WOW Granny, I had no idea buttermilk would be acidic. I went and goggled it and sure enough, buttermild is between 4.4 - 4.8. It just goes to show ya, never question Granny.

snappybob, an easy substitute for buttermilk is to put 1 or 2 tablespoons of cider vinegar in the bottom of a measuring cup and add milk. You can also substitute yogurt - which makes a very nice marinade for tougher meats.

Buffalo/Bison loaf,
 

Buffalo/Bison loaf,

I had the opportunity to go buffalo hunting the other day and came home with a few pounds of North American Buffalo.

Here is one of the things I am doing with the kill.
Well I actually purchased the meat at the store but I am cleaning my Buffalo rifle anyway.:)

2 pounds of natural ground buffalo meat.
1 red ripe jalapeño pepper chopped medium.
3 green jalapeño peppers chopped medium.
1/8 cup powdered garlic.
¼ cup green salad olives.
¼ large onion chopped medium.
1 teaspoon salt.-or less
1 teaspoon fresh ground black pepper.-or more.
½ package whole wheat crackers crushed up fine.
2 eggs
¼ cup extra virgin olive oil.
2 lemons thinly sliced.
Combine all ingredients (((except olive oil and lemons))) and form into a loaf.

Put olive oil into a large skillet place loaf into skillet and continue forming so as the loaf looks similar to a loaf of bread.
Rub/smear olive oil over entire loaf and place into a preheated oven at 300 degrees.
Around halfway through cooking process place sliced lemons over loaf and cook until slightly crispy.
Cook the rest of the way until done.
In my opinion around 145 degrees internal temperature.



Worth

Worth-I love buffalo-in fact I would rather eat buffalo than anything-except tomatoes of course! My wife makes green chile buffalo stew that is fantastic. I love buffalo hamburgers, steaks, everything! :D

2 Stuffed Flank Steak Recipes
 

[FONT=Times New Roman]Here are a couple of stuffed flank steaks we make, nothing fancy, but everyone loves them

[SIZE=3][COLOR=#000000]1 Flank steak[/COLOR][/SIZE][/FONT]
[FONT=Times New Roman][SIZE=3][COLOR=#000000]1 1/2 Cup(s) Bread crumbs - dry[/COLOR][/SIZE][/FONT]
[FONT=Times New Roman][SIZE=3][COLOR=#000000]1/2 Cup(s) Parsley - chopped[/COLOR][/SIZE][/FONT]
[FONT=Times New Roman][SIZE=3][COLOR=#000000]1/4 Cup(s) Parmesan cheese – grated (We tend to go heavy on the two cheeses)[/COLOR][/SIZE][/FONT]
[FONT=Times New Roman][SIZE=3][COLOR=#000000]1/3 - 1/2 Cup(s) Fontanella cheese – grated (I like it better with Asiago cheese, but this is good also)[/COLOR][/SIZE][/FONT]
[FONT=Times New Roman][SIZE=3][COLOR=#000000]1 1/2 Tbsp(s). Thyme[/COLOR][/SIZE][/FONT]
[FONT=Times New Roman][SIZE=3][COLOR=#000000]12 Oz(s). Mushrooms - chopped & sauteed[/COLOR][/SIZE][/FONT]
[FONT=Times New Roman][SIZE=3][COLOR=#000000]5 Oz(s). Prosciutto - thinly sliced[/COLOR][/SIZE][/FONT]
[FONT=Times New Roman][SIZE=3][COLOR=#000000]1 Cup(s) Basil - fresh leaves (We use spinach, and not as strong a flavor)[/COLOR][/SIZE][/FONT]
[FONT=Times New Roman][SIZE=3][COLOR=#000000]Garlic[/COLOR][/SIZE][/FONT]
[FONT=Times New Roman][SIZE=3][COLOR=#000000]Olive oil[/COLOR][/SIZE][/FONT]
[FONT=Times New Roman][SIZE=3][COLOR=#000000]Salt[/COLOR][/SIZE][/FONT]
[FONT=Times New Roman][SIZE=3][COLOR=#000000]Pepper[/COLOR][/SIZE][/FONT]
[FONT=Times New Roman][SIZE=3][COLOR=#000000]********************************[/COLOR][/SIZE][/FONT]
[SIZE=3][COLOR=#000000][FONT=Times New Roman]Directions: 1. Bufferfly the flank steak (lay flat on cutting board and with sharp knife cut horizontally almost in half then open like a book, be patient and take your time).[/FONT][/COLOR][/SIZE]

