oops i just made lemon-orange curd
orange because i only hald a 1/4 cup of lemon juice and i needed that extra 1/4 of something citrusy so i nabbed a splash of sunny d
so earlier this week i made a small batch of biscuits because i was really craving biscuits and i had the ingredients on hand
it was about half a dozen, and i still had a few left over
i made gravy
and had me a small biscuit and gravy lunch and have a biscuit and a little more gravy left over for breakfast tomorrow
it never ceases to amaze me that i took just about the same ingredients i used to make biscuits, to make gravy (obvs no baking powder but) and like… idk cooking is just awesome to me because of this you know
man alive okay here’s this and remember it because i know you’re gonna forget it
2 tbsp butter/bacon fat
2 tbsp flour
3/4 to 1 cup milk depending on how thick you want it (i am crazy and like my white gravy thick and creamy)
low to low-medium heat! don’t scorch this shit. make the roux, slowly pour in the milk and whisk it smooth. add salt and pepper to taste (you’ll need a good amount of both ok) and heat it until it thickens and bubbles, stirring the whole time
you just made some fuckin gravy ok plate that shit up on top of those days-old and nearly stale biscuits you’ve been saving for a miracle because this is some straight up holy fuckin shit
** ONION BOMBS - CAMPING FOOD**
ground meat (I prefer turkey!!)
seasonings to taste (mine were like meatloaf tasting!!)
1. peel your onions and cut them in half as equally as possible.
2. Prepare your meatballs how you want them— I used italian seasoning, oregano, chili powder, minced garlic, ketchup, worcestershire sauce and some bread crumbs
3. Size your meatballs so that they can be squished between two pieces of onions. Some meat will push out the ends and that is okay!!! Just make them as compact as possible!!
4. wrap each onion bomb in tinfoil— might want to double them since they’ll be tossed in the fire! Make sure not to poke holes in the foil!!
5. toss in the fire and try to get them in the coals.
6. cook for about 10 minutes, flip em around and cook another 10 minutes or so!!!
Nabbed this one off of the FB. One year I made so many different foil packet meals that I was just beyond needing recipes. I got to the level of just throwing stuff onto a square of tinfoil and calling it ready to bake within minutes of getting home from work.
Campfire food is great. Stuff like this reminds me of the dishes we’d eat while camping growing up, and some of the tasty stuff my mom made not long ago (red chile pork and potato burritos oh man).
I do plan on trying a variation of this one at home for sure though. probably just use a large onion for two servings, and mince up part of the halved insides to put IN the meat. Mmm.
Given the unofficial theme of the blog today, I had to reblog this. Dude, it’s APPLE PIE WITH BOURBON, BEER, CHEESE, and BACON.
In honor of the apocalypse, a pie to make Dean finally admit his latent bisexuality. (though it actually makes 2 pies)
1. Sift together 2 1/2 cups of flour, a tablespoon of raw sugar, and a teaspoon of kosher salt. Cut in 1 cup very cold unsalted butter and 2 cups of shredded cheddar cheese, the sharpest you can find, until it’s like lentils. A food processor can be really helpful for this.
2. Add about 1/3 cup IPA (India Pale Ale) or light lager until a dough forms, working quickly. If it’s too dry, you can add a little more, a few teaspoons at a time. Make it into discs, wrap in plastic wrap, and chill for several hours. You’ve got to work this dough COLD. If you have a marble or glass or water-filled rolling pin and/or slab, chill it too.
3. Take 4 cups of sliced Honeycrisp apples and 4 cups of sliced Granny Smiths. Skins or not is up to you. THIN slices. Put them in a container with 1 cup Jack Daniels or Jim Beam (I prefer Jack), the juice of half a lemon, 1 cup dark brown sugar, 1.5 tablespoons corn starch, and 1 tablespoon apple pie spice (or blend your own with black cardamon, black pepper, cinnamon, nutmeg, cloves, allspice, and ginger) and let them marinate while the dough chills. Stir them around every so often.
4. Fry up half a pound of bacon very crisp and crumble it. Let it cool. Mix this with 1/2 cup dark brown sugar, 1/4 cup flour, 1/2 cup chopped walnuts, 1/2 cup chopped pecans, and 1 teaspoon spices. Cut in 1 stick of butter to make a crumb topping.
5. Roll out the pie dough to about 3/8” thin. Line two deep dish pie tins and crimp edges. Fill them with pie filling mixture. Top with crumble mixture. Bake 40 minutes at 350F, foiling the edges if they start to overbrown.
6. Allow to cool completely, slice with a disturbingly large bowie knife, and serve with a brown ale and a Hunter proposing marriage.