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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Aug 03, 2020 10:07 pm
by Stanwade
https://www.finecooking.com/recipe/salt ... rn-chowder
I'm substituting walleye for salt cod tonight as my good buddy gave me 3 huge fillets yesterday.. I've made this several times and I used this recipe just for reference and I've made it my own... Do the same -- you will enjoy it !! this is a good
, hearty recipe anytime... two thinga I add extra are good dry sherry and roasted red peppers...
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Aug 03, 2020 11:57 pm
by eveled
https://youtu.be/Ku5p1CcGn70
This is the best video of Jacques Pepin making a Ballantine chicken. It’s basically deboning a chicken you spread the carcass flat stuff it then tie it up. After it’s cooked you cut it like a meatloaf. It is an amazing way to eat chicken. It’s not even hard to do. He also shows how to make “lollipops” out of the chicken wings. These are also a real treat and again not hard to do.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sat Aug 08, 2020 12:14 am
by Stanwade
Lobsters fresh from Maine tonight..they were still very alive when we humanely cooked and ate them tonight!
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Aug 17, 2020 10:28 pm
by Mumbleypeg
Made a pitcher of fresh-squeezed lemonade again today. So good (and easy) I thought the recipe should be shared. Most of y’all probably know a recipe already, but here’s what I do.
Use a two-quart capacity pitcher, squeeze 6 or 7 lemons (for an interesting twist substitute an orange for one of the lemons). Should yield about 1-1/2 to 2 cups of juice. I use a lemon squeezer and filter out the seeds, but I like the pulp.
6 cups water
1-1/2 cups sugar or Splenda, adjust a little more more, or less, to your taste
Grate a little lemon peel (zest) and add to the mix (Optional)
Stir well to dissolve sugar (or Splenda). Serve chilled or over ice.
Enjoy!
That’s it. Takes about 10 minutes, most of which is squeezing the lemons. I’ve substituted reconstituted lemon juice before but for whatever reason it’s just not as good as fresh squeezed juice. Maybe it’s psychological.
Ken
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Aug 17, 2020 10:36 pm
by Stanwade
Looks delicious Ken!
I'm going to try it...
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Aug 17, 2020 10:41 pm
by cudgee
Mumbleypeg wrote: ↑Mon Aug 17, 2020 10:28 pm
Made a pitcher of fresh-squeezed lemonade again today. So good (and easy) I thought the recipe should be shared. Most of y’all probably know a recipe already, but here’s what I do.
Use a two-quart capacity pitcher, squeeze 6 or 7 lemons (for an interesting twist substitute an orange for one of the lemons). Should yield about 1-1/2 to 2 cups of juice. I use a lemon squeezer and filter out the seeds, but I like the pulp.
6 cups water
1-1/2 cups sugar or Splenda, adjust a little more more, or less, to your taste
Grate a little lemon peel (zest) and add to the mix (Optional)
Stir well to dissolve sugar (or Splenda). Serve chilled or over ice.
Enjoy!
That’s it. Takes about 10 minutes, most of which is squeezing the lemons. I’ve substituted reconstituted lemon juice before but for whatever reason it’s just not as good as fresh squeezed juice. Maybe it’s psychological.
Ken
Not psychological, it is called reconstituted for a reason. And your recipe looks like a good old fashioned recipe.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Thu Sep 03, 2020 11:59 am
by Stanwade
I've always found that fresh squeezed lemon juice works way better than the bottled stuff in anything I've ever tried ...I guess fresh is just always better you know?
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Thu Sep 03, 2020 12:12 pm
by Stanwade
If anyone is looking for a simple refrigerator pickle recipe— this has been passed down many generations on my mom’s side… Simple, easy and delicious… The more garlic and dill you use, the better! And always cut the blossom end (just a slice) off of your cucumbers, I just learned that a few years ago— I guess there’s an enzyme that could remain and make your pickle soft if you don’t…And I soak in ice water not just cold water (goes without saying—sanitize EVERYTHING including the cucumbers !)..
I posted this before but I figure I'd post it again since I just made a batch last night....
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Thu Sep 03, 2020 6:38 pm
by WillyCamaro
Yum yum. I do love me some refrigerator pickles.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Thu Sep 03, 2020 8:21 pm
by Stanwade
Smoking a 4# pork loin... cherry wood..I marinated it with Con Yeager's black nugget marinade.. it's awesome on any protein... it's a combination of sweet, salty and sour... I'll post additional pictures when it's done..you can buy their products online..I highly suggest trying any of their seasonings, spices etc...
