Caution: Caveman Cooking

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Posts Tagged ‘onion’

Cavey’s Spicy Dill Pickles

Posted by Caveman Cooking on May 7, 2014

Cavey's Spicy Dill Pickles
Everybody in the Cavehold loves a good pickle. Problem is, most store bought jarred pickles aren’t that good, and making trips to the local deli several times a week can get a bit cost prohibitive. So, we went to work and came up with this easy recipe that many are describing as the best pickle they’ve ever eaten. Give ’em a try, and let us know your thoughts.

INGREDIENTS

4 Large Cucumbers
4 Serrano or Jalapeño Peppers
4 Garlic Cloves
1 Ounce Fresh Dill
4 Cups White Vinegar*
4 Cups Water
2 Tbsp. Pickling Spice
1/4 Cup Pickling or Kosher Salt
4 24-Ounce Canning Jars

Optional:
1/4 White or Sweet Onion – Sliced
1/2 Red Bell Pepper – Sliced
1 Large Carrot – Sliced

*UPDATE: Recently, we have altered the recipe slightly by substituting 1.5 cups of Apple Cider Vinegar in place of 1.5 of the cups of White Vinegar. It has taken these amazing pickles to another level. Give it a go!

RECIPE

First, sterilize your canning jars and lids. A run through the dishwasher, with the “Hot Water Heat” and “Hot Air Drying” settings turned on, will do the trick.
HINT: You can use traditional canning jars and lids. Or, as we do in the Cavehold, save the jars and lids from store bought pickles, olives, relish, etc.
Place vinegar, water, salt, and pickling spice into a medium-large pot and bring to a soft boil for 10-15 minutes.
Boiling water, vinegar, and spices

While liquid is heating, rinse cucumbers well in cold water and slice each cucumber in half, crosswise. Then, again in half, lengthwise. From each remaining section, slice into three equal sized spears, lengthwise. You should get 12 spears per cucumber.
Slicing cucumbers

Slice hot peppers and garlic cloves in half. Cut any of the optional vegetables into 2 inch slices.
NOTE: While the “optional” ingredients aren’t required, the more you put in the more the flavor complexity of the pickles increases.
HINT: If you don’t want your pickles to have an edge, don’t add the Serrano or Jalapeño peppers. Though, you really should try them in at least one jar … they don’t add that much heat, but do add a ton of flavor.
Slicing peppers and garlic

Now, place 1/4 of the fresh dill into each jar. Follow that with 12 cucumber spears, 2 slices of the hot peppers, 2 slices of the garlic, and a 1/4 of the optional ingredients into each jar.
Stuffing the jars

Once the brining liquid has fully cooked, place a jar into the sink. Using an oven mitt, remove the boiling liquid from the flame, and completely fill the jar with the liquid, being sure that 1/4 of the pickling spices also make it in.
Pouring brine into jar

Return the pot to the flame and, with oven mitts on, carefully place the lid on the jar and tighten firmly as possible. Repeat this process with each jar, being sure to return the pot to the fire (mmmmmmmmm …. fire gooooood!) between each pour. Place finished jars onto the counter and allow to cool for 15-20 minutes.
Finished jars of pickles

Once cooled to the touch, place the jars into the refrigerator and forget about them for two weeks. It will be tempting to pop open a jar and give ’em a go once they’ve chilled. But, they need the time to “pickle”, of course! They’ll last up to 4 months in the fridge. DO NOT store them in the pantry …. you gotta keep ’em cold. Enjoy!
HINT: The other veggies (except for the dill) are now pickled, and delicious, as well. Yes, even the garlic!
Cavey's Spicy Dill Pickles

Prep Time = 40 minutes
Curing Time = 2 Weeks
Makes 4 Jars

©2014 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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Posted in Side Dishes, Vegetables, Vegetarian | Tagged: , , , , , , , , , , , , , , , , , , , , | Leave a Comment »

C3TV: Garlic Mashed Taters

Posted by Caveman Cooking on December 27, 2013


On this episode, we’ve got a simple but scrumptious side dish that goes equally well with an everyday meal as it does with a Holiday feast. Our famous Garlic Mashed Taters! A simple, yet yummy mashed potato recipe that’s sure to get your taste buds dancing and your guests singing your culinary praises.

Episode 202

©2013 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in C3TV, Side Dishes, Thanksgiving | Tagged: , , , , , , , , , , , , , , , , , , , , , | Leave a Comment »

Cavey Gravy

Posted by Caveman Cooking on November 24, 2013

Cavey Gravy
Okay … beat me, whip me, make me write bad checks! It’s been so long since my last recipe here that I’m sure entire species have had the opportunity to evolve. I promise to have more coming in the near future. No … REALLY! 😉 For now, I’m back just in time to share my famous gravy recipe – a must for any Turkey-Day table. Best thing is that you can make this base ahead of time and then just reheat and add some turkey drippings on the big day.

