Honeyed Pork Chops

Honeyed Pork Chops

Sauce for 6 pork chops,
3/ 4 inches thick, or boneless pork cutlets:
1/4 cup soy sauce
1 and 1/2 cup water
1 small onion, finely chopped
1/8 teaspoon pepper
1 Tablespoon ketchup
3 Tablespoon honey
1/4 teaspoon ground ginger

Brown chops or cutlets in a small amount of oil; place in a 13 x 9 x 2 inch baking pan. (Don't salt; soy sauce does the job.) Combine remaining ingredients. Pour over chops. Sprinkle with  1 Tablespoon sesame seeds. Cover baking pan and bake at 325 degrees for about 1 hour or until chops are tender.
Makes 6 servings.

Sue's Fabulous French Toast

We had a wonderful Christmas morning brunch complete with mimosas, ham, cheesy potato bake, and Sue's special french toast. Sue has made this french toast for several morning events including a few camping events. For outdoor eating, she precooked it at home, and then at the event we reheated it on the brazier. Excellent meal at home or in camp, try it yourself.

½ cup butter, melted
¼ cup honey
2 tsp cinnamon
Combine first three ingredients.
Pour ½ into each of two 15 X 10 X 1 baking pans

6-8 eggs
1 ¼ cup milk
1 ½ cup orange Juice
½ cup sugar
2-3 tsp orange grind (marmalade)
1 tsp cinnamon
16 – 20 slices of French Bread

- in medium bowl beat next six ingredients. Dip bread into egg mixture and place into pan. Pour any remaining ingredients over bread (can refrigerate overnight) Bake at 400 degrees for 20-30 minutes, or until golden brown, turning halfway.

Honey-Beer Chicken

2 tsp oil
1 & 1/2 pounds of boneless, skinless chicken
1/4 black pepper
1/8 tsp salt
3 Tbsp finely sliced shallots
1/2 cup beer
2 Tbsp Soy Sauce
1 Tbsp Dijon Mustard
1 Tbsp Honey
2 Tbsp fresh Parsley leaves

Heat a large skillet over medium high heat. add oil and coat bottom of pan bottom.  Salt & Pepper Chicken. Saute chicken in pan 6 minutes per side or until done.  Remove chicken from pan, put in warm oven.  Cook Shallot in pan for a minute. combine beer, soy sauce, dijon mustard and honey in a small bowl with a whisk.  Add  beer mixture to the pan, bring to a boil. Scrape pan to loosen brown bits.  cook about 3 minutes, reducing the sauce. Return chicken to pan and turn to coat with sauce.  Sprinkle with parsley just before serving.

Teriyaki Steaks

Steaks on the grill  are an easy enjoyable meal in the warmer months. At my house, i like a  good Teriyaki steak. I usually make my own sauce/glaze which is far more tasty than the homemade Teriyaki sauce.

Depending on how many steaks you're making, adjust the basic ingredients to taste.  Take about a 1/2 cup of soy sauce, heat in a small saucepan.  Add to this three cloves of minced garlic. Then add a tablespoon and a half of minced garlic. mix that up over low heat. Next, add about a 1/4 cup of honey. Measurements do not have to be exact on this... some of us prefer more soy, or more garlic. once the honey has all been heated up blend in the other ingredients until it all combines well.  you can then let this cool down.

This sauce is not really a marinade as there is no acid in it. So take your steaks out and cover with just a little soy sauce. Heat the grill to medium high while the steaks soak in a little soy.

What kind of steaks?   Round steaks are really lean, but cook poorly over the grill. Chuck steaks will cook fine over the grill, but they are a little tough and very fatty. Sirloin steaks are a good choice on the grill, but my preference when i can is for a good ribeye steak, about 3/4 inch thick if possible. Porterhouse or Strip steaks are also good, but often can be pricey.

