## MEATBALLS a different kind

17 Sep

CURRIED MEATBALLS – YES ,  I TRIED TO TRICK YOU .

Okay ,  So  , before you all get all excited and start yelling about how you       DON’T LIKE CURRY

Let me school you alittle bit in the world of ,  CURRY

There are many kinds of   CURRY

First you can GROOM a horse  , and they call that   Curry( a horse )

Which doesn’t  necessarily mean this guy      with one of these

That’s not what we’re talking about

and You can :

CURRY FAVOR

To seek or gain favor by fawning or flattery.
But that’s not it either
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or you can curry mathematically

currying is the technique of transforming a function  that takes multiple arguments (or a tuple   of arguments) in such a way that it can be called as a chain of functions, each with a single argument (partial application).

Here,$\scriptstyle y \mapsto z$ is a function that maps an argumenty to resultz. In particular,

$g(y) = h(2) = y \mapsto f(2,y)$

BUT  ,  I will leave this curry to my scientist friends

For today we are going to talk about Curry

as in

A sauce or relish typically made with cumin, coriander, turmeric, and other spices . .

### NOT CURRY POWDER  :

The reason you don’t think you like curry( and hence all things Indian ) is because a long time ago your MOM saw this recipe in LADIES HOME JOURNAL MAGAZINE – curry meatloaf or curried pineapple and ham  loaf or some such thing and she bought this new spice called curry at the supermarket. Then she followed the recipe , which was   not very good ,  and too much    CURRY POWDER .

And it was so  god-awful  you can still taste it.

Curry powder, a commercially prepared mixture of spices, is largely a Western creation, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the  British Colonial government and army  returning to Britain.

Curry (/ˈkʌri/, plural curries) is a dish originating in the cuisine of the Indian Subcontinent . The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chilies. The use of the term is generally limited to dishes prepared in a sauce.
Curry dishes prepared in the southern states of India may be spiced with leaves from the  curry tree . ( that’s another story)

There are many varieties of dishes called ‘CURRIES  ”

Dishes called ‘curry’ may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Additionally, many instead are entirely vegetarian, eaten especially among those who hold ethical or religious proscriptions against eating meat or seafood.

Curries may be either ‘dry’ or ‘wet’. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on yoghurt, cream, coconut milk, coconut cream, legume purée, or broth.

The UK has adopted curry as a “national dish”, with more than 9,000 Indian, Pakistani and Bangladeshi restaurants and the creation of British-Asian dishes such as chicken tikka masala and balti, says the National Curry Week website.

Since its inception, the word curry has “changed its meaning and become ubiquitous as a menu word”, says Alan Davidson, in the Oxford Companion to Food.

Once it just meant Indian food, but “it now denotes various kinds of dish in numerous different parts of the world, but all are savoury and all are spiced,” it reads.

“Everywhere the cuisine is enjoyed has its own variations and peculiarities,” says the National Curry Week spokesperson.

An English cookbook, The Forme of Cury, was published in the 1390s, and all hot food was called “cury” from the French word cuire, meaning to cook.

Alan Davidson writes however that curry comes from the Tamil word kari, or spiced sauce, which was originally a thin, soup-like, spiced dressing served in southern India, amongst many other stew-like dressings for meat and vegetables.

## Scientists believe they may have found evidence of a 4,000-year-old “proto-curry” in India’s ancient Indus Valley civilization .

So there is everything you did not know about Curry
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Todays recipe is a very nice way to ease you into the wonderful and exotic world of Indian cuisine.
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Reminder :
You can go to your local spice shop and buy just alittle of these spices ( 4 oz. ) .
The spices are much fresher and you don’t need to buy a whole BOTTLE like at the supermarket .
This is my spot  in Oswego , Il
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Servings: 8

### Meatballs

extra virgin olive oil or ghee

1 med onion , cut into 1-inch pieces

2 Serrano’s , (seeds removed if desired ) chopped

6 garlic cloves

1 1-inch piece ginger, peeled, chopped

1 tablespoon fresh lemon juice

1 tablespoon garam masala ( spice shop )

1 teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon cayenne pepper

2 pounds ground beef (20% fat)

1 large egg, beaten to blend

3 tablespoons plain yogurt

2 teaspoons kosher salt

### Curry Sauce

1/4 cup olive oil

4 medium onions

10 cloves garlic minced and smashed

1 1½-inch piece ginger, peeled, chopped

3 dried chiles de árbol

You can get these at the supermarket or your local Mexican Grocery

which is also a great place to get your produce, check it out !

4 teaspoons curry powder ( spice shop )

4 teaspoons ground cumin

4 teaspoons ground turmeric

3 tablespoons ground coriander

1 teaspoon black peppercorns

1 14.5-ounce can whole tomatoes

1 bay leaf

1 tablespoon kosher salt, plus more

1 tablespoon fresh lemon juice  ( that’s a real lemon folks        }

½ teaspoon cayenne pepper

Cilantro leaves with tender stems (for serving)

### Meatballs

• Preheat oven to 400°. Cut parchment paper to size and lay on baking sheet. Purée onions , jalapeños, garlic, ginger, lemon juice, garam masala, coriander, cumin, and cayenne in a blender until smooth. Transfer mixture to a large bowl and add beef, egg, yogurt, and salt. Mix with your hands until mixture is homogenous and starts to become very sticky like sausage meat, about 1 minute. Using a 2-oz. ice cream scoop to portion if you like, roll beef mixture into golf ball–size portions and place on baking sheet, spacing 1″ apart (you should have about 24). Drizzle meatballs with more oil and bake until browned on top and cooked through, 20–25 minutes.

