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10-20-2007, 01:43 PM
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#1 | | | | | | | Certified Master Chef
Profile: Join Date: Nov 2006 Location: Small Town Mississippi
Posts: 14,640
| | Cowboy Hash
1 Medium onion diced
Lots of Garlic...
Corned Beef
4 or 5 Red Potatoes diced
3 pieces Salt Pork
S&P
Fry the salt pork until done. Saute onions. Add potaotes, saute for a few minutes. Next add Corned beef, garlic, and S&P to taste. Add enough water to cook until potatoes are done. Serve with hot fried cornbread! Enjoy!   
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10-20-2007, 01:56 PM
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#2 | | | | | | | Certified Master Chef Site Moderator
Profile: Join Date: Sep 2006 Location: I live in the Heartland of the United States - Western Kentucky
Posts: 10,948
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Looks delicious, Uncle Bob. I'd loved to have been there to enjoy it.
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"As a girl I had zero interest in the stove." - Julia Child
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10-20-2007, 04:19 PM
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#3 | | | | | | | Certified Executive Chef
Profile: Join Date: Oct 2005 Location: Central Virginia
Posts: 3,381
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I want to jump in the car and go there!!!! It looks fabulous,and what great pots!
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10-20-2007, 04:50 PM
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#4 | | | | | | | Sous Chef
Profile: Join Date: May 2007 Location: VA
Posts: 835
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that looks like my kind of meal ...
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10-20-2007, 04:54 PM
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#5 | | | | | | | Executive Chef
Profile: Join Date: Jun 2007 Location: Down South in Alabama
Posts: 2,285
| | I honestly don’t know what thrills me more: the food or that magnificent outdoor kitchen! | | |
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10-20-2007, 05:17 PM
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#6 | | | | | | | Certified Master Chef Site Moderator
Profile: Join Date: Sep 2004 Location: Fort Worth, TX
Posts: 6,594
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I was thinking the same thing, keltin!
Now, I'm not jealous - but dang it - I'm green with envy! 
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"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain | | |
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10-20-2007, 06:02 PM
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#7 | | | | | | | Certified Master Chef
Profile: Join Date: Oct 2004 Location: Southern Illiniois
Posts: 7,815
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Kim and I checked that out too. It looks like the kind of set-up my Grandma White would have used when she was canning outdoors, except that her pit (is that the right term?) would have been larger, as she processed her canned goods in a copper washtub that she lined with straw to keep the jars from breaking. She would also have had a big kettle going for sterilizing jars, and another with the food to be put up. (I'm really into this sort of thing, because
I'm writing a book about my family, and trying to gather accurate information to go with the stories I've been told.)
Back to the subject, I read your recipe, and thought, "If only I had some cabbage with that." Then, lo and behold, you show the dish with a wedge of cabbage. Those corn cakes look mighty good, too. When I first got married, I didn't have a working oven for a while, and I made those to go with my ham'n beans. How do you make them?
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10-20-2007, 06:31 PM
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#8 | | | | | | | Certified Master Chef Site Moderator
Profile: Join Date: Sep 2006 Location: I live in the Heartland of the United States - Western Kentucky
Posts: 10,948
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Connie, I make my corn cakes by mixing up my regular cornbread batter and dropping dollops of it on a hot griddle and flip once.
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"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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10-20-2007, 06:36 PM
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#9 | | | | | | | Executive Chef
Profile: Join Date: Aug 2004
Posts: 2,410
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Really fantastic - both the food and the kitchen.
Thinking about the hash for breakfast with a couple of fried eggs on top. Served with some biscuits and gravy with lots of white pepper. Make it look purty with some fruit or something.
That sounds good to me.
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10-21-2007, 08:28 AM
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#10 | | | | | | | Certified Master Chef
Profile: Join Date: Nov 2006 Location: Small Town Mississippi
Posts: 14,640
| | Quote: |
Originally Posted by Contance How do you make them? | Miss Connie. I do pretty much what Miss Katie says in the house. However when Campfire cooking I keep it very basic. These "Corn Cakes' were:
1 Cup SR Meal
1 Egg
Enough milk to make a soft batter.
Let the batter sit for 10 to 15 miinutes. Then drop by spoon into very shallow oil on a hot griddle.
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