Easy Stove Top Candied Sweet Potatoes

Ingredients:

3-4 large sweet potatoes
2 cups of white sugar
1 stick of butter (not margarine)
2 teaspoons vanilla
2 teaspoons bourbon (optional)
dash of nutmeg and cinnamon

Instructions:

Peel and slice potatoes.
Rinse well.
Use a clean dish towel to pat dry.
(This is IMPORTANT!). Put the potatoes in a pot and pour remaining ingredients over potatoes.
Cover with a tight fitting lid (or aluminum foil).
Cook on a very low flame 45 minutes to an hour until the potatoes are tender and syrup forms.

Cole's Curried pork

Ingredients:

2 lbs of pork steaks cut into 1-inch pieces,
1 & 1/2 tablespoons of curry,
4 medium onions, sliced lengthwise,
3 cloves of fresh garlic (minced),
Salt & Pepper to taste,
1 tablespoon of corn starch,
1 can of low sodium chicken broth or three cups of chicken stock,
3 tablespoons of olive oil

Instructions:

Sauté garlic in olive oil for one minute and then add sliced onions.
Sauté for five minutes stirring the mixture constantly.
Add pork and cook for five minutes or until pork appears to be done. Don't overcook!
Add curry and continue to stir for a few minutes.
Add a little salt and pepper.
Stir in the chicken broth or stock and simmer until hot or add it warmed.
Add 1/2 cup of cold water to corn starch, stir and gradually mix into pot stirring to mix well.
The corn starch will thicken the sauce to a nice consistency.
Allow pot to simmer for approx. 10 minutes.
Serve over rice.

Makes 4 portions.

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Stuffed Pork Chops

Ingredients:

8 pork chops
3 cups bread cubes
1/4 cup diced celery - sautéed lightly
1 cup chopped oysters
1/2 cup oysters liquor
1 cup diced onions
1 cup crabmeat
2 eggs
salt and pepper to taste

Instructions:

Combine all dry ingredients with crabmeat, oysters and eggs.
Mix as you would any bread stuffing.
Place about 1 cup of stuffing between 2 pork chops and bake in a greased baking pan.
Bake at 350 degrees for 25-30 minutes.
Serve with a brown sauce.

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Pork Stew

Ingredients:

2 lbs each of pig feet, pig ears, pig tails
1/4 cup cider vinegar
1 onion (chopped)
1 pkg. onion soup mix
Crushed red pepper (optional)

Instructions:

Wash pig feet, ears, tails.
Place in a large pot, cover with cold water and add onion and vinegar.
Bring contents to a boil and add onion soup mix.
Cook on medium until tender, (about two hours).
When tender, cook in open pot to reduce liquid, (cook down).
If desired, add a flour/water paste to thicken (make gravy).
Serve with rice, greens, sweet potatos, and sweet cornbread.

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Simmering Sausage Cabbage

Ingredients:

6 to 8 Slices of Bacon
3 Italian Sausages
Salt & Pepper
Cayenne Pepper
1/2 tablespoons Garlic
1 large Onion
1 large Cabbage
14 ounce can of chicken broth

Instructions:

Fry several slices (6 to 8 slices) of bacon in a cast iron skillet.
Remove bacon when crisp.
Drain drippings so that one table spoon's worth remains in skillet.
Remove sausage from casing and fry in bacon drippings for 4 min.
Insert one large chopped onion.
Season with salt, pepper and chopped garlic.
Sauté for about 10 min.
Place shredded cabbage in skillet.
Add cooked bacon strips.
Season with cayenne to taste.
Mix all ingredients in skillet.
Add 14 ounce can of chicken broth, cover and bring to boil.
Reduce to simmer until cabbage is wilted.
Remove cover, simmer for about 45 min until broth is reduced.
Serve hot.

Mississippi Red Beans

Ingredients:

1 pack of red kidney beans
3 teaspoons bacon drippings
4 cloves of garlic (chopped)
2 large ham hocks (raw, not smoked)
1 onion (chopped)
1 bell pepper (chopped)
1 package of sausage (preferably spicy)
salt
pepper
cayenne or red pepper

Instructions:

Place beans in container with just enough water to cover.
Soak for 2 hours or until beans begin to plump and wrinkle.
In large pot, place the soaked beans, chopped garlic, bacon drippings, ham hocks and about 3 1/4 cups of water.
Bring to a boil.
Then, reduce heat and let simmer for one hour and thirty minutes or until the meat of the ham hocks begin to loosen from the bone.
At this point, add chopped onion, chopped bell pepper and sausage.
After, add salt and black and red peppers to your liking (because of the bacon drippings and ham hocks, only a moderate amount of salt is needed, the peppers depend on your tolerance of spicy food).
Turn up heat and bring to boil.
Then reduce heat and let simmer for another hour.
Let sit for about 15 to 20 minutes and then your ready for some "good ole red beans".

