Courtesy of Scotty at Blue Ribbon

Roast Whole Hog

Roast Whole Hog

Ingredients

  • 1 Whole Hog 90 - 100 pounds
  • Hardwood Charcoal and Red and White Oak Chips
  • For the Injection
  • 4 Cups Apple Juice
  • 2 cups White Sugar
  • 1 cup Salt
  • 3 Cups Water
  • 1/2 Cup Worcestershire Sauce

Instructions

  1. Mix all of the injection ingredients together. Inject the legs, picnic, shoulders and shanks liberally
  2. Let sit refrigerated overnight
  3. Build a fire until it comes to embers.
  4. Bank the coals on each side of the hog
  5. Place a drip pan in the middle
  6. Have a charcoal chimney ready and keep starting new coals and feed the fire very slowly. Low and slow
  7. Cook for 7 - 8 hours.
  8. Wrap head halfway in foil.
  9. If the pig stars to get too brown, wrap it in foils as well
  10. Check the shoulders for doneness.
  11. They will initially be soft then stiffen up.
  12. When the meat loosens up (180degree) and pulls easily, it is done
Powered by Zip Recipes
http://havingfun.org/2018/05/roast-whole-hog/

This is a fra diavolo with a heartier sugu

 

Seafood Fra Diavolo Action Kitchen

Yield: 6

Seafood Fra Diavolo Action Kitchen

Ingredients

  • 4 tbsp Olive Oil
  • 8 clove garlic minced
  • 4 shallots, minced
  • 3 cups whole San Marzano Plum Tomatoes, crushed with a potato masher
  • 3 cups tomato puree
  • 1 can tomato paste
  • 2 tbsp crushed red pepper ( for medium heat)
  • 2 tbsp Chopped Parsely
  • 2 tbsp Chopped Basil
  • 3 pound mussels scrubbed
  • 1 pound scallops
  • 2 pounds cod or haddock
  • 1 cup red wine
  • Pepper
  • 1/2 clam broth

Instructions

  1. Sautee garlic, pepper flakes and shallots until translucent
  2. Add 1/2 cup red wine and reduce by 2/3
  3. Add crushed tomatoes, puree and paste and bring to a simmer
  4. Add parsley and basil
  5. Add remaining red wine
  6. Simmer for 20 - 30 minutes on low
  7. In a separate sautee pan, add the scallops with their juice, clam broth, if needed and haddock
  8. Cover and cook on high for 3 minutes until mussels start to open
  9. Spoon remaining tomato sauce over the seafood
  10. Let combine
  11. Service with fresh pasta , parsely and a dash of reggiano parmigiano
Powered by Zip Recipes
http://havingfun.org/2018/03/seafood-fra-diavolo-action-kitchen/

Christmas Eve Calamari Salad

Christmas Eve Calamari Salad

Ingredients

  • 1 1⁄2 lbs cleaned squid
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar, to taste
  • 1⁄3 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon fresh ground black pepper
  • 1 cup thinly sliced red onion (1 small onion, thinly sliced)
  • 1⁄3 cup pitted kalamata olive, halved lengthwise
  • 2 cups cherry tomatoes (3/4 lb) or 2 cups grape tomatoes, halved if large (3/4 lb)
  • 2 celery ribs, sliced (cut into 1/4-inch-thick slices)
  • 1⁄2 cup fresh flat leaf parsley, plus more to taste
  • 2 tablespoons chopped fresh basil
  • 1⁄4 cup crumbled feta (optional)

