8 – OTHER RECIPES… (Varied Goodies From Across the Galaxy)

8 – OTHER RECIPES… (Varied Goodies From Across the Galaxy)

Other Recipes

(NON– Sausage Recipes)

Baklava, Turkish http://sausageswest.com/wp-content/uploads/2015/11/Turkish-Baklava.pdf

Cajun Seafood Gumbo http://sausageswest.com/wp-content/uploads/2018/06/Cajun-Seafood-Gumbo.pdf

Catsup http://sausageswest.com/wp-content/uploads/2016/09/Home-Made-KetchupHeinz-57A-1-Steak-Sauce.pdf

Ceviche (Marinated Seafood Cocktail) http://sausageswest.com/wp-content/uploads/2015/09/Ceviche-Recipe.pdf

Chicken, South Pass Sticky Glazed http://sausageswest.com/wp-content/uploads/2016/06/South-Pass-Sticky-Chicken.pdf

Corn Cakes (Colombian/Venezuelan Arepas, similar to thick Mexican tortillas) http://sausageswest.com/wp-content/uploads/2014/12/Arepas-de-Choclo1.pdf

Eggs, Scrambled (recipe) http://sausageswest.com/8-other-products-recipe-input-varied-goodies-from-across-the-galaxy-2/comment-page-3/#comment-2281

Eggs, Perfect Hard-boiled n’ Pickled, E-Z peeled  http://sausageswest.com/8-other-products-recipe-input-varied-goodies-from-across-the-galaxy-2/comment-page-4/#comment-2358

Gluten-free Gumbo http://sausageswest.com/gluten-free-gumbo/

Gulyas – Hungarian Goulash http://sausageswest.com/wp-content/uploads/2016/10/Gulyas-Goulash.docx

Gumbo, Cajun Seafood http://sausageswest.com/wp-content/uploads/2018/06/Cajun-Seafood-Gumbo.pdf

Ham Hocks n’ Beans (recipe)  http://sausageswest.com/wp-content/uploads/2014/12/Ham-Hocks-n-Beans.pdf

Ketchup http://sausageswest.com/wp-content/uploads/2016/09/Home-Made-KetchupHeinz-57A-1-Steak-Sauce.pdf

Licorice (recipe)  http://sausageswest.com/wp-content/uploads/2015/01/Black-Licorice-Candy.pdf

Monkey Bread (recipe)  http://sausageswest.com/wp-content/uploads/2014/12/Monkey-Bread-with-history.pdf

Navajo Fry Bread (recipe) http://sausageswest.com/wp-content/uploads/2016/10/Navajo-Fry-Bread.pdf

Parker House Rolls (recipe) http://sausageswest.com/wp-content/uploads/2016/10/Parker-House-Rolls.pdf

Pickled Polish Sausage  http://sausageswest.com/wp-content/uploads/2014/12/Pickled-Polish-Sausage-Gray-Goat.pdf

Portuguese Recipe Collection (using Linguiça and Chouriço) http://sausageswest.com/wp-content/uploads/2017/01/Collection-of-Portuguese-Sausage-Dish-Recipes.pdf

Rattlesnake (recipe)  http://sausageswest.com/wp-content/uploads/2015/01/Rattlesnake.pdf

Salt Substitute  http://sausageswest.com/8-other-products-recipe-input-varied-goodies-from-across-the-galaxy-2/comment-page-3/#comment-2281

Seafood Gumbo, Cajun http://sausageswest.com/wp-content/uploads/2018/06/Cajun-Seafood-Gumbo.pdf

Soup, Serbian White Bean (Pasulj)  http://sausageswest.com/wp-content/uploads/2016/10/Serbian-White-Bean-Soup-Recipe.pdf

Sourdough (recipes) http://sausageswest.com/wp-content/uploads/2015/09/Sourdough-Recipes.pdf

