Chinese Braised Trotters (Pig’s Feet)

 Chinese Sautéed Trotters (Pig’s Feet)

They are a rich source of protein, vitamins, and minerals, making them a nutritious addition to any meal.

Pig feet, rich in collagen and flavor, require a gentle cooking method to break down the tough connective tissues. 

The key is proper preparation:

Soak the pig’s feet in cold water for at least 4 hours, preferably overnight, in the refrigerator.

Boil pig’s feet for 5 minutes, then rinse twice.

Braising Liquid:

Combine:

2 lb Pigs feet

7 tbl soy

1 1/2 tbl season rice wine vinegar 

1/2 cup Pineapple juice

Thumb Ginger,  sliced 

4 cloves Garlic,  sliced 

1/3 cups brown sugar

4 Bay leaves*

1 Handful of black pepper *

4 garlic cloves 

1 onion, sliced 

2 anise

Red pepper 

Water as required

 braise til tender adding water as needed.

Note:
* I  use a tobbaco pouch to ease the speration of difficult to remove spices

Tina’s Pumpkin Carrot Cake

Tina’s Pumpkin Carrot Cake

Box of carrot cake mix

2 eggs

15 oz can of pure pumpkin 

1 tsp vanilla 

(Do not add any additional ingredients mentioned on the cake box)

Bake 350F for 30 minutes.

Frosting 

1 can of cream cheese frosting 

3/4 stick softened sweet butter

1 tsp vanilla 

Whip together and pour over cake.

Stuffed Mushroom Caps

 

• 1 pound whole Cremini mushrooms 
  

  
  ¼ cup olive oil

  
  1 small onion, finely chopped
  
  3 cloves garlic, finely minced
  
  ⅔ cup breadcrumbs made from Italian bread
  
  1 tbs. oregano
  
  4 tbs grated parmesan
  
  1 tbs chopped parsley
  
  
  salt and white  pepper to taste 
• 
  

Kae's English Bread & Butter Pudding

Pre heat Oven to 325F.

4 thin rustless white bread

1/4 cup sweet butter

1 quart scalded whole milk

1/8 cup sugar

1 tsp. vanilla

pinch of salt

freash graded nutmeg

1/3 cup rasins - steamed plump

2 eggs

Beat eggs and sugar, then add hot scalded milk. Melt butter in 2' elrven by seventeen pan.

dip both sides of bread. Add raisins. strain egg milk mixture over rasins. Place pan in a larger Bain Marie fillled with hot water as high as pudding in pan. Bake 45-55 minutes until knife come out clean.

Bread rises, a toast nicely on top.

 

Enchiladas Sauce II (Chile Rojo)

 Enchiladas Sauce II (Chile Rojo)

To control the amount of heat, use more mild New Mexico powder than other varieties. To make a hotter variety, mix both hot and mild New Mexico chile powder. This recipe makes for a sweeter result than starting with whole dried peppers and is faster to prepare.

1 Teaspoon Ancho powder

1 Teaspoon Aji Amarillo powder 

1 Teaspoon Guajillo powder

1 Teaspoon sweet paprika (or smoked pimenton)

1 Teaspoon of mild or hot New Mexico ground chile pow­der

2 Cups homemade rich chicken bone stock

2 Cloves minced garlic

5 Tablespoons lard (rendered pork fat) (Manteca rendered from good pork fat)

5 Tablespoons white all-purpose flour
2 Bay leaf

Pinch Mexican oregano(Lippia berlandieri)

1/2 Cup sour cream or more, as needed

Salt

Optional, pinch or two of sugar as required - see text
Optional, 1~2 teaspoon powdered quality beef bouillon (to taste)

Melt lard, then make a roux by blending the pork fat and flour, and cook it on low until it is a pale brown color. Remove from heat. Whisk in chili powders, garlic and oregano over very low heat, add chicken stock, and garlic. Simmer for 1 hours with a couple of optional bay leaves, adding more chicken stock as needed. Taste the sauce for hotness, and if not spicy enough, add more ground HOT chili powder. Stir occasionally with a wooden spoon. Add beef bouillon to taste. Correct salt and add a smidge of sugar and sourcream as required. The amount of sugar should NOT be per­ceptible and is used to just take any bitter edge off. Salt will also help moderate the biter undertones. The sourcream serves to mellow the sauce. The key is taste, correct the seasonings as a last touch. Remove bay leaves when sauce has finished simmering.

Steve's Ribs

14 lbs Select pork ribs trimmed of excessive fat. Martinate pork ribs in 3 bottles commercial Mesquite marinade with lime.  Pre cut into 4 to five ribs to ease marinade process. Use as many containers immerse each group. Marinate 12 hours, then turn over repeat, another 12 hour.

Pre-heat oven to 230-250 F. Start bbq.

Drain ribs, and add marinate to sauce.

Emmerse each group of ribs in sauce, then BBQ for 15 min. on low, turn over  and do other side on low. 

Trasfer rib  to a roasting pan, cover with the balance of sauce, cook in oven six-seven hours until rib are tender

Sauce for Steve"s Ribs

1  10 oz. can tomatoe paste

2 tbs dry mustard
1/2 tsp liquid smoke
1 jar peach preserves
1/4 cup dark mollases
1/4 cup lemon juice
3 tbs worchter sauce
2 cup yellow onion, diced
6 cloves minced garlic
2 tbs lemon pepper
1 tbs white pepper
1/2 tbs or more red pepper
3 bottles chris an pitts hickoryu BBQ Sauce
1 cup chicken boquet 
4 tbs olive oil
3 tbs parsley, choppped

Saute the onion in olive oil in a deep 15 quart thich bottom pan. add all other ingredients. bring to a biol while stirring. Heat on low for two hours. color will deeped as the mixture cooks. set aside for tommorow.

Stephanie's Holly Cookies

 

Stephanie's Holly Cookies

(From Stephanie’s Kindergarten Class Recipe Cookbook)

1 Stick butter

1 teaspoon Cook’s Bourbon vanilla

3 cups large marshmallows

2 teaspoon green food coloring

4 1/2 cups Corn Flakes

Red hot candies

Melt butter and marshmallows in saucepan. Add vanilla and food coloring. Mix well. Add corn

flakes and coat well. Drop by spoonfuls on was paper. Add candies for holly berries.

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