Category: Recipes

Recipes

Cornish Game Hen On The Grill

Cornish Game Hen On The Grill

This simple recipe produces chicken that is extremely juicy with crispy skin.
Absolutely delicious!

Ingredients

  • 1 cup olive oil
  • 1/2 cup lemon juice
  • 2 tablespoons minced garlic
  • 1 tablespoon lemon zest
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped parsley
  • Pinch crushed red pepper
  • 2 Cornish game hens, about 1 1/4 pounds each
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground white pepper

Instructions

  1. In a small mixing bowl, combine the olive oil, lemon juice, garlic, lemon zest, rosemary, thyme, parsley, and crushed red pepper. Mix to combine and set aside.
  2. Spatchcock the Chicken
  3. Place the hens on a cutting board. With a boning knife, cut along the backbone and remove. Place the hens breast-side down and using the heel of your hand, push down to break the breastbone and flatten. Tuck the wing tips behind the joint of the wing that meets the breast.
  4. Place in a 9 by 13-inch, non-reactive baking dish and add the marinade. Refrigerate for at least 2 hours and up to 6 hours, turning occasionally to evenly coat.
  5. Preheat the grill to about medium (about 350°F to 400°F). Optional: You can add wood chunks or chips to the coals after the grill is heated.
  6. When the grill is ready place the butterflied birds directly over the heat skin-side-down and cook for about ten minutes with the lid closed. After the first five minutes, use grilling tongs to rotate each bird 45 or 90 degrees.
  7. After the full ten minutes, turn the birds over so the skin side is up. Brush very lightly with olive oil and continue grilling with the lid closed for another 20 minutes.
  8. Remove the birds from the grill when the internal temperature (measured away from the bone) is 160 to 165 degrees. The skin should be browned, and the meat moist and tender.
  9. Let rest for 10 minutes before serving.

By Gags

 

How To Recipes

Homemade Quinine Alternative For Hydroxychloroquine

Homemade Quinine Alternative for Hydroxychloroquine, derived from the rind of grapefruit and lemons.

This is a natural remedy to fight viruses and treat yourself. Quinine can be derived from the rind of grapefruit and lemons, in just a few steps. This is an alternative and natural form of HCQ (Hydroxychloroquine). It is easy to make and super effective!

NOTE
Take ZINC with this recipe

1. When boiling and cooling, do not take the lid off as this will allow the quinine to escape
2. You can sweeten with honey or stevia, as the Quinine makes it bitter
3. With symptoms, take 1 tablespoon every couple of hours and discontinue when you get better.
4. Keep handy, freeze 1 tablespoon in ice cube molds, transfer into freezer bag for a few months. Date your freezer bag
5. Use filtered water. Or boil tap water and allow it to cool off with lid off.
6. Get as much as the white part of the grapefruit peel.

Please do not abuse, as this is also medicine

Sources:
Homemade Quinine Alternative For Hydroxychloroquine. Easy & Effective
How To Make Quinine Water (COVID Prophylactic)



Recipes

Smoked Oxtail

Smoked Oxtail

Smoked Oxtail

Serves 4
Taken from the cow tail, this cut is heavily marbled and has a rich flavor similar to short ribs or pot roast.

Prep Time: 30 min
Cook Time: 6 to 8 hrs

Ingredients

  • Oxtail 4 to 5 pounds (4 to 6 pieces)
  • Salt and Pepper Rub (Mix of 1/2 Salt and 1/2 Black Pepper)

Instructions

  1. Season the Oxtail evenly with the Salt and Pepper rub. Cover and refrigerate overnight.
  2. Set up your smoker to cook at about 250°F and try to maintain that temperature throughout the cook.
  3. When the temperature is where you want it, place the Pork on the smoker fat side up.
  4. After 4 hours check the Oxtail. If the Oxtail is separated or the fat is split it is time to wrap it in a double layer of foil.
  5. After about 4 hours, check the to see if it is done. The internal temperature on an instant-read meat thermometer should read 205°F. If not, put the Oxtail back on the smoker and check the temperature every 20 minutes.
  6. When done let it rest for about 45 minutes to an hour with the foil on.

By Gags



Recipes

Bologna Cake

Bologna Cake

Bologna Cake

This classic cake has been America’s best kept secret for decades! If you thought the sandwich was good, you’ll think the cake is amazing!

This simple Bologna Cake is layers of America’s favorite lunch meat Bologna and cream cheese topped with a cheddar cheese frosting that will blow your mind! Serve this at your next party!

Ingredients

For cake:

  • 12 ounces good quality bologna, sliced
  • 12 ounces room temperature cream cheese (one and one half blocks)
  • ½ package dry ranch salad dressing mix

For cheddar cheese frosting:

  • 8 oz cream cheese, softened
  • 1/2 cups cheese whiz
  • 1 cup Ritz cheese crackers

Instructions

For cake:

  1. In a medium bowl and with a spatula combine the dry ranch dressing mix with cream cheese until well blended.
  2. Place the first slice of bologna on a medium serving plate. Spread about a teaspoon of the cream cheese mixture evenly over the top of the bologna. Place another slice of bologna on top and repeat until all of the bologna slices have been used.
  3. Spread the remaining cream cheese over the top and sides, as if icing a real cake. Pipe Cheddar cheese frosting around the base of the “cake” and around the upper rim. Garnish as desired with olives, parsley or green onions.

For cheddar cheese frosting:

  1. Place Ritz crackers in food processor until crackers become powder.
  2. Whip cream cheese with hand mixer until fluffy, add cheese whiz and cracker powder; mix until combined.
  3. Fill piping bag and decorate cake!

By Gags

Adapted from…

 

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