Tag: cooking

Cajun Style Seasoning – Hot Stuff

Cajun Spice Mix

2 teaspoons salt
1 teaspoon ground pepper
2 teaspoons garlic powder
1-1/2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper (or more to taste)
1 teaspoon dried thyme
1 teaspoon cumin
1 teaspoon coriander

Makes approximately 1/4 cup

 

Cajun Style Blakening Seasoning

Ingredients

  • 4 tablespoons paprika
  • 3 tablespoons onion
  • 3 tablespoons garlic powder
  • 1/4 cup cayenne pepper
  • 2 tablespoons white pepper
  • 3 tablespoons finely ground black pepper
  • 1-1/2 tablespoons ground thyme
  • 1-1/2 tablespoons ground oregano
  • 2 tablespoons ground hot chili pepper

Mix ingredients together and store in closed container.

Will keep for at least 6 months.

Chutney

Chutneys have a long history and the varieties are even more widespread. There are fruit and vegetable chutneys, some hot, some not. The American and European chutneys generally consist of fruit along with vinegar and sugar cooked down to a reduction with added flavorings such as salt, garlic, tamarind, onion, and ginger. The origins of chutney are thought to be South Asian, especially India. The word chutney derives from the Sanskrit word “catni” which means “to lick”. In fact the word chutney seems to be derived from the Indian word “chatni”. During the colonial era, the British took the recipes back home to England. Chutneys are served with most Indian meals. They can range from a chuncky version to one that is near liqufied. Chutneys can be made from many combinations of fruit (usually mangoes, pears, and apples) and various vegetables. The types are usually grouped into sweet or hot forms. Both the sweet and the hot varieties normally contain spices, including chili, but have a seemingly infinite variety of flavors.

Some of the more popular (and domestically available) ingredients in chutneys are:

  • Mangoes
  • Apples
  • Pears
  • Tamarind
  • Onions
  • Lemon
  • Tomato
  • Raisins
  • Coconut
  • Vinegar
  • Sugar
  • Honey
  • Molasses
  • Citrus Peel
  • Garlic
  • Ginger
  • Cloves
  • Mint
  • Turmeric
  • Cinnamon
  • Cilantro
  • Hot Chilis

One popular chutney recipe know in England and elsewher is Major Grey’s Chutney. This recipe is suppose to have originated back in the late 1800s and has been around ever since. Several British companies continue make it commercially available and there is also a commercial form of the product sold in India. Apparently, it is not commercially available in the U.S. There is no actual man called Major Grey; however, the chutney recipe lives on:

Major Grey’s Chutney

4 cups chopped mango, about 5-6 medium
1 cup dark brown sugar
1 cup apple cider vinegar
1 cup yellow onion, chopped coarsely
3/4 cup golden raisins
1/2 cup lime, seeded, chopped
1/2 cup ginger root grated
1/2 cup peeled, seeded and chopped orange
1/2 cup molasses
1/4 cup peeled, seeded and chopped lemon
3 cloves garlic minced
1 T. mustard seed
1 T. dried red pepper flakes
1 tsp. ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
2 tbsp finely chopped fresh cilantro

Directions

  1. Combine mangoes, sugar, vinegar, onions, raisins, lime, ginger root, orange, molasses, lemon, garlic, mustard seed, red pepper flakes and cook for about 30 minutes, stirring often
  2. Add cinnamon, cloves, allspice and cilantro and cook for about 10 minutes longer until chutney starts to thicken
  3. Ladle the chutney into a hot jar leaving 1/2″ head space
  4. Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/2″
  5. Wipe jar rim removing any residue
  6. Seal with lid and band
  7. Process 10 minutes in hot water bath or refrigerate

6 Chow-Chow Pickle Relish Recipes

It’s All Pickle Relish and It’s All Good!

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After a review of various recipes for chow-chow pickle relish and learning that there is no set recipe but more a list of loose guidelines or starting points from which to prepare your own. I realized that there is a great deal of latitude when preparing it. All items should be cut or chopped rather small. About 1/4 inch is about right and even smaller is okay too. In my list below, beans and corn do not need to be modified. The simplest relish can contains just a few of the above ingredients. I know someone who only zuchinni squash cut up into very small pieces for her relish which she called “cha-cha”. I knew right away that there is plenty of freedom to make changes – even in the name itself. So, it seems that pickle relishes not matter what you call them or how you make them evolve over time, but the various base ingredients stay relatively the same.

