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I tend not to follow recipes....I just use them as inspiration....
Most recipes are missing the most important ingredient...Technique.
Ten people can make the exact same recipe and you'll get ten different dishes....
Most recipes are missing the most important ingredient...Technique.
Ten people can make the exact same recipe and you'll get ten different dishes....
Here are over 100 recipes the members have shared.fleener said:
http://www.muzzleloadingforum.com/fusionbb/showforum.php?fid/44/
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When you are smoking meat anyway get three or four 8-ounce bricks of cheese. Put them on edge in a bread pan and put it in the coldest part of the smoker. Let nature take it's course. If they melt just let it re-solidify and cut it into cubes. I like to do sharp cheddar, pepper jack and extra sharp cheddar all in the same load.
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I smoke cheese in the dead of winter....the colder the better and cold smoke.....after smoking let the cheese stand in the fridge for 2 weeks to a month or it will taste like an ashtray.
Claud I see an idea of a fund raiser book 'muzzelloading forums history nerds cook book' :haha:
Slice venison steaks 1 inch thick and dust with flour, salt and pepper. heat bacon fat in skillet dn brown venison steaks, Add 1 piece celery cut up, 3 med, onions sliced, 2 cups of tomatoes and 1 tbsp. Worcestershire sauce. cook covered 1 to 2 hours or until tender. Serve over 8 ounces of noodles! :wink:
Love to BBQ anything and use an old chuckwagon recipe.
1 cup strong black coffee
1 cup Worcestershire sauce
1 cup catsup
1/2 cup apple cider vinegar
1/2 cup brown sugar
2 tbsp. chili powder
2 tpsp. salt
1 cups chopped onions 1/4 cup minced red chilis (like New Mexican ones)
6 cloves garlic minced
Combine all in sauce pan and simmer 25 minutes. Strain or puree in blender or food processor. Refrigerate between uses. makes 5 cups.
Designed for beef ribs on cattle drive but works on everything!
Love on BBQ duck. 1/2 to 1/4 duck per person depending on size. Slice in half and press flat. baste with sauce and bake at 375 for an hour, basting every 10 minutes. Turn duck and repeat another hour. Cook less if less then well done duck desired.
1 cup strong black coffee
1 cup Worcestershire sauce
1 cup catsup
1/2 cup apple cider vinegar
1/2 cup brown sugar
2 tbsp. chili powder
2 tpsp. salt
1 cups chopped onions 1/4 cup minced red chilis (like New Mexican ones)
6 cloves garlic minced
Combine all in sauce pan and simmer 25 minutes. Strain or puree in blender or food processor. Refrigerate between uses. makes 5 cups.
Designed for beef ribs on cattle drive but works on everything!
Love on BBQ duck. 1/2 to 1/4 duck per person depending on size. Slice in half and press flat. baste with sauce and bake at 375 for an hour, basting every 10 minutes. Turn duck and repeat another hour. Cook less if less then well done duck desired.
I hesitated to include a chili recipe...don't want to kill or cripple anyone from outside Texas or New Mexico! :wink: :rotf:
Would add that you try Ancho peppers in your favorite recipe for a good change and also use whole Comino seeds as is or ground over cumin in any chili recipe. The New Mexico red chilis are top notch and my favorites...yes, you can order them on the internet if you can't get out there for your own. Tighten with Harina or corn flour rather than the shreaded cheese as some recommend. If you don't sweat across the forehead, you haven't got it hot enough! :rotf: That and Bolner's and Gebhart's chili powders are the only two to ever use. You may have to order them, even here we can't always get them.
Would add that you try Ancho peppers in your favorite recipe for a good change and also use whole Comino seeds as is or ground over cumin in any chili recipe. The New Mexico red chilis are top notch and my favorites...yes, you can order them on the internet if you can't get out there for your own. Tighten with Harina or corn flour rather than the shreaded cheese as some recommend. If you don't sweat across the forehead, you haven't got it hot enough! :rotf: That and Bolner's and Gebhart's chili powders are the only two to ever use. You may have to order them, even here we can't always get them.
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Wes/Tex,
Don't be afraid to give everyone here a REAL Texas chili recipe. = They can always "wimp out" if they please.
I gave a recipe for squirrel stew (as made by my beloved Grandfather) to an old army buddy from the UP. = He said, "You guys from TX are NUTS. NOBODY here can eat it the way the recipe reads."
I also sent Tom a quart of our famous (or perhaps notorious) GREEN FIRE one year for Christmas.
(I later found out that he never had enough nerve to even try it, after opening the jar & "taking a whiff".)
yours, satx
Don't be afraid to give everyone here a REAL Texas chili recipe. = They can always "wimp out" if they please.
