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Found 10 results

  1. We spent Thanksgiving with good friends and neighbors and their family. We were tasked with providing the dressing and a pecan pie. The pie we bought from Costco but for the dressing I made my favorite Cranberry, Apple and Walnut dressing. (Recipe can be found here: Here are most of the ingredients. Melted the butter and sautéed the onions and celery. Combined the cranberries, apple and walnuts. After the butter, onions, celery, apple cider and chicken stock had simmered 10 minutes I stirred it into the dry dressing and spread it out into the baking
  2. So what did I think of when John gave us the 4 random numbers that included Tofu? Well my first thought was “can we get some new numbers”! I then thought about it some more and came to the conclusion that these ingredients were truly an example of a “Chopped” basket. I must admit I’ve never made it and hardly ever eat it. That may change after eating this dish. I started thinking about what I could make and came up with some ways I could use all these ingredients in in a dish. Sriracha was easy as I use it quite often. Corn? No problem here either. Apples gave me a slight pause but then
  3. A Simple Sous Vide Rum Poached Apple Dessert My Anova Precision Cooker WiFi & Bluetooth circulator arrived at the door today as dinner was being prepared. I abandoned dinner (chicken tacos) to my capable son and just had to play with the new cooking toy. Here's what happened: After unpacking and fiddling around with it including configuring for Bluetooth and WiFi and testing how long it took to heat a gallon and half of tap water to 170 degrees, I just HAD to cook something – anything.. anything.... Hummm… apples! Used three apples peeled, cored, and sliced into
  4. Prior to Thanksgiving a frozen duck had been purchased. I toyed with the idea of making a TurDuckEn, but realize a Duck had never graced my Big Joe before. It was time to give a duck baptism to the grill. There were several selections of ways to prepare the duck, the majority of them did not involve stuffing. It seemed a sin not to make stuffing with a duck. Several stuffing ideas were considered, but they seemed a bit boring, and lacked the intensity to stand up to duck. Eventually something a bit atypical was dreamed up. THE STUFFING: 2 pounds beef sausage. 2 yellow Opal apples 1
  5. As there was just 3 of us this time and we have most of our stuff in boxes, we decided to just do a chicken instead of a turkey. I wanted to jazz it up a little so I went with a recipe I’ve done before. See Link: http://www.kamadoguru.com/topic/11844-rosemary-sage-apple-chicken/?hl=%2Brosemary+%2Bsage+%2Bapple I did tweak it a little as Mrs. DerHusker isn’t than fond of Rosemary so I substituted Thyme for it. Here are most of the ingredients. I diced up one apple very fine and placed in a bowl. 1 1/2 tbsp. of Montreal Chicken rub. 1/2 tsp. ground ginger 1/4 tsp. cinnamon. Minced the
  6. Part of getting ramped up for Thanksgiving means time to try out some different ideas and recipes before the big day. I ran across a simple pie crust recipe which seemed worth trying. --Recipe-- 2 cups sifted flour (bread flour, which was finer and higher in gluten was used). 1 teaspoon of salt (Kosher salt was used) The recipe called for 5 to 7 tablespoons of water, due to my flour choice, 8 tablespoons was used instead 2/3 cup Crisco or Butter (Crisco butter-flavored sticks were used, it provided the butter undertones, but the classical lard-crust texture). The fillings on the fir
  7. I'm beginning to understand a little more about this kamado cooking on the classic and so far I'm really jazzed, I like it. I'd like to get your opinion on charcoal. I've got a birthday party coming up Monday and will be cooking three chickens -- probably roasting them with a Puerto Rican spice, for a family get together. The pressure is on, its my wife's family, and I want this to be tasty! So far, I've tried two kinds of charcoal, the first was Royal Oak from Home Depot and then I got a bag of Cowboy at WalMart. I did a roast chicken with the RO and it was perfect, just a hint of smoke f
  8. With Granny Smith apples on sale and seeing all the recent Apple Pie cooks, I decided to give it a whirl. Reviewed John’s video and our go to recipe and made a few tweaks and came up with this below. I took 6 Granny Smith’s and 4 Fuji’s. Peeled them, sliced them thin and placed in a large bowl. Here are the ingredients: Juice from 1/2 lemon (squeeze over apple slices) 1 cup sugar 2 tbsp. flour 1 tsp. cinnamon 1/2 tsp. ground nutmeg 1/2 tsp. ground clove 2 tbsp. milk 2 tbsp. butter Combine the dry ingredients in a bowl and mix well. Now pour over apple slices, stir and set as
  9. I'm really looking forward to seeing what Apple actually does with their new iPhone release on September 9th. So much speculation.
  10. I got the inspiration for this cook from keeperovdeflame. Here are most of the ingredients for the chicken. I diced up one apple very fine and placed in a bowl. Minced the Rosemary & Sage and into the bowl. 1 1/2 tbsp. of Montreal Chicken rub. 1/2 tsp. ground ginger 1/4 tsp. cinnamon. Enough EVOO to make this into a paste. (Approx. 1/3 cup) Made pockets under the skin for the breasts and thighs. Put the paste in under the skin. Took the leftover and rubbed the outside of the chicken with some extra Montreal Chicken. Place it on a Chicken Sitter, in the kamado, with app
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