Poboy Cookbook

[Poboy kartman]

OK....here's the premise of this....we can share some recipes and maybe help me gey the last few pages of my upcoming Poboy Cookbook finished.....

Now...they can be silly or good: a couple of examples:

(Special thanks to Paul for this submission: )

ELEPHANT STEW:

Take one elephant and 100 lbs. each of carrots,onions, and potatoes and put in a pot .Add water to cover and cook for two days....after the second day add one jackrabbit and cook one more day....serve immediately....(NOTE: the jackrabbit is optional....omit if your guests object to finding a little hare in their stew!

Example #2:

Seafood Pasta:

1# seafood...shrimp,crab, scallops, octopus, squid.....whatever.

1/2 cup olive oil

2 cloves garlic

1/2 cup minced onion

1/2 cup diced FRESH parsley

1/2 tsp. crushed red pepper

1/2 cup heavy cream.

1/2 cup Parmesan cheese....(again...this must be freshly grated
.not the bottled crap.)

1 egg yolk...(lightly beaten)...

Sautee onions and garlic in olive oil until soft, but not brown. Add seafood and stir constantly for about 3 minutes. Add parsley,red pepper, and cream. Toss with hot cooked pasta, cheese, and egg yolk.

Serve immediately..... (You will like very very much!)

Oh...yeah...a little extra grated Parmesan and freshly ground cracked black pepper takes this over the top!!!!!!

---------- Post added at 05:14 PM ---------- Previous post was at 05:04 PM ----------

BTW: I'm developing a Poboy Texas Gulf Seafood Cake that's going to be a seafood mix...so any suggestions are appreciated....

.....and....I have a bunch more recipes that will only be available here before the cookbook release....

 

[chancer]

Take the Pizza out of the freezer, remove box, microwave on high 3 minutes.

 

[Poboy kartman]

Take the Pizza out of the freezer, remove box, microwave on high 3 minutes.

How about something useful to contribute???? Obtain an AC/DC converter....and cook a pizza with a cheap azz broiler oven while you're in traffic for 2 hours to go ten miles? SHEESH!!!!! These Californicators.....

 

[chancer]

Drive down to Los Panchos and order a Carne Asada Burrito with Pico.
Or just Hollar "WOMAN! Get in the Kitchen and make me a Pot Pie~!"
I thought we were talking about Food here. I don't know what you want! Sheesh!!!! These Texans.

 

[Poboy kartman]

Ok....here's one I'm working on:

Poboy Mild Chipotle Hot Sauce:

So...It's beginnings and ways to go...(y'all can have fun playing with this too).

#1: Was really the start: 'Fooled You' jalapeno peppers that had turned red on the plant.....sooo....to make "Chipotle " peppers....(smoked jalapeno peppers) I just threw some on the smoker during hot weather.

Then....I started doing it with red bell peppers...

Now...here's the basics so everyone can play with it and make your own "blend"....and have fun customizing your mix:

Make a pepper mash: basically usually just putting peppers that have been smoked in the blender and powdering them and adding salt and water....but allow me explain....

When I said "smoked" jalapenos....I'm talking about red no heat fooled you or red bell peppers thrown on the coolest part of the smoker in summer and left to bake for a week in the summer sun until dehydrated.

Now....for folks not fortunate enough to grow 'Fooled You' jalapenos....or live in Texas...I've been playing around with other ways:

First off: with just a slightly hot finish and a natural smokyish flavor is the Guajillo pepper...split....remove seeds , toast (either in fry pan or cookie sheet in oven)....until you smell the pepper smell...let cool just a bit...(takes like 2 minutes) and put in a blender..(unlike the other options...this is kinda of a "live" pepper...meaning it doesn't turn into powder....but mush....no problem...add water and pickling salt and blend.

Now...these are all ingredients and different ways to customize your "not so hot " sauce...so...here we go: first off: SUPPOSEDLY the capsciasn or the heat producing agent in peppers is what the internet will tell you keeps the fermenting pepper juice from spoiling....yet...my "hot" sauce is barely hot whatsoever...and...much hotter "Louisiana " type hot sauces go bad long before mine. As a matter of fact...I have some I think is about a year old..and has never even seen a refrigerator!