Once the grill is well heated, put your steaks on the grill, covering the top & sides with the Teriyaki sauce you made. I like a medium rare steak, so I'm going to cook it 6 minutes before flipping it. if you like your steak cooked more, you'll want to cook it a little longer.  They even make a little themometer you can put in your steak that will help you determine how cooked it is without taking it off the grill.

When you turn the steaks, coat them again with the sauce. Another 6 minutes and the steak is done. you'll want to put a little foil over the steak and let it sit a minute or two to let the juices spread throughout the meat.  Then slice and enjoy!

Polynesian Chicken

Ingredients for Polynesian Chicken
1 cut up chicken
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1/2 cup brown sugar
1/2 cup honey
1 can of pineapple slices in juice

Mix lemon juice, mustard, honey, and brown sugar together. Marinate chicken in  mixture for at least 3 hours. one hour before baking, add 1/2 the the pineapple juice to the mixture. continue to marinate.  put chicken in baking pan, arranging a pineapple slice on each piece. Bake at 350 degrees, basting frequently with marinade and remaining pineapple juice until cooked through.  Serve with rice & broccoli.

Honey Ribs

Honey Ribs in your crock pot:

Take 2 pounds of baby back ribs. Broil for 10 - 15 minutes to cook off some of the fat. drain. Cut ribs into single serving sections. Put in Crock Pot the following:

10 oz beef consomme
1/2 cup water
2 tablespoons maple syrup
2 tablespoons honey
3 tablespoons soy sauce
2 tablespoons barbecue sauce
1/2 teaspoon dry mustard

Stir to mix ingredients. Add ribs.
Cook on low for 8 to 10 hours, or on high for 4 to 5 hours.

Excellent with rice.

Honey Chicken Teriyaki

Honeyed Chicken Teriyaki is  excellent as an appetizer or as a entree for a bigger meal. Half the ingredients for 2 servings, or double the recipe for 8.

Ingredients
2 lbs of boneless skinless chicken breast
1/2 cup of flour
1/2 tsp salt
1/8 tsp pepper
2 beaten eggs
oil for frying

Glaze:
1/3 cup soy sauce
1/3 cup honey
1 Tbsp dry sherry (I use white vermouth)
1 minced or pressed clove of garlic
1 tsp grated fresh ginger
2 Tbsp sesame seeds (optional)

Cut the chicken into 2 inch cubes. If making appetizers, cut into 1 inch cubes. Combine flour, salt, pepper in one bowl. Dip the chicken in the beaten eggs and then coat with the seasoned flour. Pour 1/2  inch oil in a wide frying pan over medium-high heat.  to test temperature of oil, drop a pinch of flour into pan; flour should sizzle and float on hot fat. When fat is hot, add chicken, half at a time. Cook, turning as needed until chicken is golden brown, this is usually a total of 6-8 minutes for larger pieces and 4 to 5 minutes for smaller pieces. Take chicken out of oil when done and drain briefly.

 Heat glaze ingredients except for sesame seeds in a small pan. Dip chicken pieces in glaze, place ona rack set in a baking pan. when all chicken is cooked and dipped, sprinkle with sesame seeds. Bake at 250 degrees for 20 minutes. Brush with remainder of glaze after 10 minutes.  Serve hot. I usually serve this with rice, cut pieces of celery is a nice garnish for the chicken on the plate also.

Nana's Curry Chicken Wings

Every Christmas Eve, the family would gather at Nana's house. Instead of a big sit-down meal, there was a buffet laid out on the dining room for dinner - a meal composed entirely of appetizers. a few years before Nana passed away, I called her to ask for a couple of her recipes. The Curry Chicken Wings were something I looked forward to munching on every year. Was ever surprised to hear her recipe over the phone... It wasn't exact at all. Maybe once upon a time, she had a precise recipe... but by the time I asked about them she wasn't worried about exact amounts of anything. Her instructions went like this...

