Friday, December 28, 2007

Brown Sugar, Mustard-Glazed Ham

I was looking for a good way to prepare a ham that might be a little different than the usual. Talked to some friends that have used brown sugar and mustard. The following is the directions for this glaze. Sounds good. Going to try this for New Years Day!

Will report back if it is good or not.

Spiral Sliced Ham, Butt or Shank Portion Ham, or Half Ham
1 1/4 cups dark brown sugar
1/4 cup Dijon-style mustard

Prepare and heat ham according to package directions.
Meanwhile, combine brown sugar and mustard to make glaze.
Brush glaze on your Cook's brand ham 30 minutes before meat is done. Heat ham uncovered for final 30 minutes. Carve ham and serve.

Monday, December 17, 2007

Garlic-Herb Crusted Beef Roast

Saw this Roast and thought it would be good. If you try it out and like it please leave a comment.

Good protein and nutrition.

1 boneless beef round rump roast or beef bottom round roast (3 to 4 pounds)
Salt and ground black pepper

2 teaspoons garlic-pepper seasoning
2 teaspoons dried basil leaves, crushed
2 teaspoons dried thyme leaves, crushed
1 teaspoon dried parsley leaves, crushed

1. Heat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/2 to 2 hours for medium rare doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
4. Carve roast into thin slices; season with salt and black pepper, as desired.

Makes 6 to 8 servings.

Wednesday, December 12, 2007

Coming soon

Check back often for new recipes or new things cooking up on this site.

More to be developed.

Sunday, December 2, 2007

Smoked Deer Shoulder

A followup on the Deer shoulder that Son-in-Law and I smoked on Thanksgiving.

We rubbed it with mixture of brown sugar, tony catcheries, pepper and salt.

Smoked a 7 pound shoulder for about 6 hours at about 210 degrees. The thing came out a little crusty for about the first quarter inch and then really juicy and tender on inside.

We cutt it up and mixed the crusty outside with the juicy inside and had excellent flavored meat.

We are going to do this one again later.

Saturday, November 24, 2007

Smoking a Deer Shoulder!

Son-in-law killed a nice buck lately. He decided he wants to experiment with it by smoking it. Brought it over during Thanksgiving. This post is being done prior to starting on it.

We havent decided yet exactly how to do what we want to do. It is too big to lay across in smoker so we are going to try to hang it up. Also, I think we are going to inject with apple juice and create a rub for it.

Check back to see what goes on with it and the outcome.

Just cooking it up!

Tuesday, November 20, 2007

Whats Cooking -Amazing Coconut Pie -

I personally love coconut pie. Therefore, you may find several versions of a coconut pie recipe on this site. I found this one on a favorite recipe website. Try it out - has to be good.

I have always loved this pie when my mom made it. If you like coconut, you'll like this pie. And it is soooo easy to make. If you want an easy, five minute dessert, this is perfect. It's basically a custard coconut pie. It tastes great warm or cold. There is no one specific memory that stands out with this recipe but I always remember feeling special when mom made this one. Maybe it was because not everyone in my family liked coconut so when mom made this dessert it felt like a special treat for those of us that did like coconut. Whatever the reason, this is still one of my favorite special treats for myself to this day.

2 cups milk
3/4 cup sugar
1/2 cup biscuit mix
4 eggs
1/4 cup butter
1 1/2 teaspoons vanilla
1 cup coconut

Combine milk, sugar, biscuit mix, eggs, butter, and vanilla in a large bowl. Mix with an electric blender on low speed for 3 minutes. Pour into a greased 9-inch pie pan. Let stand about 5 minutes and then sprinkle on the coconut. Bake at 350 degrees for 40 minutes. Serve warm or cool. Refrigerate leftovers (if you have any!).

What is Cooking it up about?

Well, a new blog and maybe a new topic or just old ones re-hashed. Cooking it up could be about food. Cooking it up could be about politics or Cooking it up could be just about Whats Cooking around the world.

I am going to develop this idea in the future and then go for it. Help me with ideas if you have any.

Another Hillbilly Willy Blog!