SMOKED MEAT COOKING TIMES - COOKING TIMES


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Smoked Meat Cooking Times





smoked meat cooking times






    cooking times
  • Fish is naturally tender, requiring short cooking times at high temperatures. Allow 10 minutes per inch of thickness (at the thickest part) for fresh fish, 20 minutes per inch for frozen fish.





    smoked meat
  • Smoked meat is a method of preparing red meat (and fish) which originates in prehistory. Its purpose is to preserve these protein-rich foods, which would otherwise spoil quickly, for long periods.

  • A seasoned smoked beef, developed in Montreal from Eastern European Yiddish Jewish traditions; Any meat that is cured by smoking











It's time to break out the cold weather comfort food...




It's time to break out the cold weather comfort food...





If my husband could quit his job and have his dream job he would be a chef. He loves to cook and he cooks, like, gourmet type stuff. You know, the kind of recipes you find in Bon Appetite? But most of them he will only make one time and then tweak it and make it his own. This is one of those recipes. We found it in Southern Living a couple of years ago and it was originally an oyster stew. We made it the first time with oysters but it was too fishy and just wasn't that great (and we LOVE oysters btw). So we decided to work with it and see what we could come up with. We've made it about a dozen or so times and have finally gotten it to where we think it's perfect. Here's the recipe:

2 Tbsp. butter
1/2 cup chopped onion
1/2 cup sliced celery
1 fresh ear of corn (cut off kernels and scrape "milk or cream" from the cob){a can of cream corn can be used as a substitute but i always use fresh)
1 (8oz.) package of sliced fresh mushrooms
2 Tbsp. all purpose flour (i use self -rising, so you can use whatever you have)
2 cups milk (i use whole...again, whatever you prefer)
1 cup (4 oz.) shredded sharp Cheddar cheese
1can (10 3/4oz.) cream of potato soup (i make homemade potato soup the day before and use that. i have used the canned soup but the homemade soup seems to make it taste better.)
1 (2oz.) jar of diced pimentos, undrained (red bell pepper can be substituted here. use a 1/2 of one)
1 lb of fresh shrimp (med. size)
1 whole chicken cooked and deboned (you can use chicken breasts if you prefer. i boil my chicken and then use the chicken stock for the recipe but it's not necessary. again, it just seems to make it taste better.)
1 - 1 1/2 cans of chicken broth if not using chicken stock from boiled chicken.

1. Melt butter in a dutch oven or large soup pot over medium heat: add onion and celery (and bell pepper if using one) and cook for about 10 minutes until tender. Add mushrooms and corn (with cream) and cook another 5 minutes or so.

2. Add flour and cook, stirring constantly, for 1 minute.

3. Gradually stir in 2 cups of milk and half of chicken broth, stirring often until mixture is thick and bubbly. This could take anywhere from 5 to 10 minutes.

4. Reduce heat to low and stir in cheese, potato soup and pimentos if using. Cook until cheese melts and chowder is bubbling.

5. Add chicken (deboned) and shrimp. Cook until shrimp is done and mixture is simmering. (about 5-10 minutes). Stir in chicken broth until mixture is desired thickness. (you may or may not use all 1 1/2 cans)

6. salt, pepper and hot sauce to taste. (i don't use much hot sauce because my kids eat this but i put it on my individual serving and it rocks. Boar's Head jalapeno hot sauce is the best!)

*serve with crusty french baggette, garlic bread, saltine crackers or cornbread (for southerners only;-).

This is the recipe for 1 meal, but I always double it because we like to eat it for a couple of days as leftovers.

***also, you can substitute pretty much any meat of your choice. that's what makes this chowder so good because it doesn't always have to be chicken and shrimp. i have made "seafood" chowder before with shrimp, scallops and oysters (fresh only...the canned ones make it too fishy). OR shrimp, scallops and then blacken some catfish and throw in it (this one is awesome). pretty much any chicken or seafood combination is excellent. i've made all of them at one time or another.











Crooked Tree Village Bush Kitchen-Jan 2010




Crooked Tree Village Bush Kitchen-Jan 2010





What is a bush kitchen? A bush kitchen is really a temporary shelter hidden in the bushes where a hunter or poacher can hide or store poached smoke meat or fish for an extended period of time. But bush kitchen was a normal part of my childhood in Crooked Tree Village; it provided all the inspiration for my culinary skills today.









smoked meat cooking times







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