A list of possible vegetable ingredients for chow-chow:

  • Cabbage – red or green
  • Tomatoes Green or Ripe
  • Onions
  • Cucumbers
  • Squash
  • Bell Peppers – Green, Yellow, Red
  • Hot Peppers – Jalapeno, Serrano, Hot Chili, Tobasco
  • Celery
  • Cooked and Drained Kernel Corn
  • Cooked and Drained Beans – Pinto, White, or Black
  • Cilantro
  • Fresh Garlic Cloves
  • Horseradish (Louisianna Cajun style)

The base liquid is water, vinegar, sugar, and salt.

Along with these 4 main ingredients a variety of spices can be added:

  • Turmeric
  • Cayenne Powder
  • Flaked, Dry Cayenne
  • Garlic Powder
  • Allspice
  • Dry Garlic Flakes
  • Peppercorns – white and/or black
  • Dry Mustard
  • Celery Seeds or Celery Salt
  • Cumin
  • Coriander
  • Bay Leaves
  • Cinnamon

It seems that chutney and picalilli are all cousins to chow-chow and chutney may, in fact, be the parent of the other two. They all contain the same basic pickling “foundation” of water, salt, vinegar, and sweetener (sugar, honey, molasses). The ratios differ, but the base ingredients seem to be the same. There are minor and arguable difference between chow-chow and picalilli. Some say that picalilli has cauliflower and chow-chow does not. Others say that picalilli is cut up much finer than chow-chow. I call these minor differences. Chances are that there was a divide at some point from the original relish. It all may be a choice of name more than anything else.

More on Chutneys

6 Chow-Chow Recipes

6 Chow-Chow Pickle Relish Recipes

When it comes to classic southern cuisine, a relish called chow-chow, used as a condiment added to food like pinto beans or black-eyed peas, is a great addition to the dinner table.  It is also an excellent hot dog relish. Chow-chow is also called piccalilli, an English version of the relish.  The exact origins of the name are somewhat obscure.  There are also countless versions of the sometimes sweet and other types hot and spicy relish. Traditional chow chow recipes include cabbage. The name “chow chow” is believed to be derived from the French world for cabbage, “chou”.  17th century French colonists, the Acadians, migrated down south to settle in Louisianna and their chou relish recipes came with them.  Included below are just a few of the chow-chow recipes to prepare.

Old Fashioned Chow-Chow Recipe

  • 2 cups diced green bell pepper
  • 2 cups diced red bell pepper
  • 1-1/2 diced green tomatoes
  • 2 cups sweet onion
  • 1-1/2 cups diced green cabbage
  • 1 tablespoon kosher salt
  • 1/4 heaping cup raw sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 3/4 teaspoon dry mustard
  • 1 1/2 teaspoons mustard seed
  • 1 tablespoon crushed red cayenne pepper
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground ginger
  1. In a large non-reactive skillet, bring water, salt, sugar, and spices to a simmer
  2. Add vinegar and bring to a boil before adding vegetables
  3. Stir to coat all the vegetables, reduct heat to medium and continue to cook and stir for 5-10 minutes until vegetables become tender
  4. Transfer to glass jars and refrigerate

Will keep 2-3 week in the refrigerator

 

 

Hot Chow-Chow Recipe – 1 Quart

  • 6 large tomatoes
  • 1/4 cup hot pepper
  • 1 large onion
  • 1/3 heaping cup raw sugar
  • 1/4 cup white vinegar
  • 1 teaspoon allspice
  • 1 tablespoon salt
  1. Peel and chop tomatoes and put into a stainless steel pot
  2. Chop peppers and onions and put in the pot
    Note: Cut ingredients into sizes you prefer, but about 1/4″ pieces (or smaller) work well
  3. Add remaining ingredients and bring to a boil stirring often
  4. Cook on medium heat until thick (approx 45 minutes to an hour)
  5. Put into canning jars
  6. Place rings and caps on jars and process in hot water bath for 5 minutes or refrigerate when cooled

 

Cajun Chow-Chow Relish Recipe

  • 2 Sweet onions chopped fine
  • 1 stalk celery chopped fine
  • 5 fresh hot chili peppers (jalapeno, Serrano, Tabasco)
  • 2 cups cider vinegar
  • 1/2 tablespoon salt
  • 1 teaspoon raw sugar
  1. Process in food processor all ingredients
  2. In saucepan over medium heat, add the prepared vegetables and bring to a boil
  3. Turn down to simmer and allow it to contiue simmering for about 2 hours, stirring occasionally
  4. Remove from heat and allow to cool. Place in canning jars and refrigerate.

