Author |
Message |
Texannie
Member
07-16-2001
| Saturday, May 27, 2006 - 7:01 pm
Beef!!!!!!!!!! but country pork ribs are mighty good too.
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Teachmichigan
Member
07-22-2001
| Saturday, May 27, 2006 - 7:03 pm
I'd vote pork any day. 
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Hukdonreality
Member
09-29-2003
| Saturday, May 27, 2006 - 7:06 pm
Oink
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Dipo
Member
04-23-2002
| Saturday, May 27, 2006 - 7:10 pm
LOL, you guys crack me up. Thanks!!
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Texannie
Member
07-16-2001
| Saturday, May 27, 2006 - 7:13 pm
just use a good rub. i've got my briskets all rubbed up and in the fridge right now. cooking one for my family tomorrow and the other for my coworkers on monday..yum!!!
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Costacat
Member
07-15-2000
| Sunday, May 28, 2006 - 5:28 am
Tofu! <g,d,r>
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Pagal
Member
08-16-2001
| Friday, June 02, 2006 - 7:33 am
Anyone have a good recipe for jalepeno jam? TIA!
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Costacat
Member
07-15-2000
| Friday, June 02, 2006 - 4:19 pm
The "Two Hot Tamales" have a recipe. I've never tried this one, but every recipe of theirs I've ever tried was absolutely yummy! JALAPENO RELISH 1 red bell pepper, seeded 1 green bell pepper, seeded 6 fresh red or green jalapeno chiles, seeded 6 cups sugar 1 1/2 cups white vinegar 6 ounces liquid pectin In a blender or food processor, puree the bell peppers and jalapeno chiles until smooth. In a 6quart saucepan, combine the pureed peppers and chiles, sugar, and vinegar. Bring to a hard rolling boil and boil 1 minute. Add the pectin and return the mixture to a full rolling boil for 1 minute, stirring constantly. Remove from the heat and skim any foam from the top. Immediately pour into hot, sterilized jars to 1/8inch of the tops. Wipe the rims of the jars with a clean cloth. Seal the jars with the flat lids and screw tops. Invert the jars for 5 minutes, the turn upright. After the jars are cool, check the seals by pressing the middle of the lid with your finger. If the lid springs up when your finger releases the lid, it is not sealed. Or use the USDA water bath method. Yield: about 12 cups
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Pagal
Member
08-16-2001
| Friday, June 02, 2006 - 4:51 pm
Thanks Costacat!! Sounds easy stuff (which is what I was looking for). What is the "Two Hot Tamales"?
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Teachmichigan
Member
07-22-2001
| Friday, June 02, 2006 - 5:08 pm
First-- that recipe sounds delicious. Living in the North, though -- can you tell me what people use the jam for? Is it used like salsa? a condiment? sweet jam? Finally -- could you freeze this like other jams? I tend to freeze more than can (storage is easier), so I hopt it would work.
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Karen
Member
09-07-2004
| Friday, June 02, 2006 - 5:14 pm
Mmm... sounds delish! Two Hot Tamales (link) At last, the eagerly awaited companion to the Television Food Network series Too Hot Tamales is here, capturing the sassy cooking style the Mary Sue Milliken and Susan Feniger's nationwide television audience looks forward to every day. Open this adventuresome book and explore a new world of Latin American and Spanish flavors and cooking techniques.
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Pagal
Member
08-16-2001
| Friday, June 02, 2006 - 5:54 pm
Teach - My favorite way to serve this is to place a block of Philadelphia Cream Cheese on a platter and then spread a generous layer of the Jalapeno Jelly over the top and sides. Arrange some crackers around the platter and you have an instant munchie that is very good. My first husband used to make it a lot but always referred to it as Whoa Jam because there's that kick when you bite into it. He passed away almost 12 years ago and I was nostalgic for some of his Whoa Jam but haven't been able to find the recipe he used. Oh, and yes, we did freeze it. That is if we had any leftover after handing it out to family members. We actually labeled it Whoa Jam. 
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Pagal
Member
08-16-2001
| Friday, June 02, 2006 - 5:56 pm
Karen - Thanks very much for the link. I love mexican food and will check out their cookbooks next time I'm in the bookstore.
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Texannie
Member
07-16-2001
| Friday, June 02, 2006 - 5:57 pm
Spread some on a slice of cheddar cheese..yum!!
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Serate
Member
08-21-2001
| Friday, June 02, 2006 - 7:21 pm
My mom used to make something like this and she called it Pepper Jelly. My dad ate it on everything, burgers, eggs, pork chops, his version of tacos, crackers, to name a few.
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Alwayzmovin
Member
11-06-2003
| Friday, June 02, 2006 - 7:22 pm
It's good on a Ritz cracker w/cream cheese with the Pepper Jelly on top...MMMMM MMMMMM good!
