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Recipes
Pork Chop Casserole
By JimMac, www.rovingculinarian.com
Directions: 1 Het oven to 325 degrees
- 8 boneless pork chops (about 3/4-inch thick)
- seasoning salt
- black pepper
- 2 tablespoons oil
- 2 tablespoons butter
- 6 medium russet potatoes (sliced about 3/4-inch thick)
- 2 medium onions, halved and thinly sliced (can use 1 onion)
- 1 -2 tablespoon fresh minced garlic
- 2 small celery ribs, finely diced
- 1 (10 ounce) can mushroom pieces, well drained
- 2 (10 ounce) cans cream of mushroom soup, undiluited 1
- (8 ounce) container sour cream
- 1/2 cup milk
- 1/4 cup grated parmesan cheese
- 2 cups shredded old cheddar cheese, divided
Sarlat Potatoes
By JimMac, www.rovingculinarian.com
"Pommes de Terre Sarladaises are served often and everywhere in the Dordogne region of France
- 1 1/2 lbs medium potatoes
- 3 tablespoons goose fat
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cepe mushrooms
- 4 garlic cloves
- 1 bunch fresh parsley
Chocolate Cream Martini
By JimMac, www.rovingculinarian.com
Fill a mixing glass or tumbler three-fourths full with ice
- Ice Cubes
- 1-1/2 ounces vodka
- 1-1/2 ounces Kahlua
- 1-1/2 ounces Irish cream liqueur
- Chocolate syrup
Canadian Pea Soup
By JimMac, www.rovingculinarian.com
Method: Place peas in a colander; rinse under running water
- 1 lb dried whole yellow peas
- 1 T butter
- 1 large onion, chopped
- 1 lb salt pork, cut into cubes
- ham bone
- 12 cups water
- 1 t dried savory
- 3 T dried mustard
- salted herbs (Miscellaneous section)
- pepper to taste
Large Batch Bread
By JimMac, www.rovingculinarian.com
Do basic prep the night before
- 5 lb. flour
- 2 c. sugar
- 2 Tbsp. salt
- 2 pkg. dry yeast
- 7 c. water
- 1 1/2 c. Crisco
Smoking Times
By JimMac, www.rovingculinarian.com
Use times for smoker
- Table of estimated cook times for various meats/veggies:
- Type of Meat Smoking Temp Time to Complete Finished Temp
- Brisket (Sliced) 225°F 1.5 hours/pound 180 degrees
- Brisket (Pulled) 225°F 1.5 hours/pound 195-200 degrees
- Beef Ribs 225°F 3 hours 175 degrees
- Pork Butt (Sliced) 225°F 1.5 hours/pound 175 degrees
- Pork Butt (Pulled) 225°F 1.5 hours/pound 190-205
- Whole Chicken 250°F 4 hours 165 degrees
- Chicken Thighs 250°F 1.5 hours 165 degrees
- Chicken Quarters 250°F 3 hours 165 degrees
- Whole Turkey 12# 240°F 6.5 hours 165 degrees
- Turkey Leg 250°F 4 hours 165 degrees
- Turkey Wings 225°F 2.5 hours 165 degrees
- Boudin 230°F 2.5 hours 165 degrees
- Breakfast Sausage 230°F 3 hours 160 degrees
- Fatties 225°F 3 hours 165 degrees
- Meat Loaf 250 -300°F 3 hours 160 degrees
- Meatballs (2 inch) 225°F 1 hour 165 degrees
- Spare Ribs 225-240°F 6 hours Done when tender
- Baby Back Ribs 225-240°F 5 hours Done when tender
- Smoked Corn 225°F 1.5 - 2 hours N/A
- Smoked Potatoes 225°F 2 - 2.5 Hours N/A
- Prime Rib225°F 45 min/lb130 degrees (med. rare)
Baked Pierogies
By JimMac, www.rovingculinarian.com
Preheat oven to 400 degrees
- 16 oz frozen pierogis
- 2-3 slices cooked bacon,crumbled
- 1/3 cup cream cheese
- 1/2 cup chicken broth
- 1/4-1/2 cup shredded cheddar cheese
- chopped green onions, optional
Jim's Jicama, Daikon and Chayote Salad
By JimMac, www.rovingculinarian.com
Method: Using a food processor or hand held grater, coarsely grate the jicama, chayote, daikon and red onion
- 1 jicama, peeled
- 1 chayote, peeled and seeded
- 1 daikon (about 6-inches long), peeled
- 1 red onion, peeled
- salt and pepper
- 1 cup or more Zesty Italian Dressing
- pinch of red pepper flakes
Skagway Spiced Carrot Soup
By JimMac, www.rovingculinarian.com
Heat oil over medium heat in a deep pot
- 3 tbsp olive oil
- 1 medium onion, chopped
- 1/4 tsp salt (if chicken stock is low- or no-sodium)
- 2 tbsp fresh ginger, minced
- 2 tbsp fresh garlic, minced
- 500 g carrots, grated (1 lb)
- 2 tsp cumin
- 1 tsp ground ginger
- 3 cloves
- 1/4 tsp nutmeg
- 1/4 tsp pepper
- 1 medium potato, peeled and grated
- 4 cups chicken stock
- 1 cup cream
Jim's Potato and Rutabaga Medley
By JimMac, www.rovingculinarian.com
Method: Boil rutabaga until done; drain and set aside
- 1 medium sized rutabaga, peeled and cut into 1-inch cubes
- 5 lb russet potatoes, peeled and cut into 1-inch cubes
- Montreal Steak Spice
- 1/2 lb. chorizo or Italian Sausages, casings removed
- 1 green and 1 red pepper, cut into cubes
- 1 large red onion, chopped coarsely
- 2 cloves garlic, sliced
- 1 package Knorr Bearnaise Sauce
- 2 T chopped cilantro
- 1 T capers, rinsed and drained (optional)