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Messages - Ragun Gardener

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General Discussion / Re: Fall get together
« on: August 14, 2018, 02:08:18 PM »
It's past time to set a date so people can make plans.

Where you at Boo?

Recipes / What's up Doc?
« on: August 06, 2018, 09:16:16 AM »
I had some farm raised rabbits in the freezer and it was time to cook them, defrosted and chopped them up'

I forgot to get a pic of the price, that's crazy for rabbit.

After that butcher work I soaked them in a salty brine for 15 minutes then rinsed and seasoned to marinate over night.

I pan fried the meat to a good color with EVOO to build a fond in the pan.

I added the onions, bell peppers and celery to deglaze the pan

Then added 1/2 tsp of each for flavor and to darken the gravy a little

Chicken back in with parsley and added enough water to almost cover the meat

I cooked it 12 minutes under pressure which was too long, the meat is falling off the bones

While that was cooking I made cornbread in a black iron skillet warmed in the oven before coating it with bacon fat, it makes a perfect crust and has great flavor

I warmed a can of creamy Great Northern beans and the meat is done

Served with a splash of Sriracha.

Happy Hour / Re: Got any interesting news?
« on: August 05, 2018, 12:49:01 PM »
This is a good project and it should make travel easier depending on where you live.

Recipes / "Shrimp, sausage & chicken Creole"
« on: July 25, 2018, 12:17:22 PM »
"Shrimp, sausage & chicken Creole"

1/2 lb chicken diced
1 lb deveined shrimps
2 links good smoked sausage, I used my homemade sausage that's more like andouille
1 chopped onion
1/2 cup each of celery and bell pepper
2 cloves garlic minced
1 can diced tomatoes
1 can tomato sauce
1/2 stick of butter

1/4 tsp cayenne
1 tsp Old Bay seasoning
1 tsp Cavenders seasoning=it's Greek seasoning, Italian seasoning blend will work
1 tsp of your favorite Cajun seasoning
1 tbs dried parsley

Melt butter on medium heat then saute the onions, bells and celery for 5 minutes till soft, add the garlic and cook an additional 5 minutes, stir so nothing burns
Turn up heat to medium high add the diced tomatoes and juice, cook for 5 minutes. I add 1 tsp of suger and a 1/4 tsp of baking soda to reduce the acid in the tomatoes=your choice.
Add all the seasonings and cook for 5 minutes stirring to blend all those flavors, the house should smell awesome at this time
Add the tomato sauce, sausage, chicken and let cook for 15 minutes.
Taste the sauce and adjust seasoning to what you like.
Add shrimp and simmer for 5-8 minutes

Serve over rice and enjoy!

General Discussion / Re: What's the weather like in your area ?
« on: July 22, 2018, 10:31:19 AM »
The older I get the more I hate the heat!!

Happy Hour / Re: Joke for today--keep it clean.
« on: July 18, 2018, 01:08:07 PM »
Two young boys walked into a pharmacy one day, picked out a box of tampons and proceeded to the checkout counter.
The pharmacist at the counter asked the older boy, 'Son, how old are you?'
'Eight', the boy replied.
The man continued, 'Do you know what these are used for?'
The boy replied, 'Not exactly, but they aren't for me. They're for him. He's my brother. He's four."
"Oh, really?" the pharmacist replied with a grin.
"Yes." the boy said. "We saw on TV that if you use these, you would be able to swim, play tennis and ride a bike. Right now, he can't do none of those."

Recipes / Cajun Alfredo with fresh pasta and rolls
« on: July 06, 2018, 09:38:40 AM »
Excuse me while Paw Paw brags a little.

My granddaughter is spending a few weeks here and we made fresh pasta, homemade rolls and a Cajun shrimp Alfredo. She wanted to help so I set her loose with a few instructions. I think she's hooked on all the kitchen gadgets and is already asking what are we cooking tomorrow.