Sooo....if y'all wanna play around with this: here's a few ways to start: send $19.95 to "Poboy hot sauce sampler pack"....but WAIT just pay extra shipping and get a pack of Poboy hiney wipes absolutely free....

Ok...sorry...you know. I can't help myself....So...to break it down:

Here are your major ingredient choices: (and some side effects) ....

Dried Chipotle peppers: awesome! if you can take the heat! So...yeah...quickest easiest....most authentic....

Aforementioned Fooled You or red bell peppers smoked, dried and powdered.

(It gets easier....the end product may not be as good though) ....

Smoked paprika and paprika....(both can be added to the above....and I usually at least add paprika! ")

SALT!!!! Gotta add about 2 tbls. per quart ! Now...I ike to add a teeny bit of Louisiana hot sauce to get that "sour mash culture " started...but it's probably not necessary.

One thing that is....vinegar! I only add a very small amount on the front end...maybe a teaspoon max...or ...none if I add hot sauce...but after it sits for a month...you thin it down with water and vinegar to taste....

Have fun and happy hot sauce making! !!!

EDIT: You can actually make hot sauce with just paprika or chili powder , salt, water and vinegar...so....

 

[KartFab]

Pico, just enough to fill a bowl.
8 Roma tomatoes, spoon out the seeds, cut into tiny pieces
1/8th of a white onion cut into smaller pieces
A few cilantro leaves, cut into extra small pieces
1/2 lime, squish juice out, toss lime
Sea salt and a little pepper and you are golden! Perfect for chips. I hate store bought salsa.

Awesome cheap chicken
Buy a 10 lb bag of chicken leg quarters at Wal-Mart. (Will need two large pans-feeds a lot)
Pull the skin off
1 onion
2 bell peppers (add 1 jalapeño for a little extra flavor)
4-6 chicken bullion cubes, or powdered tomato flavored bullion
Add a little bit of olive oil
Leave half veggies on bottom, half on top.
cover on medium-low heat, after everything starts mixing together, can turn up the heat a bit and flip them.
It is done when the meat starts falling off the bone. ~45 mins serve with black beans and rice. Pour juices over rice.

 

[Poboy kartman]

OK...First....."Pico" is slang for : "Pico de Guajillo "..Traditionally, a mix of onions,
jalapenos, tomatoes, and little else ....


But anyway ....Grant has a pretty good recipe there....but ...everything can be improved....so....

Leave the skin on....that's just t a stupid yuppie move that you think is gonna make ya skinnier or healthier, but mainly just removes flavor....

Double the onion...add some Worcestershire sauce...a little garlic or garlic powder....and of course....FRESH CRACKED BLACK PEPPER!!!!

 

[KartFab]

pico de GALLO what is this guajillo garbage? No tienes sentido hombre. i learned how to make it from my latino friends, same with the chicken/beans/rice.

yuk i hate chicken skin. Adding too much onion (or lime) drowns out the mix of flavors. I def add pepper though, its good on pretty much anything.

 

[chancer]

Its Pico de "Gallo" pronounced guy-oh

 

[Poboy kartman]

pico de GALLO what is this guajillo garbage? No tienes sentido hombre. i learned how to make it from my latino friends, same with the chicken/beans/rice.

yuk i hate chicken skin. Adding too much onion (or lime) drowns out the mix of flavors. I def add pepper though, its good on pretty much anything.

My brain wasn't completely engaged... but TWO onions isn't too many by a long shot...and Poboy was born in San Antonio....sooo...yeah..I've hung out and grew up with Hispanics my whole life....you're right on the Gallo...but not on the rest...I'm suggesting the changes for other folks...not you.

Still...now they have at least two ways to try it!

 

[Poboy kartman]

Ok....just finished some "Texas Gulf Coast Seafood Cakes":

First off six large...(16- 20 count ) Texas Gulf Coast BROWN shrimp....(lightly cooked in water with bay leaves, about ten whole cloves, sea salt, and a scant 1/8 tsp or so of Zatarains shrimp and crab boil....