Comments: The secret to good, thick "bean gravy" is not to add any more water after the first three cups. Serve with rice and enjoy! And don't forget the cornbread.

Red Beans and Rice

6 to 8 servings
Ingredients

Red or kidney beans, picked over and rinsed -- 1 pound
Bacon, chopped -- 3 slices
Onion, finely chopped -- 1
Green bell peppers, finely chopped -- 2
Celery, finely chopped -- 4 stalks
Garlic, minced -- 4 or 5 cloves
Stock or water -- 1 quart
Smoked ham hock -- 1
Parsley, finely chopped -- 2 tablespoons
Thyme -- 2 teaspoons
Bay leaves -- 2 each
Cayenne pepper -- pinch
Salt and pepper -- to season
Hot cooked rice -- 6 cups
Scallions, thinly sliced (optional) -- 1 bunch
Tabasco or Crystal hot sauce -- to taste

Method

Place the beans in a large pot and add water to cover the beans by a few inches. Set aside in a cool place and let soak for 12 to 18 hours.

Heat the bacon in a large, heavy-bottomed pot over medium-high flame until the bacon is lightly crispy and renders most of its fat. Add the onions, peppers, celery and garlic and saute until cooked through and the onion is translucent.

Drain the soaked beans and add them to the pot, along with the stock or water, ham hock, parsley, thyme, bay leaves and cayenne. Bring to a boil, then reduce heat to medium-low, cover and simmer for about 1 1/2 hours

When the beans are tender and creamy use a large spoon to smash some of them against the side of the pot to thicken the sauce a bit. Season to taste with salt and pepper and simmer for another 5 minutes or so.

Stir in half the scallions and serve the beans over portions of rice. Sprinkle servings with the remaining scallions and serve with hot sauce for seasoning.

Variations

Meats: Make red beans and rice a whole meal by adding chopped ham, tasso or andouille sausages to the simmering beans during the last 30 minutes of cooking. Or you can cook the meat separately and serve it on the side. Sauted pork chops are a popular accompaniment.

To make your beans even richer, stir 4 tablespoons (yikes! try 1 Tbsp) of melted butter into the beans just before serving.

Creamy Cheese Grits

Yankees should not fear grits ;D All it is is the endo-sperm of a corn kernel.

Ingredients

5 cups water
1 teaspoon salt
2 cups uncooked quick-cooking grits*
Cheddar cheese, shredded (about 1 cup)
Monterey Jack cheese, shredded (about 1 cup)
3 tablespoons butter
1/4 teaspoon pepper

Preparation

Bring 5 cups water and salt to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese and remaining ingredients until cheese is melted and mixture is blended. Serve immediately.
*Stone-ground grits may be substituted. Increase liquid to 6 cups, and increase cook time to 50 minutes.

No-Mayo Coleslaw

Ingredients

1/4 small red cabbage
1/2 small green cabbage
1/2 carrot, shredded
zest of 1/2 lemon
1/4 cup lemon juice
1/4 cup olive oil
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon black pepper

Directions

Remove any tough outer leaves from the cabbage.

Trim the core and any tough stems from the cabbage and thinly slice.

Add to a bowl with the shredded carrot, lemon zest, lemon juice, olive oil, honey, salt and black pepper. Toss to combine.

Serve this right away for more of a salad, or store it in the fridge overnight for a slaw that’s more pickled.

Cajun Dirty Rice, No Livers!

Ingredients:

2 tablespoons canola oil
1/2 large onion, diced (about 1 cup)
1 large green bell pepper, seeded and diced (about 1 cup)
2 large celery stalks, diced (about 1 cup)
12 ounces Cajun style Andouille sausage, quartered and diced (we used Aidells brand)
1 - 2 tablespoons Cajun seasoning (we used 2 because we like an extra kick!)
2 cups Basmati rice
3 cups low sodium chicken broth
1 cup water
2-3 scallions, chopped (for garnish)

Directions:

Over medium-high heat, preheat canola oil in a pot that has a tight fitting lid. Add the onion, peppers, and celery. Saute until they begin to soften; about 3-4 minutes. Add the Andouille and saute for and additional 3-4 minutes. Allow them to heat and caramelize on the edges a bit. Mix in the cajun spices.

Next, add the rice, chicken broth, and water. Bring to a boil (Stirring often). Put lid on and reduce heat to as low as it'll go. Allow to cook untouched for 20 minutes. Remove lid and fluff with a fork.

Eat as is topped with a few chopped scallions.

Don't forget the Tabasco!!

Alton Brown's Creamy Cornbread

Ingredients

2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil

Favorite hot peppers, sliced

Directions

Preheat oven to 425 degrees.

Place a 10-inch cast iron skillet into the oven.

