cooking

[redneck joe]

I report back in 8 hours or so.

 

[FlaCowboy]

I report back in 8 hours or so.

Still waiting on that report Joe...:hungry:

 

[redneck joe]

phone died so just had to eat it however it looked very similar to this:

 

[redneck joe]

here's a real pic - wife out of town and she is not a fan of this recipe but I grew up eating these and did not discover slow cooked pork ribs until i was a young adult.


from my dad's website (several other recipes on there including some of mine) so this would be my great grandmothers

http://noelmckeehan.com/foodX.html


Grammy Lill's Spareribs

In Screen Saver I recount the wonderful cooks that I had providing me with food when I was young: my mother, Grammy McKeehan, my father and Grammy Lill. Some of the things I mention from Grammy Lill's repertoire are well done rump roast beef, rare prime rib roast beef and various wonderful fruit pies. Here is a recipe for something that I didn't mention. It's so good and so simple that it needs to be promulgated.

Ingredients


Pork Spareribs (I get the twos side pack from Costco and cut them down to individual serving sizes and freeze them for later use.)
Caraway Seeds
Salt (if you need it)
Pepper ( if you need it)

Cooking


Pre-heat the oven to 380˚.
Put the ribs in a baking pan and sprinkle liberally with caraway seeds.
When the oven is up to temperature put the ribs in the oven and leave them until they are smelling really good and a little brown and bubbling. When the entire surface is exuding tiny bubbles the ribs are done. This usually takes a little over an hour, but the thickness of the slab will make the exact time variable. Serve with steamed broccoli or sautéed spinach and a salad (see that recipe on another tab). I have often thought about using the drippings to make a kind of gravy, but have never done it. If one were to cook an entire slab - or both of them - I would think that one would be compelled to try the gravy, because wasting the amount of high quality gravy makings would be tantamount to sin. If that were to be done one would need mashed potatoes (see that recipe on another tab).









For my dinner, I used baby backs not full spares because they were on sale, dad has pics of spare ribs on his page on the link above. Note the piece of crust missing. I had to test for doneness....

 

[redneck joe]

and when you wife is gone one can choose what they want for brunch. I get up 3-4 am every day, not a breakfast person so about 9-10 am i want brunch.


Seafood medley with shallots and garlic and parsley over angel hair pasta. Sauce finished wiht a bit of butter an vermouth (instead of white wine) and a piece of really nasty but wonderful texas toast form the freezeer section.




Tough to eat when on a conference call but doing my best...

 

[redneck joe]

oh and making 50 lbs of jerky too. Thats the next batch in the ziplock bag.

 

[redneck joe]

from my dad


"My mother’s mother was a great cook. My mother’s unwillingness to cater to children’s desire for processed foods infused with sugar and fat had come from fairly stern stock.

Grammy Lill cooked a rump roast that was the epitome of well done roast beef. Her standing rib roast was the epitome of rare roast beef.

Unlike my mother, Grammy Lill believed in dessert most days. But they were mostly fruit pies. They had both a bottom and a top crust. She didn’t believe in cobbler. There was just enough sugar in them to set off the flavor of the apples, blackberries, or cherries. She didn’t believe in peach pies. That’s probably why my mother excelled in making peach pies. She also made chocolate pudding from scratch. They were dark, chocolaty and wonderfully semi-sweet. Grammy Lill believed in desserts but she kept a tight lid on the sugar."

 

[redneck joe]

another one form dad





shrimp omlet

In Screen Saver, in the story about Spokane Tom - the only irrationally mean manager I ever encountered - the story wanders to a tavern above the hill from downtown Spokane. That day I had a few wines and a huge laugh about Spokane Tom with Kim, a fellow manager in the IBM branch office.

One time later, when Kim and his wife Janet spent a morning on Loon, Mysti's and my 25 foot Searay cruiser, I made shrimp omelets. Janet is one of the best cooks I have ever known. She took one bite of the omelet, got a quizzical look and said, "this is the best omelet I have ever eaten".


Ingredients

Fresh Oregon Cocktail Shrimp
Three eggs
Whipping Cream or Sour Cream
Salsa
One Quarter of a Ripe Avocado
Half Cup of Grated Cheddar
Olive Oil
Cooking

Break the eggs in a bowl and add a little whipping cream or a glob of sour cream and beat the eggs. If you use sour cream it takes more beating to get the mixture smooth. Put some olive oil in an omelet pan and bring it to heat on a fairly high heat. As soon as you can smell the olive oil - less than two minutes - pour the eggs in the pan and with a spatula keep pushing and lifting the mixture as it solidifies. Tip the pan back and forth as you are doing this to let the uncooked mixture pour down and underneath the more cooked egg and onto the pan. When there isn't any more very runny egg on top turn the heat down some and put a lid on to let the steam firm up the still runny top of the egg. When it's firm enough to get the spatula underneath the eggs lift it up like a pancake and flip it over and turn up the heat to finish cooking that side. This takes less than a minute. Then flip it back so the browned side is down again. Turn the heat to low and put the cheddar on the eggs and cover with a lid until the cheddar melts. When it's melted, put on the shrimp and the salsa. If the salsa is out of the refrigerator you should have heated it separately. Slice the avocado into sections and lay across the other stuff and then fold the eggs and put on a warmed plate. A bloody Mary is a pretty good idea to allow you to cope with the stress involved with this whole production.

 

[redneck joe]

what I do when my wife is out of town

 

[redneck joe]

 

[Old Ironmaker]

I love reading, seeing and trying regional recipes, like many of red neck joe. You folks down there actually buy frozen sliced bread in a box? This AM is the first time I have noticed it. I probably passed by it many times in Publix or your Wiggly Piggly (worlds best name for a grocery store). Try buying a good fresh French Stick and cut it thick with a knife. You can call it Texas Toast or Crostini if you add garlic and Olive Oil then optional chopped Tomatoes then it becomes Bruschetta which simply means toast in Italian.