### Curry Sauce

• Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium. Add onions, garlic, and ginger and cook, stirring often, until onions are translucent and starting to brown, 8–10 minutes. Stir in chiles, curry powder, cumin, turmeric, coriander, and peppercorns. Cook, stirring often, until mixture is very fragrant and spices begin to stick to the pot, about 2 minutes. Add tomatoes, stirring and scraping bottom of pot, and bring to a boil. Add bay leaf, 1 Tbsp. salt, and 2 cups water; return to a boil. Reduce heat and simmer until flavors have melded, 25–30 minutes.
• Let curry sauce cool slightly, then transfer to a blender; blend until very smooth.
• Or you can use a boat motor if you have one
• ( I’m getting real fond of mine since I bought it )
• Wipe out any bits remaining in pot and transfer curry sauce back to pot. Stir in lemon juice and cayenne; taste sauce and season with more salt if needed.
• Gently nestle cooked meatballs into sauce, bring to a simmer, and cook until meatballs are heated all the way through, 10–15 minutes. Serve topped with cilantro.
• This goes real well over Jasmine rice

Eat and Enjoy !

## GREEK SAUSAGE (Loukanika) AND GREENS

5 Sep

Okay, So here is a little something I’ll bet most of you have not tried,

LOUKANIKA (lou- con -ee-kah):  for all of our Friends that don’t speak Greek

Lukániko is the common Greek word for pork sausage, but in English it refers specifically to Greek sausages flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods. Greek sausages are also often flavored with greens, especially leeks.  The name ‘lukaniko’ is derived from ancient Roman cuisine’s – lucanica ( from Lucania region of South Italy )   and has been used in Greek since at least the 4th century

It’s a nice light sausage with a little taste twist that I think you will all enjoy.

Easy to make and with a green side dish ,  makes a great week might dinner.

For those of you that have this at  their grocer  , or have a local Greek deli   ,

you can just go on and buy it.

But for the rest of us here’s how to make it

2 lb ground pork

2 tbsp orange zest ( time to use the microplane  )

## EDUCATIONAL INTERRUPTION !!!!

#### This might be a good time to update your spice Cabinet or spice Rack.

You do not need to spend most of your paycheck at the grocery store buying spices.

Your local Spice Shop ( mine is in Oswego )

or Penzeys  on line.

This will help you expand your  herb and spice horizons and  let you get in touch with your inner CHEF.

4 oz. of most spices is about \$5.00 for a small bag ,  and you can get a little jar to put it in if want  .

Keep them out of the light and away from the heat if possible.

Now you can  try some new tastes for not a lot of money.

2 Tsp fresh Parsley – minced

2 Tsp kosher salt – fine

1Tsp thyme

1 Tsp marjoram

1Tsp savory   – THIS MAY BE   NEW  TO  ALOT OF YOU  –   Native to Northwest America, summer savory has been described as a cross between THYME and  MINT ,  with a hint of MARJORAM . It’s similar to winter savory, though bears a more mild and delicate flavor.

1 Tbsp. allspice

1 Tsp black peppercorns

2 cloves garlic – minced and smashed

1 cup dry white wine

Sausage casing ( if that’s what you are going to use )

Directions

Grate the ORANGE part of the orange ( not to much of the white part , the pith )

( pith  ,  yes  , that is a real word )

it will be about 1/2 of the orange

Combine parsley ,  thyme, marjoram, savory , , allspice, half the salt and peppercorns in a    …..   coffee grinder and grind

or  a Mortar and PestleOh Come on… you have been thinking of getting one and now is the time.

You are on you way to becoming a FANTASTICO CHEFO EXTRODINARO.!!!!

So you might as well have these tools of the trade. ( Bed Bath & Beyond ). I like the white because I can see when it is clean.

Pound garlic with salt in a pestle and mortar. ( or rub salt into minced garlic with the flat of you chefs knife to make a paste )

#### ONE OF THE REASONS I LIKE COOKING : ALOT OF DIFFERENT WAYS TOO DO A THING !!!   OR…OR….OR

Place ground meat in a big bowl and mix in the spices, garlic paste, orange peel and wine and mix well.

Use your hands , they are the best mixers !!!!

Place in a smaller bowl and cover with cling film and refrigerate for a couple of hours for flavors to combine

At this point ,  all of you folks that know how to stuff this into casings to make sausage are good to go. ( how to do this will be another chapter later )

# OR

Here is something I like from    Karrie at The HAPPY MONEY SAVER blog

Take some meat and place between two layers of plastic wrap. With a rolling pin roll out meat to desired thickness.

Remove top layer of plastic wrap. Take a round cookie cutter or top of a drinking glass, and press down to cut out nice round sausage patties.

Transfer to hot griddle ,  to cook ,  or baking sheet to be frozen.