Hot Pepper Chow-Chow           Makes about 6-1/2 pints

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  • 1/2 pound of jalapeno and hot chili peppers chopped finely
  • 1 medium red onion chopped fine
  • 4-5 small “gherkin type” pickling cucumbers chopped fine
  • 3 cups cabbage chopped fine
  • 1-1/2 cups apple cider vinegar
  • 1/4 heaping cup raw sugar
  • 1/2 cup water
  • 1 tablespoon pickling salt
  • 1 teaspoon celery salt
  • 1 teaspoon dry mustard
  • 1 teaspoon powdered turmeric
  • 1/2 teaspoon powdered ginger
  • 3 cloves fresh garlic, minced
  1. Mix all ingredients in stainless steel pot and bring to a boil
  2. Simmer for 8-10 minutes
  3. Place in clean jars and seal
  4. Process sealed jars in hot water bath for 5-10 minutes (or refrigerate after cooled)

Chow-Chow Hot Mustard Style Pickle Makes 12 pints

  • 1-1/2 cups pickling salt
  • 1-1/2 gallons water
  • 1 very large cauliflower broken up into small florets (about 2 quarts)
  • 2 quarts small cucumbers cut into small chunks
  • 1 quart small onions chopped thin
    6 red peppers cut into small squares (seeded)
  • 4 medium sized hot peppers (jalapeno, Serrano, Tabasco, hot chili) add to suit your taste

Mustard Sauce

  • 1 cup all purpose flour
  • 6 tablespoons dry mustard
  • 2 tablespoons Turmeric
  • 1/2 cup raw sugar
  • 1 ounce celery seed
  • 1 ounce white mustard seed
  • 1/2 teaspoon powdered cayenne pepper

Chow-Chow Preparation

  1. In large container, stir salt into the water to dissolve
  2. Add all of the chopped vegetables
  3. Weight the vegetable down to submerge and leave overnight
  4. Drain vegetables into a large pot
  5. Heat salt water to boiling
  6. Place vegetables in a colander in sink
  7. Pour boiling water over vegetables to scald them

Mustard Sauce Preparation

  1. Whisk flour, dry mustard powder, cayenne, and turmeric together
  2. Stir in 1-1/2 cups cider vinegar to make a smooth paste
  3. Meanwhile, into the large pot over medium heat combine the remaining 3 pints of vinegar with the sugar, celery seed, and white mustard seed
  4. Add the mustard paste
  5. Whisk over heat until thickened (about 1/2 hour – don’t let sauce scorch)
  6. Add all of the vegetables and heat until hot, but not boiling
  7. Get canning jars ready
  8. Ladle hot mustard pickles into the jars
  9. Place jars in hot water bath for 15 minutes (or refrigerate)

Corn Chow-Chow Makes about 5 half pint jars

  • 2 cups apple cider vinegar
  • 1 cup water
  • 1/4 heaping cup sugar
  • 2 teaspoons salt
  • 6 cloves of garlic minced
  • 2 teaspoons coriander seed
  • 1 teaspoon mustard seed or dry mustard
  • 1 teaspoon cayenne flakes
  • 1 teaspoon celery salt
  • 1 cup finely minced red bell pepper
  • 3 cups of corn kernels
  • 2 cups finely diced green tomato (cabbage may also be used instead or with)
  • 1 cup finely diced yellow onion

Directions

  1. In 2 quart stainless steel pot, combine the vinegar, water,sugar, salt, garlic and spices
  2. Simmer over medium heat for 5 minutes
  3. Add red peppers and simmemr 2 minutes
  4. Add the corn and simmmer for another 2 minutes
  5. Add the green tomato and onion and turn off the heat
  6. Transfer the chow chow to a bowl and chill or can in jars

It’s All Pickle Relish and It’s All Good!

“Fallin’ Off the Bone” Pork Spare Ribs

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Here’s how to get those tender, juicy, delicious pork spare ribs:

This past weekend, using the indirect method of charcoal grilling/smoking using a smoker grill, I found out how to create these wonderful ribs.

Here are the key steps:

One day prior:

  1. Cut the ribs into sections of 4-5 bones each
  2. Brine the ribs 24 hours (use spices and additives** to the salt water)
    (You can use a 1 gallon zipper lock bag for brining – works well)

See Brining Meat Makes a Tasty Difference

Day of grilling/smoking:

