Easy Cole Slaw

3 C thinly sliced purple and green cabbage
1 Tbs white vinegar
1 Tbs white sugar
1 Tbs celery seed
1/2 C onion
1/2 C julienne carrots
1/2 C mayo
Mix all ingredients and chill 2 hours. Enjoy.

Smoked Salmon

I went to my local Kroger fish market today and scored on Pacific Salmon for $4.50/#. Well I guess we are having Smoked Salmon tonight.
First I brined the salmon for 1 hour in a salt water bath. Then we dried and rested for 30 minutes. We seasoned with rosemary and a citrus/ basil rub.

I smoked the Salmon for about 1 hour at 200 degrees under heavy cherry wood smoke.

We invited our new neighbors over to help judge this masterpiece. 8 Thumbs Up!

Smoked Pork Hash

OK we had to do it again. We had some smoked Boston Butt and decided to have some for breakfast. Add some pulled pork, onions, potatoes, and jalapeño to a hot skillet. Cook till crisp, add eggs and cover. Cook 4 1/2 minutes.

Remember don't lift the lid until done.

Corned Beef Hash

We smoked a corned beef brisket a few weeks ago and had some leftover.
I shredded the leftover beef, added onions, jalapeños, diced potatoes, and sautéed until crisp. Then I made two wells and added 4 eggs. Cover and reduce to low heat for about 4 1/2 minutes without lifting the lid. (This is where everyone wants to lift the lid over and over but the eggs won't cook properly if you let out the steam.) Enjoy.

Pumpkin Bisque

PUMPKIN BISQUE

1 1/2 tbsp butter
1 small onion, chopped
1 cup pumpkin pureed or canned pumpkin
1 1/4 can chicken broth
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup heavy cooking cream
Salt and ground pepper
In saucepan saute onion in butter until just translucent. Add pumpkin, chicken broth, 2 cups water, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Reduce heat to low and add cream. Gently heat until hot. Season to taste with salt and pepper.
I like to add some Serrano peppers for heat but you can leave them out.

Not your college Ramen

1/4 onion diced
4 mushrooms diced
2 ribs of celery diced
1/2 small zucchini diced
1 carrot diced
1 jalapeño seeded and diced
4 shoots of chives diced
Ramen noodle packet (discard seasoning full of MSG)
1/2 tsp soy sauce
1/2 tsp corn starch
5-7 pieces of cooked tailless cocktail shrimp


First melt a big pat of butter and saute the onion, jalapeño, carrot, and celery and saute 2 minutes.
Add mushroom and zucchini. Saute 1 minute.
Add 2 cups water and bring to boil. Add dry Ramen noodles and boil 3 minutes.
Drain and return to pan.
Mix corn starch and soy sauce and add to center of hot pan and agitate in the center of the pan.
Stir in 5-7 pieces of cooked shrimp. Top with chives and sesame seeds if desired.

Maid Rite's

I have loved Maid Rite's in Greenville for a very long time. We had a craving for them last weekend and since our riding season hasn't started in Ohio yet.....We made them at home.

1 lb Ground beef
1 small vidalia onion
1 small tsp black pepper
2 tsp sugar
2 tsp regular mustard
1 bottle of Pabst Blue Ribbon Beer
Big pinch of salt

In skillet on low heat, combine ground beef, pepper, sugar, mustard, salt, onion and beer. Cook slowly moving beef around often and keeping the inside of the pan clear for juices to steam off. Cook for 1/2 hour to 45 minutes until most of the juices steam off. Keep moving beef around in pan but allow center for juices. The longer it cooks, the more the flavors blend together.

Serve on mini buns with a pickle and mustard.
Place filled buns in a Tupperware container or plastic bag for 10 minutes and then serve. This part is important if you want the full Maid Rite experience.