Instructions

  1. Rinse all the squid under running water and pat dry.
  2. Cut the tentacle bunches in half, and cut the bodies into 1/4 to 1/3-inch wide rings; cut the wings from the bodies.
  3. Fill a 5 or 6 quart pot full of water, add a couple teaspoons of salt, and bring it to a boil.
  4. Prepare a bowl of ice water.
  5. Cook all the prepared squid pieces in the boiling water until just opaque, a brief 40 to 60 seconds, then remove from pot and immediately plunge into the ice water to halt the cooking.
  6. When squid has cooled, transfer to a colander, let drain, and pat dry; set aside.
  7. In a small bowl, whisk together the lemon juice, vinegar, oil, garlic, salt, and pepper; add in onion, stir, and let the dressing stand for 5 minutes.
  8. In a large bowl, combine the cooked squid, olives, tomatoes, celery, parsley, basil, and feta (if using), then toss with the dressing.
  9. Let salad stand, tossing occasionally, for at least 15 minutes to allow the flavors to develop.
  10. Note: although good eaten right after preparation, it’s even better if you chill it for 8 hours – tossing occasionally - then bring it to room temperature before serving (about 1 hour); also, some people prefer the onion to be sautéed lightly before adding it to the salad.
  11. Makes 4 main course servings, 8 side dish servings.
Powered by Zip Recipes
http://havingfun.org/2017/12/christmas-eve-calamari-salad/

Sear Roasted Haddock with Horseradish Aioli

Sear Roasted Haddock with Horseradish Aioli

Ingredients

  • For the lemon-zest breadcrumbs:
  • 3 Tbs. olive oil
  • 1 cup coarse fresh breadcrumbs (from a rustic loaf)
  • 1 Tbs. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • For the horseradish aïoli:
  • 5 Tbs. mayonnaise
  • 2 tsp. prepared horseradish
  • 3/4 tsp. fresh lemon juice
  • 1/2 tsp. minced garlic
  • 1/2 tsp. tomato paste
  • Kosher salt and freshly ground black pepper
  • For the fish:
  • 3 Tbs. olive oil
  • 4 thick skinless haddock or cod fillets, about 6 oz. each
  • Kosher salt and freshly ground black pepper
  • 2 cups fresh flat-leaf parsley leaves, washed and dried
  • 1 lemon
  • About 1 tsp. extra-virgin olive oil

Instructions

  1. Preparation
  2. Heat the oven to 425°F.
  3. Make the lemon-zest breadcrumbs: In a large skillet, heat the oil over medium-high heat. Add the breadcrumbs and cook, stirring, until golden and crunchy, about 2 minutes. Transfer to a small bowl and let cool. Stir in the lemon zest and season to taste with salt and pepper. Set aside at room temperature.
  4. Make the horseradish aïoli: In a small bowl, mix the aïoli ingredients, adding salt and pepper to taste. Cover and refrigerate.
  5. Sear-roast the fish: Heat the oil in a heavy 12-inch nonstick ovenproof skillet over medium-high heat. Pat the fish dry with a paper towel and season on both sides with 1/2 tsp. salt and 1/4 tsp. pepper. When the oil is shimmering hot, arrange the fillets evenly in the pan, skinned side up. Sear for about 2 minutes, without moving; then use a slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and remove the pan from the heat.
  6. Spread the seared side of each fillet with some of the aïoli and then a layer of breadcrumbs. (You may or may not need all of the aïoli and crumbs.) Put the pan in the oven and roast until the fish is cooked through, 5 to 6 minutes.
  7. While the fish is roasting, put the parsley leaves in a small bowl; cut the lemon in half and squeeze some juice from one half over the parsley, to taste. Drizzle the parsley with enough extra-virgin olive oil to lightly coat the leaves, season with salt and pepper, and toss. The parsley should taste bright and lemony. Cut the remaining lemon half into four wedges.
  8. When the fish is cooked, remove the pan from the oven and transfer the fillets to plates. Top each with some of the parsley salad and garnish with a lemon wedge.
Powered by Zip Recipes
http://havingfun.org/2017/12/sear-roasted-haddock-with-horseradish-aioli/

Debs Porridge

Ingredients

  • 3 cups Quaker Old Fashioned Oatmeal
  • 1 tsp Cinnamon
  • 1 1/2 tsp Vanilla Extract
  • 1 Tbsp Coconut Oil
  • 6 cups of water