INGREDIENTS

1 Turkey Neck and Giblets
4 Cups Vegetable Broth
2 Carrots Sticks – Peeled and Quartered
2 Celery Stalks – Quartered
3 Garlic Cloves – Sliced
1/2 Sweet Onion – Rough Chopped
1/2 Cup Mushrooms – Sliced
1 Tbsp Olive Oil
Salt & Pepper to taste

RECIPE

In large saucepan, heat oil and garlic slices. Then, add turkey neck, giblets, salt, and pepper.
Turkey Neck, Giblets, Garlic, Salt & Pepper

Brown neck and giblets. When you flip them to brown the other side, add carrots, celery, onion, and mushrooms.
Turkey Neck, Giblets, Garlic, Carrots, Celery, Mushrooms

When neck and giblets are fully browned, and onions begin to get translucent, add stock. Bring to a gentle boil, then simmer for 90 minutes covered.
Simmering

When done, strain broth into suitable container and set aside. Also reserve 1/3 of each type of veggie. Remove neck and shred as much meat as possible off of it with two forks. Chop up liver into small pieces. Discard gizzard, heart, and remainder of neck.
Cooked Turkey Neck and Giblets

Place reserved veggies, neck and liver meat, and reserved broth into blender or processor on “high” until ingredients are completely liquified.
All Ingredients In Blender

This is your gravy base. It should have the color of dull mustard and should have the consistency of a milkshake. Place into an airtight container and refrigerate until needed.
Gravy Base

When you are ready to make your gravy, remove the base from the fridge about 20 minutes prior. Return to large saucepan, cover and heat over a low flame. Take drippings from turkey roasting pan (after having skimmed off the fat) and stir into base. BOOM … you have gravy!
Thanksgiving Plate

Pour liberally over turkey, stuffing, mashed potatoes, and anything else you desire (careful, though … it’s hot 😉 ). Most importantly, have a great Holiday with friends and family, being sure to give thanks for moments like these.
Happy Thanksgiving!

Prep Time = 20 minutes
Cook Time = 105 minutes
Serves 12-16

©2013 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Christmas, Holidays, Rubs, Sauces, Marinades & Dressings, Thanksgiving | Tagged: , , , , , , , , , , , , , , | 1 Comment »

C3TV: Dutch Oven R&R Pulled Pork

Posted by Caveman Cooking on December 5, 2011

Here it is! The world premier of our new online video cooking series!! Please be sure to leave your comments, as we strive to improve the show with each and every episode. Also, be sure to view all the way through the credits for some added “bonus footage”. 😉

Being a Caveman and all, I love to put meat on the grill or in the smoker. That said, I must challenge the purists who insist that good Pulled Pork has to be cooked via one of those methods. This recipe will prove that this dish doesn’t always have to be made in the great outdoors.

Series Premier
Episode 101

©2011 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, C3TV, Main Course, Rubs, Sauces, Marinades & Dressings, Sandwiches | Tagged: , , , , , , , , , , , , , , , , , , , , , | 32 Comments »

Dutch Oven R&R Pulled Pork

Posted by Caveman Cooking on September 28, 2010

C3TV - Watch This RecipeDutch Oven R&R Pulled Pork Sandwich
Being a Caveman and all, I love to put meat on the grill or in the smoker. That said, I must challenge the purists who insist that good Pulled Pork has to be cooked via one of those methods. This recipe will prove that this dish doesn’t always have to be made in the great outdoors.

INGREDIENTS

5-6 Pounds Bone-In Pork Shoulder Roast (Boston Butt)
1 Preparation BBQ Rub-a-dub
1 Preparation R&R BBQ Sauce
1 Medium Onion
4-5 Large Garlic Cloves

RECIPE

Make one preparation BBQ Rub-a-dub.
HINT #1: This rub was developed specifically for this recipe.
BBQ Rub-a-dub

Completely cover entire Pork shoulder with rub. Place into large zip-loc bag and press rub into meat. Seal bag and place in refrigerator for at least 12 hours (I go for 24).
Marinating Pork Shoulder

When done marinating, remove meat from fridge and let stand for 20 minutes. Preheat oven to 300°. In the meantime, slice onion and then cut slices in half. Slice garlic cloves lengthwise.
Sliced Onion and Garlic

Evenly spread half the onions and garlic in the bottom of a quality Dutch Oven. Place the Pork should on top of the onion and garlic slices, then cover with the meat with the rest of them.
Place lid tightly onto Dutch Oven and put into oven. Pork shoulder should cook for about 1.25 hours per pound. To be certain it is fully cooked, insert a meat thermometer (be sure it isn’t touching, or near, any bones). Meat should be done when it reaches 175°.
Ingredients in Dutch Oven

