Archive for March, 2010

Wednesday, March 31, 2010 @ 08:03 AM

This is a crunchier take on Buffalo Wings. You marinate the wings in hot sauce prior to dredging in spiced flour & then deep frying.Double dredging gives them more of a southern fried chicken feel.

30 chicken wings, small wing joint removed
2 cups your favorite hot sauce or wing sauce
1/4 teaspoon Worcestershire sauce
Vegetable oil, for frying
1 1/2 cups all-purpose flour
Kosher salt
Cayenne pepper
2 large eggs
1/4 cup whole milk
Oil, for deep-frying
Blue Cheese Dressing:
1 cup sour cream
1/2 cup mayonnaise
1 lemon, juiced
1 tablespoon white vinegar
1/4 cup chopped parsley leaves
1 teaspoon minced shallots
1/2 teaspoon minced garlic
1/4 pound blue cheese, crumbled(or substitute some other kind of cheese:Stilton,Gorgonzola,Roquefort,etc)
Celery sticks, for serving
Directions
To make the wings: Place the wings in a glass bowl and add 1 cup of the hot sauce and Worcestershire. Mix thoroughly, being sure all the wings are coated, cover and refrigerate for a minimum of 30 minutes.

Pour the oil for frying in your stove top deep fryer to a depth of 2 inches and heat over medium heat to 375 degrees F.

Place the flour in a separate mixing bowl and season with kosher salt and cayenne pepper to taste. In another bowl, prepare an egg wash by whisking  the eggs and milk until well blended. Working with all 3 bowls (wings, flour mixture and egg wash): dredge each wing in the flour mixture, then dip the wing in the egg wash; and again dredge the wing in the flour mixture, coating it evenly. Deep-fry the wings for 12 to 15 minutes or until the batter achieves a crisp, uniform texture. When cooked through, set aside to drain on paper towels.

To make the dressing: in a mixing bowl, using a wire whisk, combine the sour cream, mayonnaise, lemon juice, vinegar, parsley, shallots, and garlic, blending until smooth. Gently stir in the crumbled cheese until completely mixed in.

To serve, place the fried wings in a large bowl and drench with the remaining 1 cup hot sauce (or less, to taste). Serve with the  cheese dipping sauce and celery sticks on the side – and plenty of napkins!

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Tuesday, March 30, 2010 @ 08:03 AM

PORK CHOPS WITH PAPRIKA-DILL SAUCE

6 pork chops (3/4″ thick)

1/2 C. seasoned flour (reserve 2 TBs.)

4 TBs. butter

4 med. onions chopped or sliced thin

2 cloves garlic, minced

2 TBs paprika

1 chicken bouillon dissolved in 1 C water.

1 C. sour cream

2 tsp. dill weed

Dredge chops in seasoned flour (reserve 2 TBs). Heat butter in large cast iron skillet and brown chops on both sides. Set aside. Add onions and garlic to skillet and saute over med. heat 6-8 min. or until tender, stirring occasionally. Stir in paprika and bouillon and cook over high heat to deglaze skillet. Add chops, bring to boil, reduce heat, cover and simmer 45 mins. or until chops are tender. Remove chops to heated serving dish and keep warm. Blend sour cream and 2 TBs reserved flour, stir in dill weed, then stir into onion mixture and cook and stir over med. heat until sauce thickens and is smooth (Do not boil).Ladle some sauce over chops and serve remainder in heated sauce dish. Serve with egg  noodles. Serves 6.

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Monday, March 29, 2010 @ 08:03 AM

3 c. flour
2 eggs
3/4 c.
sugar
1/2
tsp. salt
1/2
tsp. nutmeg
1 1/2
c. sour milk
1 tsp.
soda
1 tsp.
baking powder
1 to 2
c. raisins
Methods/steps
Sift dry ingredients, add milk and eggs and
beat dough stiff. Drop by spoonfuls into  hot
fat in your dutch oven deep fryer until done.Place in brown paper bag with sugar. Shake to coat.