Instructions

  1. Put oats in a saucepan
  2. Add cinnamon and stir to coat
  3. Add water and stir
  4. Place medium heat
  5. Add vanilla and coconut oil
  6. Sitr constantly until smooth and thickened
Powered by Zip Recipes
http://havingfun.org/2017/04/debs-porridge/

Seared Ahi Tuna

Seared Ahi Tuna

From All Recipes

Ingredients

  • 2 (5 ounce) ahi tuna steaks
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 tablespoon butter
  • 2 tablespoons olive oil
  • 1 teaspoon whole peppercorns

Instructions

  1. Season the tuna steaks with salt and cayenne pepper.
  2. Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.
Powered by Zip Recipes
http://havingfun.org/2017/02/seared-ahi-tuna/

Greek Salad Recipe

Ingredients

  • For the Salad
  • ------------------
  • 1 hearts of romaine
  • 1 large artichoke, boiled
  • 2 large tomatoes (about 3/4 pound) cut into thick pieces
  • 1 large cucumber, peeled, seeded and sliced
  • 1 red bell pepper, cored, seeded, and sliced into rings
  • 1 large red onion, chopped
  • 1/2 cup mild banana pepper rings
  • 8 ounces sheep's milk feta cheese, drained and crumbled
  • 1/3 cup Kalamata olives

  • For the Dressing
  • ---------------------
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup good red wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup good olive oil

Instructions

  1. Decoratively line the outer rim of a large bowl with the artichoke leaves. Remove and discard the hairy choke in the center. Thinly slice the heart.
  2. In a large bowl, combine the artichoke heart, romaine, tomatoes, cucumbers, bell peppers, and onions, and toss to combine.
  3. Crumble the cheese over the vegetables and add the olives.
  4. Whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl.
  5. Still whisking, slowly add the olive oil to make an emulsion.
  6. Pour the vinaigrette over the vegetables.
  7. Add the feta and olives and toss lightly.
  8. Set aside for 30 minutes to allow the flavors to blend.
  9. Serve at room temperature.
Powered by Zip Recipes
http://havingfun.org/2017/01/greek-salad-recipe/

Thanksgiving Turkey

Ingredients

  • 3 gallons water
  • 3 cups brown sugar
  • 4 cups coarse salt
  • 2 tablespoons pink peppercorns
  • 1 tablespoon whole cloves
  • 6 bay leaves
  • 2 sticks cinnamon
  • 6 cloves garlic
  • 1 bunch fresh thyme
  • 2 fresh turkey (14 to 18 pounds)

Instructions

  1. In a large stock pot, combine 1 gallon of the water, sugar, salt, peppercorns, cloves, bay leaves, cinnamon, garlic, and thyme. Bring to a boil.
  2. Remove from the heat and add the remaining 2 gallons of water. The brine should be cool before you use it. If necessary, add ice to help chill it.
  3. Put the turkey in a large container or cooler. Pour in the brine. Refrigerate.
  4. Let the turkey sit for 24 hours.
  5. Remove the turkey from the brine and transfer to a large bowl. Without covering it, let it sit in the refrigerator for 2 hours. This will help it crisp and turn golden.
  6. Let the turkey sit at room temperature for 1 hour before cooking.
  7. NOTE: The whole process will take an estimated 10 minutes per pound Roasting it at 450 reduces the time from 15 minutes to 10 minutes per pound.
  8. For a 21 pound bird, 1 hour at 450 ( make sure there is airflow under the roasting pan, 1 hour and 45 at 325 and 45 minutes under a foil tent - 210 minutes.
  9. Set the oven at 450 degrees. Have on hand a large roasting pan fitted with a roasting rack.
  10. Place the turkey on the rack. Roast for 1 hour.
  11. Turn the oven temperature down to 325 degrees and continue roasting or until the internal temperature of the thigh registers 155 degrees.
  12. Remove the turkey from the oven and cover with foil. Let it rest in a warm place for 45 to 60 minutes (the temperature will rise 10 degrees to a safe 165 degrees).
  13. Carve the turkey and serve with the pan juices.
Powered by Zip Recipes
http://havingfun.org/2016/12/thanksgiving-turkey/