Thanks Karrie!!!

Meanwhile preheat oven to 350′

1 bunch kale

1 green cabbage

4 cloves garlic – minced

1/2 onion

8 oz. fresh mushrooms – sliced thick

1/2 cup chicken stock ( 1 cube chicken bullion in a 1/2 cup water , nuke I minute ,  if you gotta )

extra virgin olive oil

Remove stems from I bunch kale and chop coarsely.

Core the green  cabbage and chop coarsely.

Combine greens and spread out on a lightly oiled baking sheet

1/2 sliced onion and sliced mushrooms

Pour 1/2 cup chicken stock over all.

Sprinkle with olive oil ,  salt and fresh ground pepper.

Cover pan with foil . Bake for 15 min.

Remove foil and bake 20 minutes more.

10 minutes before greens are done fry up the sausage.

Toss greens  , add sausage  , and  splash of vinegar and …………..

Eat and Enjoy!

14 Aug

## You need polkas to listen to while you cook the brisket and drink the beer !!!!

Okay, So first you need about a 5 lb. Brisket

What about  that big piece of fat on top ? .

It’s called the FAT CAP and you want  some of it.  Yes there is a lot of arguments among SMOKERS, GRILLERS AND BAR-BA-QUERS  if this should be left on or not.

You can do whatever you want ! Because this is AMERICA  , THE LAND OF THE FREE

But , I personally trim it down to about an  1/8 ” and here’s why —–

The Fat does not melt into the meat but it does keep the meat moist .

Which prevents getting a  ” BARK  – CRUST ” on the side with this big chunk of fat.

Also no spices are able to penetrate this thick fat layer.

With just a little fat on , most will melt off and still give a nice flavor to the finished product.

Use a sharp knife and take off alittle at a time , kinda like filleting a fish  .

2) next , use your favorite rub and some more salt ( do not be shy ) and some more pepper.

I tried this and was pleasantly surprised

or

Here is a good home made rub recipe:

3 tbsp  coarsely ground black pepper

2 tbsp. kosher salt

1  tbsp. granulated white sugar

1  onion powder

2 tsp mustard powder

2 tsp garlic powder

2 tsp  chili powder

1  tsp  cayenne powder

Rub  the RUB on and rub it into the meat .

Do this on a big cookie sheet or a foil pan .

at this point you can wrap it real tight in plastic wrap, or you can put it in a zip lock bag and squeeze the air out and place it in the fridge over night,

or

I have been trying this lately and I like it. Just put it in the fridge UNCOVERED  OVERNIGHT . This drys out the meat alittle and intensifies the flavor .

Try it — see what you think and let me know   …………….

Also a new technique I have just picked up

Setting up the coals like this and putting a 1/2 chimney of hot coals on one end gives you about 9 hours with no fuss or muss.

Or you can use a HINGED GRATE ( yes I have one Love it  )

This allows you to add coals and wood chips without disturbing the brisket or dropping it on the ground

place a foil pan under the brisket to catch the drippings.

No flare ups .

no mess in the bottom of your kettle.

You can add the drippings to  them to the BBQ sauce if you like.

So After you get the coals going and the meat is on the grill ,  you want to adjust the top vent to get about 250′

Now you can close the top vent and then just crack it alittle and wing it or you can use a thermometer.

( HEY , you spent enough on the brisket  , you might as well do it right and use a thermometer )

If your cooker lid does not have a built in thermometer its easy enough to put one in.

Here is a short tutorial from         NO EXCUSES BBQ

The first step in the mod was to put some painter’s tape on the kettle to keep the porcelain from chipping. A few taps on a center punch to score the metal, and it was time to drill.

As before, I pulled out the trusty Unibit and cordless drill and had at the lid of the kettle. And yes, I did wear my safety goggles.

I got better results with the hole this time, and there were no signs of damage to the porcelain finish (other than the hole I just drilled).

The thermometer was mounted, and as you can see from the picture the placement was just about right. Any further from the handle and there would be issues with the lid holder bracket on the back of the kettle.

Inside clearance was good too.

Here’s a shot of the finished product. Now it’s time to fire it up and see if the temps can be controlled enough to go low and slow.

or you can use the POTATO METHOD using a remote thermometer.

this will tell you exactly what the temp is . Place potato/thermometer next to roast.

3)  Cook for about 9 hours. Now most brisket recipes call for a final temp of 203 -205′  ( one of these is great )

Sometimes taking 12 -18 hours.

Okay?

I have discovered that if you pull it off the heat at 175′ let it rest for 15 min , and slice it across the grain  – VERY THIN – the meat is delicious and juicy and maybe med-well done

Add some COKE – A – COLA   BBQ SAUCE and it doesn’t get any better.

Eat and Enjoy !

Strange thing , I  really don’t like Coke – a cola ………….BUT I LOVE THIS SAUCE and so does everyone else !!!!!!!!!!

COKE-A-COLA BBQ SAUCE

Ingredients
1. 1 cup Coca-Cola.
2. 1 /2 onion – minced
3. 1 cup ketchup.
4. 1/4 cup Worcestershire sauce.
5. 1 teaspoon liquid smoke.
6. 1/4 cup A-1 steak sauce.
7. 1 teaspoon onion powder.
8. 1 teaspoon garlic powder.
9. 1 teaspoon black pepper.
10. Sauté onion in a little olive oil then add everything else.
11. Stir well and simmer for 15 min.

