A FOOD POST!!!! ARGH!!!

[windshieldbug]

[iiipopes]

Hey, elephant -- sounds good to me! Feliz Navidad!

[Chuck(G)]

<B>Slug Fritters</b>

Ingredients
10 freshly slaughtered slugs cleaned of all outer mucous
1/2 cup of cornmeal
1/2 cup of high protein flour
3 eggs
2 egg yolks
1/4 cup of heavy cream
4 tbs. Of butter
4tsp.of sour cream

First chop the slugs into fine mince, then beat the eggs and egg yolks with the heavy cream together. Sift the dry ingredients and then cut 2 tbs of butter into that mixture. Add the egg and cream mixture to the dry ingredients and whip with a whisk vigorously for one to two minutes. Melt one tbs of butter in a sauté pan and pure the batter into 2 1/2 inch cakes in two batches. Serve warm with a dollop of sour cream.

Yields 4 servings.

[Chuck(G)]

Yeah, sure.
But where can you find slugs THIS time of year?
At "Slugs-R-Us"?

Come to Orygun! Winter is slug-n-slime-n-fungus season! Heck, I just about stepped on a nice big speckled green one on the way to the mailbox...

[lgb&dtuba]

Yeah, sure.
But where can you find slugs THIS time of year?
At "Slugs-R-Us"?

Come to Orygun! Winter is slug-n-slime-n-fungus season! Heck, I just about stepped on a nice big speckled green one on the way to the mailbox...

Put out a saucer of beer and they'll crawl in, die, and marinate themselves all in one easy step.

What kind of beer, you ask? Just like wine, use one you'd drink anyway.

Jim Wagner

[Chuck(G)]

Spam Shake

1 Can of Spam.
1 tin of Anchovies
2 12oz cans of beer
4 oz tomato juice
1 teaspoon Dijon mustard
1/2 cup chopped up parsley
1/4 cup chopped scallions
dash of Tabasco
salt (if you'd need it), pepper to taste

Put it all in blender and blend until smooth.

Serve chilled with Celery stick.

[lgb&dtuba]

Raccoon Kabobs (Ringtail Surprise)

2 lbs, reasonably fresh raccoon, cut into 1 inch cubes
1/2 cup of homemade French dressing
2 green peppers, or 1 green and 1 red pepper, cut into squares
1 large onion, cut into 1 inch pieces
1/3 lb of mushroom caps

Place raccoon in a ceramic bowl and pour dressing over cubes. Let marinate 2 or more hours. Remove raccoon cubes, reserving marinade.

Alternate raccoon cubes with pepper squares, onion pices and mushroom caps on skewers. Brush with reserved marinade and broil over hot charcoal until done. Turn frequently and baste with marinade as needed.

Serves six.

Best with icecoldbeer. Lot's and lot's of icecoldbeer.

You can substitute possum for raccoon, but be sure to adequately tenderize it. An 18-wheeler works best for possum.

Jim Wagner

[Chuck(G)]

James' World's Hottest Wings

2 lb Chicken Wings cut up Buffalo style
6 Whole serrano chiles
6 Whole red chiles
10 Whole jalapenos
2 c White wine
1 5 oz. Bottle Tabasco Sauce
1/2 8 oz. Bottle Worcestershire sauce
10 tb Cayenne pepper
10 tb Durkee red-hot sauce
1 tb Salt
3 tb Pepper
1/2 c Vinegar

In a blender, carefully puree the peppers, wine, vinegar and all spices. Caution, the fumes are deadly and wear rubber gloves or your fingers will burn! Put the puree into a bowl and marinate the wings in the bowl in the fridge for 5 days. After 5 days, carefully remove the wings and broil them until cooked. Usually approx 15 mins (+/- 5 mins). Take the marinade, put it on the stove, add 1/4 cup sugar and heat to a boil. reduce until thick. Pour over wings and re-broil for about 5 more minutes, serve with soda water for maximum heat effect but keep plenty of ice water handy