Sweet Potato Pudding

Ingredients

  • 4 large sweet potatoes, roasted
  • 3 eggs
  • 1 cup milk
  • Pinch of grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 cup (packed) light brown sugar
  • 2 tablespoons Karo Dark Syrup
  • Pinch of salt
  • 1/4 teaspoon pure vanilla extract
  • 3 tablespoons bourbon
  • 1/2 stick (4 tablespoons) butter, softened

Instructions

  1. Preheat the oven to 425 degrees.
  2. Roast the sweet potatoes for 30 minutes
  3. Reduce heat to 350 and roast for 45 minutes more, until soft and carmelized
  4. Peel and mash the potatoes in a mixer, until smooth.
  5. Beat milk and eggs together and add to the mixer, slow speed
  6. Add the nutmeg, cinnamon, 1/2 cup of the brown sugar, syrup, salt, vanilla, and bourbon.
  7. Mix well until smooth and combined
  8. Pour the mixture into a 1 1/2 quart greased round baking dish.
  9. Combine the melted butter with the remaining brown sugaring brown sugar and mix together
  10. Dot the mixture into the pudding
  11. Bake for about 45 minutes, or until bubbly. Serve hot.
Powered by Zip Recipes
http://havingfun.org/2016/12/daves-sweet-potato-pudding/

Ingredients:
» 1 teaspoon of salt
» 1 teaspoon of pepper
» 6 8-10 oz. Veal Shanks must be 1 1/2 to 2 inches thick
» 1/4 cup all-purpose flour
» 6 tablespoons of olive oil
» 1 cup of white wine {we use Pinot Grigio NEVER use Chardonnay}
» 1 carrot,finely chopped (food processor recommended}
» 1 rib of celery,finely chopped
» 1 large Spanish onion,finely chopped I
» 4 whole cloves of garlic, finely chopped f
» 4 oz. of white button mushrooms
» 2 bay leaves,whole
» 2 cups of tomato sauce (we use our own tomatoes)
» 2 cups of chicken stock
» 1 cup of porcini mushrooms (sliced}

Preheat Oven to 375 degrees

Salt and pepper veal shanks and then dust with flour, remove excess by shaking.
Heat 3 tablespoons of olive oil in a large saute pan until sizzling,add veal shanks and brown on both sides.
Transfer to a 9″ by 13″ casserole dish or Dutch oven.

Deglaze saute pan with 1/2 cup of white wine gathering all brown bits off saute pan,cook untilwine is reduced by half, about 3 to 5 minutes.

Pour mixture over the veal shanks.

Wipe saute pan clean and add 3 tablespoons of olive oil on high heat. When sizzling,then add:
• Carrots
• Onions
• Celery
• Mushrooms (both types}
• Garlic
• Bay leaves
Cook for 2 minutes stirring constantly.

Reduce heat to medium,cook for additional 5 minutes. Raise heat to medium high and add 1/2 cup of the wine. Cook until volume is reduced by half.

Add tomato sauce,chicken stock, then raise heat to bring to a boil,while stirring well and constantly.
Once boiling, pour mixture over meat.

Cover casserole loosely with heavy duty aluminum foil. (Or put lid on if using Dutch oven.}
Place in oven and reduce temperature to 350 degrees and cook for 1 1/2
hours.

Remove foil (or lid}, turn over shanks, and cook for 1 hour more, uncovered.
Note: Add an additional 10 minutes if shanks are 2″ thick.
Sauce should be rich and tasty and you can now adjust salt to taste.

Serve with risotto with saffron or smashed garlic potatoes.