2011-06-09, 03:05 PM
i thought i'd just throw a few simple appetizer recipes up and see how it goes.
Beef Jerky
yes. this is something that we do. it's incredibly easy to make, and it's so freakin' good. the marinade is a very basic starting point, it's fun to experiment and get the flavor where you want it. personally i like a black pepper-y flavor.
2 pounds of boneless beef top round, fat trimmed, partially frozen
1 cup of Worcestershire sauce
1/2 cup of water
4 garlic cloves minced
4 teaspoons of chile powder
2 teaspoons of chipotle powder
2 teaspoons of black pepper
1 teaspoon of salt
1 teaspoon of cayenne
1. slice the beef into about 1/8 inch thick long strips.
2. mix everything else together except for the cayenne
3. let the beef marinate for about six hours in the fridge
4. when you're taking the beef out of the marinade, wipe off the excess liquid and pieces of garlic. place on foil lined sheets. no overlap. sprinkle on cayenne.
5. cook in the oven at 175 for about three hours. flip them, then cook for another two to three hours. this varies from oven to oven so just keep an eye on them. take them out when they're about the texture of leather, but not so dry that it's brittle and snaps. i do this every few weeks, they'll keep in the fridge without spoiling for about that long
yes. this is something that we do. it's incredibly easy to make, and it's so freakin' good. the marinade is a very basic starting point, it's fun to experiment and get the flavor where you want it. personally i like a black pepper-y flavor.
2 pounds of boneless beef top round, fat trimmed, partially frozen
1 cup of Worcestershire sauce
1/2 cup of water
4 garlic cloves minced
4 teaspoons of chile powder
2 teaspoons of chipotle powder
2 teaspoons of black pepper
1 teaspoon of salt
1 teaspoon of cayenne
1. slice the beef into about 1/8 inch thick long strips.
2. mix everything else together except for the cayenne
3. let the beef marinate for about six hours in the fridge
4. when you're taking the beef out of the marinade, wipe off the excess liquid and pieces of garlic. place on foil lined sheets. no overlap. sprinkle on cayenne.
5. cook in the oven at 175 for about three hours. flip them, then cook for another two to three hours. this varies from oven to oven so just keep an eye on them. take them out when they're about the texture of leather, but not so dry that it's brittle and snaps. i do this every few weeks, they'll keep in the fridge without spoiling for about that long
Fried Pickles
these little pomegranates are the greatest thing i've ever had. it may sound weird but we deep fry everything in texas. butter, coke, bacon, cookie dough, peanut butter sandwiches... fried pickles aren't even that out there next to some of the other things we fry. however, they are so, so delicious. they're also easy to make.
2 cups dill pickle chips
1 cup flour
1/2 teaspoon salt plus more to taste
1 teaspoon black pepper plus more to taste
1 egg
1/2 cup buttermilk
2 cups finely crushed saltines
1/2 teaspoon cayenne
1/2 teaspoon dried dill weed
salt to taste
oil for frying
1. mix the flour, salt, and pepper in a large ziploc bag. put the pickles in the bag and shake until they're evenly coated.
2. mix the eggs and the buttermilk. put the crushed saltines on a plates with the cayenne and dill. in batches, dip the pickles in the eggs and then lightly dredge in the saltines. place those on a large plate or sheet.
3. in a large, heavy skillet, cook a 1/2 inch of oil on medium heat until about 350 degrees. cook the pickles for about a minute, until golden brown, turning once. you might have to do this in batches. after they're done, drain the grease on paper towls.
serve with buttermilk ranch.
these little pomegranates are the greatest thing i've ever had. it may sound weird but we deep fry everything in texas. butter, coke, bacon, cookie dough, peanut butter sandwiches... fried pickles aren't even that out there next to some of the other things we fry. however, they are so, so delicious. they're also easy to make.
2 cups dill pickle chips
1 cup flour
1/2 teaspoon salt plus more to taste
1 teaspoon black pepper plus more to taste
1 egg
1/2 cup buttermilk
2 cups finely crushed saltines
1/2 teaspoon cayenne
1/2 teaspoon dried dill weed
salt to taste
oil for frying
1. mix the flour, salt, and pepper in a large ziploc bag. put the pickles in the bag and shake until they're evenly coated.
2. mix the eggs and the buttermilk. put the crushed saltines on a plates with the cayenne and dill. in batches, dip the pickles in the eggs and then lightly dredge in the saltines. place those on a large plate or sheet.
3. in a large, heavy skillet, cook a 1/2 inch of oil on medium heat until about 350 degrees. cook the pickles for about a minute, until golden brown, turning once. you might have to do this in batches. after they're done, drain the grease on paper towls.
serve with buttermilk ranch.
Ham Salad
a mainstay. delicious as a cracker spread or on sandwiches. if you want you can omit the celery and onions. it's just as good.
3 cups ground fully cooked ham
1 hard-cooked egg, chopped
2 tablespoons finely chopped celery
2 teaspoons finely chopped onion
2 teaspoons sweet pickle relish
3/4 cup miracle whip
1 tablespoon mustard (not the spice, like actual mustard)
1. combine everything together.
2. eat the pineapple out of it
a mainstay. delicious as a cracker spread or on sandwiches. if you want you can omit the celery and onions. it's just as good.
3 cups ground fully cooked ham
1 hard-cooked egg, chopped
2 tablespoons finely chopped celery
2 teaspoons finely chopped onion
2 teaspoons sweet pickle relish
3/4 cup miracle whip
1 tablespoon mustard (not the spice, like actual mustard)
1. combine everything together.
2. eat the pineapple out of it