Replies to Reptiles



History shows again and again how Nature shows up the folly of Man.
Go, go Godzilla!



Did you ever notice how similar the word "Reptiles" is to "Replies"?

The next time you are tempted to hit “Reply” quickly to an email, think about this.

--Love,

Godzilla

Broth . . . Importantly

If you want to cook tasty food, be self sufficient and save money, then you really need to learn how to make your own broth (or stock).

Poultry or red meat:  it’s pretty much the same process.

You will need: herbs and spices, leftover veggies, leftover chicken or turkey carcasses (or steak or lamb bones if you want a dark broth),  and tasty bits, water, salt, a big stock pot, a colander/strainer, cheesecloth, a stove, and some time.  Oops!  Forgot:  you’ll need some plastic tubs with lids and a freezer!

Making broth is much more of a process than it is a recipe.  If you regularly make broth, you’ll develop a system of saving tidbits, so that you have the perfect ingredients without having to run to the grocery store.  Afterall, this is all about economy. 

So, to start off on the right foot, set aside a section of your freezer to save those tasty morsels for the broth.  Dump these into a zip bag and toss in without a moment’s thought:

·        Onion skins and bits (these give flavor and color)

·        Garlic bits and leftovers

·        Chicken and turkey backs, wings, anything left on the plate from your family (refrain from livers, as those cloud the broth)

·        Parsley and cilantro leftovers, such as stems

·        Any leftover herbs

·        If you’ve been very good, you will have saved your chicken necks and feet!

When you are ready to make broth, take all your freezer ingredients and put into a large stockpot (see note below re cooked versus raw ingredients).  About  a 12 cup/3 quart size pot is good.  Pour cold water over the ingredients until just covered with water.

Now, the fun part is adding aromatics, spices and herbs.  Here’s what I add, but you should experiment on your own:

·        2 stalks celery chopped large (use the leaves also)

·        2 large carrots, chopped rough

·        1 rough chopped parsnip or turnip (secret ingredient if you can get them!—do NOT be tempted to use potato, as it will cloud the broth)

·        2 star anise

·        6 whole cloves

·        1 stick cinnamon

·        6 allspice berries

·        3-6 bay leaves

·        1 T dried rosemary or a large sprig of fresh

·        1 clump of thyme sprigs

·        1 t fennel seeds

·        2 T coriander seeds

·        1  t cumin seeds

·        ½ t celery seeds (some people don’t like these!)

·        2 t red pepper flakes (makes it hot—be careful)

·        1 whole garlic head, cut in half (use more if you like!)

·        1  whole yellow onion, cut into quarters (red onions are good too, as are shallots)

·        1 T coarse sea salt or kosher salt (1-2 t of regular table salt, as it is really salty comparatively)

Put everything into the pot if using cooked meat and cover with cold water.  If using raw, hold off ‘til it is cooked—see comments below. 

Cooked versus raw poultry 

Now, here is the trick: if you are using raw poultry, don’t add anything to the pot at first but the bird parts and the water.  Bring to a rapid boil, take off heat and skim off the foam/scum. Then add your other ingredients. If your parts have already been cooked, then go ahead and put everything into the pot at the same time and cover with cold water.

Why do this? Raw meat has blood and other fluids that when heated congeal. These rise to the surface as gray scum.  You don’t want this in your nice broth.  Once released, they are easily skimmed off and given to your dogs as a treat.   If your bird is the carcass of a leftover, then the fluids have already been dealt with.  Proceed with blessings in that case.

 

Skim the scum from raw meat broth.

 

The simmering broth with added vegs and spices!



The cooking part:  best to bring to a boil, skim if necessa, reduce to simmer (don’t boil) with a cover for about  3-4 hours.    You only boil it once:  at the beginning! 

Uncover and simmer more if you want to get better color.  Cool and strain twice—first with a colander and second through cheese cloth. Return to heat and reduce til desired flavor/consistency. I find that I need to reduce the broth on a low heat for 2-3 hours or so—NEVER boil—just get some rolly little waves.  Taste for salt and add it needed near the end.

You don’t need to stand around your stove during this. Go about your business, take a trip to town, do the laundry, etc.

Let cool in fridge overnight.  The next day the fat will be hardened on the top. Skim this off and give to the dogs.  (And go through all your leftovers from the stock you strained the day before and give the dogs the meat, celery, garlic, and carrots. Do NOT give dogs onions or cooked bones.)

Package the broth into plastic containers and freeze  (when cool).



Viola! Broth. . . importantly!



Cheese Grits Life Line

I had the most wonderful phone call today from my friend Ronald.  He called to say Merry Christmas and that he wondered if I could come to California to make fried chicken, waffles and cheese grits.

I worked with Ronald for 9 years in California before moving to Washington.  On the last working day prior to Christmas, I always made a breakfast for staff members who were working on this day.  I used to bring my waffle irons, electric frying pan, etc. and get it all going early.  Most times we had fresh sliced persimmons from my yard also.

I’ve moved now to a different state and have a different staff, but I am still making the traditional breakfast:  tomorrow for the first time for my new staff.

But somehow, I  know I will still really miss my old friends.

I will miss Christine meeting me at the loading dock at 7 am to help me carry all the supplies. She also set up the entire event so perfectly and helped cook and clean and entertain. 

I will miss Jill and Milt and Lee and Jean laughing and telling stories.

I will miss Jessica, the student worker elf, who laughed and made sure everyone was happy.

And I will especially miss Ronald, who at first never believed that I could make grits, but who never ever missed a breakfast . . . and still has not.

Happy holidays to all.

Here is my recipe for Cheese Grits for 20

·         8 C water

·         2 C quick grits

·         5 C shredded sharp cheddar

·         1 ½ C evaporated milk

·         ½ C cream

·         1 C butter

·         5 eggs, slightly beaten

Sautéed additions

·         2 C frozen corn

·         ½ C diced scallions/green onions

·         ½ C diced shallots

·         ¼ C diced garlic

·         ½ C diced red bell pepper

·         2 T diced jalapeno

Make your sautéed additions above and set aside.

Preheat oven to 375.  Grease/butter  4 quart slow cooker ceramic insert or other container. 

Bring water to boil and slowly stir in grits in a large saucepan.  Cover pan.  Reduce heat to low. Cook for 5-6 minutes, stirring regularly.  Take off the heat.

Add 4 C cheese, butter, milk, cream until melted.  Stir in eggs and really mix furiously to prevent the eggs from scrambling in the mixture. 

Add the sautéed ingredients.

Pour into prepared dish.  Top with remaining cheese.  Bake for 45 min to 1 hour.  If serving later, put into slow cooker on low.

Great with Red Neck Razorback Sauce or Tabasco!