Chile, Barbecued Meat and Sauce recipes (enough for a Small Village)

(Recipes Large Enough for a Small Village)

Chile

You take 50 pounds of good quality steak, cut up in one" cubes. Throw it in a big pot that you have 50 gallons of water boiling. Now throw in 5 pounds of loose sage (more or less to taste) and 25 pounds of fresh chilies (more or less to taste). Add about a cup of salt (more or less to taste). Stir once an hour. Let the fire die down to coals and throw on wood as necessary. Allow to cook for about three days.

Serve over red beans and rice or, my favorite, black beans and corn.

Barbecue?

First you take a half a cow and get the darned thing on a spit (that's the hardest part) and then you get half a dozen guys to lift the spit onto the forks. From now on the rest is easy. Smother the thing with sauce and cook until is just starts to get a tiny bit black on the outside. I don't bother with temperatures, I just cut from the outside.

Sauce:

In a 5-gallon bucket you pout in 2 quarts of Grade B Vermont maple syrup, 2 bottles of Tabasco sauce, 4 ounces of sage, a pound (or 2) of minced garlic, a 1/4 cup of salt, a 1/4 cup of black pepper, 4 bottles of Guiness, and a cup of George Dickel #7. Now add whatever else you like, I usually throw in about a 1/2 cup of Worcestershire sauce but that's mine. Take a good electric drill, put in a paint mixing blade and use it to stir. Now take a clean string mop, dip it into the bucket and swab the beef with your sauce. Start the beef turning at about 3 rpms and swab every 15 minutes. You can start to serve in about three hours if you have the fire right.

Charles A.
(3/26/11)

Firecracker Salmon

My husband made Firecracker Salmon for us last night - yummm. Here is the recipe as written, but you can play with the ingredients and proportions to suit your taste or pantry.

Firecracker Salmon

about a pound of salmon
2 tbsp chopped green onions
2 tbsp olive oil
2 cloves garlic minced
1 tbsp fresh ginger, peeled and minced
1/2 tsp sesame oil
2 tbsp balsamic vinegar
2 tbsp soy sauce
1 tbsp brown sugar
1/4 tsp kosher or sea salt
3/4 tsp crushed red pepper flakes

Place salmon fillets skin side down in a lightly oiled glass baking dish big enough that the pieces don't overlap (if you have pieces - we usually buy the gigantic fillets at Costco and cut them down to size). Cover dish with plastic or aluminum foil and refrigerate.

Combine all other ingredients in a glass bowl, mix thoroughly, let stand 15-20 minutes and mix once or twice more before pouring over the salmon. Cover and marinate salmon at least one hour in the refrigerator, preferably two.

Preheat oven to 375°F, uncover and bake salmon for about 20 minutes, depending on the thickness of the fillets and preference for doneness. The liquid from the baking dish can be used as a sauce.

Carol
(3/4/11)

Ideas for Cooking Fish for Lent

Ideas for Cooking Fish for Lent
Only fish? No shrimp, crab?

My favorite way to cook fish is broiled. I prefer flounder or red snapper, but tilapia works, too. Blot the fish dry, put your favorite seasoning (I like Cajun seasoning), and some butter on top.

Broil in a hot oven for maybe 20 minutes (depends on the thickness of the filet.) You can sprinkle bread crumbs on top, too, if you like that.

I also like it cooked with a tomato/garlic/onion sauce-like stuff on top.

Goes well with rice.

Shrimp Creole is my all-time favorite way to cook shrimp. Lately I've been making jambalaya, though, and it's good, too.

Suzanne
(3/3/11)



I cook fish in the microwave -it's foolproof and fast. I like salmon with a little bit of seasoned butter on it - dill, chopped shallot, salt and pepper... that's about it.

I'm not keen on tilapia - I don't see what all the excitement is about.

I like haddock - and TJ's has nice frozen haddock filets in batter. With some home made tartar sauce and a good bread it's a nice sandwich. Needs some red onion, lettuce and maybe cheese on it.

I like shrimp and pasta dishes, lemon and parsely and butter and olive oil - or if I've been REALLY good - a fettucine alfredo type thing with shrimp.

My big lent treat is a pound of scallops seared in garlic butter served with pasta, peas and little onions.

Kate
(3/3/11)



Wheat bulgar made up as a risotto with garlic; sauteed shrimp and corn added.

Simple grilled salmon with lemon and garlic seasoning and dill. Likewise catfish grilled with dill and sprinkled with Alessi Aged Balsamic Vinegar.

Huge salads of spinch, spring greens, pickled beets, feta cheese, toasted almonds and shrimp boiled and then cooled, with Alessi aged balsamic vinegar. Or alternate that with strawberries instead of pickled beets. Strawberries and Alessi aged balsamic are to die for.

Are we sensing the theme that I like/love Alessi Balsamic vinegar.

marni
(3/3/11)

Persimmon Cookies


I love persimmon cookies. The recipe below is the same one my mom, great-aunt and great-grammie used. They all would pulp the persimmons and freeze the bulk in the amount needed for one batch of cookies. (I would of preferred two batches...) Yes, until they are pulped and sugar added, they tend to be a tad tart. (grin)

They used walnuts and raisins from their farms, fresh. The cookies are moist and delicious. I do not know how long they keep since they rarely made it longer than a day or two in the house. Yum!

Persimmon Cookies

5 cups Flour
2 tsp. Cinnamon
2 tsp. Nutmeg
1 tsp. Cloves
2 cups Raisins
2 cups chopped Walnuts
1 cup Shortening (I use softened butter)
2 cups Sugar
2 large Eggs
2 cups Persimmon Pulp/Bulk
2 tsp. Baking Soda
2 tsp. Baking Powder

Mix together all dry ingredients. Cut in shortening or softened butter. Stir together the persimmon pulp and eggs. Stir into the dry ingredients. Stir in raisins and nuts.

Preheat oven to 350°F. Drop the dough by spoonfuls onto a greased/buttered cookie sheet. Bake for 8 to 10 minutes.

I grew up on these. They are killer.

Debbi
(5/1/11)

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