[genkisan]

Originally Posted by Boink

We want all of them................ Damn if someone held a gun to me I guess it would have to be the Salmon Turnovers Stuffed with Leeks, Wild Mushrooms and Cream sauce, or the Asparagus and Smoked Cheese Vol au Vents with Pine Nuts and a Morel Beurre Blanc. But please do post them all.

By the way the Naked pigs sound so good James please tell Mrs Morrison thx. I'm sure she's got more, do share!

Well, none of them are written down anywhere, so it might take me a bit o time to get them typed out....I'll try for one a week.

Below you will find several recipes that I have expanded and modified, according to my family’s needs, etc. In some cases I have reduced ‘prague powder’ (a form of sodium nitrite that kills organisms in meat that might otherwise infrequently cause a health risk). Some persons don’t use it at all, while I take a more moderate path, using less, but using some.
______________________________ _________________
______________________________ _________________

Moose or (other meat) jerky
-----------------------------------
9 lbs. steak meat, cut to roughly one inch thick +/- (2" works too)
2 ½ Tablespoons canning and pickling salt (non-iodized)
2 to 2 ½ teaspoons prague powder
1 Tablespoon plus ½ teaspoon+ onion powder
1 Tablespoon+ granulated garlic powder (NOT garlic salt)
1 Tablespoon plus ½ teaspoon+/- ground black pepper
¾ to 1 cup soy sauce
¾ to 1 cup worchestershire sauce
2/3 cup packed brown sugar
Several sprinkles of your favorite hot sauce if you’re so inclined. Or you can add various amounts of finely ground cayenne, red pepper flakes, etc.

-Cut meat across the grain (this will allow it to pull apart more easily when cured, making eating it less of a challenge. Make strips that are roughly 1/8 to ¼ inch thick, and at least the width of the steak's thickness (1" to 2").

Cutting the strips at a diagonal angle, still going cross-grain with give you strips wider than the steaks actual thickness, if that is desired.

When done your strips will be approximately one inch by 1/8 to ¼ inch, by whatever length you’ve cut from your strips across your steaks.

-Mix up the other ingredients in a large bowl capable of holding the meat, etc..

Mix in strips of meat to already mixed brine ingredients, and stir around well. Stir again every 6 hours or so.

After 24-36 hours, when all liquid is mostly absorbed by the meat, place on food-safe (preferably stainless steel) rack, and smoke lightly with favorite smoking wood at low-moderate smoker temp (100-110 Fahrenheit approximately, though you can play with it.)

After the first minimal amount of smoke, just dry heat will work. You can either leave it in an electric smoker with no wood, leave it in an unheated wood-burning smoker on a hot day, or place it in a barely warm oven. Leave racks until meat is almost entirely dry but not necessarily crispy, unless you like it that way. The more lean the meat (such as moose) the more brittle it will seem when dried.

Refrigerate or freeze in sealed packs or jars until used. Though this meat would take a while to spoil, it can indeed spoil. If on the trail or road, reconstituting it in a soup base with some boullion cubes will make a good soup stock to add either fresh or freeze-dried veggies to as well.
______________________________ _________________
______________________________ _________________

Smoked salmon (or other fish) brine
----------------------------------------

3 lbs brown sugar
1 lb pickling and canning salt (non-iodized salt)
¼ oz- ½ oz prague powder
2 quarts hot water
**Spice to taste (or no other spices at all)

**(This can include only a simple single spice, or a complex combination of spices, and is really where you can employ some ‘art’ and devise a smoked fish that truly meets your tastes and desires over time. Your own personalized product of sorts. Some of the possibilities include fresh or prepared garlic, hot sauces, maple syrup, hot peppers, black pepper, or anything else that you like to taste in smoked products. If using maple syrup or molasses reduce the amount of other sugars accordingly.

Mix your ingredients in a 5 gallon food-safe bucket (white plastic works great)

Fill remainder of bucket with 2.5 gallons of room temperature water.

Brine standard, whole-side, fish fillets (or strips) in liquid for 6-8 hours. (thin fillets from smaller fish, or thinly cut strips will brine for less time as they reach saturation faster).

Then allow to glaze on tray lined with wax paper for an hour or so, skin side down, to open, bug-free air.

Smoke in smoker at roughly 120-130 degrees Fahrenheit for at least 8-12 hours. Longer if you like a harder smoke instead of a softer more tender meat.

Seal fish, and either freeze or refrigerate. This food should always be refrigerated when not being immediately eaten.

