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Post by AlaCowboy on May 14, 2013 20:05:50 GMT -5
Got a call yesterday morning from an old friend I hadn't seen in about 20 years. He and his wife were driving to Florida from the midwest and would be coming close by and wanted to stop for a visit. Turns out they were going to stay in a motel for the evening and I suggested they stay here and have dinner with us instead.
This was about noon and they would be here about 5:00 so I needed to get a meal together.
On Sunday I was at the local Foodland (small independent co-op) and purchased 2 nice Boston Butt roasts. .98c/lb on sale. One was in the freezer but the other still in the fridge. I took it out, looked through the pantry and found a bottle of McCormick Gourmet Collection Italian Seasoning. I washed the Butt, sprinkled the McCormicks liberally over it, and placed it in the fridge for just a few minutes.
Then I took my electric roaster pan, cut 2 potatoes in half, placed them on the meat rack in the pan, and placed the Butt on the taters. I added 3 or 4 more taters around the Butt, peeled a dozen carrots and tossed them in, sprinkled black pepper over the Butt and salt over the taters and carrots, then added 4 cups water and cooked it at 350º.
I took a dozen ears of last summers corn and a big bag of last summers green beans from the freezer and set them in the sink to thaw a bit.
I had a loaf of Everything bread from the bakery in the freezer so it went on the counter to thaw. Everything looked good but what for dessert? Then I remembered the fresh strawberries my neighbor had brought by Sunday afternoon.
I washed the strawberries, trimmed them, and cut them in half (eating a few while I worked LOL). I then tossed a dozen strawberries in the blender, mixed up some cornstarch and powdered sugar, and poured the strawberry juice in the mix and made a nice thick filling. I placed the cut strawberries in a deep Pyrex pie dish and poured the filling on top. In the fridge it went to chill. I straightened the house a bit, set the table, and drove to the Piggly Wiggly (really!) for some whipping cream.
Oops. Forgot to mention I had a graham cracker crust in the pantry.
At 3:00 I took the corn, peeled the husks, and pulled out the silks by hand, then placed them in cold water in the sink. Since the silks never come out easy I took an old toothbrush I keep in a small jar by the sink and gently scrubbed each ear to remove the rest of the silks and put the corn in a large boiler and covered it with cold water. Next the green beans went in a pot and on the stove on medium low.
At 5:00 I started the corn on boil and my friends arrived a few minutes later. The Boston Butt was almost done so I scooped out a couple of cups of the drippings and put it in the pot with the beans. We all chatted for a few minutes, then I put the bread in the oven after brushing the top with melted butter. I then whipped the cream and added a bit of sugar to it.
We sat down to eat at 6:15.
So, dinner on the fly was
Fresh pork Boston Butt
(nearly) Fresh green beans
(nearly) Fresh corn on the cob
Potatoes and carrots
Buttered Everything bread.
Fresh strawberry pie with real whipped cream.
This afternoon I pulled the rest of the pork off the Boston Butt and had 2 great BBQ sandwiches and I still have about 2 lbs of pork in the fridge. The strawberry pie didn't make it past last night, though.
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56-43-2* OVER FLORIDA. ALWAYS IN THE LEAD.
THE CRYBABY LIZARDS WOULD ACCEPT THIS IF THEY WERE HONEST
*2020 Is Negated By Covid-19
15 SEC CHAMPIONSHIPS FOR GEORGIA
FLORIDA HAS ONLY 8 SEC CHAMPIONSHIPS
BACK-TO-BACK NATIONAL CHAMPIONS 2021! 2022!
FOUR NATIONAL CHAMPIONSHIPS!
AMERICAN BY BIRTH. SOUTHERN BY THE GRACE OF GOD!!!
2017 GRAND DOUCHE AWARD WINNER - NOW RETIRED
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Post by Captain James T Kirk on May 14, 2013 20:36:40 GMT -5
Cowboy, Kirk here. Congratulations. You finally washed your butt...  |
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Post by Coaltrain on May 14, 2013 20:40:51 GMT -5
First of all, that sounds like one fantastic meal. How the hell you thawed Pork in that time and cooked it, is amazing. That is the very first time I have ever heard of freezing corn on the cob in the husk. I will have to try it. Less work is always welcome.
But Cowboy, you do know the rules, just WHERE are the PICTURES???
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Post by AlaCowboy on May 14, 2013 20:58:35 GMT -5
First of all, that sounds like one fantastic meal. How the hell you thawed Pork in that time and cooked it, is amazing. That is the very first time I have ever heard of freezing corn on the cob in the husk. I will have to try it. Less work is always welcome. But Cowboy, you do know the rules, just WHERE are the PICTURES???
