1lb ground pork
3 Tbl brown sugar
1/2 glass noodle softened
1 TB fish sauce
2 TB oyster sauce
2 mini carrots finely chopped
Could add mushrooms and shrimp
1.5 brown sugar
3lbs sliced cukes (not peeled)
1 green pepper sliced
2 lg onions sliced
Pack into large jar.
3 1/2 cups sugar
2 cups white vinegar
1/4 cup salt
Stir over heat until dissolved. Let cool. Pour over pickles. Store in fridge.
1 cup half and half
Pinch of salt
2 T Sugar
2 T Vinegar
Put sugar into half and half. Mix. Add salt. Add vinegar and mix. Dress lettuce right before serving.
1 lime’s juice
1 tsp salt
1/2 cup diced onion
3 tbl cilantro
2 Roma tomatoes
1 tsp minced garlic
1 pinch cayenne
1 tsp garlic powder
Salt and pepper to taste
2 tbsp dark honey
1 tsp olive oil
1 tbsp fresh lime juice
1 tsp ground cinnamon
Whisk together in bowl. Brush on fruit before grilling. Drizzle over fruit after grilling. Also could be great on toast or over ice cream.
Spicy Smoked Nuts
1/2 cup butter
2 tsp salt
2 tsp paprika
2 tsp cayenne
2 tsp garlic powder
2 tsp black pepper
2 tsp onion powder
2 tsp white pepper
20 oz mixed nuts
Melt butter and mix together all dry ingredients. Mix in nuts. Smoke 15 – 20 minutes until golden brown.
Sweet Smoked Nuts
3 egg whites
2 tblsp water
2 tblsp vanilla extract
1 tblsp cinnamon
1 tsp ginger
1 tsp all spice
1 1/4 cup brown sugar
1 1/4 cup white sugar
4 tblsp melted butter
40-48 oz mixed nuts
Add water, vanilla, egg whites, and beat until stiff.
Stir in all additionall ingredients but the nuts and beat until stiff again.
Add nuts and coat them.
Smoke on low heat for 2 hours. Smoke on high heat for 40 minutes.
Another great recipe that came out of a family gathering. My youngest son had his ninth birthday party yesterday. My parents brought a bean dip that is very similar to the one at our local Mexican joint (Soleas) and one that my mother in law makes.
- 1 lb hamburger
- 1 pkg. taco seasoning
- 1 jar salsa
- 2 cans of refried beans (one had green chills in it)
- 1 lb cheddar cheese (substituted 8oz sharp cheddar and 8oz Mexican with jalapeño)
Brown hamburger with taco mix. Either layer in the other ingredients in a 9X13 pan and bake at 350 for 30 minutes or you can mix all the remaining ingredients (reserve a small amount of cheese to top) in the pan and heat through on the stove. Put in crock pot, top with reserved cheese.
Serve with corn chips or Tostidos.
PBS runs a series called The Mind of a Chef. They ran a recent episode featuring smoke. It was a neat watch. Check it out.
Once I got back to work from a week off for gun deer season, I caught a new bug, a sausage bug. A number of guys that I work with were making their own sausage and it was fantastic. Since I already had a grinder and a smoker, I went on the hunt for a sausage stuffer. I struck out trying to get the stuffer that my grandparents had on their farm, so I hit the Internet. I ended up with a LEM 5lb stuffer that I ordered directly off of their site. By doing so, it came with stainless steel stuffing tubes instead of plastic.
Now that the holidays are over, I decided to take a crack at Beef Hot Sticks. There are a ton of recipes across the internet so I mashed a few together and took a crack at it.
First I ran the crushed red pepper through my spice grinder (coffee grinder set aside specifically to grind spices), just to break it up a little.
Next I gathered up all of the other dry spices and then mixed them together.
Next I whisked together the water, salt, sugar and hot sauce.
Five pounds of Niemuth’s 85/15 ground beef was weighed out.
My six year old sous chef daughter and I then mixed the dry and wet spices into the meat in the Cabela’s meat mixer.
After mixing the meat together, I took a small amount of meat out and fried it up in a pan. It allows you to adjust spices if needed before stuffing in the casings. In this case, the flavor was good for the first try.
We then stuffed the 5lbs into the stuffer and into the collagen casings. The stuffer worked great, my daughter cranked while I fed the casing off the stuffer tube. It made quick work of the meat.
Hot Sticks Recipe
- 5 lbs of 85/15 Ground Beef
- 1 tsp of Pink Salt
- 1 1/2 tsp of Black Pepper
- 1 1/2 tsp of Garlic Salt
- 1 1/2 tsp of Penzey’s Chili 3000
- 1 tsp of Cayenne Pepper
- 1/2 tsp of Paprika
- 2 tsp of crushed red pepper (run through the spice grinder to bust up the seeds)
- 1/2 cup of cold water
- 3 tbsp Salt
- 2 tsp Sugar
- 2 tsp Hot Sauce
- In a small bowl, combine the water, salt, sugar and hot sauce and stir until all ingredients are dissolved.
- Combine the remaining dry ingredients in another bowl.
- Mix the wet and the dry ingredients into the meat.
- Fry test a piece of meat to ensure spice to taste.
- Stuff in snack stick size collagen casings.
- Smoke at 125-150 degrees for one hour to dry the casings.
- Smoke for about another hour at 200 degrees, until the internal temp is 152 degrees.
- Submerge sticks in ice cold water for a minute.
- Place in fridge overnight to dry casings.
- Cut and vacuum seal.
We had this for the Autism walk as a kid dessert and it was a huge hit. Another Schmidt recipe.
Peanut Butter Cap’n Crunch Bars
Number of Servings: 24
*3 tbs of regular stick butter (do not use light here)
*1 tbs of regular or reduce fat peanut butter
*30 large marshmallows
*6 cups of Peanut Butter Cap’n Crunch
*1 1/2 cups of regular M&M’s
Spray a 9 x 13 pan with cooking spray, set aside. In a large pot on stove melt butter, peanut butter and marshmallows on medium low heat, stirring occasionally. Once mixture is melted and all combined, remove from heat. Then add cereal and M&M’s quickly and stir quickly to well coat. As the marshmallow mixture cools will become harder to mix. Then pour into prepared pan. Then I always spray a little cooking spray on my hands and press down the mixture into the pan to get it as even as possible. Allow to cool completely and cut into 24 squares. Enjoy!
Number of Servings: 24