Mix all ingredients in a baking pan. Bake at 350 degrees for 1 1/2 – 2 hours.
Alright I have a confession to make I love butterbeans and it’s not a healthy normal relationship I’m a bit obsessed. Butterbeans are baby Lima beans – there I said it. There is a world of difference between the two though. I am a card carrying member of the Butterbeans cult. A number of recipes for Butterbeans will pop up here from time to time with most of them using a pork product, but not today. This is a simple and delicious recipe for fresh baby limas or shall I say fresh Butterbeans. Enjoy.
3 cups beans, fresh not frozen or canned
6 cups water
1-2 bay leaves
⅛ teaspoon black pepper or to taste
1 tablespoon salt or to taste
Rinse Butterbeans well under cool water. In a 4-quart saucepan combine the beans, water, bay leaves, and pepper. Bring it up to a boil and skim off the impurities that rises to the top during the first 10 minutes.
Cover the pot and reduce the heat slightly. Let it cook for 15 to 20 minutes more, or until the beans are tender. Turn off the heat and add the salt. Let the beans sit in the cooking liquid for 20 minutes before serving.
If you’re serving them on their own as a side which I would highly recommend, I’d stir in a pat of butter serving.
2 tablespoons bacon fat (substitute olive oil for a vegetarian option)
1 tablespoon minced garlic
1 cup diced onions
6 cups fresh okra, sliced ½ inch thick
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 cups seeded small-dice tomatoes
2 teaspoons fresh oregano, chopped
1½ teaspoons red pepper flakes
1½ teaspoons Tabasco hot sauce
1½ cups Dark Chicken Stock (substitute vegetable stock for vegetarian alternative)
In a medium saucepan over medium heat, heat the bacon fat and sauté the garlic and onion until transparent, about 3 minutes. Add the okra, season with half of the salt and black pepper, and sauté, stirring approximately 7 minutes. Decrease the heat to low, stir in the tomatoes, and continue stirring until the tomatoes begin to break down. Add the oregano, red pepper flakes, Tabasco, and chicken stock and simmer over low heat, stirring occasionally, until the okra is completely tender, 20 to 25 minutes. If it begins to dry up, add water as needed to maintain a thick consistency while cooking. Serve immediately.
* For a nice vegetarian meal serve over white rice.
3–4 pounds sweet potatoes
6 tablespoons butter, divided
2 tablespoons heavy cream
4 tablespoons bourbon
1¼ cups packed light brown sugar, divided
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
⅓ cup all-purpose flour
1 cup chopped pecans (Optional, but please use)
Preheat the oven to 350°.
Scrub the sweet potatoes well. Place on a baking sheet and bake for about 1 hour, until very soft when you press the skins. Remove from the oven and let stand until cool enough to handle. Slice in half and scoop the flesh into a large mixing bowl, discarding the skins.
Beat the sweet potatoes with a wooden spoon to mash them well. Stir in 2 tablespoons butter, the cream, the bourbon, and ¼ cup brown sugar. Beat in the cinnamon, salt, nutmeg, and allspice. Spread in a 1½-quart baking dish.
In a small bowl, combine the remaining 1 cup brown sugar and flour. Cut in the remaining 4 tablespoons butter, using a fork to blend well. Stir in the chopped pecans, if using and you should. Sprinkle the topping over the sweet potatoes.
Bake for 30 minutes, until the topping is light brown and a little crisp and the casserole is bubbly.
3/4 cup cooked grits
2 eggs
1/3 lb sharp cheddar cheese
1 teaspoon salt
3/4 stick butter
Couple dashes hot pepper sauce
Paprika
Put all ingredients together except paprika. Pour into a buttered casserole. Sprinkle with paprika. Bake 1 – 11/2 hours at 350 degrees,
A purse seine is a large wall of netting deployed around an entire area or school of fish.
The seine has floats along the top line with a lead line threaded through rings along the bottom. Once a school of fish is located, a skiff encircles the school with the net. The lead line is then pulled in, “pursing” the net closed on the bottom, preventing fish from escaping by swimming downward.