[FONT=Times New Roman][SIZE=3][COLOR=#000000]2. Combine bread crumbs with parsley, cheeses, olive oil, some of the thyme, and sauteed mushrooms. Add enough olive oil to just moisten the bread crumbs.[/COLOR][/SIZE][/FONT]

[FONT=Times New Roman][SIZE=3][COLOR=#000000]3. Layer the inside of the flank steak with prosciutto slices, then basil leaves, then the stuffing.[/COLOR][/SIZE][/FONT]

[FONT=Times New Roman][SIZE=3][COLOR=#000000]4. Roll tightly and tie with kitchen string.[/COLOR][/SIZE][/FONT]

[FONT=Times New Roman][SIZE=3][COLOR=#000000]5. Combine olive oil, thyme, salt, garlic & pepper. Rub over rolled steak.[/COLOR][/SIZE][/FONT]

[FONT=Times New Roman][SIZE=3][COLOR=#000000]6. Heat cast iron skillet. Add steak and cook over medium-high heat till browned all over - 8 to 10 minutes. Put skillet in oven and cook at 350 degrees for approximately 30 minutes. Cover with foil and let sit for 10 minutes. Cut strings, slice, and serve on platter.[/COLOR][/SIZE][/FONT]


[FONT=Times New Roman][SIZE=3][COLOR=#000000]Stuffed Flank Steak #2[/COLOR][/SIZE][/FONT]
[COLOR=#000000]ASPARAGUS STUFFED FLANK STEAK [/COLOR]

[SIZE=3][COLOR=#000000][FONT=Times New Roman]1 Flank steak[/FONT][/COLOR][/SIZE]
[SIZE=3][COLOR=#000000][FONT=Times New Roman]4 Tbsp(s). Horseradish[/FONT][/COLOR][/SIZE]
[SIZE=3][COLOR=#000000][FONT=Times New Roman]4 Tbsp(s). Garlic - chopped[/FONT][/COLOR][/SIZE]
[SIZE=3][COLOR=#000000][FONT=Times New Roman]1 bunch(s) Asparagus - thin - ends trimmed [/FONT][/COLOR][/SIZE]
[SIZE=3][COLOR=#000000][FONT=Times New Roman]Olive Oil [/FONT][/COLOR][/SIZE]
[SIZE=3][COLOR=#000000][FONT=Times New Roman]Salt[/FONT][/COLOR][/SIZE]
[SIZE=3][COLOR=#000000][FONT=Times New Roman]Pepper[/FONT][/COLOR][/SIZE]
[SIZE=3][COLOR=#000000][FONT=Times New Roman]********************************[/FONT][/COLOR][/SIZE]
[SIZE=3][COLOR=#000000][FONT=Times New Roman]Directions: 1. Bufferfly the flank steak (lay flat on cutting board and with sharp knife cut horizontally almost in half then open like a book, be patient and take your time).[/FONT][/COLOR][/SIZE]

[SIZE=3][COLOR=#000000][FONT=Times New Roman]2. Mix horseradish and garlic. Spread over entire flank steak surface.[/FONT][/COLOR][/SIZE]

[SIZE=3][COLOR=#000000][FONT=Times New Roman]3. Lay thin asparagus stalks on flank steak.[/FONT][/COLOR][/SIZE]

[SIZE=3][COLOR=#000000][FONT=Times New Roman]4. Starting at one end, roll the flank steak. Tie with cooking string in appx. 5 or 6 places. Rub olive oil over the outside of the flank steak and salt and pepper.[/FONT][/COLOR][/SIZE]

[SIZE=3][COLOR=#000000][FONT=Times New Roman]5. Brown in large frying pan on stove.[/FONT][/COLOR][/SIZE]

