I draw your attention to bacon-wrapped oysters alternated with stuff olives. Good Lord that sounds good! GREAT SPEAR-IT COMBINATIONS From The Best of Bon Appetit (1979) • Beef cubes with onions, red and green peppers, and mushrooms• Thin-thin pieces of veal wrapped around precooked small pork sausages with gherkins and/or pickled onions• Beef cubes with
Again with the coffee cans! I never did much coffee can cooking or baking except for the classic Boston Brown Bread. But I remember my mother doing some. Different times. COFFEE CAN MEAL Serves 1 ½ bell pepper, slicedLima beans (can use frozen)1 potato, peeled and quartered1 carrot, peeled and quartered¼ lb hamburger1 wedge cabbageSalt,
This does look like fun, and again something the kids might enjoy. I’m trying to think what you’d use these days for a can because it’s not going to be an old timey coffee can. Camping equipment? If you’re doing individual portions, any appropriately sized bakeware or even glass/Pyrex bowls would work. And don’t forget
Two breads from Justin Wilson’s Outdoor Cooking with Inside Help (1986). The first is more like what we do. Pretty standard and as it says, use your imagination. More fun stuff–Hobo Popcorn and Pizza GRILLED BREAD WITH VARIOUS SPREADS Serves 6-8 1 loaf French, Italian, or other unsliced bread1 stick butter, meltedDesired spread Cut bread
Another one the kids could have fun with. “Homemade pizza on everyone’s favorite cooking instrument, the grill. Recipe is from my mother.”—Posted by: Fishbreath, The Deplorable Gourmet by The Horde (2017) Chef’s Notes: “If your toppings are thick (mushroom halves or pineapple, say), you may want to pre-cook them to ensure that they’re heated through.”
Mr. big Food fervently hopes we are shortly returning to grilling weather. Me, too. I enjoy sitting out on the patio and listening to music while he grills. So how about some fun recipes for the grill this week? This one would be great with the kids or grandkids. For those unfamiliar with popping real
At the beginning of the Christmas break, we made a list of our small kitchen appliances and cooking gear–waffle iron, wok, bamboo steamer, etc. As we’ve laid out the weekly menus, we’ve made an effort to plan meals around the list. We are making good headway, except for the fact that we keep adding to
An oldie but a goodie! You are grilling out, aren’t you? Recipe: Blue Cheese Burgers Published on March 21, 2013 These were off the hook just off the grill, and were excellent next day for lunch. We used Roquefort cheese, and of course Mr. Big Food ground a choice cut of beef minutes before assembling the
Last night was the first Mr. Big Food had used his new grill for chicken. It was a huge success! As you can see, as soon as he shut the lid, the temperature went to perfect. He did his standard technique of moving the pieces around as he mopped them with tea. If you’re not
We are talking seriously good here. TENDERLOIN FILETS CENTRAL MEXICO STYLE Serves 4 2 cloves garlic, minced½ C parsley, chopped fine4 Tbsp Worcestershire sauce1 tsp freshly ground black pepper¼ C olive oil4 8 oz beef tenderloin filetsSalt to tasteYour favorite salsa Warm flour tortillas Combine garlic, parsley, Worcestershire sauce, and black pepper in a small
Happy 5th of July! Hope you were able to celebrate your independence in true American style yesterday. It was quiet here on The Farm– until it wasn’t. After our Blueberry Pancake and Homemade Sage Sausage gilled on the flat top, Mr. Big Food started his day doing some hand cutting on the Peninsula with his
No photo. Sorry. They were absolutely delicious and a perfect side to yesterday’s cookout of Papa’s Favorite Wild West Hamburgers, and Grilled Sausage “Kabobs.” From Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. From Wilma Bolden, Marshall County (Holly Springs), Country Cooking from the Mississippi Farm Bureau Federation (1987) ONION PATTIES ¾ C
[I was going to say “Good Ole Boy” but we all know that just won’t work in this context.] Mr. Big Food: Mississippi State University– Mississippi’s flagship research university–College of Arts & Sciences Researcher of the Year Later this same day Mr. Big Food: Master Griller and proud grill owner. Just a Good Old Boy. Workin’
I like my in-laws. With respect to in-laws, “liking” ranks higher than “loving.” I would voluntarily associate with Mr. Big Food’s Dad and Mr. Big Food’s Mom, and Mr. Big Food’s Aunt and Mr. Big Food’s Uncle if I’d chanced to make their acquaintance under circumstances that didn’t include Mr. Big Food. I like these
fresh off the grill and served with Rice Salad. SMOKY ISLAND KEBABS 10 kebabs 13 ½ oz can pineapple chunks, drained, 2/3 C juice reserved 1 C barbeque sauce 1 lb smoky wieners or smoked sausages, cut into chunks 1 green pepper, cut into cubes 10 sweet gherkins, cut in half cross-wise (If using bamboo
This week is all discombobulated. Monday is supposed to be Meatless Monday and Wednesday is supposed to be Guy Food Night. Tuesday is supposed to be Fancy Night and Thursday, Slow Cooker. But. The stupid weather once again is upsetting things. It’s 71°F out there right now. Forecast to be 19°F by Thursday night
I took several photographs of the fire for the first steak-on-the-grill-of-the-season. I liked this one the best, although this one was good, too. You can see Mr. Big Food through the window in this one. Have you noticed it’s staying light later? What a funny phrase, huh? “Staying light.” Oh. By the way– the steak
Smokin’ This year, as last, Daughter C invited Mr. Big Food to grill some dogs & burgers for the cookout following the Department of Art’s Convocation. I hear tell Convocation– the calling together– went well. This year the TARDIS was featured on stage. (Photo of the TARDIS in the spotlight as soon as Daughter C
I’m sure y’all have heard about the war on women, and the war on men, and the battle between the sexes. Now, via Instapundit.com I see there are the grill wars. It’s a beautiful day. The family’s in attendance, side dishes and beer in tow. Your sister-in-law brought a trunk full of Super Soakers. It’s BBQ
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