Cooking Recipes and Food Discussion
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BearBio
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Harvested our first batch of potatoes. First planting pot was pretty good, second just a little and the third was a failure. Wife is doing the fourth this morning and reports a good harvest of Yukon Golds. Will try to do two large pots of purples tomorrow. We still have a 8' raised bed of russets to harvest! Despite cooler temps and all the smoke, the tomatoes are still producing!
No room on the shelf for more (home) canned goods! Have blackberry jam, spaghetti/pasta sauce, pizza sauce, enchilada sauce, green enchilada sauce, Hatch enchilada sauce, BBQ sauce, cowboy candy, dill pickles, bread & butter pickles, pickled jalapenos, tomato sauce, home-made Rotel...............
First pot from yesterday:
This mornings Yukon Gold (3-gallon bucket!):
Small potatoes will be next year's seed potatoes!
No room on the shelf for more (home) canned goods! Have blackberry jam, spaghetti/pasta sauce, pizza sauce, enchilada sauce, green enchilada sauce, Hatch enchilada sauce, BBQ sauce, cowboy candy, dill pickles, bread & butter pickles, pickled jalapenos, tomato sauce, home-made Rotel...............
First pot from yesterday:
This mornings Yukon Gold (3-gallon bucket!):
Small potatoes will be next year's seed potatoes!
Last edited:
BearBio
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My recipe for cold-smoking fish (salmon, tuna, halibut)):
A "dry" rub from 1 part sea salt (non-iodized) and 2 parts brown sugar or "raw" sugar and just enough water to make a paste. Liberal coat both parts and refrigerate overnight. Remove and pat dry. Let cure (to form a "crust") for at least 2 hours. I cold smoke using Traeger's pellets (hickory for salmon and alder or mesquite for tuna and halibut; cherry for all three). Get pellets started in a smoker tube (see pic below. I use a couple of 12"). I use two or three. I also use a BBQ. Smoke 2-3-4 hours until a crust forms. I finish by 1/2 hour or so in the oven @ 350 F.
Try a small batch first. You may want to reduce the amount of salt.
A "dry" rub from 1 part sea salt (non-iodized) and 2 parts brown sugar or "raw" sugar and just enough water to make a paste. Liberal coat both parts and refrigerate overnight. Remove and pat dry. Let cure (to form a "crust") for at least 2 hours. I cold smoke using Traeger's pellets (hickory for salmon and alder or mesquite for tuna and halibut; cherry for all three). Get pellets started in a smoker tube (see pic below. I use a couple of 12"). I use two or three. I also use a BBQ. Smoke 2-3-4 hours until a crust forms. I finish by 1/2 hour or so in the oven @ 350 F.
Try a small batch first. You may want to reduce the amount of salt.
BearBio
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As I may have stated elsewhere, I majored in Marine Biology (BS) and Animal Behavior (MS). While in grad school, I did several odd jobs to supplement my wife's income. I substitute taught (UGGH!!), testified as an expert witness on real estate practices, installed air conditioners, etc. Mostly, I worked weekends as a hunting guide on wild pigs. The wife and I were on a tight budget, so game figured largely in our diet. I would go out and radio-track my bears for my thesis, take a nap, work on my data and then watch the cooking Channel or Food Network for an hour or so before fixing dinner.
Here's one of my recipes for wild pig that I call "California Boar Chops". Works well with domestic chops as well. Makes 4 chops.
Grease a 9x9" casserole (baking proof). Season 4 pork chops with Suzy-Q Santa Maria Seasoning (I mostly hunted on ranches in Central California). Open 3 cans of Campbells Golden Mushroom Soup and one can of sliced mushrooms. Spread mushrooms then soup over the chops and bake in pre-heated 350F oven for 1 - 1/1/2 hours. Serve over white or brown rice.
Here's one of my recipes for wild pig that I call "California Boar Chops". Works well with domestic chops as well. Makes 4 chops.
Grease a 9x9" casserole (baking proof). Season 4 pork chops with Suzy-Q Santa Maria Seasoning (I mostly hunted on ranches in Central California). Open 3 cans of Campbells Golden Mushroom Soup and one can of sliced mushrooms. Spread mushrooms then soup over the chops and bake in pre-heated 350F oven for 1 - 1/1/2 hours. Serve over white or brown rice.
