Friday August 25, 2006

Mojito, a nice drink for a hot day

14 fresh mint sprigs
6 tsp sugar
9 tbsp fresh lime juice
6 oz light rum
club soda

in a glass , crush the mint sprigs with a fork, and coat the bottom. then add the lime juice and sugar, mix throughly. add chilled club soda, and serve with slice of lime and mint sprig

Serving size= 3

a very nice drink for those hot september games

Enjoy!

RevDodd's RAZOR CITY CAROLINA BOG

"Truth be told I must credit Winfred Mosely with the recipe. Said it came from her grandmother in South Carolina. She always coats the bog with a thin layer of black pepper across the top, even though that's not in the recipe. ``Grandma just did it on her own,'' Mosely said."----RevDodd

RAZOR CITY CAROLINA BOG

1 whole onion

2 washed, snapped stalks celery, leaves and all

2 carrots, sliced

1 tablespoon poultry seasoning

1 tablespoon parsley flakes

2 bay leaves

1 whole chicken, about 3-1/2 pounds

Water (personally, I use chicken broth) for added moisture

2 tablespoons butter

1/2 pound smoked sausage

2-1/2 cups long-grain rice

Salt and black pepper to taste (Lowry's adds some zing for those so inclined)

Use a large soup pot or kettle with a top. Put parsley flakes, onion, poultry seasoning, celery, carrots, bay leaves, pepper and salt in the pot.

Rinse the chicken and place on top of the ingredients in the pot. Add enough water (or broth) to cover the chicken. Bring to a boil uncovered over medium-high heat. Reduce heat, cover and simmer for about an hour, or until chicken's juices run clear when you poke it with a fork.

Remove the chicken to a plate to cool. Strain broth from the pot. You should have at least 8 cups. If there's extra, put it aside.

Return the 8 cups of broth to the pot and boil over high heat. Add rice and return to a boil. Reduce heat to low setting, stir again and cover. Cook for 20 minutes, stirring rice occasionally. Make sure the pot does not cook dry. Add some of the extra broth if necessary.

While the rice is cooking, skin the chicken and cut into smaller pieces. Some people also remove the bones. You can if you want, but you'll lose flavor.

When the rice is cooked, add the chicken, smoked sausage and butter. Stir together carefully and thoroughly. Add salt if needed. Keep heat on low until ready to serve. Five minutes before serving, liberally sprinkle top with black pepper. Serve warm.

SPOT THE DANG BALL!

Wow what an awesome recipe! Sausage, Chicken, and Butter.... it DOES NOT get better than that

Thank you RevDodd for this GREAT recipe. another i am sure to try out this year!!!!

TSpoone's Shotgun Alley melt in your mouth pork tenderloin(or chicken)

TSpoone's Shotgun Alley melt in your mouth tenderloin(or chicken)

Use chicken or pork tenderloin depending on your preference
Place chicken or tenderloin in a deep dish
Sprinkle some cajun seasoning over the meat
Add equal parts of Worscheshire and soy sauce to almost cover the meat
Add generous amount of olive oil
Cover and refrigerate overnight

Wake up, put on Orange, and go to tailgate.
Open a beer
Light the grill and preheat (as with any thing on the grill make sure the grill is extremly hot, so you can sear in the juices.)
Drink beer
Cook until desired doneness
Drink more beer.
Eat
Cheer the Tigers on!

Thank you TSpoon for this great recipe. the fact that the recipe calls for beer drinking makes it ever better!!!!

Tiggity's fried Venison loin

First cut away the tendons and casing around the loin, exposing the meat. Then cut the loin into 1/3-inch medallions. Using the top of a soda bottle or beer bottle pound the medallions several times to tenderize. Fill a small plate with Dijon mustard and fill a bowl with flour. Baste the medallion in the Dijon mustard until you have an even layer of mustard on both sides. Then dip the medallion in the flour making sure it is completely covered. Fill a large pan with oil and heat. Slowly drop the medallion in the pan and fry for about 4-6 minutes or until they turn a golden brown. If the grease is the right temperature the medallion will come out a rich, golden brown.

***HINT*** Use a pinch of flour to test the temperature of the oil. If it bubbles up when it hits the grease it's hot enough. You may have to adjust the temperature while cooking to keep the grease from getting too hot

and a little note from myself...
i am sure this would also work well with a beef loin, or even cubed venison or cubed beef.
it would not work well with pork loin. at least in my opinion it would not.

NOTHING is better than venison loin!!!!

Special thanks to Tiggity for this awesome recipe, that I myself will definatly try out this year! Also a big thanks for all of his work on tigermemories.com !!

a FAN FAVORITE... BEER BRATS!!!!

ok so i may be gone for a few days, so i decided to post 4 on here until i get back on sunday. i hope to have at least 10 up before the first game so people can have some to choose from.... If they wish.

ok beer brats, i am sure you have had them, and i am sure everyone has their own way of doing it.

i prefer the dutchoven method. now, if you do not own a dutch oven DO NOT FRET! these will do jsut fine in a big pot, or any iron skillet(you can even use tin foil for a lid you you do not have one)

this particualr recipe calls for 12 brats, and the converstion of the recipe is very easy if you need more or less.

12 Brats (any kind will do, just pick out your favorite)
6 pack of beer

***depending on how big your pot is, you may need more or less. you just need enought beer to cover the brats also, I prefer Shiner Bock to cook with. it has a nice flavor when it penetrates the food.***

2 small vidalia onions (for a little less sweetness from the onion, use one medium yellow onion)

1/2 a stick of butter (sweet cream not salted)

place brats, onions and butter in a pot and cover with beer. Feel free to open and consume your favorite beer at this time. bring this mixture to a boil, and then reduce to a simmer(small continuous bubbles around the rim of the pot). cook the brats until they are done, then grill them until golden brown.

make sure the grill is hot when you place the brats on to get nice grill marks.

place back int he beer mixture until ready to serve.

serve on a bun with sauerkraut, mustard, ketchup and with any side items (i will post some sides later on)