[ai698]

A New Mexico Favorite:

Posole (Hominy Stew)

Yield: 8-12 servings Cooking Time: 6-7 hours*
Temperature: High, Medium. Low Freezes Well

1 pound prepared posole corn, 1 medium onion, chopped
thoroughly rinsed** 2 cloves garlic, minced
10 cups water 1/4 teaspoon oregano
1 pound pork or beef roast*** 1 teaspoon ground comino
5 cups water, approximately 3-6 dried red chile pods,
2 tablespoons salt rinsed and crumbled****

1. Place posole and 10 cups water in large stewing pot. Bring
mixture to a boil at high heat.
2. Reduce heat to low and simmer posole for 5 hours.
3. Approximately 1 hour before the completion of the simmering time,
brown the pork in a large, heavy skillet on medium heat.
4. Add the pork to the stewing pot with 5 cups of water and continue
to cook on low heat until tender.
5. Add the remaining ingredients to posole and simmer for an
additional 1-2 hours. Adjust seasonings to suit taste.

* Posole may be cooked in a pressure cooker for 45 minutes at 15 pounds pressure.
** Posole corn is marketed dry or prepared.
** Varied amounts may be used.
**** If desired, omit chile pods and serve with Red Chile Sauce or Green Chile Sauce.

[Uncle Buck]

A New Mexico Favorite:
Posole (Hominy Stew)

When we moved into our current home about two years ago, we were introduced to posole by one of our new neighbors. Now, we get together on a pretty regular basis for it. Good stuff!! We use two recipes, one for a clear version and one that is red. I'll try to dig up the recipes and post them. (When we serve it, though, we add fresh chopped lettuce and radishes to the hot soup, and squeeze lime over it.)

We hadn't thought about it for Christmas, but now you've got me thinking . . .

[Rick Denney]

Spam Shake

1 Can of Spam.
1 tin of Anchovies
2 12oz cans of beer
4 oz tomato juice
1 teaspoon Dijon mustard
1/2 cup chopped up parsley
1/4 cup chopped scallions
dash of Tabasco
salt (if you'd need it), pepper to taste

Put it all in blender and blend until smooth.

Serve chilled with Celery stick.

Be careful about open flames, however.

Rick "with your safety message for the day" Denney

[Rick Denney]

In San Antonio, the local custom for Christmas day is to eat tamales; lots of them.

Oh, yes. For the ignorant: The ingredients of tamales are corn shucks, corn masa, lard, pork, and chili spices.

Here's a recipe:

http://www.sonofthesouth.net/tamales/Tamale_Recipe.htm

Where you see chicken, replace with more pork. Where you see corn oil, replace with lard. And be mindful of the requirement for real corn shucks.

All the guys I worked with in San Antonio were in the KofC, and their wives made tamales at Christmas as a big party. One of them would bring us a "can"--about 3 gallon size. A dozen of us would stand around that can eating fresh tamales right out of the corn shucks all day long. We had to do that the day before a work day, however, so that we could all call in sick the next day.

Rick "whose stomach is growling" Denney

[lgb&dtuba]

In San Antonio, the local custom for Christmas day is to eat tamales; lots of them.

Oh, yes. For the ignorant: The ingredients of tamales are corn shucks, corn masa, lard, pork, and chili spices.

Here's a recipe:

Corn "shucks"? Would that be what we'd call around here corn husks? What's left over once you've shucked the corn?

Jim Wagner

[windshieldbug]

Hey- keep it down over here!

As Sean puts it, no sidetracking threads with "faint" humor...

(is that humor about fainting people?)

[Rick Denney]

Corn "shucks"? Would that be what we'd call around here corn husks? What's left over once you've shucked the corn?

Yes.

Rick "a rose by any other name..." Denney

[tubeast]

Folks,
I´m just tired of the Bavarian-kind potato salad they serve around here. So whenever I become homesick...