Garlic bread tip. Before or after the bread is toasted don't add chopped garlic or that chemical garlic powder or salt. Take the toasted bread and a clove of garlic cut in half and rub the garlic across the toasted bread. 1 lg. clove of garlic will do at least 6 slices. The oils in the clove will be released by the heat in the bread.

 

[redneck joe]

We call it The Pig down here.

I buy it prob once every year. It is like Taco Bell, or a Big Mac - not real but sometimes just what I need.

I like heavy, heavy garlic so have never done the rub on thing. For my bread I use soften butter and garlic paste (I do this https://youtu.be/eOyjFc0Utw8), a touch of olive oil sometimes parsley and go for it. The oil adds flavor of course but it also helps keep the butter a bit more soft int he fridge - i make a tub of it at a time so I always have on hand.

 

[redneck joe]

here is one from my dad
[h=3]Hangtown Fry[/h]

In Screen Saver I recount the story of the time that the hangover from a Cotton Picker's party left me with a near fatal hangover. I came back from my death bed by drinking stars. A glass of coke with a straw magically infused life back into me. According to my wife, Mysti, the hangtown fry has a similar medicinal capability.


I have never used the dish for that purpose. I just think they are about as good a way to eat oysters and eggs as it is possible to imagine. The trick is to just barely cook the oysters. As soon as there is as much oyster juice as olive oil they are probably ready. When the eggs get added to that mixture it creates something not far from an oyster soufflé. The oysters are just an added bonus. The ingredients are for one serving. Multiplication by the number of servings you want will modify the ingredient list appropriately.

[h=3]Ingredients[/h]


Six Extra Small (that's what it says on the jar) oysters
Three Eggs
Whipping Cream or Sour Cream (same as for the shrimp omelet)
Chicaoji Sauce (from Vortex on Lopez Island)
Olive Oil [h=3]Cooking[/h]


If any of the oysters are very big - oyster sizing seems to be an inexact science - cut them in half. Put some olive oil in a cast iron fry pan and put the oysters in. Put the pan and oysters on high heat and stir the oysters with a wooden spoon until the magic mix of olive oil and oyster juice tells you that the oysters are probably just right. Remember, they will continue cooking when you add the eggs. Add the eggs and scramble just like any other scrambled eggs until the eggs are done. Add some Chicaoji and savor something amazing.

 

[Old Ironmaker]

I make my own garlic paste too. Great for fishing road trips. I make a lot of infused oils as well. Easy to do. Some turned out better than others.

 

[sam60]

Tubes and tentacles for lunch.

 

[redneck joe]

Mmmmmmmmmm.......

 

[redneck joe]

another one from Dad




In Screen Saver I talk about the times that Tom, one of my fraternity brothers, and I stopped at the Town Talk Market to buy a slab of round steak(almost as good as top sirloin but not as expensive) which we took to the fraternity house. Once at the house I would heat the cast iron frying pan to a high heat and create the illusion of cooking the steak without actually doing it. Then a little butter browned in the steak juice poured on the meat completed the exercise.
In later years my economic circumstances have allowed the steak to be upgraded to New York Cut and lifestyle has allowed me to acquire a propane grill, but the product remains fairly much the same.

 

[redneck joe]

[h=3]Tuna Salad[/h]
In Screen Saver I mention my first significant encounter with tuna salad. I was very young – about four – and was starving after spending a morning on Alki Beach. My mother and I were visiting one of my mother’s friends who lived on the beach. Not being old enough to know anything about manners or protocol, I rushed into the house and begged for something to eat. The lady made me a tuna sandwich. I’ve been a major tuna salad consume ever since. [h=3]Ingredients[/h]

Seven Ounce Can of solid pack albacore
Large Tomato (buy ahead of time and leave out on the counter for a few days to ripen)
Part of a Yellow Onion
Medium to Large Avocado
Celery
Celery Salt
Dill Pickles (whole pickles; don’t use pre-chopped dill relish)
Best Foods or Hellmann’s Mayonnaise
Grey Poupon Dijon Mustard [h=3]Preparation[/h]

Drain the tuna and using a dinner fork gradually remove all of the tuna into a mixing bowl. The tuna should be scraped out in such a manner that it doesn’t have big chunks or lumps.
With a chef’s knife mince the pickle, onion and celery, each separately. When each is finished put it in the bowl with the tuna and go on to the next mincing task. The onion and pickle should be about equal in quantity, which should be, while an inexact science about half each of the volume of the tuna. The celery should be about a quarter of the volume of the tuna.
Put some mayonnaise iand mix in. Ultimately you should add enough to make the mix just a little on the creamy side. To do that you probably will put some in, probably falling short of enough, mix to see how it looks and add and mix some more.
Add a couple demitasse spoons of mustard and mix it in.
Take the core out of the tomato and slice it into sections, but leave just enough un-cut so the thing still hangs together.
Spoon the tuna mix into the maw of the sectioned tomato.
Cut the avocado in half and remove the seed and remove the halves from the skin with a table spoon.
Put the avocado slices on top of the tuna in some artistic arrangement. You will notice that I really like freshly ground pepper.

 

[redneck joe]

for my trip to the Denver office, I try to make friends. I had about a 100 lbs of eye of round (wet), five different flavors. Ended up with about 45 lbs dry over 180 snack bags. And got stopped at airport security of course.

 

[redneck joe]

we did a crawdad boil, got 12 lbs and we at 6. Then to make an etufee