Archive for recipe
Pico de Gallo by: BWH
Posted by: | CommentsFrom the kitchen of: BigWhiteHat RSPdG
Some of the best things in life are extremely simple. Pico de Gallo is one of
them. This is my real simple pico de gallo recipe. You will notice a complete lack of precise measurements. That is intentional. This is pico not rocket fuel.
First, I have a special safety concern. You will find that I chop and add the peppers last. This is by design. If you cut them first and wipe your crying eye later, the onions will be the least of your concerns. Pepper oils hurt soft tissues. I have warned you. Do the peppers last.
Ingredients:1 large fresh tomato (or an equivalent number of small tomatoes) 1 small fresh onion (smaller than a baseball) 2 or 3 fresh jalapeño peppers 2 sprigs of fresh cilantro 1 palmful of coarsely ground salt 1/2 palmful of black pepper 4 dashes of lime juice Directions:
Take a sharp, real simple food processor (chef’s knife) and dice the onion and the tomatoes.
Put them in a bowl. Stir them. Stir in the salt and black pepper. Make sure that these are evenly mixed.
Finely chop the cilantro then stir it into the mixture.
Add the lime juice. (Lime juice is highly acidic and decreases the pH so the pico won’t go bad quickly.)
The preparation of the peppers will determine the overall heat of the food. You may want to switch to a paring knife. Cut off the stems and throw them away. Quarter the peppers from end to end creating four long strips. For mild salsa remove all seeds and veins. For medium, remove the seeds and some of the veins. For normal pico, just leave it all in. Chop your peppers then add them.
Wash your hands.
Stir the mixture until the peppers are evenly distibuted.
Serve.
For the pepper heads out there, add a habeñero. You know you want to.
As you can see, there is no real need for a recipe.
Some folks add Cumin. I don’t because this is pico not picante.
Don’t try to can or keep this stuff. The yield is small on purpose. Pico is meant to be served fresh.
This recipe from the kitchen of a fine Texas cook, BigWhiteHat. Thanks Zane and happy blogging.
VENISON POT ROAST
Posted by: | CommentsFROM THE KITCHEN OF: MOUNTAIN MAMA
Try something new this year and spare the bird.
VENISON POT ROAST
Coat a nice sized venison roast with about half cup flour which has been salted and peppered.
Brown on all sides in hot bacon fat or what have you.
Then make three slits in the meat with a sharp knife and poke garlic cloves down in.
Quarter the onion and lay on top of roast.
Cover and put in the oven at about 350 degrees or so, and cook for about an hour.
Then add some potatoes and carrots and what ever else you might like.
Cover and cook till your belly is growling so loud you can’t hear the roast sizzling anymore. Or until it’s done. I suppose you could use a meat thermometer and cook according to the directions for beef. My mom taught me how to cook wild meat.
VENISON CHOPS
Just coat with flour like the roast and brown both sides.
Mom made gravy with the pan drippings to put on the potatoes.
She always had a huge garden and canned everything in sight so we had a good variety of vegetables with our meals.
With the canned venison she put it into a pan and added a little water, got it hot and made a gravy. It had these big chunks of meat and was delicious over mashed potatoes.
When my husband hunted he used to have sausage made from the venison, elk or moose meat. It was like summer sausage.
This recipe from the wonderful cook book of Mountain Mama. Thanks Bev and Happy Blogging! BDG
Moist Stuffing
Posted by: | CommentsFrom: Campbell’s Kitchen
Prep/Cook: 15 minutes
Ingredients:
1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
Generous dash ground black pepper
1 stalk celery, coarsely chopped (about 1/2 cup)
1 small onion, coarsely chopped (about 1/4 cup)
4 cups Pepperidge Farm® Herb Seasoned Stuffing
Directions:
1. Heat broth, pepper, celery and onion in 2-qt. saucepan over high heat to a boil. Reduce heat to low. Cover and cook for 5 min. or until vegetables are tender.
2. Add stuffing and stir lightly to coat.
TIP: Savory Stuffing with Cranberries and Pecans: Stir 1/2 cup each dried cranberries and chopped pecans into stuffing mixture.
Sausage & Mushroom Stuffing: Add 1 cup sliced mushrooms to vegetables while cooking. Stir 1/2 pound cooked and crumbled pork sausage into stuffing mixture.