## Attention ! Achtung ! Atención ! Uwaga!

1 Aug

Attention ! Achtung ! Atención ! Uwaga!

I have just discovered That if any of my true Blue Followers only read my recipes on ONLY their EMAIL…….They may be missing some of the best parts!

To enjoy the full Banquet of Sights , { Sounds } and delectable , delicious , scrumptious, recipes that some have said ,
“Would Make Julia Child want to cook with this Guy ! ”

Really! I have too heard people say that !

Or was it , “she should throw a right hook and give him a
black eye! ”

Whichever , tune in to Facebook or Kristoscooks to get the full Story.
Thanks for being a fan .

## CHILI COLORADO WITH MEXICAN RICE

31 Jul

Okay , So this is  COLORADO CHILE ,

and should never be confused with

a black-and-yellow beetle, (sometime reddish , ) Leptinotarsa decemlineata, ,  that is a serious pest of potatoes, feeding on the leaves .

Although it could be

Colorado is of Spanish origin,  meaning “colored red.” The name was applied to the Colorado river (because of the red sandstone soil of the region)

And , As Everyone knows,

came into use for the entire territory after the discovery of gold in the Pike’s Peak region.

In 1861 congress chose Colorado as the name for the Territory.

But , enough of that.

So this is basically red chile and although Roj0 ,  is also RED  in Spanish and many make ,  Carne Con Chile Rojo ( which is also red chile ) I could not find out why one is one ,  and the other is the other .

Maybe My Niece with the degree in Spanish might know or One of my Mexican friends

This recipe is very close to the TEXAS RED      Served by the Chile Queens

in San Antonio.

For more than 100 years, women would arrive at twilight at the plazas of San Antonio, Texas, with makeshift tables and pots of Chile to cook over open fires. The plazas teemed with people: soldiers, tourists, cattlemen and troubadours roamed the tables, filling the night with music

Tejano music legend Lydia Mendoza began her singing career in the plazas of downtown San Antonio in the early 1930s.

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The Queens, who were for the most part Mexican, made their chili at home and then loaded it onto colorful little chili wagons, on which they transported it to the plaza, along with pots, crockery, and all the other gear necessary to feed the nineteenth-century night people. They build mesquite fires on the square to keep the chili warm, lighted the wagons with colored lanterns, and squatted on the ground beside the cart, dishing out chili to customers who sat on wooden stools to eat the delightful and fiery stew.

All this went on from nightfall until just before sunrise, when the vegetable vendors came on with their carts to occupy the Military Plaza, which had become known as “La Plaza del Chile con Carne.”

The Chili Queens remained a highlight in San Antonio for many years (there was even a “San Antonio Chili Stand” at the Chicago World’s Fair in 1893)

AND HERE IS A LITTLE KNOWN FACT :

As cattle trail chili grew in popularity throughout the tiny Texas trail towns, so too, did its devotees. Frank and Jesse James fell prey to its taste and are said to have eaten a few bowls of “red” before pulling many of their bank jobs. At least one town, it is noted, was spared from their shooting and looting by the local chili parlor. Fort Worth had a chili joint just north of town, and the James boys rode in there just for the chili, vowing never to rob their bank because “anyplace that has a chili joint like this just oughta’ be treated better.”

And Pat Garrett is supposed to have said of William Bonney – Billy the Kid: “Anybody that eats chili cant’ be all bad.”

So now as it turns out

,it has been more then 30 years since My father- in -law ,  Don Richter   ,took me to a taco joint in San Antonio for the best tacos in the world.

It was a kind of buffet and you could build your own tacos from about 3 dozen different kind of fillings .

” Take the flour tortillas and some of this meat in the brown gravy . You’ve never had anything this good .”

” Okay ” I said .   What did I know ,  I hadn’t even seen soft tacos before.

”  MAN – OH –  MAN !! ”

“YES THESE ARE THE BEST !!! ”

And We pigged out . I think I ate about a dozen .

We went back there 2 more times during that week long  visit. Always with a blessing from my Mother-in Law  ,  Audrey  , ” Donald, don’t you be  eating those tacos.”

God Bless her    .

In all time since I have looked  for that recipe.

I have not been able to find it . Not in all the cook books I have or  all the ones in  the library.

Not one of my Mexican Amigos have even heard of this {MEAT WITH GRAVY FOR TACOS}

Then I got to think  , maybe it was a mole sauce .

I tried the mole sauce a couple of different places and was pretty sure that wasn’t it .

Then I saw this picture  ,           and

”   Holy Mackerel ! THAT’S IT ! ”

Maybe it wasn’t quite brown , more a  deep red …ish… sort of .. kinda.

Well it was a long time ago and  Yes , I am getting old , but this is it .

Here’s to you,  Pop

MEAT AND GRAVY  TACOS

5 ancho chile      Get yourself a pair of kitchen shears. They’ll make cutting open these dried peppers a heck of a lot easier and there good for other stuff too !

2 pasilla chile

2 guajillos       .