I gave a recipe for squirrel stew (as made by my beloved Grandfather) to an old army buddy from the UP. = He said, "You guys from TX are NUTS. NOBODY here can eat it the way the recipe reads."
I also sent Tom a quart of our famous (or perhaps notorious) GREEN FIRE one year for Christmas.
(I later found out that he never had enough nerve to even try it, after opening the jar & "taking a whiff".)
yours, satx
Many Texans who knew Hondo Crouch also knew he was the heart and soul of Luckenbach. I will never forget his recipe for...
Cowboy Fish Dinner
1 can sardines
1 package saltine crackers
Open sardines with key. Place can and crackers on top of saddlehorn. First eat a sardine and then a cracker. Follow this procedure until you're outa sardines, outa crackers or you have a belly full. Serves one. :rotf:
Cowboy Fish Dinner
1 can sardines
1 package saltine crackers
Open sardines with key. Place can and crackers on top of saddlehorn. First eat a sardine and then a cracker. Follow this procedure until you're outa sardines, outa crackers or you have a belly full. Serves one. :rotf:
This is the old NASA chili recipe. Most of my group had transferred in from Philco's El Paso office. It's not a complex one but good-n-hot.
3 lbs chili meat seared in iron pot till grey.
Add one 15 oz. can Hunts tomato sauce and enough water to cover meat about 1/2 inch. Let heat to bubble, then add...
3 heaping tbsp. chili powder & stir.
1 heaping tsp. ooregano
1 tsp. ground comino seed (only ground cumin if you can't get the real seeds.
1 tsp. salt
1 tsp. cayenne
garlic to suit
1 level tsp. paprika
2 medium onions chopped
1 dozen red New Mexican chilis chopped
Stir all above, reduce heat to simmer and let cook 1 to 2 hours, stirring every 15 minutes.
Skim grease off top.
Add 2 heaping tbsp. Masa flour to enough water to make it 'runny' and add to chili tond stir to "tighten" or thicken chili.
Remember, chili is always better the next day! :wink:
3 lbs chili meat seared in iron pot till grey.
Add one 15 oz. can Hunts tomato sauce and enough water to cover meat about 1/2 inch. Let heat to bubble, then add...
3 heaping tbsp. chili powder & stir.
1 heaping tsp. ooregano
1 tsp. ground comino seed (only ground cumin if you can't get the real seeds.
1 tsp. salt
1 tsp. cayenne
garlic to suit
1 level tsp. paprika
2 medium onions chopped
1 dozen red New Mexican chilis chopped
Stir all above, reduce heat to simmer and let cook 1 to 2 hours, stirring every 15 minutes.
Skim grease off top.
Add 2 heaping tbsp. Masa flour to enough water to make it 'runny' and add to chili tond stir to "tighten" or thicken chili.
Remember, chili is always better the next day! :wink:
The real secret to chili is the chili powder. A lot of different chili recipes are out there but try using Ancho peppers instead of or in addition to the regular red chilis. If you want a good one, this is from my late friend Charley Eckhardt and there's none better. This is how he sent it to me many years ago.
"You will need: 8-10 dried Ancho peppers (the wide, dark red ones), the same # dried Poblanos (large & long) 3-4 dried Serranos (thin, small, very hot), whole cominos (not ground cumin), garlic powder , dried oregano.
"Tear up the Anchos & Poblanos, discard seeds, stems, cores. & any whitish veins inside. Also tear up however many Serranos you want--they're what gives the stuff a bite.
"Put the torn up peppers & about a heaping tablespoon full of comino seeds in a dry skillet & turn on medium heat. When you can smell the aroma of the peppers & cominos remove from heat and transfer to blender or food processor. Add about 2 heaping tsp garlic powder & a heaping tblsp dried oregano. Turn blender or processor to 'puree' setting & reduce the whole thing to a powder. Use about 1/3 cup of powder to 2 lbs meat. This stuff even beats Bolner's, & it & Gebhart's are the only two commercial chili powders worth using.
"Tip: When you brown the meat in the skillet prior to putting it in the pot or slow cooker, add a torn-up Ancho's skin (no seeds) & and about a tsp of crushed (not ground) cominos. Let the oil heat until you can smell the pepper & comino oils, then add the meat & brown it. Good eatin'!"
Got to agree. If you want "HOT", toss in some Chile Pequins...it's not the heat itself but the flavors from several types chiles that will make a great chili. Just don't add beans unless you want Texans staring at you! :wink: :haha:
"You will need: 8-10 dried Ancho peppers (the wide, dark red ones), the same # dried Poblanos (large & long) 3-4 dried Serranos (thin, small, very hot), whole cominos (not ground cumin), garlic powder , dried oregano.
