Corn Dogs Recipe

Corn Dogs Recipe

Going to have a Party or a Gathering for the kids or the Grown-ups. Well here is the perfect meal or treat that everyone will love.  It comes complete with a handle and a coating that is sure to please. 

Get some dipping sauces and you can never have enough of them, with all the different varieties, it will never keep anyone back asking for more. Now I would advise you to make some extra and store them in the fridge, for I know you will need them. So just pre-make them for your Party,  then "heat and serve" them in the micro, oven or pan, they will always turn out awesome. 

Please et us know how yours turned out, how your friends or Family liked them and what sauces did you serve. 

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Recipe:

1 Cup - All purpose flour
1/2 Cup - Corn meal or corn flour
1 Tsp. - Baking powder
1/2 Cup - Milk, plus some extra
3 Tbsps. - Sugar
1 Tsp. - Salt


Option;
 1 - Egg


For more information, please see video below;



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Here I am using some hotdogs that are made especially for children. They are 85% meat with some veggie added to them. 

Now you can use your favorite hot dogs,  you could use turkey or chicken also, it would turn out the same. So that really depends on you, come on "give it a try". 

Again I will remind everyone that if you use these type of sticks, please remove the sharp tips from the end. After all, I do not want anyone hurt when they are going to eat them. 

The tips are extremely sharp. 

Remember to soak the wood sticks in plain water for about 20 minutes before using them. In this way, they will not burn when added to the hot oil. 

Push the wooden stick all the way in about 3/4 of the way. It is not necessary to go right through to the other end.

I like to use corn meal because I find that it gives a more full and all-round hearty taste to the corndogs. Now if you want you can use some corn flour instead. Anyway, you do it, it will turn out awesome.

Drop your hot dog all the way in and twist it around for the batter to stick to the meat. Allow it to drip a little while you are constantly twisting it to get an uninformed coating. Please be careful dropping the corn dog into the hot oil, for it could splash back. 

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Corn Dogs Recipe

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Góral Indoor Pork Ribs

Góral Indoor Pork Ribs

Goral literally "highlanders" are a group of indigenous people found in southern Poland 

For most Góral today, the decisive factor in their self-identification with a nationality is not ethnic but territorial. For example, those living in areas under a long tradition of belonging to the Polish state identify themselves as Polish, while those living in Slovakia have identified themselves as Slovaks, with notable exceptions to this rule on both sides of the border. While the origin of the Góral dialect is Polish, the language of Góral in Slovakia and in the Czech Republic is gradually shifting and increasingly becoming more similar to the literary standard in their respective countries.

The Góral cuisine is part of their culture. It is mainly based on greasy meat and cheese. Of all meats, pork, lamb and mutton are the most popular ones with the Podhale Góral. The most famous food, making the Góral and Zakopane famous all over the world, is the ''oscypek'' – salty sheep cheese in the shape of a spindle. Some smoke it.

So since I have been now other seven-times to Zakopane and I love the Tatra Mountains, but the food there is mostly BBQ and I can not stop eating. Mostly I eat at the same restaurants and it is always a big portion of BIG juicy BBQ ribs, and yes it comes with all the sauce you could want.

Now I brought it home for anyone to try it. I made this one in the oven but go ahead and make on your outside grill and see how good this recipe is.

Please let me know how yours turned out and did you added anything different to it.



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Recipe;

2 Kilos (5  lbs)  Hearty Spare Ribs.

3/4 Cup - Brown sugar
1 Tbsp. - Onion powder
1 Tbsp. - Garlic powder
1 Tbsp - Oregano
1 to 2 Tsp. - Cumin
1 to 2 Tsp. - Cayenne pepper
1 1/2 to 2 Tbsp. - Smoky paprika
2 Tbsp. - Orange zest
1/2 to 1 Tbsp. - Salt
1/2 to 1 Tsp. - Black pepper


For more information, please see video below. 



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Go ahead and get them Big, as big as you can. Now to get them this large you may have to go to aButcher and have him cut them up for you like the picture. 

It will be well worth it and you will not regret it for the little extra trouble to get the cut. 