• Gettin’ “Started”
• “Cowboy’s Classic Sourdough Bread” (Tried And True Classic Sourdough Bread)
• “Saddle Bum’s Sourdough Rye Ranch Bread” (Hearty Sourdough Rye Sandwich Bread)
• “Shuttle Bucket Sourdough Biscuits n’Gravy” (Soda-Raised Sourdough Biscuits With Gravy)
• Storing, Freezing, And Thawing Bread
• Sourdough Pancake Batter
• “South Pass Saddle Blankets” (Classic Sourdough Hot Cakes)
• “Boot Hill Buckwheats” Buckwheat “Flapjacks”
• Chuckwagon’s Braggin’ n’ Gaggin’ Chokecherry syrup
• Rye And Mold
• Wheat Flour

Steak sauce http://sausageswest.com/wp-content/uploads/2016/09/Home-Made-KetchupHeinz-57A-1-Steak-Sauce.pdf

Turkey, Double Whiskey Smoked – http://sausageswest.com/wp-content/uploads/2018/11/Double-Whiskey-Smoked-Turkey.pdf

How to Do It:
To comment, or to submit a recipe, go to one of the other topics and submit it there.

51 thoughts on “8 – OTHER RECIPES… (Varied Goodies From Across the Galaxy)

  1. Turkish Baklava
    I haven’t tried making this recipe. Normally I do, particularly with recipes found on the internet, but not this one, not yet. We’re visiting Turkey at the moment, and surrounded by “the real thing.” But when I get home, and maybe lose a few pounds…

    Turkish baklava uses sugar syrup instead of honey. This makes it a bit lighter. You’ll like it. If you don’t, though, go back to using honey. I’ve edited the recipe a bit, mostly to cut down on the verbiage, but it’s intact and usable. I think you’ll like it. Download a copy (with pictures) at http://sausageswest.com/wp-content/uploads/2015/11/Turkish-Baklava.pdf
    el Ducko, November 2015

    Homemade Turkish Pistachio Baklava
    Making Turkish-style Baklava At Home Is Easy With Ready Phyllo

    When you think of baklava, does Turkey come to mind? Did you know that some of the world’s finest baklava comes not from Greece or the Middle East, but from Turkey?

    Most baklava fans are familiar with Greek-style baklava which often features honey as the main sweetening ingredient. Turkish baklava is sweetened with “şerbet” (share-BET’), a light syrup made from sugar, water and lemon juice. This makes Turkish baklava much lighter and crispier than most Greek or Middle Eastern-style varieties.

    In every Turkish pastry shop, supermarket and household, you’ll find endless varieties of baklava made with walnuts, hazelnuts, pistachios and more, all in shapes and sizes you’d never dream of. Squares, diamonds, rolls and spirals. It’s a baklava-lovers paradise. The most coveted baklava of them all is pistachio baklava made with bright green, raw pistachio nuts. The recipe for this simple, square-cut baklava is below. If you wish, you can substitute the pistachios with ground walnuts or hazelnuts for a more economical version of this recipe. Go ahead and experiment with different nuts to give you different flavors.

    Baklava is actually very easy to make at home with ready-made, pre-packaged “baklava yufkası” (bahk-lah-VAH’ yoof-kah-SU’), better known as phyllo pastry. You can find phyllo dough in the frozen food section of your grocery store, or in Middle Eastern and Greek grocers.

    ===For The Syrup:
    • 4 cups water
    • 3 cups sugar
    • Juice of ½ lemon
    ===For The Baklava:
    • 36 leaves fresh or frozen packaged phyllo dough (14 x 18 inch size)
    • ½ pound/300 grams unsalted butter, clarified
    • ½ pound/300 grams raw, hulled pistachio nuts, chopped finely
    • 2 tbsp. sugar
    • 14 x 18 inch shallow metal baking pan
    • pastry brush
    • pastry cutter or sharp knife

