DR. PEPPER JALAPENO BEEF JERKY
Check out her recipe here;
Might be a good idea to have one of these!
Hey Grill Hey — by Susie Bulloch has some mashed potatoes to go with your Dirty Steaks.
Royak Oak presents this quick concept on grilling Caveman style.
Come on! You gotta admit that once in your life you dropped a wing or a sausage on the coals of your grill and looked around to see if anyone was looking, then blew the ash off and gobbled it down. Ha ha!
I developed this Turnip Greens recipe for folks who prefer a less acidic taste. Reduced salt and less hot pepper is the key to how pleasant and flavorful these greens can be.
Slice full block of Salt Pork into 1-inch squares. Add to pot and bring heat to low.
Slice Yellow Onion into pieces about 1/2 long. Add to the pot and bring heat to medium.
Add finely sliced Garlic Cloves. Sauté on high until Salt Pork and Onion pieces are glossy. Look for browning bits on the bottom of the pot.
Add 2 cups water.
Add 1 pound of Turnip Greens, continue to saut sauté carefully on high heat. Cut the olives in half or into thirds. Add to the pot. Add Broccoli spears. Reduce heat to medium.
Allow the first pound of greens to reduce. Stir to mix all ingredients. Add the second pound of Turnip Greens. Top with the Red Pepper flakes. Stir to mix. Place the lid on the pot.
Simmer for 1-1/2 to 2 hours. And enjoy.
With so many varieties of green leaf vegetables to choose from – you would think this dish would be a simple as making a pie. We discovered that the subtlety of flavor and the concern for an optimal texture was a complex endeavour indeed.
We collected recipes and methods from the folks that have held on to a tradition that passed their family recipe from the ancestors to the descendants. This may not be the most glamorous dish in the hierarchy of American food, however there is a strong affection and reverence for it. Here’s how we did it as…
Brown the bacon in the same pot you’ll use to cook the greens. Remove Bacon and cut into pieces. Pour off excess bacon fat. Add two cups of water. Add 1 pound of the greens. Bring to a boil for 8 minutes. Set heat to simmer.
Add the bacon pieces. Add all of the seasonings. Stir into the greens. Add the remaining greens and add the ham hocks. Reduce heat. Cook for 1.5 – 2 hours on a very low simmer. Check the amount of water after an hour to make sure your greens have enough water to cover about a quarter of the bottom of the greens. We added an extra cup of water at this point in time.
Serve with jalapeno slices and a splash of apple aider vinegar or your favorite pepper sauce.
I would love for you to send me your recipes from around the world. I’m fascinated to see how other cultures and countries prep and create this staple. Send me your recipes in the comment section of this posts. Or register (Left side menu at the bottom, under META) to become a contributor and post your own recipes for this dish and any you may have.
Enjoy this remastered video of Chef Walheim’s Tritip Marinade. Made of Molasses, Soy Sauce, Balsamic Vinegar and Olive Oil. I know I did.
I must admit I have always been kinda lazy when it comes to making peas and beans. Only because of task of cleaning them and soaking them overnight.
This time around I researched a new method that quickens that process and has them ready to soften and absorb flavor with just a few hours of cooking. First my recipe.
Sort the peas to clean out any non pea elements. Rinse them and place them in a large pot. Add 8 cups of hot water and bring to a rolling boil. Boil for 4 minutes. Remove the pot from the heat and let stand for 1 hour. Drain the peas and rinse them again.
Brown the sides of 1/2 of the Kielbasa sausage in a hot skillet. Drain any excess fat.
Add 6 cups of hot water to the peas. Add all the remaining ingredients. Reserve 1/2 of the Kielbasa for adding in the last twenty minutes.
Cook for 1 – 1/2 to 2 hours or until tender. Salt and pepper to taste.
Chef Carl Binus “The Duke” was out west for New Year’s Eve 2019 festivities. We hit the night spots and ended 2018 at a huge party at Union Station. So what are two hungry bachelors ready for on New Year’s Day? We decided to assemble what is considered a good luck meal, based on a tradition that goes way back. I’m pretty sure it originates from the deep south.
The traditional Southern and Soul food of black-eyed peas, mustard greens and pork cutlets. Just to add a nod to old Germany (where both of us started on the journey to become decent cooks) we came up with a cabbage dish with a uniquely party style accoutrement known as the cocktail weenie. Perhaps a bit for the humor yes. But the flavor and finished dish was outstanding.
This recipe is going in my Good Eating Pantheon of excellent side dishes for grilled beef and pork. It goes a little something like this.
Chef Duke likes to do it like this…
First, season one half of the cabbage with Cayenne Pepper. Dust the cabbage with a sprinkling of Slap Ya Mama. Lay a layer of onion pieces. Place another layer of chopped Wax Peppers. Allow this mixture to sit at room temperature for a few hours. Take the other half of the cabbage and add to boiling water (3 cups) in a large Dutch Oven or pot. If you like it spicy hot and more salty, sprinkle this first layer with cayenne and a bit of Slap Ya Mama.
Reduce to simmer. At about 20 minutes and when the first layer begins to reduce, place the remaining cabbage into the pot and cook for another 20 minutes. Add water if the reduction has allowed the tops to become dry. Add Vinegar and salt and pepper. Cook for another 20 minutes or until all the cabbage leaves are glassy and a darker green. Stir. Let rest while all the flavor infuses itself into the cabbage.
Serve it up hot and shout to the New Year, “Oooooh That’s Good!”