Recipe Sticky

Discussion in 'Cooking & Water Purification' started by SluggySlugworth, Jul 7, 2011.

  1. SluggySlugworth

    SluggySlugworth Scout

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    Hello, I was just curious if one of the moderators could make a recipe thread and sticky it. Somewhere that all the delicious recipes could be combined, for ease of access. Or has this already been done, and I'm just blind and don't see it?
     
  2. Timberline

    Timberline Guest

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    Great idea if it doesn't exist...I didn't look
     
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  3. Guy

    Guy Founder Staff Member Administrator Vendor Bushcraft Friend

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    Its a sticky. Now folks just need to copy from their other posts into this one.
     
  4. twyggy

    twyggy Tracker

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    Homemade Jerky:

    Preparation:
    ------------
    1. Soak meat overnight in heavily salted water.
    2. Hang meat to dry with a fan on it for one week.
    3. Put meat in waterproof bag, and stick 'em in your pack!

    Use:
    -----
    1. Add to forage stews to make a meaty and salty stew.
    2. Nibble while on the trail.
    3. Soak in water to rehydrate and bait traps (Illegal in some states for some animals)
    4. Catch crawdads!

    Works with all kinds of meats! Also, I hear you can expedite this process in the oven, but have no experience doing so! :dblthumb:

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  5. twyggy

    twyggy Tracker

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    Powdered Cattail Pixie Dust


    Preparation:
    -----------
    1. Dig up some cattail root.
    2. Fill bowl with water.
    3. Strip cattail strands in water.
    4. Let settle.
    5. Pour off as much water as you can, and allow the excess water to evaporate.


    Use:
    ----
    1. Soup thickener
    2. crumbly crackers
    3. Soup thickener
    4. Breading meat for the frying pan


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    :dblthumb:
     
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  6. GeorgeH

    GeorgeH Banned Member Banned

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    Here is a recipe for Pot au Feu, a traditional french stew with a slightly clearer, thinner broth. This is a popular dish, so much so that the vegetables and parsley are sold pre-packaged in some grocery stores.

    1 lb. Cubed Stewing Beef or Short Ribs
    3 Cups Water
    1 Cup Pinot Noir or Beaujolais
    2 Cups Beef Stock
    1 Small Yellow Onion
    1 Green Onion
    1 Bunch Fresh Parsley
    4 Carrots
    1 Tbsp. Butter
    1 Tbsp. Olive Oil
    1 Tbsp. All-Purpose Flour
    1/4 Parsnip
    1/4 Celeriac

    Bouquet Garni (tied in cheese cloth)
    Bay Leaf
    Several Sprigs Thyme
    2 Whole Cloves

    Dry Rub
    Dried Thyme
    Dried Rosemary
    Kosher or Sea Salt
    Pepper

    1. Rinse and coarsely chop Celeriac, Parsnip, Onion, Carrots and Parsley, set aside.

    2. Prepare dry rub by crushing Thyme, Rosemary and Salt & Pepper in Mortar and Pestle. Add dry rub to Beef, coating evenly.

    3. In a large Stock Pot, melt Butter and Olive Oil. Add Beef and brown on all sides. Once browned, remove beef to a plate and add vegetables to the pot. Lay beef on top of vegetables and place the Bouquet Garni in the center. Add the Water, Wine and Beef Stock then, cover and bring to a boil. Reduce heat and simmer for 3 hours.

    4. Remove Beef and Vegetables from the pot and strain the broth. Create a slurry of Flour and Water and stir into the broth to thicken. Plate the Beef and vegetables in shallow bowls, add broth and garnish with chopped Parsley.

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  7. Chert

    Chert Guide

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    Bannock

    Ingredients:
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup blueberries or whatever you'd like - raisins, cranberries, dried fruits
    • Water
    • Oil, for frying or grilling

    Directions:

    Mix the dry ingredients and berries, then slowly mix in enough water to make a stiff dough. Roll it out or form it with your hands and then either fry it in a bit of oil, bake it, cook it on a stick, plank cook it..etc. Cook till done.
     
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  8. JSW_1971

    JSW_1971 Tracker

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    Either a Blue berry blonde or could be a form of bannock with a little tweaking & prepping and all....

    Ingredients:
    2 & 1/2 cups all purpose flour (or more if you added to much liquid)
    2 table spoons melted unsalted sweet creme style butter (not that fake margerine crap)
    1/2 cup leveled light brown sugar
    1 hand full of dried blueberries (topping)
    2 oz cinniamon/ sugar mixture ( 1 is for topping use )
    1/2 oz nutmeg
    1 (14 oz) can sweetened condensed milk
    1/2 cup whole milk (give or take an oz or so) [ if needed only]

    Method: Preheat oven to say 325 (this will be a play by ear thing... might varry on your oven mine is a pos so 325 works fine for me) mixed the floor, sugar, nut meg and 1 oz of the cinnamon sugar mixture, pour in the butter, slowly fold in the condensed milk and then the whole milk[was needed in this case ] (fold don't stir your not looking to aerate the mixtrure) until smooth and some what liquidy (thicker than say a traditional pancake batter but thinner than a cake batter if this makes any sense) pour mixture into a pregreased 10/15 square baking pan (cast iron skillet, etc.. what ever your flavor of baking dish) allow the mixture to settle evenly into the pan help with a buttered spoon back if needed, top with the blue berries evenly distributed on the top and spirnkle with the remaining cinnamon/sugar mixture
    Bake for roughly 35 minutes or until a tooth pick comes out of the Blonde cleanly .... slice and enjoy....

