-2 lbs bone-in chicken or pork
-1/4 cup yellow mustard
-1 scant tsp ketchup
-1 or 2 tsp hot sauce, depending on the sauce
-1.5 tsp garlic powder
1/2 tsp chili powder
1/2 tsp salt
Cayenne (1 - 2 tsp) and black pepper to taste
OPTIONAL ADDITIONS - add some or all:
1/2 tsp honey or sugar
1 tsp smoked paprika (tastes like chorizo if you're unfamiliar. Badia makes it, and I think McCormick just started to carry it).
1. Preheat oven to 380 degrees. Wash the meat and brine it if you have the time. If not, sprinkle with salt while you make the sauce.
2. Mix wet ingredients, then add dry. Mix well. Add red wine vinegar or sugar if sauce lacks cohesion.
3. Spread on meat. Place meat in shallow baking dish and pop in preheated oven. Pork will take as little as 20 minutes based on the cut and thickness. Chicken will take maybe 40 minutes. You can put the chicken under the broiler for a little bit, if you'd like it burny.
A word on pork: IT SHOULD BE PINK IN THE MIDDLE. Dry, tough pork is for suckers and pansies. Pork chops are supposed to be juicy, succulent, and not un-delicious. I hate when people overcook pork. That and tuna steaks. Ugh! So gross.
- Current Location:m fucken bed, where else?
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Onions are the same way. They keep, and are cheap when you buy a bag. f that 99 cents per lb.
Green onions are 55 cent and the Krogertron.
Butter and/or oil. You can use olive, but be aware that it has a lower smoke point than other oils so...
WORSTERSHIRE SAUCE. It's in your pantry. Just go look. Surprise! We had this?
3 or so medium potatoes, cut into 1/2 inch cubes
Onions cut into strips not so thick
a short tbsp of butter and/or oil/bacon grease
Salt to taste
Optional, I guess:
~1/2 a green onion, cut up, green parts prefered
Melt the butter in a large skillet over med-high heat. Coat the bottom of the pan. When it hot, but before it begins to burn, toss in the potatoes. Allow the bottoms to brown, about 4 minutes. Put in the onions, Turn the potatoes over however you think is easiest, so other sides are being browned. This time, it will take less time for them to brown. Turn down the heat to medium, and turn again. After three turns, or until the potatoes are adequately soft, splash a few dabs of worstershire sauce in the pan and swirl it over the potates. While it is hissing, stir the potatoes in the carmelizing sauce. Turn off the fire when they look fucking delicious, and gild the lily by tossing in your green onions, which will wilt a little because of the heat. Can be kept in a warm oven until time to serve.
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Also consider: Stuff you can make from leftovers
stuff people typically buy, but you can make yourself.
In any case, if anyone is still here, I'd love to hear your moth-in-the-wallet recipes, and I will post my own, possibly along with how much shit cost.
Happy trails, my okie amigos
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1 bunch (4 or 5) beets
1/4 cup cider vinegar
1 Tbsp sugar
1 Tbsp olive oil
1/2 teaspoon dry mustard
Salt and pepper
Cut beets to uniform sizes so they will cook evenly. Steam or boil around 30 minutes or until done. (Alternatively, you can roast them by wrapping them whole in foil and cooking them in a 350°F oven for about an hour.) A fork easily inserted into the beet will tell you if the beets are done or not. Drain the beets, rinsing them in cold water. Use your fingers to slip the peels off of the beets. The peels should come off easily. Discard the peels. Slice the beets.
Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the vinaigrette. Adjust to taste. Add salt and pepper to taste. Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature.
Yield: 2 round loaves
2 Envelopes Active Dry Yeast
2 Cups Warm Water (100-110 degrees)
2/3 cup olive oil
3 tbsp sugar
3 1/2 cup whole wheat flour
2 tsp salt
2 tsp garlic powder
2 tsp dried basil
2 tsp dried oregano
1/2 cup bread flour
Dissolve Yeast in warm water in large bowl. Add oil, sugar, and whole wheat flour. Mix until smooth. Let sponge rest 20 minutes. Mix down; add salt, parm, spices. Stir in enough bread flour to make dough easy to handle. Knead until smooth and elastic (10 minutes about). Shape into 2 rounds. Place dough on greased baking sheets. Cover and let rise in a warm place until doubled in size (45 minutes?). Bake at 350 for 30 to 35 minutes. Cool on wire rack.
A very easy bread to make. Takes a bit of time to bake, though. A little bland, but tastes better after it's been sitting for a bit. Lovely for TEA TOIME, or maybe St. Patty's day to accompany your kegs n eggs.
