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Out of Pod Experience

 
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Share Your Favorite Recipes/TIps
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Arkady Vachon
The Gold Angels
Sixth Empire
#1 - 2012-03-27 10:54:55 UTC
Despite my character name, I am a Creek and Cherokee mix native american in Oklahoma, USA.

Of two dishes that I enjoy that have been part of the local culture within the tribes (and elsewhere) is Fried Hominy.


I don't do this much anymore, as I have type 2 diabetes and I strive to keep it under control at almost all times, but every so often this is something I enjoy.


Copied this particular recipe down from the 'net.

Fried Hominy:

Ingredients
2 Strips of Bacon
2 c Hominy
1 Medium Green Onion
Salt & Pepper to taste

Directions
1. Drain a can of hominy in a seive. Set aside until ready to use.

2. Heat a cast iron skillet on medium high.

3. Add bacon. Fry on both sides until crisp. Remove bacon from the fryer. Set aside.

4. Chop the green onions into small pieces.

5., Add onions to the fryer. Fry the onions on high heat.

6. Crumble bacon. Add back to the fryer.

7. When the onions start to fry, add hominy and black pepper to taste.

8. Cook for about 10 to 15 minutes first on high heat, then on low.


Serving Size: Makes 4 1/2-cup servings



The other dish which I most enjoy is Wild Onions and Eggs, which is rather simple.

From the Cherokee website (green onions can be subbed out for wild onions if you cannot get those)

Begin with a cup of wild onions that have been cut into small pieces.
Two or three tablespoons of bacon dripping are put in a skillet and warmed over medium heat.
Place the chopped onions and about one fourth cup of water.
Simmer while stirring until the onions are tender.
You can add small amounts of water, if needed.
When the onions are tender, and most of the water has cooked away, add six or seven beaten eggs and scramble.

Nothing Personal - Just Business...

Chaos Creates Content
Sidus Isaacs
Center for Advanced Studies
Gallente Federation
#2 - 2012-03-27 12:22:00 UTC
some chili dish I like to make:

get some minced meat (or other meat to taste), fry it. Put it in a pot with some diced onions, some diced chili to taste, corn, kidney beams in chili sauce, and some crushed tomatoes. Spices to taste.

Boil for a long while. Serve with bread, or salad, or nothing else.
Celtix Rhineheart
Perkone
Caldari State
#3 - 2012-03-27 12:33:49 UTC
Bacon Taco Supreme!!!!

Use 8-10 strips of bacon as the taco shell.
add some seasoned beef or chicken
Shredded cheese
sour creme
lettuce
tomato

Heart attack waiting to happen but delicious all the same Twisted
Saint Lazarus
Spiorad ag fanaiocht
#4 - 2012-03-27 18:16:47 UTC
Quafe Ultra

1 part Vodka
1 part Blue Curacao
2 parts Lemonade
2 parts Quafe


Who needs food
Telegram Sam
Sebiestor Tribe
Minmatar Republic
#5 - 2012-03-27 18:33:16 UTC  |  Edited by: Telegram Sam
Going to try that fried hominy. Smile

Buffalo Wings
You need:
Chicken wings (You can buy the "mini" ones that have already been cut buffalo wings style. Or just get the regular triangular shaped wings and cut them yourself. You'll keep the two meaty sections and throw out that feathery wingtip thing).
Flour
Butter
Hot sauce, the vinegary kind (Tabasco sauce or something similar)
Your choice of spices. (I use garlic salt, black pepper, paprika, and just a little cumin)

-Pat the wings dry with paper towels. (That's going to help the flour stick to them).
-Dump about 3 coffee cups of flour in a bowl. Mix in your spices. Don't go too crazy on the spices here, you have hot sauce coming later. A spoonful of salt (or garlic salt) and another of black pepper will do it. The other spices, just a few shakes.
-Roll the wings around in the flour mixture to coat them. Put them in the refrigerator for at least an hour. (Somehow refrigerating them makes the flour coat set and stick).
-Mix together equal parts of melted butter and your hot sauce. (Sounds like a strange combo, but somehow the butter mellows out the hot sauce, so you get that buffalo wings flavor).
-Deep fry the wings. Make sure the oil is really hot before you put the wings in. If the oil is cool, the wings will come out really limp and greasy.
-Quickly roll each cooked wing in the butter-hot sauce mixture and put it on your serving plate.
-That's it. Grab a brew and start eating!
Micheal Dietrich
Kings Gambit Black
#6 - 2012-03-27 19:40:03 UTC  |  Edited by: Micheal Dietrich
Don't need flour or plastic bags for my wings

This recipe is 2 part because the base recipe makes the sauce, everything you add after that is just extra flavor. I use this recipe for pretty much every meat and you make enough to last several meals