[SIZE=3][COLOR=#000000][FONT=Times New Roman]6. Finish by placing in oven at 350 degrees for appx. 45 minutes. Remove from oven, cover with foil and let rest for 10 minutes.[/FONT][/COLOR][/SIZE]

[SIZE=3][COLOR=#000000][FONT=Times New Roman]7. Slice and serve on platter.[/FONT][/COLOR][/SIZE]

EASY SLOW-LOW BAKED CHICKEN

1 whole chicken [not stewing type]
1 onion, quartered
Herbs-Seasoning to your liking

Pre-heat oven to 250 degrees.
Rub chicken inside and out with seasoning.
Stuff chicken with onion.
Put chicken breast-up on rack in pan.
Cook chicken for 5 [five] hours.
Baste with dripping in bottom of pan.

I use a 4-5 lb. fryer. This was really great chicken; moist and tender and nicely browned on the outside. Was served with mashed potatoes with gravy made from dripping, home creamed corn and green beans.

The chicken recipe sounds yummy Earl. I am a garlic nut though, so I would perfume the bird with lots of that.

earl,
i just say this recipe,sounds great. did you put a lid on the pan,wrap in foil or leave open?

neva8-)

Brazilian Chili Chicken

This delicious chicken recipe combines hot chili and tomato flavours with sweet coconut milk and is very easy to make.

This fast and simple chicken recipe takes its influence from Brazilian cooking. Brazilian cuisine takes its influences from many different cuisines including Portuguese, Italian, Spanish, German, Arab, African and Japanese.
Different styles, ingredients and influences are apparent in all the different regions in Brazil and that is why they do not have one main national cuisine so to speak but instead a huge melting pot of unique regional ones.
However coconut and chilies are two ingredients that are used in a vast amount of Brazilian cooking. The main component found in chilies is a chemical called Capsaicin, which is responsible for the intense heat felt and also has many health benefits including lowering blood sugar levels and providing pain relief. Just don’t touch your eyes after cutting them.
Ingredients
4 organic chicken fillets (cut into cubes)
6 shallots roughly chopped
1 clove of garlic, thinly sliced
500g chopped plum tomatoes
1 tin of coconut milk
1 red chilli (preferably Birdseye) finely chopped
1 red pepper cut into strips
1 courgette sliced into medium sized slices
Half a lemon
3 table spoons of olive oil
Freshly ground sea salt and ground black pepper
Method
Heat the oil in a pan and sauté the shallots for 3 minutes, or until they are soft and translucent. Add the red pepper, courgettes, chilli and garlic and fry for 2 minutes or until all the vegetables are soft.
Add the chicken cubes and fry until the chicken is golden brown all over.
Now add the chopped tomatoes, coconut milk and squeeze the lemon juice into the pan.
Season with freshly ground sea salt and ground black pepper.
Simmer for 20 minutes and serve.
Brazilian Style Rice
Serves 4
Preparation Time: approx 10 minutes
Cooking Time: approx 15 minutes
Ingredients
3 tablespoons of Olive oil
300 g long grained rice
1 clove of garlic thinly sliced
6 black olives sliced
Freshly ground sea salt
Method
Heat the oil in a large saucepan and sauté the clove of garlic until browned and add a pinch of salt
Add the rice and sauté for 2-3 minutes or until it looks translucent. Do not allow the grains to brown.
Add approximately 2 to 2 and a 1/2 cups of hot water per cup of rice.
Cook partially covered, over a medium-heat until most of the water is absorbed.
Uncover, add olives and lower the heat and continue cooking until the rice is fluffy and all the water is absorbed.
Serve both the Brazilian chili chicken and rice together, steaming hot, spicy and absolutely mouthwatering!
Source: Suite101:

[B][I]Slow-Roasted Pork with Red Cabbage, Jalapenos, and Mustard[/I][/B]

This mega-sandwich is too big for a lunchbox! Piled high with slow-roasted pork, stewed red cabbage, sliced jalapeños and whole-grain mustard, these flavors take the dinner table by storm. Create a gourmet picnic theme for dinner and serve Tom Colicchio’s pork sandwich masterpiece with your favorite Southern-style sides.

