myfav. Inspirations across the pond... (lost properties from the www)

blendaxx

Ursprungsmitglied
#1
tack No#1

Crispy Green Beans
by Slap Yo Daddy BBQ

Crispy-Green-Beans-21-200x300.jpg



Ingredients

1) Batter

¼ cup all purpose flour
¼ cup cornstarch
1 tablespoon SYD Hot rub (or substitute with ½ tablespoon Kosher salt and 1/2 teaspoon cayenne pepper)
½ teaspoon sugar
½ teaspoon baking powder
1 egg yolk

Between 1/3 to ½ cup of ice-cold water (make sure you have ice-cubes in the water)

2) Vegetable

1 lb green beans
4 cups canola oil
Finishing spices

1 tablespoon SYD Hot Rub
Ranch dressing to dip if you like

3) Directions

Rinse green beans in cold water. Drain in colander
Mix dry ingredients in a bowl. Add egg yolk. Add ice-cold water and mix with fork. Do not mix completely and leave some lumps in the batter. Control the thickness of your batter by using between 1/3 to ½ cup of water. Use about 1/3 cup if you like your beans thickly coated.

Use about ½ cup if you like your beans with less batter
Heat 4 cups of canola oil in a cast iron skillet or saucepan until 360 degrees
Dip the green bean in the batter and gently drop into the hot oil one at a time.

Lean the bean away from you when you lower it so you won’t get splashed with the hot oil
Repeat but do not overcrowd the pan so the oil temperature does not drop too much. If the temperature drops too low, the batter will be limp and oily

Remove with slotted spoon when the beans are golden brown, about 2-4 minutes depending on how much you have in the pan

Place on paper towels and season with a sprinkle of SYD Hot rub immediately

Serve immediately.


origin: crispy-green-beans by Slap Yo Daddy BBQ
 
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Outlaw

Gründungsmitglied
#2
Schöne Bohnen!

Da bin ich ja mal gespannt, was [MENTION=137]cowgirl[/MENTION]; als bekennende Slap-Yo-Daddy Anhängerin dazu sagt . . . .

Big Ol´Rolf
 

blendaxx

Ursprungsmitglied
#3
Mein Fundus is so groß, das reicht für 4 Leben... ich schmeiss jetz mal pö á pö solche Feezcrasher hier rein... :piratewink:


...@ Torsten: i gradually publish my fund of Links and hope to compare notes with... :thumbup:

:piratebiggrin:
 
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#4
Schöne Bohnen!

Da bin ich ja mal gespannt, was [MENTION=137]cowgirl[/MENTION]; als bekennende Slap-Yo-Daddy Anhängerin dazu sagt . . . .

Big Ol´Rolf
I am a fan of Harry's Dry Rubs. He is a nice person too. :)
I recently used his Chicken Rub on Salmon and love it. http://cowgirlscountry.blogspot.com/2013/03/slap-yo-daddy-salmon.html
When making fried pickles, I use spicy hot pickles and beer batter. http://cowgirlscountry.blogspot.com/2012/03/pulled-pork-sliders-with-chipotle-slaw.html
 

blendaxx

Ursprungsmitglied
#5
tack #No 2

Tangerine-Glazed Easter Ham​
(myfav. Backschinken)

tangerine-glazed-ham.jpg

Ingredients:
1 (8 to 10-pound) smoked ham, bone-in, skin on!!! (Backschinken natur o. vorgeräuchert, vorgepökelt)
Kosher salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter, cut in chunks
2 tangerines, sliced thin, seeds removed (altern. BioOrange)
2 cups tangerine juice (altern. Bio orangensaft 100%)
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
11/2 pounds carrots, peeled
Directions
Preheat the oven to 300 degrees F.

Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.

For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar (alternativ f. tangerines: Bittere Orangen Marmelade), water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.

After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.

Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.

Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.


