smitty55 Posted June 7, 2015 Report Share Posted June 7, 2015 Joey I love that idea. Easy to modify too. For me that means onion and garlic hehe. Tks for that. I take it you went to a butcher for that tenderized and sliced pork. Cheers Link to comment Share on other sites More sharing options...
Joey Posted June 7, 2015 Report Share Posted June 7, 2015 Hahaha, no was butcher involved. All I did was buy boneless pork chops and pounded them to smithereens with my pounding mallet (also good for the frustrations of life ) Then I added salt and pepper (not much), the prosciutto and then shredded the cheese and added that (I used three different kinds of cheese, an old cheddar,a cheddar with infused red wine and a marble). Rolled it up and put a toothpick in each. Then I made a cream/milk/egg/flour mixture and for the crust I put ground up plain chips and bread crumbs and added a bit of garlic powder, onion powder and salt and pepper. I dipped in the egg mixture, rolled in the crumbs and then just fried in olive oil and butter in a cast iron pan until done. While it was cooking, I mixed Keen's hot mustard, some Dijon mustard, some mayo, some sour cream, a bit of white wine and lemon juice and mixed well for the mustard sauce. Served with green beans and scalloped potatoes. Delish. Link to comment Share on other sites More sharing options...
manitoubass2 Posted June 7, 2015 Author Report Share Posted June 7, 2015 Mmmmmm sounds and looks so good joey Link to comment Share on other sites More sharing options...
Joey Posted June 7, 2015 Report Share Posted June 7, 2015 Thanks Guys, give it a try. I'd like to see any additions/changes to it Link to comment Share on other sites More sharing options...
manitoubass2 Posted June 7, 2015 Author Report Share Posted June 7, 2015 Thanks Guys, give it a try. I'd like to see any additions/changes to it Looks perfect to me. Maybe, just maybe if change the cheese to havarti Link to comment Share on other sites More sharing options...
Spiel Posted June 11, 2015 Report Share Posted June 11, 2015 Yesterdays dinner. 5 lbs of beef back ribs. Out of the smoker after 90 minutes of apple wood flavouring.Inspired by Manitoubass2's post a few days back I made a sauce for the ribs to finish them off in the slow cooker. Started the sauce with a can of apple juice, 1 cup of apple cider vinegar, 2 peeled and cored apples, 2 peeled and cored pears, 1 diced onion, 1/2 cup brown sugar, 1/4 cup Worcestershire sauce, 1/4 cup ketchup, teaspoon garlic powder and some fresh ground black pepper. Simmered to reduce volume for 3 hours then pureed it with an immersion blender. Placed the hot smoked ribs into a preheated slow cooker and poured the sauce over top. Dinner for one. The ribs were pretty amazing. I'd definitely do it again with the remaining 5 lbs. Only thing I'd change is to cut in half the amount of cider vinegar or remove it entirely. Plenty of acidity from the fresh fruit I used in the sauce. Or add more brown sugar though I think that would be the wrong direction to take. Oddly enough I started with a 1/2 cup of cider vinegar but thought it not tart enough, oh well. Link to comment Share on other sites More sharing options...
Joey Posted June 11, 2015 Report Share Posted June 11, 2015 Looks Amazing Link to comment Share on other sites More sharing options...
Big Cliff Posted June 11, 2015 Report Share Posted June 11, 2015 I'm not even going to comment anymore, I just keep drooling all over my keyboard, had to syran wrap it after reading the last couple of presentations. Link to comment Share on other sites More sharing options...
bigugli Posted June 12, 2015 Report Share Posted June 12, 2015 Had me a tasty simple treat last night. Starts with a good dollop of butter, 2 chopped cloves of garlic in a hot pan. Then stir in 1/2 cup diced bacon til it starts browning . Lastly add 1/2 qt well washed fiddleheads. Oh soooo good! Link to comment Share on other sites More sharing options...
Big Cliff Posted June 12, 2015 Report Share Posted June 12, 2015 Had me a tasty simple treat last night. Starts with a good dollop of butter, 2 chopped cloves of garlic in a hot pan. Then stir in 1/2 cup diced bacon til it starts browning . Lastly add 1/2 qt well washed fiddleheads. Oh soooo good! Fresh fiddleheads Bruce or were these some frozen ones? Link to comment Share on other sites More sharing options...
Joey Posted June 12, 2015 Report Share Posted June 12, 2015 Mmmmm, I have some fresh fiddleheads I bought at the Farmers Market, and I just happen to have some bacon, think I'm gonna give that a try Bruce, thanks!!! Link to comment Share on other sites More sharing options...
ketchenany Posted June 12, 2015 Report Share Posted June 12, 2015 I will cook a couple of these this weekend, my logs are starting to sprout this one ( is close to 8 inches now with all of the rain. Link to comment Share on other sites More sharing options...
