Pea Soup
Ingredients:
2 pounds of fresh shelled Wando peas
2 large white onions or one dozen green onions; minced finely
8 cups water or broth (chicken broth makes the richest)
3-4 cloves of garlic (crushed and minced finely)
1 cup fresh dill (minced finely)
2 Tablespoons fresh thyme (minced finely)
1/3-1/2 pound of High Point Farm’s pasture-raised Irish Bacon (no MSG, no nitrates)
1 cup fresh plain yoghurt
Directions:
Put 8 cups of water or broth on to boil in a large pot. Add shelled peas. Mince onions, garlic, dill, and thyme. Add to peas and water. Bring to a boil.
Slice and dice the Irish bacon into quarter inch squares. Pan fry the bacon until it begins to brown. Remove from heat.
Add two cups of the soup broth to the frying bacon with the Irish bacon. Stir and let it thicken. Then pour entire mixture into soup pot. Let it simmer for 45 minutes to an hour. Add salt and pepper to taste.
Serve in soup bowls with yoghurt dollop on top of each. Optional garnish: fresh minced chives, green onion tops or garlic scapes.
BRISKET
INGREDIENTS
1 (3 pound) beef brisket, trimmed of fat
1 medium onion, thinly sliced
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (12 ounce) bottle tomato-based chili sauce
3/4 cup packed brown sugar
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C).*
Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
Bake for 3 hours or longer in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.
* I frequently cook this at a much lower temperature, say 250 degrees.
Filed under: Chicken
3 teasp salt
1 1/2 teasp black pepper
1 tblsp paprika
2 teasp celery powder
1 broiler 3 to 5 pounds
5 large baking potatoes, cut in quarters
Preheat oven 200 degrees
Combine the salt, pepper,paprika and celery in small dish. Rinse the chicken, pat dry with paper towels, and rub the spice mix ont the chicken and underneath the skin. Place the chicken in a roasting pan, arranging the potato quarters around it. Cover tightly, and bake for about 8 hours.
Filed under: Pork Recipes
1 tbsp salt
1 teasp black pepper
3 teasp rubbed sage
1tblsp olive oil
2 Pork Chops
1/3 cup apple cider or juice
1 tart firm apple, cored and cut into thick slices, but not peeled
1 small onion, thinly sliced
1/4 cup raisins
2 tblsp honey
Preheat oven 350 degrees
Combine salt, pepper and sage: rub into meat
Pour the olive oil into heated ovenproof skillet, and sear the chops over medium heat, 1 minute per side or until browned. Remove from heat, add the cider, sliced onion,and raisins. Drizzle the honey, cover, and roast for 1 1/2 hours or until fork tender.
Filed under: beef recipes
!-2 lbs of High Points stew beef
Your favorite marinade
Veggies of your choice on separate scewers.
Thaw Stew beef, Place in marinade and refrigerate overnight.
Bring stew beef in marinade to room temp. Place on scewers and cook over medium low heat on BBQ.