    Notes: It is tasty and very sweet. would work for either breakfast, dessert, or a snack to off set the nachos your about to devour which was my case tonight ....
     
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  9. JAY

    JAY Guide

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    Indian fry bread

    It's been raining for the last couple days so trying this over open fire, (coals) will have to wait for another day, The only difference I see is the vegtable shortening in the recipe.
     

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  10. JAY

    JAY Guide

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    1 1/2 cup all purpose flour
    1/2 cup whole wheat flour
    1/2 cup powdered milk
    1 1/2 tsp salt
    1 Tbs baking powder
    2 tbs shortening, ( I use crisco )
    work the shortening through the mix using your fingers to break the shortening throughout,
    add 3/4 cup warm water.
    divide into quarters, make flat and fry, turning a few times in the oil.
    I sprinkle with cinnimon when done.
     
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  11. anubis1335

    anubis1335 Bushmaster

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    Anubis' Alice Springs Chicken (Outback recipe thievery)
    chicken breast, seasoned w/ head country seasoning (love the BBQ sauce too!) grilled, topped w/ sauteed mushrooms, bacon, and cheddar...then instead of bbq i use homemade honey mustard. when assembled i place it under the broiler to let the cheese get all gooey.

    Anubis' Chicken Gordon Purple (cordon bleu)
    chicken breast, same seasoning (i use it on all my chicken and pork), topped w/ some good smoked ham, baby swiss, then broiler'd...place on a toasted bun w/ toms onions, and your choice of condiment.

    Anubis' Top Secret Fet Alfredo
    sautee lots gahhhlic in olive oi and some butter, add about 1 tbs flour to make a light rue, then add heavy cream, heat slowly so you do not curdle, when heated add kraft 5 cheese italian blend cheese, let melt then taste, add salt and pepper to taste...toss with cooked fet noodles.

    Anubis' Bachelor Special
    Box o mac and cheese cooked as directd
    Pound o hamburger meat browned w/NaCl and peppa, and some gahhhlic
    Can o rotel

    Mix together and enjoy w/ lots sudz!

    Pizzadilla De Lujo
    pizadilla de lujo: fajita chicken, grilled onions, bacon, cheese, between 2 tortillas then grilled...man is that GOOOOD...but...gut bomb

    Hit that bad boy w/ some splashes of cholulu or tobasco and it is golden. Hell it's even good cold the next am for BF

    Mrs. Anubis' Special Sandwich
    Works Bagel toasted, good schmeer of cream cheese, good smoked turkey

    Anubis' Quick N Dirty (snack)
    Triscuit + cream cheese + smoked oyster + tobasco

    Anubi's Guiness Irish Stew (posted before)
    Ingredients:

    2 tablespoons olive oil, divided
    1 tablespoon butter, divided
    1/4 cup all-purpose flour
    2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
    1 teaspoon salt, divided
    5 cups chopped onion (about 3 onions)
    1 tablespoon tomato paste (plus a little extra)
    4 cups Swansons beef broth (get some extra cuz you might need it)
    1 (11.2-ounce) bottle Guinness Draught
    1/2 teaspoon black pepper
    1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
    1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
    3 medium sized irish potatoes
    2 tablespoons finely chopped fresh flat-leaf parsley (optional)
    Preparation
    1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add 1 1/2 teaspoons butter to pan.
    2. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour.
    3. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon.
    4. Repeat procedure with remaining 1 tablespoon oil, 1 1/2 teaspoons butter, and beef.
    5. Add onion to pan; cook 5 minutes or until tender, stirring occasionally.
    6. Stir in tomato paste; cook 1 minute, stirring frequently.
    7. Stir in broth and beer, scraping pan to loosen browned bits. (deglaze the pan) Return meat to pan.
    8. Stir in remaining 1/2 teaspoon salt and pepper; bring to a boil.
    9. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
    10. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip.
    11. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally.
    12. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. I also added a slurry of cornstarch and water at this point to thicken the broth a little (bout a tablespoon of cornstarch w/ enough water to make it not lumpy) Sprinkle with parsley.


    Hope you enjoy!
    More to come in the future. :cool:
     
    Last edited: Dec 7, 2011
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  12. anubis1335

    anubis1335 Bushmaster

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    Repost

    Yummy Yummy W/Out Rum
    Recipe w/out the rum:

    4 ripe bananas
    1 lemon, juiced
    6 tablespoons unsalted butter, at room temperature
    1-1/2 cups superfine sugar
    2 tablespoons corn syrup
    1 (7-ounce) package coconut cream
    1/8 teaspoon sea salt (or regular salt)
    1-1/2 teaspoons imitation rum extract
    1/2 teaspoon coconut extract

    Prep:
    In a small saucepan, heat the coconut cream. Set aside.

    Peel and slice the bananas. Coat them with lemon juice to prevent them from browning, then pat them dry.

    Place the sliced bananas and 2 tablespoons of butter in a pan over high heat. Cook until golden on both sides. Sprinkle with about 1 tablespoon of sugar. Transfer to a platter.

    In the same saucepan, add the rest of the sugar and 2 more tablespoons of butter. It's important to watch the sugar carefully; as soon as the edges of the pan start caramelizing, immediately lower the heat. Gently jiggle the saucepan in circles. Lower the heat to the lowest setting when there are only a few remaining non-caramelized pieces. Don't let the sugar get dark brown or you'll get a burnt, bitter taste.

