Forum Activity for @patty-from-virginia

Sam, that Mexican Cornbread should be called West Virginia Mexican Cornbread. I've had a version of this before. My aunt makes it. Though I don't believe she had pepperoni just the sausage. She used bell peppers too. Sometimes the mild banana peppers are used. Those peppers are popular. Now, we just need a recipe for fried apples and biscuits..WV style

Here are some great savory (not sweet) scones I made a week r so back. Split one of these while warm and slip in a slice of smoked turkey or ham, and yuuummm!

Smoky Mushroom Cheddar Scones

2 Cups AP flour
1 Tbsp Baking Powder
2 tsp sugar
1/4 tsp Salt
1 stick Butter, unsalted, chilled, cubed
1 CupWhite Cheddar shredded

3/4 Cup finely chopped Mushrooms

3/4 Cup cold Half & Half
1 large egg

1 tsp Smokehouse Maple Seasoning or other dry smoke spice blend

Preheat the oven to 375F
Mix flour, baking powder, sugar, and salt. Cut Butter into dry mix. Add cheese and mushrooms, stir to combine.
Whisk cream and egg. Add cream mixture to flour mixture. Stir until everything comes together.

Turn dough onto lightly floured work surface. Gather dough together; pat to a thickness of about 1 inch. Cut into wedges or rounds.
Transfer to an ungreased baking sheet, spacing about 2 inches apart. Bake scones until golden and toothpick inserted in center comes out clean, about 15 minutes. Transfer to rack and cool at least 10 minutes.

I agree Ken. I use jalapenos and nix the pepperoni as well. Her recipe does taste good, but like you I prefer the alternative. It's the great thing about recipes, they can be ... ummm ... 'adjusted' to suit personal taste. I put Taco seasoning on most everything. It's especially good when cooked into a skillet of fried 'taters.

The cornbread sounds good - except for the Italian additions -- pepperoni and banana peppers!! I'd use ground beef cooked with Taco seasoning. And diced green chiles (not jalapenos).

I have a Russian recipe for a stuffed pan 'bread' like this, where you make up basically a large batch of pancake batter, and the stuffing is sauteed onions and mushrooms...

Folks, a good hunk of this is a meal in itself ...

Guys ... I had this recently at my son's house. It's the best I've ever eaten. I can't urge you strongly enough to try this recipe... it is KILLER!!!

Fry, drain and crumble 1lb of sausage, then set aside!
Mix together:
1/2 c self-rising flour
1c cornmeal
1 can cream style corn
3 T sugar
2 eggs
1 c buttermilk

Pour 1/2 the batter into bread pan

Filling: Sausage, 1 lrg onion grated, 2 pkgs grated cheddar chez, 1 package sliced pepperoni, 3 or 4 hot or mild bannanna peppers.


Pour remaining batter on top! Bake at 350 for 1 hr. Enjoy!!

Oahu, Ken. We have friends there. The jamming will be non stop, except for when we eat! There's a dulcimer club on the Big Island, I think it was on the Kona side.

Paul

Carrie that sounds delicious and one I definitely plan to try ... but ... you're not getting off that easy. I expect more great recipes from you. Surely you have some wonderful Tex/Mex dishes for us.

Aw Paul.... Now you got me craving Lau lau! Guess I'd better make Kahlua Pork tomorrow so I can make Lau lau for the weekend. You goin' to da Big Island, mon? Or Oahu? I've got a good friend over at Kealakahua, who makes great Lau lau, even if she does buy her Kahlua Pig. Have some kine grinds for me, mon. Great post mon. Aloha!

For the Kahlua Pork, we use baby spinach, since Ti leaves and banana leaves are unavailable in Cleveland. Possibly at Jungle Jim's, in Cincinnati, but not in Cleveland. We usually cook it in a crock pot, but the oven works fine, too.In Hawai`i, no BBQ sauce is used with Kahlua Pork, but if you want it, any kind you prefer is fine.

But ya gotta have Poi with Pig! If you can find Taro root, steam, bake or boil them until tender. Peel the roots, and mash it as fine and smooth as you can. At this stage, it is known as Pa `i `ai. It traditionally was wrapped in banana leaves for storage. It would keep a long time without refrigeration, though it would often ferment a bit from wild yeasts in the air, much like sourdough starter. A lot of folks like it better after it sours a bit, since it has more flavor. To make poi from it, add small amounts of water to it, mixing it it until it is the consistency you prefer. Some people use it as a condiment with spicy foods, much like ranch dressing for hot wings. Some add seasonings to it, but most eat it as is. I prefer it with only a small amount of water, since the water dilutes the flavor. It is a very mild flavor to start with, so less water means more taste. I like the sour kind even more for the same reason.

