"In The Kitchen With Ric"...and US!!!!

iVillage Member
Registered: 03-19-2003
"In The Kitchen With Ric"...and US!!!!
47
Thu, 01-04-2007 - 8:57pm

We got a HUGE promo on Rock 103 tonight, as a board.

hunk 'o, hunk 'o burnin' heartburn!

iVillage Member
Registered: 07-23-2003
Sat, 01-06-2007 - 9:51pm

"Fries" are huge here in KY.

TracyPalmPoster.jpg picture by cl-daisy526
iVillage Member
Registered: 10-30-2003
Sun, 01-07-2007 - 12:20am

A few more for Ric and please tell him for me:
his listeners should vote on a recipe for him to
sample on the air.

~Susan

BAKED RATTLESNAKE

1 rattlesnake
1 recipe thin cream sauce
1/4 lb. fresh mushrooms, sliced
2 limes, sliced thin
1 tsp. basil
1 tsp. white pepper
1 tsp. rosemary

Skin the snake; dress and wash in cold water. Cut into 3-inch sections and place in a large baking dish. Cover with cream sauce and add the mushrooms, limes, basil, pepper, and rosemary. Cover tightly.

Bake in 300 degree oven for 1 hour or until done. One large can of sliced mushrooms may be substituted for fresh mushrooms.

RATTLESNAKE CHILI

2 c. roast beef, cut into 1/4 inch cubes
1/2 c. masa flour
1/4 c. cornmeal
1 tsp. salt
1 tsp. pepper
4 oz. jar chili powder
1 c. shortening
3 chopped onions
6 cloves garlic, chopped fine
2 tbsp. cumin powder
1 tsp. oregano
8 c. beef broth

In times long ago, when meat was scarce on the cowboy trail, rattlesnake was used frequently in chilies. It was the only good place for the rattler to be.

Combine meats and let stand at room temperature for 2 hours. Combine masa flour, cornmeal, salt, pepper, and chili powder, blending well. Mix meat in flour mixture. Heat shortening to high heat; drop in meat pieces and brown. Remove all pieces of meat and add onions and garlic to skillet. Saute at low heat until tender.

Add meat back to skillet; also the beef broth and remaining flour mixture. Stir to blend.

Simmer 2 to 3 hours. Stir often.

Serves 6 to 8.

SOUTHERN FRIED RATTLESNAKE

1 egg
Salt
Garlic salt
Oil for frying
Accent
1/2 to 3/4 c. milk
Pepper
Flour
Rattlesnake

Skin rattlesnake. Clean and wash meat. Cut in 4 inch lengths. Beat egg and milk. Mix salt, pepper, garlic salt, Accent and flour. Preheat deep fat fryer with cooking oil. Dip snake into egg mixture and then in flour mixture and place it in hot oil. Cook until golden brown. Don't knock it until you've tried it.

Spider Salad

In addition to tarantulas, you will want to use as many variety of spiders as are available to you, depending on your geographical area (being careful to watch out for poisonous varieties such as Black Widows, of course).

Steam your spiders live, as this is a safe method of both asphyxiating them and keeping them crisp and fresh. You'll want to chop the legs off the larger spiders and quarter them. Prepare a bed of romaine lettuce, parsley, Portobello mushrooms in season (chopped), radishes, and scallions. Toss in approximately 1 cup chopped spiders, much as you would in a seafood salad, then a generous amount of olive oil, vinegar, lemon juice, and fresh ground pepper. Bon appetit!

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iVillage Member
Registered: 03-19-2003
Sun, 01-07-2007 - 1:19am

OMG, Tracy I KNOW what fries are!!

hunk 'o, hunk 'o burnin' heartburn!

iVillage Member
Registered: 03-19-2003
Sun, 01-07-2007 - 1:40am

The hot dog story is as funny as the shrimp shells in the curtain rods...


ROFLMAO!!!!

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hunk 'o, hunk 'o burnin' heartburn!

iVillage Member
Registered: 10-11-2004
Sun, 01-07-2007 - 2:15am
Oh T ~ EEKS.
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iVillage Member
Registered: 03-19-2003
Sun, 01-07-2007 - 2:45am

Hi Dani, you are not lost, you have just stumbled into food of the weird.

hunk 'o, hunk 'o burnin' heartburn!

iVillage Member
Registered: 10-11-2004
Sun, 01-07-2007 - 2:55am
I'm all over it!!
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iVillage Member
Registered: 10-11-2004
Sun, 01-07-2007 - 3:20am

I must have missed something..."on a boat, with a goat" ROFL

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iVillage Member
Registered: 03-26-2003
Tue, 01-23-2007 - 1:27pm

Don't know if Dennis & Ric have got anything planned for the 25th but it is Burns Night and found this traditional recipe dating from 1856 (& courtesy of our sister site iVillage.co.uk!)


Traditional Haggis


500g dry oatmeal
225g chopped mutton suet
225g lamb or venison liver, boiled and minced
225ml stock
sheep pluck (heart, liver, lungs, windpipe), boiled and minced
1 small chopped onion
½ tsp cayenne pepper
½ tsp allspice
½ tsp salt
½ tsp freshly ground black pepper
1 cleaned sheep or lamb's stomach bag


PREPARATION:

Avatar for cake17uk
iVillage Member
Registered: 03-26-2003
Tue, 01-23-2007 - 1:30pm

Forgot to add that there is the ceremony that goes with it too!


Before the main course of Haggis with Champit Tatties and Bashed Neaps (mashed potatoes and turnips), there’s the Haggis Ceremony. This is arguably the best part of the night. Everyone stands, and the chef carries the haggis high on a platter from the kitchen, accompanied by a bagpiper (or fiddler). Everyone, including the piper, is poured a whisky and raises their glasses in a toast to the haggis, saying ‘Slainte mhath’, pronounced ‘slan-je va’ and meaning ‘your good health’. The host or a guest then reads the poem To a Haggis:


To a Haggis


Fair fa’ your honest, sonsie face
Great Chieftain o’ the Puddin-race!
Aboon them a’ ye tak your place,
Painch , tripe, or thairm :
Weel are ye wordy o’ a grace
As lang’s my arm.


The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o’ need,
While thro’ your pores the dews distil
Like amber bead.


His knife see Rustic-labour dight ,
An’ cut you up wi’ ready sleight,



Trenching your gushing entrails bright
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin , rich!


Then, horn for horn they stretch an’ strive,
Deil tak the hindmost , on they drive,
Till a’ their weel-swall’d kytes belyve
Are bent like drums;
Then auld Guidman, maist like to rive ,
‘Bethankit’ hums .


Is there that owre his French ragout,
Or olio that wad staw a sow,
O fricassee wad mak her spew
Wi’ perfect sconner ,
Looks down wi’ sneering, scornfu’ view
On sic a dinner?


Poor devil! See him owed his trash,
As feckless as a wither’d rash,
His spindle shank a guid whip-lash,
His nieve a nit ;
Thro’ bluidy flood or field to dash,
O how unfit!


But mark the Rustic, haggis-fed,
The trembling earth resounds his tread;
Clap in his walie nieve a blade,
He’ll mak it whissle ;
An’ legs, an’ arms, an’ heads will sned
Like taps o’ thrissle .


Ye Pow’rs wha mak mankind your care
And dish them out their bill o’ fare,
Auld Scotland wants nae skinking ware
That jaups in luggies ;
But if ye wish her gratefu’ prayer,
Gie her a haggis!


The company then drinks another toast, and the host serves out the haggis with the neaps and tatties