Origin: Tangerine glazed Easter Ham


this helps alot:

[video=youtube;FTC1Zus8YG8]http://www.youtube.com/watch?v=FTC1Zus8YG8&NR=1&feature=fvwp[/video]​


Nachbau:

Tangerine 001.JPG
 
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blendaxx

Ursprungsmitglied
#8
tack #3

Stuffed Jumbo Shells​

on a Plank with Tomato Sauce​



984__650x_done-plank-baked-stuffed-shells-recipe.jpg


Ingredients

1 package of jumbo shells
1½ cups of mozzarella cheese, shredded
cedar planks, soaked for at least one hour

Tomato Sauce

15 ripe tomatoes
1 lb. of meat, ground beef, sausage,
pork or chicken
2 tbsp. italian seasoning
1 tsp. garlic powder
1 small onion, chopped
6 mushrooms, washed and sliced
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 large carrot, sliced into ¼-inch thick rounds
6 cloves of garlic, crushed
1 can of tomato paste

Shell Filling

1 cup of ricotta cheese
½ cup mozzarella, shredded
¼ cup spinach (optional)
4 italian style sausages, grilled and chopped


how to: Napoleongrills.com/RecipeBlog

stuff-plank-baked-stuffed-shells-recipe.jpg
 
#9
[Moderatorenmodus an]

Ich will Dir nicht den Spaß verderben.

Aber so wie ich das sehe hast Du die Bilder von den Seiten übernommen.
Ich will hoffen, dass Du da nachgefragt hast, ob Du denn diese Bilder benutzen
darfst.

Ansonsten muss ich Dich bitten die Bilder zu entfernen. Das ist nunmal leider so.

[Moderatorenmodus aus]
 

blendaxx

Ursprungsmitglied
#10
Kein Problem. Ich bin davon ausgegangen das a) die Bilder frei im Netz gefunden wurden (via google) und b) ein Link zur Quelle angegeben is, das ganze Urheberdingen ausbügelt... - machen die bei der Urmutter der BBQ Foren bbq-bethren im Grunde genauso... halt nach dem Motto: guck wat ich hier gefunden hab - wie geil! ...wat hälste davon...?

...bin aber auch kein Experte... - ich mach mich ma kurz schlau ansonsten lösch ik dat...
 
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#13
Well that sounds awesomely delicious!
Thx for sharing.


tack No#1

Crispy Green Beans
by Slap Yo Daddy BBQ

Anhang anzeigen 57964



Ingredients

1) Batter

¼ cup all purpose flour
¼ cup cornstarch
1 tablespoon SYD Hot rub (or substitute with ½ tablespoon Kosher salt and 1/2 teaspoon cayenne pepper)
½ teaspoon sugar
½ teaspoon baking powder
1 egg yolk

Between 1/3 to ½ cup of ice-cold water (make sure you have ice-cubes in the water)

2) Vegetable

1 lb green beans
4 cups canola oil
Finishing spices

1 tablespoon SYD Hot Rub
Ranch dressing to dip if you like

3) Directions

Rinse green beans in cold water. Drain in colander
Mix dry ingredients in a bowl. Add egg yolk. Add ice-cold water and mix with fork. Do not mix completely and leave some lumps in the batter. Control the thickness of your batter by using between 1/3 to ½ cup of water. Use about 1/3 cup if you like your beans thickly coated.

Use about ½ cup if you like your beans with less batter
Heat 4 cups of canola oil in a cast iron skillet or saucepan until 360 degrees
Dip the green bean in the batter and gently drop into the hot oil one at a time.

Lean the bean away from you when you lower it so you won’t get splashed with the hot oil
Repeat but do not overcrowd the pan so the oil temperature does not drop too much. If the temperature drops too low, the batter will be limp and oily

Remove with slotted spoon when the beans are golden brown, about 2-4 minutes depending on how much you have in the pan

Place on paper towels and season with a sprinkle of SYD Hot rub immediately

Serve immediately.


origin: crispy-green-beans by Slap Yo Daddy BBQ
 
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