One Texas gulf blue crab...(cooked in a pretty similar liquid) ....both of above shucked and diced fine....

about 6 oz. of imitation crab...(diced fine)

A slice of sweet onion, 1/2 a celery stalk, and a 1 1/2"wide slice of green bell pepper....(all blended)...

One whole egg....about a half a sleeve of "Ritz" style crackers (crushed) ...

A tablespoon of melted butter....salt and pepper...and DON'T SKIP THIS: One tablespoon of vinegar!

Make patties...put on cookie sheet and bake about 20 minutes at 350° f. Drizzle a little lemon juice on and find some clean shorts....YES....they're that good!

 

[2SlickNick]

My meatloaf is awesome.
1lb of lean ground beef
1lb ground pork or sausage
Optional additional 1lb veal or other favorite ground meat
1 chopped onion of choice
1 box of stove top stuffing ( i prefer apple crAnberry, it comes out around the holidays )
1-2 chopped peppers ( I like pueblano, yellow, or orange)
An egg
And my secret... 2 single snack containers of motts applesauce.
-mix and make loaf

Slather bbq sauce of choice or ketchup on top of loaf


Then take bacon, ham, or procuiotto chopped and mix with brown sugar and sprinke on bbq sauce or ketchup.

Cook approx 1 hour and enjoy.

I made this recipe approx 15 years ago.

 

[Poboy kartman]

My meatloaf is awesome.
1lb of lean ground beef
1lb ground pork or sausage
Optional additional 1lb veal or other favorite ground meat
1 chopped onion of choice
1 box of stove top stuffing ( i prefer apple crAnberry, it comes out around the holidays )
1-2 chopped peppers ( I like pueblano, yellow, or orange)
An egg
And my secret... 2 single snack containers of motts applesauce.
-mix and make loaf

Slather bbq sauce of choice or ketchup on top of loaf


Then take bacon, ham, or procuiotto chopped and mix with brown sugar and sprinke on bbq sauce or ketchup.

Cook approx 1 hour and enjoy.

I made this recipe approx 15 years ago.

All good....except: BBQ sauce! No way....I like almost everything smoky...but not meatloaf...ketchup or tomato sauce....and ya gotta put a little ketchup on when you eat a slice!

EDIT : Oh....and to kick it up a notch....substitute one pack of oinion soup mix for the onion!

---------- Post added at 09:56 PM ---------- Previous post was at 09:44 PM ----------

BTW: It smells really really good around here right now! Two chickens on the smoker....(oak and hickory) outside....and a crockpot with pigs feet in a vinergary broth cooking away...inside! !!!.

 

[2SlickNick]

**** I already ate dinner, but this thread is making me hungry again.

I use to use the onion soup mix- it is good too.

 

[Poboy kartman]

Not sure exactly what I did. Threw a few bay leaves, a little salt, about a cup of white vinegar, the guts n stuff..(just for giggles) from the chickens I put on the smoker, (not cooked or smoked or anything..you know, just the stuff you pull out of a store bought chicken) ...and four or five split pig feet...(right about now.....I'm wishing it was at least a dozen! )....and cooked on low on the crock pot about 6 hours....

Oh....man...their gooooood!

 

[landuse]

Not sure exactly what I did. Threw a few bay leaves, a little salt, about a cup of white vinegar, the guts n stuff..(just for giggles) from the chickens I put on the smoker, (not cooked or smoked or anything..you know, just the stuff you pull out of a store bought chicken) ...and four or five split pig feet...(right about now.....I'm wishing it was at least a dozen! )....and cooked on low on the crock pot about 6 hours....

Oh....man...their gooooood!

C'mon!!! That's disgusting! You might as well eat sweetbreads too

 

[Poboy kartman]

C'mon!!! That's disgusting! You might as well eat sweetbreads too

I do....very yummy!

BTW: Just bought a can of snails....there's not much I haven't eaten or won't!

Double EDIT: I think I've eaten every part of an animal commonly eaten by man: stomach, brains, intestines, testes, heart, tongue, liver,sweetbreads ,(pancreas...I believe) ....feet, and head....