  1. Fill up most of one side of the smoker grill (shown in photo above) with charcoal and ignite. (I use an electrical starter loop – the taste of starter fluid  never seems to completely go away)
  2. Locate an aluminum drip pan and leave enough space in the bottom of the grill to to place it by the coals (In a pinch, you fashion one out of aluminum  foil)
  3. Soak wood chips in water (hickory, pecan, cherry, etc)
  4. Drain the brined meat and surface season the meat (salt, pepper, garlic powder, cayenne pepper) – Alternately, use a dry or wet rub
  5. When draining the brine, drain directly into drip pan until about 2-3″ of liquid fills the pan
  6. Allow the majority of the charcoal to become ashen white (usually about an hour)
  7. Dampen down the vents after the coals are white to almost closed and check temperature
    1. Temperature should be below 300 degrees F.
    2. If not allow to burn down longer and check again until 280-300 degrees F.
  8. Place top grill on smoker grill – leave lid off
  9. When temperature is 250-300 braise the meat until it browns (10 minutes) directly on the grill turning as needed until brown
  10. Remove meat from grill and double foil wrap fairly tightly, but leave a few small openings to allow the smoke to seep in
  11. Using gloves, take top grill off and place aluminum drip pan with 2″ of leftover brine solution in it by the coals down in the grill
  12. Add drained, pre-soaked woods chips on top of charcoal
  13. Quickly place the wrapped meat in the smoker grill over the drip pan when temperature has dropped to 250-275 degrees F.
  14. Dampen the grill way down by closing both vents down to a crack
  15. Insert thermometer into crack of top vent
  16. Temperature should be 250-275 degrees F.
  17. Grill for 5-6 hours at 250-275 degrees F. (check after 4 1/2 hours on progress)

OPTIONALLY: When the meat is nearly falling apart – you be the judge

  1. Remove the wrapped meat to a platter
  2. Unwrap the ribs
  3. Lay down a couple layers of aluminum foil on the grill
  4. Unwrap ribs and place on foil
  5. Begin basting with your favorite sauce

NOTES:

  • Try not to cook the ribs on the smoker grill over 300 degrees for any great length of time – they’ll become overcooked
  • Keep thermometer in top vent to monitor
  • Cooking for this longer period allows most of the fat to liquefy and leave mostly lean meat

** ADDITIVES for Brine: 

  • A can crushed pineapple or pineapple juice – apple juice will work too with a different flavor profile
  • Soy sauce
  • Brown sugar or honey
  • Garlic powder
  • Onion powder
  • Cayenne pepper to taste
  • Salt
  • Black pepper
  • Vinegar
  • Ginger

These are merely suggested ingredients, use what you have and experiment. Have fun!

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Preparing a Grilled Smoked Pork Roast for Pulling

20 Steps to a Perfect Pork Roast

  1. Brine your pork roast for 1 hour for each pound
  2. Soak wood chips in water (I prefer pecan, cherry, or apple wood over the harsher hickory wood chips)
  3. Start your charcoal on one side of the smoker grill – stack it liberally and fill one side
  4. Put your favorite pork rub on the pork*
  5. Double wrap the roast in aluminum foil
  6. Locate a small aluminum pan that will fit into the smoker grill on the non-charcoal side
  7. Drain wood chips and keep ready for the charcoal
  8. When the charcoal is white
  9. Put water or juice into the aluminum pan – about 1 to 1-1/2 inches
  10. Get roast, wood chips, and aluminum pan ready to place in and on the grill
  11. Lift the grill and place the pan on the non-charcoal side
  12. Put soaked wood chips on top of the charcoal
  13. Replace the grill
  14. Place the roast on the non-charcoal side of the grill
  15. Close lid and dampen down the smoker grill
  16. Place thermometer in top damper hole and close till thermometer is stabilized on the roast side of the smoker grill
  17. Attempt to keep temperature close to 250 degree F.
  18. Wait 2-3 hours – check the temperature every so often and dampen as needed
  19. After 2-3 hours, the coals will have died down a bit
  20. Carefully unwrap the pork roast and re-place on grill – do this quickly to conserve the interior heat
  21. Close the lid and keep and eye on temperature
  22. If temperature is too low, open bottom damper a bit
  23. Continue to monitor temperature – keep close to 250 degree F.
  24. Get basting sauce ready**
  25. After 30 minutes, baste the roast wit the sauce
  26. Continue basting the roast every 30-45 minutes
  27. After 8-10 hours (depending on the size of the roast) the pork should be ready to remove from grill
  28. To check, stick a fork in it and see if it easily pulls apart
  29. Place the roast in a container that you can easily pull the pork apart using a couple of forks

Tips/Notes/Comments:

  • To make this for supper, start early in the morning. Waiting till late morning, noon, or early afternoon means that it won’t be ready for supper unless you eat very late in the evening.
  • I recommend using leather work gloves when working with the grill. They are inexpensive and are great when handling the your smoker grill.
  • Use a lot of charcoal. You don’t want to run out of fuel before the allotted time. Fill up one side of the smoker grill to the grill line and stack it carefully.
  • Double wrapping the roast in aluminum foil will reduce the chances of it developing holes which will drain the juices prematurely.
  • Don’t fret if the temperature goes up to 300-350 degrees, just close the damper for a while till the temperature goes down. Same goes for the temperature dropping too low, open up the dampers.
  • Be patient and allow the roast to cook for many hours. You want it to fall apart. The goal is to cook it long enough while maintaining the interior juices.
  • The brining help that aspect a great deal. It will be well worth the long wait.
  • I use a Weber Smoker Grill. I highly recommend these grills. The Weber Smoker Grills last a long time and will allow you to not only grill meat, but smoke it too.

