BARF Breakfast (med size dog)
1/4 cup rolled oats
1/2 cup yogurt
1/4 cup vegetables — *see Note
250 mgs vitamin C — for dogs. Crushed
1 teaspoon honey
1 teaspoon apple cider vinegar
1 teaspoon kelp seaweed powder — *see Note
1 teaspoon alfalfa powder — *see Note
1 digestive enzyme — for dogs Optional
1 teaspoon flax seed oil — *see Note
1/4 cup kibble — optional
Soak rolled oats in yogurt overnight. Mix all ingredients and serve. Add kibble if desired.
Note: shredded, lightly steamed or pureed. carrots, celery, spinach, yams and/or broccoli, apples etc.
Note: items can be purchased at health food store or pet store.
Sweet and Spicy Pecans
2 tablespoons unsalted butter
3 cups pecan halves
1/2 cup firmly packed light brown sugar
1 teaspoon paprika
2 teaspoons chili powder
1 tablespoon ground cumin
1/4 cup apple cider vinegar
Salt to taste
Preheat the oven to 350 degrees and set a rack on the middle level. Line a cookie sheet with foil. Melt the butter in a large skillet over medium heat. Add the pecans and sauté, stirring about 3 minutes. Stir in the brown sugar and cook, stirring, until lightly caramelized, 2 to 3 minutes. Stir in the paprika, chili powder and cumin. Add the vinegar and cook, stirring, until all the liquid has evaporated, 2 to 4 minutes. Season to taste with salt. Spread the pecans in one layer on foil-lined baking sheet and bake until crisp, 3 to 5 minutes. Cool, then store in an airtight container or at room temperature until ready to serve.
LONE STAR STEAK SAUCE
1/2 c Butter
2 T Worcestershire Sauce
3/4 t Black Pepper
2 Drops Tabasco
1/2 c Lemon Juice
1 Sm. Clove Garlic, Minced
1/2 t Dry Mustard
Salt To Taste
Combine all ingredients, heat until butter melts. Broiler juices may be added. Serve with Steak Salt.
Barbecue Chicken
2 servings
PREP TIME 5 Min
COOK TIME 35 Min
READY IN 40 Min
INGREDIENTS
* 1 1/2 tablespoons olive oil
* 1/4 cup diced onion
* 2 cloves garlic, minced
* 5 tablespoons ketchup
* 3 tablespoons honey
* 3 tablespoons brown sugar
* 2 tablespoons apple cider vinegar
* 1 tablespoon Worcestershire sauce
* salt and pepper to taste
* 2 skinless, boneless chicken breast halves
DIRECTIONS
1. Preheat grill for medium-high heat.
2. Heat olive oil in a skillet over medium heat. Saute onion and garlic until tender. Stir in ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper. Cook for a few minutes to thicken sauce. Remove from heat, and allow to cool.
3. Lightly oil the grill grate. Dip chicken in sauce, and turn to coat. Cook on grill for 10 to 15 minutes, turning once. Move chicken to the skillet with sauce. Simmer over medium heat for about 5 minutes on each side.
Chicken Adobo In Coconut Milk
3 lb Chicken cut into pieces
1 1/2 c Apple Cider Vinegar
6 tb Garlic (finely minced)
1/2 c Soy Sauce
1 t Black Pepper(freshly ground)
2 Bay Leaves
1 tb Peppercorns
1 tb Brown Sugar (optional)
12 oz Coconut Milk (1 can)
x Salt or Patis to taste
Combine all ingredients in a sauce pan and marinate for two hours. Boil mixture till chicken is tender. Separate sauce from chicken and broil chicken until brown. Reduce the sauce over moderate heat to half and pour over chicken. Serve Hot with rice.
Braised Leeks and Mushrooms
1/4 c Dry sherry
1 ts Olive oil
5 c Thinly sliced leeks
1 c Thinly sliced shiitakes
1 ts Fresh orange juice
1/2 ts Grated orange peel
1 tb Apple cider vinegar
Salt & pepper to taste In a large skillet, over medium heat, combine sherry & oil. Heat to simmering. Add leeks, stirring frequently for 3 minutes. Add mushrooms & saute for 5 minutes. Stir in orange juice, peel & vinegar. Remove from heat. Add seasonings & serve warm.
Bubba Tom’s Eastern North Carolina Style Barbeque
1 5-8 pound Boston Butt Pork Roast — smoked
1 mason jar Apple Cider Vinegar
4 tablespoons Cayenne Pepper Flakes
8 bulbs garlic
—–PAN SAUCE—–
12 ounces Apple Cider Vinegar
2 tablespoons Cayenne Pepper Flakes
1 tablespoon salt
2 cups water
While nothing can duplicate the sweet ambrosia of slow, pit-cooked, whole hog Eastern North Carolina barbeque, this is a right close backyard approximation for those of us who find themselves exiled in distant, heathen regions of barbeque heresy.
First, get yourself some pork shoulders or Boston Butt roasts, as many as your smoker will hold comfortably. I use a Brinkmann Professional Pit Smoker with an offset firebox, but you can do this with a vertical Brinkmann water smoker as well. The key is providing a moist, smoky, indirect heat for a long period of time.
What I do is put a bag of charcoal in the firebox, open the vents, light it, and let it burn down to coals. Then I add wood (generally oak, since hickory is scarce up here)–two parts wet (soaked) wood to one part dry–regulate the dampers, and put the shoulders or butts, fat side up, in the cooking chamber. Beneath the meat I put a drip pan half-filled with apple cider vinegar. You must keep the heat between 180-260 degrees throughout the smoking process; the optimum range is 220-240 degrees. Normally, I’ll add apple wood to the firebox as well, and I always add between 5-7 whole heads of garlic during the process. Keep the firebox fed and a good smoke going for between 8 to 10 hours. Do not open the cooking chamber to baste the meat–the only time you open the cooking chamber is when the temperature spikes above 260 degrees, and you open it only long enough to bring the temperature back in the proper range. By the time the smoking period is finished, the outside of the pork will have a golden amber to dark brown crust.
Now, take the meat and put it in a covered Dutch oven. If it’s too dark outside to continue, preheat your indoor stoves’ oven to just under 300 degrees; otherwise, just raise the temperature in the cooking chamber a like amount. Get a quart-sized Mason jar; fill it halfway with apple cider vinegar, add one (or more) teaspoons of red pepper flakes, and fill the rest of the jar with water. Dump this into the Dutch oven with the pork, cover, and cook until the meat falls from the bone, about 2 more hours or so.
When the meat is done, let it cool a bit.
NOTE: If you’re too tired, you can stop here for the day–cover ‘em up, put them in the fridge, and warm ‘em up the next morning and continue the procedure]. While it’s cooling, fill some 16 ounce bottles with apple cider vinegar, adding about a teaspoon of red pepper flakes to each one (I use Grolsch beer bottles with those pull-down caps, any excuse for buying good beer…). When the pork has cooled enough to handle (I use latex gloves) pull it into thumb-sized chunks, discarding as much fat as possible. Pack roughly 3 pounds of barbeque into a large frying pan (I use a Number 10 size cast iron skillet). Dissolve 1 tablespoon of salt into 2 1/2 cups of warm water and pour it into the pan. Add about 12 ounces of your apple cider vinegar and red pepper sauce, turn the heat to medium, and let the liquid slowly simmer off, stirring frequently, until the sauce just barely oozes over the top of your spatula when you press down on the barbeque with it. Remove from heat, and congratulate yourself–you’ve just made a fine batch of Eastern North Carolina Style Barbeque.