"Tear up the Anchos & Poblanos, discard seeds, stems, cores. & any whitish veins inside. Also tear up however many Serranos you want--they're what gives the stuff a bite.
"Put the torn up peppers & about a heaping tablespoon full of comino seeds in a dry skillet & turn on medium heat. When you can smell the aroma of the peppers & cominos remove from heat and transfer to blender or food processor. Add about 2 heaping tsp garlic powder & a heaping tblsp dried oregano. Turn blender or processor to 'puree' setting & reduce the whole thing to a powder. Use about 1/3 cup of powder to 2 lbs meat. This stuff even beats Bolner's, & it & Gebhart's are the only two commercial chili powders worth using.
"Tip: When you brown the meat in the skillet prior to putting it in the pot or slow cooker, add a torn-up Ancho's skin (no seeds) & and about a tsp of crushed (not ground) cominos. Let the oil heat until you can smell the pepper & comino oils, then add the meat & brown it. Good eatin'!"
Got to agree. If you want "HOT", toss in some Chile Pequins...it's not the heat itself but the flavors from several types chiles that will make a great chili. Just don't add beans unless you want Texans staring at you! :wink: :haha:
Just so you know...this is an early one from San Antonio. Chile con carne simply means chile peppers with meat...this is now usually called green chili, but predates tomato add ins.
2 lbs beef shoulder, cut into 1/2" cubes
1 lb pork shoulder, cut into 1/2" cubes
1/4 cut suet
1/4 cup pork fat
3 medium onions chopped
6 cloves garlic, minced
1 quart water
4 Ancho chiles
1 Serrano chile
6 dried red chiles (prefer New Mexican)*
1 tbsp Comino seeds, freshly ground
1 tbsp Mexican oregano
salt to taste
Place lightly floured beef and pork cubes with suet adn pork fat in heavy chili pot and cook quickly, stirring often. Add onionsand garlic and cook until tender and limp. Add water to mixture and simmer slowly while preparing chiles. Remove stems adn seeds from chilies and chop very finely. Grind chilies in molcajete (mortar adn pestle). After meat, onion and garlic have simmered about one hour, add chiles. Grind comino seeds in molcajete and add oregano with salt to mixture. Simmer another 2 hours. Remove suet and skim off some fat. Serve.
Now that's what chili is all about! :shocked2:
2 lbs beef shoulder, cut into 1/2" cubes
1 lb pork shoulder, cut into 1/2" cubes
1/4 cut suet
1/4 cup pork fat
3 medium onions chopped
6 cloves garlic, minced
1 quart water
4 Ancho chiles
1 Serrano chile
6 dried red chiles (prefer New Mexican)*
1 tbsp Comino seeds, freshly ground
1 tbsp Mexican oregano
salt to taste
Place lightly floured beef and pork cubes with suet adn pork fat in heavy chili pot and cook quickly, stirring often. Add onionsand garlic and cook until tender and limp. Add water to mixture and simmer slowly while preparing chiles. Remove stems adn seeds from chilies and chop very finely. Grind chilies in molcajete (mortar adn pestle). After meat, onion and garlic have simmered about one hour, add chiles. Grind comino seeds in molcajete and add oregano with salt to mixture. Simmer another 2 hours. Remove suet and skim off some fat. Serve.
Now that's what chili is all about! :shocked2:
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Wes/Tex,
YEP. = That's real TX chili.
Btw, I remember meeting/shaking hands with Hondo Crouch but cannot claim to have really known him. - You are 100% correct about being the heart/soul of Luckenbach.
yours, satx
YEP. = That's real TX chili.
Btw, I remember meeting/shaking hands with Hondo Crouch but cannot claim to have really known him. - You are 100% correct about being the heart/soul of Luckenbach.
yours, satx
His daughter Becky Patterson was the guest speaker at the Vaqueros meeting, the San Antonio chapter of Westerners International a year or two after is death. She read parts of her book she'd later publish "Hondo, My Father"...that must have been one fun family. Here is one of his better tongue-in-cheek recipes, though she said it was real.
Armadillo on the Half-Shell
1 medium armadillo
Other stuff
Save the shell
Dice armadillo into chunks---do not grind. Next, dye hunks pea green to produce teh color for green chili. Use only "Ysleta Red" chile pods, grown only in Ysleta because the sod is peculiar there. Grind 3 comino seeds vigorously. Add jigger of tequila, pinch of salt, slice of lime. (May be either taken internally or added to the chili.) For chili thickening put in a raw egg---two if they're cheap. And if you can borrow some, add olive oil. It's too expensive to buy. Add green onion tops and some finely-ground cedar bark. Sprinkle with green spinach or fresh watercress and serve on the half-shell.
