My best recipe is my world famous chicken enchiladas, and I’m not sharing it with you.

Here’s a clip of me on youtube creating these tasty treats.

Pay no mind to me placing the enchilada on the counter.

Here they are before they go into the oven

And here they are on a plate with my spicey black beans and yellow rice.

It’s sloppy, so you know it’s good.

Here is my favorite enchilada recipe:

This video is amazing.  Clara is a gem.  I love her.  It speaks to the times of our economy and the lessons from the wisdom of those we are seeing fade away all to fast.  I have been searching the internet for information about depression era community organizing in order to resolve the cognitive dissonance the uncertainty of these times produces.  I can’t help but feel we need more videos like this for that purpose.

I love the irony in the title too. Don’t let these times get you down, there is a way to get by. So, don’t give up. ;-)

Jason Bugg - 05 March 2009 01:11 PM

My best recipe is my world famous chicken enchiladas, and I’m not sharing it with you.

Here’s a clip of me on youtube creating these tasty treats.

That was the best video I’ve ever seen! 
Actually, after reading so many of your posts it was interesting to see you in real time.  You remind me of someone very close to me who is a writer in Colorado.  These factors combined creates quite a shift in my perspective of you…especially when considering your cheese opening abilities.  Hmmmm….

Sashimi
2 pounds fish fillets
4 cups lemon juice
1/4 cup soy sauce
1/2 cup thinly sliced onions
1/2 cup mashed garlic
1/4 cup teaspoon white pepper
1 teaspoon salt

Remove the skin from fillets and slice 1/8 inch thick. Mix the other ingredients and pour over the fillets which have been placed in a container. Let it marinate overnight.

Eserve over a bed of fresh, crisp veggies.

Pork Tenderloin, marinated in Cuban spices smothered in barbecue sauce, corn pudding, and fresh green beans.

The Pork was cooked in both the oven and on the charcoal grill over a period of 4 hours. Damn I’m good.

Hell yeah! Keep the recipes coming. I want to try to make some of these at home.

Here’s a great one with Spring in the air.  I’ve made this a couple dozen times with great reviews and made it tonight.  Sorry for the approximations, let me know if you need clarification but this is pretty simple and delicious.  It serves 5-6 comfortably as a main dish.  Adding some extra romaine helps stretch it a bit more. I like to serve it in a large pasta dish to spread out all the love better.  A big salad bowl works fine too, but if you can get a shallower dish, it helps.

Steamboater Salmon Salad:

Ingredients:
1 bag of Baby Green mix + 3 or so romaine leaves
1 pound salmon filet
1 package feta (I use a tomato basil feta but improvisation welcome)
1 package pine nuts (you can find them near the fresh herbs in a grocery store..buy these instead of those in the spice aisle for cost efficiency)
2-3 ears of corn shucked and blanched (can use canned if out of season or for ease)
Grape or cherry tomato (sliced in half)
1.5 avocado diced in 1/2 inch cubes
1/4 bag of tortilla chips, crumbled
2 inch piece of fresh ginger
2 garlic cloves (halved)
Raspberry Vinaigrette (Brianna’s is my favorite)

*Sauté the pine nuts in some oil, 1/2 inch cubes of fresh ginger (that 2 inch piece of ginger quartered) and 2 garlic cloves halved at medium heat.  Season with salt, pepper and a hint of cayenne. Flip every couple of minutes until nuts are lightly browned.  Drain and remove garlic and ginger chunks.  Let cool.

2 choices here..*Marinate the salmon for about 20 minutes a good puddle of the vinaigrette by placing it skin side up in a baking dish.  Grill skin side down first until 3/4 done (about 6-8 minutes) on a med-low heat.  Flip and cook 2-3 more minutes. *As an alternative, you can pany fry it.  Just use a coating of oil on the sauté pan and a half a tbsp of butter.  Preheat it at med-high heat. Put the salmon in skin up for about three minutes.  Flip it carefully and cook for an additional seven or so…just test it on the salmon flake factor. Also, about three minutes after the flip, poor some of the marinade over the salmon.  The bubbling marinade carmalize a bit, so just before you take the salmon off, flip one last time to get that flavor and color on there.
*Assemble the greens and layer with other ingredients except the salmon, dressing and crumbled chips.
*Serve the previously assembled mix with with salmon (still warm) in a separate serving dish on the side, as well as the chips in it’s own bowl and the dressing on the side.

