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Barbecued Country Style Pork Ribs

Trish — Mon, 28 Jun 2010 19:00:25 +0000

Submitted by Michelle Fawver
Serves 6-8

3 lb. country style pork ribs		1 small onion, sliced
1 lemon		garlic powder

Barbecue Sauce

14 oz. ketchup		5 oz. water
1/3 c. Worcestershire sauce		1 tbsp brown sugar
2-3 dashes Tobasco sauce		1 tsp salt
dash black pepper

Combine & bring to a boil.

Place ribs on a flat pan. Sprinkle ribs with garlic powder. Arrange onion & lemon slices on top. Bake, uncovered, in oven at 450°F for 30 minutes. Drain. While ribs are baking, make the sauce. Place ribs, onions, & lemon in heavy baking dish or pan with lid. Pour hot barbecue sauce over ribs. Cover and bake in 325°F oven for 1½ hours.

Chicken Cacciatore

Trish — Thu, 24 Jun 2010 19:00:14 +0000

Submitted by Marilyn Braunger
Serves 6

3 ½ – 4 lb. chicken, cut up		½ c. flour
½ c. olive or cooking oil		1 clove garlic, minced
2 medium onions, finely chopped		1 can tomato paste
1 green pepper, finely diced		2 c. diced tomatoes
¼ lb. mushrooms, sliced		2 tsp. salt
¼ tsp pepper		½ tsp oregano

Dredge pieces of chicken with flour. Heat oil in large skillet. Brown chicken on all sides in oil. Add remaining ingredients. Cover; simmer 1 hour or until tender. Serve with hot cooked spaghetti & grated Parmesan cheese.

Pioneer Stew

Trish — Wed, 16 Jun 2010 19:00:10 +0000

Submitted by Michelle Fawver
Serves 6-8

4 tbsp oil or Crisco		2 lb. beef or lamb stew meat
½ c. flour		1 clove garlic, minced
2 c. chicken or beef bouillon		1 bay leaf
½ tsp thyme		1 tsp salt
¼ tsp black pepper		4 medium potatoes, quartered
2 carrots, cut in 2″ pieces		2 tbsp cider vinegar

In a heavy saucepan with cover, melt Crisco (or heat oil). Dredge beef or lamb meat & brown in hot oil over medium-high heat. Reduce heat. Add onions & garlic. Cook for 5 minutes. Add bouillon, bay leaf, thyme, salt, & pepper. cover & simmer for 1½ hours. Add potatoes & carrots. Cover & simmer for 30 more minutes or until meat & vegetables are tender. Stir in vinegar. Add more salt & pepper as needed.

Zucchini Relish

Trish — Fri, 04 Jun 2010 19:00:00 +0000

Submitted by Michelle Fawver

10 c. small – med zucchini		4 c. onions
1 red pepper		1 green pepper
4 tbsp salt		2½ c. apple cider vinegar
3 c. sugar		1 tbsp nutmeg
1 tbsp dry mustard		1 tbsp turmeric
½ tsp black pepper

Grind or chop finely the zucchini, onions, red & green peppers. Add salt. Let stand in a covered bowl overnight. After letting stand, drain & rinse in cold water. Drain again. Add remainder of ingredients. Cook 30 minutes until hot & lightly bubbling, stirring often.

To seal in jars, place mixture into scalding pint jars. Close with hot seals & place, upside down, on a clean town until cool.

Chef’s Note: This is better than pickle relish.

Food Art Friday for January 15th

Trish — Fri, 15 Jan 2010 19:00:09 +0000

Submitted by Nithya

Submit your food art or found food art photos to info@foodaskew.net!

McMurphy’s Kickass Homefries

Trish — Thu, 07 Jan 2010 19:00:26 +0000

Submitted by RandallPMcMurphy
Serves 2

2 russet or yukon gold potatoes		½ green bell pepper
½ onion		2 strips bacon, roughly chopped
butter		salt & pepper

1. Make sure your potatoes are washed & diced. Leave the skin on.
2. Put the potatoes in a pot of water, approximately 3 qts, with 1 tbsp of kosher salt on the stove. Turn hear on high & bring to a boil until potatoes are fork tender.
3. Dice the onion & bell pepper. In a cast iron skillet, render the bacon with the onions & peppers on medium heat.
4. Strain potatoes & throw into the cast iron skillet with the peppers & onions & a pat of butter.
5. Really mash down with the weight of another skillet, & set on medium-medium low heat until you finish cooling the rest of your breakfast, about 5-10 minutes. The bottom should form a nice crust on it.
6. Salt & pepper to taste. Add a dash of hot sauce if you like.