Whether you like a hard smoke or a soft smoke fish, take some cream cheese, a small amount of onion powder or fresh grated onion, a tiny amount of garlic, and a small amount of worchestershire sauce and mix with smoked salmon fish flakes to eat as a serious snack or appetizer on a good cracker..
______________________________ _________________
______________________________ _________________

Corned moose, bear, or other game meat. Beef can be used too, if you’re a traditionalist or purist in the kitchen.
---------------------------------------
10 quarts water in a large stainless steel stock pot big enough to put a dinner plate inside of as a weight to hold meat down.

3 or 4 (3-lb) roasts, preferably uniform in dimension, as the brine will work better if the thickness is relatively uniform throughout the roasts.

Brine:

15+ cloves fresh garlic chopped

1+ cup sugar (you can use a combination of brown and white sugar if you like; I do)

15-18 bay leaves

10 tablespoons (+/-) pickling spices (if you wish you can use either regular or spicey, or a combination, which is what I do)

2 ¼ cups canning and pickling salt (non-iodized)

2 1/3 cups Morton’s Quick Tender or Tender Quick salt (I never can remember)

Bring brine ingredients to boiling in stock pot by themselves. - DO NOT BOIL MEAT!!!!- (**The smell of this brine when it's cooking is the most home-like smell that I know.)

Remove stock pot with liquids and spices from stove top, and let cool.

When pot of liquid is room temperature, place in refrigerator to continue cooling.

After stock pot liquid is cooled, place your 3 or 4 (3 lb.) roasts in the stock pot ( I use a 20-22 quart pot with a good width to it.... Big enough in diameter to accommodate a standard dinner plate when it's laid flat, up-side-down.)

Place a ceramic dinner plate inverted over meat to hold it weighted beneath the surface of the liquids. Let soak in brine for 5-6 days in the refrigerator.

After 5-6 days of brining, place meat in stock pot with FRESH water (discarding the brine altogether), and boil until tender. (often times 2 to 2-3/4 hours.

If you like, about 30 minutes (+/-) before the meat has finished boiling, you can drain all but enough of the remaining liquid to submerge the meat and whatever amount of cabbage is needed for a meal. Then add the cabbage (possibly including rutabeggas, onions, carrots, etc., if desired), and resume boiling for the remaining 20-30 minutes, or until both meat and veggies are tender.

Let cool and either eat with cabbage as a traditional meal, or slice for use on moose rubens with swiss cheese (preferably a good Jarlsberg), good sauerkraut, sour rye or sour dill rye bread, a touch of horse radish and mayonaise.

I put mayo with a slight amount of horse radish mixed in on the bread slices, ample thinly-sliced meats on both pieces, <face up or ‘open face'>, drain the ‘kraut‘ by squeezing it in my hands over the sink or pressing it in a small callander, and place it in thin layers over the sliced meat, then put a nice layer of medium-thin-sliced swiss on top of the kraut, on both sandwich halves, placing it 'open face' under the broiler until the swiss cheese just starts to turn golden brown and the edges of the bread are obviously toasted. Adjust distance between broiler and sandwich to arrive at point of toasted bread and golden brown spots on cheese at the same time; don't burn the cheese or the bread... Mmm!! The sandwich that makes processing large game animals all worth it!! ;^>)
______________________________ _________________
______________________________ _________________

moose eater

[WAMEN]

Originally Posted by Boink

Welcome to the new Canna community cookbook! Meats & Main Dishes

This is the place for food! The place we will get together and share recipes, pictures and stories.....hopefully with everyone's help. Our fine member Wamen came up with the idea originally and it has grown from there. With an ok from womens MOD Mrs Babba we will begin.

This thread will be for Meats and main dishes. This would include anything that would be considered a main dish. From meats and casserole's to hearty soups etc. IMHO anyway but certainly doesn't matter.

It would be easier for search purposes if we seperated recipe's with threads. Meats/Main dishes- Salads/Vegetables- Breads/Pasta/Rice- Deserts- and Appetizers/Snacks/Beverages.

We all love to eat and who doesn't need a new idea for dinner now and then. Coming to our favorite place (IC Mag) and finding recipe's to cut and paste will make it our one stop web shop. Get envolved everyone has a favorite recipe or food. Maybe someday we can compile them all and make a members cook book. Wamen may start a threat with just Italian recipe's feel free to follow suit but lets have a little fun with this.

hey man the thread is running like crazy . Good job i have no clue why i didnt see this one lately.. im glad everyone liked the idea of a recipie thread.
Im putting together de "documentation" (lol) for my thread.. soon to come.. Im just one of those lazy asses too lazy to do whatever they have to do lol

c ya all soon ........wam

[Boink]

Since I do 97% of the cooking in my house and cook for a straight edge vegetarian along with a big meat eater I have to come up with some new stuff to try. This one here I get rave reviews from my straight edge vegetarian rocker stepson. He's a great kid and I like to make him happy so I make it quite often. It can be done Vege or meat. For the vege version I just use my favorite marinara without meat that I usually have a jar or two of in the freezer.