From dough to the plate, we had fun and it's good to see her have interest in cooking.
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Here's all the recipes!

Dinner Rolls
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 2 tablespoons active dry yeast
• 2 tablespoons white sugar
• 2 tablespoons melted butter
• 1 teaspoon salt
• 4 cups bread flour
1. In a large bowl, stir together warm water, yeast, and sugar. Let stand about 10 minutes till yeast blooms..
2. To the yeast mixture, add the butter, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and about 8 minutes. You might not need all of the flour, knead till it no longer sticks to your hands. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 1 inch apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees.
4. Lightly brush the tops with melted butter and bake for 20 to 25 minutes until golden brown.

1.5 cups 00 flour
1/2 cup of semolina flour
1 tbs olive oil
1/2 tsp salt
3 large eggs
1. Pour flour on counter top and make a well to add the other ingredients.
2. Mix with a fork till most of the flour is mixed then knead with your hands till all the flour is mixed and the dough no longer sticks to your hands. About 7 minutes.
3. Wrap in plastic and let rest for 30 minutes.
4. Cut dough in 4 pieces, work all 4 pieces into a flat pancake shape to fit in the pasta machine.
5. Roll the dough to the desired thickness. I have a Marcato Atlas 150 and roll the dough down to the #2 setting.
6. Use the pasta cutter attachment and cut the noodles. Spread them on a tray and lightly flour them to prevent sticking them spread them out to dry a few minutes.
*** If you don't have a pasta machine you can roll the dough with a rolling pin. It should be thin enough that if you lay the rolled pasta at the edge of a counter top and blow under it, the dough should ruffle a little.
*** To cut the pasta, lightly flour it and fold it till it's about 2" wide and use a sharp knife to slice noodles to your desired width.
*******************Cooking the noodles******************
Bring water to a boil
add noodles and cook 3-5 minutes
Drain and serve.
==These noodles cook faster than dried noodles, start tasting noodles for doneness after 3 minutes.

Alfredo Sauce
• ½ stick of unsalted butter
• 2 TBS olive oil
• 2garlic cloves minced
• 1 onion diced
• ½ bell pepper diced
• 1/8th cup of chopped parsley
• ½ cup of diced smoked sausage
• 3 TBS of flour
• 1 cup of shrimp stock(you can use vegetable or chicken stock, water as a last resort)
• 1 pint of heavy whipping cream
• ½ cup of grated parmesan cheese
• 1/2 TSP of Old Bay’s seafood seasoning(this is crab boil without the salt)
• 1/2 TSP of Tony’s
1. Add oil and butter to a pan and sweat the sausage, onions, bell peppers and garlic. Cook on medium heat just enough to sweat the vegetables without burning.
2. Sprinkle the flour and turn the heat up to medium high, stir the flour till all the vegetables absorb it and cook for 2 minutes to make a blonde roux. You won’t see much of the flour or roux but it’s there and you shouldn’t have any oil/butter left in the pan left.
3. Add the stock and stir to mix the roux, this will make a thick sauce.
4. Add seasonings and stir.
5. Add the cream and parsley, cook on medium heat while stirring to reduce the sauce, about 5 minutes ***This is where you can decide how thick you want the sauce. If you want a thinner sauce you can add the cheese before reducing the sauce or continue to reduce the sauce and add the cheese later. Remember to stir so the sauce doesn't stick and burn.
6. Add the cooked noodles and stir. If the sauce is too thin you can add more cheese but remember sauce will thicken when it cools down.
7. Serve topped with chopped parsley, more grated cheese and a dinner roll.

General Discussion / Re: Free tomatoes!!!
« on: July 03, 2018, 08:06:17 AM »
Thanks for the interest and help. Please send me a PM with your address and how many seeds you want and I'll get them out.