‘Wish I was in Oaxaca’ Chicken

Trish — Wed, 06 Jan 2010 19:00:54 +0000

Submitted by RandallPMcMurphy
Serves 4

4 chicken breasts, skin on		2 tbsp chili powder, divided
1 bottle beer (Tecate)		2 jalapeno peppers, sliced with seeds
1 white onion, sliced		3 cloves garlic, sliced
2 chipotle peppers in adobo, chopped		7 oz. chipotle sauce (1 can)
29 oz. Hunts Fire Roasted tomatoes (2 cans)		3 c. chicken stock
1 pinch Mexican oregano		3 tbsp grape seed oil (or vegetable oil)
corn tortillas		cilantro
Maggi seasoning		salt & pepper

1. Preheat oven to 325°F. Season the chicken breasts with salt & pepper, & a sprinkle of chili powder. In a dutch oven or large, oven safe pot, heat oil on Medium High & brown chicken. Approximately 3 minutes each side. Remove chicken & set aside.
2. With pot still on medium high, throw onion, garlic & jalapeno in & cook for approximately 5 minutes.
3. Deglaze with 6oz of beer, scraping up all the brown bits from the pan, & drink the rest.
4. Combine the rest of the ingredients & the rest of the Chili Powder, with the onions, peppers & garlic & place the chicken in. Pour in chicken stock to just cover the chicken, if necessary, & bring to a simmer. Tear up 2-3 corn tortillas & toss into pot.
5. Cover, & place pot in oven for 2.5 hours or until chicken is fork tender.
6. Remove chicken from the pot & set aside. Use an immersion blender, or carefully pour braising liquid into a blender & blend until smooth. Taste. Season with Maggi seasoning & pepper to taste.
7. Plate chicken in a shallow bowl, ladle over a spoonful of sauce, & garnish with cilantro to taste. Serve with corn tortillas.

Chef’s Note: I make the chili powder from scratch using Alton Brown’s Recipe. Maggi seasoning is like Mexican soy sauce. It’s awesome.

Basic Tomato Sauce

Trish — Sun, 29 Nov 2009 19:00:03 +0000

Submitted by Ruth
Serves 2

5 truss tomatoes, skinned, diced, & crushed		2 tbsp tomato paste
large handful of oregano		large handful marjoram
small handful parsley		small handful basil
small package pine nuts		½ c. button mushrooms, diced
1 medium onion, quartered		salt
pepper		1 c. vegetable stock or broth

1. Slit the skins on the tomatoes & put them in boiling water for a minute to get the skins off. Once skinned, put them in the blender to crush them. Add tomato paste to thicken it. Set aside.
2. In a food processor, pulse the onion, herbs, & pine nuts until neatly smooth.
3. In a nonstick pan, cook the mushrooms & onion/herb mixture with a bit of vegetable stock until translucent, then add the tomatoes. Cook for about 1 hour on a very low simmer until reduced by about ¼.

Chef’s Note: When serving I add a chicken breast with all fat removed, thinly sliced & dry grilled, & some heart healthy bacon dry grilled.

Maker’s Mark Grilled Chicken Marinade

Trish — Wed, 15 Jul 2009 19:00:35 +0000

Submitted by Maker’s Mark Distillery
Serves 6-8

1 oz. soy sauce		½ c. brown sugar
½ tsp garlic powder		1 tsp powdered ginger
2 tbsp dried minced onion		½ c. Maker’s Mark bourbon

Mix all the marinade ingredients and pour over chicken pieces in a ziplock bag, removing as much air as possible before “zipping.” Let stand (turning often) for several hours (best overnight.) Grill away!

Food Art Friday for May 22nd

Trish — Fri, 22 May 2009 22:59:48 +0000

Via Wonderful Pic Collection

Submit your food art or found food art photos to info@foodaskew.net!