Steaming helps the softening of the spare ribs to help cut back the cooking time. We want it to a point that when the ribs are done, the bones are just falling off the meat. 

This process can be used for indoor oven roasting or for the outside grill, either way it will turn out tender and flavourful. 

After rubbing it with the spice mixture, center them in a large flat baking pan that has a grill so we can get an even cooking, all around. 

Add some water to the bottom so the oven will be kept moist during the cooking time. remember, if the outside is starting to dry up too fast, then cover the ribs with tin-foil in the last 1/2 hour of cooking. 

Use one of your oven mitts to help cut up the ribs to make your life a little easier. Remember to let the ribs rest for about 10 minutes before you start to cut it. 

This cutting board was hand made be a Góral from Zakopane. Not only did he make it, but he got the wood from his forest, dried it for 6 months and handmade it from scratch.  He also makes a lot of other hand carved wood products, too many to show. Hoping to have a link someday so others can order some of his crafts. 

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Góral Indoor Pork Ribs

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Spicy Pork Peruvian Style Recipe

Spicy Pork  Peruvian Style  Recipe

This recipe goes back to hundreds of years back in Peru starting with the Incas. All was made in one pot with all the local spices and of course, the citric flavors that were added to the meal. They just let the meat simmer until it was tender to the touch and top it off, they added potatoes to make it just perfect.

Did you know, In Peru, you can find more than 3800 varieties of potatoes. They differ in size, shape, color, skin, pulp, texture, and of cause in their taste, but all have their place in Peruvian cuisine.

Really any type of potato you add to this dish will be awesome with the pork and the nice thick sauce, a real Family and friend, pleaser.

Let me know how yours turned out and did you add anything else to it.



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Recipe;

2  Lbs. - Boneless Pork.

2 Tbsp. - Cooking oil
1/4 Cup - White vinegar
1 Tsp. - Chili
1 Tbsp. - Ground cumin
1 Tsp. - Paprika
1 Tsp. - Turmeric
1 Tsp. - Garlic powder
1 Cup - Orange juice
3/4 Cup - Meat broth
1 Tbsp. - Flour
4 Tbsp. - water


Salt and Pepper to taste. 


For more information, please see video below. 

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I like to use Pork shoulder and I also have to know where did it come from. I always make sure that comes from a free-range farm, for only in that way can you get the best taste. 

Now you can use a lower cut grade, but you then should add about another half-hour cooking time or more to the pork to get it tender. 

Want to be brave, then just double up on the spices and watch how it will blow your tongue off with taste and spice. Remember to watch out for putting too much salt into the mixture.

I did use low-sodium broth, but with all the spices added you will find out that there is little need for more salt. 

Add a little at a time when it comes to the flour and the water mixture. Add it slowly and watch how it thickens up before you add too more. 

If it happens to thicken up too much, then just add a little more water. 

When the potatoes are tender by testing it with the fork, then you know that it is ready to serve. 

The total cooking time for the pork is roughly about an hour and the potatoes for about 30 mins. Now that is if you are using a 1 st. grade pork, as for a lower cut then the meat cooking time should be longer to get it to be tender. 

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 Spicy Peruvian  Pork

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Homemade Fake Sausages - My Way

Homemade Fake Sausages - My Way 

Just Out Of This World Without All The Work, Just Try It And See….:)

Hello, do you like homemade  sausages but without all the work, well here it is.  They are just perfect for Breakfast , Lunch or Dinner  and  always a great family Choose.  

The herbs  and  paprika gives it that  sausage taste, now if you want  more of a Farmers  sweet  taste then just add a little honey  to it and watch all the smiles as you  make them.  How about adding some chilly and really spice up your life.. Best of all this  recipe goes with any side dish..

I hope you enjoy them, as much as I enjoyed making them for you.  

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Recipe...

1 1/2  Lbs. – Minced  pork

2 Tbsp. – Instant oatmeal

1 Med – Onion

2 to 4 – Minced garlic

1 – Egg

1 Tsp. – Paprika

1/2  Tsp. – Thyme

1/2 Tsp. – Rosemary

Bread crumbs as necessary  

Salt and pepper to taste

Options

Chilly as per taste

Honey can be added

Parsley.

