Life is BIG when you have more than one seafood gumbo recipe in your very own Big Food Manual and Survivalist Flourishing Guide. SEAFOOD GUMBO I Makes a huge pot-ful 2 C olive oil 2 C flour (or more, up to 5 C) 6 C white onions, chopped coarse 3 C bell pepper, chopped 2
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I know it’s bad form to post a photo of food that’s half-eaten. We couldn’t help ourselves. Sorry! This recipe come from our local Baptist church cookbook. The woman who contributed this recipe commented, “This makes a wonderful cool summer dessert.” It also makes a wonderful mid-summer morning pick-me-up. Recipe below. PEACH SUPREME Yield: 18-20
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Non-vegan version To veganize, omit hard-cooked egg. Duh. CREOLE POTATO SALAD II Serves 6 3 C diced cooked potatoes, still warm 2 Tbsp grated onion 1 Tbsp minced bell pepper ¾ C finely diced celery 1 hard-cooked egg 1 Tbsp chow-chow (preferably homemade—see recipes in Basics and Canning … sections) 5 Tbsp oil 2 Tbsp
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Danged good! But then again it is a simple recipe. Mr. Big Food used minute steaks instead of round streaks. And if I’m not mistaken, he used the electric skillet rather than a skillet on the stove. Don’t fear the meat tenderizer. It’s not like you cook with it every day. PANFRIED ROUND STEAK Serves
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Made with Homemade Hot Sage Sausage which is not the same as Homemade Sausage with Sage. Mr. Big Food put this together late in the afternoon on Wednesday. It was ready on the 4th. Recipe below. HOLIDAY BRUNCH CASSEROLE Serves 6 1 lb sausage, cooked, crumbled, drained (preferably homemade—see recipes in Meats, Tex-Czech, and Tex-Mex sections)
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This is the sausage Mr. Big Food used in this week’s Holiday Brunch Casserole. (It’s not especially hot.) HOMEMADE HOT SAGE SAUSAGE Makes 1 lb, but easily multiplied 1 lb ground pork1 tsp curing salt (like Morton’s Tender-Quick)½ tsp cayenne pepper½ tsp rubbed sage¼ tsp black pepper½ tsp crushed red pepper¼ tsp Accent Combine all
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So tender! Mr. Big Food cooked the California BBQ’ed Beef in a cooking bag, so the cooking time was reduced to about 2 1/2 hours, and he added about 1/4 C of the marinade to the cooking bag. CALIFORNIA BARBECUED BEEF Serves 8-10 4-5 lb boneless beef shoulder roast 1 C white vinegar 5 C
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Fresh! CALIFORNIA RANCHO BARBECUE SAUCE Makes about 3-4 C 1 large onion 4 oz green chilies 2 C celery, chopped fine 1 C tomatoes, diced 1 tsp salt ¼ C water Peel onion and grind or blend together with green chilies. Combine with celery, tomatoes, salt, and water, blending well. Chill before serving.
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Purdy, ain’t it? We’re doing some work on our pastures. This is what it looked like 10 days ago. (See the fellow on the tractor? Believe it or not, he leans libertarian.) There’s a surprise coming in the next few weeks. Stay tuned.
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with wild-caught shrimp and crab from The United States of America If you’ve never had Mr. Big Food’s Sea Food Gumbo, you don’t know what your missing. Which reminds me– . Dear Mr. /Ms Low-Man-on-the-Totem-Pole-Who’s-Tasked-with-Reading-My-Little-Blog, You know you’re welcome to come out to the Farm, don’t you? We eat pretty well. What we lack in
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