German Schwank Steak Sandwich

With October Fest just around the corner here's a recipe I'm sure you'll love!

8 bonless pork loin chops
1 cup veg oil
1 large onion sliced
4 cloves garlic crushed
1 tablespoon course ground mustard
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon curry powder
1/2 tablespoon cayenne pepper (Optional)
1 tablespoon ground black pepper
8 good bread rolls

Place chops in large zip lock bag

In a large bowl place the onion and crush it a bit.

Add the remaining ingredients and mix well.

Place the mixture in the zip lock bag with the chops and refrigerate for 24 hours.

These are traditionaly cooked over wood coals; however, a gas or charcoal grill will work fine.

Enjoy with a cold beer!

Raspberry Chipotle Chicken Rub

If you're one who likes grilled chicken you must try Kenny's Raspberry Chipotle Chicken Rub!  I picked this up at the Dixie Deer Classic along with several other of Kenny's seasonings & I must say this guy knows what he's doing.

His spices can be ordered @:

Kenny Henline Spices
247 Henline Heights
Spruce Pine, NC 28777
(828) 766 5278

Broiled Cod with Paprika

This is by far one of the best cod recipes!

1 1/2 pounds cof fillets
2 teaspoons paprika
1/2 cup butter
1 onion
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon lemon juice
1 tablespoon parsley leaves

In pan, melt 2 tablespoons of butter & saute' onion until soft.

Add the paprika & cayenne pepper cook gently for 2 minutes longer.

Add salt, lemon juice and remaining butter...heat until melted.

Set fish on broiler rack and brush with the paprika mixture.

Broil about 2 inches from the heat for 4-5 minutes, brushing with more of the paprika mixture.

Turn; brush with remaining butter and broil 4-5 minutes...Fish should be browned and flake easily.

This should yield about 4 servings.

Enjoy!

Honey update

Well it doesn't look like i'll get to harvest any honey this year:(  I started this year with two new hives & had hoped that I might be able to harvest some honey.  The bees did a real good job filling a 8 frame deep and medium super but they now seem happy to hang out on the front porch and wait for winter.  I'm sure i'll have honey next year:)

Above: Capped Honey

Dove Links

With dove season just around the corner here is a good one for the folks that make their own sausage.

Since the usable meat on a single dove is just a couple of onces, this sausage is more of a appetizer rather than a meal.

1 pound fresh dove meat (8-10 dove)
1/4 pound chicken fat
1 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground pepper
1/4 teaspoon dried sage
1/4 teaspoon dried thyme

Freeze the dove meat & chicken fat for 15 minutes.

Grind the meat & fat through a fine disk meat grinder.

In a medium sized bowl, combine the meat, salt, ginger, pepper, sage and thyme. Mix well using your hands.

Grind the seasoned mixture through a fine disk of the grinder

Wet your hands with cold water.  Taking about 1 tablespoon of meat at a time, form little rolls of sausage.

Refrigerate the links until firm, about 30 minutes.

Pan fry and enjoy!

My Hiatus

I case you're wondering where heck i've been for the past month!  I have been hitting the great trout streams at my camp  in Beecher Wisconsin.   I have been cooking & smoking alot of fish, so when I get back to NC I'll post some of recipes I tried and a tale of two from the stream. 

Kentucky Bourbon Ribs

Choose slabs of baby back ribs with good meat coverage over the bones & no large areas of surface fat.  Also avoid enhanced ribs; these are ribs that have had water, sodium phosphate and natural flavors added. 

Rub: (will cover 3-4 whole racks)
4 Tablespoons ground cumin
2 Tablespoons chili powder
2 Tablespoons dry mustard
2 Tablespoons salt
3 Teaspoons cayenne pepper
3 Teaspoons ground cardamom
3 Teaspoons ground cinnamon

Be sure to remove the membrane from the bone side of the slab!!!!!  Smoke & seasoning will not penetrate the tough membrane & leaving it intact will make for tough eating.

Mix dry ingredients in a medium bowl.  Arrange ribs on a large baking sheet & rub spice mixture on both sides of the rib racks.  Cover with plastic wrap & refrigerate overnight.

Sauce:
1 tablespoon vegetable oil
2 bunches green onions chopped
2 cups chopped white onions
8 cloves garlic chopped
2 cups packed brown sugar
1 cup ketchup
1 cup tomato paste
1 cup whole grain Dijon mustard
1 cup water
1/2 cup worstershire sauce
1/2 cup apple cider vinegar
1/2 cup apple juice
2 large dried Anchio chilies, stemmed, seeded, cut into small pieces
1tablespoon ground cumin
1 1/2 cups bourbon (Not rot-gut bourbon!!!! only use bourbon that you'd want to drink:)

Heat oil in large pot over medium - low heat. Add green onions and garlic and sauté' until tender.  Mix all remaining ingredients, adding the bourbon last.  Simmer sauce until thick reducing to about 7 cups, stirring occasionally.

Cooking the ribs:
Prepare BBQ grill medium heat. Grill the ribs until meat is tender, turning them occasionally with tongs, for about 40 minutes. The best way to tell whether your ribs are done is the "tear test". Take hold of the adjacent bones toward the middle of the slab and give them a pull.  If the meat offers a bit of resistance but then tears easily, you know your ribs are done just right. Using tongs transfer them to a work surface. Cut the ribs between bones into individual ribs. Arrange on a clean baking sheet. Transfer 3 cups of sauce in a small bowl; place remaining sauce in a small sauce pan and reserve.  Brush ribs with sauce from bowl and return ribs to grill for 10 minutes or until the ribs are brown and crisp on the edges. Continue brushing on the sauce until their ready.  Serve with warm sauce on the side.

Enjoy!