Thread: The Recipe Box

This one is a red meat dry rub

Created by a gentleman named Ted Reader. CDN bbq oficienado

Originally Posted by MikeB52

This one is a red meat dry rub
Attachment 298891
Created by a gentleman named Ted Reader. CDN bbq oficienado

link doesn't work.

This is the recipe that I've used for years. It came out of Dom DeLusie's cookbook called 'EAT THIS...It'll make you feel better. It was first printed in 1988.

You can use all ground beef or add more ground pork if desired. Also his recipe calls for 2 garlic cloves chopped fine. I use a garlic press to make about two heaping TBS. I don't add any salt but on occasion I'll add a little freshly ground black pepper--maybe a heaping tsp.

I will say that these aren't for just warming up in store bought jars of spagetthi sauce. They need simmer in a red sauce for at least an hour.

I hope all will enjoy these:

Meatballs

Preheat oven to 325 degrees

2 1/2 lbs lean ground beef

1 onion finely diced
2 Tbs fresh garlic, crushed and finely minced
4 eggs well beaten
1 cup milk
1 cup fresh parsley finely chopped
1/2 cup grated Romano cheese
2 cups Italian Bread Crumbs
1 Tbs extra virgin olive oil
Salt and Pepper if desired
Vegetable oil or Pam spray

Mix onion, garlic, and eggs well. Add the milk, parsley grated cheese and olive oil. Mix well. Add the ground beef and bread crumbs and mix very well.

Form into meatballs. You do want them all about the same size so that they will cook evenly. Have a bowl of cold water handy to dip your hands in. This makes rolling the meatballs easier and the meatballs will have a nice smooth finish. Oil shallow baking pans (or line with parchment paper), place the meatballs evenly spaced and not touching each other.

Bake for 10-15 minutes, remove from the oven and loosen the meatballs and turn over, return to the oven and bake an additional 10-15 minutes. They are fully cooked at 165 degs even if they aren't very brown.

You can also pan fry these in batches. Do so over medium heat with olive oil to fry in. When nicely browned, you can add a little water and cover and steam them till done.

Allow to cool and either use in the next few days, or seal well and freeze (I freeze the balls before I put them in vacuum bags). (If properly sealed these store very well in the freezer.)

Caramel Corn
(Dad’s Way)
Ingredients:

1 cup butter
2 cups packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup

1 teaspoon baking soda
4 Quarts Popped Corn

Directions:

Preheat oven to 200 degrees F.

Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda (this will foam up! Be sure use a pan large enough to accommodate for this!) Stir well. Pour over 4 quarts popped corn. Stir to coat well. Bake in large roaster or pan @ 200 degrees for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.

Some of the attendees at the meet wanted to know how I made the mustards that I brought.

Here's the recipes for both:

German Extra Spicy Mustard

Ingredients:

50 g yellow mustard, ground
5 g salt
10 g white sugar
30 ml white wine vinegar
40 ml water

Instructions:

Mix all ingredients into a bowl and stir with a spoon until everything is combined.
Then use an electric mixer and mix the mustard for 5 minutes. (I use a food processor and mix for only a minute or so)
Put the mustard into a jar with a lid and let stand 3 to 4 weeks.
After several weeks the spiciness should be reduced, the consistency should be spreadable and your mustard is ready.

Big Batch:

200 g yellow mustard, ground
20 g salt
30 g white sugar
120 ml white wine vinegar
240 ml water

The large batch makes just a bit over 1 pint--

Bavarian Sweet Mustard

Ingredients:

500 ml water
250 ml wine vinegar (white or red) good quality preferred
250 g white sugar
250 g light brown sugar
185 g yellow mustard, ground (powder)
125 g brown mustard, ground (powder)
1/2 onion
1/2 lemon, organic
3 cloves

Instructions;

1. Add water, vinegar, and both sugars into a pot and stir.
2. Heat the content of the pot to dissolve the sugar but don't let it boil.
3. Remove the pot from the stove and let cool.
4. Add both mustard powders and stir.
5. Add the half lemon.
6. Put the cloves into the onion and add the onion to the mustard mixture.
7. Add a lid and let stand for 24 hours.
8. After 24 hours remove the onion and the lemon.
9. Squeeze the lemon and add the juice to the pot.
10. Let stand for another three to four days.
11. Put the sweet mustard into jars. It's ready to use but will still develop more taste over time.

I use a food processor to mix both kinds of mustard.

Also--while it's not necessary, I do keep my mustards refrigerated

I hope all will enjoy these mustards.

Here's the link to where I found the recipes. Gotta give credit where credit is due--

In honour of St. Patrick’s Day - Guinness Mustard

This has to be one of the easiest and most flavourful recipes I have ever used.

You basically mix the ingredients and wait patiently for it to mature. Prep time is 15 minutes!!

https://ethnicspoon.com/how-to-make-guinness-mustard/