    When all the sugar is an amber color, remove from the heat, pause for about a minute (be careful of splattering when the cream is added), then slowly add the warm coconut cream and sea salt. Stir constantly with a wooden spoon. Let the sauce cool down a bit. Stir until the caramel is dissolved in the milk. Add the rum and coconut extracts. Stir well and add the caramelized bananas.

    With Rum

    Yummy Yummy AKA BANANAS FOSTER



    We used like 4 bananas.
    4 Tablespoons unsalted butter or margerine
    1 cup brown sugar
    1/2 Teaspoon cinnnnnnamonnnn
    4 oz rum. (dark. I dont always drink rum (BS) but when i do I prefer Appleton Estate 12 yr)
    Pinch of Kosher Salt
    Vanilla Bean Ice Cream ( pull out the big guns and make it homemade dude!)

    Add butter and sugar to skillet until sugar is dissolved and a caramel is formed (thin caramel not too thick). At this point add nanners (sliced, chopped, whatever floats your boat), heat through. I now add the rum and FLAME ON. (Best part of cooking BF is you get to satisfy your inner pyro! dont get shrafty here and use your firesteel..just flick your bic...) after flame goes out thicken sauce a touch more and add cinnnnamonnn ( i add it last so it doesnt scorch). Serve w/ a scoop or two of ice cream and YUM ON
    __________________
     
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  13. anubis1335

    anubis1335 Bushmaster

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    Hawgs In A Quilt Repost

    This is my version of pigs in a blanket (on steroids!)

    1 package of your favorite keilbasa
    1 or 2 packages of pilsbury cresent rolls (sorry cant remember exact..but extras are never left over at my house )
    1 package of colby jack chuck cheese

    Cut up the keilbasa into about 3 inch pieces. You can brown them slightly if you want

    cut cheese into bars slighty shorter than your keilbasa
    pat the kielbasa off to get off excess grease (if you did brown).
    wrap cheese and keilbasa in one cresent roll and bake until done

    enjoy w/ a big ol glass of your favorite barley pop. Damn good gents...damn good!
     
  14. anubis1335

    anubis1335 Bushmaster

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    Uncle Chad's Awesomeness What my kids call it :)
    Make up a white cake according to package
    Get your GT100 out and Pam it up
    Pour cake batter into GT100
    Place your favorite candy bar (my kids love those mini hersheys bars) in the wells of the GT100 w/ the cake mix
    Close lid and cook until toothpick comes out clean

    Yes...this isnt my recipe (it is in the cookbook that comes w/ the GT100), but my kids love it for a special treat. And it is super ez if you have the GT100

    Anubis' Bacon Ranch Tacos

    Chicken breast baked in the oven or grilled over a charcoal fire
    Crispy Cooked bacon
    Tomatoes Diced
    Flour tortillas
    Shreddy cheddar/colby jack/etc cheese
    Ranch Dressing

    Cook chicken until done
    Slice into strips
    Place in toritilla
    Some crumbled up bacon
    Squirt of Ranch dressing
    Some tomatoes
    Top w/ Cheese
    Put in oven until cheese gets melty and tortilla gets crispy edges

    Good ez stuff
     
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  15. anubis1335

    anubis1335 Bushmaster

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    Bacon Flavored Green Things

    WHAT THE?!? HAS THE WORLD COME TO AN END?! A recipe from anubis1335w/ vegetables mentioned?! :11: :11: :11:



    Relax bro's and sis'. These lil jewels are wrapped in the most divine of gifts from God...BACON! :36:

    Pretty self explanatory but here we go:

    Get a few green things bundled up

    Wrap w/ a piece of BACON... om nom nom nom!

    Place a toothpick through it to make sure it stays together.

    Preheat your CHARCOAL grill (sorry... I like Hank Hill...but he doesnt know what he is talking about w/ charcoal vs propane).

    Slow n easy till bacon is poifect...

    should look similar to this
    I present to you: Bacon Flavored Green Things

    [​IMG]

    NUM NUM IN MY TUM TUM

    :dblthumb:
     
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  16. anubis1335

    anubis1335 Bushmaster

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    Mancakes

    1/2 lb of bacon fried and crumbled
    1/3 cup packed brown sugar
    2 cups of bisquick mix
    1 (maybe a lil more or less...consistency of well..pancake batter :D ) cup of your favorite beer (yes..beer) (a nice dunkel style works well here)
    2 eggs


    mix everything together in a bowl until smooth

    Pour onto a hot griddle and cook until they are done.

    YUMMOO
     
  17. anubis1335

    anubis1335 Bushmaster

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    O.M.G Rice

    Oh My Gouda! Rice

    Ingredients

    3 tablespoons olive oil
    1 cup finely chopped shallot (one large shallot will do)
    2 cups mushrooms, sliced
    3 cups hot cooked long-grain rice
    1 (10 ounce) package frozen chopped spinach, thawed and drained
    2 cups shredded smoked gouda cheese
    3/4 cup whipping cream
    salt and pepper


    Directions

    Preheat broiler.

    Heat oil in large skillet over medium-high heat, add shallots and mushroom, saute about 6 to 8 minutes or until tender.

    Add hot rice, spinach, 1 1/4 cup gouda, and the cream. Stir until cheese melts and the mixture is heated through.

    Put mixture into a lightly greased 2 qt casserole, sprinkle remaining cheese over the top, broil about 2 minutes to melt cheese


    OH MY GOUDA THIS IS AWESOME!

    [​IMG]

    :36: :36:
     
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  18. anubis1335

    anubis1335 Bushmaster

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    Quick-n-Dirty Lunch

    [​IMG]

    Plus

    [​IMG]


    Follow directions on noodles.