Alternative

Pre-fry the onions  and the garlic  slowly with  2 Tbsp. of cooking oil.

Bake - Bake at 350 degrees for 25-30 minutes until sausages are no longer pink in centre.

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Make then really any size you want, but remember that because they have no casing on  they are very fragile and can break very easily. 

Remember  to keep an eye on the frying process because too hot and it will cook the outside but will be raw on the inside. The right timing will be between  6 to 8 mins.. Also try it BBQ or wrapped up in foil for camping, anywhere you can enjoy it.

So moist and tender in the centre and 100% delicious. Please make some extra because your Family will ask for more, or make extra and freeze them for another day.   

Perfect for a Morning Breakfast with sausages and eggs. Here I split them in half to heat them up more faster and at the last minute of frying I added a tsp. of honey and boy !!  was it awesome.
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Homemade Fake Sausages - My Way 

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Pork Kaldereta - Filipino style.

Pork Kaldereta - Filipino style

   
Pork Kaldereta is a Filipino tomato based stew dish. It is composed of cubed pork  with , potato, carrots, tomato sauce, liver spread and/or any  other vegetables.

I  recommend the use of liver spread because it will make your kaldereta stand out and get that deep rich taste that makes it so awesome. Keep in mind  that a true kaldereta dish should have liver spread or liver paste as one of its ingredients. Try different  pastes with different ingredients to make it even better.

You cannot go wrong with this recipe.

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Recipe....

1 Lbs. - Pork 

1 1/2 Med. - Bell Peppers

2  Med. - Potatoes

2  Med. - Carrots

1  Med. - Onions

2 to 3 Tsp. - Garlic minced 

3/4 Cup - Tomato sauce

1 Cup - Beef  broth 

1/2 Cup - Black or Green olives. 

1/2 Cup - Water (more if necessary) 

3 Tbsp. - Cooking oil

1/2 Cup - Green onions

1/4 Cup - Parsley 

Salt and pepper to taste. 

Options 

- Other veggies

- 1/2 Tsp. - Chili  

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So nice to have my Girlfriend come a little more earlier to keep me company while I cooked. Two glasses of wine, a great dish that went fast and a great time.

With this dish just add more veggie and make it your way. No one say'a that you have to follow any rules, make it your way and it will bring a smile to your face and family. 

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Pork Kaldereta - Filipino style 

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Please share with your Friends and Family below; 

Hillbilly Pork - Keep It Rough and Smoky.

Hillbilly Pork - Keep It Rough and Smoky.

Hillbilly Pork - Keep It Rough and Smoky, hey what can I say more. Go in the back woods and hunt for your food, bring it home. Pick some apples from your backyard and  bring your fire up to hot and sizzle it right threw and threw, until you get that full strong BBQ taste from a fry-pan....enjoy...:)

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Recipe....

1/2 Kilo - Pork shoulder or thick pork chop
1 - Sm. to Med. - Onions
1 Med. - Apple (two parts)
2 Tbsp. - Honey
1/2 Cup - Walnuts
1 Tsp. - Rosemary
1/4 Tsp. - Gralic powder
Splash of Vinegar
Salt and pepper to taste
1/2 Cup - Water with 1/2 cube chicken stock

Option;
1 Clove - Garlic

Alternative gravy;
Strain gravy
Add milk or heavy cream

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Please share with your friends below;

Polish Kielbasa Sausage My Way

Polish Kielbasa Sausage My Way

Try the Polish  kielbasa sausage or any other type of  your favourite sausage. In this recipe it is made fast and with a a splash  of a semi-sweet wine that  just gives it that awesome taste. a real treat and serve it with fresh bread and you got a meal that your family would be proud of. Just try it and see.

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Recipe:

1/2 Kilo - Polish  Kielbasa or any type of sausages.

1 - Med. - Onion
1/4 Cup - Green onions
1/4 Cup - Parsley
3 Gloves - Garlic
1/2 Tsp. - Salt
1/2 Tsp. - Pepper
1 Tbsp. - Cooking oil
1/2 Tbsp. - Olive oil

Splash of  semi red wine or other.


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