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  1. Holly2015

    Carolina Reaper wild duck prosciutto

    Friend ave me a few duck breast from an earlier harvest. Time to make a little duck prosciutto.   421g of duck breasts   Kosher salt Sugar in the raw Cure #1 Black pepper Rosemary  Juniper berries 1 dried Carolina reaper   All the spices, salts and sugar into the Ninja bullet for a pulse   Duck...
  2. Holly2015

    Dutch oven Impeachment cobbler

    Filling:   1 large can of sliced peaches 1 bag frozen blueberris 1/3 cup honey 2 Tbls corn starch 1 Tsp. each cinnamon and ground ginger 1 Tbls vanilla extract   Gently fold all ingredients together and set aside.   Batter:   3/4 sugar 2/3 rds cup all purpose flour 1/2 Tsp salt 2 Tsp baking...
  3. Holly2015

    smoking Brined bacon wrapped tukey breast

    Last week we were at the store and turkey breast were on sale so we picked up one.   Yesterday I brined it    6 cups water 2 cup apple cider 1 chicken bullion cube 1 ts all spice berried 1 tsp black pepper corns 1/4 cu each kosher salt and brown sugar   Put all but the cider in a  pot and bring...
  4. Holly2015

    Sausage and Rigitoni

    ! rope of Italian sausage. I prefer to boil in beer before cutting into chunks     After boiled cut into 2 to 3 inch chunks     Onto the grill for some char. Once browned pull from heat and reserve     2 cans of San Marzano tomato, 1 can tomato paste. Spices (Italain seasoning, garlic powder...
  5. Holly2015

    Mussels Italiano

    2lb of mussels rinsed in cold water and picked through for dead'uns 1/2 stick of butter 1/4 cup finely diced onion 2 cloves of garlic minced 1+ teaspoon of Italian seasoning 1/2 can of diced tomato (fresh would be better but its January) White wine about a cup to a cup and a half The Griswold...
  6. Holly2015

    Making a harrow/discada wok

    I been using one for a couple years absolutely love it.     Start with an 18" farm low disc     Clean off paint. Weld axle hole shut and grind down welds, Bend up a couple handles and weld them on     Season like cast iron and furnish wok tool     Gift to a friend. 
  7. Holly2015

    Started the 2020 Carolina Reapers today. AeroGarden

    This is a seed starting machine or at least it has been in the past.   Fingers crossed 1/23/20 @ 4;30pm the seeds are sown!  
  8. Holly2015

    recipe Pho

    Tonight's dinner Pho   Ingredients - Soup   2-1/2" sirloin roast 4 to 5 lbs. Beef bones Whole onion 2 or 3 Star anise Fresh ginger Fish sauce Hoison sauce Garlic   Garnish -    Green onion  Bean sprouts Cilantro Thai basil (I didn't have Thai basil so used Italian basil and 1 extra star Anise)...
  9. Holly2015

    Gai pad King

    Tonight Thai ginger chicken   1-1/2 lbs chicken thighs debones, trimmed and sliced 2 - bell peppers  5 or 6 srping onions cut into 1-1/2" long sections 1 cup +/- fresh ginger cut into match sticks 3 cloves garlic   Sauce   Equal parts fish, oyster, hoisin, white sugar. (I used 3 tbls of each)...
  10. Holly2015

    Lonzilla - Cured pork loin my way

    With a little time on my hands time to get some curing done. Tonight my daughter and picked up a pork loin and an eye of round (this is tomorrows project, Bresaola)   1. Open the pork loin and pat dry.Then trim all fat. You can also separate the fish at this time or cure as a mutiple muscle...
  11. Holly2015

    drying Beelezububeef Jerky

    Eye of rounds were on sale so I got 5 lbs of traditional beef jerky in the dehydrator and started a new batch of Beelzebeef jerky.   5 lbs 13 oz of eye of round trimmed of fat and silver skin and sliced into strip 2 cups Worcestershire sauce 2 cups light soy  1 palm full of black pepper 1 palm...
  12. Holly2015

    Carolina Reaper dried beef, stage 1, The Cure

    Time for some dried beef.     Product: -Eye of round trimmed of fat/fatcap -Black pepper -Granulated garlic -Onion powder -Peppers and/or spices of you choosing -Cure (I prefer Mortons Tender Quick. For some reason Morton's TQ make the best dried beef.) Tools: -Knife and cutting board...
  13. Holly2015

    fermenting Long ferment current pH and finishing

    On 8/12/18 I pulsed up 600g of mixed jalapeno, seranno and possible a habanero or two. Mixed with 18g of kosher salt and put into a clean quart jar. I then covered the pepper mash with a 3% non-chlorinated water salt solution applied an air lock set it on the counter and let it do its thing...
  14. Holly2015

    New from PA

    Hello,   I am Holly2015 from south central PA and over the last few years gotten int more and hotter peppers. Looking forward to learning and sharing.   H
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