As for the frozen corn, I trim the silk end and the stem end and put 6 ears in a gallon freezer bag. No burn or drying. I freeze tomaots the same way. Blanch and peel them and slice them in 1/2" slices and put about 2 dozen slices in a freezer bag. Great for soups or sauces in the winter. |
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56-43-2* OVER FLORIDA. ALWAYS IN THE LEAD.
THE CRYBABY LIZARDS WOULD ACCEPT THIS IF THEY WERE HONEST
*2020 Is Negated By Covid-19
15 SEC CHAMPIONSHIPS FOR GEORGIA
FLORIDA HAS ONLY 8 SEC CHAMPIONSHIPS
BACK-TO-BACK NATIONAL CHAMPIONS 2021! 2022!
FOUR NATIONAL CHAMPIONSHIPS!
AMERICAN BY BIRTH. SOUTHERN BY THE GRACE OF GOD!!!
2017 GRAND DOUCHE AWARD WINNER - NOW RETIRED
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Woah, this is a default personal text! Edit your profile to change this to what you like!
Godlike Member
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Post by AlaCowboy on May 14, 2013 21:04:01 GMT -5
Cowboy, Kirk here. Congratulations. You finally washed your butt... |
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56-43-2* OVER FLORIDA. ALWAYS IN THE LEAD.
THE CRYBABY LIZARDS WOULD ACCEPT THIS IF THEY WERE HONEST
*2020 Is Negated By Covid-19
15 SEC CHAMPIONSHIPS FOR GEORGIA
FLORIDA HAS ONLY 8 SEC CHAMPIONSHIPS
BACK-TO-BACK NATIONAL CHAMPIONS 2021! 2022!
FOUR NATIONAL CHAMPIONSHIPS!
AMERICAN BY BIRTH. SOUTHERN BY THE GRACE OF GOD!!!
2017 GRAND DOUCHE AWARD WINNER - NOW RETIRED
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Post by cyberobb99 on May 15, 2013 16:51:25 GMT -5
First of all, that sounds like one fantastic meal. How the hell you thawed Pork in that time and cooked it, is amazing. That is the very first time I have ever heard of freezing corn on the cob in the husk. I will have to try it. Less work is always welcome. But Cowboy, you do know the rules, just WHERE are the PICTURES??? If you do freeze fresh corn you'll get a MUCH better result if you blanche & chill it before freezing. Believe it or not, there are enzymes in that fresh corn which will continue to slowly break down the sugar complexes even while frozen, and can only be halted by a fast blanche. (And I'm not talking Devereaux!) |
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Post by cyberobb99 on May 15, 2013 16:52:54 GMT -5
Got a call yesterday morning from an old friend I hadn't seen in about 20 years. He and his wife were driving to Florida from the midwest and would be coming close by and wanted to stop for a visit. Turns out they were going to stay in a motel for the evening and I suggested they stay here and have dinner with us instead.
This was about noon and they would be here about 5:00 so I needed to get a meal together.
On Sunday I was at the local Foodland (small independent co-op) and purchased 2 nice Boston Butt roasts. .98c/lb on sale. One was in the freezer but the other still in the fridge. I took it out, looked through the pantry and found a bottle of McCormick Gourmet Collection Italian Seasoning. I washed the Butt, sprinkled the McCormicks liberally over it, and placed it in the fridge for just a few minutes.
Then I took my electric roaster pan, cut 2 potatoes in half, placed them on the meat rack in the pan, and placed the Butt on the taters. I added 3 or 4 more taters around the Butt, peeled a dozen carrots and tossed them in, sprinkled black pepper over the Butt and salt over the taters and carrots, then added 4 cups water and cooked it at 350º.
I took a dozen ears of last summers corn and a big bag of last summers green beans from the freezer and set them in the sink to thaw a bit.
I had a loaf of Everything bread from the bakery in the freezer so it went on the counter to thaw. Everything looked good but what for dessert? Then I remembered the fresh strawberries my neighbor had brought by Sunday afternoon.
I washed the strawberries, trimmed them, and cut them in half (eating a few while I worked LOL). I then tossed a dozen strawberries in the blender, mixed up some cornstarch and powdered sugar, and poured the strawberry juice in the mix and made a nice thick filling. I placed the cut strawberries in a deep Pyrex pie dish and poured the filling on top. In the fridge it went to chill. I straightened the house a bit, set the table, and drove to the Piggly Wiggly (really!) for some whipping cream.