# }    Look for chiles that are soft and pliable, like a raisin.

8 cups home made chicken stock ( or College Inn if not)

pork  shoulder 2 lb. – cut into 1/2 ” cubes

Pork lard    They sell it at the Mexican store

6 garlic cloves – smashed, and chopped

2 fresh bay leaves

1 TBSP cumin

2 TSP fresh sage

2 Tsp.  MEXICAN  oregano ( it makes the difference ! )

2 Tsp. Sugar

2 Tbsp. white vinegar

Flour tortillas ( these are my favorite )

Remove seeds and stems from chiles

Cover chiles with 3 cups boiling chicken stock  cover bowl with plastic wrap and let them soak for 30 minutes until plump and tender.

Put chiles and liquid in a blender and puree.

Season pork cubes with plenty of salt and fresh ground pepper.  Let sit for 1/2 hour .

Brown meat in a little of the pork lard ( okay ,  use extra virgin olive oil if the LARD scares you ) Do not crowd .  Do it in 3 batches if you need to.

Add in Garlic , bay leaves , cumin , sage , oregano and stir for 2 minutes

Add in 5 cups chicken stock and simmer for 1 hour

Add chile puree , sugar and vinegar ,  and simmer for another 45 minutes until meat tis very tender and sauce is a red –  mahogany color.

May a little more  salt and pepper , maybe a little more  splash of vinegar to taste ?

Eat and Enjoy !

You can make tacos or serve this  with Mexican rice, .

1 cup long grain rice

2 Tbsp Pork lard

1 onion – chopped up

2 TBSP tomato paste       This is very convenient and just about right . Plus you can use it later and not waste 1/2 a can of paste. Look for it at the store.

• 2 cups  chicken stock
• 1 teaspoon salt

Melt lard in  a saucepan with a good fitting lid.

Sauté  rice until golden  brown in color.   Keep stirring.

Add Onions and cook for 2 minutes

Add tomato paste and cook for 2 more minutes

Add chicken stock and bring to a boil.

Cover and reduce heat to low .

Cook 20 min DO NOT LIFT LID VERY IMPORTANT

Turn off heat let sit 10 minubte DO NOT LIFT LID!!!!

The steam that is trapped inside the pan is what allows the rice to cook properly.

• Remove from heat and fluff with fork.

Eat and Enjoy !

## PULLED PORK ON THE GRILL {WITH YELLOW MUSTARD BBQ SAUCE }

15 Jul

Okay So first off you are gonna have to buy the meat.

1 BostonButt bone in roast 6-8 lbs  ( for 8 people )

In the store it is labeled as Pork butt or Boston Butt .  Although it may or may  not be from Boston  ,  it isn’t from a pigs butt .

It’s from his shoulder .

## WHAT ! ! !

See, at some point in our colonial past, Boston was well known for its pork production and would often ship preserved pork (most often front shoulders—the least desirable part of the hog—but often hams and heads as well) in large wooden barrels. These barrels were of the size officially known as “butt” or “pipe.” That’d be a 126 gallon barrel , ( which really is a buttload )  half the size of a 252 gallon tun,  larger than a 84 gallon firkin,  and twice the size of a 63 gallon hogshead  (which, incidentally, have nothing to do with actual hogs or heads).

The pork-filled barrels shipped out across the country came to be known as Boston Butts, a term which was soon applied to the meat inside, despite the fact that it actually came from the shoulder of the hog. These days, conventions in many parts of the country still refer to the pork shoulder as Boston butt, though in many cities (including Boston itself), they’re known as just plain “butt.”

Had our forebears deigned to ship pork in 84 gallon barrels, we might have found ourselves spooning slow-cooked pulled Boston firkin into our BBQ sandwiches, perhaps making our Italian sausages out of Boston puncheon, or if those shoulders were shipped to New Mexico via 18 gallon barrels, they’d be chowing down on chile verde made out of Boston rundlet.

So now you are probably wondering what do they call the anatomical butt of a pig ?

That would be the HAM of course , BUTT     , let’s leave that story for another time.
Pulled pork can be made with a fresh ham or picnic roast, although the best is Boston butt. And it is usually the cheapest

Preparing pulled pork requires little effort but lots of time. Plan on 10 hours from start to finish: 3 hours with the spice rub, 1 hour to come to room temperature, 3 hours on the grill, 2 hours in the oven, and 30 min.to rest.

Wood chunks help flavor the meat; hickory is the traditional choice with pork,  I use oak .

You will need a disposable aluminum roasting pan that measures about 10 inches by 8 inches and one big enough to hold your roast

as well as heavy-duty aluminum foil .

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¾ cup Dry Rub for Barbecue (see below)

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1 bone-in pork roast, preferably Boston butt (6 to 8 pounds)

.
4 at least ,  probably more  (3-inch) wood chunks – a lot of recipes call for soaking the wood chunks. I , myself used to do this and then I read were you are actually producing steam before the smoke. We want smoke , so no soaking is necessary.