    1. Begin by making the syrup which you’ll pour over the hot baklava later on. Combine the water , sugar and lemon juice in a small saucepan, bring the mixture to a boil and let it simmer slowly uncovered while you prepare the rest of the baklava.
    2. The next important step is preparing your clarified butter. If you need to see how, check a good cookbook or the internet.
    3. Mix the ground pistachio nuts with 2 tablespoons of sugar. Brush the bottom of your baking pan with butter and sprinkle a few pinches of the ground pistachio nuts over the butter.
    4. Thaw a package of frozen phyllo dough. (See the internet for advice if needed.)
    5. Set your first layer of phyllo and set it in place. Working quickly, brush the entire piece of phyllo with the butter. Repeat in the same manner with 18 leaves of phyllo.
    6. Once you’ve buttered the 18th layer, use all of the ground pistachio mixture to make an even layer going all the way to the edges of the pan.
    7. Place another layer of phyllo over the nuts and butter it. Repeat until you finish the last layer. If you have extra butter left, set it aside.
    8. Using a sharp knife or a pastry cutter, gently cut the baklava into even squares or diamond shapes. If you’re using a round pan, you can cut it into large, narrow slivers, if you wish.
    9. Drizzle the leftover butter over the top. Place the pan in a preheated 395° F/200° C oven and set the timer for 45 minutes.
    10. Once the baklava is in the oven, remove the syrup from the heat and leave it to cool down.
    11. Bake the baklava for about 45 minutes, or until the layers puff up high and the top layers are golden, crispy and translucent.
    12. When ready, remove the tray from the oven. While it’s still piping hot, immediately pour the cold syrup evenly over the baklava. Let it bubble up then settle. Generously sprinkle more ground pistachios over the top. Leave your baklava to cool down to room temperature before serving.

  2. The Well-Kept Secret For Making Perfect Hard Boiled Eggs

    El DuckO is going to fry-up his prized rooster! That really expensive, beautiful, one. Why? The Duk says he’s had that rooster six months and has yet to get a single egg from HIM. OOOooooo!

    How many times have you read instructions for “hard-boiling” eggs that would have you, “cover the eggs with cold water and bring them to boil”. What a bunch of hooey! It’s horse-puckey, I tell you! Whoever came up with those instructions surely never had to peel eggs, or they knew you’d be up ‘till midnight peeling tiny little bits of eggshell while pulling off chunks of white protein from each egg! It’s a conspiracy, I say! Yes, yes… a scam devised by several hardened, conniving, twisted, egg-hating housewives who have never even seen a live chicken! Yup, it’s a plot… a scheme, all right…, a ruse designed to trick hard-working egg cooks into using fewer eggs! That’s it! An egg stratagem… An egg scam… designed to frustrate and irritate already annoyed egg-shell shuckers. Whew!

    For years I’ve investigated the problem of sticking shells. Man o’ man that stuff is like cement eh? Well, what better place to get some answers than from the folks who peel shells perfectly for making commercial pickled eggs. Hmmmm…. It turns out that there’s a very simple trick to this sticky business!

    “Pickled Pink Polecats”
    (Pickled Eggs)

    1 dozen eggs (1 week old)
    2 tblspns “Pistolero’s Pickling Spice”
    (Optional) Clove of garlic and a jalapeno pepper
    white vinegar

    In the “old” days, cooks would tell you to, “cover the eggs with cold water and bring them to boil”. Then they would say, “Immediately turn the heat down to simmer them only for five minutes”. Don’t do it! I’m tellin’ ya… if you want eggs that stick to their shells, just follow those OLD directions. Instead, follow these “modern” directions for eggs that peel without any hassle whatsoever. The trick is to bring enough water to cover the eggs (plus an inch to spare), to a full, rolling boil before adding the eggs. Cold eggs from the refrigerator are just fine, as long as you allow the water to boil before you place the eggs into it. Lower them into the boiling water with a slotted spoon, and then turn the heat down to slow-simmer the eggs for only three minutes. Finally, turn the heat off and allow the eggs to stand in the hot water for 15 minutes. Now, immediately place the eggs into ice water and leave them there for an hour. Make sure there is ice IN the water. Next, place them on a towel and allow them to dry twenty minutes or so. Fill a short drinking glass with an inch of water, and one egg. Cover the end of the glass with your hand and shake the egg vigorously for ten seconds. The shell will literally fall off the egg if you have followed the procedure correctly. Place the peeled eggs into a clean, glass, canning jar and place it in your sink.