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Costacat
Member
07-15-2000
| Saturday, June 03, 2006 - 5:14 pm
Yeah, the jelly goes great with cream cheese. On a bagel or English muffin (or cracker). It makes a lovely dip if poured over a block of softened cream cheese (for the holidays, I'll do one with jalapeno jelly and one with spiced cranberry -- for holiday colors!). I usually serve 'em with Wheat Thins (reduced fat). Mary Sue and Susan (the Two Hot Tamales) used to have a show on FoodTV. They also own a couple of Mexican restaurants around. They have several cookbooks out, and almost everything in 'em is wonderful. Their enchilada sauce (red sauce) is to die for, as are their brownies with a cocoa coffee glaze. They are a crackup to watch! And their recipes are actually pretty do-able (although, granted, I live in the Southwest, so ingredients are never an issue for me).
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Teachmichigan
Member
07-22-2001
| Saturday, June 03, 2006 - 6:35 pm
Oh my -- I think I will fall in love! Cream cheese is a HUGE favorite around our house. I will definitely be trying this soon! How about another quick question -- I'm looking for quick, easy summer drinks that use lemonade (alcoholic types particularly) for a special picnic we're having for a bunch of birthdays this summer. The whole family loves homemade lemonade (we literally go through 2 gallons of the stuff [and 2 dozen lemons]) at our get togethers.
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Texannie
Member
07-16-2001
| Sunday, June 04, 2006 - 4:16 am
Put lemonade, ice, and vodka in a blender and blend. Top with ice and a sprig of mint.
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Pagal
Member
08-16-2001
| Sunday, June 04, 2006 - 7:51 am
How about a cool summer fruit salad? Cut up strawberries, watermelon, cantaloupe, pineapple, grapes (and whatever else you like fruitwise). I add banana slices but not until I'm ready to serve. Now, the part that makes this fruit salad special, thaw one can of frozen pina colada mix and pour over fruit salad and stir gently. Refrigerate until ready to serve. Top with shredded coconut. Very yummy and there is usually none left over.
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Wargod
Moderator
07-16-2001
| Sunday, June 04, 2006 - 8:34 am
Oh Pagal that sounds good!
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Costacat
Member
07-15-2000
| Monday, June 05, 2006 - 6:15 am
Teach, try using something like a lemon-lime soda instead of water when making lemonade. Or puree some berries, strain them, and add them to the lemonade (for berry lemonade). Instead of just lemonade, what about lemon-limeade? Make it just like you do your lemonade, but use half lemon and half lime juice.
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Karen
Member
09-07-2004
| Monday, June 05, 2006 - 11:09 am
Equal parts lemonade + Coke/Pepsi, 1 (or 2!) shots of vodka or white rum, poured over ice = Poor Man's Long Island Iced Tea. Or a drunken watermelon? Cut a hole in one end of the watermelon, large enough for the spout of the bottle. Place in a bowl in the fridge hole side down for a couple of hours, until about two cups of juice have drained out. Invert a bottle of something (most people use vodka, I like to use the Malibu rum) into the hole in the top and place back in fridge, (bottle inverted, hole up) overnight, or until the watermelon has drank all the booze. This is great as is, slice at a time, or what I like to do is chop up into bite size pieces and mix into a bowl of fruit salad. 1 1L bottle cheap wine (doesn't matter if it's red, white or rosé) + 1 mickey of vodka + 2L bottle Sprite / 7-Up / Lemon Lime Cola (or just soda water would be OK) + 1 can frozen juice concentrate (play with this depending on what kind of wine / fruit you have... Raspberry is fun, so is orange / pineappley...) + 1 bag frozen chopped fruit (the stuff you use for fruit pies) = Sunny Afternoon sangria. 1 oz vodka, 1 oz. Baileys / Carolans (Irish creme liquor), 2 oz cold leftover coffee = Shaken over ice in a martini shaker and strained into a glass.... yummy after dinner drink. 3 fresh mint sprigs + 2 tsp sugar + 3 tbsp fresh lime juice + 1 1/2 oz light rum + club soda = Mojito. Crush the mint with a fork inside the glass. Add lemon and sugar, stir, top with rum and soda, enjoy.
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Teachmichigan
Member
07-22-2001
| Monday, June 05, 2006 - 4:55 pm
Thanks, Karen. The Poor man's Long Island Iced Tea sounds the best (i.e. easiest! LOL). 
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Kristylovesbb
Member
09-14-2000
| Friday, June 09, 2006 - 7:21 pm
I'm thinking about buying some buffalo meat. We have eaten elk and loved it but never buffalo. Anyone ever tried it and what is your opinion?
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