While meat is cooking, make one preparation R&R BBQ Sauce.
HINT #1: This sauce was developed specifically for this recipe.
R&R BBQ Sauce

When the meat is done, it should look something like this.
NOTE #1: See, purists. There is still a nice bark on the outside!
Cooked Pork Shoulder

Scrape any loose onion or garlic slices off Pork shoulder into Dutch Oven (don’t worry if some sticks to the meat). Remove meat from Dutch Oven, place onto a raised edge plater (to catch any juices that may flow in the pulling process), and let stand for 15 minutes. Skim fat from juices that remain in pan and reserve any remaining liquid, onions and garlic.
Take two forks and start shredding meat, making sure to separate and discard any fat and/or bones.
NOTE #2: See, purists. The meat is still juicy and tender!
Shredding Pork

Place remaining meat, drippings, and onion/garlic scraps back into Dutch Oven with reserved liquid and ingredients. Pour in 2 to 2.5 cups of the R&R BBQ Sauce (depending on the size of the Pork Shoulder), and stir all ingredients together. Place lid back onto Dutch Oven and return to oven for 15 minutes.
Pulled Pork with Sauce

Now you’re ready to serve up this succulent, juicy, tender, and delicious Pulled Pork. One option is to heat up some corn tortillas, whip up some Rockin’ Guac, and make some Tacos al Pastor. You can also steam up some rice and pour ladles of this marinated, slow-cooked pork on top. But, the overwhelming alternative of choice is to slice open a Kaiser Roll, slap on a heap of the Pulled Pork, top with some Cole Slaw, and drizzle with warmed R&R BBQ Sauce, as shown here. Also, served here with some Oven-Baked Cave Chips.
NOTE #3: See, purists. It still looks delicious!
Dutch Oven R&R Pulled Pork Sandwich

If you are wondering whether it really tastes as good as it looks, just ask the Caveboy. He declared this stuff to be, during his one and only pause between bites, his “new, personal candy”. But, don’t take our word for it … try it yourself!

Prep Time = 20 Minutes
Marinating Time = 12-24 Hours
Cooking Time = 5-7.5 Hours
Serves 6-10

View the C3TV video version of this recipe here.

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Main Course, Sandwiches | Tagged: , , , , , , , | 28 Comments »

Mangocado Salsa

Posted by Caveman Cooking on August 4, 2010

Mangocado Salsa 4
This ain’t your Mama’s Mango Salsa … that is, if she ever even made it! Delicious on fish, with tortilla chips, or just by the spoonful!! 😉 Best of all, this is super easy to make.

INGREDIENTS

1 Large Mango
1 Large Avocado
1 Medium Tomato
1/2 Medium Sweet or White Onion
1 Teaspoon Fresh Cilantro, finely chopped
1/4 Teaspoon Cumin Seeds
1 Lime, juiced

RECIPE

Dice mango, avocado, tomato and onion.
Mangocado Salsa 1

Place diced ingredients into medium sized bowl. Add cilantro, cumin seeds, and lime juice.
Mangocado Salsa 2

Gently stir all ingredients together until mixed well.
Mangocado Salsa 3

Cover and refrigerate until ready to serve. This is great as a side dish, appetizer, or just munching it solo! Served here with fresh grilled Sockeye Salmon (I bet you can’t guess what the next recipe will be! :lol:)
Mangocado Salsa 4

Prep Time = 15 minutes
Cook Time = n/a
Serves 6-8

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Latin, Side Dishes, Vegetarian | Tagged: , , , , , | 12 Comments »

Gnarly Cali Combo Burgers

Posted by Caveman Cooking on June 17, 2010

Gnarly Cali Combo Burger
Mission: Take Poppa Mike’s Legendary Gnarly Burgers to the next level.
Mission Status: Accomplished!

INGREDIENTS

1 Poppa Mike’s Legendary Gnarly Burger Patty
1 Hot Dog (any brand is fine … as long as it’s Hebrew National)
1 Hamburger Bun
1 Slice Cheese
1 Slice Fresh Tomato
1 Slice Sweet Onion
1/4 Avocado, sliced

RECIPE

Prepare one Poppa Mike’s Legendary Gnarly Burger patty.