I don't see Hondo as a spinach or watercress kind of guy but can see him thinking olive oil too expensive to buy! :wink: :haha:
http://texashillcountry.com/wp-content/uploads/hondo-crouch-at-bar.jpg
Armadillo on the Half-Shell
1 medium armadillo
Other stuff
Save the shell
Dice armadillo into chunks---do not grind. Next, dye hunks pea green to produce teh color for green chili. Use only "Ysleta Red" chile pods, grown only in Ysleta because the sod is peculiar there. Grind 3 comino seeds vigorously. Add jigger of tequila, pinch of salt, slice of lime. (May be either taken internally or added to the chili.) For chili thickening put in a raw egg---two if they're cheap. And if you can borrow some, add olive oil. It's too expensive to buy. Add green onion tops and some finely-ground cedar bark. Sprinkle with green spinach or fresh watercress and serve on the half-shell.
I don't see Hondo as a spinach or watercress kind of guy but can see him thinking olive oil too expensive to buy! :wink: :haha:
http://texashillcountry.com/wp-content/uploads/hondo-crouch-at-bar.jpg
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Skeeter soup
1/2 lb fresh mosquitos (must be fresh caught live not swatted)
3 qt minnow bucket water
2 medium ice cubes
1/4 cup shortening
2 whole peppers
12 pack of beer
2 small leeks (not leeches they leave sucker marks on the pot)
5 potatoes (round)
1/2 cup BBQ sauce
Remove mosquito stingers; they don't cook well and may lodge between teeth. Brown mosquitos in butter. put on ice to chill and drink 4 cans of beer. Mix in BBQ sauce and allow to marinade whilst ya drink the next 4 cans of beer. Stain off the sauce. Combine Skeeters with one can of beer. Strain off the sauce and drink it. Combine the Skeeters, 1 can of beer and the rest of the ingredients before simmering over a charcoal fire. Drink the last two cans of beer. Soup is ready to eat when the Sketters legs are tender and chewy.
JoAnn O'Hara
1/2 lb fresh mosquitos (must be fresh caught live not swatted)
3 qt minnow bucket water
2 medium ice cubes
1/4 cup shortening
2 whole peppers
12 pack of beer
2 small leeks (not leeches they leave sucker marks on the pot)
5 potatoes (round)
1/2 cup BBQ sauce
Remove mosquito stingers; they don't cook well and may lodge between teeth. Brown mosquitos in butter. put on ice to chill and drink 4 cans of beer. Mix in BBQ sauce and allow to marinade whilst ya drink the next 4 cans of beer. Stain off the sauce. Combine Skeeters with one can of beer. Strain off the sauce and drink it. Combine the Skeeters, 1 can of beer and the rest of the ingredients before simmering over a charcoal fire. Drink the last two cans of beer. Soup is ready to eat when the Sketters legs are tender and chewy.
JoAnn O'Hara
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That recipe reminds me of the recipe for cooking a CARP on a piece of board, that ends with "Drink the marinade, eat the board & throw out the carp.".
CHUCKLE, satx
CHUCKLE, satx
I've used skeeters as a topping and a protein source in cooking out of doors for about fifty years now. :wink:
My favorite deer recipe
2 lbs deer steak cut in 1 inch by 6+ inchs strips dip in egg then flour brown in olive oil and remove.
Slice 2 onions and cut 2 green peppers in to stops and add to pan cook till just starting to brown then remove
Add butter to pan 1 pound sliced mushrooms and garlic to taste, I like about 6-8 cloves. Brown.
Add meat and veggies back to pot store to mix
Add 1 cup beef broth 1/2 cup dry red wine
Serve on spiced rice or noodles or just on a bowl sale and pepper to taste.
My favorite deer recipe
2 lbs deer steak cut in 1 inch by 6+ inchs strips dip in egg then flour brown in olive oil and remove.
Slice 2 onions and cut 2 green peppers in to stops and add to pan cook till just starting to brown then remove
Add butter to pan 1 pound sliced mushrooms and garlic to taste, I like about 6-8 cloves. Brown.
Add meat and veggies back to pot store to mix
Add 1 cup beef broth 1/2 cup dry red wine
Serve on spiced rice or noodles or just on a bowl sale and pepper to taste.
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That recipe is actually published in one of my cook books... :haha:
