Did someone say recipes?

Lately, I've been making big batches of pickled eggs. I know some folks think they're gross, but my kids and I like them, and they're great for quick protein when you're in a hurry. My first few batches were experimental, but AWESOME (Hot Garlic Eggs). The last batch I took the time to document from memory, so as soon as I break into that batch and confirm they are as awesome as the previous ones, I'll post them.

I have been making the most awesome Jalapeno Poppers in the Toaster Oven. It's fresh jalapenos, slit open with a slice of cream cheese, and a piece of bacon wrapped around it and a toothpick poked through to hold it all together. I cook it in the toaster oven on the middle rack until the bacon cooks well, but not hard. Great for parties, but I bet it would really set the mood for a quiet winter night on the couch with a fire watching a fun movie.

Then there's always Tuna Melt or Tuna Hot Dish in the Toaster Oven as well. I need to pull up this recipe.

And after YEARS of experimentation, I have finally perfected and documented barbecue chicken legs and thighs over an open fire. I have thus far only used cherry wood for this, but I may have to start experimenting with oak or hickory as my cherry supplies are nearly depleted. I have a thing I built into my patio I call the OF56. It's a cast iron stove with a chimney similar to something you'd find in a national park. I can share this recipe if anyone is interested. It takes about an hour to do. Much slower cooking than most outdoor fire experiments.

I'll hook you up.

First time in 4 years I've had pancakes today. Fresh apple pancakes.
(I have type 2 diabetes, too many carbs are bad, sugar is bad - but hey: live a little!)
I used stoneground wholemeal today and totally left out the sugar)

For the batter (3 big fat pancakes):
3 large tablespoons of flour,
1 1/2 tablespoons of sugar,
pinch of salt, pinch of baking powder
2 eggs
2 apples (multiply or divide the base receipe as needed)

core the apples and cut into thin slices
separate the eggs

mix the dry ingredients in a bowl, add water and whisk until you get a thin batter
add the egg yolks and whisk them in
beat the eggwhites stiff, then lift gently into the batter

heat olive oil in a pan, pour a medium thin layer of batter into the hot oil
then put apple slices all over the pancake while it's baking.

once you get bubbles showing that no longer collapse and the top of the batter
looks dry-ish, turn it over, and cook from the other side until the apple slices
are done.

Serve. can sprinkle cinnamon & sugar over the top, if you're so inclined.
Also a few drops of *real* vanilla essence in the batter don't hurt

This also works awfully well with fresh plums, but you may find you need extra
sugar for plums, they tend to go very sour when baked.

daffodilone I have made this for holiday parties: www.epicurious.com/recipes/food/views/roast-beef-tenderloin-with-port-sauce-240690

It has become my go-to recipe for beef tenderloin. The beef is so good, you don't even need the sauce (which is good and takes longer to reduce than the instructions say)

Dad's Sweet Garlic Chicken Thighs

Made this on the OF56 this weekend (Thighs at $.50/lb) and it was a score.

Ingredients:
1. Chicken Thighs
2. Olive Oil
3. Coarse Salt
4. Coarse Pepper
5. Granulated Garlic
6. Brown Sugar
7. Wood
8. Fire
9. Grill

Marinate Thighs in olive oil based Italian salad dressing for a few hours. It will serve as an adhesive for the rub.

Make a rub as follows for 8 thighs:
1. 1/8 cup coarse black pepper
2. 1/8 cup of coarse salt
3. ¼ cup granulated garlic
4. ¼ cup of brown sugar

Coat and rub the thighs with the rub. Mix the remaining stuff (or make more) with some olive oil for painting onto the thighs mid-cook.

The grill has two sections: Hot area directly above the fire, and cooler section not over the fire (indirect heat). The cover can cover at least the cool section and enough of the hot section to achieve and maintain 300 ºF in the cool section. This does not require a lot of wood. Preferred wood from experimentation is cherry, but oak, hickory, and many other fruit or nut woods may work well.

Heat the hot section of the grill, scrape it, and coat it with oil (cure it) so that it will be less sticky. The oil falling through the grate will cause the fire to flair. Wait till the fire dies back to normal heat and sear the thighs on both sides quickly uncovered. This takes roughly a minute on each side.

Move the legs to the cool area and cover. Maintain the temperature here at 300 ºF using a thermometer located in the midst of the thighs. Cook covered for 20 minutes re-distributing/turning the thighs at least once during this period.

After the first 20 minute period, coat the thighs with the oil/rub stuff, re-distribute, and re-cover for another 20 minutes.

Important: Watch the temperature and integrate the time over and under 300 ºF and adjust the cook times accordingly. If you “Feel” the overall cook TimeTemp is less than (300 ºF)*(40 min), increase the cook time. Cooking longer at a lower temperature is better than cooking shorter and hotter. Don’t burn the chicken. Pour beer or water on the fire if necessary. Re-stoke later in the cook if necessary to maintain temperature. Move cover to capture more or less of the hot area or open/close vents to achieve fine control. In the end, you’re looking for 165 ºF at the bone.

When done, sizzle again quickly on the hot area uncovered.

Remove and serve.

The Picture is when it was done right before final sizzle removal.

The fire. I used cherry this time, but eventually, I'll run out unless I start chopping down cherry trees:

Cooking covered with the thermometer: