Ozcounty. Recipes and Such.

Chile Verde Sausage – 4lb Batch

mr. tasty — Tue, 04 Oct 2011 13:59:58 +0000

I’m a chile verde addict and a sausage addict, so I thought it would be a good idea to combine the two addictions. These sausages taste great grilled or smoked and make a great accompaniment to some good old southwestern beans and rice.

MEAT
4 lbs pork shoulder
1/2 lb bacon (I used Oscar Meyer)
2 tbsp Kosher salt
1/2 tsp black pepper

SPICES
2 tbsp hot sauce (I used Crystal)
1 tbsp chili powder
2 tsp ground cumin
2 tsp oregano
2 tsp granulated garlic
1/2 tsp cayenne pepper

FLAVORINGS
2 large bunches cilantro
8 tomatillos
5 poblano peppers (medium)
5 cubanelle peppers (mild)
2 onions

ADDITIVES
1 cup potato flour

DIRECTIONS

Grind the pork and bacon together on a medium grind. Sprinkle the salt and pepper on the meat. Set aside and chill.

Purre the tomatillos in a food processor along with the spices and salt. Add the cilantro and lightly pulse.

Set oven to broil and char the onions, poblano peppers and cubanelle peppers. Allow to cool. Peel. Dice into small pieces and add to the blended tomatillos. You should have about 4 cups.

In a large bowl, combine the meat, potato flour, and 4 cups of the tomatillo mixture. Blend well and stuff into sausage casings, tie off at lengths the appeal to you.

Papalo

mr. tasty — Wed, 29 Jun 2011 01:48:37 +0000

Excited about this plant in my garden. A crushed up leaf has an exotic smell that brings me back to a great taste I just can’t remember. This post is more of a place holder so that I don’t forget the plant’s name.

Also called Papaloquelite porophyllum ruderale or macrocephalum. An herb, similar to cilantro used in Mexican cooking.

Gonna drop some of this in the next batch of salsa…

http://www.freshcutherbs.com/herbofthemonthpapalo.htm

UPDATE: Beware using too much of this herb. Start with an amount no larger than the size of a quarter in your dishes.

Giant 3DS AR card

mr. tasty — Sun, 27 Mar 2011 19:08:07 +0000

My back hurts from the tiny AR cards that came with the 3DS. Here’s a giant one you can print out and try.

3DS AR Card PDF

The GA PIG BBQ

roller — Fri, 25 Mar 2011 14:29:51 +0000

The GA PIG BBQ, a photo by mIIwaukee on Flickr.

Drink Rest

roller — Fri, 25 Mar 2011 14:28:59 +0000

Drink Rest, a photo by mIIwaukee on Flickr.

Peanut Butter Chocolate Chip Oatmeal Captain Crunch Cookies

mr. tasty — Sat, 19 Mar 2011 19:36:14 +0000

The addition of Captain Crunch Cereal and marshmallows make these cookies unconventional and fun to eat. Try some other cereals! How did yours turn out?

Ingredients
3/4 cup unsalted butter
3/4 cup peanut butter

1/2 cup white sugar
1/2 cup packed brown sugar
1/4 tsp salt

2 eggs
1/4 cup milk
1 teaspoon vanilla extract

2 cups all-purpose flour
1/2 teaspoon baking soda

2 cups rolled oats
1 cup marshmallows
1 cup semisweet chocolate chips
2 cups Captain Crunch Cereal & more for finishing

Directions
Preheat oven to 350 degrees F (175 degrees C).

Melt the butter the butter and then combine with the peanut butter, vanilla, and milk. Beat in the eggs one at a time. Add the salt, brown sugar and white sugar.

Combine the flour and baking soda, stir into the creamed mixture. Stir in the rolled oats, marshmallows (optional) and chocolate chips. Finally, add the Captain Crunch cereal and lightly stir.

Form into large round disks, about 6 to a normal greased baking sheet. Press in some extra Captain Crunch into the tops. Bake at 350 degrees for approximately 17 minutes. Move to a wire rack and allow to cool.

Matzah Ratio

mr. tasty — Sun, 09 Jan 2011 22:59:37 +0000

1 average square sheet of Matzah = 1/4 cup Matzah.