*Pork Rub:

  • 1/4 cup Paprika
  • 1/8 cup Fresh Ground Black Pepper
  • 1-2 tablespoons Garlic Powder
  • 1-2 tablespoons Onion Powder
  • 1 tablespoon or more Cayenne Pepper
  • 1/4 cup Coarse Salt
  • 1/4 cup Brown or White Sugar

**Basting/Mopping Sauce:
There are countless varieties of basting/mopping sauces out there. You can easily make your own to suit your taste. You want the sauces to be a little runny since you will be continuously basting the roast. Here are some base ingredients that may be used for a basting/mopping sauce:

  • Ketchup
  • Sugar – Brown, Raw Un-processed, or refined
  • Honey
  • Vinegar (apple cider or rice is my preference)
  • Soy Sauce
  • Hot Sauce
  • Chili Sauce
  • Paprika
  • Black Pepper
  • Powdered Cayenne Pepper
  • Garlic Powder
  • Onion Powder
  • Lemon Juice
  • Lime Juice
  • Apple Juice
  • Mustard
  • Commercial BBQ Sauce
  • Add water to thin if needed

Steak Marinade

Ingredients

Original recipe makes 1 1/3 cups
Makes 8 Servings

• 1/3 cup soy sauce
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 1/2 tablespoons garlic powder
• 3 tablespoons dried basil
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
• 1/4 teaspoon got pepper sauce (optional)
• 1 teaspoon dried minced garlic

Directions

• Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender.
• Add hot pepper sauce and garlic, if desired.
• Blend on high speed for 30 seconds until thoroughly mixed.
• Pour marinade over desired type of meat.
• Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Asian Sauces

Basic Ingredients for Asian Sauces

– Ginger
– Garlic
– Scallion
– Onions
– Soy Sauce
– Rice Vinegar
– Mirin (sweet Asian wine) / Rice Wine / Cooking Wine / Dry Sherry
– Hot Sauce (Sambal Oelek)
– Hot Peppers
– Chinese 5 Spice powder (above)
– Sugar / Brown Sugar
– Cornstarch and Water for thickening
– Meat broth (chicken, beef, pork)
– Oyster Sauce
– Sesame or Peanut Oil

Brown Sauce

Ingredients
– 3/4 Cup beef broth
– 1 1/2 Tbs Oyster Sauce
– 1 Tsp Soy Sauce
– 1 Tbs Cornstarch

Instructions
Bring combined ingredients to a boil until thickened

Sichuan Sauce

2 tablespoons dry sherry
1 1⁄2 tablespoons minced peeled ginger
2 garlic cloves, minced
1⁄2 teaspoon dry crushed red pepper
1⁄2 cup canned low sodium chicken broth
2 teaspoons cornstarch
1 1⁄2 tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
1 teaspoon sugar

  1. Instructions
    Mix ginger, garlic, red pepper, soy sauce, chili garlic sauce and sugar in a pan and warm to near boiling.
  2. Combine broth and cornstarch in small bowl; stir to dissolve cornstarch.
  3. Stir the cornstarch mixture into the soy mixture. Stir until thickened.

Kung Pao Sauce

Ingredients

3 tablespoons minced garlic
2 tablespoon minced ginger
2 tablespoons sambal oelek
1 cup naturally brewed dark soy sauce
3 tablespoons sugar
1/2 cup naturally brewed rice vinegar
1 tablespoon cornstarch with 1 tablespoon water for a slurry
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper

Instructions

In a wok or saute pan coated lightly with oil over high heat, add garlic and ginger and saute for 1 minute, just to soften.

  1. Add sambal, taking care not to inhale the chile, and saute until well-blended.
  2. Add soy sauce to deglaze, then add sugar and rice vinegar.
  3. Bring to a boil and slowly whisk in slurry to thicken.
  4. Check for flavor and season if necessary.
  5. Keep warm to use in recipes or cool to room temperature, store in an air-tight jar and place in the fridge.