Baked Stuffed Shells


Stuffing:
¼ cup boiling water
6 sun-dried tomatoes
1 cup (4 ounces) shredded part skim mozzarella cheese
¼ cup (1 ounce) grated fresh Parmesan cheese
1 tablespoon chopped fresh parsley
¼ teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (14 ounce) package reduced fat firm tofu
1 egg, lightly beaten
18 cooked jumbo pasta shells

Sauce:
1 tablespoon olive oil
1 ¾ cups chopped onion (about 1 large)
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3 garlic cloves, minced
Cooking spray
¾ pound low fat turkey breakfast sausage, casings removed
¼ cup red wine
2 tablespoons no salt added tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (28 ounce) can organic crushed tomatoes
2 tablespoons grated fresh Parmesan cheese

1. Preheat oven to 350
2. To prepare stuffing, combine ¼ cup boiling water and sun dried tomatoes in a small bowl, let stand 20 minutes or until tomatoes seem to soften. Drain and finely chop. Combine tomatoes, mozzarella, and next 6 ingredients (through egg) in a food processor; process until smooth. Spoon 2 tablespoon stuffing into each shell. Set stuffed shells aside.
3. To prepare sauce, heat oil in a large skillet over medium heat. Add onion, bell peppers and garlic, sauté 6 minutes or until tender. Place onion mixture in a bowl.
4. Coat pan with cooking spray, return to heat. Add sausage, and cook 6 minutes or until browned, stirring to crumble. Add wine; cook until wine is reduced to 2 tablespoons (about 3 minutes). Stir in onion mixture, tomato paste, and next 5 ingredients (through tomatoes); bring to simmer. Cook 25 minutes or until slightly thick.
5. Spread 2 cups sauce over bottom of a 11 x 7 inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer in pan; top with remaining sauce. Sprinkle 2 tablespoons Parmesan over sauce. Bake at 350 for 40 minutes or until bubbly. 6 servings (serving size 3 stuffed shells and about 1 cup of sauce).

[Mrs.Babba]

Hey Boink! ...another winner for sure, I have made similar things with manicoti, but I'll be stuffin some shells very soon, thanks bud
I love how you set everything out so neat, very cool

>>>I love how you set everything out so neat, very cool <<<

Ya' know, there's a reason that some of us don't take pics of our counters and tables when we're cookin'. ;^>)
---------------------------------------------------------------
______________________________ ________________

Ukranian Perogies, via the Yukon Territory of Canada..

(Another dangerous food....);^>)

Dough:
-------
-4 cups flour
-1 tsp. salt
-2 to 2-1/2 TBSP butter (You might try to stretch that to 4 TBSP butter, if you like; see which way you prefer it.)
-1 egg (I like to cheat and use 2)
-1 cup warm water

Add salt to flour, and 'crumble' butter into flour mixture.

In separate bowl or cup, add water to beaten egg(s).

Add beaten egg and H2O mixture to flour mixture, adding a bit at a time. You can increase or decrease water in order to arrive at a soft dough consistency.

Let dough rest for 10-20 minutes before working it.. (It's probably as tired as you are...)

After dough has rested, roll out onto lightly floured surface to a 1/8" to 3/16" thickness.(use a cutting board, counter, etc.).

(**As an alternative to rolling it out flat, you can make a roll like one would for refrigerator sugar cookies, about 2"+ in diameter, and slice 1/8" to 3/16" thick slices from roll**)

If you've decided to roll the dough out flat, take a juice glass with approx. 2" to 2-1/2" opening at the mouth, and use this as a cookie cutter to stamp out discs of dough that are 1/8" to 3/16" in thickness and the diameter of the drinking glass. (If you actually have a round 2" to 2-1/2" round cookie cutter, you could probably use that too). ;^>)

Cover these discs with seran wrap for the moment, on a plate or in a suitable container so that they won't dry out..
----------------------------------------------------------------


Perogie Filling w/Cheddar Cheese or Cottage Cheese:
---------------------------------------------------------

Boil 6-8 medium potatoes of your choice (I prefer german butterball spuds for many reasons)

Boil, then peel potatoes after draining.