If you didn't put BBQ sauce on the pork, the leftovers can be made into Lau lau. Cooked Kahlua pork, butterfish, and peeled & cut sweet potatoes, and a little salt & pepper are placed in a small bundle wrapped in banana leaves and steamed until the potatoes are tender. Cut up taro root can also be placed in the bundles. Butterfish is Black Cod, we use whatever codfish the local grocery has. I suspect in the old days whatever fish was caught ended up as supper, though Hawaiians built fishponds several centuries ago to raise fish in captivity. A number ancient fishponds are still visible, though not many are still in useable condition. Lau Lau is great stuff! We use aluminum foil since banana leaves are hard to find. Again, put some spinach leaves in the bundle to give it the flavor as if the Ti or banana leaves were there. If you use Ti or banana leaves, they are only for flavoring not eaten. Might make you stay close to the bathroom if you eat too much leaf. Now I'm hungry for Island kine grinds, 9 days and counting!

Paul

Can't get Old By up there? For the Kahlua Pork, I'm a big fan of Sweet Baby Ray's brand BBQ sauces. But if you want an Asian style BBQ sauce, nothing beats Hoisin Sauce. It's really thick, so dilute it with a bit of water or mild white vinegar (or both).

Here's an Old Bay copycat:

Makes about 1/4 cup:

• 1 tablespoon ground dried bay leaves
• 2 teaspoons celery salt
• 1-1/2 teaspoons dry mustard
• 1-1/2 teaspoons ground black pepper
• 1 teaspoon sweet or smoked paprika
• 1 teaspoon ground celery seeds
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground mace
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground allspice

Of course, by the time you buy all those spices (if you don't already have them), you'd make money if you took a day off work, drove across the border, bought a case of The Right Stuff and drove back home

Sam - sure -- share away!

Meg - the recipes for Emeril's Bam! spice blends are available on line... I won't buy his product, but I do make my own Bam! spice when I need to.

Kahlua Pork
(Hawaiian style BBQ, Sam Choy technique)

3-5 lb Pork Putt - NOT shoulder

Liquid Smoke

Hawaiian Sea Salt, Kosher Salt or other large grain salt

Banana Leaf or Ti (not Tea) leaves from a florist shop

Dissolve 2 bouillon cubes in a quart of water

Pre-heat oven to 250F. Yep 250, not 350. That low.

With a sharp knife, slash the pork butt in a diamond pattern (like you see on a big ham). Measure one Tablespoon of Liquid smoke per pound of meat, and rub it all over the butt. Measure 1 teaspoon of salt per pound of meat and rub that all over the butt.

Wrap the meat in the leaves (if you have them, otherwise, do without), and place in a fairly close fitting covered casserole or Dutch oven. Add bouillon water to half way up the meat, cover and bake for 1 hour per pound of meat. Remove, discard leaves if you used them, reserve the liquid. Pull the meat apart with a pair of forks, discarding any large pieces of fat that might remain. Put the pulled pork in a large bowl and pour the reserved liquid over everything - it will soak up the liquid.

If you want barbecue sauce, add it to each serving or sandwich, don't smother the shredded pork in it. Serve on a bun with cole slaw if you like, with fried okra or French fries on the side

This is unbelievable Ken ... a good friend on another site was asking for an egg plant recipe less than a week ago. May I share yours with her?

It's been a LOOONNG time but we used to have a thread about healthy living and eating and lots of us posted recipes there. Can't find that thread now... Anyway, here's a recipe I've made lately at the request of a couple of my Personal Chef clients.

Seafood Stuffed Eggplant
2 large Italian Eggplant

1 lb shelled shrimp or mixed seafood

1/2 cup Panko breadcrumbs

1/4 cup Parmesan cheese

1/2 cup Onion, diced

1 Roma Tomato, diced

2 Tbsp Italian Seasoning of choice

Extra cheese for topping - mozzarella, asiago, white cheddar etc.

Optional - spicy peppers to taste

Preheat the oven to 400F.