.
2 cups barbecue sauce (see below)

.

ice cold beer

lawn chair

some tunage

Charcoal –  only Kingsford –

This is a basic rub if you want to make your own :

1/4 cup paprika

2 tablespoons salt

2 tablespoons sugar

2 tablespoons brown sugar

2 tablespoons ground cumin

1/2 Tsp celery seed

2 tablespoons Chile powder

2 tablespoons freshly ground black pepper

1 tablespoon cayenne pepper

OR YOU CAN USE YOUR FAVORITE

1. Massage the dry rub into the meat.   Do not be shy with the rub.     Then Sprinkle some more salt and pepper and

PAT PAT  PAT

Wrap the meat tightly in a double layer of plastic wrap and refrigerate for at least 3 hours or  overnight ( the best )  .

1. At least 1 hour prior to cooking, remove the roast from the refrigerator, unwrap, and let it come to room temperature.
2. Meanwhile, light a large chimney starter filled a bit less than halfway with charcoal briquettes (about 2½ quarts, or about 40 briquettes) and allow to burn until all the charcoal is covered with a layer of fine gray ash. Empty the coals into the grill;

You are going to use an indirect method of cooking.

Split the pile of coals in half and move each one  side .

Open the bottom vents completely. Place the  wood chunks on the coals. Position the cooking grate over the coals, cover the grill, and heat until hot, about 5 minutes (you can hold your hand 5 inches above the coals for 2 seconds). Use a grill brush to scrape the cooking grate clean.

Then Place the foil pan in the middle with 2 cups of water in it

I just bought one of these grates with the DOORS. Makes life a lot simpler and you won’t dump your roast on the ground as often when trying to put more coals and wood chunks into the grill.

.

If you lid doesn’t have a thermometer then you will have to buy one . ( Monitoring temperature is a critical key in getting the absolutely best tasting food from your grill. you can’t WING IT )

It can be as simple as drilling a small hole in the top and putting a 100 – 500 thermometer

in it ,

or you can use a   a digital thermometer where the probe is connected by a steel cable? If so I like to run the probe through a potato that has been cut in half. The potato is then set on the grate near the meat and measures the internal temperature of the grill via the cable hooked up to the thermometer.

I  usually use  about 14 on  each side and add 6 every 45 mins or so this should keep the grill around 250′ .  You will l have to play with the top vent alittle and keep an eye on the thermometer to maintain this temperature. 250′
Cook for 3 hours.

## OR

YOU CAN TRY THIS METHOD:

. Fuse  Method:

This is a fun one,  Create a long fuse of unlit charcoal around the outside of your grill. Make the fuse/snake 2 or 3 briquette layers deep. Put your smaller wood chunks directly on top of the unlit charcoal snake. Start the smoke by adding 4 or 5 lit and ashed over charcoal briquettes to one end of your fuse. Place your meat directly in the middle of the C or U snake. This works better for butts and shoulders than it does for ribs.
Cost: \$0
Pros: longer cook time before adding fuel, easy to see how much lit fuel you have. With a little practice, this is a set up that will allow you to walk away for several hours.

Open ice cold beer, turn on your favorite tunes, Sit in lawn chair and RELAX …………

` `
1. Adjust an oven rack to the middle position and heat the oven to 325 degrees.

Place roast in aluminum foil pan and cover with 2 sheets of foil . Seal tightly .

Place the pan in the oven and cook until the meat is fork-tender, about 2 hours. Temp should be 195- 205 ‘

Remove from oven and Let the roast rest for 30 min.

1. Transfer the roast to a cutting board and unwrap. When cool enough to handle, “pull” the pork by separating the roast into muscle sections, removing the fat, if desired, and tearing the meat into thin shreds with your fingers. Place the shredded meat in a large bowl. Toss with 1 cup of the barbecue sauce, adding more to taste.

Serve the pulled pork on Kaiser rolls

I always throw a little thinly sliced cabbage on top

and / or some pickles

Pass  the remaining sauce separately.

Eat and Enjoy !

# Columbia Gold, a South Carolina Mustard Barbecue Sauce

In a swath of Mid-South Carolina, from around Columbia to the coast around Charleston, barbecue sauce is yellow, not red, a byproduct of the region’s German heritage. In Germany, pork and mustard go together like peanut butter and jelly.

It is a bit of a jolt to an outsider wandering into barbecue joints in the area and being served a pulled pork sammie mixed with a yellow sauce. Until you bite down. The flavor profile is similar to conventional red barbecue sauce, sweet tart, but the base flavor is mustard, not ketchup, and the sweetness is cane sugar, not molasses. But it works! In fact I prefer it to red sauce on pulled pork.

Here’s a quick and easy classic South Carolina mustard sauce. Tangy and one of my favorites, you really need to give it a try. Try it on hot dogs or brats or anywhere that you might use bottled mustard.

## Columbia Gold Barbecue Sauce Recipe

Takes. 30 minutes.

Keeps. It can keep for months in the refrigerator.

### Ingredients

2 cups prepared yellow mustard

2/3 cup cider vinegar

3 tablespoons tomato paste

1/2 teaspoon chipotle Tabasco sauce or you favorite hot sauce

3/4 cup sugar

2 teaspoons chicken bouillon granules or 1 cube

2 teaspoons dried rosemary leaves

1 teaspoon celery seed

3 teaspoons mustard powder

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon table salt

1 teaspoon freshly ground black pepper

About the mustard. To be authentic, use yellow ballpark style mustard, not Dijon. Besides, it just doesn’t taste right with Dijon.