1 Quart Ketchup (32 oz)
1 Beer (12 oz)
1 cup Apple Cider Vinegar
1/4 cup Brown Sugar
4 tbl spoon Worcestershire Sauce
4 tbl spoon salt
1 to 2 sticks of butter
3-4 cloves of fresh garlic, finely chopped
1 tbl Cayenne Powder

This part is generally my base. If I am making southern style pork ribs I would add chopped regular and sweet onions. If I'm using on this steak I put in a lot of ground pepper and cloves. For the Hot Wings we'll add spice

This is generally made on the grill but you can cook it on the stove I guess, but you better have a damn good reason like rabid hyenas stole your BBQ or something. To start, place charcoal on one half of the grill and fire up. In a cast iron pot throw in the butter and let melt (have the cast iron pot in the middle of the grill). One that is done toss in all of the above ingredients. Most of the time I just have it all on a plate next to me and I just wing it on the measurements
Note: For the beer I have used our well known pisswater, amber's, and Dark's and I'll tell you right now that the beer type makes a huge difference in taste, with the darker you go being stronger in taste. You'll just have to experiment to find your preferred flavor. Mine so far has been specifically Sam Adam's Apricot Ale

Now since we are doing hot wings, we'll add a couple more ingredients

1 tbl spoon Chili powder
3-4 Jalapeno peppers, fresh and finely chopped
1 Habanero if you 're feeling lucky...punk

Let all of this cook for about 30 minutes, then remove from the grill and leave to thicken for about 5 - 10 minutes (or however long it takes you to clean your meat)

For the wings, make sure they are washed and dried. Place them in a glass bowl and douse them in cooking oil (your preference on type). Start placing the wings on the charcoal side and let sear for about a minute on each side. Once that is done mop the chicken and flip them over onto the non charcoal side and mop again. Place on lid and leave for a while.
Continue checking on the chicken about every ten minutes or so and rotate often between the ones next to the coals and those farther away while adding a little more flavor for about 40 minutes to an hour. If the meat on the inside is looking well cooked you can run one more mop on each wing and once again place them on the coal side to sear for about a minute. Place wings on serving dish. You can also put more of the sauce in dipping bowls for those who love to pile on the stuff.

Edit: The hell, saved draft stole half a dozen R's from my list.

Out of Pod is getting In the Pod - Join in game channel **IG OOPE **
FloppieTheBanjoClown
Arcana Imperii Ltd.
#7 - 2012-03-27 19:43:29 UTC
Authentic Cajun Gumbo:

Vegetables. You have some options here, but definitely you'll need okra. Celery, garlic, and bell peppers are also quite common.

Dead critter. Cajuns aren't picky. My great uncle had an amazing egg gumbo that he'd make for breakfast because he thought it was funny. My favorites are crawfish or a mix of chicken and sausage. Don't use fish unless you know what you're doing. I've seen that end...badly.

Gumbo File. (pronounced fee lay) You *can* put lots of spices in your gumbo, but the file is what makes it gumbo. Anything else is just soup. Salt, pepper, and some form of hot sauce (Louisiana brand > Tabasco)

Start by making a good medium-brown roux with flower and bacon grease (butter if you're a wimp and don't have bacon grease). Add water and boil the okra til tender. Add the rest of the veggies and meat and boil for a long time. When the meat is done, take off the heat and add file.

Some sources (such as wikipedia) will suggest that mixing okra and file isn't done traditionally. That's only true if you're using them solely as thickening agents. The file adds a very distinct flavor and the okra is an easy-to-grow vegetable that does well where gumbo was invented. The roux is the real thickener here, the rest are ingredients added for flavor and texture.

Founding member of the Belligerent Undesirables movement.
Telegram Sam
Sebiestor Tribe
Minmatar Republic
#8 - 2012-03-28 13:20:58 UTC
Micheal Dietrich wrote:
Edit: The hell, saved draft stole half a dozen R's from my list.

SmileThat explains the "1-2 sticks of butte" Micheal. Was honestly puzzled about that mystery ingredient for a while there...
FloppieTheBanjoClown
Arcana Imperii Ltd.
#9 - 2012-03-28 13:45:58 UTC
Saved draft drops the last letter at the end of each line. It's rather annoying and breaks all your quotes.

Founding member of the Belligerent Undesirables movement.
Micheal Dietrich
Kings Gambit Black
#10 - 2012-03-28 14:13:56 UTC
Telegram Sam wrote:
Micheal Dietrich wrote:
Edit: The hell, saved draft stole half a dozen R's from my list.

SmileThat explains the "1-2 sticks of butte" Micheal. Was honestly puzzled about that mystery ingredient for a while there...



There fixed some more. That totally explains why I see so many broken quotes in the forums. All this time I thought that people were just really that bad at quoting. Looks like Linkafication by Dietrich and co. is going to have to open up a new department called Quotafication.

Out of Pod is getting In the Pod - Join in game channel **IG OOPE **