Deep dish pizza dough ratios

mr. tasty — Thu, 30 Dec 2010 17:31:09 +0000

1 Tablespoon oil to one cup flour. that’s all.

Canon Photo Paper Helpers

mr. tasty — Sat, 04 Dec 2010 15:22:24 +0000

Oh those cryptic codes on Canon print dialogue boxes. I can never remember what Canon’s codes are for their photo printer paper. Even the box the paper comes in doesn’t do a really good job of explaining which photo paper you’ve purchased.

Here’s a handy guide to Canon photo printer paper:

NOTE: NUMBERS INDICATE PRINT QUALITY: 1 = best , 2 = medium, etc. Always choose the highest number for your given photo paper type.

MP = Matte Paper:
MP1 Matte Photo Paper 1
MP2 Matte Photo Paper 2

PR = Photo Paper Pro & Photo Paper Pro II :
PR1 Photo Paper Pro 1
PR2 Photo Paper Pro 2
PR3 Photo Paper Pro 3

SP = Photo Paper Plus Glossy ICC Profile:
SP1 Photo Paper Plus Glossy 1
SP2 Photo Paper Plus Glossy 2
SP3 Photo Paper Plus Glossy 3
SP4 Photo Paper Plus Glossy 4

GL = Photo Paper Glossy or Photo Paper Plus Glossy II:
GL1 Photo Paper Glossy 1
GL2 Photo Paper Plus Glossy 2
GL3 Photo Paper Plus Glossy 3

SG = Photo Paper Plus Semi-Gloss ICC:
SG1 Photo Paper Semi Gloss 1
SG2 Photo Paper Semi Gloss 2
SG3 Photo Paper Semi Gloss 3

PT = Photo Paper Platinum (ooooh):
PT2 = Photo Paper Platinum quality setting 2
PT3 = Photo Paper Platinum quality setting 3

FA2 = Fine Art Photo Rag:
FA2 = Fine Art Photo Rag quality setting 2

Printing to Canon printers in Photoshop:

Canon Easy Photo Print Pro doesn’t work with my version of Photoshop, so setup can be confusing. Use this click path in the print dialogue:

Photoshop manages color >
Relative Colorimetric intent >
Pick the profile for your Canon printer / Choose the Canon photo paper type you’re using
Choose a color intent (below)
Uncheck Black Point Compensation

Color Intents

Perceptual
Suitable for photo images, giving attractive gradation

Saturation
Renders the vividness of the original data. Hue is not emphasized. Suitable for business documents.

Relative Colorimetric

Shifts colors based on the white point of the destination color space. Otherwise identical to Absolute Colorimetric.

Absolute Colorimetric

Emphasizes accurate retention of colors in both the original and converted color spaces.

Sourdough Sticky Buns : Cinnamon Rolls.

mr. tasty — Fri, 12 Nov 2010 23:44:27 +0000

The night before
2 cups sourdough starter (should be runny)
1 large egg
6 tbsp unsalted butter, melted
1/4 cup milk
1/4 cup sugar
4 cups bread flour
1 1/2 tsp salt

Combine starter, egg, and milk and stir thoroughly. While stirring, drizzle in hot, melted butter. Stir in sugar and salt and mix until well combined. Add flour, 1/2 cup at a time until incorporate. Adjust dough by adding milk or flour until you have kneaded together a smooth, silky dough.

Allow to rise until doubled (about 4 hours) and then refrigerate overnight.

The next morning…

Remove the dough from the refrigerator and allow to rise to room temperature. Meanwhile prepare the topping and bun ingredients…

Topping
1/2 cup light brown sugar (packed)
1/2 cup light corn syrup
4 tbsp unsalted butter
1/2 tsp vanilla extract
2 cups of pecan pieces, toasted

Simmer the corn syrup, butter and salt. Stir in vanilla and pecans. Pour mixture into 9×13 baking dish.

Buns
Last night’s prepared dough
3/4 cup light brown sugar (packed)
2 tsp cinnamon
1 tbsp unsalted butter, melted

Roll last night’s dough into a 12×16 rectangle. Brush with melted butter. Combine sugar and cinnamon and press into dough. Roll into a cylinder, patting the ends to seal them. Cut the cylinder into equal 12 pieces, and place into the nut topping in the baking dish. Cover with plastic wrap and allow to rise for 2 hours and or are puffed and pressed together.

Preheat oven to 350. Bake for 30 minutes. Allow buns to cool for 7 minutes, and then flip onto a serving tray.