    While cooking, slice the links (bonus points if you use your SAK or Buck 346 :D )

    When noodles are 25 seconds from being done, add links

    Finish following noodle directions

    let set for 1 minute

    SOOOO GOOD :36: for around a buck and a quarter.

    Girls in the office will love the aroma brought forth by you and said concoction.
     
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  19. anubis1335

    anubis1335 Bushmaster

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    Pimpenadas

    :36: Pretty stinkin good recipe i found in a book titled "Cooking with Beer"

    Ingredients

    2T EVOO
    1.5 c chopped onions
    2 c chopped shrooms
    0.5 teas NaCl
    0.5 teas dried thyme
    1/8 teas black pepper
    1.5 cups chopped cooked steak (not cooked Chopped Steak) (I used a sirloin)
    1.5 c diced cooked potatoes
    2 teas whiskersnicker sauce (Lee and Perons ya know.. u try and say that!)
    1 c dark beer (i just used dos equis)
    flour
    2 packages refrigerated pie crusts (4 crusts)
    1 egg
    1 teas H2O

    Beer Tarragon Mustard (add'l recipe below)

    Directions

    Preheat oven to 350*. Spray 2 cookie sheets w/ PAM
    Heat oil in large skillet over medium heat. Add onions; cook and stir until softened. Add shrooms; cook 5 mins or so. Sprnkle w/ NaCl, thyme, and pepper. Stir in steak, potatoes, wiskersnicker sauce. Pour in beer. Increase heat to high; cook and stir until liquid is absorbed ~5mins or so
    Unroll pie crusts on floured surface. Cut out circles about 4" in dia. Reroll leftover scraps for additional circles. Place on cookie sheets.
    Place ~2T meat mixture in center of each circle and fold over. seal w/ fork, vent, and brush over an egg wash (lil water and egg above whipped together..thin scrambled egg mix :) ). Bake until golden brown (~25 mins or so). Seve w/ Beer Tarragon Mustard

    Beer Tarragon Mustard

    1/3 c coarse grain mustard
    2 T deli style brown mustard
    1 T chopped fresh tarragon
    1 T beer
    1 T honey

    Mix together ingredients. Refrigerate until ready to serve.

    :36: :36:
     
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  20. anubis1335

    anubis1335 Bushmaster

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    MMIH Mac n Cheese

    Match Made In Heaven

    While i cannot take credit for this dish, i can say it is absolutely DELICTIBLE!

    Ingredients

    Kosher salt
    1 pound elbow macaroni
    4 cups milk
    2 or 3 sprigs thyme
    4 cloves garlic, smashed and divided
    3 tablespoons unsalted butter
    3 tablespoons all-purpose flour
    5 1/2 cups shredded sharp white Cheddar
    Freshly ground black pepper
    1/4 cup chopped flat-leaf parsley
    4 slices bacon, cut crosswise into thin strips
    1 large onion, diced
    2 garlic cloves, smashed
    Leaves from 1/4 bunch fresh thyme

    Directions

    Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.


    Preheat the oven to 400 degrees F.


    In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.


    While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.


    To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.

    Still in the oven

    [​IMG]

    BON APETIT!

    :36: :36:
     
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  21. anubis1335

    anubis1335 Bushmaster

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    Ahumados de pavo----Smoked Out Turkey

    Turkey breast thawed (skin on)

    One food syringe w/ melted butter and garlic powder plus a dash of salt and pepper

    Smoker

    Hickory wood


    When turkey is thawed, treat him like he has rabies. Pump him up w/ that food syringe all over

    Place in smoker

    in the liquid pan fill w/ half dos equis lager especial and half water. Refill when needed...about every 3 hrs maybe less

    Smoke until internal temp is 165 deg (about 6-8 hours depending on weather and size of the bird)

    let rest for a bit

    Slice and serve w/ just about anything..but things of mention are stuffing w/ turkey gravy. O.M.G. Rice, mashed skin on taters and turkey gravy etc.....

    I <3 Ahumados de turquia

    [​IMG]
     
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  22. anubis1335

    anubis1335 Bushmaster

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    Lazy Man's Pulled Pork

    Get some pork country ribs (believe tha tis what the boneless ones are called)
    season em up w/ salt pepper, special rub, etc
    get your grill smoking hot (charcoal grill!) and just sear them on each side a few seconds then
    place in your pressure cooker w/ an onion or two cover w/ water and beer and cook til done

    remove from pressure cooker, then pull them w/ a couple of forks or if you have asbestos fingers...use them

    then apply a liberal amount of your fave BBQ sauce ( Head Country (made in OK) here) and mix together

    Place on bun w/ some homemade coleslaw on top (picked that trick up from a visit to Memphis...now them people know some BBQ!) and enjoy.

    Serve w/ Mac N Cheese and Kool ade!

    Pict's comment in my other thread reminded me we do almost the same thing! :dblthumb:
     
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  23. anubis1335

    anubis1335 Bushmaster

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    My Brisket Method

    I like to get a nice trimmed brisket (usually just me and the lil lady anyway, so a smaller trimmed one suits us fine)

    I set my grill to the A BOMB setting (i use charcoal...that setting is also called "SCREAMING HOT")

    When the grill gets that hot, i slap the nekkid brisket on there (no spices rubs, etc) to get a nice sear on both sides

    After that is done i rub it down w/ Daddy Hinkles dry then sprinkle the Daddy Hinkles wet on it.
    Now i take it over to the kegerator and open the tap and let some of that delicious Dos Equis run over it and fill the pan.