General Discussion / Re: Free tomatoes!!!
« on: July 02, 2018, 08:09:49 AM »
These plants will be F-2 and I need to grow them out to F-8 to be stable. This is how all of these new "heirlooms" are created. This is the fun and most important part of the process. You keep what you like and continue growing hoping to keep the taste and shape you want. Sometimes it works out and sometimes you find something totally different. I'll post results this fall so everyone can follow along.

General Discussion / Free tomatoes!!!
« on: July 01, 2018, 12:59:45 PM »
Does anyone want to help me do a Fall grow out of a cross I made last winter? Even if it's only a few plants, that will help. All I ask is to send me seeds of the best tasting round and heart shaped fruit. I only need about 30 seeds from each shape and the rest is yours. You can continue growing these, make your own tomato variety and name it yourself.

Growing out a cross isn't hard, just grow it like you normally do and select the best tasting plants to keep seeds from. The more plants you grow, the more variation you'll get.

I crossed a Campari with a Brad's Black Heart and grew the F-1 seeds this spring. The flavor is great, old time tomato flavor with a high acid taste. I used the Campari because they're a great tomato and very productive, the BHH tomato is a big plant that makes big hearts with good flavor.

These F-2 seeds should produce red, black and yellow fruit with all sizes and shapes from round, plum and heart. Some plants will grow like a cherry plant, some like a normal indeterminate and others should be a huge plant like Brad's BH.

The F-1 plants also grew like a cherry tomato with clusters of 4-8 tomatoes. Some tomatoes were round while others are closer to a plum shape. I don't know if that will make a difference in the next plant but I did keep seeds separate to check. These plants are still making tomatoes even in the heat so I know they'll grow good for a fall crop. They also handled the cold last year in the green house so maybe they will last longer in fall if we don't get a killing frost.

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General Discussion / Re: Fall Tomatoes
« on: June 27, 2018, 09:49:42 PM »
I'm starting some tomorrow, it's a great time with the full moon. Maybe a little early but these are going in the garden, I'm waiting till August to start plants for the greenhouse so I can extend the season into January=maybe/hopefully.

FYI for people in a short season, don't plant late season tomatoes for a fall crop. Late season means anything over 75 days to maturity. Check your first frost date and do the math. You don't want to have beautiful plants loaded with green tomatoes when you get the first frost. When you do that math remember to add six weeks to the days to harvest if you're starting seeds, it's not exactly 6 weeks but close.

I'm growing Mortgage Lifter, Margaret Curtain, Prudens Purple and Pink Berkeley Tie Die to try in the heat since it was recommended to grow good. I'm also starting about 8 others crosses. This should be a fun Fall and winter grow!!!

General Discussion / Is anybody tired of summer yet?
« on: June 27, 2018, 05:01:40 PM »

Happy Hour / Re: missing forum member
« on: June 26, 2018, 11:42:41 AM »
Just send him a message through Youtube/Google.

Happy Hour / Re: Bucket list train ride
« on: June 26, 2018, 11:41:30 AM »
That's a lot of miles in 7 days. It should be a fun trip and lots to see.

When are you planning this trip? In this heat or later once it cools down some?

Homesteading Skills / Re: Preserving Maque Choux
« on: June 26, 2018, 11:17:43 AM »
I happened to be making a small pot when Bob posted. Maybe we should post recipes because everyone makes it different and I'd like to see and try the variations. I like it spicy with some sliced up jalapenos in it. I had to use a little cayenne in here to tone it down for everyone else.

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Happy Hour / Re: missing forum member
« on: June 25, 2018, 12:11:46 PM »
He's still active on Youtube, here's his channel

General Discussion / Re: Coons n corn
« on: June 24, 2018, 10:06:28 PM »
I set out 2 traps tonight with marshmallows, I plan on feeding turtles tomorrow!!! They took out the chicks and started this war, I'll finish it.

General Discussion / Re: Coons n corn
« on: June 24, 2018, 02:28:04 PM »
I use dog proof traps and marshmallows and it works good just make sure you anchor the trap good cause they'll try to get out of it and run away with the trap.

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