In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.

In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.

Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

BETTY'S JIFFY CORNBREAD CORN CASSEROLE

1 can cream corn
1 can whole kernel corn (w/juice)
2 eggs
1 box Jiffy cornbread mix
1 cup sour cream
1 can Rotel tomatoes (mild or hot) w/juice
2 c. shredded Colby Jack cheese, divided in half

Combine all but 1 cup cheese. Bake with 1 cup cheese sprinkled over the top, at 350°F until top is lightly browned.

Spicy Pinto Beans

2 Tbsp bacon fat
2 sliced scallions (about 1 cup)
1 clove garlic
1 (16 ounce) can pinto beans, rinsed and drained*
3/4 cup coarsely grated monterey jack cheese or 3/4 cup cheddar cheese (about 3 oz.)
1 tablespoon minced fresh cilantro or 1 tablespoon parsley
1 tablespoon chili powder
salt & freshly ground black pepper

*or cook a batch with this recipe Bonus points for using a crock pot while you sleep.

Directions:

Place scallions and garlic in a food processor or blender, and Process until scallions and garlic are finely chopped.

In pot, melt bacon fat, add beans (all but 2 ladles, set aside), cheese, cilantro, chili powder, salt and pepper.

Put reserved beans and a little juice in a blender/food processor and pulse until smooth. Add back to pot. Add herbs.

Serve with chips

Tomato Gravy

First time I've seen this.

Ingredients:

4 tablespoons bacon drippings
4 tablespoons all-purpose flour
2 large tomatoes, cored, peeled, chopped
1 1/2 to 2 1/2 cups cold water

Preparation:
In a heavy skillet heat the bacon drippings over medium-low heat. Add flour and cook, stirring constantly, until medium brown in color. Do not let the flour burn. Stir in the tomatoes and 1 1/2 cups of the water. Cook, stirring occasionally, until reduced and thickened, about 25 to 35 minutes. Add more water as needed.

Ham and Red Eye Gravy

Ingredients:

2 tablespoons margarine
1 slice of ham, about 1/4-inch thick
2 tablespoons strong, brewed, black coffee
4 tablespoons water

Preparation:
Melt margarine in skillet and fry ham until done. Remove ham to a platter and keep warm. Add coffee and water to the fat; bring to a boil. Serve gravy with the ham and grits.
For a large slice of ham or two slices, double amount of liquid.
Serves 2 to 4.

Chickpea and Red Pepper Salsa

Ingredients

1 15-ounce can chickpeas, rinsed and roughly chopped
4 scallions, sliced
1 cup arugula, chopped
2 jarred roasted red peppers, chopped (1/4 cup)
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
kosher salt and black pepper
dippers (such as toasted pitas and grilled flat bread)

Directions

In a medium bowl, combine the chickpeas, scallions, arugula, red peppers, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the dippers.

Summer Chickpea Salsa

This chickpea salsa has so many brilliant flavors of summer you can eat it straight and not miss the chips. For a heartier salsa, try using black beans instead of chickpeas. This recipe comes to us from Jayne of Wise Eats.

2 15 ounce cans chickpeas, rinsed and drained
1 17 ounce can of corn
2 large tomatoes, chopped
1 large avocado, peeled and chopped
1 red onion, chopped
2 tablespoons of lime juice
3 tablespoons of olive oil
1 tablespoon of red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper

In a large bowl, mix together the chickpeas, corn, tomatoes, avocado and red onion.

In a small bowl, whisk together lime juice, olive oil, red wine vinegar, salt and pepper.

Add dressing to the chickpeas mixture. Cover bowl and chill and at least one hour.

Spicy Chick Peas

INGREDIENTS

1 can of chick peas (15 1/2 Oz; 439 gr) *

1 medium onion, finely chopped *

1 teaspoon ginger, finely chopped *

1 clove garlic, finely chopped *

1 green chile, finely chopped *

2 medium well ripened tomatoes, seeded and chopped *

1 tablespoon fresh coriander chopped *

1 tablespoon lemon juice *

10 g vegetable oil *

Spices:

1/2 teaspoon turmeric -

1/2 tablespoon ground coriander -

1 tea spoon "garam masala" - salt to taste

PREPARATION

1. Drain chick peas, reserving the liquid.

2. Cook the onions, ginger garlic, chilies and turmeric in the vegetable oil until golden and softened.

3. Add the tomatoes and cook to soften, then add the ground coriander and chick peas.

4. Cook for 10 minutes, add the reserved liquid and cook a further 10 minutes.

5. Add "garam masala", lemon juice and stir in the fresh coriander. Cook gently for 2-3 minutes, adding more liquid, if needed, to make a sauce.

Mexican Shredded Pork

ZO-MY-GOD, this is sooo easy, it cooks itself, AND you get broth as well!

