catering

Beef Jerky Recipe Trial Run in the New Dehydrator

-4 T soy, 4 T Worcestershire, 1 T liquid smoke, 1 T salt (necessary as the cure to prevent bacteria), 1 t meat tenderizer (brown sugar, pepper, garlic powder, onion powder, paprika, ground ginger can all be added to adjust flavor to your liking)

-Marinate meat for 12 hours for maximum flavor

-Lay meat on trays and set to highest temp and dry to desired consistency (Mine took about 6-7 hours when full) Store in refrigerator to maximize shelf life.  (for fresh wild game and poultry, either freeze fresh meat for 60 days at sub-zero or heat in a 170 degree oven for 30 minutes after drying to minimize the chance of bacteria)

Home Cooks are Realizing the Versatility of the Pressure Cooker Once Again!

-Fact: Food cooked in a pressure cooker retains more nutrients, are more flavorful and are moister!

-Fact: Safety pressure release valves now make pressure cookers nearly 100% safe and they will last forever if maintained.

-Fact: No pot is more versatile…cook meat to “fall apart tender” in 15 minutes, beans in 5-15 minutes, rice in 8 minutes, veggies in mere seconds…

-Fact: Faster cooking means less energy, less energy means lower  bills, lower bills means more money in your pocket!!!

-Fact: Do some research, get a good one, practice and your life WILL be easier, I promise…need I say more.

-Fact: For more info, copy/paste this  into your browser…  ‎en.wikipedia.org/wiki/Pressure_cooking

-Fact: Have fun!

 

What To Do With Those Fresh Tabasco Peppers From Louisiana?

-Make an easy pepper vinegar sauce for red beans and sausage, white beans

and shrimp, Cuban black beans with pork or take you pizza to the next level.

Make several small slits in each pepper and drop into a small bottle or decanter

half filled with white wine vinegar. Store in a dark, cool pantry and enjoy

Here’s A Refreshing Treat For Those Summer Scorchers

-1 cup fresh mint

-4 lemons juiced

-1 lemon sliced very thin

-2 cups water

-2 cups sugar

-1 gallon water

Combine 2 cups sugar and 2 cups water and bring to a boil stirring slowly.  Cool to room temp.  Heat a container with a lid that seals with hot water.  Discard water, add mint, close top and refrigerate jar till cool.  This will create a vacuum and extract the most minty oil.  Once cool, add juice, lemon slices and sugar water.  Shake, fill with water and allow to bloom overnight in the fridge.  Enjoy!