Mann Pepper Mustard

Headcook
March 21, 2016

Ingredients

3 Dozen Pepper for 32 oz. jar mustard (30 Hot and 6 Very Hot) (26 peppers for 28 oz.)
Leave seeds in very Hot Peppers
(I left all the seeds in)
32oz. Vinegar
(I used 28 oz.)
32oz. Mustard
(I used 28 oz.)
5 Cups Sugar
( I used 3 3/4 cup)
1 T. Salt
(just a pinch less)
2 Cups Tap Water
(I used 1 1/2 cups)
1 Cup Flour (I used 1 cup and it made it too thick so next time I am using less flour)

(I used 1/2 cup flour) 

Directions

Chop Peppers finely. Add Vinegar, Salt, Mustard, Sugar. Stir well~! Bring to a boil for about 5 minutes. Mix water and flour in a bowl or measuring cup. Turn off heat~! Add flour mixture. Put into jars. Process for 20 minutes

NOTE

I used my food processor to prepare the peppers. I first poured out the mustard into the pot I would be cooking in. 

I then filled the mustard jar with my vinegar, placed the lid on it and shook it up to capture all the mustard left in the jar. 

I then cut the stems from the peppers and quickly cut them into chunks. I placed all the chunks into the food processor and added the vinegar from the mustard jar a little at a time until it was all well blended. It left the peppers in very tiny pieces, almost as specs which is what I was looking for. 

Next I poured it all in the pot with the mustard, sugar and salt and began bringing it to a boil as recommended. 

While the mustard was cooking, I mixed my water and flour together to have it ready.

 

 

Grandma Pedersen’s Pfeffer Nut Recipe

Headcook
March 20, 2016
1 quart of dark karo syrup
1 pound of brown sugar ( 1 box)
1 cup butter
1 cup lard or Crisco
4 eggs
2 tsp baking soda
1/2 tsp of black pepper
2 tsp cinnamon
2 1/2 tsp of cloves
2 1/2 tsp allspice
2 tsp cardamon
2 tsp pure anise oil
1 lemon rind and all the juice from the lemon
1 tsp salt
1 24 oz bag of nuts  I use pecans and slice almonds and you can use walnuts
too if you like.  Ma always used hickory nuts but of couse we can’t find them anymore.
And then ma said to use enough flour until the nuts stand out in your dough.
After a couple of years making these I use 5 to six pounds of flour. The dough needs to be very stiff when you are finished.
separate your dough in about 5 long log shapes and wrap in wax paper and keep in the refrigerator at least 24 hours.
When ready to bake take out 1 waxed cookie log at a time because the colder the dough the easier to cut and roll. So cut the dough about 1/2 inch thick and then cut again so each piece is the size of a nickel,roll and place on greased cookie sheet. Bake at 3:50 for about 8-10 minutes. The longer you bake then the harder the cookie. You should be able to put at least 100 cookies on each cookie sheet.
You can try to cut the recipe in half if you like.
it takes 2 people to mix these cookies. Dale has burned up 3 mixers so far so I mix with a mixer and when the dough starts getting too stiff we then do it by hand. We put it on the counter and kneed it like bread dough.

BBQ Brethren Pickles

Headcook
March 20, 2016

Ingredients

• 4-6 medium cucumbers, or 8-10 small pickling cucumbers

• 4 cups water • 2 cups white vinegar • 8-12 cloves of garlic

• 6 tablespoons of pickling/canning salt or non-iodized kosher salt

• A few sprigs of fresh dill, or substitute with 2 tablespoons of dill seed

• 1 teaspoon coriander seed

• 1 teaspoon celery seed

• 1 teaspoon mustard seed

• 1 teaspoon black peppercorns

• 2 Hungarian hot wax peppers

 

Directions Start by bringing the water to a simmer in a saucepan. While the water is heating, peel the garlic. For a subtle garlic flavor, use 8 cloves (4 in each jar). Use more for a stronger garlic flavor. Leave the cloves whole. Once the water is up to a simmer you can add the garlic and cook for about five minutes. While the garlic is cooking, prepare your cucumbers by slicing into quarters lengthwise for spears, or cut thin chips. After the garlic has cooked for five minutes, add the vinegar and salt and bring to a boil until the salt is dissolved and then remove from the heat. In two one-quart canning jars (wide-mouth jars work best for this) add the fresh sprigs of dill and remove the garlic from the pan and distribute equally in both jars. Then divide the remaining spices between the two jars. If you want a touch of heat, add one Hungarian hot pepper, halved lengthwise, to each jar. Next, take the cucumbers and pack them tightly into each jar. Bring the brine back up to a boil and pour immediately into both jars, filling very close to the very top so that the cucumbers are completely covered. Let cool to room temp and then refrigerate overnight. They are really good after sitting overnight, but amazing after another day or two.

Lumpy’s Bloody Mary

Headcook
March 20, 2016

The Mikey Johnson Bloody Mary Recipe

1/3 of a 1/5(fifth) Akau

1 c Everclear (optional – but if used will kick your butt!)

1 L Vodka

4 12 oz cans beef bouillon

1 c Realemon lemon juice

1 heaping TBSP Celery salt

2 TBSP Worcestershire sauce

2 TBSP horseradish

6 lg. garlic cloves crushed

Combine all ingredients into a one gallon jug top off with water.

Refrigerate overnight or longer.( the longer the better)

Shake well before mixing with Calmato juice.

Mixture should be about 1/3 mix to 2/3 juice.

I tend to mix them a little stronger than that ;~)

Garnish as desired…

Hints:

Akau is optional, just replace with Vodka

You can use garlic powder to eliminate big chunks of garlic.