    Into a slow oven for several hours covered w/ Al foil.. then about an hour until she is done i uncover her. I then start basting about every 5 or so mins until she is done.

    That's it! And all of my family laps that up like pigs to slop. I usually have my wife make up some baked beans and some tater salad and the feast is on!

    If you dont know what Daddy Hinkles is...I am sorry!
    Here is a pic. It is a made in OK seasonin/marinade that i LOVE..hell.. i even use some of it on my NY Strips prior to grilling. GOod stuff! It is never dry, always is tender, and juuuust right, the grilling brings some smoke into the fold as well.

    [​IMG]

    *No pigs were harmed in the making of this brisket :36:
     
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  24. anubis1335

    anubis1335 Bushmaster

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    For the Pups

    Alright team. Here is what we did for the girls

    Ingredients:

    3 cups brown rice flour
    1 tsp ground cinnamon
    1/4 cup peanut butter
    2 eggs
    1 15oz can of pumpkin (not the kind that says pumpkin pie mix (ie you want the one w/out all the spices) )

    Directions:

    Heat oven to 350*
    In a large bowl stir all ingredients until dough is soft
    Form trats w/ hands or cookie cutter and place on ungreased cookie sheet
    Bake around 35-40 minutes or until dry and golden brown.
    Cool 1 minute and move to plate to finish cooling 30 minutes more
    Store treats for up to a week at room temp. Refrigerate or freeze for longer storage

    This made about 26 chips ahoy size treats

    [​IMG]

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    [​IMG]

    [​IMG]
     
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  25. anubis1335

    anubis1335 Bushmaster

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    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    Just so we all know. These pix should put me 'bout even...cough...Snakedoctor..cough.. :D
     
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  26. anubis1335

    anubis1335 Bushmaster

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    My Kinda Salad... Fried Cabbage

    Cook 1 lb of bacon.
    remove bacon and set aside leaving in the grease (need a big pan...i suggest a wok)

    slice up one white onion and cook in drippings til transluscent
    add in one carton (small blue one) of sliced shrooms

    core and chop one head of cabbage. Add to shrooms, onion, bacon delish mix.

    Add back in crumbled bacon
    Lid until cabbage is just right (you will know when)

    Serve as a side or a meal ( :36: ) w liberal dashes of tobasco.

    Showing my Dirty Southiness here Snakedr ;)

    Your house will smell wonderful and your wife'll hate you but damn.. w/ some cornbread.. :drool:
     
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  27. anubis1335

    anubis1335 Bushmaster

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    Meatastic! Jambalaya Sandwiches!

    I make these when we have a football gathering. This isnt an original recipe, but i tweaked it a lil to my taste (ie beer over water etc). Always a great feed IMO

    Ingredients

    1/4 pound thick-cut bacon, diced
    1 pound pork butt / pork loin, cut into 1-inch cubes (Generally just get some chops here)
    1 pound smoked sausage, cut into 1/2-inch slices
    1/2 pound andouille sausage, cut into 1/2-inch slices
    1 red onion, chopped
    1 cup thinly julienned red bell peppers
    1 pound boneless chicken thighs, cut into 1/2-inch cubes (I use breasts)
    2 celery stalks, thinly sliced
    2 cloves garlic, chopped
    1/4 cup chopped parsley leaves (86 this... imo meh)
    3/4 cup plus 1/4 cup chopped green onions
    2 teaspoons cayenne, or to taste
    Salt and pepper
    1/2 cup water (or beer :) )
    2 sourdough bread loaves
    1 pound Havarti cheese, thinly sliced (Provolone is good too!)

    Directions

    Preheat oven to 200 degrees F.

    In a large cast iron pot or heavy-bottomed braising pan over medium-high heat, cook the bacon until crisp and fat is rendered. Remove bacon and drain on paper towel. Set aside.

    Add pork to the pan with the bacon fat and cook on medium to high heat until pork is browned on all sides, about 5 to 6 minutes. Add the sausage, onions, and bell pepper. Cook until onions are translucent. Next add the chicken, celery, and garlic, parsley, and 3/4 cup chopped green onions. Cook until chicken is cooked through, about 5 to 7 more minutes. Add the cayenne and season with salt and pepper, to taste. Stir in the water, cover and let sit for 1 hour.

    Cut bread lengthwise and place in oven to toast lightly.

    Spoon some of the pork mixture on the bread bottoms, top each with slices of cheese, the reserved bacon and the remaining green onions and finish with the bread tops. Serve immediately.

    Just finished up some leftovers... dang good!
     
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  28. anubis1335

    anubis1335 Bushmaster

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    Your Poor Teeth: AKA Pecan Brittle

    2 Cups Sugar
    1 Cup White Karo Syrup
    2 tsp Salt
    1/2 Cup Water
    1/2 STICK Butter
    1tsp Baking Soda
    1 tsp Vanilla
    2 Cups Pecans

    Mix sugar, salt, syrup, water, vanilla, and butter in large pan

    Bring to a thick bubble. Keep stirring until it turns into a brownish color.

    Keep a bowl of cold water to test. When you think your brittle is ready drop a couple of drops into the cold water and taste it to make sure the texture is brittle and crunchy and not chewy. I think I continuously stir for about 10 to 15 minutes before its ready.

    Once its the right texture remove from fire and quickly stir in baking soda and then stir in pecans.

    Pour onto cookie sheet. Sometimes I butter the cookie sheet to make it easier to get off.

