Month: November 2016

Incredible Garlic Dill Pickles

Published on by richbLeave a comment

I like fresh, crunchy pickles and with a little less salt, so I made them myself and they came out great. These are balanced in flavor, if you want a stronger garlic flavor add more garlic.

Ingredients

  • 3 regular cucumbers sliced or cut into spears.
  • 1 3/4 cups white vinegar
  • 1 3/4 cups water
  • 1 1/2 tablespoons pickling salt
  • 3 teaspoons dill seeds
  • 4 – 6 cloves garlic minced
  • 1 tsp whole mustard seed
  • 4 cayenne peppers stems removed and sliced in half
  • 1/2 tsp sugar

Directions

Put vinegar, water, dill seed, sugar and salt into pan and heat till steaming and heat till starting to steam and salt and sugar are dissolved. Remove from heat and add garlic, mustard, and peppers. Let cool slightly for about 10 minutes, then pour over cucumbers stuffed into jars evenly dividing the non liquid contents. Put lids on and let cool till room temp, then let it set in the refridgerator for at least 1 day.

Spicy BBQ sauce

Published on by richbLeave a comment

I occasionally make BBQ sauce, this time I was going to make a batch of BBQ beans. I like a spicy,  vinegary sauce and that’s what this sauce is. Here’s the recipe.

Ingredients

  • 1/2 cup of water
  • 2 tablespoons of tomato paste
  • 2 teaspoons of white vinegar
  • 1 tablespoon brown sugar
  • 1/2 tsp red pepper flakes
  • 1/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp prepared mustard
  • 1/2 tsp salt
  • 1/2 tsp fresh ground black pepper

Directions

Add water to pan on low heat, then add tomato paste and mustard and stir till combined. Add in rest of ingredients and and leave on heat for about 15 minutes. Adjust by adding any additional salt at end if needed.

 

Red Chilli Beef Tacos/Burritos Recipe

Published on by richbLeave a comment

I have had some really good red chili beef tacos at restaurants. They can be pretty expensive so I decided to make some myself. It turned out great and everyone really likes it. The added bonus is you can make enough for 12 large servings for a little more than the price of one meal of this at a restaurant.

Ingredients

  • 3-5 pound Cross Rib Roast
  • 2 level tablespoons of chili powder
  • 1 level tablespoon of chipotle chili powder
  • 1 – 2 tablespoons of New Mexico chili powder
  • 1 teaspoon of salt (More can be added later if needed)
  • 1 teaspoon ground cumin
  • 1 tablespoon oregano
  • 1/2 of a large onion sliced thin
  • 4 large cloves garlic chopped
  • Tortillas for tacos or burritos
  • Fresh chopped cilantro and diced onion for topping

Directions

Cut Cross Rib Roast into about 3-4 inch chunks. Mix the next 6 ingredients in a bowl and coat the chunks of roast, and pour any remaining in the crock pot over the meat.  Sprinkle the onions and garlic over the meat chunks and cook on high for 6 to 8 hours till the meat easily shreds. Shred the meat and serve in a burrito or taco with the fresh onion and cilantro.