Damn, that sounds GOOD! ^^^^^^^^^^

Right now is a good time for a spring salad, with dandelion leaves, chickweed, garlic and onion greens, (ramps if you can find em), violets, and whatever other green yummies you can find in the yard.

can’t give out my best but

I can give out this simple recipe i stole from my ex

1 large onion chopped
1 pound of kidney beans rinsed
1 bottle of cheap dry red wine
1 pound of lean summer sausage sliced thin
a little olive oil

put the onion, kidney beans and wine in a big bowl to soak overnight
cover them so no cat hair gets into the bowl(may only have meaning at her house)

in a large stew pot saute the summer sausage in the olive oil
dump in the beans and wine mix into the pot and bring to a boil
then reduce for hours until the beans are just right
may have to add water occasionally

serve over white rice

having a nice selection of hot sauces makes a great presentation
some days i prefer to splash each bite with tabasco
some days just smother it with louisiana hot sauce(red dot)

Steamboater’s Buffalo Style Chicken Wings:

2-3 lbs chicken wings
1 Fry Daddy
Oil
1 1/2 cups Frank’s Red Hot
1 tbsp margarine (don’t use real butter for this one)
1 Clove Garlic
2 tbsps White Vinegar
2 dashes Worcestershire
2 tbsps hot sauce (Tennesse Sunshine works well)
1/8 tsp Celery Seed
1/8 tsp Black Pepper
1/8 tsp Ground Cayenne

Fry wings at 350 for 13-15 minutes.  Remove and bake at 250 for 20 minutes.  In a sauté pan, melt fake butter and add garlic.  Add the rest of the ingredients and reduce slightly.  Gradually add sauce to the wings and toss.  You may not want to use all the sauce unless you like them drenched.  Also, the last three ingredients’ measurements are approximations, so adjust to taste.

*Edit: You’ll use way less sauce than this but it is good to add to leftovers and it keeps for quite awhile for next time.*

Chicken wings are a fav of mine.  You’ve made me hungry.  I have a receipe for Chili I’ll get together but it turns out more like a chili flavored stew.

I just ate like 40 homemade wings.  I’ll start a thread over in the Health sub-forum tomorrow morning for followup details about my A.M. experience.

I’m not giving up my chicken ‘n’ dumplings or biscuit recipe, but this one ... I give out a lot ...

Lemonade Pie w/Strawberries

Day ahead: slice 1 qt. fresh strawberries and coat with 1/4 c. sugar in bowl. Pour into ziplok bag and let sit in fridge 1-2 days.

Crust:
1 package (of 3 in a box) of graham crackers, crushed
1/2 stick real butter, melted
1/2 c. sugar

Mix all three in a glass pie dish and press LIGHTLY into a crust. Do not over compress ... just enough for it to be smooth and shaped. Bake 5 minutes and then let cool completely.

Filling:
1 can sweetened condensed milk, chilled
1 8 oz tub of Cool-whip (extra creamy if available)
6 oz. frozen lemonade (can substitute orange or lime for different flavors)

Mix all three together in bowl until just blended and then spread into shell. Chill thoroughly.

To serve, top each slice with strawberries and syrup and then drizzle top with dark chocolate Hershey’s syrup. A spring of mint for garnish, if you have it.

This is amazingly good!

Ok I love pie and that sounds good, sometimes I do something similar but use yogurt instead of the frozen juice. 

Here is the chili stew, really basic, amazing taste.

I make this in an eight quart stock pot so you’ll have to mess with down sizing it. 

1 bunch of green onions diced
1/2 yellow onion diced
1/2 purple onion diced
1 green pepper diced
1/2 yellow pepper diced
1/2 red pepper diced
2 cups sliced mushrooms
1 can dark red kidney bean rinsed
1 can light red kidney beans rinsed
cilantro measurement to your liking
1/2 bunch chopped chives
1/2 cup shredded carrots
6 cans of del monte chili style stewed tomatos

you can add other veggies you like or take out ones and add a pound of tofu, hamburger or turkey.  whatever you prefer.  no chili powder is needed, heck I don’t even add salt or pepper.  dump it all in a pot and let it cook (of course after you ground and cook the meat you want).  my kids eat this up. they even eat it over noodles or rice.  i have diabetes and this does wonders with my blood sugar.

Basic Saurkraut (pretty much like chow-chow, BTW):

One cabbage.
A few good size onions
A bulb of garlic
salt
spices, herbs, hot pepper to your liking

Cut the cabbage up into fairly small bits/strips, and put in a large bowl. Cut up the onion fine, along with the garlic, and add it to the cabbage. As you are adding the cabbage and onions and garlic, throw in a healthy tablespoon or so of good sea salt for every handful of veggies.

Now, mix all of that up quite well and begin mashing up the cabbage mixture with a beer bottle (or similar) The point is to break the cell walls and force the water out of the veggies (the salt is also helping with this). After 5 or 10 minutes of mashing, let it sit a bit, with a towel over the bowel.

In about 10 minutes or so, you should begin to see a bunch of water int eh bottom of the bowl. When you see that, Take your mixture and stuff it into a wide-mouth mason jar, or crock, and mash it down until the water line is a good inch above the mashed-down cabbage/onion line. Once you have the water level above the cabbage mash, set a full beer bottle (or something) on top of the cabbage to keep it below the water level perminately.

Now, you just want to put the jar/crock aside in a cupboard where the temp will stay relatively the same (maybe between 50-70 degrees), and let it ferment for a week or two. Every few days you may need to mash the cabbage down a bit. It will start to smell fermented (good!). Give it a taste test after a while and see how you like it.

The point of the water-level is to allow the cabbage ot ferment, without weird bacteria infecting the mix. Just like beer or wine.

Then, put some on your eggs! Yum!