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RE: What kind of Meat Grinder??
depending on how much you do, We have a Kitchen Aide Mixed with a grinder attachment and it works great.
Ditto. Love it.
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Leo Benson
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09/01/10 10:42am |
Camp Cooks and Connoisseurs
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RE: crock pot tenderloin
The flavors sound good but I don't know if I could bring myself to put a tenderloin cut of meat in a crockpot. Crockpots are ideal for tougher or drier cuts which benefit from slow long cooking with flavors added. Tenderloins are so naturally tender that there's no need to essentially stew them. Now, I could easily do that with a pork loin or beef eye of the round! I prefer tenderloin roasted or grilled at a high temp quickly with a nice carmelized crust and tender inside.
I've gotten "tenderloins" that were so tough, not even 8 hours in the crockpot could salvage them. I always use my crockpot for pork tenderloin and it is the perfect consistency/texture every time.
I think what you are getting is loin, then, not tenderloin. But even 8 hours in the crockpot will tenderize a lean (and therefore "tough") loin.
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Leo Benson
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09/01/10 10:41am |
Camp Cooks and Connoisseurs
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RE: Have you made popcorn in brown paper lunch bag ?
Do you use a lunch bag or a grocery bag?
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Leo Benson
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09/01/10 10:37am |
Camp Cooks and Connoisseurs
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RE: crock pot tenderloin
The flavors sound good but I don't know if I could bring myself to put a tenderloin cut of meat in a crockpot. Crockpots are ideal for tougher or drier cuts which benefit from slow long cooking with flavors added. Tenderloins are so naturally tender that there's no need to essentially stew them. Now, I could easily do that with a pork loin or beef eye of the round! I prefer tenderloin roasted or grilled at a high temp quickly with a nice carmelized crust and tender inside.
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Leo Benson
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08/29/10 07:16am |
Camp Cooks and Connoisseurs
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RE: Crock Pot Recipe for Beef Roast
Similar to many here:
One can mushroom soup
One packet of onion sop mix or brown gravy packet
No added liquid. Makes a wonderful thick gravy
To keep sodium down i make homemade onion soup mix: sodium free beef bouillon granules, onion powder, pinch of garlic powder, black pepper, dried onions, pinch of cornstarch
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Leo Benson
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08/28/10 08:12am |
Camp Cooks and Connoisseurs
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Keeping chili hot
I need something to keep approx 2 gal of chili hot for a sporting event. No electricity, not taking RV. We leave anywhere between 4am and 6am, and
serve food around 11:30am. I would be cooking it in the crock pot overnight. Any ideas for a device to hold it in that really keeps things warm?
Thanks!
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Leo Benson
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08/22/10 08:51am |
Camp Cooks and Connoisseurs
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RE: great twist on breakfast recipe
I've been eating them all week for breakfast!
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Leo Benson
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08/04/10 07:34pm |
Camp Cooks and Connoisseurs
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great twist on breakfast recipe
au gratin breakfast toast- a savory cross between french toast and toad in the hole, with a twist.
4 one inch slices off an Italian bread loaf
4 eggs or egg beaters (I use mostly egg white and maybe 1/3 yolk)
2 slices turkey bacon, cooked crisp, crumbled
Parmesano Reggiano cheese, coarsely grated or crumbled, about 1/4 cup
spray butter
take each bread slice and poke a hole in the middle. Work your fingers around the crust, enlarging the hole, but not breaking the crust. (don't sweat it if it breaks, it will still work, just make the best circle you can) i prefer not to cut out and remove the bread. but you can.
spray one side of bread well with spray butter, and place spray side down on a flat hot griddle.
Divide slightly beaten egg among the 4 slices, in the center hole, and drizzling some along the top of the bread.
Crack some fresh pepper over the top and you can sprinkle with onion powder if you want.
When bottom is set, flip, and continue cooking til set.
REmove to a baking sheet, and heat oven broiler.
top each slice with crumbled bacon and parmesano (the real deal grated off a hunk of cheese is better than the green can)
Broil til golden bubbly on top.
Can be eaten out of hand when cooled slightly. Great for driving to work, etc. doesn't need knife and fork.
Or serve for brunch with a side salad.
option, top with slice of fresh garden tomato over bacon and under parmesano reggiano.
if you are knife-and-forking it, you could serve with a bernaise or hollandaise sauce.
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Leo Benson
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08/01/10 08:59am |
Camp Cooks and Connoisseurs
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RE: Rachael's "You Won't be Single Long" Vodka Cream Pasta
Julie, what in particular did you NOT like about the recipe? Can you pin it down? Now tomato-y enough? Not enough seasonings? If you can pinpoint your dislike it might be helpful to others.
