This is an original recipe that was handwritten in our recipe book and dated 9-97.
- ¼ cup Worcheshire Sauce
- ¼ cup Tones steak seasoning
- ¼ cup plus of chardonnay wine
- ¼ cup Cajun Power Garlic Sauce
- Black pepper
This handwritten recipe is dated July 1997 and inspired by one in Southern Living.
Ingredients
- 3 lb. small red potatoes cut into 8ths
- 2 onions cut into 4ths
- 6 garlic cloves minced
- ¼ cup olive oil
Toss to coat all with the oil and put into a pan to bake at 400° for 30-40 minutes.
While that is baking combine:
- ½ cup mayo
- ¼ cup lemon juice
- ¼ cup chopped parsley
- 3 Tbsp chives
- 2 Tbsp capers
- 1 tsp each of salt and pepper
Mix, cover, and chill.
The recipe below was published in the Houston Chronicle by Ann Criswell as what the Heritage Society made and served at the Candlelight Tours of historic homes in Sam Houston Park.
Ingredients
- 2 qts of Apple Cider Vinegar
- 1 cinnamon stick
- ¼ tsp nutmeg
- ¼ cup honey
- 1 quart of orange juice
- 3 Tbls lemon Juice
- 1 tsp lemon rind
Directions
- Bring ACV and cinnamon to a boil, reduce heat, and simmer for 5 minutes. NEVER boil again.
- Add the remaining ingredients and simmer for 5 minutes uncovered.
- Cool and refrigerate.
- Reheat as needed
- Makes 3 quarts and serves 18-20.
Mary wrote this up based on her mother relating what she put into the mix for the salmon croquettes made when Mary was growing up.
- Can of salmon drained
- egg
- onion
- parsley
- salt and pepper
Mix and bake.
2/27/2023 – Mary has been making her own cole slaw and potato salad dressings for the past 3+ years and today I found that neither is on this site…or anywhere else. She does not measure anything and so the measurements below are approximations.
Cole Slaw Dressing
- Mayonnaise – Blue Plate
- Dijon mustard
- Cayenne pepper ground
- Apple Cider Vinegar
- Pecan Oil
- Salt & Pepper here or on the chopped cabbage
Potato Salad Dressing
- Mayonnaise – Blue Plate
- Dijon mustard
- Cayenne pepper ground
- Apple Cider Vinegar
- Salt and Pepper
The potato salad includes fried bacon and drizzle the bacon grease over the salad when the dressing is stirred in.
First made 2/21/2023 – This was an easy side dish with fresh components and good flavor. It was inspired by the recipe here.
Ingredients
6 bacon strips, cut into 1/2-inch pieces
1 cup sliced fresh portabello mushrooms
1/2 cup chopped green onions from the greenhouse
1/4 cup chicken broth
1/4 teaspoon salt, optional
1/8 teaspoon pepper
4 cups fresh broccoli florets
Directions
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings. Saute mushrooms and onions in the drippings for 2-3 minutes or until tender. Add broth, salt if desired and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes.
- Meanwhile, in a saucepan, bring broccoli and 1 in. of water to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain. Add broccoli and bacon to the mushroom mixture; toss to coat.
Lemony, briny and just a bit buttery, this easy fish piccata recipe with pan-seared trout and a lemon piccata sauce comes together in under 30 minutes. https://www.themediterraneandish.com/fish-piccata/
Author: Suzy Karadsheh
Ingredients
- 1 pound trout fillet, or other thin white fish fillet such as sole, halibut, or grouper
- Kosher salt and black pepper
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 3/4 teaspoon garlic powder
- 1/4 cup flour for dredging
- 1/3 cup extra virgin olive oil
- 3 tablespoons unsalted butter or ghee divided
- 2 lemons for the juice
- 1/2 cup white wine or chicken broth
- 4 tablespoons capers rinsed or drained
- Fresh chopped parsley for garnish
Instructions
- Season the fish on both sides with salt and pepper. Mix the oregano, paprika, and garlic powder and season the flesh side of the fish.
- To dredge, coat the fish on both sides with the flour. Gently shake excess flour.
- In a large cast iron skillet, heat the olive oil and 2 tablespoons of unsalted butter over medium-high heat. Carefully add the fish and cook for 2 to 3 minutes on each side (a total of 4 to 6 minutes), or until the fish is firm and flaky (being careful not to overcook the fish). Transfer the fish to a tray lined with a paper towel to drain excess oil.