2 kg salad potatoes
1 large onion
150 g almonds
500 g Frankfurter Würstchen (or more, ad lib)
1-2 apples
several spiced cucumbers (pickles in English ??? please correct me)
150 ml medium-fat mayonaise (50-40 % fat will do)
some cream (not to be whipped)
3-4 table spoons of hot mustard
Eggs ad lib

cook potatoes well. set aside and let cool down to fridge temperature.
Cut potatoes in convenient pieces. (about 5 mm thick, maybe 20 mm diameter).

Sauce: Cut other ingredients in small cubes. Fry almonds in frying pan. Mix mayonaise, mustard and cream to get enough "fluid". when in doubt, add more.
Add salt and pepper

Mix sauce with chopped ingredients
Pour over potatoes, mix well. When in doubt, mix some more sauce and add.

Put salad in fridge and let soak for 2 hours.
Boil eggs well done. Cut up in wedges and decorate salad.
Make sure you used enough apples, pickles and onions, these are important !

Dig in !!

Edit: you may want to serve the franks aside from the salad. We have something called "Fleischwurst" in Germany. Those are giant frankfurters. These have a diameter of 1.5-2 inches, each weighing about 800 g.
For our family of six, Mom would heat several of these in a pot of water and serve them with the salad.

The great thing is: Upon German-style Christmas, you can prepare the salad, go to church on Christmas eve, come home, put the sausages on the stove, then exchange gifts. By the time the kids are done unwrapping, dinner is ready.

[Chuck(G)]

I´m just tired of the Bavarian-kind potato salad they serve around here. So whenever I become homesick...

By "Bavarian-kind", do you mean the awful stuff that's little more than potatoes smothered in mayonnaise?

I like this one:

* 4 cups cubed peeled potato
* 4 slices bacon, diced
* 1/2 cup chopped onion
* 1/2 cup chopped green pepper
* 2 eggs, beaten
* 1/4 cup sugar
* 1/4 cup vinegar
* 1/4 teaspoon pepper
* 2 hard-cooked egg, sliced

Cook potatoes in a covered saucepan in an inch of boiling salted water until tender, about 20 minutes. Drain. In a large skillet, sauté bacon until almost crisp. Add onion and green pepper; cook 3 minutes longer. Combine beaten eggs with vinegar, sugar, and pepper; mix to blend well. Gradually add egg mixture to the bacon mixture, stirring and cooking until mixture thickens. Remove from heat and toss gently with potatoes. Spoon salad into a serving dish and garnish with sliced eggs.

[Rick Denney]

Rick, I'll assume you mean "post consumption"!!!

Not sure. I mean, I know it's true post-consumption, but I'm not willing to risk it pre-consumption.

Rick "always safety-conscious" Denney

[Rick Denney]

Folks,
I´m just tired of the Bavarian-kind potato salad they serve around here. So whenever I become homesick...

2 kg salad potatoes
1 large onion
150 g almonds
500 g Frankfurter Würstchen (or more, ad lib)
1-2 apples
several spiced cucumbers (pickles in English ??? please correct me)
150 ml medium-fat mayonaise (50-40 % fat will do)
some cream (not to be whipped)
3-4 table spoons of hot mustard
Eggs ad lib

Now, there's some German cooking to take note of. This recipe is going in my file.

I've always been amused by the controversy where I grew up (in Texas, where the central part is filled with an abundance of German heritage) about whether potato salad should be made with mayonnaise or mustard. My response: Yes!

The apples are outside of my experience, and I just have to try that. I normally don't like potato salad that is too sweet, but apples instead of sugar should provide the appropriate moderation.

Rick "who'd rather have the sausages grilled than boiled, however" Denney

[corbasse]

several spiced cucumbers (pickles in English ??? please correct me)

I believe you mean gherkins?
At least, that's what I would use in my potato salad.