BearBio
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Elk or venison fajitas (Can be used for wild turkey or pheasant, also):
Thin slice elk or venison (stew meat or whatever you have). Place in a large Ziploc plastic bag. Season with Suzy Q (if you have it. If not, garlic powder, black pepper, dried parsley, and sea salt), cumin and coriander seed (some people fine coriander distasteful. If so, omit). I use cumin seed then toast and grind. A little Gebhardt's chili powder (or whatever if you don't have Gebhardt's). Mix thoroughly by kneading the bag. Refrigerate overnight or up to 2 days. Heat 1/4" of oil in a wok or deep skillet. Caramelize meat and add thin sliced bell or poblano peppers (I use a 50/50 mix if I can), sliced sweet onions, and tomatoes if desired. Cook until just tender and edges start to brown.
Serve with choice of cheeses, lettuce, etc on corn or flour tortillas with frijoles or Mexican rice.
Thin slice elk or venison (stew meat or whatever you have). Place in a large Ziploc plastic bag. Season with Suzy Q (if you have it. If not, garlic powder, black pepper, dried parsley, and sea salt), cumin and coriander seed (some people fine coriander distasteful. If so, omit). I use cumin seed then toast and grind. A little Gebhardt's chili powder (or whatever if you don't have Gebhardt's). Mix thoroughly by kneading the bag. Refrigerate overnight or up to 2 days. Heat 1/4" of oil in a wok or deep skillet. Caramelize meat and add thin sliced bell or poblano peppers (I use a 50/50 mix if I can), sliced sweet onions, and tomatoes if desired. Cook until just tender and edges start to brown.
Serve with choice of cheeses, lettuce, etc on corn or flour tortillas with frijoles or Mexican rice.
BearBio
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Did these two this week: a generic stir fry and egg rolls.
Stir Fry (suitable for poultry or pork=I guess shrimp also):
One large chicken breast ((boneless and skinless) or three chicken thighs. Diced (I boil frozen poultry).
Three baby Bok Choy, sliced (I discard the leaves but whatever)
One carrot, sliced about 1/4"
Three celery stalks, sliced 1/4"
One package bean sprouts
One bunch green onions, sliced into 1" segments
One can water chestnuts (optional)
Snow peas (optiona)
1/4 to 1/2 cup Hoisin sauce
Corn starch to dredge protein
Peanut oil
Prepare all ingredients mise en place. Dredge protein in cornstarch. Place peanut oil 1/4" deep in wok or deep frying pan on medium-high heat. Fry pork or poultry until crisp and just starting to brown. Saute carrots and celery. Add Bok Choy, Hoisin, green onions, and water chestnuts. Cook one minute. Add bean sprouts and cook until just limp.
Serve over sticky white rice.
Egg Rolls (Vegetarian but suitable for chicken, pork or shrimp):
One package large egg roll wrappers
1/3 head of cabbage or 3 baby Bok Choy, finely chopped
One carrot, shredded
Three stalks of celery, finely chopped
Tops of one bunch of green onions
One package bean sprouts
Peanut oil for sauteing
2 eggs, beaten for sealing egg rolls
Oil for deep-frying (optional) OR
Oil for air frying
Chop all vegetables except bean sprouts and saute in peanut oil, retaining some crispness. Add bean sprouts and saute until limp. Set aside to cool. Beat egg (add water if desired). Spray a plate with cooking oil (facilitates wrapping egg rolls). Lay an egg roll diagonally away from you so it forms a diamond. Brush all four sides with egg wash. Spoon about 2 tablespoons of the filling in the center of the egg roll about 1/3 of the way away from you. Fold the two sides in until they meet in the center. Starting with the end ("point") towards you, roll tightly. It should seal. set aside on a greased platter. Continue until you run out of filling or wrappers! Excess filling, if any, can be used to make fried rice. Discard excess wrappers as they do not freeze well or fry and serve wive sweet& sour sauce as an appetizer.
Heat oil to 350F or pre-heat air fryer to same (350F).
Deep frying: Fry until just starting to brown and crisp (will continue to cook after removing from oil). Do not over cook. Remove and drain. Serve warm. Do not microwave well!
Air Frying: Either brush with oil or spray with cooking oil. Cook at 375F for 7-8 minutes, turning midway through. Serve warm. Can be reheated in the air fryer at 375F for 3-4 minutes.
Serve with Thai sweet chili sauce, sweet and sour sauce, peanut sauce (microwave peanut butter, peanut oil, a dash of soy sauce), hot mustard/catsup, or whatever your favorite dipping sauce is!
I mentioned making fried rice, so I better add that recipe:
Fried Rice:
One cup + 3 Tbls white rice
2 cups water
1/4 cup soy sauce
1 teaspoon garlic powder
Tops from one bunch green onions
3 stalks of celery, sliced thin
one carrot, shredded or diced
One Tbls frozen peas
Peanut oil for frying.