1) Mix the wet ingredients together in a bowl.

2) If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary. Leftovers will keep in the fridge for a month or more.

## RON’S NOT SO WORLD FAMOUS POTATO SALAD , THAT I HAVE TOO ! EATEN ! THAT I MAKE SOMETIMES

10 Jul

Okay, So you might ask , “WHATS UP WITH A POTATO SALAD RECIPE TWO WEEKS IN A ROW ? ”

Well the answer would be , “A competition”

No , a Duel – fought with every bit of mustard and   mayo .

With  a skillful spoon  , potato folding , eating the last tiny bit of celery , with  devil –  may – care  abandon.

TO see who has the best POTATO SALAD.

YOU see ladies and gentlemen , boys and girls  ,

Last weeks entry to SCOTTY”S PLACE blog, as in

## SCOTTY”S PLACE

That would be me , the entry KRIS” potato salad had the most hits , the highest response , that I have ever gotten on any of my recipes.

So  even tho it was from my loving bride KRISTINE, ( and it’s pretty doggone good ! )  I just thought I should put out my best POTATO SALAD Recipe so that folks know that I can cook Too!

Now a lack of responses will not  necessarily  show that hers is better ,  So  ,  I will be looking for some comments from all of you on which one turned out better,

And there is still a lot of summer left and plenty of picnics  So enjoy

2  lbs. red potatoes – scrubbed and diced

• 3 tablespoons cider vinegar
• 34 cup  Miracle whip or mayonnaise
• 1 Tbsp. spicy mustard
• 1 tablespoon  fresh tarragon chopped  or 2 Tsp dried
• 3 cloves garlic smashed and minced
• handful of Lat Italian parsley  – chopped
• 12 red onion  –     diced
• 2 stalks  celery  –  thinly sliced
• 1 handful of black olives and 1 handful of green olives  – chopped
• 1 teaspoon salt
• 1 Tsp fresh ground black pepper

Place potatoes into a large heavy-bottomed pot

.Cover with cold water ,  1 tsp. salt and place over medium heat

Cover the pot and bring to a boil.

Immediately reduce heat and remove lid.

Gently simmer until potatoes are fork tender

.Drain and place into an ice bath to cool

.( I got this from Alton Brown )Add the vinegar and toss to coat all of the potatoes

In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic , ,olives , onions, and celery.

Once evenly combined, add the potatoes and season with salt and pepper.

Let the salad chill in the refrigerator for at least an hour before serving.

## KRIS’ WORLD FAMOUS POTATO SALAD – (THAT I’VE NEVER HAD ) THAT SHE MAKES ALL THE TIME

4 Jul

Okay so this is real easy and comes together real quick .

5 potatoes – scrubbed and  cubed 1/2″ x 1/2 ”

Put the potatoes in a pot  with

1 Tsp salt and cover with water.

Turn up heat to high and cook potatoes until done. Firm but not mushy. drain into strainer and rinse under cold water to cool.

6 heaping Tbsp. Miracle whip

5 Tbsp. mustard

Mix well

3 stalks celery – cut in half long ways         and cut very small

I onion – minced

Mix celery and onion into miracle whip/ mustard mixture

Fold in potatoes

There you go !

Eat and Enjoy !

## PIRIR PIRI CHICKEN SKEWERS

2 Jul

PIRI PIRI  is pronounced piri piri and rhymes with   cheery  ,   teary  , beery  , deary and theory . But  wait I’ll stop before this gets weary ,  dearie   .

So what is this you might wonder ? I did and had to look it up .

Piri piri  –  PIR-ree-PIR-ree also spelled peri peri, pili pili),  also called African bird’s eye chili, is a cultivar of Capsicum frutescens , one of the sources of chili pepper  that grows both wild and domestic

You say “piri piiri”  .   I say ‘pili pili,’   just as the chile pepper was called by the Swahili.  Not the ethnically diverse African people who speak the Swahili language, but the Swahili people who have inhabited the eastern coast of Africa below the Equator for over a thousand years.

Not to be confused with the Capsicum baccatum pepper   the Bishops Crown

or the Kenyan musician, Pilipili , who might be hot …..somewhere…….to someone  …..

Peppers originated in the Americas, and they were spread around the globe by Spanish and Portuguese traders in the 1500s and 1600s.  That’s when a small thin chile called a birds-eye entered the diet of the Swahili, and it became the basis for the pili pili sauce originating from Mozambique

as a marinade or dipping sauce for grilled meat.  From there, pili pili sauce spread north to Kenya and south around the shores of South Africa.

This is from Curtis Stone and then I tweaked it a little

For the Piri Piri Chicken:

10 birds eye – chiles

### (The Scoville scale is a measurement of the pungency (spicy heat) of chili peppers )

JALAPENOS ARE  35,00 – 10,000 FOR A COMPARISON

SO     THERE     YOU    GO

### PROCEDE AT YOUR OWN RISK !!!!!!!

or

6 red Fresno chilies, roughly chopped

4 red Thai chilies, stemmed

OR

Not being able to get Birds eye chili but wanting the authentic taste  ,   I bought

I got it from   Mo Hotta Mo Betta which is also a cool site I have been with for years.