2 pounds pork butt, or boneless country-style pork ribs

1 med. white onion, quartered

2 garlic cloves peeled and thinly sliced

1 teaspoon oregano

2 Tablespoons oil or lard

1/4 teaspoon each salt and pepper

Cut meat into 1-inch cubes. Put in large pot with everything else. Cover w/ water by 1 inch. Bring to boil, skimming constantly, Reduce heat, cover and simmer 45 minutes.

Remove from heat, and cool meat in broth. When cool, pour broth through strainer and bottle. Shred meat with fingers. That's it!

Take as much time as you need. No theme exactly...Maybe rats and fly heads on human bodies in a city scene, or doing a corner drug deal. Or anything really. I also dig the Occult, secret societies, Black Masses etc...and psychedelic drugs.

le carogne said:

Is there any theme or any subject that you like or interests you?

you have a logo or image that represents you?

I can try to draw something for you ...

Depends on how much time you give me?

let me know!

Ciao! 

Stefano Sick Soul

NARCO STATES said:

Are you serious? your work is great. Unfortunately our record release is over and the label isn't fronting anymore money so we are broke again :( If you ever want to design something for us though we could send you a free 7". If not, just keep up the good work.

 

Mondo Mod , Ritmo y Amor (Mexico) , Acapulco Rock (Also Mexico) , the first five minutes of "Faster , Pussycat , KILL! KILL !" (essential.), It's a Bikini World (Shot at the legendary Haunted House club) , I'll try to think of some others.

Might I suggest , REAL Go Go DANCERS , THAT SHOULD BRING 'EM IN.

Yeah , I just finished reading it , a while back. It took me forever to get thru it , but , Alice does tell great stories.....Yeah , Geza X , AND , OF COURSE , Patricia Morrisson were in the Bags , until they imploded. Her ex , Nickey Beat , from The Wierdos , was also , briefly , in The Cramps , in '91. Good as a drummer as he is , he was'nt right for them. He LOOKED the part.
 
dave said:

I'm reading VIOLENCE GIRL the autobiography of Alice Bag. Tons o' fun, w/ some great pix and scoops on the L.A punk scene, it also doesn't skimp on her childhood in East L.A.

Geza X was in an early incarnation of the Bags.

Did ya know she went out w/ one o' the Weirdos?

Published by Feral House, who publish some really interesting shit. Buy it!

Herbie - Make Way For The Fat Fury. Volumes 1 and 3 (HAVE'NT FOUND #2 ON SALE).

Some of the best comics NOT done by Will Eisner or the staff at E.C.

FLIPPING THROUGH THE TWO BOMP ! BOOKS.

Life, by Keith Richards

The Green Demon Recipe 

Ingredients

1 Large bulb of Garlic (Minced)

1 Medium White Onion (Minced)
10-15 Serrano Peppers
5 Large Jalapeno Peppers
1 Poblano Pepper
1/2 Tsp. of Salt
2 Tbsp. of Black Pepper
10 Tbsp. of Red Pepper Falkes
5 Tsp. of Extra Virgin Olive Oil
2 Cups of Water
1/2 Cup of White Vinegar

Instructions

1) In medium sauce pan combine onion, garlic, salt, pepper, red pepper flakes, and olive oil.
2) Mix well to coat all in the oil.
3) Cook over medium heat for 5 minutes.
4) Add the chopped peppers with seeds after 5 minutes and saute for 10 additional minutes.
5) Next add the water and increase the heat to high and boil for 30 minutes.
6) Remove from heat after the 30 minutes of boiling and allow to cool, the product should be cool enough not to burn skin but still have some latent heat.
7) Place mixture in a large blender and begin pureeing when mixture in well blended slowly add the vinegar and blend for 5 minutes.
8) Once the mixture is fully blended place in clean sterile mason jars and allow to cool to room temperature prior to refrigeration.

Agent Orange Habanero Hot Sauce

2 large carrots (1 1/2 cups) peeled & chopped)
1/2 medium red onion (1 cup) peeled & chopped)

1 1/2 cups white vinegar

1/2 cup water

6 cloves garlic (2 tablespoons minced)

1/4 cup fresh lime juice

1 tablespoon coarse kosher salt

1 teaspoon freshly ground black pepper

1/4 cup coarse grain or Creole mustard

12 to 14 (whew!) habanero chiles, seeds and stems removed (3/4 cup minced)

Combine the carrots, onion, vinegar, water, garlic, lime juice, salt, pepper and mustard in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 to 15 minutes or until the carrots are soft. Remove from heat.

Use an immersion blender or food processor to puree the mixture. Add the habaneros and continue to puree until smooth. Pour into sterilized jars or bottles and process in a hot water bath for 15 minutes.

Balinese Duck 'Confit' with Root Vegetable Mash and Warm