Cut the eggplants in half lengthwise. Use a spoon to scoop out the "guts", leaving about 1/4" of meat in the shells. Set aside face down on paper towels. In a skillet, saute the chopped seafood, chopped eggplant guts, onion, tomato, optional peppers if used, and seasoning, in a bit of oil or water, over medium-high heat, until tender - 10 minutes or so. In a small bowl combine the panko and parmesan. Add the breadcrumb mixture to the sauteed mixture, tossing to combine. You want a dense "stuffing" texture here. Heap the dressing mixture into the eggplant shells. Place stuffed eggplants on a baking sheet and bake for 30 minutes. Top with remainng cheese and bake until until melted. browned and/or crispy on top. Serve with a dollop of Romesco sauce, or if you don't have or make that, use another tomato-based sauce.

serves 4 with a side salad

I've also made this with canned tuna or canned salmon if you're not fond of shrimp or shellfish...

Reckon I'll start things off ...

Want to do a pork loin?

This recipe was concocted in my own kitchen an' it's really good. Please feel free to add spices, seasoning, or any other personal touches. Enjoy.

Now that I have your attention. Start with a good chunk of pork loin.

http://i3.photobucket.com/albums/y90/clik-it/th_porkloin001.jpg

Make a cut about 1/2" deep the whole length of the loin, then start cutting around to lay it out like a rug.

http://i3.photobucket.com/albums/y90/clik-it/th_porkloin002.jpg
Once you have it laid out flat, you're ready to add seasonings, stuffing and other filler.
http://i3.photobucket.com/albums/y90/clik-it/th_porkloin003.jpg
Here you can see a layer of stuffing. Use stuffing of your choice, prepare it just as if you were going to serve it, then spread a layer on the rolled out loin.
http://i3.photobucket.com/albums/y90/clik-it/th_porkloin004.jpg
Next, a layer of good hickory smoked bacon.
http://i3.photobucket.com/albums/y90/clik-it/th_porkloin005.jpg
Onions, garlic, spices, herbs of your choice. I used a tiny, tiny bit of sage and some Lawry's seasoning.
http://i3.photobucket.com/albums/y90/clik-it/th_porkloin006.jpg
Tie that bad boy up with cotton twine, and rub it down liberally with Emrils dry rub for pork.
http://i3.photobucket.com/albums/y90/clik-it/th_porkloin007.jpg

Take a break and make up some glazing. I used about 14 oz's of pineapple juice, 1/4 cup brown sugar, half stick of margarin and a pinch of salt.

Also make up some stock to put in the bottom of the roaster. Liquid is 5 or 6 boullion cubes boiled and disolved in water. Keeps the loin moist while roasting. Add stock to roaster.

Preheat oven to 400

With boullion liquid in the bottom of the roaster, roast the loin covered for about an hour. It'll start lookin' like this.
http://i3.photobucket.com/albums/y90/clik-it/th_porkloin008.jpg
Now start pullin' the loin out about every 1/2 hour and baste heavily with the pineapple glaze. When it looks like this, stop, take the string off, slice and serve.
http://i3.photobucket.com/albums/y90/clik-it/th_porkloin009.jpg

I'd love to hear some sound clips of you guys playing your whistles, if you ever care to post them here...

Geesh, Bill, looks like you're a whistle junkie as much as I am a dulcimer junkie. I have to admit, since I'm very much a learner on dulcimer, I haven't been paying as much attention to my whistles as I ought. I'm sure my Dixon will shriek in protest the next time I pick it up. Ahhh, so many instruments, so little time (and I'm retired, so I don't know where the working folks find time to play).

Bill, I have a Tony Dixon low D. My problem with switching from the high whistle to the low one was definitely too much breath rather than not enough. It's very easy to overblow the low whistle and get into the higher octave (if you're lucky) or get a horrible screech or squawk.

Enjoy your low D. I love the sound of mine.

Bill,

I just picked up a Susato high D. I've heard there's a big difference. Don't give up. Some time real soon it will probably click for you, just like it seems to do with everything we try. You'll do fine.

Well, take a deep breath,,,,,,,,,,,

then remember how you did it.

Three years, doesn't seem that long. Time really does fly when you're having a good time. FOTMD is really a place to have a good time and share in the love of the dulcimer. Thanks Lisa for such a great and friendly place to meet.

Strumelia said:

Thought I'd highlight this old thread from 2 1/2 yrs ago when we hit 500 members.... good times...

http://mountaindulcimer.ning.com/forum/topics/wow20-members-to-go-a...

Happy 3rd birthday FOTMD!

