooking barbeque ribs. Barbeque ribs - most often pork, are cooked for long hours, until the meat is so tender that it is ready to fall off the bone. Cook the slab for approximately 2 1/2 hours with the curl side up. Flip the slab over to finish cooking for approximately 1 hour or until you get full "bend" in the slab.
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Rub your seasonings on the meat the night before you plan to cook it. I like plain old salt and lots of cracked pepper, but use what ever rub you like. Rubs are almost always added prior to putting the ribs on the grill. For a stronger flavor, apply your rub and let it sit for a while before grilling or smoking.
Smoke your spare ribs using indirect heat but keeping the smoker hot enough for safe cooking (250). You can pre-soak the wood if you like but if you are using a large smoker and the bbq ribs are far from your heat source then it won't make much difference.
Barbeque ribs are prepared by millions of people every year and mastered by only a few. All backyard cooks claim to have the best recipes, secrets and techniques for cooking barbeque ribs. Barbeque ribs - most often pork, are cooked for long hours, until the meat is so tender that it is ready to fall off the bone. Cook the slab for approximately 2 1/2 hours with the curl side up. Flip the slab over to finish cooking for approximately 1 hour or until you get full "bend" in the slab.
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Monday, April 5, 2010
Penney's Collard, Mustard, and Cabbage Mix
Prep Time : 1hr, Cook time 2 hrs 30 Min
Ingredients:
1 Head of Green Cabbage - Cut into slices and chopped
3 bunches Collard greens, 3 bunches of Mustard Greens - rinsed, trimmed and chopped
1 Onion - Cut into small blocks
1 Turnip - peeled and chopped into small pieces
4 smoked Turkey Neck Bones
8 cups of Water
Garlic salt, Season Salt and Black Pepper for Taste
1 tablespoon cayenne pepper (Optional)
1/4 cup olive oil - to make greens and Cabbage not stick
Directions !
Heat olive oil and water in a large pot over medium heat.
Add the collard greens, Mustard greens to the cooking pot, and turn the heat up to medium- high. Add the Cabbage last , about 20 minutes before Mustard and Collards are complete. The Cabbage take the shortest amount of time to cook.
Let the greens cook down for about 45 minutes, and stir occasionally.
Reduce heat to medium, and season with Garlic salt,Seasoning Salt, black pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes.
Cook the Smoked Turkey Neck Bones in a separate pot with Onions. Cook about 1 hour than drain and keep Turkey stock. Cook simultaneously so Greens and Cabbage will be ready together.
Mix in the chopped onions, Smoked Neck Bones, 2 cups Turkey Stock, Turnips, into the greens and cabbage and keep on low, and heat for 15 minutes or until the Turnips are soft and ready to eat.
This Dish go very well with Hot Water CornBread, and some Mc.Ilhenny Co. Tabasco Sauce. The spike of Tabasco Sauce will enhance the southern cooking experience, and leave your mouth goshing for more. What a mild and pleasant surprise.
Cooking greens go back a long way in the African American Community. Hopefully, everyone can share the joy of some of the healthiest Kale leaves on earth "Better known as Collard Greens". And the Mustard green leaf that look like spinach but have a better taste.
This is a easy recipe to make, and will last for days if possible. You can even freeze the Greens after cooking for a later date. As thousands of African Americans enjoy this dish, and I would love to share this recipe with the world. After All, That is what food is suppose to be about "Sharing" and spending time with love ones.
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Ingredients:
1 Head of Green Cabbage - Cut into slices and chopped
3 bunches Collard greens, 3 bunches of Mustard Greens - rinsed, trimmed and chopped
1 Onion - Cut into small blocks
1 Turnip - peeled and chopped into small pieces
4 smoked Turkey Neck Bones
8 cups of Water
Garlic salt, Season Salt and Black Pepper for Taste
1 tablespoon cayenne pepper (Optional)
1/4 cup olive oil - to make greens and Cabbage not stick
Directions !
Heat olive oil and water in a large pot over medium heat.