Ginger Scallion Sauce
– 3 1/2 Tbs Soy Sauce
– 1 1/2 Tbs Water or Chicken Broth
– 1 Tsp Brown Sugar
– 6 scallions finely chopped
– 1 – 2″ slice ginger peeled and finely chopped
– 1 Green or Red Chili Pepper Sliced
– 3 Tbs Peanut Oil

Instructions
1. Combine soy sauce, water, and sugar in a small (heat-proof) bowl
2. Stir in the scallions, ginger, and chopped chili pepper
3. Heat oil over medium heat for about 5 minutes
4. Carefully pour the oil into the scallion/ginger mixture
5. Once it stops sizzling, stir and let stand for 2 minutes before serving

Sweet and Sour Sauce
– 1/3 Cup white or rice vinegar
– 4 Tbs brown sugar
– 1 Tbs ketchup
– 1 Tsp Soy Sauce
– 2 Tsp corstarch mixed with 4 Tsp of water

Instructions
1. Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot.
2. Mix in the cornstarch/water mixture and stir to thicken

Chinese Garlic Sauce

Ingredients
– 2 Tbs oyster sauce
– 1/4 cup chicken broth
– 3 Tbs Soy Sauce
– 2 Tbs rice vinegar
– 1/2 Tsp chili paste (sambal oelek)
– 1 Tbs cornstarch
– 2 Tbs water
– 1 Tbs Peanut oil
– 3 Tbs finely minced garlic
– 2 Tbs sugar or brown sugar

Instructions
1. In small bowl mix oyster sauce, chicken broth, saoy sauce, rice vinegar, and chili paste
2. In another small bowl mix cornstarch and water
3. Heat oil in saucepan on medium heat
4. Add garlic and stir briefly until semi-transparent
5. Turn heat to medium low, stir the sauce, and add to saucepan. Stir in sugar.
6. Bring sauce to a boil
7. Re-stir cornstarch/water
8. Add to saucepan and stir until thickened

Asian BBQ Sauce

– 6 Tbs Hoisin sauce
– 2 Tbs Rice Vinegar
– 1 Tbs Asian Fish Sauce
– 1 Tbs Soy Sauce
– 1 Tbs Honey or Sugar or Brown Sugar
– 1/3 Cup minced onion
– 2 Garlic Cloves, minced
– 1 Tbs Minced Ginger, minced
– 1/8 Tsp Chinese 5 spice powder
– 1/3 cup sugar

Instructions
1. Stir all ingredients into bowl except sugar into a bowl
2. Cook sugar in dry, heavy saucepan until it begins to melt
3. Cook and stir until it turns to deep golden caramel color
4. Tilt pan and carefully stir in the hoisin mixture
5. Continue stirring on moderate low heat until dissolved and sauce begins to thicken
6. Serve with Shrimp, pork, or chicken

Asian BBQ Sauce II

– 4 Chicken Drumsticks
– 1 Tbs Peanut Oil
– 1/2 Tsp Chinese 5 spice powder
– Salt and Pepper
– 1/4 Cup Hoisin Sauce
– 2 Tbs Hot Chili Sauce (Sambal Oelek)
– 1/8 Cup Rice Vinegar
– 1/8 Cup Chicken Broth
– 1 Tbs minced fresh ginger, minced
– 1 Garlic clove, minced
– 1/2 Cup toasted sesame seeds (optional)

Instructions
1. Prehat oven to 425 degrees
2. In large bowl mix Peanut Oil with 5 spice powder
3. Add salt and pepper
4. Toss
5. Place on foil lined baking sheet
6. Roast for about 25 minutes – turning twice until cooked
7. Meanwhile, in a blender, combine hoisin sauce, chili sauce, rice vinegar, chick broth, garlic, and ginger.
8. Puree until very smooth
9. Transfer to saucepan and simmer until slightly thickened
10. Tranfer the cooked chicken to a large bowl and mix in sauce until completely covered
11. Pre-heat broiler and position a rack about 8″ from the heat.
12. Return the chicken to the baking sheet and broil for about 10 minutes
13. Brush with remaining sauce in bowl
14. Turn occasionally and brush on more sauce
15. When chicken is glazed and sticky, add sesame seeds (optional)

Asian 5 Spice Powder

– Star Anise
– Fennel Seed
– Szechuan Pepper
– Cinnamon
– Cloves

Pulverize the ingredients above in equal quantities and mix.