Check it out !

1 tbsp. sweet paprika

3 bay leaves

1 tsp oregano

5 garlic cloves

¼ cup red wine vinegar

2½ teaspoons kosher salt

⅔ cup olive oil, plus 1 tablespoon for grilling

1½ pounds boneless, skinless chicken thighs, cut into 1½-inch chunks

Bamboo skewers, soaked in water for at least 1 hour, or metal skewers

For the Cabbage and Cucumber Slaw:

¼ English cucumber, halved lengthwise and thinly sliced on an angle (about ¾ cup)

¼ white onion, very thinly sliced (about ¼ cup)

¼ cup loosely packed fresh mint leaves, thinly sliced

2 tablespoons olive oil

2 tablespoons fresh lime juice

1 tablespoon finely grated lime zest – remember to use your micro planer

Kosher salt, to taste

If you are going  to make this from scratch :       In a food processor, combine the chilies, garlic, vinegar and salt. Pulse until finely minced. With the machine running, add ⅔ cup of olive oil and pulse until smooth. Set aside. OR USE SAUCE .

. In a large bowl, toss the chicken with ⅔ cup of the piri piri mixture to coat. Cover and chill for at least 30 minutes or preferably overnight. Cover and chill the remaining piri piri sauce.

. Prepare a grill for medium-hot heat or place a grill pan over medium-high heat.

Thread 4 to 5 pieces of chicken onto each skewer.

. Using a pastry brush, coat the grill with the remaining tablespoon of oil.

. Grill the chicken, turning and basting often with the remaining ⅓ cup of sauce, until the chicken is cooked through and charred in spots, 12 to 15 minutes.

. Meanwhile, make the cabbage and cucumber slaw: In a large mixing bowl, toss the cabbage, cucumber, onion, mint, olive oil, lime juice and zest. Season with salt.

Grill pitas lightly

. To serve, divide the chicken skewers, slaw and flatbreads among 4 plates. Serve the remaining piri piri sauce alongside for dipping

OR

I guess you could put it in a tortilla , a little sauce and some slaw .       This is good too !

squeeze a little lime on it

and both go real  good with a cold beer

EAT AND ENJOY!

OR YOU  COULD   GO TO YOUR LOCAL

## Chakhokhbili (Georgian Chicken Stew with Herbs and Tomatoes)

25 Jun

Okay,, So this dish is from Georgia  .

No not that Georgia

This Georgia

This is the land

This is the traditional dress of the people

Georgians have been around for a long time.

” How long ? ” ,  You ask ?

According to traditional Georgian accounts, Georgians are descendants of Thargamos, the great-grandson of Japhet, son of the Biblical Noah. The ancient name of Georgia was Colchis, which was associated for centuries with the Greek myth of Jason and his 50 Argonauts, who sailed from Greece to Colchis to capture the Golden Fleece

Chakhokhbili is a lot easier to make than it is to pronounce. (The “kh” sounds like the “h” in a Russian-accented “hello,” or the “ch” in the German “ich.”) While you can certainly find this dish on restaurant menus in Georgia,  it is equally likely to show up on weeknight dinner tables at home because it comes together quickly and is the kind of thing you can make a big batch of and then easily reheat the leftovers for another meal  .

The dish’s name comes from the Georgian word for pheasant (khokhobi), and if you happen to have a pheasant on hand, you can substitute it for the chicken in this  recipe.

You could also use turkey, duck, or Cornish game hen. In Georgia today, chicken is the most common bird used for this recipe.

2 .5 lb. chicken breasts – cubed

3 large white onions

3 large tomatoes or 1 large can or 1 dozen cherries tomatoes

It’s a dog-gone shame that I am not able to buy good tasting tomatoes anymore.

Most of everything at the grocery store just tastes  RED .

You can grow your own or go to the local farmers market.

Cherry tomatoes    always taste like tomatoes.

I don’t  know why and I don’t ask.

Here is  cool way to slice them     How to Cut Tomatoes Like a Ninja – Cooking Hack – YouTube

The other thing you can do if you don’t need the texture/ mouth feel , is to use canned WHOLE  TOMATOES

Not diced , or pettit  or stewed,  or crushed ,  —– WHOLE. —- And Hunts are the best.

Some will call for and say that San Marzano tomatoes are the best.

They cost twice as much and I cannot tell the difference.  Hunts was voted the best American canned tomato and I agree.

Salt

1/2 a handful or so  of chopped cilantro

1/2 a handful or so  of chopped Flat Italian parsley ( it has the best flavor )

The leaves from 2 sprigs of tarragon

1 sweet green  pepper  – minced

3 Tbsp white vinegar

6 Tbsp extra virgin olive oil

5 bay leaves

4 cloves garlic – smashed andminced

1 Tsp red pepper

In a heavy pot add chicken bay leaves white vinegar and 1/4 cup water and boil until water disappears . Stirring occasionally.

Add oil and onions and fry until onions start to brown.

Add tomatoes garlic and cook for 7 minutes

Add cilantro ,  parsley ,  tarragon ,  green pepper red pepper and a little salt

Stir and turn off the heat , let sit 10 min for flavors to develop.

Remove bay leaves and serve hot. Garnish  with some extra coriander.