Add salt and pepper to taste.

Add desired amount of either cottage cheese or grated cheddar cheese to the potatoes, salt, and pepper. Mash together thoroughly, then whip into a stiff but smooth consistency.

You can start with a 1 lb. (+/-) of either cheese, and taste the filling when mixed in. Decide from there if you'd like to add more, or even if you'd like to add some non-traditional fillings/spices as well.

(** We prefer more cheese, especially a good sharp or medium Wisconsin cheddar.**)
---------------------------------------------------------------

Take dough discs, and place small amout of filling into a disc, folding the disc around the filling, and pinching the edges closed, ending up with a half-moon shaped dough pocket that is roughly 2"+ on the longest (straight) side, and with the filling sealed in the middle. The trick is to get enough filling into the things without breeching the skins of the perogies.
---------------------------------
Bring larger size sauce pan or small stock pot filled half-way or so with water to a rapid boil.

*Drop perogies one at a time into the rapidly boiling water* (*This is to minimize the chances of them sticking together, as they -will- do*), making sure not to overwhelm your cooking pot by accumulating too many in the boiling water at any one time. Take your time adding one at a time, until a comfortable number of them are in the pot and boiling away.

Stir them gently and often to prevent them from sinking to the bottom, sticking to each other, or sticking to the bottom of the pot. (*Avoid the nightmare that ensues if you don't do this...) ;^>) I prefer a good wooden spoon with worn or 'soft' edges, as it's less likely to tear at the soft dough.

When perogies float on their own on top of the water for one minute, with no life-guard assistance, they're done; you can place them on a tray in a steamer, out of the water, and on low heat, in order to keep them warm while you finish cooking any remaining perogies. (*Or you can just slam on into a casserole dish that's lightly oiled, and either covered with a lid, fol, or with a damp warm towell, and place that in the oven on warm, making sure that the towell doesn't totally dry out, as the perogies will dry next if it does...)

As a garnish, or sort of condiment/topping with perogies, you can cut a desired amount of bacon into small pieces and brown it in a skillet. Add chopped or diced onions to the bacon until carmelized/translucent, and set aside in a bowl.

Top perogies with bacon and onion mix, and a small spoon of sour cream..

Chow down the Ukranian way....
----------------------------------------------------------------
P.S.: When I asked my Ukranian friend in Canada for a recipe for perogies some years back, she chortled, stated that she didn't know if she actually had it written down anywhere, and then added that, "It's equivalent to asking an Amerikan for the recipe for making toast. It's just always been that way, and everyone knows 'it'.." ('It' referring to the recipe.)

I'm not sure that it's in the same league as toast, in terms of simplicity, taste, nutrition, etc., but apparently, at least in her family, perogies were as common as toast is to the average Amerikan family.

There's a lot of history about the plight of the Ukranians, including, and especially, during the Second World War. And through speaking with her a little bit about her own family's history, and with some others, I was able to gain an appreciation for why many of the recipes are what they are.

And my vegetarian friends dig 'em too...

moose eater

[Boink]

Ya' know, there's a reason that some of us don't take pics of our counters and tables when we're cookin'. ;^>)

---------------------------------------------------------------
I have to screw up my usual mess when I snap pics lol. Nice job moose lovin the recipes.

Sorry for the Hijack Dutchgrown check your pm´s please
Reef

Cornish Pasties (and some history lessons):
-----------------------------------------------

It's interesting how many of us have an oral history tied up in the foods that we eat. One of the better parts of sharing recipes with close friends is also sharing that history.

Parts of the Upper Penninsula of Michigan are sometimes referred to as the Copper Country, as that was a primary mineral mined there, often by immigrant miners, who worked there over 100 years ago, under ground all day long, with no union protections, and modest pay. Mortality was rather common in mining accidents.

It is one of many truly beautiful places remaining in the lower 48 states. Economically destitute enough to not have attracted too many people yet.

Woods, small hills (that they call mountains back there), lakes, fish, wind, snow storms, and nature at its remaining finest. Beautiful hard-wood forests gone blaze orange, red, and yellow in the Fall. The smells of leaf mold in the forest. Maple syrup boiling down in a shack, fired by maple wood in the stove/boiler.

It was a time wherein positive moments manifested themselves in the smells of home-cooking. I watched that oven door as a little guy, waiting for what sufficed as goodness to emerge.