Thought I'd highlight this old thread from 2 1/2 yrs ago when we hit 500 members.... good times...

http://mountaindulcimer.ning.com/forum/topics/wow20-members-to-go-and-its

Happy 3rd birthday FOTMD!

Wonderful... Can't believe this site has only been here such a short time. Thanks Lisa for all your hard work to make this the most enjoyable music site of which I've ever been a part

Shucks you guys! ....

I remember little FOTMD when it was still wet behind the ears.

, Strumelia!

Happy Birthday FOTMD Thank you Lisa For giving us the great place to come and meet,learn, exchange ideals and make Friends.

Happy Birthday FOTMD!!!! Lisa, thanks for making a marvelous place where anyone can come by for fellowship and learning. Without this site I would not be playing as I am! Cheryl

Happy Birthday FOTMD!!! Thank you Lisa for providing a place where people can learn to play the dulcimer, learn it's history and share information and friendship with others. I am truly grateful for you and this web site.

Thanks for the nice card and for every thing you do Lisa!

Second vote here for Harpmaker's Student model. I've been messing around with dulcimer for nearly 40 years; played hundreds of different instruments, and IMHO there's not a better dulcimer out there in that $100-$150 price range. I own one that he slightly customized for me a couple years back. It's my 'go to' general purpose dulcimer. Also, he has a trade-in policy if your sister eventually wants something even nicer.

Hey, Kim! David Lynch's Sweet Woods student model is $125 and I've heard nothing but good things about it. Dave's a member here and so is his sister (folkfan). You can see a picture by scrolling down this page:

http://www.sweetwoodsinstruments.com/dulcimers.htm

Uh-oh, witness protection program stuff! I won't tell the coppers, I never saw nuttin!

Paul

For now, you can leave the old string on. After the nut and saddle are adjusted to the correct height, then take the old string off and put the new set on. You will probably be loosening and tightening the string each time you check the height of the new parts. Let the old string be the test unit. If it breaks before you are done, that's still a lot of wear saved from the new strings.When sanding, be careful to hole the part straight vertical so it gets sanded evenly. And keep your fingers clear of the sandpaper. Unless your job has to do with safe cracking!

Paul

Yes, you should be able to just remove the old nut & bridge. Don't take the string off, just slack them. Then put the new ones in place, set the strings in the appropriate slots and tighten up.

Then take a nickel and a dime. Put the dime next to the first fret. That's how low the strings should be there - just touching the suface of the dime. Balance the nickel on top of the 7th fret (not the 6+). That's how high the string should be there. If the strings are too high, slack them off and remove the nut. Put a sheet of 100 or 120 grit sandpaper grit side up on a flat surface like a piece of glass or a counter top and sand the bottom of the nut by pushing it back and forth 8 or 10 times. Put it back on the dulcimer, tighten up the strings and check the dime height again. Repeat as necessary until the strings just barely touch the dime. Then do the same things with the bridge and the nickel on top the 7th fret.

Got your address. I'll be back at the boat tomorrow or Wednesday (I'm housesitting for my Lady) and send the nut & bridge off then.

Kim; send me a PM with your address, and I'll send you a pre-made and slotted nut & bridge. I had to buy a package of six from Folkcraft awhile back, and have four left, adn you only need two. They should fit the slot perfectly. They will probably need sanding on the bottom to reduce the height and lower the strings to proper action height. I'll detail how to do that in my reply with the N & B.

And Kim ... please try to have patience ... it appears that you have made an excellent purchase. If the only thing wrong is the missing nut and bridge, I think you are going to be really happy with your dulcimer. Since the slots are cut, it takes the computation out of where to put the bridge. Try to get Kevin really good measurements on the depth of the slots as that height, plus the fret height and clearance, minus the depth of the groove for the strings is your 'action height'. It effects not only how easily your instrument is to play, but caneffect the tuning as well. I'll look back at the pics, but Kevin will also need to know if the dulcimer is 3 string or 4 (or more?).

I looked again. Four strings :)

How nice of you, Kevin! You're so right about the importance of properly fitted bridge & nut blanks.

Kim, the bridge and nut are a critical part of how you dulcimer will play and sound. They need to be cut and adjusted properly. If you would send me dementions, I could make you blanks that would fit ,but they would still need to be cut for the string set up and hieght adjusted.

Kimberly, if you have basic hand tools, you could do it yourself. I've got dulcimers with very basic nuts & bridges and one dulcimer on which they were very finely honed-- they all do the job.