Author Topic: Recepies ???  (Read 2801 times)

Offline S Clark

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Re: Recepies ???
« Reply #15 on: July 01, 2021, 04:35:15 PM »
Pork bellies... sorta new around here.  Most of the independent meat markets have gone under in Abilene, but a new guy opened up.    Where am I?  In the country outside Abilene, TX. 

Started rigging a rotisserie just before noon... lots of C clamps since nothing fit.   I started the fire about noon... big fire of oak and mesquite and let it burn down. I trimmed the pigskin off the porkbelly, and I cut all the meat into 1/3" slabs while the fire burned down.  Added the rub, oil, lemon, opened what was left of last night's red wine... not for the gyros.   Let it set for 30-40 minutes,  added more wood, put the meat on the spit, drank more wine.  Meat went on the grill about 1:15... Opened a second bottle of red wine.  Trimmed the gyros, sampled the dangling bits, drank a little red wine,  stoked the fire, trimmed the gyros, drank a little red wine.... until the gyros are all trimmed and done.  I'll let them sit in the fridge for a day, freeze them for travel, and feed a group over the 4th of July. 
Tzatki... just a recipe off the web... with some extra mint added since I have some in the garden.   Fresh dill, mint, EVOO, yogurt,  a nice Spanish vinegar, bit of salt, pepper,  lemon... and of course cucumber.  Nothing special. 
« Last Edit: July 01, 2021, 04:39:42 PM by S Clark »
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Offline tmazz

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Re: Recepies ???
« Reply #16 on: July 01, 2021, 04:47:37 PM »
Gyros are on the rotisserie!! :D  4 lbs of pork loin, 4 pounds of leg of lamb, and 4 pound of pork belly, rubbed with mushed onion and garlic.  Seasoned with lots of oregano, thyme, black pepper, dill... lesser amounts of paprika, mint, rosemary, mustard (on the lamb).  Salt to you medical limits.   Lots of salt is good, less is ok.  Almost as good as the street vendors in Athens.... ok , not that good, but pretty damn good. 



I wish I had a vertical rotisserie, mine is rigged across my grill with lots of oak and mesquite burned down.

 :drool: :drool: :drool:
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Offline S Clark

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Re: Recepies ???
« Reply #17 on: July 01, 2021, 04:49:15 PM »
I would bet pork bellies would be fantastic in any kind of kebab.  Or slice it thin, saute it, and add it to... anything. 
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Offline P.I.

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Re: Recepies ???
« Reply #18 on: July 01, 2021, 08:52:51 PM »
I would bet pork bellies would be fantastic in any kind of kebab.  Or slice it thin, saute it, and add it to... anything.
There are a couple of restaurants in Portland called Lardos.  They do dirty fries with crispy pork belly, diced pepperoncini and Parmesan cheese.

They are evil in a good way!

    https://www.golocalpdx.com/food/lardos-dirty-fries-named-one-of-the-best-drunk-food-in-america
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Offline tmazz

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Re: Recepies ???
« Reply #19 on: July 02, 2021, 12:34:17 AM »
I would bet pork bellies would be fantastic in any kind of kebab.  Or slice it thin, saute it, and add it to... anything.
There are a couple of restaurants in Portland called Lardos.  They do dirty fries with crispy pork belly, diced pepperoncini and Parmesan cheese.

They are evil in a good way!

    https://www.golocalpdx.com/food/lardos-dirty-fries-named-one-of-the-best-drunk-food-in-america

Oooooooooh!
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Offline Putz

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Re: Recepies ???
« Reply #20 on: July 08, 2021, 10:19:05 PM »
  Thanks Guys.  Love our food. The fresh garlic pressed in to the breadcrumbs and chopped fresh parsley make it so good. You can sprinkle them over Asparagus on a baking sheet drizzle some EVOO over or mix in breadcrumb first then bake at 425 15, 20 minutes.



charles

I use Panko on my Asparagus and finish it under the broiler to brown the crumbs. Gives it a nice crunch.