Well - get some fresh chicken wings.. depending on whos coming you may want more or less.  Then for every so many (I narrowed her down to 'maybe 8' decent sized fresh wings; these are whole wings, not just the little drumettes sold in the frozen section) you'll want some butter... not margarine, that just doesn't work right but you could use it I suppose.  Put a couple of tablespoons of butter along with about a half a cup of honey on the stove and melt it down. Then put a couple of good spoonfuls of dijon mustard in it. Once thats all heated and melted down, make sure its spreadable or you'll need more butter. Add a tablespoon or two of curry to the mix. Taste it, you'll know when its enough.  Once thats mixed and spreadable you can start the chicken. The chicken will stick to the pan, so you might want to use a spray on the pan. place the wings out so they aren't touching. Baste everything with the spread. Bake a bit, then take them out and baste again. Then cook some more, then if not done, baste them again and bake until done.  Oh, and be careful they get dark if the temperature is too much.

So I tried it... Just like she said. They do stick to the pan. I cook them about 350 degrees, cause she never really said what temperature and i was so distracted with the casual instructions I forgot to ask.  They are good, and they do say Christmas Eve to me.  Then I got adventuresome and made the glaze on Chicken thoighs... which was also good.  So have some Curry Chicken Wings and enjoy!

18th Century Drunken Chicken

Here's an oven based recipe that we converted to a campfire meal.  Pictures of that whole process can be found at MizRebecky's Adventures. Either in the oven or over the fire, this is very easy to do and tasty as well.

Ingredients for a single recipe (we made a quadruple batch):
4 chicken legs-thighs (chicken joints)  - we used chicken thighs for easy cooking & cleanup.
1/4 pint cider  - we used woodchuck cider.
2 teaspoons English mustard powder  - we used pre-made powder. You can make your own by pulverizing equal amounts of brown  and white mustard seeds.
1/2 teaspoon salt
black pepper
1 tablespoon oil - we used olive oil.
2 tablespoons honey

 The recipe says to put your chicken pieces in a dish (in a single layer). we were making drunken chicken for many people in a dutch oven, so we piled it all in one pot. I suspect single layer you would get more of a glazed result than we did.

Then combine the remaining ingredients, pour over the chicken and allow to stand for a minimum of 1 hour. Ours soaked for about an hour and a half hile we were off doing other tasks.

Oven bake the chicken slowly in a large oven proof dish/pan for approximately 1 hour, basting the joints periodically as they cook.We put much more marinade in ours, as fire can be much less predictable than on oven, and we didn't want it to dry out. So no basting was done, but periodic stirring was essential. I think we cooked ours more like an hour and a half. The chicken was incredibly tender and tasty.

the recipe suggests Serving hot with steamed greens and mashed or baked potatoes. We had boiled potatoes and a salad to round ours out. We discussed doing it again and maybe having dumplings on top, but that will only work if you approached it with plenty of marinade in the pot.


*The original recipe, done in an oven, can be found at http://www.food.com/recipe/18th-century-drunken-english-somerset-cider-chicken-with-honey-238815

Honey Buttermilk Bread

Honey-Buttermilk Bread

Ingredients

1 & 1/2 cups Non-Fat Buttermilk

4 & 1/2 cups Flour

2 Tsp Sea salt

1/4 cup Butter (melted) or Canola Oil

1/4 cup Honey

1/2 tsp Baking Soda

1 & 3/4 tsp Active dry Yeast

Instructions

Warm Butter milk & Dissolve yeast in it.

Add Honey, butter, Baking Soda, & Salt.

Add flour until it starts to form a ball.

The dough will be sticky.

Turn out onto floured surface & Knead remander of flour in as needed.

Knead 5 minutes or until dough is elastic.

Let it rise in a greased bowl (turn dough so top is greased as well), covering with a damp cloth.

Punch down dough and form into loaves.

Place into greased pans & let rise til doubled.

Bake in 400 degree oven for 40 minutes or until hollow when tapped.

Note: As you can see from the photo, I've also made this in the fire at Encampments