We use the pork shoulder, a very flavorful cut that benefits from slow cooking—so slow, in fact, that we set the oven on the lowest setting and leave the pork cooking overnight, which breaks down the textures, develops the flavors, and renders a lot of the fat. For the amount of meat called for in this recipe, you can get the same great texture and flavor in about four hours.
This recipe has its origin in pork barbecue, which is often served with coleslaw. The cabbage in our sandwich—a nod to that side of slaw—is seasoned with olive oil and red wine vinegar. It is assertive and acidic, balancing the richness of the pork, while the jalapeños add a nice kick. Peppers vary in intensity—sometimes two slices are more than plenty while sometimes eight won’t be enough—so be sure to taste-test yours before layering them on.

Recipe courtesy of 'wichcraft by Tom Colicchio/Clarkson Potter, 2009.


[I][B]
INGREDIENTS[/B][/I]
1 tablespoon caraway seeds
3 whole cloves
1 star anise
1/2 tablespoon black peppercorns
1/2 cup kosher salt
1 (1 1/4 - 1 1/2 pounds) boneless pork shoulder
2 cups shredded or thinly sliced red cabbage
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon red wine vinegar
2 tablespoons Dijon mustard
1 large jalapeño pepper, thinly sliced

Yield: 4 Servings

[I][B]DIRECTIONS[/B][/I]

1
Preheat the oven to 250°F.
2
Combine the caraway, cloves, star anise, and peppercorns in a spice grinder and process until they have the coarseness of salt. Combine the spices with the salt.
3
Rub the pork vigorously with the spice mixture until completely covered. Any spice mixture that doesn’t stick to the meat can be removed. Place the meat in a roasting pan, cover tightly, and cook in the oven for about 4 hours. The meat should be fork-tender and some of the fat should have rendered into the bottom of the pan. Transfer the meat to a plate and discard the fat from the pan.
4
Increase the oven heat to 350°F.
5
In a bowl, combine the cabbage, oil, and vinegar and season gen-
erously with salt and pepper. The cabbage should taste quite salty and tangy.
6
Slice the ciabatta rolls in half. Spread the mustard evenly across the bottom halves. Using a couple of forks, pull the roasted pork apart and distribute some on the bottom and top halves. Place the bread in the oven and remove when the bread is lightly toasted and the meat is heated through. Add the cabbage on the bottom halves and top with the jalapeño. Close the sandwiches, cut into halves, and serve.

Sounds like indoor pulled pork. I personally use a smoker, but I haven't tried to maintain a fire in Ontario in January. ;)

Apple Cider Pork

Serves: 4

Cooking Time: 8 hr

Ingredients
4 sweet potatoes, peeled and cut in 1/2 inch slices
6 ounces dried fruit mix package
1 medium onion, sliced thin
1 bay leaf
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried rosemary, crush
1 1/2 pieces lean boneless pork
1/2 cup all-purpose flour
2 tablespoons vegtable oil
1 cup apple cider

Instructions
• Place first 7 ingredients in slow cooker; set aside.
• Dredge pork in flour and brown in hot oil.
• Remove pork, reserving drippings in skillet.
• Place pork in cooker.
• Add cider to skillet, stirring to loosen any browned particles; pour over pork.
• Cover and cook on low 6 to 8 hours.
• Remove and discard bay leaf.


Recipe source: A Baker’s Delight yahoo group, submitted by Craftr

PEG’S NOTE:
I think 6 hours would be plenty of time to cook. I cooked all day and the pork was a little dry, but still good. I think a pork roast would work well with this recipe too.

Hi....
This is a really good fall time recipe to try! I think 6 hours would be plenty of time for it to cook. I cooked it more like 8 hours and the pork was a little dry, so 6 hours would be just about right, I think this would work very will with a pork roast too.

peg

[B]Chicken and Jalapeno Kebabs[/B]

Heat a grill to medium high. Clean and lightly oil hot grill grates.