    In a small saucepan, bring a cup of white vinegar to a slow boil with 2 tablespoons of pickling spices. Allow the spices to boil in the liquid a couple of minutes, and then add a cup of water. When the liquid returns to a boil again, remove the pan from the heat. Pour the pickling solution, with the spices, over the eggs. Next, cover the eggs with a solution of two-thirds cold water and one-third white vinegar, allowing an inch to spare. Add several drops of red food coloring until the mixture becomes rose-red. Many folks prefer adding beet juice instead of food coloring. Add a crushed fresh garlic (and a jalapeno if desired), and allow the jar to stand in your refrigerator at least two days before washin’ them down yer’ tough ol’ gullet with cold beer. Always serve them with a few saltine crackers and plenty of salt and pepper.

    Why not make your own pickling spice?

    “Pistolero’s Pickling Spice”

    4 bay leaves (broken into small pieces)
    4 tblspns. coriander
    2 tblspns. mustard seed (black)
    1 tblspn. pepper corns
    1 tblspn. dill seeds
    1 tblspn. celery seeds
    1 tspn. cayenne pepper
    1 tspn. allspice
    1 tspn. whole cloves
    1″ piece cinnamon bark (crushed)

    Best Wishes,

  3. Lessee… hard-boiled eggs in only two hours and ten seconds or so, huh? You forgot the part about slowly rotating counterclockwise while you shake the drinking glass, chanting your mantra while you hop on one leg. (Sheesh! Does a three minute egg take only one-hour-fifty-seven-plus-change?

    I think I’ll stick with my egg boiling routine. I use one of those hard-plastic indicators that tells you the degree of doneness. When it hits the way I like it, I tip the pot and dump the hot water, refill with cold water, and wait a minute. Then I fish each one out and tap it on a hard surface to crack it, roll it across the counter to crack it all the way ’round, then put it back in the cold water. Do ’em all that way. Then fish ’em out one-at-a-time and peel. If you cracked ’em right, that inner membrane is broken, so water penetrates the membrane and lifts it. The result- – a clean boiled egg.

    The three-minute egg, European style…? If you don’t have one of those doneness indicators, do as always- – bring water to a boil, drop an egg in, wait three minutes, pull it out, and cool rapidly under running cold water. Put it pointy-end-up in an egg cup (kinda like you would if boiling CW which, come to think of it…), whack off the top 10 mm (Hey! …European style, ya know) or so, and dig in!
    Ducks KNOW about eggs.
    Go ahead, ask me anything. …ANYthing.
    Eeew! Not THAT!

    1. Ducks know about eggs eh? Well, have you ever seen a chuckwagon roll right over the top of a duck? It’s not a pretty sight!
      Ducks know all about hot air and quacking. Quack! Quack! Quack!
      (OOOoooo! mumble… mumble…%@$*#(R& … doggone rabid duck anyway!) Finally….. a clear shot!

      Hey, Bubbie- – mind if a few of us borrow your bathroom?
      Sure…. ol’ pal… ol’ buddy… ol’ DUK! Go right ahead!

  4. South Pass Sticky-Glazed Chicken

    Here’s a sticky-glazed, barbecued chicken favorite you’ll come back to time after time. One of the ingredients is a type of hot chili sauce called sriracha, made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt, and named after the coastal city of Si Racha, in Chonburi Province of eastern Thailand, The chicken recipe’s prep time is about 20 minutes, the cook time 40 minutes, and the recipe is for four wranglers.