- To the same pan, add 1 more tablespoon of unsalted. Lower the heat, and add the lemon juice, white wine, and capers. Cook briefly over medium heat.
- Return the fish to the pan and spoon the sauce over the fish (give it just a few seconds to warm through in the sauce).
- Garnish with parsley and red pepper flakes, if using. Serve immediately!
1/21/2023 – Mary made this great soup that was rich and flavorful. She was inspired by the recipe here.
Ingredients
4 tablespoons unsalted butter
1 medium yellow onion, diced
1 large carrot, diced
2 cloves garlic, minced
¼ cup all-purpose flour
2 cups half and half
4 cups low-sodium chicken broth
4 cups broccoli florets and stems (from about 1 head)
2 bay leaves
¼ teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
cayenne pepper to taste
8-ounce bag of “sharp” yellow Cheddar, pre-shredded (about 2 cups). Use extra-sharp next time
Sharp White Cheddar Cheese, graded, and Green Onions from our garden for topping
Directions
Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot, sliced broccoli stems, and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Added salt, pepper, and cayenne. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the chicken broth until smooth. Add the half and half, broccoli, bay leaves, nutmeg, salt, and black pepper, and cayenne, to taste. Bring to a boil, then reduce to medium-low and simmer, uncovered for about 15 minutes stirring occasionally, until the broth has thickened and the broccoli is very tender.
Whisk in the cheese until melted and smooth. Season with salt and pepper, if needed. Ladle into serving bowls and top with more shredded Cheddar and green onions.
We added diced ham to each bowl and ladled the soup on top to make it a more complete and hardy meal. Served with our favorite bread from Publics.
1/17/2023 – This was a quicky smoke that turned out well. Smoked 8 country-style pork ribs that were still cold but salted to dry brine on one side and Stubb’s Hot Pork Rub on two sides. The rub was not on the other two sides. They were smoked until the IT was 195° based on one of the RecTeq probes inserted into one of the thicker ribs and near a bone. [Yes, these on-sale ribs from Rouces’ had a few bones.]
- Set the Recteq to preheat to 250°.
- Removed them from the refrigerator and dry brined on one side. Then shook on Stubb’s on that side and the opposite side.
- Smoked them for three hours then basted them with 1.5 cups of 50/50 ACV and 1.5 cups of So Good BBQ sauce with maybe a tablespoon of Stubbs.
- Continued to smoke for the final hour with halfway in again basting with the blend. Pulled at IT=195°
- Took inside and basted them one final time then put another baking pan over them to let them rest.
They were a bit tough although the flavor was ok.
Should have:
- dry brined overnight
- wrapped in foil at 3 hours pouring the baste into the bottom of the foil.
- Jeff’s time/temp table says for Country Style Ribs smoke 4 hrs at 225 to an IT of 185. The lower smoke temp and IT would have made a made them less tough.
Note that the hot pork rub was only on two of the four sides. They still had flavor but more in line with what folks from around here would like. But, they are going to have to grow up.
1/9/2023 – Smoked an off-brand 12.7 lb. turkey that claimed it was seasoned and bought from Greers when on sale. Thawed it in the sink for about 6 hours and there was still ice inside and hard-to-remove giblets. Spatchcocked it and seasoned it to smoke today. Sitting on the island it thawed more and even the breasts did not feel frozen but were still cold. The smoked meat was very good and the skin was crispy in most places.
Generally followed the advice in the Meat Church video here and our smoke on 11/23/2022.
- Spatchcocked but only cut one side of the backbone leaving it on the other side so the backbone is smoked when making broth for the turkey gumbo. Removed the wing tips and all loose skin and fat.
- Dry brined it and seasoned with our Creole Poultry Seasoning (not heavy) to all sides and under the skin of the breasts and thighs. Let “marinate” and thaw more for about 2 hours.
- Preheated the Recteq to 325° with Recteq master blend pellets.
- At 9:30 AM put the bird in the smoker. At 9:50 inserted the probes and the breast was 29° and the thigh was 89°. Surprised there was that much difference.
- At 9:15 am put the bird in the center with a probe in the deepest part of the breast and one in the thigh near the bone. IT of the thigh was 46° and the breast was 38°.
- Pulled it at 2 hrs 20 minutes when the IT of the thigh was 186° and the breast was 169°.
Pulled off the meat and put the carcass on to boil for gumbo and turkey tetrazzini.