About all I haven't eaten is chocolate covered ants....(really? that's just stupid) , fried or baked grasshopper...(I probably would....but don't have the teeth for it now), earthworms or grubs....(might give grubs a try sometime)...can't see earthworms tho, I'm poor, but don't really want to eat dirt!

 

[Lefturns75]

Here is one you might use Poboy, Slow roasted Sow Belly with Collard Greens and Grits. Its a favorite around here in Podunkville.
You will need one FRESH Sow Belly, not a dried and cured one.
1 Tsp. each of Garlic Powder, Salt, Cumin, Smoked Paprika if you can get it. Half Tsp. of Cayenne and Two Tbl. spoons of brown sugar.
Score the Belly lightly with a knife and rub with your powder mixture. You can use a little olive oil if you wish also. Put it in the Fridge for an hour.

Heat your oven to 500 degrees and put Belly in a large roasting pan fat side up. For the next 15 minutes check often and when the fat starts to bubble and turn brown, Turn oven down to 325 and leave it alone for 90 Minutes. At the end of the 90 minutes, twist off a beer and pour it in the pan, two if the pan is large enough. Let it go another 60 to 90 minutes. When that time is up, pull that wonderful slab out and cool it on a cutting board for about 20 minutes. The slop in the pan makes a good sauce to drizzle over the Belly after you slice it up.

As for the Greens and Grits, thats pretty straight forward. You can add some Fat Back, (Salt Pork to you non-hillbillys) and some new potatoes to the greens and add a little cheese and chopped green onion to the grits and OOOHHH Baby! You got a fine meal! Throw in a little Corn Bread and a big glass of Buttermilk and you are eating like royalty.

 

[Poboy kartman]

Here is one you might use Poboy, Slow roasted Sow Belly with Collard Greens and Grits. Its a favorite around here in Podunkville.
You will need one FRESH Sow Belly, not a dried and cured one.
1 Tsp. each of Garlic Powder, Salt, Cumin, Smoked Paprika if you can get it. Half Tsp. of Cayenne and Two Tbl. spoons of brown sugar.
Score the Belly lightly with a knife and rub with your powder mixture. You can use a little olive oil if you wish also. Put it in the Fridge for an hour.

Heat your oven to 500 degrees and put Belly in a large roasting pan fat side up. For the next 15 minutes check often and when the fat starts to bubble and turn brown, Turn oven down to 325 and leave it alone for 90 Minutes. At the end of the 90 minutes, twist off a beer and pour it in the pan, two if the pan is large enough. Let it go another 60 to 90 minutes. When that time is up, pull that wonderful slab out and cool it on a cutting board for about 20 minutes. The slop in the pan makes a good sauce to drizzle over the Belly after you slice it up.

As for the Greens and Grits, thats pretty straight forward. You can add some Fat Back, (Salt Pork to you non-hillbillys) and some new potatoes to the greens and add a little cheese and chopped green onion to the grits and OOOHHH Baby! You got a fine meal! Throw in a little Corn Bread and a big glass of Buttermilk and you are eating like royalty.

That sounds totally awesome! The only problem is....I don't know where to get ahold of a fresh pork belly around here....I've never seen one for sale....I guess I'll have to talk to a butcher....

(I can't even find lamb breast lately...) it's kinda the same thing really....almost all fat....and delish!

BTW: I use salt pork for beans....but prefer bacon for greens....matter of fact...for collards, I thin slice, sautee in bacon fat with onion...add some sugar...a teeny bit of balsamic vinegar, salt and pepper....and yeah buddy! Swiss chard or mustard...beet...whatever, just salted water and a little bacon....add a dash of hot sauce when serving.

 

[Lefturns75]

Yep, Poboy, Bacon in the greens is Tail-Kickin' good also!!! Really good in Spinach. If all else fails, plate up some greens, black-eyed peas, mac and cheese, sweet taters, seasoned rice and some corn muffins. Maybe some fried fat back on the side. It'll have you Grinnin' like a Possum munching on a big sweet-tater. And don't forget the Sorghum and butter! We call it "Frostyback " around here.