    First, rustle up the following ingredients:

    1- 3-4 pound chicken, cut up
    1- 1/2 teaspoons/12.5 mL salt
    1/2 teaspoon/5 mL white pepper
    1 tablespoons/15 mL toasted sesame seeds

    Next, make the marinade:

    3 tablespoons/45 mL vegetable oil
    3 tablespoon/45 mL lime juice
    2 large cloves garlic, crushed &minced

    Finally, make the glaze:

    1/2 cup/ 120 mL plum sauce
    1/3 cup/80 mL prepared ketchup
    1/4 cup/60 mL dark brown sugar
    2 tablespoons/30 mL water
    1-1/2 tablespoons/22.5 mL Frank’s Hot Sauce
    1 tablespoon/15 mL soy sauce
    1 tablespoon butter
    1/4 teaspoon/2.5 mL onion powder
    2 dashes of powdered cloves


    • Make the marinade by combining the minced garlic with the lime juice and vegetable oil in a small bowl. Set it aside while you trim the chicken.
    • Trim any excess fat off the chicken, but don’t remove the skins. Score the legs and thighs and hand-rub in the marinade. The pieces should be fairly uniform in size. If the breast pieces are larger than the thighs, cut in them in half. Place the chicken pieces and any leftover marinade into a large re-sealable plastic bag, and refrigerate it for an hour.
    • Add the plum sauce, ketchup, brown sugar, and water, to a medium saucepan and heat the mixture over medium heat. When the sugar has dissolved, reduce the heat to simmer, stirring the mixture often to prevent burning.
    • Add the sriracha, soy sauce, onion powder, powdered cloves, and butter. Reduce the heat to low and let the mixture simmer for a few minutes, stirring often. When the sauce has a nice glaze and coats the back of a spoon, remove it from heat and allow it cool fifteen minutes. (Note: Although this recipe calls for 1-1/2 tablespoons of sriracha, you can certainly add more or less to suit your taste.)
    • Preheat your grill for medium-high heat, remove the chicken from the plastic bag, and discard the marinade. Pat the pieces with a paper towel. (Smoke will not penetrate a wet surface.) However, pards, don’t get carried away! Just pat lightly so it doesn’t remove all of the marinade and moisture inside the meat.
    • Place a smoke-packet over one of the burners. (A smoke packet is made by wrapping moist sawdust in tinfoil. Stab it a couple of times with a fork to allow smoke to escape.) Some folks keep a couple of these in their freezer for future use.
    • Season the chicken pieces on both sides with salt and black pepper, place them onto the grill, and cook the chicken 20 minutes in smoke. Reduce the heat to low and begin basting the chicken with sticky glaze. Don’t allow the glaze to burn. (ed.note: separate out a small amount of glaze for basting, and reserve the rest to serve your guests. This way, you are sure to avoid cross-contamination between reserved sauce and uncooked chicken.)
    • Baste the chicken every few minutes, making sure to watch for burning. Once the internal temperature of dark meat pieces reaches 170° F, the chicken is done. Place it onto a serving platter and top it generously with the toasted sesame seeds.
    • Serve any leftover baste at your table where guests can help themselves. This chicken goes well with rice and grilled vegetables.

    Enjoy! Best Wishes,

  5. Navajo Fry Bread

    When I was just a pint-size youngster, I had the privilege of attending the famous Bear Dance on the Ute Indian Reservation in Cortez, Colorado. Here, I was introduced to all sorts of wonderful things and I soon developed a healthy respect for our Native American cousins. For lunch, we had something I’ve never forgotten because even today, I order one of these treats every chance I get. I had my first Navajo Taco at the Bear Dance, and I thought I had gone to heaven! I watched carefully as a colorfully-dressed, little old Navajo woman molded some thickened batter into a mixture of flour and powdered milk. When the dough was just right, she fashioned a ball of dough between her palms, just a little larger than a large egg. Flattening it into a disk about 1/4” thick and about 9” in diameter, she laid the disk into an inch of hot, melted, shortening inside a Lodge cast-iron, black skillet. Later, I learned that the temperature of the hot shortening is the secret behind the creation, ensuring its success, or sealing its demise. It had to be 350°F. Any cooler and the dough would have become soggy with oil. Hotter oil, exceeding 350°, would have cooked the dough too quickly, burning it.