- 3 cups flour
- 1 tbsp. baking powder
- 1/2 cup sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 egg
- 2 cups buttermilk
- 1/4 cup melted butter
- 1/2 cup or so raisins
- Preheat oven to 325°, grease a loaf pan.
- Combine in a big bowl: all dry ingredients (flour, baking powder, sugar, salt, baking soda). In a seperate, more medium-sized bowl, lightly beat the egg, and mix in the buttermilk.
- Mix wet mixture to dry mixture. Mix in butter and raisins.
- Pour into greased pan. It won't rise a huge amount, so don't get antsy. Bake 65-70 minutes, or until a toothpick comes out "clean."
They make a good sandwich or alone. Sort of like the poor slob's croquettes. Tasty, easy. Sort of like making meatloaf.
Yield: about 6 burger-sized patties.
- 3 cans of tuna
- 2 smallish eggs or 1.5 eggs, beaten
- 5 minced green onions
- 1 cup and 2 tbsp bread crumbs (seasoned or not, whutevah)
- 2 cloves garlic, minced (or pressed if you have the technology)
- 2 tbsp soy sauce
- 2 tbsp teriyaki sauce
- 2 tbsp ketchup
- 1.5 tsp sesame oil (not entirely necessary, but nice)
- 1.5 tsp black pepper
- oil for frying
- In a sizeable bowl, mix the tuna, egg, bread crumbs, onions, and garlic. Add the rest of the ingredients. Form mixture into patties, about 1" thick.
- Heat the oil in a frying pan over medium heat. Fry each patty until golden brown (about 5 minutes on either side).
2 garlic cloves, minced
3 or 4 tomatoes (M-L), sliced
about 2/5 cup of seasoned bread crumbs.
a lot of shredded parm
1 1/2 tsp basil
- preheat the oven to 375 degrees.
- Lightly oil a glass pie pan or 8X8 baking dish. Lay the tomatoes in one over the other's side, along the sides of the dish, and in the middle.
- In a bowl, mix the breadcrumbs, shredded parm, basil, a little pepper, and garlic. Spoon it over the top of the tomatoes. Maybe sprinkle on a little more parm, just to be safe (CHEESE IS GOOD).
- Leave it in the oven for about 15 minutes, and poke the tomatoes with a fork to see if they're soft, but not too soft. The bread crumbs and cheese should have browned a bit, and there is most likely going to be some water in the bottom of the dish.
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This recipe is for a deep-dish pie pan or an 8x8 baking dish. Easy, easy.
You will need:
3/4 cup sugar
2 cups milk
1 1/2 cinnamon
bourbon (optional, but highly reccomended)
raisins (also optional, but comeon. raisins.)
1 1/2 tsp vanilla
2 tbsp melted butter
a loaf of challa, brioche, or some other, hardy old bread. stale-ish.
- Preheat the oven to 350 degrees.
- Grease the pan with a little bit of butter. Not the melted butter. Toss in some raisins on the bottom.
- Cube up some bread and put it in the pan. Enough to fill it. Pour the melted butter over the top.
- Beat the 4 eggs in a big bowl, and add the sugar, milk, vanilla, and cinnamon. Also add a splash of bourbon. A splash. Certainly less than a shot. Mix it all up.
- Pour it all over the top of the bread, pushing down the little dry pieces so they get soaked. Sprinkle more raisins over the top.
- Bake for 45 minutes
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Another note: They dry out really easily, so watch that clock. I take measures in this recipe to prevent them from drying.
You will need:
-rosemary (of course. It's me)
-Pork chops (preferably boneless center-cut, but whatev)
-bread crumbs (preferably seasoned)
- Preheat the oven to 350 degrees.
- Prep: Beat the egg in a bowl. Sprinkle bread crumbs on a plate. Add: a lot of rosemary. As far as I'm concerned, the more, the better. Also throw in some pepper, and mix up the bread crumbs and added spices. Make a pan out of aluminum foil that just fits the chops in with a little bit of room (picture below). It's so that the juices don't run away while cooking like you'd have in a bigger pan. OR if you have a baking dish that's the right size, you're golden. Anyway, grease it slightly with butter. Put the aluminum pan on a cookie sheet.
- Breading: Dip the chops in the egg, then in the bread crumbs. Put them in your little homemade pan.
- Dressing: You probably want to sprinkle a bit more rosemary on there, just in case. Then sprinkle on the parmigian. Lay that shit on there good, if you like cheese like I do. It'll get all burney on top. Cut thin slices of butter, and lay them around the tops of the chops. This is so they don't dry out as easily.
- Throw them in the oven, and let them sit for about 45 minutes.