The great thing about these burgers is that if you make too many, and if you aren’t having a dozen hungry people over you will make too many, you can freeze them and throw them directly onto the grill another time. Hence, the use of some hockey-puck-hard burgers here.
Frozen Burgers

Throw burger onto the grill and cook as usual. Just before you flip your burger, put the hot dog on the grill.
Burgers & Dogs On The Grill

Just before the hot dog is completely done, butterfly-cut it lengthwise. Place onto grill, center-side down.
Butterfly-cutting Hot Dog

Place cheese onto burger (any type is fine, but there is something to be said about the flavor combo the good old American slice gives this burger). As cheese begins to melt, cut dog in half crosswise. Place hot dog halves side by side on top of cheese and leave on grill until cheese is sufficiently melted.
Dog On Top Of Burger

Place combo burger onto bun prepared with avocado, tomato, and onion slices. Add condiments to taste.
Gnarly Cali Combo Burger

SIDE NOTE: Chances are, when you are having a BBQ with burgers and dogs, you are going to have, at least, one of each. So, why not combine them into one great sandwich? You won’t miss the extra bun, and the flavor combination will make you wonder why you haven’t tried this before. The only downside is that everyone who is having a plain burger or dog will want a bite!

Prep Time = 15 minutes
Cook Time = 10-12 minutes
Serves 1

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Main Course, Sandwiches | Tagged: , , , , , , , , , , , , , | 14 Comments »

Sauteed Asian Veggies

Posted by Caveman Cooking on January 29, 2010

Food Blogs Post of the Day for 1/29/10

This recipe won Post of the Day for 1/29/10!


As promised, the third of three tasty recipes in 24 hours! Just your basic sauteed vegetables … with an Asian angle.

INGREDIENTS

1 Yellow Squash
1 Zucchini Squash
20-25 Snow Peas
1/4 Sweet Onion
1 Tbsp Garlic, minced
2 Tbsp Olive Oil
1-2 Tbsp. Low Sodium Soy Sauce
Salt & Pepper to taste

RECIPE

Rinse and drain all veggies. Mince garlic, set aside. Chop squash into 1/4″-1/2″ semi-circles, trim any stems off of the snow peas, cut onions into 1″-2″ long 1/4″-1/2″ strips, set aside.
Cut Veggies

Place non-stick skillet over medium-high flame, heat oil. Sautee garlic for about a minute.
Sauteed Garlic

Add squash and saute for one minute. Add onions, salt and pepper to taste, and continue to cook until onions turn translucent.
Sauteed Veggies

Add soy sauce to taste, continue to saute until all ingredients are covered with soy sauce.
Adding Soy Sauce

Remove from heat and serve with any Asian-influenced dish. Pictured here with Korean Pork Chops (Daeji Galbi) and Garlic Mashed Potatoes.
Sauteed Asian Veggies

Prep Time = 7 minutes
Cook Time = 10 minutes
Serves 4-6

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Asian, Side Dishes, Vegetables, Vegetarian | Tagged: , , , , , , | 22 Comments »

Sauteed Shrooms

Posted by Caveman Cooking on January 14, 2010


An extremely easy dish to make that gives some serious panache to any steak. Great as a side dish to just about anything else, too!

INGREDIENTS

1/2 Pound Baby Bella Mushrooms (Common or Button may be substituted, but the Bellas rock!)
1/4 Red Onion
2-3 Cloves Garlic
2 Tbsp. Olive Oil
2-3 Tbsp. Red Wine
Salt & Pepper to tatse

RECIPE

Lightly scrub mushrooms with a clean, damp, soap-free sponge. Set aside to air dry.
HINT #1: Don’t rinse your shrooms under running water. They soak it up like a pancake in syrup.

Mince garlic, and cut onions into 1-2″ long 1/4″ strips. Set aside. Trim mushroom stems, about 1/8″. Then, slice mushrooms into thirds.

This is one of those rare recipes where I don’t pre-heat my oil and quick saute the garlic and/or onions. I just spread the shrooms, onions and garlic evenly in a non-stick skillet; drizzle the olive oil over everything; salt and pepper to taste; and put the pan over a medium-high flame. It just seems to work better this way. If pan gets too dry just add another tablespoon of oil.
HINT #2: If using a traditional pan, double the amount of oil.

Saute for 3-5 minutes, until onions become translucent and mushrooms just start to look cooked. Add red wine and reduce for another minute or two.
HINT #3: This recipe goes well with any steak, but excels with cuts like a filet that don’t have much marbling. For the fattier cuts like Rib-eye, substitute a shot of cognac for the wine and flambe your shrooms (ie. flame those puppies!). Careful, though, not to burn down the kitchen!

Serve with your favorite steak. Also goes great with a Beer Can Chicken, Cornish Game Hen, Venison, London Broil, etc.

Prep Time = 12 minutes
Cook Time = 5-7 minutes
Serves 4-6

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Side Dishes, Vegetables, Vegetarian | Tagged: , , , , , | 25 Comments »