    I watched the old woman carefully. She never did smile at me throughout the entire process. When the first side turned golden-brown, she flipped the bread over with a “Y” shaped stick – forerunner to tongs, I guess. Amazingly, she did not spill a drop of hot oil. When the bread had puffed up and turned golden, it was patted with a towel and filled with barbecued, shredded beef and lettuce. The taste was divine. Years later, I was given the recipe for making the special “Navajo Fry Bread”.

    3 cups all-purpose flour
    ½ tablespoon salt
    1 tablespoon baking powder
    ¼ cup nonfat dry milk
    1-1/3 cups lukewarm water
    Shortening (or lard) for frying

    Directions for making the dough: Combine the flour, salt, baking powder, and dry milk in a bowl. Mix the dry ingredients together and add enough warm water to make a soft dough. Knead it thoroughly, cover it with a dishtowel, and allow it to stand in a draft-free, warm area for an hour. Pinch off an egg-size piece of dough and work it from one palm to another to flatten a “disk” of dough. Finally, use a rolling pin to spread it out to 9 inches in diameter. To cook the dough, follow the instructions above. I hope you try this legendary treat.

    Best Wishes,

  6. Parker House Rolls
    The original Boston hotel recipe

    2-1/2 tspns dry yeast
    1 cup milk
    4 Tblspns unsalted butter (melted)
    2 Tblspns sugar
    2 eggs beaten
    4-1/2 cups bread flour
    2 tspns salt
    2 Tblspns melted butter to glaze rolls and to grease bowl and baking sheet

    Sprinkle the yeast into ½ cup of milk. Allow it to stand 5 minutes. Stir. Warm remaining milk with butter and sugar. When butter has melted, allow milk temperature to decrease to lukewarm. Next, beat in the eggs. Mix the flour with the salt in a large bowl then mix in butter-yeast mixture. Form a soft, sticky dough. Turn out the dough and knead it until it is smooth, shiny, and elastic, about 10 minutes. If the dough is too sticky, mix in extra flour, a tablespoon at a time.
    Allow the dough to rise in a bowl (covered with a dish towel), until it has doubled in size (about 1-1/2 hours). Punch it down and allow it to rest 10 minutes.
    Divide the dough into two pieces. Roll out each piece to form an 8 x 16-inch rectangle. Cut each lengthwise into four strips, each 2 inches wide. Cut each strip into four rectangles, each 4 inches long. Brush half of each rectangle with melted butter, then fold in half, leaving a ½ inch flap.
    Place the rolls on a buttered baking sheet so that each roll overlaps slightly with the one next to it; cover with a dish towel. Proof until doubles in size, about 30 minutes.
    Brush the tops with melted butter and bake in a preheated 425°F oven for 15 – 20 minutes, until golden.

    Wow! Try your home-made pastrami with this bread. It will make yer’ ears wiggle! 😯
    Best Wishes,

  7. I’m thinkin’ I just might try this bread recipe. I use Ross Hill’s scalded flour bread recipe for just about everything, burger buns and pizza dough. Speaking of burgers, where’s the recipe for CW’s Famous Hipshot burgers? Here it is, along with a pic of last night dinner.

    Hipshot Burgers
    12 lbs. beef
    8 lbs. porkbutt
    3/4 cup Soy Protein Concentrate
    6 tbsp canning salt
    ¼ cup powdered dextrose
    ¼ cup ground pepper
    2 tsp coriander
    2 cups cold milk
    Cube the beef and porkbutt and run thru medium plate on the grinder. Add the dry ingredients with the cold milk in a bowl and wisk, throw all the meat and stuff in the bowl into a meat mixer and toss around for 3-4 minutes. Press into 8oz. patties, shrink-wrap and freeze. Shop right and you’ll have the best juicy burgers on the planet for about $2.75 a pound. RAY

    Sometimes pictures load, and sometimes not. This time was a not time.RAY

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