My favorite way to do a big piece of pork roast is in my slowcooker. I like to use a rump roast. After trimming the fat, coat it in rub and work it in good. Drop it in the pot and pour in a bottle of beer. Cover it and simmer for 6 or more hours, depending on the size of roast.Try to resist the temptation to lift the lid. I consider it done when it jiggles and falls apart when tested with a fork. mmm, With the Rajun’ potatoes(below), a simple salad, and a chunk of bread, you’ll want to share! Time to call some friends, (or family). If you want to put it over the top, season the roast the day before.
SpiceGuy on October 25th 2005 in Pork, Recipes, Roasts
Take one peeled potato per person, slice it in half, then slice the halves 4 or 5 times and toss them into a cast iron skillet.
Fry in olive oil for ten minutes,(stir occasionally), then carefully
add 3/4C of broth, (I use beef or chicken) while stirring, and add a tablespoon of Rajun Rub and some dried parsley.
Slide the skillet into the oven @ 325F for about 40mins.
or until browned and the broth is gone.
Enjoy!!!
SpiceGuy on October 24th 2005 in Potatoes, Recipes, Side dish
We love corn. This recipe is a triple shot of golden goodness.
Ingreedients:
1 can creamed corn
1 can whole kernel corn
1 box Jiffy cornmeal mix
1 c milk
1 egg
Mix together and bake in a greased 8×8 glass dish, at 350 degrees for 35-40 minutes or until golden brown. Serves about 8.
If you want to go nuts, remove it after 40 minutes, then cover with about a cup of grated cheddar cheese. Return it to the oven, just until the cheese is melted.
Really good sprinkled with a good spicey seasoned salt!
SpiceGuy on October 9th 2005 in Recipes, Side dish
One of my favorite brunch dishes, simple enough to do while camping, even easier at home. Don’t forget the champagne!
Ingredients:
4 small Trout or trout fillets
1 cup Milk
1 tsp Salt
1/8 tsp Pepper
1/2 cup Flour
1/2 lb Butter
1/2 cup Chopped Almonds
Dip pieces of trout in milk; season the flour with salt and pepper and dredge the fish in it, knocking of the excess. Melt 1/8 lb butter in heavy skillet heated to about 375F(med. high) and brown fillets on both sides. Remove fish from skillet, add remaining butter and saute almonds. Serve over cooked fillets. Garnish with lemon slices and parsley.
SpiceGuy on October 1st 2005 in Recipes, Seafood