    Let cool and then break into pieces
     
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  29. plumberoy

    plumberoy Supporter Supporter

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    I think I'll combine your recipe with mine I grill asparagus, oiled and dusted with course salt and pepper . then reduce balsamic vineger to half and drizzle the green stuff. I'm thinkin' beacon would improve it :4:


     
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  30. plumberoy

    plumberoy Supporter Supporter

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    chilli bowl steamed bread
    All measurements are approximate makes a small loaf easily wrapped in foil to take on the go. Great with a little real butter and a cup of hot tea. I have spent quite a bit of time to get this to suit me sweet, but not too sweet and a texture a little on heavier side



    1/2 cup self rising flour
    1/4 cup corn meal
    1/4 brown sugar
    dash of vanilla (1/8 teaspoon approx)
    cinnamon (1/4 teaspoon approx)
    palm full of raisins
    palm full of walnut pieces
    1/3 cup of apple sauce
    good squirt of honey
    milk to make a batter that will just pour
    mix up the ingredients pour into a greased chilli bowl 2/3 full cover bowl with foil and tie or rubber band down. I put canning jar rings in the bottom of a pan and enough water to cover half of the bowl . bring water to a boil then turn down to a simmer set bowl on the rings and cover with a heavy lid simmer for a hour. if you have a crockpot big enough for multiable bowls add 15-20 minutes time
     
  31. Ford

    Ford Tracker

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    Thats it guys----i just read all of this and just put on 12 pounds- wow- who needs a diet when you can look at all of this -Thanks -gotta try some -wife likes it to-Ford
     
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  32. dwightp

    dwightp Guide Bushclass I

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    Yum......great thread!
     
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  33. BushyBeard

    BushyBeard Scout

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    Very cool and healthy Thanx Nube gonna try this out
     
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  34. anubis1335

    anubis1335 Bushmaster

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    let the pups taste em bushy....

    i heard they aint too tasty for people food :D
     
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  35. BushyBeard

    BushyBeard Scout

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    HEHEHA ! absolutely, i saw the "For the pups" :p i have'nt tried it yet but got it in my recipes notes...i got a big box of milk bones im working on then i'll give this a whirl and these ingredients are by far better then the crap you get in a box...Thanx again
     
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  36. TheBurns

    TheBurns Scout

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    Got any recipe ideas for something i can carry multiple days on a hike without refrigeration? I know all the canned goods... looking for a simple bannock recipe, maybe soem stuff I can make in a typical outdoor area in the south eastern US. Saw a guy fix a dinner one time camping with some rehydrated jerky and various things "out there" its was really good.
     
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  37. Two Bears

    Two Bears Banned Member Banned

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    Here's one of my inventions, you can pack it and cook it in a freezer zip lock.
    Oatmeal
    Peanut butter
    Chopped nuts, whatever you like I use chopped mixed nuts ill chop them myself most or the time.
    Butter or margarine
    Brown sugar
    Cinnamon
    Any dried fruit you like
    Mix everything together and you get a really good Oatmeal cookie type of meal, sometimes at home ill throw everything in a bowl and eat it like a cold ceral with milk. I don't measure anything I just throw it all together. And of course the mix depends on how much you want to make. I've never seen a recipe for this so I don't know if there's a better one than this out there.
     
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  38. scallop

    scallop Scout

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    Just made a batch of this wonderful concoction. YUM!!! Durn good stuff will defiinately be making it a permanant fix'n in my house!
     
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  39. anubis1335

    anubis1335 Bushmaster

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    Glad you liked it! :dblthumb:
     
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  40. Crazysanman

    Crazysanman Supporter Supporter Bushclass II

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    ANZAC biscuits (cookies)

    This is a recipe from my grandmother for ANZAC biscuits. ANZAC is the Australia/New Zealand Army Corps. In WWII this recipe was published all over Australia and women would bake these cookies and bring them to collection sites where they would be shipped off to the troops. The cookies are crispy, pack well, and last a very long time (weeks to months) without spoiling or going stale.

    http://en.wikipedia.org/wiki/Anzac_biscuit

    This recipe says it will make about five dozen cookies. I got about 18 large cookies when I made it. YMMV.

    1/2 cup butter
    1 tablespoon Golden Syrup
    1/2 teaspoon bicarbonate of soda (baking soda)
    2 tablespoons boiling water
    1 cup uncooked rolled oats
    1 cup dessicated coconut
    1 cup plain flour
    1 cup brown sugar
    2 teaspoons ginger

    Melt the butter and golden syrup in a large pan over a low heat. Add baking soda mixed with boiling water.

    Combine dry ingredients in a large mixing bowl, then pour the melted mixture in to the center of the bowl and mix to a moist but firm consistency.

    Drop slightly rounded teaspoonfuls of the mixture on to a cold greased cookie sheet. Cook for about 15 minutes in a moderate oven. Cool on a wire rack.

    You can find Lyle's Golden Syrup in most grocery stores in the baking section. If you can't find it, you could substitute pancake syrup, but it's not really the same. Dessicated coconut is dried coconut. I couldn't find it so I used normal shredded coconut and it turned out OK.
     
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  41. Matthew Cary

    Matthew Cary Tinder Gatherer

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    Well my first post ever. This seems like a good spot to jump into the fray...