Finding a school of fish is one of the most difficult steps of this fishing technique and include:
There are other types of catching salmon such as gill netting and trolling employed in Alaska and other American coastal waters.
Langues de Chat, Lenguas de Gato, Katte Tong, Cats’ Tongues…whatever the name you use, these long delicate biscuits are delicious and I bet you can’t eat just one.
4 tablespoons butter, softened
1/2 cup confectioner’s sugar (powdered)
2 teaspoons fresh orange zest
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 egg whites
1/2 cup all-purpose flour
Beat the butter, sugar, orange zest, vanilla extract, and salt on medium-high until light and fluffy, about 4 – 5 minutes. Add the egg whites, one at a time, to the butter. Gently fold in the flour and refrigerate for 45 minutes.
Preheat an oven to 350F. Line 2 baking sheets with parchment paper. Fill a pastry bag with the batter and pipe into 1/3-inch wide, 2 1/2-inch long cookies. Bake them for 10 minutes until they are light golden brown. Cool the cookies on the baking sheet for seconds, and then transfer them to a wire rack to cool.
Stock
1 chicken, preferably a boiling chicken, cut into 8 pieces
2½ quarts cold water
1 bay leaf
1 onion, peeled but kept whole
sea salt flakes and freshly ground black pepper
Dumplings
1 large egg
¼ cup cold water
½ teaspoon fine sea salt
¾ cup flour
1 carrot, peeled and thinly sliced
To serve
1 green onion thinly sliced
2 tablespoons chopped fresh dill
crusty sourdough bread
To make the stock, place the chicken pieces in a large saucepan and cover with the water. Add the bay leaf, whole onion, and seasoning, and bring to a boil. Reduce the heat to very low, skim off the scum, and leave to simmer until cooked through, 1 hour, or 1½ hours.
To make the dumpling mixture, beat the egg lightly in a bowl, then add the water and salt and gradually add flour. Work into a paste.
Add the carrot to the stock, then drop in separate teaspoonfuls of the dumpling paste and boil for 5 minutes.
Serve with the green onion, dill, and a big hunk of crusty sourdough bread for dipping.
2 ¼ Pounds Ripe Tomatoes, Peeled, Seeded, And Quartered, All Juices Reserved
1 Cup Roughly Chopped Green Bell Pepper
1 Medium Cucumber, Peeled And Roughly Chopped
¼ Medium Sweet Onion
½ or more to taste Garlic Clove, Minced
3 Tablespoons Extra-Virgin Olive Oil
4 Teaspoons Sherry Vinegar
Salt And Freshly Ground Black Pepper
Optional Garnishes
½ Cup Finely Chopped Red Bell Pepper
½ Cup Finely Chopped Green Bell Pepper
½ Cup Finely Chopped Sweet Onion
½ Cup Finely Chopped Cucumber
½ Cup Small Croutons
Working in small batches, in a food processor or blender, purée the tomatoes, green bell pepper, cucumber, onion, and garlic until silky smooth. Add the olive oil and purée again until smooth. Add the vinegar, season with salt, stir in cold water until you find the desired consistency. Usually 1 cup of water should be enough.
Refrigerate for several hours, until thoroughly chilled.
Before serving, whisk the gazpacho. Taste for seasoning and adjust as needed.
2/3 cup extra-virgin olive oil
4 garlic cloves, minced
1 small dried hot red chile or pinch dried red pepper flakes
12 ouncesshelled medium to large fresh shrimp with or without tails
Salt
Minced fresh parsley for garnishing
In a large, deep sauté pan, heat the olive oil over medium-high heat. Add the garlic and chile and cook, stirring continually, until golden, 5 to 10 seconds. Add the shrimp and cook, stirring a few times, until pink throughout, 1 to 2 minutes. Remove the pan from the heat and season with salt.
Spoon the shrimp and some oil into individual bowls. Dust each bowl with parsley. Serve with small forks.
Mark Bere Peterson’s Counterculture, Urban Legends, Paganism & Witchcraft 