Add the collard greens, Mustard greens to the cooking pot, and turn the heat up to medium- high. Add the Cabbage last , about 20 minutes before Mustard and Collards are complete. The Cabbage take the shortest amount of time to cook.
Let the greens cook down for about 45 minutes, and stir occasionally.
Reduce heat to medium, and season with Garlic salt,Seasoning Salt, black pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes.
Cook the Smoked Turkey Neck Bones in a separate pot with Onions. Cook about 1 hour than drain and keep Turkey stock. Cook simultaneously so Greens and Cabbage will be ready together.
Mix in the chopped onions, Smoked Neck Bones, 2 cups Turkey Stock, Turnips, into the greens and cabbage and keep on low, and heat for 15 minutes or until the Turnips are soft and ready to eat.
This Dish go very well with Hot Water CornBread, and some Mc.Ilhenny Co. Tabasco Sauce. The spike of Tabasco Sauce will enhance the southern cooking experience, and leave your mouth goshing for more. What a mild and pleasant surprise.
Cooking greens go back a long way in the African American Community. Hopefully, everyone can share the joy of some of the healthiest Kale leaves on earth "Better known as Collard Greens". And the Mustard green leaf that look like spinach but have a better taste.
This is a easy recipe to make, and will last for days if possible. You can even freeze the Greens after cooking for a later date. As thousands of African Americans enjoy this dish, and I would love to share this recipe with the world. After All, That is what food is suppose to be about "Sharing" and spending time with love ones.
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The 10 Worst Foods You Can Eat
1 Hydrogenated Fats These are mostly man-made fats used in bakery items and stick margarine
2 Olestra Olestra is a fake fat, used to make non-fat potato chips and other snacks.
3 Nitrates Many foods, especially cured meats such as bacon and hot dogs, use nitrates to preserve color and maintain microbial safety.
4 Alcohol This one item has created more problems than all the rest put together.
5 Raw Oysters Raw oysters can carry deadly bacteria that can cause severe illness or death.
6 Saturated Animal Fats That means fatty meats, especially beef and pork, or the skin on poultry.
7 Soda Drinking soda is a poor way to get fluids. They are full of sugar or artificial sweeteners and often contain caffeine, artificial colors and flavors.
8 Low-Acid Home-Canned Foods Home canning can be dangerous for foods low in acid such as green beans, carrots or other garden vegetables.
9 High-Fat Snacks, Chips Even if they are made with vegetable oil, they should be minimized.
10 Liquid Meals They aren't inherently bad for you, but they do keep you from eating whole, natural foods that contain more nutrients and fiber and disease-fighting phytochemicals.
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2 Olestra Olestra is a fake fat, used to make non-fat potato chips and other snacks.
3 Nitrates Many foods, especially cured meats such as bacon and hot dogs, use nitrates to preserve color and maintain microbial safety.
4 Alcohol This one item has created more problems than all the rest put together.
5 Raw Oysters Raw oysters can carry deadly bacteria that can cause severe illness or death.
6 Saturated Animal Fats That means fatty meats, especially beef and pork, or the skin on poultry.
7 Soda Drinking soda is a poor way to get fluids. They are full of sugar or artificial sweeteners and often contain caffeine, artificial colors and flavors.
8 Low-Acid Home-Canned Foods Home canning can be dangerous for foods low in acid such as green beans, carrots or other garden vegetables.
9 High-Fat Snacks, Chips Even if they are made with vegetable oil, they should be minimized.
10 Liquid Meals They aren't inherently bad for you, but they do keep you from eating whole, natural foods that contain more nutrients and fiber and disease-fighting phytochemicals.
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Paula Deen is a great cook with southern roots
Soul Food" This term originated from the cuisine developed by the African slaves mainly from the American South. A dark and despicable period in the history of the United States resulted in a cuisine fashioned from the meager ingredients available to the slave and sharecropper black families. The meat used was the least desireable cuts and the vegetables, some bordering on weeds, were all that was available for the black slaves to prepare nutritious meals for their families.
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