    Breakfast Bannock!!
    1 cup All Purpose Flour
    1/2 cup Powdered Milk
    1/4 cup Sugar
    1 tsp Baking Powder
    1/2 tsp Salt
    2 heaping tsp Cinnamon
    1 tbsp Powdered Egg
    1/4 cup Dried Fruit
    1/4 cup Sliced Almonds

    Combine everything except Fruit and Nuts. Whisk together to make sure it is well blended. Add water until it forms a very think batter. Add Fruit and Nuts. Heat oil in cast iron pan, add to pan, throw in the oven at 350 for 20-25 minutes. Or tilt and lean pan facing your campfire and cook it...well... until it is done! For fun throw in some treats you gather. Pine nuts are one of my favorites.

    I usually will mix up everything ahead of time for my pack so when I'm out in the bush I just need water to make a tasty meal. Oh and for the powdered eggs folks I do use a dehydrator. 6 eggs scrambled well per 1 fruit tray set for 16 hours. Then into the blender until powered. Stored correctly it stays good for a very long time!

    Enjoy!!
     
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  42. anubis1335

    anubis1335 Bushmaster

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    MY Kinda Salad W Pix!

    Made some yum today

    Cabbage becoming delicious
    [​IMG]

    Cooked in cast iron like it should be!
    [​IMG]

    Monster cornbread...yaaaarrrrrggghhh!!
    [​IMG]

    First watch; guarding friends
    [​IMG]

    Happiest pat of butter ever!
    [​IMG]

    Oink!
     
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  43. scallop

    scallop Scout

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    That stuff is the bomb! Probably my favorite recipe gleaned from these pages and that is saying alot!
     
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  44. anubis1335

    anubis1335 Bushmaster

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    Way too kind my friend. Thank you for the compliments.
     
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  45. LostBoy808

    LostBoy808 Tracker

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    Sweet Teri/Sesame venison

    2lbs venison
    3 cups low sodium soy sauce
    4 cloves garlic
    1/2 white onion
    2 tbsp white sugar
    4 1/2 tbsp brown sugar
    1 cup Mirin/cooking sake
    1 tbsp sesame oil
    1/4 tsp thyme
    1 tsp sesame seeds
    1 pinch oregano
    Ziploc bag or long tupperware
    large mixing bowl

    Slice Venison into jerky sized strips about 8" long 1" wide 1/3" thick and place into tupperware/ ziploc bag. Set this aside out of the way.
    Dice 4 cloves garlic & 1/2 white onion and place them into your mixing bowl
    Pour 3 cups low sodium soy sauce and 1 cup Japanese mirin/cooking sake into the bowl
    Add 1 tsp sesame seeds, 2 tbsp white sugar and 4 1/2 tbsp brown sugar and mix well.
    Finally, add your Oregano, Thyme and Sesame oil and continue mixing until the oil, sugar and soy sauce are all blended well.
    Pour the marinate over your venison, or any meat of your choice (red meat tastes best IMO) and make sure it is submerged.
    Now... Let the mixture sit overnight or for at least 12 hours.
    When you've finished marinating your meat, bring that bad boy out and cook it however you please. I found it goes great on the grill, in a skillet or as jerky.
    Enjoy!

    [EDIT] If you can't get a hold of Japanese mirin, you can substitute it for 1/4 cup honey or molasses. It'll be a slightly different type of sweet but still great. And if low sodium soy sauce is a problem, you can substitute it with regular soy sauce and just add olive oil to neutralize the saltiness of the soy sauce.

    Lost in the rainforest with a tablet and some flint
     
    Last edited: Jun 12, 2013
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  46. LostBoy808

    LostBoy808 Tracker

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    Grilled Salad

    1 Head Romaine lettuce
    1 block/wheel Brie cheese
    1 bunch Asparagus
    5-6 mushrooms of choice
    1 container hummus
    1 stick butter
    roll of cooking string

    Take your head of Romaine lettuce and, being sure to keep it intact, spread the leaves open. Carefully spread hummus liberally on the insides of all the leaves, again being sure not to tear lettuce apart. Slice the brie cheese into small, cracker-sized slices and place these on the insides of the lettuce leaves with the hummus. You can put as little or as much as you like. Just keep in mind, the more cheese, the bigger the risk of it melting out and burning. Next, take your mushrooms and asparagus and either slice or chop them into manageable pieces. Place these with the hummus and cheese. Now, take your cooking string and tie up the head of lettuce at the top, middle and stem to make sure nothing slips out during this next step. Toss your lettuce on the grill with a low heat and take your stick of butter and rub the outside liberally. (you can do this in a baking pan on the grill to catch the drippings and whatnot.) When the lettuce starts to brown and the cheese starts to peek out from behind the leaves, she's ready. Take it off the grill, chop and serve.

    Lost in the rainforest with a tablet and some flint
     
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  47. Fangofthedead

    Fangofthedead Tracker

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    here's a lil dessert option cause i haven't seen one on here yet.

    Deep-Dish Chocolate Chip Cookie for One

    Ingredients (1 serving):

    1 Tbsp unsalted butter, at room temperature
    1/2 Tbsp unrefined granulated sugar, such as evaporated cane juice
    1/2 Tbsp packed light brown sugar
    1 Tbsp beaten egg, preferably organic (cover & chill remaining beaten egg for tomorrow’s cookie cup… you will be making another one!)
    tiny splash pure vanilla extract
    2 1/2 Tbsp whole wheat pastry flour (can substitute with 3:1 of cake flour and all purpose flour)
    1/8 tsp baking soda
    tiny pinch salt
    heaping 1 Tbsp grain-sweetened chocolate chips


    Instructions

    In a small ramekin or microwavable cup, combine softened butter and both sugars; stir well with a spoon. Stir in beaten egg and vanilla extract. Stir in flour, baking soda, and salt just until combined. Stir in chocolate chips.

