Author: Nate Elston

By Posted on Posted in Smoked Goodness No Comments

Sometimes I wonder if we take the time to consider the cost of what we are eating, I mean for a lot of people go to the grocery store, pick out their food and run.  If you do take the time to consider the cost you probably focus on getting a good deal or think that you are doing well to support the employees of the store and the people who took a part in getting the food to the store.  However there are some people who do not have any idea where their food came from or that it was once living.  Well the turkey we smoked, I know was once living, in the wild and was shot by a friend of mine during turkey season here in Michigan.

So with all that in mind, it was my goal to cook up one heck of a turkey and not let the story of this bird end with a bad plate of turkey.  With the exception of the legs it turned out great, it was unlike any turkey I have ever eaten before.  Each bite was a bit different than the last and all of them were pretty incredible.

I used the same brine as I had used when I smoked my turkey breast for our Thanksgiving potluck and brined it overnight in a 5 gallon bucket overnight in the garage, it was colder than the fridge.  We were forced to remove its legs to fit it into the brining bucket and the smoker.  This morning after a hasty breakfast of eggs, bacon and sausage we pulled the turkey out of the brine, brushed it with cajun butter and rubbed it with cajun spice.

We then loaded the smoker and set it up to smoke over hickory and apple wood and smoked it for 6 hours, basting with apple juice and white wine about every half hour.  After a days work and about 30 games of Halo, the turkey was done and resting on the counter covered by a thick blanket.  After allowing the juices to redistribute, we began to carve and eat.  It was worth the effort.

Carved smoked wild turkey

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By Posted on Posted in Misc Food, Recipes, Uncategorized No Comments

Rarely to I find Dutch food a treat, I am Dutch and the closest thing that I find that is Dutch that I purposely plan to consume is Rusk and I am not sure why that is, I am usually not a fan of bland food.  However, this Christmas I was asked to make Pigs in a Blanket, to bring to Christmas brunch and so I have.  Using a recipe found online and then confirmed against a family recipe to create a truly Dutch treat, it is possible.

Homemade Pig in the Blanket

Ingredients
For the dough
2 c flour
1/2 tsp salt
2 tsp baking powder
1/2 c vegetable shortening
1 egg beaten
1/2 c milk

For the filling
1 lbs pork sausage
1/2 lbs ground beef
1/4 c bread crumbs, made from bread dried in the oven and crumbled
2 tbsp cream
salt and pepper to taste

Instructions
Sift together dry ingredients, cut in shortening.  Mix in beaten egg and milk.  Turn out onto a floured surface, knead dough about 10 times until uniform.  Divide into two sections, roll each to 1/4 inch thick and cut out 15 2″x3″ rectangles from each, set aside.

For filling, blend all ingredients together by hand, until uniform.  Roll into 30 rolls of meat, think sausage links.  Wrap dough around each “link”.

Place on brown paper bag on cookie sheets with sides, bake 40 minutes at 350°F

If you are afraid it is going to be too bland, spice it up with some hot and spicy whole grain mustard.  This will become a Christmas, and most likely year around favorite for me.  What are you favorite Christmas time dishes?

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By Posted on Posted in Misc Food, What's for dinner No Comments

Ok well maybe not jerked but, at least jerk seasoned with Penzey’s Jerk Pork seasoning after being bathed in tangerine juice, lime juice, a little oil and a little Dale’s Seasoning, grilled over charcoal with a chunk of hickory and a couple sticks of cherry. Grilled to 160°F.

Jerked Pork SteakFor the record they didn’t look that big when I pulled them out of the freezer this morning.

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By Posted on Posted in Recipes, What's for dinner No Comments

Last weekend my wife came home with a leek, the biggest leek I have ever seen, and as soon as I saw it I knew what I would be cooking with it a favorite I have not had in quite some time until tonight.  Potato and Leek soup and after a little emergency last second seasoning, it came out quite nicely.

Creamy Potatoe and Leek Soup

Ingredients
3 Medium Cooking Potatoes peeled and finely chopped (I used my SlapChop)
1 Leek finely chopped, green and white parts only
12 oz chicken broth
2 tbsp margarine
1 1/2 c half and half
1/2 c milk
2 cloves garlic, pressed
1/4 tsp ground thyme
pepper and salt to taste
parsley for garnish

Instructions
In a medium pot over medium heat cook potatoes with broth and garlic until tender (about 20 minutes), stirring occasionally
Meanwhile in a separate skillet over medium heat, saute leeks in margarine until tender.  Transfer leeks to a food processor, add thyme, chop until uniform.
Combine leeks with potatoes in potato pan, add half and half, milk, salt, pepper and parsley, mix well over medium heat until heated through.

The soup was good on its own but we were also have sausage and stirred that in as well as a little cheese, it was delicious and I am looking forward to eating some more for lunch tomorrow.

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By Posted on Posted in Recipes No Comments

In addition to the left over black beans that we made soup with yesterday, we also had some left over garbanzo beans from our chicken enchiladas.  We had decided to make some hummus with them.  As opposed to going to the store to get some pitas to enjoy our hummus with I decided to try my hand a pita making this afternoon, and the result was worth all the effort.  I made a sweeter pita bread similar to that used at Olga’s kitchen, in fact it could give Olga’s a run for its money.  Even though pita making is rather labor intensive, make the dough, let rise and then cook individually; the results are worth the effort.

fresh pita bread cooling

The recipe I used to create this tasty masterpiece is as follows:

Ingredients
1 c hot milk (185°F)
1/4 c warm water (110°F)
1/4 c honey
1 egg
4 c flour
1 tsp salt
2 tsp dry active yeast
1/4 c margarine (room temperature)
1 tsp sugar

Instructions
Place warmed milk, margarine, honey and salt in a large bowl, stir until margarine is melted, let cool.
Meanwhile, in a small bowl combine sugar, yeast and warm water, let sit.
Once margarine/milk/honey mixture has cooled to at least (110°F), add 1 1/2 cups flour and eggs.  Mix well.
Add yeast mixture and remaining flour 1/2 cup at a time, mix thoroughly.  Dough should be sticky.
Knead dough on a flour board, until it well resembles dough.
Place dough in a large bowl, oil top of dough with olive oil, cover and let rise until doubled in size. Punch down.
Break dough into 16 equal balls, and roll out to 1/8″ thick rounds.
Cook rounds individually in a large hot skillet over medium high heat for 15 second, flip cooking for 15 more seconds.
Eat immediately or cool on cooling racks and place in an airtight container in the fridge.  Heat for a few minute on cookie sheet in oven when ready to eat.

Not only were the pitas good the hummus on them we tasty as well.

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