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Sunday, March 28, 2010 @ 04:03 PM

Start with 5 lbs potatoes peeled.Quarter or halve depending on the size.Place in a pot of water with 4 whole eggs still in the shell and set it to boil(approx 15 mins, best test is to fork the potatoes to see if tender.)Drain & fully cool the potatoes and eggs.Peel the eggs & set yolks aside in a small bowl.Cut up potatoes into edible sized pieces & dice up the egg white into the potatoes.Add 1 stalk of celery, & 1 small onion,chopped.Now mash your egg yolk & add mayo(start with a 1/2 cup to 3/4 cup) and about 1 Tbsp of your favorite mustard.Mix this together and then blend into the potato mixture.Now taste and adjust with more mayo if you like your potato salad wetter & more mustard to taste.Careful with the mustard,too much is not a good thing.This is a great side for anytime you use your Brinkmann Grill.Goes great with hamburgers,steak,chops,ribs, and baked beans.

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Saturday, March 27, 2010 @ 09:03 AM

1 1/2 C corn meal                                                                                                                                                                                                                                                                                                                                                                                            1/2 C flour                                                                                                                                                                                                                                                                                                                                                                                                       1/4 C finely copped onion                                                                                                                                                                                                                                                                                                                                                                                    1egg                                                                                                                                                                                                                                                                                                                                                                                                                                                        1 Tbsp sugar                                                                                                                                                                                                                                                                                                                                                                                                                              1/8 tsp salt                                                                                                                                                                                                                                                                                                                                                                                                                                   2 Tbsp baking powder                                                                                                                                                                                                                                                                                                                                                                                                            1/2 tsp baking soda                                                                                                                                                                                                                                                                                                                                                                                                                   1 C buttermilk                                                                                                                                                                                                                                                                                                                                                                                                                              4 Tbsp smoked bacon grease                                                                                                                                                                                                                                                                                                                                                                                                 1/4 tsp ground red pepper                                                                                                                                                                                                                                                                                                                                                                                                        hot vegetable oil for frying.                                                                                                                                                                                                                                                                                                                                                                                                  Heat oil  to 350 F. Mix all the other ingredients together.When the oil is hot enough,drop the dough by the teaspoonful into the oil and cook until golden brown & crispy. Makes about 20 hush puppies. Great for fish fry!

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Friday, March 26, 2010 @ 08:03 AM

Which is better – gas, electric or charcoal?

The age old question still exists…which bbq smoker is best?They all have their high points,they all have low points.

The electric smoker is made to be the most convenient and easiest to use smoker; however, the electric smoker has limited adjustability in regards to cooking temperature and you need to have a power source. The gas smoker is convenient and portable, but a gas tank is required for use. The gas smoker offers a greater range in cooking temperatures too. The charcoal smoker has an adjustable temperature range and charcoal chips or nuggets are required to operate.Keep these things in mind when shopping for a bbq smoker unit.Think about who you’re cooking for,where you think you’ll be using the smoker most. Will  you be at home,near a constant power source,mostly cooking for your family?Will you mainly be tailgating with it,out in a parking lot,cooking for your friends?
Which ever way you choose to go remember that the whole process of smoking meat is controlled with just the right amount of smoke and heat and air flow. You want to keep the temperature of the food which you are smoking at the right temperature without all the ups and downs in temperature in your smoker unit.

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Thursday, March 25, 2010 @ 08:03 AM

Its spring,and that means its time to tap your sugar maples for sap.If you don’t have enough of your own, maybe your neighbors are willing to share.The best time for collection of sap is early spring,when it still freezes at night,but the days are warm.(Feb,Mar & sometimes April) Collection amounts will vary day to day.Some days you may only get a small amount & other days may be overflowing.After you’ve collected a fair amount of sap in a week period(use within 7 days of collection) it is time to process your sap into liquid gold…syrup.To make maple syrup, you boil the excess water out of the sap(be careful not to burn it.)It takes 10 gallons of sap to make 1 quart of syrup.Because of the large quantity of steam generated by boiling the sap,it is recommended that you boil it outside.That’s when you get out your Bayou Classic Turkey Fryer.Fill the pot 3\4 full and place the pot on the burner. If you still have more sap, once the boiled portion cooks down, add the rest of the sap,but try to maintain the boil.Continue boiling until the sap boils down more & has taken on a golden consistency.It should still have a fluid texture at this point. You can now transfer  your boiled down sap into a smaller pan & finish the boiling process indoors.Continue boiling until the sap takes on the consistency of syrup(it will stick to a spoon when dipped in the boil.)It is important to keep a close watch at this point for it is likely to boil over more easily as it approaches the syrup stage.The syrup will be done when the temperature reaches 7 degrees above the boiling point of water at your elevation.A small amount of sediment may be present in your syrup. This can be filtered out with wool or orlon filter.You can also remove the sediment by putting the syrup  in the refrigerator over night and letting the sediment settle to the bottom.Keep your syrup in sterilized bottles in the refrigerator or freeze to extend the shelf life.