Joey Posted June 12, 2015 Report Share Posted June 12, 2015 I will cook a couple of these this weekend, my logs are starting to sprout this one ( is close to 8 inches now with all of the rain. What kind of mushroom is that? Link to comment Share on other sites More sharing options...
Big Cliff Posted June 12, 2015 Report Share Posted June 12, 2015 What kind of mushroom is that? My guess would be Shiitake , right time of the year and they do like hardwood logs (oak if I'm not mistaken). Sauted with a little butter, add a very light cream sauce infused with a bit of red wine and served on a blue rib eye steak. Oh I love food! Link to comment Share on other sites More sharing options...
Headhunter Posted June 12, 2015 Report Share Posted June 12, 2015 (edited) Joey, I would trim the fat off those chops. Also, consider also adding some roasted peppers to that "rollie". They look great! When I use chops for this type of thing, I usually butterfly them, then beat the crap out of them. Be sure to use saran wrap when you are beating them as it helps to stop them from sticking to the mallet and creating dead spots. Also, try Panko crumbs for a crunchier coating. (Although your looks pretty crispy to me!) Spiel, those ribs look fantastic!!!!!! HH Edit to add... why not add an asparagus spear or two to that rollie! Edited June 12, 2015 by Headhunter Link to comment Share on other sites More sharing options...
Joey Posted June 12, 2015 Report Share Posted June 12, 2015 Thanks Joe, yes, I used Saran wrap when pounding, learned that along time ago when I started making Chicken Cordon Bleu. Asparagus and/or red pepper would also go well with it. It was my first try so I'll play with it, but it was darned good as it was I still love your asparagus/prosciutto recipe, do it all the time Link to comment Share on other sites More sharing options...
ketchenany Posted June 12, 2015 Report Share Posted June 12, 2015 My guess would be Shiitake , right time of the year and they do like hardwood logs (oak if I'm not mistaken). Sauted with a little butter, add a very light cream sauce infused with a bit of red wine and served on a blue rib eye steak. Oh I love food! Great, I'll being the shrooms. Oak it is. I have oyster Ina maple log but nothing yet Link to comment Share on other sites More sharing options...
Headhunter Posted June 12, 2015 Report Share Posted June 12, 2015 Yah got me hungry and I just ate lunch!!! The Prosciutto/Asparagus is a keeper for sure... HH Link to comment Share on other sites More sharing options...
Big Cliff Posted June 12, 2015 Report Share Posted June 12, 2015 I really think we need to start an OFC cook book! So many wonderful recipies here! Link to comment Share on other sites More sharing options...
Roy Posted June 12, 2015 Report Share Posted June 12, 2015 We had started one but it didn't seem as popular as we had hoped.... we can always jump start another. http://www.ontariofishing.net/fish-recipes/ Link to comment Share on other sites More sharing options...
ketchenany Posted June 12, 2015 Report Share Posted June 12, 2015 This thread as produced a lot of great recipes of different variety of foods from different cultures and not all fish. Maybe put them in a category in the classifieds. just a thought. I learned how to make great ribs from Garrit and still do them his way Link to comment Share on other sites More sharing options...
bigugli Posted June 14, 2015 Report Share Posted June 14, 2015 Fresh fiddleheads Bruce or were these some frozen ones? I would never buy them frozen. Got them fresh up at the market. Link to comment Share on other sites More sharing options...
Big Cliff Posted June 14, 2015 Report Share Posted June 14, 2015 I would never buy them frozen. Got them fresh up at the market. Wow, I'm surprised there are still fresh ones available. All the places I get them are way past harvesting already. Link to comment Share on other sites More sharing options...
misfish Posted June 14, 2015 Report Share Posted June 14, 2015 Wow, I'm surprised there are still fresh ones available. All the places I get them are way past harvesting already. Seen some that were packaged at the local store Cliff. NO THANKS. I missed my fresh picking this year. Too much going on. Added note, just picked up a new BBQ. I will be adding some scrumpish delights soon enough. Lots of good eats posted. Link to comment Share on other sites More sharing options...
Rodbender Posted June 14, 2015 Report Share Posted June 14, 2015 Hahaha, no was butcher involved. All I did was buy boneless pork chops and pounded them to smithereens with my pounding mallet (also good for the frustrations of life ) Then I added salt and pepper (not much), the prosciutto and then shredded the cheese and added that (I used three different kinds of cheese, an old cheddar,a cheddar with infused red wine and a marble). Rolled it up and put a toothpick in each. Then I made a cream/milk/egg/flour mixture and for the crust I put ground up plain chips and bread crumbs and added a bit of garlic powder, onion powder and salt and pepper. I dipped in the egg mixture, rolled in the crumbs and then just fried in olive oil and butter in a cast iron pan until done. While it was cooking, I mixed Keen's hot mustard, some Dijon mustard, some mayo, some sour cream, a bit of white wine and lemon juice and mixed well for the mustard sauce. Served with green beans and scalloped potatoes. Delish. This one I have to try sound sooooooooooo good Link to comment Share on other sites More sharing options...
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