Oops. Forgot to mention I had a graham cracker crust in the pantry.
At 3:00 I took the corn, peeled the husks, and pulled out the silks by hand, then placed them in cold water in the sink. Since the silks never come out easy I took an old toothbrush I keep in a small jar by the sink and gently scrubbed each ear to remove the rest of the silks and put the corn in a large boiler and covered it with cold water. Next the green beans went in a pot and on the stove on medium low.
At 5:00 I started the corn on boil and my friends arrived a few minutes later. The Boston Butt was almost done so I scooped out a couple of cups of the drippings and put it in the pot with the beans. We all chatted for a few minutes, then I put the bread in the oven after brushing the top with melted butter. I then whipped the cream and added a bit of sugar to it.
We sat down to eat at 6:15.
So, dinner on the fly was
Fresh pork Boston Butt
(nearly) Fresh green beans
(nearly) Fresh corn on the cob
Potatoes and carrots
Buttered Everything bread.
Fresh strawberry pie with real whipped cream.
This afternoon I pulled the rest of the pork off the Boston Butt and had 2 great BBQ sandwiches and I still have about 2 lbs of pork in the fridge. The strawberry pie didn't make it past last night, though.
Sounds like a great meal....except for that tasteless cardboard you used for a pie crust. BLEEAAAGH!!!! Look up instructions for a home-made graham cracker crust here on in a cookbook for a far superior product! |
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Post by Coaltrain on May 16, 2013 5:35:28 GMT -5
First of all, that sounds like one fantastic meal. How the hell you thawed Pork in that time and cooked it, is amazing. That is the very first time I have ever heard of freezing corn on the cob in the husk. I will have to try it. Less work is always welcome. But Cowboy, you do know the rules, just WHERE are the PICTURES??? If you do freeze fresh corn you'll get a MUCH better result if you blanch & chill it before freezing. Believe it or not, there are enzymes in that fresh corn which will continue to slowly break down the sugar complexes even while frozen, and can only be halted by a fast blanch. (And I'm not talking Devereaux!) From experience I get corn direct from the local grower. I found that if I get a bag of about 50 ears of corn, it only takes me an afternoon to blanch it and then freeze it. It takes up less room in my freezer if I cut it off the cob before bagging and dating it. A simple flour pie crust is really easy to do as well. Definitely taste better. |
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Post by Deleted on May 16, 2013 6:25:32 GMT -5
If you do freeze fresh corn you'll get a MUCH better result if you blanch & chill it before freezing. Believe it or not, there are enzymes in that fresh corn which will continue to slowly break down the sugar complexes even while frozen, and can only be halted by a fast blanch. (And I'm not talking Devereaux!) From experience I get corn direct from the local grower. I found that if I get a bag of about 50 ears of corn, it only takes me an afternoon to blanch it and then freeze it. It takes up less room in my freezer if I cut it off the cob before bagging and dating it. A simple flour pie crust is really easy to do as well. Definitely taste better. Bag it and date it baby   |
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Post by Coaltrain on May 16, 2013 10:35:41 GMT -5
From experience I get corn direct from the local grower. I found that if I get a bag of about 50 ears of corn, it only takes me an afternoon to blanch it and then freeze it. It takes up less room in my freezer if I cut it off the cob before bagging and dating it. A simple flour pie crust is really easy to do as well. Definitely taste better. Careful you muslim you! I'll call God and have him take away your 72 virgins. Bag it and date it baby |
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Don't like guns?
Don't buy one.
There, wasn't that easy!
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Post by cyberobb99 on May 16, 2013 12:39:08 GMT -5
Bag it and date it baby Careful you muslim you! I'll call God and have him take away your 72 virgins. |
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Post by Deleted on May 23, 2013 20:44:44 GMT -5
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Post by Deleted on May 23, 2013 21:22:26 GMT -5
From experience I get corn direct from the local grower. I found that if I get a bag of about 50 ears of corn, it only takes me an afternoon to blanch it and then freeze it. It takes up less room in my freezer if I cut it off the cob before bagging and dating it. A simple flour pie crust is really easy to do as well. Definitely taste better. Bag it and date it baby Ewwww!! Could you keep ur pet talk off forum? |
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Post by Coaltrain on May 24, 2013 11:34:32 GMT -5
Bag it and date it baby Ewwww!! Could you keep ur pet talk off forum?  |
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Don't like guns?
Don't buy one.
There, wasn't that easy!
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