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Wednesday, March 24, 2010 @ 08:03 AM

THE “CAJUN FRYER” BY: R & V WORKS

A SAFER FRYER

Cooking a large item such as a Turkey in a conventional deep fryer can cause an overflow of oil. While placing the turkey into the hot oil, the water retained within the bird will cause the cooking oil to rise more than normal, thus causing an eruption of hot oil. This oil overflow could spill over into the flame that is located beneath the pot, causing an explosion or a flash-fire. With the Cajun Fryer, this danger is eliminated because the flame is located in the rear of the cooker and is contained within a fire tube. All overflow, accidental or not, will spill over the front of the cooker, away from the flame. This creates a much safer cooking environment. Great for backyard barbeques,camping & tailgating.

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Tuesday, March 23, 2010 @ 07:03 AM

About Bayou Classic

Barbour International, Inc. was founded in 1986 and introduced the Bayou Classic line of outdoor cooking products. The initial line consisted of steel gas cookers, aluminum stockpots, deep frying skillets, and accessories for boiling and frying seafood Cajun style.

As time passed, it became apparent that many forms of American cuisine had evolved, but few products were available to fill the various needs. Recognizing this fact, Barbour International, Inc. responded by developing a full line of cooking products to meet the demands of the growing outdoor cooking market.

In 1995, Barbour International, Inc. designed a Turkey Frying product for which it holds two U.S. patents. This design has rocketed the trend of frying whole turkeys to mainstream America. In keeping with the company policy of being the innovator in the industry, Barbour International, Inc. now has additional patents pending.

To meet the needs of regions of the country having their own style of outdoor cooking based on ethnic traditions, geography, and climate; Bayou Classic offers products for all of the following:

* Southern states: “Low Country Boil”

* Eastern states: “Steaming” crabs, clams, and oysters.

* New England: “Boiling” lobsters

* Great Lakes region: “Fish Boils”

* Central States: “Boiling” corn

* Southwest: “Slow cooking” chili and stews

* Southern California, Texas and Florida: “Steaming and Boiling” tamales and menudos

* Gulf Coast: “Boiling” crawfish, shrimp, and crabs as well as gumbos and jambalaya

* West Coast: Wok cooking

* Nationwide: “Frying” fish and chicken & turkeys

To accomplish this, the Bayou Classic line now consists of a wide variety of stockpots and steamers, deep fryers, turkey and chicken fryers, outdoor gas cookers, cast iron cookware, and griddles. Most recently,stainless steel products including cookers, stockpots, deep fryers, and turkey fryers have been added to the product line. Barbour International, Inc.’s merchandising philosophy has been “narrow and deep”. As a result, Bayou Classic carries a broad assortment of product within this narrowly defined segment of the outdoor cooking market. The driving principle of Bayou Classic is to offer the highest product value, determined by design, function, and safety. This principle combined with Barbour International, Inc.’s commitment to deliver superior performance in all aspects of operations has brought Bayou Classic to be,”The Finest in Outdoor Cooking Products”

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Monday, March 22, 2010 @ 04:03 PM
BetterCooking-BetterTasting

Who doesn’t want to sink their teeth into a juicy smoked leg of lamb after a hard day’s work? While many people would quickly answer yes to that question, they would also admit they don’t know the first thing about how to prepare the succulent smoked meat leg. If they are interested in smoking their own meat, they’ll need to acquire some basic equipment. First, anxious carnivores need to get a Brinkmann smoker that burns wood or charcoal, a high-quality meat thermometer and some cooking gloves.

When a smoker is unavailable, a grill can be used with a few modifications. Start by lighting a fire on one side and placing the meat on the grill, but as far away from the direct flame as possible. Smoking meat is all about cooking it at a low temperature slowly. The opposite of smoking is grilling, the process by which foods like hamburgers are seared quickly at high temperatures.

Regardless of how you go about the smoking process, one rule of thumb always applies: safety. Make sure to be familiar with the smoker you use, to keep it away from children and animals, and to have a fire-extinguishing device nearby.

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