I was hoping to see a recipe from Ranger!
Hueterm, glad to se you showed up. You excellent chili recipe has been a major hit on four occasions to date. It was the center piece of my son's annual Super Bowl party .... and from what I hear your chili will be an annual attraction.
By the way how is that super GSD of yours, Beretta, doing?
Hi, Or -- I guess I've been reading more than posting :-)
Beretta is great. He's almost 4 now. I left him with my dad while I went to Florida, and he was glad to see me when I got back.
Glad to see the chili is taking off!!
Post #6 - CTSCHICK's Meaty Balls ...... We do essentially the same thing with ground venison mixed with bulk sweet Italian sausage, except make much smaller balls, cook them off on cookie sheets, freeze them, and use them for guests, drinks, appetizer time. There's a sort of local pork and ribs chain - Red, Hot & Blue - that sells their BBQ sauces to go - the Mojo Mild and Sufferin' Sweet are great with the meat balls .........
Served with cutesy little furry toothpicks and sauce - people suck them up like popcorn and ask "What was that ? It's wonderful !" Karen replies "Venison and Italian sausage." One prissy newly acquainted come-here woman turned a peculiar shade of green when she learned that she had eaten part of Bambi. Truly awesome !
Another - grilled tuna steak. We get quite a bit of fresh Atlantic tuna from east of here. About 1/2# steaks, 3/4" thick. Marinate 2 hours in a mixture of (not much) soy sauce, grated ginger, garlic, and a dash of white wine. Grill on a HOT Weber for 1 3/4 minutes a side - serve with fresh Wasabi, green vegetables and a decent Pinot Grigio.
Grilling tuna is an art - it cooks quickly and should be very definitely pink in the center third of the steak.
I've posted this before, but for spices that are drop-dead perfect and fresh, get into Penzey's Spices - www.penzeys.com
Plus one for Penzey's!
If you have a store within day trip, do it. Really fun walking around and smelling the samplers. Their seasoning mixes are a great way for a "non-cook" to turn common dishes into wonderfully complex flavor delights!
I have a huge store of recipes, but they're all low carb, so... probably limited appeal here. :noidea:
Here is a shrimp dish that is a favorite around our house. Easy to make and very tasty.
"Charleston Style Shrimp and Grits"
This dish consists of shrimp in a tasty country ham gravy served over grits. The country ham gravy is a very nice medium for the shrimp and lends a very nice contrast to the grits.
4 table spoons of butter
1 ounce diced country ham (Smithfield country ham chips work great)
1/2 cup smoked ham finely diced (not necessary but nice addition)
1/2 cup finely diced onion
1/2 cup flour
2 cups chicken broth
2 table spoons finely chopped parsley (not necessary)
1 dozen shelled deveined shrimp lightly sautéed in olive oil and a garlic clove (smashed). Remove a reserve shrimp when just turned pink.
Ham Gravy: Melt butter in bottom of heavy sauce pan over low heat. Add country ham and smoked ham (if using)and onions and sauté for 1 minute, browning slightly. In the same pan, without removing ham, make a roux by adding flour and stirring till well combined. Continue to cook over low for five minutes. Turn up heat to "medium" and gradually add chicken broth . Stir vigorously until sauce thickens in to gravy. Reduce heat to simmer for five minutes. Add parsley if you like and simmer another five minutes. Add Salt and per to tast, but be sure you taste before adding salt as the country ham can make the sauce a little salty.
Now add shrimp and simmer just long enough to heat through. Pour shrimp and ham gravy over plain grits garnish with parsley sprig and serve.
Grits: Instant grits or traditional (long cooking) grits work fine. Just follow the directions on the box. Some people prefer sliced cheese grits slices fried in butter with the shrimp sauce, I prefer the contrast of the plain grits with the shrimp ham sauce better.
This sauce is also good with just the grits and no shrimp added. I hope you enjoy this dish.
orconn, The only grits on earth, courtesy of Piggly Wiggly, Mt. Pleasant, SC.
...... also, Google "jestine's bakery charleston sc". Goodies to die for.
Here's my own chili recipe.
one yellow onion, chopped
1 can of kidney beans (remove the 'juice')
1 can or tetra pack of roma tomatos
1 small can of tomato mark
3 tblsp Brown sugar (I use Indonesian palm sugar: Gula Jawa)
2 cloves of Garlic
1tsp ground Paperika
1tsp ground cayenne pepper
1tsp ground pimento
3tsp ground cacao
1/2 tsp cinamon
as many habaneros you can withstand, chopped (you may also use milder chili peppers. Or ghost chili if you feel like a champ)
1/2 kg ground beef
You can fancy it up with: handfull of chopped smoked bacon, bell pepper and corn, but you can also put that in a side dish salad.
First you fry the chopped onion and add the garlic.
Then you fry the beef in it with the cayenne pepper, paperika, pimento, cinamon, pepper and salt.
Now add the tomato mark and habaneros and fry out the acid.
Add the can of tomato pulp or roma tomato and chop it up in the pot with the sugar and cacao (you can also use black chocolat and use less sugar). Lower the heat to simmer for 20 minutes.
In the end add the kidney beans to heat up. Season with salt. pepper and sugar until you have the right balance when needed.
Serve with fresh cilantro and lime (which you could also integrate in a salad).
Tastes good with a fresh salad/salsa/guacamole, french bread or tacos/tortillas or rice.
For example there are so many nice pickles, sambals or chutneys that can make any plain turkey or chicken breast to something special, while those are full of vitamins (especially C) and still low carb. And they typically explode with taste! Next time I will share one.
Question: What is tomato mark? Is it a regional term?
All I could find was below and they are too big to fit in a skillet.