A Homage to Pork!
OK, I admit it. I love pork. I like all kinds of pork. I decided it was time to do a dish that reflected my love of pork in all its forms. Welcome to Quatre Cochons de Montagne (Four Mountain Pigs). Of course, one of the best ways to cook pork is in the smoker, so the Louisiana Grills Pellet Smoker was the chosen tool. Continue reading Quatre Cochons de Montagne
She Who Must Be Obeyed said “Honey, I want chicken wings.”I only had a couple of hours until supper so something too fancy was out of the question. What to do? Obviously, I had to make something with honey. I fired up the Louisiana Grills Pellet Smoker and made Honey Teriyaki Wings. Continue reading Honey Teriyaki Wings
OK, you have made PWE Maple Sausage. Then you made Sourdough Cheese Biscuits. How can you not make A Breakfast Sausage Biscuit? There is no way. It must be done. Enough said.
The Old Fat Guy
Time for more of Linda’s Sourdough Biscuits. However, I wanted to try something different. I folded cheese in for Sourdough Cheese Biscuits. Continue reading Sourdough Cheese Biscuits
Catastrophe! I went to the freezer and there was no breakfast sausage left. I had to make more immediately! I have posted my go to breakfast sausage recipe, PWE Breakfast Sausage. As usual, I just can’t resist trying something new. I decided to add maple syrup to the recipe and made Passing Wind Estates Maple Sausage. Continue reading PWE Maple Sausage
I have been using the Yummly plug in to put my recipes in a format that is easy for you to access and print. They have a program called Yummly Publisher that allows the recipes I put in their format to be accessed in one place. So, you should be able to access most of my recipes at http://www.yummly.com/page/oldfatguy.
Give it a try!
The Old Fat Guy
I was going to a potluck and I needed something to take. I decided a nice pot of chili would be good. I wanted to make it with rough cut beef and went to the supermarket to get some. I noticed that the pork was half the price of the beef. Why not build a chili around pork and save some money? I couldn’t think of a good reason. Welcome to Pork Chili. Continue reading Pork Chili
I was instructed that I was making Scalloped Potatoes. As I looked up my recipe, I realized I hadn’t posted it in Yummly format yet so I decided to do a new post and remedy that. Continue reading Scalloped Potatoes
One of the downsides to keeping a sourdough starter is that they have to be fed weekly. This means taking some of the starter out and replacing it with flour and water. Either you need to use the starter you take out or throw it away. I just can’t bring myself to throw it away so I am always looking for ways to use. So, I converted a bagel recipe to sourdough and made Sourdough Honey Bagels. Continue reading Sourdough Honey Bagels
I love Chicken Cordon Bleu. The salty of the ham and the gooey cheese. How could you possibly improve it? Sounds like a challenge to me. I substituted sausage for the ham, used a chunk of cheese instead of slices and did an easier breading. Then I baked it instead of deep frying which is messy. Welcome to the creation of Chicken Mountain Bleu! Continue reading Chicken Mountain Bleu