11 Camping Tips and Techniques That Make a Difference

1. Use inexpensive standard leather utility work gloves when working with a campfire

Here’s Why

You can pickup hot coals and burning wood and not get burned. Obviously, you have to move quickly and deliberately when doing so, but it is much easier and more efficient than using a fire poker. Fire pokers have their place when needing to make “aeration” holes in the campfire and large pieces of wood need re-arranging, but the gloves will do a lot of the other things that are needed when tending a campfire. When baking potatoes, corn or other items in the campfire coals, the gloves are great for turning them over when needed. Sure you are going to get ashes an soot on the gloves. Just dost them together initially and then slap them against a piece of firewood and they are ready to go again. It takes a long time to wear a decent pair of them out and they are less than $5 brand new.

2. If you have a free-standing metal fire bowl that come with a grill – use the grill when camping

Here’s Why

When I purchased our backyard portable, metal fire bowl it came with a grill that I did not intend to use at home. So, I stored it in the garage. When I ran across it during camping season, I wondered if it could fit into our camping scenario. The grill itself has a 1/2 inch pipe fitting that has a set screw in it. I wondered if I could locate something that would be long and fit into it. I found that a 4 foot piece of reinforcing bar (rebar) would be perfect. Now, at our campsite fire ring, I take a small sledge hammer and drive it inside the ring. Then I simply move the grill up and down to raise and lower the temperature.

3. Raise your garbage bag into the air by tying a rope around it and pulling it up off the ground

Here’s Why

Racoons and other night creatures are on the prowl at night while you are fast asleep. Leaving your trash bag on the ground is only inviting disaster. Tie a rope around the top of the bag, loop it over a relatively high limb (10-12 feet) and pull it up into the air. It is important to get it up to at least 8 feet at minimum. We had a racoon get up on its hind legs that ripped access holes in the bottom of the bag once because is was too low.

4. Before you turn in at night, take the time to place an inexpensive tarp over any gear that is outside

Here’s Why

Besides the obvious reason of the possibility of rain, dew will put a moisture layer on all surfaces. In most cases, this dew dries off soon enough. But, if you are early risers like we are, it’s nice to have the gas stove and other gear containers nice and dry. In addition, any metal items that are susceptible to rust and other oxidation should be kept dry for obvious reasons. Over time they will deteriorate. It also helps to ensure that your firewood remains dry, so cover it too.

5. Take a bag of Lump Charcoal with you make campfire cooking even more efficient

 

Here’s Why

Even though lump charcoal is not inexpensive, a little goes a long way especially when used in conjunction with your campfire. Cooking on a campfire is always a matter of timing. Cook on it too soon and there’s not enough coals generated and the flames are usually high. Cooking on a campfire too late and there is not enough heat. However, if you have a few hot coals going, you can always add some lump charcoal to those coals and in about 15-20 minutes, you have some nice evenly heated coals that you can use to cook on.

6. Start you fire a little easier with commercially available fire starting pine sticks

Here’s Why

A box of these pine wood fire starters is relatively inexpensive. The name brand that I use is Fatwood. You only need 4-5 sticks to start a fire. So, a box of them lasts for quite awhile. We always keep a few sheets of newspaper on hand when camping for starting fires. So, balling up a single sheet of newspaper, then stacking a few sticks of Fatwood around it, and finally, placing a few split logs of firewood over that and lighting it will always get a fire going unless it is pouring down rain or your wood is soaked. The pine smell and soot only lasts for a short while and we have never detected the pine resin taste in our food.

7. There is a big difference between garden type water hoses and drinking water hoses

Here’s Why

Sure, when I was a kid, I drank from a regular garden water hose, the typical green ones. I didn’t know any better and I was usually so thirsty that I did not really care that it tasted a bit like plastic. However, there is a BIG difference between the water taste that comes through a garden type water hose and one that is made for drinking water. These are usually located in the camping section of large discount department stores or can be ordered online. They are generally made for RV campers and can be found at RV supply companies. They don’t cost all that much more that the quality garden variety and normally you don’t need too long of a length to get by.
Which brings up the point that a water filtering container like the ones made by Brita, make your drinking and cooking water tasted much better than the water that comes from a campsite spigot. We always carry ours with us and keep it topped off so it is ready when we need it.

8. A Thermos Brand 48 oz Wide Mouth Stainless Steel Thermos is a purchase you won’t regret

Here’s Why

It keeps liquids warm and cold for a very long time. It is tough. You can drop it, bankg it and aabuse it and it only gets a few dings. I call them character marks. You can fill it up with cubed ice, fill the space with cold water and the ice will still be there a couple day later. It keeps warm soups and beverages hot for a long time too. It has a nice handle and a carrying strap. It comes with 2 cups. An inner one and the outer one. It has a nice dispenser built into the screw off lid. You could drink from the dispenser if you needed to. The dispenser lid screws in and ends up facing the correct direction every time. So does the outer lid. Put it on with the high impact plastic tab facing right or left, give it a one quarter turn and it is locked in place. For around $40 or so, it is a cost effective piece of outdoor equipment.