Mushroom Risotto

Headcook
March 20, 2016

INGREDIENTS:

  • 4 to 4.5 cups homemade chicken stock
  • 1 Tbsp. extra-virgin olive oil
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 1/4 cup dry white wine
  • 1 Tbsp. butter
  • 16 oz. sliced cremini or baby bella mushrooms
  • 1/2 cup freshly grated Parmesan cheese

DIRECTIONS:

Heat the chicken stock in a small saucepan and keep warm over low heat. Heat the olive oil in a heavy-bottom pot over medium heat until hot but not smoking. Add the shallot and saute for about 4 minutes, or until tender and translucent. Add the rice and stir well to coat. Cook for 3 minutes, stirring occasionally. Add the white wine and cook until all is absorbed, stirring constantly.

Continue to cook the rice, adding the chicken stock, 1/4 cup at a time (a ladle does this job nicely), stirring continuously over medium heat until the stock has been completely absorbed by the rice. Do not add more stock until the previous amount has been completely absorbed by the rice. Once all the stock has been incorporated, continue to cook until the rice is just cooked through.

In a separate pan, melt the butter and saute the mushrooms until tender, about 8 minutes. Add the cooked mushrooms and cheese to the risotto, stirring until combined, and serve.

For partial prep to reduce cook time at serving, cook the risotto until 3/4 done and then quickly cool.  To finish, bring the stock back to temp, add liquid, then turn on heat for the risotto.  Tastes just like making the risotto from scratch.

 

Dan Jones Bacon Cure

Headcook
March 20, 2016

http://www.sausagemaker.com/Maple-Ham-Bacon-Cure-2-lbs-p/11-1110.htm

 

Charbroiled Oysters

Headcook
March 20, 2016

The Sauce:

1 Stick Unsalted Butter, very soft
1 Pinch Kosher Salt
1 tsp Freshly Ground Black Pepper
1 Tbsp Minced Garlic
4 Tbsp Pecorino Romano
1 pinch Cayenne
1 pinch White Pepper
1 Spritz Lemon Juice
1 tsp Minced Italian Parsley

Whisk together all ingredients.

For the Oysters:

1 Dozen Large freshly shucked oysters
1 Recipe of the Sauce, above
Pecorino Romano to finish
Minced Italian Parsley for garnish
Fresh Bread
Lemon wedges

Mix together all of the ingredients.

Heat a charcoal or gas grill until very, very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.

Oven Option – Preheat the oven to 500 degrees.  Place the oysters on a bed of salt on a cookie sheet.  Heat the oysters for 4 minutes in the oven, remove, top with butter and cheese and heat for another 6-7 minutes.  Rolled the butter into a log and cut into individual pieces and worked really well.

Pumpkin Scone

Headcook
October 19, 2014

Ingredients:
2 cups flour
7 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pumpkin puree (not pumpkin pie filling)
3 Tablespoons half & half
1 egg
6 Tablespoons cold butter, cubed

For the plain glaze:
1 cup + 1 Tablespoon powdered sugar
2 Tablespoons half & half

For the spiced drizzle:
1 cup + 3 Tablespoons powdered sugar
2 Tablespoons half & half
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
pinch ground ground ginger
pinch ground ground cloves

Directions:

Preheat oven to 425 degrees then line a baking sheet with parchment paper and set aside.
In the bowl of a large food processor (or in a large bowl) combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Pulse or whisk to combine. Add cold butter and pulse until well incorporated and mixture is the texture of cornmeal. Alternatively, use your fingertips or a pastry butter to blend butter in.
In a separate bowl, whisk together pumpkin puree, half & half, and egg. Add to flour mixture and pulse until just combined. Alternatively, stir until the dough comes together in a ball. Turn the dough out onto a lightly floured surface and gently knead 4 or 5 times to bring the dough together, then flatten into a circle 1″ thick. Using a pizza cutter, cut the dough in half, then cut each half into thirds.
Place the wedges onto the prepared baking sheet and bake for 14-16 minutes, or until just starting to turn golden brown. Remove to a cooling rack to cool completely.
When scones are cool, whisk together the plain glaze ingredients, then spoon on top and spread slightly. Let harden for 10 minutes, then whisk together the spiced drizzle ingredients and drizzle on top. Let harden completely, about 1 hour, before serving. Store in an air-tight container for 1 day.

Paleo Drunken Noodles

Headcook
September 26, 2014

1 ½ c spaghetti squash (about half a medium squash)
2 tbs olive oil, divided
16 oz frozen shrimp (
4 tbs Soy Sauce
2 tbs Coconut Sugar
2 tbs Fish Sauce
½ lime, freshly squeezed juice
½ tsp red chili flakes
5-6 cloves garlic, minced
3 thai bird’s eye chillies, minced (optional)
1 medium onion, sliced
2 carrots, sliced
2 red pepper (or 1 large), sliced
1 cup Thai basil or Thai Holy Basil
salt and pepper to taste

Instructions

In a bowl, combine coconut sugar, soy, fish sauce, lime juice, and red pepper flakes. Let the flavors marry while you chop your veggies.
Heat 1 tbs oil in a skillet or wok over medium heat and add shrimp, salt and pepper. When done, set shrimp aside.
Add another tbs oil in pan and add garlic and chilies. Stir-fry for a few minutes.
Add carrots to pan and cover – cook until they turn just slightly softer.
Add red pepper, onion, thai basil and marinade. Stir-fry for a couple minutes and then add spaghetti squash strands and shrimp. Toss everything together and serve.

To prepare squash using the oven method
Preheat oven to 375.
Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
Place squash cut side down in a baking dish.
Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).

Paleo Steak

Headcook
September 22, 2014

Cauliflower purée
Steak
Fried Mushrooms and Onions
Fried Egg
avocado