In a small bowl, combine 4 tbsp honey
2 Tbsp cider vinegar
2 Tsp ground coriander
3/4 tsp ground cumin

Alternately thread 1 lb boneless skinless chicken thighs, cut i nto 2 inch pieces and 6 large jalapenos halved lenghtise and seeded onto 4 - 8 inch skewers.
Season with coarse salt and ground pepper. Grill turning and brushing with honey mixture occasionally until chicken is cooked through and jalapenos are charred, about 10 minutes. Serves 8 as appetizer, or 4 as a main coarse.

[SIZE="4"]Volume 14 Number 211[/SIZE]
[SIZE="3"]US Library of Congress ISSN: 1530-3292[/SIZE]
________________________________________________________

RECIPE DU JOUR
[SIZE="3"]Archives are at [url]http://lists.topica.com/lists/rdj/read[/url][/SIZE]
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[SIZE="5"][B]Chili Pie[/B][/SIZE]

1 pound Italian sausage (sweet or hot), casings removed
2 teaspoons chili powder
1 14.5-ounce can diced tomatoes, drained
2 15-ounce cans kidney beans, drained
3/4 cup jarred salsa
1 8 1/2-ounce box corn-bread mix (requires 1 egg and 1/3 cup milk)
1 cup (4 ounces) shredded Cheddar

• Heat oven to 400F.

• In a large skillet, over medium heat, cook the sausage, crumbling it with a spoon, until no trace of pink remains, about 7 minutes.
• Add the chili powder and cook for 1 minute. Spoon off and discard any fat.
• Add the beans, tomatoes, and salsa and simmer for 3 minutes.

• Meanwhile, in a bowl, combine the corn bread mix, egg, and milk, then stir in the Cheddar.

• Transfer the chili mixture to a 9-by-9-inch or 11-by-7-inch 2-quart baking dish. Spread the corn bread batter over the top.
• Bake until golden, 15 to 20 minutes.
• Let cool for 5 minutes before serving.

Makes 6 servings.


Nutritional Information
Amount per serving
Calcium: 257mg
Calories: 522 Calories from fat: 0%
Carbohydrate: 52g Cholesterol: 137mg
Fat: 17g Fiber: 7g
Iron: 4mg Protein: 28mg
Saturated fat: 7g Sodium: 1652mg

Indian-Spiced Chicken and Potato Salad

4 servings

Ingredients
1-1/4 cups low-fat yogurt
1/4 cup plus 2 tablespoons fresh lime juice, plus wedges
2 tablespoons finely grated peeled fresh ginger
1 tablespoon curry powder
1-1/4 teaspoons ground cumin
1/2 teaspoon cayenne
1/4 teaspoon turmeric
2-3/4 pounds chicken thighs with skin
2 pounds small new potatoes
2 teaspoons mustard seeds
1/2 cup fresh cilantro leaves
1/8 cup sliced red onion

Directions
• Whisk 1 cup yogurt, 1/4 cup juice, the ginger, curry, 3/4 teaspoon cumin, the cayenne, and turmeric together in a bowl; salt and pepper to taste for marinade.

• Rinse and pat chicken dry.
• Place in a large resoluble plastic bag and pour marinade over chicken.
• Seal bag, then turn until chicken is evenly coated.
• Place bag in a bowl, to catch any leaks, and marinate, chilled, for at least 6 hours or overnight.

• Preheat grill.
• Place potatoes in a 5-quart pot.
• Cover with salted cold water by 2 inches and simmer until fork tender, about 15 minutes depending on size of potatoes.
• Drain in a colander and rinse with cold water until cool enough to handle but still warm.

• Whisk remaining 1/4 cup yogurt, 2 tablespoons juice, and 1/2 teaspoon cumin together in a large bowl; salt and pepper to taste.
• Heat a small skillet over moderate heat until hot and toast mustard seeds, shaking skillet, until fragrant, about 30 seconds.
• Immediately whisk seeds into yogurt mixture.
• Halve potatoes and add to bowl, gently tossing to combine.
• Transfer potato salad to a serving bowl and top with cilantro and onion.

• Remove chicken from marinade and discard marinade.
• Grill, covered, on a lightly oiled rack over moderate heat, turning and adjusting heat to avoid burning chicken, 20 minutes.
• Uncover and continue to grill until chicken is cooked through, about 10 more minutes.

Serve chicken with potatoes and lime wedges on the side.