WE NEED YOUR HELP!
Please donate to keep ReaderRant online to serve political discussion and its members. (Blue Ridge Photography pays the bills for RR).
I may just be able to kill my husband with it if I can get him to eat the entire container. He LOVES butter beans. You don't mind being and accessory to murder, do you?
Why don't you just bean him with a mallet, or something?
You never change things by fighting the existing reality. To change something, build a new model that makes the old model obsolete. R. Buckminster Fuller
Funny, I hadn't caught up on the bean posts lately, but my wife just asked me to soak some pintos so I can cook up a pot of beans tomorrow. I use either minced bacon or ground pork sausage, onion, garlic, brown sugar, ground pasilla chili pepper, plus a little hot sauce and smoke flavor.
Eric Scott Esch (born August 3, 1966) is an American heavyweight boxer, kick boxer, professional wrestler, and mixed martial artist commonly referred to as Butterbean. He is the former IBA Super-Heavyweight Champion and also held the WAA Heavyweight title. His combined professional fight record currently stands at 97 wins with 67 knockouts, 20 losses and 5 draws. Butterbean currently resides in Jasper, Alabama where he owns a restaurant, Mr Bean BBQ.
Tonights feast will be a pan roasted thick cut new york strip steak, horseradish mashed taters, caramelised onions and a pan jus.
(28 day aged beef! It pays to build a good relationship with your butcher)
Ill may add some garlic and thyme into the pan when roasting, but i think i may want to let the beef flavour shine instead. Decisions,decisions.
I have 2 kilos of onions for caramelising, they freeze up great. Will be used over the coming weeks for french onion soup, crostini toppings, and as a base for curry.
"The basic tool for the manipulation of reality is the manipulation of words. If you can control the meaning of words, you can control the people who must use the words." (Philip K.Dick)
Sounds great Schlackie! I went out for Prime Rib with the neighbors last night but got those beans for tonight!
Quote
I have 2 kilos of onions for caramelising,
I have something like 50 kilos of onions right now. Several hundred of them. It's my onion crop for the year. Some of them will keep for most of the year, others, the big sweet ones, wont. I never thought of caramelizing and freezing, thanks, I'll get right on that!
Lettuce wraps are basically minced chicken (or pork) wrapped up in fresh iceberg lettuce leaves served with hoisin dipping sauce. Lettuce wraps are tasty and very refreshing and come complete with a crunchy texture of the cold iceberg lettuce leaf. They are healthy and great for the palate. People love to play with their food, in this case, the assembling–and eating–of lettuce wraps are fun to many people.... For the dipping sauce, I added some ponzu sauce to the typical hoisin-chili dip to give it an extra layer of flavor. Lettuce wraps also go extremely well with sweet chili sauce, so it’s totally up to you how you want to devour these tasty lettuce wraps.
Of course, you can use more delicate types of lettuce, but I find iceberg the easiest.
I often use freshly washed lettuce leaves, and just cut-up barbequed pork and a dab of hoisin sauce in the middle of the leaf, wrap it up, and eat -- quick, easy, and delicious!
You can find lots of ways to gussy it up, for example, HERE and HERE.
I think cured bacon is a little too fatty and a little too cured. It works for traditional Boston Baked beans but for Barbecue Beans I like a lot little bits and pieces of slowly simmered and tender pork., lots of onions, and a cup or so of barbecue sauce along with the brown sugar and molasses.
We liked the smokiness of the bacon. It seemed to compliment the BBQ sauce very well. Whenever we made butter beans, we used onions, fatback or salt pork chopped up fine. Or a smoked ham hock. Those would cook all day, and then we added a dash or two of worcestershire sauce to them. This was traditionally served with a baked ham and stewed greens-at least in our house.
You have to email me that butter bean recipe. I may just be able to kill my husband with it if I can get him to eat the entire container. He LOVES butter beans. You don't mind being and accessory to murder, do you?
Siannan, here it is:
1 bag dried butter beans, washed and soaked overnight 2 white or yellow onions chopped fine 1 clove garlic crushed and diced 2-3 stalks celery-diced 1 carrot diced 2-3 tablespoons olive oil or butter 1-2 smoked ham hocks 1/2 teaspoon ground sage 1 teaspoon parsley 1/2 teaspoon Worcestershire sauce salt to taste Pepper to taste
In large dutch oven, saute onions, garlic, celery and carrots in oil or butter until onions are transparent. Add drained beans, ham hocks and seasonings add water to cover cook on low until beans are tender, about 3-4 hours, but taste-test. I like to serve this with greens(Kale, mustard, collard or Spinach) and corn bread. The best way to make cornbread is to mix your batter, and pour into a greased cast iron skillet, and bake in the oven. when you stew the greens, use a a piece of bacon to season. If you like it spicy, serve with Tabasco sauce on the side, or season with a bit of cayenne pepper.
milk and Girl Scout cookies ;-)
Save your breath-You may need it to blow up your date.
Lettuce wraps are basically minced chicken (or pork) wrapped up in fresh iceberg lettuce leaves served with hoisin dipping sauce. Lettuce wraps are tasty and very refreshing and come complete with a crunchy texture of the cold iceberg lettuce leaf. They are healthy and great for the palate. People love to play with their food, in this case, the assembling–and eating–of lettuce wraps are fun to many people.... For the dipping sauce, I added some ponzu sauce to the typical hoisin-chili dip to give it an extra layer of flavor. Lettuce wraps also go extremely well with sweet chili sauce, so it’s totally up to you how you want to devour these tasty lettuce wraps.
Of course, you can use more delicate types of lettuce, but I find iceberg the easiest.
I often use freshly washed lettuce leaves, and just cut-up barbequed pork and a dab of hoisin sauce in the middle of the leaf, wrap it up, and eat -- quick, easy, and delicious!
You can find lots of ways to gussy it up, for example, HERE and HERE.
One of my favorite things to eat. Easy to make, too!
milk and Girl Scout cookies ;-)
Save your breath-You may need it to blow up your date.
Dang. Just let me have a bowl a them beans of that over jasmine rice and I will think myself to be on the very gates of heaven.
The secret of delicious baked beans is to keep them covered with water at all times except during the last hour of baking.
2-quart bean pot 2 teaspoons dry mustard 2 pounds white pea beans(I prefer navy beans) 4 teaspoons salt 1 pound fat salt pork 1/2 teaspoon ground pepper 8 ounces of BBQ sauce 1 medium size onion 2/3 cup molasses 1 teaspoon baking soda 3 tablespoons brown sugar
Soak beans overnight in water.
In the morning, rinse the beans and cover with fresh water that you have added 1 teaspoon of baking soda and parboil them for 10 minutes.
Run cold water through the beans in a colander or strainer. Score salt pork into 1- inch squares, then cut in. Put 1/2 of the salt pork on the bottom of the bean pot with whole peeled onion. Put beans in the pot and put the rest of the salt pork on top.
Mix other ingredients with boiling water and pour over beans. Bake in preheated 250 degree F oven for 8 hours. Keep adding water as necessary to keep the beans moist, but be sure not to flood the beans. Do not cover.
Serves 8 to 10.
I have never served these over rice, but I guess you could...
milk and Girl Scout cookies ;-)
Save your breath-You may need it to blow up your date.
![[Linked Image from blogchef.net]](http://blogchef.net/wp-content/uploads/2009/08/lettuce_wraps_1.jpg)
