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!