9. Bite the bullet and buy high quality batteries in bulk

Here’s why

Duracell and Eveready batteries have a 10 year shelf lifespan now. That, in itself is incredible. So, if you buy in bulk which is expensive in the short run but more cost effective in the long run, it only makes sense to buy a large quantity of them. Keep some in your home, some in the bug out bag (BOB – everyone should have one), and a supply with your camping gear. An extra supply of AA batteries and several LED flashlights are usually all the light you really need for the most part. So, lighting-wise, it is easy to be “ever ready”.

10. Have at least 1 Good Quality Knife with you if possible

Why you need one

If you are anything like me, you never seem to have enough knives. There are so many uses for them and none of them do everything. I still have not located the perfect knife that does everything. I have had my Swiss Army pocket knife for many years now and it does a lot. But, you can’t cut, for instance, a watermelon with it and it is not much for food preparation unless you are in a strict survival mode which most us are not. It does not work well for cleaning fish either. With all that said, the “Light My Fire” with integrated Swedish Firesteel. The knife is under $25 and is made by the Mora company a Scandinavian knife manufacturer. The blade is made of Sandvi 12C27 stainless steel with a Scandinavian grind (basically a saber or flat grind that has no secondary bevel). A polypropylene sheath with clip. It has a 3.9 inch blade length and is 8 1/2 inches long total. The blade keeps a good edge if used properly and is very sharp. I recommend this knife for general camp cooking. It works great with cutting meat and vegetables. It is long enough for most camp cooking jobs but not so big that it is unwieldy. It is easy to clean and moisture is not a problem. My BOB knife is an old German bayonet that cost me $40. It is tough and is used for general camp use (beside cooking). These types of knives can be found a flea markets and military surplus stores. I am not a knife collector per se, so I can’t see paying several hundred dollars for a knife.

11. Collapsable Plastic Dish Washing Pan and 5 gallon paint bucket

Here’s Why

Space is at a premium when you go on a camping trip for any length of time. There is lots of gear that goes with you. A collapsible dish washing pan takes up less than 2″ of height when collapsed and works well as a regular dish pan. An inexpensive 5 gallon paint bucket or two take up space, but you can stack them together and put smaller items into the top one. We take 2 with us. Once is used for miscellaneous water where we leave the hose end in it and do some had rinsing from time to time. The other is used strictly for dish rinsing.

Another item that is really convenient is a foldable, metal dish rack with plastic drainage tray. Both of these fold nearly flat and are great for air drying dishes, bowls, and utensils.

Kow Steak

Ingredients:

• 1-1/4 pounds Steak (ribeye or skirt steak)
• Cooking Oil
• 1 medium onion, diced (about 1 cup)
1/2 pound snow peas, trimmed
4 Baby Bok Choy or cabbage sliced
1 (8 ounce) can Bamboo Shoots, drained
2 cloves minced fresh Garlic
1 cup Beef Broth
3 tablespoons light Soy Sauce
1/2 teaspoon toasted Sesame Oil
1/2 teaspoon Sugar
1/2 teaspoon Kosher Salt
1/4 teaspoon White Pepper
2 tablespoons cornstarch
2 tablespoons cold water

Directions:

• Slice steak in half (if using skirt steak) and place on a parchment paper lined sheet pan and freeze for 20-25 minutes.
• Prep vegetables, drain bamboo shoots
• In a medium bowl combine, garlic, broth, tamari, sesame oil, sugar, salt and white pepper, whisk to combine
• Remove steak to a cutting board. Angle knife and slice 1/4 inch thick slices of steak
• Preheat wok to medium-high to high heat
• Add in 1 teaspoon of oil and add onions and pea pods
• Cook until onions have softened and the pea pods turn a bright green. About 4 minutes
• Transfer to a clean bowl
• Add another teaspoon of oil to the wok
• Once hot add in the sliced bok choy or cabbage
• Cook, stirring often until the greens wilt but the white parts still have a bit of crunch to them (about 3 minutes)
• Transfer to the bowl with the other vegetables
• Heat 1 tablespoon of oil in wok
• Work in slices of steak searing the it on both sides
• Pour in the broth liquids, toss to combine and immediately bring to a boil
• Mix in cornstarch solution and pour in the slurry
• Stir in the vegetables
• Cook until heated through and the sauce has slightly thickened
• Serve with white rice or rice noodles and top with sliced green onions, more white pepper and any favorite hot sauce.