G
Guest
Guest
I made this one yesterday out of odds-n-ends between the pantry , fridge and freezer. My ham bone I'd saved had gotten moldy spots on it, so no go there. Had one thick, well marbled pork steak left, so good to go there. One two pound bag of dried pinto beans into a stainless steel 1 1/2-2 gallon kettle covered up to 3 inches or so with room temp water and covered. Let sit 4-5 hours to soak, so do this when you get up in the morning.
This dish is perfect for adding 4 quartered squirrels, 3 average-size woodchucks, Or even a bag of pigeon breasts. Be sure game has soaked in 1 tsp salt to every quart of room-temp water for at least an hour before cooking. This draws out the blood that harbors that gamey funk some don't like. Rinse well before using. After beans have soaked, add meat, then water to barely cover if needed. Turn temp up high enough to induce a boil, but not too quickly, or things start sticking to the bottom of the kettle. So take some time here.
Cut up 2 to 3 large, sweet onions in slices, then quarter the slices and add to the pot with beans, water and game meat. Cook this mixture until beans are getting tender, and meat starts pulling off the bones/apart. This will take a couple hours to get to this point. When onions are getting well cooked and soft, pull out the meat to cool a bit on a plate to handle for pulling off the bones into bite-size bits and return to kettle. Slice, devein and seed one large Hungarian banana pepper, slicing in half length-wise. Then slice across pepper halves into thin slices. Seed, devein and finely chop one green bell pepper into small bits as well. Add these to the pot with;
1- 15oz can tomato sauce, plain
2-15oz cans stewed tomatoes
1/3 of 3 inch tall bottle of chili powder.
2tsp onion powder
1 tsp garlic powder
1 TBSP black pepper
1 to 1 1/2 tsp freshly ground pink Himalayan salt
1 rounded tsp red pepper
1 tsp ground cumin
Turn kettle down to low simmer, stirring frequently or it'll slowly burn on the bottom from kettle contents settling. Peppers and onions will slowly melt into the resulting sauce! Get another kettle half full of water boiling to cook 2lb bag of whole-wheat spaghetti aldente. Then heat oil/deep fryer to 375F and mix this hush puppy batter;
1 1/2C flour
1C yellow corn meal
1 tsp salt
2 tsps. baking soda
1 tsp cream of tarter-(these two make single-acting baking powder, and rises well since it's freshly mixed)
1 bunch green onions, finely chopped. Or 3 small onions with green tops growing out of them, old onions are perfect for this!
1 1/2C milk
1 egg
1/4C olive oil
2tsp garlic powder
1tsp onion powder
Mix all dry ingredients well with wire wisk in medium-size bowl. Then stir in finely chopped onions to coat well with flour mixture. This makes the onions stay in place when mixed wuith liquids. Add egg, oil and milk, just to a thick consistency. Let sit while checking oil temp and stirring pot. Batter should get full of fine gas bubbles to a spongey consistency. Dip by teaspoon fulls into hot oil. Cook to LIGHT golden brown on each side. Happens quickly, so watch closely. They taste way better when light golden than dark. Airy, feathery soft bite when ready to eat! This batch of batter yields a large bowl of'em. about 12 people could get 4 each +/-. Or 6-8 people eat more...or leftovers for breakfast.
Drain cooked spaghetti and return to hot pot with olive oil to toss for a minute or two. Then serve on plates, toped with one or two ladles of the chili/bean mix. Place 4 hush puppies around edge of plates. If shredded cheese is desired, I'd say a creamy/nutty one would work best here, like Fontina or provolone.
This dish is perfect for adding 4 quartered squirrels, 3 average-size woodchucks, Or even a bag of pigeon breasts. Be sure game has soaked in 1 tsp salt to every quart of room-temp water for at least an hour before cooking. This draws out the blood that harbors that gamey funk some don't like. Rinse well before using. After beans have soaked, add meat, then water to barely cover if needed. Turn temp up high enough to induce a boil, but not too quickly, or things start sticking to the bottom of the kettle. So take some time here.
Cut up 2 to 3 large, sweet onions in slices, then quarter the slices and add to the pot with beans, water and game meat. Cook this mixture until beans are getting tender, and meat starts pulling off the bones/apart. This will take a couple hours to get to this point. When onions are getting well cooked and soft, pull out the meat to cool a bit on a plate to handle for pulling off the bones into bite-size bits and return to kettle. Slice, devein and seed one large Hungarian banana pepper, slicing in half length-wise. Then slice across pepper halves into thin slices. Seed, devein and finely chop one green bell pepper into small bits as well. Add these to the pot with;
1- 15oz can tomato sauce, plain
2-15oz cans stewed tomatoes
1/3 of 3 inch tall bottle of chili powder.
2tsp onion powder
1 tsp garlic powder
1 TBSP black pepper
1 to 1 1/2 tsp freshly ground pink Himalayan salt
1 rounded tsp red pepper
1 tsp ground cumin
Turn kettle down to low simmer, stirring frequently or it'll slowly burn on the bottom from kettle contents settling. Peppers and onions will slowly melt into the resulting sauce! Get another kettle half full of water boiling to cook 2lb bag of whole-wheat spaghetti aldente. Then heat oil/deep fryer to 375F and mix this hush puppy batter;
1 1/2C flour
1C yellow corn meal
1 tsp salt
2 tsps. baking soda
1 tsp cream of tarter-(these two make single-acting baking powder, and rises well since it's freshly mixed)
1 bunch green onions, finely chopped. Or 3 small onions with green tops growing out of them, old onions are perfect for this!
1 1/2C milk
1 egg
1/4C olive oil
2tsp garlic powder
1tsp onion powder
Mix all dry ingredients well with wire wisk in medium-size bowl. Then stir in finely chopped onions to coat well with flour mixture. This makes the onions stay in place when mixed wuith liquids. Add egg, oil and milk, just to a thick consistency. Let sit while checking oil temp and stirring pot. Batter should get full of fine gas bubbles to a spongey consistency. Dip by teaspoon fulls into hot oil. Cook to LIGHT golden brown on each side. Happens quickly, so watch closely. They taste way better when light golden than dark. Airy, feathery soft bite when ready to eat! This batch of batter yields a large bowl of'em. about 12 people could get 4 each +/-. Or 6-8 people eat more...or leftovers for breakfast.
Drain cooked spaghetti and return to hot pot with olive oil to toss for a minute or two. Then serve on plates, toped with one or two ladles of the chili/bean mix. Place 4 hush puppies around edge of plates. If shredded cheese is desired, I'd say a creamy/nutty one would work best here, like Fontina or provolone.