Offline P.I.

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Re: Recepies ???
« Reply #21 on: July 09, 2021, 10:43:24 AM »
  Thanks Guys.  Love our food. The fresh garlic pressed in to the breadcrumbs and chopped fresh parsley make it so good. You can sprinkle them over Asparagus on a baking sheet drizzle some EVOO over or mix in breadcrumb first then bake at 425 15, 20 minutes.



charles
Best garlic press...ever.  I've tried them all and this one rocks!  Pun intended.
https://my-kitchengadgets.com/products/garlic-press-rocker
« Last Edit: July 09, 2021, 11:00:36 AM by P.I. »
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Offline P.I.

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Offline tmazz

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Re: Recepies ???
« Reply #24 on: July 10, 2021, 08:08:12 PM »
  Thanks Guys.  Love our food. The fresh garlic pressed in to the breadcrumbs and chopped fresh parsley make it so good. You can sprinkle them over Asparagus on a baking sheet drizzle some EVOO over or mix in breadcrumb first then bake at 425 15, 20 minutes.



charles
Best garlic press...ever.  I've tried them all and this one rocks!  Pun intended.
https://my-kitchengadgets.com/products/garlic-press-rocker

Such a simple concept, yet it works so well.
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Offline tmazz

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Offline Folsom

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Re: Recepies ???
« Reply #26 on: July 23, 2021, 11:12:29 AM »
Soo this is an easy one I try to share often.

Ingredients:

Popcorn kernals

Nutritional Yeast (newch)

Dill (dried)

Real sea salt (the kind that is almost wet, it's so much better)

Obvious:

Popcorn kernals, pop them microwave in a brown paper bag. About a minute and a handful at a time. Longer means burning, better to start a new batch than keep trying to pop unpopped kernels.

Now the simple part. Drizzle olive oil. Sprinkle Salt. Dump a big handful or two of newch. Sprinkle dill. Stir maybe, whatever you want.

Important

Don't be shy with the newch. Sprinkling it is pointless. You want it all over, like if you buy cheese popcorn or something. Expect some olive oil and newch at the bottom if you did it right.

Offline P.I.

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Re: Recepies ???
« Reply #27 on: July 23, 2021, 12:38:21 PM »
Soo this is an easy one I try to share often.

Ingredients:

Popcorn kernals

Nutritional Yeast (newch)

Dill (dried)

Real sea salt (the kind that is almost wet, it's so much better)

Obvious:

Popcorn kernals, pop them microwave in a brown paper bag. About a minute and a handful at a time. Longer means burning, better to start a new batch than keep trying to pop unpopped kernels.

Now the simple part. Drizzle olive oil. Sprinkle Salt. Dump a big handful or two of newch. Sprinkle dill. Stir maybe, whatever you want.

Important

Don't be shy with the newch. Sprinkling it is pointless. You want it all over, like if you buy cheese popcorn or something. Expect some olive oil and newch at the bottom if you did it right.
Gayle is a popcorn addict.  I'll make some of this for her.  Sounds yummy.  Dill is an underused herb for sure!
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Offline James Edward

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Re: Recepies ???
« Reply #28 on: July 24, 2021, 08:49:03 AM »
Never used nutritional yeast- bought it after reading this and tried it with some salted microwave popcorn- good stuff. It seems to have quite a following in the vegan world. FWIW- I picked up the Bragg brand. Tonight I’ll do the full blown recipe. Thanks.
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Offline James Edward

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Re: Recepies ???
« Reply #29 on: July 25, 2021, 01:46:35 PM »
Rollo’s sauce is simmering as I write. I’ve got to try a little rigatoni with the nutritional yeast. ‘Substitute’ for grated cheese seems to be high on the list of things to do with it.
Don’t worry Charles, the grated Romano will be out.
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