    Microwave on high for 35-40 seconds. Let cookie rest at room temperature for about 10 seconds before devouring.
     
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  48. survivalscout417

    survivalscout417 Tinder Gatherer

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    just straight up bannock,

    pancake mix
    oats
    sugar
    flax
    little salt
    and rasins
     
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  49. Pastor Chris

    Pastor Chris Keeper of the T.Darrah Tenkara Pass-Around Supporter Hardwoodsman Bushclass II

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    Autumn Hickory bacon and bean soup.

    I have been playing with this one for a few iterations and have it where I like it. We have quite a few hickory trees in the woods around here and have been waiting all season for the nuts to begin to drop.

    Ingredients:

    3-4 quarts of various hickory nuts in shells
    1+ pounds of slab bacon (ok, 2 pounds)
    3-4 cups of dried assorted beans, soaked overnight and drained
    lots of mushrooms
    two apples
    2-4 cloves of garlic
    1 large onion (more if you like)
    1 beef bullion cube
    whole cloves crushed
    1/2 of a nutmeg, grated
    1/4 tsp ground mace
    salt and pepper



    I have one of Billybass' gathering pouches and wear it all of the time it works great for the purpose and is always handy:

    IMG_1891.jpg

    I have learned a few rings about hickory nut gathering: Check each nut for a small hole; there is some sort of grim that eats into them, especially the shagbark hickories as their shells are a bit thinner. Also, make sure the nuts are a bit heavy for their size; this helps weed out the ones that have dried up on the inside.

    Soak and rinse the nuts and let dry. I use a bench vise to crack them as some species have very thick shells and a nut cracker won't cut it. Watch for dried or moldy ones as you crack.

    I have found that tasting a bit of the meats along the way helps. Some species are apparently bitter, some more buttery tasting and some almost with a maple like flavor.

    Put the cracked nuts in a dutch oven and cover to twice the height with water and put over low heat to simmer for a few hours. 2-3 hours seems good.

    IMG_1955.jpg

    I have discovered that slab bacon is the way to go here as it holds together better. 1 inch cubes, lightly sautéed to render some of the fat and then set aside to drain.

    IMG_1956.jpg

    Next, finely dice a good sized onion, three to four cloves of garlic pureed, into some of the rendered bacon fat over low and long heat to caramelize and soften a bit. Season with salt and pepper.

    IMG_1958.jpg

    For heaven's sake watch your heat and don't burn the stinking garlic! Garlic is so overused and improperly cooked to the point of my great frustration. Be gentle and it will reward you immensely.

    Along the way add some freshly grated nutmeg, a good heavy hand is ok, 4-5 ground cloves, ground mace. You want to make sure that you have cooked a bit of the moisture out of the onions before you add this so they release their oils better into the mix.

    Dice two apples, I like to use one sweet and one tart apple; add them into the onion mixture and sautee a bit to add some color and caramelize the sugars a bit.

    Strain the hickory broth well through a fine mesh strainer and maybe even cheesecloth and add to a clean dutch oven. Add you beans, which have been soaking at least overnight, changing the cloudy water along the way a few times. Add the onion/apple mixture and then the bacon.

    De-glaze the onion pan with some of the broth and cut up and brown as many mushrooms as you like in some more of the bacon fat, season with salt and pepper. let the moisture cook off so you get some good color on your mushrooms, then put thin in the soup, de-glaze the pan and add that to the soup as well. Your pan should be clean with all of the brown goodness from the mushrooms in the soup.

    I also like to add a single beef bullion cube to the soup for a bit of extra flavor.

    Simmer for an hour or two and keep checking the beans for doneness. Also check the seasoning and adjust in small increments.

    IMG_1963.jpg

    This is an incredible soup that tastes of the autumn and the woods. The thick bacon just melts in your mouth and all of the flavors just work together. Enjoy! let me know what you think and if you add or change anything.
     
    Last edited: Nov 11, 2013
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  50. Global Village Idiot

    Global Village Idiot Scout

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    Thermos-Bottle-Stew-For-Lazy-Butts-Like-Myself:

    This is my variation on Kurt Saxon's "Thermos Bottle Cooking."

    Ingredients:
    o 1 can "Roast Beef" from Aldi, Dollar Store or somewhere else cheap
    o 1 can mixed vegetables
    o 1 cup barley
    o Boiling Water
    o Seasoning to taste (I put one or two drops of hot sauce in)

    Gear:
    o Saucepan
    o Thermos
    o Funnel made out of the top half of a half-gallon carton

    1) Leave all ingredients out on countertop
    2) Wake up late for work
    3) Get dressed in panic
    4) Put saucepan on
    5) Brush teeth/answer "Natures Call"/walk dog
    6) Give dog treat
    7) Open cans
    8) Pour barley into thermos
    9) Ignore landline phone ringing off hook
    9a) Answer cell phone and lie to boss, telling him you're already on your way
    9b) (Optional) Make lame excuse to boss, blaming it on dog
    10) Give dog second treat for blaming him unnecessarily
    11) Add seasonings
    12) Pour canned goods into thermos using funnel
    13) Pour boiling water into thermos
    14) Cap thermos and give it a good shake
    15) Go to work

    By the time lunchtime rolls around everything will be cooked.

    Goes well with the biscuits you were too lazy to get up on time to make.

    gvi
     
    Last edited: Dec 12, 2013

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