The smells of maple cinnamon and walnut/pecan rolls coming out of the oven, fresh fudge, and a staple that the Cornish miners had frequently lived on when working many hours under-ground.

The miners had needed a high carb diet that wasn't too expensive to produce, would stick to the ribs, and could be easily eaten by hand.

Crust:
------
- 4 Cups flour

-1-1/2 to 2 tsp salt

-1 to 2 tsp. baking powder

-1-1/2 Cups shortening or lard

-1 TBSP vinegar mixed with 1/2 cup cold water

-1 to 2 eggs

Mix dry ingredients, cut in shortening as for pie crust, mix egg water and vinegar in bowl and add to dry ingredients, and roll out to thickness of a hearty pie crust; not too thin!

Using a large dessert plate or a small dinner plate, or some other round item that is roughly 8"-9" in diameter, cut out circles of the crust, and stack on a plate, using wax paper between the 'skins.' Gently re-roll remnants to be used in more crusts when you have nothing left but dough scraps.

(Makes between 6 and 9 pasties, depending on size and thickness. **We often make four to five batches when I go ice fishing for lake trout, but we're out on the lake for several days at a time, and there's 3 large men eating them during that time period. Not to mention travel time, munchies, etc. etc..)
-----------------------------------------------------------------

Filling:
-------

The filling recipe is given in measurements 'per pastie,' so multiply the number of pasties that you think you're going to make, by the amounts per pastie, and use those measurements.

Each individual pastie contains approximately:
--------------------------------------------------
-1/2 cup raw cubed potatoes, peeled and cut to approximately 3/8" to 1/2" cubed.

-1/4 cup ground lean meat (either beef, moose, venison, elk, etc., but LEAN!! As in, 'Not too much suet/fat.') (For the last several years, I've been using either straight moose meat with more beef fat in it than it oughta' have for this recipe, or else a mix of 50% each beef and moose, which I find tastes a lot like bison, seriously...)

-Relatively finely diced (or from a food processor) 3/16 cup (= 3 TBSP) carrot and 3/16 cup (=3 TBSP) rutabegga.

-1 to 1-1/2 TBSP of grated or finely diced onion.

-Salt and pepper to taste (The Brits weren't much on seasoning back then..)

For conversion sake, in multiplying the number of cups or fractional cups of each ingredient to make 'X' number of pasties;

3 tsp=1 TBSP
4 TBSP = 1/4 cup
16 TBSP = 1 cup
--------------------------------------------------------------
Mix all of your filling ingredients thoroughly, and place roughly 1 cup (+/-) of filling on half of one side of a pastie crust, making sure not to take filling all the way to the edges. Fold over the crust, to make a half-moon shape, and using a wetted finger that was dipped in a bowl of clean water strategically placed on/in your work area, moisten one side of the very edge where the crust will seal. Pinch crust together around the arc that froms the curved side of the half-moon shape, and gently place the pastie onto an ungreased, no-stick baking sheet.


When you have satisfactorily filled your baking sheet with pasties, making sure that they're not touching each other, place them in a 350 degree f. oven for about 1 hour, or until nicely golden brown. If desired, you can brush top side of crust with milk or milk and egg mixture in last 20 minutes or so of baking.

Let cool enough to eat, using either a metal or rigid polymer cooking spatula to carefully scrape them free from the baking sheet.

Depending on the sturdiness of your crust, and the sensitivity of your hands to warm objects, you can eat these with your hands; the miners did.

We use a bit of ketchup on them as we eat them, but they're fine without it too. Extras can be individually wrapped in seran wrap and either refrigerated or frozen and saved for later. When you thaw frozen pasties, slowly in the refrigerator, or wish to re-heat refrigerated left-over pasties, heat them at 300-325 degrees f. on a cookie sheet just until thoroughly re-heated and the crusts are re-crisped.
---------------------------------------------------------------
Out on the ice, when ice fishing or travelling cross-country, we use a mountaineeering stove, with a small stock pot, and place a tin of some sort in the bottom to keep the pasties up off the bottom of the pot so that they don't burn from the intense heat of the mountaineering stove. We then take pasties that've been wrapped in tin foil for the day's trip, and open up just the top of each foil wrapper, stacking the pasties alternately 90 degrees off from one another, placing the lid back onto the stock pot, making a small trail oven of sorts that way..
----------------------------------------------------------------
**Micro-waving left-over pasties does an injustice to the crusts; I strongly advise against it.
----------------------------------------------------------------
This is food of my childhood.

moose eater

Dunno about anyone else but I wanna go to Moose's house for meals.....