Recent content by YeOldeStonecat

Has anyone built their own outdoor kitchen island? We're in the process of buying a new home..I'd like the backyard entertainment area to have a permanent cooking island. Sort of similar to the ones shown in these links...

Being off the charts regarding lactose intolerance wise....years ago, amongst other delish foods, I had to drop butter and go for a substitute. Settled on Olivio. But now 'n then, I just really miss the good butter taste. Any peeps here been through a bunch of substitutes..and found one that...

Next to super super super duper thick sliced bacon...I think Scrapple is my 2nd favorite breakfast meat. Anyone else a fan? I can cookup a eat a whole brick of it. 'course..tummy isn't so good for the rest of the day due to all that pork rind fat.

Probably could have put this under the beef forum.....but, oh well.. "Who like tripe?" //raises hand I'm into all sorts of foods....often stuff most people won't eat. A bit like Andrew Zimmer or Anthony Bourdain. Except...I stop at eating genital parts of animals...no way I'll eat testicles...

I started doing this a couple of years ago, after seeing it pushed hard by The Food Network for Thanksgiving Turkey. I've moved onto doing it with chickens, game hens, and pork loins..sometimes chops too. IMO, it's great. Helps keep the meat juicy, and it imparts some flavor..such as needed...

Anyone noticed over the years (at least..those of us old farts)..that the average store bought pork here in the States these days is....bland? Ever traveled to the Caribbean and had pork there..and go "WOW! What great flavor? Pork doesn't taste like this up north anymore!" I've been...

This recipe is from my Uncle...he used it often. A marinade you'll want to soak your meat in the day before for maximum flavor. A little olive oil, a few smaller cloves of fresh crushed garlic, about a cup of soy sauce, a splash of vinegar, a few spoonfuls of honey, some fresh cracked...

One of my passions is authentic Jamaican Jerk style. Years ago, my aunt 'n uncle used to bring back some each time they went to Jamaica (several times a year...condo in Montego Bay). My aunt passed away a while ago, uncle doesn't go as much anymore, so I had to turn to finding the jars...

YeOldeStonecats Stuffed Portabella Mushrooms (or Portobello or Portobella...depending on whos recipe you read...spelling varies) Take out the packages of Alouette cheese to let them get to room temp so it's soft and spreadable. http://www.alouettecheese.com/spreadable.htm Pre-heat oven to 325...

Whipped this up one creative day to take to a "Cooking Club" cruise. Chicken 1 gallon of pineapple juice 1 can of coconut cream/milk, unsweetened 1 bunch of fresh cilantro several fresh limes A good jerk marinade...I prefer Graces or Walkers Wood...

Growing up, Chef Paul Prudhomme was one of my inspirations...he brought the concept of "layering flavors" to me. This recipe is from one of his cookbooks. It's a 1/2 day project minimum...so save some time for prep. And due to the high content of pork fat...due diligence for those who watch...

I tend to make 'em larger than the traditional hockey puck sized things you normally see..I make some whopping big fat pancake types. Also mostly meat....not the 50/50 bread/meat ratio commonly seen..I'm talking 90% or higher meat. Which, yes, makes them difficult to flip 'n serve whole..but...

Could also be used for game such as venison or wild boar or heck..even game birds...but I've made it quite often for steaks too.. As you may notice in my recipe threads...I tend to "shoot from the hip" instead of accurate measurements. In a simmering pan...gently simmer down some chopped...