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Non-19th Century recipes

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Ruff Justice:
1 5-8 pound boston butt pork
12 ounce apple cider vinegar
1 apple cider vinegar
2 tablespoon cayenne pepper flakes
4 tablespoon cayenne pepper flakes
8 bunch garlic
1 tablespoon salt
pan sauce
2 cup water

Put a bag of charcoal in the firebox, open the vents, light it, and let it burn down to coals. Then add wood (generally oak) two parts wet (soaked) wood to one part dry regulate the dampers, and put the shoulders or butts, fat side up, in the cooking chamber. Beneath the meat put a drip pan half-filled with apple cider vinegar. Keep the heat between 180-260 degrees throughout the smoking process; the optimum range is 220-240 degrees. Keep the firebox fed and a good smoke going for between 8 to 10 hours. Do not open the cooking chamber to baste the meat--the only time you open the cooking chamber is when the temperature spikes above 260 degrees, and you open it only long enough to bring the temperature back in the proper range. By the time the smoking period is finished, the outside of the pork will have a golden amber to dark brown crust. Now, take the meat and put it in a covered Dutch oven. If it's too dark outside to continue, preheat your indoor stoves' oven to just under 300 degrees; otherwise, just raise the temperature in the cooking chamber a like amount. Get a quart-sized Mason jar; fill it halfway with apple cider vinegar, add one (or more) teaspoons of red pepper flakes, and fill the rest of the jar with water. Dump this into the Dutch oven with the pork, cover, and cook until the meat falls from the bone, about 2 more hours or so. When the meat is done, let it cool a bit. [If you're too tired, you can stop here for the day--cover them up, put them in the fridge, and warm them up the next morning and continue the procedure]. While it's cooling, fill some 16 ounce bottles with apple cider vinegar, adding about a teaspoon of red pepper flakes to each one. When the pork has cooled enough to handle , pull it into thumb sized chunks, discarding as much fat as possible. Pack roughly 3 pounds of barbeque into a large frying pan. Dissolve 1 tablespoon of salt into 2 1/2 cups of warm water and pour it into the pan.

Add about 12 ounces of your apple cider vinegar and red pepper sauce, turn the heat to medium, and let the liquid slowly simmer off, stirring frequently, until the sauce just barely oozes over the top of your spatula when you press down on the barbeque with it. Remove from heat.

Ruff Justice:
30 each dried chipotle chilies or 3 cup chipotle chilies.
8 each ripe roma tomatoes, cored
12 each garlic cloves, peeled
2 tablespoons salt
1/2 teaspoon black pepper, freshly ground


Combine all of the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, for about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Pour the mixture into a blender or a food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled. Chipotle salsa can be stored in the refrigerator for up to 5 days or frozen.

Forty Rod:
1 part white vinegar

1 part vegetable oil (you can try olive oil…I personally didn’t care for it)

1 part Miracle Whip salad dressing

2 parts granulated white sugar

Put these together in a bowl large enough to hold all the slaw you’re going to make and a little larger…you’re going to mix it in the same bowl.

Blend it thoroughly with a whip until it’s totally smooth.

NOTE: ALWAYS USE A WHIP WHEN MIXING SAUCES  AND SUCH IN THE KITCHEN
(It doesn’t mix things any better than a fork, but you look classier and more professional using a whip.)

I use a commercially prepared slaw mix from the produce section at the store…it’s fresh and a lot easier than chopping it myself.  Add the chopped slaw mix to the bowl and stir it together with a large spoon.

NOTE: DON’T USE A WHIP FOR THIS OR YOU’LL SPEND THE REST OF THE EVENING GETTING THE CABBAGE OUT OF THE WHIP.

Chill and serve.



Tom

Historical note:
I “stole” this recipe from a restaurant I was managing in Peoria in 1972.  I’ve had people tell me for years how good it is.

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Ruff Justice:
1 large onion, chopped
1 tablespoons lard, bacon fat or shortening
1 pound boneless lamb, cubed
2 cup diced potatoes
1/2 cup chopped celery tops
1/3 cup red chili pulp or 2 tablespoons pure ground chili
3 fresh tomatoes, chopped or 1 cup canned tomatoes, drained and chopped
3 cup hot beef stock
salt to taste

blue balls:
1 cup finely ground blue cornmeal
2 teaspoon baking powder
1 teaspoon salt
teaspoon lard or bacon fat
1/3 cup milk
dried red chilies for pulp

To turn dried chili pods into pulp, first wash them, then toast them lightly in a skillet or in a 250 degree oven for about 10 minutes. Under running cold water, remove their stems and all seeds. Cover the pods with boiling water and let them soak for 30 minutes. Drain them, reserving the water, and put them into a blender with a little of the liquid, then blend until smooth. For 1 cup pulp, you will need 8 to 10 large dried New Mexican chili pods. In a large, wide-mouthed pot like a Dutch oven, sauté onion in lard. Add lamb and sear quickly, then add remaining ingredients. Bring to a simmer and stew gently for about 30 minutes. Meantime, make the dumplings. Mix together meal, baking powder, and salt. Work in lard with your fingertips and add milk. Roll into balls 1 1/2 inches in diameter, drop on top of the stew, cover the stewpot, and steam for 20 to 25 minutes without lifting the lid.

Ruff Justice:
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon vegetable oil
1/2 pound chicken breast, skinless, boneless, cut into 1-inch pieces
2 or 3 teaspoon sage
1/4 teaspoon salt
3/4 cup picante sauce
16-ounce can kidney or pinto beans, undrained
1/4 cup dry vermouth
1 bay leaf
1 green or red bell pepper, cut into 1/2-inch pieces
1 large tomato, seeded, coarsely chopped
Optional Toppings:
chopped cilantro
sour cream
shredded cheddar cheese

Cook onion and garlic in oil in large saucepan or Dutch oven until tender, about 4 minutes. Stir in chicken; cook until chicken is no longer pink, stirring constantly. Sprinkle sage, cumin and salt over chicken; cook and stir 1 minute. Stir in picante sauce, beans, vermouth and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 10 minutes. Stir in green pepper and tomato; continue to simmer uncovered for 10 minutes. Discard bay leaf. Ladle into bowls; top as desired and serve with additional picante sauce.

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