I've had penne vodka before and liked it (although not chunky- a purree of marinara and cream, with vodka cooked in. I always thought it was pretty good) but my kids would not eat a chunky sauce and might give this one a thumbs down because of texture, not taste.
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Leo Benson
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07/25/10 11:29am |
Camp Cooks and Connoisseurs
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RE: Great American BBQ sauces
I like Heinz, I don't ike Hunt's or store brand.
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Leo Benson
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07/18/10 08:32pm |
Camp Cooks and Connoisseurs
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RE: Great American BBQ sauces
great, interesting article.
Don't know what the problem is, there was nothing political in it.
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Leo Benson
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07/18/10 07:49am |
Camp Cooks and Connoisseurs
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RE: Guy Fieri's BBQ foil packet pulled chicken?
Found it! I've got to try this:
Lime Tequila Chicken Tailgate
Ingredients
2 ounces olive oil
1 cup julienned red onion
1 tablespoon minced jalapeno
1/2 cup roasted and julienned red bell pepper
1 roasted chicken, boned, skin discarded and shredded
1/4 teaspoon sea salt
1 teaspoon ground black pepper
1 tablespoon chopped garlic
2 tablespoons chopped cilantro leaves, plus more for garnish
4 tablespoons grated Parmesan, plus more for garnish
5 ounces mozzarella, grated
4 ounces cream cheese, room temperature
4 tablespoons freshly squeezed lemon juice
3 ounces tequila
1/4 cup diced Roma tomatoes, for garnish
4 sourdough rolls, warmed
Directions
Layer 2 (15-inch) sheets of heavy aluminum foil together and fold 1/4-inch of the edges together to create 1 sheet. Repeat with another 2 pieces of foil, to create 2 double foiled sheets. Bend the edges of 1 of the sheets up 2 inches, to help keep the liquid in the foil.
On a double sheet of foil, layer (in this order), the oil, onions, jalapeno, red bell peppers, chicken, salt and pepper, garlic, cilantro, cheeses, lemon juice and tequila.
Put the second, double layered foil sheet on top of layered ingredients. Fold both double layered sheets of foil together in 1/4-inch folds, 4 times. When all the sides are folded together, make sure that the pouch is not leaking. Refrigerate until ready to cook.
To cook preheat the oven or grill to 250 degrees F. Remove the foil pouch from the refrigerator and put on the grill, being careful not to snag the foil pouch and tear it open. Grill for 10 minutes, then flip and cook for another 10 minutes.
Remove the pouch from the grill and slice the bag open. Garnish with the tomatoes, cilantro, and Parmesan and serve on warmed rolls.
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Leo Benson
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07/11/10 12:02pm |
Camp Cooks and Connoisseurs
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Guy Fieri's BBQ foil packet pulled chicken?
OK, did anybody see this preview or the whole recipe? I only saw part of the preview but it looked like a giant foil packet layered with:
lots of sliced onion
?peppers
shredded or pulled rotisserie chicken
cream cheese
parmesan cheese
tequila i think
lime
cilantro
All foiled up and grilled?
Put into sandwich buns
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Leo Benson
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07/11/10 11:58am |
Camp Cooks and Connoisseurs
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RE: I need good ice cream recipes! Please!
Leo, have you ever used Egg Beaters in your recipe? I would love to try it, but would love to cut the fat using Egg Beaters instead. Has anyone else successfully used an egg substitute in an ice cream recipe?
Thx,
Susan
Give it a try and let us know. I think egg beaters are all protein (all whites) so it might be a little different. But who knows?! Some use raw eggs but I find the custard approach helps to make a thicker base. My eggs come from my own chickens so I know they're clean and fresh, but still, I can't get past the concept of raw eggs. I don't even like sunny side up for breakfast- ugh, all that runny yellow part!!
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Leo Benson
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07/11/10 11:43am |
Camp Cooks and Connoisseurs
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RE: Pulled pork question
we smoke Boston butts with a good dry rub, and inject with apple juice. Then wrap in tin foil and a towel and place in a small cooler to let it keep warm for a few hours. Then shred with forks. Cool and place in foodsaver bags, seal, and freeze. It freezes perfectly. I do not sauce it but let each person put sauce on the bun if they choose. It really doesn't need sauce.
I used to do a crockpot version with different smaller cuts of pork but that is really more like stewed pork compared to smoked pulled pork. It's not bad, just different. Apples and oranges. Now that we have a smoker, though, we don't go back to the stewed version.