(OR, simply, leftover egg roll filling)
Boil the water and cook the rice. You do NOT want sticky rice! Let cool and sprinkle and mix with soy sauce.
Heat just enough oil to cover bottom of a medium skillet. Add rice, garlic powder, Celery and carrot. Saute and add greens and frozen peas. Warm thoroughly and to desired crispness.
ENJOY!!! Have a fortune cookie on me!
Stir Fry (suitable for poultry or pork=I guess shrimp also):
One large chicken breast ((boneless and skinless) or three chicken thighs. Diced (I boil frozen poultry).
Three baby Bok Choy, sliced (I discard the leaves but whatever)
One carrot, sliced about 1/4"
Three celery stalks, sliced 1/4"
One package bean sprouts
One bunch green onions, sliced into 1" segments
One can water chestnuts (optional)
Snow peas (optiona)
1/4 to 1/2 cup Hoisin sauce
Corn starch to dredge protein
Peanut oil
Prepare all ingredients mise en place. Dredge protein in cornstarch. Place peanut oil 1/4" deep in wok or deep frying pan on medium-high heat. Fry pork or poultry until crisp and just starting to brown. Saute carrots and celery. Add Bok Choy, Hoisin, green onions, and water chestnuts. Cook one minute. Add bean sprouts and cook until just limp.
Serve over sticky white rice.
Egg Rolls (Vegetarian but suitable for chicken, pork or shrimp):
One package large egg roll wrappers
1/3 head of cabbage or 3 baby Bok Choy, finely chopped
One carrot, shredded
Three stalks of celery, finely chopped
Tops of one bunch of green onions
One package bean sprouts
Peanut oil for sauteing
2 eggs, beaten for sealing egg rolls
Oil for deep-frying (optional) OR
Oil for air frying
Chop all vegetables except bean sprouts and saute in peanut oil, retaining some crispness. Add bean sprouts and saute until limp. Set aside to cool. Beat egg (add water if desired). Spray a plate with cooking oil (facilitates wrapping egg rolls). Lay an egg roll diagonally away from you so it forms a diamond. Brush all four sides with egg wash. Spoon about 2 tablespoons of the filling in the center of the egg roll about 1/3 of the way away from you. Fold the two sides in until they meet in the center. Starting with the end ("point") towards you, roll tightly. It should seal. set aside on a greased platter. Continue until you run out of filling or wrappers! Excess filling, if any, can be used to make fried rice. Discard excess wrappers as they do not freeze well or fry and serve wive sweet& sour sauce as an appetizer.
Heat oil to 350F or pre-heat air fryer to same (350F).
Deep frying: Fry until just starting to brown and crisp (will continue to cook after removing from oil). Do not over cook. Remove and drain. Serve warm. Do not microwave well!
Air Frying: Either brush with oil or spray with cooking oil. Cook at 375F for 7-8 minutes, turning midway through. Serve warm. Can be reheated in the air fryer at 375F for 3-4 minutes.
Serve with Thai sweet chili sauce, sweet and sour sauce, peanut sauce (microwave peanut butter, peanut oil, a dash of soy sauce), hot mustard/catsup, or whatever your favorite dipping sauce is!
I mentioned making fried rice, so I better add that recipe:
Fried Rice:
One cup + 3 Tbls white rice
2 cups water
1/4 cup soy sauce
1 teaspoon garlic powder
Tops from one bunch green onions
3 stalks of celery, sliced thin
one carrot, shredded or diced
One Tbls frozen peas
Peanut oil for frying.
(OR, simply, leftover egg roll filling)
Boil the water and cook the rice. You do NOT want sticky rice! Let cool and sprinkle and mix with soy sauce.
Heat just enough oil to cover bottom of a medium skillet. Add rice, garlic powder, Celery and carrot. Saute and add greens and frozen peas. Warm thoroughly and to desired crispness.
ENJOY!!! Have a fortune cookie on me!
BearBio
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- Jun 30, 2025
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Here's a brand new recipe that became a favorite! Modified from several recipes. WARNING: Labor intensive but worth it!
Mexican Albondigas (Meatball Soup):
For the meatballs:
1 pound ground pork
1 pound lean ground beef
2 cops cooked white rice
1 cup bread crumbs or 2 slices white bread soaked in milk.
3 eggs, well beaten
1/4 cup chopped cilantro (optional)
1/2 cup chopped chives
1 teaspoon each cumin seed and coriander seed, toasted and ground.
1/2 teaspoon ground cloves
1 tablespoon adobo seasoning (optional)
OR
1 teaspoon each sea salt, garlic powder, dried oregano (Mexican preferred), coarse black pepper
Mix all ingredients well but be careful not to over mix.
