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.

 

 

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.

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.

 

Guacamole

Headcook
May 22, 2013

3 avacodos
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

Bean Dip

Headcook
January 20, 2013

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.

 

Bean Dip

  • 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.

 

 

Autism walk and party

Headcook
April 29, 2012

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Pulled Pork Egg Rolls

Headcook
January 14, 2012

This past Thanksgiving we did something a little non-traditional, we had an appetizer party. The Green Bay Packers were playing Detroit and we had a large group over to watch the game. Everyone was asked to bring an appetizer or two, and the rule was that it could not have been something that you had made before. It gave us a chance to try a bunch of new recipes and not having traditional Thanksgiving meal items was a nice break for the folks who were going to multiple family gatherings that day.

One of the recipes that turned into a big hit that day was Pulled Pork Egg Rolls. These were inspired by a post on The Smoke Ring by Brutalgrandpa. I have decided to make these again for a Packer party that we are having tomorrow. The dipping sauce and the cole slaw taste best when made the day ahead. In addition, I thawed a quart bag of left over pulled pork from our Christmas porkilicious cookout.

Coleslaw

The slaw is basic and a little drier than many, but it works great for wrapping into egg rolls.

Ingredients

  • 1/3 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon celery salt
  • 1/2 teaspoon garlic salt
  • 1 teaspoon freshly ground black pepper
  • 1 bag pre-shredded coleslaw mix 1/2 red onion, sliced to match thickness of bagged slaw mix

Mix all of the ingredients together in a non-reactive bowl and refrigerate overnight.

Peach Dipping Sauce

Ingredients

  • 3/4 cup peach preserves
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon grated ginger
  • 1 teaspoon red pepper flakes

Mix until incorporated and refrigerate overnight.

The Egg Rolls

For those of you who have not made egg rolls before, the key is to wrap the rolls correctly. First, place the wrapper in front of you with one of the corners pointed up (like a diamond). Next, place the filling in the middle of the wrapper.

To start the rolling, the sides are folded back towards the middle of the wrapper.

Next you roll from the bottom up towards the top. You want to keep the egg roll very tight at this point as well as watch to ensure that the ends stay tucked tight. The end flap is rubbed with some egg wash to keep the egg roll sealed.

I made 15 of these for the game today. Notice the little one in the front right corner. I ended up with only half of a wrapper in the package. It must have been a Friday afternoon at the egg roll wrapper quality assurance station.

The egg rolls were then put in the fryer until browned.

These turned out great! Much better than the Packer game that they were eaten during.

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Deer Hunting Beans and Cheesy Potatoes

Headcook
January 12, 2012

Deer hunting 2011 was a pretty laid back affair.  Due to the crazy fall of 2011 and the lack of deer, I became the camp cook.  We had a fatty for breakfast sandwiches, ABT’s as a snack before the Friday night fish, ribs and chicken for Saturday night, and a great first crack at some beans and some potatoes.  Both turned out great, and even though our lone hunter “Big Boss Man” never saw any deer, it was worth keeping these two recipes.  I wish I had taken a few pictures.  The next time I make these I will be sure to snap a few….

Hunting Beans (inspired by Wicked Beans)

  • 6-8 Strips of Bacon cut into small chunks
  • 1/2 of a medium onion diced
  • 1/2 of a bell pepper diced
  • 1-2 Jalapeno peppers diced
  • 1 55oz can of baked beans
  • 1 8oz can of pineapple chuncks drained
  • 1 cup of Brown Sugar
  • 1 cup of Ketchup
  • 1 Tbsp of dry mustard

Saute the bacon, onion, and peppers until they are tender and the bacon is crispy.  Combine all other ingredients with these into a disposable baking pan and cook on the smoker at around 250 degrees for 2 hours.  I cooked these underneath a fatty and the drippings were great in the pan.  Cooking these under ribs would be great as well.

Cheesy Potatoes

  • 2 lbs of diced potatoes (have had trouble with precooked potatoes from the store not getting soft, maybe precook them before using)
  • 1 large can of cream of mushroom soup
  • 8 0z of sour cream
  • a diced medium onion
  • a diced green pepper
  • 1 stick of butter
  • 1 pkg of cream cheese
  • 2 pkgs of shredded cheese
  • 2 Tblsp of a combo of salt, pepper,onion and garlic powder (SPOG)
  • a few shakes of your favorite BBQ rub

Grease a 9×12 pan and pour potatoes into it.  In a pot, melt butter and then add soup.  Stir to incorporate.  Add sour cream and stir to incorporate.  Add cream cheese and stir to incorporate.  Add 1 pkg of shredded cheese and stir to incorporate.  Mix in SPOG spices.  Pour over the potatoes.  Cover with foil and cook at 350 degrees for one hour.  Uncover the pan, sprinkle with the other pkg of cheese, and broil for 5-10 minutes to melt and brown the cheese.  Sprinkle the BBQ rub over the dish and serve.