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Thu Sep 03, 2020 9:16 pm
by Stanwade
Done..I cooked it to 140f internal temperature..let it rest in the cooler for 15 minutes.. when we were slicing it it was like slicing into a saturated sponge! Mmmm... turned out darn near perfect...
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Thu Sep 03, 2020 10:14 pm
by cudgee
Stanwade wrote: ↑Thu Sep 03, 2020 12:12 pm
If anyone is looking for a simple refrigerator pickle recipe— this has been passed down many generations on my mom’s side… Simple, easy and delicious… The more garlic and dill you use, the better! And always cut the blossom end (just a slice) off of your cucumbers, I just learned that a few years ago— I guess there’s an enzyme that could remain and make your pickle soft if you don’t…And I soak in ice water not just cold water (goes without saying—sanitize EVERYTHING including the cucumbers !)..
I posted this before but I figure I'd post it again since I just made a batch last night....
That looks delicious,
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Thu Sep 03, 2020 11:08 pm
by Stanwade
They are!!! Try it out buddy..
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sat Sep 05, 2020 7:11 pm
by Stanwade
Fresh mussels steamed in white wine, butter, shallots, beer, parsley and garlic.. they were still moving when I put them in the pot...mmmmmmmmmm...
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sat Sep 05, 2020 10:55 pm
by cudgee
Stanwade wrote: ↑Sat Sep 05, 2020 7:11 pm
Fresh mussels steamed in white wine, butter, shallots, beer, parsley and garlic.. they were still moving when I put them in the pot...mmmmmmmmmm...
Where do you get your mussels, are they fresh or salt water?
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sun Sep 06, 2020 3:28 pm
by Stanwade
We got them from a guy who goes to Maine every other week to bring back fresh seafood..I'm not sure if they were fresh water or salt water.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sun Sep 06, 2020 8:28 pm
by cudgee
Stanwade wrote: ↑Sun Sep 06, 2020 3:28 pm
We got them from a guy who goes to Maine every other week to bring back fresh seafood..I'm not sure if they were fresh water or salt water.
You have a good week.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Sep 07, 2020 12:12 am
by Stanwade
Last hurrah for the summer---cheesy potatoes, sweet corn cake, lobsters, bacon
wrapped scallops and fillets for our picnic today
...us western PA Rednecks eat good sometimes!! Mmmmmmm...
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Sep 07, 2020 12:21 am
by edge213
Stanwade wrote: ↑Mon Sep 07, 2020 12:12 am
Last hurrah for the summer---cheesy potatoes, sweet corn cake, lobsters, bacon
wrapped scallops and fillets for our picnic today
...us western PA Rednecks eat good sometimes!! Mmmmmmm...
Looks awesome!!
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Sep 07, 2020 2:34 am
by Mumbleypeg
Stanwade wrote: ↑Mon Sep 07, 2020 12:12 am
Last hurrah for the summer---cheesy potatoes, sweet corn cake, lobsters, bacon
wrapped scallops and fillets for our picnic today
...us western PA Rednecks eat good sometimes!! Mmmmmmm...
Ryan, after seeing all the recipes (and pictures) you’ve posted recently, I just thought it fair to give you warning that within the next few days you’ll be receiving paperwork to adopt me.
Ken
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Sep 07, 2020 2:37 am
by cudgee
I don't think Ryan would be able to afford to keep you!!!
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Sep 07, 2020 2:42 am
by philco
Stanwade wrote: ↑Mon Sep 07, 2020 12:12 am
Last hurrah for the summer---cheesy potatoes, sweet corn cake, lobsters, bacon
wrapped scallops and fillets for our picnic today
...us western PA Rednecks eat good sometimes!! Mmmmmmm...
If I were sentenced to hang, that would make a very adequate last meal.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Sep 07, 2020 2:50 am
by Stanwade
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Sep 07, 2020 2:51 am
by Stanwade
philco wrote: ↑Mon Sep 07, 2020 2:42 am
Stanwade wrote: ↑Mon Sep 07, 2020 12:12 am
Last hurrah for the summer---cheesy potatoes, sweet corn cake, lobsters, bacon
wrapped scallops and fillets for our picnic today
...us western PA Rednecks eat good sometimes!! Mmmmmmm...
If I were sentenced to hang, that would make a very adequate last meal.
If it ever comes to that, I'll cook for you buddy!!
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Sep 07, 2020 2:54 am
by Stanwade
Honestly though--- I bought whole beef tenderloins ($9.99/# and I kept the trimmings for myself
) and cut the steaks myself...the scallops and lobsters were wholesale price ($13/lobster, the scallops were $20/# but huge and fresh)- it came to $30 a head for everything to have an awesome last big cookout for the year...
I'm going to try it...
wrapped scallops and fillets for our picnic today