For the broth/soup:
8 cups chicken broth
OR
8 cups water and Wyler's low-sodium powdered chicken broth (to desired strength)
2 cups sliced carrots
2 cups sliced celery
1 cup frozen corn
1 can black beans (optional)
1 cup cubed hash brown potatoes or russet potatoes, diced.
1 teaspoon each cumin seed and coriander seed, toasted and ground.
1 15oz can of tomato sauce
1 cup diced Poblano chilies
Crushed red pepper to taste
Salt, pepper, garlic to taste
1 10oz can Rotel
OR
1 10 oz can diced tomatoes and 1 small can Ortega chilies
In a soup/stew pot, start broth/soup by heating broth, vegetables (except corn) and simmer until tender. Ass corn and beans (?), Rotel, Tomato sauce, spices. Bring to a roiling boil.
While soup is heating, wet your hands with cold water and form meat mixture into golf-ball sized meatballs. Set aside on a platter. This will make 40-50 1- 1/2" meatballs. When soup is boiling well, drop 6-8 meatballs into the soup and cook for 12-15 minutes. Remove with a slotted spoon and set on a cookie rack to drain. Don't worry if you pick up some veggies with the meatballs. Drop another batch. By the time they are done, the others will be cool and firm enough to move to a platter. Simply drop any veggies on the rack back into the soup. Replace any lost liquid with water. Continue until done.
To freeze the meatballs either freeze on a cookie sheet OR freeze individually in egg cartons and either and place serving/meal size portions into baggies or vacuum seal and freeze.
To serve, simply re-heat in boiling broth. Excess broth can be frozen in plastic containers. Serve with diced avocado, chopped cilantro, lime wedges doe seasoning.
Mexican Albondigas (Meatball Soup):
For the meatballs:
1 pound ground pork
1 pound lean ground beef
2 cops cooked white rice
1 cup bread crumbs or 2 slices white bread soaked in milk.
3 eggs, well beaten
1/4 cup chopped cilantro (optional)
1/2 cup chopped chives
1 teaspoon each cumin seed and coriander seed, toasted and ground.
1/2 teaspoon ground cloves
1 tablespoon adobo seasoning (optional)
OR
1 teaspoon each sea salt, garlic powder, dried oregano (Mexican preferred), coarse black pepper
Mix all ingredients well but be careful not to over mix.
For the broth/soup:
8 cups chicken broth
OR
8 cups water and Wyler's low-sodium powdered chicken broth (to desired strength)
2 cups sliced carrots
2 cups sliced celery
1 cup frozen corn
1 can black beans (optional)
1 cup cubed hash brown potatoes or russet potatoes, diced.
1 teaspoon each cumin seed and coriander seed, toasted and ground.
1 15oz can of tomato sauce
1 cup diced Poblano chilies
Crushed red pepper to taste
Salt, pepper, garlic to taste
1 10oz can Rotel
OR
1 10 oz can diced tomatoes and 1 small can Ortega chilies
In a soup/stew pot, start broth/soup by heating broth, vegetables (except corn) and simmer until tender. Ass corn and beans (?), Rotel, Tomato sauce, spices. Bring to a roiling boil.
While soup is heating, wet your hands with cold water and form meat mixture into golf-ball sized meatballs. Set aside on a platter. This will make 40-50 1- 1/2" meatballs. When soup is boiling well, drop 6-8 meatballs into the soup and cook for 12-15 minutes. Remove with a slotted spoon and set on a cookie rack to drain. Don't worry if you pick up some veggies with the meatballs. Drop another batch. By the time they are done, the others will be cool and firm enough to move to a platter. Simply drop any veggies on the rack back into the soup. Replace any lost liquid with water. Continue until done.
To freeze the meatballs either freeze on a cookie sheet OR freeze individually in egg cartons and either and place serving/meal size portions into baggies or vacuum seal and freeze.
To serve, simply re-heat in boiling broth. Excess broth can be frozen in plastic containers. Serve with diced avocado, chopped cilantro, lime wedges doe seasoning.
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I grew up in Wyoming and Illinois. Church potluck dinners, especially in Illinois, always included 3 or 4 hot dishes made with various cream of (fill in the blank) soup. Chicken, mushroom, celery, etc. Buy a bunch of each. Now you're ready to make Midwest Chicken, Pork Chops, Salisbury Steak and so on. The combinations are limitless!
BearBio
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- Jun 30, 2025
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Considering the current economy, I'm learning to freeze soups, etc. Already canning a sh*****d of tomato & pepper products and blackberry jam!! Smoking meats and cheeses for gifts.