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Leo Benson
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07/09/10 04:08pm |
Camp Cooks and Connoisseurs
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RE: I need good ice cream recipes! Please!
homemade ice cream
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3 eggs
2 cups skim milk
1 can fat free condensed milk
1 can evaporated skim milk
1 cup fat free sugar free plain yogurt
1 pkg sugar free instant pudding mix
2 tsp vodka or flavored alcohol
1 tbsp extract(s) (see note below)
mix-ins
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The day before:
make an egg custard with eggs and milk:
heat milk in microwave for about 2 min.
Beat eggs in food processor or blender. Slowly stream in hot milk.
Transfer to a microwave safe bowl and microwave in 45 sec intervals, whisking in between, until custard thickens.
**IF making chocolate flavored ice cream, stir in 1/2 cup dark choc chips and 3-4 Tbsp cocoa powder until melted and smooth.
refrigerate.
place canned milks in the refrig.
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Early the day of:
combine the custard mix, the yogurt, the canned milks, pudding mix, and extracts. Process in your ice cream maker according to its directions.
AT end of processing, add vodka or liquer. (this is to help the ice cream (which is actually more like ice milk) from freezing hard as a rock). Then add mix-ins last (like nuts, choc chips, fruit, etc)
Place in tupperware and allow to ripen in freezer.
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flavors:
chocolate almond. Add chocolate as described above, use choc fudge pudding. Add toated almond pieces. Use some vanilla, almond, and chocolate extracts.
coconut almond choc chip: use coconut extract, choped choc chips, and toasted almonds. VAnilla pudding.
YOu get the idea.... use the pudding and extract flavors that compliments your mix-ins.
Butter pecan: use pecan or praline flavoring (from King ARthur) and make some fcandied pecans (bring half a stick of butter and half a cup of brown sugar to a boil, stir in about a cup of peans, and our out onto parchment or foil and cool in freezer. Break up. Add to ice cream. Can also melt hite choc, stir in pecans, cool on sheet, and break up.
Chocolate covered cherry. Use a chocolate base, add cherry flavoring (King Arthur) and almond extract, and add chopped toasted almonds and Raisinette chocolate covered dried cherries.
Honestly, it took longer to type than it does to mix up. It's pretty easy.
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Leo Benson
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07/09/10 07:46am |
Camp Cooks and Connoisseurs
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RE: Dutch Oven Desert Recipe
oh that sounds easy and tasty. I bet you could use fresh blueberries, or raspberries, or a fresh fruit blend.
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Leo Benson
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07/02/10 10:01am |
Camp Cooks and Connoisseurs
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RE: Do you make homemade mixes ? what are your favorites ?
onion soup mix
2 tbsp onion powder (not salt)
1 tsp garlic powder
2 tbsp dry onion flakes
4 packets sodium free beef bouillon (I think it's Herb Ox)
pinch of black pepper
pinch (~1/8 tsp) powdered savory
1 tsp corn starch
mix all together.
I use for onion dip and in that old standard pot roast recipe: 1 can cream of muchroom, 1 packet of onion soup mix.
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Leo Benson
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07/02/10 07:04am |
Camp Cooks and Connoisseurs
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RE: Do you make homemade mixes ? what are your favorites ?
hot chocolate mix
1 cup cocoa powder
1 packet dry milk powder
1 cup sweetener (sugar, or stevia, or if using splenda, a bit less. This is to taste. Start with less and work your way up if you don't like it too sweet)
optional: vanilla powder. Some baking aisles or catalogs carry powdered vanilla. If you want, you can add a half cup or so of powdered coffee creamer in the flavor of your choice.
Blend everything in a food processor til dry milk is finer. Store in an airtight container. To make, just add, to taste, to hot water. Good for camping since the milk's already in it.
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Leo Benson
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07/02/10 07:02am |
Camp Cooks and Connoisseurs
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RE: Do you make homemade mixes ? what are your favorites ?
taco seasoning
1 tbsp cumin
2 tsp coriander (powder, not seed)
2 tbsp onion powder (not salt)
1 tbsp dried onion
1 tsp garlic
1/2 tsp hot red pepper (ground, I forgot the name, having brain freeze)
1 tsp black pepper
1/2 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp sweet paprika
*this will do about a lb of ground meat. If you like heavier flavor, make more. Measurements are approx., and to taste.
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Leo Benson
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07/02/10 06:57am |
Camp Cooks and Connoisseurs
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